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- Nicoise Salad
  
  Posted at 4:58 pm by Good Dinner Mrs Mellen
  
  Aug 6th
  Nicoise Salad
  
  I love salads for a leisurely, cool summer lunch, or dinner. Nicoise Salad is a favorite in our family. I used tricolor potatoes to add beautiful color, red, purple, and white. Add a lemon mustard dressing with a touch of honey for sweetness for irresistible fresh flavor.
  
  ¾ cup extra-virgin olive oil
  
  ¼ cup fresh lemon juice
  
  2 Tbsp. Dijon mustard
  
  1 tsp. honey
  
  1 tsp. freshly ground black pepper
  
  1 tsp. kosher salt, plus more
  
  6 large eggs
  
  1 lb. green beans, trimmed
  
  12 oz Tricolor Baby Melody potatoes
  
  4 cups seedless cucumbers
  
  3 cups oil-packed tuna*
  
  Olives, capers, pepperoncini, pickles, or other pickled-briny ingredients (for serving)
  
  Flaky sea salt
  
  *I like Italian tuna.
  
  Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
  
  Place eggs in a medium pot cover with salted water and bring to a boil. Lower to simmer and cook for 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water; chill until cold, about 5 minutes. Peel; set aside.
  
  Meanwhile, add green beans and potatoes to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 8-10 minutes for potatoes. Using a slotted spoon, transfer to a bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
  
  To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and tuna. Top with pickled-briny ingredient(s), sprinkle with sea salt and drizzle some reserved dressing over. Serve with remaining dressing alongside.
  
  Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled, and vegetables blanched 2 days ahead; cover and chill separately.
  
  Enjoy!
  
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  Posted in eggs, Food, Salad, Vegetables, Vegetarian | Tagged Easy recipe, Nicoise Salad, summer dinner
- Sweet and Sour Oriental Coleslaw
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Jul 21st
  An easy and delicious summer salad that is just a little different take on a classic Coleslaw. I just keep adding and adding more tasty ingredients to make this dish even better.
  
  Sweet and Sour Oriental Coleslaw
  
  1 package(14 oz) Dole Classic Coleslaw
  
  8 oz bean sprouts
  
  1 bunch scallions, sliced thin
  
  1 cup slivered almonds, toasted
  
  2 tablespoons sesame seeds, toasted
  
  1 can pineapple chunks in pineapple juice, drained reserve juice
  
  1/2 cup olive oil
  
  1/4 cup rice vinegar
  
  1 package of Ramen Noodles Oriental Flavor
  
  Combine Coleslaw, sprouts, scallions, almonds, sesame seeds, and pineapple in a large bowl.
  
  Mix oil, vinegar, reserved pineapple juice and Ramen Noodle flavoring package in a small bowl.
  
  Pour over Coleslaw, tossing until coated. Crush ramen noodles until in small pieces; add to salad and toss again.
  
  Enjoy!
  
  Check me out my other recipes!
  
  Gooddinnermrsmellen.com
  
  Buzzchomp.com
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  Posted in Good Dinner Mrs Mellen, Salad, summertime recipes, vegan
- Summertime Pies
  
  Posted at 9:51 am by Good Dinner Mrs Mellen
  
  Jul 20th
  To say I love to make pies is a true understatement. I am obsessed with pies, especially summertime pies using the most succulent fresh fruits and berries. A hot bubbly pie fresh from the oven, the juices overflowing, dripping down the sides of the pie plate, I can’t think of a better dessert to serve family and friends. Oh, did I mention a scoop of vanilla ice cream on top? Simple pleasures, so perfect!
  
  I learned to bake from my mother, Helen, who is ninety-seven years old. She loves to bake and shared her passion with me. I remember, at first watching her make pie dough, combining the ingredients, then she would roll out the dough, and line a pie plate. My favorite part was the mixing of the fruits with sugar and spices and then pour into the dough-lined dish. Next, she would meticulously top with the remaining dough and crimp the edges together. My mother would make vents in the top of the pie, and finish with a brush egg yoke then the pie was ready for the oven.
  
