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Recipe: Grilled Brie with Tomatoes and Basil

Recipe: Grilled Brie with Tomatoes and Basil

Ingredients

2 wedges brie cheese, or 1 large round
1 pt grape tomatoes, quartered or 1 pound ripe tomatoes diced
¼ cup extra virgin olive oil
2 cloves garlic, minced
1 tbsp balsamic vinegar
¾ tsp salt and more to taste
½ tsp freshly ground black pepper
¼ cup chopped basil ribbons, chiffonade
1 loaf sliced rustic baguette or pita chips
balsamic glaze and shaved parmesan for topping

Directions

Tomato Basil Salad

Combine the tomatoes, olive oil, garlic, balsamic vinegar, salt pepper and basil in a large bowl.

Grilled Brie

Line a 10 inch cast iron skillet or griddle with foil (this makes for an easier clean up.) Place the brie in the center of the skillet. Grill over a campfire or hot grill for 15-20 minutes or until the brie softens and bubbles.

Baked Brie

This is easy to make in your kitchen too! Simply preheat oven to 375˚F with the rack in the middle.

Line a 10 inch cast iron skillet or griddle with foil (this makes for an easier clean up.) Place the brie in the center of the skillet. Bake for 10-15 minutes or until the brie softens and bubbles.

Serving

Top the melted brie with the tomato basil mixture. Top with a drizzle of balsamic glaze and shaved parmesan. Serve with baguette.

~ Marla Meridith

Recipe: Sheet Pan Roasted Veggies with Feta

Recipe: Sheet Pan Roasted Veggies with Feta

Ingredients

2 broccoli crowns, sliced into florets
1 pt cherry or grape tomatoes, halved
½ red onion, sliced
½ zucchini, sliced into half moons
½ lemon, cut into slices
1 8 ounce block of feta cheese
6 mini bell peppers, sliced in half
¼ cup olive oil
sea salt, pepper and dried oregano

Directions

Pre heat oven to 400˚ Fahrenheit.

Slice all the veggies, lemon and feta. Place on an unlined sheet pan in a single layer.

Bake for 30 minutes. Serve with quinoa, rice or pasta.

~ Marla Meridith

Recipe: Quick Spaghetti with Fresh Tomato Sauce

Recipe: Quick Spaghetti with Fresh Tomato Sauce

Ingredients

1 ½ lbs ripe tomatoes
¼ cup extra virgin olive oil
1 tbsp fresh lemon juice
½ tsp salt
¼ tsp sugar
freshly ground black pepper to taste
2 cloves garlic, minced
½ lb whole wheat spaghetti
¼ cup chopped fresh basil, plus more for topping
freshly grated parmesan for serving

Directions

While the pasta is cooking. Roughly chop 2/3 of the tomatoes. Over a large bowl, grate the rest of the tomatoes using the large holes of a box grater.

Combine the chopped and grated tomatoes, olive oil, lemon juice, salt, sugar, garlic and pepper in the large bowl. Let rest 10 minutes for the flavors to combine.

Cook the pasta according to package directions. Drain reserving 1/4 cup cooking liquid. Immediately place the pasta back into the pasta pot.

Add the tomato sauce into the pasta with the 1/4 cup reserved cooking liquid. Cook over medium heat until hot and the cooking liquid is absorbed. Mix in the 1/4 cup chopped basil during the last minute.

Serve immediately with more basil and parmesan cheese.

~ Marla Meridith

Recipe: Pantry-Only Tex Mex Mac ‘n Cheese

Recipe: Pantry-Only Tex Mex Mac ‘n Cheese

Ingredients

10 oz macaroni, rotini or fusilli
salt for pasta water
16.25 can whole kernel corn
11 can Ro*tel (diced tomato & chili)
3.25 can sliced black olives
1 lb Velveeta cheese block
1 tbsp chili powder
½ tsp onion powder
½ tsp garlic powder
½ tsp ground black pepper
¼ tsp smoked spanish paprika
¼ tsp ground red pepper
minced dried onion for topping

Directions

Cook the pasta to package directions.
Reserve 1/2 cup cooking water.
Drain pasta.

Open the canned ingredients and drain.

Chop the Velveeta into 1 inch pieces.

Heat a 12 inch cast iron skillet over medium high heat.
Add the canned ingredients. Heat for about 5 minutes.

