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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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School years are ending and promises of summer are just around the corner. Living in Colorado before, it always cracked me up that despite the cold weather, many folks here grill outside anytime of year. But, I imagine more of us wait until grilling outside means eating outside, too. With Memorial Day next week it is time to dust off the grill and picnic table in preparation.
There are so many vegetables that are taken to new heights when grilled. From Asparagus to Artichokes with an Avocado Cream dipping sauce to potatoes which shine in this Grilled Potato & Greens Salad. Pair these grilled veggies with a medley of beautiful salads from a Chopped Lentil Salad to the Spring Lavender Salad to the classic Wedge Salad. Radishes also get a starring role in either the Creamy Radish Salad or the Pink & Green Salad which has strawberries and radishes.
Beyond veggies, meat of course dominates the grill and a classic combination of Grilled Steak, Baked Beans and Coleslaw is always welcome. Tequila Lime Shrimp on Tostadas can be prepared on the grill or in the oven, too. Leftovers of the tostadas can be made into Black Bean Tacos for lunches.
Other lunch and snack items such as Beet Hummus and Carrot Cheese Coins, can be made in advance to be enjoyed throughout the week.
For breakfast, celebrate the newly arriving blueberries in a Blueberry Maple Syrup perfect for drizzling across Almond Pancakes. A savory Carrot Tofu Scramble with Wilted Greens is a quick morning meal to take on the go.
I hope this week’s plan inspires you to dust off your grill and get it ready for the delights of spring & summer.
Cook seasonally. Eat consciously. Live well,
