Essential Side Dishes

Essential Side Dishes

Serves: 8  Ingredients: 1 lb ziti or penne pasta 1 lb sweet Italian sausage 1 lb ricotta cheese 1 egg 1 tsp salt ½ tsp pepper 2 Tbsp fresh basil, chopped 2 Tbsp fresh parsley, chopped 1 cup shredded mozzarella ½ cup grated Parmesan cheese 1 jar DelGrosso’s Marinara Pasta Sauce ½ cup heavy cream or coconut cream Directions: Pre-heat oven to 350 degrees. Cook ziti according to package directions. Cook sausage in a skillet on medium heat until no longer pink. Pour sauce in a small pot, add cream, and heat on medium-low heat, stirring frequently. In a bowl, mix together ricotta, egg, salt, pepper, basil, parsley, mozzarella, and Parmesan cheese until well-blended. Drain ziti and pour back into pot. Add sausage, cheese mixture, and sauce to the ziti and mix through. Pour everything in a baking dish and bake covered for 50-60 minutes. Serve with your favorite salad. Baked ziti has all the ingredients of lasagna without the extra work. For a vegetarian option, omit the sausage. Try a variety of vegetables such as pepper, onions, and mushrooms. To reheat the next day, add extra sauce as the pasta will absorb the sauce.

Cozy up to your favorite chili with the perfect cold-weather accompaniment!

Looking for a light and nutritious alternative to the traditionally heavy green bean casserole? You don’t have to sacrifice flavor with this delicious dish!

Fresh and fabulous, this nourishing side salad will liven up your main meal with its earthy, bright and tangy flavors!

Ingredients: 1 lb of one of our artisan loaves cut it into 1-inch cubes 2 Tbl extra virgin olive oil 8 oz pancetta or sausage diced and cooked (Omit to make vegetarian/vegan) 2 onions, diced 4 cloves garlic 4 celery stalks, diced 2 carrots, diced 1 Tbl rosemary 2 Tbl chopped fresh thyme 2 Tbl chopped fresh sage 1⁄4 cup flat leaf parsley 4 cups vegetable or chicken broth 2 eggs, whisked (Omit to make vegan) Salt and pepper to taste

This zesty, fire roasted tomato vinaigrette perfectly accents the flavors of roasted herbed vegetables! Brightens up the table and balances out heavier holiday side dishes.

Steamy, Dreamy Puréed Soups!

Steamy, Dreamy Puréed Soups!

A hearty, nourishing, Asian-inspired dish that our entire family loves! Wonderful any day, but perfect for our chilly and wet November weather. Ramen Broth: 1 lb beef bones 2 leeks 3 garlic cloves 1 onion 5 cups water Braised Beef: 1-1 ½ lbs brisket or flank steak 1/3 cup rice wine 3 Tbl sugar 1/3 cup soy sauce 2/3 cup water 3 green onions 1/4 cup sliced ginger Ramen: 2 Tbl shoyu 1 Tbl white miso paste 1 tsp mirin 3 cups broth 2 soft boiled eggs, marinated in shoyu (optional) ½ cup sautéed baby bok choy ½ cup sautéed julienned carrots 1 ear of grilled corn ramen, soba or udon-style noodles

Whip up a batch of this hearty, smoky and satisfying chili for your vegan friends, and offer some traditional toppings—shredded vegan cheese, non-dairy yogurt and minced green onions complement this dish brilliantly! 2 tsp chipotle chili powder 1 tsp cumin powder 1 tsp oregano leaf 1 tsp chili powder ½ tsp sea salt ¼ tsp black pepper 1 tsp olive oil 1 small red onion, minced ½ poblano pepper, seeds removed and minced 2 garlic cloves, minced ½ lb sweet potatoes, cut into ¼ inch cubes 1 cup canned black beans, rinsed and drained 2 cups tomatoes, crushed or diced ½ cup whole wheat bulgur, uncooked 3 ¼ cups vegetable broth 1 Tbl cilantro leaves, minced 2 tsp lime juice In a stockpot over medium heat, heat olive oil. Add minced onion and poblano pepper. Cook 6 to 8 minutes, until onions are tender. Stir in garlic and cook for 1 minute more. Add sweet potatoes, black beans, tomatoes, bulgur, vegetable broth, cilantro and lime juice. Stir until well combined. Add spices. Stir and bring to a boil, then reduce to a simmer and cook 25 to 30 minutes, until flavors have developed and bulgur is tender. Taste and add additional spices if desired. Garnish with lime wedges and cilantro. Serve hot. For a milder chili, trade the poblano for green pepper and reduce the chipotle powder to 1 teaspoon. If a less thick chili is desired, add additional water.

