Roasted potato and asparagus lentil salad

Making this for Easter

Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing


Butternut Squash and Coconut Soup with Shrimp

I used this as inspiration for a dish I made last night. I cooked the butternut squash ahead of time in the microwave, skipped the brown sugar, added pineapple juice since I had some in the fridge, used basil instead of cilantro since that’s what I had, and used a hot curry spice. I served it over brown rice. Was delicious!