southwest inspired stuffed bell peppers

I’ve been making these stuffed bell peppers for years and finally they get their debut on Dahlia Kitchen. I remember them being one of my earliest go-to recipes that I adapted to feed my vegetarian, gluten free, or dairy free friends. However, if you are like me and couldn’t possibly go one meal without some […]

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summer green salad with chili-lime prawns, corn, and tomatoes

This week we are celebrating my daughter Adeline’s second birthday, and as birthday tradition dictates, on that day she will get to eat all her favorite foods, starting with ice cream. Some mornings, after Adeline wakes up, she’ll be laying quietly in her crib and will suddenly exclaim “iiiiice cweeeam”. But don’t you dare offer […]

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blackened salmon with mango salsa

The salmon purists are probably yelling at me right now – and I get it. Freshly caught salmon tastes phenomenal all by itself, with just a sprinkling of celery salt and maybe some lemon juice. But we’ve been eating a lot of salmon this summer and I wanted to mix it up a little bit. […]

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watermelon margarita & watermelon limeade

This all began innocently enough one evening while making watermelon limeade. Before you knew it, I had poured some tequila into my no-longer-limeade and was knee deep in concocting a margarita recipe (a surprise to approximately no one). I then mixed together some chili-lime salt because, well, why not? The good news is that I […]

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halloumi “sliders” with zesty strawberry salad and chopped pistachio

I recently started taking Adeline with me to the grocery store – she’d been a few times previously but only as a young baby and “pre-covid.” Now, when we enter any grocery store she lets out a loud “yeah!” and proceeds to clap and smile at everyone. I don’t know if it’s because she spent […]

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rainbow vegan spring rolls with 5 ingredient “peanut” dipping sauce

My friend Kaitlin brought me dinner right after I had Adeline, and even though those early newborn days are blurry memory, I remember two important things from her visit. First, she gave me a heartfelt encouragement of “you can do this/yes, you will shower again someday” and second, she brought her fabulous homemade spring rolls. […]

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rhubarb compote and yogurt parfait

I hadn’t cooked very much with rhubarb until a couple years ago. I was in the produce aisle at the grocery store and a pile of stunningly beautiful, bright red rhubarb practically shouted at me to take it home. So I did. Least surprised was Patrick, as I’ve been known to occasionally buy things simply […]

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5 ingredient peanut butter snack dip

I’ve served this dip at quite a few baby showers and parties, and no matter how much effort I put into making cute cupcakes, mini sandwiches, or fancy skewers, this is, without exception, the most popular food item. The crazy part is that it only requires 5 ingredients (including salt) and 5 minutes to make, […]

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herby spring salad with watermelon radish, avocado, snow peas, and feta

Just like clockwork, when spring started showing itself around the Pacific Northwest, something akin to an alarm went off in my head saying, “it’s time to obsess over a springy salad.” I’ll be generous and say my “internal alert” was attributed to the arrival of fresh spring produce, rather than, ahem, the impending doom of […]

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Moroccan-inspired lemon chicken with israeli couscous

Hello! It’s wonderful to be back after a three month break. And by “break”, I mean three months of chasing a toddler around during a pandemic (but without any blog responsibilities). I started Dahlia Kitchen in the fall of 2016 and while I love cooking and recipe development, I needed a some time away. Now […]

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