November 10, 2019
Recipe: Spaghetti Casserole with Bison, Walnuts & Cranberry
November 10, 2019
Recipe: Quinoa Stuffing with Apple, Sweet Potato & Hazelnuts
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Quinoa Sweet Potato Breakfast Bake
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Cheesy Bacon Spaghetti Squash Casserole
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Black Bean Falafel Salad with Roasted Red Pepper Aioli
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Panzanella Salad with Truffle Vinaigrette
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Goat Cheese Pear Salad with Pear Vinaigrette
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Italian Couscous Salad
My Italian Couscous Salad can easily be one of your main dishes for family meals, picnics, lunch boxes and brunches. Don’t you love when something so delicious can be on the table in minutes?! I do!
Ingredients
1 pound (16 ounces) pearl couscous, cook to package directions
1/4 cup extra virgin olive oil
1 cup grated Romano cheese
1 jar (9.9 ounces/280 g) whole artichoke hearts, drained & gently squeeze water out
4 ounces Genoa or Italian Salami
1/2 cup chopped green onions
1/4 cup fresh basil leaves, chopped
1/4 cup fresh italian parsley, chopped
2 tablespoons freshly squeezed lemon juice
salt & pepper to taste
Directions
Cook the couscous & transfer to a bowl, toss with olive oil. Cool to room temperature.
Chop the salami, artichoke hearts & sun-dried tomatoes into small, bite sized pieces.
Combine all the ingredients with the couscous, adjusting any to taste. Serve cold or warm. Best if enjoyed within 3 days.
Store in the fridge in an airtight container.
~ Marla Meridith
November 10, 2019
Recipe: Tzatziki Sauce
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Oodles of Sesame Noodles
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Super Simple Avocado Pasta Salad
Ingredients
Directions
~ Marla Meridith
November 10, 2019
