Spinach and Feta Stuffed Chicken Breasts

Ingredients:

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

Culinary:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix spinach, feta, garlic, olive oil, salt, pepper, and oregano.
3. Cut a slit in each chicken breast to form a pocket, and stuff with the spinach mixture.
4. Place stuffed chicken in a baking dish and drizzle with olive oil.
5. Bake for 25-30 minutes or until the chicken is cooked through.
6. Serve warm with your choice of side dish.

Broccoli and Cheddar Soup

Ingredients:

• 1 tbsp butter
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 3 cups vegetable broth
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• Salt and pepper to taste

Culinary:

1. In a large pot, melt butter over medium heat. Add onion and garlic, sauté until softened.
2. Add broccoli and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Use a blender to puree the soup until smooth.
4. Stir in cheddar cheese and heavy cream. Season with salt and pepper.
5. Serve hot with a sprinkle of extra cheddar cheese on top.

Chickpea and Avocado Salad

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Culinary:

1. In a large bowl, combine chickpeas, avocado, cherry tomatoes, and red onion.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh cilantro and serve immediately.

Eggplant Parmesan

Ingredients:

• 2 medium eggplants, sliced into rounds
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp dried basil

Culinary:

1. Preheat oven to 400°F (200°C).
2. Brush eggplant slices with olive oil and season with salt and pepper. Bake for 20 minutes, flipping halfway through.
3. In a baking dish, layer baked eggplant slices, marinara sauce, Parmesan, and mozzarella.
4. Repeat the layers and top with remaining cheese.
5. Bake for another 15-20 minutes until cheese is melted and bubbly.
6. Garnish with dried basil and serve hot.

Thai Mango Salad

Ingredients:

• 2 ripe mangoes, julienned
• 1 cucumber, julienned
• 1 red bell pepper, sliced
• 1/4 cup chopped peanuts
• 2 tbsp fresh lime juice
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• Fresh cilantro for garnish

Culinary:

1. In a large bowl, combine mango, cucumber, and red bell pepper.
2. In a small bowl, whisk together lime juice, soy sauce, fish sauce, and sugar.
3. Pour the dressing over the salad and toss to combine.
4. Top with chopped peanuts and cilantro before serving.