Fudge sauce/3 recipes

A creamy and hearty vegetable soup of leeks, carrots, broccoli and tomatoes that's thickened and seasoned with sesame paste (tahini).

The flavor was combination was excellent. Next time will add some whole dried chili peppers to give it a bit more kick. We served it over brown rice and could hardly stop eating it.

Classic banana bread with walnuts and chocolate chips making it a favorite for the kids.

Using cooked short-grain brown rice makes this super quick and tasty Asian risotto, it can be an appetizer or a simply delicious meal!

This sweet and sour cold noodles dish is one of my favorites, it's particularly good on a hot summer day. Easy to make, and tastes refreshing and delicious.

This lower-fat chicken tetrazzini is as satisfying as full-fat version.

Excellent, I made this recipe for dinner yesterday. I used the shiitake mushrooms, added more garlic and green chiles, and it was delicious.

These were delicious! I don't like mushrooms so nixed those and used a broccoli/cauliflower mixture. Loved it; the added wine and garlic with all the veggies....yum. I believe I used 11 lasagna noodles; putting 1/3 cup of the mixture in each noodle was perfect.

Ready the grill for this succulent recipe that tastes great with baked or mashed potatoes.

Quick and easy glazed salmon fillets. Asian inspired flavors that is rich in protein and healthy fats.

A refreshing, tasty and light salad is made with crunchy lotus roots, carrot, celery and wood ears, tossed with a flavorful soy-ginger dressing. Make it a day ahead, keep in the refrigerator overnight.

Chipotle peppers are getting more popular and many recipes call for only one or two chipotle peppers. Here's a step by step tip on how to not waste the whole can for one pepper.

A refreshing twist on classic Salisbury steaks. The added sweet red bell pepper, scallions and ginger really boost the flavor of the steak. The watercress gives a nutritional boost. This recipe could work equally as well served on a bed of mashed potatoes with gravy instead of the watercress.

This quick corn stir-fry is packed with flavors, sichuan hot chili oil and peppercorns give the sweet corn lots of yumminess. If you don't like the corn on the cob, simply scape the kernels off, or frozen corn can be used as well.

Fresh and local peaches finally hit the market, we got some last week, and this is the first cake that I made with those yummy peaches. I used most whole wheat flour, 1/3 butter, 1/3 olive oil and 1/3 applesauce, which made this coffee cake super moist and delicious.

Great accompaniment for albondigas or pork roast.