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Recipe: Creamy Chipotle Sauce

Recipe: Creamy Chipotle Sauce

Ingredients

¼ cup full fat mayonnaise
½ cup full fat sour cream
4 chipotle peppers in adobo sauce
2 tbsp freshly squeezed lemon juice
¼ tsp garlic powder
¼ tsp onion powder
salt and pepper to taste

Directions

Blend all ingredients in a food processor or blender until well combined and smooth. Season with salt and pepper to taste.

Sauce will last up to one week stored in an airtight container in the refrigerator.

~ Marla Meridith

Recipe: Louisiana Remoulade Sauce

Remoulade is a mayonnaise based sauce that’s flavor is defined by mustard, garlic, paprika and cajun seasonings. Excellent as a dip for shrimp, fried green tomatoes, fried pickles, veggies and excellent smothered on po boy sandwiches and all kinds of seafood.

1 1/2 cups

1 cup full fat mayonnaise
2 tbsp Dijon mustard
1 tbsp freshly squeezed lemon juice
1 tbsp finely chopped flat-leaf parsley
1 tablespoon Louisiana-style hot sauce / Tobasco
1/2 tsp garlic powder
2 tbsp capers, roughly chopped
1 tsp worcestershire sauce
1 tsp mild, sweet paprika
1 scallion, finely chopped
1/4 tsp kosher salt
For extra spice add 1/8 teaspoon cayenne pepper

Add all ingredients into a medium bowl and stir to combine.
Store in the refrigerator in an airtight jar. Flavors are best after sitting for at least one hour.

~ Marla Meridith

Recipe: Rhubarb Applesauce

Instead of a heavy dessert try this Healthy and delicious Vegan Maple Rhubarb Applesauce recipe. Great for breakfast, brunch, back to school and snacks.

6 cups

5 Gala, Honey Crisp or Pink Lady apples
4 cups chopped rhubarb
1/2 cup pure maple syrup or more to taste
2 tsp pure vanilla extract
1/4 cup water

Place all the ingredients in a large Dutch oven or soup pot. Bring to a boil, and then reduce to a simmer for 35-40 minutes. Partially cover with a lid during the simmer.
Remove from the heat and let cool a bit. Place 1/2 the mixture into a blender and puree on a sauce setting. Repeat with the other half. Serve warm or cold.

~ Marla Meridith

Recipe: Greek Salad with Salmon and Creamy Feta Dressing

For a super healthy, delicious and gluten free meal you have gotta try this Greek Salad with Salmon and Creamy Feta Dressing recipe. The dressing can also be used as a dip for veggies or wings!

4 servings

–for the dressing
1/2 cup regular mayonnaise, such as Hellmann’s
1/2 cup sour cream
6 ounces feta cheese, crumbled
2 tbsp milk (skim, low fat or whole)
1 tbsp freshly squeezed lemon juice
1 clove garlic, roughly chopped
2 tbsp chopped fresh dill
1/4 tsp dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
–for the salmon
1 tbsp olive oil
1 lb salmon filets, with skin
a few pinches each garlic salt and pepper
–for the salad
5 cups salad greens
1/2 cup grape tomatoes, chopped
1/2 english cucumber, cut into bite sized pieces
1/2 cup kalamata olives, halved cup
1/2 cup crumbled feta cheese
1/2 red onion, thinly sliced
chopped fresh dill for garnish

For the dressing: Place all the salad dressing ingredients in a blender or food processor. Blend until thick and creamy. If desired, you can thin out with some water.
For the salmon: Heat the oil in a 12 inch skillet over medium high heat. Season both sides of the salmon with some garlic salt and pepper. When the pan is hot (you can test with a small splash of water) Place the salmon on the pan skin side down. Place a splatter guard over the salmon as it cooks. Cook the salmon about 5-6 minutes or until golden brown and crispy. Flip the salmon and cook for another 2-3 minutes or until done to your liking.
Assemble to salad: Layer the salad ingredients in a large bowl. Place the salmon over the top. Drizzle dressing and sprinkle some dill over the top. Serve immediately.

~ Marla Meridith

Recipe: Champagne Cranberry Sauce

Try this easy and delicious Champagne Cranberry Sauce recipe, it’s extra festive for the holidays! Champagne makes everything special, so why not in this fruity sauce!

8-10 servings

1 cup Champagne
2 bags fresh cranberries
1 1/2 – 2 cups white or brown sugar (depends on how sweet you like your sauce)
2 tablespoons fresh orange juice
pinch of ground cinnamon
pinch of ground ginger
1 tablespoon orange zest

In a medium sauce pan over medium heat, bring the Champagne and sugar to a low boil until sugar is dissolved.
Add the cranberries and bring to a simmer for about 15-20 minutes or until the berries start to pop. Mash them against the sides of the pan so they can release juices.
Once the cranberries are cooked down, add the orange juice, cinnamon & ginger.
You can blend this if you want a smoother sauce or not if you like your cranberry sauce a bit chunky. Pulse a few times until you get the consistency you like best.
Garnish with the orange zest.

