Vegetables | Good Dinner Mrs Mellen

Category: Vegetables
- Nicoise Salad
  
  Posted at 4:58 pm by Good Dinner Mrs Mellen
  
  Aug 6th
  Nicoise Salad
  
  I love salads for a leisurely, cool summer lunch, or dinner. Nicoise Salad is a favorite in our family. I used tricolor potatoes to add beautiful color, red, purple, and white. Add a lemon mustard dressing with a touch of honey for sweetness for irresistible fresh flavor.
  
  ¾ cup extra-virgin olive oil
  
  ¼ cup fresh lemon juice
  
  2 Tbsp. Dijon mustard
  
  1 tsp. honey
  
  1 tsp. freshly ground black pepper
  
  1 tsp. kosher salt, plus more
  
  6 large eggs
  
  1 lb. green beans, trimmed
  
  12 oz Tricolor Baby Melody potatoes
  
  4 cups seedless cucumbers
  
  3 cups oil-packed tuna*
  
  Olives, capers, pepperoncini, pickles, or other pickled-briny ingredients (for serving)
  
  Flaky sea salt
  
  *I like Italian tuna.
  
  Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
  
  Place eggs in a medium pot cover with salted water and bring to a boil. Lower to simmer and cook for 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water; chill until cold, about 5 minutes. Peel; set aside.
  
  Meanwhile, add green beans and potatoes to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 8-10 minutes for potatoes. Using a slotted spoon, transfer to a bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
  
  To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and tuna. Top with pickled-briny ingredient(s), sprinkle with sea salt and drizzle some reserved dressing over. Serve with remaining dressing alongside.
  
  Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled, and vegetables blanched 2 days ahead; cover and chill separately.
  
  Enjoy!
  
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  Posted in eggs, Food, Salad, Vegetables, Vegetarian | Tagged Easy recipe, Nicoise Salad, summer dinner
- Airfryer Buffalo Cauliflower Bites
  
  Posted at 9:37 am by Good Dinner Mrs Mellen
  
  May 19th
  Airfyers are so easy to use and cook healthy food quickly without much fat or oil. Since purchasing my Airfyer I’ve tried so many different recipes; chicken, veggies, all with excellent results. We were out to dinner one night with our family and we ordered roasted cauliflower for an appetizer; it was delicious. I thought cauliflower would be great in an Airfyer -Buffalo style. And I was right! I also adapted this recipe for a conventional oven*
  
  Ingredients
  - 1 head of cauliflower, broken into bite size pieces
  - ¾ cup almond flour
  - ¼ cup plus 2 tablespoons tapioca flour
  - 1 teaspoon chili powder
  - ½ teaspoon paprika
  - ½ teaspoon cayenne
  - Salt, to taste
  - 2 eggs
  - Oil, to lightly coat
  - For serving: carrot sticks, celery sticks, Blue cheese dip
  Buffalo Sauce:
  - ½ cup plus 2 tablespoons hot sauce
  - 2 tablespoons ghee (or butter)
  - 1 tablespoon lemon juice
  - 1 clove garlic, minced
  - ½ teaspoon paprika
  - ¼ teaspoon cayenne
  - Salt, to taste
  Directions
  
  1. In a small bowl, mix together almond flour, tapioca flour, chili powder, paprika, cayenne, and salt. In another small bowl, whisk together the eggs. Set up an assembly line with cauliflower, eggs, and flour mixture.
  
  2. Bread the cauliflower by dipping it in the egg mixture, fully coating. Roll in the flour mixture, fully coating. Place on a plate and repeat with remaining cauliflower.
  
  3. Place cauliflower in the Airfryer basket, evenly spreading out and leaving room in between each piece so the air can flow through them. Spray cauliflower with a light coat of olive or avocado oil. Close drawer, set Airfryer on manual at 375°F for 15 minutes, pausing halfway through to stir them up. Make sure they are still spread out after you stir them around. You will probably have to cook cauliflower in two or more batches to ensure they are not overcrowded depending on the size of your Airfryer.
  
