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Lilly’s Table

 

Meal Detail

 

Lunch

Snap Peas & Mozzarella with Kale Caesar & Polenta Croutons

from the Week of May 13, 2012


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Prepare the polenta croutons first. Whisk up the dressing and toss the kale next. Finally, chop and prepare the snap peas for the salad. Package each separately. Toss the croutons with the Kale caesar just before serving.


Recipes for this Meal


Fall
Photo of Polenta Croutons
  • Easy
  • Medium
  • Hard
Polenta Croutons

These are slightly addictive and a cinch to make, they just take their time in the oven. Use a tube of polenta or leftover polenta that you have chilled. Omit the parmesan cheese or use nutritional yeast if you want these to be dairy free.


Spring
Photo of Snap Peas & Mozzarella
  • Easy
  • Medium
  • Hard
Snap Peas & Mozzarella

A bright dressing with garlic scapes laces through fresh herbs & mozzarella with crispy snap peas.


Winter
Photo of Kale Caesar
  • Easy
  • Medium
  • Hard
Kale Caesar

Shredded kale tossed with a yogurt caesar dressing. Sprinkle in crusty bread croutons, homemade or store-bought or try making your own Polenta Croutons for a gluten-free option. To make this vegetarian use Annie’s vegan Worcestershire sauce.