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Recipe: Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta

1 cup uncooked pearl barley
3 cups water
1/4 tsp salt
1 tbsp olive oil
–brussels sprouts
1 lb brussels sprouts, rinsed and pat dry
3 cloves garlic, chopped
3 tbsp olive oil
1/2 tsp salt
1/2 tsp ground black pepper
–mix ins
1/2 tsp smoked paprika
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1 tbsp freshly squeezed lemon juice

Preheat the oven to 375˚ Fahrenheit with the rack in the middle.
Toast the barley in a medium saucepan over medium heat for about 5 minutes, stirring often until fragrant. Add the water slowly and stir in the salt. Bring to a boil, cover and simmer for 50-60 minutes. At the 20 minute mark, check the barley to see if additional water is needed. Remove the barley from the heat and transfer for a large serving bowl. Toss with one tablespoon olive oil.
While the barley is cooking, roast the brussels sprouts. Trim off the tough end of the brussels sprouts. Cut them in 1/2 or quarter them, depending on how big they are. Toss them with the olive oil, garlic, salt and pepper. Place on a baking sheet in a single layer and bake for 20-25 minutes. Toss with a pair of tongs half way through cooking time.
Add the brussels sprouts to the barley and toss. Mix in the smoked paprika, cranberries, feta cheese and lemon juice. Season to taste with more salt and pepper if desired. Serve warm or cold.

~ Marla Meridith

Recipe: Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta

1 cup uncooked pearl barley
3 cups water
1/4 tsp salt
1 tbsp olive oil
–brussels sprouts
1 lb brussels sprouts, rinsed and pat dry
3 cloves garlic, chopped
3 tbsp olive oil
1/2 tsp salt
1/2 tsp ground black pepper
–mix ins
1/2 tsp smoked paprika
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1 tbsp freshly squeezed lemon juice

Preheat the oven to 375˚ Fahrenheit with the rack in the middle.
Toast the barley in a medium saucepan over medium heat for about 5 minutes, stirring often until fragrant. Add the water slowly and stir in the salt. Bring to a boil, cover and simmer for 50-60 minutes. At the 20 minute mark, check the barley to see if additional water is needed. Remove the barley from the heat and transfer for a large serving bowl. Toss with one tablespoon olive oil.
While the barley is cooking, roast the brussels sprouts. Trim off the tough end of the brussels sprouts. Cut them in 1/2 or quarter them, depending on how big they are. Toss them with the olive oil, garlic, salt and pepper. Place on a baking sheet in a single layer and bake for 20-25 minutes. Toss with a pair of tongs half way through cooking time.
Add the brussels sprouts to the barley and toss. Mix in the smoked paprika, cranberries, feta cheese and lemon juice. Season to taste with more salt and pepper if desired. Serve warm or cold.

~ Marla Meridith

Recipe: Vegan Maple Cranberry Oatmeal

Looking for a new way to prepare oatmeal? Try this healthy, delicious, vegan Maple Cranberry Oatmeal recipe. It’s a comforting meal on chilly fall and winter days.

6-8 servings

4 cups water
2 cups old-fashioned oatmeal
1 cup fresh/frozen cranberries
1/4-1/2 cup pure maple syrup
1/2 tsp ground cinnamon
1/4 tsp salt
–toppings
1/2 cup chopped toasted walnuts or pecans
1/2 cup dried cranberries

In a medium saucepan, bring water to a boil with the cranberries, maple syrup and salt. Cook about 3 minutes until cranberries start to burst. Add in the oats. Reduce the heat to medium and cook about 5 minutes, or until the oatmeal is cooked to your liking.
Place in a serving dish and top with the nuts and dried cranberries. Serve hot.

~ Marla Meridith

Recipe: Champagne Cranberry Sauce

Try this easy and delicious Champagne Cranberry Sauce recipe, it’s extra festive for the holidays! Champagne makes everything special, so why not in this fruity sauce!

8-10 servings

1 cup Champagne
2 bags fresh cranberries
1 1/2 – 2 cups white or brown sugar (depends on how sweet you like your sauce)
2 tablespoons fresh orange juice
pinch of ground cinnamon
pinch of ground ginger
1 tablespoon orange zest

In a medium sauce pan over medium heat, bring the Champagne and sugar to a low boil until sugar is dissolved.
Add the cranberries and bring to a simmer for about 15-20 minutes or until the berries start to pop. Mash them against the sides of the pan so they can release juices.
Once the cranberries are cooked down, add the orange juice, cinnamon & ginger.
You can blend this if you want a smoother sauce or not if you like your cranberry sauce a bit chunky. Pulse a few times until you get the consistency you like best.
Garnish with the orange zest.

