ENTREES

Entrees

By Marlene's Market & Deli 01 Nov, 2017
by Diestel Turkey Ranch

We have done a lot of experimental cooking with our turkeys
and have found what we believe to be the ideal way to roast
these birds.

1 Diestel turkey (Free Range, Organic, or Heirloom)
2 – 4 cups broth or water
1 cup white wine

For traditional family rub :
4 Tbl olive oil
4 tsp salt, or to taste
2 tsp paprika

For gravy:
1/3 cup butter
1/3 cup all purpose flour
salt and freshly cracked pepper, to taste

Preheat oven to 325º F. Remove soft oven ready turkey from the bag. After removing the neck and giblets from the body cavities, rinse the bird with cold water. Pat turkey dry with a paper towel. If you choose to stuff your bird, this would be the time to do so. To remove the nylon truss, just lift the ring and pull it up and over the end of the drumstick. To secure the truss, hold the drumsticks together, lift the ring and pull it over the drumsticks. The nylon truss is oven and microwave safe and can withstand oven temperatures of up t o 450º F.

Rub the exterior of your turkey with a blend of your favorite herbs and spices or with our traditional family rub recipe: See ingredients above.

Place the turkey in an open roasting pan, breast side up. Cover the bottom of the pan with approximately 2 cups water or broth. Place your beautiful turkey in the oven.
By Marlene's Market & Deli 01 Nov, 2017
by Misty Fjord Seafood

¼ cup orange juice with pulp
2 Tbs fresh lime juice
2 tsp Dijon mustard
1 clove garlic, minced
½ tsp cumin
1 orange, sliced thinly
4 Misty Fjord salmon portions, 6 oz each
½ avocado, cut into thin wedges
¼ cup fresh cilantro, chopped

Preheat oven to 400º. Bake salmon for 15 – 20 minutes, depending on the oven. It is not necessary to turn fish while baking. In a saucepan, whisk together orange juice, lime juice, mustard, garlic, and cumin – bring to a boil. Reduce heat to low and cook for two minutes. Season to taste with salt and pepper. Drizzle mixture over salmon. Garnish with cilantro, orange, and avocado.

Fisherwoman Fran Kaul has been selling her catch under the label Misty Fjord Seafood for the past 11 years. Her salmon is caught in Bristol Bay, Alaska, home to the largest wild sockeye salmon run in the world. She is proud to be a part of a sustainable fishery and produce such a fine frozen product. You can find Fran’s wild- caught salmon at Marlene’s. Enjoy!
By 30 Jul, 2017
by Mary Walukiewicz, Food Service Director for Marlene’s Market & Deli
By Marlene's Market & Deli 05 Jun, 2017

1 lb wheat berries (soaked overnight, then simmered until soft, 45 min or so)
3-5 large beets (golden, chiogga or Detroit)
½ cup garlic scapes, sliced thin
1 cup organic raisins
½ cup parsley, chopped

Dressing:
¼ cup Balsamic Vinegar
¾ cup extra virgin olive oil (organic)
2 Tbs honey
salt and pepper

  • Soak the wheat berries overnight, then simmer (in water, or, as I prefer, milk) for about 45 minutes, or until tender.
  • Cool in a large pan in the fridge or somewhere chilly. Wrap the beets in aluminum foil, tossed with a little olive oil, and roast at 350 F for about 35 minutes or until they can be easily pierced with a knife and are a little softer to the touch.
  • While the beets are still warm, use a towel and rub their skin off. Cut the beets to about a small dice (1/4 inch).
  • Blend together ingredients for the dressing, (adjusting to your taste) and toss all the ingredients together.
  • This salad gets better with time, so make it a day ahead, and let it marinate in the dressing.

Original recipe courtesy Mike Shethar of Nash’s Organic Produce.

By Marlene's Market & Deli 05 Jun, 2017

1 pkg. (12 oz) triticale (a high-protein, hybrid grain of wheat and rye)
2 bunches black* or red kale leaves, with ribs and stems removed
2 Tbs extra virgin olive oil
2 med shallots, sliced
3 cloves garlic, sliced
5 cups veggie broth
1.5 Tbs butter
6 oz parmesan cheese
2 Tbs chopped fresh chives

* also known as Tuscan or Lacinato kale

• Wash and soak triticale overnight. Cook as you would rice – 1 part grain to 1.5 part water – for around 1-2 hours, or until tender and translucent. Drain and coat with a bit of olive oil.
• Coarsely chop kale to edible portion size (around 2 inch squares) and reserve.
• Heat oil, on medium heat, in a large saucepan, and add shallots. Cook about 2 minutes or until very fragrant and soft.
• Add kale, sauté and wilt for about 2 minutes, then add garlic.
• Sauté about 30 seconds, stirring occasionally, then add 4 cups of the broth and simmer.
• Simmer about 10 minutes or until broth is mostly absorbed, then add butter, 4 oz parmesan cheese and cooked triticale.
• Adjust consistency with remaining stock and perhaps sneak in more butter, and season with salt, pepper.
• Garnish with chives and Parmesan cheese.

Original recipe submitted by Mike Shethar of Nash’s Organic Produce.

By Marlene's Market & Deli 05 Jun, 2017

by Debra Daniels-Zeller

Raw collard greens and romaine lettuce make great veggie wraps.* Inside try any spread or filling you like for sandwiches. Egg or tofu salad, hummus, marinated tofu, sliced raw or cooked vegetables, just about anything that goes in a sandwich can be made into a wrap. Remember to roll tightly and tuck the last loose end under.


Tempeh Joe Collard Wrap

2 Tbs olive or coconut oil
1/2 cup shallots or onions, chopped
1/2 each red, green and yellow peppers, small diced
8 oz package tempeh, any variety
2 cloves garlic, pressed (or 1/4 tsp granules)
1 Tbs chili powder
1 Tbs apple cider vinegar
1/2 tsp molasses, maple syrup or agave nectar
15 oz canned tomato sauce
pinch salt and pepper
6 to 8 collard greens (stems removed) or
stiff romaine leaves

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