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

Ingredients

Directions

~ Marla Meridith

Recipe: Cast Iron Skillet Veggie Lasagna

Ingredients

Directions

~ Marla Meridith

Recipe: Cauliflower and Lentil Dahl

Ingredients

Directions

~ Marla Meridith

Veggie Salad with Miso Dressing

Ingredients

Directions

~ Marla Meridith

Recipe: Key Lime Coconut Steel-Cut Oatmeal

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Directions

~ Marla Meridith

Recipe: Vegan Oatmeal Raisin Cookies

Ingredients

Directions

~ 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: 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: Cast Iron Skillet Veggie Lasagna

Enjoy this rustic and delicious Simple One-Pot Cast Iron Skillet Veggie Lasagna recipe as soon as you can. A hearty, healthy dinner option for busy families looking for weeknight meal solutions.

6 servings

1 tbsp olive oil
1 yellow onion, finely chopped
3 cloves garlic, minced
1/2 tsp Kosher salt
1/2 tsp ground black pepper
1 (100g) frozen spinach, thawed and drained
3 cups jarred marinara sauce (your favorite)
2 cups vegetable broth
1 lb uncooked lasagna noodles, broken into 1 1/2 – 2 inch pieces
1 cup partly whole milk ricotta cheese
4 slices sliced mozzarella cheese
chopped fresh Italian parsley for serving

Heat oil in a 12 inch cast iron skillet over medium heat until shimmering. Add the onions and cook about 6 minutes, until softened. Add the garlic, salt and pepper. Cook another 2 minutes. Stir in the spinach, cook another 2 minutes.
Pre heat the broiler.
Add the marinara, broth and lasagna noodles. It’s OK if some of the noodles are sticking out of the pan. Increase the heat to high and bring to a simmer. Reduce the heat to medium-low, cover the skillet and continue to cook for 20-25 minutes until the noodles are are al dente. Stir the pasta once half way through cook time.
Top the lasagna with 1/4 cup scoops of ricotta. Place the mozzarella on top of the ricotta. Broil for about 5 minutes until the mozzarella cheese turns golden brown. Sprinkle some chopped parsley over the top and serve in the skillet.

Try this rustic and delicious Simple One-Pot Cast Iron Skillet Veggie Lasagna recipe as soon as you can. A hearty, healthy dinner option for busy families looking for weeknight meal solutions.

~ Marla Meridith

Recipe: Cauliflower and Lentil Dahl

Try this healthy, vegetarian Lentil and Cauliflower Dahl recipe for Meatless Monday. We love this authentic Indian dish for lunch and dinner.

4 servings

2 tbsp coconut oil
1 large yellow onion, finely chopped
2 garlic cloves, minced
3 tbsp medium-hot Indian curry paste
1 cup dried red lentils
3 1/4 cups low sodium vegetable broth
4 cups cauliflower, cut into florets
1 cup sliced mushrooms
3/4 cup frozen peas
1/4 cup chopped cilantro
salt and pepper to taste
more freshly chopped cilantro, plain yogurt and naan bread for serving

Heat the coconut oil in a 12 inch cast iron skillet over medium heat. Cook the onion, garlic and curry paste until fragrant and softened about 5 minutes.
Add the lentils and stir to combine. Add the stock and tomato paste. Bring to a boil then simmer over low heat for 15 minutes.
Turn the heat back to medium, add in the cauliflower and simmer covered for 8-10 minutes until the vegetables are tender.
Add the peas and mushrooms during the last two minutes. Season with salt and pepper to taste. Stir in the fresh cilantro.
Sprinkle the fresh cilantro over the top. Serve with yogurt and warmed naan bread.

~ Marla Meridith

Veggie Salad with Miso Dressing

Ingredients

Directions

~ Marla Meridith

Recipe: Key Lime Coconut Steel-Cut Oatmeal

Ingredients

Directions

~ Marla Meridith