  4. When the cauliflower is almost done, make the sauce. Add hot sauce, ghee, lemon juice, garlic powder, paprika, cayenne, and salt to a small saucepan over medium-low heat. Cook until warmed through and combined, about 3 minutes.
  
  5. Once cauliflower is done, add to a large bowl and pour buffalo sauce over cauliflower. Carefully mix to coat the cauliflower.
  
  6. Serve with carrot sticks, celery sticks, blue cheese dip, or eat as is. Enjoy!
  
  *If using a conventional oven heat to 450F and cook for 20 minutes until cauliflower is golden and tender. Transfer to bowl and pour buffalo sauce over cauliflower.
  
  Enjoy!
  
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  Posted in Appetizer, Easy recipes, Vegetables, Vegetarian | Tagged Airfryer, Buffalo bites, Cauliflower, Healthy
- Air Fryer Sweet Potato Fries
  
  Posted at 10:37 am by Good Dinner Mrs Mellen
  
  Apr 7th
  Last year I purchased a Philips Air Fryer and since then I’ve enjoyed creating recipes specifically for the air fryer. I love sweet potato fries and adapted a recipe for the air fryer. These sweet potato fries are healthy, spicy and tasty. Easy to make without messy clean up. I can make these quickly on a weeknight for a delicious vegetable to complement any meal.
  
  INGREDIENTS:
  
  3 medium peeled sweet potatoes
  
  2 tablespoon olive oil
  1 tsp sea salt
  2 cloves crushed garlic
  1/2 teaspoon hot paprika
  1/4 teaspoon crushed red pepper
  1 teaspoon thyme
  
  1/2 teaspoon pink Himalayan sea salt
  
  DIRECTIONS:
  
  Preheat air fryer to 400°F 8 minutes.
  Lightly spray the fryer basket with oil.
  Slice each potato into even 1/4 inch thick fries.
  Toss with oil, salt, garlic, paprika and red pepper.
  Cook in 3 or 4 batches, without overcrowding the pan 8 minutes, turning half way. Place on serving plate and top with pink Himalayan sea salt.
  
  Enjoy!
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  Posted in cooking, Easy recipes, Food, Good Dinner Mrs Mellen, Healthy, vegan, Vegetables, Vegetarian | Tagged Easy recipe, Philips Air Fryer, spicy, sweet potato fries
- SPICY ROASTED EDAMAME
  
  Posted at 9:44 am by Good Dinner Mrs Mellen
  
  Mar 23rd
  SPICY ROASTED EDAMAME
  
  At a local restaurant I ordered my first spicy edamame as an appetizer and I was hooked on spicy edamame. I use frozen edamame, season and roast. Easy, delicious, I think even better than the restaurant version!
  
  1 (1-pound) bag frozen edamame, in the pod (green soy beans)
  
  1 tablespoon olive oil
  
  2 thinly sliced garlic cloves
  
  2 teaspoons sea salt
  
  1 teaspoon chili powder
  
  1/4 teaspoon red pepper flakes
  
  1/2 teaspoon dried oregano
  
  Preheat oven to 375 F. Place edamame in large bowel. In a small bowel combine oil, sliced garlic, salt, chili powder, pepper flakes and dried oregano. Pour oil mixture over edamame.
  
  Bake edamame in oven for 12 to 15 minutes until pods begin to brown. Stir once halfway through cooking. Serve warm.
  
  Enjoy!
  
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  Posted in Healthy, vegan, Vegetables, Vegetarian | Tagged easy quick, Edamame, spicy
- Moroccan Cauliflower
  
  Posted at 8:03 pm by Good Dinner Mrs Mellen
  
  Dec 23rd
  Moroccan Cauliflower
  
  Roasting vegetables enhances the flavor without losing the nutritional benefits. Cauliflower, basically bland, is the chameleon of the vegetable world assuming the flavor and taste of spices pared with during cooking. A perfect companion for creating an array of interesting vegetable dishes. Adding a Moroccan melody of spices to cauliflower with a touch of honey and pistachios the cauliflower is transformed into an exotic side dish bursting with flavor.
  
