entertaining | Good Dinner Mrs Mellen | Page 2

Category: entertaining
- PUMPKIN-PECAN CHEESECAKE
  
  Posted at 11:50 am by Good Dinner Mrs Mellen
  
  Oct 3rd
  I discovered Southern Living magazine on a family road trip through the south to visit my mother-in-law’s family in southern Georgia. During one of our many stops for gas, I wondered to a magazine rack, searching for a new read for the trip, and was drawn to the cover of Southern Living. After a quick skim through the pages, I purchased the magazine and when I returned home to Boston, I ordered a subscription. Thirty years later and I continue to feel enthralled by the pages of this magazine.
  
  If you are a novice or even more experienced cook, the pages are packed with ideas for food, entertaining, decorating and traveling with an irresistible southern vibe. Hospitality is the core of the southern style of entertaining. And I learned on that long-ago trip, the pineapple is the symbol of hospitality. Pineapples can be found throughout my home decor and at Christmas, I decorate over my front door with Williamsburg Christmas fan containing a pineapple surrounded by red apples.
  
  The recipes populating the pages of Southern Living are clear, concise and easy to duplicate. I made this cheesecake recipe with one change, I added pumpkin pie spice and my guests raved about the taste.
  
  CHEESECAKE
  
  2 cups graham cracker crumbs
  
  1/3 cup finely chopped pecans
  
  5 tablespoons butter, melted
  
  3 tablespoons light brown sugar
  
  4 (8-oz.) packages cream cheese, softened
  
  1 cup granulated sugar
  
  1 teaspoon vanilla extract
  
  4 large eggs
  
  1 1/2 cups canned pumpkin
  
  1 tablespoon pumpkin pie spice
  
  1 1/2 tablespoons lemon juice
  
  PRALINE TOPPING
  
  1 cup firmly packed brown sugar
  
  1/3 cup whipping cream
  
  1/4 cup butter
  
  1 cup powdered sugar, sifted
  
  1 teaspoon vanilla extract
  
  Garnishes: coarsely chopped Pecan Pie-Glazed Pecans, fresh sage leaves
  
  Preheat oven to 325°. Stir together the first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
  
  Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
  
  Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with the door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around the outer edge of cheesecake to loosen from sides of the pan. (Do not remove sides of the pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
  
  Remove the sides and bottom of the pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over the top of the cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired.
  
  Praline Topping
  
  Bring first 3 ingredients to a boil in a 1-qt. saucepan over medium heat, stirring often. Boil, stirring occasionally, 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immediately.
  
  Enjoy!
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  Posted in Baking, Dessert, Elegant, entertaining, Good Dinner Mrs Mellen, Thanksgiving | Tagged pecans, Pumkin Cheesecake, Thanksgiving dessert
- Lemon and Lavender Scones with Lemon Curd
  
  Posted at 9:00 am by Good Dinner Mrs Mellen
  
  May 3rd
  I am the number one fan of Victoria Magazine! Years ago I stumbled upon the first issue in a doctor’s office waiting room and I have been enamored ever since. This beautiful magazine with gorgeous features and breathtaking styled photoshoots speaks to my soul. I anxiously await every issue knowing my favorite magazine will not disappoint, each issue is a visual delight, from the articles to the recipes.
  
  I’ve made many of the recipes featured in Victoria and I find their recipes simple to duplicate, achieving the same results as the magazine. This is not always the case when you attempt a recipe from a magazine. Many times I have been disappointed with my results and I am a good cook. Not with Victoria!
  
  I love Victoria’s tag line, “For lovers of charming homes and gardens, decorative touches, and world travel, Victoria nourishes the feminine soul and promises a return to loveliness.”
  
  Below is the recipe for Lemon and Lavender Scones from Victoria Magazine the May/June 2020 issue.
  
  Lemon and Lavender Scones with Lemon Curd
  
  2 cups self-rising flour*
  
  ¼ cup of sugar
  
  ¼ cup cold salted butter
  
  2 teaspoons dried culinary lavender
  
  1 teaspoon fresh lemon zest
  
  ½ cup cold heavy whipping cream
  
  1 large egg
  
  ½ teaspoon vanilla extract
  
  Lemon curd
  
  Garnish: fresh culinary lavender flowers
  
  Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  
  In a medium bowl, combine flour and sugar, whisking well. Using a pastry
  
  blender, cut butter into flour mixture until mixture resembles coarse crumbs.
  
  Add dried lavender and lemon zest, stirring well.
  
  In a small bowl, combine cream, egg, and vanilla extract, whisking well.
  
