Chicken Kebabs, Roasted Cherry Tomatoes, Sauteed Garlic Parmesan Zucchini and Quinoa

Ingredients

• 2 pint cherry tomatoes (About 4 cups or 600g)
• 3 tbsp extra virgin olive oil
• 4 cloves garlic (Thinly sliced)
• 1 tsp dried oregano
• 0.75 tsp salt (Or to taste)
• 0.5 tsp black pepper (Freshly ground)
• 0.25 tsp red pepper flakes (Optional, for a little heat)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.

2. 2

   In a medium bowl, combine the cherry tomatoes, extra virgin olive oil, sliced garlic, dried oregano, salt, freshly ground black pepper, and optional red pepper flakes. Toss gently to ensure the tomatoes are evenly coated with oil and seasonings.

3. 3

   Spread the seasoned tomatoes in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will cause the tomatoes to steam rather than roast. Use two pans if necessary.

4. 4

   Roast for 20-25 minutes, or until the tomatoes have softened, their skins have blistered and burst, and they are beginning to caramelize around the edges. The garlic should be fragrant and lightly golden.

5. 5

   Remove the baking sheet from the oven. Let the tomatoes cool for a few minutes. Scrape the pan to collect all the delicious juices and drizzle them over the tomatoes before serving. Serve warm or at room temperature.

Ingredients

• 500 g Zucchini (About 2 medium zucchini, sliced into 1/4-inch thick rounds)
• 2 tbsp Olive Oil (Extra virgin olive oil is recommended)
• 3 cloves Garlic (Freshly minced)
• 0.25 cup Parmesan Cheese (Freshly grated for best results)
• 0.5 tsp Salt (Adjust to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.25 tsp Red Pepper Flakes (Optional, for a little heat)
• 2 tbsp Fresh Parsley (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the zucchini by washing it and slicing it into uniform 1/4-inch thick rounds. Pat the slices dry with a paper towel to remove excess moisture, which helps them sear better.

2. 2

   Heat the olive oil in a large 12-inch skillet or pan over medium-high heat. Once the oil is shimmering, arrange the zucchini slices in a single layer. Do not overcrowd the pan; cook in two batches if necessary.

3. 3

   Cook the zucchini for 2-3 minutes per side, without stirring too much. Allow them to develop a nice golden-brown sear before flipping. They should be tender-crisp, not mushy.

4. 4

   Reduce the heat to medium-low. Add the minced garlic and optional red pepper flakes to the pan. Sauté for about 30-60 seconds, stirring constantly until the garlic is fragrant. Be careful not to let it burn.

5. 5

   Remove the skillet from the heat completely. Immediately sprinkle with the freshly grated Parmesan cheese, salt, and black pepper. Toss gently to coat the zucchini slices evenly until the cheese is just melted.

6. 6

   Transfer the zucchini to a serving dish, garnish with fresh parsley, and serve immediately for the best texture and flavor.

Ingredients

• 1 cup quinoa (any color will work)
• 2 cup water (or use vegetable broth for more flavor)
• 1 tbsp olive oil (optional, for toasting)

Instructions

1. 1

   Rinse the quinoa

   • Place the quinoa in a fine-mesh sieve.
   • Rinse thoroughly under cold running water for at least 1 minute, rubbing the grains with your fingers to remove the bitter saponin coating.
   • Drain well.
2. 2

   Toast the quinoa (Optional)

   • Heat the olive oil in a medium saucepan over medium heat.
   • Add the rinsed and drained quinoa.
   • Toast for 1-2 minutes, stirring constantly, until the grains are dry and smell nutty.
3. 3

   Cook the quinoa

   • Carefully pour the water or broth into the saucepan with the quinoa.
   • Increase the heat to high and bring the liquid to a rolling boil.
   • Once boiling, immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and let it simmer for 15 minutes.
4. 4

   Rest and fluff the quinoa

   • After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for 5 minutes.
   • Remove the lid and gently fluff the quinoa with a fork, separating the grains.
   • Serve warm as a side dish or let it cool to use in salads.