June 30, 2020

Recipe: Triple Berry Muffins

Ingredients

2 cups unbleached all-purpose flour

1 cup whole wheat pastry flour

1 tbsp baking powder

½ tsp baking soda

½ tsp Kosher salt

1 ½ tsp ground cinnamon

1 ¼ cups whole milk

2 large eggs, lightly beaten

1 tsp pure vanilla extract

½ lb 2 sticks unsalted butter, melted

1 cup fresh blueberries

½ cup chopped strawberries

½ cup raspberries

turbinado sugar for topping

Directions

Preheat oven to 375 degrees Fahrenheit. Line a muffin tin with liners.

Whisk together the dry ingredients: both flours, baking powder, baking soda, salt and cinnamon in a large bowl. In another bowl mix together both sugars, melted butter, milk, eggs and vanilla extract. Fold in the berries.

Place 1/3 cup batter in each muffin cup. Top with Turbinado (coarse sugar) Bake for 20-25 minutes. Insert a wooden skewer in the center and if it comes out virtually crumb free then the muffins are done. Let cool a few minutes then transfer the muffins to racks to cool completely.

~ Marla Meridith

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June 25, 2020

Recipe: Sun-Dried Tomato Pasta Salad

Ingredients

12 oz Cavatappi, macaroni or bow tie pastacook to package directions, rinse in cold water when done

1 (8.4 oz) pitted Kalamata olives, chopped

1 (8 oz) jar sun-dried tomatoes in oil, no need to drain the oil

1 cup chopped red onion

1 yellow or red bell pepper, chopped

2 cups baby spinach

2 tbsp freshly chopped basil

2 tbsp freshly chopped Italian parsley

5 oz shaved parmesan cheese

Champagne Vinaigrette

⅓ cup extra virgin olive oil

¼ cup Champagne vinegar

1 tbsp freshly squeezed lemon juice

1 tsp dried oregano

½ tsp ground black pepper

1 pinch granulated sugar

salt and pepper to taste

Directions

Cook pasta to package directions. Drain and toss with cold water. Set aside.

Whisk together the vinaigrette ingredients.

Toss everything together in a very large serving bowl. Season to taste with salt and pepper. Serve at room temperature or chilled.

~ Marla Meridith

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June 22, 2020

Recipe: Mason Jar Ice Cream (No-Churn!)

Ingredients

Base Ingredients (Vanilla Ice Cream)

½ cup chilled heavy cream

2 tsp granulated sugar

¼ tsp pure vanilla extract

1 salt

Chocolate

1 tsp unsweetened cocoa powder

Maple Walnut (Omit Granulated Sugar)

1 tbsp pure maple syrup

¼ cup chopped walnuts

S’mores

¼ cup chopped chocolate, crushed graham crackers, mini marshmallows

Mint Chip

¼ cup chocolate chips

¼ tsp peppermint extract

Strawberry (or any fruit)

¼ cup chopped fresh strawberries

More Mix-Ins

nutella, caramel, dulce de leche, m&m’s, fruit jam, peanut butter, instant coffee, etc.

Directions

Pour all of the ingredients for the flavor you want into a clean pint-sized (8 ounce) mason jar. Shake for 3 minutes. Freeze for at least 3 hours. Let sit at room temperature for a few minutes before serving.

~ Marla Meridith

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June 9, 2020

Recipe: Asian Cucumber Salad

Ingredients

1 English cucumber (about 1 pound)

3 tbsp seasoned rice wine vinegar

2 tbsp toasted sesame oil

1 pinch garlic powder

1 tbsp low sodium soy sauce

1 tbsp sesame seeds

2 tbsp chopped pickled ginger

2 sliced green onions

Directions

Combine all ingredients in a large bowl and serve immediately. Adjust any ingredients to taste.

~ Marla Meridith

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June 6, 2020

Recipe: Vegetarian Enchiladas

Ingredients

2 cups homemade enchilada sauce

2 tbsp olive oil

1 cup chopped red onion

2 cloves garlic, chopped

1 crown of broccoli, chopped into small pieces

1 yellow or orange bell pepper, chopped into small pieces

½ tsp smoked paprika

1 lime, juiced

5 cups baby spinach

1 (15 ounce) can black or pinto beans, drained and rinsed

2 cups mexican blend shredded cheese, divided into 1/2 and 1 1/2

½ tsp salt

freshly ground black pepper

8″ whole wheat tortillas

freshly chopped cilantro for garnish

Directions

Make the enchilada sauce.

Preheat the oven to 400˚ Fahrenheit with the rack in the middle. Spray a 9X13″ casserole dish with olive oil.

In a 12 inch skillet, heat the olive oil over medium heat. Once it’s hot add the chopped onion. Cook until fragrant about 5 minutes. Add the garlic, salt and pepper. Cook 2 minutes. Add the broccoli, cook 5 minutes or until the broccoli is bright green. Mix in the bell pepper, smoked paprika and lime juice. Mix in the baby spinach, allow it to wilt about 2 minutes. Mix in beans. Cook another 2 minutes. Mix in 1/2 cup of the shredded cheese.

