The spicier the better, and that includes popcorn. Rarely do I purchase prepackaged treats, relying instead on my culinary inspired imagination and efforts. Recently, I came up with my best spice mixture to date for old fashioned stovetop popped popcorn. Popcorn goes gourmet in Lisa's Kitchen.

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This spicy, blended chickpea soup from Delia Smith's gorgeous Vegetarian Collection is hearty enough to serve as a main dish in a meal along with vegetable and grain side dishes, but tastes light enough with the lemon and coriander accents to make a light summer meal as well. As usual, I've kicked the recipe up a gear with extra chili peppers, but even so the added heat won't deter anyone from this refreshing zesty soup.

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White beans add a surprisingly fresh flavor to risotto, and this risotto with beans, herbs and fresh Asiago cheese is so hearty and packed with proteins that it's basically a meal all by itself, and a very refreshing and satisfying one accompanied by a light salad of greens and vinaigrette. I use navy beans in my "risotto al fagioli", but any white bean such as cannellini or great northern will do just as well.

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Regular readers know how much I adore mushrooms, especially curried mushrooms. I've made a few different variations in the past, including mushrooms with coriander and cumin. I recently discovered a new favorite, thanks to Nandita of Saffron Trail. I made a few slight variations on her simple mushroom methi curry and served it along with onion rice as she suggested. To fill out the meal, I also served mung beans with cottage cheese. I was told my kitchen smelled like an Indian restaurant, and the meal received rave reviews.

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