November 10, 2019
November 10, 2019
Recipe: Chipotle Lime Steak Kebabs with Cilantro Lime Rice
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Summer Pasta Salad with Veggies, Egg & Smoked Salmon
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Thai Green Curry with Tofu
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Chicken Spring Rolls with Carrot-Ginger Sauce
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Peach Kale Salad
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Spicy Thai Red Curry Noodle Soup
This soup takes 17 minutes to prepare and tastes better than your local Thai restaurant!
Ingredients
8 ounces rice stick noodles
3 garlic cloves, minced
2 tablespoons minced fresh ginger
2 tablespoons red curry paste
2 tablespoons coconut oil
4 cups veggie or chicken broth
2 cans unsweetened coconut milk
chopped fresh cilantro or basil for garnish
sliced red Fresno chiles, jalapeño and green onion for garnish
mung bean sprouts or matchstick carrots for garnish
Directions
Bring a large pot of water to boil. Add the rice noodles, cook for 3 minutes and drain in cold water.
Combine the garlic, ginger and curry paste in a small food processor or mince and mash them together. Add the coconut oil & combine well.
In a large pot hear the curry paste mash over medium heat for 1-2 minutes.
Add the broth and deglaze the pot. Add the coconut milk and bring the mixture to a boil. Season with salt if needed.
Add the drained noodles and let them cook and soak up the hot broth for 2 minutes.
Divide the soup among serving bowls and serve garnished with cilantro, Thai basil chiles and green onions if desired.
~ Marla Meridith
November 10, 2019
Chicken & Veggie Sizzle Rice
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Tex-Mex Burgers
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Tomato Tart Pizza
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Lamb Kofta Tacos
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Roasted Veggies & Quinoa Salad with Cilantro Lime Dressing
This wholesome #meatlessmonday salad is filled with summers best produce. Hitting up your veg with roasting is a great way to enhance it’s natural flavors. Our Roasted Veggies & Quinoa Salad is your finest answer to a delicious, nourishing meal that truly satisfies.
Ingredients
1/2 red onion, rough chop
1/2 sweet potato, cut into bite sized pieces
1 bell pepper (I used 1/2 each of yellow & red for color), cut into bite sized pieces
Handful of asparagus, trim off tough stems
A few gluggs of olive oil
a few pinches garlic salt
4 cups baby spinach leaves
1 container (8 ounces) pearl mozzarella, drained
1/2 cup chopped toasted
Cilantro Lime Dressing
1 bunch cilantro, trim the bunch 1/2 way down the stems
juice from 1 lime
1 tablespoon white wine vinegar or rice wine vinegar
pinch of garlic powder
salt & pepper to taste
Directions
Preheat oven to 375 degrees Fahrenheit with the rack in the middle. Clean all veggies, pat dry & chop accordingly. Toss with olive oil, garlic, salt & pepper. Bake for 20-25 minutes or until the veggies are roasted & tender.
Put all dressing ingredients into a food processor or blender & combine well. Season with salt & pepper to taste. Makes 1/2 cup of dressing.
In a large bowl add a few cups of spinach, some quinoa & roasted veggies. Using a pair of tongs toss with dressing.
Plate & top with walnuts and mozzarella.
You can make the roasted veggies & dressing the day ahead of when you need it!
Serves 4-6
