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Category: Good Dinner Mrs Mellen
- Panko Baked Scallops for two
  
  Posted at 5:29 am by Good Dinner Mrs Mellen
  
  Mar 21st
  I love the french recipe Coques St. Jacques which I bake and serve in beautiful scallop shells. The traditional recipe has many steps and requires time to make. Loving Scallops cooked in a casserole but not always have the time to prepare I created this easy baked scallops for a delicious weekday meal. Prepare the casserole in the morning to bake at night having a wonderful fresh dinner in 20 minutes.
  
  Ingredients
  
  1/2 lb sea scallops
  
  1/2 lemon
  
  1 tablespoon olive oil
  
  2 cloves minced garlic
  
  1/4 teaspoon pepper
  
  1/2 teaspoon sea salt
  
  1/2 cup Italian Panko bread crumbs, I used Roland
  
  1/4 cup Parmesan cheese
  
  2 tablespoon butter
  
  Preheat over to 375F. Place scallops in a bowl. Squeeze lemon over scallops. Add olive oil, garlic, pepper and salt tossing to combine. Place scallops in over proof baking dish. Combine bread crumbs and cheese. Place bread crumbs on top of scallops. Dot butter over break crumbs. Bake for 20-25 minutes or until topping is brown. Serve over pasta tossed with butter and cheese or rice.
  
  Enjoy!
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  Posted in Good Dinner Mrs Mellen, Main Dish, Main Meal, scallops, seafood | Tagged baked, dinner, easy, panko breadcrumbs, scallops
- Blueberry Poppy Seed Scones
  
  Posted at 6:33 am by Good Dinner Mrs Mellen
  
  Mar 14th
  In my world of 24/7 where warp speed isn’t fast enough, where quantity not quality is the norm, how luxuriating enjoying a cup of tea with all the accompaniments, so Downton Abbey – tea hold a special place in my life. Slowing time, if just a little, Afternoon Tea is a wonderful pleasure I thank the British for cultivating. My spirit fills with joy sipping a cup of tea from a beautifully crafted English china tea cup while eating dainty little tea sandwiches along with freshly baked Scones topped with a dollop of clotted cream. Over time I’ve amassed an extensive collection of English tea china and accoutrements to host my own teas which have marked special moments in my life. Christmas mother/daughter teas with my daughter’s friends and their mothers, Mother’s Day Teas to celebrate the women in my life and a Bridal Shower Tea for my daughter – afternoon tea shares many cherished memories throughout my life. When traveling I am not only on the hunt for an additions to my collection but for new venues to enjoy afternoon tea. I enviable find a uniquely special new place to enjoy afternoon tea; an elegant stately hotel , an Alice in Wonderland-Mad Hatter room, a Tea Houses among the roses, all sharing impeccable British style service, aromatic teas and delectable treats. Life doesn’t get any better than this I’m reminded as I slowly savor life’s pleasures one sip at a time!
  
  Blueberry Poppy Scones:
  
  2 cups all-purpose flour – I use King Arthur Flour
  1 tablespoon baking powder
  1/2 teaspoon salt
  2 tablespoons sugar
  1 tablespoon poppy seeds
  5 tablespoons unsalted butter, cold, cut in chunks
  1 cup fresh blueberries
  1 cup heavy cream, plus more for brushing the scones
  
  Clotted Cream- Devon Cream Company
  
  Strawberry Preserves – Bonne Maman
  
  Preheat the oven to 400 degrees F.
  
  Sift together the dry ingredients; the flour, baking powder, salt, sugar and poppy seeds. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  
  Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on a parchment lined cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Serve with Clotted Cream and Strawberry Preserves.
  
  Enjoy!
  
