Steak Pepper Quesadillas, Peach & Honey Salmon Sushi Bowl & Caprese-inspired Italian Chicken Pasta Salad

1) Steak & Pepper Quesadillas

Ingredients

• 3 Bell peppers, divided & sliced
• 2 package steak
• 1 tbsp. olive oil
• 1 onion, sliced
• 8 large soft tortilla shells
• 1 cup marble shredded cheese
• 2 tbsp. Montreal steak seasoning marinade
• Salt and black pepper to taste

For serving:

• Sour cream
• Avocado, smashed (seasoned with salt and black pepper)
• Peach salsa:
• 1-2 peaches, finely diced
• 1 jalapeno, seeded & finely diced
• 1/4 red pepper, finely diced
• 1 tbsp. green onions, sliced
• 2 large basil leaves, chiffonade
• 1 tbsp. lemon or lime juice
• Salt and black pepper to taste

Directions

1. Marinate steak with olive oil and Montreal steak seasoning sauce for 30 minutes covered in the fridge.
2. To a heated pan, cook steak over medium high heat for about 5 minutes on each side or until steak is cooked to desired doneness. Once done, remove from heat and allow steak to rest prior to slicing.
3. To the same pan, add onions and cook until fragrant.
4. Next, add peppers (minus ¼ red pepper), salt and black pepper and continue to cook until tender.
5. When produce has cooked to desired doneness, add steak back to the pan and remove from heat.
6. To one tortilla shell, brush oil onto one side and place oil side down in another fry pan. Layer ¼ of the steak & pepper mixture followed by ¼ cup cheese. Add an additional tortilla shell overtop ingredients and brush with more oil. Heat on both sides until crispy and golden.
7. Repeat step 6 with the remaining steak and pepper mixture.
8. In the meantime, prepare peach salsa. To a medium bowl, mix together diced peaches, jalapeno, red pepper, green onions, basil and lemon or lime juice. Season with salt and black pepper to taste.
9. Serve quesadillas with peach salsa, smashed avocado and sour cream. Enjoy!

2) Caprese-inspired Italian Chicken Pasta Salad

Ingredients

• 1 pack (4 count) chicken thighs
• 3 tbsp. olive oil
• 3 cups cooked pasta 
• 1 cup cherry tomatoes, halved
• 2 peaches, sliced and grilled 
• 1 avocado, diced 
• Fresh basil, chiffonade 
• 1 Mozzarella ball, diced  
• ½ cup Italian dressing 
• Freshly cracked black pepper to taste 
• Salt to taste 

Directions

1. To a bowl, add deboned chicken thighs, with 3 tbsp. oil, salt and black pepper. Set aside.
2. To a heated fry pan, add chicken and cook over medium heat. Cook for about 9 minutes, depending on the thickness of the chicken thigh, flipping halfway through. When done, remove from heat and allow chicken to rest prior to slicing. 
3. To a large salad bowl, add cooked pasta, tomatoes, grilled peaches, avocado, fresh basil, Mozzarella, chicken, Italian dressing, salt and black pepper to taste. Mix to combine and serve immediately. Enjoy!

3) Peach & Honey Salmon Sushi Bowls

Ingredients

• 2 tbsp. sesame oil (to cook the salmon)

Salmon Sushi Bowl:

• 1 pack wild caught sock-eye salmon, cut into 1-inch chunks
• 4-5 mini cucumbers, sliced thinly 
• 2 avocadoes, chopped 
• 2 cups parboiled rice, cooked 
• 1/3 cup sliced green onions 
• 1 Nori sheet, sliced into strips
• Lemon wedges, for serving
• Sesame seeds for serving (optional)

Peach & Honey Glaze (for salmon):

• 2 peaches, peeled & sliced
• 1 tbsp. + 2 tsp. honey 
• 1 tbsp. sesame oil
• 2 tsp. ginger, grated
• 1-2 tbsp. lemon juice
• 1 tsp. soy sauce
• Salt to taste
• Freshly ground black pepper to taste

Directions

1. In a medium bowl, mash peaches until smooth. Add honey, sesame oil, ginger, lemon juice and soy sauce. Mix until well combined. Season with salt and black pepper to taste. Separate the peach mixture into 2 portions, reserving about ½ of the mixture in a small bowl and placing it in the fridge for later. 
2. To the remaining peach mixture, add salmon chunks and gently mix to combine. Allow salmon to marinate in the fridge for 30 minutes prior to cooking.
3. Heat 2 tbsp. oil in a fry pan and cook marinated salmon on medium heat. Can also cook salmon on an indoor grill if desired. Season with salt and black pepper to taste.
4. When salmon is done, remove from heat and toss with the reserved peach mixture.
5. Build sushi bowls by evenly distributing heated rice, avocado, cucumber, salmon, nori strips and green onions amongst 4 bowls. Serve with lemon wedges and top with sesame seeds (optional). Enjoy!