Avocado and Mango Salad

Ingredients:

• 1 ripe avocado, diced
• 1 ripe mango, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• Salt and pepper to taste

Culinary:

1. In a large bowl, combine the diced avocado, diced mango, and thinly sliced red onion.
2. Add the fresh cilantro and lime juice to the bowl.
3. Gently toss all the ingredients together until well mixed.
4. Season with salt and pepper to taste.
5. Serve immediately as a refreshing salad or as a topping for grilled meats.

Garlic Parmesan Roasted Cauliflower

Ingredients:

• 1 head cauliflower, cut into florets
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Culinary:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the cauliflower florets with olive oil and minced garlic.
3. Spread the cauliflower on a baking sheet in a single layer.
4. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is golden and tender.
5. Remove from the oven and sprinkle with grated Parmesan cheese.
6. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
7. Garnish with chopped fresh parsley before serving.

Spicy Chickpea Stew

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Culinary:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for another 2 minutes.
4. Add the chickpeas, diced tomatoes, and vegetable broth to the pot. Bring to a boil.
5. Reduce the heat and simmer for 20 minutes, allowing the flavors to meld together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh cilantro.

Honey Soy Glazed Salmon

Ingredients:

• 4 salmon fillets
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp ground ginger
• Salt and pepper to taste
• Sliced green onions (for garnish)
• Sesame seeds (for garnish)

Culinary:

1. In a small bowl, whisk together the soy sauce, honey, minced garlic, olive oil, lemon juice, and ground ginger.
2. Season the salmon fillets with salt and pepper.
3. Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes.
4. Preheat your oven to 375°F (190°C).
5. Place the marinated salmon fillets on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Garnish with sliced green onions and sesame seeds before serving.

Quinoa Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheese (optional)

Culinary:

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat, and simmer until the quinoa is cooked and the broth is absorbed, about 15 minutes.
3. In a large bowl, combine the cooked quinoa, black beans, corn kernels, diced tomatoes, chopped cilantro, cumin, and smoked paprika. Mix well.
4. Season the mixture with salt and pepper to taste.
5. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
6. If using, sprinkle the tops with shredded cheese.
7. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
8. Serve hot, garnished with additional cilantro if desired.