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Recipe: Quick, Easy & Crispy Baked French Fries

Save the calories and skip the fries with this Healthy, Quick, Easy & Crispy Baked French Fries recipe. All you need are 3 ingredients, potatoes, oil and salt!

4 servings

1 1/2 pounds (about 3 large) Russet potatoes, cut into 1/4-1/2 inch matchsticks
1/4 cup canola or vegetable oil
1/2 tsp salt
1/2 tsp pepper
–optional toppings for during baking
garlic salt
garlic powder
smoked paprika
–optional toppings to toss fries with after baking
chopped rosemary
chopped parsley
hot pepper flakes
parmesan cheese

Clean and pat dry the potatoes. Do not remove the skin.
Slice into desired thickness.
Preheat the oven to 450 degrees F with the rack on the lower level.
In a large bowl toss the potatoes with the oil, salt and pepper and any other toppings you like.
Place on the baking sheet in a single layer.
Bake for 25-35 minutes tossing the fries in the middle of baking time.
Serve immediately with ketchup and any extra seasonings. Toss with parmesan or chopped fresh herbs if desired.

~ Marla Meridith

Recipe: Quick, Easy & Crispy Baked French Fries

Save the calories and skip the fries with this Healthy, Quick, Easy & Crispy Baked French Fries recipe. All you need are 3 ingredients, potatoes, oil and salt!

4 servings

1 1/2 pounds (about 3 large) Russet potatoes, cut into 1/4-1/2 inch matchsticks
1/4 cup canola or vegetable oil
1/2 tsp salt
1/2 tsp pepper
–optional toppings for during baking
garlic salt
garlic powder
smoked paprika
–optional toppings to toss fries with after baking
chopped rosemary
chopped parsley
hot pepper flakes
parmesan cheese

Clean and pat dry the potatoes. Do not remove the skin.
Slice into desired thickness.
Preheat the oven to 450 degrees F with the rack on the lower level.
In a large bowl toss the potatoes with the oil, salt and pepper and any other toppings you like.
Place on the baking sheet in a single layer.
Bake for 25-35 minutes tossing the fries in the middle of baking time.
Serve immediately with ketchup and any extra seasonings. Toss with parmesan or chopped fresh herbs if desired.

~ Marla Meridith

Recipe: Quick, Easy & Crispy Baked French Fries

Save the calories and skip the fries with this Healthy, Quick, Easy & Crispy Baked French Fries recipe. All you need are 3 ingredients, potatoes, oil and salt!

4 servings

1 1/2 pounds (about 3 large) Russet potatoes, cut into 1/4-1/2 inch matchsticks
1/4 cup canola or vegetable oil
1/2 tsp salt
1/2 tsp pepper
–optional toppings for during baking
garlic salt
garlic powder
smoked paprika
–optional toppings to toss fries with after baking
chopped rosemary
chopped parsley
hot pepper flakes
parmesan cheese

Clean and pat dry the potatoes. Do not remove the skin.
Slice into desired thickness.
Preheat the oven to 450 degrees F with the rack on the lower level.
In a large bowl toss the potatoes with the oil, salt and pepper and any other toppings you like.
Place on the baking sheet in a single layer.
Bake for 25-35 minutes tossing the fries in the middle of baking time.
Serve immediately with ketchup and any extra seasonings. Toss with parmesan or chopped fresh herbs if desired.

~ Marla Meridith

Recipe: Greek Barley Salad

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

4-6 servings

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

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

Recipe: Linguine with Fresh Cherry Tomato Sauce

1 pound linguine
2 tbsp olive oil, plus more to toss with pasta
1 tbsp unsalted butter
1 large shallot, minced
2 cloves garlic, minced
1 (10.5 oz) package cherry tomatoes
splash of dry white wine
1 tbsp freshly chopped Italian parsley, plus more for serving
1/4 tsp Kosher salt, plus more to taste
1/4 tsp black pepper, plus more to taste
–serve with
freshly grated Parmesan or Romano cheese

Cook the linguine to package directions. Drain and toss in a large serving bowl with some olive oil.
While the pasta is cooking make the sauce: heat the olive oil and butter over medium heat in a 10′ cast iron skillet until the butter is melted.
Sauté the shallots for 5 minutes, stirring frequently. Add the garlic and cook for another minute. Add the the tomatoes and splash of wine.
Cook for about 6 minutes or until the tomatoes are soft. Mash the tomatoes against the bottom of the pan with the back of a fork or wooden spoon. Be careful not to be splashed with hot tomato juices. Stir in the parsley, salt and pepper.
Toss the pasta with the cooked tomato sauce, top with more parsley and serve immediately with freshly grated cheese.

