Our Recipes

Slow Cooked Apple Cider

  • Prep: 10 Mins
  • Cook: 3-4 hours (slow cookeer)
  • Portions: 10
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Slow cooked apple cider

Ingredients You'll Need

  • 9 apples, (variety is fine)
  • 1 orange
  • 3 cinnamon sticks
  • 1 whole nutmeg
  • 2 tsp. whole cloves
  • 1/2 tsp. allspice
  • 16 cups water
  • 1/3 cup brown sugar

Directions

  1. Wash apples and orange and then roughly cut into quarters
  2. Place apple and orange chunks into your slow cooker
  3. Add cinnamon sticks, nutmeg, cloves and allspice
  4. Cover with water, filling the slow cooker until almost full
  5. Cook on high heat for 3-4 hours hours
  6. An hour before cider is done cooking, use a potato masher to mash the fruit slices until they are soft
  7. Finish cooking for another hour
  8. Strain apple cider into a clean pitcher or pot
  9. Stir in sugar until dissolved
  10. Serve hot

Slow Cooked Apple Cider

Ingredients

Directions

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Garlic & Parmesan Zucchini

  • Prep: 5 Mins
  • Cook: 5 Mins
  • Portions: 4
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Garlic parm zucchini

Ingredients You'll Need

  • 3 Medium Zucchini, sliced
  • 2 tbsp. olive oil
  • 1 tbsp. parmesean cheese, grated
  • 1 garlic clove, minced

Directions

  1. Add olive oil to a skillet over medium-high heat
  2. Once oil is heated, add sliced zucchini and saute for 3 minutes
  3. Add parmesan cheese and minced garlic
  4. Continue sauteing until zucchini is tender

You won’t be able to stop eating these crispy & delicious bites!

Ingredients

3 medium zucchini, sliced
2 tbsp extra virgin olive oil
1 tbsp parmesan cheese, grated
1 garlic clove, minced

Directions

Add olive oil to a skillet over medium-high heat.

Once oil is heated, add sliced zucchini and saute for 3 minutes.

Add parmesan cheese and minced garlic.

Continue sauteing until zucchini is tender.

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Hardboiled Egg and Avocado Bowl

  • Prep: 10 Mins
  • Cook: 10 Mins
  • Portions: 2
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Hardboiled egg avocado bowl

Ingredients You'll Need

  • 2 Eggs
  • 1/2 Avocado, diced
  • 1 tsp. fresh herbs
  • Dash Hot Sauce

Directions

  1. Place eggs in a pot and cover with water
  2. Bring to a slow boil, remove from heat, cover and sit for 15 mins
  3. Drain water from eggs and run under cold water until cold to the touch, peel eggs and slice into quarters
  4. Place eggs and avocado into a small bowl
  5. Top with herbs and a drizzle of hot sauce

Hardboiled Egg and Avocado Bowl

Ingredients

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Kale Caesar Salad

Extraordinarily delicious. The same Caesar salad you love with the added crunch and health benefits of kale!
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Lobster Cobb Salad

  • Prep: 20 mins
  • Cook: 15 Mins
  • Portions: 2-4
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Lobster cobb salad

Ingredients You'll Need

  • 1/4 Cup Extra Virgin Olive Oil
  • 2 Tbsp. White Balasmic Vinegar
  • Juice from 1/2 lemon
  • 1 tsp. Dijon Mustard
  • 1 tsp. Worcestershire Sauce
  • 1 tsp. Blue Cheese
  • 1 Garlic Clove, minced
  • Salt, to taste
  • Pepper, to taste
  • 1 Head Romaine Lettuce, chopped
  • 2 2-3 oz. Lobster Tails
  • 2 oz. Blue Cheese, crumbled
  • 6 Strips Meridian Double Smoked Bacon
  • 1 Tomato, seeded & Diced
  • 1 Avocado, peeled, pitted and cut into cubes
  • 1 Cup Corn Kernels, cooked
  • Salt and Pepper to taste

