Partial as I am to thicker salad dressings, I generally prefer creamy dressings over vinaigrettes. This creamy tahini dressing with lemon juice and fresh herbs is my latest favorite, and I've made it several times over the past few weeks already.

Tahini itself works as a cohesive and creamy base for the stronger elements of the dressing, and so while the tahini is not the most prominent feature of the dressing, its sesame taste comes through and enhances all of the other flavors. It is a robust dressing that goes well with bold-flavored greens like spinach and kale as well as broccoli and mixed sweet bell peppers. It's thick enough to use as a dip.

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On a cold winter night — of which we've had plenty here for the past too long — there's almost nothing as comforting and warming as a hot bowl of spicy vegetable soup. And when it's as cold as it's been here lately, I say that the spicier, the better.

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I've been cooking Indian creations for years. My interests in Indian food happily coincided with my transition to a vegetarian diet many years ago. As the main staple of a vegetarian Indian diet are legumes, protein is hardly a concern. Continued research and experience has opened up a whole new culinary world to me that was closed until I became a young adult and began to discover and refine my palate.

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Protein bites are an excellent and delicious way to start your day and are also very handy to have around when a little needed pick-me-up snack is required at any point during the day. I always try to ensure some bite-size protein snacks are on hand. I've made dozens of different such snacks over the years, and I will always be making new ones. They have become an essential homemade staple.

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