Shrimp and Broccoli Lo Mein

INGREDIENTS

FOR THE LO MEIN
1 tbsp. sesame oil
1/2 lb. white shrimp, peeled and deveined
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 c. broccoli florets
1/3 c. thinly sliced carrots (or matchstick)
6 oz. spaghetti, cooked and drained
3 green onions, chopped

FOR THE SAUCE
1/2 c. soy sauce
2 tbsp. brown sugar
1 tbsp. sesame oil
1 tbsp. cold water
2 tsp. cornstarch

RECIPE PREPARATION

Drizzle a large skillet with sesame oil. Over medium-high heat, cook shrimp, peppers, broccoli, and carrots until veggies are tender and shrimp is pink, 5 to 7 minutes.

Whisk together all sauce ingredients and add to the pan. Bring to a boil, then reduce to a simmer. Stir in noodles and green onions and cook, 3 to 4 minutes longer. Serve immediately.

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INGREDIENTS quinoa black beans frozen corn 1 red onion garlic 2 bell peppers paprika powder cumin fresh lime juice chopped parsley vegetable broth canned diced tomatoes salt and pepper red pepper flakes (optional) RECIPE PREPARATION Heat some oil in a large pot or pan and sauté the onion for 2-3 minutes or until it becomes translucent. Then add the garlic and the bell pepper and cook for another 2 minutes. Add the rest of the ingredients except for the lime juice, the green onions, and the parsley. Cover with a lid and cook for 20 minutes on medium heat. Stir once in a while to make sure your Mexican quinoa is not burning or sticking to the bottom of the pan. Then stir in the lime juice, the green onions, the parsley and season with salt, pepper, and red pepper flakes. Serve with avocado on top.

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INGREDIENTS 3 tbsp. extra-virgin olive oil 2 tbsp. sweet chili sauce 1 tbsp. sriracha Juice of 1 lime 3 cloves garlic, minced 1 medium cauliflower, cut into florets kosher salt Freshly ground black pepper 1 tsp. Chopped cilantro, for garnish RECIPE PREPARATION Preheat oven to 425º. In a small bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic. On a large baking sheet, toss cauliflower in the sauce until fully coated. Season generously with salt and pepper. Spread into an even layer and roast until slightly charred and tender, 30 to 35 minutes. Garnish with cilantro and serve. FOR THE AIR FRYER- In a large bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic. Add cauliflower to the bowl, season generously with salt and pepper, and toss well to combine. Place one-third of the cauliflower in a single layer in the basket of the Air Fryer. Cook at 360º for 12 minutes, tossing halfway through.

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