Eggplant & Lemon Risotto

There is nothing better than a creamy and cheesy risotto on a cold day. Well, there are other dishes that come to mind, but warm risotto definitely tops the list!

This version comes from the book Plenty. However, since I am incapable of following recipes, I adapted the basic idea of using lemon and eggplants in risotto. Thanks to the book, I also learned the real trick to making creamy risotto...it takes more work, but is worth it!

Borscht

Borscht is a Ukranian soup made predominantly with beets, potato, and cabbage. It is flavored with dill, and served with yogurt or sour cream.

This slightly adapted version of mine is heavily flavored with fresh thyme instead of dill, and contains a few additional vegetables. It makes a filling and healthy soup for the soup obsessed amongst us.

Hummus - Indianized Version

The Middle-Eastern dip made with chickpeas and tahini (sesame paste) is a healthy, flavorful, and a versatile dish. It is a very simple appetizer to prepare ahead of time or even in the nick of time, and goes great with chips, vegetables, and as a spread on toast.

Loaded with protein and bursting with the tangy and refreshing flavor of lemon, this Indianized version includes onion, garlic, cumin, coriander, and cilantro.