~ Marla Meridith

Recipe: Baked Brie with Cranberry Sauce

There’s no reason why Thanksgiving recipes need to be complicated. Try this quick and easy appetizer: Baked Brie with Cranberry Sauce

6 servings

1 round (8 ounces) Brie cheese
1/2 cup homemade cranberry sauce (see notes for some recipe ideas)
top with toasted chopped pecans, walnuts or candied nuts (see notes)
your favorite crackers

Heat oven to 325 degrees F with the rack in the middle.
Place the cheese on a cookie sheet or bake safe tray. Bake 10-15 minutes or until the cheese has softened.
Spoon the cranberry sauce over the cheese, Bake for 5 minutes longer until the cranberry sauce is warmed through. Top with toasted or candied pecans.
Serve with crackers.

Try these cranberry sauce recipes:

Champagne Cranberry Sauce

Port Wine Cranberry Sauce

Maple Bourbon Cranberry Sauce

Maple Citrus Roasted Pecans

 

 

 

~ Marla Meridith

Cranberries & Cream Coconut Parfaits

Use leftover homemade cranberry sauce in these awesome dessert parfaits.

4 parfaits

1 cup homemade cranberry sauce
8 full sheets of graham crackers
1 cup sweetened coconut flakes
–maple whipped cream
1 pint heavy cream, chilled
1/4 cup pure maple syrup
pinch of ground cinnamon

–Cranberry Sauce recipes
Cranberry Sause with Pear & Pomegranate https://newmm2019.wpengine.com/recipe/cranberry-sauce-pear-pomegranate/
Port Wine Cranberry Sauce: https://newmm2019.wpengine.com/recipe/port-wine-cranberry-sauce/
Chambord Raspberry Cranberry Sauce https://newmm2019.wpengine.com/recipe/chambord-raspberry-cranberry-sauce/
Pulse the graham crackers in a food processor or blender until they are a fine crumb.
–Maple Whipped Cream
Pour the whipping cream into the bowl of a stand mixture. Start mixing on low then increase speed as cream thickens. Add the maple syrup and cinnamon. Continue to whip until stiff peaks form. Sweeten with more maple if desired.
–Assemble the parfaits
Layer graham cracker crumbs, whipped cream & cranberry sauce in parfait glasses. Top with coconut and serve.

~ Marla Meridith

Cranberries & Cream Coconut Parfaits

Use leftover homemade cranberry sauce in these awesome dessert parfaits.

4 parfaits

1 cup homemade cranberry sauce
8 full sheets of graham crackers
1 cup sweetened coconut flakes
–maple whipped cream
1 pint heavy cream, chilled
1/4 cup pure maple syrup
pinch of ground cinnamon

–Cranberry Sauce recipes
Cranberry Sause with Pear & Pomegranate https://newmm2019.wpengine.com/recipe/cranberry-sauce-pear-pomegranate/
Port Wine Cranberry Sauce: https://newmm2019.wpengine.com/recipe/port-wine-cranberry-sauce/
Chambord Raspberry Cranberry Sauce https://newmm2019.wpengine.com/recipe/chambord-raspberry-cranberry-sauce/
Pulse the graham crackers in a food processor or blender until they are a fine crumb.
–Maple Whipped Cream
Pour the whipping cream into the bowl of a stand mixture. Start mixing on low then increase speed as cream thickens. Add the maple syrup and cinnamon. Continue to whip until stiff peaks form. Sweeten with more maple if desired.
–Assemble the parfaits
Layer graham cracker crumbs, whipped cream & cranberry sauce in parfait glasses. Top with coconut and serve.

~ Marla Meridith

Recipe: Chai Quinoa Breakfast Bowls

Ingredients

Directions

~ Marla Meridith

Recipe: Frozen Cran-Raspberry Margaritas

Ingredients

Directions

~ Marla Meridith

Recipe: Quinoa Stuffing with Apple, Sweet Potato & Hazelnuts

Yay! We all made it through Halloween…are you ready to start thinking about Thanksgiving? I sure hope so because I have been recipe testing lots of great new recipes that I can’t wait to share with you.