  1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
  
  1/4 cup olive oil
  
  1 teaspoon ginger
  
  1 teaspoon coriander
  
  1 teaspoon cinnamon
  
  1 teaspoon kosher salt
  
  1/2 teaspoon ground pepper
  
  1/2 cup golden raisins, Sun-Maid
  
  1/2 cup chopped pistachios
  
  1/4 cup green onions, diced
  
  1 tablespoon honey
  
  Preheat the oven to 450 degrees F. Toss cauliflower with ingredients and place in a baking dish. Roast for 20 minutes until tender and golden.
  
  Enjoy!
  
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  Posted in Easy recipes, family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, vegetable bake, Vegetables, Vegetarian | Tagged Cauliflower, Easy recipe, Moroccan spices
- Brussels Sprouts Apple Salad with Pistachios and Shaved Parmesan Cheese
  
  Posted at 6:19 pm by Good Dinner Mrs Mellen
  
  Nov 8th
  Brussels Sprouts that neglected and shy little bulbs have become trendy – the darling of the vegetable world. Healthy, tasty, versatile, a chameleon, changing depending the pairing – never boring or the same. Steamed, baked, roasted, raw in a salad your choices of preparation are endless. For a deliciously healthy autumn salad I love fresh raw Brussels Sprouts combined with apples, pistachios and shaved parmesan cheese- dressed with a light lemon vinaigrette.
  
  Brussels Sprouts Apple Salad with Pistachios and Shaved Parmesan Cheese
  
  4 cups thinly sliced Brussels Sprouts
  
  2 Granny Smith Apples, chopped
  
  1/2 cup chopped unsalted pistachios
  
  1/4 cup shaved Parmesan Cheese
  
  Lemon Vinaigrette
  
  3 tablespoons fresh lemon juice
  
  1/4 cup white balsamic vinegar
  
  2 teaspoon Dijon mustard
  
  1 teaspoon dried oregano
  
  1 clove garlic, minced
  
  1/2 teaspoon sea salt
  
  1/4 teaspoon fresh grounded black pepper
  
  1/2 cup olive oil
  
  Combine Brussels Sprouts, apples, pistachios and cheese in a bowl. Toss with lemon vinaigrette.(If you prefer you can serve vinaigrette on the side.) I like my salad lightly dressed. Refrigerate remanding vinaigrette for up to two weeks.
  
  Lemon Vinaigrette: Combine all the ingredients in a bowl and whisk to combine.
  
  Enjoy!
  
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  Posted in Healthy, Hearty Meal, light dinner, lunch, Salad, Vegetables | Tagged apples, Brussels Sprouts, Healthy, pistachios, salad
- ROASTED BEETS WITH ORANGES
  
  Posted at 8:57 am by Good Dinner Mrs Mellen
  
  Sep 9th
  ROASTED BEETS WITH ORANGES
  
  Gorgeous Roasted Beets and Oranges
  
  Beets taste so delicious that I sometimes forget their health and nutritious benefits. Beets are low in calories yet high in fiber, antioxidants and an array of important micronutrients. And fresh beets are so easy to cook, readily available year round, don’t use canned. Beets roasted with citric juices enhances the root flavor of beets creating a nice glaze. A fine salt like Pink Himalayan is used to finish the dish adding a burst of flavor, not to salt while cooking. Gourmet salts from around the world are all the rage with so many different choices as well as added ingredients. On a recent trip to Amelia Island in Florida I had the pleasure of staying at the Ritz Carlton with the famous Salt restaurant and boutique with the boutique stocking salts from around the world. Assisted by a knowledgeable salesperson I returned home with a array of interesting salts.
  
