SIDE DISHES

Side Dishes

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 thewholebodyshop.net or reach out to her at hairandbodyshop@comcast.net 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 Wilcox Family Farms

12 Wilcox Premium Quality Eggs
2 Tbl real mayonnaise
1 tsp prepared yellow mustard
2 gherkins, diced
paprika
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 31 Oct, 2017
by Amy Moreno, Four Elements Farm

5 lbs Brussels sprouts
4 Tbl olive oil
1 lb bacon (optional)
sea salt, to taste

Preheat oven to 425° F. Drizzle half of the olive oil on a large baking sheet. Cut the bottom off the Brussels sprouts, then cut them in half, and place on the baking sheet. Once all the Brussels sprouts are halved and on the baking sheet, drizzle the remaining olive oil over the top. Sprinkle sea salt over the top.

If you would like to add bacon, cut it into small pieces and sprinkle it evenly over the sprouts. Turn over the sprouts and bacon to get an even coating of oil throughout. The easiest and most effective way to do this is with your hands.

Place the baking sheet in the oven. Turn the Brussels sprouts after 15 minutes. After 20-30 minutes, take one piece out, let it cool and try it. If it is too crunchy for your liking, keep cooking and check every 5-10 minutes until desired outcome is reached. Serves 15-20 people.
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
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