Spicy Chickpea Tacos

Ingredients:

• 1 can of chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 8 small tortillas
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Culinary:

1. Heat olive oil in a pan over medium heat.
2. Add chickpeas, chili powder, cumin, paprika, salt, and pepper.
3. Cook for 5-7 minutes until chickpeas are crispy.
4. Warm tortillas in a separate pan or microwave.
5. Assemble tacos with chickpeas, avocado slices, and cilantro.
6. Serve with lime wedges on the side.

Garlic Butter Shrimp Pasta

Ingredients:

• 200g spaghetti
• 2 tablespoons butter
• 3 cloves garlic, minced
• 200g shrimp, peeled and deveined
• 1/4 teaspoon red pepper flakes
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped parsley
• Salt and pepper to taste

Culinary:

1. Cook spaghetti according to package instructions.
2. In a large pan, melt butter over medium heat.
3. Add garlic and red pepper flakes, sauté for 1 minute.
4. Add shrimp, cook until pink and opaque, about 3-4 minutes.
5. Toss cooked spaghetti with shrimp and garlic butter.
6. Season with salt and pepper, then top with Parmesan and parsley.

Caprese Stuffed Chicken

Ingredients:

• 4 chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup mozzarella cheese, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• Balsamic glaze for drizzling

Culinary:

1. Preheat oven to 375°F (190°C).
2. Cut a pocket into each chicken breast.
3. Season chicken with olive oil, Italian seasoning, salt, and pepper.
4. Stuff each pocket with mozzarella, tomatoes, and basil.
5. Secure with toothpicks if needed.
6. Bake for 25-30 minutes until chicken is cooked through.
7. Drizzle with balsamic glaze before serving.

Sweet Potato and Black Bean Quesadillas

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 can black beans, drained and rinsed
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• Sour cream and salsa for serving

Culinary:

1. Boil sweet potato until tender, then mash.
2. Mix in black beans, cumin, paprika, salt, and pepper.
3. Spread mixture onto one half of each tortilla, top with cheese.
4. Fold tortillas in half and press gently.
5. Heat olive oil in a pan over medium heat.
6. Cook quesadillas for 3-4 minutes on each side until golden and crispy.
7. Serve with sour cream and salsa.

Lemon Herb Grilled Salmon

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 lemon, sliced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Culinary:

1. Preheat grill to medium-high heat.
2. Brush salmon fillets with olive oil, season with salt and pepper.
3. Top each fillet with lemon slices, dill, and parsley.
4. Grill salmon for 4-5 minutes on each side until opaque and flaky.
5. Serve with additional lemon wedges.