Yes, I am offering up another chickpea dish. As far as I am concerned, you can never have enough recipes for this most tasty legume. I can never resist nibbling on the cooked beans before they even make it into the dish I am preparing. The addition of potato here adds a nice texture to this North Indian entrée and the spicing is just the thing for cold winter evenings. Dijon mustard is not a traditional Indian ingredient, but it kicks up the flavor in this dish which should not be described as pickles as we ordinarily understand them here in North America but the robust and spicy Indian pickles known as achar. Serve this with brown basmati rice for an especially nourishing meal.

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Savory girl that I am, I don't often make decadent treats, but a dear friend of mine wanted to learn how to make gooey squares. What better way to start than with this ridiculously simple recipe for rich fudgy brownies — 10 minutes or less of prep time, and a little washing up while waiting for them to come out of the oven.

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Next to Indian cuisine, my favorite dishes come from the Mediterranean region, especially Greece. Such diverse and creative delicacies can only tempt those who enjoy good and nourishing food, not to mention diners who fancy treats that tickle the palate.

One of the most popular Greek staples is lentil soup, known as fakes, which is often eaten during Lent and typically made with brown lentils and vegetables. The possibilities are endless and I was inspired to come up with a not-so-traditional version of my own that I served with buttered basmati rice. The flavor is greatly enhanced if you splash some vinegar over each serving, along with some fresh parsley and extra virgin olive oil.

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This colorful salad of curried rice with a beautiful array of sweet, tart and tangy fruits provides plenty of contrasts in flavor and texture to delight the eye and palate, and it's terrific served as part of or as the main feature of a warm weather meal. There's nothing more refreshing than a fresh mango dressing! I made my own mango chutney with fresh fruit juices and chilies to provide an extra fresh taste in the dressing, but you can use your own favorite mango chutney, homemade or store-bought — although you will find that store-bought chutneys may be more pungent and less fresh-tasting, so you may want to mix in a little extra honey in the dressing if going that route.

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