BHG Delish Dish

Stirring Up Ideas In The Kitchen


The holidays are almost here! And I’ve got an easy, healthy, and delicious holiday salad recipe for you: Kale Salad with Cranberries, Walnuts, and Wild Rice. This festive, simple salad is gluten-free, vegetarian, and vegan. It’s a great recipe for this time of the year, and it will perfectly complement other holiday dishes on your Thanksgiving menu!

Thanksgiving salad, Christmas salad, healthy salad, gluten free salad

I simplified the original recipe just a little bit, using dried cranberries instead of fresh ones, and omitting roasted garlic and bulb fennel! With my changes, all you have to do is chop everything up, have the pre-cooked wild rice ready, make the delicious homemade dressing and toss everything together! So easy! NOTE: Make sure to precook the wild rice in advance – the wild rice normally takes about 45 minutes to cook (cook the wild rice in boiling water), so make sure to have the wild rice all ready before starting to assemble the salad.

Thanksgiving Salad, Christmas Salad, healthy salad, gluten free salad, vegetarian salad

I loved the dressing, made with olive oil, Dijon mustard, lemon juice, and lemon peel (I omitted garlic). It had a beautiful color and amazing flavor – I just wanted to eat the dressing with the spoon! The whole salad looks so much like Autumn itself:

vegetables, homemade salad dressing, Dijon mustard salad dressing made from scratch

I hope you will enjoy this healthy salad during the holiday season!

healthy Thanksgiving recipes, healthy Thanksgiving side dish, healthy Christmas recipes, holiday recipes


And, here are the changes I made to the original BHG recipe:

1) The recipe calls for 2 cups of fresh cranberries – I used 1 cup of dried cranberries instead, and did not roast them. SO easy!

2) I also omitted roasted garlic and bulb fennel. Even easier!

3) By making the above changes (omitting 2 ingredients – roasted garlic and bulb fennel) and using dried cranberries instead of fresh cranberries, I made the salad simpler as I did not have to roast cranberries and garlic. The salad did not lose any flavor by making these changes! You will only make the recipe simpler by skipping step 1 of the recipe completely and just doing the last 2 steps (make the dressing and mix everything)! Easy, just the way you and I like it!

Peppermint French Silk Pie on BHG Delish Dish

Chocolate and peppermint together are a magical Christmas match in heaven.  During the holidays, I can’t get enough of it!  I pair them together in hot cocoa, cheesecake and now french silk pie.  This is THE holiday dessert I cannot wait to enjoy this Christmas, that’s if I can even have a slice left after my family tastes the magic I describe here.

The magic of this pie is not just in the chocolate and peppermint combination.  It has a flaky and buttery crust, a smooth chocolate mousse filling spiked with peppermint extract and a lovely topping of fresh whipped cream garnished with crushed peppermint.

Peppermint French Silk Pie on BHG Delish Dish

I found the original French Silk Pie recipe in the 16th Edition of Better Homes and Gardens Cook Book.  I have tried quite a few recipes from this cookbook, and it has never failed me.  I know I can trust the recipes to impress each and every time, and I know I can always find something that will appeal to me.  With over 1200 recipes, there is something new and exciting to try each time I flip through the book.  This pie is no exception.

I followed the recipe as written, however I added one 1/2 teaspoon of peppermint extract to the pie filling.  It was perfectly refreshing.  I also garnished the whipped cream with crushed peppermint.  This is quite a gorgeous dessert that you can guarantee would be welcome on any holiday dessert table.  If you are still confirming your menu, be sure to add this treat to it!  You won’t regret it.

Peppermint French Silk Pie on BHG Delish Dish

And don’t forget to buy your copy of BHG’s 16th Edition Cook Book just in time for the holidays.  It is truly the gift that keeps on giving.

Happy Holidays!

I love the holidays not only for the festivities, family-time, and general good cheer but also because they’re a great excuse to try out new recipes. I swear, every weekend there’s a get-together where I need to take a dish to share, and the Feta, Honey & Date Spread I made for a family lunch a few weeks ago was a huge hit.

