Bay leaves | Something New For Dinner
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Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.

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FARRO SALAD WITH ZUCCHINI AND RADISH
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 WITH NO COMMENTS
This riff on Charlie Bird's Farro salad is suitable for a vegetarian meal or makes a nice accompaniment to a protein. It is wonderful for lunch the next day.
ROASTED TOMATO SOUP
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 WITH NO COMMENTS
Roasted tomato soup, spiked with crushed red pepper flakes and smokey Spanish paprika is the perfect accompaniment to a gooey grilled cheese sandwich on a cool fall evening.
LEVEL-UP POTATO SOUP
3 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 5 WITH NO COMMENTS
This Level-Up Potato Soup is a sophisticated upgrade to your standard potato soup. It is easy-to-make and incredibly satisfying.
60-HOUR SOUS VIDE SHORT RIBS WITH RED WINE AND ROSEMARY GLAZE
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 WITH NO COMMENTS
These flavorful sous vide short ribs are cooked low and slow for 60 hours in a sous vide bath and then finished with a red wine and rosemary glaze.
POZOLE VERDE
5 votes, average: 3.40 out of 55 votes, average: 3.40 out of 55 votes, average: 3.40 out of 55 votes, average: 3.40 out of 55 votes, average: 3.40 out of 5 WITH NO COMMENTS
This pozole verde is deeply satisfying, makes for a delicious special occasion meal and freezes well for future easy weeknight meals. The fun part of serving pozole is allowing guests to individualize their garnishes.
BEEF BARLEY SOUP
3 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 5 WITH 2 COMMENTS
This comforting beef barley soup is just what you need to fend off the polar vortex.  It is an old-fashioned soup that provides instant feelings of well-being. Make extra servings to store in your freezer!
KALE AND LENTIL CHOPPED GREEK SALAD
2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5 WITH NO COMMENTS
This modern version of a Greek salad was inspired by a salad I ate at Asteras Beach Club on the coast of Glyfada, which is known as the Athens Riviera. It is fresh uber healthy and a perfect example of the Mediterranean diet. I find it quite filling as is, but you can add some grilled chicken or salmon if you desire more protein. 
MAKE-AHEAD BEEF AND MUSHROOM POT PIES
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 WITH 2 COMMENTS
Make-Ahead Beef & Mushroom Pot Pies are a healthy, festive and fun holiday meal reminiscent of the frozen pot pies of my childhood, only healthier and tastier.
CURRIED PEAR AND BUTTERNUT SQUASH SOUP
1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5 WITH 2 COMMENTS
This soup is a wonderful cool weather treat with the comforting flavor of butternut squash, sweetened with pears and amped up with curry and ginger. Don't forget the sugared and peppered pepitas and goat cheese for garnish.
MAKE-AHEAD GRAVY
1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5 WITH NO COMMENTS
Make ahead-gravy takes a little time, but most of that time is inactive. You can make it in one day, but I prefer to make gravy a two-day process. You make the stock the first day, refrigerate it, make the gravy the second day and then pack it up in the freezer until Thanksgiving day. You can make your gravy a day before Thanksgiving or a month before. Either way making your gravy ahead of time will make serving Thanksgiving dinner so much easier and more enjoyable. 
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