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!
5 Per Page25 Per Page
For easy peeling, it is better if the eggs are a bit old. Not too old, but if possible buy them a week prior to boiling. Or better yet, when you see some eggs in the back of your fridge you forgot about, test them by dropping them into a cup of water. If they float, say good-bye to those bad eggs. If they drop but one side is considering standing up, they are perfect for hard-boiled, easy peel eggs. Super fresh eggs still boil and peel, but with a bit less ease.
This thick + spicy Middle Eastern sauce is easier to make than it seems considering its deliciousness. Use the dried red chiles that you can find in most grocery stores in the ‘International’ or ‘Mexican’ sections of your grocery. Any available dried peppers would do, and I would suggest a combination. Some names of chiles to look for are: chipotle, ancho, pasilla, morita, New Mexico, guajillo, arbol and more. This recipe is adapted from The Kitchn.
My dear friend Sara Jones created these empanadas especially for our 2011 Tucson Food Day. They dough and filling are both simple to create. If you have kitchen helpers, an assembly line will bring these together easily. They also freeze well raw to be enjoyed as a main dish for quick dinners on busy fall days.
Toss the harvest with lentils into this hearty salad that serves as a beautiful side or the star attraction. The caviar shaped lentils are ideal for this salad but french or green lentils can substitute instead. Apple Cider Vinegar is my favorite for this dish, but balsamic could give it an Italian feel.
A cross between baked potatoes and roasted potatoes, these spuds are thinly sliced and then baked into tenderness with little crisp edges. Typically, I like to let these roast for as long as possible and they are happy to stay warm in the oven while the rest of the meal is prepared. In other words, give yourself plenty of time to bake these and your efforts will be rewarded. Plan to use a large, sharp knife for this project.
