family meals | Good Dinner Mrs Mellen

Category: family meals
- Tomato Quiche in Phyllo Crust
  
  Posted at 9:00 am by Good Dinner Mrs Mellen
  
  Jan 12th
  Quiche is an easy delicious main meal that you can make ahead and warm up to serve. I love phyllo dough for a light crust and once you begin using the dough it’s easy to use. Garlic, shallots, and tomatoes are the filling for the quiche and the custard is made with two kinds of cheese, goat, and mozzarella.
  
  All you need for a fabulous meal is a salad loaded with radishes, cumbers, tomatoes, olives, and topped with feta cheese. I like a light lemon vinaigrette that doesn’t overpower the salad greens and veggies.
  
  12 slices Phyllo dough, thawed
  
  4 tablespoon butter, melted, Cabot creamery
  
  2 tablespoon olive oil
  
  1 large shallot, chopped
  
  2 cloves garlic, chopped
  
  3 cups assorted gourmet petit tomatoes, plus 5-6 for garnish
  
  2 tablespoon fresh basil, chopped
  
  1 whole milk
  
  1/2 heavy cream
  
  4 large eggs
  
  4 oz crumbled goat cheese tablespoons
  
  1 cup shredded mozzarella
  
  1 1/2 teaspoon sea salt
  
  1/2 teaspoon pepper
  
  Preheat oven to 425 degrees.
  
  Heat oil in a large saute pan. A shallots and garlic cooking until translucent for about 5 minutes. Add tomatoes and chopped basil. Continue to cook on medium heat for 10 minutes until the tomatoes start to burst. Set aside
  
  Coat a deep-dish 9-inch pie plate with nonstick cooking spray. Unfold phyllo dough; remove 1 sheet of the phyllo dough and place it on the pie plate. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Coat the phyllo sheet with melted butter. Top with the second sheet of phyllo dough on the diagonal, allowing ends to extend over the edge of the pan. Brush with butter. Repeat with remaining 10sheets of phyllo; place across phyllo in the pan in a crisscross fashion. Coat with butter. Turn under the edges of phyllo to form a rim.
  
  Gently put tomatoes mixture on phyllo pie crust.
  
  In a mixing bowl, beat eggs, milk, and cream together. Add cheese, salt, and pepper. Mix to combine. Pour into the phyllo crust over tomatoes. It should cover all ingredients and fill to the top of the crust. Place remaining set aside tomatoes on top.
  
  Place on a cookie sheet in case of spillage. Bake at 425 degrees for 45 – 50 minutes or until golden brown and soft set.
  
  Let cool 5-10 minutes before serving.
  
  Enjoy!
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  Posted in Baking, Baking, cheese, Easy recipes, eggs, family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Hearty Meal, Main Dish, Main Meal, One Pan Meals, Pastry, Pie, quiche, vegetable bake, Vegetarian | Tagged Cabot creamery, Phyllo dough, Tomato Quiche
- Winter Salad with Roasted Butternut Squash, Pecans and Goat Cheese
  
  Posted at 9:57 am by Good Dinner Mrs Mellen
  
  Nov 27th
  Winter Squash with Roasted Butternut Squash, Pecans and Goat Cheese
  
  A colorful, tasty salad is a fabulous addition to your holiday table or buffet. One of my favorite fall/winter veggies is butternut squash. I use this versatile vegetable in soup, lasagna, roasted, pureed, and salads.
  
  I love this salad for its taste, vibrant color, and texture. The pecans and pomegranate arils add crunch. I have a few tips to cut down on preparation time when I make this salad. I buy bagged kale that has already been cut and washed. Then I remove the large stems from the cut kale making it easier to eat. Also softening with lemon and oil is a great tip. I use packaged butternut squash instead of peeling and cutting myself.
  
  Did I mention that this salad looks beautiful and is healthy!
  
