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Lilly’s Table

 

Meal Detail

 

Dinner

Honey Mustard Kale Salad with Quinoa Patties and Avocado Cream

from the Week of June 26, 2016


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

30 mins

Time
Estimate
30 mins

If the quinoa is not already cooked, do so now. Chop the kale and other salad ingredients. As soon as the quinoa is done, cool long enough to incorporate the other ingredients. Ball up and start to pan fry. After the salad is tossed and resting and the patties are happily searing, whirl up the avocado cream. Serve a huge pile of salad with a few patties and generous dollop of the cream on top.


Recipes for this Meal


Spring
Photo of Honey Mustard Kale Salad
  • Easy
  • Medium
  • Hard
Honey Mustard Kale Salad

Honey-mustard vinaigrette is massaged into kale with a sprinkle of dried apricots & nuts. Substitute fresh apricots or whatever beautiful fruit you have available. This uses a relatively small bunch of kale, when chopped down it is about 3-4 cups. Adjust the dressing slightly as needed.


Winter
Photo of Quinoa Patties
  • Easy
  • Medium
  • Hard
Quinoa Patties

Egg. Quinoa. Almonds. That’s pretty much it for these happy little patties that make a perfect vegetarian main dish. Use any leftover quinoa recipe. Mince up cooked veggies or herbs to doll these up a bit. If you can’t do nuts, substitute breadcrumbs for the almond meal*.


Winter
Photo of Avocado Cream
  • Easy
  • Medium
  • Hard
Avocado Cream

Substitute this for sour cream in recipes you want to make vegan, especially for Mexican or Caribbean-style dishes. Or serve it with fish or seafood. Double this recipe and use a blender to save time and to attain a better consistency. If storing, drizzle a little lemon juice on top and seal with a lid or plastic wrap.