This is the time of year when many of us find we have an abundance of summer vegetables. Because people having been confined to their homes over the last few months, many have been hard at work on a vegetable garden. Look out friends and neighbors-- here comes a landslide of summer produce! This lentil soup recipe is a wonderful way of using up those odds and ends you have on hand. Soyrizo (a soy-based chorizo) is the perfect balance of heat and flavor to marry the earthy taste of lentils to most vegetables in season now. The recipe is versatile and forgiving—you can use a tremendous variety of produce and it will blend brilliantly. It’s vegan, gluten free, hearty, healthy and super tasty! Pro tip: If you happen to be enjoying a nice Reisling or Chardonnay and a few glugs make their way into the pot with the vegetable broth, even more flavor magic happens. Wink, wink! 1 small onion 2 celery stalks 2 carrots, peeled 4 garlic cloves 2 Tbl olive oil 14 oz can diced tomatoes (or about 1 lb of fresh diced tomatoes) 3 cups mixed summer vegetables (zucchini, green beans, peas and yellow squash are great options) 1 ½ tsp lemon zest 2 tsp dried thyme 1 sprig rosemary (about 4 inches) 12 oz Soyrizo 1 ½ cups dried lentils, thoroughly rinsed 6 cups vegetable broth, stock or water 2 bay leaves 1 cup shredded greens (kale, chard or collards are great options) sea salt Food processor (or very patient vegetable dicing skills) Mince garlic in food processor. Add onions carrots and celery and pulse into ¼ inch pieces. In a 6-quart pot, heat olive oil over medium and saute onion mixture until soft. Process mixed summer vegetables and add to pot. Saute until tender. Add tomatoes, lemon zest, thyme and rosemary sprig. Mix well and heat through until bubbling. Add Soyrizo and mix well. Add lentils, vegetable broth and bay leaves and stir well. Bring soup to a boil. Reduce heat to low and cover. Simmer about 40 minutes. In the last 15 minutes of cooking, Add shredded greens. Stir every few minutes to keep lentils from sticking, and add a little more water if it seems like soup is thickening too much. Test lentils to make sure they are tender and add sea salt to taste. Enjoy!

Bone Broth Ingredients 2 Tbl apple cider vinegar 3 pounds beef knuckle bones with marrow filtered water 1 yellow onion 1 bunch parsley 2 carrots 3 celery stalks 3 garlic cloves 1 Tbl sea salt 1 tsp black pepper optional additives for nutrition and flavor : 2 inches chopped ginger, 2 inches chopped turmeric root, 2 whole cloves, 2 star anise pods, 2 whole cinnamon sticks Instructions Cover the bones in water and the apple cider vinegar and let them sit for 30 minutes. Add bones along with all broth ingredients and spices to the Instant Pot and fill with cool water up to the fill line. Lock lid and close pressure valve. Cook at high pressure for 2 hours. Let the pressure naturally release before opening and straining into a large bowl.

I’m thrilled to have this opportunity to share these simple recipes with you. I hope they help you look and feel fabulous and assist you on your own journey to wellness! -Marlies 

3-3 ½ lbs beef bones 2 slices ginger (or 3 Tbl) 3 large shallots 6 star anise pods 1 small cinnamon stick 2 Tbl fish sauce 1 tsp salt 1 Tbl yellow rock sugar (look for organic turbinado or palm sugar at Marlene’s) beef balls (optional) fresh rice noodles Garnish with: chopped green onions, chopped cilantro, ground white pepper and/or pre-sliced meat of choice.

