Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

The Spring 2017 MARY’s secret ingredients box revealed!

April 7, 2017 by Mary 2 Comments

Yes! Spring is officially here (even though I was still wearing gloves today) as our Spring 2017 MARY’s secret ingredients box revealed!

As always, we have unique products you’ve probably never heard of, but we think you need to know about as they are all natural, good for you and will make your ordinary dinnertime super extraordinary, easily, with my recipes coming up. And, we have this great theme going on with honey (so good) and sesame (open wide!).

Did you know that honey helps prevent cancer and heart disease, reduces ulcers and other gastrointestinal disorders, is anti-bacterial and anti-fungal, reduces cough and throat irritation and even though it’s a sweetener, it helps regulate blood sugar?

And sesame seeds are one of the most ancient foods on earth. Full of protein, rich in oils, and high in linoleic and oleic acids. All good! That’s why we created this box for you!!

Here is our terrific fun video made by our super talented team.

Recipes to come using all of these awesome products and remember to always cook with LOVE and I guarantee your food will taste better!

CATSKILL PROVISIONS WHISKEY HONEY TRUFFLES

Combine New York honey, whiskey and chocolate and what have you got? THE most delicious chocolate truffle in the whole wide world!

Located in Long Eddy, New York, in a small northwestern corner of the Catskill Mountains, Catskill Provisions specializes in creating all natural food products and craft spirits from resources close at hand, including the finest raw wildflower honey.

Whiskey Honey Truffles — NY State handcrafted bittersweet chocolate truffles infused with our NY Honey Whiskey. Vanilla, salt, local butter and cream (all organic) join in this marriage for a decadent experience.

GET DRESSED SESAME SENSATION SALAD DRESSING

You know how you always wanted to recreate the delicious cold noodle dish from the Chinese restaurant? Well here you go – dress your noodles and lots of other things with this baby and slurp away!

Feel your best with Get Dressed,™ an all natural, vegan, kosher,  gluten-free and sugar-free line of specialty salad dressings. Gourmet “dresser,” Vanessa Miller designed each delicious dressing to double as a marinade to effortlessly elevate otherwise ordinary dishes. Suggested pairings on every label remove the guesswork and ensure speedy, mouthwatering meals. In addition to delighting tastebuds, each Get Dressed bottle cap contains a secret message, reminding dressers at home to seize the day and dress it your way.

Sesame Sensation is the first spicy tahini dressing on the market. It will elevate your taste buds and instantly make your dish into a gourmet meal!

JOSEPH JOSEPH SMART BAR

Joseph Joseph has done it again, melding form and function in the most beautiful way. You’ll LOVE washing your hands again and one wash will remove the disagreeable odors too.

Founded in 2003 by twin brothers Anthony and Richard, Joseph Joseph specialises in creating design-led products for the kitchen and home with a strong emphasis on form, functionality and quality. As one of the fastest growing companies in the worldwide homewares market, the brand has earned global recognition for its multi-award-winning designs.

SmartBar takes hand washing to a whole new level with its multi-layer approach to hygiene. Its sleek stainless-steel case not only looks good but also helps remove odour from fingers and hands by attracting the sulphur molecules deposited by foods such as garlic and onions. Unlike other stainless-steel soap bars though, smart bar can also be filled with liquid hand soap meaning you can have thoroughly clean and fragranced hands in one go. Simply fill the unit with liquid soap and then press the silicone button to dispense a small amount into your hands through the non-drip valve at the back of the product. For mess-free storage, smart bar even comes with its own silicone draining mat. Hand wash only.

SOOM CHOCOLATE SESAME SPREAD

This chocolate covered enchanted sesame seed spread will have you spreading it on everything, and then some. Move over Nutella – this is way better for you! This is like a spreadable chocolate covered halva bar!

Sister Entrepreneurs “We are a Philadelphia-based women-owned business of three Soom sisters – Shelby, Jackie and Amy – passionate about showcasing the delicious, nutritious and versatile qualities of tahini. Inspired by the unique flavor of Ethiopian sesame seeds, we are dedicated to popularizing tahini in the American market.”

