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Recipe: Lamb Kofta Tacos

Ingredients

Directions

~ Marla Meridith

Recipe: Cheddar, Avocado & Spinach Paninis

Ingredients

Directions

~ Marla Meridith

Grilled Tofu with Summer Squash and Soba Noodles

Ingredients

Directions

~ Marla Meridith

Roasted Tomatillo Chimichurri Chicken Skewers

Ingredients

Directions

~ Marla Meridith

Recipe: Grilled Thai Spice Chicken Sliders

Ingredients

Directions

~ Marla Meridith

Recipe: Greek Chicken Pasta Salad

We love this healthy and simple Grilled Greek Chicken Pasta Salad recipe. Great for lunch of dinner and perfect for the lunchbox too!

4 servings

–for the chicken
1 pound grilled skinless chicken breast
olive oil
garlic salt & pepper
–pasta Salad
12 ounces pasta, cook to package directions (macaroni, bow ties or penne are preferred)
12 ounces cherry tomatoes, halved
4 ounces crumbled feta cheese
1 cup pitted kalamata olives, sliced
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
3 tablespoons minced shallots
2 tablespoons chopped fresh dill
salt & pepper to taste

Grilled Chicken Breast: Trim chicken of fat. Pre heat your grill (or grill pan) to medium high heat. Coat chicken with some olive oil & season chicken with garlic salt & pepper. Grill about about 7 minutes on each side until you have nice grill marks & the meat is white & cooked through. Let chicken cool a bit & slice into bite sized pieces.
Pasta Salad: Toss pasta with all of the ingredients. Adjust any ingredients to suit your tastes.

~ Marla Meridith

Recipe: Beef Kofta Kebabs with Cucumber Salad & Tzaziki Sauce

We love this healthy Mediterranean inspired dish for quick weeknight meals and also for entertaining. Can be served as an appetizer or main course.

4-6 servings

–Beef Kofta Kebabs
1 1/2 pounds lean ground beef
1 shallot (3 tbsp), minced
1 garlic clove, minced
1 tbsp chopped fresh Italian parsley
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp Kosher salt
1/2 tsp ground black pepper
for the pan: 1 tbsp olive oil
–Cucumber Salad
1 English cucumber, halved lengthwise and sliced thin
1/2 cup thinly sliced red onion
2 tbsp chopped fresh Italian parsley
2 tbsp chopped fresh mint
2 tbsp white wine vinegar
salt and pepper to taste
–Tzaziki Sauce
( recipe here: https://newmm2019.wpengine.com/recipe/tzatziki-sauce/ )

–Make the kebabs
Soak 6 wooden skewers in water for a few minutes.
With clean hands, combine the ground beef with the shallot, garlic, parsley, cumin, oregano, salt and pepper. Divide into 5-6 portions and shape into oval patties around skewers. Flatten the meat.
Heat the oil in a grill pan or 12 inch cast iron skillet over medium high heat. Place the skewers in the pan and cook for 4-5 minutes on each side, or until the meat is done to your liking.
–Make the cucumber salad
Combine the sliced cucumber with the red onion, parsley, mint and vinegar. Season to taste with salt & pepper.
–Make the Tzaziki Sauce
Use this recipe: https://newmm2019.wpengine.com/recipe/tzatziki-sauce/

~ Marla Meridith

Recipe: Beef Kofta Kebabs with Cucumber Salad & Tzaziki Sauce

We love this healthy Mediterranean inspired dish for quick weeknight meals and also for entertaining. Can be served as an appetizer or main course.

4-6 servings

–Beef Kofta Kebabs
1 1/2 pounds lean ground beef
1 shallot (3 tbsp), minced
1 garlic clove, minced
1 tbsp chopped fresh Italian parsley
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp Kosher salt
1/2 tsp ground black pepper
for the pan: 1 tbsp olive oil
–Cucumber Salad
1 English cucumber, halved lengthwise and sliced thin
1/2 cup thinly sliced red onion
2 tbsp chopped fresh Italian parsley
2 tbsp chopped fresh mint
2 tbsp white wine vinegar
salt and pepper to taste
–Tzaziki Sauce
( recipe here: https://newmm2019.wpengine.com/recipe/tzatziki-sauce/ )

