Caprese Salad

Ingredients:

• 2 large ripe tomatoes, sliced
• 1 ball fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons balsamic glaze
• Extra virgin olive oil for drizzling
• Salt and pepper to taste

Culinary:

1. Arrange the tomato and mozzarella slices on a serving platter, alternating them.
2. Tuck fresh basil leaves in between the tomato and mozzarella slices.
3. Drizzle with balsamic glaze and extra virgin olive oil.
4. Season with salt and pepper to taste.
5. Serve immediately as a refreshing appetizer or side dish.

Greek Yogurt Parfait

Ingredients:

• 1 cup Greek yogurt
• 1/2 cup granola
• 1/2 cup mixed berries (such as strawberries, blueberries, raspberries)
• 1 tablespoon honey

Culinary:

1. In a glass or bowl, layer Greek yogurt, granola, and mixed berries.
2. Drizzle honey over the top.
3. Repeat the layers until the glass or bowl is filled.
4. Serve immediately as a delicious and nutritious breakfast or snack.

Chicken Caesar Wrap

Ingredients:

• 1 large flour tortilla
• 1 cooked chicken breast, sliced
• 1/4 cup Caesar salad dressing
• 1 cup chopped romaine lettuce
• 1/4 cup shredded Parmesan cheese
• Salt and pepper to taste

Culinary:

1. Lay the flour tortilla flat on a clean surface.
2. Spread Caesar salad dressing evenly over the tortilla.
3. Layer sliced chicken breast, chopped romaine lettuce, and shredded Parmesan cheese on top of the dressing.
4. Season with salt and pepper to taste.
5. Roll up the tortilla tightly to form a wrap.
6. Cut the wrap in half diagonally and serve immediately, or wrap it in foil for a convenient on-the-go meal.

Vegetable Omelette

Ingredients:

• 3 large eggs
• 1/4 cup diced bell peppers
• 1/4 cup diced tomatoes
• 1/4 cup diced onions
• 1/4 cup shredded cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Culinary:

1. In a bowl, beat the eggs with salt and pepper.
2. Heat olive oil in a non-stick skillet over medium heat.
3. Add diced bell peppers, tomatoes, and onions to the skillet and sauté until softened.
4. Pour beaten eggs into the skillet, swirling to spread them evenly.
5. Sprinkle shredded cheddar cheese over one half of the omelette.
6. Once the eggs are set, fold the omelette in half with a spatula.
7. Cook for another minute until the cheese is melted and the omelette is golden brown.
8. Slide the omelette onto a plate and serve hot.

Spaghetti Aglio e Olio

Ingredients:

• 8 oz spaghetti
• 4 cloves garlic, thinly sliced
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon red pepper flakes
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Culinary:

1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat.
3. Add thinly sliced garlic and red pepper flakes to the skillet, and sauté until garlic is golden brown and fragrant.
4. Add cooked spaghetti to the skillet along with chopped fresh parsley.
5. Toss to combine, adding reserved pasta water as needed to create a light sauce.
6. Season with salt and pepper to taste.
7. Serve immediately, garnished with additional parsley if desired.