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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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Instagram

We’re going camping in a couple weeks and I’m getting excited about all the yummy meals we’re going to make. One pot Mac n cheese on an old camp stove? Yes please! 🙋🏼‍♀️ Anyone else have fond memories of camping food from their childhood? I remember my mom making pancakes and that they tasted better than the ones she made at home- probably all that fresh air 😬 [camping food linked in bio]
The newest recipe on the blog - SPAETZLE! One of my favorites. Basically little pasta dumpling morsels of deliciousness. I especially like the version I posted which has a lemon, browned butter, and herb sauce. Light yet creamy and fresh for all your summer eating. 🍋 recipe linked in bio!
My snack all summer long, please and thank you! Now if I can just stay on top of my preserved lemons so I don’t run out 🍋 these yummy goat cheese crostini’s are linked in my bio!
🍋Preserved lemons- how many of you have heard of them? Made them? Preserving lemons in salt and their own juice magically turns the rind and pulp into an intense, deeper flavored version of it’s previous self. I love sprinkling the rind on salads and appetizers, or using it in dressings, sauces, etc... Most traditionally, preserved lemon is used in Moroccan cooking with lamb, chicken, or tagines. Plan ahead though, because they take take a month to preserve! If you can’t wait that long, I’ve heard they are sold at some specialty grocery stores. Check out my how-to via the link in my bio!
A contender for my favorite appetizer- crostini with goat cheese, preserved lemon, smoked paprika, honey, and topped with Maldon salt. It’s a smashing together of flavors but they work so well together! It’s also an excuse to preserve some lemons if you’ve never done that before! [Recipe linked in bio]
Patrick and his dad went camping this weekend and made the veggie tacos from the camping series I did in 2017. You need a pot and a heat source, plus the prepped ingredients, and before you can say “mosquito” your dinner is ready. If you are camping this summer be sure to look up my 3 camping recipes, linked in my bio!
|| NEW RECIPE || Spaetzle with a lemon, herb, and browned butter béchamel. Aka little egg pasta dumplings with a buttery sauce. A cousin of mac n cheese (without the cheese) that leaves you pleasantly surprised. Recipe linked in bio!
Cool off on the #4thofjuly with some ice cream and homemade hot fudge sauce 🍦It takes just minutes to whip up a batch - the only danger is your family will always want the homemade version 😬
My favorite summer slider- curried chickpea sliders with havarti and avocado. 🥑There’s no rule that you have to make burgers on the #4thofjuly 😉 Plus you can make the chickpea salad ahead of time, freeing yourself up to hang out and enjoy the holiday 🎉 🎇 These are also #vegan if you omit or substitute the havarti! [recipe linked in bio]
Cheers to the weekend! Happy Friday everyone... isn’t it crazy that JULY starts on Monday? 🤯 If you need a 4th of July cocktail (or mocktail) that you can drink ALLLLL day long, I got you covered. Grapefruit spritzers with rosemary ginger syrup linked in bio ✨🍹 . . . . . P.S. @archibaldthehavanese we’re coming for you! Please cheer up Scout and tell her a new baby coming isn’t the end of the world 😂

all photos and content copyright Alicia Taber: 2016-2019

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