Fruits/8 recipes

Put some fruit into your mornings with this jam that is scrumptious on toast.

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.

An excellent breakfast bread that's made with whole wheat flour, white flour, oats, pumpkin, walnuts and chocolate chips. The cinnamon sugar is swirled into the bread brushed with melted butter. The aroma will fill up your entire house during the baking, and it gives you great flavor, texture and nutrient. Also it can be a very good gift that your friends or family will love for sure!

Cooked Strawberry Jam - Certo Liquid recipe

Fruit Smoothie recipe

Classic jam filled cookies perfect for Christmas. Fillings can range from various jams to hazelnut spreads only limited by your imagination.

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

This is an all-purpose filling that can be used for cookies, bars, etc. I use it most often to fill hamantaschen. Extremely simple and delicious.

This is a quick, easy way to saute asparagus. The dish has a light flavor and makes a great accompaniment to Italian meals. I make this year-round, but we especially enjoy it at Thanksgiving

Nice warm spiced cider with citrus fruit. One sip and my belly warmed up so much I had to go turn the heat down!

Quinoa is getting more and more popular, it has a very unique and delicious taste, also it is high in fibre and protein. In this recipe, we use fresh pears, arugula, lightly toasted walnuts and dried fruits, mixing in some Jack cheese. It can be served as a side dish, but it also can be a delicious and nutritious main dish!

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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 :)

This fruity delicious dish is made with pineapple, honeydew melon, cantalope and nectarines.