Good Dinner Mrs. Mellen

    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...

On a snowy blizzard day or any day what could be more enjoyable than a bowl of homemade Vegetable Soup with Pistou. I make this classic french Provencal soup vegetarian by using vegetable stock. You can substitute chicken stock if you prefer. I also added one of my favorite grains, farro for an added nutty grain taste. Ingredients 2 tablespoons good olive oil 2 cups chopped onions (2 onions) 1 cup chopped celery (4 stalks) 2 cups chopped leeks, white and light green parts (2 to 4 leeks) 3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound) 3 cups 1/2-inch-diced carrots (1 pound) 1 1/2 tablespoons kosher salt 1 teaspoon freshly ground black pepper 32 ounces (box) no salt added vegetable broth or home made 1 cup water 1 cube vegetable bullion 1 teaspoon saffron threads 1/2 pound haricots verts, ends removed and cut in 1/2 1/2 cup farro 1 cup Pistou, recipe follows Freshly grated Parmesan, for serving Directions Heat the olive oil in a large stockpot, a...