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Lilly’s Table

 

Meal Detail

 

Dinner

Herb-Ricotta Stuffed Chicken with Strawberry + Snap Pea Pasta Salad

from the Week of May 17, 2015


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

1 hour

Time
Estimate
1 hour

Preheat the oven. Prepare the chicken and herb-ricotta, stuff it under the skin of the chicken and place in the oven. Once it has started cooking, bring a large pot of water to a boil. Make the pasta salad dressing and chop the snap peas & strawberries. Cook the pasta when the water is boiling. Wash & dry the greens for the arugula salad and make the dressing. Drain the pasta and toss each salad separately. Remove the chicken and serve with the salads.


Recipes for this Meal


Spring
Photo of Herb-Ricotta Stuffed Chicken
  • Easy
  • Medium
  • Hard
Herb-Ricotta Stuffed Chicken

Herb flecked, creamy ricotta is tucked under the skin of a whole spatchcock roasted chicken adding a boost of flavor and moisture. It requires about 10 minutes of handling the chicken, otherwise, most of the work is done in the oven. Any herbs from your garden or CSA will do, we actually chopped in a bit of carrot tops for their bright & bitter flavor. Get creative and add your favorites. Most any size of chicken will do for this recipe without too much adjustment to the other ingredients.


Spring
Photo of Creamy Feta, Snap Pea & Strawberry Pasta Salad
  • Easy
  • Medium
  • Hard
Creamy Feta, Snap Pea & Strawberry Pasta Salad

A simple yogurt & feta dressing brings spring together in this hearty & bright salad. Substitute or add in your favorite baby greens, fresh peas or pieces of asparagus to make this your own.


Summer
Photo of Arugula Parmesan Salad
  • Easy
  • Medium
  • Hard
Arugula Parmesan Salad

The bitter bite of arugula is paired with strips of parmesan and a drizzle of sweet vinegar. Use a thick, aged balsamic or sweeten up a thinner balsamic with a bit of honey, maple syrup or agave nectar.