Healthy | Good Dinner Mrs Mellen

Category: Healthy
- Roasted Sweet Potato Hummus
  
  Posted at 11:32 am by Good Dinner Mrs Mellen
  
  Jan 17th
  Hummus is a favorite dip in my family. We love all varieties, and making fresh hummus is so easy. I used healthy, flavorful sweet potatoes to create a colorful, tasty dip in this hummus recipe. Serve with veggies and pita bread for a foolproof dip!
  
  Sweet Potato Hummus
  
  2 medium sweet potatoes, about one pound, peeled and cut into 1-inch cubes
  
  3 cloves garlic
  
  4 tablespoons olive oil
  
  1 1/2 teaspoon salt
  
  1 (15.5 ounces) can chickpeas, rinse, and pat dry
  
  2 tablespoon tahini
  
  1 tablespoon lemon juice
  
  1/2 teaspoon crushed red peppers
  
  1/2 teaspoon black pepper
  
  Fresh vegetables
  
  Pita bread
  
  Garnish: olive oil, crushed red pepper
  1. Preheat over to 375°.
  2. Combine sweet potatoes, garlic, olive oil, and 1 teaspoon salt in a medium bowl. Stir to combine and place in a rimmed baking sheet.
  3. Bake until tender, 30 to 40 minutes. Let cool for 15 minutes.
  4. Place in the food processor bowl, cooked sweet potatoes mixture, chickpeas, tahini, lemon juice, red pepper, remaining 1/2 teaspoon salt, and black pepper. With the food processor running, pour the remaining 3 tablespoons oil through the food chute in a slow stream and pulse for 2 to 3 minutes. Refrigerate in an airtight container. It can be made a day ahead.
  5. Serve with vegetables and pita bread, and garnish with olive oil and red pepper.
  Enjoy!
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  Posted in Appetizer, Baking, beans, Food, Healthy, vegan, Vegetables, Vegetarian | Tagged appetizers, dips, Easy recipe, hummus, Pita bread, Sweet Potato, vegan
- Butternut Squash Galette in Olive Oil Dough
  
  Posted at 9:11 am by Good Dinner Mrs Mellen
  
  Jan 7th
  When glistening snow blankets New England, I turn to hearty, filling meals that are delicious and healthy. Butternut Squash is a favorite, soups, salads, roasted or baked; I find an abundance of uses for this versatile veggie.
  
  Like many since the pandemic, I’ve turned to making homemade bread and dough. And I especially adore making galette dough, rustic french that I fill with an array of delectable mixtures. Galettes can be savory as the main dish or sweet for dessert.
  
  Making galettes is excellent practice for improving your skills when working with dough.
  
  Olive Oil Galette Dough
  
  3/4 cup water (105°F to 115°F)
  
  1 package active dry yeast
  
  1 teaspoon sugar
  
  1 egg
  
  1 egg yolk
  
  2 tablespoons olive oil
  
  1 teaspoon salt
  
  2 1/2 to 3 cups bread flour, King Arthur Flour
  
  1. Combine the water, yeast, and sugar in a small bowl. Let stand for 5 to 7 minutes or until foamy. Meanwhile, in a large bowl, beat egg and egg yolk lightly with a whisk. Whisk in oil, salt, and yeast mixture. Using a wooden spoon, stir in enough flour to form a dough.
  
  2. Turn out dough onto a lightly floured sucrose. Knead in enough of the remaining bread to make a soft dough that is smooth and elastic (3 to 5 minutes). Place dough in a greased large bowl, turning once to grease the surface. Cover and let rise in a warm place until nearly double in size(about 1 hour).
  
