INTRODUCING #NOAMARMEALS

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.

NoaMar's

Pan Tumaca Y Jamon Serrano

238 Deer Park Avenue

Babylon NY, 11702

631.482.1667

info@noamarmarkets.com

Sunday: 10:00AM to 2:00PM ~ Brunch

2:00PM to 8:00PM

Monday: 11:00AM to 8:00PM

Tuesday Closed
Wednesday: 11:00AM to 9:00PM

Thursday: 11:00AM to 9:00PM

Friday: 11:00AM to 10:00PM

Saturday 11:00AM to 10:00PM