~ Marla Meridith

Recipe: Buttery Lemon Garlic Cauliflower Rice

In just 15 minutes you can have this gluten free/grain free Buttery Lemon Garlic Cauliflower Rice on the table. A great side dish and the perfect alternative to heavy carbs.

4 cups

1 head cauliflower
4 tbsp unsalted butter
1 1/2 tbsp freshly squeezed lemon juice
4 cloves garlic
1/4 tsp smoked paprika
2 tbsp freshly chopped Italian parsley
salt and pepper to taste

To make the cauliflower rice: Chop the cauliflower into 4 floret sections. Rinse and pat dry very well. Discard and leaves and stem. Pulse 1/2 of the florets in a food processor until they are the consistency of rice. Repeat for the rest of the cauliflower.
Melt the butter in a 12 inch cast iron skillet over medium heat. Add the lemon juice and garlic. Cook one minute. Add the cauliflower rice. Cook about 5 minutes or until the level of doneness has been reached. Serve immediately.

~ Marla Meridith

Recipe: One-Skillet Green Bean Gratin

We love this One-Skillet Green Bean Gratin recipe, a delicious holiday side dish! Simple to prepare and only one pot to clean up makes this dish dreamy!

6-8 servings

2 pounds fresh green beans
4 tbsp unsalted butter
1 shallot, finely chopped
2 cloves garlic, finely chopped
4 tbsp all-purpose flour
1 tsp fine sea salt
1/2 tsp ground black pepper
1 1/2 cups half and half
2/3 cup shredded cheddar cheese
1/4 cup shredded parmesan
1/4 cup bread crumbs or panko

Pre heat the oven to 350˚ Fahrenheit with the rack in the middle.
Rinse the green beans, trim off the ends and cut the beans in 1/2.
Bring a large pot of salted water to a boil and cook the green beans about 12 minutes or until tender. Drain the beans.
In a 12 inch cast iron skillet, melt the butter over medium-low heat. Sauté the shallot and garlic about 3-4 minutes until softened and fragrant.
Mix in the flour, salt and pepper until smooth.
Reduce the heat to low. Add in the half and half. Cook until mixture thickens. Add the cheese and mix until well blended and melted.
Add the green beans to cheese mixture. Combine well.
Flatten the top of the casserole with the back of a spoon or spatula.
Top with the parmesan and breadcrumbs.
Bake for 30 minutes. Continue to broil for 5 minutes or until golden brown. Serve immediately in the skillet.

~ Marla Meridith

Recipe: Creamed Kale

Instead of spinach try this Creamed Kale recipe, the most delicious holiday side dish! You can easily double or triple this recipe to feed a crowd.

6-8 servings

2 bunches Lacinato kale
1 stick (8 tbsp) unsalted butter
2 shallots, finely chopped
3 cloves garlic, finely chopped
1 cup heavy cream
1/8 tsp smoked paprika
salt and freshly ground pepper to taste

Rinse and pull leaves off of the kale, removing and discarding the tough ribs and stems.
Blanche kale in boiling water until just soft, about 1-2 minutes. Immediately submerge it into an ice bath. Drain the kale. Chop into small pieces.
Melt the butter over medium heat in a medium skillet. Add the shallot and garlic, sauté 3 minutes. Add the kale, cream and smoked paprika. Reduce heat to low and cook for 5 minutes or until cream has reduced and thickened. Season with salt and pepper to taste.

~ Marla Meridith

Recipe: Roasted Butternut Squash with Butter, Brown Sugar and Cinnamon

You will love this Roasted Butternut Squash with Butter, Brown Sugar and Cinnamon recipe for the holidays! Enjoy as a side dish or add to a salad or grain for a main course.

