Garlic Butter Shrimp Pasta

Ingredients:

• 200g spaghetti
• 250g shrimp, peeled and deveined
• 3 cloves garlic, minced
• 50g unsalted butter
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Chopped parsley for garnish

Culinary:

1. Cook the spaghetti according to package instructions. Drain and set aside.
2. In a large pan, heat olive oil and butter over medium heat.
3. Add the minced garlic and sauté until fragrant.
4. Add the shrimp and cook until they turn pink, about 3-4 minutes.
5. Toss the cooked pasta in the pan with the shrimp and garlic butter sauce.
6. Season with salt, pepper, and Parmesan cheese.
7. Garnish with chopped parsley and serve hot.

Caprese Salad with Balsamic Glaze

Ingredients:

• 3 ripe tomatoes, sliced
• 200g fresh mozzarella, sliced
• Fresh basil leaves
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Culinary:

1. Arrange tomato and mozzarella slices on a serving plate, alternating between the two.
2. Tuck fresh basil leaves between the tomato and mozzarella slices.
3. Drizzle olive oil over the salad.
4. In a small pan, simmer balsamic vinegar until it reduces to a thick glaze.
5. Drizzle the balsamic glaze over the salad.
6. Season with salt and pepper to taste.
7. Serve immediately as a refreshing appetizer or side dish.

Honey Soy Glazed Salmon

Ingredients:

• 4 salmon fillets
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp olive oil
• Sesame seeds for garnish
• Chopped green onions for garnish

Culinary:

1. In a bowl, whisk together soy sauce, honey, garlic, and ginger.
2. Marinate the salmon fillets in the mixture for at least 30 minutes.
3. Preheat the oven to 400°F (200°C).
4. Place the salmon on a baking sheet lined with parchment paper.
5. Bake the salmon for 12-15 minutes, or until cooked through.
6. Brush with additional marinade during the last 5 minutes of baking.
7. Garnish with sesame seeds and chopped green onions before serving.

Mediterranean Quinoa Salad

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/2 red onion, diced
• 1/4 cup Kalamata olives, sliced
• 1/4 cup feta cheese, crumbled
• 3 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Culinary:

1. Rinse the quinoa under cold water and drain.
2. In a pot, bring water to a boil, add quinoa, and reduce heat to low.
3. Cover and simmer for 15 minutes, or until the water is absorbed. Fluff with a fork.
4. In a large bowl, combine the cooked quinoa, cucumber, bell pepper, red onion, olives, and feta cheese.
5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
6. Pour the dressing over the quinoa salad and toss to combine.
7. Garnish with fresh parsley and serve chilled.

Lemon Garlic Roasted Chicken

Ingredients:

• 1 whole chicken (about 4 lbs)
• 4 cloves garlic, minced
• 1 lemon, sliced
• 3 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh rosemary sprigs

Culinary:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix minced garlic, olive oil, thyme, salt, and pepper.
3. Rub the garlic mixture all over the chicken, including under the skin.
4. Stuff the chicken cavity with lemon slices and rosemary sprigs.
5. Place the chicken on a roasting pan and roast for 1.5 hours, or until the internal temperature reaches 165°F (75°C).
6. Baste the chicken with pan juices every 30 minutes for a crispy skin.
7. Let the chicken rest for 10 minutes before carving. Serve with roasted vegetables.