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Spicy Shrimp Linguine
- Cook linguine pasta according to package instructions, drain and set aside.
- In a skillet, sauté minced garlic and diced onions in olive oil until softened.
- Add peeled shrimp and cook until pink and opaque.
- Stir in diced tomatoes, chili flakes, and a splash of white wine. Simmer until flavors meld.
- Toss cooked linguine with the shrimp mixture. Serve hot, garnished with fresh parsley.
Mango Avocado Salsa
- Dice ripe mangoes, avocados, red onion, and jalapeño peppers.
- Combine in a bowl and add chopped cilantro and lime juice.
- Season with salt and pepper to taste. Mix well.
- Let the flavors meld in the refrigerator for at least 30 minutes before serving.
- Serve as a refreshing topping for grilled chicken, fish, or as a dip with tortilla chips.
Caprese Stuffed Chicken Breast
- Butterfly chicken breasts and pound to an even thickness.
- Layer sliced fresh mozzarella, ripe tomatoes, and basil leaves on one half of each breast.
- Fold the other half over the filling and secure with toothpicks.
- Season with salt, pepper, and Italian seasoning.
- Sear in a hot skillet until golden brown, then transfer to the oven and bake until chicken is cooked through.
Quinoa Black Bean Salad:
- Cook quinoa according to package instructions and let cool.
- In a large bowl, combine cooked quinoa, black beans, diced bell peppers, corn kernels, and chopped fresh cilantro.
- Drizzle with lime juice and olive oil, then season with cumin, chili powder, salt, and pepper.
- Toss until well combined and adjust seasoning to taste.
- Serve chilled as a satisfying and nutritious side dish or light lunch option.
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