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).
Read MoreGuacamole, crunchy cabbage and radishes, sweet roasted corn, chipotle lime tempeh strips and a creamy garlic sauce layer up in corn tortillas to make a drool-worthy taco.
Read MoreThere'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!
Read MoreI can't tell you how excited I am to share this meal with you. You'll be especially pleased if you usually make a beeline for my Weeknight Dinner section on the homepage. But between the broccoli, chickpeas, shrimp (see veg option in recipe headnotes) and lemon turmeric ginger dressing, I think this meal is universally appealing because it ticks all the boxes in a big way:
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