Eggplant is one vegetable that I never really used to enjoy at all until I learned how to appreciate its finer qualities. Despite having little flavor in itself, it does take on the flavors of the other components of dishes it appears in and very much acts like a sponge to soak up spices and seasonings as it does in this curry. Although it is the star ingredient, consider serving this one up to those who think they don't enjoy eggplant because the textural element it adds here combined with the tomato, peas and seasonings makes for an ideal side and you might not even guess that eggplant is what brings everything together.

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As much as I enjoy baking, it's not often that I make decadent dessert cakes because, in the first place, I am much more of a savory girl, and secondly, a whole cake is too much for my husband and I to finish up, though I imagine my husband could probably polish off most of it — not that he should of course, but left to his own devices he would probably enjoy some for breakfast, lunch and dinner.

This easy chocolate cake is, however, an ideal choice for special occasions and gatherings. The recent occasion of Father's Day was the perfect opportunity to serve up this rich and moist bundt cake that practically melts in your mouth. It has been too many years since I have been home for Father's Day, and I wanted to treat my own special dad. What better way to express your love and appreciation than to create something in the kitchen with your own two hands?

Chocolate fans take note: rich and moist, almost fudge-like in texture, this cake is so rich you really only need a small piece, meaning there is lots to go around and plenty left for the next day too. Needless to say, this cake was well received and those present for the occasion had to exercise great restraint to stop at only one piece after a satisfying dinner. In my opinion, the temptation to eat a large portion is the only drawback here.

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One of the best aspects of summer is growing your own vegetables and herbs. It's much too early for my jalapeño peppers to be ready for eating yet, but I eat them all year around even if not homegrown, and soups are also enjoyed year-round, so this dish is sure to be making several appearances on my table once my plants do bear plenty of fruit. Roasting the peppers helps cut the heat, so 6 jalapeños is really not that much, especially when combined with coconut milk and some almond milk for a bit of nuttiness and a smooth creamy texture. However, depending on how hot your peppers are, use less or even more if you please.

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Little bites I adore, and that is especially true when I can transform local asparagus into something special. Although I can enjoy this treasured vegetable with little adornment, such as with butter and some salt and pepper, as it shines just as is, asparagus can dress up any dish with some imagination. Pair it with mushrooms and some fine goat cheese and Fontina and you have a plate that is heavenly. An ideal appetizer or a light meal served up with a simple yogurt lemon sauce and some leafy greens, this has to be one of my favorite early summer meals. Oh, and there was some jalapeño soup served up for dinner too and a fine olive loaf. This was one menu that took sometime to plan and cook, and was of course devoured in less than 20 minutes, but worth every bite.

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