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Recipe: Sheet Pan Roasted Veggies with Feta

Recipe: Sheet Pan Roasted Veggies with Feta

Ingredients

2 broccoli crowns, sliced into florets
1 pt cherry or grape tomatoes, halved
½ red onion, sliced
½ zucchini, sliced into half moons
½ lemon, cut into slices
1 8 ounce block of feta cheese
6 mini bell peppers, sliced in half
¼ cup olive oil
sea salt, pepper and dried oregano

Directions

Pre heat oven to 400˚ Fahrenheit.

Slice all the veggies, lemon and feta. Place on an unlined sheet pan in a single layer.

Bake for 30 minutes. Serve with quinoa, rice or pasta.

~ Marla Meridith

Recipe: Greek Barley Salad

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Directions

~ Marla Meridith

Recipe: Greek Chicken Pasta Salad

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~ Marla Meridith

Recipe: Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta

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~ Marla Meridith

Recipe: Strawberry Feta Salad with Balsamic Dressing

We love this simple, fresh and healthy Strawberry Feta Summer salad with a delicious homemade balsamic dressing. Enjoy as a side dish or main course.

Ingredients

‘–for the salad
6 cups artisan lettuce, rinsed, dried and coarsely chopped
2 cups fresh strawberries, chopped
1 1/2 cups feta cheese, cut into 1/2 inch cubes
1 cup toasted pecans, chopped
for the dressing
3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 tsp garlic powder
salt to taste
freshly ground black pepper, to taste

Directions

Combine the salad ingredients in a large bowl.

To make the dressing: Add all ingredients into a mason jar. Shake until well combined. Using a piece of lettuce for tasting, dip it into the dressing and add salt and pepper to taste.

Toss the salad with dressing to taste before serving.

This dressing will last for a few weeks stored in the refrigerator, simply shake before serving to emulsify it again.

~ Marla Meridith

Recipe: Grilled Avocado & Chimayo Shrimp Salad with Key Lime Dressing

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~ Marla Meridith

Recipe: Family Favorite Frittata

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~ Marla Meridith

Recipe: Chopped Greek Salad

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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

Kale Chickpea Greek Salad

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~ Marla Meridith

Feta & Artichoke Guacamole Toast

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~ Marla Meridith