Martha & Marley Spoon

Cooking with Martha & Marley Spoon starts at just $8.20 per portion. With generous helpings, great quality ingredients from sustainable farms and fisheries, and chef-designed recipes that save you time–cooking with Martha & Marley Spoon is the new affordable way of eating well at home.

If you’re a numbers kind of person, take a look for yourself. We’ve compared the cost of our most popular plan (2 people x 3 dishes) to the cost of the same ingredients for the same dishes from your local supermarket. The verdict: good food costs less at Martha & Marley Spoon.

Keeping Prices Down:

How We Do It:

Farm to Table We work directly with suppliers, bypassing the middlemen that cause your food to cost more and lose freshness along the lengthy journey and complex handling process.

Zero Food Waste We pre-portion ingredients so you never pay for more than you need. Our anti-waste philosophy applies to food—and your money.

These chicken patties are filled with flavor, texture and color: softened and slightly sweet onions, sautéed spinach and chunks of feta. But we couldn’t stop there. So we sandwiched them between mini pretzel buns and made a light tzatziki cucumber salad with dill and more feta. Make sure to spread some of the yogurt cucumber salad onto the buns. It’s all the sauce you’ll need to make this a truly delicious chicken burger. Cook, relax and enjoy!

What you’ll need:

1 small red onion (6-7 oz) 2 oz baby spinach 2 oz feta fresh dill (0.5 oz) 10 oz ground chicken ¼ cup panko (0.5 oz) 7 oz container 2% Greek yogurt 1 lemon (4 oz) 3 persian cucumbers (7.5-9 oz total) 6 mini pretzel buns (8.4 oz total)

What you need:

olive oil coarse salt freshly ground black pepper

Equipment:

skillet

Recipe steps:

1. Prep ingredients

Cut red onion in half, finely chop half. Thinly slice other half. Crumble feta. Remove leaves from dill sprigs and chop. Chop baby spinach.

2. Cook onion and spinach

Heat 2 teaspoons olive oil in a skillet over medium-high. Add chopped onion and sauté until softened, about 3 minutes. Add baby spinach, season with ¼ teaspoon salt and cook into wilted, about 1 minute. Remove from heat and let cool slightly.

3. Form patties

Combine ground chicken, spinach mixture, panko, ½ the dill, ½ the feta, ¼ teaspoon salt and ¼ teaspoon pepper. Form into 6 patties. Place patties on a plate or baking sheet and refrigerate for 10 minutes.

4. Make tzatziki salad

Meanwhile, whisk ½ the yogurt (reserve rest for another use) with juice of ½ the lemon, ½ teaspoon salt and a few grinds of pepper. Thinly slice cucumbers on the diagonal. Add to yogurt mixture with sliced red onion and remaining dill.

5. Cook burgers

Heat 1 tablespoon oil in a skillet over medium high. Add chicken burgers and cook until browned and cooked through, about 3 minutes per side. Remove from heat and squeeze remaining lemon over the top.

6. Sandwich burgers

We used wonton wrappers for a simple and elegant homemade pasta, filled with the irresistible combination of ricotta and Parmesan. While these are fairly easy to make, they do take more time than our other recipes. But don’t be daunted! Here are a few tips to get you started: grab a dish towel to keep the raviolis covered as you prep (you don’t want them to dry out), and pull out a pastry brush if you have one, otherwise use your fingers. A gentle, light touch makes all the difference as you assemble and cook the raviolis so they hold their shape. Cook, relax and enjoy!   

What you’ll need:

1 oz parmesan cheese 8 oz ricotta 6 oz package wonton wrappers 6 oz Tuscan kale 1 lemon (4 oz) ¼ cup panko (0.5 oz) 1 oz butter (3 pats at 0.34 oz each) 1/4 tsp crushed red pepper flakes (0.01 oz) coarse salt freshly ground black pepper olive oil

Equipment:

large skillet zester large pot

Recipe steps:

1. Make filling

Finely grate Parmesan. Mix ricotta, half of Parmesan, 1 teaspoon oil and ¼ teaspoon each salt and pepper until combined. Lay 6 wonton wrappers on a work surface and lightly brush edges with water (keep remaining wrappers covered with a dish towel).

2. Make raviolis

Spoon about 2 teaspoons of ricotta mixture into center of each wrapper. Place another wrapper on top, pressing edges gently to seal; keep finished raviolis covered. Repeat with remaining ingredients to make 12 raviolis.

3. Prepare kale

Remove stems from Tuscan kale, roll leaves up and thinly slice. Zest half of lemon and cut lemon in half.  

