Yes, these pancakes really do remind me of strawberry shortcake, but they're absolutely appropriate for breakfast. In fact, they're a staple in my house and have become a go-to weekday breakfast when I need something fun and playful.
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What do you do when it still feels like winter in April? You make a soup that tastes like spring but keeps you warm! This Spring Greens & Beans Soup is flavored with thyme, oregano, dill, and lemon and loaded with tons of spring greens, chickpeas, orzo, and mung beans (or green lentils).
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There's something incredibly warming and satisfying about mixing up a new spice blend heavy on ginger and cinnamon, warming it in ghee and tossing it with chewy brown rice noodles, snow peas (in my case frozen peas, adapted to the current winter season), crunchy toasted almonds, and plenty of bright cilantro. That's exactly what you get in this Thai Noodle Salad. It's one of many recipes in Laura Plumb's soon-to-be-released Ayurvedic cookbook that you won't want to miss!
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What do you do with leftover rice and a few lonely vegetables hanging out in the crisper drawer? Fried rice, of course! Quick to prepare, resourceful, and endlessly versatile, this is another one-pan weeknight wonder.
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