Lilly’s Table

The Food

Week of January 23, 2011

This week includes several easy to toss together dishes that will leisurely warm your house up on chilly days.

A few grain based sides are made more interesting, including an earthy Mushroom Barley Risotto and bright, citrus Greek Pilaf. The risotto also works well with rice instead to make it gluten-free and pairs beautifully with seared Portobellos stuffed with Parmesan & Walnuts. A lemon scented Whole Roasted Chicken & Roasted Cauliflower partner with the Greek Pilaf for a Winter Mediterranean feast.

Roots & shoots are a mini theme this week as beets are shredded and mixed into a Beet Bologenese Sauce with their leafy greens sauteed and wilted alongside. Dollop it all on top of the Spaghetti Squash Spaghetti.

Another root, turnips, are sauteed into sweetness with a secret ingredient. Its leaves are sauteed and finished with a squirt of lemon juice. This Turnips & Greens dish is excellent with the Whole Roasted Trout. Do not be intimidated by the ‘whole’ part of roasting a fish, by having your fish monger do most of the work. Once you are home, simply toss this in the oven with a bit of lemon, garlic, and olive oil. Simple as can be.

Spicy Tempeh Tacos introduce tempeh to Lilly’s Table. A high-protein fermented soy bean cake packed with nutrients and a rustic earthiness. Try it even if you are a devout carnivore.

For breakfast, we lend a trick for making Steel Cut Oats a bit faster and dress it up with protein rich nut butter and sweet jam. For the Egg Tacos, eggs are scrambled and stuffed into tortillas leftover from the Tempeh Tacos and finished with all of your favorite toppings.

For lunch, the Chunky Chicken & Apple Salad travels well giving you a high-protein way to get through your day.

The winter continues to be a challenge for fresh vegetables since so much of the land is dormant. But, avoid being discouraged and enjoy the roots, greens and stored vegetables that are still available.

Cook seasonally. Eat consciously.
Live well,