June 25, 2020

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

⅓ 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

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November 10, 2019

Recipe: Italian Tortellini Salad

Ingredients

Directions

~ Marla Meridith

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November 10, 2019

Recipe: Greek Barley Salad

Vegetarian Greek Barley Salad recipe is healthy and delicious! Great for summer entertaining as a side or main dish.

Ingredients

1 1/2 cups barley, cooked to package directions

1/2 tsp grated lemon zest

2 tbsp freshly squeezed lemon juice

2 tbsp chopped fresh dill, plus more for serving

pinch of sugar

1/4 cup extra virgin olive oil

Kosher salt and freshly ground black pepper

2 Persian cucumbers, thinly sliced

1 cup halved grape tomatoes

1/2 red onion, thinly sliced

1/2 cup pitted Kalamata olives, cut in half

4 ounces sheep or goat feta cheese, crumbled, plus more for serving

2 tbsp chopped fresh mint

4-6 sliced pepperoncini

Directions

Cook the barley to package directions, transfer to a large serving bowl and set aside.

For the dressing: In a bowl whisk together the lemon zest, lemon juice, dill and sugar. Whisk in the olive oil until smooth. Season with salt and pepper to taste.

Toss the barley with the salad dressing. Fold in the cucumber, tomato, onion, olives, cheese, mint and pepperoncini. Season with more salt and pepper to taste if desired.

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.

Ingredients

1 pound dry lentils, rinsed and drained

2 1/2 cups water (or more if needed)

3 roasted beets, small chop

1 cup chopped red onion

1 cup currants

4 ounces crumbled goat cheese

1 tablespoon fresh lemon thyme leaves

1 tablespoon fresh oregano leaves, chopped

salt to taste

Vinaigrette

1/3 cup olive oil

1/4 cup white wine vinegar

1 tablespoon dijon mustard

1 teaspoon ground black pepper

1 teaspoon agave

1 teaspoon dried french thyme

1/2 teaspoon garlic powder

1/2 teaspoon curry powder

Directions

Prepare lentils to package directions. You want them to be al dente for salads. Cooking for 10-15 minutes is perfect.

Roast the beets with this recipe https://marlameridith.com/recipe/perfectly-roasted-beets/

Notes

I soak my chopped red onions in some lemon juice and water before adding to my salads. It helps make the flavor more mild.

~ Marla Meridith

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