Farm Fresh Produce | Good Dinner Mrs Mellen

Category: Farm Fresh Produce
- Watermelon and Feta Cheese Salad
  
  Posted at 10:22 am by Good Dinner Mrs Mellen
  
  Sep 6th
  Watermelon is synonymous with hot summer days, infused with sun-kissed flavor. I remember growing up waiting – not patiently- for my mother to cut the biggest watermelon for us to enjoy when we returned home from a day spent at the pool baking in the sun. (we didn’t know about sun protection then) Instantly cooling and so refreshing!
  
  I still slice up watermelon to serve for family and friends on hot summer days. Perfect after a barbecue or here in New England, we’re fond of clam bakes. For parties or picnic, I love to splurge making a watermelon salad adding tomatoes, red onion and feta cheese with a sweet and salty dressing. Fresh mint and a pinch of Himalayan pink salt just the perfect finishing touch.
  
  1 small watermelon (about 3 – 5 lb.)
  
  1/2 c. fresh mint, finely chopped
  
  1/4 c. red onion, thinly sliced
  
  12 oz. cherry, halved
  
  2 tbsp. olive oil
  
  2 tbsp. fresh lime juice
  
  1 tsp. pure honey
  
  Kosher salt and black pepper
  
  1/4 cup Crumbled feta
  
  pinch of Pink Himalayan salt
  
  Remove the rind from watermelon and cut the flesh into 1/2 inch-thick cubes; arrange on a platter. Top with fresh mint, red onion, cherry tomatoes. Combine olive oil, fresh lime juice, pure honey, and kosher salt and black pepper in a bowl. Spoon over watermelon; top with crumbled feta. Sprinkle with a pinch of Pink Himalayan salt.
  
  If you are taking on a picnic or to a party assemble salad at your location.
  
  Enjoy!
  
  Enjoy!
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  Posted in desserts, Farm Fresh Produce, Food, Healthy | Tagged Easy recipe, Feta Cheese, summer salad, watermelon salad
- Farm Fresh Grilled Vegetables
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Jun 20th
  My town like many towns has a wonderful weekly farmer’s market each week where local farms sell fresh produce. Beautiful ripe heirloom tomatoes glistening with morning dew, the deepest aubergine eggplant, plump zucchini along with a red, orange, and yellow peppers just beckoning to be grilled.
  
  3 red peppers
  
  3 orange peppers
  
  3 yellow peppers
  
  2 large eggplants
  
  2 large zucchinis
  
  1/2 teaspoon sea salt
  
  1/4 teaspoon fresh pepper
  
  1/2 cup olive oil
  
  1/4 cup fresh lemon juice
  
  1/4 cup fresh basil, finely chopped
  
  1 tablespoon fresh french thyme, finely chopped
  
  Remove stems and seeds from peppers then slice in quarters. Slice eggplant and zucchini horizontally. Place vegetables in a large bowl. Sprinkle with salt and pepper. Combine olive oil, lemon juice, basil, and thyme. Pour over vegetables then toss. Let sit for 30 minutes to marinate flavors. Preheat grill. Grill vegetables turning every five minutes until tender. Arrange on a platter. Serve at room temperature. You can grill a day ahead and refrigerate. Bring to room temperature before serving.
  
  Enjoy!
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  Posted in Barbecue, vegetables,easy,, Farm Fresh Produce, Good Dinner Mrs Mellen, summertime recipes, vegan, Vegetables, Vegetarian | Tagged Easy recipe, farm fresh, Father's day, Grilled vegetables
- Asparagus and Leek Goat Cheese Quiche
  
  Posted at 11:35 am by Good Dinner Mrs Mellen
  
  Apr 27th
  Springtime in New England our markets are bursting with fresh asparagus, which is one of my favorite veggies. I love to combine asparagus with leeks then flavor with thyme and lemon. I used this combination to make this rich goat cheese quiche. A wonderfully easy dish, I used store-bought piecrust, saving time, and cleanup while maintaining the rich fresh favor.
  
  Asparagus Leek and Goat Cheese Quiche
  
  1 (14.1-oz.) pkg. refrigerated piecrusts
  
  2 tablespoon olive oil
  
  2 cups thinly sliced leeks
  
  1 chopped shallot
  
  1 bunch fresh asparagus, trimmed and cut into 2-inch pieces)
  
  1/2 kosher salt
  
  1/4 teaspoon black pepper
  
  1 teaspoon dried thyme or 1 tablespoon fresh thyme
  
  1 whole milk
  
  1/2 heavy cream
  
  4 large eggs
  
  4 oz crumbled goat cheese tablespoons
  
  1/2 cup shredded mozzarella
  
  1/8 teaspoon ground nutmeg
  
  1 1/2 teaspoon sea salt
  
  1/2 teaspoon pepper
  
  1 tablespoon lemon zest
  
  Preheat oven to 425°F.
  
