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Lilly’s Table

 

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The Food

Week of February 6, 2011

As Chinese New Year’s continues this week we have a few more Asian inspired dishes to share including the Chinese Hot Pot buffet- perfect for a party or a weeknight celebration since it comes together quickly and each guest cooks their own dinner at the table. The whole Asian Fish is also a celebratory meal that takes little time to prepare— a whole fish is ideal for Chinese New Year as it means “happy beginnings & endings”.

A few simple, nutritious Winter dishes appear this week including the Citrus, Avocado & Fennel Salad, the Nutty Quinoa, and the Coconut-Kale Salad. These mix and match nicely for lunch or dinner.

Valentine’s weekend will end our week and a simple Rainbow Pesto Pasta comes together quickly as a treat for all the sweeties you know. Fennel and honey are considered aphrodisiacs, making our Fennel Chicken with Honey-Pine Nut Sauce and Fennel Scalloped Potatoes perfect for a romantic weekend dinner. For a sassy breakfast, try the Spiced Poached Pears or even our Popeye’s Baked Eggs for during the week.

Cook seasonally. Eat consciously.
Live well,

Chef Lilly


Dinner
 

Chinese Hot Pot Buffet

Winter
Photo of Ginger-Garlic Broth
  • Easy
  • Medium
  • Hard

Ginger-Garlic Broth

Winter
Photo of Chinese Hot Pot
  • Easy
  • Medium
  • Hard

Chinese Hot Pot


Lunch
 

Hummus Wrap

Winter
Photo of Hummus
  • Easy
  • Medium
  • Hard

Hummus

Winter
Photo of Hummus Wrap
  • Easy
  • Medium
  • Hard

Hummus Wrap


Lunch
 

Coconut-Kale Salad with Nutty Quinoa

Spring
Photo of Nutty Quinoa
  • Easy
  • Medium
  • Hard

Nutty Quinoa

Winter
Photo of Coconut-Kale Salad
  • Easy
  • Medium
  • Hard

Coconut-Kale Salad


Breakfast
 

Popeye's Baked Eggs

Summer
Photo of Spinach Baked Eggs
  • Easy
  • Medium
  • Hard

Spinach Baked Eggs

Summer
Photo of Whole Wheat Toast
  • Easy
  • Medium
  • Hard

Whole Wheat Toast