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-pasta of your choice
-1 tbsp minced garlic
-1 shallot, finely chopped
-olive oil (2-3 tbsp)
-zest and juice of one lemon
-1/2 cup arugula
-1/2 cup peas, steamed
-diced pancetta
-1/2 tsp red pepper flakes
-1/2 cup heavy cream
-burrata or parmesan for garnish
-basil for garnish

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1. Cook pasta al dente according to package instructions. Drain and reserve 3/4 cup pasta water.
2. In a large skillet over medium high, add olive oil, garlic and shallot. Cook 2-3 min. Add lemon zest and lemon juice. Combine.
3. Whisk in heavy cream. Whisk in pasta water.
4. Meanwhile, brown pancetta in a separate, small pan. Drain oil.
5. Steam peas in microwave.
6. To pan with sauce, add pancetta and peas. Combine. Sprinkle with red pepper. Season with salt and pepper.
7. Fold in pasta. Fold in arugula.
8. Service with your choice of burrata or parmesan (or both!), plus basil.

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-poblano peppers, halved and seeded
-1 1/2 cups shredded chicken
-1 1/2 cups rice (basmati, white, mexican, brown, whichever you prefer!)
-1 14.5 oz can crushed tomatoes
-1 14.5 oz can black beans, drained
-1/3 cup cilantro, chopped
-1 jalapeño, seeded and finely chopped
-1 tbsp lime juice
-1 tsp each garlic powder, chili powder and cumin
-1/4 tsp red pepper flakes
-shredded monterey jack

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1. Heat oven to 400. Spray a baking sheet or dish with oil. Place halved poblano peppers. Drizzle with olive oil and season pwith salt and pepper. Bake 10 min. Remove from oven and let cool.
2. Meanwhile, mix together chicken, rice, lime juice, tomatoes, black beans, jalapeño, cilantro and seasonings.
3. Once cooled, stuff peppers with mixture. Bake 10 min.
4. Remove from oven and top with cheese. Bake 5 min.
   Avocado Lime Crema-in a food processor, combine 1/2 avocado, 1/2 cup cilantro, 1/4 cup plain yogurt, 3 tbsp olive oil, 2 tbsp lime juice, 1 tsp honey, 1 tsp minced garlic, salt and
   pepper.

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-1 lb skinless boneless chicken thighs
-4 tbsp olive oil
-1/3 cup cilantro, chopped
-1/2 tbsp minced garlic
-zest and juice of one lemon
-1.5 tsp cumin
-1.5 tsp chili powder
-1/2 tsp paprika
-1/4 tsp red chili flakes
-salt and pepper
-1 tsp chicken bouillon

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1. Mix all ingredients in a large bowl or ziploc bag. Cover in fridge and let marinate for at least 2 hrs.
2. Spray air fryer with oil. Place chicken thighs in air fryer.
3. Cook for 10 min at 400. Flip, and cook an additional 8 min.

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For Asparagus:

-asparagus, ends trimmed
-2 tbsp olive oil
-3 to 4 tbsp panko breadcrumbs
-1 tsp garlic powder
-salt and pepper
-1/8 cup grated parmesan

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1. Preheat oven to 425. Line baking sheet with parchment paper.
2. Toss asparagus with olive oil, breadcrumbs, salt, pepper, and garlic powder.
3. Place in oven for 10 min.
4. Remove and add parmesan.
5. Place back in oven for additional 7-8 min.

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