  Add cream mixture to flour mixture, stirring to combine. Continue to bring
  
  the dough together with hands. (If the mixture seems dry, add more cream, 1
  
  a tablespoon at a time, until uniformly moist.)
  
  Turn out dough onto a lightly floured surface, and knead lightly 3 to 4 times.
  
  Roll dough into an 8 inch round and to a ½-inch thickness. Cut into 8
  
  rectangles.
  
  Bake until edges are golden brown and a wooden pick inserted
  
  in centers comes out clean, about 15 minutes. Remove scones to a wire
  
  rack, and let cool completely.
  
  Garnish with creamed honey lavender flowers, if desired.
  
  Lemon Crud
  
  3 egg yolks
  
  1/3 cup granulated sugar
  
  2 teaspoons lemon zest
  
  1/4 cup strained lemon juice
  
  1/4 cup unsalted butter, cubes
  
  In a small heavy saucepan whisk, together, lemon zest, and lemon juice
  
  until blended. Add butter; cook over medium heat, whisking constantly, until
  
  the mixture is very thick and the thermometer reads at least 175, about 10 minutes.
  
  Do not boil, Immediately remove from heat.
  
  Strain through a fine-mesh side into a small bowl. Press plastic wrap
  
  onto the surface, and let cool for 15 minutes. Refrigerate until serving, at
  
  least 1 hour.
  
  *If you have all-purpose flour add 3 teaspoons baking powder and 1
  
  teaspoon salt.
  
  Enjoy!
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  Posted in Baking, Baking, Dessert, desserts, Easy recipes, entertaining, Food, Good Dinner Mrs Mellen, Tea Party | Tagged baking, Lemon Lavender scone, Tea Party, Victoria magazine
- French Potatoes Gratin Dauphinois
  
  Posted at 1:56 pm by Good Dinner Mrs Mellen
  
  Apr 18th
  When I was going through some old recipes, I’m looking to declutter, I found an old an easy Potatoes Dauphinois recipe that I made faithfully as an accompaniment to baked ham. I remember the delicious baked potato casserole and I made it again this year for Easter. The dish did not disappoint and was as wonderful as we remembered! Nutmeg adds a delicate flavor that enhances the potatoes, cream, and gruyere cheese. And you can ready the dish in advance, refrigerate and bake later.
  
  This recipe is easy to double if you are serving a large group.
  
  6 medium-size potatoes, Yukon golden potatoes
  
  1 1/2 cup grated gruyere cheese
  
  1/4 cup shallots, finely minced
  
  1 teaspoon salt
  
  1/2 teaspoon black pepper
  
  1 teaspoon nutmeg
  
  1 cup heavy cream
  
  nutmeg
  
  Preheat oven to 325F.
  
  Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices). Combine salt, pepper, and nutmeg in a small bowl.
  
  Layer 1/2 of the potatoes into a baking dish, 13x9x2. Pour half of the cream over the potatoes, then 1/2 of shallots, season with 1/2 salt, black pepper and nutmeg mixture, and sprinkle with half of the Gruyere cheese. Top with the remaining potatoes then add shallots, sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese. Sprinkle a little nutmeg on top.
  
  Bake for 2 hours or until potatoes are tender and liquid is absorbed.
  
  Makes 6 servings.
  
  Enjoy!
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  Posted in Casserole, Easy recipes, entertaining, family meals, Food, Good Dinner Mrs Mellen, Potatoes, vegetable bake | Tagged cheese, Easy recipes, Make ahead, Potatoes Gratin Dauphinois
- Olive Tapenade Tarts
  
  Posted at 5:00 pm by Good Dinner Mrs Mellen
  
  Apr 3rd
  Olives are like food for the gods! Sun-kissed then cured in a rainbow of inviting colors. Green, black, brown all temping to even the most sophisticated pallet. I love a good olive tapenade so delicious, so easy to make. I like to make my own tapenade to serve on an antipasti plate or for a little different treatment, fill phyllo cups with the tapenade, baking for a hot mouth-watering appetizer.
  
  Keep a package of Anthenos phyllo cups in your freezer for easy, quick, delicious bit-size appetizers or mini desserts. Also, you can use store-bought tapenade and be ready in 10 minutes with a tasty appetizer.
  
