Lilly's Table Blog | Cook seasonally. Eat consciously. Live well.

I managed to sleep in and woke up moments before a couple of guys arrived to clean out our gutters. This was a huge relief post-moving, as the gutters were growing their own weed garden and were clearly ineffective in their job of draining water. This meant the morning was slightly hectic, but we eventually sat down to coffee, fried eggs and I fried up a slice of yesterday’s Life-Changing Bread… aka the Seed Bread as I have been calling it.

The plan was to go camping in the same spot where we were married just over five years ago. Our wedding was in a beautiful field below the mountains and in the evening they let us take over the spot with at least 20+ of our friends to have a bonfire and camp. It was such a memorable way to continue the day’s celebration and to spend a bit more time with those who do not travel our way much.

We were thrilled to take our kids there for the first time! Juliette and I did some last minute grocery shopping for Steak Fajita ingredients. The next morning’s plan was to make Almond Pancakes. We camped last weekend and managed to forget a spatula, so ended up scratching the pancake idea to head out to breakfast in Lyons instead. Almost needless to say, Juliette keeps insisting on Almond Pancakes for this camping trip!

So, those were the plans. Juliette, Zed and I headed to Whole Foods for a handful of Fajita ingredients: peppers, whole wheat tortillas and limes as well as a few cookies from the bulk section for a sweet treat. I also picked up a Pale Ale called Bridal Veil, which seemed sweetly appropriate for the return to our Wedding location. Juliette and I also had a bit of lunch from the Whole Foods buffet including a Green Bean Salad, chicken, Macaroni & Cheese and fruit. She mostly devoured the fruit.

Packing the car came next and then we were off to Conifer. A couple of stops and traffic delayed the trip, but soon we were pulling up to a small building sprinkled generously with white stuff! As we got closer to the campground we thought… snow? No, hail! And mud. And huge puddles everywhere, including the tent pad.

We jumped out and started to unpack slightly determined to make the best of the surprising weather situation. (Please note, in typical Colorado fashion the weather was gorgeous just 500 feet or so below.) The fire got started after scooping hail out of the ring, but soon the rain was dripping all over us. Dumping. We have camped and backpacked in all sorts of crazy weather, but somehow living merely 40 minutes from this place made the option of going home a bit brighter. Zed, at only 8-weeks old was making it clear that this was not his idea of fun. As the rain picked up we questioned if the fire would last or how we could cook up those Fajitas. We enjoyed a beer and cookies for about an hour, while taking pictures and attempting to make the best of it. Soon enough the rain won and we packed up.

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The only way to get Juliette away from the fire and into the car was to promise pasta and remind her that no one had packed gloves for her chilled hands. When we had planned our wedding years ago, we spent time exploring the restaurants in the area and had dined at One World Cafe frequently. Going there seemed the only way to make up for the sad change in plans.

Juliette had the promised pasta of Spaghetti & Meatballs, Xerxes’ was thrilled to find grass-fed beef Burgers on the menu. And I had the Strawberry Fields Salad which included not only strawberries, but brie and grilled chicken. If you check out the main photo on the One World Cafe website it appears to be my salad.

Since dessert had happened earlier we ended up skipping it and headed back. The children fell asleep in the car and we crawled into bed as soon as possible.

Sweet dreams to you!

Chef Lilly

Another day. Another cup of joe. In the overcast morning, oatmeal was appropriately simmering on the stove while this Life-Changing Bread was baking away. My mother-in-law, Lulu, and I have been wanting to make this bread since I told her about it a few weeks ago. Unfortunately, in the move I misplaced my bread pans. Last night, as I typed up Day 2’s post she stumbled upon them in a back cupboard. The nutty-seedy-dense-as-can-be bread requires an overnight soak, so we jumped up and assembled it in just a few minutes.

