I adore little bites and these filling little appetizers could surely be a meal without any other adornments — at least for me! I don't eat eggs any longer, but the creaminess and taste of this concoction could easily remind one of a deviled egg filling. In this case, I served this on crusty bread. Tart and tangy with a hint of heat, you really could just eat this by the spoonful. It's that good.

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It has been a dark winter here in London Ontario, but this salad is pretty nonetheless and packed with lots of protein. So that might cheer you up. I know it's soup season really, but I was craving salad and this one has everything you need. Each bite is a taste experience. Included along with the nutty quinoa and buttery soft chickpeas are lightly toasted cashews, tangy sun-dried tomatoes and tart dried cherries. I dressed up all that goodness with olive oil, red wine vinegar, manuka honey, some freshly squeezed orange juice and a bit of spice.

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I have cut most dairy from my diet these days, but if there is one dairy item that I cannot resist, it would be succulent creamy paneer cheese. It doesn't melt while cooking and takes on the flavors that are included in the dish, making it an ideal addition to curries. For this creation, I didn't even bother to fry the paneer ahead of time.

With an array of aromatic spices, tangy tomatoes, plump chickpeas, baby spinach and some almond milk to add a bit of nuttiness, this version of paneer palak (curried paneer and spinach) is a filling dish that only really needs some grain served along as a side or perhaps a favorite Indian flat bread. Traditionally, paneer palak does not contain chickpeas, but I wanted an extra boost of protein and it worked out perfectly and really comes together in hardly any time at all.

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Serving black-eyed peas with collard greens is apparently good luck for the New Year. It's a tradition in the American South and around the world. Because the beans swell with cooking, the peas are considered to represent growing prosperity in the New Year and are sometimes believed to represent coins and the collard greens paper money.

Whatever you think of that tradition, the meal I served was delicious enough for me and my dining companions and even a more nourishing dinner served up with some rice. I steamed the collard greens and sprinkled them with a bit of sea salt. It's a snap to put together too, which is a bonus when you are tired from lack of sunshine.

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