Holidays or not, it’s nice to have a little nibble available for guests to munch on before a big meal at a party or gathering, and this dip, dunked into with crispy homemade pita crisps, is absolutely mouthwatering.

Crumbled feta cheese, chewy medjool dates, salty green olives, and crunchy roasted almonds come together with help from a dressing of melted honey and a dash of cayenne pepper. Seriously inspired!

Full of different textures – crunchy, chewy, creamy – and flavors – salty, sweet, and tangy – this dip is a blast to eat, and satisfies with just a few bites.

Start by making the pita crisps. Cut pita bread rounds into eighths then toss with extra virgin olive oil, dried thyme, and salt.

Arrange the wedges on a couple of baking sheets then bake until golden brown and crisp.

Next, toast sliced almonds for the dip by giving them a quick bake. Toasting nuts is essential, in my opinion, as it really amps up their flavor and crunchiness, and only takes 5 minutes. Easy!

Cool the almonds slightly then add to a big bowl with chopped medjool dates, crumbled feta cheese, lemon zest, chopped green olives, and a bit of dried thyme.

Finally, microwave honey with a dash of cayenne pepper until warm then drizzle over the other ingredients and stir to combine.

That’s it! Easy as can be and incredibly unique. It’ll be the first thing gone at the party…promise!

Click here for the Feta, Honey & Date Spread recipe >

Got any big plans for the 4th of July this year?

My birthday is the day after, on the 5th (turning the big 3-0 this year!) so the holiday has always held a special place in my heart. As a kid it was fun to pretend that the colorful sparklers and crackling firework displays were a celebration meant just for me. As an adult I still revel in the dazzling light displays, but also look forward to a fabulous birthday feast with my family each year on the 4th.

Usually served potluck style, I know exactly what I’m bringing this year - Corn and Blueberry Salad. If there was ever a dish that shouted summer, this is it!

The season’s sweetest corn is quickly cooked and sliced off the cob, then tossed with garden-fresh cucumbers and juicy blueberries. Tossed in a light dressing of lime juice, honey, and a dash of smokey cumin, each bite is summery bliss.

A pop of jalapeno, cilantro, and red onion help balance out the sweet flavors, making this crunchy side dish appealing to all. It can be made in about 30 minutes, too, making it easy to whip up the day of your 4th of July cookout.

Start by placing 6 ears shucked sweet corn into boiling water for 5 minutes. Drain and cool slightly, then cut the kernels off the cob.

There are a variety of ways to get kernels off a corn cob, but here’s my no-fuss way: Lay the cob down on a cutting board then use a sharp knife to slice off an entire side. Rotate the corn so the cut side is now flat against the cutting board then make your way around the cob, slicing and rotating. No corn kernels flying around the kitchen, AND you get those coveted “sheets” of kernels!

Meanwhile, add 1 cup fresh blueberries to a large bowl.

Tip: Place leftover washed-then-dried blueberries (or any berries, for that matter) on a sheet pan lined with parchment paper then freeze for fresh blueberries throughout the colder months!

To the blueberries add 1 sliced cucumber, 1/4 cup each minced red onion and cilantro, and 1 seeded then chopped jalapeno pepper.

Add 2 Tablespoons each olive oil and fresh lime juice, 1 Tablespoon honey, and 1/2 teaspoon cumin then toss to combine.

Add the cooled corn kernels then toss again.

Serve right away for refrigerate for up to 24 hours.

Hope you enjoy this refreshing, cooling, sweet and savory summery side dish this 4th of July!

Click here for the Corn and Blueberry Salad Recipe >

Hello from The Forest Feast! Lately I have been really into edamame. Since I don’t eat much meat, I am always looking for different sources of protein, and there is a lot you can do with these bright green little beans. Using this Edamame Humus recipe, I whirred them up in my food processor to make a colorful, healthy dip. Out here in the woods, we love having snacks with our cocktails before dinner, and this is a fun alternative to regular hummus. Considering its color, if you serve it with red bell peppers it’ll be a festive appetizer to serve at a holiday party this time of year.