If you have yet to check out My New Roots– I have to say it is one of my favorites as Sarah B. has a relaxed and inspiring way about her that I always adore. She is mostly vegan with the occasional dive into fish and eggs, at least I believe that’s what I read about her. The Life-Changing Bread was fascinating. It basically contains: seeds, nuts, oats, some liquids and the magic-stick-it-altogether-ingredient of psyllium husk. It can really get things moving I am sure. If you like the Dutch hearty breads you would be a good candidate for trying this bread. And while it is totally vegan, I kinda loved it smeared with Kerrygold butter while everyone else seemed more neutral about the bread in general. Lulu declared it needs raisins. I on the other hand am considering exploring crackers with similar ingredients.

I should mention I grabbed a slice of this as I was running out the door, so it was really more of a mid-morning snack. For breakfast, I actually had oatmeal which I sprinkled generously with black pepper, parmesan and topped with a fried egg. Here is the Black Pepper & Parmesan Oatmeal recipe from Lilly’s Table. I like oatmeal a bit sweet on occasion, but typically I start the day better with savory meals.

I ran out the door to have a Bhakti Chai at Cafe 13 in Golden while getting caught up on some work. Then I headed to lunch with some friends at the Sherpa House. The buffet there is fabulous and I filled up on Chicken Tikka Masala, Saag, veggies, Naan, Teriyaki Chicken and several other interesting Nepalese dishes. I almost finished with rice pudding, but my belly was plenty full after the second plateful.

Even though I was the opposite of hungry, a rarity for me since Zedekiah was born and seemingly nurses all calories out of my body, I was still determined to start something for dinner. When I looked in the fridge the roasted potatoes called out, along with half of a giant baseball bat sized zucchini that we were slowly carving away at. Lately, I have had pain in my wrist and shoulder, probably from nursing and other new baby stress, and I keep using the cuisinart more than normal. So, I pulled it out and pulsed the roasted potatoes a couple of times with an egg. I pressed the potatoes into a casserole dish, then shredded the zucchini. Juliette generously salted the zucchini and after about 30 minutes I squeezed it as dry as possible. I spread it on top of the potatoes, then I poured on about 6 beaten eggs, a thin layer of mozzarella and some fresh herbs.
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Once it was assembled, Zed and I headed to the Edgewater Farmers Market. I was pleased to see a few new vendors with produce and stocked up on kale, bunch of carrots, Palisade peaches, cucumbers including a lemon cuc, and six ears of corn.

The corn was destine for the grill, while the potato-zucchini-cheese-egg casserole went into the oven. While it baked, I sliced tomatoes and chopped basil. The tomatoes went on for the casserole for the final 10 minutes and then basil was sprinkled fresh on top. The leftover revision was a success!

Awhile after dinner, Lulu discovered that the first paper versions of her new book arrived. I declared we should celebrate, which led to a chaotic three minute run around the house as people shouted “I am locking the back door” or “I am grabbing Zed’s blanket”. Then we stuffed ourselves in the car (three adults barely fit with the two carseats in the back) including our dog Rhubie and we headed to Sweet Cow. Lulu had the Honey-Mint, so lovely with fresh mint leaves throughout. Xerxes had a Chocolate Malt Shake with a huge mound of freshly whipped cream. Juliette had Strawberry as she rarely deviates from her favorite. And I had the Peanut Butter & Jelly. It made me quite happy.

Since it was a very late outing, we brushed Juilette’s teeth as soon as we got back in the car and drove in a few extra circles until she feel asleep. Perfect ending.

And I hope your dreams are sweet & food filled!

Chef Lilly

…and these Chard Wrapped Brats!

This morning started with a few sips of my husband’s coffee, while I was still half awake, eyes barely open, sitting up in bed. What a lovely start to the day.

Soon after, we stepped outside, I brought Zedekiah on to my lap and we enjoyed a few more sips, a beautiful bowl full of homemade Granola (this recipe is similar, but we added more nuts) and the surprising chill of the August morning. Did I mention how lovely it all was… albeit a brief morning together.