4. Toast breadcrumbs

Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a large skillet over medium. Add panko and cook, stirring, until golden brown, about 2 minutes. Transfer to a small bowl and season with salt and pepper.

5. Cook kale

Wipe out skillet and return to medium-high. Add butter and cook, stirring, until butter browns, 1–2 minutes. Add kale, lemon zest and season with salt and pepper. Cook, tossing, until wilted, about 2 minutes. Remove from heat, squeeze half of lemon over and set skillet aside.

6. Assemble

We never met a cutlet we didn’t like. But why should chicken have all the fun? We pounded boneless pork chops and dredged them in a mixture of egg and mustard (for added tang) and a thin layer of panko for that irresistible crispy coating. A side of warm potatoes and buttery savoy cabbage make this a satisfying and cozy meal for any night of the week. Cook, relax and enjoy!

What you’ll need:

1 lb micro gold potatoes 2 Tbsp Dijon mustard (1.2 oz) ¾ cup panko (1.5 oz) 12 oz boneless pork loin chops (2 @ 6oz) ½ head Savoy cabbage (12 oz) 2 shallots (2-3 oz each) 1 Tbsp white wine vinegar (0.5 oz) 1 ½ Tbsp butter (2 pats, 0.68 oz) fresh parsley (0.5 oz) coarse salt large egg freshly ground black pepper olive oil

Equipment:

medium pot large skillet 2 shallow baking dishes

Recipe steps:

1. Boil potatoes

Place potatoes in a medium saucepan and cover with 1-inch cold water. Add 1 tablespoon salt and bring to a boil over medium-high. Cook until tender when pierced with a knife, about 15 minutes; drain.

2. Set up breading station

Whisk Dijon and egg together in a shallow baking dish and season with ¼ teaspoon each salt and pepper. Place panko in a separate shallow baking dish and season with ¼ teaspoon each salt and pepper.

3. Bread cutlets

Working one at a time, place a piece of pork between 2 layers of plastic wrap. Use a meat mallet or heavy skillet to pound pork to ¼–½-inch thickness. Dip each cutlet in mustard-egg mixture, then into panko, pressing so crumbs adhere. Set cutlets aside on a plate.

4. Cook cabbage

Cut core from cabbage and cut into 2-inch pieces. Trim shallot, peel, then cut into ½-inch wedges. Heat 1 tablespoon oil in a large skillet over medium-high. Add shallot and ¼ teaspoon salt. Cook, stirring, until softened, about 4 minutes. Add cabbage and ¾ cup water.

5. Finish cabbage and potatoes

Cover skillet and cook until cabbage wilts, about 10 minutes. Stir in potatoes, vinegar, and butter and toss until butter melts; season with salt and pepper and transfer to a bowl. Pick parsley leaves from stems and add leaves to bowl; toss to combine.

6. Cook cutlets

One day our marketing director Monica came in to tell us about her family’s favorite Sunday night dinner: Spicy marinated shrimp and vegetables wrapped in tender rice-paper wrappers. Our mouths started watering which is a sure sign we need to make a recipe. We simplified things by serving the shrimp in soft tortillas. Test kitchen-tested, Monica approved. Cook, relax and enjoy!

What you’ll need:

1 clove garlic (0.2 oz) 2 Tbsp fish sauce (1.5 oz) fresh cilantro sprigs (1 oz) 12 ounces medium shrimp 2 Persian cucumbers (6 oz total) 2 radishes (2-3 oz total) 1 serrano chile (0.38 oz) 1 lime (3 oz) 4 flour tortillas (1.05 oz each) fresh mint sprigs (0.5 oz) sugar coarse salt neutral oil, such as safflower or vegetable

Equipment:

microplane or grater baking sheet large skillet

Recipe steps:

1. Make marinade

Peel garlic and finely grate into a large bowl. Add fish sauce and whisk to combine. Finely chop cilantro stems and add to bowl; set cilantro leaves aside. Add shrimp to fish sauce mixture and toss to combine. Marinate 15 minutes.

2. Make cucumber salad

Thinly slice cucumbers and place in a medium bowl. Thinly slice radishes and serrano (using less or omitting for less heat) and add to bowl . Halve lime and squeeze half over vegetables. Add 1 teaspoon sugar and ¼ teaspoon salt and toss to combine.

3. Warm tortillas

Preheat broiler with rack 6-inches from heating element. Place tortillas on a baking sheet and broil, turning once, until puffed, 2–3 minutes. Wrap in aluminum foil or a dish towel until ready to serve.