Anyone who enjoys Thai peanut sauce will love this addictively good soup. Ground turkey and sweet potatoes enrich this coconut milk and curry-infused soup, flavored with just a hint of peanut butter. 1 lb ground turkey 1 medium onion, diced 2 cloves garlic, finely chopped 1 Tbl ginger, peeled, finely chopped 1 Tbl curry powder 1/2 tsp red pepper flakes 1 can (28 oz) Muir Glen™ Organic Fire Roasted Diced Tomatoes, undrained 2 sweet potatoes, peeled and cubed 2 c chicken broth 1 tsp fine sea salt or kosher salt 1/4 tsp black pepper 1/3 c creamy natural peanut butter 1 can (14oz) unsweetened coconut milk 1 Tbl brown sugar, packed 1 Tbl lime juice cilantro leaves, if desired

Magnificent Main Dishes:

Magnificent Main Dishes:

(serves 4) Ingredients: Two 15 oz cans of white beans, drained and rinsed 3 oz sun dried tomatoes in oil 1 Tbl apple cider vinegar 1 Tbl avocado oil 2 cloves garlic, minced 6 oz fresh, chopped kale ½ tsp dried basil ¼ tsp salt Pepper to taste 1 pinch crushed red pepper flakes Directions: Roughly chop the sun dried tomatoes. In a small bowl, combine apple cider vinegar, 2 tablespoons of oil from the sun dried tomatoes, and spices. Saute the garlic in avocado oil over medium heat for 1 minute. Add kale and 2 tablespoons of water to the garlic and cook until wilted. Add the drained beans and chopped sun dried tomatoes, cook until beans are heated through. Drizzle the dressing over the skillet and stir to combine. Serve warm.

For the Turkey, you’ll need: 1 turkey, thawed 1 large food grade bucket to hold turkey 4 cups apple juice 1 cup sea salt 2 Tbl peppercorns 6 bay leaves 4 garlic cloves 5 sprigs fresh rosemary 2 oranges, cut into halves 1 lemon, cut in half 1 cup brown sugar 1 gallon water 1 gallon of ice roasting pan with rack Softened butter or olive oil sea salt and pepper meat thermometer

Whether you’re looking for a vegetarian recipe or just something addictively delicious to make for dinner, this coconut and tomato stew, redolent of ginger, garlic and onions and warm spices and garnished with a shower of herbs and crunchy toasted cashews, will certainly fit the bill.

Sweet Endings:

Sweet Endings:

Ingredients: ½ cup vegetable oil, plus oil for greasing pans 1 cup freshly pureed ripe pears (about 2 medium-size, peeled and cored) ½ cup diced ripe pear (about 1 medium-size, peeled and cored 1 egg, slightly beaten Zest of 1 large lemon (about 2 teaspoons of grated lemon peel) ¼ cup milk or plant milk 2 ½ cups all-purpose flour ½ cup granulated sugar 1 Tbl baking powder 1 tsp salt 1 tsp freshly ground cardamom seeds ½ cup chopped pecans Lemon Cardamom Glaze: 1 cup confectioners’ sugar 1 Tbl fresh lemon juice ½ tsp freshly ground cardamom seeds Pinch of salt 1 to 2 Tbl cream, milk or plant milk 1 tsp butter, softened Directions: Preheat oven to 350°. Grease one 9 1/2-by-5 1/2-inch loaf pan or three 5 1/4-by-3 1/2-inch loaf pans. In a mixing bowl, stir together the flour, sugar, baking powder, salt and cardamom seeds. In a small bowl, combine the oil, pear puree, egg, lemon zest and milk. Fold in the wet mixture just until the dry ingredients are moistened. Stir in the nuts and diced pear. Spoon the dough into the prepared pan or pans. Bake 55 to 60 minutes for a large loaf or 35 to 45 minutes for smaller loaves, or until they test done. Allow to cool 10 minutes before carefully turning the bread out to cool completely on a rack (about 1 hour). Stir together the glaze ingredients. Spoon the glaze over the cooled bread.

Sticky! Gooey! Easy! Heavenly!

A scrumptious, rustic holiday cookie that everyone seems to love! By swapping a couple of ingredients, these can easily be made gluten free and vegan. Use your favorite fruit jam, or a combination of jams or preserves for this classic holiday favorite.