Lima Bean Masala (Indian Butter Bean Curry)

Lima beans, also known as butter beans, are legumes that are a great source of cholesterol-lowering fiber and protein. They have a wonderful buttery, starchy texture and are quite filling. At our home we make a lima bean curry that is eaten with paratha (flat Indian bread). The gravy used is the standard yogurt and caramelized onion combination flavored with Indian spices.

I used frozen lima beans in this dish. Frozen vegetables are picked at the peak of ripeness and are as close to fresh as you can get without growing them yourselves or finding a local supplier. I never use dried lima beans so no soaking is required with these. That means a faster cooking time, which is always nice.

Tofu Miso Soup

Tofu miso soup is very soothing. My little munchkin caught a bad cold and I thought the simple, clear broth would help with her congestion. To make the soup, I started by preparing a kombu dashi (Japanese stock) with fresh ginger. To make the traditional non-vegetarian version, just add shavings of bonito flakes, or dried and fermented tuna.

Once the stock was ready, I seasoned it with white miso paste. No salt is necessary as the miso paste is already well seasoned. Miso soup can be served with cubed tofu and accompanied with other vegetables such as soybean sprouts, enoki and shiitake mushrooms or baby spinach.

Miso paste is a fermented rice and soybean combination. I chose white miso paste which is fermented for a few weeks as opposed to regular miso (several months). I find the flavor to be less salty with a subtle sweetness. Don't be frightened by the size of miso containers sold in markets. Miso paste stores well in the refrigerator and you can make other dishes with it such as Asian salad dressing, other soup broths and vegetarian gravy.

Lyonnaise Potatoes

Pommes de terre lyonnaises is a crisp, yet tender potato dish. The potatoes are parboiled for faster cooking before being sautéed in butter. Sliced caramelized onions and parsley are added to the dish for color and a mild contrast of flavor. These potatoes are the perfect accompaniment to meat. I recently served them with lamb chops.

Lyonnaise potatoes originated in the city of Lyon which is located in East-central France in the region called Rhône-Alpes. The region is famous for being one of the main centers of French gastronomy. It has produced several beloved French dishes, such as coq au vin and marrons glacés. I haven't made a lot of dishes from Lyon in the past, but that will soon change. Bon appétit, and stay tuned!

Lamb Chops with Kumquat Walnut Crust

Lamb chops are great on their own, but this walnut and kumquat flavored crust takes them to another level. I love the crust so much, I could eat it on its own. The fragrant zest of the kumquats pairs very well with the roasted and ground walnuts.

To ensure that the meat is juicy and very tender, I marinated the lamb in a Cabernet Sauvignon marinade mixed with my usual meat tenderizer ingredient (green papaya) before adding the crust. This recipe takes some time, but your efforts will be rewarded.

Our kumquat tree has produced a bumper crop this season, and I'm taking full advantage of the fruits of our labor. Stay tuned for more recipes that feature this wonderful and unique citrus.

Roasted Red Bell Pepper and Asparagus

There are few side dishes that are as intensely colorful and beautiful as a platter of roasted red bell peppers and asparagus. The flavors and textures are very distinct and complementary. They don't need much in the way of dressing; I usually only add a little lemon, pickled red onion and sea salt after drizzling them with olive oil and roasting them in the oven.

It's a great party platter because you can prepare it in advance. I usually roast the vegetables several hours before we have guests over, and then dress them right before serving. You could also serve the veggies straight out of the oven if you'd like them warm. Either way, this simple yet elegant dish is a perfect way to begin a dinner party. Enjoy!