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Recipe: Greek Barley Salad

Ingredients

Directions

~ Marla Meridith

Recipe: Linguine with Fresh Cherry Tomato Sauce

Ingredients

Directions

~ Marla Meridith

Recipe: Greek Chicken Pasta Salad

Ingredients

Directions

~ Marla Meridith

Recipe: Blood Orange Margaritas

Ingredients

Directions

~ Marla Meridith

Recipe: Greek Barley Salad

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

4-6 servings

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

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.
Garnish with more crumbled feta cheese and dill. Serve cold or at room temperature.

~ Marla Meridith

Recipe: Greek Chicken Pasta Salad

We love this healthy and simple Grilled Greek Chicken Pasta Salad recipe. Great for lunch of dinner and perfect for the lunchbox too!

4 servings

–for the chicken
1 pound grilled skinless chicken breast
olive oil
garlic salt & pepper
–pasta Salad
12 ounces pasta, cook to package directions (macaroni, bow ties or penne are preferred)
12 ounces cherry tomatoes, halved
4 ounces crumbled feta cheese
1 cup pitted kalamata olives, sliced
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
3 tablespoons minced shallots
2 tablespoons chopped fresh dill
salt & pepper to taste

Grilled Chicken Breast: Trim chicken of fat. Pre heat your grill (or grill pan) to medium high heat. Coat chicken with some olive oil & season chicken with garlic salt & pepper. Grill about about 7 minutes on each side until you have nice grill marks & the meat is white & cooked through. Let chicken cool a bit & slice into bite sized pieces.
Pasta Salad: Toss pasta with all of the ingredients. Adjust any ingredients to suit your tastes.

~ 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

Rice with Peas

Sometimes simple recipes are the best…that’s what we have right here!

4 servings

1 cup long grain white rice
2 cups vegetable or chicken broth
1/2 tsp turmeric
1 tbsp olive oil
1 cup chopped red onion
1 clove garlic, minced
1 1/2 cup frozen baby peas
salt and pepper to taste
garnish with chopped fresh Italian parsley

Bring the rice and broth to a boil in a saucepan. Add the turmeric and stir to combine, cover, and reduce heat to low. Cook for about 18 minutes or until the rice is cooked through, adding more broth if needed. Remove from heat and let stand, covered, for 5 minutes; fluff with a fork and serve.
While the rice is cooking, sauté the onions in the olive oil over medium heat for about 5 minutes until softened and fragrant. Add the garlic and cook for another minute. Add the peas and cook for a few minutes until they are warmed through.
Combine the peas with rice, season to taste with salt and pepper. Serve hot.

~ Marla Meridith

Recipe: Blood Orange Margaritas

This is definitely a drink that you will want to serve over and over again this spring and summer

1 cocktail

1 ounce gold tequila
1 ounce Aperol
1 ounce lime juice
1 ounce freshly squeezed blood orange juice
1/2 ounce Cointreau / Triple Sec
coarse salt to rim glass
slice of blood orange for garnish

Rim a chilled old fashioned glass with coarse salt. Fill the glass half way with ice.
Fill a cocktail shaker half way with ice. Pour in the tequila, Aperol, lime juice, orange juice and triple sec. Shake until chilled and well combined.
Strain into the prepared glass. Top with orange slice and serve immediately.

This is definitely a drink that you will want to serve over and over again this spring and summer

~ Marla Meridith