Cook the pasta according to package instructions until al dente, then drain and set aside. In a large skillet, heat olive oil over medium heat and sauté minced garlic and red pepper flakes (if using) for about 1 minute until fragrant. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside. In the same skillet, add lemon juice and zest, scraping up any browned bits, and simmer for 1 minute. Return the shrimp to the skillet, then toss in the cooked pasta and chopped parsley until well combined and heated through. Season with salt and pepper to taste, and serve with grated Pekorin cheese if desired.

Preheat your oven to 375°F (190°C). In a small bowl, combine olive oil, lemon juice, parsley, dill, minced garlic, salt, and pepper. Place the salmon fillets on a baking sheet lined with parchment paper or lightly greased, then brush them generously with the marinade and let them sit for about 10 minutes. Bake the salmon in the preheated oven for 15-20 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Remove from the oven, let it rest for a couple of minutes, and garnish with lemon slices and extra fresh herbs if desired.

Cook the ricotta and spinach-filled ravioli according to the package instructions, then drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the cherry tomatoes and cook for 2-3 minutes until they start to soften. Reduce the heat to low and stir in the cream and pesto sauce, cooking until the sauce is heated through and well combined. Add the cooked ravioli to the skillet and gently toss to coat with the sauce. Season with salt and pepper to taste. Sprinkle with grated Parmesan cheese and toasted pine nuts. Garnish with fresh basil leaves and serve immediately.

Cook the rotini pasta according to the package instructions until al dente. Drain and rinse under cold water to cool. In a large bowl, combine the cooked pasta, cherry tomatoes, sliced green olives, crumbled feta cheese, red onion, and parsley. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Pour the dressing over the pasta salad and toss to coat evenly. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

In a bowl, whisk together the lemon zest, lime zest, lemon juice, lime juice, olive oil, minced garlic, honey, salt, and pepper. Place the chicken breasts in a shallow dish or resealable plastic bag and pour the marinade over them. Ensure the chicken is well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours. In a separate bowl, combine the diced mango, red bell pepper, red onion, jalapeño, lime juice, cilantro, salt, and pepper. Mix well and set aside to let the flavors meld while you grill the chicken. Preheat the grill to medium-high heat. Remove the chicken from the marinade, shaking off any excess. Grill the chicken breasts for about 6-7 minutes per side, or until cooked through and grill marks appear. Cooking time may vary depending on the thickness of the chicken breasts. Ensure the internal temperature of the chicken reaches 165°F (74°C).
Remove the grilled chicken from the grill and let it rest for a few minutes. Serve the chicken hot off the grill, topped with generous spoonfuls of mango salsa. Optionally, garnish with extra cilantro and a wedge of lime on the side. This Citrus Grilled Chicken with Mango Salsa pairs wonderfully with rice, quinoa, or a fresh green salad. Adjust the amount of jalapeño in the salsa according to your spice preference. Ensure the mango is ripe but firm for the salsa to provide a sweet and juicy contrast to the savory chicken.

In a bowl, whisk together olive oil, soy sauce, honey, minced garlic, paprika, cumin, chili powder, and red pepper hot sauce until well combined. Season the lamb chops with salt and pepper on both sides, then place them in a shallow dish or resealable plastic bag. Pour the marinade over the lamb chops, making sure they’re evenly coated. Cover the dish or seal the bag, then refrigerate for at least 1 hour, or up to overnight, to allow the flavors to meld. Preheat your grill to medium-high heat. Remove the lamb chops from the marinade and discard any excess marinade. Grill the lamb chops for 3-4 minutes per side for medium-rare, or longer according to your preference, basting occasionally with the leftover marinade. Once cooked to your desired doneness, remove the lamb chops from the grill and let them rest for a few minutes before serving. Garnish the grilled lamb chops with chopped mint leaves and serve with lemon wedges on the side.

Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside. While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the diced chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5-6 minutes until the chicken is cooked through and golden brown. Remove the cooked chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for about 1 minute until fragrant. Drain and stir in the Bruschetta Topping and let it simmer for 1 minute to heat through. Add the cooked pasta and cooked chicken back to the skillet with the Bruschetta Topping sauce. Toss everything together until well combined and heated through. Remove from heat and sprinkle grated Pekorin cheese over the pasta. Garnish with fresh basil leaves if desired.

In a large bowl, combine the Indian Tikka Masala Mild sauce with yogurt, minced garlic, grated ginger, ground cumin, ground coriander, paprika, and salt. Mix well. Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for the best flavor. Heat vegetable oil in a large skillet over medium heat. Add the marinated chicken pieces along with the marinade to the skillet. Cook, stirring occasionally, until the chicken is fully cooked through and the sauce has thickened about 15-20 minutes. Once the chicken is cooked, remove the skillet from heat. Taste and adjust seasoning if necessary. Garnish with fresh cilantro leaves. Serve the Indian Tikka Masala Mild chicken hot with cooked rice or warm naan bread on the side.