DWTS-Inspired Recipes: Cooking Through the Dancing With the Stars Season
Some people just watch Dancing with the Stars. We cook through it! ;)
This season, every theme night became an excuse to whip up something new in the kitchen - whether it was TikTok feta pasta, Wicked-themed greens, or a fully purple dinner for Prince Night. Every Monday turned into a mini party, complete with dramatic reveals (“Elphaba would die for these stuffed peppers!”) and oohs-and-ahhs that would make the judges proud.
Below are all the themed recipes we cooked our way through this season - fun, cozy, and perfect for spicing up fall evenings. We would absolutely have a reprise of many of these meals in our household and invite you to experiment with them yourself! :)
One-Hit Wonders Night:
ONE-POT WONDER MEDITERRANEAN ORZO RECIPE
Ingredients:
1 tbsp olive oil
3 cloves garlic, minced
½ small yellow onion, diced
1 cup dry orzo pasta
2 cups vegetable broth (or water + 1 tsp bouillon)
1 cup cherry tomatoes, halved
1 ½ cups fresh spinach (or kale, chopped)
½ cup canned chickpeas, rinsed and drained
¼ cup kalamata olives, sliced
Zest + juice of ½ lemon
¼ cup crumbled feta cheese (optional)
1 tsp dried oregano
Salt + pepper to taste
Directions:
Sauté aromatics:
Heat olive oil in a large skillet or shallow pot over medium heat. Add onion and garlic, sauté for 2–3 minutes until fragrant and softened.
Toast the orzo:
Add dry orzo to the pan and stir for 1–2 minutes until lightly golden — this gives it a nutty flavor and prevents mushiness.
Add broth + veggies:
Pour in vegetable broth, cherry tomatoes, chickpeas, oregano, salt, and pepper. Bring to a simmer, then cover and reduce heat to low. Cook for about 10–12 minutes, stirring occasionally, until the orzo absorbs most of the liquid.
Add greens + olives:
Stir in spinach (it’ll wilt quickly) and sliced olives. Cook uncovered another 1–2 minutes until the dish is creamy but not soupy.
Finish + serve:
Remove from heat, stir in lemon juice and zest, and sprinkle with feta before serving.
TikTok Night:
TikTok Feta Pasta & Clock App Veggie Platter
TikTok Feta Pasta
Followed the famous TikTok viral sensation recipe, a staple of my dinner recipe rotation! A great reference is the Delish version of the recipe if you want to elevate it a bit.
Clock App Veggie Platter
Arrange colorful roasted veggies (bell peppers, carrots, zucchini, broccoli, red onion) in a circle like a clock face on a serving platter.
Use something like cucumber rounds or cherry tomatoes as the “numbers.”
Place a little ramekin of hummus or Greek yogurt dip in the center as the “clock hands.”
Disney Night:
Snow White’s Enchanted Harvest Bowl + A Whole New World Berry Salad
Snow White’s Enchanted Harvest Bowl
Ingredients:
1 cup quinoa (or farro if you like a chewier grain), cooked
2 small sweet potatoes, peeled + cubed
2 medium carrots, sliced into coins
2 small beets, peeled + cubed (optional if you don’t love beets)
1 red apple, thinly sliced
1 bunch kale (or spinach), chopped
1 can chickpeas, drained + rinsed
Olive oil, salt, pepper, garlic powder
Feta (amount to your liking)
Directions:
Roast veggies, feta, & chickpeas
Preheat oven to 400°F (200°C).
Toss sweet potatoes, carrots, and beets with olive oil, salt, pepper, and garlic powder. Spread on a sheet pan.
On the same pan or a separate one, toss chickpeas with olive oil + paprika/cumin.
Roast 20–25 minutes, flipping halfway, until golden and crisp.
Cook the grains
While veggies roast, cook quinoa (or farro) according to package. Fluff with fork.
Prep the greens & apple
Massage kale with a little olive oil and salt until slightly softened (if using spinach, just leave fresh).
Slice apple thinly so it adds sweetness and crunch.
Assemble bowls
Layer quinoa as the base.
Add kale, roasted veggies, chickpeas, and apple slices in sections around the bowl.
Top with feta.
Apple Cider Vinaigrette Drizzle (top bowls with this):
3 tbsp olive oil
1 ½ tbsp apple cider vinegar
1 tsp Dijon mustard
½ tsp garlic powder
Pinch of salt + pepper
Shake in a jar until emulsified.
