Good Dinner Mrs. Mellen

Summertime's farm fresh tomatoes are my favorite ingredient to use for everything from salads to pastas. With a bountiful crop of basil I made an easy pesto sauce, roasted farm fresh colorful cherry tomatoes and tossed with cooked pasta. A wonderfully easy, quick summer time dinner that everyone will enjoy! Farm Fresh Tomatoes Pesto Pasta 1 pint tricolor cherry tomatoes 2 tablespoon olive oil 1/2 sea salt 1/8 teaspoon crushed red pepper 1 cup basil leaves 1/4 cup pine nuts, toasted 1/2 cup Parmesan cheese 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/3 cup olive oil 1 tablespoon butter 1 pound thin spaghetti, cooked according to directions. Preheat oven to 350. Toss tomatoes, oil, salt and crushed pepper. Place in baking dish roasting for 20 minutes or until tomatoes start to burst.  In a food processor combine remaining ingredients except for spaghetti. Processor until smooth.  Toss pesto with hot spaghetti, top...

Portobella Mushroom Sandwich  Portobella mushrooms are so versatile and delicious along with being a filling alternative to meat. Grilling Portabella mushrooms marinated enhances the rich flavor.  Grilling the mushrooms on a barbecue makes a wonderfully flavorful sandwich. Quick, easy, delicious and simple to prepare.  3 portobello mushrooms   1/4 cup olive oil 3 tablespoons chopped onion 4 garlic cloves, minced 4 tablespoon balsamic vinegar 8 ounces Brie, slice thick l large tomato, sliced  10 fresh basil leaves olive oil for brushing  1 loaf Italian bread, sliced in half    Clean mushrooms and remove stems. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. Brush bread with oil. Grill mushrooms over hot grill for 10 minutes. Grill bread for the last two minutes. Remove mush...