  Ingredients
  
  FOR THE SALAD:
  
  12 oz. Shredded Kale
  
  1/2 Lemon, Juiced
  
  1 tablespoon. Extra Virgin Olive Oil
  
  12 ounces. Shredded Vegetables, I used Brussels Sprouts, Cabbage, Carrots
  
  2 Medium Apples, Peeled, Cored, and Diced, I used Granny Smith
  
  1 1/2 c. Candied Pecans (See Note)
  
  4 oz. weight Crumbled Goat Cheese
  
  20 ounces Roasted Butternut Squash (See Note), I purchased a cut-up Butternut Squash package
  
  1/2 cups Pomegranate Arils
  
  FOR THE DRESSING:
  
  1/2 cup Red Wine Vinegar
  
  4 teaspoon Dijon Mustard
  
  4 teaspoon Pure Maple Syrup
  
  1/4 teaspoon Sea Salt
  
  1/4 teaspoon Ground Black Pepper
  
  1/2 cup Extra Virgin Olive Oil
  
  Directions
  
  Put the shredded kale in a large mixing bowl. Add lemon juice and extra-virgin olive oil. Use your hands to massage the lemon juice and olive oil into the greens, about a minute or so. The greens should wilt slightly and take on a deep green color.
  
  Add the other shredded vegetables/greens to the bowl as well as the chopped apple and pecans.
  
  Make the dressing by combining all of the dressing ingredients in a lidded glass jar. Shake vigorously for 30 seconds and then pour it over the salad. Mix well.
  
  Place greens on a long-serving plate. Add the crumbled goat cheese, butternut squash, and pomegranate arils on top. Serve.
  
  Notes:
  • To make the candied pecans, put the pecans in a small skillet with 1 tablespoon pure maple syrup and 1 tablespoon whole grain mustard. Cook on medium-low heat until nuts are toasted and sticky, 5-6 minutes. There shouldn’t be any liquid left in the pan. Add a pinch of salt and remove it from the pan to cool before adding them to the salad.
  
  • To make roasted butternut squash, put the squash on a small baking sheet. Toss with 1 tablespoon of olive oil and a pinch or two of sea salt. Roast at 425ºF until browned and soft, about 20-25 minutes.
  
  Enjoy!
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  Posted in Apples, Autumn, cheese, Christmas, Christmas Recipes, company dinner, Easy recipes, Elegant, entertaining, family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, Holiday Celebrations, Salad, Thanksgiving, Vegetables, Vegetarian | Tagged butternut squash, holiday salad, pecans, pomegranate, winter salad
- Make-ahead Meals for the Holidays
  
  Posted at 9:00 am by Good Dinner Mrs Mellen
  
  Nov 14th
  The holiday season is fastly approaching, and as my to-do list grows, I begin planning for my favorite time of the year. Since my children and their family are visiting for Christmas and I host our annual lavish Christmas day dinner, make-ahead meals are a must.
  
  Christmas has been special to me since I was a young girl helping my mother deck the halls, bake cookies, and help with Christmas dinner.
  
  Every December, I start making and freezing soups, stews, and casseroles for easy heat-up meals that are flavorful and delicious. Then, I am not stressed or frazzled by ravenous family members descending on my kitchen while I am busy baking cookies and preparing for Christmas Eve and Christmas dinner.
  
  Years ago, I decided to change my middle name to easy! There are two ways to complete any task: the hard way or the easy way. I choose easy every time, and life fills with happiness and joy!
  
  Especially during my favorite time of the year, I embrace joy!
  
  Here are a few of my favorite make-ahead recipes. Remember easy!
  
