Weeknight dinner | Good Dinner Mrs Mellen

Category: Weeknight dinner
- Butternut Squash Galette in Olive Oil Dough
  
  Posted at 9:11 am by Good Dinner Mrs Mellen
  
  Jan 7th
  When glistening snow blankets New England, I turn to hearty, filling meals that are delicious and healthy. Butternut Squash is a favorite, soups, salads, roasted or baked; I find an abundance of uses for this versatile veggie.
  
  Like many since the pandemic, I’ve turned to making homemade bread and dough. And I especially adore making galette dough, rustic french that I fill with an array of delectable mixtures. Galettes can be savory as the main dish or sweet for dessert.
  
  Making galettes is excellent practice for improving your skills when working with dough.
  
  Olive Oil Galette Dough
  
  3/4 cup water (105°F to 115°F)
  
  1 package active dry yeast
  
  1 teaspoon sugar
  
  1 egg
  
  1 egg yolk
  
  2 tablespoons olive oil
  
  1 teaspoon salt
  
  2 1/2 to 3 cups bread flour, King Arthur Flour
  
  1. Combine the water, yeast, and sugar in a small bowl. Let stand for 5 to 7 minutes or until foamy. Meanwhile, in a large bowl, beat egg and egg yolk lightly with a whisk. Whisk in oil, salt, and yeast mixture. Using a wooden spoon, stir in enough flour to form a dough.
  
  2. Turn out dough onto a lightly floured sucrose. Knead in enough of the remaining bread to make a soft dough that is smooth and elastic (3 to 5 minutes). Place dough in a greased large bowl, turning once to grease the surface. Cover and let rise in a warm place until nearly double in size(about 1 hour).
  
  3. Punch down dough.
  
  Filling
  
  1 package (20 ounces) butternut squash
  
  1 large onion, cut into wedges
  
  3 tablespoons olive oil
  
  2 tablespoons apple cider vinegar
  
  1 tablespoon snipped fresh sage
  
  1 teaspoon salt
  
  1 cup fresh cranberries
  
  6 ounces goat cheese crumbled
  
  1/2 cup pine nuts, toasted
  
  1 egg yolk,
  
  1 teaspoon water
  
  honey, optional
  
  1. Prepare olive oil galette dough. Preheat oven to 375°F. In a 15x10x1inch baking pan, combine squash and onions. Drizzle with olive oil and vinegar. Sprinkle with sage and salt, tossing to combine. Cover and roast for 45 minutes. Uncover, stir gently and add cranberries. Roast for an additional 20 to 30 minutes until squash is tender.
  
  2. Roll dough from center to edges into an oval about 17 x12 inches on a large parchment paper. Keep the dough on the paper, place it on a large baking sheet.
  
  3. Spoon half of the goat cheese evenly over the dough, leaving a 2 to 3-inch border of dough around the edge. Stir pine nuts into squash mixture and arrange evenly over cheese. Sprinkle remaining cheese on top.
  
  4. Fold dough border up over squash mixture, pleating as needed in a small bowl beat egg yolk and water. Brush egg mixture over dough.
  
  5. Bake for 25 to 30 minutes until the crust is golden and the filling is heated. Cool on a wire rack for 5 minutes. Slice into wedges and serve warm. If desired, drizzle honey over individual servings.
  
  Makes 12 servings.
  
  To make ahead: Prepare squash mixture as directed. Cool and store in the refrigerator for up to 24 hours.
  
  Enjoy!
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  Posted in Baking, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Main Dish, Pastry, vegetable bake, Vegetables, Vegetarian, Weeknight dinner | Tagged butternut squash, Easy recipe, galette, Hearty Meal, King Arthur Flour
- 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
- Porcini Tomato Sauce over Polenta
  
  Posted at 8:20 am by Good Dinner Mrs Mellen
  
  Nov 6th
  Porcini tomato sauce is a delicious, flavorful option to the standard sauce. I like to change it up and serve over polenta. Creamy polenta is easy to make and taste fabulous. If you prefer a vegetarian option, omit the anchovies.
  You can also make the sauce a day ahead and reheat it. Or freeze for future use.
  
