Hearty Meal | Good Dinner Mrs Mellen

Category: Hearty Meal
- Roasted Butternut Squash Lasagna
  
  Posted at 10:08 am by Good Dinner Mrs Mellen
  
  Oct 19th
  Although I enjoy all four seasons, autumn captures my heart each year, and I never want the leaves to fall and the winds to shift to winter. Maybe it’s the leaves changing from bright green to a kaleidoscope of brilliant crimson hues that dazzle even the most jaded eye. Or when the cool need a blanket morning, shift to warm light jacket afternoons. I could linger forever at this time of year.
  
  And after a relaxing summer of light, easy meals, I am ready to bake and cook for days on end. Certain flavors call out autumn to me. One of my favorites is butternut squash and sage. I purchase my squash, all peeled, and cup up for easy. If you choose, you can use a whole squash and ready it yourself. I grow sage every summer, so I have an abundance for my cooking. I love the smell of fresh sage!
  
  This lasagna is a hearty meal that my family loves. I serve it with a delicious salad and crusty bread. And I freeze leftovers for quick meals when I don’t have time to cook!
  
  For the vegetables:
  
  1 20 ounce package of peeled and cut butternut squash
  
  2 tablespoons extra-virgin olive oil
  
  Kosher salt
  
  1 onion, halved and sliced
  
  For the béchamel:
  
  2 tablespoons unsalted butter
  
  10 sage leaves
  
  1/4 cup all-purpose flour
  
  4 cups whole milk
  
  Pinch of freshly grated nutmeg
  
  For the lasagna:
  
  Unsalted butter, for the baking dish
  
  1 cup grated fontina cheese (about 4 ounces)
  
  1 cup grated low-moisture mozzarella cheese (about 4 ounces)
  
  1 cup grated parmesan cheese (about 4 ounces)
  
  1cup ricotta cheese
  
  1 egg
  
  1 tablespoon all-purpose flour
  
  9 no-boil lasagna noodles
  
  8 ounces fresh mozzarella
  
  Make the vegetables:
  
  Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil in a bowl and place on half of a large baking sheet; season with salt. Toss the onion with the remaining 1 tablespoon olive oil and place on the other half of the baking sheet; season with salt. Roast, rotating the baking sheet once, until the vegetables are tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 degrees F.
  
  Meanwhile, make the béchamel: Melt the butter in a medium saucepan over medium heat. Add the sage and cook 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in the nutmeg.
  
  Assemble the lasagna: Butter a 9-by13-inch baking dish. Toss the cheeses, egg, and the flour in a bowl. Evenly coat the bottom of the dish with 1/2 cup of the béchamel. Lay 3 noodles side by side on top. Cover with one-third of the remaining béchamel. Sprinkle with half of the remaining cheese mixture, then top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (béchamel, cheese, vegetables). Top with the remaining 3 noodles, then cover with the remaining béchamel. Slice fresh mozzarella into six pieces and place on top. Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Turn on the broiler. Uncover the lasagna and broil until browned, about 2 minutes. Let stand 15 minutes before serving.
  
  Enjoy!
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  Posted in Autumn, Casserole, cheese, cooking, Food, Good Dinner Mrs Mellen, Hearty Meal, Main Dish, Main Meal, pasta, Vegetarian, Weeknight dinner | Tagged Butternut Squash Lasagna, fall dinner, fresh sage
- 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
- Mushroom and Asparagus Sheet Pan Quiche
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  May 17th
  Mushroom and Asparagus Sheet Pan Quiche
  
  Sheet pan meals are all the rage now in the magazines and on cooking shows. So I created this large quiche which is perfect for a brunch or an extensive buffet. Mushrooms, asparagus, and goat cheese are a familiar combination for my quiches. Next, I added Gruyere cheese, a smoky french cheese that melts beautifully and pairs wonderfully with eggs and goat cheese. Thyme fresh or dried is another go-to ingredient for me. In the summer, I grow all thyme varieties with French thyme, my particular favorite.
  You can use any combination of veggies and herbs. Experiment and have fun!
  
