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Lilly’s Table

 

Meal Detail

 

Dinner

White Bean Stew with Arugula Salad & Cheese Toasts

from the Week of January 22, 2017


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Simmer up the stew first. While it is at a gentle simmer, bake up the parmesan toasts and toss the salad. To take on the go, Store the soup in a thermos or microwave safe dish. Wrap up the toasts ready to heat again, if desired or they are tasty at room temperature dipped into a hot bowl of soup. Package the salad separate as well.


Recipes for this Meal


Winter
Photo of White Bean Stew with Squash & Greens
  • Easy
  • Medium
  • Hard
White Bean Stew with Squash & Greens

A hearty vegetarian main dish stew, perfect for a blustery day as it bursts with winter’s harvest of squash & greens. Some of the flavor comes from using the end of a Parmesan rind. Higher end grocers often sell them in the cheese department. Leave out the parmesan to make it vegan or dairy free- it is delicious without it.


Summer
Photo of Arugula Parmesan Salad
  • Easy
  • Medium
  • Hard
Arugula Parmesan Salad

The bitter bite of arugula is paired with strips of parmesan and a drizzle of sweet vinegar. Use a thick, aged balsamic or sweeten up a thinner balsamic with a bit of honey, maple syrup or agave nectar.


Fall
Photo of Cheese Toasts
  • Easy
  • Medium
  • Hard
Cheese Toasts

Just imagine— oozy, drippy cheese on crispy toasts. Although, they are pretty darn yum at room temperature for a lunch on the go, too.