Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
1 hour
Prepare the watermelon and other ingredients. Stack the watermelon well in advance. Grill the sliced potatoes and the corn in the husks. Whip up the dressings and sauce for all three. Just prior to serving, add the sauce and dressings to each.
Ever sliced your salad before? Stack and press this salad together for something new & exciting. Of course, this is a touch time consuming and the ingredients work well just tossed together in a mish-mash of fun instead. Substitute pine nuts for the cotija cheese to make this dairy-free/vegan.
Potatoes are grilled and tossed with a lemon yogurt dressing and a handful of greens. When the acidic yogurt hits the hot potatoes, a slight curdling effect occurs with little globs of flavor nicely distributed throughout. Use this simple recipe as a base for adding more veggies as available.
The Mexican street food of corn on the cob is smeared with a creamy, spicy lime sauce and finished with a sprinkle of cojita cheese. It feels decadent, but just use thick yogurt instead of the mayonnaise for a few extra probiotics.
