These crispy kale squares, adapted from Power Hungry: The Ultimate Energy Bar Cookbook, have quickly become my absolute favorite breakfast option, although they are also a good choice for a mid-morning or afternoon energy fix. Made with crispy roasted kale, seeds, oats, some puffed cereal, nut butter, and goji berries, they are power packed with not only good energy-inducing nutritional ingredients but with an enticing combination of textures and flavors that are really quite varied and unique. Although they take a little more effort than many of the energy bars I have featured on Lisa's Kitchen, they are most certainly worth the effort and yield enough to last for a least a week. You will be glad that you took the time, and you'll find yourself making them again and again.

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I have made it a habit to always have a jar of homemade Thai red curry paste on hand. Made with fresh galangal, chilies, lemongrass, and lime, it's such a versatile and flavorful seasoning that it makes it one of the easiest ways to put together an easy and delicious meal without much trouble being given to the thought of seasoning. Just like that, with cravings for white beans, squash, and Thai flavors, I put together this colorful, nourishing and delicious white bean soup with butternut squash with mushrooms and cilantro. Perfect for a warming bowl on a cold winter day.

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Potatoes are always a favorite when it comes to vegetable sides to go along with a meal. This most versatile of foods is not only a good source of vitamins, minerals, and fiber—notably vitamins C and B6, potassium, and manganese—but easy to adapt to a wide variety of different cuisines. On the menu this time are a roasted version of Bombay potatoes, a popular Indian dish featuring parboiled potatoes that are then cubed or quartered and then cooked with variety of aromatic seeds and spices. Often skillet fried and sometimes including onion and tomato, I've opted for an oven version in this instance for a more hands off approach and because roasted vegetables are always a pleasure, especially during the winter months.

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For as long as I can remember, falafel has been one of my favorite Middle Eastern creations. They are pure comfort food really. For those that are unfamiliar with these deep fried savory balls or patties, they are comprised of a blend of fava beans or chickpeas, onion, garlic, herbs, and spices, and are commonly served as a street food in the Middle East with chopped vegetables or pickles and hummus or a tahini sauce. Over recent decades, falafel has also become quite popular in the West, especially but not strictly with vegetarians. Though I have successfully baked falafel on many occasions using cooked chickpeas, this time I have opted for an authentic version grinding soaked uncooked chickpeas and deep frying them for the whole flavor experience.

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