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!
Recently, hail did a serious number to our garden. I wrote a post about the healing that happens after any storm.
Maybe not surprising, most of the weeds in our garden faired quite nicely throughout the pelting hail. For those who have yet to pluck all of the purslane aka verdalagos out of your garden, try this Purslane, Beet + Tomato Salad (another green such as arugula or spinach, can work instead if you don’t have a garden of weeds as I do). Serve it with Herb Grilled Cauliflower and Grilled Polenta.
Our berries seemed to also be protected by the newer leaves at their tops and we are starting to harvest raspberries. The Salmon Raspberry Salad is a beautiful way to celebrate this berry fun time of year and leftovers will carry you to lunch as a Raspberry Salad with Salmon Sandwiches.
A Raspberry Radish Salsa is a simple way to add sparkle to Tempeh Tacos and for breakfast the next morning as the Caramelized Quesadilla with Runny Eggs.
Cherries have also been bringing us joy lately as we gleefully keep finding local choices. The Cherry + Snap Pea Pasta Salad is easy to make in a large batch to enjoy for dinner with the Zucchini Meatball Skewers and then as leftovers for lunch alongside the Lemon Spinach Salad.
Finally, keep your house cool with this chilled out
Spicy Cucumber Soup and the Summer Veggie + Black Bean Salad.
Cook seasonally. Eat consciously. Live well,