  Here are a few of my favorite pie recipes:
  
  LUSCIOUS NECTARINE BLUEBERRY PIE
  
  Luscious Nectarine Blueberry Pie
  
  BLUEBERRY PIE
  
  Fabulous All American Blueberry Pie
  
  PEACH PIE IN PUFF PASTRY
  
  Fresh Summer Peach Pie in Puff Pastry
  
  PEACH SCHNAPPS PIE WITH STREUSEL TOPPING
  
  Peach Schnapps Pie with Streusel Topping
  
  Enjoy!
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  Posted in Baking, Pie, summertime recipes | Tagged BLUBERRY PIE, BLUEBERRY-NECTARINE PIE, Peach Pie
- Broccoli Asian Slaw with Almonds
  
  Posted at 9:56 am by Good Dinner Mrs Mellen
  
  Jul 14th
  Salad are so easy and one of my favorite side dishes especially in the Summer. Did I mention how the heath benefits of eating fresh veggies! Salad also can be prepared in advance. I love to make food ahead so I can have a relaxing dinner with family and friends. This Broccoli Slaw is easy to make and filled with flavor. Lately I’ve been using fresh mint and I love the taste and smell. Years ago when I was a beginning gardener I planted mint, just one plant in my garden. I didn’t understand how invasive mint is when left alone. Each spring I weed out most of the mint just leaving enough for my cooking needs. Substitute mint for cilantro or parsley for added flavor.
  
  You can make ahead and refrigerate for up to three days.
  
  1 12 oz package of broccoli slaw
  
  1 bunch scallion thinly sliced
  
  1 cup mint chopped
  
  Asian Slaw Dressing:
  
  3 tablespoons olive oil
  
  1 tablespoon toasted sesame oil
  
  1/4 cup rice wine vinegar
  
  3 tablespoon honey
  
  1 tablespoon soy sauce
  
  1 garlic clove, finely minced
  
  1 tablespoon ginger, finely chopped
  
  1/2 teaspoon salt
  
  1/4 toasted sliced almonds
  
  Place broccoli slaw in a large bowl. Add mint and scallions.
  
  Whisk Asian Slaw Dressing ingredients together in a small bowl.
  
  Pour dressing into slaw and toss well. Top with toasted almonds.
  
  Enjoy!
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  Posted in Uncategorized
- Hummus Dip with Tobbouleh, Feta, Cucumbers, Tomatoes and Tzatziki
  
  Posted at 12:00 pm by Good Dinner Mrs Mellen
  
  Jul 6th
  Easy summertime entertaining is my philosophy for summer parties. I love put together easy make a head dishes so I can relax and enjoy my guests. During the summertime with abundant produce at Framer’s markets I just love creating delicious healthy food. Keep all the ingriendants my hummus dip ready for an impromptu get together or to bring to a friends home for a barbecue.
  
  Hummus Dip with Tobbouleh, Feta, Cucumbers, Tomatoes and Tzatziki
  
  1 container prepared Hummus*, I like garlic
  
  1/2 cup prepared Tabbouleh Salad*
  
  1/4 cup chopped cherry tomatoes
  
  1/4 cup chopped english cucumber
  
  1/4 cup chopped feta
  
  1/4 cup prepared Tzatziki*
  
  sliced tomatoes and cucumbers for garnish
  
  Mound hummus on serving plate. Top with tabbouleh, cherry tomatoes, cucumber, feta, then drizzle with tzatziki. Garnish with sliced tomatoes and cucumbers. Refrigerate. Serve with pita bread or crackers.
  
  Enjoy!
  
  * I use Cedar’s Mediterranean Foods brand for the hummus, Tabbouleh and Tzatziki.
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  Posted in Appetizer, Barbecue, vegetables,easy,, Easy recipes, entertaining, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, Vegetarian | Tagged Cedar's Mediterranean Foods, cucumbers, feta, hummus, Tobbouleh, tomatoes, Tzatziki
- Moroccan Couscous and Orange Salad
  
  Posted at 10:59 am by Good Dinner Mrs Mellen
  
  Jul 4th
  I just love fresh delicious summer salads, that sing with taste. So wonderful to use fresh fruits and vegetables to add interest and color to a summer salad. I enjoy all different types of food and I especially like to use seasoning from all over the world to punch up the flavor of a salad. I started experimenting with Couscous and Moroccan spices and simply loved this salad. It’s like sunlight in a bowl!
  
