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Lilly’s Table

 

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The Food

Week of August 14, 2011

Certain fruits are relatively elusive for most of the year. Then they slowly trickle in, some over-priced and others under-ripe. But, after all of that teasing one day they appear in their glory, abundant, ready to please and even if you cannot find them locally, you will pay a bit more to just remember and know their taste. Just to love them.

For me, all sorts of berries and fruits fit this category. But, the fruit that I always indulge in are figs. They may be a bit out of budget, they may be unattainable locally, but with every bite I am instantly transported to the San Luis Obispo Farmers Market. Giggling with my sisters while biting into juicy delights. Joy.

Lemon-honey, prosciutto and creamy mozzarella elevate figs even higher in this Fig Salad. This plump little fruit deserves a fun playmate: lavender. If cooking with this flower makes you think of perfume rather than dinner, try the Lavender Chicken and enjoy the subtle floral in the honey glaze.

If you have more figs & fresh mozzarella, try chopping them into this bean salad, featuring both black & white beans with a balsamic twist for a smile worthy lunch on the go.

We are not only about the pretty dishes this week. We are doubling up on our seafood and there is just a bit of bacon or prosciutto here and there. Clams are paired with a fresh Tomato Sauce, and Baby Greens Pasta Salad. Make extra Tomato Sauce for an easy Tomato Omelette the next morning.

One of my Mom’s Pacific Northwest specialties is Salmon with Cucumber Sauce and a plate of Tomatoes she sprinkled with fresh basil and shards of parmesan. Honestly, a bite of this meal and I am sitting at the picnic table on their back porch. I hope you enjoy this comfort food from my childhood.

Needing something a bit spicy? Gently steam summer veggies in a coconut Red Thai Curry broth with Poached Tofu. Or whip up this simple Taco Salad pack it with any summer veggies laying around and then drizzle on a Spicy-Coconut Cilantro Dressing as spicy or mild as you might like. Give it a vegan boost with Taco Spiced Tempeh.

For lunch, blend up a simple Gazpacho to pack chilled in your thermos and this sassy BLT Salad.

Needing a new snack, trail bar, or breakfast on the run? Just take the Lime & the Coconut and blend ’em all up.

In the heart of August, may you be blessed with the abundance of a continued harvest whether in your shopping bags, CSA box or your own garden.

Cook seasonally. Eat consciously. Live well,

Chef Lilly


Dinner
 

Clams with Tomatoes and Baby Greens Pasta Salad

Summer
Photo of Baby Greens Pasta Salad
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Baby Greens Pasta Salad

Summer
Photo of Tomatoes & Basil
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Tomatoes & Basil

Winter
Photo of Fresh Clams
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Fresh Clams


Dinner
 

Cucumber Sauce & Salmon with Tomato Plate & Zucchini Soup

Summer
Photo of Zucchini Soup
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Zucchini Soup

Summer
Photo of Cucumber Sauce
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Cucumber Sauce

Winter
Photo of Poached Salmon
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Poached Salmon

Summer
Photo of Tomato Plate
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Tomato Plate


Dinner
 

Tempeh Taco Salad

Winter
Photo of Taco Spiced Tempeh
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Taco Spiced Tempeh

Summer
Photo of Taco Salad
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Taco Salad

Summer
Photo of Spicy-Coconut Cilantro Dressing
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Spicy-Coconut Cilantro Dressing


Dinner
 

Thai Red Curry Tofu

Fall
Photo of Brown Rice
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Brown Rice

Spring
Photo of Poached Tofu
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Poached Tofu

Summer
Photo of Thai Red Curry
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Thai Red Curry


Dinner
 

Lavender Chicken with Fig Salad & Green Beans

Spring
Photo of Lavender Lemon Chicken
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Lavender Lemon Chicken

Summer
Photo of Fig Salad
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Fig Salad

Summer
Photo of Steamed Green Beans
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Steamed Green Beans


Lunch
 

BLT Salad & Gazpacho

Summer
Photo of BLT Salad
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BLT Salad

Summer
Photo of Gazpacho
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Gazpacho