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Recipe: Rhubarb Applesauce

Ingredients

Directions

~ Marla Meridith

Perfect Roast Chicken

Ingredients

Directions

~ Marla Meridith

Veggie Salad with Miso Dressing

Ingredients

Directions

~ Marla Meridith

Recipe: Linguine with Shallots, Garlic and Pine Nuts

In just 20 minutes you can have this healthy & delicious meal on the table. This vegan pasta is a great dish ¬†for busy weeknights, your entire family will love it! Here’s the link to purchase some E3AFA algae

Ingredients

8 ounces linguine, cooked to package directions
olive oil to toss the pasta
1 scoop E3AFA nutritional algae powder
1/4 cup olive oil
1 shallot, minced
2 cloves garlic, minced
1/4 cup toasted pine nuts
2 tbsp chopped Italian parsley, plus more for garnish

Directions

Cook the linguine to package directions. Drain and toss immediately with some olive oil. Toss pasta with the E3AFA nutritional algae until it’s well coated.

Heat the 1/4 cup oil in a 10 inch skillet over medium heat. When hot and shimmering add the shallots and garlic. Cook for 3-5 minutes until fragrant and translucent. Mix in the pine nuts and parsley. Heat for a minute.

Toss the pasta with the shallots mixture. Transfer to bowls and serve topped with some more parsley.

~ Marla Meridith

Recipe: Mango Applesauce

Ingredients

Directions

~ Marla Meridith

Recipe: Rhubarb Applesauce

Instead of a heavy dessert try this Healthy and delicious Vegan Maple Rhubarb Applesauce recipe. Great for breakfast, brunch, back to school and snacks.

6 cups

5 Gala, Honey Crisp or Pink Lady apples
4 cups chopped rhubarb
1/2 cup pure maple syrup or more to taste
2 tsp pure vanilla extract
1/4 cup water

Place all the ingredients in a large Dutch oven or soup pot. Bring to a boil, and then reduce to a simmer for 35-40 minutes. Partially cover with a lid during the simmer.
Remove from the heat and let cool a bit. Place 1/2 the mixture into a blender and puree on a sauce setting. Repeat with the other half. Serve warm or cold.

~ Marla Meridith

Perfect Roast Chicken

The Perfect Roast Chicken recipe is essential for any home chef. Use it in so many recipes and enjoy on it’s own!

4-6 servings

1 4-5 pound whole (organic if possible) chicken, at room temperature giblets and neck removed from cavity
1/4 cup unsalted butter, melted
3 tbsp olive oil
1/4 cup dry white wine,
1 lemon, halved
kosher salt and freshly ground pepper
garlic powder
smoked paprika
1 head of garlic, roughly peeled and cut in half crosswise
3 fresh whole thyme or rosemary sprigs
chopped parsley

Preheat the oven to 425 degrees Fahrenheit with the rack in the middle.
Line a baking tray with foil, or lightly grease a roasting pan.
Remove the chicken giblets and remove any excess fat and leftover feathers. Rinse the chicken inside and out with cold water. Pat the outside dry with paper towels.
Season the cavity with salt & pepper. Stuff with the bunch of rosemary or thyme, and one half of lemon, and the head of garlic.
Brush the outside of the chicken with the melted butter, olive oil and wine.
Liberally sprinkle the outside of the chicken with salt, pepper, garlic powder and smoked paprika.
Roast the chicken for 1 hour 15-20 minutes, basting half way through cooking time. Bake until the juices run clear when you cut between a leg and thigh. Remove the chicken from the oven and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it as desired.

~ Marla Meridith

Veggie Salad with Miso Dressing

Ingredients

Directions

~ Marla Meridith

Linguine with Shallots, Garlic and Pine Nuts

Ingredients

Directions

~ Marla Meridith