June 12, 2024

Burst Cherry Tomato Sauce with Greek Olives

Ingredients

¼ cup olive oil

1 shallot, finely chopped

3 cloves garlic, minced

1 pt fresh cherry tomatoes

cracked black pepper (to taste)

sea salt flakes (to taste)

¼ cup chopped Italian parsley

⅓ cup sliced kalamata olives

12 oz Tonnarelli al Nero di Seppia (Black Squid Ink Spaghetti)

Directions

Heat olive oil in a 12″ skillet over low heat. Add shallots and cook, stirring, until softened and fragrant but not browned, about 2 minutes. Add garlic & cook another minute. Increase heat to medium and add tomatoes, salt & pepper. Cook, stirring to coat, until tomatoes begin to burst, about 4 minutes.
Smash some of the tomatoes with the back of a wooden spoon to start to create a sauce. Continue to cook, stirring occasionally, until a chunky, thickened sauce develops, add the parsley & cook 10–12 minutes. Stir in the olives at the last few minutes of cooking time.
Taste and adjust seasoning.
Serve over pasta.

~ Marla Meridith

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December 5, 2023

Simple Couscous Soup with Wagyu Meatballs

Ingredients

Wagyu Meatballs

1 lb ground wagyu beef

a few pinches garlic powder, salt, black pepper

Couscous

2 cups pearl couscous

Soup

4 tbsp olive oil

1 yellow onion, chopped

2 cloves garlic, chopped

salt and black pepper, to taste

2 pinches ground allspice

1 cup celery, chopped

1 cup carrots, chopped

3 cups packed baby spinach

10 cups low salt vegetable broth

¼ cup chopped italian parsley

Directions

Meatballs

Pre heat the oven to 400˚F with the rack in the middle. Line a baking sheet with tin foil. In a large bowl, combine the ground Wagyu and seasonings. Roll into 1 inch meatballs and place in a single layer on the baking sheet. Bake for 25 minutes. Set aside when done.

Couscous

NOTE: This step can be taken out, toasting couscous first gives it a bit more flavor.
Add the last tablespoon of olive oil to a frying pan on medium heat. Add the dry couscous. Stir and cook for 5 minutes until slightly toasted. Set aside.

Soup

Heat 3 tablespoons olive oil over medium heat. Once hot, add the chopped onions. Cook for a few minutes until translucent. With a spatula spoon mix in the garlic. Cook a few more minutes until fragrant. Add the carrots and celery, cook for 5 minutes until slightly softened. Mix in the salt, pepper and allspice. Add the broth to the mixture, raise heat to high and bring to a rolling boil.

Add the toasted couscous and baby spinach. Reduce heat to a lively simmer. Cover the pot and cook for 20 minutes adding the meatballs during the last 5 minutes. Top with the Italian parsley. Serve immediately with shaved parmesan cheese on the side.

~ Marla Meridith

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July 16, 2020

Recipe: Quick Spaghetti with Fresh Tomato Sauce

Ingredients

1 ½ lbs ripe tomatoes

¼ cup extra virgin olive oil

1 tbsp fresh lemon juice

½ tsp salt

¼ tsp sugar

freshly ground black pepper to taste

2 cloves garlic, minced

½ lb whole wheat spaghetti

¼ cup chopped fresh basil, plus more for topping

freshly grated parmesan for serving

Directions

While the pasta is cooking. Roughly chop 2/3 of the tomatoes. Over a large bowl, grate the rest of the tomatoes using the large holes of a box grater.

Combine the chopped and grated tomatoes, olive oil, lemon juice, salt, sugar, garlic and pepper in the large bowl. Let rest 10 minutes for the flavors to combine.

Cook the pasta according to package directions. Drain reserving 1/4 cup cooking liquid. Immediately place the pasta back into the pasta pot.

Add the tomato sauce into the pasta with the 1/4 cup reserved cooking liquid. Cook over medium heat until hot and the cooking liquid is absorbed. Mix in the 1/4 cup chopped basil during the last minute.

Serve immediately with more basil and parmesan cheese.

~ 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 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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April 1, 2020

Recipe: Quick & Easy Spaghetti and Meatballs

Ingredients

1 lb spaghetti or any pasta

1 lb ground beef

½ tsp garlic powder

½ tsp onion powder

½ tsp ground black pepper

½ tsp Kosher salt

2 tsp dried basil

24 fl oz (1 jar) canned tomato sauce

grated or shaved parmesan cheese for topping

Directions

Preheat the oven to 375 degrees F.
Line a baking tray with tin foil.

Place the ground beef in a large bowl.
Season with the garlic powder, onion powder, black pepper salt and basil. With clean hands combine well.

Roll into 1 inch meatballs. Place the meatballs onto the lined baking sheet. Bake for 20 minutes.

