Vegetarian | Good Dinner Mrs Mellen

Category: Vegetarian
- Roasted Brussels Sprouts with Shallots and Cranberries
  
  Posted at 1:55 pm by Good Dinner Mrs Mellen
  
  Dec 15th
  If you read my blog by now you know that I am obsessed with cranberries. As soon as these red jewels come to market I start to cook and bake everything with cranberries. My family loves Brussels Sprouts with cranberries and I make this recipe for our Christmas dinner; the red cranberries are an added festive touch. Many grocery stores carry the petite Brussels Sprouts which I like to use as they are nice and tender. If you use the larger variety you will need to split them in half. Another favorite ingredient that I use regularly is fig balsamic vinegar; sweet and tangy perfect with Brussels Sprouts. Versatile Brussels Sprouts are so perfect roasted alone too!
  - 2 tablespoon butter
  - 2 small shallots, chopped (about 1⁄4 cup)
  - 2 teaspoons minced garlic (about 2 garlic cloves)
  - 3 tablespoons fig balsamic vinegar
  - 3 pounds fresh Brussels sprouts, halved (about 10 cups) or petite Brussels, whole
  - 2 tablespoons olive oil
  - 1 teaspoon kosher salt
  - 1/2 teaspoons black pepper
  - 1 cup fresh cranberries
  Step 1
  
  Melt large skillet over medium heat. Add shallots, and cook, stirring often, until shallots are softened and start to brown, about 8 minutes. Add garlic, and cook, stirring often for 1 minute. Add vinegar, and cook until thick and syrupy, about 2 minutes. Remove from heat, and pour into a small microwavable bowl. Cool to room temperature, cover, and chill until ready to use, up to 1 day ahead.
  
  Step 2
  
  Preheat oven to 400°F. Toss Brussels sprouts with olive oil, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper. Transfer to lightly greased 13 x 9-inch baking dish. Roast Brussels sprouts in the preheated oven until golden and tender, about 25 minutes, stirring halfway through baking. Set aside for up to 1 hour.
  
  Step 3
  
  Microwave shallot mixture on MEDIUM (50% power) until mixture can be stirred, about 30 seconds. Add shallot mixture to Brussels sprouts. Sprinkle evenly fresh cranberries, and bake at 400°F until heated thoroughly about 15 minutes. Let stand 10 minutes before serving.
  
  Enjoy!
  
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  Posted in Christmas Recipes, Easy recipes, entertaining, family meals, Food, Good Dinner Mrs Mellen, vegetable bake, Vegetables, Vegetarian | Tagged Brussels Sprouts, Christmas recipe, Cranberries
- Winter Slaw
  
  Posted at 9:21 am by Good Dinner Mrs Mellen
  
  Nov 23rd
  Slaws are a hot menu item these last few years. And so different from the slaws of my childhood. I remember growing up my Aunt would bring the Cold Slaw for Thanksgiving. She would combine shredded cabbage and carrots with a purchased coleslaw dressing. Today’s slaws have move far from the coleslaw my aunt made so long ago.
  
  Although I have fond memories of my family’s Thanksgivings, I enjoy experimenting with different textures and flavors creating slaws for every season. I’ve made my winter slaw with a lemon vinegarette, adding a fresh taste to the kale and cabbage. And an added benefit is this dish can be prepared ahead.
  
  Winter Slaw
  
  4 cups shredded kale, stems removed (4 ounces)
  
  1 teaspoon salt
  
  1 tablespoon olive oil
  
  4 cups shredded savoy cabbage
  
  1 cup shredded purple cabbage
  
  1 cup shredded carrots (2 medium)
  
  Lemon Vinegarette
  
  3/4 cup packed finely snipped Italian (flat-leaf) parsley
  
  1/2 cup extra virgin olive oil
  
  1/4 cup freshly squeezed lemon juice
  
  zest of 1 lemon (1/4 tsp packed)
  
  1 tsp Dijon mustard
  
  2 garlic cloves minced or pressed (1 tsp)
  
  1/2 tsp salt
  
  1/4 tsp freshly ground black pepper
  
  ½ cup pepitas (pumpkin seeds), toasted
  
  In an extra-large bowl combine the kale, salt, and olive oil. Using your hands, rub the kale to help soften it and brighten its color. Rinse the kale in a colander under cool running water; drain well and return to the bowl. Add the savoy cabbage, purple cabbage, and carrots; toss to combine. Set slaw aside.
  
  For the dressing, in a food processor or blender combine the parsley, olive oil, lemon juice, lemon zest, mustard, garlic, salt, and pepper. Cover and process or blend to combine.
  
  Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.
  
