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Recipe: Italian Salad with Avocado Dressing

We love this quick, easy and healthy salad as a side dish or main. Perfect for summer potlucks and quick weekday lunch or dinner.

3 hearts of romaine lettuce, chopped
1 (14 ounce) can chickpeas/garbanzo beans, drained and rinsed
1 cup cherry tomatoes, halved
1 jar (6.5 oz) quartered marinated artichokes, chopped
4 ounces Genoa or Italian Salami, thinly sliced
–Quick & Easy Avocado Cilantro Dressing

Prep all the veggies, chickpeas and salami. Toss in a large bowl.
Make the dressing with this recipe:
Plate the salad and top with the dressing. Serve immediately.

~ Marla Meridith

Recipe: Skinny Chickpeas with Tikka Masala Sauce

Skip the Indian restaurant, you can make this delicious recipe any time you are craving a vegetarian Tikka Masala.

4 servings

2 tbsp canola oil or unsalted butter
1/2 red onion, finely chopped
1 tbsp fresh ginger, grated
3 cloves garlic, minced
1 1/2 cups crushed tomatoes (from a can)
1 cup light coconut milk
1 tbsp cumin
1 tbsp garam masala
1 tsp tumeric
2 tsp chili powder
juice from 1/2 lemon (1 tbsp)
salt and pepper to taste
1 (15 ounce can) chickpeas, rinsed and drained
freshly chopped cilantro for garnish
basmati rice or naan for serving

Heat the oil or butter in a large cast iron skillet over medium heat. Sauté the onion for 3 minutes, add the ginger, cook another 3 minutes until onions are golden brown. Add the garlic, cook another minute then add the tomatoes, coconut milk, spices and lemon juice. Bring to a simmer and cook about 10 minutes, stirring well. Taste the sauce and season with salt and pepper to your liking.
At this point you can puree the sauce in a food processor or blender…or not. Just depends if you prefer a silky smooth sauce. If you pureed it, return the sauce to the skillet. Add in the chickpeas and heat over medium heat until simmering.
Top with fresh cilantro & serve immediately with rice of naan.

This sauce tastes even better the day after you cook it! This gives time for all the flavors to marry beautifully.

~ Marla Meridith

Recipe: Italian Wedding Soup



~ Marla Meridith