Chocolate Soom — Why deny your sweet tooth? Peanut-free, dairy-free, gluten-free, kosher, no added oils… and only 10 grams of sugar!  The indulgence of chocolate with the nourishment of sesame.

WILDER HONEY JALAPEÑO MUSTARD

A little sweet, a little spicy, a lot addictive. We bet you’ll be spreading this mustard on EVERYTHING!!

At Wilder Condiments, we love California. That’s why our mustards are made from here, from ingredients grown here – bringing bright and bold flavor to your favorite eats. We believe in beach cookouts, brown bag lunches, and good food tasting better.

Our mustards were a backyard project, mixed up between BBQ’s and beer brewing sessions by chef and owner, Isabel Freed. Based along the sunny surf swept coastline of Santa Cruz, our hometown inspires us – with good food in good company at the helm of everything we make.

Honey Jalapeño Mustard — The perfect blend of sweetness and spice. Made with sustainably grown California honey and jalapeños. Best enjoyed brushed over grilled chicken, with a crisp sav blanc in a picnic basket.

Tuna Salad Sandwiches with Holy Schmitt’s Mustard Horseradish

March 22, 2017 by Mary 4 Comments

Tuna Salad is common enough, basic enough and simple enough, so why do you need a recipe? Because, this Tuna Salad is made with Holy Schmitt’s Mustard Horseradish and it is DELICIOUS!!

Take something as mundane as tuna salad and infuse it with life with this Holy Schmitt’s Mustard Horseradish and WOW!! It’s true, a few tablespoons of this and real flavor abounds. Besides, it’s healthy for you because horseradish is a true superfood, not to mention a sinus-clearing device. Chase the winter blues away, welcome spring and make this for lunch soon.

Because Matt Schmitt, a 4th generation Long Island farmer, plants the horseradish, nurtures it, knows that there are no chemicals to fertilize it, so it’s totally non-GMO and organic, harvests the root, scrubs them clean, peels them and grates them in his own converted garage/commercial kitchen, your can trust that this is pure stuff, the real deal.

I like a little hard-boiled egg in my salad. I think it adds some creaminess. You could leave it out if you’d like but I recommend it.

You know horseradish is a staple in all Slavic countries, where it’s cold and root vegetables rule. Horseradish is known to suppress the growth of tumors, has significant amounts of cancer-fighting compounds called glucosinolates and is chock full of iron, magnesium, calcium and anti-stress B vitamins. But you don’t even need to know all of those benefits – you just need to know it’s DELICIOUS!!

TUNA SALAD SANDWICHES WITH HOLY SCHMITT’S MUSTARD HORSERADISH – serves 4

2 cans, 5 oz. each, solid white tuna packed in water, drained and carefully flaked
1 hard boiled egg, chopped
¼ cup (scant) minced onions
5 Tbs. minced celery
4 Tbs. Holy Schmitt’s Mustard Horseradish
5 Tbs. mayonnaise
Salt
Fresh ground pepper
2 plum tomatoes, sliced
2 handfuls of baby spinach leaves, washed and air dried
8 slices of mutli-grain bread, toasted

Combine first 8 ingredients and fold together to combine. I really don’t like it when people mash up canned or jarred tuna. Fold it together with a rubber spatula so you will still have nice chunks of tuna.

Make your sandwich. Lay ½ handful of baby spinach leaves on one side of toasted bread. Put one quarter of the horseradish tuna salad on top, spreading evenly. Lay on top 3 slices of tomato. Top with other slice of bread. Cut in half. (My mother used to always cut diagonally – then my oldest son insisted on that for his school lunches – I did not do that here – sorry Mom.)

Dig in and ENJOY!!

Be the best tuna salad you ever had!

Going Through Everything – and Quick Pasta with a Sweet Sausage Bolognese

March 16, 2017 by Mary 4 Comments

This office move of going through everything after being in business for 38 years has been massive, to say the least. What a tumult of emotions I have been through! I found files where I had saved many keepsakes and thank you notes. I had no idea I had entertained so many people for lunch over the years, especially when we had our previous office for ten years, where we had a large terrace with a Hudson River view.

It was amazing to me that so many people wrote about it! Gathering around a table with food is what people remember. And the wine parties. And the birthday cakes. But after about 7 or 8 years there, the buildings started growing up all around, leaving us just a sliver of a river to see and creating a wind tunnel down 38^th Street to make it not so nice anymore.

