June 12, 2024

Burst Cherry Tomato Sauce with Greek Olives

Ingredients

¼ cup olive oil

1 shallot, finely chopped

3 cloves garlic, minced

1 pt fresh cherry tomatoes

cracked black pepper (to taste)

sea salt flakes (to taste)

¼ cup chopped Italian parsley

⅓ cup sliced kalamata olives

12 oz Tonnarelli al Nero di Seppia (Black Squid Ink Spaghetti)

Directions

Heat olive oil in a 12″ skillet over low heat. Add shallots and cook, stirring, until softened and fragrant but not browned, about 2 minutes. Add garlic & cook another minute. Increase heat to medium and add tomatoes, salt & pepper. Cook, stirring to coat, until tomatoes begin to burst, about 4 minutes.
Smash some of the tomatoes with the back of a wooden spoon to start to create a sauce. Continue to cook, stirring occasionally, until a chunky, thickened sauce develops, add the parsley & cook 10–12 minutes. Stir in the olives at the last few minutes of cooking time.
Taste and adjust seasoning.
Serve over pasta.

~ Marla Meridith

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April 20, 2023

Recipe: Vegan Creamy Coconut Carrot Shake

Ingredients

Roasted Carrots

1 bunch carrots peeled (6-8 carrots)

1 tbsp melted unrefined coconut oil

1 dash ground cinnamon, cardamom & nutmeg

1 pinch fine sea salt

For the Shake

8 fl oz unsweetened vanilla almond milk

2 fl oz unsweetened coconut milk

2 oz roasted carrots

2 vanilla stevia drops or agave to taste

4 oz ice

Optional Toppings

coconut whipped cream

shredded coconut

chopped nuts

crystallized ginger

graham cracker crumbles

ground flaxseed

Directions

Roast Carrots

Pre heat oven to 375 degrees F. Mix spices into melted coconut oil. Toss and coat carrots in oil and sprinkle with a pinch of salt. Roast on a baking sheet for 25 – 45 minuted depending upon the size of your carrots. Flip once during baking time. They should be soft and slightly browned when done.

Make the Shake

Blend all ingredients in a high powered blender. Add a splash of water or additional almond milk if needed to blend. Serve with any desired toppings.

~ Marla Meridith

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August 11, 2021

Recipe: Cointreau Orange Salad with Coconut Yogurt Sauce

Ingredients

10 navel oranges (or any seedless variety)

Cointreau (or Grand Marnier) liquer

seeds from 1 pomegranate

a few fresh mint leaves for garnish

Yogurt Sauce

1 cup unsweetened coconut yogurt

1 tsp ground cinnamon

3 tbsp pure maple syrup (or to taste)

Directions

Slice the rinds off the oranges and discard. Cut the oranges into 1/4 inch slices. Place on a serving platter. Top with pomegranate seeds and drizzle the fruit with Cointreau. Garnish with fresh mint leaves. Serve with chilled Coconut Yogurt Sauce.

Yogurt Sauce

Combine the yogurt with the cinnamon and maple syrup. Serve with chilled Coconut Yogurt Sauce.

~ Marla Meridith

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January 10, 2021

Recipe: Vegan Mushroom Soup

Ingredients

4 tbsp olive oil

1 (1 1/2 cups) yellow onion, chopped

3 cloves garlic, chopped

¾ cup celery, chopped

¾ cup carrots, chopped

1 tbsp freshly squeezed lemon juice

6 cups vegetable broth

½ cup dry white wine

2 tbsp soy sauce or gluten free tamari

1 ½ lbs fresh mushrooms, sliced. Mix of Cremini and white button mushrooms.

½ lb Shitake mushrooms, sliced

1 (13.5 ounce can) full fat coconut milk

¼ cup chopped fresh parsley

1 tbsp sweet paprika

ground black pepper to taste

Directions

Heat the oil in a soup pot or Dutch oven over medium heat. Add the onions and cook 3 minutes. Add the garlic, cook another 2 minutes. Mix in the celery and carrots. Cook for 5 minutes, stirring so the veggies don’t stick to the pot.

Stir in the broth, wine, lemon juice, soy sauce. Add the mushrooms. Bring to a boil then a simmer. Mix in the coconut milk. Continue to simmer for 15 minutes. Season to taste with black pepper.

Serve hot topped with some fresh chopped parsley.

