summertime recipes | Good Dinner Mrs Mellen

Category: summertime recipes
- Healthy Slaw and Undon Noodles with Honey Ginger Vinaigrette
  
  Posted at 10:19 am by Good Dinner Mrs Mellen
  
  Aug 30th
  Summertime and I’m all about easy and quick delicious food to share with family and friends. I love to create an array of make ahead salads perfect accompaniments for cookouts and picnic; no fussing in the kitchen yet no skimping on taste either. My healthy slaw with Undon noddles fits all my requirements for a great summer salad, quick, easy and delicious.
  
  Healthy Slaw and Undon Noodles with Honey Ginger Vinaigrette
  
  1 package 10 oz. Mann’s Power Blend, Brussels Sprouts, Napa cabbage, Kohlrai, Broccoli, Carrots & Kale
  
  1 can 15.5 oz. Garbanzo Beans, drained & rinsed
  
  1 package 10 oz. Udon Noodles, cooked according to package directions*
  
  2 bunches scallions, thinly sliced, white only
  
  1/4 cup slice almonds
  
  1/2 teaspoon sea salt
  
  1/4 teaspoon pepper
  
  Honey Ginger Vinaigrette
  
  1/4 cup rice vinegar
  
  1 teaspoon honey
  
  1 tablespoon finely grated fresh ginger
  
  1 clove garlic, minced
  
  1/4 cup vegetable oil
  
  Kosher salt and freshly ground pepper
  
  In a small bowl, mix the rice vinegar with honey and grated ginger until dissolved. Whisk in the vegetable oil and season the vinaigrette with salt and pepper.
  
  In large glass bowl combine slaw mix with beans, noodles, almonds, salt and pepper. Pour vinaigrette over and toss until combined. Chill before serving.
  
  * I used Hakubaku Organic Udon Noodles
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
  buzzchomp.com
  
  Advertisements
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in entertaining, family meals, Food, Good Dinner Mrs Mellen, Healthy, summertime recipes, vegan, Vegetarian | Tagged easy, Hakubaku Organic Udon Noodles, Healthy Salad, Mann's Power Blend, quick, Slaw
- Perfect Peach Crumble with Vanilla Ice Cream
  
  Posted at 10:13 am by Good Dinner Mrs Mellen
  
  Aug 25th
  August is peach month with beautiful ripe peaches coming to market in New England. Peaches
  
  are a favorite with my family from sliced peaches topped with yogurt and granola to elaborate
  
  peach pies, tarts, cakes, cobblers and crumbles. So many choices with to bake with delicious
  
  summer fruit to delight family and friends. A crumble differs from a cobbler, a biscuit topping
  
  while a crumble a topping of lose ingredients combined and place on top of the fruit. Don’t forget
  
  to serve with rich vanilla ice cream.
  
  Perfect Peach Crumble with Vanilla Ice Cream
  
  For the peach filling:
  
  1/4 cup brown sugar
  
  1/4 cup white sugar
  
  1/2 cup all-purpose flour
  
  1 teaspoon ground cinnamon
  
  1/2 teaspoon salt
  
  8 cups peaches, thinly sliced
  
  1 teaspoon cornstarch, dissolved in 1 tablespoon water
  
  1 lemon, juiced
  
  For the crumb topping:
  
  3/4 cup brown sugar
  
  1/4 cup sugar
  
  3/4 cup all-purpose flour
  
  3/4 cup oats
  
  1/4 cup slivered almonds
  
  1/2 cup dried cranberries
  
  1/2 teaspoon freshly grated nutmeg
  
  1 teaspoon ground cinnamon
  
  1/2 teaspoon salt
  
       1 egg, slightly beaten
  
       1 stick unsalted butter, melted
  
  Vanilla ice cream* or whipped cream, for serving
  
  Directions
  
  Preheat oven to 450 degrees F. To make the peach filling: In a large bowl, stir together sugars, flour, cinnamon and salt. Add peaches and gently toss to coat. Mix together cornstarch slurry and lemon juice and stir into peaches to incorporate. Butter a 12 by 8-inch oval dish and add peach mixture.
  
  To make the crumb topping: In a medium bowl, combine dry ingredients. Top peaches  crumb topping. Poor melted butter over crumb topping. Place in oven, bake uncovered for 35 – 40 minutes. Remove from oven and let sit for 15 minutes before serving. Serve with vanilla ice cream
  
  * I love Breyer’s Ice Cream!
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
  buzzchomp.com
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Baking, Dessert, desserts, entertaining, Farm Fresh Produce, Food, peaches, summertime recipes | Tagged Breyer's Ice Cram, Peach Crumble
- Tricolor Fingerling Potato Salad with Tomatoes and Olives
  
  Posted at 5:31 am by Good Dinner Mrs Mellen
  
  Jul 18th
  What is better that a delicious cold salad to accompany grilled fish or meat. And the added bonus making ahead so you are free to enjoy your time with family and friends. In the summer when I entertain I love to prepare in advance so all that has to be done last minute is grilling. Want to dazzle your guest pick up some beautiful eco-friendly outside dinnerware that is dishwasher safe available in an variety of color and styles. Potato salad which is a summer stable in our family doesn’t have to be boring. I use all different ingredients to create an array of different Potato Salads. I also like summer food especially to be very colorful. In my Tricolor Potato Salad is used red, white and blue gourmet potatoes for extra color and taste. Adding tomatoes and olives enhances the flavor also. Have fun with interesting and different salads, experiment!
  
  Tricolor Fingerling Potato Salad with Tomatoes and Olives
  
  Ingredients
  
  Tricolor Fingerling Potatoes package (28 oz.), cut in half
  
  2 Tbsp. plus ½ tsp. kosher salt
  
  4 large eggs
  
  1 cup mayonnaise
  
  ½ low fat Greek yogurt
  
  1 Tbsp. Dijon mustard
  
  1 Tbsp. garlic powder
  
  1 Tbsp. freshly ground black pepper
  
  1 cup halved cherry tomatoes
  
  ½ cup halved pitted black olives from a can
  
  RECIPE PREPARATION
  
  Place potatoes in a large pot and pour in cold water to cover by 2″. Add 2 Tbsp. salt and bring to a boil. Reduce heat and simmer until potatoes are just tender, about 15 minutes. Drain, then let cool slightly (the potatoes should be warm when you dress them, which will help them soak up the dressing).
  
  Meanwhile, cook eggs in a large saucepan of boiling water 8 minutes (whites and yolks will be set). Drain; transfer to a bowl of ice water and let cool. Drain, peel, and quarter 3 eggs. Set aside one egg for garnish.
  
  Whisk mayonnaise, yogurt, mustard, garlic powder, pepper, and remaining ½ tsp. salt in a large bowl. Add potatoes, eggs, tomatoes, half of olives and fold gently until combined and completely coated. Transfer salad to a platter and top with olives and slice egg.
  
  Enjoy!
  
  www.gooddinnermrsmellen.blogspot.com
  
  www.buzzchomp.com
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Easy recipes, Good Dinner Mrs Mellen, Salad, summertime recipes | Tagged easy, potato salad, yogurt
- Search for:
- Recent Posts
- Categories
  - Food (94)
  - Good Dinner Mrs Mellen (82)
  - Easy recipes (60)
  - family meals (44)
  - Main Dish (36)
  - Main Meal (35)
  - Vegetarian (33)
  - entertaining (32)
  - Healthy (28)
  - Dessert (27)