A Whole New World Berry Salad
Salad Ingredients:
6 cups baby spinach (or mixed greens)
1 cup strawberries, sliced
½ cup blueberries
½ cup blackberries or raspberries
¼ cup slivered almonds or chopped pistachios (for a “treasure” vibe)
¼ cup crumbled goat cheese or feta (optional, but adds creamy contrast)
Dressing Ingredients:
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
½ tsp garlic powder
Pinch of salt & pepper
Directions:
In a large bowl, layer spinach with berries.
Sprinkle nuts and goat cheese/feta on top.
Whisk dressing ingredients together (or shake in a small jar).
Drizzle over salad just before serving.
Dedication Night:
A Dedication to My Favorite Season: Fall!
Tomato Soup, Grilled Cheese & Harvest Apple Salad
This week was a dedication to some of my favorite quintessential fall dinner items - a classic grilled cheese sandwich, the best tomato soup (found at Trader Joe’s), and Trader Joe’s equally iconic Harvest Apple Salad kit!
Wicked Night:
Elphaba’s “Emerald City” Stuffed Peppers + Glinda’s “Popular” Berry Parfait
Elphaba’s “Emerald City” Stuffed Peppers
Ingredients:
4 large green bell peppers, tops sliced off + seeds removed
1 cup brown rice, cooked
1 cup black beans, drained + rinsed
1 cup corn kernels (fresh or frozen)
1 cup fresh spinach, chopped
1 tomato, diced (or ½ cup canned diced tomatoes)
½ small onion, finely diced
2 cloves garlic, minced
1 tsp chili powder
½ tsp smoked paprika
½ tsp cumin
¼ tsp salt (to taste)
¼ cup feta cheese or avocado slices (optional topping)
Olive oil for sautéing
Directions:
Preheat oven to 425.
Prep the peppers: Cut off tops, remove seeds, and lightly brush with olive oil inside and out. Place upright in a baking dish or tray. Bake for 20-25 minutes.
Cook the filling:
In a skillet, sauté onion and garlic in olive oil until fragrant (about 2–3 minutes).
Add spinach, tomatoes, corn, black beans, and cooked rice.
Stir in chili powder, paprika, cumin, and salt. Sauté 5–6 minutes until warmed through and slightly saucy.
Stuff the peppers: Fill each pepper with the mixture. If using feta, sprinkle some inside before topping off.
Bake: Once stuffed, bake for an additional 10 minutes or so.
Serve: Top with avocado slices or an extra crumble of feta.
Optional Garnish: Drizzle with chimichurri or a squeeze of lime for extra green “emerald glow.”
Glinda’s “Popular” Berry Parfait
Ingredients
1 ½ cups Greek yogurt (plain or vanilla — choose unsweetened for lower sugar)
1 tbsp honey or a few drops of liquid stevia (optional for sweetness)
1 cup strawberries, chopped
1 cup raspberries
½ cup blueberries (for color balance)
¼ cup granola (low sugar) or crushed almonds for crunch
Optional: unsweetened shredded coconut or mint leaves for garnish
Mix the yogurt: In a bowl, whisk together Greek yogurt and honey (if using) until smooth and creamy.
Directions:
In clear glasses or small jars, start with a spoonful of yogurt.
Add a layer of mixed berries.
Add a sprinkle of granola or nuts.
Repeat until you reach the top.
Finish it off: Top with a few whole berries, a sprinkle of coconut, and a mint leaf for a “poof of pink perfection.”
Chill: Refrigerate 15–30 minutes before serving for a firmer texture.
Halloween Night:
Witch’s Brew Butternut & Lentil Soup + Bloody Beet Salad
Witch’s Brew Butternut & Lentil Soup
Ingredients:
1 medium butternut squash, peeled, seeded, and cubed (~4 cups)
1 tbsp olive oil
½ yellow onion, chopped
2 cloves garlic, minced
¾ cup red lentils, rinsed
4 cups vegetable broth
½ tsp smoked paprika
½ tsp ground cumin
¼ tsp curry powder (optional, but adds warmth)
Salt + pepper to taste
Juice of ½ lemon (for brightness at the end)
Optional toppings: Greek yogurt or coconut milk drizzle, roasted pumpkin seeds, microgreens, or chili flakes for “magic sparks”.
Directions:
Roast the squash:
Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a sheet pan and roast for about 20–25 minutes, until tender and caramelized on the edges.Cook aromatics + lentils:
While the squash roasts, heat a large pot over medium heat. Add a drizzle of olive oil, then sauté onion and garlic until soft (about 3–4 minutes).
