Marla Meridith logo by smash

Recipe: Creamy Chipotle Sauce

Recipe: Creamy Chipotle Sauce

Ingredients

¼ cup full fat mayonnaise
½ cup full fat sour cream
4 chipotle peppers in adobo sauce
2 tbsp freshly squeezed lemon juice
¼ tsp garlic powder
¼ tsp onion powder
salt and pepper to taste

Directions

Blend all ingredients in a food processor or blender until well combined and smooth. Season with salt and pepper to taste.

Sauce will last up to one week stored in an airtight container in the refrigerator.

~ Marla Meridith

Recipe: Strawberry Feta Salad with Balsamic Dressing

We love this simple, fresh and healthy Strawberry Feta Summer salad with a delicious homemade balsamic dressing. Enjoy as a side dish or main course.

Ingredients

‘–for the salad
6 cups artisan lettuce, rinsed, dried and coarsely chopped
2 cups fresh strawberries, chopped
1 1/2 cups feta cheese, cut into 1/2 inch cubes
1 cup toasted pecans, chopped
for the dressing
3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 tsp garlic powder
salt to taste
freshly ground black pepper, to taste

Directions

Combine the salad ingredients in a large bowl.

To make the dressing: Add all ingredients into a mason jar. Shake until well combined. Using a piece of lettuce for tasting, dip it into the dressing and add salt and pepper to taste.

Toss the salad with dressing to taste before serving.

This dressing will last for a few weeks stored in the refrigerator, simply shake before serving to emulsify it again.

~ Marla Meridith

Recipe: Caesar Salad with Grilled Steak

Ingredients

Directions

~ Marla Meridith

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

Recipe: Lemon Shallot Vinaigrette

Lemon Shallot Vinaigrette will likely become your go-to salad dressing throughout the year. It’s flavor is light, bright & a little tangy.

Ingredients

2/3 cup extra virgin olive oil
1/4 cup white wine vinegar
juice from 1/2 lemon (1 tablespoon)
tablespoons finely minced shallots
2 teaspoons dijon mustard
1 teaspoon dried parsley flakes
1 teaspoon garlic salt
1/2 teaspoon ground black pepper

Directions

Combine all ingredients in a jar. Shake well to combine. This will last one week, stored in the fridge.

~ Marla Meridith

Strawberry Feta Salad with Balsamic Dressing

We love this simple, fresh and healthy Strawberry Feta Summer salad with a delicious homemade balsamic dressing. Enjoy as a side dish or main course.

4-6 servings

–for the salad
6 cups artisan lettuce, rinsed, dried and coarsely chopped
2 cups fresh strawberries, chopped
1 1/2 cups feta cheese, cut into 1/2 inch cubes
1 cup toasted pecans, chopped
–for the dressing
3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 tsp garlic powder
salt to taste
freshly ground black pepper, to taste

Combine the salad ingredients in a large bowl.
To make the dressing: Add all ingredients into a mason jar. Shake until well combined. Using a piece of lettuce for tasting, dip it into the dressing and add salt and pepper to taste.
Toss the salad with dressing to taste before serving.
This dressing will last for a few weeks stored in the refrigerator, simply shake before serving to emulsify it again.

~ Marla Meridith

Recipe: Caesar Salad with Grilled Steak

Serve this Caesar Salad for an entree, great for lunch, dinner and any entertaining!

4 servings

–for the croutons
3 cups thick, crusty bread
olive oil
garlic salt
–for the steak
1 lb Sirloin steak
grapeseed or vegetable oil
garlic salt
pepper
–for the dressing
6-8 anchovy fillets packed in oil, drained
1 small garlic clove
2 large egg yolks
2 tbsp fresh lemon juice
3/4 tsp Dijon mustard
2 tbsp olive oil
1/2 cup vegetable oil
3 tbsp grated Parmesan
ground black pepper
salt to taste
–for the salad
6-8 cups cleaned and chopped Romaine lettuce
1 cup cherry or grape tomatoes
sliced red onion

–Croutons
Pre heat the oven to 375 degrees Fahrenheit with the rack in the middle. Toss the bread with some olive oil and garlic salt. Bake on a cookie sheet for 10-15 minutes until golden brown and crispy.
–Steak
Heat the oil in a grill pan or cast iron skillet over medium high heat. When it’s hot and shimmering add the steak to the pan. Cook steak for 4-6 minutes on each side or until it is done to your liking. Slice into bite sized pieces.
–Dressing
Place all ingredients in the bowl of a food processor or blender. Pulse until combined.
–Assembly
Plate the lettuce, tomatoes and onions. Top with steak, croutons and dressing. Serve immediately.

~ Marla Meridith

Butternut Squash Couscous Salad with Orange Vinaigrette

Ingredients

Directions

~ Marla Meridith