Marla Meridith logo by smash

Recipe: Easy Tomato Basil Flatbread Pizzas

Make the most of summers freshest bounty with these easy & delicious flatbread pizzas!

2 servings

2 pieces whole wheat naan bread
1 cup Ciliegine mozzarella, drained
2 plum tomatoes, sliced thin
1 jar marinated artichokes, drained and roughly chopped
1/2 cup Kalamata olives, sliced
1 shallot, sliced into thin rings
extra virgin olive oil
a few sprigs fresh basil

Pre heat the oven to 425 degrees with the rack in the middle.
Rub some olive oil onto a baking sheet.
Drizzle some olive oil onto each flatbread.
Divide ingredients and top each flatbread with: mozzarella, tomatoes, artichokes, olives and shallot rings. Drizzle some more olive oil over the top.
Bake for 8-10 minutes, until cheese is melted. Broil for 2-3 minutes until flatbread and cheese starts to brown.

~ Marla Meridith

Linguine with Shallots, Garlic and Pine Nuts

Ingredients

Directions

~ Marla Meridith

Recipe: Sautéed Green Beans with Shallots & Bacon

You will absolutely love these green beans for the holidays, and all year long.  A great side for turkey, stuffing and all the fixings.

8 servings

8 ounces baked bacon, finely chopped
2 lbs fresh green beans, cleaned and stems removed
1/4 cup unsalted butter
2 shallots (1 cup), diced
2 tbsp sherry vinegar
salt & pepper to taste

Cook the bacon with this recipe: https://newmm2019.wpengine.com/recipe/perfectly-baked-bacon/ Cool, chop and set aside.
Blanche the green beans: Bring a large pot of salted water to a boil. Cook the green beans for 3 minutes.
While they are cooking place a colander in the sink. In large bowl make an ice bath, filled with water and ice. Drain the beans in the colander. Immediately submerge them into the ice bath. Let the beans cool, this will help set the bright green color and keep their crispiness.
Heat the butter in a 12 inch cast iron skillet over medium heat.
Add the shallots and cook them for 4 minutes, until they soften and become fragrant.
Add the vinegar, beans and bacon. Mix well to combine. Cook for a few minutes until the beans are hot again.
Place in a serving dish and serve immediately.

~ Marla Meridith

Recipe: Sautéed Green Beans with Shallots & Bacon

You will absolutely love these green beans for the holidays, and all year long.  A great side for turkey, stuffing and all the fixings.

8 servings

8 ounces baked bacon, finely chopped
2 lbs fresh green beans, cleaned and stems removed
1/4 cup unsalted butter
2 shallots (1 cup), diced
2 tbsp sherry vinegar
salt & pepper to taste

Cook the bacon with this recipe: https://newmm2019.wpengine.com/recipe/perfectly-baked-bacon/ Cool, chop and set aside.
Blanche the green beans: Bring a large pot of salted water to a boil. Cook the green beans for 3 minutes.
While they are cooking place a colander in the sink. In large bowl make an ice bath, filled with water and ice. Drain the beans in the colander. Immediately submerge them into the ice bath. Let the beans cool, this will help set the bright green color and keep their crispiness.
Heat the butter in a 12 inch cast iron skillet over medium heat.
Add the shallots and cook them for 4 minutes, until they soften and become fragrant.
Add the vinegar, beans and bacon. Mix well to combine. Cook for a few minutes until the beans are hot again.
Place in a serving dish and serve immediately.

~ Marla Meridith

Recipe: Sautéed Green Beans with Shallots & Bacon

You will absolutely love these green beans for the holidays, and all year long.  A great side for turkey, stuffing and all the fixings.

8 servings

8 ounces baked bacon, finely chopped
2 lbs fresh green beans, cleaned and stems removed
1/4 cup unsalted butter
2 shallots (1 cup), diced
2 tbsp sherry vinegar
salt & pepper to taste

Cook the bacon with this recipe: https://newmm2019.wpengine.com/recipe/perfectly-baked-bacon/ Cool, chop and set aside.
Blanche the green beans: Bring a large pot of salted water to a boil. Cook the green beans for 3 minutes.
While they are cooking place a colander in the sink. In large bowl make an ice bath, filled with water and ice. Drain the beans in the colander. Immediately submerge them into the ice bath. Let the beans cool, this will help set the bright green color and keep their crispiness.
Heat the butter in a 12 inch cast iron skillet over medium heat.
Add the shallots and cook them for 4 minutes, until they soften and become fragrant.
Add the vinegar, beans and bacon. Mix well to combine. Cook for a few minutes until the beans are hot again.
Place in a serving dish and serve immediately.

~ Marla Meridith