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Mom’s are on my mind this week. When it comes to meal planning, most moms spend a lot of time talking about what their partners or children want to eat, but as we prepare for Mother’s Day this week, let’s talk about what moms would love.
Maybe not all moms share my love of flowers, but I have a feeling most of them do. Lavender buds dry well and are perfect for creating a lavender syrup that becomes the essence of the Lavender Chicken and the base of the dressing for the Lavender Spring Salad. The dressing and the salad makes another appearance this week alongside the Beet Hummus, Carrot Coins and the Pink & Green Radishes. If you want a my favorite gluten-free cracker, try these Almond-Herb Crackers instead.
Celebrate the season with the Spring Verde Lasagna that pairs light spring veggies with creamy layers and pasta. It becomes dinner when accompanied by the Balsamic Strawberry Salad.
If you are swimming in artichokes (that sounds a bit prickly, actually) toss the hearts into this Artichoke Antipasto Toss, which makes awesome leftovers and then prepare a simple Caramelized Onion & Broccoli Pizza to go with it.
This week also marks Cinco de Mayo! Since we love to celebrate this holiday around here, try these Chipotle Raspberry Fish Tacos. Crispy fish is tucked into tortillas with a blanket of Raspberry Radish Salsa. Serve it with the Guacamame Salad for a fully rounded dinner that will also provide a nice leftover salad for lunch made with Chips & Black Bean Dip.
Take extras of the salsa to make the Caramelized Quesadilla with Runny Eggs & Raspberry Salsa.
Happy Mother’s Day to all of the beautiful moms who are a part of Lilly’s Table. I am so very grateful to you!
Cook seasonally. Eat consciously. Live well,
