Sizzling Dukkah Brussels Sprouts

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Shall we agree that February is the perfect month of love? Even with the big V-Day over, there is so much more loving to be done. So…

Let’s talk about my newest recipe love: Dukkah Brussels Sprouts. My Auntie Amy gifted me with a homemade jar of Dukkah for Christmas. Well, not this most recent holiday, but rather the year prior :-/. Despite knowing that I should have used it up within the year, I have been nursing this flavorful-nut blend for a long time; wee bit here, a tiny sprinkle there. But, it still tastes awesome so a few more treats will be enjoyed with the bottom dredges of the jar.

With a bag of brussels sprouts ready to be scrubbed and chopped, I realized the oven was packed and busy with a Saffron Baked Rice and a Whole Roasted Chicken. So, I decided against my typical method of roasting up my favorite little cabbage heads.

Instead, I trimmed them into quarter wedges and then blasted my cast iron pan with high heat. The pieces tumbled into the pan and started to pop with excitement. I covered up all of their fun with a lid. Stifled.

My husband and I chatted over a shared bottle of his home brew (delicious hoppy goodness!) and at one point he suggested he toss the clearly singed brussels sprouts for me, since I was blatantly ignoring the cries from the pan. I told him patience, let them burn a bit. I wanted them to have color, dark and blistered in random spots, just like our faces after a windy day on the slopes.

Finally, I caved and tossed them. After they had all settled into a new position, I let them blaze a bit longer. Covered with the lid, their centers were getting plenty of heat as well. After a few minutes, with cautious fingers I tonged a little brussels sprout, shook my now singed fingers (instant karma?) and blew on it, just as my little toddler does any time he sees steam drifting off a bite I offer him. Finally, I devoured my little b. sprout. I was rather pleased that my patience to let them scorch worked.

But, my job wasn’t done. My original plan was to partner them with the dukkah and honey, a squirt of lemon and a generous glug of olive oil. I was too excited after my initial sample and just tossed in the dukkah. The smell was permeating, so I had to try another bite. Then the floodgate was open as I started to sneak bite after bite. Eventually, I had to sternly reminded myself that I was making dinner for my family… not my own personal snacking pleasure. Two more bites. That’s it! Clearly the other ingredients were no longer necessary. It’s cool though; I like it when I can share minimalist recipes with you.

Dukkah can be found at speciality stores, but I have actually made it before and it is easy, awesomeness. I did it a few years ago and I wrote absolutely nothing down. But, I remember using Heidi Swanson of 101 cookbooks as a base recipe. One of these days I will make it again, but in the meantime I need to find more greens and veggies to coat with my Auntie Amy’s Dukkah first.
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Thank you Auntie! xoxoxo

Dukkah Brussels Sprouts

1lb brussels sprouts, washed well
2 tablespoons olive oil, more or less as desired
1 tablespoon dukkah, more to taste if desired
½ teaspoon salt, thicker grain kosher is my preference. Add more salt to taste, if desired

Wash and trim the ends off of the brussels sprouts, removing any dingy looking leaves. Cut into quarters.

Place a skillet (cast-iron is ideal) over high heat. Once it is very hot, add the brussels sprouts to the dry skillet. Allow them to sear briefly, about 20 seconds and then drizzle in half of the olive oil. Shake the pan and cover with a lid. If the pan is smoking, lower the temperature. The brussels sprouts will continue to sear for another 1-2 minutes. At this point, toss them gently with a spatula from the pan and flip over. Add a bit more oil as needed. Cover with the lid and continue to sear. A bit of color should be on at least one side. Bite one brussels sprout. If it is not yet tender, but the color is a nice dark golden, then add a generous splash of water. Cover with the lid and steam until they are tender.

Once they are just about perfect, toss generously with the dukkah and salt. Taste. Add more dukkah if desired. Serve while still piping hot and steamy.

Much brussels sprout love to you! xoxo,

Lilly

Just Beet It Chocolate Cookies

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We are in the middle of a sugar-break in my home. I invited you to join me and a few of you did (yay sugar-free buddies!), but considering not ALL of you decided to go on the sugar break with me, I am guessing you are still eating the sweet stuff. Am I right?

Of course, Valentine’s Day is looming and I thought- darn it, I must share a heart-filled treat with you and I absolutely cannot wait until this sugar cleanse is complete (which is thankfully before V-day!) Especially, because you may need to go grocery shopping sometime soon.

Whenever I write recipes or meal plans I have this hard rule: No writing while hungry. Writing about food while hungry is surprisingly much worse than shopping on an empty stomach. We have all done it and it isn’t pretty. For me, it is as if I have entered a shopping time warp and all the food is glowing a bit too brightly and my hands are grabbing and pulling things off the shelves that I don’t even like to eat. If I am smart I will grab a sandwich or snack-y item and then aimlessly nibble while wandering through the store keeping my eyes averted from the bright food products. It is rarely my finest hour. Don’t do it. Friends don’t let friends shop on an empty stomach.

