I’ve started this recipe with the carrot pancake. I love the idea of eating a pancake for dinner, not for breakfast. Also, in Quebec it’s strawberry season, so I thought a beurre blanc made with strawberry syrup would be nice.
Fruit makes up a large part of my diet during the warmer months, as I’m drawn to lighter fare that simultaneously quenches my thirst and satiates my appetite. Tropical fruits are especially welcome when the temperature outside soars, rendering this flavorful salad ideal for hot summer days.
If you’re too busy to cook dinner, creating a bean and grain salad can be a great make ahead dinner. In fact, you can make a few of these on the weekend and eat them all week long!
One of my favorite aspects of Spring is the new crop of produce that breaks me out of my winter routine. Sweet potatoes, cauliflower, and butternut squash are replaced with avocados, asparagus, and arugula; and apples get kicked to the curb as kiwis, mangos, and strawberries come into season.