Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
1 hour
The Curdito can be made the day prior or at least make it first. If you do not have the squash already roasted and pureed, follow this recipe to do so. Soak the polenta and start simmering the broth for the polenta- skip the milk to make this vegan. Cook up and toss the Mexican Black Beans. While everything simmers, mince up the fruit and deseed the pomegranate for the salsa.
This Salvadoran slaw appears along papusas and if you are lucky in little bowls perfect for dipping chips at some Mexican restaurants. Allow this slaw some time to marinate and absorb, otherwise it comes together quickly and with ease.
Half squash, half polenta, spiced up for the perfect starchy side. The dairy is optional, but oh so tasty in this dish if you like it. To make your winter squash puree from a whole fresh from the earth squash, follow this recipe.
Black beans are lightly spiced up and ready to accompany any Mexican dish. Use a can of black beans or soak & cook dried beans. Add more spices as desired to taste.
Juicy, jewel-like pomegranate seeds and tiny chunks of fuyu persimmon are tossed with more traditional salsa ingredients and few other ‘secret’ ingredients.
