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!
Last week, I mentioned Memorial Day is approaching and how it is finally officially grilling season! Woot-woot! Which of course means there is more grilling and perfect fair for outdoor dining this week.
A few favorites to pop on the grill include the kid-lovable Lil’ Smokies & Snap Peas or the more grown up fair of Brie Portabellos, Grilled Cauliflower with Caramelized Lemon Pistachios and Grilled Garlic Bread.
Serve up any of those grilled main dishes with the playful Creamy Lemon Broccoli Salad, Roasted Carrots & Carrot Top Pesto, and Cherry Wild Rice.
Make a bigger batch of the Caramelized Lemon & Pistachios to top a spring driven Snap Pea Risotto with a simple side of Beet Crisps.
This week, if you have yet to enjoy rhubarb, I hope you seek it out and make it into savory goodness. Cook & blend it up into the Rhubarb Barbecue Sauce and then serve it with the crockpot Pulled Pork Sliders and Rhubarb Minted Peas on the side.
The Asparagus Soup comes together as easily as a smoothie and is taken to new heights when topped with Smoked Trout Cream. The meal is complete with a Spring Root Salad drizzled with a sassy Lemon Poppy Seed Dressing.
Serve the Cherry Wild Rice for a lunch on the go and whip extra cherries & walnuts into the Cherry Walnut Smoothie with Spinach Baked Eggs for breakfast. Create a simple Carrot Tofu Scramble with Greens & Toast for a more savory start to your day and if there is leftovers of the Carrot Top Pesto— I would dollop it all over this breakfast.
Cook seasonally. Eat consciously. Live well,
