August 11, 2021

Recipe: Cointreau Orange Salad with Coconut Yogurt Sauce

Ingredients

10 navel oranges (or any seedless variety)

Cointreau (or Grand Marnier) liquer

seeds from 1 pomegranate

a few fresh mint leaves for garnish

Yogurt Sauce

1 cup unsweetened coconut yogurt

1 tsp ground cinnamon

3 tbsp pure maple syrup (or to taste)

Directions

Slice the rinds off the oranges and discard. Cut the oranges into 1/4 inch slices. Place on a serving platter. Top with pomegranate seeds and drizzle the fruit with Cointreau. Garnish with fresh mint leaves. Serve with chilled Coconut Yogurt Sauce.

Yogurt Sauce

Combine the yogurt with the cinnamon and maple syrup. Serve with chilled Coconut Yogurt Sauce.

~ Marla Meridith

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June 19, 2020

Recipe: Orange Basil Margaritas

Ingredients

1 Navel orange, juiced

1 fl oz silver or anejo tequila

½ fl oz Cointreau (orange liquor)

1 tbsp freshly squeezed lime juice

a few sprigs fresh basil leaves

salt to rim glass if desired

Directions

If you are rimming your highball glass with salt do this now. Fill the glass 1/2 way with ice.

Rub the basil leaves in clean hands to release the fragrance. Place in a cocktail shaker. Add the orange juice, tequila, Cointreau and lime juice. Muddle together with the back of a spoon.

Fill the cocktail shaker 1/2 way with ice. Shake until well combined. Strain into prepared glass. Add more ice if needed. Garnish with orange slices and a basil leaf.

~ Marla Meridith

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April 9, 2020

Recipe: Boozy Frozen Lemonade

Ingredients

½ cup lemon simple syrup

½ cup tequila, vodka, gin or your favorite spirit

4 cups ice

lemon zest for topping

Directions

Combine the lemon simple syrup, liqueur and ice in a blender. Blend on the “smoothie” setting or until smooth.

Top with fresh lemon zest and serve immediately.

~ Marla Meridith

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November 10, 2019

Recipe: Butternut Squash Couscous Salad with Orange Vinaigrette

We love this light couscous salad with winter squash served as a holiday side or weekday lunch.

Ingredients

2 cups couscous, cooked to package directions

1 1/2 – 2 lb butternut squash

1/2 cup pomegranate arils

handful of fresh mint, chopped

Orange Vinaigrette

1/2 cup freshly squeezed orange juice

1 tbsp orange zest

2 tbsp apple cider vinegar

2 tsp fresh lemon juice

1/4 tsp ground ginger

1 tsp Dijon mustard

1 tbsp honey

1/2 cup olive oil

salt and freshly ground black pepper

Directions

Cook the couscous and toss with some olive oil.

Cook the butternut squash: pierce the squash several times with a sharp knife. Place on a plate and microwave on high for 5-10 minutes. Remove from the microwave and let cool until you can handle it. Cut in half, remove seeds, cut into bite sized pieces trimming off the skin as you go.

Prepare the dressing: Combine all the ingredients in a blender or whisk until you have a smooth dressing. Adjust any ingredients to taste. Combine the couscous with the squash, pomegranate, and mint. Toss with dressing or serve the dressing on the side.

~ Marla Meridith

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November 10, 2019

Aperol Spritz Cocktail

Ingredients

Directions

~ Marla Meridith

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November 29, 2017

Butternut Squash Couscous Salad with Orange Vinaigrette

Ingredients

Directions

~ Marla Meridith

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September 8, 2017