Good Dinner Mrs. Mellen

Egg salad doesn't have to boring. I love to combine different flavors to create innovative recipes that is how I came up with Greek Egg Salad. One of my favorite Greek dips is Tzatiki a luscious combination of yogurt, garlic and cucumbers which I used as the base for this egg salad. Adding Kalamati olives boast the flavor reminiscent of the Mediterranean where olive trees fill the country side with luscious plants bearing the beautiful bountiful olive fruits. Greek Egg Salad   4 hard boiled eggs 3/4 cup Tzatiki 1/4 cup plan Greek yogurt 2 cloves garlic, minced 1/4 cup Kalamati olives, chopped 1/4 teaspoon pepper 2 cups spring greens 1 cucumber, sliced  1 large tomato sliced kalamata olives Combine first five ingredients. Place spring greens on plate. Top with egg salad. Arrange sliced tomatoes and cucumber around the egg salad. Decorate with olives. So simply delicious and easy for a wonderfully flavorful lunch or light dinner. Se...

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 ...

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...