  Unroll piecrust; stack on a lightly floured surface. Roll stacked piecrust into a 12-inch circle. Fit piecrust into a 10-inch deep-dish pie plate or a lightly greased tart pan with removable bottom; press into fluted edges. Flute and pitch if using a pie plate. Trim off excess piecrust along edges if using a tart pan.
  
  Meanwhile, heat olive oil in a medium skillet over medium-high. Add leeks, shallots, asparagus, sprinkle with salt, pepper, and thyme. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes. Remove from heat, and cool 5 minutes. Reserve 10-12 asparagus spears for decoration.
  
  Whisk together eggs, milk, cream, nutmeg, goat cheese, mozzarella, salt, pepper and lemon zest
  
  Spoon asparagus mixture in the prepared pie dish. Gently add egg mixture. Arrange reserved asparagus spears on top. Bake in the preheated oven until set, about 45-50 minutes, covering with foil to prevent excess browning if necessary. Cool on baking sheet on a wire rack 20 minutes before serving.
  
  Enjoy!
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  Posted in Baking, eggs, family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Hearty Meal, Springtime, vegetable bake, Vegetables, Vegetarian, Weeknight dinner
- Baked Stuffed Eggplant
  
  Posted at 12:05 pm by Good Dinner Mrs Mellen
  
  Apr 24th
  Eggplant is so versatile. I grew up in an Italian American family where my mother cooked eggplant regularly. In the summer she used freshly picked eggplant from my grandparent’s bountiful garden. In addition to the traditional Eggplant Parmesan, my mother used eggplant creatively. We had roasted eggplant, in ratatouille, baked, all dishes that she just “threw together”. Her words, not mine. All equally outstanding!
  
  I like to make baked stuff eggplant, hollowing out the soft meat, and using it as the base for the stuffing. Every time I make stuffed eggplant I tend to change the filling for a new adventure with eggplant. The recipe below is my Italian version of baked stuffed eggplant; olive, artichokes, capers, and mozzarella cheese. I love to experiment!
  
  1 large eggplant
  
  2 tablespoon olive oil
  
  1 shallot, chopped
  
  2 cloves garlic, chopped
  
  1/2 teaspoon salt
  
  1/4 teaspoon pepper
  
  1 tablespoon capers
  
  1/4 cup chopped kalamata olives
  
  1 can(14 oz.) artichoke hearts, drained and chopped
  
  1/4 cup plain panko bread crumbs
  
  1/2 cup fresh parsley, chopped
  
  1/2 cup fresh basil, chopped
  
  4 oz. fresh mozzarella sliced 1/8 inch thick
  
  2 tablespoon parmesan cheese
  
  Preheat oven to 350F.
  
  Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop the removed eggplant meat into cubes.
  
  In a medium pan heat olive oil. Add shallot and garlic, saute for 5 minutes until the shallot is translucent. Add eggplant meat, season with salt and pepper. Continue cooking on medium for 5- 10 minutes. Stir while the eggplant cooks making sure it doesn’t stick to the pan. The eggplant should become soft but not browned. Add capers, olives, and artichoke hearts and cook for another 5 minutes.
  
  Remove from heat. Add panko breadcrumbs and herbs to eggplant mixture, stir until combined. Fill bottom eggplant shell with 1/2 of the cooked eggplant meat. Layer half of the sliced mozzarella. Add remaining eggplant meat and then the remaining mozzarella. Place eggplant top over and drizzle with olive oil. Sprinkle with parmesan cheese.
  
  If you want you can also divide eggplant meat equally between the top and bottom eggplant shells. Top each eggplant with half of the mozzarella and sprinkle with parmesan. Bake for 50 minutes. Mozzarella cheese should be melted.
  
  Enjoy!
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  Posted in Eggplant, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Italian, vegetable bake, Vegetables, Vegetarian | Tagged Baked Eggplant, easy, Side dish
- 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
- 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 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, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, pasta, vegan, Vegetarian, Weeknight dinner | Tagged Easy recipe, farm fresh, pasta, Pesto Sauce, sunday dinner, tomatoes
- Moroccan Cauliflower
  
  Posted at 8:03 pm by Good Dinner Mrs Mellen
  
  Dec 23rd
  Moroccan Cauliflower
  
  Roasting vegetables enhances the flavor without losing the nutritional benefits. Cauliflower, basically bland, is the chameleon of the vegetable world assuming the flavor and taste of spices paired with during cooking. A perfect companion for creating an array of interesting vegetable dishes. Adding a Moroccan melody of spices to cauliflower with a touch of honey and pistachios the cauliflower is transformed into an exotic side dish bursting with flavor.
  
