Here is another adult-oriented tomato soup recipe for the colder weather. Rather than warm Indian spices and cashews, this tomato soup is inspired by the south of France. The soup has subtle flavours of fennel and lavender and is finished with whipping cream and fresh tarragon.

Try serving this soup with a grilled sandwich of brie and apples. If you have fresh tomatoes feel free to substitute for the canned whole tomatoes the recipe calls for, just make sure they are skinned first.

Carrot soups are endlessly variable and very inexpensive to make. Carrots also pair very well with almost every nut imaginable, making this carrot, tarragon and walnut soup recipe very much a meal unto itself. The cream is a nice addition but very much not necessary if you are watching your figure or want to make a vegan carrot soup recipe. If you are freezing the soup, don’t add the cream until you are reheating it.

Easy salads that can be served warm or cold are the key to stress-free summer entertaining. Roasted corn salad, fresh asparagus salad, and this tomato salad are perfect as they can be made a few hours ahead and they keep well. You can make a full meal of them too by just stirring in some cooked grains like quinoa.

About a decade ago I was a vegetarian high school student who was too lazy to pack her own lunches. What with a steady part time job and an in-school cafeteria I purchased my food everyday instead. That meant I ate one of three things: a vegetarian hot dog, packaged kimchi noodles, or — the healthiest choice – a dish of mexican rice.

I love anything with cooked tomatoes, but mexican rice is a great tex-mex favourite. This recipe is a bit healthier as it is full of vegetables, uses wholesome quinoa, and is not covered in a thick layer of cheese. Of course, you can broil a layer of cheese on top, or omit it entirely for the vegan version. Either way, serve it hot with a bottle of Cholula hot sauce.

This grilled tofu recipe is for all of my vegetarians readers, and any adventurous carnivores of course. I realize tofu is not for everyone, but I actually really enjoy the way it can be a sponge for flavours. Plus tofu lasts for months un-opened in the fridge, ready for any night you need it. If you are a tofu newbie, try cooking up a few squares the next time you do a mixed grill, I think you will be surprised at how delicious tofu can be with the right saucing.

Because the sweet and spicy marinade only has three ingredients it makes for a perfect quick and easy dinner. Tell me, if you are a meat-eater do you eat meat free regularly? Do you ever cook tofu at home?

Greek lemon potatoes are crispy and brown on the outside, tender and pillowy on the inside with a strong but simple lemon flavour. After consulting Peter, I attempted making traditional Green roasted potatoes at home. So easy. So good.

Don’t be deceived into thinking these have any redeeming virtues from a health perspective; the potatoes basically deep fry in the oven. But they are worth it. Plus the beautiful fragrance will waft through your home and welcome any lucky guests.

However, it does still have a bitterness so it pairs very well with sweet and tangy tastes. This recipe is inspired by the Japanese dish gomaee which is made from sesame paste and a base of cooked spinach. Because of the kale’s strength, serve it with a hefty flavoured main dish and alongside sweet accompaniments like kabocha squash.

This lentil recipe is wholesome. It’s vegan. It has vegetables built right in. Oh, and it tastes good too. The salty gravy and contrasting textures means you don’t need any bacon or meat to make it a meal.

Thank goodness it is so delicious, because it couldn’t win any races on visual appeal alone. I mean, it has about as much variation in color as a rack of wedding dresses. Dark brown, greenish brown, rusty brown, translucent beige. Let’s remember that looks aren’t everything shall we?

If you aren’t vegan, try serving it with a braised lamb shank on top. Oh Betsy would these puy lentils be good with lamb.

Fried Okra (Egg and Cornmeal Breaded)

When researching a recipe you frequently come to a fork in the road. Half of the recipes say to do one thing, and half the other. In this case, many of the recipes simply tossed the okra in cornmeal and seasoning, relying on okra’s natural stickiness to have the cornmeal stick. The other kind, first tosses the okra in an egg batter and then the conrnmeal, resulting in a heavier breading.

Generally speaking, if I am not sure, and there are two equally good looking paths, I split myself in two and try both.

Fried Okra (Just Cornmeal Breaded)

Though I believe the eggs are authentic, our household preferred the less breaded, lighter version of the okra. Maybe I need a trip down South to make a more educated decision. Have you made or had fried okra before, what was it like?

In this quick recipe, okra is stewed and pickled simultaneously for that lovely contrast of sweet and tart. It pairs perfectly with something spicy like this spicy coconut and apricot chicken curry recipe. If you don’t have apricot jam, some mango chutney would also work quite well.

Not familiar with okra? It is a large seed pod off of a plant originally cultivated in Africa. Okra is regularly seen in African, Indian, and Southern American cuisine in stews and braises. For us North Americans its appearance is most familiar in Gumbo, a stew popular in the Southern US. Though many love it, it’s texture may not be for everyone – do you like okra?