November 10, 2019
Recipe: Creamy Spaghetti Carbonara
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: Baked Penne with Roasted Vegetables Casserole
Ingredients
Directions
~ Marla Meridith
November 10, 2019
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
November 10, 2019
Turkey Meatballs in Cream of Mushroom Sauce
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Avgolemono Soup (Greek Egg, Lemon & Chicken Soup)
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Butter and Garlic Pasta with Chicken
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Fettuccine Alfredo with Salmon
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Orzo Pasta with Chicken, Fresh Herbs & Feta
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Pumpkin Mac ‘n Cheese
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Vegetable Hakka Noodles
Ingredients
Directions
~ Marla Meridith
November 10, 2019
One-Pot Swiss Alpine Macaroni (Aelplermagronen)