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  Posted in Baking, Baking, Dessert, Food, Good Dinner Mrs Mellen | Tagged Scones, tea
- The Ultimate Cheesecake
  
  Posted at 12:31 pm by Good Dinner Mrs Mellen
  
  Mar 5th
  My mother passed this recipe to me many years ago. It is the richest cheesecake that you can make. I save it for special occasions when I want to share a show stopping dessert that tops off a dinner or a party. I have included a recipe for a pineapple glaze, or you can thickly spread sour cream on top. Or if you want to make this for Christmas as I did this year I put candied cranberries on top. Ether way this cheesecake is the star of the show!
  
  Crust:
  
  1 cup sifted flour
  
  1/4 cup sugar
  
  1 teaspoon grated lemon peel
  
  1/2 teaspoon vanilla extract
  
  1 egg yolk
  
  1/4 cup butter, softened
  
  Filling:
  
  5 pkg(8-oz) cream cheese softened
  
  1 3/4 cups sugar
  
  3 tablespoon flour
  
  2 teaspoons grated lemon peel
  
  1 1/2 grated orange peel
  
  1/4 teaspoon vanilla
  
  5 eggs, plus 2 egg yolks
  
  1/4 cup heavy cream
  
  Pineapple Glaze:
  
  2 tablespoon sugar
  
  4 teaspoon cornstarch
  
  2 cans(8 1/4-oz) crushed pineapple in heavy syrup, undrained
  
  2 tablespoon lemon juice
  
  Sugared cranberries
  
  2 cups fresh cranberries
  
  1 1/2 cups sugar, divided
  
  1 cup water
  
  Crust:
  
  Preheat over to 400F. Grease the inside of 9-inch springform pan(3 inches high). Remove side. Make crust: In a medium bowl, combine flour, sugar, lemon, peel, vanilla. Make well in center; with fork, blend in yolk and butter. Mix with fingertips until smooth. Form half of dough into a ball and place on bottom of springform pan. Place wax paper on top; roll pastry to edge of pan. Remove paper. Bake 6 to ;8 minutes or until golden. Cool. Meanwhile divide rest of dough into three parts. Between waxed paper roll each part 2 1/4 inch wide and 9 inch long. Assemble springform pan with the crust on the bottom. Line sides fo the pan with pastry strips, over lapping ends. Remove waxed paper. Preheat oven 450F.
  
  Filling: In large mixer bowl, blend cheese, sugar, flour, peels and vanilla at high speed. Beat in eggs and yolks, one at a time: beat until smooth, occasionally scraping bowl with spatula. Beat in cream. Pour into pan. Bake 10 minutes. Lower oven to 250F. Bake 1 hour longer. Remove pan to rack to cool, 2 hours. Make glaze.
  
  Glaze: In small saucepan, combine sugar and cornstarch. Stir in remaining ingredients. Over medium heat, bring to boiling, stirring; boil 1 minute, or until thickened and translucent. Cool.
  
  Spread surface of cheese cake with glaze; refrigerate for 3 hours or overnight.
  
  Sugared Cranberries: Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes. Add cranberries and stir to coat. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
  
  Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.
  
  Set cranberries aside to dry for a hour or so.
  
  To serve: Loosen pastry fro side of pan with spatula. Remove sides of springform pan. Top with either Pineapple glaze or sugared cranberries. Serves 16
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  Posted in Baking, Baking, Cake, Dessert, Elegant, entertaining, Food, Good Dinner Mrs Mellen
- Roasted Brussels Sprouts with Pecans and Cranberries
  
  Posted at 8:11 am by Good Dinner Mrs Mellen
  
  Feb 5th
  Brussels Sprouts are widely trendy now. Everyone is making these beautiful veggies! I love this recipe for Thanksgiving combining Pecans and a fall favorite fresh Cranberries. Roasting brussels sprouts brings out the nutty flavor which is enhanced by the addition of pecans. Fresh cranberries tartly play off the smooth taste of fig balsamic vinegar.
  