Raise your hand if you love stuffing. OK. Great! How about a new twist on this classic holiday side dish.

8 Servings

1 cup (212 g) dry Quinoa, cook according to package directions
2 (265 g) Sweet Potatoes, cut into small wedges
2 large Apples, cut into 1/2″ pieces (I like Granny Smith)
1 tablespoon Lemon Juice
1/2 cup (100 ml) pure Maple Syrup, divided portion in 1/2
fine Sea Salt
2 tablespoons melted Coconut Oil
a few pinches ground Cinnamon
a few pinches ground Ginger
1 tablespoon fresh Thyme leaves
1 cup Hazelnuts, chopped
Fresh or Dried Cranberries for garnish

Rinse quinoa. Combine with 2 cups water and a pinch of salt. Bring to a boil and then reduce to a simmer for about 20 minutes until all of the water is absorbed. Fluff with a fork and remove from the heat.
Preheat oven to 400 F with the rack in the middle. Be sure to coat apples with lemon juice so they don’t turn brown. Toss sweet potatoes & apples with 1/4 cup of the Maple Syrup, coconut oil and a few pinches cinnamon, ginger and salt. Roast for about 35-40 minutes until tender and fragrant.
Combine the quinoa with the roasted mixture and the remainder of the maple syrup (1/4 cup) in a large bowl. Fold in thyme and hazelnuts. Season to taste with more salt and spices.

~ Marla Meridith

Recipe: Quinoa Stuffing with Apple, Sweet Potato & Hazelnuts

Yay! We all made it through Halloween…are you ready to start thinking about Thanksgiving? I sure hope so because I have been recipe testing lots of great new recipes that I can’t wait to share with you.

Raise your hand if you love stuffing. OK. Great! How about a new twist on this classic holiday side dish.

8 Servings

1 cup (212 g) dry Quinoa, cook according to package directions
2 (265 g) Sweet Potatoes, cut into small wedges
2 large Apples, cut into 1/2″ pieces (I like Granny Smith)
1 tablespoon Lemon Juice
1/2 cup (100 ml) pure Maple Syrup, divided portion in 1/2
fine Sea Salt
2 tablespoons melted Coconut Oil
a few pinches ground Cinnamon
a few pinches ground Ginger
1 tablespoon fresh Thyme leaves
1 cup Hazelnuts, chopped
Fresh or Dried Cranberries for garnish

Rinse quinoa. Combine with 2 cups water and a pinch of salt. Bring to a boil and then reduce to a simmer for about 20 minutes until all of the water is absorbed. Fluff with a fork and remove from the heat.
Preheat oven to 400 F with the rack in the middle. Be sure to coat apples with lemon juice so they don’t turn brown. Toss sweet potatoes & apples with 1/4 cup of the Maple Syrup, coconut oil and a few pinches cinnamon, ginger and salt. Roast for about 35-40 minutes until tender and fragrant.
Combine the quinoa with the roasted mixture and the remainder of the maple syrup (1/4 cup) in a large bowl. Fold in thyme and hazelnuts. Season to taste with more salt and spices.

~ Marla Meridith

Recipe: Spaghetti Casserole with Bison, Walnuts & Cranberry

I love pasta with bison and any kind of ground meat. I also love combining savory flavors with sweet fruity ones. In this dish you have browned bison, sweet dried cranberries, green onion, smoky sweet paprika, walnuts and fresh oregano.

4 servings

1/2 pound Gluten Free or Regular Spaghetti, cook according to package directions
1 pound ground Bison, Beef or Turkey
1 bunch Green Onions, chopped and divided in 1/2
2 cloves Garlic, minced
1/4 cup Chopped Walnuts
1/4 cup fruit sweetened Dried Cranberries
Sea Salt
Smoked Paprika
Black Pepper
Dried Parsley
handful Fresh Oregano
Olive Oil

Cook spaghetti, drain and toss with olive oil and some fresh oregano. Swirl some olive oil in a skillet, cook garlic until softened. Brown meat in the skillet with the garlic, season to taste with salt. smoked paprika, parsley and black pepper. In the last minute fold in 1/2 of the green onion, walnuts and cranberries. Remove from heat.
Combine the meat with spaghetti. Top with fresh oregano and the remainder of the green onion.

~ Marla Meridith