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Lilly’s Table

 

Meal Detail

 

Dinner

Caramelized Apple Squash & Pomegranate Gremolata with Quinoa & Coconut Creamed Greens

 


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Slice the acorn squash and roast. Start caramelizing the onions and bring the quinoa up to a boil. Add the apple slices to the onions. Whip up the Pomegranate Gremolata. Prepare the ingredients for the Coconut Creamed Greens. Fold the quinoa with the nuts. Layer the squash dish with the gremolata. In the last few minutes saute the greens with the creamed coconut.


Recipes for this Meal


Fall
Photo of Caramelized Apple Acorn Squash
  • Easy
  • Medium
  • Hard
Caramelized Apple Acorn Squash

Roasting causes a light caramelization in thin slices of acorn squash which are topped with a layer of golden onions & apples. This recipe uses the skin of the acorn squash, which becomes chewy and barely tender when roasted for an extended period of time.


Winter
Photo of Pomegranate Gremolata
  • Easy
  • Medium
  • Hard
Pomegranate Gremolata

A jewel like topping with a burst of garlic-herb flavor will glam up roasted vegetables, meat or other savory dishes and soups in need of a little something extra.


Spring
Photo of Nutty Quinoa
  • Easy
  • Medium
  • Hard
Nutty Quinoa

Toss your favorite combination of nuts with quinoa- in bits & pieces- for a protein bursting grainy side dish.


Winter
Photo of Coconut Creamed Chard
  • Easy
  • Medium
  • Hard
Coconut Creamed Chard

This is a quick, almost exotic variation of the classic creamed spinach. The trick is to use the cream that floats in the top of the can. To best trap this, plan to use full fat coconut milk, avoid shaking the can and store it in the fridge. Next, carefully open the can upside down if possible. This will allow the liquid to be on top and easily poured off for another use. The thicker cream will be ready to be scraped out below.