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Greek Salad with Tuna

Ingredients

Directions

~ Marla Meridith

Recipe: Sautéed Green Beans with Shallots & Bacon

You will absolutely love these green beans for the holidays, and all year long.  A great side for turkey, stuffing and all the fixings.

8 servings

8 ounces baked bacon, finely chopped
2 lbs fresh green beans, cleaned and stems removed
1/4 cup unsalted butter
2 shallots (1 cup), diced
2 tbsp sherry vinegar
salt & pepper to taste

Cook the bacon with this recipe: https://newmm2019.wpengine.com/recipe/perfectly-baked-bacon/ Cool, chop and set aside.
Blanche the green beans: Bring a large pot of salted water to a boil. Cook the green beans for 3 minutes.
While they are cooking place a colander in the sink. In large bowl make an ice bath, filled with water and ice. Drain the beans in the colander. Immediately submerge them into the ice bath. Let the beans cool, this will help set the bright green color and keep their crispiness.
Heat the butter in a 12 inch cast iron skillet over medium heat.
Add the shallots and cook them for 4 minutes, until they soften and become fragrant.
Add the vinegar, beans and bacon. Mix well to combine. Cook for a few minutes until the beans are hot again.
Place in a serving dish and serve immediately.

~ Marla Meridith

Recipe: Sautéed Green Beans with Shallots & Bacon

Ingredients

Directions

~ Marla Meridith

Recipe: Sautéed Green Beans with Shallots & Bacon

You will absolutely love these green beans for the holidays, and all year long.  A great side for turkey, stuffing and all the fixings.

8 servings

8 ounces baked bacon, finely chopped
2 lbs fresh green beans, cleaned and stems removed
1/4 cup unsalted butter
2 shallots (1 cup), diced
2 tbsp sherry vinegar
salt & pepper to taste

Cook the bacon with this recipe: https://newmm2019.wpengine.com/recipe/perfectly-baked-bacon/ Cool, chop and set aside.
Blanche the green beans: Bring a large pot of salted water to a boil. Cook the green beans for 3 minutes.
While they are cooking place a colander in the sink. In large bowl make an ice bath, filled with water and ice. Drain the beans in the colander. Immediately submerge them into the ice bath. Let the beans cool, this will help set the bright green color and keep their crispiness.
Heat the butter in a 12 inch cast iron skillet over medium heat.
Add the shallots and cook them for 4 minutes, until they soften and become fragrant.
Add the vinegar, beans and bacon. Mix well to combine. Cook for a few minutes until the beans are hot again.
Place in a serving dish and serve immediately.

~ Marla Meridith

Recipe: Sautéed Green Beans with Shallots & Bacon

You will absolutely love these green beans for the holidays, and all year long.  A great side for turkey, stuffing and all the fixings.

8 servings

8 ounces baked bacon, finely chopped
2 lbs fresh green beans, cleaned and stems removed
1/4 cup unsalted butter
2 shallots (1 cup), diced
2 tbsp sherry vinegar
salt & pepper to taste

Cook the bacon with this recipe: https://newmm2019.wpengine.com/recipe/perfectly-baked-bacon/ Cool, chop and set aside.
Blanche the green beans: Bring a large pot of salted water to a boil. Cook the green beans for 3 minutes.
While they are cooking place a colander in the sink. In large bowl make an ice bath, filled with water and ice. Drain the beans in the colander. Immediately submerge them into the ice bath. Let the beans cool, this will help set the bright green color and keep their crispiness.
Heat the butter in a 12 inch cast iron skillet over medium heat.
Add the shallots and cook them for 4 minutes, until they soften and become fragrant.
Add the vinegar, beans and bacon. Mix well to combine. Cook for a few minutes until the beans are hot again.
Place in a serving dish and serve immediately.

~ Marla Meridith

Green Beans with Leeks & Feta

 

These green beans are simple to prepare & I keep ’em light and healthy. The flavor of the crisp beans shines through & they are made more special with the addition of feta cheese & sautéed leeks. 

4 Servings

1 pound Green Beans, washed and trimmed
1 cup – or- 2 Leeks, sliced small use the light green & white parts
4 Garlic cloves, diced small
1 tablespoon unsalted Butter
1/2 teaspoon fresh Lemon juice – from 1/4 Lemon
pinch of Cracked Black Pepper
pinch of Smoked Paprika
pinch of Sea Salt
1-2 ounces of crumbled Feta Cheese
Lemon Zest for garnish

Prepare a large bowl with ice water and set aside. Have a colander or large strainer ready in the sink.
Bring a large pot of lightly salted water to a rolling boil.
Add green beans to pot and blanch (cook) for 1-2 minutes until bright green.
Immediately dump beans into a colander and then plunge them into the ice water bath. This will set the beans, keep them bright and stop them from cooking further.
In a large sauté pan melt butter over medium-high heat on the stove top.
Add leeks & garlic with pinches of the black pepper, salt, and smoked paprika.
Stir and sautée a few minutes until softened and fragrant.
Reduce heat to medium.
Add beans and lemon juice to the pan and toss to coat.
Cook for about 2 more minutes until flavors combine and beans cook a little bit more. Top with feta cheese crumbles and some lemon zest.
–Notes
Simply adjust ingredients according to how many people you are serving. These beans make for great leftovers too!
I love Sheep Milk Feta for its very pronounced taste. A little goes a long way. Use your favorite variety of feta.
As always, use your own taste buds to determine how you want to season your Green Beans with Leeks & Parmesan.
We like our beans tender with a bit of snap, if you like them softer you can cook them a few minutes longer in the boiling water.