  3. Punch down dough.
  
  Filling
  
  1 package (20 ounces) butternut squash
  
  1 large onion, cut into wedges
  
  3 tablespoons olive oil
  
  2 tablespoons apple cider vinegar
  
  1 tablespoon snipped fresh sage
  
  1 teaspoon salt
  
  1 cup fresh cranberries
  
  6 ounces goat cheese crumbled
  
  1/2 cup pine nuts, toasted
  
  1 egg yolk,
  
  1 teaspoon water
  
  honey, optional
  
  1. Prepare olive oil galette dough. Preheat oven to 375°F. In a 15x10x1inch baking pan, combine squash and onions. Drizzle with olive oil and vinegar. Sprinkle with sage and salt, tossing to combine. Cover and roast for 45 minutes. Uncover, stir gently and add cranberries. Roast for an additional 20 to 30 minutes until squash is tender.
  
  2. Roll dough from center to edges into an oval about 17 x12 inches on a large parchment paper. Keep the dough on the paper, place it on a large baking sheet.
  
  3. Spoon half of the goat cheese evenly over the dough, leaving a 2 to 3-inch border of dough around the edge. Stir pine nuts into squash mixture and arrange evenly over cheese. Sprinkle remaining cheese on top.
  
  4. Fold dough border up over squash mixture, pleating as needed in a small bowl beat egg yolk and water. Brush egg mixture over dough.
  
  5. Bake for 25 to 30 minutes until the crust is golden and the filling is heated. Cool on a wire rack for 5 minutes. Slice into wedges and serve warm. If desired, drizzle honey over individual servings.
  
  Makes 12 servings.
  
  To make ahead: Prepare squash mixture as directed. Cool and store in the refrigerator for up to 24 hours.
  
  Enjoy!
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  Posted in Baking, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Main Dish, Pastry, vegetable bake, Vegetables, Vegetarian, Weeknight dinner | Tagged butternut squash, Easy recipe, galette, Hearty Meal, King Arthur Flour
- 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
- Vegan Split Pea Soup
  
  Posted at 9:58 am by Good Dinner Mrs Mellen
  
  Oct 21st
  On New Year’s day, my mother would make a sizable bone-in ham and use the leftover bone to start a delicious split soup. I was never a fan of split pea soup, and I don’t know why. I usually loved everything that my mother cooked.
  Last week I had lunch with my grandchildren at a California Kitchen in Las Vegas. And I decided to try their Vegan Split Pea Barley soup and found it delicious. I decided to make Vegan Split Peas Soup when I returned home to New England.
  
  I used Italian Farro, an ancient grain instead of barley, that I love to incorporate in my cooking. Instead of white potatoes, I used sweet potatoes, which made the soup delightful.
  Autumn is a time when the leaves are changing, and cool weather welcomes the early mornings hours. Soups are a staple in my cooking repertoire, especially in autumn or winter. I also free leftover soups to reheat for a quick meal.
  
  1 tablespoon vegetable oil
  1 onion, chopped
  1 bay leaf
  3 cloves garlic, minced
  2 cups dried split peas
  ½ cup Italian farro
  1 ½ teaspoons salt
  4 cups water
  
  4 cups vegetable stock
  3 carrots, chopped
  3 stalks celery, chopped
  3 sweet potatoes, diced
  
  1/2 cup chopped parsley
  
  1/2 teaspoon dried basil
  
  1/2 teaspoon thyme
  
  1/2 teaspoon black pepper
  
  In a large pot over medium high heat, sauté the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, farro salt, water, and vegetable stock. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
  
  Add the carrots, celery, sweet potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.
  
  Serve with croutons
  
  Enjoy!
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  Posted in Autumn, Good Dinner Mrs Mellen, Healthy, Soups, vegan, Vegetarian | Tagged California Kitchen, Easy recipe, Healthy, vegan split pea soup, vegetarian
- Baked Swordfish and Cherry Tomatoes
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Aug 17th
  Living in New England, we have an abundance of fresh fish at our markets. I especially am partial to swordfish, a mild white fish that lends to so many flavorful recipes.
  Swordfish is so easy to bake, nestled in a bed of colorful cherry tomatoes and Castetrano olives. Texture and color are so important when you are cooking, adding to the visual presentation. Top with a lemon garlic olive oil dressing for outstanding flavor.
  
