Good Dinner Mrs. Mellen

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...

    Ingredients     4 large artichokes     2 quarts of water     1 lemon, halved     2 bay leaves     2 cloves garlic, unpeeled     1/8 cup salt     1/2  cup Quinoa cooked according to package instructions.  I like Earthly Choice     1/2 cup grated Parmesan cheese     2 tablespoons assorted fresh chopped herbs (such as parsley, basil and oregano)     2 tablespoons toasted pine nuts, toasted     2 tablespoons olive oil     Salt and black pepper Directions     Cut off the stem, trim the tips from the leaves and cut off the top quarter of the artichoke. In a large pot bring 2 quarts of water to a boil and add artichokes. Squeeze juice from the lemon halves into water, then add the bay leaves, garlic cloves and salt. Cover, reduce heat to simmeri...

Mediterranean Lemon Quinoa Salad with Feta, Tomatoes, Olives and Capers Mediterranean flavors paired with Quinoa with an added hint of lemon create a fresh tasting salad that is a fabulous addition to any meal or barbecue. Also this salad is wonderful made ahead letting the flavors marinate making a portable dish for a pot luck or picnic.  Ingredients 1 cup Quinoa cooked according to package instructions juice of 1 lemon 2 teaspoon lemon zest 1/2 cup olive oil 1 tablespoon fresh thyme, finely minced 1/2 teaspoon sea salt 1/4 teaspoon fresh ground pepper 1 cup chopped cherry tomatoes 1/2 cup chopped kalamata olives 1 tablespoon capers, minced 1/2 cup crumbled feta cheese Combine lemon juice, zest, olive oil, thyme, salt and pepper. Pour over Quinoa gently tossing. Add remaining ingredients combining thoroughly. Chill over night to marinate the flavors. Enjoy!