Spring is in the air, and I’m in the mood to lighten my menu. Beef panang curry for dinner may seem heavy at first glance, but it’s lightened by bright flavours of lemongrass, ginger and kaffir lime leaves.
And for lunch, I’ll be assembling a salad daily: greens + steak + avocado + goat cheese + strawberries + pecans + olive oil.
What are you eating this week?
