vegetarian | Good Dinner Mrs Mellen

Tag: vegetarian
- Tortellini and Escarole Soup
  
  Posted at 10:01 am by Good Dinner Mrs Mellen
  
  Jan 19th
  New England winters are snowy and cold. January can be harsh with blizzards conditions blanking the landscape with large snow falls keeping the natives snug and safe our homes. Outside the wind howls and the snow drifts against my front door, inside I simmer homemade soup to warm my thoughts. Nothing tops a hot bowl of soup on a wintery day!
  
  I love to make soup and one of my favorites is Tortellini and Escarole soup. It’s delicious and easy to make. And naturally good. Also, very important to me is that it freezes well.
  
  If you prefer a vegetarian soup use vegetable stock instead of chicken and omit chicken sausage. I suggest unsalted vegetable stock not broth; stock is more flavorful!
  
  Tortellini and Escarole Soup
  
  3 Tablespoon olive oil
  3 cloves garlic crushed
  2 shallots, chopped
  1 head of escarole, thoroughly washed and cut into bite-size pieces
  1 box ( 32 oz.) organic low salt chicken broth or 1 box (32oz.) unsalted vegetable stock, I like Kitchen Basics
  1 package cheese tortellini(9 oz) fresh or frozen tortellini
  
  Parmesan cheese (optional)
  
  3 chicken sausages, cooked and sliced into 2-inch pieces, optional
  
  Cook garlic and shallots in olive oil on low for 5 just until shallots are translucent. Don’t brown garlic (it taste bitter if you do). Add escarole, stir, coating escarole with olive, and cook for another 5 minutes just until the escarole is wilted. Add chicken broth, tortellini, salt, and pepper to taste. Bring to boil, then simmer for 20 minutes. I sometimes add chicken sausage to the soup. Brown and thoroughly cook three chicken sausages, slice into 2-inch pieces and add to the soup. Simmer an additional 2 minutes. Salt and pepper to taste.
  
  Sprinkle Parmesan cheese over individual servings if you want. Serve with fresh Italian bread and a salad for a beautiful winter meal.
  
  Enjoy!
  
  The soup made with sausage and chicken broth
  
  The soup made with vegetable stock and not sausage.
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  Posted in cooking, Food, Good Dinner Mrs Mellen, Healthy, Italian, Soup | Tagged Easy recipe, Hearty Soup, Kitchen Basics, Tortellini Soup, vegetarian, winter food
- Butternut Squash Chili
  
  Posted at 9:51 am by Good Dinner Mrs Mellen
  
  Jan 10th
  Winters in New England are cold and harsh. When snow blankets my home and the wind rattles the windows, I crave comfort food that tastes delicious and is hearty. I don’t want excessive fat and calories, so I create recipes that fit my eating requirement! Soups, stews, and casseroles for healthy eating are a satisfying experience, and you won’t feel deprived. You can have a glass of wine with dinner or a small dessert if you cut unnecessary calories—no need to feel deprived. That will sabotage your new year diet or healthy eating intention.
  
  Simply replacing meat with veggie crumbles in chili makes a significant difference without sacrificing taste. I also added butternut squash to this recipe as it pairs well with the beans and tomatoes. Additional I added baking cocoa for richness in taste and color.
  
  If you like five-alarm chili, add additional hot sauces. I freeze the chili in individual for a quick lunch or supper.
  
  2 tbsp. olive oil
  1/2 cup chopped onion
  2 cloves minced garlic
  1 package (20 oz.) cut butternut squash
  1 can (14 1/2 oz. ) no salt added diced tomatoes
  1 can (15.5 oz.) black beans, drained and rinsed
  2 cans (15.5 oz) cannellini beans
  1 can (15.5 oz.) garbanzos beans, drained and rinsed
  1 box (32 oz.) unsalted vegetable stock
  3 tbsp. tomato paste
  2 tsp chili powder
  2 tsp baking cocoa
  1 teaspoon oregano leaves
  1/2 teaspoon ground cumin
  1 package (12 oz) Morning Star Farms Veggie Crumbles
  
  Heat oil in a large saucepan on medium heat. Add onion and garlic; cook and stir 8 to 10 minutes or until tender. Add butternut squash and cook for additional ten minutes.
  
