Good Dinner Mrs. Mellen

The sole taste amazing with the combination of lemon, butter and capers. Sole is a mild tasting fish that absorbs the flavors in this dish staying firm. I add capers for extra flavor. Quick and easy especially for cooks that have shied away from making fish. And for non fish eaters, sole is not fishy, even they will enjoy eating Sole Meuniere!                                                   Sole Meuniere Ingredients: 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper 8 fresh sole fillets, 3 to 4 ounces each 8 tablespoons unsalted butter 2 teaspoon grated lemon zest 1 tablespoon capers 1/2 cup freshly squeezed lemon juice 1 tablespoon minced fresh parsley Directions Preheat the oven to 200 degrees F. Have a baking dish re...

I just love the end of the summer produce with all the unbelievable varieties. Eggplant is one of my favorite veggie with all the wonderfully different types in not only farmer's markets but at local grocery stores. I found these great round eggplants that just shouted stuff me. You can stuff eggplant so many different ways. With these round beauties I went for a simple stuffing using eggplant, scallions, garlic, basil, red pepper, cherry tomatoes and farro. Farro, an Italian grain gives a nutty like favor to the stuffing. I serve these eggplants as an main dish with salad and fresh baked bread. Farro Stuffed Eggplant 2 round eggplants 1/4 cup olive oil 1 bunch scallions, sliced, white part only 2 cloves garlic, chopped red pepper flakes 2 tablespoons fresh basil, chopped 1 large red pepper, shopped in to small pieces 1 cup chopped cherry tomatoes 1/2 cup farro, cooked according to directions Pre-heat oven to 350 F. Spray a baking pan with cooking s...

 Calling all garlic lovers this is the bean dip for you! I love this easy dip with it's zesty garlic taste. Add capers and basil what could be more delicious. You can serve with homemade pita chips or fresh veggies. Keep the ingredients on hand for a fresh dip for an evening with friends.                                              Garlicky White Bean Dip with Pita Chips 1 (15-ounce) can cannellini beans, drained and rinsed 2 cloves garlic 2 teaspoon capers 2 tablespoons fresh lemon juice 1/2 cup olive oil, plus 4 tablespoons 2 Tablespoons fresh basil leaves, chopped Salt Freshly ground black pepper 6 pitas 1 teaspoon dried oregano 1 tablespoon olive oil Preheat the oven to 400 degrees F. Place the beans, garlic, capers, lemon juice, 1/3 cup olive oil, and basil in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season...