Things change so. They can’t stay the same. And I feel a little like an outsider looking in now when I leave my home office for a meeting. Like I’m not part of the in-crowd work force anymore. Like I’m sneaking around.

My husband wanted to operate like this – virtually from the cloud – five years ago, but I resisted. Now, I pretty much like it. I’ll certainly save on make-up and even soap if I’m not careful because it is easy to roll from bed to desk and back again. But no, we must have some rules and we do have our weekly two meetings with our team members here.

Going through everything has sort made me feel like I’ve died already. You see, I saved all those things, thinking I would go through them right before I died. So I did it now. My friend Margaret said she still wouldn’t have thrown them away but I wanted to save that task from my boys. Lord knows I did it enough with my parents and then with Steve’s. I’m still washing his mother’s tablecloths and napkins from when she passed last May.

So needless to say, our meals have had to be super quick and easy for the weary hungry souls we’ve been. Once again, I have relied on some all natural, very flavorful sweet Italian sausage to give us the boost of flavor you can easily count on, as I did with the one-sheet-pan meal of sausage, potatoes and arugula.

I used a lot of red wine in this sauce, because I had an open bottle on the counter just begging to be put to use and I am in a “get rid of things” kind of mode. And adding the little bit of cream at the end smoothed out the ragged edges of the sauce, along with our emotions.

Make and serve with LOVE!

QUICK PASTA WITH SWEET SAUSAGE BOLOGNESE –serves 5 – 6

2 Tbs. coconut oil (better brain food!)
2 shallots, minced
1 lb. all natural sweet Italian sausages, meat removed from casings
1 28 oz. can of whole peeled San Marzano tomatoes
¾ cup dry red wine
1 ½ tsp. dried Greek oregano
¼ tsp. red chili flakes
Salt to taste – French Grey or Kosher
Pepper – fresh ground to taste
2 Tbs. heavy cream
1 lb. good quality dried pasta (I used Sfoglini from our box!)
Coarse sea salt

Put a large pot of cold water on to boil for your pasta.

Warm the coconut oil over low heat. Add minced shallots and cover to let them sweat and sweeten for 10 minutes.

Uncover and raise heat to medium and add the sausage meat, breaking it up into small pieces, tossing it to brown all over. Once browned, add the tomatoes and their juice to the sausage and shallots, crushing the tomatoes with your hands as you’re adding them. Turn heat to medium-high to bring the sauce to brisk simmer/low boil. Add the wine, oregano, chili flakes and salt and pepper to taste. Stir sauce every so often and keep the brisk simmer/low boil going, along with the stirring. The sauce needs to thicken quite a bit.

When the pasta water comes to a boil, add enough coarse sea salt to make it taste like the ocean. Add your pasta and check at 2 minutes less than the least amount of time they tell you on the package. When pasta is al dente, save some pasta water and drain the pasta.

Your sauce should be thickened by now. Remove from heat and stir in 2 Tbs. of heavy cream. Combine the sauce with the pasta in a warm wide bowl. Add 1 Tbs. pasta water, to help the sauce cling better to the noodles. Toss and serve!

You could add grated cheese but I think it’s not necessary. This dish, with the wine and cream, is nice and rich just by itself. Enjoy!!!

If there are only two of you eating, cook only 8 oz. of pasta and use only half of the sauce. You could then freeze the sauce for another meal later in the month or refrigerate for up to 5 days and cook your pasta fresh again. Always better to have fresh pasta than to rewarm it.

Roasted Salmon with Dijon Mustard and Beet Horseradish

February 3, 2017 by Mary 8 Comments

The headline on the latest Food and Wine magazine reads Eat Smarter, Live Longer, only I made a typo at first and wrote, Eat Smarter, Love Longer. That works too! In that vein, I invite you to try this latest recipe of mine, Roasted Salmon with Dijon Mustard and Beet Horseradish, that uses the superfood, Holy Schmitt’s Beet Horseradish, from our friends at the Schmitt’s family farm on Long Island.

Pairing their beet horseradish with salmon was an unlikely combination but I thought the colors would be spectacular and I was not wrong! This would be a perfect, easy and tasty dish to serve on Valentine’s Day!

