November 10, 2019
Recipe: Cast Iron Skillet Veggie Lasagna
November 10, 2019
Recipe: Chipotle Macaroni Salad
This Chipotle Macaroni Salad comes together in 15 minutes. It’s the perfect dish for summer entertaining!
Ingredients
2 cups dry macaroni
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/2 cup red onion, diced
2/3 cup full fat mayonnaise
1/2 cup shredded cheddar cheese
2 chipotle peppers in adobo, diced
2 tsp chopped fresh cilantro, plus more for topping
1 tbsp freshly squeezed lime juice
salt and pepper to taste
Directions
Cook macaroni to package directions. Drain and rinse with cold water to stop cooking.
In a large bowl combine the macaroni with the peppers and onion.
In a medium bowl combine the mayonnaise, cheese, chipotle peppers, cilantro and lime juice.
Mix the mayo mixture into the macaroni until well combined.
Serve immediately. Top with chopped cilantro. Tastes great at room temperature or cold.
You can make this the day before you want to serve it. Store in the fridge until ready to serve.
~ Marla Meridith
November 10, 2019
Recipe: Farro Salad with Baby Spinach, Peas & Toasted Pecans
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Veggie Salad with Miso Dressing
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Perfect Vegan Veggie Burgers
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Italian Chickpea Salad
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Key Lime Coconut Steel-Cut Oatmeal
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Roasted Veggies & Quinoa Salad with Cilantro Lime Dressing
This wholesome #meatlessmonday salad is filled with summers best produce. Hitting up your veg with roasting is a great way to enhance it’s natural flavors. Our Roasted Veggies & Quinoa Salad is your finest answer to a delicious, nourishing meal that truly satisfies.
Ingredients
1/2 red onion, rough chop
1/2 sweet potato, cut into bite sized pieces
1 bell pepper (I used 1/2 each of yellow & red for color), cut into bite sized pieces
Handful of asparagus, trim off tough stems
A few gluggs of olive oil
a few pinches garlic salt
4 cups baby spinach leaves
1 container (8 ounces) pearl mozzarella, drained
1/2 cup chopped toasted
Cilantro Lime Dressing
1 bunch cilantro, trim the bunch 1/2 way down the stems
juice from 1 lime
1 tablespoon white wine vinegar or rice wine vinegar
pinch of garlic powder
salt & pepper to taste
Directions
Preheat oven to 375 degrees Fahrenheit with the rack in the middle. Clean all veggies, pat dry & chop accordingly. Toss with olive oil, garlic, salt & pepper. Bake for 20-25 minutes or until the veggies are roasted & tender.
Put all dressing ingredients into a food processor or blender & combine well. Season with salt & pepper to taste. Makes 1/2 cup of dressing.
In a large bowl add a few cups of spinach, some quinoa & roasted veggies. Using a pair of tongs toss with dressing.
Plate & top with walnuts and mozzarella.
You can make the roasted veggies & dressing the day ahead of when you need it!
Serves 4-6
~ Marla Meridith
October 25, 2018
Recipe: Cast Iron Skillet Veggie Lasagna
Ingredients
Directions
~ Marla Meridith
June 25, 2018
Chipotle Macaroni Salad
Ingredients
Directions
~ Marla Meridith
June 14, 2018
Recipe: Farro Salad with Baby Spinach, Peas & Toasted Pecans
Ingredients
Directions
~ Marla Meridith
June 14, 2018
Recipe: Farro Salad with Baby Spinach, Peas & Toasted Pecans