~ Marla Meridith

Green Beans with Leeks & Feta

Ingredients

Directions

~ Marla Meridith

Green Beans with Leeks & Feta

 

These green beans are simple to prepare & I keep ’em light and healthy. The flavor of the crisp beans shines through & they are made more special with the addition of feta cheese & sautéed leeks. 

4 Servings

1 pound Green Beans, washed and trimmed
1 cup – or- 2 Leeks, sliced small use the light green & white parts
4 Garlic cloves, diced small
1 tablespoon unsalted Butter
1/2 teaspoon fresh Lemon juice – from 1/4 Lemon
pinch of Cracked Black Pepper
pinch of Smoked Paprika
pinch of Sea Salt
1-2 ounces of crumbled Feta Cheese
Lemon Zest for garnish

Prepare a large bowl with ice water and set aside. Have a colander or large strainer ready in the sink.
Bring a large pot of lightly salted water to a rolling boil.
Add green beans to pot and blanch (cook) for 1-2 minutes until bright green.
Immediately dump beans into a colander and then plunge them into the ice water bath. This will set the beans, keep them bright and stop them from cooking further.
In a large sauté pan melt butter over medium-high heat on the stove top.
Add leeks & garlic with pinches of the black pepper, salt, and smoked paprika.
Stir and sautée a few minutes until softened and fragrant.
Reduce heat to medium.
Add beans and lemon juice to the pan and toss to coat.
Cook for about 2 more minutes until flavors combine and beans cook a little bit more. Top with feta cheese crumbles and some lemon zest.
–Notes
Simply adjust ingredients according to how many people you are serving. These beans make for great leftovers too!
I love Sheep Milk Feta for its very pronounced taste. A little goes a long way. Use your favorite variety of feta.
As always, use your own taste buds to determine how you want to season your Green Beans with Leeks & Parmesan.
We like our beans tender with a bit of snap, if you like them softer you can cook them a few minutes longer in the boiling water.

~ Marla Meridith

Green Beans with Beech Mushrooms & Olives

Beech mushrooms are such pretty little things. They have a unique sweet & nutty, elegant mushroom flavor that go perfect with the stuffed green olives. Don’t miss out on something so simple & delicious.

4 Servings

1 pound Green Beans, clean, trim ends off and cut in 1/2
1 package (8 ounces) Beech Mushrooms, trim off the bulky stem
2 tablespoons high-quality fruity Olive Oil
Garlic Salt
Cracked Black Pepper
1/2 cup sliced Green Olives with Pimento, keep about 1 tablespoon juice with the olives
1/4 cup Green Onion, sliced thin

Heat olive oil in a medium fry pan over medium heat.
Add green beans.
Season with some garlic salt & black pepper.
Cook for about 5-6 minutes until the beans start to soften and turn bright green.
Add the beech mushrooms and olives.
Toss gently to combine.
Cook for another 2 minutes.
Serve hot or cold and top with sliced green onion.

~ Marla Meridith

Green Beans with Beech Mushrooms & Olives

Ingredients

Directions

~ Marla Meridith

Green Beans with Beech Mushrooms & Olives

Beech mushrooms are such pretty little things. They have a unique sweet & nutty, elegant mushroom flavor that go perfect with the stuffed green olives. Don’t miss out on something so simple & delicious.

4 Servings

1 pound Green Beans, clean, trim ends off and cut in 1/2
1 package (8 ounces) Beech Mushrooms, trim off the bulky stem
2 tablespoons high-quality fruity Olive Oil
Garlic Salt
Cracked Black Pepper
1/2 cup sliced Green Olives with Pimento, keep about 1 tablespoon juice with the olives
1/4 cup Green Onion, sliced thin

Heat olive oil in a medium fry pan over medium heat.
Add green beans.
Season with some garlic salt & black pepper.
Cook for about 5-6 minutes until the beans start to soften and turn bright green.
Add the beech mushrooms and olives.
Toss gently to combine.
Cook for another 2 minutes.
Serve hot or cold and top with sliced green onion.

~ Marla Meridith

Veggie Buddha Bowls with Cilantro Avocado Dressing

Ingredients

Directions

~ Marla Meridith