Good Dinner Mrs. Mellen

Brussels Sprouts that neglected and shy little bulbs have become trendy - the darling of the vegetable world. Healthy, tasty, versatile, a chameleon, changing depending the pairing - never boring or the same. Steamed, baked, roasted, raw in a salad your choices of preparation are endless. For a deliciously healthy autumn salad I love fresh raw Brussels Sprouts combined with apples, pistachios and shaved parmesan cheese- dressed with a light lemon vinaigrette.  Brussels Sprouts Salad with Pistachios and  Shaved Parmesan Cheese 4 cups thinly sliced Brussels Sprouts 2 Granny Smith Apples, chopped 1/2 cup chopped unsalted pistachios 1/4 cup shaved Parmesan Cheese Lemon Vinaigrette 3  tablespoons fresh lemon juice 1/4 cup white balsamic vinegar 2 teaspoon Dijon mustard 1 teaspoon dried oregano 1 clove garlic, minced 1/2 teaspoon sea salt 1/4 teaspoon fresh grounded black pepper 1/2 cup olive oil Combine Brussels Sprouts, apples...

Fall at it's best with fresh picked apples baked in a rich pound cake with crumb topping and caramel drizzled on top. Richly flavored with just a hint of orange juice, cinnamon and crisp tart apples. I used Granny Smith Apples in this cake for their tart flavor along with a firm consistency after baking. In this cake I want to bit into the apple with each bite as if I just had reach up picking the apple right off the tree. As gorgeous as this cake looks it is quite easy to make. Delicious, dazzling, easy to duplicate, what could be better.  Candied Apple Crumb Cake Cake 4 cups flour 2 cups sugar 1/2 teaspoon salt 4 teaspoons baking powder 1 cup oil 1 cup orange juice 3 large eggs (4 if small) 1 teaspoon vanilla Apple Filling  4 Granny Smith Apples peeled and slice 1/2 cup sugar 2 teaspoon cinnamon Crumb Topping 1/2 cup butter (1 stick), softened 1/3 cup firmly packed brown sugar 1 cup flour 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon Carame...

A perfect colorfully tasteful fall salad that will not only taste wonderful but look gorgeous. Beets are just such a good healthy addition to any meal. I make a lot of beet dishes cause they are just so good especially freshly roasted as I prepared them for this fall salad.  1 lb red or yellow beets peeled and cut into quarters. You can use half red and half yellow. 2 teaspoons white wine vinegar 1/2 cup thinly sliced red onions 1 tablespoon white wine vinegar 1 Gala apple, thinly sliced 3 cups baby arugula 3 cups baby kale 1/4 cup toasted chopped walnuts 1/2 cup extra virgin olive oil 1/4 cup white balsamic vinegar 1 tsp. sea salt 1 tsp. black pepper 1 tsp. spicy brown mustard In a medium size roasting pan sprayed with cooking oil place beet and roast at 400F for 30 minutes turning once. Remove from over and sprinkle with vinegar. Cool and refrigerate for 4 hours or over night. Place sliced red onions in bowl and cover with 1 tablespoon vinegar for 30 minutes th...