4. Prep garnishes

Pick mint leaves from stems and add to a bowl with cilantro. Cut remaining half of lime into wedges.

5. Cook shrimp

Heat 1 teaspoon oil in a large skillet over medium-high. Remove shrimp from marinade and reserve. Add shrimp to skillet and cook, turning once, until opaque, about 1 minute per side. Add marinade and cook until almost evaporated, 1 more minute.

6. Assemble

Well, guys, we pulled it off: all the rich comforts of a meat ragú with no meat at all. Mushrooms and a dab of tomato paste cooked down in a bit of broth smell divine, just like we remember our moms sautéing mushrooms when we were kids. Served over silky polenta this is comfort in a bowl. Promise us you’ll eat your broccolini, too. Cook, relax and enjoy!

What you’ll need:

1 bunch broccolini (6–8 oz) 1 small yellow onion (7 oz) 1 lb mixed mushrooms (8 oz button; 4 oz cremini; 4 oz shiitake) 1 clove garlic 1 Tbsp tomato paste (0.75 oz) 8 oz vegetable broth fresh thyme (0.08 oz) 2 pats butter (0.34 oz each) ½ cup quick cooking polenta (3.6 oz) 2 oz fontina cheese olive oil coarse salt freshly ground black pepper all-purpose flour

Equipment:

rimmed baking sheet 1 large oven-proof skillet 1 medium saucepan box grater

Recipe steps:

1. Roast broccolini

Preheat oven to 425°F. Trim ends from broccolini and place on a rimmed baking sheet. Toss with 2 tablespoons olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Roast, shaking pan halfway through, until tender, 12–15 minutes.

2. Prep vegetables

Trim onion, halve, peel, and chop. Trim stems from mushrooms and thinly slice caps. Finely chop garlic. Heat 2 tablespoons oil in a large oven-proof skillet over medium-high. Add onion season with ½ teaspoon salt and several grinds pepper. Sauté until tender, 4 minutes.

3. Sauté mushrooms

Add mushrooms and garlic to skillet and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until mushrooms are tender and cooked down to about half their size, 8–10 minutes.

4. Finish ragú

Stir in tomato paste and cook 1 minute. Sprinkle 2 teaspoons flour over mushrooms and cook 1 minute. Add broth and thyme and bring to a simmer. Cook, stirring occasionally, until thickened, about 4 minutes. Stir in 1 pat butter until melted and season to taste.  

5. Cook polenta

Meanwhile, bring 2 ½ cups water to a boil and season with ½ teaspoon salt. Whisk in polenta and reduce heat to low. Cook, whisking often, until thickened and tender, about 5 minutes; whisk in remaining pat butter and season to taste. Grate fontina.

6. Finish mushrooms

We’ve been waiting for cooler nights for this truly comforting classic: chicken and dumplings. First, there’s the intoxicating smell of onions browning with carrots and chicken. Then there are the soft-as-pillow dumplings that puff up in the stew. They’re tender and light and perfect for soaking up just a little of that rich broth upon which they float. Cook, relax and enjoy!

What you’ll need:

3 carrots (3.5 oz total) 1 onion (6 oz) 2 celery (3 oz total) 2 cloves garlic (0.4 oz total) 12 oz boneless, skinless chicken thighs fresh thyme sprigs (0.15 oz) 8 oz chicken broth 1 ½ tsp baking powder (0.25 oz) 6.75 oz milk 1 cup frozen peas (5 oz) freshly ground black pepper coarse salt olive oil all-purpose flour

Equipment:

pot

Recipe steps:

1. Prep ingredients

Peel and chop carrot and onion. Cut ends off celery and chop. Peel and finely chop garlic. Cut any fat off the chicken then cut into 1 inch pieces.

2. Brown chicken

Season chicken pieces with pepper and 1 teaspoon salt. Heat 1 tablespoon oil in a pot over medium high. Add chicken in a single layer and cook until well browned without stirring, about 3 minutes. Stir chicken and cook for 2 minutes. Remove from pot.

3. Cook vegetables

Add onion, carrot, celery, garlic and half the thyme sprigs to pot and season with pepper and ½ teaspoon salt. Cook until onion is translucent, about 3 minutes.

4. Simmer

Return chicken to pot and add chicken broth and ½ cup water. Bring to a boil then reduce to a simmer. Simmer partially covered for 20 minutes.

