Mesopotamian Barley, Chickpea, Lentil and Tahini Soup

A perfectly balanced meal in a bowl with legumes, a grain — in this case, chickpeas, lentils and pearl barley — and vegetables. For dessert, I served some jam filled buns. Certainly a good way to warm up on a cold day and this soup yields a good amount, so you can share with your friends. And the nutty flavor of tahini goes oh so well with the earthiness of the legumes, barley and kale. I received rave reviews and my husband will have lunch to take to work so he can avoid crappy coffee shop and fast food offerings.

Carrot Sambar

The food is flying out of my kitchen lately, which means I have been able to treat friends and family to some of my dishes. It is also a good idea to cook at home in a sanitary kitchen with fresh ingredients rather than running the perils of eating out or ordering in. Much cheaper too, and you can control your own spicing.

Scottish Oat Scones ( "Horse Treats" )

Samuel Johnson used to say that oats are "a grain used in England to feed horses and in Scotland to feed the populace." As a wonderful source of calcium, iron, magnesium, phosphorus, potassium, fiber and B vitamins, this may explain why there were so many splendid specimens of English horses and Scots. As with the Scots, we Canadians must suffer a miserable climate for several months a year, so these “horse treats” ought to do as well for us as for them. Easy to make, these sturdy oat scones are warming, filling, and just slightly sweet — and they’re just wonderful with butter and jam spread over them.

Azuki Bean Casserole

One-dish meals are always a blessing for cooks on the go who want good nourishment for their family. Packed full of beans, vegetables and herbs, along with some oats, miso and cheese, your diners will be asking for seconds. The small red beans known as "azuki" or "adzuki" are filling and high in fiber, protein, complex carbohydrates, and iron. Any seasonal selection of vegetables are worth considering for this casserole. If you don't have azuki beans on hand, whole mung beans would be a good alternative. Kidney beans are also to be considered, along with a bit more spice.

Cocoa Nut Butter No-Bake Fudge

One of my favorite food bloggers is Johanna of Green Gourmet Giraffe. Recently, she posted a no bake fudge that had my mouth watering and of course I just had to try it, though I generally prefer savory treats. The addition of maple syrup, nut butter and pistachios really make this a rather almost healthy sweet. Easy to prepare and oh so addictive, this is a must try recipe for sure. My friends were most happy with this fudge and they could not stop munching on it, despite a full tummy after dinner.

Madras-Style Red Lentil Soup

As much as I prefer whole beans, I never can resist lentils. They are especially handy when you don't think to soak beans the night before dinner service. Wishing to incorporate more vegetables into my diet, soups are the perfect solution. Spicy, hearty and earthy, this soup will not fail to please. Served with a grain, you are in for one fine meal.

Tomato Cornmeal Muffins with Cheddar Cheese

As I prefer savory baked treats, I typically turn to quick breads that go well with lunch or dinner or as a snack. In these savory tomato and corn muffins, Cheddar cheese chunks are inserted into the middle of the muffin and melt during the baking process for a unique culinary experience. Any sharp cheese can be used instead of the Cheddar. These muffins would be a most pleasant surprise for dinner guests.

Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad

Making a healthy vegetarian entrée look like a gourmet dish isn't the result of elaborate and technical procedures. Rather, it's the product of quality ingredients, simple but appealing food combinations, and inviting contrasts in color and texture, all assembled with care, attention, creativity and a love for food. Of course, a fancy menu-style name might impress your guests as well!

Tamarind and Coconut Pulao Rice

More silk road cooking. My current offering is this hot and sour rice dish that will not fail to please. I don't often cook with raisins, but in this case, they complemented the cashews and the rice perfectly. Serve with a vegetable soup, such as this Indian tamarind, carrot and coconut soup, and your diners won't ask for much more, except for maybe a piece of fine dark chocolate for dessert.

Jam Filled Buns

Wanting something extra to go with a grain, legume and vegetable soup, I made up a batch of these pretty buns (or if you prefer, biscuits) to go along with dinner. They are a perfect dessert as well, and not too sweet, assuming you use a jam that doesn't have sweetener added. I really liked the grainy texture that results from using spelt flour. It has a slight grittiness which reminds me of cornmeal. The dough was easy to work with and the buns came together in hardly anytime at all. Quick breads are a perfect addition to any meal, especially when you have guests coming over for dinner.