As Xerxes realized he was actually in a hurry and headed off to get ready, I started the task of blending up about a pound of dates with a cup of toasted sunflower seeds and a cup of almond flour. A drizzle of olive oil was needed to get things moving in my cuisinart, but otherwise they quickly became clumpy and gummy enough for smashing into balls. Juliette assisted me by rolling the sticky globs in cocoa powder. Sweet treat: success! This recipe is an even more chocolate-y version of the Date Balls we made.

After we indulged in ~~one or~~ two or three it became clear that a bit more protein would help us get the day started better. So, today I made Juliette her own Egg in a Hole, but ended up sharing it with her instead.

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Coming home, I had an appointment to dash to just before dinner, so Lulu (Xerxes’ mother) and I got a bit of dinner started including preparing potatoes for the Roasted Smashed Potatoes (I roughly used a variation of this recipe, but without the toppings) and then later she prepped kale to bake into Kale Chips.

When I got home, the potatoes baked long enough to be smashed and oiled up, the kale went in the oven, other veggies were prepped, sauerkraut was steamed and I threw Brats on the grill outside. We nibbled on Kale Chips as the sausages finished, then we rolled them into large chard leaves with our favorite toppings including the sauerkraut, fresh tomatoes, walla walla sweet onions, dijon, and a bit of mayo. And oh yes, that is the photo of tonight’s meal above. I have to say, we have never made these and I loved it! We didn’t have any rolls and there was plenty of big chard in the garden. Really, since sausage is mostly about the toppings, skipping the bread highlighted those in delightful ways. Admittedly, this is extremely messy and very difficult to consume with an infant on your lap, but if you have to settle on the knife and fork method, you will still not be disappointed.

Our evening ended with a few bites of Three Twins Ice Cream, which apparently saves endangered land, too. Nothing like an eco-friendly dessert to end your day!

Sweet food dreams to you!

Chef Lilly

Last night, I decided to challenge myself to something, anything for 50 days that I could write about. But, everything I thought of seemed impossible to my postpartum, infant in my arms, toddler at my side self. If I did anything for any number of days, it had to already somehow exist in my life.

Then I thought, the one thing I consistently do everyday is eat. Not just cook. (Unique, I know.) Although, I am hoping this challenge will ensure at least a little bit everyday is homemade, since that is pretty much what I preach. I will leave further ramblings about why I am doing this for the coming days.

Without further delay, here is what we ate today:

I am a huge fan of that first sip of coffee in the day. Somehow I can’t remember today’s, but I do remember subsequent tastes. My three year old daughter, asked for milk with granola. She got it. Meanwhile, I prepared myself an Egg in Hole. Juliette then assisted me in eating my breakfast, so I proclaimed we would share another. She agreed.

For lunch, we sat down to leftovers which included a lovely Baba Ganoush that I started over the weekend when we had the smoker out for a big piece of pork that we had slowly smoked and pulled with a homemade barbeque sauce- basically lots of smoked vegetables pureed with molasses, mustard and a few other additions. The pork was made to be shared with friends who had a daughter a month after our son Zedekiah was born. I am amazed at how their two-week old sweetheart, makes our tiny dude look so big.

Anyways, back to that Baba Ganoush, after we took the pork off I threw on a couple of big eggplants, smoked them for about an hour and then let them sit in the smoker as it cooled. The day after we dined with friends, we peeled and pureed the eggplant with a generous amount of tahini and it became deliciousness to be spread on a fabulous loaf of sour dough we bought when we drove through Lyons this weekend. The spread was joined with crackers and cheese. Juliette also dined on a huge pile of cherry tomatoes.

We finished up leftovers of a chunky salad as well that we had for dinner the night before. It included every other vegetable coming out of my garden including basil, tomatoes, zucchini, lettuce and avocado in a balsamic dressing with bulgur. It had this everything-but-the-kitchen-sink grain salad feel to it.

