ARTICLES For Vegetables

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.

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?

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RAW ZUCCHINI SALAD WITH RADISHES

WITH NO COMMENTS

Raw zucchini salad is a classical summer dish. This slight variation on Seamus Mullen's recipe is bright with color, crunchy and delicious.

2-INGREDIENT MINTED TOMATILLO SALSA

WITH 2 COMMENTS

This salsa is quick, easy and so delicious. Mint brightens tomatillo salsa resulting an addictive salsa that you will put on everything.

JICAMA, CUCUMBER AND CITRUS SALAD

WITH NO COMMENTS

Inspired by Mexican fruit and vegetable street vendors, this salad combines jicama, citrus and cucumber seasoned with lime, chili and salt.

ASPARAGUS RISOTTO

WITH 3 COMMENTS

Asparagus is the vegetable I most closely associate with spring. Roasting the asparagus in this risotto creates a mellow, comforting dish.

CAPRESE SALAD WITH BASIL-SPINACH PESTO

WITH ONE COMMENT

Caprese salad is one of my go-to recipes when I have no time or inclination to cook. It is fresh, quick and delicious. The secret is to use the best quality ingredients you can find.

THAI POMELO AND CHICKEN SALAD

WITH 4 COMMENTS

Pomelo salad, or Yan Som-o, was my favorite culinary discovery on my trip to Thailand. This salad is a fresh, intensely flavorful, healthy dish, that tastes like nothing you have ever eaten before. Eat it as a main course or as a side dish.

GRILLED ARTICHOKES

WITH 7 COMMENTS

The secret to making great grilled artichokes at home is steaming them until they are al dente. The secret to making finger-licking great grilled artichokes is marinating them overnight before you put them on the grill.

MAQLUBA RECONSTRUCTED

WITH NO COMMENTS

Traditional maqluba is reconstructed by roasting the vegetables instead of frying them. Za'atar, sumac and cumin season the dish for a fresh take on this rice and vegetable upside-down torte.

POLENTA AND VEGGIE BITES WITH HONEYED CHEESE

WITH ONE COMMENT

These make-ahead polenta appetizers are delicious and healthy. Grilled polenta is smeared with honeyed cheese and topped with slow cooked tomatoes, caramelized onions and melted peppers.

ROASTED BUTTERNUT SQUASH OTTOLENGHI