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 Susan Blake, BS, NTP, CGP

1 red onion, thinly sliced
2 Tbs butter, ghee or coconut oil
2 lbs green beans, trimmed and halved
3 Tbs unsalted butter
1 lb button mushrooms, cleaned and sliced
3 Tbs arrowroot or tapioca starch
1 ½ cups homemade chicken stock
1 ½ cups organic or grass-fed heavy cream
Celtic sea salt and freshly cracked pepper, to taste

Preheat oven to 425° F and adjust rack to middle position. In a large bowl, toss together red onion and 1 tablespoon coconut oil or butter; season generously with salt and pepper. Spread onions out on a large baking sheet and roast for 20 minutes. Stir onions and put back in oven for another 15 minutes or until onions lose most of their moisture and begin to brown. Remove from oven and set aside. Reduce heat in oven to 375° F.

While the onions are cooking, steam the green beans in a sauce pan with a steamer and water in the bottom, until green beans are tender. Drain and rinse with cold water to stop the cooking process. Set aside.

Melt remaining butter or coconut oil over medium heat in a large skillet. Add the mushrooms and season generously with salt and pepper. Sauté until mushrooms have released their moisture and the edges begin to turn golden brown (about 10 minutes). Add the flour and stir constantly until incorporated, about 1 minute. Gradually add the chicken stock and then the cream, whisking constantly to avoid lumping. Reduce heat and simmer until sauce thickens (5-6 minutes). Toss together mushroom mixture and green beans and then pour into a 13×9 baking dish. Top with red onions and bake until bubbling (20-25 minutes).

Susan Blake, NTP, BS, CGP helps her clients determine their ideal diets, heal their digestive systems, and learn about the interplay between physical and psychological health. Visit her website or reach out to her at or by calling 253.778.0684.
By Marlene's Market & Deli 01 Nov, 2017
by Resolute Michaels, NTP, BCHN

I’ve worked on developing gluten and dairy free versions of the tastiest foods I can find, especially for the holidays, without resorting to just making an old recipe gluten free. This dish can take the place of stuffing for those who avoid gluten and wheat. Same satisfying flavors, especially when made with turkey stock! I hope that it will bring you delight and provide comfort as well as deep nourishment and joy!

½ lb pork breakfast sausage
2 Tbl butter or olive oil
½ cup onion, chopped
½ cup celery, thinly sliced
1 cup mushrooms, sliced
1 garlic clove, minced
1 Tbl sage
1 tsp thyme
1 tsp rosemary
1 tsp marjoram
1 tsp salt
1 cup sprouted basmati rice
chicken or turkey bone broth (check your rice package and their liquid recommendations)
By Marlene's Market & Deli 01 Nov, 2017
by Amy Moreno, Four Elements Farm

2 bunches carrots
2 bunches beets
2 lbs parsnips
3 sprigs fresh rosemary
olive oil
sea salt
honey (optional)

Preheat oven to 425º F. Drizzle olive oil on a baking sheet. Prepare vegetables by cutting off all leaves and scraping outside skin. Cut everything into 1/8 inch circles and place on the baking sheet. Depending on the size of the beets and parsnips, you may want to cut the circles in half. Drizzle oil on top. Cut up rosemary and sprinkle on top. Sprinkle sea salt over everything. If you like a little sweetness, lightly drizzle honey over the vegetables.

Once the vegetables are in the oven, turn them every 10-15 minutes until desired tenderness is reached. Depending on the oven, expect 30-45 minutes. Serves 8-10 people.
By Marlene's Market & Deli 01 Nov, 2017
by Bitchin' Sauce

1 medium butternut squash (2-3 lbs), halved and seeded
1 cup purple carrots, cut in ½-inch rounds and quartered
½ cup dried lentils
3 cups kale, stems removed and torn into 1-inch pieces
olive oil
¼ cup Bitchin’ Sauce (any flavor)

