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!
It’s my party week! Yup, this week marks my birthday and I always get excited to share my favorites. I am especially jazzed to share two new dishes that share a simple sauce that you can make ahead. The sauce has the creamy smoothness of a white béchamel but is entirely made of cauliflower, broth and a bit of other goodness to liven it up. It is quite lovely vegan, although, it is happy with a touch of dairy as well. I hope you fall as deeply in love with this sauce as I am. To start your week, whip it up into the a Creamy Lemon Cauliflower & Asparagus Pasta dish. A dollop of sour cream and sprinkle of parmesan will satisfy any dairy lovers, but otherwise I am not kidding that it is wonderful without the dairy, just be sure to add nutritional yeast for a boost.
Next, save just a cup or so of the sauce and spread it on to a glorious Egg in a Pizza. With the veggie base, you only need a sprinkle of greens and a simple Lemon Spinach Salad to make a complete meal.
There is another place I love to add eggs: in the hole of an artichoke. The Eggs in Artichokes carry their own little dippy sauce in the center. Finish the meal with two of my favorite veggie sides: Crispy Cauliflower and Mascarpone Beets.
I kind of love mascarpone cheese and since you will be buying it anyways, you may as well double up to make this Flower Power Mascarpone. Then you simply need to chop up more flowers & fresh herbs to sprinkle all over this simple Grilled Flower & Herb Salmon. Pair it with a mashed up root, such as this Celery Root Mash and of course you need a salad, such as this Strawberry Carrot Salad.
These Spring Burgers are exactly what I will want to satisfy my burger craving this time of year. Pair it with Bacon Asparagus Skewers and Grilled Sweet Potato Fries for a bit more meat extravagance.
For lunches on the go, I adore this Artichoke Antipasto Toss and as a sandwich fiend I am pretty crazy about these Spring Sandwiches.
My personal breakfast of champions is a simple one-egg “Omelette”: stuffed with as many veggies as I can find. And a side of buttery toast. I will also be making myself this Strawberry-Rhubarb Loaf which is an incredible cross between baked oatmeal and coffee cake. If you stop by during my birthday week, you may even see a candle in there! ;-)
Happy week to you, and now I am off to celebrate!
Cook seasonally. Eat consciously. Live well,
