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Recipe: Kale, Bacon & Cheddar Quesadillas

You can have these delicious quesadillas ready in under 30 minutes. Perfect for entertaining or easy weeknight meals.

1 tbsp olive oil, plus another splash
2 cups cleaned, pat dry & chopped kale
1/2 cup finely chopped red onion
1 clove garlic, minced
pinch of salt and pepper
1 1/2 cups shredded sharp cheddar cheese
7 slices baked bacon, crumbled
4 (10 inch) spinach flour tortillas
2 tbsp freshly chopped cilantro for serving

Heat 1 tbsp oil in a 12 inch cast iron skillet over medium heat. Sauté the onion for 5 minutes. Add the garlic and cook another minute. Add the kale and cook about 3mi nutes until wilted. Season with some salt and pepper. Transfer mixture to a bowl.
Add a splash of oil to the pan, when it’s warm heat one of the tortillas for a minute or so until it starts to turn golden brown. Remove from the pan, place on a plate. Place another tortilla in the pan, top with the cheese. Cook a minute, until the cheese starts to melt and top with one half of the kale mixture and some bacon. Top with the tortilla you just browned. Cook another minute or two until cheese is completely melted. Repeat this process with the rest of the ingredients, saving a few tablespoons of bacon for garnish.
Transfer cooked quesadillas to a cutting board and slice with a pizza cutter or sharp knife. Serve immediately topped with bacon crumbles and cilantro.

My favorite way to cook bacon:
It comes out nice and crispy without splattering your kitchen counters & stove top. https://newmm2019.wpengine.com/recipe/perfectly-baked-bacon/

~ Marla Meridith

Recipe: Kale, Bacon & Cheddar Quesadillas

You can have these delicious quesadillas ready in under 30 minutes. Perfect for entertaining or easy weeknight meals.

1 tbsp olive oil, plus another splash
2 cups cleaned, pat dry & chopped kale
1/2 cup finely chopped red onion
1 clove garlic, minced
pinch of salt and pepper
1 1/2 cups shredded sharp cheddar cheese
7 slices baked bacon, crumbled
4 (10 inch) spinach flour tortillas
2 tbsp freshly chopped cilantro for serving

Heat 1 tbsp oil in a 12 inch cast iron skillet over medium heat. Sauté the onion for 5 minutes. Add the garlic and cook another minute. Add the kale and cook about 3mi nutes until wilted. Season with some salt and pepper. Transfer mixture to a bowl.
Add a splash of oil to the pan, when it’s warm heat one of the tortillas for a minute or so until it starts to turn golden brown. Remove from the pan, place on a plate. Place another tortilla in the pan, top with the cheese. Cook a minute, until the cheese starts to melt and top with one half of the kale mixture and some bacon. Top with the tortilla you just browned. Cook another minute or two until cheese is completely melted. Repeat this process with the rest of the ingredients, saving a few tablespoons of bacon for garnish.
Transfer cooked quesadillas to a cutting board and slice with a pizza cutter or sharp knife. Serve immediately topped with bacon crumbles and cilantro.

My favorite way to cook bacon:
It comes out nice and crispy without splattering your kitchen counters & stove top. https://newmm2019.wpengine.com/recipe/perfectly-baked-bacon/

~ Marla Meridith

Kale Salad with Butternut Squash & Pomegranate Vinaigrette

This Kale Salad with Butternut Squash & Pomegranate Vinaigrette is a colorful celebration of Fall seasonal flavors.

8 Servings

1 bunch kale
1 cup cooked barley
1 bunch green onion, sliced small
6 ounces crumbled feta or goat cheese
–Squash
1 (1 1/2 to 2 pounds) whole butternut squash
5 ounces unsalted butter
1/2 teaspoon salt
1/4 cup pure maple syrup
1 teaspoon ground cinnamon
–Pomegranate Vinaigrette
1 1/2 cups pure pomegranate juice
1/3 cup grapeseed oil
1 tablespoon pure maple syrup
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup pomegranate seeds