  Prepare the slaw and dressing as directed. Cover and chill separately for up to 24 hours. Sprinkle slaw with pepitas, add dressing and toss before serving.
  
  Enjoy!
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  Posted in Food, Healthy, Salad, Thanksgiving, vegan, Vegetarian | Tagged easy, kale, salad, vegan, Winter Slaw
- Air Fryer Roasted Brussels Sprouts
  
  Posted at 9:45 am by Good Dinner Mrs Mellen
  
  Oct 26th
  When I first thought about getting an Air Fryer*, I’m not a gadget person, I was a little I was skeptical if it were something I would use very often. Now that I’ve owned an air fryer for a year, I love to experiment, especially with veggies.
  
  Usually, I roast Brussels Sprouts in the oven, which I find brings out the nutty flavor. When I cooked Brussels Sprouts in the Air Fryer, they turned out beautifully charred on the outside with a soft center. I added olive oil, spices, olives, and capers with a flavor-packed side dish. So easy and delicious!
  
  2 lbs Brussels Sprouts, cleaned and whole
  
  1/4 cup olive oil
  
  4 cloves garlic, minced
  
  1/2 cup sliced Mezzetta Castervetrano Italian Olives, pitted
  
  2 teaspoon capers
  
  1 tablespoon fresh rosemary, chopped
  
  1 tablespoon fresh thyme, chopped
  
  1 teaspoon pepper
  
  1/2 teaspoon sea salt
  
  Place Brussels Sprouts in a bowl, toss with olive oil. Add remaining ingredients. Put Brussels Sprouts in the air fryer basket. You will need to cook in two batches. Set Air Fryer to 400 F and cook for 15 minutes. Place on a serving plate.
  
  Enjoy!
  
  *I have the Phillips small Air Fryer
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  Posted in Air Fryer, Easy recipes, Food, Good Dinner Mrs Mellen, Healthy, Side dish, vegan, Vegetables, Vegetarian | Tagged Easy to make, family meal, Philips Air Fryer, Veggies
- VEGETARIAN BEAN CHILI WITH MOIST CORN BREAD
  
  Posted at 5:40 pm by Good Dinner Mrs Mellen
  
  Oct 20th
  There are so many vegetarian chili recipes that make absolutely delicious healthy chili. I love to make my vegetarian chili with loads of beans and I add veggie crumbs for extra protein. My recipe is low in salt making it even extra healthy. If you use flavorful spices salt is not needed.
  
  VEGETARIAN BEAN CHILI
  
  1 tbsp. olive oil
  
  1 each red and green bell pepper, coarsely chopped
  
  1/2 cup chopped onion
  
  2 cloves minced garlic
  
  3 cans (14 1/2 oz. each) no salt added diced tomatoes
  
  2 cans (15.5 oz.) black beans, drained and rinsed
  
  2 can (15.5 oz.) garbanzos beans, drained and rinsed
  
  1 box (32 oz.) unsalted vegetable stock
  
  3 tbsp. tomato paste
  
  2 tsp chili powder
  
  1 teaspoon oregano leaves
  
  1/2 teaspoon ground cumin
  
  1 package (12 oz) Lightlife Smart Ground
  
  Heat oil in a large saucepan on medium heat. Add bel peppers, onion, and garlic; cook and stir 8 to 10 minutes or until tender.
  
  Stir in remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer 1 hour, stirring occasionally.
  
  Makes 8 servings.
  
  Corn Bread
  
  INGREDIENTS
  
  1 cup Indian Head Yellow Corn Meal
  
  1 cup all-purpose flour
  
  1/2 cup sugar
  
  1 teaspoon salt
  
  1 Tablespoon baking powder
  
  1/2 cup oil
  
  2/3 cup milk
  
  2 eggs, beaten
  
  PREPARATION
  
  Preheat oven to 400 degrees. Combine cornmeal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9″x9″x2″ pan for 20-25 minutes.
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  Posted in Easy recipes, Good Dinner Mrs Mellen, Healthy, Hearty Meal, lunch, Main Dish, Main Meal, vegan, Vegetarian, Weeknight dinner | Tagged beans, CORN BREAD, Easy recipe, INDIAN HEAD CORN MEAL, vegan, VEGAN CHILI
- Bake Tomato Casserole
  
  Posted at 9:39 am by Good Dinner Mrs Mellen
  
  Sep 14th
  I love locally grown tomatoes. Farm fresh tomatoes taste wonderfully alive with flavor and bright with color. You can see and taste the difference. I am fortunate that the town that I live in has a summer farmers market and I have generous friends that share their bountiful produce. Lately, I’ve been seeing a rainbow of color tomatoes from golden yellow to deep purple come to market which makes a beautiful colorful tomato casserole.
  
