summertime recipes | Good Dinner Mrs Mellen

Category: summertime recipes
- 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
- Chickpea Salad with Radishes and Cucumbers
  
  Posted at 8:53 am by Good Dinner Mrs Mellen
  
  Jun 2nd
  Easy summer salads, especially healthy salads are a perfect addition for light summer meals. Chickpeas are loaded with health benefits and I love to add them to salads just as I would tomatoes or any veggie.
  
  Chickpeas can take center stage when paired with cucumbers and radishes as in my Chickpea salad. And isn’t wonderful that radishes are making a comeback, those red and white spicey veggies add wonderful flavor to any recipe.
  
  The special ingredient that gives the salad it’s unique taste is tahini which is made from ground sesame seeds. Tahini is a middle eastern food staple and used to make hummus.
  
  Chickpea Salad with Radishes and Cucumbers
  
  2 cans Goya low salt chickpeas, drained and rinsed
  
  1 bunch scallions, finely chopped
  
  5 radishes, chopped
  
  1 medium cucumber
  
  1/4 cup olive oil
  
  2 tablespoons white balsamic vinegar
  
  1 tablespoon tahini sauce
  
  1 teaspoon garlic powder
  
  1 teaspoon oregano
  
  1/2 teaspoon salt
  
  1/4 teaspoon pepper
  
  Place chickpeas, scallions, radishes, and cucumbers in a medium serving bowl.
  
  In a small bowl combine oil, vinegar, tahini sauce, garlic powder, oregano, salt, and pepper. Pour over chickpeas and vegetables. Toss to combine. Chill for one hour before serving.
  
  Enjoy!
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  Posted in Good Dinner Mrs Mellen, Healthy, Salad, summertime recipes, vegan, Vegetarian | Tagged Chickpeas, cucumbers, Goya, radishes, salad, tahini
- No-Cook Puttanesca Sauce with Spaghetti
  
  Posted at 5:07 pm by Good Dinner Mrs Mellen
  
  Aug 31st
  The history behind the name of this pasta is quite interesting. As the story goes the dish Spaghetti Alla Puttanesca (“spaghetti in the style of a prostitute” in Italian”.) originated in the mid-twenty century in the seaport of Naples. The prostitutes of the city would make this dish and place on their window sill, where the aromatic scent lured sailors for their services. Whether that is true or not there is no denying this flavorful sauce has over the years attracted many devotees. My sauce is a no-cook version with the original is a simmered sauce served with pasta. I love making this easy recipe in the summer and serve with a crisp salad, fresh Italian bread, and dry white wine.
  
  No-Cook Puttanesca Sauce with Spaghetti
  
  2 beefsteak tomatoes (about 1 lb.), halved crosswise, seeds removed
  
  2 garlic cloves, finely grated
  
  1 tsp. crushed red pepper flakes
  
  3 oil-packed anchovy fillets, chopped (optional)
  
  2 tsp. kosher salt, plus more
  
  1½ cups cherry tomatoes halved
  
  1 cup Kalamata or Castelvetrano olives, pitted and halved
  
  2 Tbsp. drained capers
  
  ¼ cup extra-virgin olive oil, plus more for drizzling
  
  12 oz. spaghetti
  
  ¼ cup finely chopped basil
  
  3 Tbsp. unsalted butter, cut into pieces
  
  Pulse beefsteak tomatoes, garlic, red pepper flakes, anchovy fillets, and 2 tsp. salt in a food processor until smooth; transfer sauce to a large bowl and mix in cherry tomatoes, olives, capers, and ¼ cup oil.
  
  Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ¼ cup pasta cooking liquid.
  
  Add pasta, parsley, and butter to the sauce. Toss vigorously with tongs, adding a splash of pasta cooking liquid or more as needed to create an emulsified sauce that coats the pasta. Divide among bowls and drizzle with more oil.
  
  Enjoy!
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  Posted in Easy recipes, pasta, summertime recipes, vegan, Vegetarian | Tagged Easy recipes, pasta, Spaghetti alla Puttanesca
- Sweet and Sour Oriental Coleslaw
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Jul 21st
  An easy and delicious summer salad that is just a little different take on a classic Coleslaw. I just keep adding and adding more tasty ingredients to make this dish even better.
  
  Sweet and Sour Oriental Coleslaw
  
  1 package(14 oz) Dole Classic Coleslaw
  
  8 oz bean sprouts
  
  1 bunch scallions, sliced thin
  
  1 cup slivered almonds, toasted
  
  2 tablespoons sesame seeds, toasted
  
  1 can pineapple chunks in pineapple juice, drained reserve juice
  
  1/2 cup olive oil
  
  1/4 cup rice vinegar
  
  1 package of Ramen Noodles Oriental Flavor
  
  Combine Coleslaw, sprouts, scallions, almonds, sesame seeds, and pineapple in a large bowl.
  
