Lilly’s Table

The Food

Week of August 23, 2015

Lately, as our garden harvest comes in and I still find myself strolling through Farmers Markets for even more produce (a girl needs her peaches and corn), our meals have become so veggie focused that I feel a cross between guilt that their isn’t enough calories to sustain my people and awe that our meals taste so darn amazing and fresh. The guilt lessens when I look at the satisfied smiles and plot even more veggie goodness.

The Watermelon Stack is a cross between a salad and… a lasagna! I love taking it for potlucks as it is a make ahead dream, but it serves well for a day or two worth of meals. If the stacking part feels overwhelming just toss it into a salad. Serve it with breaded and baked Crispy Zucchini Sticks and a simple Herb-Yogurt Ranch dipping sauce.

If tomatoes are in abundance, build a dinner, breakfast and lunch around a simple fresh Tomato + Basil Sauce. It can be tossed with pasta to pair with Eggplant Parmesan. Extras are fabulous tucked into an “Eggplant Parmesan Sandwich”: for a lunch on the go. Save some of the fresh tomato sauce for an easy breakfast Tomato Basil Scramble with a bit of Pesto Butter and toast.

That Pesto Butter, also works perfectly smeared on French bread alongside the Zucchini Antipasto Salad with Grilled Steak.

Grilled Endive (or seriously another grilled veg that may be more readily available such as zucchini or sweet peppers) is lovely with a Corn Puree across the top. Serve it with a simple Grilled Trout and Caprese Salad. Alternatively, serve it vegan with Purslane, Beet + Tomato Salad and Gazpacho.

Finally for a sweet start to your morning or even an evening dessert, try this Coconut Granola Stone Fruit Bake.

Cook seasonally. Eat consciously. Live well,