Avocado Egg Salad

Ingredients:

• 2 ripe avocados
• 4 hard-boiled eggs, chopped
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Optional: chopped chives or green onions for garnish

Culinary:

1. Mash the avocados in a bowl until smooth.
2. Add the chopped eggs, mayonnaise, lemon juice, salt, and pepper. Mix until well combined.
3. Adjust seasoning if necessary and garnish with chopped chives or green onions if desired.
4. Serve on toast, in a sandwich, or with crackers.

Caprese Stuffed Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Culinary:

1. Preheat oven to 375°F (190°C).
2. Butterfly each chicken breast and season with salt and pepper.
3. Layer the inside of each chicken breast with tomatoes, mozzarella, and basil leaves.
4. Close the chicken breasts and secure with toothpicks if needed.
5. Bake for 25-30 minutes or until chicken is cooked through.
6. Drizzle with balsamic glaze before serving.

Spicy Tofu Stir Fry

Ingredients:

• 1 block extra-firm tofu, pressed and cubed
• 2 cups mixed vegetables (such as bell peppers, broccoli, and carrots)
• 3 tablespoons soy sauce
• 2 tablespoons sriracha sauce
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• Sesame seeds and green onions for garnish

Culinary:

1. In a small bowl, mix soy sauce, sriracha, garlic, sesame oil, and cornstarch.
2. Heat some oil in a pan over medium-high heat. Add tofu cubes and cook until golden brown on all sides. Remove from the pan and set aside.
3. In the same pan, add more oil if needed and stir fry the mixed vegetables until tender-crisp.
4. Return tofu to the pan and pour the sauce over the tofu and vegetables. Cook until the sauce thickens.
5. Serve hot, garnished with sesame seeds and sliced green onions.

Honey Garlic Shrimp

Ingredients:

• 1 pound shrimp, peeled and deveined
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 tablespoon olive oil
• Salt and pepper to taste
• Chopped parsley for garnish

Culinary:

1. In a small bowl, whisk together honey, soy sauce, and minced garlic.
2. Heat butter and olive oil in a skillet over medium heat. Add shrimp and cook until pink, about 2 minutes per side.
3. Pour the sauce over the shrimp and cook for another minute, stirring to coat the shrimp evenly.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley.

Quinoa Stuffed Bell Peppers

Ingredients:

• 4 bell peppers, halved and seeds removed
• 1 cup quinoa, cooked
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup salsa
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• Chopped cilantro for garnish

Culinary:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together cooked quinoa, black beans, corn, salsa, cumin, salt, and pepper.
3. Stuff each bell pepper half with the quinoa mixture.
4. Place stuffed peppers in a baking dish and cover with foil.
5. Bake for 25-30 minutes, or until peppers are tender.
6. Remove foil, sprinkle shredded cheese on top of each pepper, and bake for an additional 5 minutes, or until cheese is melted and bubbly.
7. Garnish with chopped cilantro before serving.