I don't eat pasta all that often, and lasagna in particular is usually reserved for rare occasions as it tends to be rather rich and particularly filling. However, I am always open to new ideas for a good vegetable lasagna and when I happened across this recipe for cheesy brussels sprouts lasagna, I was sold. It wasn't long before I got around to making it for my usual Saturday night get together with my husband and best friend Basil.

When I told Basil what I was bringing over for dinner, there was a pause on the other end of the line. Yes, the idea might sound strange at first, but when you really think about it, why wouldn't it work? Brussels sprouts are always nicely complemented by a rich mornay sauce, so why not pair them with some mushrooms, add some noodles, and bake it all up into a delicious casserole? Since I rarely fail to disappoint with my Saturday feasts, Basil was up to the experience. And an experience it was and one that I highly recommend trying even if you aren't the biggest fan of brussels sprouts.

Earthy brussels sprouts cooked with balsamic vinegar and sun-dried tomatoes come together with mushrooms in a rich cream sauce with three types of cheeses. I like to add a bit of heat to pretty much everything I make, so I included some jalapeños and a dash of cayenne. My verdict is that this is one of the most interesting and satisfying vegetarian lasagnas I have ever enjoyed.

Read this recipe »

While it is true that Indian cuisine is my passion, I enjoy traveling around the world in my kitchen, whether I am making more traditional dishes or coming up with fusion-style creations. This time around, I was dreaming of an escape from the winter wonderland that officially is called spring currently.

This lemony Greek rice with olives and herbs proved to be a fine accompaniment to a Greek themed meal that I planned a while back. It's very easy to make but the flavor is rather bold and fancy. Next time you are planning a homage to Mediterranean cuisine, considering dishing this one up. I found it to be a fine accompaniment to gigantes aimmered in a garlicky tomato aauce. Serve a Greek salad to complete the meal and the Greek dining experience.

Read this recipe »

At first glance, this seems like an easy soup, and it is, but once you serve it up with a nice dollop of rich goat cheese, the experience is stepped up a few notches. The cheese fills out the lentils and basic seasonings and adds a delightful velvety texture and earthiness to the bowl. This is one soup that I won't soon forget. When I just want a fairly straightforward dinner, lentils often appear. It's an ideal mid-week meal with much flair despite the somewhat humble base.

Read this recipe »

As much as I enjoy cooking, there are times when I just want a simple but delicious and nutritious solution for dinner. This dish is just the thing and especially suited to those times when you might be pressed for time and busy with other things. It will make a complete meal served with rice and a vegetable side if you like. It is fairly mildly spiced and the tea does add depth and a bit of complementary bitterness. The lime fills everything out with some tangy goodness. Smoky, peppery and earthy is how my husband described it.

Read this recipe »