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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: Vegan Avocado Spinach Soup

We love this super healthy Vegan Avocado Spinach Soup recipe, it’s filled with flavor, healthy fats and vitamin packed. Delicious any time of the year!

3 tbsp olive oil
2 shallots, chopped
2 cloves garlic, chopped
1 tsp ground turmeric
8 cups, packed fresh baby spinach
4 cups low-sodium vegetable broth
2 ripe avocados, pitted, peeled and sliced
2 tbsp freshly squeezed lemon juice
–top with
chopped italian parsley
chopped toasted walnuts

Heat the olive oil over medium heat in a large dutch oven or soup pot. Sauté the shallots for 5 minutes, stirring so they cook evenly. Add the garlic and tumeric, cook for another minute. Add the spinach and sauté for 3-4 minutes until wilted, mix to combine.
Pour in the broth, bring to a boil. Add in the avocado and lemon juice. Cook a few more minutes.
Remove the soup from the heat and let cool a few minutes. Carefully pour the soup and purée in a blender or with an immersion blender until smooth.
Serve soup hot, topped with parsley and walnuts.

~ Marla Meridith

Recipe: Soba Noodles with Butternut Squash Curry

Healthy, Vegetarian Soba Noodles with Butternut Squash Curry recipe. This is a delicious weeknight meal for the entire family.

6 servings

1 butternut squash (about 2 lbs)
8 ounces dry soba noodles
3 tbsp unsalted butter
1/2 large yellow onion, finely chopped
2 cloves garlic, minced
1 tbsp finely grated ginger or 1 tsp dried
1 tsp fine sea salt, plus more too taste
3 tbsp unbleached white all-purpose flour
2 tbsp curry powder
1 tbsp tomato paste
2 tbsp honey
4 cups low sodium vegetable broth
1 can (14 oz) full-fat coconut milk
–toppings
1/4 cup thinly sliced green onions
2 tbsp chopped cilantro plus more for garnish

Pierce the butternut squash several times with a sharp knife. Put it on a plate and microwave on high for 5 minutes to soften.
Let the squash cool so you can handle it. Cut off the ends and peel the squash. Discard the seeds. Cut the squash into 1/2 inch cubes. Set aside.
In a large soup pot, over medium heat melt the butter. Add the onion, garlic and a pinch of salt. Sauté until the onion is softened and fragrant about 5 minutes, stirring frequently.
While the onion mixture is cooking, cook the soba until it’s 70% cooked through. Drain and rinse with cold water to stop the cooking.
Sprinkle the flour over the onion mixture and continue to cook for 2 more minutes. Stir in the curry powder until well combined. Add the tomato paste, honey and the 1 tsp salt, combine well. Slowly pour in 1 cup of the vegetable broth, mix well until smooth. Add the remaining 3 cups of veggie broth and the coconut milk. Stir to combine. Add the squash. Bring the mixture to a boil and then reduce the heat to low. Cover and simmer until the squash is tender about 20 minutes. Add the noodles at the end to reheat. Season to taste with more salt if desired.
Divide into bowls and top with green onions and cilantro.

~ 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

Spaghetti with Shrimp & Vegetables

We love this pasta, loaded with so many fresh and great for you ingredients. A light meal that can be served any time of the year.

4 servings

8 ounces uncooked spaghetti
1/2 lb medium sized shrimp (26-30 count), unpeeled, tails on
3 tbsp olive oil
1 tbsp unsalted butter
1 shallot, minced
2 cloves garlic, minced
1/2 tsp smoked paprika
1 roma tomato
1 cup broccoli, cut into bite sized pieces
1 bell pepper, cut into bite sized pieces
1 cup sliced mushrooms
splash of dry white wine
salt and pepper to taste
chopped green onion for topping

If your shrimp is frozen, thaw in cold water. Devein the shrimp if they aren’t all ready.
Cook the spaghetti to package directions. Drain and toss with some olive oil.
Heat the oil and butter in a cast iron skillet over medium high heat. Sauté the shallots and garlic for 5 minutes. Stir in the smoked paprika and shrimp. Cook 3 minutes. Add in the tomato, broccoli, pepper and mushrooms and the wine. Cook for another 5 minutes, or the veggies are cooked to your liking. Stir often and make sure the shrimp are cooking on all sides.
Stir in the pasta, cook just until the pasta is warm again, 1-2 minutes.
Top with green onion and serve immediately.

