Good Dinner Mrs. Mellen

August is peach season with fresh picked peaches in all the markets. Peach pie is one of my favorites pies(I know I say that about every pie!). Sometimes you have to do something different, go a little rouge, shack it up! That's what I did with this Peach Pie, I added Peach Schnapps to the filling, added a struesel topping all in a phyllo pie crust. I just let my creative cooking ideas flow for this show stopping pie! Streusel topping: 1/2 cup plus 2 tablespoons unbleached all purpose flour 1/2 cup old-fashioned oats 1/3 cup cup (packed) golden brown sugar 1/2 teaspoon salt 6 tablespoons (3/4 stick) chilled unsalted butter, diced 3/4 cup pecans, coarsely chopped Filling: 3/4 cup sugar 2 tablespoons quick-cooking tapioca 3/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg 2 tablespoon Peach Schnapps 3 3/4 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges Phyllo Pie Crust: 10 14x9-inch s

We New Englanders live for the summer months when all the area CSAs and farm markets products are local, fresh and available. Perfect for a vegetable lover and cook. Here is my problem, I get carried away by the bountiful beauty at my local Farmer's Market going overboard with my purchases. I just can't help myself, I'm like a kid in a candy shop! What to do when I return home with my bags bursting with all kinds of produce; Cook up all the veggie casseroles that just pop up in my brain. This week I was loving the large local tomatoes along with the deep purple eggplant. I picked up locally grown onions and fresh local mozzarella to finish creating my Tomato Eggplant Bake with Mozzarella. I just added olive oil with my home grown herbs for a flavor bursting veggie dish, quick, easy and delicious. Farm Fresh Tomato Eggplant Bake with Mozzarella 1/2 cup olive oil 1/2 cup fresh basil, chopped 1/2 teaspoon salt 1/4 teaspoon black pepper 1 large eggplant, pee

Summertime is my favorite time to go to local Farmer’s Markets savoring all the beautiful fresh picked produced. I love to shop like a Parisian filling my market basket with produce, cheese, bread and even fresh fish. I love to create delicious meals with all my purchases. I love this Zucchini and squash casserole that I added polenta and mozzarella making this the main course not a side dish. I served it with fresh bread and a salad made of spicy greens, heirloom tomatoes, cucumbers all that I just picked up at the Farmer’s Market.                         Baked Zucchini and Summer Squash Casserole with Polenta and Mozzarella Ingredients: Polenta, Instant, I used Bellino 2 tablespoon butter 1/2 cup grated Parmesan cheese 1 1/2 tablespoons unsalted butter, divided 2 tablespoons olive oil 1 cup chopped onions 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon minced garlic 2 pounds summer squash (about 6 medium), sliced into thin rounds 2 pounds zu

Summertime is salad time at our house. I love to use the fresh bounty from local farmers markets to create wonderfully fresh and delicious salads. What could be better on a hot evening than cool crisp greens covered with heirloom tomatoes then topped with Tuscan Tuna Salad. Just add fresh Italian bread, wine and fresh peaches for dessert. Now that says summertime! Tuscan Tuna Salad with Heirloom Tomatoes 1/4 cup extra-virgin olive oil 2 tablespoon fresh lemon juice 1/2 teaspoon sea salt 1/4 teaspoon black pepper 2 tablespoon chopped basil leaves 1 tablespoon chopped thyme 2 (6-ounce) cans tuna in olive oil, drained  I use Genova 2 ribs celery chopped 1 bunch scallions, chopped, white only 1/4 cup chopped sweet grape tomatoes 1/4 cup pitted Kalamata olives 1 tablespoon capers, rinsed 1/2 head lettuce, or field greens 2 large heirloom tomatoes, one red, one yellow, sliced Whisk olive oil, lemon juice, salt, pepper, basil and thyme in small b