My family has a beloved recipe of beets with horseradish. We call it Chrzan which I’ve since learned from my smart-alecky son who now speaks fluent Polish, chrzan is really only the horseradish. If you want to mention the beets, you say Ćwikła z Chrzanem. (And the phonetic spelling for chrzan is [h-shan] and Ćwikła z Chrzanem is [ch-vee-qua -z- [h-shan]-em.)

I know! Polish is hard and there is no V in the alphabet!

So horseradish is a true ancient superfood plus a super easy way to add huge flavor. The word horseradish goes back to the 1590’s in English. It combines the word horse (formerly used in a figurative sense to mean strong or coarse) and the word radish. Horseradish contains significant amounts of cancer-fighting compounds called glucosinolates which boost the liver function and suppress the growth of tumors. It’s a phenomenal source of iron and magnesium for energy production, calcium for healthy teeth and bones, and has a whole bunch of anti-stress B vitamins.

When you roast with horseradish, it almost becomes sweet. It definitely does not stay super hot. It’s a super easy way to add some deliciousness to your fish!

Matt Schmitt is the 4th generation farmer in Riverhead, Long Island. He converted one-half of a garage to be a commercial kitchen, grows 15 acres of the horseradish root and uses his German grandfather’s recipe to make the jarred variety. And right out of the jar, it is Holy Schmitt’s HOT!!

But I’m really delighted with this recipe. Super simple, nourishing, healthy and so tasty and different!

ROASTED SALMON WITH DIJON MUSTARD AND BEET HORSERADISH – serves 3 – 4

1.5 lbs. center cut salmon fillet
Olive oil
Salt – preferably French Grey
Pepper, fresh ground
1 Tbs. Dijon mustard
2 Tbs. Holy Schmitt’s beet horseradish, drained

Preheat oven to 425 degrees and place a rack in the top position.

Wash and pat dry fish with paper toweling. Cover a rimmed baking sheet with parchment paper and put a thin film of oil down the size of your fish. Season the top side of the salmon with salt and pepper. Spread the Dijon mustard evenly on top. Then distribute the beet horseradish over the mustard coated fish.

Roast for 13 – 15 minutes for medium – medium rare cooked fish. Remove to a platter and cut into 3 – 4 serving pieces. Serve with LOVE and enjoy!!

Warm Farro Salad with RayZyn’s

December 31, 2016 by Mary 22 Comments

Imagine raisins that have more antioxidants than wine!! Not that I’m giving up my wine but we could always use more antioxidants to combat all the diseases out there. These Wine RayZyn’s are a crunchy superfood in three flavors – ChardonayZyn, MerlayZyn, and CabernayZyn are really simply dried wine grapes. If you got our MARY’s secret ingredients winter box, you received two of the three flavors.

They’re delicious and super crunchy. A little different than you’d expect, the crunch comes from the seeds and the seeds have more antioxidants than the rest of the dried grape, so crunch away!!

I made this warm farro salad with the RayZyns, (any flavor will work), some sautéed onions and radishes. I’m calling this a salad because of the radishes but believe me, this was delicious and comforting, even on a cold winter night. Finishing it with the sherry vinegar adds just the right amount of acid to tie the sweet, from the RayZyns, with the savory, from the onions and radishes, together, while the lovely farro adds its own soft chewy texture. The butter at the end is a good addition as well, to tie it all together.

And don’t worry about serving this warm salad to your kids, there’s no alcohol in these RayZyn’s and they’re non GMO, all natural, and vegan!

Make this to go with any protein. You’ll be delighted.

WARM FARRO SALAD WITH RAYZYN’S – serves 4

1 cup farro
1 tsp. coarse sea salt
3 cups water
2 Tbs. olive oil, divided
1 small onion or shallot, minced
1 anchovy fillet, drained and patted dry
1 Tbs. unsalted butter
3 radishes, chopped
1/2 cup RayZyns, any flavor, finely chopped
Fine grind sea salt
Freshly ground pepper
1 Tbs. sherry vinegar

Warm farro salad with RayZyn's ingredients on a wooden cutting board. Combine farro, water and 1 tsp. coarse sea salt in a small pot. Being to a boil and reduce heat to a simmer. Test after 15 minutes. The texture of the farro should be tender and chewy, a little al dente. And the farro should always be covered with water while cooking. This will take 15 – 30 minutes of cooking time.