  Stir in remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer 1 hour, stirring occasionally.
  
  Enjoy!
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  Posted in beans, Chili, Food, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Main Dish, Main Meal, Stew, Vegetarian | Tagged Easy recipe, Healthy, Morning Star Crumbles, vegetarian, veggie chili
- Pasta with Porcini Butter Sauce
  
  Posted at 8:56 am by Good Dinner Mrs Mellen
  
  Nov 14th
  When I am short on time yet want to make a tasty, delicious meal, I turn to my repertoire of easy, quick delicious meals. Pasta is a go-to for me since I am of Italian heritage. My mother made fabulous meals every night for our family, and I was fortunate to have her as my gold standard.
  
  When I cook, I remember sitting on the kitchen countertop as my mother worked her magic with a recipe. A pinch of this, a dash of that, combined with a few other ingredients, and she created a special dinner for her family.
  
  My mother didn’t write her recipes down because when she cooked, it was a new adventure for her; she never made the recipe the same!
  
  I inherited my love of cooking from my mother. And I get lost in the kitchen creating new recipes from old favorites, experimenting with different flavors and combinations. Every recipe isn’t a success; I’ve failed many times. With each failure, I’ve learned so much from the mistakes.
  
  Have fun, experiment, add your spin when you cook!
  
  Enjoy!
  
  1 package(9 oz.) Buitoni fresh Linguine
  
  1/4 cup extra-virgin olive oil, plus more for drizzling
  
  4 tablespoons unsalted butter
  
  4 cloves garlic, smashed and peeled
  
  1 pound porcini or baby portobello mushrooms halved lengthwise and cut crosswise into 1/4-inch-thick slices (smaller mushrooms can be left halved)
  
  Kosher salt
  
  1/4 teaspoon dried red-pepper flakes, plus more for serving
  
  1 tablespoon fresh thyme or 2 teaspoons dried thyme
  
  1/2 heavy cream
  
  1-ounce Pecorino Romano, finely grated (2/3 cup)
  
  Porcini Butter Sauce
  Heat a large straight-sided skillet over medium. Add oil, butter, and garlic. When butter melts and garlic sizzles, add mushrooms; season with salt. Cook, occasionally stirring, until mushrooms are tender and golden brown, 12 to 15 minutes. Add pepper flakes and cook 30 seconds more. Add cream and stir until combined.
  
  Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain. Add pasta water to the skillet with mushrooms. Bring it to a simmer, stirring until half evaporated. Add cream, stirring until combined, coating the mushrooms.
  
  Toss over pasta. Add half of the cheese, tossing to combine. Serve topped with remaining cheese, pepper flakes, and a drizzle of oil.
  
  Enjoy!
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  Posted in Food, Good Dinner Mrs Mellen, Main Dish, Main Meal, Mediterranean diet, pasta, Vegetarian, Weeknight dinner | Tagged Easy recipe, family dinner, Porcini mushrooms, vegetarian
- Italian Vegetable Stew
  
  Posted at 9:33 am by Good Dinner Mrs Mellen
  
  Oct 6th
  Autumn has holds a special place in my heart. I was born in the fall, school starts in the fall (I loved school), and I mysteriously become energized, renewed with the changing of the leaves and the crisp fell of morning New England air. Along with the change in season, my cooking and baking use different ingredients and flavors.
  
  I love hearty stews packed with veggies and flavor. I prefer to make my own soups and stews, and I can control the fat and salt content, making healthy dishes.
  
  Kale can be tough, and lightly cooking before adding to a stew tenderizes the veggie. Colorful vegetables, fragrant fresh herbs, and a low salt vegetable broth make this a hearty, healthy option.
  
  This recipe makes a large quantity of stew and freezes well. If I am not feeding a group, I like to freeze the stew in individual containers.
  
