Warm, filling dinners to get you through the season.
March is nearly over, Easter is just around the bend, and spring will be here any day, right? Although the farmers' market—with its apple, potato, and onion stockpiles—might still look like wintertime, I'm in the mood for lighter and fresher fare these days. And since spring produce hasn't quite come into season, a week of eating vegetarian dinners is a good way to get that lighter feel.
This spin on a classic Indian dish comes together fast thanks to quick-cooking split lentils and pearled couscous, along with protein-packed canned chickpeas. The tangy lime-yogurt and fresh herb sauce add bright freshness, making it great for any weather.When it comes to weeknight vegetarian dinners, quick-roasting vegetables is the way to go. This light-and-fresh dish combines roasted broccoli with sesame noodles and kale for a quick, greens-packed noodle bowl.
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