By Marlene's Market & Deli 05 Jun, 2017

Lemon bars are the quintessential treat for summer. They are sweet and tart, chewy and gooey, and overall, a fun and delicious snack. For every lemon bar lover, there is a special recipe – we all have our idea of the perfect balance. Here is my idea of those qualities: I love tart and tangy and a good solid, shortbread base.

Working at Marlene’s, I have the opportunity to use organic fruits in ways I am not used to, and this recipe is the perfect example. We are going to use the whole lemon. That’s right. I am asking you to chop up an organic lemon, toss it in a food processor and blend it up. This lemon bar is the true flavor of the fruit, and I promise, it’s great !



1 cup unbleached organic flour
¼ cup organic cane sugar
¼ tsp sea salt
½ cup   Horizon   unsalted butter

Lemon Topping:

1 organic lemon
1 ¼ organic cane sugar
¼ cup fresh squeezed organic lemon juice
3 large   Stiebrs   free range eggs
1 egg yolk
4 tsp cornstarch
3 Tbs melted   Horizon   unsalted butter

Powdered sugar for dusting (optional)


Preheat oven to 350 º. Fit an 8 in. square pan with foil that reaches up the edges, making sure the corners are snug.

Combine all ingredients for the crust in a food processor and pulse until crumbly, press into pan and bake for 25 minutes.

Clean the food processor bowl and use for the filling. Cut the lemon in half, pluck out the seeds, and then cut into chucks. Put the chucks into food processor along with the sugar and lemon juice. Blend until the lemon is broken up. Add cornstarch, eggs, salt, and melted butter, blend again until smooth. (There will be some lemon bits left.)

Pour the lemon topping on the hot cookie crust, reduce the oven temperature to 300 degrees and bake for an additional 25 minutes or until the filling is just barely set, but no longer jiggling.

Let lemon bars cool in the pan completely. Then lift them out with the foil and cut into square. Dust with powdered sugar if desired. Can be kept up to 3 days in an airtight container at room temperature, or for a week in the refrigerator.


Melina Eshinski is the Baker at Marlene’s-Federal Way. A graduate of Pastry Specialty Baking in Seattle, Melina has worked for Marlene’s Market & Deli for three years.

By Marlene's Market & Deli 05 Jun, 2017

by Mackelyon Morris, MS, herbalist and owner of Mickelberry Gardens

This fun, energy-packed, nutrient-dense raw honey recipe includes local bee pollen, ginger, and cardamom!


1 1/2 cup          s tahini
1 1/2 cups nut butter
2 cups raw honey*
8 oz coconut, dried and shredded
9 oz chocolate chips, fair-trade
1/2 cup dried fruit
(currants, blueberries, raisins)
1/2 cup dates, dried and
chopped into small pieces
1/2 cup candied ginger,
chopped into small pieces
1 cup chopped nuts
1 1/2 Tbl cardamom, ground
2 Tbl bee pollen, ground
3 Tbl hemp or sesame seeds


Mix all ingredients together in a large bowl until a dough forms.
Make individual balls of approximately 1 tablespoon each.
Refrigerate for at least 1 hour before serving.

This recipe yields about 70 balls – great for a party! You can cut the recipe in half for a smaller quantity.

*Raw honey should not be given to infants under 1 year of age because it has not been pasteurized.

Mickelberry Gardens was founded by the husband and wife team of Madelyn and Matt Morris in 2012. They provide organic and herbal bee products for your health in Gresham, Oregon. For more information visit .

By Marlene's Market & Deli 05 Jun, 2017

Marlene’s Market & Deli Food Service Director Mary W. brings you this rich, creamy and perfectly spiced pumpkin cheesecake recipe straight from her kitchen to yours. Try it served with a Fair Trade latte or bring one to a birthday or Halloween party!


