Virtual Progressive Dinner | Lilly's Table Blog

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Thank you to each beautiful blogger this week who made this Summer Virtual Progressive Dinner exactly what we all needed to see: inspiring, delicious and packed with all of the essential summer produce from my new Summer Meal Planning Worksheet! If you have yet to download it, please do so now, just sign up for my Seasonal Bite newsletter in the top righthand corner on this page and you will receive two downloads– print both of them out for the easiest, smoothest summer meal planning you have ever done.

YOU ARE INVITED TO ANOTHER PARTY! This one is LIVE and VIRTUAL. On Friday June 19th, at 6pm MT, I will be leading you through the Meal Planning Worksheet. Within a short period of time, you will have a weekly meal plan based entirely on your family, the season and the goodness available in your kitchen. You will also be set up with the tools you need to meal plan on a regular basis– whether you are a member of Lilly’s Table or not.

Join the party! Even if you cannot make it live, sign up, because I will be sending out the recording for you to get the entire scoop on the slickest new way to seasonally meal plan.

However, if you do attend live, you will be entered into a prize for further meal planning services from me (hint, hint– it will include some one-on-one attention from yours truly!) and I will be answering all of your questions live, too!

The longest day of the year and the celebration of Summer Solstice is happening on Sunday! This Summer Virtual Progressive Dinner was the perfect way to set the stage for the beautiful possibilities with all of the luscious veggies and fruits that summer provides. SeasonalVegHead_Drinks-2

Whether you need a way to quench your thirst throughout the day with the Peach Cucumber Basil Infused Water or you want to get an outdoor affair started easily with the Watermelon Rum Fizz, Jaime at the Seasonal Veg Head has the recipes for you.

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The Grilled Halloumi + Zucchini Herb Salad from Nourish Real Food can be a simple week night main dish, too. Especially with a crusty French bread, grilled corn on the cob, or a favorite steamed grain. This salad proves how simple summer cooking can really be.

Finally, Lynn’s Kir Royale is just about the easiest, yet elegant, summer dessert I can imagine. I have been threatening to not buy ice cream this summer and instead just make it from scratch. Her sherbet is the true inspiration I need to make my not-buying-store-bought-ice cream a reality. kir royale 5

Many sincere thanks to each contributor to this week’s Summer Virtual Progressive Dinner, this week was shaped by your creativity and deliciousness.

Don’t forget to sign up for the Summer Meal Planning Hangout!

Cook seasonally. Eat consciously. Live well,

Chef Lilly

We are over halfway through the Virtual Progressive Dinner and I hope you enjoyed the Seasonal Veg Head’s gorgeous drinks: Watermelon Rum Fizz and the Peach Cucumber Basil Infused Water.

After those opening drinks, Laughing Lemon Pie shared a luscious Ratatouille Crostini with Goat Cheese, which is the perfect bite of summer to tantalize our appetites.

Yesterday, Nourish Real Food presented her lovely Grilled Halloumi & Zucchini Salad. Check out this salad that serves perfectly as a salad course or main dish.

Today, I am going to share a simple dish with barely any ingredients, which means you will want to start with the highest quality chicken and the most delightful peaches or nectarines that you can find.

Chicken on the grill is quintessential summer. Add some grilled corn, a salad or more and you have the easiest summer cookout. This recipe adds just one simple layer of luscious flavor with one of my favorite fruits of the season.

In my Rocky Mountain state, we wait breathlessly for our Palisade Peaches that we claim are better than the famous Georgia peach. By no means is a contest required, but having nearly local access to the juiciest, packed with aroma stone fruit makes me pretty darn happy. Find the best stone fruit that you can for this dish. This may be peaches, nectarines or this time of year cherries are more likely.

Speaking of cherries! I made this simple dish that could happen on the grill or in the oven. My children actually ate three servings each! The sauce was insanely simple to blend up with a few ounces of kombucha (or substitute water + vinegar) a drizzle of honey and a small handful of cherries. Meanwhile, green beans were roasted after being tossed with olive oil, salt and pepper. Then five minutes before they were done, I tossed the green beans with the sauce and even more cherries.

Seriously, my children were addicted and fought over the last few green beans much to our surprise.

Continue the Virtual Progressive Dinner on Friday, by tuning into Lynn with Order in the Kitchen as she presents a dessert that will take us throughout the entire summer.

Peaches n’ Chicken

Plan on about 3/4 pound of chicken including the bones and one peach per serving. Ask your butcher to help cut your chicken in half or simply buy your chicken in your favorite parts.

1 Bone-in Chicken, cut in half + spine removed or your favorite pieces with the skin + bones still on
2-4 peaches, depending on the number of servings
1-2 teaspoons salt
freshly ground black pepper

Heat a grill on high until the griddle is piping hot. Cut the chicken in half, along either side of the spine if not already done by a butcher. The spine can always be used to make chicken broth. Alternatively, if the chicken is cut into pieces that works too.
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Season the chicken generously with salt and pepper, creating a thin, even layer. Reduce the grill to medium-high heat. Place the seasoned chicken skin side down first on the grill for about 8-12 minutes until golden on the under side.

Meanwhile, thinly slice the peaches and place in a cast iron or another oven safe skillet or baking dish. Arrange them as the picture shows, slightly overlapping in a fan.

Flip the chicken over and sear on the other side for about 5-10 more minutes just until the chicken is seared and golden. It should not be cooked through the center yet. Place the chicken on top of the arranged peaches and return to the grill, covered. Alternatively, place in the oven set to about 350. When the chicken is about 170 degrees the dish is done cooking. Remove from the oven and cover with foil or a lid. Allow the chicken to continue to come up in temperature for about 5 minutes.

Serve the peaches + juice on top of the chicken.

Kombucha Cherry Green Beans

1 pound green beans
1 tablespoon olive oil
1/2 pound cherries
1/2 cup kombucha OR 1/4 cup vinegar + 1/4 cup water (red wine or apple cider vinegar are ideal)
1 teaspoon honey, or your preferred sweetener, more to taste, if desired
salt + pepper to taste

Heat the oven to 375 or a grill over high heat. Trim the green beans on each end, toss with the olive oil and sprinkle generously with salt and pepper. Spread on a baking sheet and place in the oven or the grill for about 10-15 minutes until they start to become tender.

Meanwhile, place about 8 cherries in a blender with the kombucha or the vinegar + water. Blend up until smooth, drizzle in the honey, adding more to your desired taste. Add a pinch of salt + pepper.

Cut up the remaining cherries.

Once the green beans are nearly done, toss with the cherry sauce and the remaining cherry pieces. Place in the oven/grill and bake for 5-10 more minutes until the cherries are slightly tender and the sauce is starting to stick to the green beans.

Serve together as the main course!

Cook seasonally. Eat consciously. Live well,

Chef Lilly

Please note, Nourish Real Food and this main course switched days as I had a family emergency. Remember to check out all of the beautiful courses in the Progressive Dinner!