  White Bean Soup with Kale
  
  https://gooddinnermrsmellen.com/2021/11/07/white-bean-soup-with-kale/
  
  Vegan Split Pea Soup
  
  https://gooddinnermrsmellen.com/2021/10/21/vegan-split-pea-soup/
  
  Porcini Tomato Sauce
  
  Make the sauce and freeze. Then reheat and use over polenta or pasta. If you don’t want to make your own polenta you can purchase a packaged variety in the refrigerated section of the market. I like San Gennaro polenta, readily available at your local market or on Amazon.
  
  https://www.polenta.net/our-products
  
  https://gooddinnermrsmellen.com/2021/11/06/porcini-tomato-sauce-over-polenta/
  
  Roasted Butternut Squash Lasagna
  
  This lasagna can be frozen for up to a month. Then just thaw and slowly reheat at 300F for about 30 minutes or until warmed to the center.
  
  https://gooddinnermrsmellen.com/2021/10/19/roasted-butternut-squash-lasagna/
  
  Roasted Butternut Squash Soup with Spicy Pepitas
  
  https://gooddinnermrsmellen.com/2020/11/30/roasted-butternut-squash-soup-with-spicy-pepitas/
  
  Enjoy!
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  Posted in Casserole, Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Soup, Soups, Vegetarian, Weeknight dinner | Tagged Easy to make, family meals, lasagna, Make ahead, Soups, vegetarian
- Porcini Tomato Sauce over Polenta
  
  Posted at 8:20 am by Good Dinner Mrs Mellen
  
  Nov 6th
  Porcini tomato sauce is a delicious, flavorful option to the standard sauce. I like to change it up and serve over polenta. Creamy polenta is easy to make and taste fabulous. If you prefer a vegetarian option, omit the anchovies.
  You can also make the sauce a day ahead and reheat it. Or freeze for future use.
  
  1/4 cup olive oil
  
  1 cup onion, thinly sliced
  
  2 cloves garlic, thinly sliced
  
  3 anchovy fillets, minced, optional
  
  1/4 teaspoon dried chili flakes
  
  1/2 ounce dried porcini mushrooms
  
  2 tablespoons tomato paste
  
  1/2 cup dry sherry
  
  1/4 cup mushroom soaking liquid
  
  1 teaspoon salt
  
  1 (28-ounce) can San Marzano tomatoes, I use Cento tomatoes
  
  2 tablespoons Butter
  
  Parmesan for serving (optional)
  
  Fresh basil for serving (optional)
  
  Directions
  
  In a bowl, soak the mushrooms in hot water for 20-30 minutes or until they become soft. Strain the mushrooms and reserve the liquid. Roughly chop the mushrooms and set aside. You can start this step while you get your pasta water ready and gather your ingredients.
  Heat a large pot of salted water over high heat and cook the spaghetti according to the package directions. Strain the pasta reserving 1 cup of the pasta cooking water.
  In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté for 3-5 minutes or until the onions begin to caramelize and take on some color.
  Add the sliced garlic, anchovies and crushed chili flakes and continue to cook for 2-3 more minutes, stirring constantly until the anchovies melt into the oil.
  Now add the tomato paste and porcini mushrooms and continue to sauté for another 2-3 minutes until fragrant. Add the sherry and let it reduce for a few minutes while scrapping up all the bits from the bottom of the pan. Add 1/4 cup of the reserved mushroom soaking liquid, tomatoes and salt and turn the heat to medium high.
  Bring the sauce to a gentle boil then reduce to a simmer and continue to cook for 10-15 minutes. Use a potato masher or the back of your spoon to gently crush the tomatoes as the sauce cooks.
  
  Polenta
  
  3 cups Water
  
  1 cup Corn Grits – Polenta
  
  1 tsp Sea Salt
  
  2 Tbsp Unsalted Butter
  
  1 cup Parmesan Cheese
  
  In a large, deep pan over high heat bring water and sea salt to a boil; gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is very thick (about 30 minutes); use a long-handled spoon because mixture pops and bubbles and can burn.
  