  ROASTED BEETS WITH ORANGES
  
  12 Beets
  
  1 tablespoon olive oil
  
  1 1/2 tablespoon fresh thyme
  
  1 lemon, juiced
  
  3 oranges, 2 juice and one cut into half slices 1-inch thick.
  
  2 teaspoon Pink Himalayan fine salt
  
  Preheat oven 375F.
  
  Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
  
  Place the cut beets in oven proof baking dish. Combine olive oil, thyme, lemon and orange juice pouring over beets. Roast for 50-60 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately sprinkle with salt and serve warm.
  
  Enjoy!
  
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  Posted in cooking, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, vegan, vegetable bake, Vegetables, Vegetarian | Tagged baked veggies, beets, Healthy, oragnes, Ritz Carlton Amelia Island, vegan
- Baked Stuffed Eggplant
  
  Posted at 1:01 pm by Good Dinner Mrs Mellen
  
  Sep 2nd
  Eggplant a versatile vegetable who like a chameleon changes assuming the characteristic of the spices and ingredients used by the cook. Eggplant parmesan, beautiful stacked eggplant, tomato, mozzarella towers, baked stuffed eggplant and more I could continue adding to the variety of the eggplant recipes; all equally delicious. I was moved to create this recipe one day when I was at a farmer’s market and saw a beautiful array of eggplant glistening with fresh picked dew beaconing me to purchase. Once home I started thinking about how to cook the beautiful eggplant and I just decided to leave the eggplant whole hollowing out the center using the meat as stuffing and the shell as a baking dish. As a filler to substance to the ingredients I use La Casa de Grano Fregolo Sarda a traditional Sardinian Pasta that is toasted available at Italian markets such as Eataly or on line. I loved the texture and resulting taste all the flavors marrying to create a delicious baked eggplant, a beautifully presentation too.
  
  1 eggplant
  
  juice of 1/2 lemon
  
  pinch of sea salt
  
  2 tablespoon olive oil
  
  2 cloves garlic, chopped
  
  1 tablespoon fresh basil
  
  1 tablespoon fresh thyme
  
  2 tablespoon toasted pine nuts
  
  1/4 cup La Casa de Grano Fregolo Sarda, cooked or orzo
  
  2 teaspoon capers
  
  4 oz brie, rind removed and cubed
  
  oil for drizzling
  
  1/4 teaspoon sea salt
  
  1/8 teaspoon pepper
  
  garnish with fresh basil and thyme
  
  Preheat oven to 400F. Gently remove top of eggplant and set aside. Cut out eggplant meat and cube. Place eggplant in bowl add lemon juice and sea salt. Put olive oil in saute pan and heat. Add garlic and saute until slightly translucent, don’t brown. Add cubed eggplant, basil, thyme cooking about 5 minutes until eggplant is soft. Continue cooking for another 5 minutes after adding pine nuts, pasta and capers. Put eggplant mixture into hollowed out eggplant layering with cubed brie. Place eggplant lid on top. Drizzle with olive oil seasoning with salt and pepper. Bake for 30-35 minutes or until the filling starts to escape from the eggplant. Serve at room temperature.
  
  Enjoy!
  
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  Posted in Food, Good Dinner Mrs Mellen, vegetable bake, Vegetables, Vegetarian | Tagged Baked Eggplant, brie, farm fresh, La Casa de Grano Fregolo Sarda
- Air Fryer Beets
  
  Posted at 5:39 am by Good Dinner Mrs Mellen
  
  Jul 25th
  I am not much of a kitchen gadget person; basic kitchen tools are my go to for cooking. So when my son purchased an air fryer which he said was perfect for achieving juicy food, crisp on the outside without frying or using oil and suggested I purchase one I did’t give it too much thought until he gave me a gift card for Williams Sonoma for Christmas to cover the purchase.
  