  1 (14.1-ounce) package Pillsbury refrigerated piecrust, room temperature
  
  8 large eggs
  
  1/2 cup heavy cream
  
  1(3.5-ounce) package shiitake mushrooms
  
  1 cup shredded Gruyere cheese
  
  4 ounce goat cheese, crumbled
  
  2 cloves garlic, minced
  
  2 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  
  1 teaspoon sea salt
  
  1/2 teaspoon ground black pepper
  
  6 stalks asparagus, trimmed and shaved
  
  Position rack in bottom trim of oven, and preheat oven to 375F. Spray a 13×9 1/2-inch rimmed baking sheet wit cooking spray.
  
  On lightly floured surface, unroll 1 piecrust. Lightly brush with water, and top with remaining piecrust, pressing gently to seal. Roll into a 15×11-inch rectangle. Transfer to prepared pan. Trim edges as need, and crimp as desired.
  
  In a large bowl, whisk together eggs and cream. Stir in mushrooms, Gruyere cheese, goat cheese, garlic, sea salt and black pepper. Pour into prepared crust. Top with asparagus, pressing gently into filling.
  
  Bake until filling is set 30-40 minutes. Let cool slightly before serving.
  
  Enjoy!
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  Posted in Baking, Food, Hearty Meal, Main Dish, Main Meal, One Pan Meals, quiche | Tagged goat cheese, Mushrooms, one pan meal, Pillsbury Pie crust, quiche, shiitake
- 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
- Butternut Squash Chili
  
  Posted at 9:51 am by Good Dinner Mrs Mellen
  
  Jan 10th
  Winters in New England are cold and harsh. When snow blankets my home and the wind rattles the windows, I crave comfort food that tastes delicious and is hearty. I don’t want excessive fat and calories, so I create recipes that fit my eating requirement! Soups, stews, and casseroles for healthy eating are a satisfying experience, and you won’t feel deprived. You can have a glass of wine with dinner or a small dessert if you cut unnecessary calories—no need to feel deprived. That will sabotage your new year diet or healthy eating intention.
  
  Simply replacing meat with veggie crumbles in chili makes a significant difference without sacrificing taste. I also added butternut squash to this recipe as it pairs well with the beans and tomatoes. Additional I added baking cocoa for richness in taste and color.
  
  If you like five-alarm chili, add additional hot sauces. I freeze the chili in individual for a quick lunch or supper.
  
  2 tbsp. olive oil
  1/2 cup chopped onion
  2 cloves minced garlic
  1 package (20 oz.) cut butternut squash
  1 can (14 1/2 oz. ) no salt added diced tomatoes
  1 can (15.5 oz.) black beans, drained and rinsed
  2 cans (15.5 oz) cannellini beans
  1 can (15.5 oz.) garbanzos beans, drained and rinsed
  1 box (32 oz.) unsalted vegetable stock
  3 tbsp. tomato paste
  2 tsp chili powder
  2 tsp baking cocoa
  1 teaspoon oregano leaves
  1/2 teaspoon ground cumin
  1 package (12 oz) Morning Star Farms Veggie Crumbles
  
  Heat oil in a large saucepan on medium heat. Add onion and garlic; cook and stir 8 to 10 minutes or until tender. Add butternut squash and cook for additional ten minutes.
  
  Stir in remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer 1 hour, stirring occasionally.
  
  Enjoy!
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  Posted in beans, Chili, Food, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Main Dish, Main Meal, Stew, Vegetarian | Tagged Easy recipe, Healthy, Morning Star Crumbles, vegetarian, veggie chili
- White Bean and Sausage Stew
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Jan 3rd
  Cooking for me, is fun and creative; I derive enormous pleasure from preparing a delicious recipe. I inherited my passion for cooking from my mother. I loved to return home from school and sit on the countertop, sharing my day with her as I watched her cook. My time spent cooking with my mother motivated me to start my blog and share her cooking philosophy; I am amazed when I hear people say they can’t cook or don’t like cooking. I say if you love to eat, there is every reason to cook.
  
  On my blog, my goal is to make cooking easy and fun. I’m not interested in being intimidated by an overly pretentious recipe with expensive or hard-to-locate ingredients. And my personal dislike too many waisted steps. I don’t show off on my blog; I want you to easily make my recipes to enjoy with family and friends. I love to entertain, and when I do, I want to enjoy my guests, not hibernating in the kitchen.
  