Nitrates are commonly staffed with order cheap cialis bought this the drugs you have taken. However, it should be noted that current regulations permit a variation of approximately 20% either way in the bioavailability of the active ingredient. buy cialis steal here What is india viagra pills even worse is the man is throwing away a perfectly healthy relationship as of stubbornness. The United States, for sildenafil pill instance, has a food and drug administration that oversees prescriptions, among other things. Mid-afternoon we headed out to join the library in our new town. Much to our surprise they were having a party there celebrating the end of the summer reading program. The party fun included a clown painting faces. Juliette and I left a bit more decorated and headed to our local pub to get our favorite happy hour snack of Grilled Artichokes. The recipe link is how I make them at home, but the photo above is from our dining experience. We of course had to have a beverage which included Pineapple & Soda Water for Juliette and I had a St. Germaine Spritzer, which was soda water, splash of St. Germaine and Pino Grigio.

When we got home, I had planned to grill dinner, but a thunder storm made that seem a silly idea. I looked around and spotted three ready to eat avocados. With their inspiration I whipped up some enchiladas using as many random containers of leftovers I could find in the fridge. To make the sauce, I charred an anaheim pepper and tomatoes on the open flame. Then added a splash of apple cider vinegar, slightly cooked onions and toasted sunflower seeds all in the blender. I then had Juliette come over to taste it. She was skeptical, but after I asked ‘does it need more salt?’, she figured her mother clearly needed assistance. We decided it needed raisins, more salt and pepper. The sauce was seriously delicious after several tiny additions, blending sessions and samples on tiny spoons. She was so proud of her sauce. I envision developing this recipe further to share on Lilly’s Table.

The filling was a crazy combination of leftovers including split mung beans (I have an addiction to these), a chopped up beet that I smoked alongside the eggplant (just to see what would happen- BTW: delicious), onions, zucchini and a medley of other leftover cooked vegetables that had previously been part of another dinner. Remember those avocados that inspired the meal… they were each brown all the way through and still sort of hard? WTH! These Vegan Enchiladas tasted great, but were even better with a dollop of Greek Yogurt. Avocados would have been better but, I will try not to get hung up on that frustration.

Especially since the evening ended with a Salted Caramel Ice Cream Bar coated in delightful dark chocolate. I can’t remember the company because I bought them on sale and then asked my husband to hide the evidence from the toddler.

Whew- I had more to write on this first day then I even realized.

Good night and sweet food dreams to you!

Chef Lilly

Please welcome guest blogger, Dr. Kaycie Rosen Grigel of Golden Naturopathic Clinic.

“Rhubarb is, as we know, the secret of the good life”–Garrison Keillor

The above picture expresses my feeling about rhubarb: One pie, one fork please. When I heard that quote above on Prairie Home Companion this weekend it just summed it up for me. There is something special about this hardy, massive plant that just bursts out of the garden shouting “Welcome back to fresh food!”

We have been battling the critters and the weather out in the garden this year so the pickings right now are slim, but we have a bumper crop of rhubarb which is just begging to become a tart, delicious dessert. Crumbles are the perfect mix of really easy, kinda decadent and pretty healthy, so you can throw it together quickly and don’t have to feel bad about having it with yogurt for breakfast the next morning.

Rhubarb Strawberry Crisp (Gluten Free)

Serves 1, or 8-10

filling:
4 cups chopped rhubarb
2 cups sliced strawberries
1/2 cup honey or maple syrup
1 Tbsp corn starch

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Crumble topping:
1 1/2 cups rolled or minute oats
1/3 cup almond meal
1/2 cup brown rice flour
1/4 cup potato starch
1/3 cup dark brown sugar
1/2 tsp salt
2 tsp vanilla
2 Tbsp milk of choice
6 Tbsp melted butter or oil

Preheat oven to 375. Mix filling ingredients together and put into a deep dish pie plate. Mix crumble ingredients together until they stick together in little, well, crumbles. If it’s too dry you can add a bit more milk. Apply evenly atop the filling. Bake for 45 minutes to 1 hour, until the filling bubbles out the top.

