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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A relatively quick and yet filling supper, or substantial brunch, mushroom fans in particular will be enticed by this easy skillet preparation. Pure comfort food, the earthy goodness of portobello mushrooms is complete with a healthy dose of sharp Parmesan cheese, the melty goodness of Provolone cheese, tomato sauce, and some fresh aromatic basil. I used my trusted cast iron skillet because there is both a stovetop component and some oven-baked time to complete the dish.

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As a vegetarian, legumes make up an essential part of my diet. A stellar source of protein, fiber and vitamins, the variety of different beans to choose from means that my menus are always varied and never boring. Of all beans though, plump nutrient dense chickpeas are likely my favorite and accordingly one that features frequently on my dinner table. They feature in cuisines from around the world and are an especially versatile bean. They star in curries, soups and stews, salads, dips (such as hummus), snacks and appetizers (such as falafel), burgers and scrambles, and even desserts such as cookies and brownies—they are also made into a flour (besan), and their cooking liquid (aquafaba) may be used as an egg replacement.

This time around, I offer up an Indian curry with coconut milk and lots of iron-rich hardy greens. The earthy flavors really come through here, and it happens to be an easy and relatively quick dish to prepare and cook too. Serve with a rice dish, such as cracked black pepper rice, and a favorite Indian flatbread for a complete and satisfying meal.

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