Lilly’s Table

The Food

Week of April 5, 2015

Easter starts this week and if you haven’t settled on the perfect brunch or dinner plans, there are so many possibilities in this meal plan. However, I noticed that while many can work on this big Sunday, they also become lovely weekday meals during these warming days of spring.

I also noticed the mix & match power behind nearly every recipe. So, instead of talking about the ways & reasons you should combine meals in a certain way, I want to encourage you to play with the dishes to satisfy your own palate.

There are several main dishes this week that can easily grace an Easter dinner, brunch OR they can grace a mid-week dinner or weekend party. The Salmon Wellington, Cocoa Mint Roast Lamb, and the Creamy Pea Cannelloni are unarguably the star of any meal.

There are other side dishes though that can play a supporting role or become the center of an easy weeknight meal, including the Spring Rice Salad, the Roasted Spring Onion White Beans, and the Curried Garbanzos & Mango Salad.

Comforting warm Roasted Asparagus, the “Honey Roasted Carrots”: and Dijon Roasted Potatoes can be mixed and matched with any of the above main dishes.

Spring salads are welcome and abundant especially when they are as simple as the Strawberry Carrot Salad, the Carrot Dressed Arugula and the Carrot Frisee Slaw.

For breakfast or brunch, try the make ahead Strawberry Cheesecake Baked Oatmeal or the made to order Asparagus Brie Frittata.

Finally, after the egg hunts you will likely have a steady supply of hard-boiled eggs. Whip them into something special such as the Creamy Herb Deviled Eggs, the Avocado-Wasabi Deviled Eggs or the Curried Mango Deviled Eggs.

Cook seasonally. Eat consciously. Live well,