  1 cup rainbow cherry tomatoes
  1/2 cup pitted Mezzetta Castetrano olives
  2 8 ounce swordfish
  2 tablespoon lemon juice
  2 tablespoon olive oil
  2 garlic cloves, minced
  1/4 cup fresh basil, chopped
  1 teaspoon sea salt
  1/2 teaspoon fresh ground pepper
  
  Preheat over to 400F. Place tomatoes and olives on a baking pan. Add swordfish on top. Place the remaining ingredients in a small bowl and whisk until combined. Pour over tomatoes, olives, and swordfish. Bake for 30 minutes until tomatoes are bubbly and swordfish are golden.
  
  Serves 2.
  
  Enjoy!
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  Posted in cooking, dinner for two, Easy recipes, Farm Fresh Produce, Fish, Food, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Main Dish, Main Meal, Mediterranean diet, One Pan Meals | Tagged Castetrano olives, Mezzetta olives, swordfish
- Summer Salad with Blueberries, Strawberries, Pecans and Blue Cheese
  
  Posted at 10:09 am by Good Dinner Mrs Mellen
  
  Aug 16th
  My favorite summertime salads are easy, fresh, and flavorful. I love adding blueberries and strawberries to a salad capturing the freshness of summer fruits. Rich, pungent blue cheese and a tangy lemon vinaigrette enhance the flavor.
  
  Salad
  
  2 cups salad greens, I used Spring mix
  
  1/2 cup fresh blueberries
  
  1/2 cup sliced fresh strawberries
  
  1/4 cup toasted chopped pecans
  
  1/2 cup blue cheese
  
  Lemon Vinaigrette
  
  1/2 teaspoon finely grated lemon zest
  
  2 tablespoons freshly squeezed lemon juice
  
  1 teaspoon sugar
  
  1/2 teaspoon Dijon mustard
  
  1/4 teaspoon fine sea salt, or to taste
  
  3 to 4 tablespoons extra-virgin olive oil
  
  Freshly ground black pepper to taste
  
  Place salad greens on a large plate. Top with blueberries, strawberries, pecans, and blue cheese. Serve with lemon vinaigrette.
  
  Lemon Vinaigrette
  
  In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt dissolve. Add 3 tablespoons of the oil in a slow stream, constantly whisking until the dressing is well blended. Season with fine sea salt and freshly ground black pepper. If desired, whisk in the remaining oil in a slow stream, whisking constantly. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
  
  Enjoy!
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  Posted in BLUEBERRY, Easy recipes, Farm Fresh Produce, Good Dinner Mrs Mellen, Healthy, Salad, summertime recipes, Vegetarian | Tagged blueberries, strawberries, summer salad
- 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
- Hummus Dip with Tobbouleh, Feta, Cucumbers, Tomatoes and Tzatziki
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Aug 12th
  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, entertaining, Good Dinner Mrs Mellen, Healthy, summertime recipes | Tagged feta, hummus, Tabbouleh, Tzatziki
- Grilled Summer Vegetables
  
  Posted at 1:42 pm by Good Dinner Mrs Mellen
  
  Aug 8th
  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 Appetizer, Easy recipes, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, Mediterranean diet, summertime recipes, vegan, Vegetables | Tagged Easy recipe, farm fresh veggies, grilling veggies, healthy side dishes
- Watermelon and Feta Cheese Salad
  
  Posted at 8:20 am by Good Dinner Mrs Mellen
  
  Aug 4th
  Watermelon is synonymous with hot summer days, infused with sun-kissed flavor. I remember growing up waiting – not patiently- for my mother to cut an enormous 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. I love to splurge, for parties or picnics, 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 tomatoes, 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, 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 Food, Good Dinner Mrs Mellen, Healthy, Salad, Tomato, Vegetarian | Tagged Easy recipe, easy summer salads, Feta Cheese, salad, Summertime salad, watermelon
← Older posts
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- Recent Posts: Good Dinner Mrs Mellen
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