While I love cooking, eating and dining, sharing that experience with friends and especially food lovers makes it all the more sweet. For several years, my formally-a-restaurant-chef husband Xerxes and I have discussed hosting an Underground Supper Club. When we moved to Tucson just over two years ago, we finally attended our first one put on by two gals Lori & Sara who not long after became our dear friends. We were delighted, mesmerized and completely fired up to put on our own. At the dinner, we also met Kusuma Rao who we affectionately refer to as the “Spice Queen”. She was also regularly putting on dinners featuring produce from Tucson CSA and her genius spice blends that brought together Indian and Sonoran cuisine. After every time we dined at her home, we made tentative plans to our own. More recently we have been thrilled to dine through Monsoon Kitchen’s underground dinners and catering. Three fabulous gals, Rani, Molly & Gigi put together unique flavor combinations featuring local, plant based cuisine. Their most recent dinner was based on the cookbook Jerusalem.

With all of this eating and experiencing the delights of the Underground Supper Club scene in Tucson you would think the two of us would have jumped on board a while ago. It wasn’t until we had scheduled a moving truck that will sadly take us away from this desert dining scene that I woke up one morning and said I am not sure how but we have to do our first Supper Club before we leave. Xerxes was quick to agree and I sent out an invitation one week prior to the dinner with the menu just starting to become a vision in my head. Within a few hours our dinner was booked and there was clearly no looking back.

Winter weather in Tucson is not always predictable (we actually had snow a few days prior!) and when we started seeing the forecast was chilly and windy, we started doubting our decision for an al fresco dining experience. But, Xerxes jumped on it and created a surprisingly attractive plastic tarp room that would keep our fireside guests comfortable. We also had a back up plan to ask a few guests to help us rearrange our living room into a dining room at the last minute if everyone was too cold.

Two of my interns from Lilly’s Table also agreed to come on as servers and assistants as needed. The night would not have been nearly as smooth and enjoyable for us without them. I took on all kitchen duties with Xerxes happily prepping and helping as available in the 36 hours prior to the event, in between transforming our patio of course. During the dinner, he was up in the ‘front of the house’ using the skills he honed as a waiter and bartender in San Francisco to keep the guests comfortable and happy.

After a week of preparation, planning and cooking, guests arrived properly bundled up and ready to dine. As they walked through the opening to our tented patio they were greeted with the first course of appetizers that encouraged them to mix and match their first bites.

First Course
Crudites

Carrots, Rutabagas & Broccoli from Menlo Farms

Romensco Cauliflower & Easter Radishes from Tucson CSA

Watermelon Radishes from Sleeping Frog Farms

Served with Harissa, Dukkah, and a Meyer Lemon Salted Yogurt

Sparkling Grapefruit Ginger Tamarindo

My desire for the dinner was to feature the root vegetables and their greens that are currently abundant in Tucson. The next course was two parts that showed off how carrots can be sweet, but also more robust especially when featuring the root’s fluffy green carrot tops

Second Course
Carrot Fennel Soup with Honey Kissed Fennel Topping

Carrot Top Tabbouleh with Carrot Hummus on top of Socca

My favorite part of the carrot course was the slight irony of how the Hummus was entirely carrot based without any garbanzo beans, yet the Socca was simply garbanzo bean flour based.

The next course explored turnips. The shredded roots became fritters, while the greens were cut into a chiffonode & kissed with searing heat. I also featured local cheese maker Rainbow Valley Heritage Foods’ farmers cheese & mascarpone, both of which melted in your mouth.

Third Course
Two Turnip Fritters

Rainbow Valley Heritage Food’s Farmers Cheese & Turnip Greens

Mascarpone with Caviar Style Beluga Lentils & Smoked Chinook Salmon

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My Dad and I smoked the Chinook Salmon up at their home in the Pacific Northwest this past summer and I had to share my last fillet with this Tucson crowd. The Beluga Lentils were cooked with a few umami flavors to become a poor man’s caviar.

For the dairy-free diners, we featured White Tepary Beans and a Coconut Cream in place of the cheese.

The next course featured beets & their greens with a vegan meatball based off of my Beets & Seeds Burgers.