  1 small bunch Tuscan or other kale, center ribs and stems removed
  Kosher salt
  ½ cup olive oil, divided, plus more for serving
  2 medium carrots, peeled, finely chopped
  2 celery stalks, finely chopped
  2 leek, white and pale-green parts only, chopped
  4 cloves garlic cloves, chopped
  ½ teaspoon crushed red pepper flakes
  2 cans diced tomatoes, no salt
  8 cups low-sodium vegetable broth
  3 15-oz. cans cannellini (white kidney) beans, rinsed
  4 sprigs thyme
  1 sprig marjoram or oregano
  1 bay leaf
  
  1 cup Italian farro, rinsed
  
  2 inch piece of Parmesan rind (optional)
  
  Freshly ground black pepper
  Shaved Parmesan (for serving)
  
  Working in batches cook kale in a large pot of boiling salted water until slightly softened, about 3 minutes per batch. Rinse to cool. Squeeze out excess water; roughly chop. Set aside.
  
  Heat ¼ cup oil in a large heavy pot over medium heat. Add carrots, celery, and leek; stir often until softened, 8–10 minutes.
  
  Add garlic and red pepper flakes. Cook, stirring until fragrant, about 1 minute. Add tomatoes. Cook, stirring frequently, until liquid is evaporated and tomatoes begin to stick to the bottom of the pot, 10–15 minutes.
  
  Add broth, beans, thyme, marjoram, bay leaf, reserved greens, farro and partisan rind; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors meld and soup thickens slightly, 40–50 minutes. Discard sprigs and bay leaf.
  
  DO AHEAD: Soup can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing. I also like to freeze in small containers for later.
  
  Enjoy!
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Italian, Main Dish, Main Meal, Stew, Vegetables, Vegetarian, Weeknight dinner | Tagged Earthly Choice Farro, Easy recipe, Make ahead, Muir Glen Tomatoes, vegetable stew, vegetarian, Whole foods 365
- Maddi and Gigi Vegetarian Baked Beans
  
  Posted at 8:32 am by Good Dinner Mrs Mellen
  
  Jul 5th
  Our family loves to celebrate July 4th! We gather on the idealic Martha’s Vineyard to celebrate our country’s birthday. A barbecue is a must as we make a traditional New England summer dinner, lobstahs, clams, corn on the cobb, potatoes, grilled vegetables and baked beans.
  
  The clams are from our claiming expedition on Lake Tashmoo. Fresh caught and we cooked them on the grill in white wine, garlic and sea salt.
  
  This years my helper with the baked beans was my granddaughter, Maddi. We make easy vegetarian beans by using canned beans to cut down the preparation time.
  
  Ingredients
  
  2 tablespoon olive oil
  
  1 medium onion, cut into small dice
  
  1/2 medium red pepper, cut into small dice
  
  3 large cans (28 ounces each) vegetarian baked beans
  
  3/4 c. barbecue sauce. I used 1/2 cup Stubbs Orignal BQ sauce and 1/4 cup Stubbs Spicy BQ sauce
  
  1/2 c. brown sugar
  
  1/4 c. distilled or cider vinegar
  
  2 tablespoons Dijon mustard
  
  Directions
  
  Adjust oven rack to lower-middle position and heat oven to 325 degrees.
  
  Heat olive oil in a large saucepan.
  
  Add onions and peppers and sauté until tender, about 5 minutes.
  
  Add beans and remaining ingredients bring to a simmer.
  
  Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
  
  Enjoy!
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  Posted in Barbecue, vegetables,easy,, beans, Casserole, Easy recipes, Food, Uncategorized, vegetable bake, Vegetables, Vegetarian | Tagged baked beans, barbecue, Easy recipes, July 4th, Stubbs BQ sauce, vegan, vegetarian
- Quick and Easy Pasta e Fagioli
  
  Posted at 11:30 pm by Good Dinner Mrs Mellen
  
  Mar 21st
  Traditional Pasta e Fagioli is made with a pork product such as pancetta, ham or pigs’ feet(old-time Italian) but growing up my mother always made meatless Pasta e Fagioli on Fridays. I have fond memories of eating Pasta Fagioli on crisp fall nights before rushing off to a Friday night football game or for lunch on a snowy winter day.
  
