Okra/8 recipes

Wow, this recipe turned out great. Cooking down the wine and tomatoes really built up a huge amount of tangy flavor.

If you love scalloped potatoes, you will adore this scrumptious dish that is the perfect side when preparing a pot roast for dinner.

These stuffed zucchini are cheesy and absolutely delicious. It's an excellent way to make zucchini into a tasty dish.

Roasted butternut squash and onions add tons of delicious flavor, roasted walnuts and freshly chopped basil definitely give the pasta another layer of yumminess. It can be served as a main course or a side dish!

Moist, fluffy and savory scones are a great accompaniment along with your main course or a handy and tasty snack.

A moist yet delicious cake is made with whole wheat flour, pineapple, coconut, and, walnuts. It is super moist and packed with great flavour. Enjoy one slice or two without feeling guilty.

An easy and tasty classic Chinese dish. Slice potato, carrots and bell pepper into matchsticks, quickly stir-fry with a Chinese sweet-sour sauce. Serve with steamed rice.

Grilled new potato, crunchy green beans, feta and olives are tossed with red wine vinaigrette, sprinkling some fresh oregano on top. A light and tasty salad for summer.

This slaw is a great side dish with burgers, pulled pork, BBQ, or any succulent meaty dishes. Loved the dilled pickles in the slaw and the pickled juice in the dressing, which really accomplish the flavor. It's refreshing, and also very low in calories and fat.

Authentic sausage casserole done right. Creamy custard-like interior with crispy edges and two cheeses interwoven. Say no-more. Make-ahead makes it painlessly delish.

This delicious sandwich is filled with sauteed juicy portobello mushrooms, sweet bell pepper, onions and melted provolone cheese. So satisfying, and will be definitely making it again. Yum!

White-chocolate snowflakes balance gracefully on a delicate, lemony three-layer white cake filled with zesty lemon custard and covered with a white-chocolate frosting.

Use the slow-cooker and liquid smoke instead of grilling and wood chips. The result is outstanding, and the pork is packed with flavor.

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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 :)