Nonetheless, when I thought, I must write to my buddies about this perfect little Valentine cookie that one can eat joyfully for breakfast, snack or dessert, suddenly that obnoxious little voice said: How the hell do you plan to write about cookies when you cannot under any circumstance currently consider eating it?
You will not survive this sugar-break.
You will be eating cookies before you are able to edit the post.
You are doomed to fail this sugar-break.

Trying to stay calm, I told that little voice, I am not missing chocolate nearly as much as I am missing brie cheese slathered across my homemade sourdough with a glass of red wine. So, there! You mean little voice. Yes, did I mention there is no dairy, caffeine, alcohol or grains on this sugar break. But, who am I kidding, it is late, the kids are in bed and these Chocolate Beet Cookies would really, really hit the spot.

We shall see who is correct. Clearly I must hurry and wrap up this post before that little meanie wins this one.

Here are the facts, this recipe is flexible and I have made these cookies up & down the sweet scale. I personally prefer them less-sweet and skip the brown sugar. That way I can better justify them at snack time or even breakfast. But, if you add the brown sugar, maybe coconut sugar or your favorite sweetener, the flavor will become more intense & dessert like. Basically, if you have a sweet tooth– add your favorite sweetener. If you have been on a sugar-break, you won’t need it because quite frankly that is the bonus of not eating sugar: everything tastes crazy sweet after.

And why the beets, you ask?

During the World War II rations, Red Velvet Cake contained beets to give the pink hue, rather than the red food dye. When I heard that I started adding beets and chocolate to my Smoothies and even this Red Velvet Granola. I love the blushing hue, the hint of nutrients and maybe I get a bit excited about the slight shock factor for non-beet lovers: it ain’t food dye folks, it’s beets!

Just a couple more fun facts and then you can have the recipe: If you use vegan cocoa & chocolate these can be entirely vegan delights. If you are making them gluten-free be sure to purchase oats that specify they are actually gluten-free.

Indulge! Actually, make these for a friend who is coming off a sugar-break and needs a Valentines Day treat, but also needs to ease back in slowly. Make the low-sugar version and your friend will think they are fully loaded.

Chocolate Beet Cookies

¾ lb beet, enough to make 1 cup puree
¾ cup date, if not soft, soak in hot water
2 cups rolled oats
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½ cup coconut, shredded, unsweetened
½ cup brown sugar or coconut sugar, optional, omit for a less sweet cookie
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla
¼ cup coconut oil, warmed to a liquid or olive oil
½ cup chocolate chips, semi-sweet, or minced vegan chocolate bar

Place the unpeeled beets in a saucepan covered with water. Cut any large beets in half or quarters. Simmer until the beets can be easily stabbed with a fork. Run under cold water until they are cool enough to handle and then peel away the skins. Meanwhile, soak the dates in hot water if they are not already soft.

While the beets are cooking, in a separate bowl, toss together the rolled oats, almond meal, cocoa, coconut flakes, brown sugar (if using), baking powder and salt.

Preheat the oven to 350. Place the beets in a food processor or blender with the dates, vanilla and coconut oil. Blend until it is a thick magenta puree. Fold the beet puree with the dry ingredients and chocolate chips/chunks until well combined. Dollop onto a baking sheet in 2 tablespoon mounds. Press down for a flatter cookie or leave round for a soft-centered delight.

Bake for 10-15 minutes until the tops are dry and bottoms appear dry and have a slight color.

To add this recipe to your weekly meal plan or to have on-going access to the two recipes listed above, simply subscribe to Lilly’s Table and receive a new seasonal meal plan every Thursday.

Happy Valentine’s Day Cutie-Pies!

Cook seasonally. Eat consciously. Live well,

Chef Lilly

PS- I WON! No, cookies were consumed during the writing and editing of this blog post. 😉

Sugar-Free, That’s Me!

1 Reply

About two years ago, I was facing a whole lot of craziness that included moving, chasing a toddler, pregnancy with my second child, buying our first home, finishing up with Tucson Food Day, running Lilly’s Table and dealing with some totally frustrating health ailments. There was not a lot I felt I could do to really get myself out of the drama that was then my life. I was just in survival mode.

After the birth of my little guy, I started to come out from that dizzying cloud and realized there were certainly some strategies that would help me dust off the madness. I am a wee bit obsessed with food, so I started to notice some things happening in my diet that made me less than excited. Since I was breastfeeding, I was eating a ton (for those unaware, you need more calories when breastfeeding than while pregnant) and had little interest in any type of severe cleanse or diet, but as I considered the ‘treats’ that were so common in my house I found myself wanting to let go of the golden sweet caramelized handcuffs sugar seemed to have on me and my loved ones.

I have never really been drawn to traditional ‘diets’, but if I find myself feeling a bit too reliant on anything that isn’t packed with nutrients (such as coffee, alcohol, meat, dairy, and more) I often take an extended break. I recently read the most lovely book Gratitude Works! and at one point he talks about how many religions include fasting in their rituals and how eliminating something for a period of time gives you more opportunity to reflect and feel gratitude towards it. If you LOVE sugar, taking a break is a great way to make desserts, treats and any sweetness that much more enjoyable.