Directions

  1. Preheat oven to 350 F
  2. Place eggs in a pot and cover with water
  3. Bring to a slow boil, remove from heat, cover and sit for 15 mins
  4. Drain water from eggs and run under cold water until cold to the touch, peel eggs and slice
  5. Place bacon in a frying pan and cook until crispy
  6. Blot excess grease with paper towel, then roughly chop
  7. Hold a lobster tail in one hand with the hard top shell up and cut down the middle
  8. Using your thumbs and fingers, open the shell and spread the cut top shell apart and loosen it from the meat
  9. Separate the meat from the shell, place on top of the shell and bake for 8-10 minutes or until desired doneness is reached
  10. Combine the olive oil, balsamic vinegar, lemon juice, mustard, worcestershire, blue cheese, garlic, salt and pepper, and whisk until well combined
  11. Toss romaine lettuce in the dressing and arrange in a serving bowl or plate
  12. Top with Lobster, blue cheese, bacon, eggs, tomatoes, avocado and corn
  13. Season with salt and pepper to taste

Lobster Cobb Salad

Ingredients

Directions

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Herb Goat Cheese Stuffed Salmon

  • Prep: 15 Mins
  • Cook: 40 mins
  • Portions: 2
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Stuffed salmon

Ingredients You'll Need

  • 2 Meridian Sockeye Salmon Fillets
  • 1 tbsp. Olive Oil
  • 1/3 Cup sun-dried tomatoes
  • 3 cups baby spinach
  • 1 cup fresh basil, chopped
  • 1/2 cup goat cheese, crumbled
  • Salt and pepper, to taste

Directions

  1. Preheat oven to 375 F and spray an oven-safe cooking dish with non-stick cooking spray
  2. Drain and chop sun-dried tomatoes
  3. Add olive oil to a skillet over medium heat and add the sun-dried tomatoes, cooking for 1 minute until fragrant
  4. Add spinach and chopped basil, stirring until leaves have completely wilted
  5. Remove skillet from heat, add goat cheese, and stir until well combined
  6. Carefully slice the salmon fillets through the center until the knife is close to reaching the other side
  7. Spoon half of the goat cheese mixture into each salmon fillet, filling to the edges
  8. Place salmon in the cooking dish and bake for 20 to 30 minutes, or until desired doneness is achieved

Herb Goat Cheese Stuffed Salmon

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Directions

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Crock-pot Caramel Apple Crumble

  • Prep: 15 Mins
  • Cook: Low for 4 hours or high for 2 hours
  • Portions: 6-8
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Apple crumble

Ingredients You'll Need

  • 5 large apples
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 2/3 cup oats
  • 2/3 cup brown sugar, loosely packed
  • 1/4 cup flour
  • 1/2 tsp. cinnamon
  • 4 tbsp. butter, softened
  • 1 tsp. vanilla extract

Directions

  1. Peel apples and cut into chunks
  2. In a mixing bowl, combine 1 cup brown sugar, granulated sugar, apples, salt and 1 tsp. cinnamon
  3. Spread sugared apple mixture onto the bottom of a crock-pot
  4. Mix oats, 2/3 cup brown sugar, flour, 1/2 tsp. cinnamon butter and vanilla extract
  5. Sprinkle oat mixture on top of the sugared apple mixture
  6. Cook on low for 4 hours or on high for 2 hours
  7. After cooking, turn off heat and allow crumble to sit covered for one hour to allow the caramel to thicken
  8. Serve warm on it's own or with a scoop of vanilla ice cream

Crock-pot Caramel Apple Crumble

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Directions

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Mini Muffin Pancakes

  • Prep: 10 Mins
  • Cook: 15 Mins
  • Portions: 6-8
  • Print
Mini pancakes

Ingredients You'll Need

  • 2 Cups All Purpose Flour
  • 2 Tbsp. Granulated Sugar
  • 1 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1 3/4 Cup Buttermilk
  • 2 Large Free Range Eggs
  • 3 Tbsp. Unsalted Butter, Melted
  • Chocolate Chips, Strawberries, Raspberries, Bananas or Blueberries (optional)
  • Maple Syrup, for serving

Directions

  1. Preheat oven to 400 degrees
  2. Mix together flour, sugar, baking powder, baking soda & salt
  3. In another bowl, whisk together buttermilk, eggs and melted butter
  4. While whisking, pour buttermilk mixture into flour mixture and mix until just combined
  5. Allow batter to rest for 2 Minutes
  6. Spray a mini muffin pan (24 per pan) with non-stick cooking spray
  7. Fill each muffin tin 2/3 of the way full and add blueberries, raspberries, chocolate chips or bananas into the tin
  8. Bake for 10-12 minutes (until puffed up and a toothpick inserted into the middle of a muffin comes out dry)
  9. Cool for one minute then invert onto a wired rack
  10. Serve warm with maple syrup

