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Recipe: Grilled Brie with Tomatoes and Basil

Recipe: Grilled Brie with Tomatoes and Basil

Ingredients

2 wedges brie cheese, or 1 large round
1 pt grape tomatoes, quartered or 1 pound ripe tomatoes diced
¼ cup extra virgin olive oil
2 cloves garlic, minced
1 tbsp balsamic vinegar
¾ tsp salt and more to taste
½ tsp freshly ground black pepper
¼ cup chopped basil ribbons, chiffonade
1 loaf sliced rustic baguette or pita chips
balsamic glaze and shaved parmesan for topping

Directions

Tomato Basil Salad

Combine the tomatoes, olive oil, garlic, balsamic vinegar, salt pepper and basil in a large bowl.

Grilled Brie

Line a 10 inch cast iron skillet or griddle with foil (this makes for an easier clean up.) Place the brie in the center of the skillet. Grill over a campfire or hot grill for 15-20 minutes or until the brie softens and bubbles.

Baked Brie

This is easy to make in your kitchen too! Simply preheat oven to 375˚F with the rack in the middle.

Line a 10 inch cast iron skillet or griddle with foil (this makes for an easier clean up.) Place the brie in the center of the skillet. Bake for 10-15 minutes or until the brie softens and bubbles.

Serving

Top the melted brie with the tomato basil mixture. Top with a drizzle of balsamic glaze and shaved parmesan. Serve with baguette.

~ Marla Meridith

Recipe: Orecchiette with Sausage, Mushrooms & Spinach

In under 30 minutes you can have this easy, gourmet Orecchiette with Sausage, Mushrooms & Spinach recipe on the table.

4 servings

1 lb ground Italian sausage (mild or hot)
1 medium onion, chopped
3 cloves garlic, minced
8 ounces uncooked Orecchiette pasta
1/2 cup vegetable broth
1/2 cup half & half
splash of dry white wine
8 ounces Baby Bella mushrooms, sliced thin
5 cups baby spinach
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup chopped fresh basil
–serve with
grated Parmesan or Pecorino Romano Cheese
more chopped fresh basil
chopped fresh Italian parsley
hot pepper flakes

Heat a 12 inch cast iron skillet over medium high heat. Sauté the sausage, breaking up with a wooden spoon until cooked through.
Remove the sausage from the pan, place in a bowl. Set aside.
While the sausage is cooking, cook the pasta to package directions. Drain, toss with some olive oil and set aside.
Keeping the oil from the sausage in the pan, reduce the heat to medium and sauté the onion and garlic for about 5 minutes until fragrant. Season with the salt and pepper. Reduce the heat to medium-low add the broth, half & half and wine. Bring the temperature back up to medium and bring the sauce to a simmer. Add the mushrooms and baby spinach to the skillet. Cook for about 5 minutes until the sauce thickens a bit and the mushrooms and spinach are softened. Mix to make sure everything cooks evenly.
Mix the sausage back into the pan. Mix in the cooked Orecchiette pasta. Serve hot with grated cheese, fresh basil, parsley and hot pepper flakes if desired.

~ Marla Meridith

Recipe: Orecchiette with Sausage, Mushrooms & Spinach

In under 30 minutes you can have this easy, gourmet Orecchiette with Sausage, Mushrooms & Spinach recipe on the table.

4 servings

1 lb ground Italian sausage (mild or hot)
1 medium onion, chopped
3 cloves garlic, minced
8 ounces uncooked Orecchiette pasta
1/2 cup vegetable broth
1/2 cup half & half
splash of dry white wine
8 ounces Baby Bella mushrooms, sliced thin
5 cups baby spinach
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup chopped fresh basil
–serve with
grated Parmesan or Pecorino Romano Cheese
more chopped fresh basil
chopped fresh Italian parsley
hot pepper flakes

Heat a 12 inch cast iron skillet over medium high heat. Sauté the sausage, breaking up with a wooden spoon until cooked through.
Remove the sausage from the pan, place in a bowl. Set aside.
While the sausage is cooking, cook the pasta to package directions. Drain, toss with some olive oil and set aside.
Keeping the oil from the sausage in the pan, reduce the heat to medium and sauté the onion and garlic for about 5 minutes until fragrant. Season with the salt and pepper. Reduce the heat to medium-low add the broth, half & half and wine. Bring the temperature back up to medium and bring the sauce to a simmer. Add the mushrooms and baby spinach to the skillet. Cook for about 5 minutes until the sauce thickens a bit and the mushrooms and spinach are softened. Mix to make sure everything cooks evenly.
Mix the sausage back into the pan. Mix in the cooked Orecchiette pasta. Serve hot with grated cheese, fresh basil, parsley and hot pepper flakes if desired.

~ Marla Meridith

Recipe: Orecchiette with Sausage, Mushrooms & Spinach

In under 30 minutes you can have this easy, gourmet Orecchiette with Sausage, Mushrooms & Spinach recipe on the table.

4 servings

1 lb ground Italian sausage (mild or hot)
1 medium onion, chopped
3 cloves garlic, minced
8 ounces uncooked Orecchiette pasta
1/2 cup vegetable broth
1/2 cup half & half
splash of dry white wine
8 ounces Baby Bella mushrooms, sliced thin
5 cups baby spinach
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup chopped fresh basil
–serve with
grated Parmesan or Pecorino Romano Cheese
more chopped fresh basil
chopped fresh Italian parsley
hot pepper flakes

Heat a 12 inch cast iron skillet over medium high heat. Sauté the sausage, breaking up with a wooden spoon until cooked through.
Remove the sausage from the pan, place in a bowl. Set aside.
While the sausage is cooking, cook the pasta to package directions. Drain, toss with some olive oil and set aside.
Keeping the oil from the sausage in the pan, reduce the heat to medium and sauté the onion and garlic for about 5 minutes until fragrant. Season with the salt and pepper. Reduce the heat to medium-low add the broth, half & half and wine. Bring the temperature back up to medium and bring the sauce to a simmer. Add the mushrooms and baby spinach to the skillet. Cook for about 5 minutes until the sauce thickens a bit and the mushrooms and spinach are softened. Mix to make sure everything cooks evenly.
Mix the sausage back into the pan. Mix in the cooked Orecchiette pasta. Serve hot with grated cheese, fresh basil, parsley and hot pepper flakes if desired.

~ Marla Meridith

Pesto Tortellini Salad

This delish Pesto Tortellini Salad goes from prep to table in just 15 minutes! Great for lunch and summer entertaining.

–for the pesto
2 cups fresh basil
1/2 cup freshly grated parmesan cheese
1/2 cup olive oil
1/3 cup toasted pecans
2 cloves garlic
salt and pepper to taste
–for the salad
20 ounces fresh cheese tortellini, cooked to package directions
1 cup cherry or grape tomatoes, sliced in half
1/3 cup sun dried tomatoes in oil, drained
8 ounces Ciliegine (cherry sized Mozzarella)
salt and pepper to taste

Cook the tortellini, strain and rinse with cold water to stop the cooking and to cool it down quickly.
To make the pesto: Combine all the ingredients in a blender or food processor. Blend until smooth. Season to taste with salt and pepper.
Combine the tortellini with the pesto and fold in the tomatoes, sun dried tomatoes and Ciliegine. Season to taste with salt and pepper.
Serve cold or at room temperature. In a time crunch? You can make this dish the day before you wish to serve it.

~ Marla Meridith