Good Dinner Mrs. Mellen

Sweet and Sour Coleslaw  Make ahead Summertime salads easy, tasty completing every meal are such a favorite of mine. I love to combine different ingredients always adding fruit and nuts for sweetness and crunch. For the crunchy, tangy, sweet and sour taste of this Coleslaw I added pineapple, almonds, soy, and a touch of Chinese five spices with a hint of garlic. Amazingly I can always find a different fusion of spices creating a new outstanding addition to my summertime salad repertoire. Ingredients     1/4 cup pineapple juice     3 tablespoons red wine vinegar     1/4 cup olive oil     1 tablespoon low salt soy sauce     1 teaspoon Chinese five spices     clove garlic, crushed     freshly ground black pepper to taste     salt to taste     1 (12 ounce) package Dole Classic Coleslaw     1 cup diced fresh pine...

What could be more appropriate for a 4th of July party than red, white and blue potatoes on the grill. Oh, did I mention delicious and easy. You can make these potatoes ahead and serve them at room temperature or hot off the grill. Either way they taste wonderfully delicious. Ingredients 3 packages(8-oz) gourmet tricolor potatoes 1/4 cup olive oil 4 cloves garlic, minced 2 tablespoon fresh thyme, finely chopped  2 teaspoon sea salt 1 teaspoon fresh ground pepper Scrub potatoes, dry thoroughly. Place in large bowl. In a small bowl combine oil, garlic and thyme. Toss over potatoes. Set aside for 30 minutes. Preheat grill. Place potatoes on a grill pan, top with salt and pepper. Close lid grilling for 30-45 minutes until potatoes are soft. Test potatoes by piercing with a knife. Make ahead and serve at room temperature or serve immediately. Serves 20-25.  

  What could be more appropriate for a 4th of July party than red, white and blue potatoes on the grill. Oh, did I mention delicious and easy. You can make these potatoes ahead and serve them at room temperature or hot off the grill. Either way they taste wonderfully delicious. Ingredients 3 packages(8-oz) gourmet tricolor potatoes 1/4 cup olive oil 4 cloves garlic, minced 2 tablespoon fresh thyme, finely chopped  2 teaspoon sea salt 1 teaspoon fresh ground pepper Scrub potatoes, dry thoroughly. Place in large bowl. In a small bowl combine oil, garlic and thyme. Toss over potatoes. Set aside for 30 minutes. Preheat grill. Place potatoes on a grill pan, top with salt and pepper. Close lid grilling for 30-45 minutes until potatoes are soft. Test potatoes by piercing with a knife. Make ahead and serve at room temperature or serve immediately. Serves 20-25.