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Lilly’s Table

 

Meal Detail

 

Dinner

Mushroom Risotto, Beet Crisps & Arugula Salad

 


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Simmer the broth as the barley/rice saute. Thinly slice the beet crisps and start to cook in batches alongside the risotto. As soon as the beets are done, prepare the Arugula Salad. Sprinkle all three dishes with walnuts and/or a dollop of fresh goat or blue cheese.


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 Arugula Parmesan Salad
  • Easy
  • Medium
  • Hard
Arugula Parmesan Salad

The bitter bite of arugula is paired with strips of parmesan and a drizzle of sweet vinegar. Use a thick, aged balsamic or sweeten up a thinner balsamic with a bit of honey or agave nectar.