I could certainly tell you all of the terrible things about sugar, but let’s just agree, it is not that great for you. Kind of terrible, in fact. But, really, with all of the research out there comparing it to other white addictive substances and how it is in just about every processed food, the best way to really dive in, to truly understand your own personal story about the sweet stuff and investigate it for yourself, is to simply: TAKE A SUGAR BREAK!

This is what happened to my family and I. When we stopped the sugar madness, we started to notice how much was present in every other thing we consumed. We were aware of how the evenings, the midday slump and even the rush out the door seemed much easier with sugar. But without our sweet buddy running through our bodies, we started to notice that we did not crash and burn as quickly. Also, my husband and I became annoyingly aware of how often we were bribing our child into the behavior we desired with promises of sugar. We weren’t daily offenders, but it happened more often than we wanted to be bribing at all, must less with sugar. And our eyes were widened to how often other people gifted sugar to our child– usually people we barely knew. It is so deeply engrained in our culture.

All in all, giving up sugar raised our awareness and we realized how much we were relying on it, rather than enjoying it as a treat. After the first initial days we were figuring out other ways to enjoy food. And all sorts of goodness happened:

Food tasted better!
We could even taste the natural sweetness of veggies.
We ate more at home.
We saved money (we sort of had an out of control ice cream shop habit at the time!)
We figured out different ways to end our evenings without dessert or wine.
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Stress was less. It still existed, but it was less overwhelming.

I wrote this post in the midst of that past cleanse, if you are curious about how we were feeling at the time.

Sugar, as it so often does, found its way back into our lives. What can I say, the sweet stuff brings smiles & joy that we manage to justify despite all of the good stuff in the list above that happens when it isn’t part of our daily diet.

I am always happiest when the treats of sugar are simply that… a rare, precious occasional treat. If you were covered head to toe in diamonds would you really appreciate another? In order to get to that state again, my family knows we have to take another sugar vacation. When it is ever present in your diet, you are more likely to NEED it- (yup, just like a drug) rather than ENJOY and treasure it- like the treat it actually is. We are looking forward to taking another break. This time we are joining a greater group effort and signing up for the Winter Community Dump that will include community support and knowledge from nutritionist Sara Bradford of Nourish Real Food and much more.

I recently wrote a list of Top Five reasons to go sugar-free, another Top Five reasons to sign up for Sara’s 10-day Winter Community Dump and another Top Five reasons to do her 8-week Winter Community Dump. If you are on my mailing list, you already saw it. If you are not, sign up for my mailing list! In the meantime, here is a peak at that email for you!

Cook seasonally. Eat consciously sugar-free. Live well,

Chef Lilly

Customized Just for You Thanksgiving Meal Plans

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Thanksgiving is a fabulous holiday! Every year I push myself to go fancy-schmancier, but in many ways Thanksgiving is a meal I could quite possibly make in my sleep. So why not, let me take my obsession with cooking and planning and LET ME HELP YOU! Yes, I cannot come and actually cook for you (my own family will rebel), but I can hold your hand, give you recipes, an action plan and more. Promise.

You see, I love being a resource for all things food. I love running my meal planning service. I try to text or email back as quickly as possible whenever a friend asks a random food question. I honestly dream about food, people. So, just let me help you figure out your Thanksgiving out this year.

And it gets so much better! I want to help you… FOR FREE!

Well, kinda.

I am actually going to do it for all of my dear members to Lilly’s Table. If you have yet to sign up, come on over, sign up and start enjoying 1,000+ recipes that I created and photographed myself, weekly meal plans featuring seasonal produce, shopping lists and more. At just $12 per month, you will get this free customized Thanksgiving plan, too and after that you are welcome to cancel at anytime. However, if you are already a member, it will be free for you! Yippee! Congrats! T-Day will be so easy for you!

Now, I realize this is a smashing deal that I should probably charge for and maybe I should only offer it to the first five people who contact me, but I do not like that “should” word and my goal is to help as many folks as possible this year. So, please spread the word! Share this post with the host of your Thanksgiving. Share it with your friend who is not sure what they were thinking when they signed up to bring three side dishes. Share it with your Mommy groups, your dentist, your neighbor… who else? You know a few of them are scratching their head wondering what will make their 2014 T-Day special and unique to them.

Still not sure if this is for you?

Maybe you are hosting Turkey Day this year and have to coordinate Aunt Sally’s Celiacs, with your brother’s new found veganism and your niece’s pickiness. What will you do?

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Maybe you are tired of attending the processed food, albeit traditional, Turkey dinner that your in-laws host every year, but you are desperate to see a veggie on the table that isn’t from a can. I have the perfect solution!

Let me be your secret weapon. Let me help you become a Thanksgiving super star!

Now, that you are convinced. Let’s do this in three easy steps:

1. Make sure you are a member of Lilly’s Table.
2. Email me at lilly@lillystable.com or comment below with your email address and I will send you a survey.
3. Fill out the survey before November 20th.

If you have any questions, comment below or send me an email.

I am so excited to be a part of your Thanksgiving experience!

