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!
One of my favorite events is happening this week: Food Day! Celebrate with me, by joining the Food Day Challenge which will support you in becoming the change you wish to see in the food system. It is a fun challenge full of recipes, inspiration, action steps, all-new interviews with my favorite food advisors and more. Join us!
During my time in Tucson, I not only coordinated the Food Day events there, but I learned about the beautiful native foods of the Sonoran desert including the drought resistant tepary beans. I realize not everyone has easy access to Tepary Beans, but if you do, snatch them up for this week. If you do not, please substitute easier to find black beans using the exact same method in the Tepary Bean recipe.
Once you have a big pot of simmered beans there are a few ways to enjoy them. First, for dinner pair them with the Carrot Baked Rice and Pico de Gallo made with end of the season tomatoes. Extras of the Tepary Beans can be used for breakfast with Huevos Rancheros. For lunch, pack them up to go alongside an Apple Quesadilla and a dollop or two of the Sage Cream.
We cannot escape October without enjoying a whole lot of pumpkin & squash love! Actually, stored well, winter squash will be with us for a few months to come, but my appetite for this goodness is always strongest this month, so join me as we take a bite into the bright orange goodness.
Last week, I featured pumpkin in puree form. Easy-peesy, right? Well, this week I want to challenge you to try another method for winter squash. Start by peeling pumpkins, cutting them into chunks and simmering them up into this Chocolate Stout & Pumpkin Beef Stew.
I want you to try butternut squash in a new way too… shred it! Start the week by peeling and shredding a big butternut. From there, it can be mixed into the Butternut Quinoa Patties with a dollop of Sage Cream and the Apple-Blue Cheese Salad.
Take more of the shredded squash, roast the shreds and toss them with shredded sharp cheddar until it becomes an ooey-gooey side dish perfect to pair with Garlic Polenta and Roasted Pear & Beet Salad.
To take a break from squash, while continuing the apple celebration try the Creamy Roasted Potatoes & Apple Salad with the Pecan Tilapia.
Finally, whip up these Pumpkin Muffins for any celebration whether it is Food Day, a Harvest Festival or Halloween.
Cook seasonally. Eat consciously. Live well,