  Roasted Brussels Sprouts with Pecan and Cranberries
  
  1 1/2 pounds Brussels sprouts, ends trimmed, sliced in half and yellow leaves removed
  
  3 tablespoons olive oil
  
  1 teaspoon allspice
  
  1 teaspoon kosher salt
  
  1/2 teaspoon freshly ground black pepper
  
  1/2 cup toasted chopped pecans
  
  1/2 cup fresh cranberries
  
  1 tablespoon fig balsamic vinegar
  
  Directions
  
  Preheat oven to 400 degrees F.
  
  Place trimmed Brussels sprouts, olive oil, allspice, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking dish, top
  
  with pecans. Place on center oven rack.
  
  Roast in the preheated oven for 30 minutes, shaking pan every 5 to 7 minutes for even browning. Top with cranberries roasting another 10 minutes. Drizzle with vinegar. Serve immediately.
  
  Enjoy!
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  Posted in Good Dinner Mrs Mellen, Healthy, vegan, vegetable bake, Vegetables, Vegetarian | Tagged Brussels Sprouts, Cranberries, pecans
- Vegetable Soup with Chicken Sausage and Orzo
  
  Posted at 8:40 am by Good Dinner Mrs Mellen
  
  Feb 4th
  When fall is in the air and winter is approaching I start making large batches of soup to freeze for cold nights when nothing is as warming as a hot bowl of soup. My soups are complete meals meant to be enjoyed with a luscious fresh salad and crisp baked bread. Nothing smells as good as hot fragrant soup simmering on the stove!
  
  Vegetable Soup with Chicken Sausage and Orzo
  
  Ingredients
  
  2 medium carrots, chopped
  
  2 fennel ribs, chopped
  
  2 shallots, chopped
  
  4 cloves garlic, minced
  
  1 tsp. fresh thyme, minced
  
  2 Tbsp. olive oil
  
  2 (32-oz) containers organic vegetable broth
  
  2 plum tomatoes, seeded and chopped
  
  1 cup french string beans, cut into 2 in. pieces
  
  1/2 tsp. freshly ground black pepper
  
  1 (15-oz) can cannellini beans, drained and rinsed
  
  5 cooked chicken sausages, cut into bit size pieces*
  
  1 cup orzo
  
  Toasted Baguette**
  
  Preparation
  
  1. Sauté carrots and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until vegetables are tender. Stir in broth, tomatoes, string beans, and freshly ground black pepper; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.
  
  2. Stir in beans, sausage and orzo, and cook, stirring occasionally, 10 to 12 minutes or until orzo is tender. Top each serving with toasted baguette slice.
  
  *I like to roast my sausages not fry. Roast sausage in over at 400 F for 20 minutes. Cut into bit size pieces.
  
  ** Slice baguette into 1 inch slices. Brush with oil and sprinkle with Italian seasonings. Broil for 1-2 minutes until baguette is toasted.
  
  Enjoy!
  
  goodinnermrsmellen.blogspot.com
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, Soup, Vegetables | Tagged Healthy, hearty, Soups, vegetables
- Beef Bourguignon over Pasta
  
  Posted at 5:04 am by Good Dinner Mrs Mellen
  
  Jan 23rd
  Beef Bourguignon over Pasta
  
  2 tablespoon olive oil
  
  2.5 lb boneless beef chuck, cut in 1.5 inch cubes
  
  3 tablespoons brandy
  
  1/2 lb. small white onions, peeled (about 12)
  
  12 whole cloves
  
  8 ounces whole or sliced mushrooms
  
  2.5 tablespoons flour
  
  2.5 teaspoons meat-extract paste (not liquid)
  
  2 tablespoons tomato paste
  
  1 1/2 cups red wine
  
  3/4 cup dry sherry
  
  3/4 cup ruby port
  
  1 1/2 cup beef stock
  
  1/8 teaspoon pepper
  
  1 bay leaf
  
  1 pound of pasta
  
  Recipe Instructions
  
  Slowly heat 4 quart Dutch oven with tight-fitting lid. olive oil; heat, but do not burn.
  
