ARTICLES For Dinner

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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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.

SOUS VIDE MAHI MAHI WITH LIME, GINGER & CILANTRO SAUCE

WITH 5 COMMENTS

There are a number of reasons to love this sous vide mahi mahi recipe. It is healthy, requires very little hands-on time, can be made in advance and is moist, flavorful and delicious.

MAKE-AHEAD BEEF AND MUSHROOM POT PIES

WITH 2 COMMENTS

Make-Ahead Beef & Mushroom Pot Pies are a healthy, festive and fun holiday meal reminiscent of the frozen pot pies of my childhood, only healthier and tastier.

CURRIED PEAR AND BUTTERNUT SQUASH SOUP

WITH 2 COMMENTS

This soup is a wonderful cool weather treat with the comforting flavor of butternut squash, sweetened with pears and amped up with curry and ginger. Don't forget the sugared and peppered pepitas and goat cheese for garnish.

MAKE-AHEAD GRAVY

WITH NO COMMENTS

Make ahead-gravy takes a little time, but most of that time is inactive. You can make it in one day, but I prefer to make gravy a two-day process. You make the stock the first day, refrigerate it, make the gravy the second day and then pack it up in the freezer until Thanksgiving day. You can make your gravy a day before Thanksgiving or a month before. Either way making your gravy ahead of time will make serving Thanksgiving dinner so much easier and more enjoyable.

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.

SAVORY BREAD PUDDING WITH APPLES, SAUSAGE & PECANS

WITH 12 COMMENTS

A flavorful and moist Fall dish that can be a substitute for turkey stuffing or served alongside of any roast. It also makes a great make-ahead breakfast strata. Assemble the night before and then bake in the morning.

SUMMER SALAD WITH PEACHES, CHICKEN, BACON & CILANTRO DRESSING

WITH 6 COMMENTS

A flavorful summer salad that is hearty enough for dinner. Make when peaches are ripe and tomatoes are at their peak. A few crumbles of bacon boosts umami and the creamy non-dairy cilantro dressing binds it all together.

SUGAR KISS MELON GAZPACHO

WITH 6 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