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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: Italian Tortellini Salad

Looking for the perfect dish to serve hungry guests this summer? Look no further than this Delicious, quick and easy Italian Tortellini Salad recipe with homemade dressing. Ready in just 20 minutes!

8-10 servings

20 ounces three cheese Tortellini (ie: Buitoni)
8 ounces uncured sliced Genoa salami, cut into thin pieces
1 cup grape tomatoes, cut in half
1 red bell pepper, diced
1 zucchini, chopped into small pieces
8 ounces mozzarella pearls, drained
2 (2.25) ounces sliced black olives, drained
1/4 cup chopped fresh basil
1/4 cup chopped fresh italian basil
–Italian Vinaigrette
3/4 cup olive oil
1/8 cup red wine vinegar
1/8 cup white wine vinegar
2 tbsp freshly squeezed lemon juice
1/4 cup finely freshly grated Parmesan cheese
1 tsp of EACH dried parsley, drained oregano, dried basil, garlic powder, onion powder
3/4 tsp salt
1/2 tsp EACH black pepper, paprika
1/2-1 tsp agave or honey, or add more to taste

–Tortellini Salad
Cook the tortellini to package directions. Drain and rinse under cold water until the pasta is cool.
Place tortellini in a large serving bowl and toss with all the other ingredients.
Toss the salad with the dressing. Season to taste with salt and pepper if desired. Serve cold or at room temperature.
–Italian Vinaigrette
While the tortellini is cooking make the dressing. Add all ingredients into a mason jar, tighten the lid and shake until well combined. You can also add all ingredients to a bowl and whisk until well combined.
Store in an airtight container up to two weeks. Shake or whisk each time before use. If the oil becomes a solid in the fridge, just lettuce dressing sit out a few minutes for it to become room temperature.

~ Marla Meridith

Recipe: Sheet Pan Chicken Fajitas

What is it about sheet pan meals that swoon? Maybe it’s because they require minimum prep, healthy fresh ingredients, are budget friendly, have great flavor and feed a pack of hungry folks. Also, they are pretty quick to clean up too!

6 servings

1 lb chicken breast
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 zucchini
1 red onion
–Marinade
1/3 cup olive oil
2 tbsp Chimayo chili blend – or 2 tbsp regular chili powder
1 tbsp freshly squeezed lime juice
1 tsp ground cumin ground black pepper
1 tsp Kosher salt
1/2 tsp
1/2 tsp garlic powder
–Serve with
sliced avocado
sour cream
freshly chopped cilantro
lime wedges
corn or flour tortillas

Pre-heat the oven to 400 degrees Fahrenheit with the rack in the middle.
Cut all vegetables and the chicken into 1/4 inch strips. It’s nice to have everything relatively uniform in size.
Make the marinade by whisking all the ingredients together.
Spread the chopped ingredients in a large baking sheet.
Pour the marinade over the top and rub it into the chopped veggies and chicken to thoroughly coat with your hands.
Bake for 25-30 minutes or until the chicken is cooked through. Toss once with tongs during cooking time.
Remove from the oven and sprinkle some fresh cilantro and lime wedges over the top. Serve with corn or flour tortillas, sliced avocado and sour cream.

~ Marla Meridith

The Ultimate Chicken Noodle Soup

Nothing says winter more than a comforting bowl of delicious chicken noodle soup. This recipe will become your go-to favorite as soon as you try it!

6 servings

2 tbsp extra-virgin olive oil + another splash
1 medium onion, chopped
3 garlic cloves, minced
2 zucchini, cute into 1/2 inch cubes
2 medium carrots, cut into thin rounds
2 celery ribs, cut into 1/4-inch-thick slices
2 quarts low sodium chicken broth
1 tbsp freshly squeezed lemon juice
1 tbsp dried thyme or leaves from 4 fresh thyme sprigs
8 oz dried egg noodles (use the shape you like the best)
1 1/2 cups shredded roasted chicken
Kosher salt and freshly ground black pepper to taste
1 handful fresh flat-leaf parsley, finely chopped

Roast the chicken with this recipe: https://newmm2019.wpengine.com/perfect-roast-chicken/
Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic, cook for a few minutes until fragrant and translucent. Add another splash of olive oil, the zucchini, carrots and celery. Cook for another 5 minutes, stirring throughout. Once the veggies have softened a bit stir in the broth, lemon juice and thyme. Raise the heat to medium high and bring to a boil. Add the pasta and cook until it’s soft. Add the chicken (*see notes) and continue to cook until it’s warmed through. Season with salt & pepper to taste. Sprinkle with the parsley before serving.

When shredding the roasted chicken allow some of the skin into the mix, this will add so much extra flavor to your soup!

~ Marla Meridith

Recipe: Chipotle Lime Steak Kebabs with Cilantro Lime Rice

Ingredients

Directions

~ Marla Meridith

Recipe: Quinoa & Veggies Lunchbox Power Salad

Ingredients

Directions

~ Marla Meridith

Recipe: Quinoa & Veggies Lunchbox Power Salad

In this Quinoa & Veggies Power Bowl all of the flavors combine perfectly with an Asian style sesame dressing. This is a healthy, vegan take on sesame noodles.

4 Servings

1 cup dry quinoa, rinsed, cook according to package directions
1 bag (4 ounces) Duda Farrms Fresh Foods Radish MiniSticks
1 cup zucchini, cut into matchsticks
1 cup carrots, cut into matchsticks
1/2 cup green onions, sliced thinly
1/4 cup toasted sesame seeds
1/4 cup toasted sesame oil
1 tablespoon garlic olive oIl
3 tablespoons rice vinegar
black pepper & sea salt to taste

Let quinoa cool & fluff with a fork. Stir in all the other ingredients ~ adjust oils, vinegar & seasonings to taste. Serve at room temperature or chilled.

~ Marla Meridith

Recipe: Quinoa & Veggies Lunchbox Power Salad

In this Quinoa & Veggies Power Bowl all of the flavors combine perfectly with an Asian style sesame dressing. This is a healthy, vegan take on sesame noodles.

4 Servings

1 cup dry quinoa, rinsed, cook according to package directions
1 bag (4 ounces) Duda Farrms Fresh Foods Radish MiniSticks
1 cup zucchini, cut into matchsticks
1 cup carrots, cut into matchsticks
1/2 cup green onions, sliced thinly
1/4 cup toasted sesame seeds
1/4 cup toasted sesame oil
1 tablespoon garlic olive oIl
3 tablespoons rice vinegar
black pepper & sea salt to taste

Let quinoa cool & fluff with a fork. Stir in all the other ingredients ~ adjust oils, vinegar & seasonings to taste. Serve at room temperature or chilled.

~ Marla Meridith

Grilled Tofu with Summer Squash and Soba Noodles

Ingredients

Directions

~ Marla Meridith