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Last night, under the brilliant moon, I partnered with the talented Chef Kusuma of Ruchikala and the gorgeous produce from Sleeping Frog Farms to create a dish that WON the Tucson Local Foods Iron Chef! It was an honor to work with the Watershed Management Group and we were thrilled by our big win. This week I am sharing one of the seven elements of the dish that we prepared, the Coconut White Refried Beans. Try them piled high as tostadas with Grapefruit Avocado Salsa. Within the next few days, I will be posting even more about our dish and the event too, so stay tuned.
The end of this week we will be celebrating moms! Why not lead up to Mother’s Day by treating yourself or your mom with beautiful dishes that celebrate spring all week long? As a little tip to any mom’s reading this, please put together a shopping list of your favorite recipes and set up your partner or children to make the meal (or meals!) of your dreams while you put your feet up this weekend. Or at the very least have them do the shopping and assist you in the kitchen.
Brunch is so often associated with this celebration and I happily would take my meal in bed or out on our beautiful patio. Make ahead a traditional brunch favorite such as this Chard Quiche. I also encourage you to step out of the norm and create a mid-day feast with a Savory Mushroom Crumble, a toss of Rhubarb Snap Peas, Layered Salad with Basil Dressing or an Apricot Chicken Salad.
If children are helping make the morning meal, the Strawberry Cheesecake Baked Oatmeal is easy for little hands to toss together and how thrilling would it be for them to make Strawberry Frozen Yogurt for breakfast? It all sounds like dessert, but compared to traditional American breakfast’s of pancakes, donuts and similar it is surprisingly low in sugar.
Cooking with lavender is just about as girlie as it gets. The Lavender Chicken is bathed in a simple lavender syrup to be paired with Prosciutto Snap Peas and Roasted Strawberry Salad. Leftovers of the chicken are wonderful for the Apricot Chicken Salad.
Two years ago my beautiful daughter was born the day after Mother’s Day. So, this week I celebrate not only my anniversary of my own mom’s day, but the first delightful years of her life. One of her favorite dishes is the slightly sweet & savory Strawberry-Almond Lentil Salad that I first made a year ago for her big day.
This Sunday, please know I will be raising a glass (hopefully a Mimosa) to all of the wonderful mother’s on Lilly’s Table who have encouraged, supported and helped me grow this service over the last couple of years. Much love to each of you.
Cook seasonally. Eat beautifully. Live well,
