Recipes

Juicy Marbles Meaty Meat Mediterranean Salad Bowl Recipe

Banish winter despair with the culinary teleportation device known as “Mediterranean Salad Bowl.” One tiny nibble, and you’re no longer wrapped in a burrito of seasonal depression. You are basking in the Aegean sun, olive branches strategically obscuring your private parts, being whispered sweet nothings by a European lover who is most definitely not gaslighting you (..right?). At the heart of this flavor odyssey is Souvlaki, a zesty, grilled chariot of meaty flavor, arriving on your tongue alongside its more humble brother, orzo (which we call kritharaki, because here at Juicy Marbles, we’re cultured as shit). Paired with crisp cucumbers, juicy cherry tomatoes, and olives so briny they'll slap your taste buds from their winter slumber, this meal isn’t just a fleeting summer romance, it's your defining sensual awakening. And definitely not a mixed metaphor of mythological proportions. Ingredients You’ll Need: Souvlaki-Style Meaty Meat 2 Meaty Meat Pork 3 tbsp oil 2  tsp dried oregano 1 tsp garlic powder Zest of 1 lemon 3 tbsp lemon juice 1 tsp salt ¼ tsp cracked black pepper 2 tbsp olive oil for frying  Mediterranean Salad Bowl ½ cup/100 g kritharaki (Orzo pasta) 3 baby cucumbers 80 g medium-sized cherry tomatoes ½ red onion 20 g kalamata olives 4 tbsp vegan greek-style yogurt A bunch of fresh oregano and mint (¼ cup of leaves) Olive oil, lemon juice and salt to taste for seasoning the salad Instructions: Souvlaki-style Meaty Meat Defrost Meaty Meat in the fridge overnight. If you forgot, don’t stress—place it in a bowl of cold tap water and let it sit for 60 minutes to thaw. Meaty Meat doesn’t have to be fully defrosted, as it’s easier to cut when slightly frozen. Make the marinade by mixing together olive oil, dried oregano, garlic powder, lemon zest, lemon juice, salt, and pepper. Prepare the Meaty Meat: Open the packaging using scissors (the easiest way). Chop each Meaty Meat piece into chunks by slicing it in half heightwise, then cutting each half into 2–3 cm chunks. Marinate: Place the chunks into the marinade, mix well to coat, and let them sit for 15–20 minutes. In the meantime, prepare the other components of the dish. Cook: Heat olive oil in a pan over medium heat. Place Meaty Meat chunks into the pan and cook for 7–9 minutes until browned on all sides. Do not overcrowd the pan; if necessary, cook the chunks in batches. Once nicely browned, remove from heat. Mediterranean Salad Bowl Cook kritharaki according to the package instructions. Once cooked, let it come to room temperature. Cut baby cucumbers into 5 mm slices. Cut cherry tomatoes in half. Cut Kalamata olives in half and remove the pit. Thinly slice the red onion. Destem oregano and mint. Serve Divide the cooked kritharaki between two bowls. Top with cucumber slices, cherry tomato halves, Kalamata olives, and Meaty Meat chunks. Spoon vegan Greek-style yogurt on top (it kind of acts like a dressing). Sprinkle with fresh oregano and mint. Season the salad with olive oil, lemon juice, and salt to taste. Store leftovers in the fridge and enjoy the next day (keep them separate to prevent them from becoming soggy)!

