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Recipe: Grilled Salmon with Couscous in Foil Packets

Recipe: Grilled Salmon with Couscous in Foil Packets

Ingredients

2 cups cooked pearl couscous
1 lb boneless salmon filets (skin on or removed)
olive oil
2 Roma tomatoes, sliced
1 large zucchini, sliced
1 yellow summer squash. sliced
1 red onion, sliced
¾ cup sun-dried tomatoes in oil, drained and sliced
¾ cup sliced Kalamata olives
2 lemons, sliced
2 garlic cloves, minced
freshly ground pepper
Kosher salt
4 fl oz vegetable broth
½ cup chopped Italian parsley

Directions

Prepare couscous to package directions. Pre heat the grill to medium high (400-450 degrees.) If cooking over an open flame, place a grill grate over the fire.

Place a large piece of tin foil on a work surface. Drizzle some olive oil on the bottom.
For each salmon slice, layer on the following (remember to divide all ingredients into four portions): 1/2 cup cooked couscous, one slice salmon, yellow summer squash, zucchini, tomato, onion, sun-dried tomatoes, olives, lemon slices, garlic, sprinkle with salt and pepper & parsley. Drizzle some broth and a little more oil over the top. Fold the foil edges over the salmon making a packet. Leave a little room in the packet for air to circulate.

Place the wrapped salmon over the grill or open flame and cook for 10 to 12 minutes. Cooking time depends on the thickness of the salmon and your desired level of doneness. You can test salmon while it’s cooking by opening up the foil, but be careful of the steam! Using a sharp knife peek into the thickest part of the baked salmon. It’s almost done when it’s beginning to flake, but still has a little translucency in the middle. Once your salmon flakes easily with a fork, it’s done. If you like it a bit more on the rare side take it off the grill at the very slightly translucent phase and let it rest off the grill for a few minutes before serving.

You can also bake this in the oven! Simply follow all of the prep work and preheat the oven to 375˚F. Place the wrapped salmon on a baking sheet. Bake for 15-20 minutes or until the salmon is done to your liking. See Step 4 for how to judge doneness.

This salmon can also be enjoyed the day after you cook it. Simply reheat in a lightly oiled skillet or in the microwave.

~ Marla Meridith

Recipe: Grilled Brie with Tomatoes and Basil

Recipe: Grilled Brie with Tomatoes and Basil

Ingredients

2 wedges brie cheese, or 1 large round
1 pt grape tomatoes, quartered or 1 pound ripe tomatoes diced
¼ cup extra virgin olive oil
2 cloves garlic, minced
1 tbsp balsamic vinegar
¾ tsp salt and more to taste
½ tsp freshly ground black pepper
¼ cup chopped basil ribbons, chiffonade
1 loaf sliced rustic baguette or pita chips
balsamic glaze and shaved parmesan for topping

Directions

Tomato Basil Salad

Combine the tomatoes, olive oil, garlic, balsamic vinegar, salt pepper and basil in a large bowl.

Grilled Brie

Line a 10 inch cast iron skillet or griddle with foil (this makes for an easier clean up.) Place the brie in the center of the skillet. Grill over a campfire or hot grill for 15-20 minutes or until the brie softens and bubbles.

Baked Brie

This is easy to make in your kitchen too! Simply preheat oven to 375˚F with the rack in the middle.

Line a 10 inch cast iron skillet or griddle with foil (this makes for an easier clean up.) Place the brie in the center of the skillet. Bake for 10-15 minutes or until the brie softens and bubbles.

Serving

Top the melted brie with the tomato basil mixture. Top with a drizzle of balsamic glaze and shaved parmesan. Serve with baguette.

~ Marla Meridith

Recipe: Sheet Pan Roasted Veggies with Feta

Recipe: Sheet Pan Roasted Veggies with Feta

Ingredients

2 broccoli crowns, sliced into florets
1 pt cherry or grape tomatoes, halved
½ red onion, sliced
½ zucchini, sliced into half moons
½ lemon, cut into slices
1 8 ounce block of feta cheese
6 mini bell peppers, sliced in half
¼ cup olive oil
sea salt, pepper and dried oregano

Directions

Pre heat oven to 400˚ Fahrenheit.

Slice all the veggies, lemon and feta. Place on an unlined sheet pan in a single layer.

Bake for 30 minutes. Serve with quinoa, rice or pasta.

~ Marla Meridith

Recipe: Quick Spaghetti with Fresh Tomato Sauce

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

Recipe: Quick & Easy Spaghetti and Meatballs

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

Chili Cheese Oven Fries

Chili Cheese Oven Fries

Ingredients

Oven French Fries
1 ½ lbs Russet potatoes
¼ cup canola or vegetable oil
½ tsp salt
½ tsp ground black pepper
Chili
1 lb ground beef
1 tbsp tbsp olive oil
1 medium yellow onion diced
1 green bell pepper finely chopped
1 tbsp chili powder
1 tsp cumin
½ tsp coriander
1 tsp salt
1 tsp pepper
1 cup crushed tomatoes
½ cup water
Toppings
1 tomato seeded and diced
Shredded cheddar and mozzarella cheese
green onions chopped
sour cream
Anything else you may want such as sliced Jalapeno, salsa, pico de gallo, avocado, guacamole, olives, lettuce, etc.

Directions

Oven Fries

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.

Chili

While the fries are baking prepare the chili. Cook the meat in a 12 inch cast iron skillet until browned, breaking up the meat up as it cooks. Remove the meat from the skillet with a slotted spoon. Discard oil.

Heat olive oil over medium heat in a the same skillet, no need to wash it. Saute the onion for 5-6 minutes until softened and fragrant.

Add the bell pepper and cook a few more minutes.

Add the rest of the ingredients, bring to a boil and then to a simmer for 20 minutes or until chili thickens.

Plate the fries in a bake safe casserole dish or single serving dishes. Top with chili and handfuls of cheese. Bake for 2-3 minutes until the cheese is melted. Serve hot with various toppings.

~ Marla Meridith

Recipe: Lightened Up Chicken Korma

Ingredients

Directions

~ Marla Meridith

Recipe: Greek Barley Salad

Ingredients

Directions

~ Marla Meridith

Recipe: Linguine with Fresh Cherry Tomato Sauce

Ingredients

Directions

~ Marla Meridith

Pesto Tortellini Salad

Ingredients

Directions

~ Marla Meridith

Recipe: Italian Salad with Avocado Dressing

Ingredients

Directions

~ Marla Meridith

Vegetarian Black Bean Tostadas

Ingredients

Directions

~ Marla Meridith