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Please raise a glass to three wild, wonderful years of Lilly’s Table. Some of you are new, while others have been here the entire time, and of course more of you fall somewhere in the middle. Many sincere thanks to each of you! I can’t help but reflect on all of the doors Lilly’s Table has opened since its start.
Not only have I created more recipes than I could fully fathom when I began, but I have moved from Colorado to Arizona and back to this mile-high mountain state. I coordinated two successful years of Tucson Food Day, which was a challenging, exciting experience. I also helped found the Food Swap Tucson. And I teamed up with a dear friend to win the Tucson Local Food Iron Chef!
But, most importantly I have met amazing people whether they have been collaborators or fans. I have been blessed knowing more of us are caring deeply about the food we cook and how to eat it consciously. Thank you!
I have to share a few of my favorites from Lilly’s Table. And I would love it if you would share your favorites from LT with me, too.
Some of this week’s recipes come from my days as a personal chef including the Lavender Lemon Chicken with Fig Salad and the Salmon with Cucumber Sauce. Leftover salmon is great for nutritious back-to-school lunches in the Salmon Salad Sandwiches.
One of the first dishes on LT was the Eggplant Parmesan with it’s leftover lunch buddy Eggplant Parm Sandwiches. As well as a family favorite of Almond Sugar-Plum Kuchen.
Other dishes may have never existed without LT, such as the Pesto Patty Pans with Caprese Skewers and Pesto Smashed Potatoes.
At least one meal this week, was entirely influenced by Tucson- the Kohlrabi Stuffed Peppers with Curdito Cantaloupe Salsa.
Please help me celebrate these first few years of Lilly’s Table by posting your favorite dishes you have made over on Facebook, Twitter or on Pinterest. Cheers to the next three! I can’t wait to see where we will go from here.
Cook seasonally. Eat consciously. Live well,
