November 10, 2019
Recipe: Cast Iron Skillet Veggie Lasagna
November 10, 2019
Recipe: Farro Salad with Baby Spinach, Peas & Toasted Pecans
Ingredients
Directions
~ Marla Meridith
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
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
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
June 25, 2018
Chipotle Macaroni Salad
This Chipotle Macaroni Salad comes together in 15 minutes. It’s the perfect dish for summer entertaining!
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
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
June 14, 2018
Recipe: Farro Salad with Baby Spinach, Peas & Toasted Pecans
My Farro Salad with Baby Spinach, Peas & Toasted Pecans is a full, hearty meal, but also weighs in light and easy for summer. I hope you enjoy it as much as we do!
6 servings
10 ounces dried Farro
2 tbsp extra virgin olive oil
1 small yellow onion (3/4 cup), diced
3 cloves garlic, minced
3 cups baby spinach
1 cup baby peas, fresh or frozen
3 tbsp soy sauce or Tamari
1 tbsp fresh lemon juice
splash of dry white wine
1/4 tsp ground black pepper
salt to taste
1 cup dried cherries
1 cup toasted pecans, chopped
freshly chopped parsley to garnish
Soak and cook the Farro to package directions. Drain and let cool to room temperature.
Heat the oil in a large skillet over medium heat, when hot add the onions. Sauté for about 5 minutes until fragrant and softened. Add the garlic, sauté for a minute. Add the peas, spinach, soy sauce lemon juice, wine and pepper. Mix together well and cook a few minutes until the spinach wilts, about 1-2 minutes.
In a large bowl, toss the Farro with the vegetable mixture. Season to taste with salt.
Fold in the dried cherries and nuts. Serve at room temperature or cool.
To toast the pecans: place the nuts in a heavy bottomed skillet. Heat over low until you start to smell them. Toss and continue to cook until desired toast is achieved. Be sure to watch carefully as nuts burn quickly! Transfer to a work surface and chop.
~ Marla Meridith
June 14, 2018
Recipe: Farro Salad with Baby Spinach, Peas & Toasted Pecans
My Farro Salad with Baby Spinach, Peas & Toasted Pecans is a full, hearty meal, but also weighs in light and easy for summer. I hope you enjoy it as much as we do!
6 servings
10 ounces dried Farro
2 tbsp extra virgin olive oil
1 small yellow onion (3/4 cup), diced
3 cloves garlic, minced
3 cups baby spinach
1 cup baby peas, fresh or frozen
3 tbsp soy sauce or Tamari
1 tbsp fresh lemon juice
splash of dry white wine
1/4 tsp ground black pepper
salt to taste
1 cup dried cherries
1 cup toasted pecans, chopped
freshly chopped parsley to garnish
Soak and cook the Farro to package directions. Drain and let cool to room temperature.
Heat the oil in a large skillet over medium heat, when hot add the onions. Sauté for about 5 minutes until fragrant and softened. Add the garlic, sauté for a minute. Add the peas, spinach, soy sauce lemon juice, wine and pepper. Mix together well and cook a few minutes until the spinach wilts, about 1-2 minutes.
In a large bowl, toss the Farro with the vegetable mixture. Season to taste with salt.
Fold in the dried cherries and nuts. Serve at room temperature or cool.
To toast the pecans: place the nuts in a heavy bottomed skillet. Heat over low until you start to smell them. Toss and continue to cook until desired toast is achieved. Be sure to watch carefully as nuts burn quickly! Transfer to a work surface and chop.