Preheat oven to 400º F. Lightly coat exposed flesh of butternut squash with olive oil. Place halves face down on cookie sheet. In a small bowl, toss carrot quarters with about 2 teaspoons of olive oil until thoroughly coated. Arrange carrots evenly on cookie sheet between butternut halves. Roast until squash is fork tender (about 30 minutes). While carrots and squash are roasting, rinse lentils in strainer and drain. In medium saucepan, bring 1 ½ cups of water to boil. Add lentils and reduce heat to low. Cover and simmer 20 minutes or until water is absorbed and lentils are tender. Remove from heat. In 12-inch frying pan, bring ¼ cup water to simmer over medium heat. Add kale pieces and steam 2-3 minutes, until just wilted and bright green in color. Strain and set aside. In large bowl, gently turn carrots, lentils, and kale until just mixed. Place butternut halves face up on serving plates and spoon mixture evenly into halves. Top each with 2 tablespoons of Bitchin’ Sauce and serve warm. Serves 4.
By Marlene's Market & Deli 01 Nov, 2017
by Wilcox Family Farms

12 Wilcox Premium Quality Eggs
2 Tbl real mayonnaise
1 tsp prepared yellow mustard
2 gherkins, diced
salt and pepper, to taste

Boil your eggs:
Cover eggs with cold water in a large saucepan and bring to a boil. Boil for 5 minutes. Turn off heat and let sit in the water for an additional 5 minutes. Peel your eggs as carefully as possible, then slice in half lengthwise. Place yolks in a bowl, and egg whites in a deviled egg holder.

To the egg yolks, add mayonnaise, yellow mustard, diced gherkins, and salt and black pepper to taste. Stir mixture until creamy. Spoon mixture into a zip-lock bag; seal bag and snip off one corner of the bag. Squeeze mixture out of corner of bag into egg white halves. Sprinkle tops of filled deviled eggs with paprika. Chill in refrigerator 1 to 2 hours, or until cold, before serving.

The Wilcox Family Farms started in 1909 when Judson and Elizabeth Wilcox set out to build a family business and life-long legacy. Today, the fourth generation of Wilcox family continues the tradition of sustainable farming by providing you with quality eggs. They strive to create the best environment possible for their hens with the space, comfort and peace they need to lay healthier, better tasting eggs.
By Marlene's Market & Deli 01 Nov, 2017
by Deena, the Deceptive Chef
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 Marlene's Market & Deli 01 Nov, 2017
by Chef Kirsten Helle, founder of Mesa de Vida, LLC

This North African-inspired stew is a perfect go-to recipe for the busy holiday season; it is simple to prepare and full of vitamin-rich vegetables. Mesa de Vida’s concentrated flavor bases make it easy to bring the whole family together for a healthy meal with tons of flavor and nutrition!

28 oz can tomatoes, crushed or chopped
2 cans chickpeas, rinsed and drained
1 jar Mesa de Vida North African-Inspired Cooking Sauce
1 bag frozen butternut squash, cubed (substitute 1 medium sweet potato, cut into 1” cubes if you wish)
½ cup quinoa, uncooked
3 cups low sodium broth
salt and hot sauce to taste (Harissa is fantastic for this)

¾ – 1 lb beef or pork roast, cubed
1 head cauliflower, cut into florets

For the slow cooker: Place all of the ingredients into the slow cooker, stir to combine. Cook on low for 6 – 8 hours. If you’d like to add cauliflower, add it during the last 30 minutes of cooking.

For the stove top: Place all of the ingredients into a heavy bottom soup pot, or Dutch Oven. Stir to combine. Bring to a simmer over medium-high heat, lower the heat to low. Cover and simmer for 30 minutes. If you’d like to add cauliflower, add it during the last 10 minutes of cooking.

Enjoy! Serves 6-8.

Chef Kirsten Helle is the President/Founder of Mesa de Vida LLC, a private chef for professional athletes, and has been seen on Food Network, the cover of Woman’s Day magazine and more. She lost over 100 pounds when she set out to create a healthy new family legacy.
More Posts
Share by: