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Peaches

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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.

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Appetizers

Breakfast

Dinner

Drinks
ITALIAN DELI CHOPPED SALAD
2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5 WITH ONE COMMENT
A hearty one-dish-meal salad, bursting with Italian antipasto flavors that doesn't require turning on the stove.
TURKEY, WILD AND BLACK RICE SALAD
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 3 COMMENTS
A healthy make-ahead wild and black rice salad studded with turkey, black cherries and walnuts is great for a buffet or potluck. Leftovers makes for a wonderful grab-and-go lunch.
FRENCH PRESSED-BRICK SANDWICH
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
This French take on a pressed brick sandwich makes for a delicious brown-bagged lunch, appetizers or a weeknight dinner. Make in advance and then enjoy for up to 5 days afterwards.
ITALIAN PRESSED-BRICK SANDWICH
3 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 5 WITH 2 COMMENTS
Densly packed with classic antipasti ingredients, this sandwich is vibrantly flavored. Serve these sandwich bites as an appetizer, take them on a picnic or a hike, or brown bag them for an awesome workday lunch.
TOMATO & GRILLED BREAD SALAD WITH BURRATA
3 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 5 WITH NO COMMENTS
A quick and delicious salad for those times when you have great tomatoes. Add a little burrata cheese and don't plan on any leftovers.
MANGO GOAT CHEESE ROLLUPS
3 votes, average: 3.67 out of 53 votes, average: 3.67 out of 53 votes, average: 3.67 out of 53 votes, average: 3.67 out of 53 votes, average: 3.67 out of 5 WITH NO COMMENTS
A no-cook, easy appetizer that uses some of my favorite foods: Serrano ham, mango, goat cheese, basil and mint. How could you go wrong?
WATERMELON GAZPACHO
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 6 COMMENTS
This easy-to-make watermelon and tomato gazpacho is the perfect summer dish to get you through the heat, minimize your cooking efforts and feed you for a week. Watermelon gives this gazpacho an extra flavor burst and a little sweetness.
PEACH AND CHICKEN SKILLET DINNER
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 8 COMMENTS
This one-pot chicken skillet dinner is a tasty way to use peaches in a savory dish.
ZOODLES WITH SHRIMP, MUSHROOMS AND TOMATOES
4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5 WITH 13 COMMENTS
Invented from the last of our provisions during our boating tour through the Bahamas, this quick and healthy dish is a perfect weeknight dinner. Zoodles are lightly sauteed and topped with a shrimp, mushroom and fresh tomato sauce.
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.
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