Pasta in a Sun-Dried Tomato Sauce with Goat Cheese

Though I rarely eat pasta, preferring instead unprocessed whole grains and legumes, it has proved to be an ideal meal solution on more than one occasion when I failed to plan dinner the night before and found myself with mostly just staples on hand. An added bonus for busy cooks is that this dish comes together in about 30 minutes but tastes exquisite enough to be served at a fine restaurant. Tangy sun-dried tomatoes in a robust tomato sauce pair elegantly with the sharpness of the creamy goat cheese. I'll certainly be making this again, and next time I would add some Kalamata olives or perhaps some sautéed mushrooms. You might even consider substituting some balsamic vinegar for the red wine. Serve with a mixed green salad and you will have everything you desire.

Wasabi Roasted Asparagus

It's difficult to imagine a better way to revive palates starved of local produce for months than the first appearance of asparagus in the markets, and as long as this noble and elegant vegetable is available locally, I'm never without a bunch or two on hand.

Sweet, tender and delicious all on its own with just a little sprinkle of sea salt, one of the many charms of asparagus is its demand to be treated in the simplest fashion with a minimum of fuss, bother or cooking, and paired only with a small handful of other classic flavors like eggs, cheese, butter, lemon, fresh herbs or black pepper.

This simple dish is ready from refrigerator to plate in just 15 minutes, with tamari, wasabi and sesame serving as a basic Asian-style flavor companion for the asparagus as well as performing a delightful spicy contrast with the natural sweetness of the vegetable. The tamari and wasabi collect to an especially strong effect at the tips of the asparagus, which you'll want to save for last when you're eating them.

Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce

Often when I have a day off from work with nothing particularly pressing to attend to, I spend the afternoon in the kitchen cooking up a special treat for dinner. Not only is it a good way to burn off stress, the result is a particularly satisfying and delectable meal. I'm a modest gal, but honestly, if a local restaurant served this spicy combo, I'd spend way too much money eating out and much less time in my own kitchen. Truth be told, warm sunny days tempt me away from the kitchen besides.

Split Pea and Vegetable Miso Soup with Seaweed and Dried Mushrooms

Not so long ago, I resolved to incorporate more seaweed into my diet. Realizing that I wasn't actually doing so, I decided to cook some into a soup again. Inspired by my mushroom, miso and seawood soup, this time I added some legumes and vegetables to load it up with extra nutrient power. Happily, the temperatures are quickly rising, meaning I will be making more salads and fewer soups for the next few months, but one of life's greatest pleasures is still a steaming hot bowl of soup.

Coconut Rice with Cashews and Spices

When I have the luxury of spending a few hours in the kitchen, I like to dress up my grains. There is no reason why legumes should get all the attention. A definite staple in my kitchen, rice is delightful with a dab or two of butter, some lemon or lime juice, perhaps a sprinkling of fried mustard seeds, asafetida and methi leaves. With a little more focus, the flavor of this treasured fluffy grain can be transformed into a winning dish that will assert its presence as more than just a side.

No Croutons Required - Berries

One of the earliest springtime treats are luscious ripe berries. Though the image of raspberries, blackberries and blueberries readily come to mind, the term berry refers to small edible fruits, such as tomatoes and grapes. Packed full of vitamins and minerals, asides from being good for you, sweet berries can be enjoyed just on their own but like any of our favorite foods, berries are a source of culinary inspiration. The challenge for May's No Croutons Required was to come up with a soup or salad featuring berries. A special thanks to all who contributed their lovely creations! Though the choice is never an easy one, please vote for your favorite in the comment section, or via email so we can crown a winner. Please note that neither my contribution, nor Holler's, is eligible for voting.

Our very first entry is this summery chilled Gazpacho Soup from Aparna of My Diverse Kitchen. A perfect soup to prepare when you want something easy but refreshing to beat the heat, this nutritious blend of cucumber, tomatoes, green pepper, onion, almonds, lemon juice, cilantro, basil, cumin and red pepper flakes is light but satisfying, especially served with some crusty bread and you don't even need to turn on the stove. (Goa, India)

Next up is Astra with this inspired Chilled Blueberry-Cocoa Dessert Soup. Another no cook soup for your repertoire, combined are the raw goodness of blueberries, bananas, yogurt, cocoa and honey. Chocolate and blueberries. But of course! I'd be delighted to eat this for breakfast. lunch or dinner. (The Deep South, USA)

Priya contributes this gorgeous Gingery Berry Soup. Yogurt, strawberries, raspberries and orange juice are blended together and then combined with honey, cinnamon, ginger, and star anise. This delightful summer soup is then garnished with a bit of nutmeg and whipping cream. Easy, elegant and good for you! (Paris, France)

Parita comes up with this lovely Strawberry and Tomato Soup that proved to be a satisfying and quick meal solution after a long day at work. Pureed tomatoes and strawberries are boiled together with a wee bit of sugar, chili powder and some salt. This colourful and refreshing soup can be served with a side salad and some bread. (Basel, Switzerland)

