After seasonal feasts, it not uncommon to crave more cleansing and nourishing dishes such as kitchari (or kitcheree or khichdi). Essentially a one-pot Indian meal, the common feature of a kitchari is a digestive aiding combination of split legumes, rice and spices and often vegetables. Such preparations are open to an endless number of variations.

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I've had years of experience experimenting with savory dishes in my kitchen, and my cooking confidence level has increased as a consequence. I rarely follow a recipe to the letter, instead choosing to adapt it to suit my preferences so that it becomes my own. It's not unlike me to spend a considerable length of time developing a dish on paper after consulting various recipe ideas and guidelines before heading into the kitchen and then following my instincts when it gets down to cooking.

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Salsas, dips and sauces are always better when they are made at home. They are usually straightforward and easy to prepare and keep well for a few days in the refrigerator, if not longer. And not only are homemade preparations cheaper than store-bought ones, they are always fresher too. It's a good feeling knowing that you have control over the quantity and quality of the ingredients used and easily tailored to suit your preferences and tastes.

Because I am ever curious to try new creations, with many cookbooks and bookmarked recipes on hand to inspire, up until this point I neglected to share this robust and highly addictive black bean salsa with my readers. I think I can be excused, for once enjoyed, it won't soon be forgotten and you'll want to serve it up again and again.

A longtime favorite of mine, I've traditionally paired it with corn pancakes, but it certainly serves many purposes. For example, it's wonderful as a dip for tortilla chips, as an accompaniment or component of Mexican themed meals - serve as a topping for nacho chips, or make it a feature of quesadillas, tacos, burritos and enchiladas - and it surely enhances vegetable sides - consider scooping some over some roasted sweet potatoes - or just eat it by the spoonful. The possibilities are truly as endless as your imagination.

This salsa happens to be quite filling made up as it is of black beans, olives, feta cheese and sun-dried tomatoes. Creamy, earthy, salty, zesty, with a hint of sweetness from golden honey and some heat from jalapeno, it's a bold, substantial and refreshing salsa. Each bite is a delight and if you happen to serve it up to dinner guests, it's highly likely they will be asking for the recipe.

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There is nothing quite like the distinctive and comforting aroma of fresh gingerbread baking in the oven. Especially prized during the winter months and a favorite during Christmastime, it's really quite easy to make the magic happen in your own kitchen. Cookies, loaves, breads or muffins, or all of the above, are always a welcome treat to tuck into.

My latest attempt to please the resident gingerbread aficionado in my house — my husband, that is — are these all vegan gingerbread and dark molasses muffins made with brown rice, quinoa and chickpea flours. While retaining a certain density, these attractive and fragrant muffins are moist but with a light and fluffy interior at the same time — despite the absence of gluten — with a slightly crunchy exterior from cornmeal. I'm certain after enjoying these that there is no reason to reserve the enjoyment that the rich earthy depth of gingerbread creations brings to only a few months of the year.

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