Pasta recipes

Yeasted waffles with a lemon-scented buttery batter, cooked golden and crisp, then sandwiched with piped sweetened whipped cream. European-style brunch elegance.

This light dinner is full of vegetables and pairs well with a simple salad in summer or a warm bowl of soup in winter. Can be made gluten-free!

The raspberry preserves and almond paste tucked inside these delicate muffins make them a surprising treat.

These mini pizza muffins are quick-easy to make, and very tasty. They won't last long, kids and adults gobble them up in record breaking time. Great for a snack and they freeze very well (that is if you can get them into the freezer before someone eats them all!)

Crispy pan-fried chickpea burgers with oregano and cumin, tucked into warm pita with a creamy lemon-tahini yogurt sauce. Vegetarian, healthy, and done in 25 minutes.

A warm, porridge-style breakfast cereal made from amaranth flour, millet flour, cornstarch, and tahini. Naturally vegan, gluten-friendly, and high in plant protein.

Braided almond crescent ring using store-bought crescent roll dough and almond paste filling. Golden, flaky, and topped with sliced almonds. Brunch showpiece in under 45 minutes.

For breakfast, we always feel the time is not enough, but we still want some proper and healthy foods, this power smoothie is really good for breakfast selection!

Brunch roast beef hash made from leftover roast beef and potatoes with onion, green pepper, and a touch of tomato, fried until brown and crusty, then folded omelet-style. The tastiest way to use up Sunday's roast.

A soup this hearty makes a wonderful morning meal by itself or served with whole grain bread.

BBQ chicken burgers with tangy tomato, Worcestershire, and hot sauce blended right into the patty, topped with a sweet honey-lemon cabbage slaw on cornmeal kaiser rolls. Weeknight-ready in about 30 minutes.

This recipe was very easy to make and tasted very good, It was a breeze to make, and fairly inexpensive.

Vegan tofu breakfast scramble with mushrooms, red pepper, and onions in a savory miso-turmeric sauce. A hearty, egg-free morning meal loaded with vegetables.

Breakfast lasagne with sliced ham, gruyere, mozzarella, ricotta, and a mustard-spiked bechamel. Layered in a 13x9 pan for a brunch crowd of six to eight.