Curried Carrot and Lentil Soup with Cashews

We all know that carrots are one of the most nutritious of vegetables, containing lots of beta carotene that aid eyesight and overall health. Easy to grow in your backyard, and such a tasty treat raw or cooked, this has always been a staple ingredient in my crisper. Such a delight to fill the soup out with lentils and spices and cashew nuts. I served it with quinoa for an especially satisfying and nourishing meal. I imagine the addition of some fresh or preserved pumpkin would be quite a delight combined with the following ingredients.

Yogurt Cornbread

Inspired by my black-eyed pea salsa, I decided to make this yogurt cornbread. This is a nice moist and easy-to-make cornbread, with a bit of a kick because of the addition of jalapeño peppers.

Whole Cabbage Stuffed with Coleslaw

If you want to impress your dinner guests, then you simply must try this coleslaw that is served in a hollowed out cabbage. Adapted slightly from one of my favorite Indian cookbooks, Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi, you would surely not go wrong if you brought this to a potluck or picnic. I was inspired to make this for a friend who had a hankering for coleslaw as he had fond memories of coleslaw from his childhood. It is not necessary to serve the coleslaw in the hollowed out cabbage, but I could not resist the presentation.

Black-Eyed Pea Salsa

This unusual chunky black-eyed pea salsa is a delicious medley of flavors and textures, with the soft and earthy black-eyed peas combined with tangy tomatoes, sweet crunchy corn, black olives and a blend of fresh herbs and spices. Try it with nacho chips or alongside fresh cooked homemade cornbread for a unique and tasty summer meal.

Fresh Cherry Buttermilk Scones

Cooks who enjoy sweet and savory treats can never have enough recipes for biscuits and scones. I probably make such quick breads at least once a week. I couldn't resist taking advantage of the cherry season and I whipped up a batch of these for friends and family. They certainly did not last long. The only drawback is the laborious task of pitting the cherries, even though I have a cherry pitter. Make sure you don't wear a white shirt when working with these most delicious of fruits, or at least you might want to wear an apron.

Roasted Beet Salad with Pistachio Pesto and Goat Cheese Served over Fresh Arugula

This is a flavorful summer salad that I came across recently in a newspaper. I didn't wait long to make it, as beets are one of my favorite vegetables and though it was a hot and humid day, I went ahead and roasted the beets anyway. I can tell you that my kitchen was certainly extremely hot, as was I. It was worth the effort though, and this unique dish is really rather simple to prepare. I enjoyed it on the deck with my sweetie in the evening when it wasn't so blistering hot. I also had an opportunity to share some with a special friend who simply adores beets too.

Black-Eyed Pea Sambar

My readers can expect many more recipes for black-eyed peas in this space as I have a dear friend who could probably eat these delightful legumes everyday. This recipe was made with homemade sambar powder. Sambars are typically the first course in a South Indian meal. Thick and spicy, often made with tamarind, I made mine with cooked dals. Serve over fresh cooked basmati rice for a most satisfying summer meal or any time of year. Such a staple food is sure to be enjoyed by all who appreciate the creative blends that make up Indian cuisine.