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 on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Potlucks, grills and outdoor eating are just a few of my favorite things about summer living. My wish for you are plenty of all of them this week.
Let’s start at the grill with this Parmesan Grilled Eggplant, Grilled Zucchini & Peach Salad kissed with a basil vinaigrette, Grilled Potato Salad, the Mexican street food Elote, and Grilled Chicken Pomodora.
If you are heading to a potluck or want some make ahead dishes that will make your week a bit easier try the Zucchini Marinated Salad, Spring Onion White Beans, Spring Onion White Bean Spread and the Summer Veggie & Black Bean Salad.
As fresh melons come into season, two of my favorite salads are great for potlucks. The Watermelon Stack makes for an impressive presentation and can also be tossed together haphazardly if you don’t want to deal with the stacking and pressing that makes this salad a showstopper.
The Melon Caprese is a simple combination that comes together last minute and travels well, too. Or serve it with a quick oven baked Herb Tilapia paired Summer Squash Pancakes.
For breakfast, the Summer Egg Sandwich with a Kale Smoothie is a quick & complete way to start your day. Meanwhile, the make ahead Zucchini Chocolate Chip Bread is worth sharing with friends too.
It may seem a regular old summer week, but these meals can make it a bit more extraordinary.
Cook seasonally. Eat consciously. Live well,
