Marla Meridith logo by smash

Recipe: Linguine with Fresh Cherry Tomato Sauce

Ingredients

Directions

~ Marla Meridith

Recipe: One-Skillet Green Bean Gratin

Ingredients

Directions

~ Marla Meridith

Recipe: Skillet Seared Chicken with Shallots

Ingredients

Directions

~ Marla Meridith

Recipe: Spinach Ricotta Gnocchi

Ingredients

Directions

~ Marla Meridith

Recipe: Easy Tomato Basil Flatbread Pizzas

Ingredients

Directions

~ Marla Meridith

Recipe: Sautéed Green Beans with Shallots & Bacon

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: Lemon Shallot Vinaigrette

Lemon Shallot Vinaigrette will likely become your go-to salad dressing throughout the year. It’s flavor is light, bright & a little tangy.

Ingredients

2/3 cup extra virgin olive oil
1/4 cup white wine vinegar
juice from 1/2 lemon (1 tablespoon)
tablespoons finely minced shallots
2 teaspoons dijon mustard
1 teaspoon dried parsley flakes
1 teaspoon garlic salt
1/2 teaspoon ground black pepper

Directions

Combine all ingredients in a jar. Shake well to combine. This will last one week, stored in the fridge.

~ Marla Meridith

Recipe: Linguine with Fresh Cherry Tomato Sauce

1 pound linguine
2 tbsp olive oil, plus more to toss with pasta
1 tbsp unsalted butter
1 large shallot, minced
2 cloves garlic, minced
1 (10.5 oz) package cherry tomatoes
splash of dry white wine
1 tbsp freshly chopped Italian parsley, plus more for serving
1/4 tsp Kosher salt, plus more to taste
1/4 tsp black pepper, plus more to taste
–serve with
freshly grated Parmesan or Romano cheese

Cook the linguine to package directions. Drain and toss in a large serving bowl with some olive oil.
While the pasta is cooking make the sauce: heat the olive oil and butter over medium heat in a 10′ cast iron skillet until the butter is melted.
Sauté the shallots for 5 minutes, stirring frequently. Add the garlic and cook for another minute. Add the the tomatoes and splash of wine.
Cook for about 6 minutes or until the tomatoes are soft. Mash the tomatoes against the bottom of the pan with the back of a fork or wooden spoon. Be careful not to be splashed with hot tomato juices. Stir in the parsley, salt and pepper.
Toss the pasta with the cooked tomato sauce, top with more parsley and serve immediately with freshly grated cheese.

~ Marla Meridith

Recipe: One-Skillet Green Bean Gratin

We love this One-Skillet Green Bean Gratin recipe, a delicious holiday side dish! Simple to prepare and only one pot to clean up makes this dish dreamy!

6-8 servings

2 pounds fresh green beans
4 tbsp unsalted butter
1 shallot, finely chopped
2 cloves garlic, finely chopped
4 tbsp all-purpose flour
1 tsp fine sea salt
1/2 tsp ground black pepper
1 1/2 cups half and half
2/3 cup shredded cheddar cheese
1/4 cup shredded parmesan
1/4 cup bread crumbs or panko

Pre heat the oven to 350˚ Fahrenheit with the rack in the middle.
Rinse the green beans, trim off the ends and cut the beans in 1/2.
Bring a large pot of salted water to a boil and cook the green beans about 12 minutes or until tender. Drain the beans.
In a 12 inch cast iron skillet, melt the butter over medium-low heat. Sauté the shallot and garlic about 3-4 minutes until softened and fragrant.
Mix in the flour, salt and pepper until smooth.
Reduce the heat to low. Add in the half and half. Cook until mixture thickens. Add the cheese and mix until well blended and melted.
Add the green beans to cheese mixture. Combine well.
Flatten the top of the casserole with the back of a spoon or spatula.
Top with the parmesan and breadcrumbs.
Bake for 30 minutes. Continue to broil for 5 minutes or until golden brown. Serve immediately in the skillet.

~ Marla Meridith

Recipe: Spinach Ricotta Gnocchi

We love this easy and delicious Spinach Ricotta Gnocchi recipe. Top with melted butter and crispy shallots for a healthy anytime meal. Serve as a main course, appetizer or side dish.

4-6 servings

1 (10 ounce) package chopped frozen spinach
15 oz part-skim ricotta cheese
1 cup freshly grated Parmesan cheese
1/2 cup unbleached all purpose flour
2 large egg yolks
1/2 tsp salt
1/2 tsp ground black pepper
–topping
1/4 cup (1/2 stick) butter, melted
1 shallot, minced (about 1/2 cup)
shaved Parmesan
freshly chopped Italian parsley

Thaw the spinach and squeeze out any additional water.
In a large bowl combine the spinach and the ricotta cheese with a spatula.
Mix in the Parmesan, flour, egg yolks, salt and pepper until well combined.
Dust a baking sheet and work surface with flour. Roll 1/4 cup of the dough into a 5 inch long log. Cut into 1 inch pieces and form ovals with your fingers.
Transfer the gnocchi to the prepared baking sheet. Continue this process until you are done with all the dough.
Place some of the gnocchi into a large pot of boiling water. Cook until they rise to the surface and then for four minutes longer. Transfer each batch to a serving bowl with a slotted spoon.
Make the shallot butter sauce: melt the butter in a skillet over medium heat. When it’s bubbling add the shallots and cook until just golden brown about 8 minutes.
Pour the butter shallot sauce over the cooked gnocchi, top with shave parmesan, parsley and serve immediately.

~ Marla Meridith

Recipe: Skillet Seared Chicken with Shallots

A favorite family recipe! Try this quick and easy Skillet Seared Chicken with Shallots recipe for weeknight meals or date night.

4 servings

2 tbsp olive oil, divided
1 tbsp unsalted butter
2 lbs chicken thighs
1/2 tsp ground black pepper
1/2 tsp garlic salt
1 cup thinly sliced shallots
3/4 tsp smoked paprika
1/2 cup low sodium chicken broth
1/4 cup dry white wine
freshly chopped Italian parsley

Heat 1 tablespoon of olive oil and the butter in a 12 inch cast iron skillet over high heat.
Season all sides of the chicken with the salt and pepper. Place in the skillet skin side down.
Cook until browned and crispy, 5 to 6 minutes. Flip and cook another 3-4 minutes. Remove from the pan and place on plate.
Reduce the heat to medium. Add the remaining tablespoon of olive oil to the pan, shallots and smoked paprika. Cook for about 6 minutes or until the onions are translucent and fragrant. Add the broth and the wine. Bring to a simmer, cook another 5-6 minutes until the sauce has reduced.
Add the chicken back in and cook a few minutes until everything is hot.
Sprinkle parsley over the top and serve in the skillet.

~ Marla Meridith