Recipes

Here are a bunch of possible recipes using some of our ingredients. We will always be adding new ones so make sure to check back. The recipes are organized alphabetically so click below to find what you are looking for.

 

Let us know if there are any awesome recipes you love using some of our fresh ingredients. Click here to email us at Norman@mariniproduce.com

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

A

 

Prosciutto Wrapped Asparagus

 

Ingredients

6 ounces sliced prosciutto

1 pound asparagus

1 tablespoon olive oil

Directions

  1. Working one at a time, wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus.

  2. Heat olive oil in a large skillet over medium high heat. Add asparagus and cook until prosciutto is crisp and asparagus is tender, about 2-3 minutes.

  3. Serve immediately.

Asparagus with Lemon Butter Sauce

 

Ingredients

Water

Salt

2 lbs asparagus (trimmed)

3 tablespoons lemon juice

3 tablespoons low sodium vegetable

broth

1 teaspoon white vinegar

3 tablespoons heavy cream

1 teaspoon sugar

4 tablespoons unsalted butter

Parmesan cheese

Chopped parsley

Lemon zest

Directions

For the Asparagus

  1. Fill a large pot with about 2 inches of salted water and bring to a boil.

  2. Add asparagus to the boiling water; cover with a lid and let it steam until it's cooked to your liking, about 5 to 8 minutes, depending on the thickness of the asparagus.

  3. Drain. Transfer asparagus to a large bowl of ice water to cool, and drain again.

 

In the meantime, prepare the LEMON BUTTER SAUCE

  1. In a saucepan combine lemon juice, vegetable broth, and white vinegar. Cooking over medium heat, reduce the sauce by half.

  2. Turn heat down to a simmer and whisk in the cream; keep whisking to break up the curds.

  3. Add sugar and continue to whisk while adding the pats of butter, letting each pat melt into the sauce before you add the next.

  4. Season with salt and pepper.

  5. Simmer until sauce begins to thicken.

  6. Remove from heat and let stand couple of minutes. Sauce will thicken as it stands.

  7. Taste for seasonings and adjust accordingly.

  8. Transfer cooked asparagus to a serving plate.

  9. Serve the lemon butter sauce by drizzling over the asparagus or on the side.

Asparagus with Tomato-Walnut Pesto

 

Ingredients

1/3 cup walnut halves

2 pints grape tomatoes

Salt

Pepper

1 garlic clove

2 tablespoons olive oil

2 tablespoons white wine vinegar

1 teaspoon smoked paprika

1 pinch red pepper flakes

1 teaspoon vegetable oil

2 lbs asparagus

Directions

  1. Preheat your oven to 450°F. Line a large, rimmed baking sheet with foil and spray lightly with cooking spray.

  2. Heat a small saute pan over medium-low heat. Add the walnuts and shake to spread them out in a single layer. Toast for 2 minutes then stir. Repeat a few times for a total of 6-10 minutes, until the walnuts are fragrant and starting to brown a bit. Remove from the heat and transfer immediately to a food processor.

  3. When the oven is heated, place the grape tomatoes on your prepared baking sheet. Spray them lightly with cooking spray and sprinkle them with about ½ tsp kosher salt, tossing to coat. Roast the tomatoes on a rimmed baking sheet for 10 minutes. Pull the sheet pan out and give them a gentle stir with a wooden spoon. Continue roasting for 5-10 minutes more until the tomatoes look a bit blistered & charred. Remove from the oven and set aside to cool slightly.

  4. Meanwhile, grate the garlic into the food processor with the toasted walnuts. Pulse several times to puree and combine. Add in the olive oil, vinegar, smoked paprika, red pepper flakes and half of the roasted tomatoes. Pulse this all together, stopping to scrape the sides once or twice, until it reaches a thick pesto consistency. Season with salt (about ½ tsp or less or more to taste) and more red pepper flakes to taste.

  5. Heat ½ TBSP of the vegetable oil in a large skillet over medium-high. Add half of the asparagus stalks and toss quickly. Spread them out in a single layer and let them cook for 2 minutes without touching them so that they get a bit charred. Continue cooking for 3-5 minutes, stirring constantly now, until they're tender. Season very lightly with salt and toss well. Transfer to a platter and repeat the charring/ cooking process with the remaining ½ TBSP vegetable oil and asparagus.