  Olive Tapenade Tarts
  
  1 cup pitted kalamata olives (you can use any variation of olives)
  1 clove chopped garlic
  
  2 tablespoons olive oil
  1 teaspoon capers
  1 teaspoon Herbs de Provence1 package Athenos phyllo cup, thawed in the refrigerator
  
  6 sliced green pimento filled olives(for garnish)
  curried red pepper, sliced(for garnish)
  
  Pre-heat oven to 400 degrees. In a mini food processor, combine olives, garlic, and process until olives form a spread. Add oil, capers, and Herbs de Provence. Process until blended. Fill each cup with olive spread, decorate with olive filled with red pepper if you like. Place on a parchment covered cookie sheet and bake for 10 minutes until hot. Cool slightly and serve.
  
  Enjoy!
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  Posted in Appetizer, entertaining, Food, vegan, Vegetarian | Tagged Anthenos phyllo cups, easy appetizer, happy hour, olive tapenade
- Baked Ziti with Ricotta and Sausage
  
  Posted at 10:38 am by Good Dinner Mrs Mellen
  
  Mar 15th
  Pasta, a most versatile ingredient, is a perennial favorite in my cooking repertoire. Pasta dishes are easy to make, feed a large group, versatile, and delicious. Now that my husband and I are empty-nesters, I make this Baked Ziti on Sunday for dinner then I package into smaller size portions. I freeze for future dinners when I don’t have time to cook.
  
  If you don’t want to make your own sauce you can substitute a good store-bought prepared sauce, I would use two jars. Add sausage and simmer sauce for about 5 – 10 minutes. Then proceed with the remaining recipe.
  
  You can substitute vegan sausage for chicken and make the baked ziti vegetarian. Release your creativity when you cook and follow your instincts for delicious dinners to share with family and friends. All you need to add to this meal is a salad and freshly baked bread. Oh, and don’t forget the wine!
  
  Baked Ziti with Ricotta and Sausage
  
  1 package ( 5 sausages) Chicken or Vegetable sausages
  
  3 tablespoons extra-virgin olive oil
  
  4 garlic cloves, thinly sliced
  
  1 teaspoon dried oregano
  
  ½ teaspoon fennel seeds, coarsely crushed
  
  Pinch of red pepper flakes
  
  1 (28-ounce) can whole peeled tomatoes with their juices
  
  1 (14-ounce) can crushed or strained tomatoes
  
  2 bay leaves
  
  Kosher salt
  
  1 package (1 pound) ziti pasta
  
  8 ounces fresh mozzarella, cut into bite-size pieces
  
  8 ounces whole-milk ricotta
  
  ⅓ cup grated Parmesan
  
  ¼ cup basil leaves
  
  Heat oven to 400 degrees. Remove the sausage from the refrigerator 10 – 15 minutes before cooking to remove the chill from the meat. Layer the baking pan with parchment paper and place sausage evenly on the cooking sheet. Place pan in the oven on the middle rack. Bake sausages for 20-25 minutes. Cool then slice into bite-size pieces.
  
  Lower oven to 375 degrees. Heat oil in a 12-inch skillet over medium-high. Add garlic, oregano, fennel seeds, and red pepper flakes, and cook for 2 minutes until garlic is translucent not browned.
  
  Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves, and 2 teaspoons salt, and bring to a simmer. Add sliced sausage and simmer for 10 minutes to thicken slightly. Remove bay leaf.
  
  Cook pasta according to package directions and drain.
  
  Place a 1/4 cup of tomato sauce in a large baking dish. This recipe layers the pasta with ricotta, tomato sauce, and mozzarella. First, arrange 1/3 of pasta then add 1/2 ricotta. Next place 1/3 tomato sauce over pasta and ricotta. Top with 1/3 mozzarella. The next layer will again be 1/3 pasta, 1/2 ricotta, 1/3 mozzarella, and 1/3 sauce. For the final layer complete by layering the remaining pasta, sauce and finish with mozzarella. Sprinkle parmesan cheese over the top, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden 30 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving.
  
  Enjoy!
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  Posted in Casserole, dinner, Easy recipes, entertaining, family meals, Food, Good Dinner Mrs Mellen, Hearty Meal, Italian, Vegetarian | Tagged Baked Ziti, Easy entertaining, Easy recipes, Italian Food
- Roasted Hake and Peppers with Lemon Vinaigrette
  
  Posted at 12:51 pm by Good Dinner Mrs Mellen
  
  Feb 22nd
  The health benefits of a Mediterranean diet has been documented in clinical studies and shown to lead to longevity. I personally love a Mediterranean diet for the fantastic tasting food. I find that if you enjoy and savor food, you eat less and maintain a normal weight.
  