  During the winter months, I make large vats of soups and stews to freeze for consumption later that provides quick and easy dinners when you are short on time. My life is like yours, with an endless to-do list, so when I am short on time, I can open my freezer and discover an array of made ahead meals.
  
  I make my own soups and stews because I find the commercial and restaurant prepared versions are seasoned with too much salt. If you use the right seasonings, salt is a minimal ingredient for a good soup or stew. Limiting salt improves the taste of food and is a healthier option.
  
  I hope I have given you a few reasons to be adventurous if you have never made your own soup or stew! Oh, did I mention I’d love to hear your successes!
  
  If you want to make this a vegan or vegetarian stew, substitute plant-based sausage for chicken sausage.
  
  White Bean and Sausage Soup
  
  2 tablespoons extra-virgin olive oil, plus more for serving
  
  2 medium carrots, finely diced
  
  2 celery stalks, finely diced
  
  1 shallot, chopped
  
  2 garlic cloves, finely chopped
  
  1 tablespoon tomato paste
  
  ½ teaspoon ground cumin
  
  1 can (15.5 oz.) Cannellini beans, rinsed, I like Goya Organics, low salt
  
  4 cups unsalted vegetable stock
  
  2 teaspoons kosher salt, or to taste
  
  2 thyme sprigs
  
  1 large rosemary sprig
  
  1 bay leaf
  
  2 teaspoons balsamic vinegar
  
  1 pound sweet Italian chicken sausage or veggie sausage, cooked and sliced 3/4-inch thick*
  
  ½ teaspoon black pepper
  
  Heat oil in a large stockpot over medium-high. Add the carrots, celery, onion, and garlic. Cook, stirring until the vegetables have softened, about 5 minutes. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Stir in the beans, vegetable stock, salt, thyme, rosemary, and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently for about 30 minutes.
  
  Add the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Remove the thyme, rosemary, and bay leaf. Ladle into bowls and serve hot.
  - Roast the sausage on a sheet pan at 425 degrees for about 20 minutes.
  Enjoy!
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  Posted in cooking, Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Main Dish, Main Meal, Soup, Stew, vegan, Vegetarian | Tagged Easy recipe, Goya beans, Healthy, White Bean and Sausage stew
- Butternut Squash Lasagna
  
  Posted at 12:51 pm by Good Dinner Mrs Mellen
  
  Jan 1st
  Cooking should be fun! I am amazed when I hear people say they hate to cook! Why would you dislike something essential to survival and can be so creative? I like everyone who cooks has experienced disasters in the kitchen. I once made a cake that, when I frosted, slid off the plate and onto the floor.
  
  Every misshape has made me the cook I am today, and I am grateful for all my cooking experiences.
  
  If you are tackling a new recipe, my first suggestion is to read the recipe in total. Then gather all the tools you need and the ingredients and arrange them on your countertop in order of their use. This makes it so easy to follow the recipe for a novice. Even though I am an experienced cook, I take out my tools and ingredients before cooking.
  
  Cooking is like any other skill; the more you practice, the better you become.
  
  Butternut squash is one of my favorite vegetables. And so delicious with kale in a vegetarian lasagna. I roast both to bring out the flavor; instead of a traditional tomato, I used bechamel sauce. No-boil noodles cut the preparation time.
  
  Butternut Squash and Kale Lasagna
  
  1 package (20 ounces) butternut squash
  
  4 cups kale, cut into 2-inch pieces and stems removed
  
  2 tablespoons extra-virgin olive oil
  
  Kosher salt
  
  Bechamel Sauce
  
  2 tablespoons unsalted butter
  
  10 sage leaves
  
  1/4 cup all-purpose flour
  
  4 cups whole milk
  
  1 cup grated parmesan cheese
  
  Pinch of freshly grated nutmeg
  
  Lasagna
  
  Unsalted butter, for the baking dish1 cup grated fontina cheese (about 4 ounces)
  
  1 cup grated low-moisture mozzarella cheese (about 4 ounces)
  
  1 tablespoon all-purpose flour
  
  15 ounces ricotta cheese (can be part-skim)
  
  2 eggs, beaten
  
  9 no-boil lasagna noodles
  
  Make the vegetables: Preheat the oven to 425 degrees F. Toss the squash and kale with 2 tablespoons olive oil on a baking sheet; season with salt.
  
