Spicy Thai Pumpkin Noodle Soup

I came to Thai cooking many years later after mastering Indian cooking, but now I enjoy the vivid and unique hot, sweet and sour fragrances and flavors of Thai soups and curries almost as much. I keep a jar of homemade vegetarian Thai red curry paste on hand in the refrigerator at all times to make putting soups like these together a snap.

Like most of my Thai soups, this soup features mushrooms — mushrooms are a favorite of mine and taste delicious swimming in a spicy coconut milk broth — but also rice noodles for texture and heartiness. Pumpkin purée added to the broth lends sweetness and a depth of flavor to make this soup the kind that your guests will go back for seconds.

Skillet Potato Salad with Fresh Basil and Cilantro

Potato salads are always popular no matter the time of year, but when the temperatures are soaring, as is the case currently in southwestern Ontario, salads are clearly in order. As this one is free of dairy, it makes for a good choice to take on a picnic or potluck if you are so inclined. The unique aspect of this salad is that the potatoes are slow cooked until crisp after some soaking time and then tossed with an aromatic blend of roasted coriander and cumin seeds. Blend up the roasted seeds, toss the cooked potatoes with the spices, some orange juice, fresh herbs and seasoning, and you are all set. It is an attractive salad too especially if a selection of colorful fingerling potatoes are used. No need to peel them either.

Raw Nut and Seed Chocolate Chunk Mint Energy Balls

Raw homemade nut and seed treats are perfect little bundles of protein, good fats, fiber and other mineral nutrients that can keep you going between meals or at any time of day. In fact, I can't say anything against them … they're easy to make, keep for a long time, and taste absolutely delicious.

Strawberry-Blueberry Breakfast Casserole

I admit to a special affection for breakfast recipes that can be prepared the night before to make the morning meal as simple a job as pouring a bowl of cold cereal. And I have an even greater affection for fresh strawberries and blueberries, which makes this easy strawberry-blueberry breakfast casserole an object of affections indeed!

Sweet local strawberries are in season now and they are certainly available in abundance. Now I don't eat eggs, but my husband does enjoy them, so this casserole was for him as it contains loads of eggs, milk, cream cheese and bread along with the berries making this breakfast casserole go a long way during the day, and it's a perfect solution for feeding a family or morning guests — they'll certainly be enticed by the smells as the casserole bakes in the morning. Leftovers can also easily be wrapped in aluminum foil, stored in the refrigerator for a couple of days, and reheated in the oven.