A great cocktail hour snack! And easy to make ahead for holiday entertaining…


Edamame Hummus


  • 1 10 ounce package frozen sweet soybeans (edamame)
  • 1/2 cup snipped fresh Italian (flat-leaf) parsley (I left this out since I am not a big parsley fan, but you could alternatively add basil or cilantro)
  • 1/4 cup lemon juice (lime also works)
  • 1/4 cup water
  • 1 tablespoon tahini (sesame seed paste)
  • 3 cloves garlic, peeled and quartered
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/3 cup olive oil
  • 1/8 teaspoon paprika (optional, for garnish)
  • 8 cups assorted vegetable dippers, such as sweet red bell pepper pieces, cucumber slices, baby carrots, snow pea pods, and/or celery sticks


1. Shell and cook edamame until tender according to package directions; drain. Several grocery stores sell pre-cooked shelled edamame beans in the frozen section.

2. In a food processor combine edamame, parsley, lemon juice, the water, tahini, garlic, salt, and cumin. Cover and process until smooth. With food processor running, slowly add oil in a thin steady stream, processing until smooth. Add additional water if necessary to reach desired consistency. If desired, sprinkle with paprika. Serve with vegetable dippers or crackers.

The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods last summer where she is currently working on The Forest Feast Cookbook.

Hello! My name is Lauren Brennan and I’m a food blogger from Oregon. My site is called Lauren’s Latest and I develop recipes with everyday, common ingredients for my little family of 3 and share them with my readers, along with my 3 year old’s daily antics. I love blogging, probably because I love food! Therefore, the whole food blogger thing is right up my alley. I’m thrilled to be sharing some Better Homes and Garden’s recipes with you on their new blog, Delish Dish! It’s going to be a fun ride.Tis the season to throw pumpkin into EVERYTHING! With Thanksgiving right around the corner, I thought it only fitting to start off the season with a post devoted entirely to our orange friend the pumpkin.

A lot of times pumpkin is used in desserts, but these days you’re seeing pumpkin pop up anywhere and everywhere! Pumpkin Mac and Cheese is pretty popular. {I know I made a version with lots of bacon that went over swimmingly!} Pumpkin stews, soups, and even bruschetta are popping up all over the web.

Today, I wanted to share a cute little recipe I found on for Pumpkin-Pecan Tassies aka cute little mini pies that are a cross between pumpkin and pecan pies! Totally adorable treats that can easily be made in advance…if you can resist eating these bite sized pies!

Here’s how you make them:

Start by making some pie dough. The recipe calls for refrigerated pie dough, but I didn’t have any on hand, so I made a BHG recipe found here. Once that is good and chilled, you can roll the dough out and cut out 24 2-1/2-inch rounds.

Fit these down into some ungreased mini muffin tins to line. Set aside.

For the pumpkin filling, measure out some pumpkin, sugar, pumpkin pie spice*, salt, egg and milk. Stir to just combine. Set aside.

For the pecan topping, stir pecans, brown sugar and melted butter together and that’s it! Super simple, right? {I didn’t have pecans on hand, so I used hazelnuts…still yummy! Feel free to use walnuts or almonds in place of pecans. I say use what you have!}

To make these cuties, spoon about 2 teaspoons of pumpkin filling into each crust…

and then top with a scant 1 teaspoon of pecan topping.

Bake at 350 degrees for 35 minutes or until filling is set and crust is golden brown. Remove tassies from muffin tins cool to room temperature. Before serving, add a drizzle of maple syrup, if desired and that’s it!

Really simple to make and totally delicious!

For this recipe and more pumpkin treats, click here.

*If you don’t have pumpkin pie spice on hand, you can make your own! Check out that recipe here.

© Copyright , Meredith Corporation. All Rights Reserved | Privacy Policy | Data Policy | Terms of Service | AdChoices