  Roast, rotating the baking sheets once until the vegetables are tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 degrees F.
  
  Meanwhile, make the bechamel. Melt the butter in a medium saucepan over medium heat. Add the sage and cook for 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium-low and simmer, occasionally stirring, until thickened, about 5 minutes. Add parmesan cheese. Stir in the nutmeg.
  
  Assemble the lasagna. Butter a 9-by-13-inch baking dish. Toss the cheeses and the flour in a bowl; set aside 1/2 cup for topping. Evenly coat the bottom of the dish with 1/2 cup of the bechamel.
  
  Lay 3 noodles side by side on top. Cover with one-third of the remaining bechamel. Sprinkle with half of the remaining cheese mixture, half of the ricotta cheese, and top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (bechamel, cheese, ricotta, vegetables). Top with the remaining 3 noodles, then cover with the remaining bechamel; sprinkle with the reserved 1/2 cup cheese.
  
  Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Uncover and bake for 15 additional minutes until browned and bubbling. Let stand 15 minutes before serving.
  
  To make ahead, cover the unbaked lasagna with plastic wrap and refrigerate for up to 24 hours. To bake, remove the plastic wrap and follow baking instructions.
  
  To freeze, cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove the plastic wrap, cover with aluminum foil, and bake for 90 minutes. Uncover, bake for an additional 10-15 minutes.
  
  Enjoy!
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  Posted in family meals, Food, Hearty Meal, Italian, Main Dish, Main Meal, pasta, vegetable bake, Vegetables, Vegetarian, Weeknight dinner | Tagged Bechamel sauce, butternut squash, Freeze, lasagna, Make ahead
- Mediterranean Stuffed Peppers with Turkey, Orzo and Feta Cheese
  
  Posted at 8:25 am by Good Dinner Mrs Mellen
  
  Nov 15th
  Mediterranean Stuffed Pepper with Turkey, Orzo and Feta Cheese
  
  Some foods shout out comfort and remind me of my mother. Stuffed peppers was a staple in our home when I was growing up. My mother, a creative cook, never made anything with the same ingredients, doctoring up, her words, any recipe she cut and saved from ‘Woman’s Magazine.’
  She never wrote down any of her adjustments or changes to a recipe.
  She liked the freedom from structure and routine when cooking and living her life. On her bookshelf, she stacked her collection of recipes in a pile that she skimmed through for ideas before she fashioned a delicious meal from scratch.
  
  I share so many of my mother’s passions, cooking, gardening, entertaining, and family. One area that we are total opposites is the organization and structure of life. I am an organization geek and live by having a set place for everything.
  
  When my mother would come for a visit, she would marvel at how organized I was and how my life flow systematically. I think she found it amusing that I gravitated to the direct opposite of her raising my family.
  My children had chores each day, which they completed without being asked and helped in many ways at home. Although she admired my skills, they were not for her. She told me that I was like my grandmother, organized and structured, something she hated growing up. And when she had her own family, she wanted nothing to do with my grandmother’s rules and tasks.
  
  Now that my mother and grandmother are no longer with me, I am grateful that I inherited the best traits from both women.
  
