This colorful Basque-style cheesecake is made in a loaf pan without the fuss—indeed, it's so easy to make that all you need is a food processor, a loaf pan, and an oven, and the preparation takes hardly any time at all. Everything gets whizzed up, poured into the pan, and then baked until browned on top. Basque cheesecakes are crustless with a creamy, custard-like interior and a caramelized surface, but this loaf version is made with fewer eggs than traditional recipes, and it yields a perfect size cheesecake for a dinner.

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I think that everyone who's tried Indian food love pakoras, those little golden-brown fried vegetable fritters that can be found in any Indian restaurant and are usually served with a chutney. Pakoras are usually considered to be street food but here they're elevated to elegant cuisine by serving them in a thick and tangy spiced golden cream sauce called "kadhi."

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Dandelions are too frequently treated as a pesky weed, casting a shadow on their great nutritional value. The entire plant may be used—for example, the flowers can be turned into wine, tea or oils, and of course, there are the greens, which I've included in this delicious and nutrient packed salad. High in vitamins, minerals, and antioxidants, dandelion is also valued for stimulating digestive function and has purify properties.

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Rice is commonly featured on the menu at Lisa's Kitchen, but wishing for a change from my usual repetoire of recipes, and due also to a slightly weakness for fried patties and savory cakes, I came up with a simple way to use leftover rice to fill out a meal. These crispy shallow fried cakes are easy to make and remind me somewhat of arancini balls because of the addition of grated Parmesan cheese, but with much less fuss. I served with these with homemade tomato chutney, but they also make a nice addition to your favorite curries, or for any meal for that matter, or simply serve as an appetizer.

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