July 11, 2022

Recipe: Sheet Pan Gnocchi with Brown Butter & Summer Veggies

Ingredients

1 lb refrigerated or shelf-stable store bought gnocchi

3 shallots, thinly sliced

4 cloves garlic, chopped

1 ½ cups sliced zucchini (1/2 inch slices)

10 oz grape or cherry tomatoes cut in half

1 cup fresh or frozen corn kernals

¼ cup olive oil

½ fresh lemon, juiced

1 stick salted butter

salt & pepper to taste

sliced fresh basil

Directions

Pre heat oven to 425˚F with the rack in the middle. Line a 18×13″ sheet pan with tin foil. Slice all the vegetables making them fairly uniform in size so they cook evenly.

Place the gnocchi, chopped shallots, garlic and vegetables onto the sheet pan. Toss with the olive oil, lemon juice & pepper. Spread the mixture in a single layer on the pan, this will ensure it all cooks evenly. Roast for 25-30 minutes, tossing half way through cooking time. Gnocchi should be golden and starting to crisp, most of the tomatoes have burst, and shallot is golden.

While the gnocchi is cooking. Place the butter in a small, light colored skillet over medium heat (slicing it will make it melt more evenly) Bring to a boil, mixing frequently, the butter will froth then the bubbles will subside. Continue cooking and stirring, brown flecks will appear. Another prompt to stop cooking is a delicious nutty aroma. If the butter turns black it has cooked too long. Be sure to watch (and smell) carefully. Immediately transfer the brown butter to a glass bowl or pitcher so it stops cooking. Be sure the brown flecks transfer over as these add the wonderful flavor you are looking for.

Drizzle the brown butter over the roasted gnocchi & vegetables. Toss again before serving. Add more salt and pepper to taste. Top plates with fresh basil.
Refrigerate & store in an airtight container if you happen to have any leftovers.

~ Marla Meridith

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June 8, 2021

Recipe: Grilled Salmon with Couscous in Foil Packets

Ingredients

2 cups cooked pearl couscous

1 lb boneless salmon filets (skin on or removed)

olive oil

2 Roma tomatoes, sliced

1 large zucchini, sliced

1 yellow summer squash. sliced

1 red onion, sliced

¾ cup sun-dried tomatoes in oil, drained and sliced

¾ cup sliced Kalamata olives

2 lemons, sliced

2 garlic cloves, minced

freshly ground pepper

Kosher salt

4 fl oz vegetable broth

½ cup chopped Italian parsley

Directions

Prepare couscous to package directions. Pre heat the grill to medium high (400-450 degrees.) If cooking over an open flame, place a grill grate over the fire.

Place a large piece of tin foil on a work surface. Drizzle some olive oil on the bottom.
For each salmon slice, layer on the following (remember to divide all ingredients into four portions): 1/2 cup cooked couscous, one slice salmon, yellow summer squash, zucchini, tomato, onion, sun-dried tomatoes, olives, lemon slices, garlic, sprinkle with salt and pepper & parsley. Drizzle some broth and a little more oil over the top. Fold the foil edges over the salmon making a packet. Leave a little room in the packet for air to circulate.

Place the wrapped salmon over the grill or open flame and cook for 10 to 12 minutes. Cooking time depends on the thickness of the salmon and your desired level of doneness. You can test salmon while it’s cooking by opening up the foil, but be careful of the steam! Using a sharp knife peek into the thickest part of the baked salmon. It’s almost done when it’s beginning to flake, but still has a little translucency in the middle. Once your salmon flakes easily with a fork, it’s done. If you like it a bit more on the rare side take it off the grill at the very slightly translucent phase and let it rest off the grill for a few minutes before serving.

You can also bake this in the oven! Simply follow all of the prep work and preheat the oven to 375˚F. Place the wrapped salmon on a baking sheet. Bake for 15-20 minutes or until the salmon is done to your liking. See Step 4 for how to judge doneness.

This salmon can also be enjoyed the day after you cook it. Simply reheat in a lightly oiled skillet or in the microwave.

~ 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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June 6, 2020

Recipe: Vegetarian Enchiladas

Ingredients

2 cups homemade enchilada sauce

2 tbsp olive oil

1 cup chopped red onion

2 cloves garlic, chopped

1 crown of broccoli, chopped into small pieces

1 yellow or orange bell pepper, chopped into small pieces

½ tsp smoked paprika

1 lime, juiced

5 cups baby spinach

1 (15 ounce) can black or pinto beans, drained and rinsed

2 cups mexican blend shredded cheese, divided into 1/2 and 1 1/2

½ tsp salt

freshly ground black pepper

8″ whole wheat tortillas

freshly chopped cilantro for garnish

Directions

Make the enchilada sauce.

Preheat the oven to 400˚ Fahrenheit with the rack in the middle. Spray a 9X13″ casserole dish with olive oil.

In a 12 inch skillet, heat the olive oil over medium heat. Once it’s hot add the chopped onion. Cook until fragrant about 5 minutes. Add the garlic, salt and pepper. Cook 2 minutes. Add the broccoli, cook 5 minutes or until the broccoli is bright green. Mix in the bell pepper, smoked paprika and lime juice. Mix in the baby spinach, allow it to wilt about 2 minutes. Mix in beans. Cook another 2 minutes. Mix in 1/2 cup of the shredded cheese.

Assemble the enchiladas. Pour 1/4 cup enchilada sauce into the casserole dish and spread it around. Top each tortilla with some of the veggie mixture. Lay it down the center of the tortilla and roll the sides up over it. Place each stuffed tortilla with the seam side down into the casserole dish until you have used up all the veggies. You will end up with 8 or 9 enchiladas.

Directions

~ Marla Meridith

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November 10, 2019

Olive Oil Oven Roasted Leeks