Good Dinner Mrs. Mellen

Living in New England hot soup on a cold snowy day is the perfect accompaniment to a salad for a heathy filling lunch. I like to make soups that are flavorful and healthy. I altered the ingredients in this soup, using almond milk instead of cow's milk. The almond milk adds just enough smoothness to the soup. I will warn you I love garlic. If you don't want as much garlic you can add only four roasted garlic cloves: Roasted garlic has a more mellow flavor, not as pungent as boiled or sautéed.   3 tablespoons olive oil 1 head of cauliflower, cut into florets 3 leeks, thinly sliced, just the white part 1 bulb garlic, roasted and peeled*   3 cups vegetable stock   1/2 cup almond milk, unsweetened 1 teaspoon Himalayan pink salt 1 teaspoon black pepper 1 teaspoon fresh thyme Directions Heat olive oil in a large stockpot over medium heat. Add cauliflower, leeks, and garlic; sauté until the vegetables have caramelized (roughly 15 minutes)....

My favorite method to prepare vegetables is roasting. I love the way the flavor is released in the roasting process. I adding garlic for extra flavor along with pine nuts for crunch making the green beans a special side dish. Roasted Green Bean with Garlic and Pine Nuts 1 lb. cleaned green beans 1 tablespoon olive oil 4 cloves garlic, sliced in half 1 teaspoon sea salt 1/2 teaspoon black pepper 1/4 cup pine nuts, roasted Preheat oven 400F. Toss green beans with olive oil, garlic, salt, and pepper. Place in baking dish. Top with pine nuts. Roast beans  until    slightly shriveled and have brown spots, 20 to 25 minutes.  

Clams in Wine Sauce Love easy, tasty meals that are quick then you'll love my Clams in White Sauce. I make these clams as a light dinner served with salad and bread or a hardier meal tossed with pasta, side salad and bread. Either way these clams are so good. 2 tablespoon olive oil 4 garlic cloves, minced 2 teaspoon Italian seasoning, I like Pensey's Tuscan Sunset pinch crushed red pepper flakes 8 oz. bottled clam juice 1/4 cup dry white wine 2 tablespoon butter 1 1/2 lbs. Count Neck Clams 1. Wash clams to remove any dirt or sand.   2. In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Stir in Italian seasons and red pepper flakes. Pour in clam juice and  white wine. Bring to boil then simmer for five minutes. Add clams, cover, and steam till clams start to open.  3. Add butter and clams, cover, and cook till the clams open about ten minutes. Discard any that do not open. Transfer cl...