The Best Dishes from the Show

Meghan Markle returns to her roots and steps back in front of the cameras with her new show, “With Love, Meghan”. This eight-episode series, available on Netflix, explores the hobbies of the Duchess of Sussex, with a special focus on her passion for cooking.

Joined by close friends, the wife of Prince Harry shares recipes for all tastes, including dishes designed especially for kids. Many viewers are eager to get an up-close look at the meals personally prepared by Meghan.

With Love Meghan Recipes

Throughout the series, Meghan collaborates with renowned chefs and friends, including Roy Choi, Mindy Kaling, Alice Waters, and Delfina Figueras. Together, they create a variety of dishes, from fresh pasta salad to healthy, homemade kimchi. 

1. Ladybug Crostini Recipe

Ingredients

• Cherry tomatoes
• Black olives
• Fresh mozzarella
• Baguette crostini
• Fresh basil
• Balsamic vinegar reduction

To prep your ingredients

•  Slice the cherry tomatoes in half lengthwise to create the body of the ladybug.
• Optional: Using your knife, cut a small 1/4-inch slice to define the tail or wings of the ladybug.
• Cut the black olives in half lengthwise, and then crosswise, to create the head of the ladybug.
• Slice the fresh mozzarella into pieces and punch out rounds using a ring cutter.

How to prepare it

To assemble each crostino:

• Lay a mozzarella round on top of a crostino.
• Add a single basil leaf on top of the mozzarella.
• Place a cherry tomato half (cut side down) on the basil.
• Add a piece of black olive at the top of the tomato to form the ladybug head.
• To create dots on the ladybug’s body, use a toothpick dipped in balsamic vinegar reduction and dot the tomato.
• Arrange on a platter and enjoy!

2. Garden Salad Recipe

For the salad

• Mixed lettuce such as Little Gem or Red Gem
• Optional: Chive blossoms
• Optional: Bachelor’s button petals

For the vinaigrette

• 1–2 cloves garlic, cut into thirds
• Pinch of kosher salt
• Sherry vinegar
• 5 tablespoons olive oil, divided
• Juice of ½ lemon

How to prepare it

• Wash the lettuce thoroughly. To dry, lay the leaves in a single layer on a kitchen towel. Cover with another towel and repeat until all the leaves are layered. Place a final towel on top and gently roll the layers together. This method helps dry the leaves. Store unused leaves this way in the refrigerator.
• While the lettuce dries, prepare the vinaigrette. Using a mortar and pestle, grind the garlic with a pinch of salt.
• Add a few teaspoons of sherry vinegar to the mortar and let the mixture macerate for a few minutes. Then add 3 tablespoons of olive oil and half the amount of sherry vinegar.
• Season with salt, mix well, then add the juice of ½ lemon. Taste and adjust as needed by adding more oil, vinegar, or salt for balance.
• In a serving bowl, toss the dried lettuce leaves with a small amount of the vinaigrette using clean hands.
• Garnish with chive blossoms and bachelor’s button petals, if desired.

3. Pasta Salad Recipe

For the pasta salad

• 12 ounces paccheri or fusilli pasta
• Kosher salt
• 1 cup English peas, shelled
• 1 bunch Swiss chard (about 5 cups loosely packed leaves), chopped
• Optional: ½ bunch lacinato kale, ribs removed, chopped
• ¾ cup snap peas, sliced
• Optional: ½ zucchini, chopped
• 1 cup feta cheese, plus extra for garnishing
• 2 tablespoons fresh mint leaves, plus extra for garnishing
• 1 tablespoon fresh dill, plus extra for garnishing

For the vinaigrette

• 1 shallot, sliced
• 2 garlic cloves, grated
• Zest and juice of 2 lemons
• 1 teaspoon dried oregano
• ½ teaspoon dried chili flakes
•  ⅓ cup olive oil
• Kosher salt, to taste
• Freshly cracked black pepper, to taste

How to prepare it

• Prepare a bowl of ice water with ice cubes to shock the vegetables after blanching.
• Boil 4–6 quarts of water seasoned with ¼ cup of salt. Blanch the peas for 30 seconds, then transfer them to the ice water to cool.
• Blanch the Swiss chard leaves for 45–60 seconds, transfer them to the ice water, then dry on a towel. Chop into bite-sized pieces.
• Cook the pasta in salted water according to package instructions, then drain and cool.
• For the vinaigrette, combine shallots, dried chili flakes, and grated garlic in a large bowl. Add lemon zest, juice, olive oil, oregano, salt, and pepper, then mix well.
• Toss the pasta with the vinaigrette. Add peas, chard, snap peas, feta, mint, and dill. Mix until evenly combined.
• Serve garnished with extra herbs, feta, and lemon wedges as desired.

4. Roy Choi’s Kimchi Recipe

Ingredients

• 1 cup gochugaru
•  1 cup peeled onion
• ½ cup water
• 15 garlic cloves, peeled
• ¼ cup peeled and chopped ginger
• 2 tablespoons kosher salt
• 2 tablespoons sugar
• ¼ cup + 2 tablespoons fish sauce
• 2 tablespoons oyster sauce
•  2 tablespoons natural rice vinegar (unseasoned)
• 1 tablespoon soy sauce

How to prepare it

• Blend all the ingredients together until smooth.
• Use this paste to make quick kimchi by tossing it with your favorite fruits or vegetables, or as a dip for a crudité platter or fruit board.