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Recipe: Sheet Pan Roasted Veggies with Feta

Recipe: Sheet Pan Roasted Veggies with Feta

Ingredients

2 broccoli crowns, sliced into florets
1 pt cherry or grape tomatoes, halved
½ red onion, sliced
½ zucchini, sliced into half moons
½ lemon, cut into slices
1 8 ounce block of feta cheese
6 mini bell peppers, sliced in half
¼ cup olive oil
sea salt, pepper and dried oregano

Directions

Pre heat oven to 400˚ Fahrenheit.

Slice all the veggies, lemon and feta. Place on an unlined sheet pan in a single layer.

Bake for 30 minutes. Serve with quinoa, rice or pasta.

Recipe: Chickpea Stuffed Acorn Squash

This Vegan Chickpea Stuffed Acorn Squash is a deliciously healthy main for plant based diets. Filled with veggies, grain free, gluten and dairy free.

2-4 servings

2 medium acorn squash
4 tbsp olive oil
Salt and black pepper, to taste
—CHICKPEA STUFFING
2 tbsp olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
1/2 cup crimini mushrooms, chopped
1 1/2 tbsp Tamari or soy sauce
1/2 tsp freshly chopped rosemary
1 can (15.5 ounce) chickpeas, rinsed and drained
1/2 teaspoon cumin
1/2 tsp sweet (or spicy) paprika
1/4 tsp turmeric
—toppings
freshly chopped parsley

Preheat oven to 400˚F with the rack in the middle.
Wash squash. Pierce the squash several times with a sharp knife. Microwave on high for 5 minutes or until soft enough to slice. Let cool a few minutes, slice in half and scrape out the seeds with a fork. Discard the seeds. Gently slice the bottoms so the squash lay flat in a baking dish.
Make 10 slits inside each half. Rub 1 tablespoon of olive oil into each half, and sprinkle with salt and pepper.
Place squash on a baking pan, pour 1/2 cup of water onto the bottom of the pan, and bake for 35 minutes at or until soft.
While the squash are cooking: In a 10 inch cast iron skillet, heat the olive oil over medium heat. Add the onions. Sauté until softened and fragrant a 4-5 minutes.
Add the garlic, carrots, celery, mushrooms and soy sauce, and sauté for 3-4 minutes
Add the rosemary, chickpeas, cumin, paprika and garlic powder. Sauté for another 5 minutes. Add salt and pepper to taste.
Once squash is finished cooking, remove from oven, place on a serving plate. Fill each half with the stuffing, serve immediately.

Recipe: Citrus Roasted Strawberry Parfaits

Ingredients

Directions

Recipe: Maple Vanilla Roasted Strawberries

Ingredients

Directions

Recipe: Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta

Ingredients

Directions

Recipe: Spinach Salad with Roasted Sweet Potatoes and Shallot Vinaigrette

We love this healthy and delicious Spinach Salad with Roasted Sweet Potatoes and Shallot Vinaigrette recipe, a gluten free, vegetarian dish great for the holidays!

Ingredients

2 cups Maple Cinnamon Roasted Sweet Potatoes (see notes)
for the salad
8 cups baby spinach
1 firm pear, thinly sliced
1 cup toasted walnuts
3/4 cup crumbled goat cheese
salt and pepper to taste
freshly chopped parsley
sea salt and pepper to taste
for the dressing
1 shallot, finely chopped
2 tbsp fresh lemon juice
1 tbsp white wine vinegar
pinch of fine sea salt
drizzle of honey
freshly ground black pepper
1/3 cup olive oil

Directions

Roast the sweet potatoes (see notes)

Assemble the spinach, pear and roasted sweet potatoes in a large bowl or serving platter.

Place all the dressing ingredients in a mason jar or bowl. Shake or whisk the ingredients to combine. Adjust ingredients to taste.

Drizzle the dressing over the salad, top with the walnuts and goat cheese. Season to taste with salt and pepper.

Sprinkle with some fresh parsley and serve.

Recipe: Roasted Brussels Sprouts & Shallots

Ingredients

Directions

Recipe: Roasted Butternut Squash with Butter, Brown Sugar and Cinnamon

Ingredients

Directions

Recipe: Roasted Golden Beet & Carrot Soup with Quinoa

Ingredients

Directions