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ARTICLES For Holiday

Plum, Rum and Almond Upside Down Cake

 2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

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about snfd

Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.

Together we have created a website devoted to providing flavorful, nutritious meals to share with family and friends. We believe communal meals are the cornerstone for nurturing healthy bodies, promoting communication and developing strong relationships. Who doesn’t enjoy a great meal with those you love?

We invite you to subscribe to our weekly email where we highlight our latest recipes and focus on seasonal topics, nutritious ingredients, cooking techniques and meal plans. Please let us know what you think by commenting and rating our recipes or writing in with any questions you have.

In addition to our website we work with brands to develop and photograph recipes and provide food and travel related content. Please contact us here to work with us.

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Appetizers

Breakfast

Dinner

Drinks
EGGPLANT PARMIGIANA
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 WITH 3 COMMENTS
Eggplant Parmigiana is a festive dish loved by everyone. In this version, by Love and Lemons, the eggplant is baked not fried, making is simpler and healthier than traditional Eggplant Parmigiana.
PEAR, ALMOND, CHOCOLATE AND ROSEMARY OLIVE OIL CAKE
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 WITH NO COMMENTS
This pear, almond, chocolate and rosemary olive oil cake is interesting and delicious! The combination of flavors make for a not-too-sweet, almost savory dessert. Inspired by a completely different cake…
CHILLED BEET & BUTTERMILK SOUP
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 WITH NO COMMENTS
This gorgeously colored chilled beet and buttermilk soup is refreshing, quick and easy to prepare and makes for a dramatic presentation, especially when you garnish with an edible flower.
MUSHROOM, LEMON AND ROSEMARY NO-STIR FARRO RISOTTO
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 WITH NO COMMENTS
No-stir farro risotto, with its nutty flavor and chewy texture is a healthy and delicious alternative to traditional white rice risotto. The addition of mushrooms, fresh rosemary and lemon brighten this satisfying dish.
FROZEN MIGNONETTE SAUCE WITH CUCUMBER
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 WITH NO COMMENTS
Add some wow-factor to your next raw oyster party with this easy-to-make, frozen mignonette sauce with cucumbers.
CHOPPED BEET SALAD WITH ORANGE, PEAR, FENNEL & GOAT CHEESE
1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5 WITH NO COMMENTS
A light and tasty fine-chopped beet salad that is scooped into endive and Treviso lettuce leaves and eaten with your fingers.
PROSCIUTTO AND BLUE CHEESE WRAPPED ROASTED PEARS
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 WITH ONE COMMENT
These prosciutto & blue cheese-wrapped roasted pears are like your favorite cheese platter, only warm.
TOMATO CONFIT WITH TORN, TOASTED DIPPING BREAD
4 votes, average: 4.00 out of 54 votes, average: 4.00 out of 54 votes, average: 4.00 out of 54 votes, average: 4.00 out of 54 votes, average: 4.00 out of 5 WITH 5 COMMENTS
Tomato confit turns ho-hum tomatoes into wow-wow-wow tomatoes. Serve with toasted torn dipping bread and you have a delightful appetizer or meal accompaniment.
CRANBERRY OLIVE OIL CAKE WITH CREAM CHEESE NUGGETS AND WALNUTS
2 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 5 WITH 2 COMMENTS
This cranberry olive oil cake is a delightful moist, spiced cake with tart cranberries and cream cheese nuggets. It is easy to make and will hold for several days. A perfect cake to make in advance or to give as a gift for the holidays.
MELTED SWEET POTATOES WITH CINNAMON AND LEMON
1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5 WITH NO COMMENTS
These caramelized-on-the-outside, soft-on-the-inside sweet potato disks may be the perfect way to prepare this delicious and healthy vegetable. A combination of roasting and braising is used to create the heavenly texture and flavor in these naturally sweet root vegetables.
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