April 20, 2020

Recipe: Very Veggie Lasagna

Ingredients

1 lb brown rice lasagna pasta

1 (10 oz) package frozen, chopped spinach

1 (16 oz) container 4% milkfat cottage cheese

1 (15 oz) container ricotta cheese (non fat or whole milk)

2 tbsp olive oil

½ yellow onion, diced

2 cloves garlic, minced

1 yellow zucchini, sliced into 1/2 inch pieces

1 green zucchini, sliced into 1/2 inch pieces

1 bell pepper (any color)

25 oz whole white mushrooms, sliced

1 32 oz jar your favorite tomato sauce

Kosher salt & pepper

1 chopped fresh Italian parsley, divided

2 cups shredded mozzarela and cheddar cheese

Directions

Cook pasta to package directions. Drain then rinse in cold water.

Thaw the spinach in the microwave. Squeeze out excess water and place in a large bowl. Mix with the ricotta and cottage cheese. Season with some salt and pepper.

Add olive oil to a large skillet. Sauté the onions and garlic over medium heat for 3 minutes. Add the zucchini and bell peppers. Cook for 3 minutes. Add the mushrooms, cook for 5 minutes or until the veggies soften. Mix the veggies as they cook. Season with a pinch of salt and pepper.

Stir the tomato sauce into the skillet and 1/4 cup parsley. Bring to a boil then simmer for 10 minutes.

Preheat the oven to 375˚ Fahrenheit with the rack in the middle.

Start with a thin layer of sauce in a 9X13 inch casserole baking dish. Add a layer of cooked lasagna noodles. On top of the pasta add a layer of the ricotta/cottage cheese mixture, then a layer of sauce and the noodles again. Continue layering finishing with a layer of the pasta then finally the sauce. Sprinkle the mozzarella and cheddar cheese over the sauce.

Bake the lasagna for 35 minutes then broil on low for 5 minutes, or until cheese is golden brown. Top with 1/4 cup chopped parsley. Serve while hot.

~ Marla Meridith

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April 15, 2020

Recipe: Homemade Blueberry Pop Tarts

Ingredients

Pastry Dough

3 ¼ cups AP unbleached flour

1 tbsp baking powder

¼ tsp Kosher salt

¼ cup granulated sugar

8 oz unsalted butter

½ cup corn syrup

Fruit Filling

850 g fresh, frozen, chunks, sliced fruit

⅔ cup (75 g) light brown sugar or granulated sugar

¼ tsp ground cinnamon or ginger

1 pinch Kosher salt

2 tbsp (25 g) cornstarch

Egg Wash

1 large egg

2 tsp water

Glaze / Royal Icing

1 ¾ cups powdered sugar

34 tbsp milk

⅛ tsp Kosher salt

1 tsp any extract flavor (vanilla, lemon, orange, etc)

of color if desired

Directions

In a mixer fitted with a paddle attachment, add the sifted dry ingredients. Add the butter and mix until it combines with the dry ingredients. Add the corn syrup and mix until a ball is formed. Let the dough rest for 2 hours in a cool place.

Make the filling while the dough rests. In a saucepot, bring the fruit to a boil. Combine the dry ingredients. Once the fruit has released its juices and has come to a boil, add the dry ingredients. While whisking, bring the mixture to a boil and hold at a boil for 3 minutes. Let cool.

Roll the dough onto a floured surface until it is 3 mm thick. Cut the rolled dough in half. Cut one half of the dough into the 3 x 5 inch rectangles. Cut the second half of the dough into 3¼ inch x 5¼ inch rectangles – these slightly larger rectangles will be the top of the pop tarts. Pre-heat oven to 350 degrees.

Place the bottom pop tart dough rectangles on a parchment or Silpat lined baking sheet. With a pastry brush, paint the egg wash around the outside edge of the dough. Put the cooled pop tart filling inside of the egg wash rectangle. Add the larger rectangle dough on top of the filling. On one side of the rectangle, press the two pieces of the dough together, fastening them with a fork. Brush the top of the pop tart with egg wash.

Combine the egg and water with a fork or a whisk.

Bake until a light golden brown 15-20 minutes. Let cool. Using a spoon, knife, brush, palette knife or hands, spread or dip the cooled pop tart. Let dry and enjoy.

