Caprese Salad

Ingredients:

• 4 ripe tomatoes, sliced
• 1 ball fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• Salt and pepper to taste

Culinary:

1. Arrange the tomato and mozzarella slices on a platter, alternating between them.
2. Tuck fresh basil leaves between the slices.
3. Drizzle with olive oil and balsamic glaze.
4. Season with salt and pepper to taste.
5. Serve immediately.

Garlic Butter Shrimp

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 cloves garlic, minced
• 3 tbsp butter
• 1 lemon, juiced
• 2 tbsp chopped parsley
• Salt and pepper to taste

Culinary:

1. Heat the butter in a large skillet over medium heat.
2. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side.
4. Squeeze lemon juice over the shrimp and sprinkle with chopped parsley.
5. Season with salt and pepper to taste.
6. Serve immediately.

Quinoa Salad with Lemon Vinaigrette

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Culinary:

1. In a medium saucepan, bring the water to a boil. Add the quinoa, reduce the heat, and simmer until the water is absorbed, about 15 minutes.
2. Let the quinoa cool to room temperature.
3. In a large bowl, combine the quinoa, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
5. Pour the dressing over the salad and toss to combine.
6. Serve chilled or at room temperature.

Chicken Fajita Bowl

Ingredients:

• 2 chicken breasts, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 1 tbsp fajita seasoning
• 2 cups cooked rice
• 1/2 cup salsa
• 1/2 cup shredded cheese
• 1 avocado, sliced
• Fresh cilantro for garnish

Culinary:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the sliced chicken and cook until no longer pink, about 5-7 minutes.
3. Add the bell peppers, onion, and fajita seasoning. Cook until the vegetables are tender, about 5 minutes.
4. Divide the cooked rice among bowls.
5. Top with the chicken and vegetable mixture.
6. Add salsa, shredded cheese, and avocado slices.
7. Garnish with fresh cilantro and serve immediately.

Banana Pancakes

Ingredients:

• 1 cup flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 egg
• 2 tbsp melted butter
• 1 ripe banana, mashed
• 1 tsp vanilla extract
• Butter or oil for cooking

Culinary:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, whisk together the milk, egg, melted butter, mashed banana, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a griddle or skillet over medium heat and grease with butter or oil.
5. Pour 1/4 cup of batter onto the griddle for each pancake.
6. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
7. Serve warm with your favorite toppings.