Cream of celery soup with creamy hazelnuts? Yup, that’s what makes this soup so yummy and unique. I had this delicious celery soup at my friend Shalini’s home when we met for lunch one afternoon. Creamy celery soup accompanied with a faro salad,  roasted Brussels sprouts on pita bread with mint chutney, along with fresh fruit and a cheese board – this lunch was wholesome, nutritious, and packed with flavor.

Looking for a totally original, delicious, and healthy appetizer to serve at your next dinner gathering?  This appetizer is the most creative and delicious appetizer I have had in a while – spicy homemade mint chutney spread on pita bread and then topped with roasted Brussels sprouts.  It’s so unique and delicious.

Looking for an easy way to use up a large quantity of late summer tomatoes? Here is a recipe for a delicious oven roasted tomato and onion chutney or call it a chunky jam. This chutney is tangy and sweet and tastes amazing with pretty much anything – on toast, with eggs, rice, pasta, chicken, fish, burgers, or with crackers and cheese. Just cut, toss, and roast. Give it a try!

I really like shishito peppers. They are so different from bell peppers and chili peppers – almost like a combination pepper that has a wonderful chili like flavor while being mild and not too spicy.  I’ve been using them a lot in omelettes, savory bread puddings, in tacos, and in rice dishes too.  Sometimes I even serve them by themselves, a little blistered with salt and pepper these peppers add wonderful taste and aroma to any dish.

For these vegetarian tacos I made them with a veggie combination of shishito peppers, mushrooms, potatoes and onions. I really wanted the shishito pepper flavor to be pronounced in these tacos, however if shishito peppers are not in season in your area or are not available, you can substitute any bell pepper in this recipe. What gives these tacos their unique flavor in addition to the shishito peppers is homemade coriander pickled onions and…

Can I just start off by saying I love, love, love roasted vegetables! I love the way how caramelized, sweet, and nutty vegetables become when roasted, adding a dimension of flavor that you can’t get any other way. What roasting does to vegetables is something magical and I can’t get enough of them. In fact so much veggie flavor is enhanced in this process that I like to keep the herbs and spices to a minimum when I cook with roasted veggies, which allows us to enjoy the rich complex delicious flavor of roasted veggies. I mean look at this photo?  Isn’t it a beautiful assortment of roasted veggies? Roasted vegetables taste great in anything – in omelets, pasta, couscous, rice, quiche, curry, salads, soups, tacos and enchiladas.

Delicious enchiladas packed with nutrient dense Swiss chard served with a tangy tomatillo sauce – this is one scrumptious enchilada. Hitesh forwarded this recipe to me from WSJ food section and the moment I saw Swiss chard wilted with cheese I knew I would like this recipe

Zucchini Onion Tomato Soup is the lightest, quickest and easiest soup you’ll ever make. Just sauté the veggies, add salt and pepper, broth, and cook until tender. Then blend until smooth and serve piping hot. With just three vegetables that delicately flavor the soup this really is a simple and delicious soup. Zucchini, onion and tomato. That’s it. These three vegetables create a soup that is truly comforting. 

A soup so creamy that’s made without cream or potatoes? That’s how deliciously creamy this squash soup turned out. It was an unusually cool May afternoon earlier this week with cloudy skies and cool temperatures when I made this creamy squash soup for a belated Mother’s Day lunch I had with a couple of friends. I was originally planning on making a veggie dish to go with a few dishes my friends were bringing, but changed my mind and decided to make a pot of soup instead. I thought a steaming bowl of soup would be a welcome first course on a chilly May afternoon.