Recipe: Apple Cider Mojitos

Ingredients

Directions

~ Marla Meridith

Recipe: Pumpkin Dutch Baby with Caramelized Apples

Ingredients

Directions

~ Marla Meridith

Recipe: Decadent French Vanilla Coffee Horchata

Ingredients

Directions

~ Marla Meridith

Recipe: Mocha Martini

Ingredients

Directions

~ Marla Meridith

Recipe: Wildcat Cocktail

Ingredients

Directions

~ Marla Meridith

Recipe: Peppermint Snowball Cookies

Ingredients

Directions

~ Marla Meridith

Recipe: Strawberry Crepe Casserole

Ingredients

Directions

~ Marla Meridith

Recipe: Almond Butter Cookies

Ingredients

Directions

~ Marla Meridith

Recipe: Appletini Cocktail

Ingredients

Directions

~ Marla Meridith

Recipe: Spinach Salad with Roasted Sweet Potatoes and Shallot Vinaigrette

We love this healthy and delicious Spinach Salad with Roasted Sweet Potatoes and Shallot Vinaigrette recipe, a gluten free, vegetarian dish great for the holidays!

Ingredients

2 cups Maple Cinnamon Roasted Sweet Potatoes (see notes)
for the salad
8 cups baby spinach
1 firm pear, thinly sliced
1 cup toasted walnuts
3/4 cup crumbled goat cheese
salt and pepper to taste
freshly chopped parsley
sea salt and pepper to taste
for the dressing
1 shallot, finely chopped
2 tbsp fresh lemon juice
1 tbsp white wine vinegar
pinch of fine sea salt
drizzle of honey
freshly ground black pepper
1/3 cup olive oil

Directions

Roast the sweet potatoes (see notes)

Assemble the spinach, pear and roasted sweet potatoes in a large bowl or serving platter.

Place all the dressing ingredients in a mason jar or bowl. Shake or whisk the ingredients to combine. Adjust ingredients to taste.

Drizzle the dressing over the salad, top with the walnuts and goat cheese. Season to taste with salt and pepper.

Sprinkle with some fresh parsley and serve.

~ Marla Meridith

Recipe: Skillet Bacon Cheddar Cornbread Stuffing

Ingredients

Directions

~ Marla Meridith