Soma of eCurry goes gourmet and submits this stunning Spiced Strawberry Soup with Mint Cream and Choco-Nut Crisps. Inspired by a recipe she found in a magazine, Soma's soup consists of strawberries, sugar, cinnamon, nutmeg, orange juice, ginger and mint. The simmered and chilled soup is then served with a dollop of mint yogurt cream and some delightful pieces of almond chocolate crisps. (Texas, USA)

My own contribution is this Fresh Fruit and Berry Soup. Plump cherries, blueberries, raspberries, grapes, apples, plums, dried apricots, and freshly squeezed lemon juice are simmered together and then whirled into a smoothie like soup with freshly squeezed orange juice and some goat cheese. Packed full of vitamins, this refreshing soup can be served chilled or warm, for dinner, breakfast or dessert. (London, Ontario, Canada)

Happy Cook offers up this tempting Rhubarb Soup with Strawberry Ice Cream. This dessert soup is made by simmering together rhubarb, sweet wine and sugar. This pureed mixture is then served over fresh strawberries and topped with a healthy dollop of homemade strawberry ice cream. Who could resist this summer treat? (Belgium)

My co-host Holler came up with this delightful Strawberry and Fruit Soup for this month's challenge. Strawberries, blueberries, pears, freshly squeezed lemon juice, honey, balsamic vinegar and ground cinnamon are quickly pureed together and served with some Greek yogurt. This delicious dessert soup will satisfying your sweet tooth without adding extra pounds to your waistline. Clearly a winner! (Scotland, UK)

This unique Stamnaggathi, Strawberry and Cashew Salad, our first fruit salad of the roundup, comes from Ivy of Kopiaste. Stamnaggathi is a wild green that is native to Crete. Ivy tells us it is mildly bitter with a hint of sweetness. For this salad, some raw stamnaggathi is combined with rocket, strawberries and honey and dressed with a strawberry vinaigrette consisting of olive oil, honey, balsamic vinegar, pomegranate molasses, a bit of garlic and strawberries. As if I needed yet another reason to want to go to Greece! (Athens, Greece)

Johanna of Green Gourmet Giraffe is very busy these days with a newborn baby girl, but she still found the time to come up with this healthy and satisfying Cauliflower, Cranberry, Feta and Walnut Salad. Steamed cauliflower, fresh herbs, cranberries, walnuts, feta, fresh lemon juice and olive oil are tossed together and served with some heavenly Polenta cups with Pea Puree. Sounds like a mighty fine meal to me. (Melbourne, Australia)

From Jennifer of Savor the Thyme we have this refreshing Pepita and Cranberry Salad. Romaine lettuce, baby spinach, tomato, dried cranberries, feta, sunflower seeds, toasted pumpkin seeds, and flax seeds are all tossed together resulting in a beautiful salad that would make a fine accompaniment to any lunch or dinner. (Rhode Island, USA)

Frances of Crunchy Green Things cooks up these gorgeous Red Groats. German in origin, and a cross between a compote, stew and pudding, this soupy combination of cherries, grape juice, sugar, lemon zest and juice, wine, corn flour and mixed berries can be served for dessert with some warm vanilla custard, or even for breakfast. Irresistible! (Australia)

Sweatha of Tasty Curry Leaf sends along this delightful and refreshing Strawberry Pepper Salad. Strawberries and onion are marinaded in soy sauce, garlic, pepper, salt and chili flakes and then pan fried and tossed with cucumber, paneer and a bit of cilantro. This tangy and tart salad is a perfect accompaniment to a spring or summer meal. (Bangalore, India)

Last, but certainly not least, Chow comes up with this mouthwatering Berry Soup with Cake Croutons. Strawberries, blueberries, orange juice, agave nectar and fresh mint are whirled together and then chilled. No croutons are required, but how creative to serve this soup topped with cake croutons to add a bit of extra sweetness to this bowl of goodness! (San Francisco Bay Area, USA)

Holler will be hosting the June edition of No Croutons Required. Check back at the end of the month for the theme.

Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour

I'm a savory type of gal, so it's not often that I bake sweet creations. Still, it's fun to share tempting treats with friends and besides, I am still on a quest to make the perfect moist and fudgy brownie. I must say my latest creation comes close. These brownies are actually made with chickpea flour instead of wheat flour, meaning they are gluten-free. You honestly won't be able to tell they aren't made with traditional flour. Serve them up to some friends without telling them if you doubt it. I'm not fond of nuts in brownies, but I have discovered that I rather like dried fruit in brownies, so I added some dried cranberries. The cranberries proved to be a pleasing accompaniment to the chocolate and added some chewiness besides.

Spicy Vegetable Korma with Chana Dal in a Cashew Coconut Tomato Sauce

Regular readers will know that I like to experiment with various types of Indian cooking. I use different spice mixtures and ingredients, and also enjoy trying dishes from various regions of India. This vegetable korma is a fusion of Northern and Southern cooking styles. Starting with a South Indian dish in mind based on the idea of coconut blended with cumin, I then shifted to ingredients common to North Indian dishes and so made the paste with cashews, coriander and chilies along with the coconut. The dish ended up tempered South Indian style.