~ Marla Meridith

Recipe: Patatas Bravas

These hash brown style, aioli drenched potatoes hail from Spain. They are traditionally served as bar snacks.

3 russet potatoes
olive oil
1/2 red onion, diced
2 cloves garlic, finely chopped
1 cup cherry or grape tomatoes, sliced in half
3/4 cup full fat mayonnaise
2 tbsp tomato paste
1 tbsp smoked paprika
a few dashes Tabasco
splash of sherry vinegar
salt and freshly ground black pepper to taste
Italian parsley, chopped

Preheat the oven to 375 degrees Fahrenheit.
Pierce holes in the potatoes with a sharp knife. Place on a plate and microwave on high for 2-3 minutes to soften. Cut into 1 inch pieces. Set aside.
In a 12 inch cast iron skillet heat 2 tablespoons of olive oil over medium heat. When it’s hot add the onion, cook 3 minutes. Add the garlic cook another minute. Add the tomatoes and cook a few minutes until they begin to burst, stirring to soften them quicker.
In the bowl of a food processor add the mayonnaise, tomato paste, smoked paprika, Tabasco and sherry vinegar. Add the tomato mixture. Pulse until well combined.
In the same pot you cooked the onions in (do not rinse) add another 2 tablespoons of olive oil and cook the potatoes for 5 minutes until golden brown. Toss with tongs to make sure all sides cook. Transfer the potatoes to a baking sheet, place in a single layer and bake for about 10 minutes until crispy.
Place the potatoes back in the skillet, over low heat mix in the aioli. Continue to cook until warmed through.
Serve immediately topped with fresh parsley.

I like to leave the skin on, I feel it adds more flavor. You can peel the potatoes if you prefer.

~ Marla Meridith

Port Wine Cranberry Sauce

Ingredients

Directions

~ Marla Meridith

Cranberry Sauce with Pear & Pomegranate

Ingredients

Directions

~ Marla Meridith

Cranberry Sauce with Pear & Pomegranate

 

This sauce is bursting with fruity flavor & little pomegranate gems are sprinkled throughout.

3 Cups of Sauce

12 ounces fresh or frozen Cranberries
1 Pear-cleaned, cored & diced, skin left on
juice from 1 Orange (about 1/4 cup)
1/4 cup water
pinch of ground Cinnamon
pinch of ground Ginger
Stevia Powder or your favorite Natural Sweetener to taste
2 ounces Pomegranate Seeds plus extra for garnish
Orange Zest

Rinse fresh cranberries.
Place cranberries, orange juice, pear, water and spices in a medium saucepan.
Heat on the stove top over medium heat until boiling.
Reduce heat to a simmer, partially cover with a lid and cook for about 10 minutes. The cranberries will burst and the sauce will thicken a bit.
Add more water or orange juice if you want a thinner sauce. Stir occasionally so your sauce does not burn. Add sweetener to taste and adjust spices if needed.
Add pomegranate seeds at the end and gently stir them into the sauce.
As this sauce cools it will continue to thicken a bit.
Serve topped with fresh pomegranate seeds, grated orange zest.

~ Marla Meridith

Cranberry Sauce with Pear & Pomegranate

 

This sauce is bursting with fruity flavor & little pomegranate gems are sprinkled throughout.

3 Cups of Sauce

12 ounces fresh or frozen Cranberries
1 Pear-cleaned, cored & diced, skin left on
juice from 1 Orange (about 1/4 cup)
1/4 cup water
pinch of ground Cinnamon
pinch of ground Ginger
Stevia Powder or your favorite Natural Sweetener to taste
2 ounces Pomegranate Seeds plus extra for garnish
Orange Zest

Rinse fresh cranberries.
Place cranberries, orange juice, pear, water and spices in a medium saucepan.
Heat on the stove top over medium heat until boiling.
Reduce heat to a simmer, partially cover with a lid and cook for about 10 minutes. The cranberries will burst and the sauce will thicken a bit.
Add more water or orange juice if you want a thinner sauce. Stir occasionally so your sauce does not burn. Add sweetener to taste and adjust spices if needed.
Add pomegranate seeds at the end and gently stir them into the sauce.
As this sauce cools it will continue to thicken a bit.
Serve topped with fresh pomegranate seeds, grated orange zest.

~ Marla Meridith

Recipe: Vegan Pumpkin Whipped Cream

Ingredients

Directions

~ Marla Meridith

Maple Bourbon Cranberry Sauce

Ingredients

Directions

~ Marla Meridith