5. Make dumplings

Meanwhile, remove leaves from remaining thyme sprigs and chop. Whisk together ½ cup flour, baking powder, and ½ teaspoon salt. Slowly whisk in ½ cup milk to make a soft batter. It should be slightly thicker than pancake batter. Add more milk if necessary.

6. Add dumplings

Meet our new favorite steak: the edge of eye round. We had never heard of it so we seasoned it with salt and pepper and threw it in a hot pan. What came out was one of the most tender steaks we’ve ever had. Twice-cooked potatoes and crunchy flat leaf spinach transform what was a meat and potatoes plate into a modern weeknight supper.  Cook, relax and enjoy!

What you’ll need:

1 lb fingerling potatoes 2 scallions (0.5 oz each) 2 Tbsp red wine vinegar (1 oz) 2 tsp prepared horseradish (0.5 oz) 1 tsp Dijon mustard (0.2 oz, 1 packet) 2 edge of eye steaks (12 oz total, ¾-inch thick) flat leaf spinach (2-3 oz) coarse salt olive oil freshly ground black pepper

Equipment:

medium pot rimmed baking sheet large skillet

Recipe steps:

1. Boil potatoes

Preheat oven to 450°F. Place potatoes and 1 tablespoon salt in a medium pot and add cold water to cover by 1 inch. Bring to a boil and cook until potatoes are tender, 15–18 minutes; drain and return to pot to dry.

2. Make dressing

Trim roots from scallions and thinly slice. Place in a large bowl and whisk in vinegar, horseradish, Dijon, 2 tablespoons oil and ¼ teaspoon salt; season with pepper.

3. Roast potatoes

Coat a rimmed baking sheet with 3 tablespoons oil. Add potatoes, ½ teaspoon salt and toss to combine. Using the bottom of a glass, press down on each potato to flatten slightly, then turn to coat in oil. Roast until golden and crispy, 10–15 minutes.

4. Cook steak

Heat 2 teaspoons oil in a large skillet over medium-high. Season steak with 1 teaspoon salt and lots of pepper. Cook, turning once, until deeply browned, 2–3 minutes per side. Transfer steak to a board to rest and remove skillet from heat.

5. Warm vinaigrette

Add vinaigrette to hot skillet and stir, scraping up any browned bits from bottom of skillet, until evenly incorporated.

6. Serve

This recipe has been adapted from chef Sarah Copeland’s delicious vegetarian version in her book Feast. Sarah’s original recipe called for veggie sausage but we added fresh chorizo in its place. We streamlined the process a bit to use one pot and cut the onion cooking time down so you can get dinner on the table faster. That said, if you have the time, go ahead and cook your onions until they’re soft and sweet, about 20 minutes longer than we call to here. Either way, this soup packs big flavor into one satisfying pot. Cook, relax and enjoy!

What you’ll need:

1 yellow onion (7-8 oz) 8-10 oz plum tomatoes (2-3 plum; vine-riped are OK) 4 oz fresh chorizo 1 tsp smoked paprika (0.08 oz) 8 oz chicken broth 1/3  cup farro (3.2 oz) 1 15-oz can chickpeas 2 teaspoons white wine vinegar (0.4 oz) 2 small ciabatta rolls (3 oz each) fresh parsley (0.4 oz) olive oil coarse salt freshly ground pepper

Equipment:

box grater large pot rimmed baking sheet

Recipe steps:

1. Prep vegetables

Trim root from onion. Halve, peel, and finely chop. Halve tomatoes and grate flesh on the large holes of a box grater into a medium bowl; discard skins. Heat 1 tablespoon olive oil in a large pot or Dutch oven.

2. Brown chorizo

Remove chorizo from casing and cook, breaking up with a wooden spoon, until browned, about 4 minutes. Transfer to a bowl with a slotted spoon. Add 1 tablespoon oil to pot, add onions and 1 teaspoon salt. Cook, stirring often, until onions are soft, about 5 minutes.

3. Build soup

Add grated tomatoes and paprika and cook, stirring often, until jammy, about 4 minutes.

Add chicken broth, farro, 1 cup water and ½ teaspoon salt. Bring to a simmer and cook, stirring occasionally, until farro is tender, 15 minutes.

4. Warm chickpeas and sausage

Rinse and drain chickpeas and add to pot. Simmer until heated through, about 5 minutes more. Stir in chorizo and vinegar and season to taste with salt and pepper.

5. Toast ciabatta

Meanwhile, preheat broiler. Split ciabatta rolls in half and place cut-side up on a rimmed baking sheet. Drizzle with olive oil and broil until toasted, about 2 minutes.