Potato, Onion and Stilton Frittata

Loaded with almost any kind of vegetable, herb or cheese according to the season or taste, frittatas are not only a delicious solution for empty stomachs, they're fast and easy to make too. Blue Stilton cheese gives this frittata a sharp, pungent tang that blends gracefully with the milder flavors of potato, onion and egg … but be careful not to load much extra Stilton on, it can be quite overpowering!

Quick and Easy Ricotta Cheese Biscuits

Soft and moist, this is an excellent all purpose biscuit to serve with soup for a filling lunch. I whipped these up in less than an hour, including prep and cleanup time. I served the biscuits with miso soup with wild mushrooms for a delectable dinner that in no way betrayed the short time I spent preparing it.

Fresh Fruit and Berry Soup

When I announced the theme for May's No Croutons Required was going to be berries, I had no idea what I was going to make. I originally thought of making a salad, but never having made a soup with berries, I was up to the challenge and came up with this luscious blend of fruit and berries. The cherries cost a small fortune just now, as it is early in the season, but they are a choice addition, even considering the messy and rather time consuming process of pitting them all. Goat cheese was tossed in at the end of the cooking time to add a bit of tangy creaminess. Almost like a smoothie, this soup can be served hot or cold for dessert, or as a course for dinner or lunch.

Scrambled Chickpea Flour with a Fiery Red Chili Paste

Forgetting to soak some grains and beans the night before, I figured on making some eggs for dinner, but then decided it was time for a short vegan cleanse after my recent paneer cheese binge. I am addicted to cheese, but honestly didn't miss the diary in these scrambled chickpea flour "eggs".

Mustard and Herb Dressing

At the risk of repeating myself, I can't recommend making your own salad dressings at home highly enough. Not only do you avoid the preservatives that are present in store bought varieties, you really don't lose much time and the taste of fresh dressing is far superior besides.

This zesty dressing is a snap to whip up and adds a nice punchy contrast to salads with fresh crunchy vegetables like carrots and cucumbers.

Barley Porridge with Honeyed Almonds and Roasted Apples

One of the oldest of all cultivated grains, the consumption of barley for most people has become limited to the malted product used to make beer … nothing against beer, of course, but the whole barley grain is vastly under-used in modern diets compared to its more commercially successful but nutritionally poorer cousin, whole wheat. As well as being a source of vitamin E not found in whole wheat and higher concentrations of vitamins B1 and B2, ordinary hulled barley contains twice the amount of essential fatty acids and almost half again as much dietary fiber as whole wheat while providing a more balanced protein profile. Even with the loss of vitamins and minerals through removal of the germ and part of the bran through pearling, pearled barley is still a better nutritional bargain than whole wheat. And with its mild nutty flavor and soft chewy texture, barley deserves more respect and attention on the menu than the occasional afterthought in soups.

Cooked over very low heat with liquid slowly added in a risotto style, ordinary pearled barley is transformed into a luscious thick and creamy porridge that, with the addition of any favorite assortment of fresh or dried fruits, cinnamon, maple syrup or honey, will have even the most hardened porridge skeptic coming back for more. In this recipe, fresh honeyed almonds and roasted apple pieces add a natural sweetness and a winning crunchy/chewy contrast that just might make breakfast the most memorable meal of the day. Almonds also contribute some of the vitamin E lost in the barley from pearling, in addition to calcium, magnesium, phosphorus, monounsaturated fats, and even more dietary fiber. Roasted apples … well, roasted apples just contribute themselves.

Black-Eyed Peas with Fenugreek and Tomatoes

Earthy black-eyed peas are an ideal solution for a quick but comforting and nourishing meal. Soaked overnight, they are tender in just over 30 minutes of cooking, allowing the cook plenty of time to prepare the rest of the ingredients for the dish and a bit of time to browse through the newspaper besides. I served this fragrant, moderately spicy dish with some brown rice and millet.

Cornbread with Black Olives and Jalapeño Peppers

Cornbread really doesn't need an introduction. Modestly dry, with a hint of moisture if you please, and packed full of your favorites if desired, my focus this time around is on cornmeal, olives, hot peppers and dill. I was originally going to make olive tapenade again with my latest purchase of Kalamata olives, but once I got the idea of cornbread with olives in mind, the fate of these plump purple beauties was determined.

No Croutons Required - The Winner of the April Challenge and the Theme for May

Congratulations to Linda for her victorious Smokey Tomato and Rosemary Soup. Her birthday menu is irresistible besides. Do be sure to check out the other submissions for the April Tomato Challenge.

It seems Spring has finally arrived, and to celebrate, I'm choosing berries as the theme for May's No Croutons Required. Make any vegetarian soup or salad featuring the berries of your choice. Think savory dinner accompaniments or sweet tempting desserts. You have until the 20th of the month to send in your entry. Submission guidelines can be found here.