ARTICLES For Meatless Monday

Plum, Rum and Almond Upside Down Cake

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.

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WHOLE ROASTED CAULIFLOWER TWO WAYS

WITH 2 COMMENTS

Whole roasted cauliflower is dramatic and delicious. This recipe incorporates a secret technique that keeps the outside from burning. I also offer two ways to slow cook the cauliflower -- oven roasting and sous vide. You decide which you like best!

BLACK-EYED PEAS GREEK SALAD

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

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

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.

MINTED SOUS VIDE CARROTS WITH BALSAMIC VINEGAR AND GOAT CHEESE

WITH 2 COMMENTS

The best sous vide vegetables are root vegetables. These sous vide carrots are fresh, rich and delicious. They are cooked at a relatively high sous vide temperature of 183 degrees F and then briefly sauteed in a pan to create a glaze. The prep is simple and you can ignore them for an hour while they hang out in the sous vide bath. Sous vide carrots cook in their own juices giving them a dense carrot flavor and great texture.

KALE SALAD WITH APPLES, DATES AND POMEGRANATES

WITH NO COMMENTS

This uber healthy salad can be partially prepared a in a day in advance. Loaded with goodness, kale, apples, dates, pomegranates and pecans will do your body good.

SUGAR KISS MELON GAZPACHO

WITH 4 COMMENTS

A delicious and refreshing chilled melon and avocado gazpacho that uses the best of late summer and early fall ingredients. A pomegranate, pepitas and feta cheese garnish balances the sweetness of the soup and provides texture and contrast.

MANGO, BLUEBERRY AND MACADAMIA NUT SALAD

WITH NO COMMENTS

This mixed green salad is laden with fresh mango, blueberries, crispy cucumbers, fragrant mint and basil and garnished with chopped macadamia nuts.

OTTOLENGHI’S BRUSSELS SPROUT RISOTTO

WITH 2 COMMENTS

A comforting risotto packed with healthy brussels sprouts and finished with blue cheese. This simplified recipe is based on the recipe published in Ottolenghi's Plenty More cookbook.

MAPLE ROASTED ACORN SQUASH WITH BURRATA