Spring vegetable/7 recipes

Glass noodles with chicken and shrimp lightly coated in a mildly spicy refreshing thai inspired sauce.

Squash Soup recipe

More of a stew than a soup as the broth is absorbed and thickened by the soba noodles. Very hearty and loaded with goodies. The flavorful broth covers all of the ingredients more like a sauce.

Toasting adds strong nutty flavor into quinoa, roasted walnuts add another layer of nutty flavor and texture. It is a very flavorful and light side dish that goes well with any main course.

Leftover stuffing? A quick mix and stuff into juicy mushrooms caps for a delicious leftover side that surprisingly easy to prepare.

Tasty, easy to prepare, brandy recipe for boneless pork chops. Best with 1" thick chops, a leafy spinach salad with walnuts, rasberry vinaigrette dressing with a dash of balsimic vinegar, and a glass of dark earthy Merlot. One of my favorite discoveries.

Instead of tortellini soup, turn that tortellini into a filling chicken tortellini casserole. A baked tortellini al forno!

Broccoli Cheese Soup recipe

Treat the kids this Christmas with these scrumptious snacks that will bring out the holiday spirit in your baking!

This easy and tasty omelette is loaded with vegetables. Start off your day with this nutrition dense omelette with a slice of whole grain toast and half grape fruit.

These lentil burgers are packed with flavor and goodness.They can be served on top of hamburger bun, with some chutney or whatever your favorite toppings; or just have these tasty burgers with some fresh vegetable salad to complete a meal.

My version of a low fat but cheesy vegetable bake for your slow cooker (CrockPot).

Celery and peanuts not only added some nice crunch, but also gave the salad some delicious tang and nuttiness. Very easy to prepare, for the best result, put it in the fridge for a couple of hours or overnight to allow the flavor to combine. Tasty and refreshing!

Try something different for your kids at Halloween, this hearty healthy tomato soup served with ghost toast, kids love this creation!

Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.

Very easy and quick recipe. And oh so delicious! I used pancetta instead of bacon and I topped it off with grilled chicken and served it with seasoned steamed broccoli.