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!
Use this recipe as a base, adding marinated treats to bolster up seasonal veggies. This salad is great slightly warm or cold. Cook your own baby artichokes from scratch or used your favorite frozen or canned variety.
Napa cabbage, sometimes called Chinese Cabbage is lightly tossed with an asian sauce. You can use other ‘cabbage-like’ vegetables instead, such as bok choy, Carrots add a splash of color and extra crunch. You can also use another veggie here instead such as bell peppers or mushrooms.
Leftover Cranberry Sauce is the perfect base for this zippy Asian sauce. With a light saute of bok choy and a sprinkle of cashews it quickly turns into a delightful dinner.
A vinaigrette marinated salad with just a kiss of sesames. If you cannot find mirin use a bit of your favorite sweetener instead. The cucumber slices will almost ‘pickle’ with time so enjoy these immediately or after they have chilled out and absorbed more flavor. If you love onions, a few slices of sweet onions would work well in this salad.
Daikon radishes are famous additions to Asian soups. If they are not available, any seasonal root vegetable will do. Allow this to simmer for at least 45 minutes, but longer will cause a starchy thicker textured soup. The garnish is a fun addition, but entirely optional.
