What’s For Dinner: See What I Am Cooking Up This Week!
As you all know, I love the Martha & Marley Spoon home delivery because not only is it convenient for my husband and me, but also because the food is absolutely amazing. In this week’s post, I decided to share with you my take on the recipes, as the home delivery service provides both the ingredients and the recipes themselves. It’s one thing to see the photos online, and it’s a whole other thing to see a real person (in this case, yours truly!) as I will take a crack at the lovely dishes.
Next week I will include in my blog, photos of food dishes as I followed each step along with Martha—I also encourage you all to do the same! This is my way of sharing my experience with the Martha & Marley Spoon home delivery service to all of my lovely readers. If you’re curious about signing up, or want to see more recipes, take a Look here.
- kid friendly
We love baked pasta and we’re always looking for riffs and shortcuts to deliver those satisfying flavors in a fraction of the time. Enter flour tortillas. Here, we’ve used them like fresh pasta, stuffed with a savory ricotta mixture and smothered in a quick tomato sauce. Don’t worry, we snuck in a layer of fresh spinach so the vegetables go down easy. Cook, relax and enjoy!
We know what you’re wondering, and yes—a pan roast is as deliciously simple as it sounds. Shrimp and potatoes roast entirely on a rimmed baking sheet, meaning it’s as hands off as can be. This dish is bursting with fresh flavors of cilantro, cumin, and sweet tomatoes. Mayonnaise spiked with garlic makes for a creamy, addictive aioli that gets dolloped on top. Cook, relax, and enjoy!
- kid friendly
- one pot meal
We’re all about a stir-fry you can eat with your hands, and this recipe keeps it light and healthy for busy weeknights. Boston lettuce is a perfectly crisp vessel for tender strips of chicken and red bell pepper that are tossed in a flavorful ginger-tamari sauce. Make sure to sprinkle with chopped peanuts for a crunchy finish. Cook, relax, and enjoy!
- low carb
For this heavenly one-pan wonder, wedges of juicy apple and red onion are broiled with sweet Italian sausages. Butter and thyme are tossed with the apples, onions, and sausages to create a luscious pan sauce in no time at all. A spinach salad with a sherry vinaigrette completes the meal. Cook, relax, and enjoy!
- kid friendly
- one pot meal
One-pan meals are a busy cook’s best friend and we think this one—spiced with za’atar— is exceptional! Aside from ease, one-pan roasts are winners because the flavors mix and deepen in the oven. In this case, kale crisps around the edges, potatoes become tender and creamy, and the chicken skin renders, flavoring the veggies but also paving the way for crispy crackling! Cook, relax, and enjoy!
1. Make spice oil
Preheat oven to 450°F with top rack 4–6 inches from heat source. Peel and grate or finely chop 3 large cloves garlic. In a small bowl combine garlic, 1 tablespoon of the za’atar, 1¼ teaspoons salt, ½ teaspoon pepper, and 3 tablespoons oil; use a fork to combine.
2. Prep ingredients
Strip kale leaves from stems and tear leaves into large pieces. Wash and dry well. Slice potatoes into ⅛-inch thick rounds. Transfer all to a large rimmed baking sheet. Drizzle half the spice oil over top, and use your hands to mix, coating vegetables in the oil.
3. Prep chicken
Rinse chicken, pat dry, and trim excess fat and skin. Using a sharp knife, make 2 deep slices into each chicken thigh, through the skin until you reach the bone. Rub remaining spice oil into the slices and all over.
Arrange chicken on top of kale and potatoes. Place baking sheet in the oven and roast until chicken is cooked through, potatoes are tender and browned in spots, and kale is crisp around the edges, about 30 minutes. Remove from oven.
5. Broil chicken
Switch the oven to broil. Transfer kale and potatoes to plates, pouring any pan juices on top. Place the chicken back on the baking sheet and into the oven to broil until skin is crisp and browned, about 2 minutes (watch closely as broilers vary).
6. Finish & serve
Cut half the lemon into wedges (save rest for own use). Place chicken over kale and potatoes. Drizzle all with olive oil and serve with lemon wedges for squeezing over. Enjoy!
What We Send
What you’ll need
- olive oil
- freshly ground pepper
- coarse salt
What you’ll use
- microplane or grater
- rimmed baking sheet