Fourth Course
Beetballs & Meatballs

Beets & Seeds Meatballs and Walking J Beef & Pork Sausage Meatballs with Beets

Creamed Beet Greens & Caramelized Onions

Creamy Polenta

For this dish, we also had a dairy-free option using a Creamy Coconut White Tepary Bean Sauce.

The dessert takes inspiration from the fact that it was so chilly and the guests were dining by the fire. The Hot Cocoa was also based on two of Xerxes and my favorite Hot Cocoa experiences. First, when we lived and first started dating in San Luis Obispo the café I literally could see from my living room window featured the Dense & Intense Hot Chocolate. Then when we traveled in Argentina we loved the fact that their Cocoa was insanely thick and served with hot milk on the side allowing you to make your very own perfect cup of chocolate.

Fifth Course
Dense & Intense Hot Cocoa

with Hot Milk, Whipped Cream, Cinnamon & Cayenne

Homemade S’mores

with Orange & Cointreau Marshmallows and Pecan Grahams

I must admit that quite possibly my favorite part of the entire meal was creating the Pecan Grahams, which I based on my Pecan Crackers by adding a bit of honey & sprinkle of cinnamon & sugar on top. They are exactly how I want graham crackers to always taste. They are also totally gluten-free and dare I say low-glycemic since they are mostly nuts. Of course the low-glycemic part is destroyed when one adds the marshmallows and a square of chocolate to the stack.

The addition of orange to the marshmallows and the grapefruit in the cocktail was to feature the beautiful citrus that Tucson has growing everywhere this time of year. In terms of the marshmallows, I have to admit this was the first time I ever made them and thank goodness my chemistry minded husband was there to assist. After an initial way-too-spongy and almost wet batch, the second was the ethereal light delights that you always hear about with homemade marshmallows.

Without a lot of intention the entire meal was gluten-free and making it vegetarian, dairy-free and vegan was pretty easy, too.

We are both thrilled to be able to pack up the memories of watching friends with blissed out, joyful faces as they enjoyed the meal by fireside seemingly forgetting that it was brisk, chilly and that their toes and fingers were cold. Many thanks to each of the diners who dove in and became our first Supper Club guests.

A special thanks to Melissa & Sam who helped us every step of the meal from washing dishes, plating, serving and helping put an extra dose of love into the process. Xerxes and I keep talking about how the event would have been impossible without you.

And thank you to Grace for helping us with a final tidy to the house and watching not only our daughter but a few of the guest’s girls, too.

Now the only question that remains, is how to package every one of you up with us to take on our next adventure as we move to Colorado!

I want to share with you my love of sweet potatoes! Not only because they are popping up in the warmer parts of the country right now, but because they store quite well throughout the winter, are still easy to find this time of year and are powerhouses of flavor and nutrients that are needed during these colder months.

Often you will see sweet potatoes listed as yams. At grocery stores, if you see Garnet Yams or Jewel Yams know you are actually looking at a sweet potato. There is a fascinating history as to why they are often misnamed, but I will reserve that story for another day.

Sweet potatoes are joyfully diverse to play with in your kitchen. I serve them raw like carrot sticks, stir-fried or sauteed in thin pieces, shredded, or roasted. I also consider sweet potatoes my lazy meal, because after a quick scrub the whole vegetable, skin and all, can be tossed in the oven and roasted until soft as I did with these Lime Sweet Potatoes (photo above). After roasting, they are great plain or added to other dishes such as the Black Bean & Sweet Potato Enchiladas or the Sweet Potato & Bean Shepherd’s Pie.

Of course, I frequently take a bit more effort by peeling and chopping the sweet potatoes into the Jamaican Sweet Potato Salad or the Creamed Coconut Sweet Potatoes.To select sweet potatoes…

The less banged up the better, but in most cases dark spots and scars can be cut or peeled off. Discard any soft or mushy sweet potatoes. This often starts at the pointy tips and is evidence of a soon to rot sweet potato.

One of the best features of sweet potatoes is they are nutrient packed and lower on the glycemic index then regular potatoes. Just check out Dr. Rosen’s blog about Sweet Potatoes for Blood Sugar for more information about their incredible health benefits.