1 3/4 cup graham cracker crumbs
3 Tbs brown sugar
1/2 tsp cinnamon
1/2 cup melted butter


Using a 9 inch springform pan, press the crust filling into the bottom and ½ way up the sides. Keep in the refrigerator until filling is ready.


2 lbs cream cheese, room temperature
1 3/4 cup organic cane sugar
15 oz can pumpkin puree
4 eggs, room temperature
1/3 cup sour cream
1 tsp cinnamon
1/2 tsp nutmeg
2 Tbs organic cornstarch


Cream together the cream cheese and cane sugar until well blended, add pumpkin and mix to combine. Add eggs one at a time and mix before adding the next one. Do not over mix. Add sour cream, spices and cornstarch.

Pour into crust and bake at 350 degrees for 1 hour. Leaving cheesecake in oven, turn off oven and leave door ajar for 30 minutes. Remove cheesecake and continue to cool in refrigerator for at least 6 hours. Serve with sweetened whipped cream.

Mary Walukiewicz is a graduate of the California Culinary Academy in San Francisco. She worked as head pastry chef for Stanford University in California before becoming Food Service Director at Marlene’s.

By Marlene's Market & Deli 05 Jun, 2017

by Deena, the Deceptive Chef

Ice cream equals summer, hot weather and outdoor activities. The long-standing tradition of chasing the ice cream truck or going out for a cone and getting your favorite flavor (even though you swore you were trying something new) never leaves us. Those delicious memories are frozen in our minds and we get a chance to relive them every summer.

Being lactose intolerant is no fun when all your friends are having some wonderful frozen treat. Well, now you can have fun, too. Stores like Marlene’s offer alternative products to meet many different types of food reactivity. Whether you are going for a truly unique option like apple pie à la mode or a traditional flavor like vanilla, you will not only be satisfied, you will have consumed quality macro nutrients, fat, carbohydrates and protein.

As I like to remind readers, macro nutrients enable us to do the things we love, from physical activities to mental challenges. A mind that is well supplemented will help keep you calm and, in turn, will help create a balanced and regulated body so you enjoy a healthier existence.

When you are out enjoying a BBQ or playing softball, golfing, paddle boarding or just lazing in the sun with man’s best friend, remember the food you enjoy should be as good for your body as the taste is for your mouth. One thing I have learned as The Deceptive Chef is that you can have your cake and eat it, too. The key is carefully selecting a product with the ingredients that give your body the energy it needs to have your fun in the sun.

Marlene’s has done a good bit of that thinking for you, so when that weekend BBQ comes around, don’t forget to stop in for organic watermelon, dairy and sugar-free ice cream, and non-GMO summer staples like baked beans and gluten-free hot dog buns. Enjoy this fun frozen dessert, which I created for those avoiding dairy and refined sugar.

Follow Deena on Pinterest and Facebook and at .

Swirled Caramel Ice Cream

1 1/4 cups unsweetened non-dairy milk*
1 cup pitted dates
1 1/2 cups soaked cashews
2 Tbsp agave (or maple syrup, coconut
nectar, honey)
3 Tbsp cocoa powder
1 Tbsp pure vanilla extract
3/4 tsp salt

* Almond, hazelnut, hemp, Brazil nut, and coconut milk all work in this recipe. The only difference is how to process the nuts. Coconut milk will impart a heavy coconut taste, and almonds must be soaked. All other non-dairy milks can be used raw (but never roasted).

Caramel Swirl

1 cup pitted dates, pre-soaked and strained
(see notes)
1/4 cup agave (see notes on other sweeteners)
3 Tbsp unsweetened non-dairy milk
2 Tbsp soaked cashews
2 tsp cocoa powder
1 tsp pure vanilla extract
1/4 tsp salt