  I serve this casserole as a side dish with dinner or for lunch with a salad and crisp fresh bread.
  
  3 cups assorted cherry tomatoes
  
  2 tablespoon olive oil
  
  1/4 cup kalamata olives, pitted and sliced
  
  1/4 cup grated parmesan cheese
  
  1/4 cup chopped fresh herbs, basil, rosemary, and french thyme
  
  Preheat oven to 350F. Place tomatoes, olives, and herbs in a bowl, gently toss to combine. Transfer tomato mixture to a baking dish and drizzle with olive oil. Sprinkle parmesan cheese on top.
  
  Bake for 20-25 minutes until tomatoes are bubbling and topping is golden brown.
  
  Enjoy!
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  Posted in Food, Good Dinner Mrs Mellen, lunch, Side dish, Tomato, vegetable bake, Vegetables, Vegetarian | Tagged easy, farm fresh tomato, quick, tomato bake, tomato casserole
- Farro and Kale Salad with Lemon Poppy Seed Dressing
  
  Posted at 12:12 pm by Good Dinner Mrs Mellen
  
  Sep 7th
  4 cups of water
  
  2 cups farro, rinse under cold water*
  
  1 (14 oz.) package shredded vegetables, such as kale, Brussel sprouts, broccoli, and cabbage
  
  1 bunch scallions, sliced thin
  
  1/4 cup dried cranberries
  
  2 tablespoons roasted pumpkin seeds
  
  Add water to a saucepan and bring to boil. Add faro. Cover with a lid, and let simmer on low-medium heat for 20-25 minutes or until all of the water is absorbed. Transfer to large bowel. Add kale, scallions, cranberries, pumpkin seeds, toss. Pour dressing over the salad and toss again. Serve at room temperature.
  
  Lemon Poppy Seed Dressing
  
  2 teaspoons stevia
  
  1/2 cup lemon juice
  
  2 teaspoons diced onion
  
  1 teaspoon Dijon mustard
  
  1/2 teaspoon salt
  
  2/3 cup canola oil
  
  1 tablespoon poppy seeds
  
  Blend stevia, lemon juice, onion, Dijon mustard, and salt in a blender until smooth. Stream canola oil in a thin stream into the mixture while the blender is running. Add poppy seeds and pulse blender a few times, just to mix seeds into the dressing.
  
  Enjoy!
  
  *I used Nature’s Earthy Choice Farro
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, Salad, vegan, Vegetarian | Tagged Farra, Healthy food, Nature's Earthly Choice
- Farm Fresh Tomato Quiche
  
  Posted at 11:35 am by Good Dinner Mrs Mellen
  
  Sep 2nd
  1 9-inch uncooked deep dish pie crust, frozen then thawed, refrigerated pie crust or homemade
  
  1/2 cup parmesan cheese
  
  1 cup mozzarella cheese
  
  15-20 large basil leaves, chopped, about 1/2 cup
  
  2 cups sliced petite multi-colored heirloom tomatoes, save a few to add last
  
  6 eggs
  
  1/2 cup milk, whole milk preferred
  
  1/2 cup cream
  
  1 tablespoon garlic, minced
  
  1/2 teaspoon salt
  
  1/4 teaspoon pepper
  
  pinch of Pink Himalayan salt
  
  Preheat oven to 350 degrees.
  
  In uncooked pie crust, evenly sprinkle half (1/4 cup) parmesan cheese in the bottom. Next, add tomatoes, saving a few to place on top of the pie. Place mozzarella cheese over tomatoes then add chopped basil.
  
  Top with remaining (1/4 cup) parmesan cheese over the tomato slices. Set aside.
  
  In a mixing bowl, beat eggs, milk, cream, garlic, salt, and pepper together. Pour into the pie crust. It should cover all ingredients and fill to the top of the crust. Place remaining tomatoes on top. Sprinkle with pink Himalayan salt.
  
  Place on a cookie sheet in case of spillage. Bake at 350 degrees for 50-60 minutes or until golden brown and soft set.
  
  Let cool 5-10 minutes before serving.
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  Posted in Easy recipes, eggs, Food, Pie, Tomato, Vegetarian | Tagged Easy recipes, Farm Fresh Tomatoe, quiche
- 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
- 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
- Hummus Dip with Tobbouleh, Feta, Cucumbers, Tomatoes and Tzatziki
  
  Posted at 12:00 pm by Good Dinner Mrs Mellen
  
  Jul 6th
  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, Barbecue, vegetables,easy,, Easy recipes, entertaining, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, Vegetarian | Tagged Cedar's Mediterranean Foods, cucumbers, feta, hummus, Tobbouleh, tomatoes, Tzatziki
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