Cook seasonally. Eat consciously. Live well!
With gratitude,

Lilly

7 Tips for Feeding Young Children from my ND

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Dr. Kaycie Rosen Grigel is not just my favorite Naturopathic Doctor, but she is a dear friend. We have been collaborating, cooking and celebrating together since we met at Golden Chamber of Commerce event many, many moons ago. Our girls are similar ages and we both love bringing them into the kitchen or garden to share in the preparation of food. I recently asked Dr. Rosen Grigel what advice she would give for someone struggling to feed their family healthy food. I am excited to share her ideas and I would love to know what you do in your own home.

Feeding him Sonoma Chicken Salad.

The following was shared by Dr. Kaycie Rose Grigel of Golden Naturopathic Clinic:

1. Repetition— Often, just having a healthy option on the table, and asking the kids to eat just a little of it, will pay off over time as they become accustomed to it.

2. “Deconstructed” meals— One thing that has been helpful for getting my kids to eat well is recognizing that, while the whole meal may not look appealing, the individual components of the meal often are. I often serve “deconstructed” meals. For instance, if you make a chicken curry, you can reserve some of the plain cooked chicken, veggies, and rice and allow the kids to use the sauce as they please.

Beet stained lips from one of her favorite foods.

3. Healthy alternatives— Have fruits, veggies, nuts, and healthy crackers available when they reach for a snack. At dinner time, make sure there is a protein, a healthy starch such as brown rice, quinoa, or whole grain pasta, and a vegetable available.

Though cheap viagra raindogscine.com kamagra is the finest medication but like other mediation it has its directions of intake. So these elastic highly active muscles increase the supply of generic in uk viagra oxygen and nutrients to the muscles. Kamagra Side EffectsSide effects that are called by Kamagra intake on sale here cialis generika are numerous. It cialis free samples is available in the market in the form of oral pills, oral jelly, chewing gum, the polo ring type and chewing gum type. 4. Ownership— Letting your kids choose from an array of healthy options helps them be more excited about eating. My kids always eat more of their lunches when they make their own or we talk about what they want to eat when I pack it.

About to devour veggie burgers smeared with honey mustard.

5. Gardening— Gardening has also been a great way to get my kids excited about eating fresh fruits and vegetables because they have seen them from seed to table and they feel a sense of ownership and pride with the produce we have produced.

6. Good Attitude— If your kids see you being picky about food, they are more likely to be less adventurous.

7. Moderation— Treat treats like treats, not habits. A small bite of good quality dark chocolate is not the same as an entire Hershey bar. Instead of soaking pancakes in syrup, my kids love a small pool to dip in. Life and eating should be fun, just keep things in check.

Thank you Kaycie for your ideas! Now, I can’t wait to hear what has worked in your own home when it comes time for feeding your kids, nieces & nephews or even picky spouses!

Cook seasonally. Eat consciously. Live well,

Chef Lilly

Poached Pears with Spiced Ricotta

3 Replies

With Autumn’s official arrival, some people are excited about the crispier air & the changing colors, but as always I am excited about the food. Of course, I am eyeing those winter squash and pumpkins, but at the moment I want to talk about the fruits of fall and how a ting of spice can make magic.

Lately, we have been swimming in apples. We find apple tree owners who are overwhelmed by their supply and we arrive with ladders or small children on our shoulders and lend a hand. We are always happily to adopt your fruit, by the way! Certainly, we feel we are the true benefactors as I haven’t spent a dime on apples in months. My children happily pick them up and start munching at nearly any opportunity. My one-year old isn’t even picky as he picks up apples off the floor that have previously been nibbled on, most likely by him. We certainly feel grateful for these apples. However, lately I have been dreaming about a similar fruit, but with a slightly sexier shape: the pear.

I have this vague but happy childhood memory of canned pears that my Mom would dollop with ricotta and call breakfast. I loved it! That was entirely the inspiration for this simple, yet elegant breakfast.

Poaching in juice is certainly the appropriate way to go if you will be starting your day with this dish, but if you prefer to call this dessert (or a fancy-schmany brunch?) by all means use champagne, riesling, prosecco or any drinkably delicious white wine.

When poaching fruit a low simmer is ideal, but I like to get there quickly by turning the heat high first and I keep a close eye on it. If possible, reduce the hot juice just before you see more than a couple of bubbles burst along the edges of the pan.

After the fruit is removed, blast that heat high and reduce the juice (or vino!) into the most lovely sauce.

There is really only one way to make this dish a more delightful, which is to make a farmers cheese/ricotta from scratch. Stop it. I see that eye roll! What if I told you that making the cheese is probably easier to make than these Poached Pears? Well, you might just have to stay close to this blog, because I will be posting the creamy farmers cheese recipe soon. Although, this one will get you by for a bit, too.