  Moroccan Couscous and Orange Salad
  
  1 cup couscous
  
  1/2 cup dried cranberries
  
  1 cup boiling water
  
  1 large orange or yellow bell pepper cut into bite size slices
  
  1 bunch of scallions, thinly sliced, just the white part
  
  1 1/2 teaspoon ground cumin
  
  1/2 teaspoon ground ginger
  
  1/4 teaspoon ground cinnamon
  
  1 16 ounce can chickpeas, drained and rinsed
  
  1/4 cup chopped cilantro
  
  3 tablespoon olive oil
  
  3 tablespoon white vinegar
  
  juice of one navel orange
  
  one navel orange, peeled and sliced into bite size pieces
  
  Place couscous and cranberries in medium bowl. Add boiling water, cover with plastic wrap and let set for about 5 minutes or until water is completely absorbed.
  
  Add next seven ingredients to couscous and cranberries mix thoroughly.
  
  Whisk oil, vinegar and orange juice together. Pour over salad and toss to coat. Add cut orange.
  
  Cover and refrigerate until ready to serve.
  
  Enjoy!
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  Posted in Good Dinner Mrs Mellen, Healthy, summertime recipes, Vegetarian | Tagged couscous, easy, healthy recipe, July 4th, Moroccan spices
- The Fourth of July on Magical Martha’s Vineyard
  
  Posted at 12:05 pm by Good Dinner Mrs Mellen
  
  Jul 2nd
  My love affair with Martha’s Vineyard continues to deepen as I, like the majestic sailing ships gracing the harbors all over the island, am anchored to this magical island. Each time I return as soon as I embark from the ferry I am under the islands’s irresistible spell surrendering with all my heart to her call.
  
  Martha’s Vineyard, classic New England, seeped in history with sentinel captain homes facing the sea waiting centuries for their owners return, old farms with fields still turned each spring producing bountiful vegetables, narrow main streets dotted with store fronts brimming with merchandise beckoning visitors to leisurely stroll, turns red, white and blue to celebrate the 4th of July. After a long winter battered by continuous Nor’easters the island is ready to embrace the summer season traditional start with an all American celebration.
  
  A visitor to the island for many years I was surprised my first year owning our vacation home on Martha’s Vineyard that we have never been here on July 4th. I read up on the island’s planned festivities finding celebrations throughout the day all over the island to enjoy with our family. America’s birthday party on the island starts at 9am with Murdick’s Run The Chop 5k in Vineyard Haven benefiting the Martha’s Vineyard Boys & Girls Club; beginning at the elementary school the route heads down to the harbor through West Chop then back to the school. An avid runner, I dressed in my patriot red, white and blue participating with other runners as spectators lined the route cheering and waving flags as we traveled down to the harbor where old time schooners their sails standing at attention stilled by the windless day salute the runners as we pass. On to Main Street, past store fronts with patriotic windows wrapped in red, white and blue bunting; dressed for the day long celebration. Then turning the corner from Main Street onto West Chop Road perched on top of the bluff over looking Vineyard Sound the twenty five foot West Chop Lighthouse greets us standing strong for over one hundred and fifty years guiding ships into the harbor. Adjacent to the Light house the West Chop Club welcomes runners with pleated flags banners decorating the club house while tennis players dressed in traditional whites stop matches to encourage runners passing by the tennis courts. The last mile and a half takes me through the West Chop Woods on Franklin Street populated by ageless beach cottages nestled in the woods partially hidden down dirt driveways where their owners wait on the side of the road for runners with refreshing water as we make one last push before reaching the finish line. A perfect beginning for my first July 4th on Martha’s Vineyard! While I was running in tandem with heat and humidity, the Polar Bears gathered in Oak Bluffs, as they do daily during the summer, for a swim in Nantucket Sound: Burr a chilling 70 degrees, too cold for me!
  
