Meals this Week
The Weekly Meal Plan
The weekly meal plan is the core of Lilly’s Table. Each week, Lilly prepares a new set of breakfasts, lunches, and dinners, seasonally-focused and comprised of fresh new recipes, and old classics.
If you’re a member of the site, the weekly plan will automatically be emailed to you on Sunday so that you can plan your week.
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Recently, I have been traveling along the California coast from downtown Los Angeles up to San Francisco and as far north as blissful Glen Ellen and lush Pointe Reyes. I am currently writing from Aptos just outside of Santa Cruz with a sea breeze blowing into my room. Oh the bliss. I have been delighted by all of the fresh options, sassy local groceries and gorgeous farmers markets that are prevalent in this state. Zucchini, sweet corn, melons and berries are ripe and ready for the taking, here in California and beyond. Hot days call for refreshing salads while the cooler moments are perfect for practically comfort food, light or even spicy rather than rich and creamy. This week let’s play with the possibilities of both.
Panzanella also known as Zucchini & Tomato Bread Salad is a cozy dish using leftover dried French bread. Whole grain bread holds up nicely with the untraditional zucchini chunks tossed with the juicy tomatoes. Complete the meal with slow roasted Spring Onions & White Beans or if that seems too hot in your kitchen try a quick White Bean Saute.
Summer always get me excited for the fresh flavors of Thai cuisine. Red Thai Curry is luscious comfort food with spiciness that satisfies even on hot days. Pair the warmth with a simple but lively Thai Melon Salad. Double this salad and whip up an easy Asian Peanut Slaw to take on the go for lunch the next day.
The grill is still a major player for meals during this week with a quick Grilled Zuc & Corn Quesadilla. Any salsa will do, but the Raspberry-Radish Salsa is especially fun and seasonal. Just substitute a different berry depending on your region.
Cajun Chicken is rubbed with a simple spice mixture and grilled alongside fresh okra and a tossed Watermelon Salad. The spice blend is also perfect for the Cajun Egg Sandwich for breakfast. Make extra chicken (plain) or use leftovers of the Cajun Chicken without the skin for Blueberry Pecan Chicken Salad to take for lunches with a Lemon Dressed Spinach Salad. Any additional blueberries can be used in the Blueberry Smoothie.
Shrimp Scampi is summer comfort food as a light pasta toss and my favorite addition of chopped fresh tomatoes. Any additional tomatoes are perfect tossed into this Tomato Basil Scramble with eggs or tofu for an easy morning start with a Skillet Zucchini & Potato side.
In all of my travels throughout the country these last few months from the East Coast to the West I am most pleased that the produce is not too dramatically different as I develop meal plans for you. The subtle variations depending on your local climate will give your meals unique appeal as you play with the possibilities. Please let me know if you are swimming in any vegetable (zucchini? tomatoes?) and I will be sure to include those in future meal plans.
Cook seasonally. Eat consciously. Live well,