fennel, orange, and beet winter salad

Hear ye, hear ye! Public service announcement coming your way. I propose we have a “national salad day” sometime between Thanksgiving and Christmas. Anyone agree? It’s right about now that I feel as if stuffing, gravy, and baked brie are my main food groups. My refrigerator is full of heavy whipping cream, leftover pumpkin pie, […]

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dijon and balsamic brussels sprouts

So you don’t like brussels sprouts? That’s ok. These aren’t really brussels sprouts- they’re caramelized green goddesses. Shortly into our relationship, Patrick told me that he absolutely adored brussels sprouts. Who adores brussels sprouts? No one. Thus a challenge was put before me. Come up with a brussels sprout recipe that does not involve wrapping them […]

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hazelnut granola

Ever since starting Dahlia Kitchen it has become quite obvious to me what are my most commonly used ingredients. Shredded coconut is high on the list, along with scallions, garlic, shallots, and a “tablespoon” (cough cough) of bourbon. So please forgive me for another recipe with shredded coconut. I couldn’t resist. At least I didn’t pour […]

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curried butternut squash soup

For all of my non-adult years (a debatable number, depending on whom you ask) I equated squash with baby food. Not that I was that far off, as those of you with children can attest. But like a few other foods (tomatoes, beans, and even honey), I have seen the light and crawled out from […]

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