Easter/8 recipes

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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 :)

Feel too lazy to bake any cookies or cake for Easter. Make these crispy Easter nests that will for sure satisfy everyone. They are easy to make, and taste delicious.

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

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.

There is nothing better than fresh hot cross buns' smell from the oven in the Easter morning, a few ingredients create these delicious buns, hot and fresh, a happy Easter day starts here...

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!

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.

Something about bacon goes so well with spinach. Using a hot bacon dressing wilts the spinach just the perfect amount, not rubbery and not too mushy and packed with flavor.

This desert, a cross between cake and sweet bread, is often baked for Easter.

This savory tart definitely impressed me. The puff pastry was so buttery and crispy after baking, which went deliciously well with creamy goat cheese, lemon zest and fresh rosemary leaves. All the flavors were just perfectly balanced, YUM!

A sophisticated French American twist on Quesadillas - Bacon, Lettuce and Tomato with some creamy goat cheese... num num.

I added some pureed strawberries and a couple of drops of red food coloring to make the cake pink.

What an easy and tasty dish! Don't forget to let the breasts rest for about 10 minutes after you take them out of the oven, which ensures that all the delicious juices are secured inside the breasts. The roasted veggies were also very flavourful. Definitely a wholesome meal.