Lemon Herb Grilled Salmon

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Culinary:

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix olive oil, lemon juice, dill, parsley, and garlic.
3. Brush the salmon fillets with the herb mixture and season with salt and pepper.
4. Grill the salmon for 4-5 minutes per side, until the fish is opaque and flakes easily with a fork.
5. Serve the grilled salmon with a fresh salad or roasted vegetables.

Caprese Stuffed Chicken

Ingredients:

• 4 chicken breasts
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp balsamic glaze
• Salt and pepper to taste

Culinary:

1. Preheat the oven to 375°F (190°C).
2. Cut a pocket in each chicken breast and stuff with cherry tomatoes, mozzarella, and basil leaves.
3. Season the chicken with salt and pepper.
4. Place the stuffed chicken breasts in a baking dish and drizzle with balsamic glaze.
5. Bake for 25-30 minutes until the chicken is cooked through.
6. Serve with a side of steamed vegetables or pasta.

Shrimp Scampi with Linguine

Ingredients:

• 8 oz linguine
• 1 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/4 cup white wine
• 1/4 cup unsalted butter
• Juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Culinary:

1. Cook the linguine according to package instructions, then drain and set aside.
2. In a large skillet, melt butter over medium heat and sauté garlic until fragrant.
3. Add the shrimp and cook until pink, about 2-3 minutes per side.
4. Pour in the white wine and lemon juice, and cook for another 2 minutes.
5. Toss the cooked linguine with the shrimp mixture, then sprinkle with parsley and season with salt and pepper.
6. Serve immediately with a sprinkle of Parmesan cheese if desired.

Vegetable Stir-Fry with Tofu

Ingredients:

• 1 block firm tofu, cubed
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• Cooked rice for serving

Culinary:

1. Marinate the tofu in 2 tbsp soy sauce for 15 minutes.
2. In a large skillet or wok, heat sesame oil over medium-high heat.
3. Add the tofu and stir-fry until golden brown, then remove and set aside.
4. In the same skillet, sauté garlic and ginger until fragrant.
5. Add the broccoli, bell pepper, and carrot, and stir-fry for 5-7 minutes.
6. Return the tofu to the skillet and pour in 1/4 cup soy sauce, rice vinegar, and honey.
7. Cook for an additional 2-3 minutes, then serve over cooked rice.

Chocolate Avocado Mousse

Ingredients:

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

Culinary:

1. In a food processor, blend avocados, cocoa powder, honey, almond milk, vanilla extract, and salt until smooth and creamy.
2. Spoon the mousse into serving glasses and refrigerate for at least 30 minutes.
3. Garnish with fresh berries before serving.