  My mother’s version of Pasta e Fagioli, I like to call Pasta e Fagioli meets Boston Baked Beans, She used canned baked beans as the base. I have no idea why one time she decided to substitute baked beans, no problem we loved her recipe. Over the years I have added my own touches to my mother’s Pasta e Fagioli to make it an easy totally vegetarian meal.
  
  Pasta e Fagioli
  
  1 cup chopped shallots
  
  3 cloves garlic, crushed
  
  2 tablespoon olive oil
  
  3/4 cup dry white wine
  
  2 (16 oz) cans vegetarian baked beans, Bushes
  
  1 can (8 oz) no salt Tomato Sauce, Hunts
  
  1 can (15.5 oz) Garbanzo beans, rinsed and drained, Goya
  
  1 can (14 oz) vegetable broth
  
  1/4 teaspoon crushed red pepper
  
  1 cup dried ditalini pasta
  
  1/4 cup snipped fresh basil or 1 tablespoon dried basil
  
  1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano
  
  Parmesan Cheese, optional
  
  1. In large pot cook shallots, garlic and olive over medium heat for about 5 minutes, stirring occasionally.
  
  2. Sir in wine, baked beans, garbanzo beans, vegetable broth, and crushed red pepper. Bring to a boil: reduce heat. Simmer, covered for 20 minutes.
  
  3. Cook, pasta al dente(firm but not hard), drain. Stir cooked pasta, basil, oregano into bean mixture. Simmer for 5 more minutes. Pasta e Fagioli should be thick like stew not soupy. Add more broth if thick and cook a little longer if too thin.
  
  Serve with fresh grated Parmesan cheese on top.
  
  Make 4-6 servings.
  
  Enjoy!
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  Posted in family meals, Food, Good Dinner Mrs Mellen, Healthy, Italian, light dinner, Main Dish, Main Meal, pasta, Soup, Stew, vegan, Vegetarian, Weeknight dinner | Tagged Beans & macaroni, Bushes Baked Beans, Easy recipe, Goya beans, Hunts Tomato Sauce, Pasta e Fagioli, vegan, vegetarian
- Navy Bean Stew with Escarole and Olives
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Jan 25th
  In New England where I have lived for over thirty years, winter is long, cold and snowy. I make hearty Stews and Soups that are easy and flavorful. Beans are a staple for many of my recipes as growing up in an Italian American family, my mother cooked with different beans for variety and taste. If you haven’t tried escarole in stews and soups I highly recommend this versatile lettuce. Bitter when eaten uncook but once cooked the taste is wonderful.
  
  We are now a family of two as my children are grown and no longer living with us. I freeze my stews and soups in individual servings for a quick lunch or dinner.
  
  Ingredients
  
  1 head of garlic, cloves separated
  
  6 tablespoons olive oil, divided
  
  1 medium onion chopped
  
  1 small fennel bulb, chopped
  
  Kosher salt
  
  1 tablespoon finely grated lemon zest
  
  2 teaspoons finely chopped rosemary
  
  ¾ teaspoon crushed red pepper flakes, plus more for serving
  
  2 bay leaves
  
  2 cups dried navy beans, soaked overnight, drained
  
  2-ounce parmesan cheese rind*
  
  4 large sprigs basil, plus leaves for serving
  
  1 cup Castelvetrano olives, pitted, torn, plus 2 tablespoons brine
  
  1 head of escarole, leaves torn into 2-inch pieces
  
  3 tablespoons fresh lemon juice
  
  4 1-inch-thick slices country-style bread
  
  1/4 cup parmesan cheese
  
  Slice 1 garlic clove in half crosswise and set aside; chop the remaining garlic cloves. Heat 4 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook garlic, stirring often, until golden, about 5 minutes. Add onion and fennel and season lightly with salt. Cook, stirring often until onion is translucent and fennel and onion are browned around the edges, 8–10 minutes. Add lemon zest, rosemary, and ¾ tsp. red pepper flakes and cook, stirring often, until rosemary is very fragrant, about 3 minutes. Add bay leaves, beans, and 8 cups water and bring to a simmer.
  
