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
A simple salsa of radishes brightens up any Mexican fare while giving a few extra nutrients too.
Garden fresh baby beets and radishes are tender when sauteed lightly in a bit of butter. This dish is lovely with just baby beets or just radishes. If the radish greens are too strong, substitute spinach or another leafy green.
Do you miss pesto in the chilly winter months? Rainbow chard and other dark leafy greens are more readily available than basil and make an excellent pesto, too. We use the stalks in this dish as well for their crunchy almost-celery texture. Tossed with pasta and a few root vegetables, this vegan pesto dish is fabulous. If you love cheese, add a generous pinch of parmesan to the pesto and sprinkle a bit on at the end. Otherwise, this recipe is totally vegan.
Rainbow chard is the leader of this dish bringing together a few roots and a touch of garlic. Use any roots you can find including, beets, radishes, daikon, or sweet potatoes. Slice them thin, and sauté up with any finds in your winter garden. If this feels like too much slicing, you can always grate the carrot and root vegetables instead.
Just a bit of raspberry dressing or jam sweetens up mustard into a jazzy dipping sauce.