  • Place all base ingredients in a blender and blend into a smooth consistency.
  • Transfer half to a freezer-safe container and freeze for 15 min while setting aside the other half of the base.
  • Place all swirl ingredients into the blender, and blend until smooth.
  • Pour the caramel mixture onto the semi-frozen base and gently fold over.
  • Pour the rest of the base in and do the same.
  • Cover and freeze 4-5 hours or overnight.
  • To serve, allow to soften, then scoop and enjoy!
By Marlene's Market & Deli 05 Jun, 2017

by Christie Qualey

I never really respected papaya until I traveled to Central America and Hawaii, where I fell in love with the rich taste and creamy, hydrating texture of this fruit that’s actually a member of the grass family. After needing to freeze some extra one day, I made one of my favorite discoveries—papaya is great in smoothies and sorbets! With slight mucilaginous properties, when frozen papaya gains a rich, velvety consistency–the perfect low-fat ice cream!

The two papayas most commonly imported to the U.S. are the Hawaiian papaya and the Maradol. Hawaiian papayas are small in shape, very sweet in flavor, and generally are the Solo or Sunrise variety. Unfortunately, Hawaiian papaya are likely to contain Genetically Modified Organisms (GMOs).

The Maradol is the extra-large papaya one often sees at Hispanic and Asian markets. Many people are put off by this fruit for its size and musky scent. It can also be difficult to tell when the fruit is ripe—it often needs to be moldy on the outside before the inside becomes orange and sweet. I have to say, I do like this papaya, but I don’t like that it is not available in an organic variety.

I used to put my papaya consumption on hold when not in the tropics, but after years of waiting, an organic papaya is now available in the U.S. Introducing the Formosa Papaya!

The Formosa is a superstar papaya with all the taste, sweetness, and aroma of the Hawaiian papaya but the size of the Maradol, and the fruit is ripe and ready to eat even while still tinted green on the outside! There are many great ways to enjoy the Formosa papaya, and of course do try it fresh first. But when you’re ready to celebrate in the sun, make some papaya ice cream!

  • Chop and freeze two large, organic Formosa papayas.
  • Process chunks of frozen papaya through a Champion juicer,* a food processor, or a high-speed blender (you may have to let the papaya thaw a little first). Top with fresh berries, coconut flakes, carob or cacao sauce, hempseeds… basically whatever you like!
  • Try frozen papaya on its own then add in any other frozen fruit you see fit. I like to do half banana and half papaya sweetly swirled together.

*If you want to make the absolute best soft-serve style fruit ice cream, you’ll need a Champion juicer and the “blank” blade insert (available at Marlene’s). If for ice cream alone, this machine is worth the expense! But don’t worry, a food processor or high-speed blender will still make a very yummy treat!

A writer, photographer and educator, Christie Qualey studied
raw food nutrition in Costa Rica and can be reached at

By Marlene's Market & Deli 05 Jun, 2017

by Debra Daniels-Zeller

These chocolates make sweet Valentine’s Day gifts. Get creative with the packaging, using tiny foil cups or other pretty wrapping. Take care that they maintain a nice round shape when filled.


5 oz dark chocolate (at least
70% cocoa)
1 Tbs organic creamed coconut
1 tsp vanilla extract
3/4 tsp stevia powder
1 1/2 – 2 cups finely chopped almonds
or other nuts
2 Tbs peanut, hazelnut or almond butter


  • Break the chocolate into 1-inch small pieces and place in a double boiler. If you don’t have a double boiler use a small saucepan inside a larger pan with water. Melt slowly. The water should simmer not boil.
  • Remove from heat and stir in creamed coconut, vanilla, and stevia powder, stirring until smooth. Stir in chopped nuts. Spoon a little of the mixture into foil candy cups. Or, drop teaspoons free-form onto parchment paper and mash down slightly. Place a small amount of almond butter on each candy. Cover with remaining chocolate. Don’t worry if some of the almond butter shows.
  • Refrigerate until given as a gift.

Debra Daniels-Zeller is author of   The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate   the Flavors of Oregon and Washington   (Timber Press, 2010). She is a regular contributor to Vegetarian Journal magazine and writes a delightful food blog at .

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