RECIPES

Recipes

By Marlene's Market & Deli 01 Oct, 2017
by Mary Walukiewicz, Food Service Director for Marlene's

This is one of those recipes that’s so easy, you really don’t need a recipe. It’s more of a reminder of how good simple food can be. You can change the oils and spices to suit your personal tastes and add a tablespoon of brown sugar or maple syrup if you’d like it a bit sweeter. If you have any leftovers, try topping it with your favorite chili.

Serves 2-3
1   small pie pumpkin (feel free to use any hard squash)
1 Tbl   coconut oil
pinch     cinnamon
pinch cayenne
pinch sea salt
pinch black pepper
By Marlene's Market & Deli 01 Oct, 2017
by Jeanne Logman, NT - Market Manager, Tacoma Marlene's

Serves 3
1        Granny Smith apple, thinly sliced
3        small, whole grain wraps
2/3 c     cheddar cheese, shredded
1/2 tsp dried thyme
    yellow or Dijon mustard
    your favorite greens (butter lettuce, spinach, spring mix, etc.)

Separate ingredients equally into three portions. Apply a thin layer (to your liking) of mustard to a wrap. Add one portion of apple slices, thyme, and cheddar cheese to center of wrap. Broil wrap until cheese just begins to melt. Top with your favorite greens (as much that will fit!) and then wrap it up, burrito style. Repeat process for remaining wraps. Enjoy!

Feel free to make this recipe your own by removing or substituting ingredients to satisfy your taste buds.
By Marlene's Market & Deli 01 Sep, 2017
by Kirsten Helle, founder of Mesa de Vida

This incredibly delicious slow cooker chili is a nutrition powerhouse. If you’re looking for a healthy and simple chili recipe, this is it! It’s easy to assemble in the slow cooker, and if you pick up frozen, cubed sweet potatoes (a freezer staplein my house), the prep process is even quicker.

This recipe is vegan (as well as gluten and dairy free), but feel free to play around with it however you like. Toss in some cubed beef stew meat (which always gets better in a long, slow cooking process), diced chicken, switch up the beans, swap the sweet potatoes out for butternut squash, etc.

One thing I do highly recommend: top the chili with crushed baked tortilla chips and a squeeze of fresh lime. Add some crumbly Mexican cheese or shredded cheddar too if you like!

As with all chili, the leftovers are even better, so feel free to double up on ingredients. If you’re a fan of easy freezer meal prep, this is a great option. Enjoy your healthy slow cooker chili!
By 31 Jul, 2017
by Broadbent Selections
By 30 Jul, 2017
by Fosse Farms
By 30 Jul, 2017
by Taste Nirvana
By 30 Jul, 2017
by R. W. Knudsen Family
By 30 Jul, 2017
by Mary Walukiewicz, Food Service Director for Marlene’s Market & Deli
By 28 Jun, 2017
by Jeanne Logman, NT – Market Manager — Tacoma Marlene’s
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