  We, like many families spent the day swimming and barbecuing by a pool or at the ocean. Then along with the rest of the island, we made our way to Edgartown for the town’s annual July 4th parade followed by fireworks over the harbor. Entering Edgartown village I am once again reminded of the town’s history; A living memorial to the great age of whaling with stately white clapboard Captain houses with rose covered fences and gardens blooming profusely with salt air kissed hydrangea as blue as the waters surrounding the island. On the fourth of July Edgartown is painted red, white and blue as flags and bunting decorate the shops and homes of the town. Edgartown’s parade does not disappoint, with something for all ages from antiques cars, high school sports teams, fire trucks, floats and to the delight of the children candy toasted into the crowd from the parade’s participants. After the parade we visited shops stopping for ice cream at Mad Martha’s, a family favorite , before walking down North Water Street towards Harborview Hotel to view the fireworks. On North Water Street we were welcomed by old Captain’s home with front porches festivity decorated and holiday revilers partying as they too waited for the fireworks. With perfect timing we found premier seats on the rocks by Edgartown Lighthouse; we could see the fireworks barge in the harbor from our vantage point. At preciously 9pm the fireworks display began – mesmerized our eyes fixated on the horizon as bursts of light illuminated at the sky over the harbor. A sea of oohs and aahs filled the night as spectators sighed in admiration for the display which ended with the traditional climax – multiply fireworks simultaneously set off to the delight of crowd.
  
  The fireworks over we walked up the beach back to our car and as we drive home, the little ones fast asleep, the adults relive all the day’s highlights knowing that although the day has ended when we will leave this magical island, our memories we keep with us forever.
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  Posted in Martha's Vineyard | Tagged July 4th
- Mediterranean Orzo Salad with Chickpeas, Goat Cheese and Olives
  
  Posted at 6:47 am by Good Dinner Mrs Mellen
  
  Jul 1st
  Warm weather and refreshingly different salads two of my favorite things. I find salads not only fun to make trying different combinations of ingredients but easy to make. Almost any salad you can think of is do ahead and easy to transport to family and friends homes or on a picnic. Being of Italian heritage I love the flavors of the Mediterranean areas with the wonderfully flavorful seasonings. What I like most about this salad is the interesting combination of orzo, a rice shaped pasta, with chick peas, goat cheese and olives. Just add some lemon, garlic, oil and fresh oregano to bring out the other ingredients. I almost forgot, I have been adding Sesame Tahini to many of my salads for a more intense taste. I think you’ll really enjoy this salad!
  
  Mediterranean Orzo Salad with Chickpeas, Goat Cheese and Olives
  
  1 1/2 cups orzo, cooked according to package instructions
  
  1/4 cup olive oil
  
  juice of one lemon
  
  1 clove of garlic, minced
  
  1 teaspoon Sesame Tahini
  
  15-oz can chickpeas, drained and rinsed
  
  2 tablespoon chopped oregano
  
  1/4 teaspoon freshly ground pepper
  
  5 ounces goat cheese, crumbled
  
  1/2 cup kalamati olives chopped
  
  In a large bowl, whisk together oil, lemon juice and sesame tahini. Add the chickpeas, orzo, oregano and pepper. Gently stir in goat cheese then olives. Serve over a bed of lettuce. Chill until ready to serve.
  
  Enjoy!
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  Posted in Easy recipes, Food, Salad, Vegetarian | Tagged barbacue, Chickpeas, Easy recipe, goat cheese, July 4th, Orzo salad
- Linguine with Cherry Tomatoes and Pesto Sauce
  
  Posted at 1:19 pm by Good Dinner Mrs Mellen
  
  Jun 29th
  Cooking and good food is in my blood. Both my grandmother and mother were accomplished cooks who could combine a few ingredients into a memorable feast that you would never forget. I learned from both these exceptional women that their love of cooking for family and friends was their secret ingredient that flavored their dishes better than any expensive seasoning or ingredient. Being of Italian heritage, tomatoes, basil, garlic, olive oil and pasta were the basis for many of the meals they cooked when I was growing up in Bucks County, Pennsylvania along the Delaware River. The Delaware Valley before all the housing developments was rich land with farms that went for miles. My grandmother and mother’s summer season gardens overflowed with the most beautiful fresh produce perfect for making Linguine with Cherry Tomatoes and Pesto Sauce. I’ve attempted to create the flavors from one of their signature dishes. Both women never used a recipe they just added a pinch of this, a dash of that magically creating breathtaking food!
  