Mini Muffin Pancakes

Ingredients

Directions

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Kale Caesar Salad

  • Prep: 40 Mins
  • Cook: 0
  • Portions: 6
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Kale ceasar

Ingredients You'll Need

  • 2 Large Kale Bunches, cleaned, stems removed and cut into bite sized pieces
  • 3 Garlic Cloves, finely chopped
  • 1/3 Cup Extra Virgin Olive Oil
  • 1/4 Cup Lemon Juice
  • 1/2 tsp. salt
  • Fresh Ground Pepper, to taste
  • 1/3 cup Parmesan Cheese, grated
  • 1/4 Cup Croutons

Directions

  1. Place kale into a large bowl
  2. In a small bowl, combine garlic, lemon juice, and pepper, whisking until well mixed
  3. Slowly pour olive oil into the lemon juice mixture and stir to combine
  4. Combine dressing with kale
  5. Using your hands, gently massage the dressing into the leaves, allow to absorb for 30 minutes
  6. Toss salad with croutons and grated Parmesan until well coated

Extraordinarily delicious. The same Caesar salad you love with the added crunch and health benefits of kale!

Ingredients

2 large kale bunches, cleaned, stems removed and cut into bite sized pieces
3 garlic cloves
⅓ cup extra virgin olive oil
¼ cup lemon juice
½ tsp salt
freshly ground pepper, to taste
⅓ cup parmesan cheese, grated
¼ cup croutons

Directions

Place kale into a large bowl.

In a small bowl, combine garlic, lemon juice, and pepper, whisking until well mixed.

Slowly pour olive oil into the lemon juice mixture and stir to combine.

Combine dressing with kale.

Using your hands, gently massage the dressing into the leaves. For best results allow to absorb for 30 minutes.

Toss salad with croutons and grated Parmesan until well coated.

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Traditional Sweet Potato Casserole

  • Prep: 10 Mins
  • Cook: 1 Hour
  • Portions: 6-10
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Bigstock sweet porato casserole with di 39478138

Ingredients You'll Need

  • 5 lbs. sweet potatoes, peeled & cut into 2 inch pieces
  • 1 cup water
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 3 tsp. salt
  • 1/2 cup heavy cream
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup melted butter
  • 1 cup chopped pecans
  • 4 cups mini marshmallows

Directions

  1. Boil sweet potatoes, then drain and mash
  2. Preheat oven to 375 F
  3. Add eggs, vanilla, 1/2 cup melted butter, 1 cup brown sugar, salt and cream to the sweet potatoes and mix until smooth
  4. Spread sweet potato mixture in the bottom of greased baking dish
  5. In another bowl, combine remaining brown sugar, flour, 1/2 cup melted butter and pecans and mix well
  6. Sprinkle sweet pecan mixture on top of the potatoes and bake uncovered for 15-20 minutes, until pecans are caramelized
  7. Spread marshmallow s evenly over pecan mixture
  8. Return to oven for another 5 minutes, or until marshmallows are puffy and lightly browned

Traditional Sweet Potato Casserole

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Gnocchi Pomodoro

Gn-yessi-i! Delicious potato gnocchi with mozzarella balls and Pomodoro sauce with fresh parmesan cheese.
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Garlic & Rosemary Mashed Cauliflower

  • Prep: 20
  • Cook: 20
  • Portions: 4
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Bigstock homemade organic mashed caulif 89509928

Ingredients You'll Need

  • 1 large cauliflower, chopped into small florets
  • 3 oz. low fat cream cheese
  • 2 tbsp. unsalted butter
  • 1 1/2 garlic, minced
  • 1 tbsp. fresh rosemary, chopped into pieces

Directions

  1. Bring a medium pot water to a boil
  2. Once boiling, cook the cauliflower for 8-10 minutes or until fork tender
  3. Remove cauliflower and drain
  4. Place cauliflower along with all other ingredients into a blender or food processor and pulse until smooth & creamy

Garlic & Rosemary Mashed Cauliflower

Ingredients

Directions

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Roasted Root Vegetables

  • Prep: 10 Mins
  • Cook: 1 Hour
  • Portions: 4
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Bigstock roasted sweet potatoes 4376558

Ingredients You'll Need

  • 7 carrots, peeled & sliced
  • 2 sweet potatoes, peeled & cut into 1 inch cubes
  • 3 beets, cut into 1 inch cubes
  • 3 garlic cloves, thinly sliced
  • 1 1/2 tsp. rosemary, chopped
  • 1/2 tsp. thyme, chopped
  • 1/4 cup butter
  • Salt and pepper to taste

