Low muffin recipes

Honey roasted walnuts, dried cranberries and goat cheese are deliciously served with mixed greens, then tossed with a light mustard vinaigrette dressing. Yum!

I had this yummy and warm hot-pot with some homemade kimchee and a Korean style spinach salad. Real comfort food! Highly recommend this dish to everyone who likes Korean food.

This quick, easy and delicious Italian-style side dish is perfectly cooked. Broccoli is seasoned with olive oil and garlic, and finished with a touch of parmesan.

Roasted cauliflower, a tangy and tasty soy-ginger dressing with fresh scallions, a delicious side-dish that you can serve with any main course; or just having it directly is a joy too!

This quick and easy dish will bring rave reviews from your family or your guests. You can also grill the fish fillets, any kind of fish will work well; using Asian tatsoi instead of baby spinach is also a great option. This is a kind of recipe that you want to make again and again after the first time.

Fresh, quick and easy - shrimp and avocado in a lemon, tomato dressing seasoned with mint and cilantro.

Crispy on the outside, soft and tender on the inside. With a bit of attention to the preparation technique you can turn oven roasted potatoes into crispy bites of heaven.

Crunchy sweet apples and savory celery with bits of sweet dried cranberry and toasted walnuts are tossed with a refreshing and tasty lemon dressing.

This quick and easy roasted chicken is an absolutely mouth-watering dish. The roasted zucchini and cherry tomatoes are perfectly accompanied with the golden, brown and juicy chicken breasts. A well balanced one pan meal that everyone enjoys.

Gazpacho (Moosewood) recipe

Butternut Squash Soup with Celery and Carrots recipe

Last Wednesday we took this colourful and delicious salad to a pot-luck, everyone loved it and a few of them even asked for the recipe. It was such a refreshing salad that's also packed with goodness.

Simple and perfectly matched flavors that let the potato shine through brightly.

Made this recipe for dinner yesterday, and it was light, tasty and I absolutely loved it. I didn't have asparagus on hand, so I used broccoli instead, and it worked just fine. I also added half chopped red bell peppers to make the dish more colorful and appealing.

Toasting quinoa in pan creates much more flavor than just boiling it directly. Quinoa is tossed with a light yet tasty vinaigrette, sugar snap peas, apples, bell peppers, celery, red onions and toasted walnuts. You can make the salad one day ahead, it tastes even better next day.

Incredibly quick and easy and packed with flavor. Shallow poaching keeps the flavor from leeching into the poaching liquid and then reducing the liquid to make a sauce captures every last drop of delicate flavor.