Lilly’s Table

The Food

Week of February 8, 2015

I am a sucker for anything lovey-dovey, brilliant pink or helplessly romantic. Why not? While there are temptations for out of season strawberries and other summer delights, join me as we wrap ourselves around the produce love that February has to offer. Fortunately, a few aphrodisiacs are available to us this time of year, such as: fennel, cocoa, coconut and avocados.

Fennel Chicken with Honey Pine Nuts offers a romantic, comforting dish when paired with the Fennel Scalloped Potatoes and a simple Citrus, Avocado, Fennel Salad.

Coconut White Bean Tostadas with Grapefruit Avocado Salsa bring together several aphrodisiacs into a playful & untraditional Valentines dish.

Cocoa shines in a silky, savory Cocoa Vinaigrette that is drizzled across the Warm Cacao, Apple & Chard Salad and the Cacao Nib Beet Salad. Each are lovely with the Cocoa Dusted Almonds which make a great snack or addition to the salads. Try the Warm Cacao, Apple & Chard Salad for lunch with an Apple Quesadilla also.

Think pink! Tis’ the time of year for my daughter’s favorite color. Fortunately, her love of the color also seems to help her absolutely adore beets. Blended into the Red Velvet Smoothie or lacing the Red Velvet Granola each will bring you brightness & love throughout the mornings this week.

For a kid-lovable Valentine’s dish, try the Beet Pasta with easy Kale Chips.

For a different shade of pink, enlist the magic of blood oranges. Reduce the juice into a syrup to swirl around the Blood Orange Fish. The Brown Butter & Walnut Broccolini balances the sweetness easily.

Finally, for a charming breakfast try the Cherry Amaretto Scones with a generous smear of Homemade Nutella.

Cook seasonally. Eat consciously. Love well,