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!
Spread homemade or store-bought pesto over salmon or another fresh fish. It bakes up well at a high-temperature and leaves you with an addictive fish dish.
Chunky, smashed potatoes are flavored up with a generous dollop of bright pesto. Since so much of the flavor comes from the pesto, it is ideal to make your own. Alternatively, buy a freshly made batch with ingredients you can trust.
Spaghetti squash starts appearing just as tomatoes and other summer delights start to wane. Toss them together for a veggie packed delight. If you no longer have basil, make a pesto from arugula instead. If you have extra veggies to add, such as carrots or summer squash, slice them thinly and toss with the onions.
Chicken is crusted in roughly minced pistachios and then baked at high heat to create crispiness. If you feel pistachios are a bit pricy, try mixing up half almonds with the pistachios or pecans. The ground rosemary lends an earthy boost of flavor, but finely minced fresh rosemary works well too.
Pieces of summer come together in slices within this salad. Basil plays with the plums. Avocados add a rich, creamy bite. Yellow Summer Squash is enjoyed raw & sliced thinly. Toasted Almonds give crunch. This salad is tasty with or without an extra sprinkle of creamy cheese like goat or salty such as feta.
