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The Food

Week of September 25, 2011

Autumn officially began just two days ago. Ready or not, the temperature will be dropping. Early fall is the time to merge the end of summer’s bounty with the early heartier delights of the cooler weather.

Today I bit into an apple and realized it tasted exactly like fall. Earthy. Sweet. Perfect. These Oatmeal Baked Apples are such a fun way to start a crisp autumn day. With a scoop of ice cream or frozen yogurt, they quickly become dessert, too.

We first featured Kohlrabi last week, almost hiding it into spicy peppers. This week try a dish that truly highlights it in this Kohlrabi Yogurt Bake. Pair this earthy casserole with Roasted Beet & Pear Salad.

My husband absolutely adores Chicken Parmesan and I can’t believe this is the first time it is being featured since it is the most requested dish here. Serve it alongside end of season tomatoes roasted into a Marinara on top of Spaghetti Squash Spaghetti for scrumptious early fall dining.

In addition to the merged end of summer and start of fall harvest, it doesn’t matter the temperature outside, hot or cold, something inside tells me it is time for soup. The Avoglemono Greek Lemon Soup is light & tangy yet rich and hearty. This soup collides together just as the seasons do currently.

End of season watermelon’s are still rolling in, giving you one last opportunity to whip up the Thai Watermelon Soup. If your days have already become chilly try it warm, if not it is also delightful chilled alongside Peanut-Sesame Tossed Noodles.

Tomatoes and cucumbers may be trickling in or still appearing in abundance, let’s celebrate them one last week with Greek Salad and Chunky Cucumber & Tomato Salad. The French composed Salad Nicoise is usually best when tomatoes still taste like candy, so make this quick Smoked Salmon Nicoise to highlight and enjoy the tomatoes shining against green beans and autumn’s new potatoes.

Summer squash plants are often still producing enough to keep you looking for yet another way to enjoy them. Simply scramble them with eggs & leftover smoked salmon or toss them in with end of the season peaches for an easy side or lunch of Peach & Summer Squash Quinoa.

For lunch, if you have yet to make your own crackers from scratch try this simple low-glycemic Almond-Herb Crackers and top with a simple Split Pea Spread. Soaked dry garbanzo beans, blend perfectly into Falafel patties to eat hot out of the pan or to take on the go with Tahini Sauce and Chunky Cucumber & Tomato Salad.

Even though we are officially in Autumn, this time of year is all about bringing the two seasons together to enjoy the transition into the new, cooler days.

Cook seasonally. Eat consciously. Live well,

Chef Lilly


Lunch
 

Falafels & Chunky Salad

Summer
Photo of Falafel Patties
  • Easy
  • Medium
  • Hard

Falafel Patties

Summer
Photo of Chunky Cucumber & Tomato Salad
  • Easy
  • Medium
  • Hard

Chunky Cucumber & Tomato Salad

Fall
Photo of Tahini Sauce
  • Easy
  • Medium
  • Hard

Tahini Sauce