Assemble the enchiladas. Pour 1/4 cup enchilada sauce into the casserole dish and spread it around. Top each tortilla with some of the veggie mixture. Lay it down the center of the tortilla and roll the sides up over it. Place each stuffed tortilla with the seam side down into the casserole dish until you have used up all the veggies. You will end up with 8 or 9 enchiladas.

Top with the remainder of the enchilada sauce. Pour the sauce down the middle of the enchiladas keeping the edges bare. Top with the remainder of the cheese. Bake for 20 minutes. Sprinkle with freshly chopped cilantro and serve immediately.

~ Marla Meridith

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June 1, 2020

Recipe: The Best Red Enchilada Sauce

Ingredients

2 tbsp canola or vegetable oil

2 tbsp all-purpose flour

4 tbsp red chili powder

½ tsp garlic powder

½ tsp ground cumin

½ tsp Kosher salt

¼ tsp ground black pepper

2 tbsp tomato paste

2 cups vegetable broth

1 tsp apple cider vinegar

a few pinches ground red pepper to taste if you want this spicy

Directions

Be sure to have all of the ingredients measured out and near the stove. This sauce comes together very quickly.
Heat the oil in a small saucepan over medium heat. Add the flour and whisk together for a few seconds. Whisk in the chili powder, garlic powder, cumin, salt and pepper. Whisk in the tomato paste. The mixture will darken a bit, cook a minute until fragrant.

Gradually add in the stock, whisking the entire time. Increase the heat to medium-high, bring the sauce to a boil and then to a simmer. Mix in the vinegar. Cook 5-7 minutes. Whisk often to remove lumps and to make a smooth sauce. Sauce will appear thin at first and will thicken as it cooks. Add ground red pepper now to taste if you want a spicy sauce. Test the thickness with a spoon. It will continue to thicken as it cools.

Transfer the sauce to a heat proof container to cool or use immediately for enchiladas. Enchilada sauce can be refrigerated and used within 5 days or you can freeze it for up to 3 months.

~ Marla Meridith

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May 18, 2020

Recipe: Thai Chicken Lettuce Wraps

Ingredients

2 tsp cornstarch

3 tbsp water

2 tsp freshly squeezed lime juice

2 tbsp fish sauce

2 tsp brown sugar

2 tsp Sriracha

2 tsp soy sauce or tamari (if you are gluten free)

2 tbsp peanut, grapeseed or canola oil

2 tbsp fresh ginger, finely chopped or 1/2 tsp dried ground ginger

2 garlic cloves, finely chopped

½ red onion, finely chopped

2 carrots, finely chopped

1 lb ground chicken, turkey, pork, lamb or beef

⅓ cup chopped cilantro

1 head butter lettuce or romaine hearts (you will need about 8 small to medium leaves)

Serve with

sliced green onion

chopped peanuts

lime wedges

chopped cilantro

Directions

In a small bowl, whisk the cornstarch with the water. Next, whisk in the lime juice, fish sauce, brown sugar, Sriracha and soy sauce (tamari). Set aside.

Heat the oil in a 10 inch cast iron or your favorite skillet over medium heat. Add the onions and cook a few minutes, until they become fragrant. Add the garlic and ginger cook another 1 minutes. Add the carrots, cook 2 minutes.

Increase the heat to medium high and add the ground chicken. Mix in the chicken and make sure to chop it into small pieces as it cooks. Once the chicken is white and has almost cooked through, about 4-5 minutes, pour in the sauce and mix well to combine. Cook for 1 minute until the sauce thickens a bit. Mix in the cilantro.

Remove the skillet from the heat. Arrange the lettuce leaves on a large serving plate. Spoon the chicken filling into the lettuce leaves. Top with any of the serving suggestions. Serve immediately.

~ Marla Meridith

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May 11, 2020

Recipe: Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

¾ fl oz whole wheat pastry flour

¾ cup unbleached all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1 cup (2 sticks) unsalted butter

1 cup granulated sugar

½ cup packed light or dark brown sugar

2 large eggs, at room temperature

1 cup creamy peanut butter

2 tsp pure vanilla extract

2 cups old fashioned rolled oats

2 cups mixed chocolate, peanut butter & white chocolate chips

Directions

Brown Butter

Bring the butter to a boil in a saucepan over medium high heat. Swirl the pan a few times. The butter will bubble then foam. Once the foam subsides, swirl the pan and you will see brown flecks. The butter will have a nutty, toasty aroma. Remove the pan from the heat and transfer to a heat proof container. Let cool to room temperature.

Make the Cookie Dough

In a large bowl, whisk together both flours, the baking powder, baking soda, salt and cinnamon.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter on medium speed with the granulated and brown sugar until smooth, about 2 minutes. Add the eggs, peanut butter and vanilla. Beat on medium high speed until well combined, about 1 minute. Scrape down the sides of the bowl and the paddle as needed.