  1/4 cup olive oil
  
  1 cup onion, thinly sliced
  
  2 cloves garlic, thinly sliced
  
  3 anchovy fillets, minced, optional
  
  1/4 teaspoon dried chili flakes
  
  1/2 ounce dried porcini mushrooms
  
  2 tablespoons tomato paste
  
  1/2 cup dry sherry
  
  1/4 cup mushroom soaking liquid
  
  1 teaspoon salt
  
  1 (28-ounce) can San Marzano tomatoes, I use Cento tomatoes
  
  2 tablespoons Butter
  
  Parmesan for serving (optional)
  
  Fresh basil for serving (optional)
  
  Directions
  
  In a bowl, soak the mushrooms in hot water for 20-30 minutes or until they become soft. Strain the mushrooms and reserve the liquid. Roughly chop the mushrooms and set aside. You can start this step while you get your pasta water ready and gather your ingredients.
  Heat a large pot of salted water over high heat and cook the spaghetti according to the package directions. Strain the pasta reserving 1 cup of the pasta cooking water.
  In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté for 3-5 minutes or until the onions begin to caramelize and take on some color.
  Add the sliced garlic, anchovies and crushed chili flakes and continue to cook for 2-3 more minutes, stirring constantly until the anchovies melt into the oil.
  Now add the tomato paste and porcini mushrooms and continue to sauté for another 2-3 minutes until fragrant. Add the sherry and let it reduce for a few minutes while scrapping up all the bits from the bottom of the pan. Add 1/4 cup of the reserved mushroom soaking liquid, tomatoes and salt and turn the heat to medium high.
  Bring the sauce to a gentle boil then reduce to a simmer and continue to cook for 10-15 minutes. Use a potato masher or the back of your spoon to gently crush the tomatoes as the sauce cooks.
  
  Polenta
  
  3 cups Water
  
  1 cup Corn Grits – Polenta
  
  1 tsp Sea Salt
  
  2 Tbsp Unsalted Butter
  
  1 cup Parmesan Cheese
  
  In a large, deep pan over high heat bring water and sea salt to a boil; gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is very thick (about 30 minutes); use a long-handled spoon because mixture pops and bubbles and can burn.
  
  Stir in butter. Add cheese.
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  Posted in cheese, Easy recipes, family meals, Good Dinner Mrs Mellen, Hearty Meal, Italian, Tomato, Weeknight dinner | Tagged polenta, porcini tomato sauce
- Shrimp Fra Diavolo
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Oct 24th
  Delicious food that is easy and quick to prepare is my favorite weekday meal. I love this recipe because it is flavorful. If you want the sauce hotter, use 2 teaspoons of crushed red pepper; more mild use one teaspoon.
  I like using good imported pasta, either spaghetti or linguine. Choose your favorite pasta!
  
  1 pound large shrimp, peeled, deveined
  
  1 teaspoon salt, plus additional as needed
  
  1 -2 teaspoon dried crushed red pepper flakes
  
  3 tablespoons olive oil, plus 1 to 2 tablespoons
  
  1 medium onion, sliced
  
  3 garlic cloves, chopped
  
  1 (14 1/2-ounce) can diced tomatoes
  
  1 tablespoon tomato paste
  
  1 cup dry white wine
  
  1/4 teaspoon dried oregano leaves
  
  3 tablespoon chopped fresh Italian parsley leaves
  
  1 pound spaghetti
  
  Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and sauté for about a minute, toss, and continue cooking until just cooked through about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, add 1 to 2 teaspoons of olive oil to the pan, if necessary, and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, tomato paste, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return shrimp and accumulated juices to the tomato mixture; toss to coat, and cook for about a minute, so the flavors meld together. Stir in the parsley and basil. Season with more salt to taste, and serve over cooked pasta.
  
  Enjoy!
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  Posted in Easy recipes, family meals, Good Dinner Mrs Mellen, Hearty Meal, Italian, Main Dish, Main Meal, pasta, seafood, Weeknight dinner | Tagged Easy recipe, fra diablo, seafood pasta, Shrimp
- 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 ounces 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)
  
  1 cup 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 for 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 flour in a bowl. Evenly coat the bottom of the dish with 1/2 cup of 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
- Veggie Pot Pie
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  May 11th
  I usually made a hearty Pot Pie in the cold winter months when the snow and wind blanket my home in wintery New England. However, this spring, I lightened up my Pot Pie by making an all-vegetable version, and I went crazy with a flaky puff pastry topping.
  
  Puff pastry is easy to use, turning you a master pâtissier. It is magical how flat sheets of dough puff into golden pastry in the oven.
  
  You can experiment with different veggies; I used a traditional mix. Have fun with your cooking!
  
