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ARTICLES For Make ahead

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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GRILLED OCTOPUS — TWO WAYS
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 2 COMMENTS
Grilled octopus is surprisingly simple to make. The key is tenderizing the cephalopod before you grill it. This recipe provides two methods: sous vide and braising.
PUMPKIN PIE WITH FRESH GINGER AND ESPRESSO
4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5 WITH NO COMMENTS
Pumpkin pie made with a shot of espresso, freshly grated ginger and cream takes this Thanksgiving tradition to new heights and makes a great breakfast the day after.
TRADITIONAL GREEK SALAD
3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5 WITH NO COMMENTS
Traditional Greek salad contains no lettuce, is served icy cold on a platter with big slabs of fresh feta cheese. Once you've tried the real McCoy you will never put lettuce in your Greek salad again!
MODERN GREEK MOUSSAKA
3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5 WITH 6 COMMENTS
Moussaka is both an ultimate comfort food and a labor of love to make. This recipe for modern Greek moussaka reduces the preparation steps and is a healthier version of traditional moussaka.
BLACK-EYED PEAS GREEK SALAD
2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5 WITH 5 COMMENTS
I discovered this black-eyed-peas dish on a recent trip to Greece and fell in love with this traditional Greek dish. Loaded with fresh vegetables and olive oil, this is an excellent dish to expand your healthy Mediterranean diet.
KALE AND LENTIL CHOPPED GREEK SALAD
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
This modern version of a Greek salad was inspired by a salad I ate at Asteras Beach Club on the coast of Glyfada, which is known as the Athens Riviera. It is fresh uber healthy and a perfect example of the Mediterranean diet. I find it quite filling as is, but you can add some grilled chicken or salmon if you desire more protein. 
QUICK SOUS VIDE MUSHROOMS WITH BALSAMIC VINEGAR
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
These umami-rich sous vide mushrooms can be used in so many ways to make your meals delicious. They take 10 minutes of active time to prepare and 30 minutes in a sous vide bath. Prepare multiple bags at a time and store them in the fridge for later use.
SOUS VIDE SALTED BUTTERSCOTCH PUDDING WITH IRISH WHISKEY
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 3 COMMENTS
This rich and decadent butterscotch pudding is cooked sous vide for a creamy and smooth texture that melts on the mouth. A splash of Irish Whiskey gives it depth. I finish it with a sprinkling of Maldon sea salt and a salted chocolate covered almond. Oh my!
HEALTHY SOUS VIDE GARLIC MASHED CAULIFLOWER
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
Mashed cauliflower is a great way to up your healthy vegetables and adhere to a variety of diets including keto, low carb, Whole 30, Atkins, Mediterranean, vegetarian and vegan diets. The best news is this cauliflower mash is thoroughly delicious, feels extravagant, can be varied in multiple ways and is super easy to make.
LEMON CHICKEN SOUP WITH ORZO, KALE AND MUSHROOMS
2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5 WITH 5 COMMENTS
I think of this Lemon Chicken Soup as flu soup or cold soup, because it is just what I want to eat when I have a cold or the flu. This soup is hydrating, easy to digest, full of nourishing chicken and vegetables and is brightened with lemon juice for extra vitamin C.
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