A PLACE TO SHARE RECIPES, GET FOOD INSPIRATION, AND LEARN NEW SKILLS IN THE KITCHEN!
We're inviting our customers to submit recipes that include at least ONE product from our market.
This can include products from the shelves, freezer, and/or deli sections.
Your personally branded recipe will be added to our website, shared on our social media channels, and displayed as recipe cards in-store for others to get inspired.
Additionally, you will receive 10% off your next market purchase for each recipe you submit.
We hope that TOGETHER, we can create a community of confidant, adventurous, and inspired home chefs.
Recipes should include your name, a list of the ingredients needed including quantities & the preparation/ cooking method including cooking times.
RECIPES CAN BE SUBMITTED BY MESSAGING US ON SOCIAL MEDIA OR BY EMAILING INFO@NOAMARMARKETS.COM
NoaMar's
Authentic Spanish Paella
CANNELLINI BEAN DIP
By David & Stuart Klein
INGREDIENTS
15 ounces of GOYA CANNELLINI BEANS
1/4 cup of fresh parsley
2 cloves of garlic
2 tablespoons of lemon juice
3 tablespoons of EGOSUM SUBTLE OLIVE OIL
1.5 tablespoons of tahini
salt and pepper to taste
DIRECTIONS
Place all ingredients in a food processor and blend until smooth.
If you want a thinner bean dip, add more water.
If you want it thicker, add more beans or tahini.
Drizzle with some fresh extra virgin olive oil, such as Masia El Altet Premium Olive Oil, and serve with tortilla chips.
NoaMar's
Churros con Chocolate
PULPO A LA GALLEGA
By NoaMar Markets
INGREDIENTS
1 whole fresh or frozen octopus (from our freezer section)
500g of potatoes, peeled, boiled & cooled
Sea salt, FLOR DE SAL flakes
CARMENCITA pimenton smoked paprika
MASIA EL ALTET extra virgin olive oil
DIRECTIONS
Remove the octopus from the freezer and place it in a large pot of boiling water and cook until soft enough to eat. This usually takes about 1 hour for a 1- to 2-pound octopus. To test its tenderness, insert a knife where the legs and head meet. If it goes in easily, it's ready to eat.
Remove the octopus from the water and allow to cool. Refrigerate for at least 1 hour. Cut into bite-size chunks, slicing the legs in 1/2 inch rounds and the head into thin strips.
Cut the octopus tentacles and potatoes into ½ an inch-thick slices. Arrange potato slices on a serving platter. Place octopus on top. Season with sea salt, smoked paprika and a good drizzle of quality extra virgin olive oil.
