Mango Avocado Salsa

Ingredients:

• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño pepper, seeded and minced
• Juice of 1 lime
• Salt and pepper to taste

Culinary:

1. In a bowl, combine diced mango, avocado, red onion, cilantro, and jalapeño.
2. Drizzle lime juice over the mixture and gently toss to combine.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for 30 minutes before serving.
5. Serve with tortilla chips or as a topping for grilled chicken or fish.

Caprese Stuffed Avocado

Ingredients:

• 2 ripe avocados
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls, halved
• 2 tablespoons fresh basil, thinly sliced
• Balsamic glaze, for drizzling
• Salt and pepper to taste

Culinary:

1. Cut avocados in half and remove pits.
2. Scoop out some avocado flesh to create a larger cavity.
3. In a bowl, combine cherry tomatoes, mozzarella, and basil.
4. Season with salt and pepper and gently toss to combine.
5. Spoon the tomato mixture into the avocado halves.
6. Drizzle with balsamic glaze before serving.

Teriyaki Salmon Rice Bowl

Ingredients:

• 2 salmon fillets
• 1/4 cup teriyaki sauce
• 2 cups cooked white or brown rice
• 1 cup steamed broccoli florets
• 1/4 cup shredded carrots
• Sesame seeds and green onions for garnish

Culinary:

1. Marinate salmon fillets in teriyaki sauce for 30 minutes.
2. Grill or bake salmon until cooked through.
3. Flake salmon into bite-sized pieces.
4. Divide cooked rice among bowls.
5. Top with salmon, steamed broccoli, and shredded carrots.
6. Garnish with sesame seeds and chopped green onions.

Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers
• 1 pound ground turkey or beef
• 1 cup cooked quinoa
• 1 cup diced tomatoes
• 1/2 cup shredded cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste

Culinary:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a skillet, cook ground turkey or beef until browned.
4. Stir in cooked quinoa, diced tomatoes, cheese, garlic powder, and oregano. Season with salt and pepper.
5. Spoon the mixture into the bell peppers.
6. Place stuffed peppers in a baking dish and cover with foil.
7. Bake for 25-30 minutes or until peppers are tender.

Asian Peanut Noodle Salad

Ingredients:

• 8 oz spaghetti or soba noodles
• 1/2 cup peanut butter
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup shredded cabbage
• 2 green onions, thinly sliced
• Sesame seeds and chopped peanuts for garnish

Culinary:

1. Cook noodles according to package instructions. Drain and rinse with cold water.
2. In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic.
3. In a large bowl, combine cooked noodles, bell pepper, cabbage, and green onions.
4. Pour peanut sauce over the noodle mixture and toss to coat evenly.
5. Garnish with sesame seeds and chopped peanuts before serving.