Add the flour mixture to mixer bowl, beat on low until combined. Mix in the oats. Mix in the chocolate chip medley.

Transfer the dough to a clean work surface covered in plastic wrap. Divide the dough into two portions and pat them into disks. Wrap each separately in the plastic wrap. Cool the dough in the fridge for at least 30 minutes up to 4 days. This dough will become very firm if chilled over 1 hour. Remove from the fridge 30 minutes before using it.

Preheat the oven to 350˚ Fahrenheit with the racks in the middle. Line two baking sheets with parchment or silicone liners. Place 2 tablespoon portions of dough 3 inches apart on the baking sheets. Bake for 12-14 minutes or until slightly golden brown on top.

Let the cookies cool a few minutes on the baking sheets then transfer to cooling racks.

~ Marla Meridith

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May 7, 2020

Recipe: Shrimp Scampi with Linguine

Ingredients

1 lb linguine, cooked to package directions

1 lb large shrimp, cleaned, peeled (leaving tails) and slightly butterflied

1 small yellow onion, finely chopped

4 cloves garlic, finely chopped

3 tbsp chopped fresh Italian parsley

½ cup dry white wine

¼ fl oz olive oil

2 tbsp freshly squeezed lemon juice

1 pinch red pepper (or more to taste)

a few pinches salt and pepper

3 tbsp unsalted , divided

Directions

Clean and peel the shrimp. Make the marinade. Combine the onion, garlic, olive oil, wine, lemon juice, parsley and seasonings in a large bowl. Place the shrimp in the bowl and marinate for 20-30 minutes.

While the shrimp is marinating. Cook pasta to package directions. Toss with olive oil.

Preheat the flat top grill or skillet on medium high. Melt 1 tbsp of the butter on the grill then place the shrimp and marinade on top. Cook for 2 minutes then flip the shrimp and cook for another minute or until cooked through. Toss with the rest of the butter.

Serve on top of the linguine. Top with more parsley.

~ Marla Meridith

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May 4, 2020

Recipe: Fresh Raspberry Margaritas

Ingredients

¼ cup fresh raspberries

2 tbsp fresh lime juice

4 fl oz (1/2 cup) reposado or añejo tequila

1 ½ fl oz (3 tbsp) simple syrup (or add to taste)

ice

coarse or Kosher salt for rimming the glass

Simple Syrup

½ cup granulated white or light brown sugar

½ cup water

Directions

Make the simple syrup. Bring the water and sugar to a boil. Boil for 3 minutes making sure all the sugar has melted. Set aside to cool.

Using a wedge of lime, rub the rim of rocks or margarita glasses with the lime. Dip the edge of the glass into the salt. Fill 1/2 way with ice.

Muddle the raspberries with the lime juice in a cocktail shaker.

Add the tequila and simple syrup. Fill with ice. Shake until well combined. Strain into the prepared glasses. Garnish with lime wedges and more fresh raspberries.

~ Marla Meridith

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April 27, 2020

Recipe: One-Pot Tuscan Chicken aka: Marry Me Chicken

Ingredients

1 tbsp olive oil

34 large chicken breasts

Kosher salt

ground pepper

For the sauce

1 tbsp unsalted butter

1 small yellow onion, diced

3 cloves garlic, minced

1 tsp dried thyme

1 cup cherry or grape tomatoes, sliced in half

2 cups baby spinach

1 cup sliced mushrooms

1 cup marinated artichoke hearts, chopped

½ cup sun-dried tomatoes in oil, chopped

¼ cup capers

1 ½ cups heavy cream

¾ cup chicken or vegetable broth

splash dry white wine

1 tbsp freshly squeezed lemon juice

1 cup freshly grated Parmesan cheese

salt and pepper to taste

freshly chopped basil

Directions

Heat the oil in a 12 inch cast iron skillet over medium high heat. Season both sides of the chicken with salt and pepper. Add the chicken to the skillet and cook 4 minutes on each side, until golden brown. Transfer to a clean plate.

In the same skillet, reduce the heat to medium add the butter. Sauté the onion for 3 minutes. Add the garlic, sauté for 2 minutes. Mix in the thyme and oregano.

Mix in the tomatoes, sauté for 4 minutes. Mix in the spinach, cook 2 minutes until wilted. Add the mushrooms, cook for 2 minutes. Mix in the artichokes, sun-dried tomatoes and capers. Cook for 3 minutes.

Mix in the cream, broth and wine. Bring the sauce to a boil then to a simmer. Simmer for 7 minutes. In the last 2 minutes, mix in the parmesan. Season to taste with salt and pepper.

Add the chicken into the sauce. Simmer for about 10 minutes or until the chicken is cooked through. Top with fresh basil and any extra sun-dried tomatoes and capers. Serve immediately with pasta, rice, garlic bread or baguette.

~ Marla Meridith

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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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