Spinach and Feta Stuffed Chicken Breasts

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Toothpicks (for sealing)

Culinary:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix chopped spinach, feta cheese, minced garlic, salt, pepper, and dried oregano.
3. Cut a horizontal slit in each chicken breast to create a pocket.
4. Stuff the spinach mixture into each pocket and secure with toothpicks.
5. Heat olive oil in a large oven-safe skillet over medium heat.
6. Sear the chicken breasts on both sides until golden brown, about 3-4 minutes per side.
7. Transfer the skillet to the oven and bake for 15-20 minutes, until the chicken is cooked through.
8. Remove toothpicks and serve hot.

Butternut Squash Risotto

Ingredients:

• 1 small butternut squash, peeled and diced
• 1 cup Arborio rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth, heated
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese, grated
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Culinary:

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook until translucent, about 5 minutes.
3. Add minced garlic and cook for 1 minute.
4. Add diced butternut squash and cook until softened, about 8-10 minutes.
5. Add Arborio rice and cook, stirring constantly, for 2 minutes.
6. Pour in white wine and cook until absorbed.
7. Gradually add heated vegetable broth, one ladle at a time, stirring constantly, until the liquid is absorbed and the rice is creamy, about 20 minutes.
8. Stir in butter and Parmesan cheese until melted and well combined.
9. Season with salt and pepper to taste.
10. Garnish with fresh parsley and serve hot.

Garlic Butter Shrimp Pasta

Ingredients:

• 12 oz spaghetti
• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/4 cup butter
• 1/4 cup white wine or chicken broth
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• Salt and pepper to taste
• Red pepper flakes (optional)

Culinary:

1. Cook spaghetti according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat.
3. Add minced garlic and cook until fragrant, about 1 minute.
4. Add shrimp and cook until pink and opaque, about 3-4 minutes per side.
5. Remove shrimp from the skillet and set aside.
6. In the same skillet, add white wine (or chicken broth) and lemon juice. Cook until slightly reduced, about 2 minutes.
7. Return shrimp to the skillet and toss to coat in the sauce.
8. Add cooked spaghetti to the skillet and toss to combine with the shrimp and sauce.
9. Season with salt, pepper, and red pepper flakes (if using).
10. Garnish with fresh parsley and serve immediately.

Vegetable Stir-Fry with Peanut Sauce

Ingredients:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 tbsp olive oil
• 1/4 cup soy sauce
• 2 tbsp peanut butter
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 clove garlic, minced
• Cooked rice for serving
• Chopped peanuts and green onions for garnish

Culinary:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add sliced bell peppers, zucchini, carrot, and broccoli florets. Stir-fry until vegetables are tender-crisp, about 5-7 minutes.
3. In a small bowl, whisk together soy sauce, peanut butter, honey, rice vinegar, sesame oil, grated ginger, and minced garlic.
4. Pour the sauce over the vegetables and toss to coat evenly.
5. Cook for another 2-3 minutes, until the sauce thickens slightly.
6. Serve the vegetable stir-fry over cooked rice.
7. Garnish with chopped peanuts and green onions.

Blueberry Lemon Muffins

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• Zest of 1 lemon
• Juice of 1 lemon

Culinary:

1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, brown sugar, baking powder, and salt.
3. In a separate bowl, whisk together melted butter, eggs, milk, vanilla extract, lemon zest, and lemon juice.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in fresh blueberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
9. Serve warm or at room temperature.