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Recipe: Italian Tortellini Salad

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~ Marla Meridith

Recipe: Chipotle Lime Steak Kebabs with Cilantro Lime Rice

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~ Marla Meridith

Recipe: Pink Grapefruit Margaritas

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~ Marla Meridith

Recipe: Tex-Mex Burgers

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~ Marla Meridith

Berry Sour Cream Tequila Poptails

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~ Marla Meridith

Recipe: Red, White & Blue S’mores Berries

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~ Marla Meridith

Recipe: Skinny Bacon Potato Salad

Don’t let the word “skinny” fool you. This side dish has plenty of flavor kick. Just don’t eat the whole bowl of it…if you wanna keep it skinny that is.

Ingredients

3 pounds Red Potatoes, cleaned and cut into 1 inch pieces
1 pound Bacon, cooked & crumbled
1/2 cup Italian Vinaigrette
2 tablespoons fresh Lemon Juice
1/4 cup Mayonnaise
chopped Green Onion
Garlic Salt
Pink or Black Cracked Pepper
Fresh Herbs ~ Rosemary, Thyme, Oregano

Directions

Bake or cook your bacon in a pan until crispy. Drain on paper towels and crumble.

Put potatoes in a large saucepan and fill with water (covering the potatoes). Bring to a boil and simmer, covered for about 10-15 minutes or until tender. Drain. Place potatoes in a bowl filled with ice water to stop cooking. Drain again and pat dry with paper towels.

Toss potatoes with vinaigrette, mayonnaise, lemon juice, green onion, bacon and fresh herbs. Season with garlic salt and pepper to taste.

~ Marla Meridith

Recipe: Creamy Orzo Pasta with Bacon & Fava Beans

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~ Marla Meridith

Recipe: BLT-A Quinoa Salad

The salad I am sharing is simple and is great for backyard entertaining or for meals out of the house. Pack it up in your mason jar and off you go. The jar is also a fun way to serve guests. This is a wonderful recipe for outdoor BBQ’s and picnics.

Ingredients

1 cup dry Quinoa, prepare according to package directions
4 ounces Bacon, diced (I used nitrate free turkey bacon, use your favorite)
1/2 cup Cherry Tomatoes, sliced in half
a handful of chopped Cilantro or Italian Parsley
1/4 cup diced Green Onion
Avocado, diced and toss with lemon juice
2 tablespoons Lemon Juice
2 tablespoons Balsamic Vinegar
1 tablespoon Avocado or Olive Oil
Garlic Salt to taste
Cracked Black Pepper to taste
a few handfuls Micro Greens, Baby Spinach leaves or your favorite Lettuce
a few ounces of Feta Cheese

Directions

Prepare quinoa, let it cool. Mix lemon juice, vinegar and oil with quinoa in a medium bowl. Add the bacon, tomatoes, cilantro and green onion and combine well. Season to taste with garlic salt and pepper. Add more lemon juice and vinegar if desired. Gently mix in the avocado. Plate the quinoa salad and top with mixed greens and some feta cheese before serving.

Notes

I toasted my quinoa with a splash of avocado oil first over medium high heat. This gives it a bit more flavor. Feel free to use black, white or red quinoa.

~ Marla Meridith

Grilled Tofu with Summer Squash and Soba Noodles

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~ Marla Meridith

Recipe: Grilled Thai Spice Chicken Sliders

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~ Marla Meridith