~ Marla Meridith

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April 9, 2020

Recipe: Boozy Frozen Lemonade

Ingredients

½ cup lemon simple syrup

½ cup tequila, vodka, gin or your favorite spirit

4 cups ice

lemon zest for topping

Directions

Combine the lemon simple syrup, liqueur and ice in a blender. Blend on the “smoothie” setting or until smooth.

Top with fresh lemon zest and serve immediately.

~ Marla Meridith

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April 7, 2020

Recipe: Austrian Linzer Tart Cookies

Ingredients

3 cups (375 g) unbleached all-purpose flour

1 cup (96 g) blanched almond flour

1 tsp ground cinnamon

1 tsp baking powder

1 tsp Kosher salt

1 ½ cups unsalted butter, room temperature

1 ¼ cups (250 g) granulated sugar

2 large eggs

1 tsp pure vanilla extract

1 cup rasberry, fig, cherry, lingonberry or cranberry jam

powdered sugar for dusting the tops of cookies

Directions

In a bowl whisk together the flour, almond flour, cinnamon, baking powder and salt.

In the bowl of a stand mixer, with the paddle attachment, combine the butter and granulated sugar on medium-high speed. Mix for a few minutes until well combined and pale in color, scraping down the sides when necessary. Add in the eggs one at a time; mix again until well combined. Mix in the vanilla. Turn off the mixer and add in all of the flour mixture, then mix on low speed until it’s just incorporated.

Working on a floured work surface, divide the dough into two equal portions. Flatten into 1-inch (2.5-cm)-thick disks. Wrap separately in plastic wrap. Chill the dough in the refrigerator for at least 2 hours up to 5 days.

Remove the dough from the fridge 15 minutes before you are ready to roll it. Roll in between two sheets of parchment paper to ⅛ to ¼ inch (3 to 6 mm) thick. If the dough cracks, just press it back together. If the dough gets too sticky, you can add more flour to it as you roll. You can also place it back in the refrigerator for 10 minutes to firm back up.

Preheat the oven to 325°F (165°C) with the rack in the middle. Cut shapes from the dough with a 2½-inch (6-cm) cookie cutter (I love hearts for these), cutting an equal amount of tops and bottoms. Cut a hole in the middle of the tops. Carefully move the cookies with a spatula to parchment-lined baking sheets. When all the dough is rolled out and cut, place in the refrigerator for 5 to 10 minutes. Remove from the fridge and bake the cookies for 10 to 12 minutes; they should be lightly golden brown on the edges. Let the cookies cool on the baking sheet for 5 minutes before transferring them to cooling racks.

Dust the tops of the cookies with powdered sugar. Spread the bottoms with some jam. Make cookie sandwiches and serve.

~ Marla Meridith

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April 3, 2020

One-Pot Creamy Broccoli Pasta

Ingredients

12 oz spaghetti or linguinie

½ cup chopped red onion

3 cloves garlic, chopped

1 tbsp olive oil

1 tbsp fresh lemon juice

2 cups bite sized pieces broccoli florets

2 cups vegetable broth

1 ¼ cups whole milk

1 cup shredded cheddar cheese

Kosher salt to taste

ground black pepper to taste

Toppings

chopped fresh Italian parsley

sliced green onion

Directions

Heat the oil over medium heat in a 12 inch cast iron cast iron skillet.

Sauté the onion for 5 minutes, until soft and fragrant. Add the garlic. Cook 2 minutes. Mix in the lemon juice.

Add the broth, milk and broccoli. Bring to a boil. Add the pasta making sure it’s all submerged in the cooking liquid.

Cover the skillet and simmer the pasta for 8 minutes. Remove the lid, stir and continue to cook 8-10 minutes or until the pasta is done to your liking. Mix in the cheddar cheese in the last two minutes of cooking. Season with salt and pepper to taste.

Top with parsley and green onion. Serve immediately.

~ Marla Meridith

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April 1, 2020

Recipe: Rustic Roasted Beet & Sweet Potato Salad

Ingredients

1 bunch beets

2 sweet potatoes

2 tbsp canola or grapeseed oil

½ tsp ground cinnamon

½ tsp garlic salt

½ tsp ground black pepper

2 tbsp pure maple syrup

1 avocado

6 cups baby spinach leaves

Toppings

Maple Citrus Roasted Pecanshttps://marlameridith.com/recipe/maple-citrus-roasted-pecans/

Salad Dressings: Try one of these!

Lemon Shallot Vinaigrette

Lemon Honey Salad Dressing

Directions

Pre heat the oven to 375 degrees F with the racks in the middle. Prepare a cookie sheet with parchment paper or oven proof silicone liner.

