Lilly’s Table

The Food

Week of July 17, 2016

Cherries. They mark the start of stone fruit season and their presence in markets is rapidly coming to an end. As their fruit softens, let’s celebrate them. In many cases, apricots or peaches could substitute well in these recipes if cherries are no longer available to you.

Cherries in a salad are always welcome in my opinion, but this Mint Almond Cherry Salad has a creamy vegan dressing that is especially note-worthy with the little round fruit. Pair it with the Garbanzo Burgers for a simple dinner.

Cherry Wild Rice pairs beautifully with the Grilled Chicken de Provence without too much fuss. Leftovers of the salad become a simple lunch, especially when paired with any additional salad such as the Apricot Celery Salad.

While these Cherry Amaretto Scones are usually made with dried cherries, this time of year use the fresh ones and you will be delighted. A Cherry Walnut Smoothie is another way to start your day cherry bright, especially when paired with a treat such as the Squash Blossom Scramble.

The king and queen of summer (IMHO) are tomatoes + zucchinis. They are starting to make appearances and the Zucchini + Tomato Bread Salad is a great way to combine their magnificence together. Serve it with Pesto Salmon for dinner and then the next day for lunch on the go.

With the additional pesto, make up a Pesto Pasta Salad, Tomato Plate and a Roasted Spring Onion dish for a simple dinner that celebrates the season.

Another way to do up the lovely summer duo is in the Lasagna Toss which combines your favorite ingredients without the long bake time that can overheat your home.

Summer produce is seeping, I hope this meal plan helps you take advantage of it!

Cook seasonally. Eat consciously. Live well,