Vegetarian | Good Dinner Mrs Mellen

Category: Vegetarian
- Winter Salad with Roasted Butternut Squash, Pecans and Goat Cheese
  
  Posted at 9:57 am by Good Dinner Mrs Mellen
  
  Nov 27th
  Winter Squash with Roasted Butternut Squash, Pecans and Goat Cheese
  
  A colorful, tasty salad is a fabulous addition to your holiday table or buffet. One of my favorite fall/winter veggies is butternut squash. I use this versatile vegetable in soup, lasagna, roasted, pureed, and salads.
  
  I love this salad for its taste, vibrant color, and texture. The pecans and pomegranate arils add crunch. I have a few tips to cut down on preparation time when I make this salad. I buy bagged kale that has already been cut and washed. Then I remove the large stems from the cut kale making it easier to eat. Also softening with lemon and oil is a great tip. I use packaged butternut squash instead of peeling and cutting myself.
  
  Did I mention that this salad looks beautiful and is healthy!
  
  Ingredients
  
  FOR THE SALAD:
  
  12 oz. Shredded Kale
  
  1/2 Lemon, Juiced
  
  1 tablespoon. Extra Virgin Olive Oil
  
  12 ounces. Shredded Vegetables, I used Brussels Sprouts, Cabbage, Carrots
  
  2 Medium Apples, Peeled, Cored, and Diced, I used Granny Smith
  
  1 1/2 c. Candied Pecans (See Note)
  
  4 oz. weight Crumbled Goat Cheese
  
  20 ounces Roasted Butternut Squash (See Note), I purchased a cut-up Butternut Squash package
  
  1/2 cups Pomegranate Arils
  
  FOR THE DRESSING:
  
  1/2 cup Red Wine Vinegar
  
  4 teaspoon Dijon Mustard
  
  4 teaspoon Pure Maple Syrup
  
  1/4 teaspoon Sea Salt
  
  1/4 teaspoon Ground Black Pepper
  
  1/2 cup Extra Virgin Olive Oil
  
  Directions
  
  Put the shredded kale in a large mixing bowl. Add lemon juice and extra-virgin olive oil. Use your hands to massage the lemon juice and olive oil into the greens, about a minute or so. The greens should wilt slightly and take on a deep green color.
  
  Add the other shredded vegetables/greens to the bowl as well as the chopped apple and pecans.
  
  Make the dressing by combining all of the dressing ingredients in a lidded glass jar. Shake vigorously for 30 seconds and then pour it over the salad. Mix well.
  
  Place greens on a long-serving plate. Add the crumbled goat cheese, butternut squash, and pomegranate arils on top. Serve.
  
  Notes:
  • To make the candied pecans, put the pecans in a small skillet with 1 tablespoon pure maple syrup and 1 tablespoon whole grain mustard. Cook on medium-low heat until nuts are toasted and sticky, 5-6 minutes. There shouldn’t be any liquid left in the pan. Add a pinch of salt and remove it from the pan to cool before adding them to the salad.
  
  • To make roasted butternut squash, put the squash on a small baking sheet. Toss with 1 tablespoon of olive oil and a pinch or two of sea salt. Roast at 425ºF until browned and soft, about 20-25 minutes.
  
  Enjoy!
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  Posted in Apples, Autumn, cheese, Christmas, Christmas Recipes, company dinner, Easy recipes, Elegant, entertaining, family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, Holiday Celebrations, Salad, Thanksgiving, Vegetables, Vegetarian | Tagged butternut squash, holiday salad, pecans, pomegranate, winter salad
- Cranberry Sauce with Grand Marnier and Oranges
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Nov 16th
  Massachusetts, abundant in cranberries bogs, produces glorious fresh cranberries that are harvested in the fall coming to market just in time for Thanksgiving. You can get frozen cranberries all year long a wonderful alternative when fresh are out of season. I just love fresh cranberries and I buy copious quantities for making naturally fresh cranberry sauce along with bread, cakes, stuffing, and roasted vegetables. You could say I go cranberry crazy this time of year. And you have to be quick since fresh cranberries are gone from the market right after the new year. As you might have guessed homemade cranberry sauce is a must, a favorite accompaniment to our Thanksgiving dinner. Each year I tweak the ingredients for a different sauce; sometimes I add pecans for a crunchy texture or lemons for a tangy sauce, this year I made cranberry sauce with chopped oranges. I like my cranberry sauce spirited adding a little liqueur; to this recipe, I added Grand Marnier; a french orange liqueur. If you are interested in reading more about cranberries and blogs their natural growing habitat click on this link. https://science.howstuffworks.com/life/botany/cranberry-bogs1.htm
  
