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One year ago we stayed up until midnight, glasses of champagne raised and toasted the first official weekly meal plan of Lilly’s Table. What occurred after that was a whirlwind year of fun, including a move to Tucson and many, many new meal plans, photos and recipes to be shared.
You have given us wonderful feedback, ideas and advice. We continue to grow and develop Lilly’s Table to make it more inspiring and useful. Thank you for your help and encouragement.
This dream became true, because of the support of friends and family. This week I am sharing a few of their favorite Lilly’s Table dishes.
At a recent potluck, the Watermelon Stack was lovingly dubbed the Watermelon Lasagna, which in many ways is a more appropriate name for this layered and pressed dish. Elote Corn, manages to make corn on the cob feel extravagant and addictive. It pairs well with the Watermelon Stack and the Grilled Potato Salad which is a lighter twist on the traditional creamy version. The Grilled Potato Salad encouraged more salads via the grill, including the Grilled Caesar Salad.
My Mother-in-Law, Sharon, has been incredibly encouraging as I have started Lilly’s Table. Her recipe was the inspiration for these Fire & Ice Tomatoes. She recently shared with me one of her favorite dishes is this week’s Eggplant Parmesan. If you have an abundance of tomatoes pair the golden, crusted eggplant with my favorite Oven Roasted Marinara. If you don’t have the time or the harvest, this Quick Marinara is lovely as well.
My Mom & sisters are some of my favorite people to cook with and to cook for. My younger sister often requests the Fish Almandine and I just love making it for her. Figs also remind me of when us three girls lived near each other in the San Luis Obispo area and this Fig Salad is a perfect compliment to both the Fish and the Fennel Scalloped Potatoes. I originally created the Fennel Scalloped Potatoes when my uber-supportive Mom came to help us unpack in our new home in Tucson. It was such comfort food during a hectic and surprisingly chilly time in our new desert home.
Zucchini was such a staple growing up and this variation of Grilled Zucchini Meatballs were a hit when we first featured them this summer. Double up on the skewer fun by putting a Caprese Salad on Sticks. Serve them both on top of the Baby Greens Pasta Salad.
Almonds may possibly be my favorite nut or so it seems based on this week’s breakfasts. The Sugar Plum Kuchen is a classic family favorite from my childhood. We always made it when the plums are weighing down my parent’s tree. If your tree is out of control, make a couple of these and freeze them. They are great for an easy holiday dish. We round out this delightful treat with Runny Eggs & Wilted Greens.
Not typically a fan of pancakes? Try these low-glycemic and gluten-free Almond Pancakes with almond flour and enough eggs to give a protein boost to an otherwise sweet treat. Skip the maple syrup and top them with Almond Kissed Peaches and a generous dollop of yogurt or ricotta cheese.
For lunch, leftovers of crusted eggplant parmesan are perfect in sandwiches. If you have yet to enjoy the classic Tomato Basil Sandwich, try it as soon as possible, before gorgeous sun-ripened fresh tomatoes hibernate for a few more seasons.
Let us know your favorite Lilly’s Table dishes so we are sure to showcase them and share them again!
Cook seasonally. Eat consciously. Live well,