–Make the kebabs
Soak 6 wooden skewers in water for a few minutes.
With clean hands, combine the ground beef with the shallot, garlic, parsley, cumin, oregano, salt and pepper. Divide into 5-6 portions and shape into oval patties around skewers. Flatten the meat.
Heat the oil in a grill pan or 12 inch cast iron skillet over medium high heat. Place the skewers in the pan and cook for 4-5 minutes on each side, or until the meat is done to your liking.
–Make the cucumber salad
Combine the sliced cucumber with the red onion, parsley, mint and vinegar. Season to taste with salt & pepper.
–Make the Tzaziki Sauce
Use this recipe: https://newmm2019.wpengine.com/recipe/tzatziki-sauce/

~ Marla Meridith

Recipe: Caesar Salad with Grilled Steak

Serve this Caesar Salad for an entree, great for lunch, dinner and any entertaining!

4 servings

–for the croutons
3 cups thick, crusty bread
olive oil
garlic salt
–for the steak
1 lb Sirloin steak
grapeseed or vegetable oil
garlic salt
pepper
–for the dressing
6-8 anchovy fillets packed in oil, drained
1 small garlic clove
2 large egg yolks
2 tbsp fresh lemon juice
3/4 tsp Dijon mustard
2 tbsp olive oil
1/2 cup vegetable oil
3 tbsp grated Parmesan
ground black pepper
salt to taste
–for the salad
6-8 cups cleaned and chopped Romaine lettuce
1 cup cherry or grape tomatoes
sliced red onion

–Croutons
Pre heat the oven to 375 degrees Fahrenheit with the rack in the middle. Toss the bread with some olive oil and garlic salt. Bake on a cookie sheet for 10-15 minutes until golden brown and crispy.
–Steak
Heat the oil in a grill pan or cast iron skillet over medium high heat. When it’s hot and shimmering add the steak to the pan. Cook steak for 4-6 minutes on each side or until it is done to your liking. Slice into bite sized pieces.
–Dressing
Place all ingredients in the bowl of a food processor or blender. Pulse until combined.
–Assembly
Plate the lettuce, tomatoes and onions. Top with steak, croutons and dressing. Serve immediately.

~ Marla Meridith

Recipe: Balsamic Grilled Vegetables

Ingredients

Directions

~ Marla Meridith

Graham Flour Pancakes with Cream Cheese Maple Sauce

Ingredients

Directions

~ Marla Meridith

Grilled Pork & Sweet Potato Skewers with Pumpkin Aioli

These Grilled Pork Skewers truly capture the flavors of the holiday season!

6 skewers

–for the grilled pork
1 pound pork loin (roast or chops, two 8 ounce pieces)
sprinkle of garlic salt
sprinkle of pumpkin pie spice
grapeseed oil
–for the sweet Potatoes
1 pound sweet potatoes, bite sized cubes (1/2 inch thick)
1 tablespoon grapeseed oil
1/4 teaspoon pumpkin pie spice
1/4 teaspoon garlic salt
!Pumpkin Aioli
1/2 cup mayonnaise
2 tablespoons pumpkin purée
1 tablespoons pure maple syrup
1/2 teaspoon pumpkin pie spice

chopped parsley for serving
you will also need skewers

If using wooden skewers soak them in water now.
Pre heat the oven to 375 degrees fahrenheit with the rack in the middle.
Toss the sweet potatoes with grapeseed oil and toss with the pumpkin pie spice and garlic salt. Bake for 20 minutes. Toss with a pair of tongs so all sides cook evenly. Bake another 15 minutes and remove from oven. Cool a bit so you can use your hands to put them onto skewers.
Season both sides of the pork with a pinch of garlic salt and pumpkin pie spice. Add some grapeseed oil onto your grill pan. Pre heat the pan over medium high heat. The pan is ready when a splash of water sizzles. Place pork loin onto the pan and cook each side for about 7 minutes. Reduce heat a bit if they start to burn or cook too quickly.
Remove the pork from the heat and let cool a bit so you can handle. Cut the pork into 1 inch cubes. Keep the pan oiled, you will add the skewers back onto it.
Skewer the cooled sweet potatoes & pork. Turn the heat to medium & place the skewers onto the grill pan. Heat for a few minutes until sweet potatoes and pork are heated through.
For the pumpkin aioli: Mix all the ingredients together.
Serve with tabouli, cous cous, rice or pasta.
The National Pork Board recommends that for tender, juicy and delicious pork loins, roasts, chops and tenderloins to cook them like you would a steak – until a digital thermometer reads an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three-minute rest.

~ Marla Meridith