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Recipe: Asian Cucumber Salad

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

Recipe: Thai Chicken Lettuce Wraps

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
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

Recipe: Rustic Roasted Beet & Sweet Potato Salad

Recipe: Rustic Roasted Beet & Sweet Potato Salad

Ingredients

1 bunch beets
2 sweet potatoes
2 tbsp canola or grapeseed oil
½ tsp ground cinnamon
½ tsp garlic salt
½ tsp ground black pepper
2 tbsp pure maple syrup
1 avocado
6 cups baby spinach leaves
Toppings
Maple Citrus Roasted Pecanshttps://marlameridith.com/recipe/maple-citrus-roasted-pecans/
Salad Dressings: Try one of these!

Directions

Pre heat the oven to 375 degrees F with the racks in the middle. Prepare a cookie sheet with parchment paper or oven proof silicone liner.

Slice the beets and sweet potatoes into 1/2 inch thick sticks. Place on the baking sheet in a single layer.

Drizzle with the oil and maple syrup. Using clean hands, toss with the cinnamon, garlic salt and pepper.

Bake for about 40-45 minutes until slightly browned, caramelized and very tender.

Plate spinach leaves with roasted beets and sweet potatoes. Top with avocado and maple pecans. Serve with lemon juice and olive oil or my Lemon Shallot Vinaigrette or Lemon Honey Salad Dressing.

~ Marla Meridith

Cran Raspberry Mimosas

Ingredients

Directions

~ Marla Meridith

Recipe: Sparkling Pear Champagne Cocktail

Ingredients

Directions

~ Marla Meridith

Recipe: Apple Cider Mojitos

Ingredients

Directions

~ Marla Meridith

Recipe: Chickpea Stuffed Acorn Squash

Ingredients

Directions

~ Marla Meridith

Recipe: Skillet Salmon with Bacon and Lentils

Ingredients

Directions

~ Marla Meridith

Recipe: Pumpkin Dutch Baby with Caramelized Apples

Ingredients

Directions

~ Marla Meridith

Recipe: Coconut Pumpkin Rice Pudding

Ingredients

Directions

~ Marla Meridith

Recipe: Quick, Easy & Crispy Baked French Fries

Ingredients

Directions

~ Marla Meridith

Recipe: Quick, Easy & Crispy Baked French Fries

Ingredients

Directions

~ Marla Meridith