While the meatballs are baking, cook the pasta to package directions.
Drain the pasta when it’s done cooking.

Heat the sauce in a skillet. Season to taste with the garlic powder, onion powder etc. if you want it to have more profound flavors.

Top the cooked pasta with the sauce, meatballs and some Parmesan cheese.

~ Marla Meridith

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March 25, 2020

Recipe: Pantry-Only Tex Mex Mac ‘n Cheese

Ingredients

10 oz macaroni, rotini or fusilli

salt for pasta water

16.25 can whole kernel corn

11 can Ro*tel (diced tomato & chili)

3.25 can sliced black olives

1 lb Velveeta cheese block

1 tbsp chili powder

½ tsp onion powder

½ tsp garlic powder

½ tsp ground black pepper

¼ tsp smoked spanish paprika

¼ tsp ground red pepper

minced dried onion for topping

Directions

Cook the pasta to package directions.
Reserve 1/2 cup cooking water.
Drain pasta.

Open the canned ingredients and drain.

Chop the Velveeta into 1 inch pieces.

Heat a 12 inch cast iron skillet over medium high heat.
Add the canned ingredients. Heat for about 5 minutes.

Mix in all the dried seasonings excluding the dried minced onion.

Mix in the reserved cooking water.
Mix in the Velveeta until the sauce is creamy.

Mix in the cooked pasta.
Top with the dried minced onion and serve immediately.

~ Marla Meridith

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February 3, 2020

Recipe: Sheet Pan Red Miso Glazed Chicken with Mushrooms

Looking for that perfect one-pan dish? Try this delicious Sheet Pan Red Miso Glazed Chicken with Mushrooms recipe. Minimal fuss and clean-up required!

Ingredients

1/2 cup unseasoned rice wine vinegar

5 tbsp red miso paste

2 tbsp low sodium soy sauce (use tamari for gluten free)

1 tbsp finely grated ginger

2 1/2 tsp light brown sugar

1/2 tsp ground black pepper

3 pounds bone in chicken thighs and drumsticks, trimmed and pat dry

8 ounces cremini mushrooms, sliced

8 ounces Shitake mushrooms, sliced

1 bunch scallions, cut to 1 inch length

Directions

Pre heat the oven to 450˚ F with the rack in the middle.

Line a baking sheet with tin foil.

Make a few slits on the top of the chicken, slicing though the skin to the bone.

In a large bowl whisk together the rice wine vinegar, miso, soy sauce, ginger, sugar and pepper.

Place the chicken into the sauce mixture and rub to coat on all sides, being sure to get the sauce into the slits.

Place the chicken skin side up on the baking sheet. with the sauce.

In the empty (do not rinse) bowl add the mushrooms and the whites of the scallions. Toss to coat with sauce residue.

Add this mixture to the sheet pan, scattering around the chicken.

Roast until the chicken and mushrooms are browned and the internal temperature of the thickest parts of the thighs and drumsticks reads 175˚F ~ about 30-40 minutes.

With tongs, transfer the chicken to a serving plate and sauce with the mushroom mixture and the pan drippings.

Top with the green parts of the scallions.

Serve with rice, conscous, quinoa or pasta.

~ Marla Meridith

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November 10, 2019

Sheet Pan Red Miso Glazed Chicken with Mushrooms

Ingredients

Directions

~ Marla Meridith

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November 10, 2019

Recipe: Greek Salad with Salmon and Creamy Feta Dressing

Ingredients

Directions

~ Marla Meridith

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November 10, 2019

Recipe: Greek Barley Salad

Vegetarian Greek Barley Salad recipe is healthy and delicious! Great for summer entertaining as a side or main dish.

Ingredients

1 1/2 cups barley, cooked to package directions

1/2 tsp grated lemon zest

2 tbsp freshly squeezed lemon juice

2 tbsp chopped fresh dill, plus more for serving

pinch of sugar

1/4 cup extra virgin olive oil

Kosher salt and freshly ground black pepper

2 Persian cucumbers, thinly sliced

1 cup halved grape tomatoes

1/2 red onion, thinly sliced

1/2 cup pitted Kalamata olives, cut in half

4 ounces sheep or goat feta cheese, crumbled, plus more for serving

2 tbsp chopped fresh mint

4-6 sliced pepperoncini

Directions

Cook the barley to package directions, transfer to a large serving bowl and set aside.

For the dressing: In a bowl whisk together the lemon zest, lemon juice, dill and sugar. Whisk in the olive oil until smooth. Season with salt and pepper to taste.

Toss the barley with the salad dressing. Fold in the cucumber, tomato, onion, olives, cheese, mint and pepperoncini. Season with more salt and pepper to taste if desired.

Garnish with more crumbled feta cheese and dill. Serve cold or at room temperature.

~ Marla Meridith

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November 10, 2019

Recipe: Italian Tortellini Salad