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
A simple potato salad dolled up with fresh pesto and tossed with summer squash, tomatoes, cucumbers, and kale. Add more veggies as available and in season, such as sweet potatoes, eggplant, and mushrooms.
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.
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.
These luscious pears would be a lovely end to a meal or a fruity sweet way to start your day. Instead of ricotta this can be made with greek or strained yogurt.
If you want to make this for dessert instead, try white wine or champagne in place of the juice.
You can also skip the spices and try a few tablespoons of the mulling spice that you keep meaning to use.
