Pineapple stuffing/10 recipes

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.

Without pancetta or prosciutto, these small treats are still very yummy, with some balsamic glaze drizzling on top. Everyone wants some extra ones.

A great Sandwich maker and a light Summer Main Dish with a side salad, or as a salad topper, or stuffed into a Wrap or Tomato. Best served next day as flavors will have blended better.

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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!

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

If you love sweet and sour taste, this recipe won't disappoint you. It was delicious.

Loaded with yummy stuff this baked casserole style french bread is sure to please.

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.

Simply delicious. If you use canned beans, it only takes you about 10 minutes, a tasty and flavorful salad is ready. Have it as a side dish or a nutritious main dish.

Fresh herbs and creamy goat cheese are stuffed into these fresh baby peppers, roasting develops lots of flavor, and the balsamic glaze adds the extra zing. It can be a tasty appetizer, or can be served with main course.

These were so tasty. I'd make them again and again. I used bread crumbs instead of crackers and a red bell instead of a green bell. I could see trying this with different fruit juice and cheese combos! Make this, I don't think you'll be disappointed.