Quinoa Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers
• 1 cup cooked quinoa
• 1/2 cup black beans, rinsed
• 1/2 cup corn kernels
• 1/4 cup diced tomatoes
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)

Culinary:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. In a bowl, mix quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture and place in a baking dish.
5. Top with shredded cheese if desired.
6. Bake for 25-30 minutes, until peppers are tender.
7. Serve warm.

Lemon Garlic Shrimp Pasta

Ingredients:

• 8 oz spaghetti or linguine
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• 1/4 cup chopped parsley
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Culinary:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
3. Add shrimp to the skillet and cook until pink, about 2-3 minutes per side.
4. Stir in lemon juice, parsley, salt, and pepper.
5. Toss the cooked pasta with the shrimp mixture.
6. Garnish with Parmesan cheese before serving.

Sweet Potato and Black Bean Tacos

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 8 small corn tortillas
• Salsa and avocado for garnish

Culinary:

1. Preheat oven to 400°F (200°C).
2. Toss diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender.
3. In a small saucepan, heat black beans until warmed through.
4. Warm the tortillas in a dry skillet or microwave.
5. Assemble the tacos by filling each tortilla with roasted sweet potatoes, black beans, salsa, and avocado slices.
6. Serve immediately.

Caprese Grilled Cheese Sandwich

Ingredients:

• 4 slices sourdough bread
• 1/2 cup fresh mozzarella, sliced
• 1/2 cup fresh basil leaves
• 1 tomato, sliced
• 2 tbsp pesto sauce
• 2 tbsp butter

Culinary:

1. Spread pesto on one side of each slice of bread.
2. Layer mozzarella, basil leaves, and tomato slices between two slices of bread to make sandwiches.
3. Heat butter in a skillet over medium heat. Add sandwiches and cook until golden brown on each side, about 3-4 minutes per side.
4. Cut sandwiches in half and serve warm.

Coconut Curry Lentil Soup

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 cup dried red lentils
• 1 can coconut milk
• 4 cups vegetable broth
• 1/2 tsp ground ginger
• Salt and pepper to taste
• Fresh cilantro for garnish

Culinary:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until softened.
2. Add curry powder and ginger, and cook for 1 minute.
3. Stir in lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until lentils are tender.
4. Season with salt and pepper.
5. Garnish with fresh cilantro before serving.