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Recipe: Vegan Toasted Barley with Broccoli Salad

Recipe: Vegan Toasted Barley with Broccoli Salad

Ingredients

4 tbsp olive oil, divided
½ cup pearl barley, rinsed
Kosher salt
2 cups broccoli florets
2 cloves garlic, chopped small
2 tbsp freshly squeezed lemon juice
1 red onion, finely chopped
freshly ground black pepper
3 tbsp white wine vinegar (or more to taste)
½ cup chopped fresh cilantro
½ cup chopped toasted pecans

Directions

Toast the pecans: heat a small skillet over medium heat. Cook the pecans for a few minutes until slightly brown and fragrant. Transfer to a bowl to cool.

Toast the barley: In a 10 inch skillet, add 1 tablespoon of the olive oil. Over medium heat, add the barley to the skillet. Toast 5 minutes. Add 3 cups of water to the skillet, bring to a boil then simmer for 25-30 minutes until the barley is tender.

Heat the remainder of the oil in another 10 inch skillet over medium heat. Sauté the onion for 3 minutes. Mix in the garlic, broccoli and lemon juice. Cook 8-10 minutes until the broccoli is bright green. Transfer this mixture to a large serving bowl.

Add the cooked broccoli to the bowl with the broccoli mixture. Mix in the vinegar, cliantro and pecans. Serve warm or chilled.

Recipe: Smashed Brussels Sprouts with Remoulade Sauce

Ingredients

Directions

Recipe: Smashed Brussels Sprouts with Remoulade Sauce

Smashed Brussels Sprouts with Remoulade Sauce recipe, this dish will make Brussels sprouts lovers out of anyone! Roasted until they are golden brown and soft, then smothered in a creamy Louisiana style Remoulade Sauce.

2 lb. Brussels sprouts
1/4 cup olive oil
1 tsp sweet or smoked paprika
garlic salt
black pepper
–remoulade sauce1 cup full fat mayonnaise
2 tbsp Dijon mustard
1 tbsp freshly squeezed lemon juice
1 tbsp finely chopped flat-leaf parsley
1 tablespoon Louisiana-style hot sauce / Tobasco
1/2 tsp garlic powder
2 tbsp capers, roughly chopped
1 tsp worcestershire sauce
1 tsp mild, sweet paprika
1 scallion, finely chopped
1/4 tsp kosher salt
For extra spice add 1/8 teaspoon cayenne pepper
–garnish
freshly chopped Italian parsley
sweet paprika

For the Brussels sprouts:
Preheat oven to 450 degrees and bring a large pot of salted water to a boil.
Trim the root ends of the brussels sprouts and discard any loose leaves (or save them to make brussels sprouts chips).
Once water is boiling, add brussels sprouts and cook 10-20 minutes, until tender. Boiling time depends on the size of the sprouts. Drain and add to a bowl of ice water to cool, this will stop the cooking. Drain.
Using a piece of parchment paper or plastic wrap, flatten the cooled brussels sprouts to 1/2 inch thickness with the back of a chefs knife or rubber kitchen mallet.
Place on a parchment paper lined baking sheet. Toss with the olive oil. Sprinkle with the paprika.
Season with garlic salt and pepper.
Roast until crisp and deep brown around the edges, about 30-40 minutes, flipping over halfway through.
While the brussels sprouts are baking, make the Louisiana Remoulade sauce. Add all ingredients into a medium bowl and stir to combine.
Store in the refrigerator in an airtight jar. Flavors are best after sitting for at least one hour.
Top with the Remoulade sauce, freshly chopped parsley and sweet paprika.

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