And now… may I introduce:

Poached Pears with Spiced Ricotta
Serves two for breakfast, or four for dessert

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2 cups pear nectar or apple juice
1 cinnamon stick or a pinch of ground cinnamon
1 whole star anise pod, or a 1/2 teaspoon ground star anise
1/2 teaspoon nutmeg, ideally freshly grated off a whole nutmeg piece
1/2 teaspoon ground allspice
3/4 cup ricotta cheese or fresh farmers cheese

Place the peeled and deseeded pears in a saucepan in an even layer. Pour the juice on top and add enough water to just barely cover the pears. Add all of the spices: ground or stick of cinnamon, star anise, cloves, nutmeg, and allspice. Bring up to a simmer over high heat. Reduce immediately to a slight simmer, cover with a lid and cook 5 minutes. Flip over the pears and continue to cook another 5-8 minutes until just barely tender.

Remove the pears, set aside to drain and cool slightly. Raise the temperature on the poaching liquid to high. Reduce for 8-12 minutes until only about 1/2 cup of syrupy liquid is remaining.

Whisk a few tablespoons of the reduced juice into the ricotta or farmers cheese. Serve the pears with the poaching liquid drizzled around and the spiced cheese filling the inside of the pear.

What fruits are you excited about this season?

Cook seasonally. Eat consciously. Live well,

Chef Lilly

Creamy Grilled Peach Pasta Salad

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This recipe is a mouthful of a name, but in reality it is just a toss of yogurt dressing, pasta, caramelized onions and my favorite fruit for grilling: peaches. I realize peach season is rapidly coming to a close, but this is the recipe to try when you have some funky sad looking peaches that need to be a bit more revived into some goodness.

This pasta salad came to existence when long time Lilly’s Table subscriber and uber-talented photographer Lynn Townsend did the best swap ever with me.

You see, last year, Santa decided I needed a new camera. While I fully understand that a camera does not make a good photographer, I was secretly hoping for dramatic improvements in my photos. Certainly in many ways the photos were getting better, but it became clear I needed someone to hold my hand a bit more as this camera was a lot to figure out.

Earlier last year, Lynn photographed our darling sweet boy as an infant and us, too. Recently, I asked if she would be interested in a cooking lesson in exchange for a photography lesson, she did not hesitate to say yes.

It was such fun! We started by caramelizing onions. Then we made Socca (a recipe I promise will be coming sooner rather than later). And we made these Zucchini Meatball Skewers. Juliette came and assisted with the yogurt dressing for the pasta salad. Then we grilled up the peaches. I hope Lynn picked up a few tricks, because she was so generous with all that she shared with me including a handy-dandy list of notes that I am keeping in my kitchen for reminders.

It also made me realize how I really could use a few extra hands to manage making dinner, photographing dishes, setting the table, bouncing light, figuring out the shadows and more. With any luck, I might be able to start training the four year old to be my photography assistant. 😉

At least this pasta salad is simple enough. It is recipes such as these that keep my family happy and my sanity in check. Lately, I have had a ~~rule~~ goal of starting dinner by 3pm. I realize this isn’t possible for everyone, but if you have a babe on your hip as I usually do, starting a “30-minute meal” 3 hours ahead is my best advice. Distractions are reality. When I plan for them I am a bit less crazy.

In the case of this recipe, I caramelize the onions while doing the morning/lunch dishes. Whip up the dressing and store it in the serving bowl in the fridge until close to dinner. Boiling the pasta and grilling the peaches can happen ahead as well, but since those take about 15 minutes or less I usually just do them right before dinner.

What 30-minute dinners do you like to make over the course of the day?

Creamy Grilled Peach Pasta Salad
(Serves about 4)

1 onion, minced fine
1/2 cup extra virgin olive oil, divided
1 tablespoon dijon mustard
1 tablespoon white wine vinegar, or lemon juice
1 tablespoon honey
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1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
1/2 pound pasta, such as rotini, penne, whatever is a bit compact & makes you happy
2 peaches, cut in half and pit removed
1/2 cup fresh basil
1/2 cup feta crumbled (or your favorite nuts, such as walnuts or sliced almonds)

Place the minced onions in a dry skillet over medium heat. Once the onions are sizzling and just barely starting to stick to the pan, reduce the heat to low and add a splash of water. Let the onions continue to cook, tossing occasionally until they start to attain a slightly golden color. Once they appear evenly and lightly golden, add a splash of olive oil and sizzle for a few more minutes. Caramelizing the onions can take a while, so start it and then prepare the other ingredients alongside, just checking on the onions as needed. (Alternatively, see my advice above for making this in parts throughout the day!) Lower the heat if the they appear to get too crispy and add a splash of water as needed if they are sticking too much.

Meanwhile, place a big ol’ pot of water on the stove to boil.

In the salad bowl, add the dijon, white wine vinegar, honey and greek yogurt. Whisk it altogether. Continue whisking and slowly drizzle, drop by drop, half of the olive oil until the dressing is thick and luscious and evenly combined. Season with a couple of pinches of salt until it tastes delicious.

Pour the dry pasta into the boiling water and cook according to the package directions usually about 6-10 minutes until the pasta is el dente.

Meanwhile, heat up your grill pan on high or your oven at about 400. Pour the remaining olive oil in a shallow bowl. Dip the peaches into the oil and coat on both sides. Sprinkle a pinch of salt and pepper on each side, too.