  1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
  
  1/4 cup olive oil
  
  1 teaspoon ginger
  
  1 teaspoon coriander
  
  1 teaspoon cinnamon
  
  1 teaspoon kosher salt
  
  1/2 teaspoon ground pepper
  
  1/2 cup golden raisins, Sun-Maid
  
  1/2 cup chopped pistachios
  
  1/4 cup green onions, diced
  
  1 tablespoon honey
  
  Preheat the oven to 450 degrees F. Toss cauliflower with ingredients and place in a baking dish. Roast for 20 minutes until tender and golden.
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
  buzzchomp.com
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  Posted in Easy recipes, family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, vegetable bake, Vegetables, Vegetarian | Tagged Cauliflower, Easy recipe, Moroccan spices
- Baked Eggplant Parmesan
  
  Posted at 4:17 pm by Good Dinner Mrs Mellen
  
  Sep 20th
  Autumn quietly arrives in New England – crisp mornings turn into warm sunny afternoons with the glorious fall sun setting a few minutes earlier each day: Farmers markets stocked with the last of nature’s bounty before the first frost ends harvesting. Beautiful plump eggplant beckons me as I fill my market basket with copious quantities perfect to make my Baked Eggplant Parmesan. Coming from a long line of Italian cooks I’ve eaten and made this southern Italian dish my entire life. Like my mother I don’t fry my eggplant – I prefer to bake – forgoing the extra fat from frying. And I’ve updated the recipe using Panko bread crumbs for a lighter breading. I love to taste the eggplant, not the breading. One more item – I only use San Marzano tomatoes. I like my sauce sweeter with less acidity. The San Marzano variety of plum tomato grows in the rich volcanic soil of the Sarno River valley, near Mount Vesuvius, resulting in a sweet flesh with low acidity. Its thick skin makes it easy to peel off. Plus, it’s meatier than Romas and other plums and has fewer seeds: all good things for making the sauce. Like French Champagne, San Marzano tomatoes are grown under strict rules designed to protect and promote regional agricultural products. In Italy, D.O.P. or Denominazione di Origine Protetta rules ensure that only growers within a defined area adhering to specific farming and canning methods can sell tomatoes labeled San Marzano. I assure you the extra cost is worth producing the most delectable sauce for all your cooking dishes that require canned tomatoes.
  
  BAKED EGGPLANT PARMESAN
  
  INGREDIENTS
  
  Marinara
  
  ¼ cup olive oil
  
  1 head of garlic, cloves crushed
  
  1 large red onion, chopped
  
  ½ teaspoon crushed red pepper flakes
  
  1 tablespoon tomato paste
  
  ¼ cup dry white wine
  
  2 28-ounce cans whole peeled San Marzano tomatoes *
  
  ¼ cup torn basil leaves
  
  ½ teaspoon dried oregano
  
  Kosher salt
  
  Eggplant and Assembly
  
  4 pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise ½–¾ inch thick
  
  Kosher salt
  
  3 cups panko (Japanese breadcrumbs)
  
  1½ teaspoon dried oregano
  
  1 teaspoon freshly ground black pepper
  
  1½ cups finely grated Parmesan, divided
  
  1½ cups all-purpose flour
  
  5 large eggs, beaten to blend
  
  ½ cup finely chopped basil and parsley, plus basil leaves for serving
  
  6 ounces low-moisture mozzarella, grated (about 1⅓ cups)
  
  8 ounces fresh mozzarella, thinly sliced
  Marinara
  
  Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion and red pepper flakes, cook, stirring often, until onion is translucent, about 5 minutes. Add tomato paste stirring until combined. Add wine, bring to a boil, and cook until almost completely evaporated about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to pot; season with salt. Simmer for 2–2½ hours stirring occasionally.
  
  Let the sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.
  
  Do Ahead: Sauce can be made 2 days ahead. Cover and chill.
  Eggplant and Assembly
  
  Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels. Let the eggplant sit until it has released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.
  
  Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.
  
  Preheat oven to 350°. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess. I don’t fry my eggplant instead I bake. Place eggplant on parchment-lined cookie sheet baking for 20-25 minutes until lightly browned.
  
  Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13×9″ baking pan; top with a layer of eggplant slices. Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of the remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake 45–60 minutes until the sauce starts to bubble.
  
  Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425° and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing.
  
  Do Ahead: Eggplant Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350° oven, uncovering halfway through, until bubbling gently at edges.
  
  * I used Cento San Marzano tomatoes.
  
