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How do you play a role in taking care of our earth, children and community through the vital production of food? I would like to think your presence on Lilly’s Table is a good sign that you are already part of the change that starts with the most important person: YOU.
Food gives us an opportunity to celebrate several times a day, but this week is unique as we set aside October 24th for advocacy, reflection and the hope of improving our food system. I am grateful and eager to honor Food Day throughout this week’s meal plan.
Let’s begin by simmering together autumn in this Harvest Chili with whatever produce you are being blessed with this week. Sprinkle the Polenta Croutons on top and finish it with simple dressed greens.
For lunch, bring a soup thermos and combine any leftover Cheddar Squash Bake with the Harvest Chili for a crazy combo that will satisfy while you are on the go.
Peel and shred up butternut squash in a twist that will produce both the Cheddar Squash Bake and the Butternut Squash Quinoa Patties. These lovely dishes can be mixed and matched with the Sage Cream especially important for the Quinoa Patties, but the two different pear salads this week can be traded for each other too.
Another bowl of celebratory comfort takes chocolate in a savory direction with the Chocolate Stout + Pumpkin Beef Stew. Serve it with Roasted Potatoes and Wilted Greens.
If you are short on time this week, but want to celebrate on October 24th, try this beautiful Fish Almandine with the
Creamy Blue Pear Salad.
Store the Pear Salad in parts with the salad dressing on the side, sear up a bit of chicken or add extra nuts and it will become a delightful lunch on the go.
With all of the polenta happening this week, leftovers work beautifully in the Breakfast Polenta with Pears, too.
Happy Food Day! May every meal this week be a celebration of our food system and all of the possibilities for its improvement!
Cook seasonally. Eat consciously. Live well,
