Looking for an easy meal that doesn’t take too much work to make, but is taste and satisfying; well Sparkling Stars got you covered we picked one of Food Network’s best chefs and are giving you some of their best recipes. This month we have picked food expert, Aïda Mollenkamp; her show, Ask Aida airs on Food Network and follows her as she prepares different dishes and answers fans culinary questions. We have picked three of her best recipes and are here to share them with you; we hope you will be willing to try all theses delicious meals, the whole family is sure to love.

Fish Tacos

Ingredients
1 1/2 pounds mahi-mahi filets
1/4 cup dry white wine
2 tablespoons lime juice
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 lime, quartered
12 small corn tortillas, warmed
Romaine or Iceberg lettuce, shredded, for garnish
Pico de Gallo salsa, for garnish
1 avocado, pitted and cut into thin slices, for garnish
Sour cream or crema, for garnish
Directions
Pat fish dry and combine in a nonreactive bowl with lime juice and garlic. Set aside to marinate about 10 to 15 minutes.

When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.

Heat oil in a large nonstick frying pan over medium-high heat; when oil shimmers place fish skin-side down in skillet. Cook until opaque and firm to touch, about 3 minutes per side.

Flake the fish, squeeze one of the lime wedges over the top, and toss to coat. To make a taco, stack 2 tortillas on top of each other and fill with fish, lettuce, salsa, a few avocado slices, and a dollop of sour cream. Repeat to make 6 tacos total.

Simple Green Bean Salad with Lemon Dressing

Ingredients
1 pound green beans, trimmed
1 tablespoon extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
1 teaspoon lightly packed lemon zest
1 teaspoon rinsed and finely chopped cured anchovies (about 2 fillets)
1 medium shallot, thinly sliced
1/2 cup thinly sliced cured pitted black olives
2 tablespoons finely chopped fresh flat-leaf parsley
Directions
Bring a medium pot of heavily salted water to a boil over high heat. Prepare a water bath by filling a bowl halfway with ice water.

Once water boils, add green beans until cooked but still firm, about 4 minutes. Place in ice water bath until cool. Drain and shake off excess water.

In a medium nonreactive bowl, thoroughly mix olive oil, juice, zest, and anchovies; season well with salt and pepper. Add green beans, shallot, olives, and parsley, and mix well; taste, adjust seasoning as needed. Salad can be served immediately though flavor improves as it sits.

Beachcomber Cookies

Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon table salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 sticks unsalted butter (1/2 pound), room temperature
1 3/4 cups packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups old-fashioned oats
1 cup milk chocolate chips
3/4 cup toasted flaked unsweetened coconut
3/4 cup finely chopped toasted pecans
Directions
Heat the oven to 350 degrees F and arrange a rack in the middle. Place flour, baking powder salt, cinnamon, and nutmeg in a medium bowl and whisk to combine; set aside.

Combine butter and sugar in a large bowl and beat over medium speed until mixture resembles wet sand and is airy, about 3 minutes. Add eggs 1 at a time, letting each fully incorporate before adding the next. Add vanilla extract. Reduce speed to low, add flour mixture in 2 parts, and mix until just combined, about 1 minute. Add remaining ingredients and mix until evenly combined.

Using a 2-inch ice cream scoop, drop dough onto baking sheets, spaced about 1-inch apart. Bake until cookies are puffed, set, and tops and undersides are golden brown, rotating sheets halfway through, about 18 to 20 minutes. Remove from oven, let cool on sheets 2 minutes, and then remove to wire racks to cool completely.

Sparkling Stars does not own any of the recipes we are simply sharing them with our great readers, you can find all of the recipes and more of Aida’s amazing recipes at Food Network.com, and do not forget to watch Ask Aida weekends on Food Networks.