Spaghetti Aglio e Olio

Spaghetti Aglio e Olio Recipe

Ingredients:

• 350g spaghetti
• 4 cloves garlic, thinly sliced
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt, to taste
• Black pepper, freshly ground, to taste
• 1/4 cup fresh parsley, chopped
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the spaghetti.

2. Prepare the garlic: While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and just starting to turn golden brown, about 2-3 minutes. Be careful not to burn the garlic.

3. Combine spaghetti and garlic oil: Add the cooked spaghetti to the skillet with the garlic oil. Toss well to coat the spaghetti evenly with the oil. If the spaghetti seems dry, add some of the reserved pasta cooking water, a little at a time, until it reaches your desired consistency.

4. Season and garnish: Season the spaghetti with salt and freshly ground black pepper to taste. Stir in the chopped parsley, reserving some for garnish.

5. Serve: Divide the spaghetti aglio e olio among serving plates. Garnish with additional chopped parsley and grated Parmesan cheese, if desired. Serve immediately.

Tips:

• For a variation, you can add some cooked shrimp, grilled chicken, or vegetables like broccoli or cherry tomatoes to the spaghetti.
• Adjust the amount of red pepper flakes to your desired level of spiciness.
• Use high-quality extra virgin olive oil for the best flavor.
• Serve with crusty bread or a simple green salad on the side for a complete meal.

This recipe is simple, delicious, and appeals to a wide range of tastes, making it perfect for any occasion!

Lemon Berry Yogurt Parfait

 

Lemon Berry Yogurt Parfait

Ingredients:

• 1 cup Greek yogurt
• Zest of 1 lemon
• 2 tablespoons honey
• 1 cup mixed berries (such as strawberries, blueberries, raspberries)
• 1/4 cup granola or crushed nuts (optional)
• Fresh mint leaves for garnish (optional)

Instructions:

1. In a small bowl, mix together the Greek yogurt, lemon zest, and honey until well combined. Adjust the sweetness to taste by adding more honey if desired.
2. Wash and slice the berries as needed.
3. To assemble the parfait, spoon a layer of the lemon yogurt into the bottom of serving glasses or bowls.
4. Add a layer of mixed berries on top of the yogurt.
5. Repeat layers of yogurt and berries until the glasses are filled, ending with a layer of berries on top.
6. If desired, sprinkle granola or crushed nuts over the top of each parfait for added texture and crunch.
7. Garnish with fresh mint leaves for a pop of color and extra freshness.
8. Serve the lemon berry yogurt parfaits immediately, or refrigerate for 30 minutes to allow the flavors to meld before serving.

This light and fruity dessert is perfect for spring, with the tangy lemon yogurt complementing the sweetness of the berries. It's a versatile recipe that can be customized with different types of fruit and toppings to suit individual preferences, making it a crowd-pleaser with broad appeal across different cultures and regions.

Spring Vegetable Pasta Primavera

 

Spring Vegetable Pasta Primavera

Ingredients:

• 250g (8 oz) pasta (spaghetti, penne, or your choice)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 bell pepper, thinly sliced
• 1 zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)
• Fresh basil leaves for garnish (optional)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent, about 2-3 minutes.
3. Add the sliced bell pepper, zucchini, cherry tomatoes, and broccoli florets to the skillet. Cook, stirring occasionally, until the vegetables are tender but still crisp, about 5-7 minutes.
4. Season the vegetables with salt and pepper to taste.
5. Add the cooked pasta to the skillet with the vegetables. Toss everything together until well combined and heated through.
6. Serve the spring vegetable pasta primavera hot, garnished with grated Parmesan cheese and fresh basil leaves if desired.

This spring-inspired pasta dish is not only delicious and nutritious but also budget-friendly, making it a perfect choice for families and individuals looking for a satisfying meal that celebrates the flavors of the season.

Mediterranean style Grilled Chicken with Lemon Herb Couscous

 

Ingredients:

For the Grilled Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and black pepper, to taste
• Lemon wedges, for serving

For the Lemon Herb Couscous:

• 1 cup couscous
• 1 1/4 cups chicken or vegetable broth
• Zest and juice of 1 lemon
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh mint
• Salt and black pepper, to taste

For the Mediterranean Salad:

• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 2 tablespoons chopped fresh parsley
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• Salt and black pepper, to taste

Instructions:

1. Marinate the Chicken: In a bowl, combine the olive oil, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper. Add the chicken breasts to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

2. Prepare the Lemon Herb Couscous: In a medium saucepan, bring the chicken or vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff the couscous with a fork. Stir in the lemon zest, lemon juice, chopped parsley, chopped mint, salt, and black pepper. Set aside.

3. Grill the Chicken: Preheat an outdoor grill or grill pan over medium-high heat. Remove the marinated chicken breasts from the refrigerator and grill for about 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove from the grill and let rest for a few minutes before serving. Serve with lemon wedges on the side.

4. Prepare the Mediterranean Salad: In a large bowl, combine the halved cherry tomatoes, diced cucumber, thinly sliced red onion, halved Kalamata olives, and chopped fresh parsley. Drizzle with extra virgin olive oil and red wine vinegar. Season with salt and black pepper, to taste. Toss gently to combine.

5. Serve: Divide the Lemon Herb Couscous among serving plates. Top with grilled chicken breasts and spoon the Mediterranean Salad alongside. Garnish with additional chopped herbs, if desired. Serve immediately and enjoy!