The next time you need a nutritious, easy dinner you are only a sweet potato away.

Cook seasonally. Eat consciously. Live well,

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Everyone cooks & dines differently, whether they are preparing food for a large family or just themselves. They may also be on the verge of veganism or prefer meat & potatoes, regardless we all have unique needs & food desires. At Lilly’s Table, we believe no matter your needs, cooking seasonally is always possible and ideal for the health of your body and the planet. This week, we are starting a new series about how subscribers to Lilly’s Table use the service.

Our first guest who spent a week dining and dishing about her experience is Melissa Godar. I asked her a few questions about how she planned for the week and then afterwards how everything went. Let’s start with a quick introduction all about Melissa:

M: I’m 26, living in Tucson, AZ, working full time as a Program Coordinator for a children’s literacy organization during the day and taking classes at the local community college in the evenings in preparation for graduate school. My goal is to graduate with a Master’s in Public Health-Health Behavior and Education. Before then, however, I am working toward my own health behavior changes. My challenges with cooking and eating are time, money, and cooking for one.

L: What do you typically eat?

M: I’ve been a vegetarian for eight years now. I’ve experimented with veganism, but I absolutely love dairy. I try to limit my dairy intake though. I have been making slight changes in my diet for at least the past eight years. I now eat mostly organic, but have yet to fully rid myself of processed and out-of-season food.

L: What attracted you to the recipes on Lilly’s Table?

M: I was attracted to Lilly’s Table because I am not a great cook of fresh food anyway. I can cook anything that comes in a box with instructions. Because I have never been taught how to cook fresh, healthy, delicious food, I get frustrated easily when I do try. I don’t mind trying new things, but I don’t have the time or money to cook all kinds of crazy stuff that I usually end up throwing away. Lilly’s Table’s flexibility with the shopping list makes my life so much easier. Being healthy has been an interest of mind for as long as I can remember, so I feel that Lilly’s Table aligns with my beliefs about food. It is something that should be enjoyed without too much worry. Eating locally, seasonally, and organically allows me to do that.

L: How do you typically select what to eat from Lilly’s Table?

M: Every week or two I browse through recipes and save a bunch to my recipe book. Then before I go shopping I filter out the recipes that are not in season and try to decide what I want to eat that week. I add those to my shopping list. I also look at the weekly meal plans each week and save some of the recipes to my recipe book or put them directly on my shopping list.

L: Which recipes are you planning to make this week?

M: I plan to make the Sesame Tofu because I have had it before, and it is delicious! I am also going to make the Spaghetti Squash Spaghetti with Marinara sauce because it’s easy, and I already had pasta. I usually might choose one more recipe for the week, but I still have quite a bit left of the Mushroom Barley Risotto from last week.

After a week of cooking, dining and eating I asked Melissa a few more questions about her experience:

L: What did you actually end up making?

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L: What was your favorite dish of the week?

M: I think my favorite dish was the Coconut Creamed Sweet Potatoes. Sweet potatoes have always been something I looked forward to every Thanksgiving. We used a large amount of butter, brown sugar, and marshmallows to make them super sweet. When I first tried the Coconut Creamed Sweet Potatoes from Lilly’s Table, I thought it wasn’t sweet enough compared to what I was used to, but as I continued to eat them without adding any more syrup, I started to appreciate the simple sweetness and the coconut flavor.

L: Were any recipes different than you expected?

M: The Coconut Creamed Sweet Potatoes were easier than I expected. I thought it would take a lot longer for them to get soft than it did.

L: Did you have leftovers? What did you do with them?

M: I had leftovers of everything because I made more than the recipe called for. I ate the Sesame Tofu with frozen veggies, and I mix up the sweet potatoes-eating them for breakfast, lunch, or dessert.

L: Did you make any changes? Will you make any again?

M: I followed the recipes except for the whipped cream for the Coconut Sweet Potatoes. I wanted to make it, but I wasn’t able to separate the coconut milk as it specified, so I just poured the whole can in when simmering the sweet potatoes. I will definitely make all three recipes again.

