Food Recipes | February 19, 2024

Caprese Salad

Ingredients:

• 2 large ripe tomatoes, sliced
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Culinary:

1. Arrange tomato and mozzarella slices on a serving platter, alternating them.
2. Tuck fresh basil leaves in between the tomato and mozzarella slices.
3. Drizzle balsamic glaze over the salad.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!

Vegetable Stir-Fry

Ingredients:

• 2 cups mixed vegetables (such as bell peppers, broccoli, carrots, and snap peas), sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Culinary:

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and grated ginger to the skillet and sauté for 1 minute until fragrant.
3. Add sliced vegetables to the skillet and stir-fry for 3-4 minutes until tender-crisp.
4. Drizzle soy sauce and sesame oil over the vegetables, tossing to coat evenly.
5. Season with salt and pepper to taste.
6. Remove from heat and serve hot as a side dish or over cooked rice.

Cucumber Avocado Sushi Rolls

Ingredients:

• 2 cups cooked sushi rice
• 4 nori seaweed sheets
• 1 cucumber, julienned
• 1 ripe avocado, sliced
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• Soy sauce, pickled ginger, and wasabi for serving

Culinary:

1. In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
2. Add cooked sushi rice to the vinegar mixture and stir to combine.
3. Place a nori seaweed sheet on a bamboo sushi mat.
4. Spread a thin layer of seasoned sushi rice over the nori, leaving a 1-inch border at the top.
5. Arrange cucumber and avocado slices in the center of the rice.
6. Roll up the sushi tightly using the bamboo mat, sealing the edge with water.
7. Slice the sushi roll into bite-sized pieces using a sharp knife.
8. Serve with soy sauce, pickled ginger, and wasabi.

BBQ Chicken Quesadillas

Ingredients:

• 2 cups cooked chicken, shredded
• 1/2 cup barbecue sauce
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 2 tablespoons vegetable oil

Culinary:

1. In a bowl, mix shredded chicken with barbecue sauce until evenly coated.
2. Place a flour tortilla on a flat surface and sprinkle with shredded cheddar cheese.
3. Spread BBQ chicken mixture over the cheese, then sprinkle with chopped green onions and cilantro.
4. Top with another flour tortilla to form a quesadilla.
5. Heat vegetable oil in a skillet over medium heat.
6. Carefully transfer the quesadilla to the skillet and cook for 2-3 minutes on each side until golden brown and crispy.
7. Repeat with remaining ingredients to make more quesadillas.
8. Slice quesadillas into wedges and serve hot with sour cream and salsa.

Chocolate Banana Smoothie

Ingredients:

• 2 ripe bananas, peeled and sliced
• 1 cup milk (dairy or plant-based)
• 2 tablespoons cocoa powder
• 2 tablespoons honey or maple syrup
• 1/2 teaspoon vanilla extract
• Ice cubes

Culinary:

1. In a blender, combine sliced bananas, milk, cocoa powder, honey or maple syrup, vanilla extract, and a handful of ice cubes.
2. Blend on high speed until smooth and creamy.
3. Pour the chocolate banana smoothie into glasses and serve immediately.
4. You can garnish with whipped cream or chocolate shavings if desired.