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Lilly’s Table

 

Meal Detail

 

Dinner

Herb Stuffed Peaches, Summer Squash Pancakes with Beet, Peach & Kale Slaw

from the Week of July 19, 2015


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Shred the summer squash, toss with salt and place in a colander. Slice the kale, shred the beets and make the dressing. Toss together. Fold up the ricotta filling with the nuts & herbs. Squeeze the shredded squash and whip with the batter. Start making the pancakes. As they finish up, broil or grill the peach halves. As the peaches finish up, toss the remaining ingredients in the salad. Serve altogether.


Recipes for this Meal


Summer
Photo of Summer Squash Pancakes
  • Easy
  • Medium
  • Hard
Summer Squash Pancakes

These are a favorite way to use up the abundance of summer squash or zucchini, whether yellow or green. These pancakes store nicely, just toast them up to enjoy the next day for breakfast or in a lunch on the go. With only a few tablespoons of batter the pancakes are mostly veggies rather than a traditional pancake. If you prefer more of a batter-based pancake, simply double the flour, egg and cheese.


Summer
Photo of Stone Fruit, Kale & Beet Slaw
  • Easy
  • Medium
  • Hard
Stone Fruit, Kale & Beet Slaw

This tangy creamy toss of vegetables is a bit sassy & gently sweet as shredded beets are intwined with finely minced kale and slices of sweet peaches, nectarines, apricots or cherries- whichever fruit is sweet and plentiful.


Summer
Photo of Herb Stuffed Peaches
  • Easy
  • Medium
  • Hard
Herb Stuffed Peaches

An almost savory, slightly sweet dish that pairs nicely as a main course with a salad or more veggies. Alternatively, try it for breakfast. Add a drizzle of honey or maple syrup and serve these for dessert too. What a versatile dish!? Goat cheese or ricotta cheese work well. And we like pistachios in it, but your favorite nut will work instead.