To Grill: Reduce the grill heat to medium-high heat. Sear the peaches on the cut side down for about 5-8 minutes until marks appear. Reduce the heat if the peaches are searing too quickly. Flip over and sear on the round side until the bottoms are just a bit dark and the peaches are sizzling.

Oven: Spread the peaches on a baking sheet and roast for about 10-15 minutes until the edges are getting a bit of color and they are slightly sizzling. You can flip them over half way through, but if you forget, no worries.

Drain the pasta once it is the perfect el dente texture and shake it dry. You can leave it warm (my preference) or cool it down if desired. Toss the pasta in the dressing until it is evenly coated.

Roughly chop the peaches and add to the dressed & coated pasta. Add the feta or nuts and the basil. Fold everything together very gently.

It will store for a week or more… but most likely you will gobble it up sooner!

Cook seasonally. Eat consciously. Celebrate food,

Chef Lilly

Lilly’s Table turns Four!

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Juliette is holding up four fingers celebrating four years!

Midnight September 5th, 2010, our four-month old daughter was thankfully asleep as my husband and I poured small glasses of champagne to toast the first live meal plan of Lilly’s Table. The journey to get to that point was an eye-opening experience and since then there have been many more crazy adventures. I just took a peak at that first weekly meal plan and tried not to cringe, instead I forgave myself for all that I did not know and for everything that was still undone.

The First Week of Lilly’s Table!

For those of you who have not been with me since that exciting day, let me give you a quick sum up of all that has happened since. My husband graduated with a PhD in Physics, accepted a job at the University of Arizona, we moved to Tucson, my daughter and I began to meet wonderful neighbors and then I discovered the national Food Day. Next thing I knew, I signed up to coordinate Food Day there, which included a three course progressive dinner along the Santa Cruz River (which by the way only flows occasionally during monsoon season).

After the excitement of that first Food Day, I started teaching cooking classes to daycare providers through the Tucson Community Food Bank’s Farm-to-Child program and then signed up to do another year of Food Day. For our second year, the incredible Food Day community decided one event on one day wasn’t enough and so we developed Tucson Food Week which included festivals, classes, and a pop-up picnic.

I am on the mic, chatting to our first Tucson Food Day crowd as they eat dessert.

Then I became pregnant. I appeared on local TV to talk about the 2012 Tucson Food Week while doing my best to hide morning sickness… which doesn’t feel terribly different from being nervous in front of a camera apparently. 😉 I also followed up with a spot on the local Radio station KXCI, where I spoke not only about Food Week, but Lilly’s Table. It was awesome.

With the end of 2012 came news of another move, fortunately back to Colorado. I had fallen madly in love with Tucson, but was blissful to come back to the open arms of friends with plenty of kids just about the same age as ours. In an unexpected turn, we bought a home in a tiny town and a few week’s later welcomed our baby boy.

I have been close to my children and my computer since that move well over a year ago. I try not to feel exhausted just writing about all of this. Rather, I want to feel excited knowing that midnight toast with my husband, that tiny sip of champagne was the first of so many possibilities. The meal planning service hasn’t quite grown into it’s full potential. Although, I am tempted to argue I was a bit distracted: community events and babies clearly need a bit of assistance. But, what I put in to my children and the community of Tucson I receive exponentially back in love, appreciation and my own growth.

Regardless of whether Lilly’s Table has grown, I am incredibly grateful for every single member. And throughout all of the drama and distractions I remained ever faithful to the weekly meal plan and I have never missed a week. I cannot say the same about this blog and my supposed-to-be weekly newsletter, but it is my hope to add more to the schedule that resonates even deeper with you as a reader.

Which means…. I want to talk to YOU!

One of my greatest lessons from Tucson Food Day was discovering that community and celebration are essential. There are so many food organizations, farms, restaurants and more doing amazing work. Our mission during Food Day was to bring them altogether to celebrate. To high five and celebrate how we are the change we wish to see in the food world.

It is my mission to continue that. It is my mission to empower the celebration of food. I am now on the hunt, exploring ways to bring joy and good food to every table.

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Because here is the deal, even with four years under my belt as an ‘Executive Meal Planner’ and an ‘Executive Mama’, I typically feel I have no idea what the hell I am doing. Not because I am failing miserable, but because there are constant surprises, changes, growth, struggles and most of all… POSSIBILITIES.

That last word has been breathing in and out of me almost daily since moving back to Colorado. Life is brimming over with possibilities… most of which I do not know or understand yet.

So, back to today. Please be a part of the next four years of Lilly’s Table. My heart is exploding with all that could happen, but I need to hear from you. What do you want from me?

More stories?
More recipes?
More tasting parties?
More supper clubs?
Mama focused meal plans?
Kid’s lunch plans?
So. Many. Possibilities!

How can I best EMPOWER you, your family, your friends, your school to CELEBRATE FOOD?

Tell me what you hope to see unfold and I will do my best to deliver. All we have left friends are possibilities and love. Always love.

