The Daley Plate

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The Daley Plate Cooking with love in the heart of the South. Sharing recipes of our daily meals, one plate at a time Hi! Together we learn and continue to improve our skills.

Thanks for stopping by and welcome to the page for The Daley Plate. Cooking has always been my greatest passions and I am excited to share my favorite recipes with you. Photographing and styling food for The Daley Plate started as a hobby after my arrival here from South Korea. It quickly grew and I am thankful to have met so many wonderful people online who share the same enthusiasm for cooking. I look forward to getting to know you better. I also provide the following services. Feel free to contact me with any enquiries. Social Media Marketing
Brand Ambassadorship
Recipe Development
Food Styling
Cooking Classes (Young Learners, Individuals, Groups)

Sincerely,

Dale Gray

Roasted delicata squash with burrata, pomegranate, parsley & preserved lemon drizzle. I think pumpernickel croutons woul...
10/25/2026

Roasted delicata squash with burrata, pomegranate, parsley & preserved lemon drizzle. I think pumpernickel croutons would be perfect with it. Here’s the recipe ☺️

1 medium sized delicata squash, sliced and cut into chunks (You can eat the tender skin!)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon aleppo pepper or urfa chili powder
1/2 teaspoon black pepper
2 (4 -ounce) burrata cheese balls
zest of 1 medium lemon
1/4 cup pomegranate arils
2 tablespoons fresh chopped curly parsley (not just a garnish, use it for FLAVOR!)

Drizzle:
1 teaspoon finely chopped preserved lemon rind
2 tablespoons fresh lemon juice
1 tablespoon honey, maple syrup or sorghum syrup which I prefer
2 tablespoons olive oil
pinch of salt and pepper

Preheat oven to 375F. Place delicata squash on a sheet pan, coat with olive oil and spices then roast for 20
minutes or until tender. Allow to cool for 5 minutes then arrange on a platter.
Tear burrata into pieces and arrange around the squash, followed by a sprinkle of salt and pepper, the
lemon zest, pomegranate arils and parsley.
Place drizzle ingredients in a jar and shake until emulsified. Pour over burrata and squash and serve
immediately. Serves 4

10/22/2026

If there’s a pot of something warm waiting for you at my house, just know there’s love in it. ❤️ This is usually simmering on the stove in the fall. Camellia lentils, smoky andouille, the holy trinity, with Camellia Beans Spicy Lentil Flavor Infusion for an authentic taste of New Orleans. Warms you right up! I hope you’ll try this easy recipe for your cozy fall gatherings 🥰 Guidelines below!

Note: I finished mine with fresh parsley, a drizzle of olive oil, and a little sheep’s milk feta because that’s how I like it. Don’t knock it till you try it! 😉

Smoky Andouille & Lentil Soup
Serves: 8

Ingredients

1 lb Camellia lentils, rinsed and sorted
1 lb andouille sausage, sliced into half moons
1 medium yellow onion, chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
4 cloves garlic, minced
1 packet Camellia Spicy Lentil Flavor Infusion
4 cups chicken stock
4 cups water, plus more as needed
1 bay leaf
¼ cup chopped fresh parsley
1 tsp salt
1 tsp black pepper

To finish (optional)

Extra fresh parsley
A drizzle of olive oil
Sheep’s milk feta, about 1 oz per bowl

How to make it

In a large Dutch oven, brown the andouille sausage over medium heat for about 5 minutes. Remove and set aside.

Add the onion and bell peppers to the same pot. Season with salt and pepper and sauté until soft and golden, 5 minutes. Stir in the garlic and cook until fragrant, 1 minute more.

Return the sausage to the pot. Add the rinsed lentils, Camellia Spicy Lentil Flavor Infusion, chicken stock, water, bay leaf, and parsley.

Bring to a boil, skim any foam from the surface, then cover and reduce to a simmer for about 45 minutes, or until the lentils are tender.

Add a little extra water if you prefer a brothier soup, taste, and adjust the seasoning as needed. Probably not needed!

Ladle into bowls and finish with parsley, olive oil, and feta if you like!

Camellia has flavor infusions for different varieties of their beans, making flavor-packed fall meals that much easier. Keep a few in the pantry for soup season!

Housing Shortage - Naomi ReplanskyI tried to live small.I took a narrow bed.I held my elbows to my sides.I tried to step...
10/21/2026

Housing Shortage - Naomi Replansky

I tried to live small.
I took a narrow bed.
I held my elbows to my sides.
I tried to step carefully And to think softly And to breathe shallowly
In my portion of air And to disturb no one.

Yet see how I spread out and I cannot help it.
I take to myself more and more, and I take nothing That I do not need, but my needs grow like weeds, All over and invading; I clutter this place With all the apparatus of living.
You stumble over it daily.

And then my lungs take their fill.
And then you gasp for air.

Excuse me for living, But, since I am living, Given inches, I take yards, Taking yards, dream of miles, And a landscape, unbounded And vast in abandon.

You too dreaming of the same.

10/01/2026

Easy Dinner Recipe: Chorizo & White Bean Soup

1 lb loose chorizo sausage (ofc, I’m a Porter Road Online Butcher fan)
2 cloves garlic, minced
1 teaspoon minced fresh rosemary
1 teaspoon onion powder
1/4 teaspoon kosher salt + red pepper flakes
2 cups cherry tomatoes
2 cans white beans, rinsed & drained
3 cups chicken stock
2 cups fresh baby spinach
1 tablespoon red w**e vinegar
Your favorite fresh chimichurri sauce, for serving

Brown the chorizo in a large saucepan over medium heat. It’s not greasy, but no need for extra oil. Add garlic, spices, tomatoes, beans & stock. Stir and cook, covered, 25 minutes until tomatoes burst. Smash some beans if you want it thicker. Finish with the red w**e vinegar, season to taste. Spoon some chimi over. Serves 4!

Check out for a great selection of dry-aged beef, responsibly raised pork, chicken, and more. Once you try it you will find it hard enough go back.

Just add a bowl of rice and it’s the perfect breakfast IMO.
09/30/2026

Just add a bowl of rice and it’s the perfect breakfast IMO.

09/18/2026

A good day of eating! I'm
40, I can't mess around with nutrition like I used to so protein IS important. I feel it in my mood when I don't get enough. helps with that by doing the thinking for me + keeping me fueled with meals, snacks, groceries and recipes that are super doable and tasty (well-seasoned too, I'm always in awe).
If you'd like to try them, take 40% off your first order with code DALEYPLATE and get 1 free item in your box, for life! Link below or in my bio


https://www.hungryroot.com/?
promo=DALEYPLATE&b=1811&utm_source=the-daley-plate&utm_medium=influencer&utm_campaign=reels

Our pantries are living cultural archives of who we are. In mine, kewpie mayo, velveeta cheese and a can of South Africa...
09/16/2026

Our pantries are living cultural archives of who we are. In mine, kewpie mayo, velveeta cheese and a can of South African are neighbors 😄. What’s the most specific, sentimental, or non-negotiable ingredient in your kitchen?

(Decades ago, I saw Nigella Lawson’s pantry on television and that was it for me. When I travel or visit a new place, the grocery store is where I go for souvenirs.)

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Brookhaven, MS
39601-39603

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