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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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RIBOLLITA SOUP RECONSTRUCTED
4 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 5 WITH 3 COMMENTS
Ribollita is a classic Tuscan peasant soup that harkens back to the Middle Ages.Ribollita is delicious, packed full of nutrition and very economical to make. This reconstructed version adds bread at the end of the cooking process.
MAKE-AHEAD BEEF AND MUSHROOM POT PIES
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
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.
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 4 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.
BEEF BOURGUIGNON
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 NO COMMENTS
Beef bourguignon is a classic comfort food perfect for a cold winter's night. This recipe eliminates the more tedious steps to making this wine-infused, slow-cooked dish.
WILD MUSHROOM STEW
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
Umami-rich fungi festival, this mushroom stew is earthy, tender and oh-so-good. Serve it on top Four-cheese polenta and you have a mouthwatering meal.
SPINACH, PEACH, GRILLED ONION AND PANCETTA SALAD
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 simple peach, pancetta and grilled onion salad is the perfect balance of sweet, sour and salty. Make when peaches are in the height of the season.
ARUGULA SALAD WITH SHIITAKE MUSHROOMS AND PANCETTA
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
Mushrooms, pancetta and parmigiano reggiano make this salad umami-rich and satisfying. Almost a meal in itself.
ROASTED TURKEY COBB 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 3 COMMENTS
This salad-for-dinner is a twist on a traditional cobb salad in that I use roast turkey instead of chicken and pancetta instead of bacon and mixed baby lettuce instead of iceberg.
ROASTED LEEK, PANCETTA, AND TOMATO PASTA
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 2 COMMENTS
Roasted leek and sun-dried tomato sauce makes a delicious pasta sauce, or topping for bruschetta, grilled chicken or steak.
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