  CRANBERRY SAUCE WITH ORANGES AND GRAND MARNIER
  
  INGREDIENTS
  
  1 medium navel orange, seeds removed, chopped
  
  1 lb. fresh (or frozen) cranberries
  
  1 cup of sugar, if you like tart cranberry sauce use 1/2 cup
  
  2 Tbsp. unsalted butter
  
  1 3″-long cinnamon stick
  
  ½ tsp. ground allspice
  
  Pinch of kosher salt
  
  2 tablespoon Grand Marnier
  
  RECIPE PREPARATION
  
  Place the orange in a large saucepan and pour in cold water to come 1″ up the sides of the pan. Bring to a boil, then remove immediately from heat and drain orange in a mesh sieve or colander. Rinse under cold water; return to saucepan. Add cranberries, sugar, butter, cinnamon, allspice, and salt and bring to a boil, stirring to dissolve sugar. Reduce heat cook stirring often until cranberries burst, juices are syrupy, for about 9-12 minutes. Stir in Grand Marnier simmer for another two minutes. Remove cinnamon stick. and discard.
  
  DO AHEAD: Sauce can be made 1 week ahead. Cover and chill.
  
  Enjoy!
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  Posted in Autumn, Christmas, Christmas Recipes, company dinner, cooking, Easy recipes, Elegant, entertaining, Good Dinner Mrs Mellen, Holiday Celebrations, Thanksgiving, Vegetarian | Tagged cranberry sauce, Fresh crandberries, Grand Marnier, oranges
- Shingled Sweet Potatoes with Spicy Brown Sugar
  
  Posted at 9:44 am by Good Dinner Mrs Mellen
  
  Nov 14th
  I love to create new recipes for fabulous vegetables that are interesting and tasty. Sweet potatoes are delicious, and I love the traditional mashed and baked with marshmallow topping. Sometimes I like to have fun and use different seasonings with sweet potatoes. Excellent addition to your Thanksgiving feast!
  
  This recipe adds a little more work with the slicing and arranging of the sweet potatoes and is worth the extra effort. And you can change up the spices and have a variety of unique flavorings for the dish.
  
  Enjoy!
  
  1/2 cup olive oil
  
  1/4 packed brown sugar
  
  1 ½ tablespoons paprika
  
  1 teaspoon ground black pepper
  
  1 teaspoon onion powder
  
  1 teaspoon garlic powder
  
  1 teaspoon chili powder
  
  1 pinch cayenne pepper
  
  3 1/4 lbs. sweet potatoes, peeled
  
  Step 1
  
  Preheat oven to 400°. Whisk all the ingredients in a bowl. Slice sweet potatoes crosswise on a mandoline ⅛” thick.
  
  Step 2
  
  Add to bowl with mixture and toss to coat; season lightly with salt.
  
  Step 3
  
  Arrange sweet potatoes so they are standing upright in concentric circles in a 2-qt. baking dish, packing tightly. Cover with aluminum foil.
  
  Step 4
  
  Bake for 1 hour then remove foil and bake for additional half hour until sweet potatoes are golden.
  
  Enjoy!
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  Posted in Thanksgiving, vegetable bake, Vegetables, Vegetarian | Tagged spicy, Sweet Potato, Thanksgiving
- Make-ahead Meals for the Holidays
  
  Posted at 9:00 am by Good Dinner Mrs Mellen
  
  Nov 14th
  The holiday season is fastly approaching, and as my to-do list grows, I begin planning for my favorite time of the year. Since my children and their family are visiting for Christmas and I host our annual lavish Christmas day dinner, make-ahead meals are a must.
  
  Christmas has been special to me since I was a young girl helping my mother deck the halls, bake cookies, and help with Christmas dinner.
  
  Every December, I start making and freezing soups, stews, and casseroles for easy heat-up meals that are flavorful and delicious. Then, I am not stressed or frazzled by ravenous family members descending on my kitchen while I am busy baking cookies and preparing for Christmas Eve and Christmas dinner.
  
