Savory Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese

Culinary:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. In a large bowl, mix together quinoa, black beans, corn, tomatoes, cumin, chili powder, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture.
5. Top each stuffed pepper with shredded cheese.
6. Place the stuffed peppers in a baking dish and cover with foil.
7. Bake for 25-30 minutes until peppers are tender and cheese is melted.
8. Serve hot and enjoy!

Coconut Curry Lentil Soup

Ingredients:

• 1 cup red lentils, rinsed
• 1 can (13.5 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 4 cups vegetable broth
• Salt and pepper to taste
• Chopped cilantro for garnish

Culinary:

1. In a large pot, sauté the onion and garlic until softened.
2. Add curry powder and turmeric, and cook for another minute.
3. Add lentils, coconut milk, and vegetable broth.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
5. Season with salt and pepper to taste.
6. Garnish with chopped cilantro before serving.
7. Enjoy this comforting coconut curry lentil soup!

Balsamic Glazed Salmon

Ingredients:

• 4 salmon fillets
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Culinary:

1. Preheat oven to 400°F (200°C).
2. Season salmon fillets with salt and pepper.
3. In a small bowl, whisk together balsamic vinegar, honey, and minced garlic.
4. Place salmon fillets on a baking sheet lined with parchment paper.
5. Brush the balsamic glaze over the salmon fillets.
6. Bake for 12-15 minutes until salmon is cooked through and flakes easily with a fork.
7. Garnish with fresh parsley before serving.
8. Delight in this flavorful balsamic glazed salmon!

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 mixing bowl, combine diced mango, avocado, red onion, cilantro, and jalapeño pepper.
2. Drizzle lime juice over the mixture and gently toss to combine.
3. Season with salt and pepper to taste.
4. Refrigerate for at least 30 minutes to let the flavors meld together.
5. Serve with tortilla chips or as a topping for grilled chicken or fish.
6. Enjoy the vibrant flavors of mango avocado salsa!

Spinach and Feta Stuffed Chicken Breast

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach leaves
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Toothpicks

Culinary:

1. Preheat oven to 375°F (190°C).
2. Using a sharp knife, cut a pocket into each chicken breast.
3. In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant.
4. Add spinach to the skillet and cook until wilted.
5. Remove skillet from heat and stir in crumbled feta cheese.
6. Stuff each chicken breast with the spinach and feta mixture, securing with toothpicks if needed.
7. Season stuffed chicken breasts with salt and pepper.
8. Place chicken breasts in a baking dish and bake for 25-30 minutes until chicken is cooked through.
9. Remove toothpicks before serving.
10. Indulge in these delicious spinach and feta stuffed chicken breasts!