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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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Lilly’s Table

 

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The Food

Week of December 8, 2013

The next few weeks may be filled with celebrations, parties, good cheer and decadent food. Certainly, it is time to partake, but know those indulgences can be as beautiful as an Avocado Pear & Spinach Salad with Jewel Quinoa or as comforting as the Marsala Roasted Chicken with Risotto and Acorn Squash.

Make extra chicken and chop it up for a Chunky Chicken & Apple Salad lunch on the go

If you are attending an event the Hazelnut Squash Dip (photo above) with Fennel Crackers or the Chipotle Goat Cheese Logs with Pecan Crackers are perfect to bring along.

When hosting an event the Pomegranate-Coconut Shrimp Cocktail will be impressive, but the even simpler French Onion Soup with Gruyere Apple Salad will wow a small crowd too.

For breakfast this week, fruit gets a savory touch with the Eggs, Greens, Apples & Potatoes. Alternatively, one of my favorite breakfasts of Poached Pears with Spiced Ricotta is beautiful and satisfying way to enjoy your morning.

Whatever your plans may be, whether out with friends or in the comfort of your own home, may your week be beautiful and festive.

Cook seasonally. Eat consciously. Live well,

Chef Lilly


Dinner
 

French Onion Soup with Salad

Winter
Photo of French Onion Soup
  • Easy
  • Medium
  • Hard

French Onion Soup

Winter
Photo of Gruyere Apple Salad
  • Easy
  • Medium
  • Hard

Gruyere Apple Salad