Spicy Mango Chicken Tacos

Ingredients:

• 2 ripe mangoes, diced
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 8 small tortillas
• 1 cup shredded lettuce
• 1/2 cup chopped red onion
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Culinary:

1. Season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper.
2. Heat olive oil in a pan over medium heat and cook the chicken until fully cooked, about 6-7 minutes per side. Remove and let rest.
3. Dice the chicken into bite-sized pieces.
4. Warm the tortillas in a dry skillet or microwave.
5. Assemble the tacos by layering chicken, mango, lettuce, red onion, and cilantro on each tortilla.
6. Serve immediately with your favorite salsa or hot sauce.

Vegetarian Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers
• 1 cup quinoa
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 cup shredded cheese
• Salt and pepper to taste

Culinary:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a pot, bring the vegetable broth to a boil and add the quinoa. Reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is tender.
4. In a large bowl, mix the cooked quinoa, black beans, corn, tomatoes, cumin, smoked paprika, garlic powder, salt, and pepper.
5. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
6. Sprinkle the tops with shredded cheese.
7. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is melted and bubbly.
8. Serve hot, garnished with fresh herbs if desired.

Lemon Garlic Shrimp Pasta

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 oz spaghetti
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped parsley
• Salt and pepper to taste

Culinary:

1. Cook the spaghetti according to package instructions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes per side.
4. Stir in the lemon zest, lemon juice, salt, and pepper.
5. Add the cooked spaghetti to the skillet and toss to coat in the sauce.
6. Remove from heat and stir in the Parmesan cheese and chopped parsley.
7. Serve immediately, with extra Parmesan on top if desired.

Chocolate Avocado Mousse

Ingredients:

• 2 ripe avocados
• 1/4 cup unsweetened cocoa powder
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• Fresh berries for garnish

Culinary:

1. Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor.
2. Add the cocoa powder, honey or maple syrup, vanilla extract, and a pinch of salt.
3. Blend until smooth and creamy, scraping down the sides as needed.
4. Taste and adjust the sweetness if necessary.
5. Spoon the mousse into serving bowls and refrigerate for at least 30 minutes to chill.
6. Garnish with fresh berries before serving.

Caprese Stuffed Portobello Mushrooms

Ingredients:

• 4 large portobello mushrooms
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste

Culinary:

1. Preheat your oven to 400°F (200°C).
2. Remove the stems from the portobello mushrooms and scrape out the gills.
3. Place the mushrooms on a baking sheet and brush with olive oil. Season with salt and pepper.
4. In a bowl, mix the cherry tomatoes, mozzarella balls, and chopped basil.
5. Stuff each mushroom cap with the tomato and mozzarella mixture.
6. Drizzle with balsamic vinegar.
7. Bake in the preheated oven for 20 minutes, until the mushrooms are tender and the cheese is melted.
8. Serve immediately, garnished with extra basil if desired.