  6. Toss beans with pesto (use whatever amount of pesto you like). Top with the remaining roasted tomatoes and serve!

Avocado Ice Cream

 

Ingredients

2 large avocados

2/3 cup packed light brown sugar

3 cups of whipping cream

1 tsp vanilla extract

3 ripe bananas, chopped

3 egg whites

Directions

  1. Puree avocado with brown sugar, whipping cream, vanilla, and bananas.

  2. In a large mixing bowl, whisk egg whites until stiff. Gently fold avocado puree into egg whites. Transfer to a rigid plastic container, seal and freeze for one hour or until mixture is frozen at edges. turn into a bowl, beat thoroughly, then return to container and freeze 2- 3 hours or until softly frozen through. Beat again, then freeze overnight.

  3. Transfer to refrigerator one hour before serving. Serve scooped into balls and decorate with sliced strawberries.

B

 

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

 

Ingredients

18 medium Brussels sprouts (about 1 1/2

pounds)
Kosher salt and freshly ground black pepper
One 12-ounce package center-cut bacon (about 18 strips)
1/4 cup pure maple syrup, plus 1/2 cup more for serving
1/2 cup mayonnaise
Zest of 1/2 lemon, plus 2 teaspoons juice
Crushed red pepper flakes

Directions

  1. Preheat the oven to 400 degrees F. Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.

  2. Lay the bacon strips next to each other on a work surface. Brush liberally with about 1/2 the maple syrup, then halve crosswise. Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side. Place the sprouts seam-side down on a rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top. Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.

  3. Meanwhile, mix the mayonnaise, most of the lemon zest and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top. Put about 1/2 cup maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like.

  4. Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping.

Balsamic Roasted Brussel Sprouts

 

Ingredients

1 1/4 lbs brussel sprouts

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

1/4 cup balsamic reductio or glaze

1 tablespoon light brown sugar

parmesan cheese (optional)

Directions

  1. Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup.

  2. Add the brussels sprouts to the baking sheet, evenly drizzle with olive oil, season with salt and pepper, and toss with your hands to evenly coat. Arrange the sprouts with the cut-side (flat side) down and bake for about 18 minutes, or until the tops of some of the sprouts are turning light brown.

  3. Remove baking sheet from oven, flip sprouts over with a tongs, and evenly drizzle with balsamic and evenly sprinkle with brown sugar. You only need to put a tiny pinch of sugar on the top of each sprout. It helps with caramelization and takes the edge off the intensity of the balsamic and doesn't make them taste sweet, but if you're adverse to adding sugar, it can be omitted.

  4. Return baking sheet to oven and bake for about 10 to 15 minutes, or until sprouts are as caramelized and browned as desired. Baking times will vary based on the size of the sprouts used, personal preference for doneness, oven and climate variances, etc. Keep a close eye on them in the last 10 minutes of baking because they can go from underdone to overdone and burnt in just a couple minutes. Optionally garnish with cheese.

Blueberry Salad

 

Ingredients

1 (10 oz) package of mixed greens

1 pint fresh blueberries

1/4 cup walnuts

1/4 cup cumbled feta cheese

1/2 cup raspberry vinaigrette

salad dressing

Directions

  1. In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Blueberry, Feta, and Honey Caramelized Onion Naan Pizza

 

Ingredients

2 flatbreads

1 teaspoon olive oil

1 cup thinly sliced red onion

kosher salt

pinch of red pepper flakes

2 tablespoons honey

1/2 cup ricotta cheese

1 cup blueberries

Arugula

Directions

  1. Preheat oven to 400F. Line a baking sheet with parchment paper. Arrange the flatbread on the baking sheet and lightly brush with water. Set aside.

  2. Heat the olive oil in a medium pan over medium low heat. Add the onion and season with a pinch of salt to taste and red pepper flakes. Cook the onions until wilted, about 3-5 minutes and stir in the honey, letting the onions caramelize. Remove from heat.

