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Recipe: Watermelon Granita

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~ Marla Meridith

Recipe: Thai Coconut Shrimp Soup

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~ 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: Beef Kofta Kebabs with Cucumber Salad & Tzaziki Sauce

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~ Marla Meridith

Recipe: Blueberry Swirl No-Churn Ice Cream

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~ Marla Meridith

Recipe: Mexican Pan Seared Salmon Kabobs

You can have this delicious Mexican inspired meal on the table in under 30 minutes! Protein packed, super healthy & full of flavor!

Ingredients

1 1/2 pound fresh salmon filets, skin removed
1/2 red onion cut into 1 inch pieces
For the marinade
1/3 cup olive oil
1/4 cup white vinegar
1/4 cup freshly chopped cilantro
1 tbsp fresh lime juice
2 tbsp mild ancho chile powder
1 tsp dry dried oregano
1/2 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp salt
For the beans
2 (15.5 ounce) cans BUSH’S® Black Bean Fiesta™
1/4 cup diced yellow pepper 
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
You will also need
4 wooden skewers

Directions

Soak the wooden skewers in water for 30 minutes. This is so they will not burn.

Cube the salmon into 1 inch pieces.  Cut the onion to roughly the same size, peeling off each piece into one layer.

Make the marinade: whisk together all the marinade ingredients.

Thread the salmon and onion onto the four skewers.

Place them in a shallow dish so they are flat. Cover with the marinade. With clean hands make sure the marinade covers all sides of the salmon.

Refrigerate for 15 minutes to let the flavors soak in.

Pour 1 tbsp of olive oil into a 12″ cast iron skillet over medium-high heat. 

When the pan is hot, place the skewers in the pan. Cook for about 5 minutes on the first side. Flip and cook another 2-3 minutes or until the salmon is done to your liking.

Heat the beans on the stove top or microwave. Top with the confetti of yellow pepper, onion and cilantro.

Plate the salmon and beans separately and serve while hot.

~ Marla Meridith

Recipe: Banana Nut Granola

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~ Marla Meridith

Recipe: Grilled Avocado & Chimayo Shrimp Salad with Key Lime Dressing

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~ Marla Meridith

Recipe: Asian Chicken Salad

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~ Marla Meridith

Recipe: Quick & Easy Avocado Cilantro Dressing

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~ Marla Meridith

Perfect Refried Beans

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~ Marla Meridith

Perfect Roast Chicken

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~ Marla Meridith