6. Serve

Our turkey burgers are moist and filled with fall flavors thanks to grated apple and fresh sage. We topped them with crisp, thin slices of apple and sharp cheddar and wedged them between soft potato bread. To balance the meal, we added a refreshing green salad with our favorite Dijon vinaigrette. Cook, relax and enjoy!

What you’ll need:

1 fuji or crispin apple (4-6 oz) 1 small onion (3.5 oz) 1 celery (1.5 oz) fresh sage sprigs (0.4 oz) 1 lb ground turkey 2 oz white cheddar cheese 4 Martin’s potato bun (2 oz each) 3 tbsp Dijon mustard (1.8 oz) 1 lemon (4 oz) 1 head green leaf lettuce (11 oz) coarse salt freshly ground black pepper olive oil

Equipment:

box grater large skillet rimmed baking sheet

Recipe steps:

1. Prep ingredients

Cut apple in half and finely grate half. Peel onion and finely grate. Finely chop celery. Pick sage leaves and finely chop (1 ½ tablespoons).

2. Make burgers

Combine turkey, grated apple and onion, celery, and sage. Add 1 ½ teaspoons salt and season with freshly ground black pepper. Form into 4 patties.

3. Cook burgers

Heat 1 tablespoon oil in a large skillet over medium heat. Add burgers and cook until brown on both sides, about 4 minutes a side.

4. Prepare toppings

Meanwhile, thinly slice cheddar and remaining apple. Place cheddar slices on top of burgers. Cover skillet and let cheese melt, about 2 minutes.

5. Toast buns

Preheat broiler and open rolls. Place on a rimmed baking sheet and toast under the broiler. Divide mustard between rolls, reserving 1 tablespoon, and place burgers on top. Top with apple slices and top bun.

6. Dress salad

Sweet roasted squash, slightly bitter dandelion greens and creamy mozzarella. Sounds like the perfect fall salad if you ask us. We used one of our #smartcooking secrets and made an infused oil to drizzle over the top using fennel and pumpkin seeds for nutty depth and a delicate crunch. Be sure to give the mozzarella an extra little hit of salt and pepper just before serving to perk up its flavor. Cook, relax and enjoy!

What you’ll need:

1 acorn squash (1 ½ lb) ¾ tsp garam masala (0.07 oz) 1 small shallot (2 oz) 3 Tbsp red wine vinegar (1.5 oz) 2 Tbsp pumpkin seeds (0.8 oz) 1 tsp fennel seed (0.09 oz) 8 oz fresh mozzarella ½  bunch dandelion greens (4-5 oz) ½ bunch flat-leaf spinach (4 oz) olive oil coarse salt freshly ground black pepper

Equipment:

rimmed baking sheet small skillet

Recipe steps:

1. Roast squash

Preheat oven to 425°F. Cut squash into ½-inch slices and remove seeds.  Toss with garam masala, 2 tablespoons olive oil, and 1 teaspoon salt. Arrange in a single layer on a rimmed baking sheet and roast until tender, 25–30 minutes.

2. Marinate shallot

Trim shallot, halve and discard peel. Thinly slice and place in a small bowl with red wine vinegar and ¼ teaspoon salt.

3. Make toasted seed oil

Combine pumpkin seeds, fennel seeds, and ¼ cup olive oil in a small skillet. Set over medium heat and cook, swirling skillet occasionally, until sizzling and lightly toasted, 3–4 minutes. Remove from heat.

4. Prep mozzarella

Tear mozzarella into large pieces.

5. Toss greens

Cut dandelion greens into thirds and trim tough stems from spinach. Toss greens with shallots and vinegar in a large bowl; season with ¼ teaspoon each salt and pepper.

6. Finish salad

A complete salmon dinner cooked entirely on one pan is a revelation (and means only one pan to clean up)! The vegetables cook right alongside the salmon and then get dressed with a mustard-dill-lemon vinaigrette. The best part of all is how the kale transforms into crispy chips in the oven. Cook, relax and enjoy!

What you’ll need:

1 bunch Tuscan kale (8 ounces) 6 ounces Brussels sprouts 8 ounces micro gold potatoes 2 salmon fillets (4 to 6 ounces each) 1 lemon (4 oz) 1-2 sprigs dill (0.2 ounces) 1 teaspoon whole grain mustard (0.2 oz) Extra virgin olive oil Coarse salt Freshly ground black pepper

Equipment:

rimmed baking sheet zester

Suggested sips- rose

Recipe Steps:

1. Prepare vegetables

Preheat oven to 450ºF degrees. Remove stems from kale and cut into 1 ½ inch pieces. Trims ends from Brussels sprouts and remove any wilted outer leaves. Slice sprouts through the core.

