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!
This is a perfect winter dish since the only fresh ingredient required is an onion. If using fresh winter greens, chop small, saute them and squeeze or cook out the excess moisture. Leaving the lasagna noodles dry makes this dish faster to put together and the noodles stay a bit more el dente as well. If you prefer cooking them first, feel free. Just remember to under cook them slightly.
This grain-free, nut-based granola-like concoction is the perfect start to any long and crazy day. It would also be ideal for backpacking. For me though I love the fact that I eat it and don’t have a low-blood sugar drop an hour later as I sometimes do when eating a sugary sweet granola. Speaking of sugar, add as much or as little honey and juice as you might like. This can easily be completely sugar free or sweetened up as desired. Mix + match the nuts, too: pecans, walnuts, brazil nuts, pistachios, hazelnuts, cashews and more all could work well.
This vinaigrette is slightly sweet, slightly bitter with notes of orange. While it almost looks like it, this dressing does not have any cloyingly sweet chocolate syrups in it. This is all-natural deliciousness, perfect for drizzling on many types of salads. The aphrodisiacs ginger & garlic are added to give this romantic dressing an extra boost of love.
Using the thick cream at the top of a can of a coconut milk makes this beautiful topping for any vegan, plant-based Mexican dish. It also would serve well as a creamy accompaniment to an Indian dish, too. As soon as you bring the coconut milk home, place it in the fridge for it to chill the top. Open the can, scoop off the thick cream and it is ready to use.
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.
