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 on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
5 Per Page25 Per Page
The tiny black beluga lentil bean receives its name because of the tiny bead like caviar it looks like. I wanted to take the gorgeous beady appearance and highlight it with a reminiscent, salty, umami flavor of caviar. After simmering these lentils into goodness, you may not even miss their more expensive namesake.
Such a simple way to use up leftover pork. Add extra seasonal vegetables as available. Top with Pomegranate-Persimmon or Cherry Salsa are ideal when in season, but another fruit salsa will substitute nicely as available.
Pork is simply seared with an apple cider sauce drizzled on top. Chops or a butterflied piece each work well. The time to cook depends on the thickness of the meat. Just watch it attentively and use a thermometer if possible.
Crispy shredded potato pancakes of goodness. They are easy to fry up and make ahead too— we’ll give directions for that process as well. Please note, this is a relatively small batch of latkes, the more you make the longer it will take, but they do store & reheat nicely, too.
The trees are blossoming but it’s still quite chilly in New York. This is a lighter soup for spring that still warms you up. Double the recipe and store for soup all week. Kombu is seaweed often used in Japanese cooking, to add unique flavor and nutrients. Find it in Asian markets or well stocked grocery stores.
~Created by Lizzy Marshall
