Martha Stewart & Marley Spoon Spanakopita Stuffed Peppers
Everyone who works with me loves our Martha Stewart & Marley Spoon meal kits. Our meal-kit delivery service is full of delicious, wholesome dishes that can be on the table in 40-minutes.
Every week, I order several Martha Stewart & Marley Spoon meal kits to enjoy at my farm. If I am away traveling for business, I like to ask members of my team to take various dishes home to try. Over the weekend, while I was away at this year's Big Game, my operations manager, Stephanie Lofaro, tried the Spanakopita Stuffed Peppers with Quinoa, Pine Nuts, and Melted Fontina. She found it flavorful and easy-to-prepare. And, as always, all the ingredients are pre-measured, pre-packaged, and included with the meal. All she needed to provide was olive oil, vinegar, salt, and pepper.
Here are some photos, enjoy.
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- Our Martha Stewart & Marley Spoon meal kits are great. 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!
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- Stephanie quickly glances over the menu car and the easy-to-read step-by-step instructions.
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- Quinoa is a gluten-free, whole-grain carbohydrate and whole protein. If you are unfamiliar with quinoa, it is made of the seeds from the Chenopodium quinoa plant and provides many vitamins and minerals, including vitamin B and magnesium. The first step is to combine the quinoa with some water and bring it to a boil. The quinoa will cook for about 15-minutes until it tender and all the water is absorbed.
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- Meanwhile, Stephanie prepares the peppers. She halves them and discards all the stems and seeds.
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- Then, she places them all on a rimmed baking sheet and rubs them with olive oil. They are then seasoned with salt and pepper to taste and placed on the top rack to broil until tender – about 12 minutes.
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- Half way through, the peppers are flipped.
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- While the pepper continue cooking, Stephanie finely chops the shallot that’s included with the kit. It’s so convenient to have all the ingredients included, so there is no need to shop.
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- She also chops the dill fronds and stems.
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- Here’s Stephanie after finishing the mis en place – a French culinary phrase which means “putting in place” or “gather” all the ingredients required before cooking.
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- Pine nuts are also very nutritious. They’re about a 1/2 inch long. When raw, the seeds have a soft texture and a sweet, buttery flavor. They are also called piñón, pinoli, pignoli, bondoq or chilgoza. This recipe calls for one-ounce of pine nuts.
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- The pine nuts are placed into a skillet without oil and toasted lightly until they are slightly golden and fragrant. Once they’re cooked, they’re removed from the pan and put aside.
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- Here are the cooked peppers – perfectly browned around the edges.
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- Next, the shallots and spinach are cooked over medium heat in the same skillet with two tablespoons olive oil.
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- Once the spinach is wilted, she adds the vinegar and removes from the heat.
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- She adds the quinoa, dill and pine nuts to the pan and mixes them together.
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- Then she crumbles the feta cheese – also included with the meal kit and tosses to combine.
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- She fills all the broiled peppers with the spinach-quinoa mix – there’s enough to generously fill the pepper halves.
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- These meal kits can be ordered for two or four servings – and each is enough to satisfy even the hungriest of eaters.
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- Finally, Fontina cheese is sprinkled on top and placed back into the oven to melt.
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- Here’s Stephanie’s dining room table – she purchased it from my Great American Tag Sale last year. It used to belong to my mother, Big Martha.
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- And here it is – perfectly cooked just like the photo on the large recipe card. It was so delicious. Stephanie says it’s one to definitely make again. For tasty, fun, and easy-to-cook meals, be sure to try Martha Stewart & Marley Spoon. You and everyone in your family will love them!
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