  Linguine with Cherry Tomatoes and Pesto Sauce
  
  1 pint cherry tomatoes
  
  2 tablespoon olive oil
  
  4 cloves garlic, minced
  
  2 tablespoons fresh basil, chopped
  
  1/2 teaspoon salt
  
  1/4 teaspoon crushed red pepper
  
  1/4 cup pesto sauce*
  
  12 oz of fresh linguine
  
  1 tablespoon butter
  
  Preheat oven 425F. Place the first six ingredients in a baking dish ad roast for 20 minutes until tomatoes are hot and bubbly. Cool. Add pesto sauce to tomatoes; stirring until combined. Cook pasta according to package directions. Drain and reserve 1/4 cup water from pasta. Place pasta in large bowel toss with 1 tablespoon butter and reserved water. Add tomato/pesto sauce and toss again. Serve with fresh grated Parmesan cheese.
  
  Pesto Sauce
  
  4 cups packed fresh basil
  
  1/2 cup olive oil
  
  1/2 cup pine nuts
  
  2 cloves garlic
  
  1/2 parmesan cheese
  
  1/2 cup olive oil
  
  1/2 teaspoon sea salt
  
  Combine basil, oil, pine nuts, and garlic in a blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to a small bowl. Freeze unused pesto.
  
  Enjoy!
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  Posted in Easy recipes, family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, pasta, vegan, Vegetarian, Weeknight dinner | Tagged Easy recipe, farm fresh, pasta, Pesto Sauce, sunday dinner, tomatoes
- Blueberry Pie with Pecan Topping
  
  Posted at 9:32 am by Good Dinner Mrs Mellen
  
  Jun 23rd
  I just love blueberries and blueberry pie. While traditional blueberry pie is mouthwatering delicious sometimes I just like to change it up so I created this sinful decadent Pecan crumb topped sour cream blueberry pie. They say a picture is worth a thousand words but even this picture can only go so far in capturing the nutty topping with blueberry juice bursting from the fruit all in a creamy custard. I want another piece just writing this! Don’t forget to top with Bryers French Vanilla ice cream.
  
  Pastry
  
  1 3/4 cup all-purpose flour
  
  1/4 cup sugar
  
  1 teaspoon cinnamon
  
  1/2 teaspoon salt
  
  2/3 cup butter
  
  2-3 tablespoon water
  
  1 egg, beaten
  
  Filling
  
  1 cup sour cream
  
  3 ounces cream cheese
  
  1 large egg
  
  3/4 cup light brown sugar
  
  1/4 cup all-purpose flour
  
  1 teaspoon vanilla
  
  4 cups blueberries, washed and picked over
  
  Crumb Topping
  
  1/2 cup all-purpose four
  
  1/3 cup sugar
  
  1/3 cup light brown sugar
  
  1 tablespoon cinnamon
  
  1/4 teaspoon salt
  
  1/2 cup butter
  
  3/4 cup chopped pecans or walnuts
  
  1. To prepare pastry, combine flour, sugar, cinnamon and salt in large bowl. With pastry blender cut in butter to consistence of coarse cornmeal. Sprinkle water one tablespoon at a time, mix until pastry holds together. Shape pastry into ball.
  
  2. On lightly floured surface, roll out pastry into 11-inch round. Fit into 9 inch pie plate. Turn extra dough at edge into rim and flute or crimp raised edge. Just before placing blueberry filling in pie shell, brush with beaten egg.
  
  3. To prepare filling, combine sour cream, cream cheese, egg, brown sugar, flour and vanilla in bowl. Beat thoroughly until smooth. Preheat over to 450F. Fill pie shell with blueberries. Pour cream mixture over blueberries. Bake 10 minutes at 450F, reduce temperature to 350F and bake 35-40 minutes.
  
  4. Prepare crumb topping by mixing flour, sugars, cinnamon, salt, butter and nuts. Blend to form crumbly mixture.
  
  5. After baking pie, remove pie from oven, cool, then distribute crumb mixture evenly over top. Return to over and bake 10-15 minutes more.
  
  Enjoy!
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  Posted in Baking, BLUEBERRY, desserts, Food, Good Dinner Mrs Mellen, Pie | Tagged Blueberry Pie, Crumb topping, July 4th
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