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Melissa’s

Raw Brussels Salad – Yummy with Turkey Cutlets!

Brussels sprouts are a lot more versatile than we often give them credit for. One of my favorite ways to serve them is raw, an approach many cooks overlook. The secret is to slice them into thin ribbons and then toss in flavorful vinaigrette. The easiest way to slice is to first make a shallow trim at the base where…

Appetizer Joy: Roasted Grapes Team With Tangy Cheese

The counterpoint of sweet Port-infused roasted grapes and tangy cheese make these nibbles a delectable treat. They can be served as appetizers or as an after-dinner cheese course. A blue cheese spread is smeared atop small portions of toasted bread and then topped with a generous scoop of the roasted orbs. The sharp, salty taste of the blue cheese is…

Bombay Spread: One of the Best Appetizers on the Planet

After all these years, this is still one of my favorite appetizer spreads! Serve it with apple slices, crackers, or slices of baguette (toasted or fresh)! Six-Layer Bombay CheeseYield: about 30 servings8 ounces cream cheese, room temperature4 ounces sharp cheddar cheese, grated1/2 teaspoon curry powderGarnishes:1/2 cup mango chutney2 tablespoons unsweetened flaked coconut1/4 cup toasted pecans, roughly chopped, see cook’s notes1…

Cauliflower “Steaks” Roasted Right and Paired with Italian Salsa Verde.

At our house, we call slabs of cauliflower “vegetarian steaks.” They are a welcome steam-roast treat to serve when the vegan branch of our family visits. I like the way the chefs at America’s Test Kitchen steam them in a scorching hot oven under a blanket of aluminum foil before roasting them to create lovely caramelization on the exteriors. A…

Oh Boy, Mustard Greens Meet Hot Sausage

I adore the way adding a small knobs of hot Italian sausage to this dish tames the assertive greens! The flavors are so good together, plus the sautéed sausage offers a crunchy pizzazz. An excellent source of vitamins C and A, one cup of mustard greens has only 15 calories but provides 2 grams of protein. Well … the sausage…

Strawberry Salad Finds Bliss with Pistachios and Feta

Green salads have endless possibilities … Strawberries can be at their very best this time of year – juicy and sweet, with a luxurious texture. This romaine-based mix showcases the berries with Romaine lettuce, Feta cheese and salted nuts such as pistachios or almonds. The dressing is a simple vinaigrette spiked with honey and shallots. Fresh tarragon comes to the…

Roasted Bok Choy – Potato-Chip-Crisp Leaves with Tender Bases – Top with Ginger Sauce

High-heating roasting caramelizes bok choy, lending it an alluring sweet edge. It starts out with a gentle mustard-like flavor, but roasting tames much of that sharpness. The process creates texture contrast, transforming the tender leaves to a potato-chip crunchiness, the broad base to a moist succulence. It’s the best way to cook it. While the bok choy is in the…