Preheat oven to 400 F with the rack in the middle. Pierce a butternut squash several time with a knife or fork to vent it while it cooks. Place whole squash on a baking sheet and roast for about 1 hour or until the skin is papery & soft. Pierce again with a knife to check doneness, the flesh should be soft. Remove from the oven and let cool until squash is easy to handle. Cut it in half and discard seeds. Peel off skin, cut squash into one-inch pieces.
While the squash is cooking cook the barley to package directions.
Brown butter: Heat the butter in a large light colored frying pan (so you can watch the color of the butter) over medium heat. Continue to cook until the butter is bubbling and frothy. Brown specks will begin to form. Add the squash, maple syrup, salt, and cinnamon. Combine all well. Cook a few minutes until the squash is heated through. Using a slotted spoon transfer the squash to a bowl.
Pomegranate Vinaigrette: Shake all ingredients in a lidded jar until well combined (excluding the pomegranate seeds)
For the kale, rinse and pat dry. Tear into small pieces, discarding the tough stems. Place in a large salad bowl. Toss with the cooked barley, some green onion and feta cheese, dressing and pomegranate seeds. Top with more cheese, green onion, and pom seeds. You will likely only use half the squash in this recipe.

~ Marla Meridith

Kale Salad with Butternut Squash & Pomegranate Vinaigrette

Ingredients

Directions

~ Marla Meridith

Kale Salad with Butternut Squash & Pomegranate Vinaigrette

This Kale Salad with Butternut Squash & Pomegranate Vinaigrette is a colorful celebration of Fall seasonal flavors.

8 Servings

1 bunch kale
1 cup cooked barley
1 bunch green onion, sliced small
6 ounces crumbled feta or goat cheese
–Squash
1 (1 1/2 to 2 pounds) whole butternut squash
5 ounces unsalted butter
1/2 teaspoon salt
1/4 cup pure maple syrup
1 teaspoon ground cinnamon
–Pomegranate Vinaigrette
1 1/2 cups pure pomegranate juice
1/3 cup grapeseed oil
1 tablespoon pure maple syrup
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup pomegranate seeds

Preheat oven to 400 F with the rack in the middle. Pierce a butternut squash several time with a knife or fork to vent it while it cooks. Place whole squash on a baking sheet and roast for about 1 hour or until the skin is papery & soft. Pierce again with a knife to check doneness, the flesh should be soft. Remove from the oven and let cool until squash is easy to handle. Cut it in half and discard seeds. Peel off skin, cut squash into one-inch pieces.
While the squash is cooking cook the barley to package directions.
Brown butter: Heat the butter in a large light colored frying pan (so you can watch the color of the butter) over medium heat. Continue to cook until the butter is bubbling and frothy. Brown specks will begin to form. Add the squash, maple syrup, salt, and cinnamon. Combine all well. Cook a few minutes until the squash is heated through. Using a slotted spoon transfer the squash to a bowl.
Pomegranate Vinaigrette: Shake all ingredients in a lidded jar until well combined (excluding the pomegranate seeds)
For the kale, rinse and pat dry. Tear into small pieces, discarding the tough stems. Place in a large salad bowl. Toss with the cooked barley, some green onion and feta cheese, dressing and pomegranate seeds. Top with more cheese, green onion, and pom seeds. You will likely only use half the squash in this recipe.

~ Marla Meridith

Vegan Cream of Kale Soup

Ingredients

Directions

~ Marla Meridith

Chicken & Veggie Sizzle Rice

With back to school here, we crave recipes that our entire family will love. Recipes that can easily make the transition to the kids lunch boxes. This recipe is your answer to a satisfying, delicious meal!

4 Servings

2 grilled, baked or pan seared organic Chicken Breasts, chop into bite sized pieces
1 cup cooked Brown Rice, Jasmine or Basmati (we love fragrant rice in this)
1 tablespoon unrefined Coconut Oil
1/2 cup chopped shredded Carrots
1/2 cup shelled Edamame
a handful of Kale, finely chopped
a few pinches ground Ginger
a few pinches Garlic Sea Salt
a few pinches minced dried Onion or Onion Powder
a few teaspoons Thai Red Curry Paste (to taste)
1/4 cup light unsweetened Coconut Milk
a splash of Soy Sauce or Tamari
a few Stevia drops or powder to taste or your favorite natural sweetener. Honey is good too.
–Optional Garnish or Mix In’s
garnish with some sautéed Carrots
chopped Peanuts
chopped Green Onion
unsweetened Coconut Flake

