Fried Egg Sambal

Eggs are an ideal solution for a quick and healthy dinner, especially when the air is thick with humidity and the last thing you want to do is hover over a hot stove. I made this egg sambal because I always enjoy dressing up one of nature's most versatile foods. For those unfamiliar with the term, sambal is a spicy condiment popular in Southern Indian and Asia.

Indian-Style Macaroni and Paneer Cheese with Spinach

One of the most interesting chapters of my highly treasured copy of Raghavan Iyer's 660 Curries is the section entitled "contemporary curries." As if his more traditional Indian recipes weren't tempting enough, the fusion-style offerings are a must try for cooks looking to spice up Western dishes. A perfect example is this spicy version of macaroni and cheese. There are infinite ways to prepare mac and cheese, but I think this must be the first time I've come across an Indian-style preparation. I honestly cannot recommend this creamy combination of pasta, paneer and spinach highly enough. Paneer lovers like myself will certainly want to give this a try.

This is a stove top version, making it a good choice for hot summer days when you really don't want to turn on the oven but can't resist serving up an old classic with a special twist. You could also try this recipe with goat cheese or Feta instead of paneer with stellar results.

Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives

Honestly, no introduction is needed ...

Craving mushrooms, I came up with these spicy delights containing my favorite trio of sun-dried tomatoes, goat cheese and olives. The earthly mushrooms are complimented perfectly by the sharp and tart flavors of the stuffing. I served them as part of homespun gourmet dinner with a mixed green and beet salad with fried haloumi cheese, but these would be an ideal choice to serve as an appetizer to guests, or as part of a meal made up of little bites or tapas.

Breakfast Quinoa Porridge

Although technically not a cereal grass, quinoa cooks like a grain, tastes like a grain, and is used like a grain … with the important difference that no grain can rival it for its food value. With an almost perfect balance of essential amino acids, quinoa is an unusually complete source of proteins in the plant kingdom and, as such, an especially important nutritional resource for vegetarians. And as a very good source of calcium, magnesium, phosphorus, iron, B vitamins and vitamin E, this ancient staple food of the South American Andes richly deserves the name given to it by the Incas: "mother of all grains."

But it's as much for its unique taste and ease of use that I've long extolled and practiced the benefits of quinoa in my kitchen. As simple and almost as quick to cook as white rice, the light and fluffy texture and delicately sweet and nutty flavor of cooked quinoa makes it a tasty and healthy alternative in a variety of grain recipes…

Potato Leek Soup With Watercress, Green Lentils and Fresh Goat Cheese

When my good friend Jacqueline suggested leafy greens as the main feature of our No Croutons Required Soup and Salad Challenge this month, I hesitated for hardly a moment before picking watercress for my entry. Odd, since I haven't used watercress for years now, but a fortunate inspiration since its flavor is among the most distinctive and stimulating of all leafy greens.

In this recipe, thick rounds of tangy soft fresh goat cheese soften and balance the peppery sharpness of a warm bowl of watercress soup. Loaded with potatoes, carrots, leeks and green lentils, it's also a filling and nourishing meal in itself while keeping an easy and summery appeal. Serve with fresh bread and butter on the side for a quick and simple but satisfying light dinner, in or out of doors.

Black Chickpeas with Roasted Coconut and Fragrant Spices

In addition to cookbooks, one of the greatest sources of culinary inspiration is certainly fellow bloggers. I've printed off, bookmarked and starred literally hundreds of recipes that I've come across since I started Lisa's Kitchen just over two years ago. While it is certain I will never manage to cook each recipe that catches my attention (there are simply not enough meals or time in a day), it sometimes happens that I am trying out a blogged dish within days of discovering it. This was the case with Pooja's Kerala-style chickpea curry, a dish we are told is commonly eaten for breakfast along with steamed rice cakes in that region.

Asparagus Pesto Rice

Looking at fresh local asparagus in the market again this past weekend, I reminded myself as I do every year not to take its availability for granted. Thus starts an annual but limited dash to eat this glorious vegetable on every possible occasion, usually with just a quick steaming and a sprinkling of lemon juice and sea salt to enjoy it in its simple perfection.

Pinto Bean and Zucchini Hummus

Among the "little foods" of the eastern Mediterranean meze tradition that form such a wonderful and varied source of inspiration for vegetarian dining in the summer, nothing beats hummus for versatility, convenience and protein. Zucchini lends a western Mediterranean flair to this spicy but rich and earthy hummus made from pinto beans instead of chickpeas, with yogurt along to add a pleasantly light refreshing tang.

Mung Beans with Mixed Vegetables

Legumes are an essential component of a healthy vegetarian diet. Indeed, legumes are packed full of protein, fiber, minerals and vitamins, making them a positive benefit to any diet. Inexpensive, with a long shelf life, easily digestible if prepared properly, filling and simply delicious and inspiring, meat eaters and tofu addicts would do their body well with a little concentration and substitution.

Feta and Olive Salsa

One of my favorite food combinations is feta cheese, olives and sun-dried tomatoes, so you can imagine how much I enjoy this simple but heavenly snack.

Vanilla Oat Pancakes

Served with whipped cream and fresh berries, these naturally sweet, fluffy little pan-fried cakes are a perfect treat for an afternoon get-together over tea. Served with maple syrup, they're a delicious and warming breakfast on a cool summer morning…

…and served with all three, these vanilla oat pancakes are a delightful treat for any occasion.

Chickpea and Quinoa Salad with Lemon and Tahini

If you are looking for a balanced vegetarian meal that is easy to make but full of flavor, then I recommend this earthy, yet tangy chickpea and quinoa salad that I made the other day when my preference was to curl up on the couch with a fat history book instead of going on an extended culinary journey in the kitchen. You may wish to serve it with this refreshing Miso, Seaweed and Mushroom soup.

Toor Dal and Green Bean Poriyal

When the outdoors is rather uninviting, and nothing is perceived as of especial importance, one can't go wrong by focusing energy on good nourishment. Truly it is a sweet luxury to spend an afternoon in the kitchen. Poriyals are dry vegetable curries served with traditional South Indian meals. This preparation, adapted from Dakshin: Vegetarian Cuisine from South India, was particularly appealing to me because it included not only the vegetable component of the meal, but the gritty goodness of toor dal too. Legumes are an essential element to a healthy vegetarian diet. Yellow split peas or chana dal can be substituted if you please.