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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

Uncomplicated (probably 5-8 minutes of prep?), yet pretty and tasty. What more could you ask of a side dish for your thanksgiving feast? I appreciate carrots a lot more than I used to, especially these roasted cumin carrots with a cardamom yogurt sauce. T-minus 10 days until thanksgiving! Recipe linked in bio 🦃
🎄This will make your house smell like a festive holiday without the cost of an overpriced, chemical-filled candle. You literally just throw all the “ingredients” into a pot on the stove and heat on the lowest possible setting. For the list of what I used- click the link in my bio. 🍊
Believe it or not, my most requested thanksgiving recipe is this gruyère and thyme sweet potato soufflé. It’s a dish that’s worth every bit of effort and comes out of the oven looking like a magical and cheesy puffed pot of gold at the end of the thanksgiving leprechaun rainbow. At least that’s how I feel 🌈 [recipe linked in bio]
|| NEW RECIPE || roasted delicata squash with cranberries 🍽 Takes roughly 5 minutes to assemble and only bakes for 25... because on Thanksgiving day (or in everyday life) you need every spare minute. [Recipe linked in bio]
Rosemary apple pecan stuffing- large toasted pieces of rustic bread with spiced sausage, sweet and savory pecans, and the right amount of herbs. The antithesis to the soggy stuffing of my nightmares that tastes only of sage and looks like it should have just stayed inside the turkey. Linked in bio for you!
Sherry and mushroom green beans shrouded in a thick layer of homemade crispy onions- this is definitely not your grandmother’s green bean casserole. Not that I’m judging grandma- far from it. Just a “newfangled” twist on a classic thanksgiving dish that will have you wishing you made this more than once a year. [recipe linked in bio] 👩🏼‍🍳🍴
To me it feels like the holiday season is in full swing already. 🎄 Usually I don’t feel this way until after thanksgiving, but as I tell other people- YOU DO YOU. So I’m embracing it! Let’s kick off the weekend with some spiced shortbread cookies- the salted maple frosting isn’t too bad either. [Recipe linked in bio]
How very confusing of me to place a cutout of a moose on a chicken pot pie. If you can get past that small distraction you’ll find a golden, biscuit-like layer of crust atop the most comforting mixture of veggies, herbs, and chicken in a creamy sherry broth. This recipe has been my baby for a long time and finally made it on the blog last year. It’s like a hug in a meal, and who doesn’t want that? [recipe linked in bio]
|| NEW RECIPE || I love that a few simple ingredients can come together and make a delicious dish- sorta of an analogy for how we are usually better together rather than on our own. This fall green salad with roasted sweet potato, pomegranate, and toasted umami pepitas is new to the blog! 100% GF, vegan/vegetarian, and Whole30 (including the creamy lime dressing) 💪🏼 [recipe linked in bio]
Spare me the brown sugar and marshmallows and give me this gruyère and thyme sweet potato soufflé. AKA egg fluffed sweet potato frolicked with gruyère, thyme, and finished off with a crispy layer of parmesan goodness. No excuse or occasion needed to make this, though if you need one, Thanksgiving will suffice. [Recipe linked in bio]

all photos and content copyright Alicia Taber: 2016-2019

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