4 servings

1 butternut squash
1 stick (4 oz) unsalted butter, melted
1/4 cup light brown sugar (plus more for finishing)
1 tsp ground cinnamon
1/2 tsp salt
1/3 cup chopped toasted walnuts or pecans

Pre heat oven to 375˚ F
Prepare a baking sheet with tin foil.
Pierce the butternut squash with a sharp knife several times. Place on a plate and microwave on high for 5 minutes, or until just soft enough to peel and cut into. Peel the squash. Cut into 1/4 inch round slices, discarding any seeds.
In a small bowl, combine the sugar, cinnamon and salt.
Place the squash on a single layer on the baking sheet, drizzle the 1/2 butter over the top.
Sprinkle 1/2 of the sugar mixture over the squash.
Flip the squash and drizzle the other half of the butter and sugar mixture over the top.
Bake for about 35 minutes or until the squash is tender. Sprinkle on a little more brown sugar and nuts to finish. Serve hot.

~ Marla Meridith

Recipe: Roasted Brussels Sprouts & Shallots

Enjoy this healthy and delicious Roasted Brussels Sprouts & Shallots recipe as a holiday side dish or add in some grains for a vegan meal.

12 servings

2 lbs fresh brussels sprouts
2-3 large shallots, 1/4 inch slices
1/4 cup olive oil
1 tsp smoked paprika
1 tsp fine sea salt
1 tsp ground black pepper
1/3 cup chopped roasted walnuts or pecans
1/4 cup crumbled feta cheese

Pre heat the oven to 400˚ Fahrenheit with the rack in the middle.
Line a baking sheet with foil.
Rinse and pat dry the brussels sprouts. Slice large sprouts into quarters and small ones in half.
Place the sprouts and sliced shallots on the baking sheet in a single layer and toss with the olive oil, smoked paprika, salt and pepper.
Bake for 35-40 minutes, tossing halfway during baking time.
Season to taste. Transfer to a serving dish and top with nuts and feta cheese (omit the feta for a vegan dish)

~ Marla Meridith

Recipe: Roasted Brussels Sprouts & Shallots

Enjoy this healthy and delicious Roasted Brussels Sprouts & Shallots recipe as a holiday side dish or add in some grains for a vegan meal.

12 servings

2 lbs fresh brussels sprouts
2-3 large shallots, 1/4 inch slices
1/4 cup olive oil
1 tsp smoked paprika
1 tsp fine sea salt
1 tsp ground black pepper
1/3 cup chopped roasted walnuts or pecans
1/4 cup crumbled feta cheese

Pre heat the oven to 400˚ Fahrenheit with the rack in the middle.
Line a baking sheet with foil.
Rinse and pat dry the brussels sprouts. Slice large sprouts into quarters and small ones in half.
Place the sprouts and sliced shallots on the baking sheet in a single layer and toss with the olive oil, smoked paprika, salt and pepper.
Bake for 35-40 minutes, tossing halfway during baking time.
Season to taste. Transfer to a serving dish and top with nuts and feta cheese (omit the feta for a vegan dish)

~ Marla Meridith

Recipe: Roasted Brussels Sprouts & Shallots

Enjoy this healthy and delicious Roasted Brussels Sprouts & Shallots recipe as a holiday side dish or add in some grains for a vegan meal.

12 servings

2 lbs fresh brussels sprouts
2-3 large shallots, 1/4 inch slices
1/4 cup olive oil
1 tsp smoked paprika
1 tsp fine sea salt
1 tsp ground black pepper
1/3 cup chopped roasted walnuts or pecans
1/4 cup crumbled feta cheese

Pre heat the oven to 400˚ Fahrenheit with the rack in the middle.
Line a baking sheet with foil.
Rinse and pat dry the brussels sprouts. Slice large sprouts into quarters and small ones in half.
Place the sprouts and sliced shallots on the baking sheet in a single layer and toss with the olive oil, smoked paprika, salt and pepper.
Bake for 35-40 minutes, tossing halfway during baking time.
Season to taste. Transfer to a serving dish and top with nuts and feta cheese (omit the feta for a vegan dish)

~ Marla Meridith