  After a little research I purchased the Philips Air Fryer with Tubo Star Avance from Williams Sonoma. At first I tried the basics, chicken wings, ribs, hot dogs and more. Then I turned to vegetables which I just find fabulous in the air fryer especially beets. Fresh beets are so good for you and in my air fryer I found a no mess quick method of cooking. After cooking the beets I just store in the refrigerator to use on salads for added flavor and color.
  
  Air Fryer Beets
  
  3-4 fresh beets, peeled
  
  sea salt
  
  Sprinkle beets with sea salt and place in air fryer. ‘Fry’ at 400F for 25 minutes. The resulting beets are perfectly cook without losing flavor or nutritional value.
  
  I used the cooked beets in my recipe below!
  
  Fresh Beets with Goat Cheese Egg Salad
  
  I was in the mood for egg salad one day but not an ordinary egg salad so I just started mixing some of my favorite ingredients. If I do say so this turned out delicious. I will caution that this egg salad is very rich so just eat a smaller portion with a wonderful salad of fresh vegetables. My philosophy has always been that you can eat well staying thin and fit if you use portion control of rich foods. I like to balance my meals with more greens and fresh vegetables, less high caloric foods. If I make and eat a rich dish I watch my portion. Also exercise is essential for staying fit and healthy. Find a physical activity that you enjoy to incorporate into the fabric of your day then you will always have time for exercise! Back to food I do believe that presentation is so important even if you are eating alone, make it look good! I made a colorful salad placing a small amount of egg salad in the center, drizzled some balsamic vinegar for a beautiful and wonderfully tasting dish. Did I mention so easy too!
  
  Goat Cheese Egg Salad with Red Beets
  
  4 eggs, hard boiled, peeled and chopped
  
  1/4 cup reduced fat mayonnaise with olive oil
  
  1/4 cup goat cheese, crumbled
  
  1 tablespoon scallions, minced, just the white part
  
  1/4 cup celery, finely chopped
  
  1/4 cup red beets, chopped
  
  1/4 teaspoon black pepper
  
  romain lettuce
  
  cherry tomatoes, sliced
  
  baby carrots
  
  1 cooked beet, sliced
  
  In a medium bowl, mix eggs and mayonnaise. Add goat cheese mixing until combined. Add scallions, celery, chopped beets, and black pepper. Line plate with lettuce leaves. Top with egg salad. Decorate with cherry tomatoes, baby carrots and sliced beets. Makes 4 small servings
  
  Enjoy!
  
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  Posted in Food, Good Dinner Mrs Mellen, Salad, Vegetables | Tagged beets, egg salad, Philips Air Fryer, William-Sonoma
- Roasted Green Bean with Garlic and Pine Nuts
  
  Posted at 12:10 pm by Good Dinner Mrs Mellen
  
  Apr 8th
  My favorite method to prepare vegetables is roasting. I love the way the flavor is released in the roasting process. I adding garlic for extra flavor along with pine nuts for crunch making the green beans a special side dish. You can also use other veggies for this dish. Asparagus, broccoli and fingerling potatoes to name a few work well roasted with garlic and pine nuts. Cooking is all about being creative with mixing delicious combinations of spices and flavors to your own liking. Experiment is the best way to improve your cooing skills and confidence.
  
  Roasted Green Bean with Garlic and Pine Nuts
  
  1 lb. cleaned green beans
  
  1 tablespoon olive oil
  
  4 cloves garlic, sliced in half
  
  1 teaspoon sea salt
  
  1/2 teaspoon black pepper
  
  1/4 cup pine nuts, roasted
  
  Preheat oven 400F. Toss green beans with olive oil, garlic, salt, and pepper. Place in baking dish. Top with pine nuts. Roast beans until slightly shriveled and have brown spots, 20 to 25 minutes. Serve at room temperature.
  
  Enjoy!
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  Posted in Hearty Meal, vegan, Vegetables, Vegetarian | Tagged easy, garlic, Healthy, pine nuts, Roasted Green Beans
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