  Stir in butter. Add cheese.
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  Posted in cheese, Easy recipes, family meals, Good Dinner Mrs Mellen, Hearty Meal, Italian, Tomato, Weeknight dinner | Tagged polenta, porcini tomato sauce
- Shrimp Fra Diavolo
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Oct 24th
  Delicious food that is easy and quick to prepare is my favorite weekday meal. I love this recipe because it is flavorful. If you want the sauce hotter, use 2 teaspoons of crushed red pepper; more mild use one teaspoon.
  I like using good imported pasta, either spaghetti or linguine. Choose your favorite pasta!
  
  1 pound large shrimp, peeled, deveined
  
  1 teaspoon salt, plus additional as needed
  
  1 -2 teaspoon dried crushed red pepper flakes
  
  3 tablespoons olive oil, plus 1 to 2 tablespoons
  
  1 medium onion, sliced
  
  3 garlic cloves, chopped
  
  1 (14 1/2-ounce) can diced tomatoes
  
  1 tablespoon tomato paste
  
  1 cup dry white wine
  
  1/4 teaspoon dried oregano leaves
  
  3 tablespoon chopped fresh Italian parsley leaves
  
  1 pound spaghetti
  
  Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and sauté for about a minute, toss, and continue cooking until just cooked through about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, add 1 to 2 teaspoons of olive oil to the pan, if necessary, and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, tomato paste, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return shrimp and accumulated juices to the tomato mixture; toss to coat, and cook for about a minute, so the flavors meld together. Stir in the parsley and basil. Season with more salt to taste, and serve over cooked pasta.
  
  Enjoy!
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  Posted in Easy recipes, family meals, Good Dinner Mrs Mellen, Hearty Meal, Italian, Main Dish, Main Meal, pasta, seafood, Weeknight dinner | Tagged Easy recipe, fra diablo, seafood pasta, Shrimp
- Linguine with Cherry Tomatoes and Pesto Sauce
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Aug 15th
  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 the 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 kinds of cheese and salt; blend until smooth. Transfer to a small bowl. Freeze unused pesto.
  
  Enjoy!
  
  Enjoy!
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  Posted in Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Healthy, Italian, Main Dish, Main Meal, Mediterranean diet, pasta, Tomato | Tagged Easy recipe, linguine, pasta, Pesto Sauce, tomatoes
- Veggie Pot Pie
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  May 11th
  I usually made a hearty Pot Pie in the cold winter months when the snow and wind blanket my home in wintery New England. However, this spring, I lightened up my Pot Pie by making an all-vegetable version, and I went crazy with a flaky puff pastry topping.
  
  Puff pastry is easy to use, turning you a master pâtissier. It is magical how flat sheets of dough puff into golden pastry in the oven.
  
  You can experiment with different veggies; I used a traditional mix. Have fun with your cooking!
  
  Ingredients
  
  2 tablespoons unsalted butter
  
  2 tablespoons extra-virgin olive oil
  
  1 (8-oz.) package sliced baby bella mushrooms
  
  4 medium carrots, halved lengthwise and cut into 1 ½-inch pieces
  
  2 medium leeks, white and light green parts only, sliced and rinsed (about 2 ½ cups)
  