Thank you Melissa for your incites and sharing your experience with Lilly’s Table. We love having you as part of the meal planning experience! We opened up Melissa’s favorite the Creamed Coconut Sweet Potatoes this week on Lilly’s Table. Be sure to cook it up before next week!

How do you use Lilly’s Table? Comment below about your favorite features whether it is the Recipe Book, Shopping List or more. If you would like to be a featured guest just contact me at lilly@lillystable.com. We would love to hear about how you dine & dish.

It is truly a crime that one of the most nutrient dense plants makes most of its appearances adorning slimy fish in grocery stores, fluffing up large chain restaurant salad bars and looking perky and pretty next to the saddest of dishes.

The deep, bitter flavor compliments sweet and creamy, salty and rich so nicely that it is time to let it shine. To start, if you have yet to experience Kale Chips it is time to jump on the bandwagon. They are delightfully crispy as they shatter into tiny morsels of salty goodness in your mouth.

Like most dark winter greens, kale can be roughly chopped and sauteed with any medley of flavors, oils, nuts, and dried fruit for a spectacular main dish, but it is also heavenly raw. The next time you have a bunch of kale, thinly slice it and massage in your favorite salad dressing which will make it even more pleasant to chew. Creamy Ginger Kale Salad and Coconut-Kale Salad are two of my favorites.

Whenever I make smoothies, kale will not stay safe in the vegetable drawer as I prefer it whipped in giving a grassy essence to an otherwise simple fruit smoothie.

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To find out more about kale’s nutritious effects check out Dr. Kaycie Rosen’s blog on Kale and Hormone Balance.

Whether you are ready to try this hearty green, previously known as a garnish, or you already are sold on the idea that it is a super food I hope you plan to just eat a lot more kale.

If you loved this post and want to receive emails every week with free recipes, sneak peak’s of Lilly’s Table meal plans and more tips & tricks about in season produce please sign up for the newsletter here!

Cook seasonally. Eat consciously. Live well,

Chef Lilly

Whacking a knife towards your hand merely protected by half of an avocado may not be the best advice to give, but since this is my preferred method of slicing and peeling an avocado, I just had to share!

Before the big samurai moment above, I slice into the center of the avocado, until I reach the pit and then I roll around the avocado. A quick twist will loosen the halves from each other. Next, I place the avocado in my left hand, knife in the right (lefties I am sure you have already taken note and plan to reverse). I only use a large knife for this operation. A small knife is a big useless no-no. Unless you also have success hammering a nail with the back of a screw driver. Next, safety first: unlike me and my ~~expert~~ risky decision to hold the avocado in a bare hand, placing a towel between your hand and the avocado is an excellent idea. Now, line your knife against the pit and whack gently. If you see in the photo above there are a few pre-cuts. Just like hammering a nail, tap lightly until you realize just how much of a whack is needed to get into the pit.

Once the pit feels securely attached to the knife. Twist gently and the pit should pop out of the avocado. A few fingers should push your pit off successfully. While holding the pit in your left hand (again with towel protection) thinly slice into the flesh of the avocado just until you reach the skin.

You can do it on the diagonal as well.

Oh… fancy.

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Tada! Two sliced avocado halves…

Now lay down the knife. Whew. All hands still intact? Pull out a big spoon. Gently scoop into the shell of the avocado wiggling against the skin to remove all of the flesh.

Peeled and sliced avocado!

Next… Butter a couple slices of bread. Lay in a cast-iron skillet (or whatever you have available) butter side down over medium heat. Place the avocado on one slice of bread and lay slices of your favorite melting cheese on the other. Thinly slice greens such as spinach or arugula and toss around the bread in the skillet. As soon as they are wilted, pile them into the sandwich. Smash it together. Check for a golden sear on each side. Melty cheese? You are now good to munch down on this creamy sandwich.

SEASONAL BITE

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Cook seasonally. Eat consciously. Live well.