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Last year, I dedicated this same week to the biggest fan of Lilly’s Table. A year later she is still a source of endless support and inspiration. In my gratitude for all she has done, I wish I could spend several days treating her to favorites and a few of my new recipes, but she just lives too far away for a quick visit. If I was there, I would whip up a Mushroom & Chicken Pate and make Pate & Marmalade Sandwiches that we would take on a picnic to our favorite winery Fidelitas with a simple Lemon Spinach Salad.
She told me all about the beautiful food she enjoyed on a genealogy trip to Ireland. This Jamesan Mustard Chicken is an ode to the Irish whiskey. In each of her children she instilled a love of Mashed Potatoes and the Irish Colcannon mixes in slivers of kale for a scrumptious alternative.
Since she has regular access to Pacific Northwest salmon, I want her to try my Grapefruit Salmon, even though she typically avoids the tangy citrus. Pair the salmon with her twist on the Ginger Turnips & Greens. She uses candied ginger instead of fresh: heavenly.
We both love avocados. Blend them with tahini into a dressing for the perfect drizzle on the End of Winter Salad or the Avocado-Tahini Salmon Salad. The Arugula-Avocado Omelette combines her favorite ingredients in a paper thin omelette. Although, I would skip the tomato until early summer when they are bright red.
One of my comfort foods growing up was a casserole style dish of nachos. Try these Winter Nachos loaded with shreds of roots & greens. We would dive in together with a simple Guacamole.
She certainly enjoys blue cheese and mushrooms more than I do and I would love to treat her to these Lentil Blue Cheese Stuffed Portobellas with a blue cheese decorated Apple-Fennel Salad.
As a surprise for her during this week, I would make a Red Velvet Granola with roasted beets & cocoa as the base. I especially love sprinkling it on yogurt and watching streaks of red and pink come off.
Thank you again Mom for all you do for me, my family, and Lilly’s Table! Happy Birthday this week and may your table be delicious… even if I can’t be there to celebrate with you.
Cook seasonally. Eat consciously. Live well,
