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Staying cozy these days? Thank you to everyone who participated in the Winter Recipe Jam! On Friday, June 29th I am hosting a Meal Plan Lunch Break. Sign up to watch LIVE and be entered into a contest for a free subscription to Lilly’s Table. For those who cannot attend at that time, a recording will follow.
Let’s further explore winter’s flavorful possibilities with some unusual ingredients such as sunchokes (aka Jerusalem artichokes) and mizuna (aka mesclan or your favorite baby winter green). To start, make a comforting bowl of Potato Miso Leek Soup along with a Roasted Garlic + Mizuna Salad.
For the sunchokes, whip it into a crunchy (similar to jicama) Sunchoke Salsa that works beautifully with the Tempeh Tacos. An Avocado-Grapefruit Salsa happily joins along, too. For a lunch the next day, take any leftover Taco Spiced Tempeh and tuck it into these Green Chile Quesadillas. Want meat instead? Ground beef or turkey will substitute easily for the tempeh.
Extras of the Avocado-Grapefruit Salsa also make a Breakfast Taco more magical in the morning.
Going back to the familiar, a more traditional comfort food is the Classic Beef + Spinach Lasagna. Double it up, freeze half and you will have a beautiful meal for another night.
Guest chef, Lizzy Marshall, shared not only the soup with Lilly’s Table but also the lovely Turmeric-Mirin Flounder with Brown Rice Salad. Double up the rice to create a breakfast of Brown Rice + Eggs with Nori Flakes.
Quinoa is a great pantry item to have on hand and can whip into a Nutty Quinoa that is great warm for dinner or on the go for lunch. For dinner, pair it with the Warm Lentils + Balsamic Beets with a Citrus-Avocado Fennel Salad. For lunch the next day, just grab the quinoa + beets, tossed together or separate and you are ready to go, cold or warm.
Remember to sign up for the Meal Plan Lunch Break on Friday the 29th!
Cook seasonally. Eat consciously. Live well,