  If you are not familiar with the fish, Hake, you are missing a wonderful mild white fish that is part of the cod family. I bought this Hake on sale at Whole Foods for $7.99 per pound. I’ve added colorful peppers, green olives, thyme and a lemon vinaigrette dressing to make this fish dish pop! And it is ready in thirty minutes!
  
  1 tablespoon fresh thyme, finely chopped plus a few sprigs
  
  1 ½ pounds hake fillets
  
  ½ teaspoon fine sea salt
  
  ¼ teaspoon black pepper
  
  3 large bell peppers, 1 red, 1 orange and 1 yellow, thinly sliced
  
  4 ½ tablespoons extra-virgin olive oil, plus more for drizzling
  
  ¼ cup pitted, sliced green olives, I like Castelvetrano olives
  
  Lemon Vinaigrette
  
  ¼ cup fresh lemon juice
  
  1 garlic clove, grated
  
  1 cup loosely packed Italian parsley leaves, chopped
  
  Heat oven to 400 degrees.
  
  Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
  
  Toss peppers with 1 1/2 tablespoons oil, 1/2 teaspoon salt and ¼ black pepper and spread on a baking dish. Top peppers with the thyme sprigs. Roast, tossing occasionally until peppers are softened and golden at the edges, 15 to 20 minutes.
  
  Increase oven temperature to 500 degrees. Move peppers to the edges of the pan, making a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 – 10 minutes.
  
  Meanwhile, make a vinaigrette by combining lemon juice, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Serve fish and peppers drizzled with vinaigrette.
  
  Enjoy!
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  Posted in Easy recipes, entertaining, family meals, Fish, Food, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Mediterranean diet | Tagged Easy recipes, Hake, peppers, Whole Foods
- Italian Pot Roast
  
  Posted at 9:30 am by Good Dinner Mrs Mellen
  
  Jan 20th
  Sunday dinner was a tradition in my family growing up. My mother, an exceptional cook, would prepare a feast with enough food to feed our entire neighborhood. All were welcome to join us for dinner. When I married and started my own family, I continued having large Sunday family dinners.
  
  One of my mother’s famous Sunday meals was her Italian Pot Roast. She preferred an Eye Round Roast, but you can use a Shoulder or Brisket. I like to make this just like my mother on a stove, but it can be cooked in a slow cooker. After the meat is browned on the stove place all the ingredients in a slow cooker and cook for eight hours.
  
  Italian Pot Roast
  
  4 lb. Eye Roast
  
  1 garlic clove, thinly sliced
  
  salt and pepper
  
  2 tablespoons olive oil
  
  1 cup chopped carrots
  
  1 cup chopped onions
  
  1 finely chopped celery stalk
  
  2 cloves garlic, minced
  
  2 bay leaves, crushed
  
  1 teaspoon thyme
  
  1 teaspoon rosemary
  
  1 teaspoon cinnamon
  
  1/2 teaspoon nutmeg
  
  1/4 cup tightly packed parsley leaves, chopped
  
  3 tablespoons tomato paste
  
  3 cups red wine
  
  1(28-ounce) can whole San Marzano tomatoes, drained and chopped*
  
  2 tablespoons flour
  
  1/4 cup water
  
  1 lb. penne pasta
  
  Cut slits in eye roast and insert sliced garlic into slits. Season the beef with salt and pepper. In a large casserole, heat 2 tablespoons olive oil until hot but not smoking. Brown beef on all sides. Transfer beef to a plate. Pour off browning fat.
  
  Add carrots, onions, and celery, stirring until golden. Add garlic and cook 1 minute more. Season lightly with salt and pepper. Stir in bay leaves, thyme, rosemary, cinnamon, nutmeg, parsley and tomato paste. Add the wine and simmer for 5 minutes. Add the beef and tomatoes. Bring to a simmer, cover and cook at a gentle simmer for 3 hours, until meat is tender.
  
  Remove beef, cover with aluminum foil to keep warm. Mix two tablespoon flour with 1/4 cup water. Add to the sauce to thicken. Simmer on low heat stirring until sauce thickens about 3-5 minutes. While sauce is thickening cook pasta according to package directions.
  
  Place cooked pasta on a large plater, pour the sauce over pasta. Slice beef and arrange over pasta. Serve with fresh grated Parmesan cheese.
  
  *I used Cento certified San Marzano tomatoes.
  
