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As of May 7, 2017, Lilly’s Table is completely open and free for the world to see. While this is the last meal plan I wrote, there are over 360 meal plans for you to use and enjoy. As a free member of Lilly’s Table, every week you will receive an archived meal plan from one of the past 7 years worth of meal plans. In addition to a weekly email, you will have access to build your own shopping lists and save recipes that you enjoy. If you are not already a member, sign up NOW
It is with a tossed salad of emotions that I share this final meal plan with you after nearly seven years of updating every week. As I start new adventures such as The Reimagined Table Podcast with my dear friend Lee Stiffler-Meyer including our Instagram page and Facebook group, I hope you continue to follow and support all this grand newness. And honestly, I am eager to see more and more people cooking up the recipes from Lilly’s Table now that it is free, even if my sticky fingers aren’t all over it every week. So please spread the word! I am still here— just with a different to do list. :)
What a beautiful week for this ending: Mother’s Day! A celebration that is dear to my heart not only because of my own beautiful Mama, but because I share motherhood with so many lovely ladies. Also, my daughter’s birthday is this week and as she is my first, it is a reminder of when I stepped into this role myself.
Most Mamas would love to enjoy delicious, plant-based goodness all week long and too often, especially if you have little ones, you are often eating the barely touched scraps off of small plates that your children snubbed (although, quite likely those cuties devoured the same meal just days prior) such is motherhood!
For this week, create a few strawberry dishes such as the Creamy Feta, Snap Pea and Strawberry Pasta Salad or the Strawberry Lentil Salad which I originally made for my daughter’s first birthday.
Dust off your grill for easy dinners. Let the guys grill but request untraditional items such as Grilled Artichokes dipped with Garlic Scape Tahini or Lavender Lemon Chicken instead. Pair the chicken dish with a Lavender Spring Salad and Purple Toothpicks, too.
My favorite soup of this season is the simple Asparagus Soup that pairs with the naturally gluten-free Socca and a festive yet simple Lemon-Basil Dressed Layered Spring Salad.
My rhubarb is finally ready to pick and the savory Rhubarb Snap Peas are lovely on the go, especially when paired with the Carrot Arugula Salad.
Finally, for breakfast in bed (is there any other way on Mother’s Day!?) enjoy an Asparagus Brie Frittata with a Strawberry Banana Smoothie. Or go even fancier with Crepes filled with Strawberry Frozen Yogurt.
Thank you to everyone who has supported Lilly’s Table. This may be the last time I write a meal plan for now, but regardless this marks a beginning that I am beyond thrilled to journey into. I am eager to have you join the ride with me!
Cook seasonally. Eat consciously. LOVE well,
