Good Dinner Mrs. Mellen

This beautiful salad is fresh from the garden. I was given these picture perfect tomatoes and cucumbers from an avid home gardener. Just picked I knew that I wanted to serve these veggies right away very simply to savor all the wonderful fresh flavor.  I just lined a dish with Romaine lettuce. So easy and so good! I chopped up two cucumbers and two tomatoes. Layered first the cucumbers then the tomatoes. Topped with half cup crumbed feta then sprinkle two tablespoon fresh chopped basil. Serve lightly dressed with half cup olive oil mixed with fourth cup white wine vinegar. Add a pinch of salt and pepper. Just perfect! Enjoy!

How this dish came about is really funny.  I bought some Garlic Scapes (the new food darlings) this week at my farm market not really knowing how I was going to cook this new to me root.  Looking through my refrigerator pulling out a little of this, a little of that before I knew it I had the making for a tasty veggie pie! 1 pre-made refrigerator pie crust All purpose flour for pie crust 1/4 cup olive oil 1/3 cup garlic scaps, about 6, chopped 1 bunch of scallions, thinly sliced, whites only 2 bunches broccolini or broccoli rabe 2 cups sliced mushrooms 1/4 ground pepper 8 ounces solf fresh goat cheese 8 ounces marscapone 1/2 cup heavy cream 1 tablespoon minced fresh basil 2 teaspoon minced fresh thyme 3 large eggs Preeheat oven to 375F.  Dust bottom of pie crust with flour and fit into pie plate. Crimp edges to form decorative rim. Heat olive oil in medium skillet add garlic scaps and scallions saute for 5 minutes. Add brocollini and mushrooms; cook for another 5

An easy and delicious summer salad that is just a little different take on a classic Coleslaw.  I just keep adding and adding more tasty ingredients to make this dish even better. Sweet and Sour Oriental Coleslaw 1 package(14 oz) Dole Classic Coleslaw 8 oz bean sprouts 1 bunch scallions, sliced thin 1 cup slivered almonds, toasted 2 tablespoons sesame seeds, toasted 1 can pineapple chunks in pineapple juice, drained reserve juice 1/2 cup olive oil 1/4 cup rice vinegar 1 package of Ramen Noodles Oriental Flavor Combine Coleslaw, sprouts, scallions, almonds, sesame seeds, and pineapple in a large bowl. Mix oil, vinegar, reserved pineapple juice and Ramen Noodle flavoring package in a small bowl. Pour over Coleslaw, tossing until coated.  Crush ramen noodles until in small pieces; add to salad and toss again. Enjoy! Gooddinnermrsmellen@blogspot.com

Very quick, easy and delicious.  I get a quarter turkey breast sold by Shady Brook Farms which feeds 3-4 people.  I always soak my poultry for at least 6 hours in the refrigerator.  I add to the water sea salt, one sliced lemon, bay leaf and whole peppercorns. Rinse and dry turkey breast.  I then seperate the skin form the meat making a pocket. I slide  three slices of lemon in the pocket, three fresh sage leaves, three fresh basil leaves and two cloves of chopped garlic.  I rub just a little olive oil on the out side of the skin seasoning with pepper.  Grill on low for about 1 1/4 to 1 1/2 hours until juices run clear.  Start with bone side down and turn over a few time during grilling. Enjoy!

A wonderful light white cake that is filled with whipped cream and strawberries! Need I say more. This cake is my sister's favorite and when  I lived near her I made this cake for her birthday.  I don't know why I haven't made this cake for such a long time but this year I brought it back for my twins birthday. Everyone just loved my version of strawberry short cake! Cake: 6 eggs, separated 1 13/4 cup shifted all-purpose flour 1/2 teaspoon salt 1 1/2 cup granulated sugar 1/4 cup fresh lemon juice 1 tablespoon grated lemon peel 2 pints strawberries, washed and hulled Cream Frosting: 2 cups heavy cream, chilled 1/2 cup confectioners' sugar 1/2 teaspoon vanilla extract 1/4 cup currant jelly,  melted In a large electric mixer bowl let egg whites warm at room temperature for 1 hour.  Sift four with salt. With mixer at high speed beat egg whites until foamy. Beat in 3/4 cup of the granulated sugar, 2 tablespoons at a time, beating after each addition. Beat

Warning Warning, this is not a low calorie salad. With that being said every once in a while you have to eat something sinfully rich, high in calories and just plain yummy! Those of you who know me know that I do hot yoga three times a week, run 15-20 miles per week, weight train, boot camp and I love to work in my garden, hard. So it's not like I am a couch potato, stuffing my face with chocolates!  Every so often I love to each something that's totally fattening without any guilt or fear. I just plain savory the dish and move on.  Oh, don't forget it is about portion control too, I just eat a little.  This Three Cheese Mac and Cheese Salad I serve in the summer with other salads that are more healthy, lower in fat and calories giving my guest the option.  I must again warn that this salad is additive.  When I mentioned to my daughter another yogi and runner that I was going to blog this salad she said oh I remember that salad very well! 1 box of elbow macaroni

Sorry I have not been posting lately having an absolutely perfect reason - planning my daughter Mandi's wedding.  Now that she said "yes" to the dress I can get back to blogging! More about her dress and the wedding later. You all know that I love to cook and through parties. This past weekend I had a wonderful birthday barbecue for my twins. I couldn't stop cooking especially baking.  I made this Simply Fabulous All American Blueberry Pie especially for my son Chad.  So good plain or add a scoop of vanilla ice cream. I just love to make pies, all kinds! Fabulous All American Blueberry Pie Crust: 2 1/2 cups all-purpose flour 1/4 cup sugar 1/2 teaspoon salt 1/2 cup shortening 1/3 cup sweet butter (love my Cabot!) 7 tablespoons cold water Filling: 6 cups blueberries, rinsed and picked over 1/2 cup packed dark brown sugar 1/2 sugar 4 1/2 tablespoons cornstarch 3/4 teaspoon ground allspice 1 tablespoon sweet butter, cut into small pieces