June 22, 2020

Recipe: Mason Jar Ice Cream (No-Churn!)

Ingredients

Base Ingredients (Vanilla Ice Cream)

½ cup chilled heavy cream

2 tsp granulated sugar

¼ tsp pure vanilla extract

1 salt

Chocolate

1 tsp unsweetened cocoa powder

Maple Walnut (Omit Granulated Sugar)

1 tbsp pure maple syrup

¼ cup chopped walnuts

S’mores

¼ cup chopped chocolate, crushed graham crackers, mini marshmallows

Mint Chip

¼ cup chocolate chips

¼ tsp peppermint extract

Strawberry (or any fruit)

¼ cup chopped fresh strawberries

More Mix-Ins

nutella, caramel, dulce de leche, m&m’s, fruit jam, peanut butter, instant coffee, etc.

Directions

Pour all of the ingredients for the flavor you want into a clean pint-sized (8 ounce) mason jar. Shake for 3 minutes. Freeze for at least 3 hours. Let sit at room temperature for a few minutes before serving.

~ Marla Meridith

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June 9, 2020

Recipe: Asian Cucumber Salad

Ingredients

1 English cucumber (about 1 pound)

3 tbsp seasoned rice wine vinegar

2 tbsp toasted sesame oil

1 pinch garlic powder

1 tbsp low sodium soy sauce

1 tbsp sesame seeds

2 tbsp chopped pickled ginger

2 sliced green onions

Directions

Combine all ingredients in a large bowl and serve immediately. Adjust any ingredients to taste.

~ Marla Meridith

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November 10, 2019

Recipe: Greek Barley Salad

Vegetarian Greek Barley Salad recipe is healthy and delicious! Great for summer entertaining as a side or main dish.

Ingredients

1 1/2 cups barley, cooked to package directions

1/2 tsp grated lemon zest

2 tbsp freshly squeezed lemon juice

2 tbsp chopped fresh dill, plus more for serving

pinch of sugar

1/4 cup extra virgin olive oil

Kosher salt and freshly ground black pepper

2 Persian cucumbers, thinly sliced

1 cup halved grape tomatoes

1/2 red onion, thinly sliced

1/2 cup pitted Kalamata olives, cut in half

4 ounces sheep or goat feta cheese, crumbled, plus more for serving

2 tbsp chopped fresh mint

4-6 sliced pepperoncini

Directions

Cook the barley to package directions, transfer to a large serving bowl and set aside.

For the dressing: In a bowl whisk together the lemon zest, lemon juice, dill and sugar. Whisk in the olive oil until smooth. Season with salt and pepper to taste.

Toss the barley with the salad dressing. Fold in the cucumber, tomato, onion, olives, cheese, mint and pepperoncini. Season with more salt and pepper to taste if desired.

Directions

~ Marla Meridith

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November 10, 2019

Recipe: Cranberry Moscow Mule Cocktail