Recipes

1. Spaghetti Bolognese:

Ingredients:

• 1 lb ground beef or turkey
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup tomato sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 8 oz spaghetti
• Grated Parmesan cheese for serving

Instructions:

1. In a large skillet, brown the ground meat over medium heat. Drain excess fat.
2. Add onions and garlic, cook until softened.
3. Stir in crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Simmer for 15-20 minutes.
4. Meanwhile, cook spaghetti according to package instructions.
5. Serve the Bolognese sauce over the cooked spaghetti. Top with Parmesan cheese.

2. Chicken Stir-Fry:

Ingredients:

• 1 lb chicken breast, sliced
• Assorted vegetables (bell peppers, broccoli, carrots), sliced
• 3 tablespoons soy sauce
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons sesame oil
• Cooked rice or noodles

Instructions:

1. Heat sesame oil in a wok or large pan over medium-high heat.
2. Add chicken and cook until browned. Remove chicken from the pan.
3. In the same pan, stir-fry vegetables until tender-crisp.
4. Add back the chicken, soy sauce, ginger, and garlic. Stir until well combined and heated through.
5. Serve over rice or noodles.

3. Vegetarian Chickpea Curry:

Ingredients:

• 2 cans (15 oz each) chickpeas, drained
• 1 can (14 oz) coconut milk
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• Salt and pepper to taste
• Fresh spinach or kale
• Cooked basmati rice or naan bread

Instructions:

1. In a large pot, sauté onions and garlic until softened.
2. Add chickpeas, coconut milk, diced tomatoes, curry powder, turmeric, salt, and pepper. Simmer for 15-20 minutes.
3. Stir in fresh spinach or kale until wilted.
4. Serve over basmati rice or with naan bread.

4. Caprese Stuffed Avocado:

Ingredients:

• 2 avocados, halved and pitted
• Cherry tomatoes, halved
• Fresh mozzarella balls
• Fresh basil leaves
• Balsamic glaze
• Salt and pepper to taste

Instructions:

1. Scoop out some flesh from each avocado half to create a larger well.
2. Fill each avocado half with cherry tomatoes, fresh mozzarella balls, and basil leaves.
3. Drizzle with balsamic glaze.
4. Season with salt and pepper to taste.

5. Salmon with Lemon-Dill Sauce:

Ingredients:

• 4 salmon fillets
• Juice and zest of 1 lemon
• 2 tablespoons fresh dill, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place salmon fillets on a baking sheet.
3. In a bowl, mix lemon juice, lemon zest, chopped dill, minced garlic, salt, and pepper.
4. Drizzle the lemon-dill mixture over the salmon.
5. Bake for 12-15 minutes or until the salmon is cooked through.

6. Quinoa Salad with Roasted Vegetables:

Ingredients:

• 1 cup quinoa, cooked
• Assorted roasted vegetables (bell peppers, zucchini, cherry tomatoes)
• Feta cheese, crumbled
• Olive oil and balsamic vinegar
• Fresh herbs (parsley, mint), chopped

Instructions:

1. In a bowl, combine cooked quinoa, roasted vegetables, and crumbled feta cheese.
2. Drizzle with olive oil and balsamic vinegar to taste.
3. Garnish with chopped fresh herbs.

7. Mushroom Risotto:

Ingredients:

• 1 cup Arborio rice
• Assorted mushrooms (shiitake, cremini), sliced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 4 cups vegetable or chicken broth, warmed
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a large pan, sauté onions and garlic until softened.
2. Add mushrooms and cook until they release their moisture.
3. Stir in Arborio rice and cook until lightly toasted.
4. Pour in white wine and cook until evaporated.
5. Begin adding warm broth, one ladle at a time, stirring until absorbed before adding more.
6. Continue until the rice is creamy and cooked to al dente.
7. Stir in grated Parmesan cheese. Season with salt and pepper.

8. BBQ Grilled Chicken Skewers:

Ingredients:

• 1 lb chicken breast, cut into chunks
• BBQ sauce
• Bell peppers, red onion, cut into chunks
• Wooden skewers, soaked in water
• Olive oil

Instructions:

1. Preheat the grill or grill pan.
2. Thread chicken, bell peppers, and red onion onto skewers.
3. Brush with olive oil and grill until chicken is cooked through.
4. Brush with BBQ sauce during the last few minutes of cooking.

9. Shrimp and Broccoli Stir-Fry:

Ingredients:

• 1 lb shrimp, peeled and deveined
• Broccoli florets
• 3 tablespoons soy sauce
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons sesame oil
• Cooked rice or noodles

Instructions:

1. In a wok or large pan, heat sesame oil over medium-high heat.
2. Add shrimp and cook until pink. Remove shrimp from the pan.
3. Stir-fry broccoli until tender-crisp.
4. Add back the shrimp, soy sauce, ginger, and garlic. Stir until well combined and heated through.
5. Serve over rice or noodles.

10. Vegetable and Lentil Soup:

Ingredients:

• 1 cup dried lentils, rinsed
• Carrots, celery, and onions, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh spinach or kale

Instructions:

1. In a large pot, combine lentils, diced vegetables, garlic, diced tomatoes, vegetable broth, thyme, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer until lentils are tender.
3. Stir in fresh spinach or kale until wilted.
4. Adjust seasoning to taste.

These are just a few recipes to get you started. Feel free to get creative and adjust the ingredients to suit your taste preferences!