Rice is a staple in my kitchen as it is in many kitchens around the world, and accordingly, one can never have enough recipes for this most versatile and delicious of grains. If you enjoy Indian-themed meals as much as I do, you'll want to try this vegetable-laden pulao that goes well with any variety of Indian dishes. Although I call it beetroort pulao because of the color that beets lend to the rice, it features cauliflower, carrots and peas, along with aromatic spices and fresh herbs, in adddion to the beets. This dish is packed with plenty of nutrients and fresh flavours.

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With scorching hot temperatures hitting my area, lighter meals with less fuss are in order, and accordingly I am offering up a salad this time around. It is nevertheless a substantial side, as along with mixed greens and fresh herbs, creamy cubes of mozzarella cheese and chopped walnuts are also featured, so really it is an ideal offering anytime of year. Lightly dressed with olive oil, citrus and ginger, and a dash of cumin, this is a refreshing and flavorful salad that is also an elegant addition to a meal.

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Today, an incredibly easy and quick dish to celebrate the all-too-brief asparagus harvest in southwestern Ontario. Asparagus is available in grocery stores year round, of course, but the local asparagus is just so fresh and vibrant that the imported asparagus just doesn't compare. This one-pan delight comes together in less than ten minutes. Simply simmer the asparagus with cream, stir in some fresh grated Parmesan cheese with a bit of lemon juice, and garnish with fresh chives. Heavenly.

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No matter the season, a warming and nourishing bowl of vegetable soup is most certainly high on the list of comfort foods. Here at Lisa's Kitchen, I have featured a variety of recipes for easy-to-prepare vegetable soups over the years, and my latest offering highlights the goodness of soft and nutty pearl barley along with a hearty selection of different vegetables and some cremini mushrooms too. Spiced up with tantalizing Indian flavours for a delightful broth, and topped with a dollop of cilantro chutney, pair this soup with a favored vegetarian legume entrée for a complete and satisfying meal, or just enjoy as a light lunch on its own.

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