Literally "green soup," this simple and tasty potato and kale soup is served everywhere in Portugal from the meanest taverns to the fanciest restaurants, and it's a delicious and warming comforter on a cold winter evening served with crusty or Portuguese bread. Much like a potato and leek soup but with the benefits of all the vitamins and minerals that are packed in kale, it's also a great soup to nourish a loved one who's feeling under the weather.

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I was flipping through my giant binder of recipes I've collected and drafted over the years and found a recipe for chickpea vindaloo that used to be one of my very favorite ways to enjoy chickpeas. Somehow or other, I haven't made it for at least a year but the cold temperatures here made this a perfect choice for dinner — hearty and filling, the buttery chickpeas are simmered with potatoes in a wonderful warming, spicy and fragrant broth with vindaloo seasonings. It was every bit as yummy as I remembered it. In the past, I have also replaced the potatoes with fried cubes of paneer cheese, if you want to try that instead.

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I gladly shared the cooking duties over the holidays, but not wanting to spend all of my time in the kitchen, I sometimes made biscuits to fill out the meal. These olive oil biscuits are incredibly easy to make and pleased both vegetarians and carnivores alike. If desired, you can add a 1/2 cup of raisins or blueberries to the dough. Feel free to substitute a sharp Cheddar cheese for the Parmesan cheese.

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This blueberry bundt cake recipe from Cakes, Cupcakes & Cheesecakes is one of the tastiest cakes I have ever eaten, and it's one of my favorites for entertaining guests if I have the time to bake. I've been meaning to share this recipe since starting this blog, but I say better late than never and here it is. Moist with just a hint of dryness, every blueberry filled bite will have you craving for more. It's surprisingly easy to make too, but it's so good you would think it must have cost the baker hours in the kitchen.

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