  Enjoy!
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  Posted in Beef, company dinner, dinner, Easy recipes, entertaining, family meals, Good Dinner Mrs Mellen, Main Dish, Main Meal, pasta | Tagged Cento San Marzano tomates, Pot roast, sunday dinner
- Cornish Game Hens in Champagne Sauce
  
  Posted at 10:04 am by Good Dinner Mrs Mellen
  
  Jan 5th
  True Cornish game hens are young female Cornish chickens weighing about 2 pounds. They make an elegant single serve entry. And they are easy to roast like a chicken. Perfect for a romantic dinner for two or a smaller dinner party.
  
  I am a big fan of spices and seasonings when I cook, using very little salt relying on fresh and dried herbs and spices to flavor food. When I was young I would help my grandmother who immigrated from Italy harvest her vegetables for winter canning. We’d sit for hours at her red and white enamel kitchen table and I’d watch her braid fresh garlic and tie peppers together, then she would hang them in her cellar to dry. As soon as you stepped into the cellar the pungent aroma assailed your senses.
  
  CORNISH GAME HENS IN CHAMPAGNE SAUCE
  
  2 Cornish Hens
  
  1/4 cup fresh or frozen cranberries
  
  fresh thyme sprigs
  
  fresh rosemary sprigs
  
  2 whole garlic cloves, peeled and sliced in half
  
  1 lemon, sliced in half
  
  2 tablespoon butter, melted and cooled
  
  1/2 cup dry champagne or sparkling wine, at room temperature
  
  salt and pepper
  
  1 cup baby carrots
  
  Preheat oven 375 F
  
  Rinse hens and pat dry. Stuff each hen cavity with half of the cranberries, next thyme, and rosemary, then cloves and finish with the lemon half. Truss the hen legs. Combine butter and champagne. Pour over hens. Season with salt and pepper. Place baby carrots around the hens.
  
  Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Baste hens every 15 minutes. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.
  
  Serve over Israel couscous.
  
  Enjoy!
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  Posted in Chicken, Easy recipes, entertaining, Food | Tagged Cornish Hens, Easy recipes, romantic dinner
- Roasted Brussels Sprouts with Shallots and Cranberries
  
  Posted at 1:55 pm by Good Dinner Mrs Mellen
  
  Dec 15th
  If you read my blog by now you know that I am obsessed with cranberries. As soon as these red jewels come to market I start to cook and bake everything with cranberries. My family loves Brussels Sprouts with cranberries and I make this recipe for our Christmas dinner; the red cranberries are an added festive touch. Many grocery stores carry the petite Brussels Sprouts which I like to use as they are nice and tender. If you use the larger variety you will need to split them in half. Another favorite ingredient that I use regularly is fig balsamic vinegar; sweet and tangy perfect with Brussels Sprouts. Versatile Brussels Sprouts are so perfect roasted alone too!
  - 2 tablespoon butter
  - 2 small shallots, chopped (about 1⁄4 cup)
  - 2 teaspoons minced garlic (about 2 garlic cloves)
  - 3 tablespoons fig balsamic vinegar
  - 3 pounds fresh Brussels sprouts, halved (about 10 cups) or petite Brussels, whole
  - 2 tablespoons olive oil
  - 1 teaspoon kosher salt
  - 1/2 teaspoons black pepper
  - 1 cup fresh cranberries
  Step 1
  
  Melt large skillet over medium heat. Add shallots, and cook, stirring often, until shallots are softened and start to brown, about 8 minutes. Add garlic, and cook, stirring often for 1 minute. Add vinegar, and cook until thick and syrupy, about 2 minutes. Remove from heat, and pour into a small microwavable bowl. Cool to room temperature, cover, and chill until ready to use, up to 1 day ahead.
  
  Step 2
  
  Preheat oven to 400°F. Toss Brussels sprouts with olive oil, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper. Transfer to lightly greased 13 x 9-inch baking dish. Roast Brussels sprouts in the preheated oven until golden and tender, about 25 minutes, stirring halfway through baking. Set aside for up to 1 hour.
  
  Step 3
  
  Microwave shallot mixture on MEDIUM (50% power) until mixture can be stirred, about 30 seconds. Add shallot mixture to Brussels sprouts. Sprinkle evenly fresh cranberries, and bake at 400°F until heated thoroughly about 15 minutes. Let stand 10 minutes before serving.
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
  buzzchomp.com
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  Posted in Christmas Recipes, Easy recipes, entertaining, family meals, Food, Good Dinner Mrs Mellen, vegetable bake, Vegetables, Vegetarian | Tagged Brussels Sprouts, Christmas recipe, Cranberries
- 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 to put together easy to make ahead 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 intendants my hummus dip ready for an impromptu get together or to bring to 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
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