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Za’atar Buttermilk Ranch Dressing

February 06, 2016

  Za’atar Buttermilk Ranch Dressing Creamy, rich & herby – one taste of this ranch dressing & you’ll be hooked! Ingredients: 1 Egg Yolk 1 tsp Mustard 1/8 cup White Wine Vinegar 1 tsp Lemon Juice ½ cup Neutral Flavor
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Raw Wood Sorrel Sauce

January 29, 2016

  Raw Wood Sorrel Sauce   The magic of Ultratex Tapioca Starch is that it allows you to achieve a finished sauce consistency without having to reduce a liquid or cook it enough for cornstarch or flour to thicken.  This
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Coffee & Coconut Jelly

January 20, 2016

  Coffee & Coconut Agar Jelly Faintly sweet, creamy with a delicate texture and bold, toasty coffee flavor, this vegetarian gelled dessert is calibrated to suit adult tastes. The layers will look different depending on the shape of your vessel,
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Hummus w/ Z’atar, Pomegranate & Fried Pita

January 10, 2016

  Hummus with Z’atar, Pomegranate and Fried Pita Homemade hummus is easy and tastier than store-bought, especially if you add extra flavors as we’ve done here. Wine Pairing: Pinot Grigio Ingredients:                Makes Servings 2 cans low sodium Garbanzo Beans/Chickpeas (or 4
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Fried Quail Lollipops w/ Ponzu, Daikon & Scallion

February 05, 2016

  Fried Quail Lollipops with Ponzu, Daikon & Scallion   Savory & citrusy with plenty of umami, these little lollipops make a great upscale bar snack.   Drink Pairing: Japanese Lager (Sapporo, for example)   Ingredients:                                         Makes 4 Appetizer Servings 16
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Scallop Crudo with Yacon Root

January 26, 2016

Scallop Crudo with Yacon Root   The sweet, faintly Asian pear-esque flavor of yacon root pairs beautifully with the natural sweetness scallops and floral notes in yuzu juice.   Ingredients:                                                                       Serves 4 as an appetizer 1/2 cup Pineapple, finely diced
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Grass-Fed Beef Short Rib Sandwiches

January 17, 2016

Boneless Grass-Fed Beef Short Rib Sandwich   Super tender braised short ribs balanced with a mustard cream and bright quick-pickled red onions.   We used this recipe to make the braised short ribs used in this sandwich, but you could
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Halibut Ceviche with Yacon Root

January 07, 2016

Halibut & Yuzu Ceviche with Yacon Root   Bright, citrusy with a hint of kick, this ceviche combines fluffy halibut chunks with corn, crisp apple and yacon root for a range of textures and flavors.  The combination of lime, orange
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Wild Spring Couscous Salad

February 01, 2016

Wild Spring Produce & Couscous Salad This is a celebration of gorgeous spring wild foods. This may look like a daunting number of steps for a salad, but all of the prep can be done well in advance, and the
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Wagyu Ribeye Steaks w/ Onion Puree & Sweet Potato

January 23, 2016

  Seared Wagyu Ribeye with Pickled Mustard Seeds, Charred Onion Puree, Sweet Potato & Bruleed Lemon This dish pairs luxurious seared wagyu beef ribeye steaks with autumn/winter flavors. Ingredients:                                       Makes 2 Servings Two 8oz Wagyu Ribeye Steaks (we cut ours
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Rabbit Meatballs in Radicchio Appetizer

January 14, 2016

Poached Rabbit Meatballs in Radicchio   This elegant appetizer features light but intensely flavorful rabbit meatballs wrapped in purple radicchio (a bitter leafy vegetable) & drizzled with a porcini braising liquid sauce. Ingredients:                Makes Approx. 10 Appetizer Servings Radicchio Leftover
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New to the Store in December 2015

January 05, 2016

We hope you had a lovely holiday season! Here are the newest additions to the Marx Foods & Marx Pantry stores. New Quail Cuts on Marx Foods! We’ve expanded our line of top shelf, cage free Spanish quail with three
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