Lilly’s Table

The Food

Week of July 17, 2011

You may notice no ovens were used in the making of this week’s food. At the peak of July, in most of the country it just does not make sense. Mostly, I hope it is so beautiful outside you just cannot resist the call to cook al fresco. If you would rather stay inside many of these can be grilled in pans or in your broiler.

We are making a quick stop in New Orleans. Start with your own homemade Cajun Spice Rub and use it many dishes this week. Grilled Shrimp Kebabs & Okra are given extra love paired with a Cajun Aioli to dip. Finish this meal with the slightly addicting Vegan Dirty Rice. The Cajun Spice Rub is easily dusted on chicken for a hot twist to dinner. Any leftovers of that Cajun Aioli? Dollop on an egg sandwich for a spicy kickstart to your day.

We are green with kale love this week, from Kale Chips to a Kale Smoothie, the best part may be the Grilled Sausage & Kale Pizza, which uses kale in the pizza sauce and tossed on the grill.

Salads are abundant, sweet and spicy starting with the Watermelon Salad with feta & basil. The Fire & Ice Cherry Tomatoes are almost marinated in a spicy bright vinegar.

A main dish of Greek Salad works well with Grilled Potato Chips and Grilled Kale Chips, that’s right we are grilling the kale. Leftover Greek Salad? Toss together this week’s Baby Greens Pasta Salad and Greek Salad for a whole new dish.

Southeast Asia is inspiring this week’s Thai Almond Broccoli Salad and spicy-sweet Thai Melon Salad. The sauces of each of these salads pair nicely with the Shiso Noodles. We just twirl up the noodles and dip them in the sauce.

Take a deep breath outside, gather the harvest, grill, chop and toss your way to deliciousness.

Cook seasonally. Eat consciously.
Live well,