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ARTICLES For Vegetables

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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EGGPLANT, POMEGRANATE AND FARRO SALAD
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 eggplant, pomegranate and farro salad is dressed with a lemon and garlic tahini sauce and garnished with fresh herbs and pistachios.
SMOOTH GAZPACHO WITH HOMEMADE CROUTONS
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
This ultra creamy and smooth gazpacho whips up in your blender in minutes and is sure to become a new summer favorite.
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.
MUSHROOM, ZUCCHINI AND FARRO SALAD FOR DINNER
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 2 COMMENTS
Mushroom, Zucchini and Farro Salad for Dinner is a delicious, healthful, vegetarian meal. Bonus: leftovers can be made into a wonderful frittata suitable for breakfast, lunch or a light dinner.
LEMON SPAGHETTI WITH ZUCCHINI AND MINT
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 Lemon Pasta with Zucchini and Mint is a mash up of two traditional Amalfi Coast recipes -- Spaghetti al Limone and Spaghetti alla Nerano. It is the perfect way to use up your summer crop of zucchini and can be served hot, room temperature or even as leftovers cold out of the fridge. 
CHICKEN TORTILLA SOUP
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 6 COMMENTS
A family favorite, this chicken tortilla soup gets extra flavor from toasting and hand-grinding the spices. An array of garnishes make it fun to eat. If you don't eat the whole pot it freezes perfectly.
CHILLED CORN & BUTTERMILK SOUP
3 votes, average: 3.33 out of 53 votes, average: 3.33 out of 53 votes, average: 3.33 out of 53 votes, average: 3.33 out of 53 votes, average: 3.33 out of 5 WITH ONE COMMENT
A quick and easy chilled soup that is perfect for warm days when it is too hot to cook and you need something light and refreshing.
CHILLED BEET & BUTTERMILK SOUP
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
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.
TOMATO, PESTO, BURRATA SALAD WITH CHILI CRISP
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
This Italian-Asian fusion salad is unexpected and delicious. Who knew that chili crisp could take already fantastic burrata to new heights. Moreover, this dish is quick and easy to make.
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.
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