  Ingredients
  
  2 tablespoons unsalted butter
  
  2 tablespoons extra-virgin olive oil
  
  1 (8-oz.) package sliced baby bella mushrooms
  
  4 medium carrots, halved lengthwise and cut into 1 ½-inch pieces
  
  2 medium leeks, white and light green parts only, sliced and rinsed (about 2 ½ cups)
  
  ½ teaspoons salt
  
  ¼ cup all-purpose flour, plus more for work surface
  
  3 cups vegetable stock
  
  3 tablespoons heavy whipping cream
  
  2 tablespoons greek yogurt
  
  2 tablespoons whole-grain mustard
  
  2 teaspoon dried thyme leaves, divided
  
  1 [17.3-oz.] package), frozen puff pastry, thawed
  
  1 large egg, lightly beaten
  
  6 ounces fresh English peas
  
  1 teaspoon flaky sea salt
  
  Directions
  
  1. Preheat oven to 425°F with rack in lower third position. Heat butter and
  
  oil in a 10-inch cast-iron skillet over medium-high until butter is melted
  
  and foamy. Add mushrooms in a single layer. Cook, undisturbed, until golden brown and crispy on bottoms, about 5 minutes. Toss mushrooms; cook, stirring occasionally, until liquid releases and evaporates, about 4 minutes. Add carrots, leeks, and salt. Cook, stirring occasionally, until carrots are just beginning to soften and leeks are tender, 6 to 8 minutes. Sprinkle evenly with flour. Cook, stirring constantly, until vegetables are fully coated and flour smells nutty and turns golden brown, about 1 minute. Add stock; bring to a boil over high. Reduce heat to medium-high. Cook, stirring occasionally, until liquid starts to thicken, about 3 minutes. Remove from heat; stir in whipping cream, yogurt, mustard, and 2 teaspoons of the thyme. Set aside to cool slightly, about 5 minutes.
  
  2. Meanwhile, roll pastry sheet out onto a lightly floured work surface into a 12-inch square. Cut evenly into 3 (4-inch-wide) strips. Cut each strip evenly into 6 triangles. Repeat with second puff pastry sheet. Stir together egg and 1 tablespoon water in a small bowl.
  
  3. Stir peas into warm vegetable mixture in skillet. Arrange pastry triangles in a circle pattern over mixture, leaving a slight (about ½-inch) overhang around skillet edges and slightly overlapping triangles. Brush pastry with egg mixture; sprinkle with flaky sea salt and remaining thyme.
  
  4. Place a baking sheet lined with aluminum foil on oven rack; place skillet on sheet. Bake in preheated oven until pastry is golden brown and filling is bubbly around edges, about 30 minutes. Remove from oven; let stand 10 minutes.
  
  Enjoy!
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  Posted in Casserole, dinner, Easy recipes, family meals, Food, Hearty Meal, One Pan Meals, vegetable bake, Vegetables, Vegetarian, Weeknight dinner | Tagged Easy recipe, Pepperidge Farm Puff Pastry, Pot Pie, vegetables, vegetarian
- Quinoa and Shrimp Pesto Bowl
  
  Posted at 4:16 pm by Good Dinner Mrs Mellen
  
  Feb 27th
  The virtues and health benefits of the Mediterranean diet are widely proven and accepted. The Mediterranean diet is a way of eating based on the traditional cuisine of countries bordering the Mediterranean Sea. While there is no single definition of the Mediterranean diet, it is typically high in vegetables, fruits, whole grains, beans, nuts and seeds, and olive oil. And the inhabitants of the region live a long, healthy life without the modern diseases that plague many in America: Heart disease, diabetes, obesity, and Alzheimer’s.
  
  I love this way of eating because of the flavorful meals I can create that are satisfying and fit a healthy lifestyle.
  
  My quinoa shrimp bowl also is an easy and quick meal that is perfect for a weeknight. I serve this with toasted pita bread and a glass of crisp white wine.
  
  1/2 cup prepared or homemade pesto sauce
  
  2 tablespoon balsamic vinegar
  
  1 tablespoon olive oil
  
  1/2 teaspoon sea salt
  
  1/4 teaspoon ground pepper
  
  1 pound peeled and deveined large shrimp patted dry
  
  1 tablespoon olive oil
  
  2 cloves garlic, minced
  
  4 cups arugula
  
  2 cups cooked tri-colored quinoa
  
  1 cup halved cherry tomatoes
  
  1 avocado, diced
  
  4 ounces cubed feta cheese
  1. Whisk pesto, vinegar oil, salt, and pepper together in a large bowl. Place 4 tablespoons in a small bowl. Set aside.
  2. Heat olive oil in a large skillet, add garlic cooking until translucent. Do not brown. Add shrimp and cook, stirring, until cooked through, 4-5 minutes. Remove shrimp to a plate.
    1. Add arugula and quinoa to the large pesto vinegarette bowl and toss to coat. Divide the quinoa mixture into four bowls. Top with shrimp, tomatoes, avocado, and feta. Drizzle each bowl 1 tablespoon of the reserved pesto mixture.
  Enjoy!
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  Posted in dinner, Food, Good Dinner Mrs Mellen, Healthy, Main Dish, Main Meal, Mediterranean diet, seafood, Weeknight dinner | Tagged Easy recipe, healthy recipe, mediterranean, Shrimp
- Baked Crispy Tofu over Kale, Butternut Squash and Red Pepper
  
