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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: Sheet Pan Red Miso Glazed Chicken with Mushrooms

Looking for that perfect one-pan dish? Try this delicious Sheet Pan Red Miso Glazed Chicken with Mushrooms recipe. Minimal fuss and clean-up required!

Ingredients

1/2 cup unseasoned rice wine vinegar
5 tbsp red miso paste
2 tbsp low sodium soy sauce (use tamari for gluten free)
1 tbsp finely grated ginger
2 1/2 tsp light brown sugar
1/2 tsp ground black pepper
3 pounds bone in chicken thighs and drumsticks, trimmed and pat dry
8 ounces cremini mushrooms, sliced
8 ounces Shitake mushrooms, sliced
1 bunch scallions, cut to 1 inch length

Directions

Pre heat the oven to 450˚ F with the rack in the middle.

Line a baking sheet with tin foil.

Make a few slits on the top of the chicken, slicing though the skin to the bone.

In a large bowl whisk together the rice wine vinegar, miso, soy sauce, ginger, sugar and pepper.

Place the chicken into the sauce mixture and rub to coat on all sides, being sure to get the sauce into the slits.

Place the chicken skin side up on the baking sheet. with the sauce.

In the empty (do not rinse) bowl add the mushrooms and the whites of the scallions. Toss to coat with sauce residue.

Add this mixture to the sheet pan, scattering around the chicken.

Roast until the chicken and mushrooms are browned and the internal temperature of the thickest parts of the thighs and drumsticks reads 175˚F ~ about 30-40 minutes.

With tongs, transfer the chicken to a serving plate and sauce with the mushroom mixture and the pan drippings.

Top with the green parts of the scallions.

Serve with rice, conscous, quinoa or pasta.

~ Marla Meridith

Recipe: Chickpea Stuffed Acorn Squash

Ingredients

Directions

~ Marla Meridith

Recipe: Chickpea Stuffed Acorn Squash

This Vegan Chickpea Stuffed Acorn Squash is a deliciously healthy main for plant based diets. Filled with veggies, grain free, gluten and dairy free.

2-4 servings

2 medium acorn squash
4 tbsp olive oil
Salt and black pepper, to taste
—CHICKPEA STUFFING
2 tbsp olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
1/2 cup crimini mushrooms, chopped
1 1/2 tbsp Tamari or soy sauce
1/2 tsp freshly chopped rosemary
1 can (15.5 ounce) chickpeas, rinsed and drained
1/2 teaspoon cumin
1/2 tsp sweet (or spicy) paprika
1/4 tsp turmeric
—toppings
freshly chopped parsley

Preheat oven to 400˚F with the rack in the middle.
Wash squash. Pierce the squash several times with a sharp knife. Microwave on high for 5 minutes or until soft enough to slice. Let cool a few minutes, slice in half and scrape out the seeds with a fork. Discard the seeds. Gently slice the bottoms so the squash lay flat in a baking dish.
Make 10 slits inside each half. Rub 1 tablespoon of olive oil into each half, and sprinkle with salt and pepper.
Place squash on a baking pan, pour 1/2 cup of water onto the bottom of the pan, and bake for 35 minutes at or until soft.
While the squash are cooking: In a 10 inch cast iron skillet, heat the olive oil over medium heat. Add the onions. Sauté until softened and fragrant a 4-5 minutes.
Add the garlic, carrots, celery, mushrooms and soy sauce, and sauté for 3-4 minutes
Add the rosemary, chickpeas, cumin, paprika and garlic powder. Sauté for another 5 minutes. Add salt and pepper to taste.
Once squash is finished cooking, remove from oven, place on a serving plate. Fill each half with the stuffing, serve immediately.

~ Marla Meridith

Recipe: Quick, Easy & Crispy Baked French Fries

Ingredients

Directions

~ Marla Meridith

Sheet Pan Red Miso Glazed Chicken with Mushrooms

Ingredients

Directions

~ Marla Meridith

Recipe: Creamed Corn Popsicles

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Directions

~ Marla Meridith

Recipe: Baked Garlic Parmesan Chicken Wings

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Directions

~ Marla Meridith

Recipe: Vegan Avocado Spinach Soup

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Directions

~ Marla Meridith

Recipe: Champagne Cranberry Sauce

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Directions

~ Marla Meridith

Recipe: Roasted Brussels Sprouts & Shallots

Ingredients

Directions

~ Marla Meridith