Add lentils, broth, smoked paprika, cumin, curry powder, and bring to a boil. Reduce heat and simmer 15–20 minutes until lentils are tender.Blend it up:
Add roasted squash to the pot. Use an immersion blender to puree until smooth, or carefully transfer to a blender in batches.Finish + serve:
Return soup to low heat, stir in lemon juice, and adjust seasoning. If it’s too thick, add a splash more broth.Garnish (the fun part!):
Swirl in a spoonful of Greek yogurt or coconut milk like a witch’s potion. Sprinkle with roasted pumpkin seeds or chili flakes for a spooky sparkle.
Bloody Beet Salad
Ingredients:
3 medium beets (red or a mix of red and golden for variation)
3 cups arugula (or mixed greens)
¼ cup goat cheese or feta, crumbled
¼ cup walnuts or pecans, toasted
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
½ tsp maple syrup (optional — skip for lower sugar)
Salt + pepper to taste
Optional eerie garnish ideas:
Sprinkle with black sesame seeds for a “spooky speckled” look.
Add a few pomegranate arils or blood orange slices for extra drama.
Directions:
1. Prep the beets:
Preheat oven to 400°F (200°C).
Peel and slice your beets (wear gloves or use parchment if you don’t want pink fingers!).
Toss slices in olive oil, salt, and pepper right on a parchment-lined baking sheet.
Spread in a single layer — don’t crowd them.
Roast 20–25 minutes, flipping halfway through, until tender and slightly caramelized.
Cool slightly: Let them rest 5–10 minutes before adding to your salad so the heat doesn’t wilt the greens.
2. Make the dressing:
Whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup (if using), salt, and pepper until emulsified.
3. Assemble the salad:
Place arugula on a platter or in a shallow bowl.
Top with sliced beets, crumbled goat cheese, and toasted nuts.
Drizzle with dressing and toss gently before serving.
(My mother-in-law also brought over the delectable pumpkin cheesecake pictured above, from Costco! You could pair this meal with pumpkin pie or another fall/Halloween classic for dessert).
Rock & Roll Night:
Black Sabbath Bowl + KISS From a Rose Salad
Black Sabbath Bowl
Ingredients:
Base:
1 cup black rice (aka forbidden rice), rinsed
2 cups vegetable broth
Veggies:
1 cup broccoli florets
1 cup mushroom slices (portobello or cremini)
1 red bell pepper, sliced
1 small zucchini, sliced
1 small red onion, sliced
2 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
Salt + pepper to taste
Dressing:
2 tbsp tahini
1 tbsp lemon juice
1 tsp maple syrup (optional)
1 clove garlic, minced
2 tbsp warm water to thin
Toppings:
Toasted pumpkin seeds or slivered almonds
Chopped parsley or microgreens (for a “light show” pop of green)
Directions:
Cook the rice:
Bring black rice and broth to a boil.
Reduce to low, cover, and simmer 25–30 minutes, until tender and slightly chewy.
Roast the veggies:
Preheat oven to 425°F (220°C).
Toss all veggies in olive oil, paprika, garlic powder, salt, and pepper.
Spread on a sheet pan and roast 20–25 minutes until charred at the edges.
Make the dressing:
Whisk tahini, lemon juice, maple syrup, garlic, and warm water until smooth and creamy.
Assemble:
Spoon rice into bowls, top with roasted veggies, drizzle dressing, and sprinkle seeds + herbs.
Kiss from a Rose Salad
Ingredients:
4 cups mixed greens or baby arugula
1 cup sliced strawberries or blood orange segments (the “rose” part)
¼ cup goat cheese or feta crumbles
¼ cup candied pecans or roasted almonds
2 tbsp balsamic vinegar
1 tbsp olive oil
Pinch of salt + pepper
Directions:
Toss greens with berries, nuts, and cheese.
Whisk balsamic + olive oil together, season, and drizzle just before serving.
Optional: Garnish with a few edible flower petals for that rock ballad glam.
20th Birthday Party Night:
Birthday Confetti Stir-Fry + Crumbl Cookies
Birthday Confetti Stir-Fry
Ingredients:
1 tbsp olive or sesame oil
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 cup broccoli florets
1 cup snap peas or green beans
1 carrot, julienned or shredded
2 cloves garlic, minced
2 cups cooked brown rice or quinoa
2 tbsp low-sodium soy sauce or tamari
1 tsp rice vinegar or lime juice
Optional protein:
Vegetarian: scrambled egg or edamame
Pescetarian: shrimp or tofu cubes
Directions:
Heat oil in a large skillet or wok.