2. Season kale & Brussels sprouts

On a rimmed baking sheet, toss kale and Brussels sprouts with 2 tablespoons oil, salt and pepper and spread in an even layer on 2/3 of the baking sheet.

3. Season potatoes

Toss potatoes with 2 teaspoons oil and season with salt and pepper. Spread on remaining 1/3 of sheet pan. Place sheet pan in oven and roast for 6 minutes.

4. Bake salmon

Remove sheet pan from oven and toss kale and sprouts and potatoes. Make room in the center of the pan for the salmon. Season salmon with salt and pepper and place in the center of the baking sheet. Return to oven and bake until salmon is just cooked, about 10-12 minutes.

5. Make sauce

Meanwhile juice and zest lemon. Remove leaves from dill stems and finely chop. Mix all in a small bowl with mustard and 2 tablespoons of oil. Season with salt and pepper.

6. Drizzle sauce & serve

This recipe has been adapted from chef Sarah Copeland’s delicious vegetarian version in her book Feast. Sarah’s original recipe called for veggie sausage but we added fresh chorizo in its place. We streamlined the process a bit to use one pot and cut the onion cooking time down so you can get dinner on the table faster. That said, if you have the time, go ahead and cook your onions until they’re soft and sweet, about 20 minutes longer than we call to here. Either way, this soup packs big flavor into one satisfying pot. Cook, relax and enjoy!

What you’ll need:

1 yellow onion (7-8 oz) 8-10 oz plum tomatoes (2-3 plum; vine-riped are OK) 4 oz fresh chorizo 1 tsp smoked paprika (0.08 oz) 8 oz chicken broth 1/3  cup farro (3.2 oz) 1 15-oz can chickpeas 2 teaspoons white wine vinegar (0.4 oz) 2 small ciabatta rolls (3 oz each) fresh parsley (0.4 oz) olive oil coarse salt freshly ground pepper

Equipment:

box grater large pot rimmed baking sheet

Recipe steps:

1. Prep vegetables

Trim root from onion. Halve, peel, and finely chop. Halve tomatoes and grate flesh on the large holes of a box grater into a medium bowl; discard skins. Heat 1 tablespoon olive oil in a large pot or Dutch oven.

2. Brown chorizo

Remove chorizo from casing and cook, breaking up with a wooden spoon, until browned, about 4 minutes. Transfer to a bowl with a slotted spoon. Add 1 tablespoon oil to pot, add onions and 1 teaspoon salt. Cook, stirring often, until onions are soft, about 5 minutes.

3. Build soup

Add grated tomatoes and paprika and cook, stirring often, until jammy, about 4 minutes.

Add chicken broth, farro, 1 cup water and ½ teaspoon salt. Bring to a simmer and cook, stirring occasionally, until farro is tender, 15 minutes.

4. Warm chickpeas and sausage

Rinse and drain chickpeas and add to pot. Simmer until heated through, about 5 minutes more. Stir in chorizo and vinegar and season to taste with salt and pepper.

5.

Toast ciabatta

Meanwhile, preheat broiler. Split ciabatta rolls in half and place cut-side up on a rimmed baking sheet. Drizzle with olive oil and broil until toasted, about 2 minutes.

6. Serve

This salad is a symphony of textures: soft-as-velvet roasted sweet potatoes, chopped almonds, and sticky morsels of dates. We prepared the kale two-ways -- half is crisped in the oven with sweet potatoes, while the other half stays fresh. Tossed with a citrus dressing, these ingredients come together in a stunning salad that balances decadence and lightness. Cook, relax, and enjoy!

What you’ll need:

1 lb sweet potato 1 oz almonds 2 oz medjool dates 1 small bunch curly kale (8 oz) Pecorino cheese (1 oz) 1 lemon (3-4 oz) Olive oil Coarse salt Freshly ground black pepper

Equipment:

2 rimmed baking sheets

Suggested Sips: A white wine with a touch of residual sugar like an off-dry Riesling

Recipe steps:

1. Roast sweet potatoes

Preheat oven to 425°F. Slice sweet potato into ½-thick irregular shapes. On a rimmed  baking sheet, toss sweet potato with 2 tablespoons olive oil and season with salt and pepper. Roast, flipping halfway through, until golden and tender, 25–30 minutes.

2. Toast almonds

Meanwhile, spread almonds on a separate rimmed baking sheet and toast until golden and fragrant, 5–7 minutes. Let cool, then roughly chop. Pit dates and roughly chop.

