Summer/10 recipes

My 10-year-old today made these bran muffins, and they came out moist, and not too sweet. Perfect for breakfast or snack. She enjoyed making these muffins very much.

Quick, easy and tasty! Salad greens, fresh blueberries are tossed with balsamic blueberry vinaigrette, topped with crumbled goat cheese and maple glazed hazelnuts.

Very good and melt in your mouth recipe that taste so moist and delicious you'll be glad it makes two!!!

Quick, easy and refreshing. This delicious salad can also be served as a main course.

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.

Sweet baby bell peppers stuffed with a slightly spicy and garlicky mix of cream and jack cheese. Fairly easy to prep and only 10 minutes cooking time.

These stuffed baby peppers are so tasty and flavorful, you can use pancetta or bacon instead of prosciutto, and the layers of flavors are just oozing in your mouth.

This is one of those recipes that is more of a guideline—I really encourage you to adapt the amounts and ingredients to your tastes. If you like it chunky, don’t puree it. If you like a thinner soup, add more chicken broth. If you don’t like heat, omit the cayenne.

Learn how to make a classic Western Omelet. This classic is revisited, using sweet red pepper instead of green and adding parsley to brighten the result and some other tweaks to keep it light, fresh, and healthy.

Give your meal a new look by adding this simple salad that combines classic flavors of creamy fresh mozzarella, tomatoes and basil.

These crunchy vegetables make a refreshing and delicious salad. If you have your own vegetable garden, they are the easiest vegetables to grow. Or find them in the grocery store.

We love this simple and tasty recipe, toasted fennel adds more flavor to the squash, and they are fresh and tasty.

A lively fresh appetizer perfect for the summer. Mint and oregano brightness the couscous toped with fried tomatoes, almonds and a bit of salty feta.

We used leftover grilled vegetable salad to make these quick tacos, and they were very yummy!

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 :)

Slow-cooked beef patties in a creamy mushroom and onion gravy. Real comfort food.