~ Marla Meridith

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November 30, 2020

Recipe: Vegan Minestrone Soup

Ingredients

3 tbsp olive oil

3 cloves garlic, chopped

¼ cup chopped celery

1 cup chopped carrots

1 cup chopped yellow onion

1 cup chopped zucchini

1 cup chopped sweet potato

2 cups chopped brussels sprouts

1 14 ounce can petite diced tomatoes

6 cups low sodium vegetable broth

1 tbsp white wine vinegar

1 15 ounce can Cannellini beans, drained and rinsed

1 tbsp dry white wine

1 tbsp chopped italian parsley

2 tsp chopped fresh rosemary

7 oz orzo or small pasta, cooked to package directions

Directions

Cook pasta to package directions, drain and set aside.

In a large soup pot or Dutch oven heat the oil over medium-high heat. Add onion, garlic, celery, carrots, zucchini, sweet potato and Brussels sprouts. Cook 6-8 minutes (until fragrant and softened) stirring occasionally so veggies don’t stick to the pot.

Add in the broth, diced tomatoes, wine and vinegar. Bring to a boil, then reduce to medium-low and simmer for 10 minutes. In the last few minutes stir in the beans, rosemary and parsley.

Place some pasta in each bowl and ladle soup into bowls.

~ Marla Meridith

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July 16, 2020

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

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June 19, 2020

Recipe: Orange Basil Margaritas

Ingredients

1 Navel orange, juiced

1 fl oz silver or anejo tequila

½ fl oz Cointreau (orange liquor)

1 tbsp freshly squeezed lime juice

a few sprigs fresh basil leaves

salt to rim glass if desired

Directions

If you are rimming your highball glass with salt do this now. Fill the glass 1/2 way with ice.

Rub the basil leaves in clean hands to release the fragrance. Place in a cocktail shaker. Add the orange juice, tequila, Cointreau and lime juice. Muddle together with the back of a spoon.

Fill the cocktail shaker 1/2 way with ice. Shake until well combined. Strain into prepared glass. Add more ice if needed. Garnish with orange slices and a basil leaf.

~ Marla Meridith

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June 9, 2020

Recipe: Asian Cucumber Salad

Ingredients

1 English cucumber (about 1 pound)

3 tbsp seasoned rice wine vinegar

2 tbsp toasted sesame oil

1 pinch garlic powder

1 tbsp low sodium soy sauce

1 tbsp sesame seeds

2 tbsp chopped pickled ginger

2 sliced green onions

Directions

Combine all ingredients in a large bowl and serve immediately. Adjust any ingredients to taste.

~ Marla Meridith

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May 26, 2020

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.

~ Marla Meridith

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May 4, 2020

Recipe: Fresh Raspberry Margaritas

Ingredients

¼ cup fresh raspberries

2 tbsp fresh lime juice

4 fl oz (1/2 cup) reposado or añejo tequila

1 ½ fl oz (3 tbsp) simple syrup (or add to taste)

ice

coarse or Kosher salt for rimming the glass

Simple Syrup

½ cup granulated white or light brown sugar

½ cup water

Directions

Make the simple syrup. Bring the water and sugar to a boil. Boil for 3 minutes making sure all the sugar has melted. Set aside to cool.

Using a wedge of lime, rub the rim of rocks or margarita glasses with the lime. Dip the edge of the glass into the salt. Fill 1/2 way with ice.

Muddle the raspberries with the lime juice in a cocktail shaker.

Add the tequila and simple syrup. Fill with ice. Shake until well combined. Strain into the prepared glasses. Garnish with lime wedges and more fresh raspberries.

~ Marla Meridith

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April 1, 2020

Recipe: Rustic Roasted Beet & Sweet Potato Salad

Ingredients

1 bunch beets

2 sweet potatoes

2 tbsp canola or grapeseed oil

½ tsp ground cinnamon

½ tsp garlic salt

½ tsp ground black pepper

2 tbsp pure maple syrup

1 avocado

6 cups baby spinach leaves

Toppings

Maple Citrus Roasted Pecanshttps://marlameridith.com/recipe/maple-citrus-roasted-pecans/

Salad Dressings: Try one of these!

Lemon Shallot Vinaigrette

Lemon Honey Salad Dressing

Directions

Pre heat the oven to 375 degrees F with the racks in the middle. Prepare a cookie sheet with parchment paper or oven proof silicone liner.

Slice the beets and sweet potatoes into 1/2 inch thick sticks. Place on the baking sheet in a single layer.

Drizzle with the oil and maple syrup. Using clean hands, toss with the cinnamon, garlic salt and pepper.

Bake for about 40-45 minutes until slightly browned, caramelized and very tender.

Plate spinach leaves with roasted beets and sweet potatoes. Top with avocado and maple pecans. Serve with lemon juice and olive oil or my Lemon Shallot Vinaigrette or Lemon Honey Salad Dressing.

~ Marla Meridith

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February 3, 2020

Recipe: Chickpea Stuffed Acorn Squash