Cook seasonally. Eat consciously. Celebrate food,

Chef Lilly

PS- As of LT’s fourth anniversary I have decided to change my tagline from “Live well” to “Celebrate food”. Let me know what you think!?

Eggplant Napoleons and 4 Steps for Perfect Eggplant

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Eggplant is one of those vegetables that easily fall into the love/hate realm. I am an eggplant lover, my husband, not so much. That being said, he is a good sport and I do my best to make irresistible dishes. Since I am such a big fan, I can’t really say exactly why someone would be less than joyful to eat eggplant, but my best guess is that eggplant dances on the bitter side. And I am here to offer you solutions! It is a bit step-by-step, but if you skip a one that is okay, too:

1. Dine in season. I know, Eggplant Parmesan sounds like a great idea for a mid-December holiday meal, but that is asking for trouble. I have noticed, the bitterness is more subtle the sooner the veg is picked off the vine. This is probably reason #228 as to why one should eat food according to the season. Just in case you needed a few more reasons.

2. Pick a good one. If you are shopping in the summer or early fall (aka eggplant season) this should be an easy task. Start with a shiny eggplant in one of the glorious shades it arrives: deep purple, rosy, white, green and everything in between. Other than big brown patches, the color can be anywhere on this lovely spectrum. Pick up the prettiest one you can find, rotate and examine it for any bruising or obvious damage. Now gently press your finger into the flesh. It should be firm and your efforts should not indent it. (Unless you were being too aggressive, in which case: stop that, gentle my friend, gentle.)

3. Check out the seeds. This is where the bitterness often hides. When you slice into the fruit if the seeds appear large and ornery then it was probably very mature when it was picked. It is still good but, you will want to follow the next step. If the seeds are diminutive and less obvious such as in a smaller, younger eggplant then do not bother with the next step unless you need to remove excess liquid. Which is also a good idea if you plan to introduce any oil to your dish.

4. Salty osmosis. I don’t remember much from my high school chemistry class, but when it comes to food I have occasional flashbacks. Osmosis is one of them and I geek out on it a bit. Basically, a generous sprinkle all over the cut flesh of the eggplant will draw out excess liquid… including the bitterness! There are other advantages to this step, because eggplant operates like a thirsty sponge, when you draw out some of the liquid it collapses the cells and when you add oil to it to roast, grill or sauté you will not need to use as much oil. Even if you love fat, using too much can get costly so this is a great strategy. Want a bit more about eggplant and osmosis– this article is helpful.

To get your osmosis going: first, cut the eggplant it whatever shape you need. For the Eggplant Napoleon recipe below you will want slices. Once you have salted the eggplant, let it rest at least 10 minutes, but up to an hour is even better. You will notice a dark, brownish liquid seeping out. This is good! When you are ready to use the eggplant, give it a quick rinse without soaking it with the water. Then with a clean towel, gentle press and dry it. The eggplant is now ready for show time.

This Eggplant Napoleon recipe gives all the enthusiasm of the more classic Eggplant Parmesan (which I also love) but with a bit less oil, less ingredients, no gluten or starch and not even a sauce to worry about, just fresh tomatoes, herbs and cheese. I like to use a fresh mozzarella, but that is hardly required, firm mozzarella, provolone and even smoked versions of those cheeses could all work. Occasionally, I will do a fresh ricotta, but I still like to top it with some mozzarella, because I love when it gets that golden, nearly crisp topping.

Eggplant Napoleon
serves: 2 main dishes, or 3-4 as a side dish

2 pounds of eggplant (preferably the big, round, short ones)
1 teaspoon salt
4 ounces mozzarella
2 tomatoes
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2 tablespoons olive oil (more if needed)

Slice the eggplant into 1/2 inch slices. Sprinkle a pinch of salt on each side and spread it out in a colander for at least 10 minutes. Longer if you have time, up to an hour.

Preheat the oven to 425.

Slice the mozzarella and tomatoes into 1/4 inch slices. Wash and tear the basil into pieces.

Rinse the eggplant and pat dry or press in between a towel until no longer moist. Drizzle a baking dish with olive oil. Spread the eggplant slices throughout, not overlapping. Bake for 10 minutes. Flip and bake 5 more minutes until they are just starting to become golden. Pull from the oven and reduce the temperature to 375.

Now, assemble your napoleons:
Start with the base eggplant- I choose the largest rounds available for the best base. Top with a tomato, few pieces of basil and then a slice of cheese. Repeat until all of the eggplant is used, with the smallest rounds last. Finish the top with a slice of cheese.

Bake for 15-20 minutes until a knife easily slices into the eggplant and the cheese is golden.

What is your favorite eggplant recipe? Please tell me in the comments below.

Cook seasonally. Eat consciously. Live well,

Chef Lilly

Celebrate the Tomato Possibilities!

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Tomato & Basil Caprese

Last year, we managed to crowd our tomato plants into our seemingly gigantic garden box and we vowed to give our guys plenty of space this year. With each plant receiving its own 3+ foot square to stretch and grow we thought we were good. And then the plants grew taller than me. Then taller than my husband. Then they collapsed into a heap upon themselves exhausted by their own possibility.

