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Recipe: Sun-Dried Tomato Pasta Salad

Recipe: Sun-Dried Tomato Pasta Salad

Ingredients

12 oz Cavatappi, macaroni or bow tie pastacook to package directions, rinse in cold water when done
1 (8.4 oz) pitted Kalamata olives, chopped
1 (8 oz) jar sun-dried tomatoes in oil, no need to drain the oil
1 cup chopped red onion
1 yellow or red bell pepper, chopped
2 cups baby spinach
2 tbsp freshly chopped basil
2 tbsp freshly chopped Italian parsley
5 oz shaved parmesan cheese
Champagne Vinaigrette
cup extra virgin olive oil
¼ cup Champagne vinegar
1 tbsp freshly squeezed lemon juice
1 tsp dried oregano
½ tsp ground black pepper
1 pinch granulated sugar
salt and pepper to taste

Directions

Cook pasta to package directions. Drain and toss with cold water. Set aside.

Whisk together the vinaigrette ingredients.

Toss everything together in a very large serving bowl. Season to taste with salt and pepper. Serve at room temperature or chilled.

~ Marla Meridith

Recipe: Mushroom Ramen Soup

Ingredients

Directions

~ Marla Meridith

Recipe: The Best Beef Ramen

Ingredients

Directions

~ Marla Meridith

Vegetable Hakka Noodles

Ingredients

Directions

~ Marla Meridith

Recipe: Spicy Thai Red Curry Noodle Soup

This soup takes 17 minutes to prepare and tastes better than your local Thai restaurant!

Ingredients

8 ounces rice stick noodles
3 garlic cloves, minced
2 tablespoons minced fresh ginger
2 tablespoons red curry paste
2 tablespoons coconut oil
4 cups veggie or chicken broth
2 cans unsweetened coconut milk
chopped fresh cilantro or basil for garnish
sliced red Fresno chiles, jalapeño and green onion for garnish
mung bean sprouts or matchstick carrots for garnish

Directions

Bring a large pot of water to boil. Add the rice noodles, cook for 3 minutes and drain in cold water.

Combine the garlic, ginger and curry paste in a small food processor or mince and mash them together. Add the coconut oil & combine well.

In a large pot hear the curry paste mash over medium heat for 1-2 minutes.

Add the broth and deglaze the pot. Add the coconut milk and bring the mixture to a boil. Season with salt if needed.

Add the drained noodles and let them cook and soak up the hot broth for 2 minutes.

Divide the soup among serving bowls and serve garnished with cilantro, Thai basil chiles and green onions if desired.

~ Marla Meridith

Recipe: Mushroom Ramen Soup

We love this healthy ramen soup no matter what the season, filled with great for you ingredients and ready to enjoy in just under 20 minutes!

2 servings

5 ounces ramen noodles
1 ounce dried mushrooms (porcini, chanterelles, morels, etc.)
2 tbsp peanut or canola oil
1 shallot, minced
3 garlic cloves, minced
3 cups kale, rinsed and chopped
8 ounces fresh shiitake mushrooms, cleaned and sliced if the larger ones
1 cup chopped broccoli, bite sized pieces
4 cups low sodium mushroom or vegetable broth
1 tbsp soy sauce or tamari
1 tbsp fish sauce
1 tbsp hot chili oil
sliced green onion & fresh lime wedges for topping

Cook the ramen noodles: bring water to a boil and cook the noodles until they are soft. Drain and rinse with cold water to stop cooking.
In a measuring cup, combine 1 cup hot water with the dried mushrooms. Let them soak until soft about 10 minutes. Remove the rehydrated mushrooms from the water (keep this water) and coarsely chop.
In a soup pot heat the oil over medium heat. Add the shallot and cook for 2 minutes. Add the garlic and all the mushrooms. Sauté for 5 minutes, mixing throughout. Add the kale and broccoli, cook another 2 minutes.
Add the broth, reserved water from the dehydrated mushrooms, soy sauce, fish sauce and chili oil. Bring to a low boil then reduce to a simmer.
Add in the ramen and heat until hot. Season to taste.
Serve immediately with green onion and fresh lime wedges.

~ Marla Meridith

Recipe: The Best Beef Ramen

Ingredients

Directions

~ Marla Meridith

Vegetable Hakka Noodles

Ingredients

Directions

~ Marla Meridith