Swiss recipes

Sweet baby bell peppers stuffed with a slightly spicy and garlicky mix of cream and jack cheese. Fairly easy to prep and only 10 minutes cooking time.

Sauteed mushrooms are mixed with asparagus and two kinds of cheese, phyllo pastry turns out golden brown and crispy. Easy to make, and tastes delicious!

Incredibly simple, light and delicious!

These mini quiches are easy to make, great for breakfast, brunch, or lunch. Much lower fat and healthier than your regular quiche, and they taste delicious too.

An easy way to use up your potatoes and to make something delicious.

Super easy, bacon cheese and chicken breasts in a creamy sauce made in your slow cooker.

Very simple to make .

Try this easy to make crust-less quiche with any kind of your favorite greens, such as spinach, kale... Delicious, light and low in calorie and fat.

A very different twist on tradional pasta/macaroni salad. Loaded with ingredients, this could be a meal in itself.

Juicy chicken breast stuffed with cheese, shallots and cheese. The phyllo really helps hold in the moisture to keep the chicken breast moist. This is a reduced fat version of a popular recipe and it's equally as tasty in my opinion. If you wish to reduce the fat even further omit the cheese altogether.

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 :)

Soft fresh German egg noodles. Spätzle, literally translasted means "little sparrows". This style of of noodle is also called Spätzli or Chnöpfli in Switzerland or Knöpfle or Hungarian Nokedli, Csipetke or Galuska. These type of noodles are commonly found side-dish from the cuisines of southern Germany and Austria, Switzerland, Hungary, Alsace, Moselle and South Tyrol.

Any tender green can be used in this recipe. Wilted and sautéed greens are brightened with Indian spices with a touch of creaminess.

Instead of frozen veggies we used fresh broccoli and cauliflower and steamed them part way. We also used swiss cheese instead of cheddar and the results were surprisingly good.

Earthy swiss chard and heirloom tomatoes combined with basil and mozzarella make an awesome one skillet main course.