Quinoa and White Bean Salad with Wasabi and Roasted Asparagus

Sweet, tender and elegant all on its own, the season's first few bunches of fresh local asparagus in my house rarely make it past a quick steaming with a light sprinkling of lemon juice and sea salt. But with a new bunch in hand with every trip to the market, slightly more elaborate preparations soon break up the routine without compromising the simple and modest treatment that so perfectly suits asparagus.

Roasted asparagus and fresh crunchy red bell pepper combine beautifully with the delicate nutty flavor of quinoa and a lively tamari, sesame and wasabi dressing in this colorful summer salad. The addition of white cannellini beans also makes this a complete and wholesome lunch or dinner.

Cheese-Filled Tortellini with a Spicy Mushroom Sauce

Here is another classic from Raghavan Iyer's indispensable book, 660 Curries. This recipe has been adapted from his Contemporary Curries section that includes many inspired vegetarian recipes that are sure to please fans of Indian creations. I'd be willing to sacrifice a lot to actually eat this man's food cooked by his own hands. Thankfully, I was fortunate to come across his book when I used to work at a local branch library. As I have noted before, this treasured cookbook has made a delightful gift on more than a few occasions.

Gooey Peanut Butter Brownies with Carob Chips

Craving some bar cookies, I went into the kitchen and whipped up this gooey blondie mixture with carob chips. Nice moist brownies are always a treat, and the peanut butter and carob paired well in this recipe. Served with a steaming cup of tea or coffee, every bite will be savoured.

Mixed Berry Cornmeal Muffins

Muffins are a treat anytime of year, and these berry delights were a perfect excuse to take advantage of the exceptionally plentiful harvest this year. I highly recommend using fresh berries rather than frozen ones. The addition of cornmeal adds a wonderful crunch to the moist berries and some fine dark chocolate doesn't hurt either.

Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

This must be one of the tastiest salads I have ever prepared. Buttery soft chickpeas and earthy French lentils combine beautifully with fresh crunchy vegetables, fresh basil and a sweet tangy sun-dried tomato dressing. The key to a nice crunchy salad is to dice the vegetables to match the size of the chickpeas or even a bit larger if you please.

Sun-Dried Tomato Dressing

As promised, here is a recipe I prepared with the most delicious homemade marinated sun-dried tomatoes that I have ever tasted. I adapted it from a vinaigrette recipe that I found in Once Upon a Tart by Frank Mentesana and Jerome Audureau. If I ever get a chance to visit New York, I will for sure seek out their café. In the meantime, I can enjoy their informative and colorful book filled with lots of ideas for tarts, soups, sandwiches, salads, condiments, quick breads and cookies. So many helpful hints and amusing musings are included in this volume! Yet another treasured cookbook to add to the growing stack.

Mexican-Style Kamut Berry, Black Bean and Roasted Corn Salad

Kamut is an ancient variety of wheat believed to have originated in ancient Egypt and — as the story goes — only recently cultivated again in modern times after the discovery of a few seeds in the tomb of King Tutankhamen. Compared to most wheat, kamut is richer in protein, magnesium, zinc, B vitamins, vitamin E and unsaturated fatty acids, and is more generally more easily digested and tolerated by people with gluten sensitivities.

Saffron-Marinated Paneer Cheese with Fresh Basil, Cashews and Pomegranate Seeds

I can never heap enough praise on Raghavan Iyer, the author of 660 Curries. A truly indispensable addition to any spice-filled kitchen, this inspired cookbook is consulted weekly and I certainly will be revisiting many of the creations I have tried already. It has also proved to be a well received gift on more than a few occasions.

Staple Corner: Marinated Sun-Dried Tomatoes

I'm quite certain I will always have a batch of these freshly marinated sun-dried tomatoes on hand for numerous recipes from now on. I originally found this recipe in Once Upon a Tart by Frank Mentesana and Jerome Audereau, a fairly recent addition to my cookbook collection that has quickly become a favorite. I tweaked the recipe a bit in preparation for a bean and zucchini salad that I'm looking forward to trying. The rest of the puzzle pieces will be coming soon. In the meantime, just indulge as is, over pasta, or with crusty bread. Use your culinary imagination. The jarred variety pales in comparison. Trust me. A bonus is this recipe is so easy to prepare. It took only 15 minutes to whip together with staple ingredients and this includes the cleanup time.

Tibetan Campa with Fresh Roasted Kamut Flour

These simple little unbaked savory black tea and flour balls from Tibet make a wonderful simple side with any variety of vegetable dishes or with a zesty salsa or chili. I am thinking that these would be lovely baked in the oven for a short while, and they were even better after a chill in the refrigerator.

Fiery Deviled Eggs

One of the tastiest meals my Mom used to make was her famous potato salad that was always accompanied by deviled eggs. I like to spice things up, so I recently made a not so traditional, mayonnaise-free, fiery version to go along with a Mexican Potato Salad for a satisfying summer meal. With the addition of habenaro powder, these eggs are quite spicy, but the egg whites help to balance the heat, and the heat is further tempered if you serve them with potatoes.

If you don't have a piping bag, then a good alternative is to simply cut off a corner of a small ziploc bag. Load the bag with your mixture and squeeze into the egg whites. Thanks to my Dad for this tip. As I have noted in a previous post, you miss out on the fancy nibs that come with traditional piping bags, but you also avoid all the clean up and fuss.

Fiery Deviled Eggs

Recipe by Lisa Turner Published on June 1, 2010 Spicy, rich and creamy deviled eggs Print this recipe Ingredients: 6 large eggs 1 teaspoon Dijon mustard 1/4 teaspoon habanero powder or crushed chilies dash of cayenne 1/3 cup goat cheese 1/3 - 1/2 cup sour cream sea salt and fresh cracked black pepper to taste parsley for garnish Instructions: Begin by preparing the eggs. Place the eggs in a large pot and cover with cold water. Bring to a boil, cook for a few minutes, remove from the heat and let sit, covered, for 15 minutes. Transfer the eggs to a bowl of ice water. Meanwhile, combine the mustard, habanero powder and cayenne in a medium bowl. Peel the eggs, and cut in half crosswise. Carefully remove the yolks. Press the yolks and the goat cheese through a sieve into the bowl with the mustard. Stir in the sour cream for a creamy mixture. Season with salt and pepper. Spoon or pipe the mixture into the hollow egg whites. Garnish with parsley and serve. Makes 12 deviled eggs

Other egg recipes from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Cheddar and Mushroom Shirred Eggs
Asparagus and Feta Cheese Scramble
Fried Egg Sambal
Shakshouka

On the top of the reading stack: Six Tales of the Jazz Age and Other Stories by F. Scott Fitzgerald

Audio Accompaniment: After the Long Night/Playing the Game by Loren Auerbach and Bert Jansch