~ Marla Meridith

Spaghetti with Shrimp & Vegetables

We love this pasta, loaded with so many fresh and great for you ingredients. A light meal that can be served any time of the year.

4 servings

8 ounces uncooked spaghetti
1/2 lb medium sized shrimp (26-30 count), unpeeled, tails on
3 tbsp olive oil
1 tbsp unsalted butter
1 shallot, minced
2 cloves garlic, minced
1/2 tsp smoked paprika
1 roma tomato
1 cup broccoli, cut into bite sized pieces
1 bell pepper, cut into bite sized pieces
1 cup sliced mushrooms
splash of dry white wine
salt and pepper to taste
chopped green onion for topping

If your shrimp is frozen, thaw in cold water. Devein the shrimp if they aren’t all ready.
Cook the spaghetti to package directions. Drain and toss with some olive oil.
Heat the oil and butter in a cast iron skillet over medium high heat. Sauté the shallots and garlic for 5 minutes. Stir in the smoked paprika and shrimp. Cook 3 minutes. Add in the tomato, broccoli, pepper and mushrooms and the wine. Cook for another 5 minutes, or the veggies are cooked to your liking. Stir often and make sure the shrimp are cooking on all sides.
Stir in the pasta, cook just until the pasta is warm again, 1-2 minutes.
Top with green onion and serve immediately.

~ Marla Meridith

Spaghetti with Shrimp & Vegetables

We love this pasta, loaded with so many fresh and great for you ingredients. A light meal that can be served any time of the year.

4 servings

8 ounces uncooked spaghetti
1/2 lb medium sized shrimp (26-30 count), unpeeled, tails on
3 tbsp olive oil
1 tbsp unsalted butter
1 shallot, minced
2 cloves garlic, minced
1/2 tsp smoked paprika
1 roma tomato
1 cup broccoli, cut into bite sized pieces
1 bell pepper, cut into bite sized pieces
1 cup sliced mushrooms
splash of dry white wine
salt and pepper to taste
chopped green onion for topping

If your shrimp is frozen, thaw in cold water. Devein the shrimp if they aren’t all ready.
Cook the spaghetti to package directions. Drain and toss with some olive oil.
Heat the oil and butter in a cast iron skillet over medium high heat. Sauté the shallots and garlic for 5 minutes. Stir in the smoked paprika and shrimp. Cook 3 minutes. Add in the tomato, broccoli, pepper and mushrooms and the wine. Cook for another 5 minutes, or the veggies are cooked to your liking. Stir often and make sure the shrimp are cooking on all sides.
Stir in the pasta, cook just until the pasta is warm again, 1-2 minutes.
Top with green onion and serve immediately.

~ Marla Meridith

Recipe: Caesar Salad with Grilled Steak

Serve this Caesar Salad for an entree, great for lunch, dinner and any entertaining!

4 servings

–for the croutons
3 cups thick, crusty bread
olive oil
garlic salt
–for the steak
1 lb Sirloin steak
grapeseed or vegetable oil
garlic salt
pepper
–for the dressing
6-8 anchovy fillets packed in oil, drained
1 small garlic clove
2 large egg yolks
2 tbsp fresh lemon juice
3/4 tsp Dijon mustard
2 tbsp olive oil
1/2 cup vegetable oil
3 tbsp grated Parmesan
ground black pepper
salt to taste
–for the salad
6-8 cups cleaned and chopped Romaine lettuce
1 cup cherry or grape tomatoes
sliced red onion

–Croutons
Pre heat the oven to 375 degrees Fahrenheit with the rack in the middle. Toss the bread with some olive oil and garlic salt. Bake on a cookie sheet for 10-15 minutes until golden brown and crispy.
–Steak
Heat the oil in a grill pan or cast iron skillet over medium high heat. When it’s hot and shimmering add the steak to the pan. Cook steak for 4-6 minutes on each side or until it is done to your liking. Slice into bite sized pieces.
–Dressing
Place all ingredients in the bowl of a food processor or blender. Pulse until combined.
–Assembly
Plate the lettuce, tomatoes and onions. Top with steak, croutons and dressing. Serve immediately.

~ Marla Meridith

Recipe: The Best Beef Ramen

Ingredients

Directions

~ Marla Meridith

Veggie Salad with Miso Dressing

Ingredients

Directions

~ Marla Meridith