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As we get to the end of the new meal plans for Lilly’s Table, I am starting to launch the new goodness I have been creating behind the scenes. To start, I wrote a longer post about why this is all happening in case you have been curious.
In addition, this week along with Lee Stiffler-Meyer, we launched The Reimagined Table Podcast#. Please listen to our first episode where we talk about this latest collaboration and what it is all about. You can get in on the conversation in our Facebook Group or follow us at Instagram where we will share pictures of all of our projects based on creativity, local food, and community. Now, on with the meal plan…
The Egg in a Pizza is one of my favorite ways to celebrate the itty-bitty sprouts coming out of the ground and the new for the season eggs my hens are laying.
Even though I still have a bit of time before fresh strawberries are prevalent this Roasted Strawberry Salad works well with the tiny fruits we harvested at the end of last summer. Try it with the Blue Cheese Cauliflower Gratin and the Peppercorn Steak for a fancied up midweek dinner.
Undressed extras of the Roasted Strawberry Salad can brighten up any lunch with extra protein on the side such as chicken, chunks of cheese (brie?! mmmm…) or even nuts.
WIth good access to the tart berry, the Strawberry Granola Lavender Parfaits are the best way to start your day.
Cinco de Mayo marks the end of the week. Celebrate with your own fiesta including: Tempeh Taco Salad, Fish Tacos and Mexican Black Beans. Dip some Homeamde Tortilla Chips into the Feta-Guac, Radish Salsa, and Pineapple Salsa. Of course, start your morning with some Huevos Rancheros as well.
Next week is my final new meal plan- be sure to check it out!
Cook seasonally. Eat consciously. Live well,