Directions

  1. Preheat oven to 400 degrees F
  2. Add carrots, sweet potatoes and beets to a large bowl
  3. Add garlic, rosemary and thyme and then coat with melted butter
  4. Season with salt and pepper and toss well to coat
  5. Spread the root vegetable mixture in a single layer on a foil lined baking sheet
  6. Bake for 40-50 mins or until tender, flipping halfway

Roasted Root Vegetables

Ingredients

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Istock 518408066

Honeydew Sorbet

So simple & refreshing. Just 3 ingredients & a few minutes of prep and you’ll have a healthy vegan and gluten free treat!
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Crock Pot Stuffing

  • Prep: 30 Mins
  • Cook: 4 Hours
  • Portions: 12 servings
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Bigstock homemade thanksgiving stuffing 52190929

Ingredients You'll Need

  • 16 Cups Bread Crumbs, dried
  • 1 Cup Butter
  • 2 Cups Celery
  • 1/4 Cup Parsley, chopped
  • 16 oz. Mushrooms
  • 1 tsp. Poultry seasoning
  • 3 cups chicken broth
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. sage
  • 1/2 tsp. pepper
  • 2 eggs, beaten

Directions

  1. Melt butter in a skillet over medium-high heat
  2. Saute onions, celery, parsley and mushrooms in the melted butter
  3. Place bread crumbs in a large bowl and pour butter mixture on top
  4. Add seasonings and chicken broth, and toss until well combined
  5. Add beaten eggs and mix together
  6. Pack stuffing lightly into a greased slow cooker
  7. Cook on high for 45 minutes, then reduce to low and cook for 4 hours

Crock Pot Stuffing

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Gluten Free Stuffing

  • Prep: 15 Mins
  • Cook: 1 Hour 15 Mins
  • Portions: 6
  • Print
Stuffing ist10700764

Ingredients You'll Need

  • 1 cup warm water
  • 1 1/2 tbsp. instant dry yeast
  • 3 eggs
  • 1/4 cup brown sugar
  • 1 cup tapioca flour
  • 1/2 cup potato starch
  • 1 cup white rice flour
  • 2 tsp. Xanthan Gum
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 3 tbsp. olive oil
  • 2 tsp. minced garlic
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 2 tsp. of Meridian Italian Rub
  • 2 cups chicken stock
  • 1 egg, slightly beaten

Directions

  1. Combine water and yeast and allow to sit for a couple of minutes
  2. Add 3 eggs, brown sugar, tapioca flour, 1/2 cup white rice flour, Xanthan gum, baking powder and salt, stirring until smooth
  3. Add remaining 1/2 cup rice flour and stir to combine
  4. Place mixture on a greased baking sheet and allow to rise for about 30 minutes
  5. Bake at 450 F for about 45 minutes
  6. Chop bread into cubes and set out for a day until dry or bake at 200 F until dry
  7. Saute garlic, onion and celery
  8. Add bread and seasoning to sauteed garlic, onion and celery
  9. Add chicken stock and egg and mix until just combined
  10. Dump into a greased baking dish and bake for 30 minutes or until the top is toasted

Gluten Free Stuffing

Ingredients

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Chimichurri Steak Sauce

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Chicken Caesar Pasta Salad

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Roasted Cabbage in Sriracha Lime Marinade

  • Prep: 5 Mins
  • Cook: 15-20 Mins
  • Portions: 4
  • Print
Cabbage on grill

Ingredients You'll Need

  • 1 Head of firm cabbage
  • 2 Tbsp. olive oil
  • 2 Tbsp. lime juice
  • 2 tsp. Sriracha
  • 1/2 tsp. Meridian Veggie Rub
  • 2 tsp. sesame seeds

Directions

  1. Preheat oven to 450F
  2. Spray a baking sheet with non-stick spray
  3. Cut cabbage into quarters
  4. Cut away the core from each piece and discard
  5. Carefully cut each quarter in half
  6. Place cabbage on the baking sheet
  7. Whisk together the oil, lime juice, sriracha, and Meridian Veggie Rub
  8. Brush the above mixture all over the cabbage using a pastry brush
  9. Carefully turn each piece of cabbage over and brush the other side
  10. Roast for 15-20 minutes, or until the edges of the cabbage are starting to brown
  11. Garnish with sesame seeds and serve hot

Roasted Cabbage in Sriracha Lime Marinade

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