Slice the beets and sweet potatoes into 1/2 inch thick sticks. Place on the baking sheet in a single layer.

Drizzle with the oil and maple syrup. Using clean hands, toss with the cinnamon, garlic salt and pepper.

Bake for about 40-45 minutes until slightly browned, caramelized and very tender.

Plate spinach leaves with roasted beets and sweet potatoes. Top with avocado and maple pecans. Serve with lemon juice and olive oil or my Lemon Shallot Vinaigrette or Lemon Honey Salad Dressing.

~ Marla Meridith

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March 28, 2020

Recipe: Cast Iron Skillet Chocolate Chip Banana Bread

Ingredients

¼ cup unsalted butter

¾ cup light brown sugar

1 large egg, room temperature

3 medium ripe bananas, mashed (to equal 1 1/4 cups)

1 tsp pure vanilla extract

1 cup unbleached all-purpose flour

1 cup whole wheat pastry flour

1 tsp baking soda

½ tsp ground cinnamon

½ tsp salt

1 cup semisweet chocolate chips, divided

Directions

Pre heat the oven to 350˚ with the rack in the middle.
Grease a 10″ cast iron skillet (or any heatproof skillet) with butter or vegetable oil.

Make the brown butter. In a small skillet, heat the butter over medium high heat until it starts bubbling. Swirl the pan and continue to cook and swirl. After a few minutes the butter will begin to foam. Reduce the heat to medium. This will subside and you will start te see brown flecks and you will smell a nutty aroma. Cook about one more minute, more flecks will appear. Continue to swirl the pan so the butter doesn’t burn too quickly. Transfer the butter to a heat proof bowl. Let cool to room temperature.

Mix the cooled butter with the brown sugar in a large bowl. Mix in the egg, mashed banana and vanilla.

Whisk the flour, baking soda, salt and cinnamon together in another bowl.

Add the flour mixture into the banana mixture in two additions, combining well. Do not over mix. Fold in one-half of the chocolate chips.

Transfer the batter into the prepared skillet, smooth with top with the back of a spoon or spatula. Top with the remainder of the chocolate chips.

Bake for about 30 minutes or until a wooden skewer comes out virtually crumb free.

Remove the banana bread from the oven and let cool at least 30 minutes before slicing and serving.

~ Marla Meridith

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March 25, 2020

Recipe: Pantry-Only Tex Mex Mac ‘n Cheese

Ingredients

10 oz macaroni, rotini or fusilli

salt for pasta water

16.25 can whole kernel corn

11 can Ro*tel (diced tomato & chili)

3.25 can sliced black olives

1 lb Velveeta cheese block

1 tbsp chili powder

½ tsp onion powder

½ tsp garlic powder

½ tsp ground black pepper

¼ tsp smoked spanish paprika

¼ tsp ground red pepper

minced dried onion for topping

Directions

Cook the pasta to package directions.
Reserve 1/2 cup cooking water.
Drain pasta.

Open the canned ingredients and drain.

Chop the Velveeta into 1 inch pieces.

Heat a 12 inch cast iron skillet over medium high heat.
Add the canned ingredients. Heat for about 5 minutes.

Mix in all the dried seasonings excluding the dried minced onion.

Mix in the reserved cooking water.
Mix in the Velveeta until the sauce is creamy.

Mix in the cooked pasta.
Top with the dried minced onion and serve immediately.

~ Marla Meridith

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March 15, 2020

Recipe: Chocolate Chip Banana Bread Scones

Ingredients

3 ¼ cups whole wheat pastry flour

⅓ cup pure maple syrup

2 ½ tsp baking powder

1 ½ tsp ground cinnamon

½ tsp baking soda

½ tsp salt

¾ cup cold unsalted butter, cut into pieces

⅔ cup buttermilk

2 tsp pure vanilla extract

2 ripe bananas, mashed

¾ cup mini semi-sweet chocolate chips

Directions

Preheat oven to 425 degrees F with the rack in the middle.

In a large bowl, whisk together flour, baking powder, soda, salt and cinnamon until combined. Add butter and using a food processor mix together until the butter forms coarse little crumbs.

Add in maple syrup, buttermilk, vanilla extract and bananas. Mix until a dough forms and comes together.

Remove the dough from the processor bowl and place on a clean, floured work surface. Flour you hands and fold in the chocolate chips.