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Dahlia Kitchen

syrups & condiments

 

cranberry sauce with rosemary, port, and figs
lemon-basil maple syrup
preserved lemons
pumpkin spice syrup
rosemary and ginger syrup
vegan hot fudge sauce
vegetarian gravy

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Hello!

My name is Alicia. Thank you for visiting my site! I'm a Seattle-ite who loves to cook a little bit of everything. Check out my recipe index for my favorite dishes... there's something for everyone!

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I go back and forth about whether or not I should be posting recipes right now- it feels a bit superficial with a global pandemic crashing upon us. But we still need to eat, and many of us are cooking or baking more than normal. So if that’s you, here’s some weekend baking inspiration. And if you can’t find buttermilk or don’t have any, you can make your own with vinegar and regular milk. [Buttermilk biscuits linked in bio]
Cooking is definitely my distraction these days - and right now i’m craving one of these bánh mì sandwiches. Also grateful that this recipe got me hooked on quick pickled veggies. Seriously addicting. What is keeping you busy right now? [Recipe linked in bio ]
🌿Happy first day of SPRING!🌷Next time I go to the grocery store (who knows when that will be) I’m going to grab some produce for making these turkey and mushroom lettuce wraps. Fresh or frozen ground turkey will work, and really any type of lettuce with a larger leaf. If you have questions about substitutions, DM me! I’m happy to help you get creative with whatever you have on hand these days. [Direct recipe linked in bio]
It feels a bit ridiculous and insensitive to say Happy St. Patrick’s day with all that is going on in our world - But maybe we need a moment of cheer and distraction. If that’s you, here’s a cocktail recipe for tonight or any night of our quarantine! 🍀[spicy cilantro Moscow mule recipe link is in bio]
I believe gratitude is a powerful antidote. May peace be with you today 🌱
Did you know these #vegan chocolate oat snack bites can be frozen and eaten later? We stockpiled a bunch of them when I was pregnant and it was so nice to pull a few out at a time for on-the go-snacking (or just snacking at home)! Only one bowl needed and less than half an hour of your time. Grab the recipe from the link in my bio!
|| NEW RECIPE || turkey and mushroom lettuce wraps- quick, easy, delicious, and highly adaptable if you want to substitute a #vegetarian protein or alternate ground meat (easily modifiable to be #vegan as well). These are on regular rotation at our house with no end in sight! Yummy! Recipe linked in bio 👏🏼
We are on day 3 of pasta leftovers, and honestly they taste just as good as day 1. I was overzealous and made a giant vat of this on Sunday and have zero regrets about it. I also made a batch of @chefanneburrell’s “Excellent meatballs” (not pictured here) and this might be my new favorite combination. 🍝 My pasta with roasted red pepper cream sauce is linked in bio!
Just a handful of days until spring is here to zap us all back to sunshine-y life and kill all the viruses from corona to influenza (is that too much to hope for?)...at least 1 of the 3 humans living in our home has been sick for 9 days and still counting (Scout the Havanese is doing just fine, thank you). Meanwhile I’m going to stare at spring-y salad photos and imagine blissfully eating them on a warm evening on our back porch. ☀️🌱🌷 ⠀ [Chinese chicken salad linked in bio for you]
I am fully aware of the fact that millennials will spend $12 dollars on avocado toast yet fail to save for retirement. 😂 I’m NOT here judge...I’ve done the same thing. I will say that avocado toast is one dish you can easily replicate at home for half the cost (or less). And if you live in Seattle, I highly recommend using @seawolfbakers sourdough bread 🥖 ... it’s my favorite! [Truffled avocado toast linked in bio]

all photos and content copyright Alicia Taber: 2016-2019

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