  ½ teaspoons salt
  
  ¼ cup all-purpose flour, plus more for work surface
  
  3 cups vegetable stock
  
  3 tablespoons heavy whipping cream
  
  2 tablespoons greek yogurt
  
  2 tablespoons whole-grain mustard
  
  2 teaspoon dried thyme leaves, divided
  
  1 [17.3-oz.] package), frozen puff pastry, thawed
  
  1 large egg, lightly beaten
  
  6 ounces fresh English peas
  
  1 teaspoon flaky sea salt
  
  Directions
  
  1. Preheat oven to 425°F with rack in lower third position. Heat butter and
  
  oil in a 10-inch cast-iron skillet over medium-high until butter is melted
  
  and foamy. Add mushrooms in a single layer. Cook, undisturbed, until golden brown and crispy on bottoms, about 5 minutes. Toss mushrooms; cook, stirring occasionally, until liquid releases and evaporates, about 4 minutes. Add carrots, leeks, and salt. Cook, stirring occasionally, until carrots are just beginning to soften and leeks are tender, 6 to 8 minutes. Sprinkle evenly with flour. Cook, stirring constantly, until vegetables are fully coated and flour smells nutty and turns golden brown, about 1 minute. Add stock; bring to a boil over high. Reduce heat to medium-high. Cook, stirring occasionally, until liquid starts to thicken, about 3 minutes. Remove from heat; stir in whipping cream, yogurt, mustard, and 2 teaspoons of the thyme. Set aside to cool slightly, about 5 minutes.
  
  2. Meanwhile, roll pastry sheet out onto a lightly floured work surface into a 12-inch square. Cut evenly into 3 (4-inch-wide) strips. Cut each strip evenly into 6 triangles. Repeat with second puff pastry sheet. Stir together egg and 1 tablespoon water in a small bowl.
  
  3. Stir peas into warm vegetable mixture in skillet. Arrange pastry triangles in a circle pattern over mixture, leaving a slight (about ½-inch) overhang around skillet edges and slightly overlapping triangles. Brush pastry with egg mixture; sprinkle with flaky sea salt and remaining thyme.
  
  4. Place a baking sheet lined with aluminum foil on oven rack; place skillet on sheet. Bake in preheated oven until pastry is golden brown and filling is bubbly around edges, about 30 minutes. Remove from oven; let stand 10 minutes.
  
  Enjoy!
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  Posted in Casserole, dinner, Easy recipes, family meals, Food, Hearty Meal, One Pan Meals, vegetable bake, Vegetables, Vegetarian, Weeknight dinner | Tagged Easy recipe, Pepperidge Farm Puff Pastry, Pot Pie, vegetables, vegetarian
- Baked Sausage, Tomatoes, and Olives
  
  Posted at 12:09 pm by Good Dinner Mrs Mellen
  
  Mar 13th
  One-pan meals are experiencing a boom in popularity, and I can understand why—easy, delicious, low clean up, perfect for a weeknight meal. I especially like adding colorful veggies, like the rainbow-colored tomatoes in this recipe. I’ve added a Mediterranean flavor with the addition of olives, caper, and feta cheese.
  Clean-up is easy when you use non-stick sheet pans. My favorite is William Sonoma Goldtouch bakeware for all my baking and cooking needs. One-time purchase and well worth the money.
  
  1.5 pound Gourmet Medley Tomatoes
  
  1 package chicken Italian style sausage (5 sausages)
  
  8 ounces feta cheese, cut into pieces
  
  1 cup pitted Mezzetta Castelvetrano olives, sliced
  
  2 tablespoons capers
  
  2 tablespoon olive oil
  
  2 teaspoon dried oregano
  
  1 teaspoon sea salt
  
  1/2 teaspoon black pepper
  
  1/2 teaspoon crushed red pepper
  
  2 tablespoon lemon juice
  
  Preheat oven to 424F.
  
  Place tomatoes on the sheet pan and nestle sausage and feta cheese in between. Top with olives and capers.
  Combine oil with the remaining ingredients except for the lemon juice—drizzle oil mixture over the sausage, tomatoes, feta cheese, olives, and capers.
  Sprinkle lemon juice on top.
  Bake for 35 – 40 minutes until sausage and tomatoes brown. And feta is bubbling.
  
  Enjoy!
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  Posted in Easy recipes, family meals, Good Dinner Mrs Mellen, Mediterranean diet, One Pan Meals | Tagged Easy recipe, one pan meal, quick meal, Sausage, Weeknight dinner, William Sonoma Goldtouch
- Baked Crispy Tofu over Kale, Butternut Squash and Red Pepper
  
  Posted at 10:38 am by Good Dinner Mrs Mellen
  
  Jan 27th
  Healthy eating and an active lifestyle are essential to me. Creating recipes low in fat and salt, high in fiber and nutrients is vital to staying fit and youthful. I believe in cooking good tasting food that is satisfying to the pallet.
  I’ve wanted to incorporate more tofu into my recipes for the enormous benefits of soy. Putting it on top of kale, butternut squash, and red pepper makes this an extraordinary healthy, fulfilling one-pan meal.
  