3. Prepare kale

Tear kale into bite-size pieces and place in a large bowl.  Toss with 2 tablespoons olive oil and season with salt and pepper. When sweet potatoes have about 8 minutes left, add half of kale to baking sheet. When sweet potatoes are finished the kale will be wilted and crispy in spots.

4. Make dressing

Finely grate lemon zest into a small bowl. Squeeze juice into bowl and season with salt and pepper.

5. Finish salad

Add warm sweet potatoes and kale to bowl along with almonds, dates, and lemon juice mixture. Toss well to combine.

6. Serve

If you haven’t noticed, vegetables are really taking center stage these days. We sliced a whole head of cauliflower into thick “steaks” so we could eat them with a knife and fork. Roasted until tender and served over garlicky mashed beans we didn’t miss the meat at all. Our favorite part is the sweet-salty-crunchy relish spooned over the top. Don’t worry if the cauliflower steaks fall apart a bit--they’ll still be delicious. Cook, relax and enjoy!

What you’ll need:

1 head cauliflower (2 lb) 15-oz can cannellini beans 2 oz Castelvetrano olives fresh parsley sprigs (0.5 oz) 1 oz toasted almonds (just shy ¼ cup) 2 Tbsp raisins (0.8 oz) ½ tsp crushed red pepper flakes (0.04 oz) 1 lemon (4 oz) 2 cloves garlic (0.4 oz) olive oil coarse salt freshly ground pepper

Equipment:

rimmed baking sheet strainer zester medium skillet

Recipe steps:

1. Prep cauliflower

Preheat oven to 425°F. Cut cauliflower through the root into 4 1-inch thick steaks (it’s OK if some florets separate). Brush a rimmed baking sheet with 2 tablespoons olive oil; add cauliflower and brush with 2 more tablespoons oil; season with 1 teaspoon salt and ¼ teaspoon pepper.

2. Roast cauliflower

Roast cauliflower until tender and underside is golden, 25–30 minutes. Increase heat to broil and broil until browned on top, about 5 minutes. Rinse and drain cannellini beans.

3. Make relish

Meanwhile, pit olives and roughly chop. Remove parsley leaves from sprigs and chop. Chop almonds and combine with olives, parsley, raisins and chile flake in a medium bowl. Zest lemon into bowl and squeeze in half of juice. Add 1 tablespoon oil and stir to combine.

4. Make beans

Peel and thinly slice garlic: combine with 1 tablespoon oil in a medium skillet over medium heat. Cook, swirling occasionally, until garlic is sizzling, about 1 minute. Carefully add beans and ¼ teaspoon each salt and pepper. Cook, stirring often, until warmed through.

5. Mash beans

Add 1/3  cup water to beans and continue to cook, mashing with a fork, until mostly smooth. Season to taste with salt and pepper.

6. Serve

It’s obvious that we’re a little obsessed with kimchi here in the Marley Spoon kitchen. With its bright tanginess and spicy crunch, it’s hard to see why not. While we love kimchi, we’d also like to introduce you to a few other mainstays of the Korean pantry. When most people hear Korean food, they usually think barbecue… but there’s so much more to Korean cuisine than grilled meats. In fact, Korean food is great for vegetarians and vegans, with an abundance of vegetable based dishes. The ingredients below are a few essentials of the Korean pantry, used in everything from “banchan,” the small side dishes that come with every Korean meal, to soups, stews, and marinated meats.

Short Grain White Rice

Koreans use a particular variety of short grain rice, which gets cooked into the soft, sticky bowls of warm rice served at nearly every meal.

Doenjang

This is a fermented soybean paste which lends many Korean dishes their salty, umami flavor. It’s similar to miso paste, but more pungent, and is used as the base for stews and sauces.

Gochujang

A paste made from Korean red chili peppers, gochujang is much milder and sweeter than you’d expect. It’s used in many dishes, such as stir fried rice cakes and dipping sauces. Along with doenjang, it’s the foundation of Korean flavor.

Seaweed

Koreans use seaweed in multiple forms, including brown seaweed, eaten in soups and side dishes, sea kelp, used for stock, and our personal favorite, dried and roasted seaweed strips eaten as salty snacks.

Toasted Sesame Oil and Sesame Seeds

The toasted, nutty flavor of sesame oil provides a burst of flavor that enhances many Korean dishes with just a few drops. Sesame seeds, toasted and sprinkled on top, deliver the same flavor in a more compact form with a delightful crunch.