Add garlic and veggies; stir-fry 5–6 minutes until crisp-tender.
Add rice, soy sauce, and vinegar; toss to coat.
Stir in protein of choice and cook until warmed through.
Top with sesame seeds or chopped green onion “confetti.”
*Bake some confetti cookies for dessert, or opt for Crumbl like we did! :)
Prince Night:
Purple Rain Power Bowl + When Doves Cry Beet-Berry Salad
Purple Rain Power Bowl
Ingredients:
2 medium purple sweet potatoes (or regular if you can’t find them)
1 cup black rice or wild rice (for depth + contrast)
1 cup shredded red cabbage (lightly sautéed or roasted)
1 cup roasted chickpeas or tofu cubes
1 small red onion, roasted or caramelized
1 tbsp olive oil
Salt + pepper to taste
Dressing: “Purple Rain” Tahini Drizzle
2 tbsp tahini
Juice of ½ lemon
2 tsp maple syrup or honey
2 tbsp warm water
Optional: blend in a few blueberries for color (yes, it makes the dressing lavender-hued!)
Directions:
Roast the sweet potatoes, onion, and chickpeas at 400°F for 25 minutes with olive oil, salt, and pepper.
Cook the rice according to package directions.
Layer rice, roasted veggies, and chickpeas in bowls.
Drizzle with your purple-tinged tahini dressing and top with microgreens or sesame seeds for a glam finish.
Optional flair: Serve it in dark bowls or sprinkle a few edible violets or purple basil leaves on top. Prince would approve!
“When Doves Cry” Beet-Berry Salad
Ingredients:
3 cups baby spinach or spring mix
½ cup roasted or sliced beets
½ cup blueberries or blackberries
¼ cup crumbled goat cheese or feta
¼ cup walnuts or pecans, toasted
Optional: sprinkle of pomegranate seeds for a pop of red drama
Dressing:
2 tbsp olive oil
1 tbsp balsamic vinegar
½ tsp Dijon mustard
Salt + pepper to taste
Directions:
Whisk dressing ingredients together.
Toss greens with berries, beets, nuts, and cheese.
Drizzle with dressing just before serving.
Finale Night:
Mushroom & Spinach Ravioli with Brown Butter Sage + Pear & Arugula Champagne Salad
Mushroom & Spinach Ravioli with Brown Butter Sage
Ingredients:
1 package store-bought mushroom or spinach ricotta ravioli
4 tbsp unsalted butter
8–10 fresh sage leaves
1 small shallot, minced (optional but elevates it)
Salt + pepper
Optional garnish: toasted walnuts, parmesan shavings, lemon zest
Directions:
Boil the ravioli
Cook according to package directions.
SAVE ¼ cup of the pasta water before draining.
Make the brown butter
In a skillet, melt the butter over medium heat.
Add sage leaves and (if using) minced shallot.
Cook until the butter becomes lightly golden and smells nutty — about 3–4 minutes.
Remove from heat immediately to prevent burning.
Toss it all together
Add the cooked ravioli directly into the skillet (or transfer butter into a larger pan).
Add a splash of the pasta water to create a silky sauce.
Gently toss to coat.
Season with salt, lots of cracked black pepper, and finish with parmesan or lemon zest if you want an elevated touch.
Pear & Arugula Champagne Salad
Ingredients:
4 cups arugula
1 ripe pear, thinly sliced
¼ cup pecans or walnuts, toasted
¼ cup goat cheese or feta, crumbled
Optional: pomegranate arils for sparkle
Champagne Vinaigrette:
2 tbsp champagne vinegar (or white wine vinegar)
1 tbsp olive oil
½ tsp honey or maple syrup
Pinch of salt + pepper
Whisk until smooth.
Directions:
Add arugula to a large bowl.
Top with pear slices, nuts, and cheese. (Fan the pears across the top - looks fancy but takes 5 seconds.)
Drizzle with champagne vinaigrette just before serving so the greens stay crisp.
Toss lightly and plate in a shallow dish to show off the colors.
And just like that… our DWTS kitchen era has come to a close! This was such a fun way to brighten up the darker nights, and honestly? We might be a themed-dinner household now. Already excited for next year!
HUGE CONGRATS TO ROBERT & WHITNEY! We were on their team from the very beginning :)
