Frittata is an egg based dish originating in Italian cuisine. Think of a large omelet baked in your oven with all the goodies mixed throughout instead of tucked inside.My favorite frittata combination is this one right here, and I was lucky enough to still have duck eggs leftover from my latest farmer's market excursion when making it this time around so I was able to use 2 fewer eggs. Lol.Make sure you use an oven-safe skillet for this dish because you'll be going from stove top to oven.

A favorite Italian tradition I have kept with me even after living in Italy for just a year, is the scarpetta. I served this creamy mushroom stuffed chicken with nothing but fresh bread, perfect for doing the scarpetta (literally ‘little shoe’), which in culinary terms is a charming way of mopping up every bit of sauce on your plate, like using a tiny shoe made of bread. And trust me, this sauce was too good to leave any lingering on the plate. #CA2025

My company holds a weekly department meeting every Wednesday, and at those meetings there's usually a non-business related roundtable to break the ice. Today's starter topic was favourite foods, which is always a guaranteed hit. Anyway, one of my colleagues named risotto as her top dish, which got me thinking that it's been ages since I cooked up a batch, and I should probably get back to it. Since steak was already on the menu for dinner, I thought mushrooms and spinach would be the perfect accents to feature. Fortunately, in spite of my lack of practice, the risotto turned out perfect. Creamy, rich, slightly al dente, and full of mushroomy goodness. Squisito.

I hope everyone had a good week, mine has been a bit hectic but it looks like everything is slowly getting back to normal. I needed to put together something very quickly to eat because these past few days, I have not been sleeping or eating well. I truly was not in any mood for any sort of meat, so this recipe was simple with a few ingredients and a whole bunch of mushroom taste.It definitely is not one of those one pot dinners, but what I do love about this dish is that I can enjoy it either hot or cold. 🙂

Made this dish using a 29x23 cm oven dish which fits about 12 cannelloni. The cannelloni were hand-rolled using a lasagna sheet which had to be pre-boiled for 1 minute and 45 seconds then cooled for 2 minutes on a kitchen towel covered. With that said, the filling recipe is just enough but it would not hurt to make 1.5x of the recipe depending on the size of the cannelloni you’ll be using.

This is a take on a jalapeño popper soup but I did not have bacon on hand and didn't have the heart to call it a jalapeño "popper" soup without bacon. 😭🤪 #madethis

I was bored of the original just cream and potatoes recipe so I decided to add a bit of a twist of my own to it, my husband loves it and as a result we have it weekly. Even the kids enjoy it so I thought I'd share the recipe.

I created this because I wanted something creamy but not extremely heavy. I incorporated the veggies and protein to make this a balanced dish.

So .. I was tired of all the same boring side dishes.. So why not? :)

I added asparagus to my favorite mushroom salad.Do not overcook the asparagus. The mushrooms become discoloured quickly, so sprinkle on some lemon juice if not serving right away. For 4 servings. Recipe by Mawaru7

I heard that in macrobiotic cooking, "mayonnaise" is made with tofu. I did some re online, and tofu "mayonnaise" recipes were rather complicated. But I also found a recipe for a white cream sauce that's just made by adding salt and pepper to soy milk. So, I aimed for something in between, a creamy tofu sauce that is rich yet easy to make.If you want to make this recipe macrobiotic, replace the ◎ ingredients with the substitutes in parentheses. Recipe by Niacchi

I don't like heavy and greasy spaghetti in the resturant, sometime they even stick together like a thick pancake because of oil(one of my bad experience in resto ), so I'd like to cook spaghetti in a healthy and fresh way, but the taste of cream and vegetable will last in your month like a melody;)