  Cover pot, reduce heat to low, and gently simmer stew until beans are creamy and tender all the way through, 60–70 minutes. Add basil sprigs, olives and brine to stew, then add escarole in batches, letting wilt slightly before adding more; simmer just until escarole is tender, about 3 minutes. (If stew is too thick, add more water to reach desired consistency.) Stir in lemon juice; taste and season with more salt if needed. Pluck out bay leaves; cover the pot and keep stew warm over low while you make the toast. Heat broiler. Drizzle 2 Tbsp. oil total over both sides of bread and place on a rimmed baking sheet; season with salt. Broil until bread is golden and toasted, about 2 minutes per side. Let cool slightly, then rub with the cut sides of reserved garlic clove.
  
  To serve, slice toast in half and divide among shallow bowls; ladle stew over. Top with parmesan cheese, basil leaves, and more red pepper flakes and drizzle with oil. Do Ahead: Stew can be made 3 days ahead. Let cool; cover and chill.
  
  *If you prefer a vegan stew omit the parmesan rine.
  
  Enjoy!
  
  Don’t you just love the name of this brand of beans?
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  Posted in Good Dinner Mrs Mellen, Healthy, light dinner, lunch, Stew, Vegetarian | Tagged Bean soup, Easy recipes, Healthy, Jack Rabbit Beans, vegetarian
- BUTTERNUT SQUASH AND APPLE SOUP
  
  Posted at 9:50 am by Good Dinner Mrs Mellen
  
  Dec 22nd
  A good bowl of hot soup on a cold winter day, what better way to celebrate the Winter Solstice. Add a crisp salad, fresh bread and a glass of wine perfect for celebrating the changing rotation of the earth. I always felt there was something mystical about a solstice reminding me four times a year that the earth and life are transient, ever-changing and by embracing this fact life is perfectly imperfect.
  
  My recipe for Butternut Squash soup with a touch of apple captures the essence of the winter season with just a touch of aromatic spices that don’t overpower the squash and apple. I use store purchased cut and cleaned butternut squash when I make a small batch of soup; making the work and clean up easier.
  
  INGREDIENTS
  
  1 medium yellow onion, chopped (about 1 cup)
  
  1 celery rib, chopped (about 3/4 cup)
  
  1 carrot, chopped (about 3/4 cup)
  
  2 Tbsp butter
  
  1 package(20 oz.) butternut squash
  
  1 tart granny smith apple, peeled, cored, chopped
  
  3 cups vegetable broth
  
  1/4 teaspoon cinnamon
  
  1/8 teaspoon nutmeg
  
  1/8 cayenne
  
  salt and pepper to taste
  
  1. Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
  
  2. Add the butternut squash, apple, and broth Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
  
  3. Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.
  
  4. Add cinnamon, nutmeg, and cayenne. Add salt and pepper to taste.
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
  buzzchomp.com
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  Posted in Apples, cooking, Food, Good Dinner Mrs Mellen, Healthy, Soup, Vegetarian, Weeknight dinner | Tagged Apple, butternut squash, easy, Soup, vegetarian, winter solstice
- Savory Bread Pudding with Heirloom Tomatoes, Herbs and Mozzarella
  
  Posted at 11:16 am by Good Dinner Mrs Mellen
  
  Sep 11th
  First, let me just say that this is a very rich dish not meant to be eaten in large portions. A wonderful lunch or dinner with a salad eating only a small serving size. Eating rich dishes and staying thin is all about portion control and exercise. It’s important to me that I don’t encourage anyone to overeat. With that said let’s get on to this wonderful bread pudding. Until recently I only thought of bread pudding as a rich dessert that I occasionally indulged. One summer in New Hampshire I ordered savory bread pudding and I was hooked. I made my bread pudding with heirloom tomatoes that I picked fresh from my garden along with my fresh herbs. You can add different veggies to the recipe. Experiment, have fun and enjoy a wonderfully richly flavorful dish.
  
