Spicy Honey Garlic Shrimp

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp sriracha sauce
• 1 tbsp olive oil
• Salt and pepper to taste
• Chopped green onions for garnish

Culinary:

1. In a bowl, whisk together honey, soy sauce, and sriracha sauce.
2. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
3. Add shrimp to the skillet, season with salt and pepper, and cook until pink.
4. Pour the honey mixture over the shrimp and stir to coat evenly.
5. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
6. Garnish with chopped green onions and serve hot.

Lemon Herb Quinoa Salad

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint

Culinary:

1. Rinse quinoa under cold water. In a saucepan, bring water to a boil and add quinoa.
2. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
3. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
4. In a large bowl, combine quinoa, cherry tomatoes, cucumber, parsley, and mint.
5. Pour the dressing over the salad and toss to combine.
6. Chill in the refrigerator for at least 30 minutes before serving.

Cheesy Spinach Stuffed Mushrooms

Ingredients:

• 12 large mushrooms, stems removed
• 1 cup fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tbsp olive oil

Culinary:

1. Preheat oven to 375°F (190°C). Lightly grease a baking sheet with olive oil.
2. In a bowl, combine spinach, cream cheese, Parmesan cheese, mozzarella cheese, garlic, salt, and pepper.
3. Spoon the spinach mixture into the mushroom caps.
4. Arrange the stuffed mushrooms on the baking sheet.
5. Bake for 20 minutes or until the mushrooms are tender and the cheese is melted and bubbly.
6. Serve warm as an appetizer or side dish.

Maple Glazed Salmon

Ingredients:

• 4 salmon fillets
• 1/4 cup pure maple syrup
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste
• Lemon wedges for serving

Culinary:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together maple syrup, soy sauce, Dijon mustard, and garlic.
3. Place the salmon fillets on the baking sheet and season with salt and pepper.
4. Brush the maple glaze over the salmon fillets.
5. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
6. Serve with lemon wedges on the side.

Sweet Potato and Black Bean Tacos

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• Lime wedges for serving

Culinary:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, toss sweet potatoes with olive oil, cumin, chili powder, smoked paprika, salt, and pepper.
3. Spread sweet potatoes on the baking sheet and roast for 20-25 minutes, until tender and lightly browned.
4. Warm the corn tortillas in a dry skillet or microwave.
5. Assemble tacos by filling each tortilla with roasted sweet potatoes, black beans, avocado slices, and cilantro.
6. Serve with lime wedges on the side.