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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.

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The Food

Week of November 10, 2013

The countdown is on for the ultimate food loving harvest feast: Thanksgiving! With just about two and a half weeks to go, I am here to help you put your plans into place. For this meal plan and the next two, I hope to fill your week’s with seasonal inspiration for the big turkey day and ways to use up those leftovers. Of course, all of these meals can make more humble appearances on your dinner table everyday this week too.

Is your feast just small and intimate this year? Or maybe you are a dark meat lover, as I am? Either way, these Turkey Legs with Sweet Potato Fries and Kale Chips with Honey Mustard Dressing will work well for a T-Day for just a few or they make a couldn’t be easier mid-week dinner.

Leftover turkey gets hashed up for breakfast in the Turkey & Greens Hash with Runny Eggs.

As a Vegetarian for many years, I have spent a lot of time obsessing over the sides rather than the bird. This week holds so many meatless possibilities for this week and T-day. A few potential vegetable packed sides include the Caramelized Apple & Squash, Lemon Brussels Sprouts, and Mushroom Risotto. Salads include the Apple Fennel Salad and Glazed Beet & Arugula Salad.

There are also some possibilities for main dishes including the Cauliflower Roast and the Lentil Blue Cheese Portabellos. Double the Cauliflower Roast to make up a batch of Roasted Cauliflower Soup the next day.

Give any of these vegetarian options a bit more bling with a topping of the Caramelized Lemon & Pistachios.

Fish lovers and vegetarians can join forces with the Spinach Filled Crepes with Smoked Salmon Sauce. Simply leave the sauce on the side for any vegetarians.

Extra crepes make for a beautiful seasonal breakfast of Crepes with Apples.

Need a little appetizer or a snack for throughout the week? Try the Lentil Pate with Fennel Crackers!

Over the next few weeks, create a separate Thanksgiving shopping list. You can save your favorite T-Day possibilities there and exchange options throughout the coming weeks.

Cook seasonally. Eat consciously. Live well,

Chef Lilly


Dinner
 

Spinach Filled Crepes with Smoked Salmon Sauce

Winter
Photo of Crepes
  • Easy
  • Medium
  • Hard

Crepes

Winter
Photo of Spinach Crepes
  • Easy
  • Medium
  • Hard

Spinach Crepes

Spring
Photo of Smoked Salmon Sauce
  • Easy
  • Medium
  • Hard

Smoked Salmon Sauce

Spring
Photo of Cauliflower Saute
  • Easy
  • Medium
  • Hard

Cauliflower Saute


Breakfast
 

Turkey & Greens Hash

Fall
Photo of Turkey & Greens Hash
  • Easy
  • Medium
  • Hard

Turkey & Greens Hash

Fall
Photo of Easy Runny Eggs
  • Easy
  • Medium
  • Hard

Easy Runny Eggs


Breakfast
 

Crepes with Apples

Winter
Photo of Apple Saute
  • Easy
  • Medium
  • Hard

Apple Saute

Winter
Photo of Crepes
  • Easy
  • Medium
  • Hard

Crepes