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Best Ever Homemade Italian Vinaigrette

Best Ever Homemade Italian Vinaigrette recipe, use this salad dressing on everything from pasta salads to green salads to marinating vegetables, meats and seafood.

3/4 cup olive oil
1/8 cup red wine vinegar
1/8 cup white wine vinegar
2 tbsp freshly squeezed lemon juice
1/4 cup finely freshly grated Parmesan cheese
1 tsp of EACH dried parsley, drained oregano, dried basil, garlic powder, onion powder
3/4 tsp salt
1/2 tsp EACH black pepper, paprika
1/2-1 tsp agave or honey, or add more to taste

Add all ingredients into a mason jar, tighten the lid and shake until well combined. You can also add all ingredients to a bowl and whisk until well combined.
Store in an airtight container up to two weeks. Shake or whisk each time before use. If the oil becomes a solid in the fridge, just lettuce dressing sit out a few minutes for it to become room temperature.

~ Marla Meridith

Recipe: Mediterranean Salad Platter

This Mediterranean Salad Platter could not be easier to put together and it makes such a beautiful impact when you are entertaining guests. 

4-6 servings

1 (6.5 ounce) jar marinated artichokes, drained
5 ounces hummus
8 ounces Kalamata olives
4 ounces thinly sliced Italian salami
4 ounces sun-dried tomatoes, drained
4 hard boiled eggs, thinly sliced
mache salad blend
extra virgin olive oil for drizzling
serve with pita chips or pita bread

Lay a bed of Mache greens on the bottom of a large platter. Place the rest of the ingredients on top so they are just touching. Drizzle some olive oil over the top. Serve immediately with pita chips or pita bread wedges.
*Add feta cheese if you are not keeping a dairy-free diet

~ Marla Meridith

Recipe: Easy Tomato Basil Flatbread Pizzas

Make the most of summers freshest bounty with these easy & delicious flatbread pizzas!

2 servings

2 pieces whole wheat naan bread
1 cup Ciliegine mozzarella, drained
2 plum tomatoes, sliced thin
1 jar marinated artichokes, drained and roughly chopped
1/2 cup Kalamata olives, sliced
1 shallot, sliced into thin rings
extra virgin olive oil
a few sprigs fresh basil

Pre heat the oven to 425 degrees with the rack in the middle.
Rub some olive oil onto a baking sheet.
Drizzle some olive oil onto each flatbread.
Divide ingredients and top each flatbread with: mozzarella, tomatoes, artichokes, olives and shallot rings. Drizzle some more olive oil over the top.
Bake for 8-10 minutes, until cheese is melted. Broil for 2-3 minutes until flatbread and cheese starts to brown.

~ Marla Meridith

Recipe: Healthy Oven Fries

Healthy Oven Fries recipe, guilt free French Fries to enjoy anytime at all!

1 1/2 – 2 pounds Purple Passion, Russet (see note) or any small firm potato
olive oil
garlic salt
black pepper
–optional seasonings
smoked paprika
curry powder
Chinese five spice
thai seasoning
chili powder
–garnish with
chopped fresh parsley

Pre heat the oven to 425 degrees with the rack in the middle.
Cut the potatoes into quarters.
Line a cookie sheet with tin foil.
Rinse the potatoes under cold water and pat dry with paper towels.
Place the potatoes on the cookie sheet and toss with a generous pour of olive oil. Sprinkle some garlic salt, pepper and any other seasonings you like. Toss with clean hands until well coated.
Bake for 30-35 minutes until browned, cooked through and crispy. Toss half way through cooking time with tongs, this will encourage all sides to crisp up.
Transfer to a bowl and toss with parsley, serve immediately.

If using larger Russet potatoes, trim to 1/2 inch slices.

~ Marla Meridith