  3. While the onions cook, stir the ricotta and feta cheese in a small bowl. Spread the ricotta mixture over the flatbread, and top with the honey caramelized onions. Sprinkle the blueberries on top.

  4. Place the flatbread pizzas into the oven and bake for about 10 minutes, or until the blueberries are just about ready to burst, the cheese has softened and the flatbread is toasted. Remove tfrom the oven, sprinkle with arugula and enjoy.

Directions

  1. Heat oil in medium cast iron skillet. Add butternut squash and cumin, and stir-fry over medium-high heat for 10-12 minutes or until tender.

  2. Reduce heat to medium-low. Add black beans, corn and tomato and stir together for additional 2-3 minutes.

  3. Turn off heat. Add lime juice, salt and pepper (to taste) and stir together.Add shredded cheese on top of vegetables. Turn on oven to high broil, and cook for 4-5 minutes or until cheese browns.

  4. Serve hot, with tortilla chips.

Butternut Squash and Veggie Bake

 

Ingredients

1 tablespoon vegetable oil

2 cups butternut squash, cubed

1 teaspoon cumin

1 15-ounce can of black beans, rinsed and

drained

1 cup of corn

1 tomato, chopped

1/2 lime

Salt and pepper

1/2 cup shredded cheese

Tortilla chips, for serving

C

 

There doesn't seem to be any recipes here yet. Recipes are added all the time make, so sure you check back. If there was a recipe you had in mind be sure let us know by emailing us.

 

D

 

There doesn't seem to be any recipes here yet. Recipes are added all the time, so make sure you check back. If there was a recipe you had in mind be sure let us know by emailing us.

 

E

 

Eggplant Parmesan

 

Ingredients

1 eggplant, cut into 3/4 inch slices

1 1/2 tablespoons salt

8 tablespoons olive oil

8 ounces ricotta cheese

6 ounces shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 egg, beaten

1/2 cup chopped basil

4 cups pasta sauce

Directions

  1. Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.

  2. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.

  3. Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.

  4. In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.

  5. Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

F

 

There doesnt seem to be any recipes here yet. Recipes are added all the time, so make sure you check back. If there was a recipe you had in mind be sure let us know by emailing us.

 

G

 

Directions

  1. In a medium sized bowl whisk together the oil, lemon zest, lemon juice, garlic, cumin, coriander, and salt. Add the chicken to the marinade and toss to coat. Marinate the chicken for 20 minutes. While the chicken is marinating, soak the skewers in water if wooden.

  2. Thread 4 pieces of the chicken and 4 grapes onto the skewers, alternating them. Spray a grill pan with cooking spray and preheat over a medium-high heat, or prepare an outdoor grill. Grill the chicken until cooked through, about 3 to 4 minutes per side. Sprinkle with mint and serve with lemon wedges.

     

Spiced Chicken and Grape Skewers

 

Ingredients

2 tablespoons olive oil

1/2 teaspoon lemon zest

1 tablespoon

lemon juice

2 cloves garlic, minced

1 teaspoon cumin

1/2 teaspoon ground coriander

1/2 teaspoon salt

1 lb boneless skinless chicken breast

cut into 3/4 inch cubes

1 1/2 cups seedless green grapes

2 tablespoons chopped mint

1 lemon

H

 

There doesnt seem to be any recipes here yet. Recipes are added all the time, so make sure you check back. If there was a recipe you had in mind be sure let us know by emailing us.

 

I

 

There doesnt seem to be any recipes here yet. Recipes are added all the time, so make sure you check back. If there was a recipe you had in mind be sure let us know by emailing us.

 

J

 

There doesnt seem to be any recipes here yet. Recipes are added all the time, so make sure you check back. If there was a recipe you had in mind be sure let us know by emailing us.

 

K

 

There doesnt seem to be any recipes here yet. Recipes are added all the time, so make sure you check back. If there was a recipe you had in mind be sure let us know by emailing us.

 

L

 

There doesnt seem to be any recipes here yet. Recipes are added all the time, so make sure you check back. If there was a recipe you had in mind be sure let us know by emailing us.

 

M

 

There doesnt seem to be any recipes here yet. Recipes are added all the time, so make sure you check back. If there was a recipe you had in mind be sure let us know by emailing us.

