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The Food

Week of August 30, 2015

Last week, the email was sent out without my final edits. This is completely my fault, but rather embarrassing so I wanted to start this week’s email with an apology for my unprofessional mistake- so very sorry! Like all mistakes, it is a lesson learned. For me it means figuring out my back-to-school work schedule a bit better.

To make up for it, I thought I would share a sweet treat with you that is also perfect for back-to-school! These Almond Mesquite Cookies are vegan, gluten-free, only dates are used to sweeten them and they are actually fairly packed in protein making for a great after school snack. If you don’t have the mesquite flour, simply skip it with no substitutes required, it is more of a flavor booster than anything. Thank you for your support of Lilly’s Table! Now, for this week’s meal plan:

In the summer, when I buy fruit I buy it in boxes or we find a friend’s tree or bushes that need harvesting and we grab as much as we have time for and are able to carry off. In other words, there is a lot of fruit in our home this time of year. And while we gorge on the first pile, find creative ways to store the second pile, eventually I find myself incorporating fruit into as many meals as possible.

This week’s meal plan has a whole lot of fruit in it. Actually, if you are putting tomatoes in the botanically correct place of ‘fruit’ then every meal contains a fruit!

Let’s start with those tomatoes. Tucked in between slices of eggplant they help create these easy on the eye and the belly Eggplant Napoleons which pair with the easy to toss together Baby Greens Pasta Salad.

A Plate of Tomatoes can make that pasta salad into a lunch on the go, or it can sweetly balance the Swiss Cheese Zucchini Sauté with the Corn Vichyssoise + Roasted Chili Cream. Trust me, all of those dishes are easier to make than their fancy schmancy names let on.

Plums, especially the Italian Prune Plum variety, are starting to make show stopping appearances. My favorite way to display them is in the Sugar Plum Kuchen for a breakfast. But, they also are simmered into a lovely Asian Plum Sauce that works ever so nicely in the Asian Plum Sliders with Red Chili Green Beans.

Making sauces with fruit works well with berries too. This Blackberry Barbecue Sauce is perfect across Grilled Chicken with the Grilled Zucs + Peaches and the Baby Greens Pasta Salad comes back to complete the meal.

Melon is a summer fruit that we always eat a few slices of and then I start coming up with new ways to eat it. Such as with this simple Melon Caprese that makes the Herb Tilapia and Summer Squash Pancakes a much happier dinner.

Finally, tuck all of your favorite summer veggies into this Summer Egg Sandwich for a simple breakfast on the go, which is beautiful when paired with the Ginger-Basil Peach Smoothie.

Cook seasonally. Eat consciously. Live well,

Chef Lilly


Dinner
 

Herb Tilapia with Melon Caprese and Squash Pancakes

Summer
Photo of Summer Squash Pancakes
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Summer Squash Pancakes

Summer
Photo of Herb Tilapia
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Herb Tilapia

Summer
Photo of Melon Caprese
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Melon Caprese


Dinner
 

Asian Plum Vegan Sliders with Red Chili Green Beans

Fall
Photo of Baked Tofu
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Baked Tofu

Summer
Photo of Asian Plum Barbecue Sauce
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Asian Plum Barbecue Sauce

Summer
Photo of Asian Vegan Sliders
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Asian Vegan Sliders

Summer
Photo of Red Chili Green Beans
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Red Chili Green Beans


Breakfast
 

Almond Sugar-Plum Kuchen

Summer
Photo of Almond Sugar Plum Kuchen
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  • Medium
  • Hard

Almond Sugar Plum Kuchen