  In hot oil, over high heat, brown beef cubes well, using a fourth at a time, or just enough to cover bottom of Dutch oven.
  
  Remove beef as it browns. Continue until beef is browned, adding more oil as needed. Return beef to Dutch oven.
  
  In a small saucepan, heat 2 tablespoons brandy just until vapor rises. Ignite, pour over beef. As flame dies, remove beef.
  
  Add 2 olive oil to Dutch Oven; heat slightly. Stud each onion with a clove. Add onions; cook over low heat, covered, until onions brown slightly. Add mushrooms; cook, stirring, 3 minutes. Remove from heat.
  
  Stir in flour, meat-extract paste and tomato paste until well blended. Stir in wine, sherry, port and stock.
  
  Preheat oven to 350 degrees.
  
  Bring wine mixture just to boiling, stirring. Remove from heat. Add beef, pepper, and bay leaf; mix well.
  
  Bake, covered, stirring occasionally, 1.5 hours, or until beef is tender, adding remaining brandy, remove bay leaf. Can be served along, over rice or pasta.
  
  Serves 6
  
  Taste better if made day ahead. Store in refrigerator for up to 4 days.
  
  Can be reheated microwave or on stove top.
  
  Enjoy!
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  Posted in family meals, Good Dinner Mrs Mellen, Main Meal, pasta | Tagged Beef, family meal, frech food, hearty dinner, pasta
- Applelicious Cupcakes
  
  Posted at 12:31 am by Good Dinner Mrs Mellen
  
  Oct 9th
  Ah, fall is in the air! Time for wonderful apple desserts to herald the beginning of fall. Fall is my favorite time of year when the leaves start to change with the crisp Autumn air. And fall clothes, need I say more to soft cashmere sweaters, light wool pants, and boots! But I can’t forget about fresh picked apples right off the tree. Perfect for just taking a big juicy bite or using for outrageous apple desserts like the recipe that I am sharing today which is half cupcake, half muffin, but totally delicious.
  
  Applelicious Cupcakes
  
  Cream Cheese Filling
  
  1 8 ounce package cream cheese
  
  1/4 cup butter, softened
  
  1/2 cup sugar
  
  1 large egg
  
  2 tablespoon flour
  
  1 teaspoon vanilla
  
  Apple batter
  
  1 cup finely chopped pecans
  
  3 cups flour
  
  1 cup sugar
  
  1 cup firmly packed light brown sugar
  
  2 teaspoon ground cinnamon
  
  1 teaspoon nutmeg
  
  1 teaspoon baking soda
  
  1 teaspoon salt
  
  1/2 teaspoon ground allspice
  
  3/4 cup canola oil
  
  3/4 cup apple sauce
  
  1 teaspoon vanilla
  
  3 cups peeled Gala apples, finely chopped
  
  Praline Frosting
  
  1/2 cup firmly packed light brown sugar
  
  1/4 cup butter
  
  3 tablespoon milk
  
  1teaspoon vanilla
  
  1 cup powered sugar
  
  Prepare Filling: Beat first three ingredients at medium speed with electric mixer until blended and smooth. Add egg, flour and vanilla, beat until blended
  
  Prepare Batter: Preheat oven to 350. Bake finely chopped pecans in a shallow pan 8-10 minutes until toasted. Stir together flour and next seven ingredients in a large bowl; stir in eggs and next three ingredients, just until dry ingredients are moistened. Stir in apples and pecans.
  
  Spoon batter into cupcake lined pans, filling half. Then spoon about 1/8 cup of cream cheese filling using all the filling. Top with remaining batter.
  
  Bake 20-25 minutes until wooden tester comes out clean.
  
