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Recipe: Orecchiette with Sausage & Spinach

Recipe: Orecchiette with Sausage & Spinach

Ingredients

1 lb Orecchiette, cooked to package directions
1 lb ground sausage (breakfast, sweet Italian or Andouille)
1 tbsp olive oil
½ chopped red onion, chopped
3 garlic cloves, minced
4 cups baby spinach
1 tsp freshly squeezed lemon juice
splash dry white wine
salt and freshly ground black pepper to taste
3 oz high quality crumbled feta (I prefer sheep feta for it’s deep, tangy flavor)

Directions

Cook the pasta to package directions in plenty of salted water. Drain and return the pasta back to the cooking pot, set on the counter.

While the pasta is cooking make the sauce. Heat a 10 inch cast iron skillet over medium-high heat. Add the ground sausage and break apart with a wooden spoon. Cook until no pink remains, about 7-10 minutes. With a slotted spoon, transfer the sausage to a bowl.

Reduce the heat to medium and add the olive oil and onions to the skillet. No need to rinse the skillet, leave a small amount of sausage grease in the pan to enhance the flavor of the onions. Cook the onions for about 5 minutes, until fragrant and translucent. Add the garlic at the last 30 seconds of cooking the onion. Add the spinach, wine and lemon juice to the skillet. Cook a few minutes until the spinach is wilted. Transfer the sausage back into the skillet. Cook until all is hot, season to taste with salt and pepper.

Transfer the sausage mixture into the pasta and toss to combine. Transfer to a large serving dish and top with crumbled feta cheese.

~ Marla Meridith

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: Summer Pasta Salad with Veggies, Egg & Smoked Salmon

Ingredients

Directions

~ Marla Meridith

Super Simple Avocado Pasta Salad

Ingredients

Directions

~ Marla Meridith

Recipe: Summer Pasta Salad with Veggies, Egg & Smoked Salmon

This Spring Pasta Salad with Veggies, Egg & Smoked Salmon is nourishing and completely delicious! Use any fresh seasonal produce you can find. Do you have a garden? If so you are very lucky! All you need to do is head outdoors & it’s yours for the picking.

4 Servings

12 ounces orrechiette, shells or macaroni pasta, cooked & drained
4 eggs, hard boiled & sliced
3 small bell peppers (3 colors if possible), diced
3 small Lebanese cucumbers, diced
handful fresh green beans, diced
1 small red onion, minced
fresh lemon juice
salt & pepper
olive oil
fresh oregano or dill

Cook pasta to package directions. While the pasta is cooking & the eggs are boiling cut the veggies. Drain, cool with cold water & toss with some olive oil.
Toss pasta with lemon juice, salt, pepper, more olive oil & veggies. Plate & top with eggs, smoked salmon & fresh herbs.

~ Marla Meridith

Recipe: Summer Pasta Salad with Veggies, Egg & Smoked Salmon

This Spring Pasta Salad with Veggies, Egg & Smoked Salmon is nourishing and completely delicious! Use any fresh seasonal produce you can find. Do you have a garden? If so you are very lucky! All you need to do is head outdoors & it’s yours for the picking.

4 Servings

12 ounces orrechiette, shells or macaroni pasta, cooked & drained
4 eggs, hard boiled & sliced
3 small bell peppers (3 colors if possible), diced
3 small Lebanese cucumbers, diced
handful fresh green beans, diced
1 small red onion, minced
fresh lemon juice
salt & pepper
olive oil
fresh oregano or dill

Cook pasta to package directions. While the pasta is cooking & the eggs are boiling cut the veggies. Drain, cool with cold water & toss with some olive oil.
Toss pasta with lemon juice, salt, pepper, more olive oil & veggies. Plate & top with eggs, smoked salmon & fresh herbs.

~ Marla Meridith

Super Simple Avocado Pasta Salad

Ingredients

Directions

~ Marla Meridith