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Lilly’s Table

 

Meal Detail

 

Dinner

Roasted Squash & Bean Tostadas with Sunchoke and Grapefruit-Avocado Salsas

from the Week of February 19, 2017


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

45 mins

Time
Estimate
45 mins

Roast the squash first. Prepare the sunchoke salsa next. Finish preparing the rest of the tostada ingredients. Finish by chopping up the grapefruit-avocado salsa just before assembling the tostadas.


Recipes for this Meal


Winter
Photo of Roasted Squash & Bean Tostada
  • Easy
  • Medium
  • Hard
Roasted Squash & Bean Tostada

Roasted & pureed squash is a creamy delightful topping on a bean tostada and you want even miss the cheese. Although, add it if you must. I completely understand. Toast up the tortillas dipped in oil or fry them up to make them a bit more decadent.


Winter
Photo of Sunchoke Salsa
  • Easy
  • Medium
  • Hard
Sunchoke Salsa

The mysterious sunchoke aka Jerusalem artichokes tastes a bit like jicama and is perfect for a crispy salsa. Ginger & lemon replace the more traditional jalapeno & lime, but feel free to substitute those instead.


Winter
Photo of Grapefruit-Avocado Salsa
  • Easy
  • Medium
  • Hard
Grapefruit-Avocado Salsa

Grapefruit and avocado are soul mates. The creamy, richness of the avocado is perfectly balanced by grapefruit’s tart and sassy ways. This salsa can top everything from tacos to a simple seared fish fillet.