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Lilly’s Table

 

Meal Detail

 

Dinner

Eggs in Artichokes with Crispy Cauliflower & Roasted Mascarpone Beets

from the Week of May 15, 2016


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

1 hour

Time
Estimate
1 hour

Trim and simmer the artichokes. Prepare the beets and start roasting. Trim the cauliflower and bread the florets, set aside. Make the breading for the artichokes. Chill and drain the artichokes and scrape out the furry choke. Prepare the artichokes with the breading and add the egg to the center. Bake on the top rack. Place the cauliflower on the bottom rack. Saute the beet greens and sprinkle on top of the beets with dollops of mascarpone. Cover to keep warm. When the other two dishes are ready you can always blast the beets with a bit of heat for a few minutes in the oven just prior to serving.


Recipes for this Meal


Spring
Photo of Egg in an Artichoke
  • Easy
  • Medium
  • Hard
Egg in an Artichoke

Whole artichokes are hollowed out and stuffed with seasoned crumbs and an egg in the center. Baked up the runny egg in the center is perfect for dipping the leaves. The grand prize of the artichoke heart will be smeared with flavor to finish off the evenings dish.


Spring
Photo of Mascarpone Roasted Beets & Greens
  • Easy
  • Medium
  • Hard
Mascarpone Roasted Beets & Greens

Nothing goes to waste in this mascarpone enhanced tangled mess of the entire beet plant. Slices of beets are roasted with their stems on and then melt into dollops of mascarpone cheese throughout. Then the lightly sauteed beet greens are added to finish everything off.


Spring
Photo of Breaded Roasted Cauliflower
  • Easy
  • Medium
  • Hard
Breaded Roasted Cauliflower

I have a weakness for Roasted Cauliflower. In an attempt to take the flavors and textures even higher I dipped, breaded and roasted them into crispiness. Fresh out of the oven the center oozes in delight. Any combination of the breading will do. We use a third each of crispy pankos, hearty almond meal and grated parmesan. You could skip one of these as needed and replace it with more of another. For example, replace the breadcrumbs with more almond meal to make it gluten-free. Ideally, use at least two out of the three crumb mixtures for a more interesting texture and flavor.