June 5, 2022

Recipe: 20 Minute Acini de Pepe with Broccoli & Shrimp

Ingredients

1 lb Acini de Pepe pasta

2 tbsp olive oil

½ red onion, finely chopped

3 cloves of fresh garlic, minced

¼ cup dry white wine

1 lb frozen, cooked shrimp (26/30) no tails

2 broccoli crowns, florets cut into small pieces

salt

hot pepper flakes

serve with parmesan cheese

Directions

Cook Acini de Pepe to package directions. Drain and set aside, reserving 1 cup of cooking liquid.

While the pasta is cooking, add the olive oil to a large skillet and sauté the onions a few minutes over medium heat until soft and fragrant. Add the garlic, cook another minute.

Add the wine, stir, then the broccoli. Cook a few minutes until the broccoli turns bright green, add a splash or two of pasta cooking liquid to speed things up. Add the shrimp, stir all the ingredients together. Season to taste with salt and pepper flakes. Cook for a few minutes until shrimp is hot.

Add the cooked Acini de Pepe to the skillet and toss with the shrimp mixture. Cook until everything is hot. Serve with parmesan cheese.

~ Marla Meridith

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October 20, 2020

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

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May 26, 2020

Recipe: Vegan Toasted Barley with Broccoli Salad

Ingredients

4 tbsp olive oil, divided

½ cup pearl barley, rinsed

Kosher salt

2 cups broccoli florets

2 cloves garlic, chopped small

2 tbsp freshly squeezed lemon juice

1 red onion, finely chopped

freshly ground black pepper

3 tbsp white wine vinegar (or more to taste)

½ cup chopped fresh cilantro

½ cup chopped toasted pecans

Directions

Toast the pecans: heat a small skillet over medium heat. Cook the pecans for a few minutes until slightly brown and fragrant. Transfer to a bowl to cool.

Toast the barley: In a 10 inch skillet, add 1 tablespoon of the olive oil. Over medium heat, add the barley to the skillet. Toast 5 minutes. Add 3 cups of water to the skillet, bring to a boil then simmer for 25-30 minutes until the barley is tender.

Heat the remainder of the oil in another 10 inch skillet over medium heat. Sauté the onion for 3 minutes. Mix in the garlic, broccoli and lemon juice. Cook 8-10 minutes until the broccoli is bright green. Transfer this mixture to a large serving bowl.

Add the cooked broccoli to the bowl with the broccoli mixture. Mix in the vinegar, cliantro and pecans. Serve warm or chilled.

~ Marla Meridith

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April 3, 2020

One-Pot Creamy Broccoli Pasta

Ingredients

12 oz spaghetti or linguinie

½ cup chopped red onion

3 cloves garlic, chopped

1 tbsp olive oil

1 tbsp fresh lemon juice

2 cups bite sized pieces broccoli florets

2 cups vegetable broth

1 ¼ cups whole milk

1 cup shredded cheddar cheese

Kosher salt to taste

ground black pepper to taste

Toppings

chopped fresh Italian parsley

sliced green onion

Directions

Heat the oil over medium heat in a 12 inch cast iron cast iron skillet.

Sauté the onion for 5 minutes, until soft and fragrant. Add the garlic. Cook 2 minutes. Mix in the lemon juice.

Add the broth, milk and broccoli. Bring to a boil. Add the pasta making sure it’s all submerged in the cooking liquid.

Cover the skillet and simmer the pasta for 8 minutes. Remove the lid, stir and continue to cook 8-10 minutes or until the pasta is done to your liking. Mix in the cheddar cheese in the last two minutes of cooking. Season with salt and pepper to taste.

Top with parsley and green onion. Serve immediately.

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January 14, 2018

Veggie Salad with Miso Dressing