Miriam Akhmetshin

On weeknights when I don’t have a lot of time to cook, I like to go for recipes that don’t require a lot of preparation beforehand. This recipe is very easy; it only requires you to cut up salmon and mince garlic. There is room for customization as well. I prefer using pasta with a shape like penne, but any pasta, including whole wheat, would work great. Other vegetables, like broccoli, can be added in addition. The recipe takes 20-25 minutes from start to finish, so it’s easy to whip up a portion and have leftovers for lunch the next

One of my favorite meals to prepare is tacos. It is extremely simple to make all of the components—from the meat inside to the tortillas, salsa and guacamole—from scratch. I am often disappointed by store-bought guacamole. It’s not fresh, and lacks the depth of flavor you get from the many ingredients in this recipe. While many store-bought guacamoles do not include tomatoes or bell peppers, they really pull this recipe together. Freshly squeezed lime juice is essential for a fresh taste and to keep the avocados from browning.  INGREDIENTS 4 avocados 1 cup tomatoes ½ cup bell pepper 1 tbps

Pesto is a super simple spring dish. Basil is really easy to grow, and I gathered the basil used in this recipe from my own garden. Fresh ingredients are the key to a successful pesto. Grate the parmesan from a block, as opposed to buying pre-shredded parmesan, and use the highest quality olive oil available to you. This pesto works best with pasta, so once your pasta finishes cooking, drain the water and let it sit in the pesto. Your dish can be garnished with more fresh basil, parmesan, pine nuts or burrata as seen in the image.  INGREDIENTS ½