  Savory Bread Pudding with Heirloom Tomatoes, Herbs and Mozzarella
  
  1(1pound) loaf crusty white bread
  
  1/4 cup olive oil
  
  1 tablespoon fresh thyme
  
  2 tablespoon fresh basil
  
  1 tablespoon fresh oregano
  
  1 garlic clove, minced
  
  3 tablespoon olive oil
  
  2 shallots, chopped
  
  2 cloves garlic chopped
  
  2 cups chopped heirloom tomatoes
  
  3 1/2 cup heavy whipping cream
  
  8 large eggs
  
  1 teaspoon black pepper
  
  8 ounces fresh mozzarella chopped into 1-in cubes
  
  2 tablespoon grated Parmesan cheese
  
  Heat oven to 375 F. Butter or spray with cooking spray a 13x9x2-inch baking dish. Cut bottom crust and short ends off bread, discarding. Cut remaining bread with crust into 1-inch cubes(about 10 cups loosely packed). Place cubes in a large bowl. Add oil, thyme, basil, oregano, and garlic; toss to coat. Spread bread cubes out on a large baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 15-20 minutes. Return toasted bread cubes to the same bowl.
  
  Add olive oil to a large skillet. Add shallot and garlic saute about 5 minutes stirring occasionally. Add tomatoes continuing to cook for an additional 5 minutes. Set aside.
  
  Whisk heavy cream, eggs, salt and ground pepper in a large bowl. Mix egg mixture into bread. Place 1/3 of bread and egg mixture in prepared pan. Layer with 1/2 tomato then cheese. Continue layering 1/3 bread then 1/2 tomato and cheese then finally remaining 1/3 bread mixture. Sprinkle top with Parmesan cheese. Can be prepared 1 day ahead. Cover and refrigerate.
  
  Preheat oven 350 F. Bake uncovered until set and top is golden about 50-60 minutes. Let stand 15 minutes before cutting and serving.
  
  Enjoy!
  
  www.gooddinnermremellen.com
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  Posted in Casserole, family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Main Dish, Main Meal, Vegetarian, Weeknight dinner | Tagged bread, family meal, heirloom tomatotes, herbs, Mozzarella, savory bread pudding, vegetarian
- Farro Stuffed Eggplant
  
  Posted at 5:42 am by Good Dinner Mrs Mellen
  
  Aug 20th
  I just love the end of the summer produce with all the unbelievable varieties. Eggplant is one of my favorite veggie with all the wonderfully different types in not only farmer’s markets but at local grocery stores. I found these great round eggplants that just shouted stuff me. You can stuff eggplant so many different ways. With these round beauties I went for a simple stuffing using eggplant, scallions, garlic, basil, red pepper, cherry tomatoes and farro. Farro, an Italian grain gives a nutty like favor to the stuffing. I serve these eggplants as an main dish with salad and fresh baked bread.
  
  Farro Stuffed Eggplant
  
  2 round eggplants
  
  1/4 cup olive oil
  
  1 bunch scallions, sliced, white part only
  
  2 cloves garlic, chopped
  
  red pepper flakes
  
  2 tablespoons fresh basil, chopped
  
  1 large red pepper, shopped in to small pieces
  
  1 cup chopped cherry tomatoes
  
  1/2 cup farro, cooked according to directions
  
  Pre-heat oven to 350 F. Spray a baking pan with cooking spray. Set aside. Slice tops of eggplant and discard. Cut out the pulp of the eggplant. Using a spoon scoop out remaining pulp making a bowl out of the eggplant. Chop eggplant pulp into cubes then place the pulp in a colander; sprinkle with salt. Also sprinkle salt inside eggplant bowl, both set for 30 minutes. Rinse eggplant pulp and bowls with water patting dry with paper towels. Heat olive oil in medium sauteing pan add scallions cooking on medium for a few minutes then add garlic. Cook just until you can smell the garlic, add red pepper flakes and basil. Continue to cook for a minute then add red peppers and tomatoes. Cook for five minutes stirring to keep the veggies cooking evenly. Then add farro stir to combine. Remove from heat cooling for 15 minutes. Stuff eggplant with farro filling. Place in prepared baking dish and bake for 20-25 minutes.
  
  Enjoy!
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  Posted in Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, light dinner, Side dish, vegetable bake, Vegetables, Vegetarian | Tagged easy, Eggplant, farm fresh, farro, tomatoes, vegetarian
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