Lilly’s Table

The Food

Week of April 22, 2012

For some of us spring has already heated up to summer temperature’s and the grill is ready for meals including Spring Burgers, Grilled Sweet Potatoes and Bacon Asparagus Skewers. Meanwhile, other parts of the country are still having cooler days and warm comfort foods such as the Creamy Verde Lasagna and Smoky Garbanzo Beans tossed into a Smokey Garbanzo Avocado Salad are more satisfying.

Another warm dish utilizes one of the most delightful greens of spring which is often considered only a weed. Bright and bitter dandelion greens are perfect balanced with slightly sweeter vegetables in the Dandelion & Sweet Potato Salad paired with Nutty Quinoa.

There are a couple of seafood dishes this week that feature just a bit of smoked trout or smoked salmon. The fish can be easily left out as in the Spring Sushi Handrolls which are vegetarian or even try swapping in smoked trout for the Smoked Salmon Sushi Handrolls or the smoked salmon for the trout in the Smoked Trout Cream.

Asparagus appears here to stay at least until early summer. Some of my favorite asparagus dishes include an Asparagus Soup that is lovely hot or cold, grilled Asparagus Bacon Skewers, and Asparagus Brie Frittata for breakfast. Roasting Asparagus gives each stem lovely golden edges that are wonderful tossed as an Asparagus, Egg & Parmesan Salad or with a sauce as Dijon Asparagus.

Make salads easy this week by making a large bowl of the Spring Root Salad and a double batch of the Lemon Poppy Seed Dressing.

Finally, for breakfast or as pop it in your mouth snack on the go, transform your granola into these Seeduction Granola Drops.

Whether summer is peaking into your life or winter is still a close memory you might like to shake, the joy’s of this in-between season will keep your taste buds wanting for more.

Cook seasonally. Eat consciously. Live well,