  Enjoy!
  
  www.gooddinnermrsmellen.com
  
  www.buzzchomp.com
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  Posted in Farm Fresh Produce, Food, Hearty Meal, vegetable bake | Tagged Cento San Marzano tomates, Eggplant, Parmesan
- Savory Bread Pudding with Heirloom Tomatoes, Herbs and Mozzarella
  
  Posted at 11:16 am by Good Dinner Mrs Mellen
  
  Sep 11th
  First, let me just say that this is a very rich dish not meant to be eaten in large portions. A wonderful lunch or dinner with a salad eating only a small serving size. Eating rich dishes and staying thin is all about portion control and exercise. It’s important to me that I don’t encourage anyone to overeat. With that said let’s get on to this wonderful bread pudding. Until recently I only thought of bread pudding as a rich dessert that I occasionally indulged. One summer in New Hampshire I ordered savory bread pudding and I was hooked. I made my bread pudding with heirloom tomatoes that I picked fresh from my garden along with my fresh herbs. You can add different veggies to the recipe. Experiment, have fun and enjoy a wonderfully richly flavorful dish.
  
  Savory Bread Pudding with Heirloom Tomatoes, Herbs and Mozzarella
  
  1(1pound) loaf crusty white bread
  
  1/4 cup olive oil
  
  1 tablespoon fresh thyme
  
  2 tablespoon fresh basil
  
  1 tablespoon fresh oregano
  
  1 garlic clove, minced
  
  3 tablespoon olive oil
  
  2 shallots, chopped
  
  2 cloves garlic chopped
  
  2 cups chopped heirloom tomatoes
  
  3 1/2 cup heavy whipping cream
  
  8 large eggs
  
  1 teaspoon black pepper
  
  8 ounces fresh mozzarella chopped into 1-in cubes
  
  2 tablespoon grated Parmesan cheese
  
  Heat oven to 375 F. Butter or spray with cooking spray a 13x9x2-inch baking dish. Cut bottom crust and short ends off bread, discarding. Cut remaining bread with crust into 1-inch cubes(about 10 cups loosely packed). Place cubes in a large bowl. Add oil, thyme, basil, oregano, and garlic; toss to coat. Spread bread cubes out on a large baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 15-20 minutes. Return toasted bread cubes to the same bowl.
  
  Add olive oil to a large skillet. Add shallot and garlic saute about 5 minutes stirring occasionally. Add tomatoes continuing to cook for an additional 5 minutes. Set aside.
  
  Whisk heavy cream, eggs, salt and ground pepper in a large bowl. Mix egg mixture into bread. Place 1/3 of bread and egg mixture in prepared pan. Layer with 1/2 tomato then cheese. Continue layering 1/3 bread then 1/2 tomato and cheese then finally remaining 1/3 bread mixture. Sprinkle top with Parmesan cheese. Can be prepared 1 day ahead. Cover and refrigerate.
  
  Preheat oven 350 F. Bake uncovered until set and top is golden about 50-60 minutes. Let stand 15 minutes before cutting and serving.
  
  Enjoy!
  
  www.gooddinnermremellen.com
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  Posted in Casserole, family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Main Dish, Main Meal, Vegetarian, Weeknight dinner | Tagged bread, family meal, heirloom tomatotes, herbs, Mozzarella, savory bread pudding, vegetarian
- ROASTED BEETS WITH ORANGES
  
  Posted at 8:57 am by Good Dinner Mrs Mellen
  
  Sep 9th
  ROASTED BEETS WITH ORANGES
  
  Gorgeous Roasted Beets and Oranges
  
  Beets taste so delicious that I sometimes forget their health and nutritious benefits. Beets are low in calories yet high in fiber, antioxidants and an array of important micronutrients. And fresh beets are so easy to cook, readily available year-round, don’t use canned. Beets roasted with citric juices enhance the root flavor of beets creating a nice glaze. A fine salt like Pink Himalayan is used to finish the dish adding a burst of flavor, not to salt while cooking. Gourmet salts from around the world are all the rage with so many different choices as well as added ingredients. On a recent trip to Amelia Island in Florida, I had the pleasure of staying at the Ritz Carlton with the famous Salt restaurant and boutique with the boutique stocking salts from around the world. Assisted by a knowledgeable salesperson I returned home with an array of interesting salts.
  
  ROASTED BEETS WITH ORANGES
  
  12 Beets
  
  1 tablespoon olive oil
  
  1 1/2 tablespoon fresh thyme
  
  1 lemon, juiced
  
  3 oranges, 2 juiced and one cut into half slices 1-inch thick.
  
  2 teaspoon Pink Himalayan fine salt
  
  Preheat oven 375F.
  
  Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunk. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
  
  Place the cut beets in oven proof baking dish. Combine olive oil, thyme, lemon and orange juice pouring over beets. Roast for 50-60 minutes, turning once or twice with a spatula until the beets are tender. Remove from the oven and immediately sprinkle with salt and serve warm.
  
  Enjoy!
  
  www.gooddinnermrsmellen.com
  
  www.buzzchomp.com
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  Posted in cooking, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, vegan, vegetable bake, Vegetables, Vegetarian | Tagged baked veggies, beets, Healthy, oragnes, Ritz Carlton Amelia Island, vegan
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