Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Next week will mark the first national Food Day. Throughout the United States, celebrations, talks and classes will take place raising awareness of sustainable, delightful food. Take a moment to find out what is happening in your home town.
Here in Tucson, Lilly’s Table is leading the Santa Cruz Harvest Dinner, a progressive meal that explores the heritage foods of our desert. If you can’t find an event to attend, whip up a seasonal dinner to share with friends while chatting up the changes you can make to improve our food system.
For your own Food Day meal, try one of the seasonal recipes this week using anything from squash, apples, pomegranates, beets, kale and more.
Do you have a squash sitting on your counter, asking for some attention and you keep debating what to do? This week, cut half the squash into chunks to roast and slowly cook the other half to be mashed and smashed into a simple puree. The chunks will do nicely tossed in the Maple Roasted Squash Salad. The creamy puree is perfect dolloped on homemade tostada shells or tortillas for vegan Black Bean & Squash Tostadas.
Roasted Okra is my favorite way to enjoy the long, green veggie, especially dipped in a simple Blue Cheese Spread. If you don’t have okra, roasting green beans, sticks of sweet potatoes or cauliflower is also delightful. Extra blue cheese is happily tossed into the Roasted Beet & Blue Cheese Salad to take for lunch.
Apples may also be taking over your kitchen these days. They are perfect sliced into an Apple & Turkey Grilled Cheese or sauteed at breakfast and stuffed into Crepes.
Double the Crepe recipe to enjoy half at breakfast and the other half in the Spinach Filled Crepes with Smoked Salmon Sauce for an elegant dinner. Leftover smoked salmon is fabulous tossed in a salad for lunch on the go.
This is the time of year I really take inventory of the end of summer and the start of autumn’s harvest. Shredding and finely chopping vegetables that are needing attention is the perfect way to make my favorite Sloppy Joes. Pair them with roasted Veggie Fries and Kale Chips.
While the temperatures are dropping for most of us, sneaking out to your barbecue or lighting up a grill pan is a great way to have one more reminder that summer was not so long ago. The Grilled Vegetable Tacos are vegan and excellent on their own. However, if you are a meat lover, grill some grass fed Rib-Eye Steak to tuck in with veggies in the tortillas.
In the spirit of raising sustainable eating awareness with Food Day, I welcome you to join the 30-day Healthy Food, Healthy Earth Challenge. Starting November 1st, I will be sending out free emails every few days to encourage, support and inspire you to eat in a healthier, more sustainable way.
Cook seasonally. Eat consciously. Live well.
