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!
Split peas are brightened up with lemon and depth is added with walnuts. This spread is a great alternative to hummus or bean dips for crackers, sandwiches, or cut up veggies.
Creamy avocado & tahini are spread across the bread to add moisture to the pile of vegetables that are stuffed into this hearty vegan sandwich. We played with shredded carrots, radish slices, spring greens and even snap peas, but add what is available to you including sprouts, shredded beets or mushrooms.
This is an overnight recipe, where you simply soak the steel-cut oats starting the night before. The next morning the steel-cut oats are faster than the typical 30-45 minutes of simmering they normally require, but anticipate this taking at least 8-15 minutes depending on how high in altitude you may be.
Double this recipe as the oats make great leftovers for the next morning’s breakfast. Store the cooked oatmeal plain without the fruit or nuts.
Any stone fruit, berries or chunks of rhubarb will do for this simple toss it together fruit crumble. Peaches, nectarines or cherries are a common option, so let’s start there. Mix and match fruit as available and double the crispy crumble part if that is your favorite. I always use almond meal for the flour as I like the way it reduces the glycemic index and helps me justify eating this for breakfast, but if you don’t have it simply use your favorite flour instead.
Carrots & strawberries come together in this joyful spring salad. Even the dressing is all about the carrots. You may end up with a bit extra of the dressing, but it will last for up to a week to enjoy on other salads.
