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Zucchini Boats

 Ingredients - 1 yellow onion - 2 zucchinis - 3/4 c of Jasmin rice - spice blend of Southwest seasoning which you can make on your own or buy pre-made - 1 tomato - 1/2 c pepper jack cheese - 1/4 handful of cilantro - 1 lime - 1/4 c guac - 4 tbs sour cream - hot sauce to taste - olive oil - salt - pepper Directions: - Dice the onion. - Halve zucchini, scoop out seed and place in air fryer for 10-15 minutes. - Heat up some olive oil in a pan (just enough to grill onion).  Save a few onion for the pico de Gallo you'll make in a bit.  Add onion and season with salt and pepper. - Cook for 5 minutes. - Add rice and spices, 1.5 cups of water, and a pinch of salt. - Simmer until rice is done (about 18 minutes). - Dice tomato, onion, cilantro, and halve the lime. - Make pico de Gallo: Combino cilantro, tomato, onion, and lime juice to taste.   - Make drizzle: Combine 2 tbs sour cream with 1/4 c guac, lime juice and water to consistency. - Stuff zucchini with rice mixture; top with drizzle,
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Chickpea Bowls w/ Mediterranean Twist

 Ingredients for 2 Red Onion 1/2 c basmati rice 1 clove garlic 1 lemon 1 c grape tomatoes 1 can chickpeas 4 tbs sour cream 1/4 oz cilantro 1/4 handful of pistachios 1 tbs shawarma spice hot sauce to taste olive oil salt  pepper butter Directions Preparation: Cut red onion into slivers. Cut 2 tbs of those onions into diced onion Mince garclic Chop pistachios Chop cilantro Drain/rinse chickpeas Zest & quarter lemon Cooking: Add some olive oil to a pan and toast the diced onion, half the garlic, and half the pistachios & some Shawarma spice. Once browned to desired consistency, add rice, 1 c water.  Cook until rice is tender, which should be approximately 20 minutes. While rice is cooking, add sliced onion, tomatoes, and chickpeas to air fryer til desired tenderness.  Toward the end of cooking, add a bit more Shawarma spice.  It should take about 20 minutes. Now, create your sauce.  Combine about 4 tbs sour cream with some garlic, season with salt, and add water to desired consist
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Spaghetti with Brussel Sprouts

Ingredients for 2 1/2 ounce chives 8 oz brussel sprouts 1 lemon 6 oz spaghetti 2 tbs garlic herb butter 2 tbs cream cheese  1 oz cheese roux (1 tbs flour, 1 tbsp butter, and water to consistency, + shredded cheese) 1/4 c parmesan cheese 1/4 c breadcrumbs 1 tbs chili flakes salt and pepper to taste  olive oil 1 tbs butter Directions 1.) Prepare... Bring a pot to boil (for spaghetti) & while that gets to boiling, mince chives, cut Brussels sprouts in half then cut into shreds, zest & quarter the lemon. 2.) Add spaghetti to boiling water and cook 10 minutes or until soft.  Once done, keep 2 cups of the water for later.  Set noodles to the side. 3.) Melt butter and cook breadcrumbs until toasted (3 minutes). Set mixture to the side. 4.) Cook Brussel sprouts in olive oil until toasted.  Or try the air fryer for an easier cooking process.  Cook until soft, then add chili flakes to taste. 5.) Add cheese roux and the 2 cups of leftover water to a pot.  Stir until thick.  Then add in 2
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Easy Sauces / Drizzles

Vegetarian sauces * Sour cream + lime vest + water to desired consistency     Use on: Mexican dishes
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