  Years ago, I decided to change my middle name to easy! There are two ways to complete any task: the hard way or the easy way. I choose easy every time, and life fills with happiness and joy!
  
  Especially during my favorite time of the year, I embrace joy!
  
  Here are a few of my favorite make-ahead recipes. Remember easy!
  
  White Bean Soup with Kale
  
  https://gooddinnermrsmellen.com/2021/11/07/white-bean-soup-with-kale/
  
  Vegan Split Pea Soup
  
  https://gooddinnermrsmellen.com/2021/10/21/vegan-split-pea-soup/
  
  Porcini Tomato Sauce
  
  Make the sauce and freeze. Then reheat and use over polenta or pasta. If you don’t want to make your own polenta you can purchase a packaged variety in the refrigerated section of the market. I like San Gennaro polenta, readily available at your local market or on Amazon.
  
  https://www.polenta.net/our-products
  
  https://gooddinnermrsmellen.com/2021/11/06/porcini-tomato-sauce-over-polenta/
  
  Roasted Butternut Squash Lasagna
  
  This lasagna can be frozen for up to a month. Then just thaw and slowly reheat at 300F for about 30 minutes or until warmed to the center.
  
  https://gooddinnermrsmellen.com/2021/10/19/roasted-butternut-squash-lasagna/
  
  Roasted Butternut Squash Soup with Spicy Pepitas
  
  https://gooddinnermrsmellen.com/2020/11/30/roasted-butternut-squash-soup-with-spicy-pepitas/
  
  Enjoy!
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  Posted in Casserole, Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Soup, Soups, Vegetarian, Weeknight dinner | Tagged Easy to make, family meals, lasagna, Make ahead, Soups, vegetarian
- White Bean Soup with Kale
  
  Posted at 9:46 am by Good Dinner Mrs Mellen
  
  Nov 7th
  Fall weather means flavorful soups that will warm you on crisp days when the temperature drops. I also like soups that are healthy and filling yet low in calories. Beans are so nutritious and add fiber to your diet. Adding kale also ups the nutritional value.
  
  2 cans cannellini beans
  
  Good olive oil
  
  2 cups chopped leeks, white and light green parts (2 leeks)
  
  2 cups chopped yellow onion (2 onions)
  
  2 cups chopped kale
  
  2 cups (½-inch) diced celery (4 ribs)
  
  2 tablespoons minced garlic (6 cloves)
  
  2 teaspoons minced fresh rosemary
  
  6 cups vegetable stock
  
  2 bay leaves
  
  Kosher salt and freshly ground black pepper
  
  Freshly grated Parmesan cheese
  
  In a large (10-inch) pot, heat ¼ cup of olive oil over medium heat, and sauté for 4 to 5 minutes, until browned. Add the leeks, onions, kale, celery, garlic, and rosemary and cook over medium-low for 10 minutes, occasionally stirring, until the vegetables are tender.
  
  Drain the beans, reserving the liquid. Place 1 cup of the beans and ½ cup of the liquid into the food processor bowl fitted with the steel blade and puree. Discard the remaining liquid.
  
  Add the beans, 6 cups of the vegetable stock, bay leaves, 1 tablespoon salt, and 1 teaspoon pepper, and bring to a boil. Lower the heat and simmer, partially covered, for 45 minutes, until the beans are tender. Stir occasionally, scraping the bottom of the pot. Discard the bay leaves, fully cover, and allow the soup to sit off the heat for 15 minutes.
  
  Ladle into large shallow soup bowls, sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.
  
  Enjoy!
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  Posted in beans, Soup, Vegetarian, Weeknight dinner | Tagged vegetarian, white bean soup
- Vegan Split Pea Soup
  
  Posted at 9:58 am by Good Dinner Mrs Mellen
  
  Oct 21st
  On New Year’s day, my mother would make a sizable bone-in ham and use the leftover bone to start a delicious split soup. I was never a fan of split pea soup, and I don’t know why. I usually loved everything that my mother cooked.
  Last week I had lunch with my grandchildren at a California Kitchen in Las Vegas. And I decided to try their Vegan Split Pea Barley soup and found it delicious. I decided to make Vegan Split Peas Soup when I returned home to New England.
  
  I used Italian Farro, an ancient grain instead of barley, that I love to incorporate in my cooking. Instead of white potatoes, I used sweet potatoes, which made the soup delightful.
  Autumn is a time when the leaves are changing, and cool weather welcomes the early mornings hours. Soups are a staple in my cooking repertoire, especially in autumn or winter. I also free leftover soups to reheat for a quick meal.
  
