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!
Glistening pomegranates and toasted almonds decorate shreds of kale that are lightly marinated in an apple cider dressing. This is even better the next day as the flavors have time to absorb.
Pieces of fuyu persimmon complete the dish, but fresh pear or apple work as well. Save yourself some time by purchasing the pomegranate seeds and the almonds already toasted.
Perfect for sandwiches or lying on a bed of fresh greens. Use leftover cooked chicken, chop, shred or tear it into bites. Toss it with apples and fresh veggies and as much of the creamy dressing as you like. Yogurt is used to lessen the mayonnaise, but you can skip the yogurt if you are dairy-free. The secret ingredient is ginger- fresh or powdered- but if you leave it out it will still be tasty.
A dollop of this potent pesto will add a boost of Mexican flavor and nutrients to any dish of veggies, starch and protein.
So fun to snack on alone or toss into salads. The original recipe makes about 3 cups, but they store well especially in the fridge for several weeks.
In winter, seasonal citrus pairs nicely with creamy avocado and crunchy fennel in this simple salad. Use the most beautiful citrus you can find: oranges, grapefruit, blood oranges, or ruby reds. Make sure your avocado is ripe by gently pressing near the stem to avoid bruising.