  I use William-Sonoma Goldtouch bakeware for even temperature cooking and cleaning up, which is essential to me. And they are last long.
  
  https://www.williams-sonoma.com/shop/bakeware/bakeware-williams-sonoma/bakeware-usa-goldtouch/?isx=0.0.0
  
  1 bunch kale, cut and stems removed
  1 (20 oz package) cut butternut squash
  1 red pepper sliced
  2 cloves garlic, minced
  1 shallot, minced
  1/4 cup olive oil
  sea salt
  pepper
  1 container ( 16 oz.) super firm Nasoya Organic Tofu
  1 tablespoon olive oil
  1 tablespoon Bragg Coconut Liquid Aminos
  1/4 cup cornstarch
  2 teaspoon sea salt
  1 teaspoon black pepper
  2 teaspoon garlic powder
  
  Pre-heat oven 425F.
  
  Place kale, butternut squash, red pepper, garlic, and shallots in a large baking pan. Drizzle with olive oil and sprinkle with salt and pepper.
  
  Prepare tofu: Cut tofu into one-inch cubes. In a small bowl combine olive oil and coconut liquid aminos: mix cornstarch, sea salt, pepper, and garlic powder in a medium bowl. Dunk tofu cubes in the liquid mixture, turning to coat, then dredge tofu in cornstarch. Place tofu on top of the vegetables. Bake for 30-35 minutes until tofu is golden.
  
  Enjoy!
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  Posted in family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, Main Dish, Main Meal, vegan, vegetable bake, Vegetables, Vegetarian, Weeknight dinner | Tagged Goldtouch bakeware, one pan meal, tofu, William-Sonoma
- Pan Roasted Scallops and Castelvetrano Olives and Lemon Wine Sauce
  
  Posted at 9:20 am by Good Dinner Mrs Mellen
  
  Jan 21st
  Cooking at home is fashionable during the pandemic. Cooking is in my blood; I come from a long line of cooks. I love to cook, entertain, and my favorite, large Sunday dinners with family and friends, is on hold until after the pandemic.
  
  The situation necessitated that created tasty one-pan meals for two while my husband and I are social distancing in our home. So easy and no sacrifice on flavor to combine all the ingredients in one roasting pan, and I serve in the same pan!
  
  I add a salad and homemade bread for a simply delicious meal! Dinner for two couldn’t be more perfect!
  
  1 package Earthly Choice Farro, Microwaveable in 90 minutes
  1/2 pound Sea Scallops
  2 tablespoons olive oil
  2 tablespoon fresh lemon juice, about half lemon
  1/4 cup dry white wine
  2 cloves garlic, crushed
  4 lemon slices, halved
  1/4 cup pitted Castelvetrano olives, sliced I like Mezzetta olives
  2 teaspoons capers
  1/2 teaspoon sea salt
  1/4 teaspoon black pepper
  
  Pre-heat oven to 425F.
  
  Place farro in baking pan and top with scallops.
  
  Combine in a small bowl mix olive oil, lemon juice, wine, and garlic. Pour evenly over farro and scallops: place lemon slices, olives, and caper on top. Sprinkle with salt and pepper.
  
  Bake for 20-25 minutes.
  Serves two.
  
  Enjoy!
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  Posted in dinner for two, Easy recipes, family meals, Fish, Food, Healthy, Main Dish, Main Meal, scallops, seafood | Tagged castelvetrano olives, dinner for two, Mezzetta olives, one pan meal, scallops
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