ARTICLES For Parmesan cheese

Peaches

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.

CRAZY-GOOD SMASHED POTATO SALAD

WITH 3 COMMENTS

Crazy good salad that starts with grilled smashed potatoes and is layered with sauteed onions and chorizo, avocado, tomatoes, roasted red peppers and romaine lettuce. Add a bit of salsa and sour cream if you will.

BLT SMASHED POTATO SALAD

WITH 2 COMMENTS

Grilled smashed potatoes are the underpinnings of this one-dish meal. Layer bacon, lettuce, tomato, avocado and crumbled blue cheese and finish with a squeeze of lime.

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.

FRENCH ONION SOUP

WITH 6 COMMENTS

Classic French onion soup is always a winner. Learn the key step to making exceptional French onion soup.

PARMIGIANO REGGIANO, DATES, HONEY AND BALSAMIC VINEGAR

WITH NO COMMENTS

Parmigiano reggiano shards drizzled with honey and balsamic vinegar and served with medjool dates makes for a simple, but mouth-watering appetizer.

BASIL AND SPINACH PESTO

WITH 6 COMMENTS

There is not much in this world that is better than pesto. With its densely concentrated flavor, pesto perks up the simplest foods, from pasta to potatoes, to bread, to soup, to eggs, to chicken or fish. You can't go wrong by adding a dollop of pesto.

OTTOLENGHI CARAMELIZED ENDIVE WITH PROSCIUTTO

WITH 5 COMMENTS

An Ottolenghi favorite, these caramelized endive are stuffed and topped with a slice of prosciutto or serrano ham for a savory treat. Make ahead and pop in the oven 15 minutes before serving.

WILD MUSHROOM STEW

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.

FOUR CHEESE POLENTA FROM DEAN & DELUCA