Good Dinner Mrs. Mellen

If you follow my blog you know that I love farm fresh tomatoes especially tricolor cherry tomatoes. These little rainbow color flavorful jewels add visual vistas to any meal. Fresh scallops combined with farm fresh tomatoes roasted to they are just ready to pop is one of my favorite combinations. Add some olive oil, garlic, seasonings and lemon juice, a simple, elegant, delicious, quick meal. Farm Fresh Tomatoes with Scallops 1 lbs. Fresh Sea Scallops Juice of one lemon 2 tablespoon olive oil 1 garlic clove, finely chopped 1/4 teaspoon fresh ground pepper 1/2 teaspoon sea salt 1 teaspoon Tuscan Sunset from Penzey Spices 1/4 cup grated Parmesan cheese Pre-heat oven to 375F. Place Scallops in baking dish top with lemon juice. Combine in a small bowel oil, garlic, pepper, sea salt and Tuscan Sunset. Drizzle over scallops. Remove form over topping with cheese. Bake for 10 more minutes. Serves 4. I like to layer sliced fresh Italian on plates topping with the baked ...

If you have followed my blog you know that I love tomatoes - big juicy heirloom tomatoes in rainbow colors, petite cherry tomatoes colored in bright hues by the sun. I never met a tomato I didn't just want to eat.  Inevitably all the bountiful tomatoes of summer find a place in my cooking either fresh or gently simmered bursting with flavor. Tomatoes and grains are a wonderful pairing to make a light lunch or a tasty side dish. You can use any gain as the base for this recipe, I used Quinoa but I have made this dish with farro or Israel couscous. Quiona with Fresh Tomatoes and Mozzarella   1 cup Quiona, cooked according to package instructions 1/4 cup extra virgin olive oil 2 tablespoon balsamic fig vinegar 1 minced clove garlic 1 teaspoon Dijon mustard 1 teaspoon Herbs de Provence 1 cup sliced cherry tomatoes 1/2 cup slice cucumbers 1/2 cup cubed fresh Mozzarella Combine oil, vinegar, garlic, mustard and herbs in bowl mixing with a whisk. T...