Lilly’s Table

The Food

Week of March 25, 2012

Markets are gradually stocking their shelves with the fresh green sprouts of spring, but what is happening underground is also interesting for our dinner plates and should not be missed. Baby roots such as beets and radishes are making their first appearances and the recipes this week work well whether what pops out of the ground are tiny or larger.

The entirely vegan Beets & Seeds Burgers is a treat whether or not you eat meat. Dollop on the Avocado Tahini and serve on a bed of greens and nutty quinoa. Leftovers are great for lunch or try the Warm Lentils & Balsamic Beets for a twist with the Nutty Quinoa.

The extra Avocado Tahini is lovely smeared on bread for a morning Egg Sandwich with Spinach.

Spring calls for tossed together Sushi Handrolls stuffed with thinly sliced garden fresh treats and a Spring Root Salad. Dip or drizzle both dishes into an Avocado Wasabi Cream. Extra avocado and wasabi can be whipped into Avocado Wasabi Deviled Eggs for lunch with a Bok Choy Salad.

Figs & red wine are melted into slow braised Fig Brisket with Balsamic Cauliflower & Onions and a passover ready Sweet Potato Tzimmes. Perfect for this week or an upcoming Seder.

Coconut Creamed Chard works perfectly with Coconut Calamari with roasted Lemon-Ginger Cauliflower. and Coconut Rice.

For a simple baked pasta both kids and adults can get behind, try the Broccoli Ricotta Pasta. Bake in the beets & radishes or serve on the side.

If you are feeling slightly obsessed with Red Velvet start your day right with the Red Velvet Beet Granola and a Red Velvet Chocolate Beet Smoothie.

As the winter days lessen, may the produce come into your home with abundance and delight.

Cook seasonally. Eat consciously. Live well,

Lilly