  Makes 24 cup cakes
  
  Prepare Praline Frosting: Bring brown sugar, butter, milk to a boil in 2-qt sauce pan over medium heat, whisking constantly. Boil one minute. Remove from heat, add vanilla, stir. Gradually whisk powder sugar until smooth. Stir for 3-5 minutes until frosting slightly thickens. Before the frosting is cool icing cupcakes. Top with chopped pecans and one dried apple chip.
  
  Enjoy!
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  Posted in Apples, Baking, cupcakes, Dessert, Food, Good Dinner Mrs Mellen, Soups | Tagged apples, cupcakes, fall baking
- Peach Schnapps Pie with Streusel Topping
  
  Posted at 5:12 pm by Good Dinner Mrs Mellen
  
  Sep 5th
  August is peach season with fresh picked peaches in all the markets. Peach pie is one of my favorites pies(I know I say that about every pie!). Sometimes you have to do something different, go a little rouge, shack it up! That’s what I did with this Peach Pie, I added Peach Schnapps to the filling, added a struesel topping all in a phyllo pie crust. I just let my creative cooking ideas flow for this show stopping pie!
  
  Streusel topping:
  
  1/2 cup plus 2 tablespoons unbleached all purpose flour
  
  1/2 cup old-fashioned oats
  
  1/3 cup cup (packed) golden brown sugar
  
  1/2 teaspoon salt
  
  6 tablespoons (3/4 stick) chilled unsalted butter, diced
  
  3/4 cup pecans, coarsely chopped
  
  Filling:
  
  3/4 cup sugar
  
  2 tablespoons quick-cooking tapioca
  
  3/4 teaspoon ground cinnamon
  
  1/4 teaspoon ground cardamom
  
  1/4 teaspoon ground nutmeg
  
  2 tablespoon Peach Schnapps
  
  3 3/4 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges
  
  Phyllo Pie Crust:
  
  10 14×9-inch sheets fresh phyllo pastry or frozen, thawed
  
  5 tablespoons butter, melted
  
  2 tablespoons sugar
  
  1/2 teaspoon cinnamon
  
  1/4 teaspoon nutmeg
  
  1/4 teaspoon ginger
  
  Preparation:
  
  Streusel topping:
  
  Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD Can be made 1 day ahead. Cover; chill.
  
  filling:
  
  Stir sugar and next 4 ingredients in large bowl. Mix in Peach Schnapps, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
  
  Crust:
  
  Lightly butter 10-inch-diameter tart pan. Place rimmed baking sheet in oven to heat. Combine sugar, cinnamon, nutmeg and ginger in small bowl.
  
  Set rack at lowest position in oven. Preheat oven to 400°F. Lay 1 phyllo sheet on clean work surface and brush lightly with butter (keep remaining phyllo sheets covered with plastic wrap and damp towel to prevent drying). Sprinkle 1scant teaspoonful cinnamon mixture over phyllo. Repeat 4 times with phyllo, butter, and cinnamon mixture. Arrange stacked phyllo in tart pan, gently pressing and allowing long sides to hang over edge of pan. Repeat layering process with 5 remaining phyllo sheets. Arrange stacked phyllo crosswise atop first sheets so that overhanging corners point in opposite directions. Roll overhang in to form edge of crust.
  
  Spoon filling into crust. Scatter topping over, breaking up large clumps.
  
  Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 30 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.
  
  Enjoy!
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  Posted in Baking, desserts, Food, Good Dinner Mrs Mellen, peaches, Pie | Tagged Good Dinner Mrs Mellen, Peach Pie, phyllo, streusel topping
- Chocolate Ganache Velvet Pound Cake with chocolate dipped strawberries
  
  Posted at 6:02 am by Good Dinner Mrs Mellen
  
  Aug 21st
  Summer time parties should be as fun for the hostess as the guests. That is why I love this chocolate pound cake packing a lot of punch for not much work. Bake the cake, drizzle the ganache, decorate with chocolate dipped strawberries and you have a cake that will dazzle you guest!
  
