Recipe Sifter

A very hearty bread with lots of flavor. Perfect with a bowl of homemade soup

Too many zucchinis? Why not give this zucchini pizza a try? Instead of a pizza dough just use zucchini. Much less calories and very tasty!

In this recipe, we use both salsa and tomato sauce to make this quick and delicious chili. We like serve this warm chili over a toasted hamburger bun, but just having it directly from the pot is absolutely divine.

Use seasonal kale to make this hearty and delicious soup. The garlic-olive oil crostini is a must to help soak every drop of yumminess.

This soup was such a comfy dish that was just perfect on a cold winter day. The combination was so hearty and it was also very flavourful. Not too hard to make, and I will be making this soup again soon.

This delicious spaghetti sauce is loaded with heart healthy ingredients. After trying this sauce, you will always skip the store-bought ones.

Baked in a flavorful white wine and cilantro sauce, tons flavor is packed into fish during the baking, and it comes out juicy, tender and falls apart.

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Minced clams with a mixture of seasonings and a bit of hot sauce, topped with shredded mozzarella, this dip is excellent served warm with crackers.

Super quick and easy to put together, and the salsa tastes so refreshing and delicious. Serve it with store-bought or homemade tortilla chips.

I use crushed Ritz crackers instead of bread crumbs and add 2/3 cup of shredded sharp Cheddar. A simple gravy to go along with the meatloaf can also be made using another packet of soup mix, 2 Tbs. flour and 2 cups of cold water. Simmer until thickened.

Try this tantalizing seafood pasta dish that will add a new flavor to your cooking style and feed your hunger.

Bell peppers and sausages are cooked in a tasty tomato sauce, then served over a bed of warm penne. An ideal meal for a busy week night.

It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)

I love cooking with tofu because of its versatilities. Borrowed the idea from chicken cacciatore, but instead I used tofu, and it actually came out delicious.