Grill, pan sear or bake chicken breasts until cooked through. Cook rice according to package directions. Heat a large sauté pan with the coconut oil over medium high heat. Heat carrots, edamame and kale for 3-4 minutes until softened. Add the rest of the ingredients, including the chopped chicken. Heat everything in the pan for another 3-4 minutes until sizzling hot. If you want a touch of sweetness add the stevia or honey last, to taste.
Notes
Serve at any temperature. This also makes a great rice salad and is perfect for your lunch box

~ Marla Meridith

Chicken & Veggie Sizzle Rice

Ingredients

Directions

~ Marla Meridith

Chicken & Veggie Sizzle Rice

With back to school here, we crave recipes that our entire family will love. Recipes that can easily make the transition to the kids lunch boxes. This recipe is your answer to a satisfying, delicious meal!

4 Servings

2 grilled, baked or pan seared organic Chicken Breasts, chop into bite sized pieces
1 cup cooked Brown Rice, Jasmine or Basmati (we love fragrant rice in this)
1 tablespoon unrefined Coconut Oil
1/2 cup chopped shredded Carrots
1/2 cup shelled Edamame
a handful of Kale, finely chopped
a few pinches ground Ginger
a few pinches Garlic Sea Salt
a few pinches minced dried Onion or Onion Powder
a few teaspoons Thai Red Curry Paste (to taste)
1/4 cup light unsweetened Coconut Milk
a splash of Soy Sauce or Tamari
a few Stevia drops or powder to taste or your favorite natural sweetener. Honey is good too.
–Optional Garnish or Mix In’s
garnish with some sautéed Carrots
chopped Peanuts
chopped Green Onion
unsweetened Coconut Flake

Grill, pan sear or bake chicken breasts until cooked through. Cook rice according to package directions. Heat a large sauté pan with the coconut oil over medium high heat. Heat carrots, edamame and kale for 3-4 minutes until softened. Add the rest of the ingredients, including the chopped chicken. Heat everything in the pan for another 3-4 minutes until sizzling hot. If you want a touch of sweetness add the stevia or honey last, to taste.
Notes
Serve at any temperature. This also makes a great rice salad and is perfect for your lunch box

~ Marla Meridith

Chicken & Veggie Sizzle Rice

With back to school here, we crave recipes that our entire family will love. Recipes that can easily make the transition to the kids lunch boxes. This recipe is your answer to a satisfying, delicious meal!

4 Servings

2 grilled, baked or pan seared organic Chicken Breasts, chop into bite sized pieces
1 cup cooked Brown Rice, Jasmine or Basmati (we love fragrant rice in this)
1 tablespoon unrefined Coconut Oil
1/2 cup chopped shredded Carrots
1/2 cup shelled Edamame
a handful of Kale, finely chopped
a few pinches ground Ginger
a few pinches Garlic Sea Salt
a few pinches minced dried Onion or Onion Powder
a few teaspoons Thai Red Curry Paste (to taste)
1/4 cup light unsweetened Coconut Milk
a splash of Soy Sauce or Tamari
a few Stevia drops or powder to taste or your favorite natural sweetener. Honey is good too.
–Optional Garnish or Mix In’s
garnish with some sautéed Carrots
chopped Peanuts
chopped Green Onion
unsweetened Coconut Flake

Grill, pan sear or bake chicken breasts until cooked through. Cook rice according to package directions. Heat a large sauté pan with the coconut oil over medium high heat. Heat carrots, edamame and kale for 3-4 minutes until softened. Add the rest of the ingredients, including the chopped chicken. Heat everything in the pan for another 3-4 minutes until sizzling hot. If you want a touch of sweetness add the stevia or honey last, to taste.
Notes
Serve at any temperature. This also makes a great rice salad and is perfect for your lunch box

~ Marla Meridith

Kale & Berries Super Smoothie

This Kale & Berries Super Smoothie will set you up just right for any big day you might have planned.

2 14 oz. Smoothies

1 cup unsweetened apple juice
2 tablespoons chia seeds (white, black or mixed)
2 cups chopped kale leaves (ribs removed)
1 cup frozen blueberries
1 cup frozen raspberries
1 cup unsweetened vanilla almond milk
2 tablespoons pure maple syrup
1 tablespoon freshly squeezed lemon juice

Soak the chia seeds in the apple juice for 20 minutes.
Blend all ingredients in a high powered blender on a smoothie setting. Sweeten more to taste if desired.

~ Marla Meridith