Soy Sauce

We could talk endlessly about the varieties of soy sauce used in Japanese, Chinese and Korean cuisine. While the type of soy sauce you choose often depends on preference (Kikkoman works just as well in Korean food as other common brands), most Korean mothers will insist that you pick up a bottle of Korean-made soy sauce, like Sempio. Soy sauce in all cuisines is made from fermented soybeans and wheat.

Korean Fish Sauce

Like soy sauce, fish sauce appears in multiple Asian cuisines. Korean fish sauce is made in the same way as the Thai and Vietnamese versions, through the fermentation of dried fish. While anchovy sauce is an important part of kimchi-making, Korean fish sauce is also made from sand lance fish and shrimp. As you’ve probably realized by now, Koreans love all things fermented.

Now that we’ve given you a basic introduction to a few essential Korean ingredients, we’d recommend cooking up some easy Korean dishes like our Kimchi Drumsticks with Glass Noodles, Kimchi Pancakes, or Beef and Rice Bowl. Some other ingredients you might want to have on hand are rice wine, sweet potato noodles, garlic, ginger, and scallions. With these in your pantry, you’ll be ready to tackle all sorts of Korean dishes.

There’s something inherently comforting about a steaming bowl of luscious polenta. So it’ll come as no surprise that polenta, originally from Northern Italy, is simply cornmeal cooked in water. In other words, cornmeal porridge, but not to be confused with grits, which are made with a different type of corn.

We love polenta for its brilliant egg-yolk color and subtle sweet aftertaste, and for how versatile it is, happily eaten either sloppy and hot in a deep bowl or firm, sliced and pan-fried. Polenta is one of the few foods that works well for breakfast, lunch or dinner. It can be eaten with the saltiest of cheeses and mounds of ragú or swirled with cream, sugar and raisins. It can be a humble side dish, seasoned lightly and peeking from the corner of a table, or it can hold its ground as the star grain of your meal.

To help you in your polenta forays, we’ve answered a few burning questions (also, we’re always looking for ways to stretch and transform one ingredient):

What happens if my polenta starts to firm up while I’m cooking?

You may have noticed that if you forget about your polenta for even a few minutes it can become lumpy as it cools. If this happens, return your pot of polenta to the stove over low heat and whisk in a little water, milk, cream or stock to loosen it up. Start with a tablespoon at a time until you reach the desired consistency. It should be smooth as cake batter.

How can I boost the flavor of my polenta?

In our recipes we often ask that you make the polenta with water, salt and butter. We try to keep it simple so you can get dinner on the table in a half hour or less. But if you happen to have other ingredients in your pantry, and if there’s time to spare, here are a few polenta flavor boosters:

Stir in dairies such as mascarpone, cream cheese, grated cheese or butter for added richness.

Chop a tablespoon of fresh thyme, rosemary, parsley, sage or dill and stir in. If you don’t have any fresh herbs, a dust of lemon zest and freshly cracked black pepper will add zing along with a hint of spice.

Whisk in homemade pesto or a quick kale purée for a vibrant green polenta.

Spread your polenta in an oven-proof skillet, top with cheese (a softer and nutty cheese such as taleggio works well, but if you want more punch try an extra-sharp cheddar or Pecorino) and broil for a few minutes until golden and bubbling.

Make a quick garlic butter and pool onto your bowl of polenta as you would olive oil on hummus.

What if I have leftover polenta?

If you have extra polenta once you’ve plated your meal, or if you decide to make double, then pour whatever is left into a shallow baking dish, cover and refrigerate overnight. In the morning it’ll be firm and easy to slice. You can cut the polenta into circles, squares or diamonds and sauté in olive oil in a nonstick pan. Top with an egg or any sauce, or pan fry alongside greens, or even better, a medley of mushrooms!

One last tip:

For a shorter cooking time we send you quick-cooking or instant polenta, but we recommend you try your hand at traditional polenta. It’ll take you about an hour from beginning to end, but it’s much less labor intensive than it seems. Check the package for water to polenta ratio. Stir once every five minutes to keep the bottom from sticking and burning. If a skin forms on the surface, whisk until dissolved and smooth again. Cook your polenta over low heat so it doesn’t spit hot bubbles of steam onto your arms. Check for thickness in the last ten minutes of cooking: whisking shouldn’t come too easily, the gruel should provide some resistance. A watery and thin polenta won’t be pleasing. We’re looking for a thick, creamy consistency. While we sometimes like to cook our polenta in broth for a savory flavor, we’re fans of starting with water and salt, and then whisking in additions.