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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roasted rosemary leaf potatoes

I usually try to write something short, witty, and tantalizing to kick off my posts, but right now I’d like to pause my usual banter and acknowledge that this year has been hard, and the holidays coming up will be unlike any year before. Many states are locking down again, for good reasons, and our […]

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sweet potato fries

I struggled for a few attempts at getting these fries the way I wanted – crispy, not soggy and sad. I wanted to be able to hold a fry upright and not have it bend over in the middle. I tried multiple types of orange fleshed sweet potatoes, multiple baking methods, and different methods of […]

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easy parmesan green salad

You might have two red flags popping up in your mind about this recipe. First red flag: it breaks one of the Dahlia Kitchen “rules” about salads; that they should have lots of yummy and varied toppings. Second red flag: it looks like someone tore up lettuce, threw it in a bowl, snapped a few […]

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roasted delicata squash with cranberries

My favorite thing about delicata squash doesn’t have anything to do with it’s luxurious, almost creamy taste, but rather the fact that I don’t have to spend what feels like hours of my time peeling the rind before cooking and eating. The delicata rind is not only edible, but with baking becomes quite tender and, […]

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bruschetta with heirloom tomato, mozzarella, and herbs

It should be a crime to waste tomatoes during their peak season – so if you find yourself in possession of fresh tomatoes nearing overripe-ness, promise me you’ll do something about it. I know this recipe calls for heirloom tomatoes but really any decent variety will work, as long as they are fresh and ripe. […]

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