Mix in all the dried seasonings excluding the dried minced onion.

Mix in the reserved cooking water.
Mix in the Velveeta until the sauce is creamy.

Mix in the cooked pasta.
Top with the dried minced onion and serve immediately.

~ Marla Meridith

Recipe: Italian Tortellini Salad

Ingredients

Directions

~ Marla Meridith

Recipe: Patatas Bravas

Ingredients

Directions

~ Marla Meridith

Recipe: Caprese Pasta Salad

Ingredients

Directions

~ Marla Meridith

Recipe: Rustic Tomato Soup with Grilled Cheese Croutons

Ingredients

Directions

~ Marla Meridith

Recipe: Italian Tortellini Salad

Looking for the perfect dish to serve hungry guests this summer? Look no further than this Delicious, quick and easy Italian Tortellini Salad recipe with homemade dressing. Ready in just 20 minutes!

8-10 servings

20 ounces three cheese Tortellini (ie: Buitoni)
8 ounces uncured sliced Genoa salami, cut into thin pieces
1 cup grape tomatoes, cut in half
1 red bell pepper, diced
1 zucchini, chopped into small pieces
8 ounces mozzarella pearls, drained
2 (2.25) ounces sliced black olives, drained
1/4 cup chopped fresh basil
1/4 cup chopped fresh italian basil
–Italian Vinaigrette
3/4 cup olive oil
1/8 cup red wine vinegar
1/8 cup white wine vinegar
2 tbsp freshly squeezed lemon juice
1/4 cup finely freshly grated Parmesan cheese
1 tsp of EACH dried parsley, drained oregano, dried basil, garlic powder, onion powder
3/4 tsp salt
1/2 tsp EACH black pepper, paprika
1/2-1 tsp agave or honey, or add more to taste

–Tortellini Salad
Cook the tortellini to package directions. Drain and rinse under cold water until the pasta is cool.
Place tortellini in a large serving bowl and toss with all the other ingredients.
Toss the salad with the dressing. Season to taste with salt and pepper if desired. Serve cold or at room temperature.
–Italian Vinaigrette
While the tortellini is cooking make the dressing. Add all ingredients into a mason jar, tighten the lid and shake until well combined. You can also add all ingredients to a bowl and whisk until well combined.
Store in an airtight container up to two weeks. Shake or whisk each time before use. If the oil becomes a solid in the fridge, just lettuce dressing sit out a few minutes for it to become room temperature.

~ Marla Meridith

Recipe: Patatas Bravas

These hash brown style, aioli drenched potatoes hail from Spain. They are traditionally served as bar snacks.

3 russet potatoes
olive oil
1/2 red onion, diced
2 cloves garlic, finely chopped
1 cup cherry or grape tomatoes, sliced in half
3/4 cup full fat mayonnaise
2 tbsp tomato paste
1 tbsp smoked paprika
a few dashes Tabasco
splash of sherry vinegar
salt and freshly ground black pepper to taste
Italian parsley, chopped

Preheat the oven to 375 degrees Fahrenheit.
Pierce holes in the potatoes with a sharp knife. Place on a plate and microwave on high for 2-3 minutes to soften. Cut into 1 inch pieces. Set aside.
In a 12 inch cast iron skillet heat 2 tablespoons of olive oil over medium heat. When it’s hot add the onion, cook 3 minutes. Add the garlic cook another minute. Add the tomatoes and cook a few minutes until they begin to burst, stirring to soften them quicker.
In the bowl of a food processor add the mayonnaise, tomato paste, smoked paprika, Tabasco and sherry vinegar. Add the tomato mixture. Pulse until well combined.
In the same pot you cooked the onions in (do not rinse) add another 2 tablespoons of olive oil and cook the potatoes for 5 minutes until golden brown. Toss with tongs to make sure all sides cook. Transfer the potatoes to a baking sheet, place in a single layer and bake for about 10 minutes until crispy.
Place the potatoes back in the skillet, over low heat mix in the aioli. Continue to cook until warmed through.
Serve immediately topped with fresh parsley.

I like to leave the skin on, I feel it adds more flavor. You can peel the potatoes if you prefer.

~ Marla Meridith

Recipe: Caprese Pasta Salad

Ingredients

Directions

~ Marla Meridith

Recipe: Rustic Tomato Soup with Grilled Cheese Croutons

Ingredients

Directions

~ Marla Meridith