April 15, 2019
Recipe: Linguine with Fresh Cherry Tomato Sauce
November 12, 2018
Recipe: Spinach Salad with Roasted Sweet Potatoes and Shallot Vinaigrette
Ingredients
Directions
~ Marla Meridith
February 27, 2018
The Ultimate Chicken Noodle Soup
Ingredients
Directions
~ Marla Meridith
December 30, 2017
Recipe: Baked Penne with Roasted Vegetables Casserole
Ingredients
Directions
~ Marla Meridith
December 30, 2017
Recipe: Mexican Polenta Casserole
Ingredients
Directions
~ Marla Meridith
December 30, 2017
Thai Red Curry with Beef
Ingredients
Directions
~ Marla Meridith
December 30, 2017
Vegetable Bibimbap Bowls
Ingredients
Directions
~ Marla Meridith
October 24, 2017
Recipe: Vegan Split Pea Soup
This warming soup screams great for you in every way, it’s gluten-free too.
Ingredients
1 pound split green peas
1 red onion (1 cup) diced
2 cloves garlic, minced
1/4 cup olive oil
salt and pepper
2 teaspoons fresh thyme
3 red potatoes (3 cups) cut into 1/2 inch pieces
2 carrots (1 cup), cut into 1/2 inch pieces
8 cups low sodium vegetable broth
1 tablespoon fresh lemon juice
Directions
Rinse the split peas.
In a 4-quart stock pot, sauté the onions, garlic and thyme in the olive oil over medium heat until the onions are softened and translucent. About 10-15 minutes. Add the split peas, carrots, potatoes, vegetable broth and lemon juice. Bring to a boil, then simmer uncovered for 50-60 minutes (peas should be softened to your liking) Add salt and pepper to taste. Add more broth if you prefer a thinner soup.
~ Marla Meridith
October 23, 2017
Steamed Vegetable Dumplings with Ginger-Soy Dipping Sauce
Ingredients
Directions
~ Marla Meridith
October 23, 2017
Recipe: Steamed Vegetable Dumplings with Ginger-Soy Dipping Sauce
Skip the takeout and make your own dumplings. You will be so pleased with how much better they are when made in your own kitchen.
Ingredients
60 wonton wrappers
Filling
1 cup extra firm tofu, chopped small
1/2 cup baby asparagus, finely chopped
1/2 cup cabbage, finely chopped
1/4 cup red pepper, finely chopped
1/4 cup shiitake mushrooms, finely chopped
2 tablespoons green onion, finely chopped
2 tablespoons fresh cilantro, finely chopped
3 tablespoons low sodium soy sauce
2 teaspoons fish sauce
2 teaspoons toasted sesame oil
1/4 teaspoon pepper
squeeze of fresh lime juice
cooking spray
Sauce
1/4 cup low sodium soy sauce
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
2 tablespoons fresh ginger
1 tablespoon toasted sesame seeds
1/2 lime, juiced
1 teaspoon fish sauce
1/4 teaspoon garlic powder
pinch of black pepper
Directions
Finely chop all the vegetables and tofu. Each ingredient should be small so you can taste all of them in each dumpling. Place into a bowl and combine well with the rest of the filling ingredients.
Have a sheet pan handy. Place a few wonton wrappers on a clean surface. Cover the ones you are not using a damp towel. With your finger, wet the edges of the wonton wrappers.
Place 1 teaspoon of the filling in the middle of each wrapper. Fold over to make a packet & seal well. Place the filled dumplings on the baking sheet and cover with damp paper towels until ready to steam.
Spray the inside of your steamer with cooking spray. Steam dumplings in a single layer for about 6 minutes, or until they taste done to you. Continue to do this for the rest of the wrappers and filling.
For the sauce: Mix all ingredients together until well combined.
Serve hot dumplings with sauce, top with more scallions and fresh cilantro.
** To make these vegan, omit the fish sauce.
~ Marla Meridith
September 16, 2017
Recipe: Balsamic Grilled Vegetables
Ingredients
Directions
~ Marla Meridith
August 20, 2017
One-Pot Roasted Chicken & Veggies