  Mediterranean Stuffed Pepper with Turkey, Orzo and Feta Cheese
  
  2 red, 2 yellow, and 2 orange peppers
  
  1 cup orzo, cook according to package instructions, cooled
  
  1 lb. ground turkey
  
  1 cup mozzarella
  
  1/4 cup crumbled feta cheese
  
  1/2 cup kalamata olives, chopped
  
  1/2 teaspoon oregano
  
  1/2 teaspoon mint
  
  1/2 teaspoon dill
  
  1/2 teaspoon allspice
  
  1/2 teaspoon cinnamon
  
  1 clove garlic, chopped
  
  1 tablespoon fresh lemon juice
  
  1 teaspoon zest of lemon
  
  1 1/2 teaspoon salt
  
  1/2 teaspoon pepper
  
  Sauce
  
  2 tablespoon olive oi
  
  l2 cloves garlic, minced
  
  1/2 teaspoon oregano
  
  1/4 teaspoon crushed red pepper
  
  1 teaspoon salt
  
  1 can(14.5 oz) petite chopped tomatoes, I use Hunt’s no salt added
  
  2 tablespoon parmesan cheese
  
  Preheat oven to 350F. Cut off the top of each bell pepper and reserve the tops; discard the seeds and white membranes. Put the turkey in a large bowl; add 1 cup mozzarella, 1/4 cup feta, orzo, oregano, mint, dill, allspice, cinnamon garlic, lemon juice, lemon zest, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Gently mix with your hands. Stuff each bell pepper evenly with the turkey-rice mixture; cover with the pepper tops. Place in baking dish.
  
  Make the sauce: Heat oil in a deep and wide saucepan. Add garlic cooking until translucent, don’t brown. Add oregano, pepper, and salt until combined. Slowly pour in tomatoes cover and simmer for 30 minutes. Top peppers with tomato sauce. Sprinkle with parmesan cheese. Cover with lid or aluminum foil and bake her for 60 minutes
  
  Enjoy!
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  Posted in Good Dinner Mrs Mellen, Hearty Meal, Main Dish, Main Meal, turkey | Tagged Easy recipe, feta, Mozzarella, orzo, Stuffed Peppers
- Italian Vegetable Stew
  
  Posted at 9:33 am by Good Dinner Mrs Mellen
  
  Oct 6th
  Autumn has holds a special place in my heart. I was born in the fall, school starts in the fall (I loved school), and I mysteriously become energized, renewed with the changing of the leaves and the crisp fell of morning New England air. Along with the change in season, my cooking and baking use different ingredients and flavors.
  
  I love hearty stews packed with veggies and flavor. I prefer to make my own soups and stews, and I can control the fat and salt content, making healthy dishes.
  
  Kale can be tough, and lightly cooking before adding to a stew tenderizes the veggie. Colorful vegetables, fragrant fresh herbs, and a low salt vegetable broth make this a hearty, healthy option.
  
  This recipe makes a large quantity of stew and freezes well. If I am not feeding a group, I like to freeze the stew in individual containers.
  
  1 small bunch Tuscan or other kale, center ribs and stems removed
  Kosher salt
  ½ cup olive oil, divided, plus more for serving
  2 medium carrots, peeled, finely chopped
  2 celery stalks, finely chopped
  2 leek, white and pale-green parts only, chopped
  4 cloves garlic cloves, chopped
  ½ teaspoon crushed red pepper flakes
  2 cans diced tomatoes, no salt
  8 cups low-sodium vegetable broth
  3 15-oz. cans cannellini (white kidney) beans, rinsed
  4 sprigs thyme
  1 sprig marjoram or oregano
  1 bay leaf
  
  1 cup Italian farro, rinsed
  
  2 inch piece of Parmesan rind (optional)
  
  Freshly ground black pepper
  Shaved Parmesan (for serving)
  
  Working in batches cook kale in a large pot of boiling salted water until slightly softened, about 3 minutes per batch. Rinse to cool. Squeeze out excess water; roughly chop. Set aside.
  
  Heat ¼ cup oil in a large heavy pot over medium heat. Add carrots, celery, and leek; stir often until softened, 8–10 minutes.
  
  Add garlic and red pepper flakes. Cook, stirring until fragrant, about 1 minute. Add tomatoes. Cook, stirring frequently, until liquid is evaporated and tomatoes begin to stick to the bottom of the pot, 10–15 minutes.
  
  Add broth, beans, thyme, marjoram, bay leaf, reserved greens, farro and partisan rind; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors meld and soup thickens slightly, 40–50 minutes. Discard sprigs and bay leaf.
  
  DO AHEAD: Soup can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing. I also like to freeze in small containers for later.
  
  Enjoy!
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Italian, Main Dish, Main Meal, Stew, Vegetables, Vegetarian, Weeknight dinner | Tagged Earthly Choice Farro, Easy recipe, Make ahead, Muir Glen Tomatoes, vegetable stew, vegetarian, Whole foods 365
- 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 4 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
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