Breakfast/8 recipes

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A rich and decadent frittata packed with a variety of seafood.

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 :)

Bisquick Pumpkin Muffins recipe

Why not make your own crepes, easy, fresh and delicious!!

Deliciously moist banana nut muffins are great for breakfast. Easy to make, and freeze well. For a even healthier version, use half whole wheat flour to replace half all-purpose flour.

Make your pasta dishes seem authentic with this spaghetti sauce made of Italian sausage, tomatoes and a variety of spices.

This soda bread was absolutely tasty, cheddar cheese, chunk of fresh onion and garlic add huge amount of flavor into the classic soda bread, of course you can always serve it with any your favorite Irish main course, but just eating itself is absolutely enjoyable!

These cherry cream cheese bars were divine. The cream cheese added the rich creaminess; I made my own cherry pie filling, which was packed with cherry flavour and not super sweet, also did a few changes to make these bars healthier (see the linked recipe below) but still decadent.

So yummy.

Tasty eggs for any party!

This prosciutto, fontina and sun-dried tomato tart was brilliant. The combination of these three ingredients and the buttery-crispy puff pastry was absolutely delicious!

These muffins are lightly spiced with cinnamon to bring out a delicate blueberry flavor!

Granny Smith Buckwheat Muffins recipe

This is the best lassagna I have ever tried, basil-pesto definitely gave the whole lasagna tons of tasty flavor, also used low-fat milk and cheese, reduced the amount of fat, but the sauce was still creamy, asparagus was tender-crispy between the layered creamy stuffed noodles.