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
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving

Culinary:

1. Cook spaghetti according to package instructions until al dente.
2. While spaghetti is cooking, heat olive oil in a large skillet over medium heat.
3. Add sliced garlic and red pepper flakes to the skillet, and cook until garlic is golden and fragrant.
4. Drain cooked spaghetti and add it to the skillet with the garlic oil.
5. Toss spaghetti to coat evenly with the garlic oil, and season with salt and pepper to taste.
6. Transfer spaghetti to serving plates, garnish with chopped parsley, and serve with grated Parmesan cheese on top.
7. Enjoy this simple and flavorful Italian pasta dish!

Veggie Quesadillas

Ingredients:

• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 1 bell pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 1 cup sliced mushrooms
• 1 cup baby spinach leaves
• Salt and pepper to taste
• Optional toppings: salsa, sour cream, guacamole

Culinary:

1. Heat a large skillet over medium heat.
2. Place one tortilla in the skillet and sprinkle half of it with shredded cheddar cheese.
3. Layer bell pepper, red onion, mushrooms, and spinach leaves over the cheese.
4. Season with salt and pepper to taste.
5. Fold the tortilla in half to cover the fillings and press down gently with a spatula.
6. Cook for 2-3 minutes on each side, until cheese is melted and tortilla is golden brown and crispy.
7. Repeat with remaining tortillas and fillings.
8. Slice quesadillas into wedges and serve hot with optional toppings such as salsa, sour cream, or guacamole.
9. Enjoy these delicious and satisfying veggie quesadillas!

Quinoa Salad with Lemon Herb Vinaigrette

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Culinary:

1. In a medium saucepan, combine quinoa and water or broth.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is cooked and liquid is absorbed.
3. Fluff cooked quinoa with a fork and let it cool to room temperature.
4. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and basil.
5. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
6. Pour the vinaigrette over the quinoa salad and toss to coat evenly.
7. Adjust seasoning if necessary, then chill in the refrigerator for at least 30 minutes before serving.
8. Enjoy this refreshing and nutritious quinoa salad with lemon herb vinaigrette!

Caprese Stuffed Avocado

Ingredients:

• 2 ripe avocados
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls, halved
• 2 tablespoons fresh basil leaves, chopped
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Culinary:

1. Cut avocados in half and remove pits.
2. Scoop out a little extra avocado to create a larger cavity.
3. In a bowl, combine cherry tomatoes, mozzarella balls, and chopped basil.
4. Season with salt and pepper to taste and toss to combine.
5. Spoon the tomato and mozzarella mixture into the avocado halves.
6. Drizzle with balsamic glaze.
7. Serve immediately as a light and refreshing appetizer or snack.
8. Enjoy these delicious and healthy caprese stuffed avocados!

Easy Chicken Stir-Fry

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 1/2 cup snap peas
• Salt and pepper to taste
• Cooked rice, for serving

Culinary:

1. In a small bowl, whisk together soy sauce, hoisin sauce, honey, and sesame oil to make the sauce.
2. Heat a tablespoon of oil in a large skillet or wok over medium-high heat.
3. Add sliced chicken to the skillet and cook until browned and cooked through.
4. Remove chicken from the skillet and set aside.
5. In the same skillet, add a little more oil if needed and sauté minced garlic until fragrant.
6. Add bell pepper, broccoli, carrot, and snap peas to the skillet, and stir-fry until vegetables are tender-crisp.
7. Return cooked chicken to the skillet, pour in the sauce, and toss everything together until well coated.
8. Season with salt and pepper to taste.
9. Serve hot over cooked rice.
10. Enjoy this quick and easy chicken stir-fry for a satisfying meal!