  Posted at 10:38 am by Good Dinner Mrs Mellen
  
  Jan 27th
  Healthy eating and an active lifestyle are essential to me. Creating recipes low in fat and salt, high in fiber and nutrients is vital to staying fit and youthful. I believe in cooking good tasting food that is satisfying to the pallet.
  I’ve wanted to incorporate more tofu into my recipes for the enormous benefits of soy. Putting it on top of kale, butternut squash, and red pepper makes this an extraordinary healthy, fulfilling one-pan meal.
  
  I use William-Sonoma Goldtouch bakeware for even temperature cooking and cleaning up, which is essential to me. And they are last long.
  
  https://www.williams-sonoma.com/shop/bakeware/bakeware-williams-sonoma/bakeware-usa-goldtouch/?isx=0.0.0
  
  1 bunch kale, cut and stems removed
  1 (20 oz package) cut butternut squash
  1 red pepper sliced
  2 cloves garlic, minced
  1 shallot, minced
  1/4 cup olive oil
  sea salt
  pepper
  1 container ( 16 oz.) super firm Nasoya Organic Tofu
  1 tablespoon olive oil
  1 tablespoon Bragg Coconut Liquid Aminos
  1/4 cup cornstarch
  2 teaspoon sea salt
  1 teaspoon black pepper
  2 teaspoon garlic powder
  
  Pre-heat oven 425F.
  
  Place kale, butternut squash, red pepper, garlic, and shallots in a large baking pan. Drizzle with olive oil and sprinkle with salt and pepper.
  
  Prepare tofu: Cut tofu into one-inch cubes. In a small bowl combine olive oil and coconut liquid aminos: mix cornstarch, sea salt, pepper, and garlic powder in a medium bowl. Dunk tofu cubes in the liquid mixture, turning to coat, then dredge tofu in cornstarch. Place tofu on top of the vegetables. Bake for 30-35 minutes until tofu is golden.
  
  Enjoy!
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  Posted in family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, Main Dish, Main Meal, vegan, vegetable bake, Vegetables, Vegetarian, Weeknight dinner | Tagged Goldtouch bakeware, one pan meal, tofu, William-Sonoma
- Spaghetti and Clams in White Wine Sauce for two
  
  Posted at 9:20 am by Good Dinner Mrs Mellen
  
  Jan 17th
  Living in New England, I am fortunate to have access to the freshest seafood. Hard to believe in 2021, an old fashion fish monger truck sells fish and seafood straight off the dock at our seasonal summer market. And this winter, after the market closed, the company is delivering weekly to our town. I just place the order on Monday, for a Wednesday delivery!
  
  I don’t have time most weeknights to prepare elaborate meals. Instead, I serve meals prepared in under thirty minutes, or I defrost and reheat something I made ahead on a leisurely weekend.
  
  One of my favorite easy dinners for two is Spaghetti and Clams in a light white wine sauce. I like to use meaty count neck clams, married with wine and herbs for a lusciously delightful taste.
  
  Dinner in under thirty minutes!
  
  Ingredients
  
  2 tablespoon olive oil
  2 cloves garlic, minced
  1 shallot, minced
  1 tablespoon fresh thyme, finely chopped
  1 cup dry white wine
  pinch of saffron
  1/2 teaspoon sea salt
  1/4 teaspoon pepper
  1 pound count neck clams, well-scrubbed
  4 ounces thin spaghetti, cook according to package
  
  In a saute pan, add olive oil, garlic, shallot, and thyme. Saute on medium heat for 8-10 minutes; garlic and shallots should be translucent, not browned. Add wine, saffron, salt, and pepper simmering for 5 minutes. Add clams, cover, continue to cook for 5-10 minutes. All the clams should be open; discard any that aren’t. Pour over cooked pasta. Serve with fresh grated Parmesan cheese.
  
  Enjoy!
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  Posted in clams, Easy recipes, Food, Good Dinner Mrs Mellen, Main Dish, pasta, seafood, Weeknight dinner | Tagged clams, Easy recipe, quick meal, spaghetti
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