  Ingredients
  
  1 1/2 cups semisweet chocolate morsels, I use Ghirardelli Chocolate
  
                   1/2 cup butter, softened
  
                   1 (16 ounce) packages light brown sugar
  
                   3 large eggs
  
                   2 cups all purpose flour
  
                   1 teaspoon baking soda
  
                   1/2 teaspoon salt
  
                   1 (8 ounce) containers sour cream
  
                   1 cup hot water
  
                   2 teaspoons vanilla extract
  
                   Chocolate Ganache
  
                   Vanilla ice cream
  
     9 strawberries, washed with stems
  Directions
  1. Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
  2. Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
  3. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
  4. Spoon batter evenly into a greased and floured 10-inch tube pan. Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack.
  5. Sift powdered sugar over top of cake.
  6. Dip small spoonfuls of warm ganache over cake.
  7. Decorate with chocolate dipped strawberries
  Ganache
  
  1 (12-ounce) package semisweet chocolate morsels, I use Ghirardelli Chocolate
  
  1/2 cup whipping cream
  
  3 tablespoons butter
  
  1. Microwave chocolate morsels and whipping cream in a 2-quart glass bowl at medium 2 1/2 to
  
  3 minutes or until melted. Whisk until smooth then whisk in butter. Let stand 30 minutes. Beat
  
  at medium speed with electric mixture for 3 to 4 minutes. Dip strawberries in chocolate
  
  Ganache. Place on wax paper and chill.
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  Posted in Baking, Cake, Chocolate, Dessert, Easy recipes, Elegant, entertaining, Food, Good Dinner Mrs Mellen | Tagged cake, easy baking, Ghirardelli Chocolate, strawberries
- Farro Stuffed Eggplant
  
  Posted at 5:42 am by Good Dinner Mrs Mellen
  
  Aug 20th
  I just love the end of the summer produce with all the unbelievable varieties. Eggplant is one of my favorite veggie with all the wonderfully different types in not only farmer’s markets but at local grocery stores. I found these great round eggplants that just shouted stuff me. You can stuff eggplant so many different ways. With these round beauties I went for a simple stuffing using eggplant, scallions, garlic, basil, red pepper, cherry tomatoes and farro. Farro, an Italian grain gives a nutty like favor to the stuffing. I serve these eggplants as an main dish with salad and fresh baked bread.
  
  Farro Stuffed Eggplant
  
  2 round eggplants
  
  1/4 cup olive oil
  
  1 bunch scallions, sliced, white part only
  
  2 cloves garlic, chopped
  
  red pepper flakes
  
  2 tablespoons fresh basil, chopped
  
  1 large red pepper, shopped in to small pieces
  
  1 cup chopped cherry tomatoes
  
  1/2 cup farro, cooked according to directions
  
  Pre-heat oven to 350 F. Spray a baking pan with cooking spray. Set aside. Slice tops of eggplant and discard. Cut out the pulp of the eggplant. Using a spoon scoop out remaining pulp making a bowl out of the eggplant. Chop eggplant pulp into cubes then place the pulp in a colander; sprinkle with salt. Also sprinkle salt inside eggplant bowl, both set for 30 minutes. Rinse eggplant pulp and bowls with water patting dry with paper towels. Heat olive oil in medium sauteing pan add scallions cooking on medium for a few minutes then add garlic. Cook just until you can smell the garlic, add red pepper flakes and basil. Continue to cook for a minute then add red peppers and tomatoes. Cook for five minutes stirring to keep the veggies cooking evenly. Then add farro stir to combine. Remove from heat cooling for 15 minutes. Stuff eggplant with farro filling. Place in prepared baking dish and bake for 20-25 minutes.
  
  Enjoy!
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  Posted in Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, light dinner, Side dish, vegetable bake, Vegetables, Vegetarian | Tagged easy, Eggplant, farm fresh, farro, tomatoes, vegetarian
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