ARTICLES For Summer

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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SEAFOOD GAZPACHO

WITH 7 COMMENTS

This soup combines the best of gazpacho and ceviche. Use vine-ripened tomatoes to celebrate the warm weather with this chilly soup.

QUINOA, BLACK BEAN, RED PEPPER AND CORN SALAD

WITH 2 COMMENTS

Classic black, bean. corn and red pepper salad updated with red quinoa for a protein-rich salad suitable for a main course.

ROASTED TURKEY COBB SALAD

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.

CHICKEN, ARTICHOKE, LEMON AND ROSEMARY RISOTTO

WITH 12 COMMENTS

A flavorful and light risotto that is a great way to use leftover roast chicken. Or skip the chicken and artichokes altogether and make this risotto with just lemon and rosemary for a tasty side dish.

MUSHROOM RISOTTO

WITH NO COMMENTS

This madeira infused mushroom risotto is an earthy fragrant treat. I use a variety of fresh and dried mushrooms to layer the mushroom flavor.

GREEN SALAD BY OTTOLENGHI

WITH NO COMMENTS

Everyone needs a few great green salads that are fresh, flavorful and not so complex that they compete with the main course. Here is one Yotam Ottolenghi shares in his cookbook Plenty.

DOWN-UNDER HALLOUMI CHEESE AND FRENCH LENTIL SALAD

WITH 2 COMMENTS

Discovered in a Bondi Beach bistro, this salad gets its meaty density from de Puy French lentils and a briny kick from grilled Halloumi cheese. Persian cucumbers, radishes and lots of mint and parsley keep it fresh.

ROASTED LEEK, PANCETTA, AND TOMATO PASTA