Three Delicious Meals from Martha & Marley Spoon
Martha & Marley Spoon continues to be a great meal-kit delivery service that’s full of delicious recipes and helpful cooking tips - especially now that we’re all spending more time at home.
During the last few weeks, I’ve ordered several Martha & Marley Spoon meals for me and the “detainees” at my Bedford, New York farm - visit @MarthaStewart48 on Instagram to see my photos. Every single dish was flavorful and so quick and easy to prepare. Plus, there were no leftovers. Over the weekend, Cheryl Dulong, who helps me care for Skylands, my beloved home in Maine, cooked three Martha & Marley Spoon meals - Steak & Parmesan Potatoes with Spinach & Horseradish Cream, Lemon-Rosemary Chicken with Almond-Herb Gremolata & Green Beans, and Rosemary Monster Pork Chop with Cheesy Polenta & Brussels Sprouts. No shopping needed - everything was delivered right to her door. Each meal was ready in 30-minutes or less and she loved every single one. If you haven’t yet tried Martha & Marley Spoon, just go to the web site by clicking on the highlighted links for more information. Our meal-kit delivery service features so many inspiring recipes and cooking ideas and you can customize your menu and choose the recipes that best fit your lifestyle. It's a wonderful way to enjoy good, nutritious food without the added stress of shopping for ingredients.
Enjoy these photos.
-
- Martha & Marley Spoon has been doing so well during this difficult time – everyone loves having the kits delivered safely to their homes. In fact, its stock has risen nearly 80-percent over the last week. Our meals are excellent and all the ingredients are sourced to local quality purveyors and growers – just choose the dishes the week before, and pick the day of delivery – it’s that easy! The meal-kit ingredients come pre-portioned so there is always just the right amount with no waste. Cheryl cooked this one first – Rosemary Monster Pork Chop with Cheesy Polenta & Brussels Sprouts.
-
- While the oven preheats to 450-degrees Fahrenheit, she prepares all the ingredients – half a shallot, garlic, Fontina cheese, and rosemary leaves. Here, Cheryl also uses one of my cutting boards. I have a large variety of cutting boards available exclusively at Macy’s.
-
- She trims and cuts the Brussels sprouts, tosses them with oil and vinegar, and places them on a rimmed baking sheet for roasting.
-
- Here, Cheryl places two pork chops in a skillet, seasons them with chopped rosemary, salt, and pepper and then cooks them over medium-high heat.
-
- Meanwhile, she cooks the polenta in a pot of boiling water and ¾ teaspoon salt and then reduces the heat until it is thickened – about eight to 10 minutes. She removes it from the heat and stirs in the Fontina cheese. Cheryl cooks the polenta in my Martha Stewart Enameled Cast Iron Round Dutch Oven also exclusively from Macy’s.
-
- Next, the pork chops are cooked until well browned, about two to three minutes per side.
-
- After both sides are cooked, she removes them from the skillet and places them on a cutting board while she prepares the sauce.
-
- The polenta is served with the pork chops and the pan sauce spooned over top with the Brussels sprouts alongside. Each meal comes with a recipe card with easy-to-follow instructions and photographs.
-
- This is another meal – Lemon-Rosemary Chicken with Almond-Herb Gremolata & Green Beans.
-
- The chicken is marinated in a bowl with lemon juice, rosemary leaves, oil, salt, and pepper.
-
- In a skillet over medium-high heat, Cheryl toasts the almonds in a tablespoon of oil.
-
- Next, using the same skillet, she cooks the chicken until browned, but not cooked through, about two to three minutes per side.
-
- After the chicken is cooked and removed from the skillet, Cheryl cooks the Italian 5-Grain blend, broth mixture, and any reserved marinade, scraping up any browned bits from the bottom of the pan.
-
- In another skillet over medium heat, she adds the remaining chopped garlic and cooks the green beans, stirring occasionally, until they are tender and browned in spots.
-
- The chicken, grains, and green beans are served with the almond-herb gremolata.
-
- Cheryl’s third meal was the Steak & Parmesan Potatoes with Spinach & Horseradish Cream – her favorite of the three. Everything is well-packaged and labeled, so there’s absolutely no confusion in the kitchen. The kits are designed to feed two or four people. It’s a superior, money-saving, time-saving meal-kit delivery system.
-
- Cheryl finely grates the Parmesan cheese and peels the potatoes, but they can also be left unpeeled. Afterward, she cuts the potatoes into one-inch pieces for roasting.
-
- The steaks are patted dry and seasoned all over with salt and pepper and then cooked in a medium heavy skillet over medium-high heat.
-
- After cooking them to medium-rare, about four minutes per side, the steaks are removed from the skillet to rest.
-
- Next, the spinach is cooked with garlic, salt, and pepper until just wilted, about two minutes.
-
- And finally, Cheryl plates the potatoes and Parmesan cheese and serves them alongside the steak and sautéed spinach, with horseradish cream on the side, for dipping – so delicious. If you haven’t yet tried Martha & Marley Spoon, click on this link and enjoy our menu offerings! We’re adding more and more all the time! Eat well, and please stay safe. Go to my web site at marthastewart.com for more ideas and inspirations for making the best use of this time at home – we’re in this together.
Martha Pins
Martha Tweets
