Apart from the "pistou" itself — a pesto-like blend of garlic, basil, olive oil and hard cheese stirred in at the end — the only real requirement of an authentic southern French "soupe au pistou" is that it is made in the summer with seasonal vegetables. Naturally that is almost one restriction too many for me, for whom it seems that a thick, hot and nourishing broth of beans, vegetables, herbs and cheese should be just the thing to fill up and warm a person up on a cold winter day.

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Dark leafy greens lightly sautéed in lemon juice and crushed coriander seeds lend a pleasingly bitter and slightly astringent contrast to a warm and colorful millet, quinoa and vegetable hash. A simple, nourishing and delicious addition to almost any kind of meal, this is another recipe adapted from Yamuna Devi's wonderfully inventive Table.

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If you are craving a hearty vegetable soup that also contains the recommended balance of grains and beans for a healthy vegetarian meal, consider your desire satisfied. Delightful slices of beetroot, plump kernels of whole barley and tender black beans are enveloped by a purple broth flavored with tamari sauce, balsamic vinegar and a good handful of fresh dill. It's rather like the ever popular Russian borscht but with a unique and satisfying twist.

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Little specks of green lend vibrant color to this fragrant and spicy rice, making it an attractive and delicious accompaniment to any Indian meal. It's also pleasantly simple, taking no more than 30 minutes from preparation to serving.

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