 

N

 

There doesnt seem to be any recipes here yet. Recipes are added all the time, so make sure you check back. If there was a recipe you had in mind be sure let us know by emailing us.

 

O

 

There doesnt seem to be any recipes here yet. Recipes are added all the time, so make sure you check back. If there was a recipe you had in mind be sure let us know by emailing us.

 

P

 

There doesnt seem to be any recipes here yet. Recipes are added all the time, so make sure you check back. If there was a recipe you had in mind be sure let us know by emailing us.

 

Q

 

There doesnt seem to be any recipes here yet. Recipes are added all the time make sure you check back. If there was a recipe you had in mind be sure let us know by emailing us.

 

R

 

There doesnt seem to be any recipes here yet. Recipes are added all the time, so make sure you check back. If there was a recipe you had in mind be sure let us know by emailing us.

 

S

 

Directions

  1. Pour the vinegar in a small sauce pan and bring to a boil over medium heat. Lower the heat and continue cooking, stirring occasionally for about 10 minutes or until vinegar thickens so that it's close to a honey consistency. Let cool.

  2. Bake the French baguette slices until toasted. You can place them under the broiler for about a minute on both sides, make sure you don't burn them.

  3. Spread some yogurt over each slice, then top with strawberries and chopped basil. Drizzle a bit of the balsamic reduction over each slice and top with slivered almonds for a bit of crunch. Finish of with some freshly ground black pepper.

 

Strawberry Basil Bruschetta

 

Ingredients

1 French Baguette, sliced

1/2 cup Greek yogurt

1 1/2 cup sliced strawberries

1/2 cup chopped fresh basil

1/2 cup Balsamic vinegar

A handful of almond slivers

Freshly ground black pepper

Strawberry Torte

 

Ingredients

1/2 cup (1 stick) unsalted butter

softened to room temp

3/4 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

2 eggs

1 teaspoon vanilla extract

1/4 teaspoon Fiori di Sicilia (optional)

1cup all-purpose flour

2 cups fresh strawberries

2 tablespoons Turbinado sugar

Directions

  1. Preheat oven to 350 degrees.

  2. In the bowl of a stand mixer, cream butter until light and fluffy.

  3. Add sugar, baking powder and salt and beat until well creamed.

  4. With mixer running, add one egg at a time and mix to combine. Scrape bowl and mix again.

  5. Add vanilla and optional Fiori di Sicilia and mix to combine.

  6. Add flour and mix on low until a thick, almost dough like batter is formed.

  7. Spray a 10 inch low rimmed cake pan with pan spray and pour in batter. Spread batter to edges.

  8. Place the two cups of cut up berries over top, seed side up.

  9. Sprinkle the Turbinado sugar over the top and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

  10. Serve warm or at room temperature.

 

T

 

There doesnt seem to be any recipes here yet. Recipes are added all the time, so make sure you check back. If there was a recipe you had in mind be sure let us know by emailing us.

 

U

 

There doesnt seem to be any recipes here yet. Recipes are added all the time, so make sure you check back. If there was a recipe you had in mind be sure let us know by emailing us.

 

V

 

There doesnt seem to be any recipes here yet. Recipes are added all the time, so make sure you check back. If there was a recipe you had in mind be sure let us know by emailing us.

 

W

 

There doesnt seem to be any recipes here yet. Recipes are added all the time, so make sure you check back. If there was a recipe you had in mind be sure let us know by emailing us.

 

X

 

There doesnt seem to be any recipes here yet. Recipes are added all the time, so make sure you check back. If there was a recipe you had in mind be sure let us know by emailing us.

 

Y

 

There doesnt seem to be any recipes here yet. Recipes are added all the time, so make sure you check back. If there was a recipe you had in mind be sure let us know by emailing us.

 

Z

 

There doesnt seem to be any recipes here yet. Recipes are added all the time, so make sure you check back. If there was a recipe you had in mind be sure let us know by emailing us.

 

FOLLOW US:

  • Instagram
  • Facebook Social Icon

Proudly created by Dante, Jessica and Max Marini.

2121 Veale Rd. 

Wilmington, DE 19810

(302) 475-5754