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ARTICLES For New American

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
ZOODLES WITH SAUSAGE AND RAPINI
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 2 COMMENTS
A classic pasta of rapini, sausage and red pepper flakes, remade for zoodles makes for a healthy and quick weeknight meal.
TANGERINE OLD-FASHIONED
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
Tangerines make for a refreshing twist on what some consider to be the original cocktail - the Old-Fashioned. Get the recipe here as well as the interesting history behind what was once considered a breakfast drink.
MIXED CITRUS CAPRESE 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
A citrus variation on a classic Caprese salad is made with an assortment of citrus slices that are briefly broiled then layered with fresh mozzarella slices, basil and mint for a refreshing mid-winter treat that will have you thinking its summer!
SWEET POTATO, PROSCIUTTO AND CARAMELIZED ONION PIZZA
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
Sweet potato coins form the crust to this delicious, vegetable-dense, gluten free pizza, topped with Fontina cheese, prosciutto, caramelized onions, corn and cilantro.
ZOODLES WITH LEEKS, PANCETTA & SUNDRIED TOMATOES
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 5 COMMENTS
Zoodles are topped with a roasted leek, pancetta and sun-dried tomato sauce for a delicious low-carb, gluten-free, paleo-friendly, vegetable-dense pasta-like dinner.
PEAR SOUP WITH BLUE CHEESE & PANCETTA
5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5 WITH 2 COMMENTS
Pears, blue cheese and pancetta combine to make a delicious savory soup with a hint of sweetness. Gluten-free and easily adjusted for vegan, vegetarian and dairy-free diets.
BAKED GOAT CHEESE, SUNDRIED TOMATO & BASIL APPETIZER
4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5 WITH 8 COMMENTS
This easy and festive appetizer made with goat cheese, sun dried tomatoes and basil is beautiful around Christmas and New Year's, but delicious any time of the year.
ROASTED BUTTERNUT SQUASH AND CAULIFLOWER GRATIN
5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5 WITH 6 COMMENTS
Butternut squash, cauliflower and a little gruyere cheese make a flavorful gratin that is a wonderful accompaniment to a holiday roast. This gratin can be made in advance and warmed up right before serving.
PEAR, PROSCIUTTO & POMEGRANATE 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
Crisp prosciutto and seared pears topped with pomegranates, goat cheese and toasted walnuts over a bed of butter lettuce and frisee makes for a quick and flavorful fall salad.
TURKEY, CRANBERRY & WALNUT LETTUCE WRAPS
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 WITH 4 COMMENTS
A 15-minute solution to what do with your leftover Thanksgiving turkey. This is a nice alternative to the turkey sandwich, particularly if you are on a gluten-free or paleo diet.
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