  1 tablespoon vegetable oil
  1 onion, chopped
  1 bay leaf
  3 cloves garlic, minced
  2 cups dried split peas
  ½ cup Italian farro
  1 ½ teaspoons salt
  4 cups water
  
  4 cups vegetable stock
  3 carrots, chopped
  3 stalks celery, chopped
  3 sweet potatoes, diced
  
  1/2 cup chopped parsley
  
  1/2 teaspoon dried basil
  
  1/2 teaspoon thyme
  
  1/2 teaspoon black pepper
  
  In a large pot over medium high heat, sauté the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, farro salt, water, and vegetable stock. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
  
  Add the carrots, celery, sweet potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.
  
  Serve with croutons
  
  Enjoy!
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  Posted in Autumn, Good Dinner Mrs Mellen, Healthy, Soups, vegan, Vegetarian | Tagged California Kitchen, Easy recipe, Healthy, vegan split pea soup, vegetarian
- 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
- Summer Salad with Blueberries, Strawberries, Pecans and Blue Cheese
  
  Posted at 10:09 am by Good Dinner Mrs Mellen
  
  Aug 16th
  My favorite summertime salads are easy, fresh, and flavorful. I love adding blueberries and strawberries to a salad capturing the freshness of summer fruits. Rich, pungent blue cheese and a tangy lemon vinaigrette enhance the flavor.
  
  Salad
  
  2 cups salad greens, I used Spring mix
  
  1/2 cup fresh blueberries
  
  1/2 cup sliced fresh strawberries
  
  1/4 cup toasted chopped pecans
  
  1/2 cup blue cheese
  
  Lemon Vinaigrette
  
  1/2 teaspoon finely grated lemon zest
  
  2 tablespoons freshly squeezed lemon juice
  
  1 teaspoon sugar
  
  1/2 teaspoon Dijon mustard
  
  1/4 teaspoon fine sea salt, or to taste
  
  3 to 4 tablespoons extra-virgin olive oil
  
  Freshly ground black pepper to taste
  
  Place salad greens on a large plate. Top with blueberries, strawberries, pecans, and blue cheese. Serve with lemon vinaigrette.
  
  Lemon Vinaigrette
  
  In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt dissolve. Add 3 tablespoons of the oil in a slow stream, constantly whisking until the dressing is well blended. Season with fine sea salt and freshly ground black pepper. If desired, whisk in the remaining oil in a slow stream, whisking constantly. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
  
  Enjoy!
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  Posted in BLUEBERRY, Easy recipes, Farm Fresh Produce, Good Dinner Mrs Mellen, Healthy, Salad, summertime recipes, Vegetarian | Tagged blueberries, strawberries, summer salad
- Farmer’s Market Tomato Quiche
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Aug 9th
  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.
  
  Enjoy!
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  Posted in Baking, Easy recipes, eggs, family vacation, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, quiche, Tomato, Vegetarian | Tagged Easy recipe, farm fresh veggies, Tomato Quiche
- Watermelon and Feta Cheese Salad
  
  Posted at 8:20 am by Good Dinner Mrs Mellen
  
  Aug 4th
  Watermelon is synonymous with hot summer days, infused with sun-kissed flavor. I remember growing up waiting – not patiently- for my mother to cut an enormous 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. I love to splurge, for parties or picnics, 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 tomatoes, 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, 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 Food, Good Dinner Mrs Mellen, Healthy, Salad, Tomato, Vegetarian | Tagged Easy recipe, easy summer salads, Feta Cheese, salad, Summertime salad, watermelon
← Older posts
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- Recent Posts: Good Dinner Mrs Mellen
  Christmas Cranberry Cheesecake
  
  Pecan Pie
  
  Winter Salad with Roasted Butternut Squash, Pecans and Goat Cheese
  
  Cranberry Sauce with Grand Marnier and Oranges
  
  Shingled Sweet Potatoes with Spicy Brown Sugar
  
  Make-ahead Meals for the Holidays
  
  Pumpkin Cheesecake Bars with Drizzled Chocolate
  
  White Bean Soup with Kale
  
  Porcini Tomato Sauce over Polenta
  
  Bourbon Pecan Cheesecake

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