Low-carb/20 recipes

Fresh basil and rosemary give the bread tons of herby flavor, the whole wheat flour adds extra nutty taste. And you can always substitute rosemary and basil with your favorite herbs, such as thyme, parsley...

Simple and delicious, a great way to use up your beet greens!

Italian style potato dumplings but made with Paris, France flair. This recipe is a good way to use up leftover Pâte à Choux or Quick change pastry by mixing it with leftover mashed potatoes to create a soft potato dumpling.

Fresh soybeans (edamame) dip on crackers topped with a roasted cherry tomato. Perfect light tasting finger food when company is coming.

Enjoy a delicious and refreshing salad that can be served with any of your favorite main dishes.

Perfect for a fall or winter morning, a great way to use up any leftover pumpkin from pumpkin pie.

A new kind of salad that has a scrumptious taste which is perfect for lunch or a light dinner.

Roasted pears are tender, juicy with delicious caramelization. The mixture of arugula and romain lettuce adds yummy peppery taste and some nice refreshing crunch. The toasted walnuts and Parmesan cheese give extra yumminess.

This is really a outstanding dessert, I followed up the ingredients step by step, and incredible tasty, great keeper for me.

Very tasty. It's hard to go wrong with potatoes and leeks. They seem a perfect combination especially when it comes up to soup, such as this chunky leek and potato soup. It was very easy to make, and packed with great flavors. If you prefer smooth soup, puree it in a food processor or blender. In whichever way, it's always delicious.

a bit spicy soup.. I found a combination of lentil and shrimp in Sri Lanka's cuisine, however I never found any recipe, and I tried my way..

A cold tomato avocado buttermilk soup.

More of a stew than a soup as the broth is absorbed and thickened by the soba noodles. Very hearty and loaded with goodies. The flavorful broth covers all of the ingredients more like a sauce.

These mini lemon meringue tarts are so cute and handy, and they taste amazingly delicious, buttery shell with lemony filling, topped with fluffy meringue. They are perfect sweet treats at any occasion.

Roasting concentrates the flavour and the roasted garlic doubles up on the depth of flavours. The portobello mushrooms add a meaty texture, and pine nuts add a nutty highlight.

Instructions on how make Knishes wrapper/dough along with a variety of filling recipes and suggestions.