  Mix oil, vinegar, reserved pineapple juice and Ramen Noodle flavoring package in a small bowl.
  
  Pour over Coleslaw, tossing until coated. Crush ramen noodles until in small pieces; add to salad and toss again.
  
  Enjoy!
  
  Check out my other recipes!
  
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  Posted in Good Dinner Mrs Mellen, Salad, summertime recipes, vegan
- Summertime Pies
  
  Posted at 9:51 am by Good Dinner Mrs Mellen
  
  Jul 20th
  To say I love to make pies is a true understatement. I am obsessed with pies, especially summertime pies using the most succulent fresh fruits and berries. A hot bubbly pie fresh from the oven, the juices overflowing, dripping down the sides of the pie plate, I can’t think of a better dessert to serve family and friends. Oh, did I mention a scoop of vanilla ice cream on top? Simple pleasures, so perfect!
  
  I learned to bake from my mother, Helen, who is ninety-seven years old. She loves to bake and shared her passion with me. I remember, at first watching her make pie dough, combining the ingredients, then she would roll out the dough, and line a pie plate. My favorite part was the mixing of the fruits with sugar and spices and then pour into the dough-lined dish. Next, she would meticulously top with the remaining dough and crimp the edges together. My mother would make vents in the top of the pie, and finish with a brush egg yoke then the pie was ready for the oven.
  
  Here are a few of my favorite pie recipes:
  
  LUSCIOUS NECTARINE BLUEBERRY PIE
  
  Luscious Nectarine Blueberry Pie
  
  BLUEBERRY PIE
  
  Fabulous All American Blueberry Pie
  
  PEACH PIE IN PUFF PASTRY
  
  Fresh Summer Peach Pie in Puff Pastry
  
  PEACH SCHNAPPS PIE WITH STREUSEL TOPPING
  
  Peach Schnapps Pie with Streusel Topping
  
  Enjoy!
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  Posted in Baking, Pie, summertime recipes | Tagged BLUBERRY PIE, BLUEBERRY-NECTARINE PIE, Peach Pie
- Moroccan Couscous and Orange Salad
  
  Posted at 10:59 am by Good Dinner Mrs Mellen
  
  Jul 4th
  I just love fresh delicious summer salads, that sing with taste. So wonderful to use fresh fruits and vegetables to add interest and color to a summer salad. I enjoy all different types of food and I especially like to use seasoning from all over the world to punch up the flavor of a salad. I started experimenting with Couscous and Moroccan spices and simply loved this salad. It’s like sunlight in a bowl!
  
  Moroccan Couscous and Orange Salad
  
  1 cup couscous
  
  1/2 cup dried cranberries
  
  1 cup boiling water
  
  1 large orange or yellow bell pepper cut into bite-size slices
  
  1 bunch of scallions, thinly sliced, just the white part
  
  1 1/2 teaspoon ground cumin
  
  1/2 teaspoon ground ginger
  
  1/4 teaspoon ground cinnamon
  
  1 16 ounce can chickpeas, drained and rinsed
  
  1/4 cup chopped cilantro
  
  3 tablespoon olive oil
  
  3 tablespoon white vinegar
  
  juice of one navel orange
  
  one navel orange, peeled and sliced into bite-size pieces
  
  Place couscous and cranberries in a medium bowl. Add boiling water, cover with plastic wrap and let sit for about 5 minutes or until water is completely absorbed.
  
  Add the next seven ingredients to couscous and cranberries mix thoroughly.
  
  Whisk oil, vinegar and orange juice together. Pour over salad and toss to coat. Add cut orange.
  
  Cover and refrigerate until ready to serve.
  
  Enjoy!
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  Posted in Good Dinner Mrs Mellen, Healthy, summertime recipes, Vegetarian | Tagged couscous, easy, healthy recipe, July 4th, Moroccan spices
- Watermelon, Tomato and Feta Salad
  
  Posted at 4:27 pm by Good Dinner Mrs Mellen
  
  Jun 15th
  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 entertaining, Good Dinner Mrs Mellen, Salad, summertime recipes, Vegetarian | Tagged Easy recipe, Feta Cheese, summer salad, watermelon salad
- 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!
  
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  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 loose 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 to peach mixture.
  
  To make the crumb topping: In a medium bowl, combine dry ingredients. Top peaches with crumb topping. Pour melted butter over crumb topping. Place in oven, bake uncovered for 35 – 40 minutes. Remove from the oven and let sit for 15 minutes before serving. Serve with vanilla ice cream
  
  * I love Breyer’s Ice Cream!
  
  Enjoy!
  
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  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 than 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 a variety of colors and styles. Potato salad which is a summer staple 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 the olives and fold gently until combined and completely coated. Transfer salad to a platter and top with olives and sliced egg.
  
  Enjoy!
  
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  Posted in Easy recipes, Good Dinner Mrs Mellen, Salad, summertime recipes | Tagged easy, potato salad, yogurt
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