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Lilly’s Table

 

Meal Detail

 

Dinner

Herb Tilapia with Mushroom Risotto & Beet Crisps

 


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Start with the slow to cook mushroom risotto. While you are casually attentive, prepare the remaining ingredients. Pan fry the beet crisps in batches. As soon as the beets are done, sear the fish in the final few minutes of the risotto’s cook time. Keep the risotto warm and then toss the beet crisps in a dry pan for a few seconds to re-warm them if they cooled.


Recipes for this Meal


Winter
Photo of Mushroom Barley Risotto
  • Easy
  • Medium
  • Hard
Mushroom Barley Risotto

Mushrooms and barley pair so nicely together, but if you want to make this gluten-free simply use short-grain brown rice instead of the glutenous barley. You can make this ‘risotto style’ by adding in warm broth slowly or if you want more independence from the dish then add the broth at once and boil away, it will be less creamy but still tasty.


Fall
Photo of Beet Crisps
  • Easy
  • Medium
  • Hard
Beet Crisps

At the start of spring or fall, baby beets arrive and if you are lucky they will still have their greens attached and beautiful. With a rough scrub and a sharp knife these thin beet slices sear up to quickly become salty-olive oil-chip-like. If you enjoy Kale Chips- these are rather reminiscent.


Summer
Photo of Herb Tilapia
  • Easy
  • Medium
  • Hard
Herb Tilapia

Gather herbs from your garden, almost any combination will do. Basil, mint, parsley, oregano, thyme, dill, or whatever smells delightful. Try another type of fish if you like, such as trout, salmon, or halibut. Be sure to use a nice quality olive oil or butter, since the simplicity of this dish highlights every flavor that is added.