Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
As April begins, we are in that gorgeous in-between time when it is desperately wanting to be spring, but if you live where I do, there is still snow happening. Regularly.
While Easter was early last week and I couldn’t resist the spring possibilities, this week I want to send winter’s best off in style. Citrus, fennel, broccolini and even avocados may be here a bit longer, but they will be soon replaced by brighter options such as radishes and asparagus.
Quinoa is a nice staple for the week. Make a big batch, toss some of it with nuts to make the Nutty Quinoa and then serve it with Avocado Tahini and a simple Spinach Salad for lunch or a more elaborate End of Winter Salad for dinner.
Additional quinoa can also be tossed with Blood Oranges for breakfast with a Winter Fruit Salad or as dinner in the Braised Fennel, Turnips, + White Beans.
While I plant tomato seeds and eagerly wait for seedlings to sprout, I am craving Cobb Salad and this Sun-Dried Tomato version hits the spot in the cooler months. Pair it with Chicken and Polenta Croutons to make it a complete meal.
For a bit of Mexican inspiration this week, double up the white beans if making dried from scratch (for the Braised Turnips + White Beans!) and try them in the Coconut White Bean Tostadas with Grapefruit Avocado Salsa. They are fun for breakfast as well with these Guacamame Tostadas with Runny Eggs.
Fish Tacos are a smashing way to send out winter and welcome spring. Top them with Radish Salsa and pair it with some Mexican Black Beans for a complete dinner.
May the food and weather you are experiencing be delightful during this in-between time!
Cook seasonally. Eat consciously. Live well,