We are now destine to practically crawl into our tomato plants in order to harvest. Fortunately, we have a four year old to get those lowest cherry & pear tomatoes and she is happy to oblige if only to consume them on the spot.

Tomato season is by far my favorite time of year. Like any produce, it starts at different times of the season in every part of the country. I am also learning it can be different even if you are merely a few houses away depending on when you planted and I imagine how you have cared for your plants, too.

Unfortunately, we are starting to get a bit impatient with our big green bushes now. The kids and I enjoyed my parent’s juicy, red bounty, but we returned home to a small plot of green, totally-uninterested-in-changing-color tomatoes instead. Thankfully, my Mom snuck a small box of tomatoes into my bag and we savor each one as a little treasure.

The truth is, if every one of those green tomatoes reaches its full potential by the time our frost strikes in the fall, we will be swimming in sweet red juice. Just in case I am exhausted by tomatoes come that time, you will have to remind me of how excited I am today.

While I wring my hands in anticipation and we carefully divide the tiny handful of cherry tomatoes amongst us, I thought compiling a list of my favorite recipes would keep me focused on the possibilities and not my growing impatience.

A common thread throughout this list is how simple recipes can become when you start with a garden or farm fresh tomato. Please indulge in at least one of these possibilities in the coming weeks as you harvest your own delights.

Caprese Skewers

1. Caprese
The Italian flag shines in this salad that is simply tomatoes, fresh mozzarella and basil. Occasionally, I toss it with balsamic & olive oil. Or I make it a bit more fancy-schmancy by threading it onto these Caprese Skewers. Whatever way you slice it, start with the best fresh mozzarella you can find.

Classic BLT

2. BLT’s
Another trio of the highest quality ingredients you can find. This is the time to splurge on amazing bacon, hearty bread and the best mayo you can find. Of course, variations abound including adding avocado or making it into this Chipotle BLT Wrap or skipping the bread altogether and turning it into a BLT Salad.

BLT Salad

3. Tomato Plate
Fresh off the vine tomatoes are so good solo that most of the tomatoes I enjoyed as a child were presented as this Tomato Plate. A few torn pieces of basil and shreds of parmesan are all you need with a teensy pinch of S&P.

Tomato Plate

4. Runny Eggs, Seared Tomatoes & Toast
For breakfast, I simply sear slices of tomatoes on high heat in a drizzle of butter or olive oil with a pinch of salt & pepper. Then I arrange them on a plate, reduce the heat and fry up some eggs to serve on top. Plain toast is essential for soaking up all of the tomato juice & yolk that spills out.

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Fresh Tomatoes & Basil

5. Oven Roasted Marinara
When the tomatoes are completely out of control, this Oven Roasted Marinara guarantees a sweet sauce. Simply, I cut the tomatoes in half and scrape out some of the seeds which can water down the sauce. Although, please know that I am not too fussy about removing every last seed. Each tomato is kissed with olive oil, salt and pepper, maybe a few flecks of Italian seasonings and then I roast them until they melt into a hot mess that needs to be scrapped off and into my blender. When my kitchen is too warm, I simply place a baking sheet on my grill and make this happen outside. On the hottest days, I simply prepare the next recipe instead:

6. Fresh Tomato & Basil Sauce
I remember eating this for the first time as a little kid when I was out to lunch at a fancy Italian restaurant with my grandparents in LA. Now that I am all grown up I make a big batch of Fresh Tomatoes & Basil for all sorts of possibilities. I top it onto French bread toasts rubbed down with garlic as Bruschetta or tossed with fresh pasta, preferably with the angel hair I had enjoyed so many years ago. This medley can also be added to pasta salads, as a topping for ravioli, or as a tasty blanket for Grilled Chicken.

7. Tomato Basil Sandwich
This is the vegetarian answer to the BLT and one that I enjoy frequently. Simply whip together greek yogurt, mayo and shreds of basil. Spread it on your favorite bread and top it with thick, juicy tomato slices. More fresh basil, salt and pepper are the final touches.

Tomato Basil Sandwich

8. Pico de Gallo
Again, chop the tomatoes and remove the seeds. Chop up jalapeño, onions, and cilantro. Squeeze in a lime and get out the chips for some serious dipping.

Fresh Pico de Gallo Salsa

9. Gazpacho
Any element of the summer harvest can become a player in this chilled soup. To get you started, here is my recipe, but really take that and run with it depending on your harvest.

10. Fire & Ice Cherry Tomatoes
My onion loving Mom-in-law taught me this recipe and it has fast become a favorite in our home.

Fire & Ice Tomatoes

11. Greek Salad
Another summer classic dish, really all I need are tomatoes, cucumbers, feta and olives to want to shout Opa! But, if you need a few more details, here is my Greek Salad and since we are speaking Greek, try it as a Pasta Salad or stuffed into one of these Wraps, too.

Greek Wrap

What is your favorite way to eat tomatoes? Tell me all about it bel ow in the comments!

Cook seasonally. Eat consciously. Celebrate food,

Lilly

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