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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Before I talk about the meal plan, I have to make a quick announcement. Just yesterday evening, June 15th, we welcomed our second baby Zedekiah Emmons to the world. You can see a photo of our Zed over on our Facebook page.
The last week of spring and the first day of summer. However, if you feel you are living in a bit of heat wave as I am, you may be questioning how it is that summer is just barely starting. But, weather aside, this is the time to finish out beautiful veggies such as rhubarb as in the Rhubarb & Snap Peas, the Rhubarb Mung Beans and Sweet Potatoes or the Strawberry Rhubarb Oatmeal Loaf.
Blooming artichokes get extra love with the Mushroom Stuffed Artichokes, Egg in an Artichoke or the Artichoke Antipasto Salad. More mushrooms work perfectly with the Savory Mushroom Crumble.
Cauliflower likes the temperatures a bit cooler (as do I) but it can still be found as spring winds down into summer. Try it as a Cauliflower Gratin or in a Balsamic Cauliflower paired with the Goat Cheese & Kale Pasta with Feta Meatballs.
Fire up the grill for the Grilled Shrimp Kebabs with a Goddess Dressed Salad. The Caramelized Onion & Broccoli Pizza would also work well on the grill if you are like me and trying to avoid heating up your kitchen.
For easy lunches or snacks that will take you throughout the week, try the Lentil Pate with the Almond Crackers. Finish the meal with the Snap Pea & Mozzarella Salad for a lunch on the go.
So long spring! It certainly has been fun.
Happy Summer Solstice!
Cook seasonally. Eat consciously. Live well,