Meanwhile, as the farro is cooking, in a small skillet, warm 1 Tbs. olive oil on low heat and add the minced onion or shallot and the anchovy. Cover and let cook on low heat for 10 minutes to soften and sweeten the onion, and melt the anchovy, stirring occasionally.

Uncover and add the chopped radishes and cook for just 3 minutes on medium high heat. Remove the skillet from the heat and add the 1 Tbs. of butter. Swirl it around to melt the butter off heat, but keep the skillet in a warm place.

Finely chopped RayZyn's with three radishes on a cutting board. Finely chop the RayZyn’s, any flavor will be delicious.

Drain the farro when done. Shake the colander and stir the grains to remove any extra water. Lay the farro out on one-half of a clean linen or cotton towel and cover with the other half of the towel to mop up any extra water from the farro.

In a warm bowl, combine the farro, the radishes and onion mixture, the finely chopped RayZyns, plus 1 Tbs. good olive oil and sprinkle the sherry vinegar over all. Toss to combine well and taste for salt and pepper. It may not need any salt.

Serve immediately, with LOVE!

Chinese 5 Spice Duck Legs with Lingonberries

December 24, 2016 by Mary 12 Comments

I was first introduced to lingonberries at the Red Rooster restaurant in my home neighborhood. President Obama frequented it often, making getting home those nights a bit of a nightmare – no train stops near there!

Marcus Samuelsson, the chef and owner of the Red Rooster, was raised in Sweden. At his restaurant, they serve lingonberries with Swedish meatballs and that dish is super delicious!

But the thing is, lingonberries are great with SO many things!! They add the right amount of tart with just the right amount of sweet – a perfect combination.

In Sweden, I learned that most Swedes pick their own lingonberries and make their own jams. And this brand, Felix, in our MARY’s secret ingredients winter box, is a Swedish favorite so you know it has to be good! But you know it has to be good because we chose it to be in our box, as we only allow the best and purest products to go in.

Often, on Saturdays and Sundays, I buckle down and make dinners to have easily during the busy work week. I like to make duck legs as they’re easy to do, quick to warm up during the week, a little different, and we LOVE them! So make this super simple recipe of Chinese 5 Spice Duck Legs with Lingonberries – it just takes a bit of time, but then you’ll be able to serve a restaurant worthy meal, during the week! How cool is that?

And the Felix Lingonberries look so festive – perfect for this time of year!

CHINESE 5 SPICE DUCK LEGS WITH FELIX LINGONBERRIES – serves 2

2 duck legs, washed, patted dry and trimmed of excess fat (save to render if you wish)
Sea salt, fine grind
1 tsp. Chinese 5 Spice, divided into ¼ tsps.
Felix Lingonberries to sauce on top

Season duck legs on each side with salt and ¼ tsp. of Chinese 5 spice. Rub it in on the meat evenly. Ideally, let the legs sit out on the counter for 1 hour.

Place legs skin side down in a cold non-stick skillet and turn heat to medium. When the legs start to sizzle, cover the pan and turn heat to low and cook undisturbed for about 60 – 65 minutes (check once to be sure legs aren’t burning); the skin should be golden/dark brown. Turn and cook until duck is very tender, another 20 – 25 minutes.

Serve the legs on a bed of jasmine rice sauced with the Lingonberries and LOVE. Total yumminess!

If you are serving these on another night, warm them in the microwave on high for 30 seconds to get the interior meat warm and then place in a skillet on low, warming on both sides and getting the skin crispy again, until hot all the way through.

Regarding the leftover fat from the legs, you can render it in a skillet on low, while your duck legs are cooking and drain and save the fat in a container in the fridge. It will keep for several months. Using a little bit of this fat in place of olive oil for roasting or sautéing anything adds a nice rich flavor. I even used some to make my pie crust this past Thanksgiving and it was delicious and much better for you than using Crisco. I used half butter and half duck fat.

Enjoy!!

And Happy Holidays to all!!!