Juicy Marbles Meaty Meat Crunchy Rice Noodle Salad Recipe

This quick and crunchy masterpiece will obliterate every crisp, crackle, and snap craving that’s been festering inside you like a long-repressed desire to run away to a five-star resort. Not only is this salad an absolute green machine, brimming with fresh veggies and punchy herbs (society, it’s time we put some respect on coriander’s name), but it’s also a full-blown textural thrill ride. We’re talking chewy noodles tangled up with crisp snap peas and refreshing cucumber, laying the foundation for the tender, juicy glory of Meaty Meat slices, that shamelessly guzzle a tangy, toasty, umami-packed dressing. And if you, like the rest of us, are wistfully refreshing flight deals to Thailand in the hopes of manifesting your White Lotus fantasy, let this bowl hold you over until your bank account (or questionable life choices) catch up. Until then, grab your chopsticks and pretend you’re dining poolside. Passport not required. Ingredients You'll Need: Dressing 6 tbsp soy sauce 4 tbsp sesame oil 4 tbsp fresh lime juice 2 tsp maple syrup Noodle Salad 100 g noodles of your choice (dry weight) - rice noodles or mung bean noodles work great 100 g snap peas 3-4 baby or Persian cucumbers 1 spring onion 1 red or green chili ½ cup fresh coriander and mint Meaty Meat Slices 2 Meaty Meat Pork 2-3 tbsp neutral oil (sunflower, canola or vegetable oil) ½ tsp salt ¼ tsp cracked pepper Instructions: Mise en place Cook rice noodles according to the package instructions. Slice snow peas into matchsticks. Cut cucumber into 5 mm thick slices. Thinly slice spring onion and chili. Destem coriander and mint leaves. Dressing In a jar mix together soy sauce, sesame oil, fresh lime juice and maple syrup. Shake the jar to emulsify the dressing. Meaty Meat Slices Defrost Meaty Meat in the fridge overnight. If you forgot, don’t stress—place it in a bowl of cold tap water and let it sit for 60 minutes to thaw. Meaty Meat doesn’t have to be completely defrosted, as it is slightly easier to cut when partially frozen. Remove Meaty Meat from its packaging. Cut each hunk of meat in half vertically, then slice each half into thin strips. Season the strips with salt and pepper. Heat neutral oil in a pan over medium heat. When hot, place the strips into the pan and cook for 7-9 minutes, until nicely browned on all sides. Do not overcrowd the pan to ensure even cooking—you may need to do this in batches. Once you are happy with the browning, remove from heat. Serve Divide the rice noodles between two bowls. Add snap peas and cucumbers. Nestle in the Meaty Meat slices. Sprinkle the salad with coriander and mint. Pour over the dressing and enjoy!

Juicy Marbles Meaty Meat and Cabbage Gyoza Recipe

As a society, we can at least agree that dumplings are one of the best foods invented by humankind. These parcels of goodness and comfort are filled with Juicy Marbles Meaty Meat, cabbage, and other usual suspects (garlic, spring onions, sesame oil, soy sauce, you know the drill) to create umami-filled flavor bombs. The filling comes together very quickly. All you have left is to shape the dumplings, steam them, and dip them. To make the time between the creation and consumption as short as possible, I encourage you to use store-bought wrappers - there's no shame in that. They provide a quick solution and a perfectly chewy vessel for your filling. For an even better experience, consider hosting a ‘'dumpling folding party'’ and invite your friends. Saucy dumplings are always best enjoyed in good company.  Serves: 2-3 (makes 30 dumplings)Preparation time: 45-60 minutes Ingredients You'll Need: Gyoza 1 Juicy Marbles Meaty Meat Lamb 6 dried/fresh shiitake mushrooms 1 garlic clove 2 spring onions 200 g white cabbage ½ tsp salt ¼ tsp cracked black/white pepper 1 tsp dried/fresh ginger 3 tbsp soy sauce 1 tbsp sesame oil Dipping Sauce 1 spring onion 1 garlic clove 2 tsp sesame seeds 1 ½ tsp gochugaru ⅘ tbsp neutral oil 4 tbsp soy sauce 2 tsp rice vinegar Instructions: Gyoza If using dried, soak shiitake in 250 ml of hot water for 10 minutes. Finely chop spring onion, cabbage, and soaked shiitake mushrooms. Press or grate a garlic clove. Finely chop Meaty meat (ground meat size pieces). Mix Meaty meat, spring onion, garlic, cabbage, and shiitake in a bowl. Season with salt, pepper, soy sauce, and sesame oil. Fill and shape gyoza. Cover your wrappers with a damp cloth or a paper towel to prevent drying. Take 1 tbsp of filling and place it in the middle of the wrapper. Dip your finger in water and wet the edges of the wrapper. Carefully close the wrapper and pinch it together at the top. Pleat the wrapper in your desired shape (I am no gyoza master, but you can find tutorials on the World Wide Web). Continue doing so until you run out of wrappers or motivation. Add oil to a pan and fry the gyoza for 3-4 minutes until brown on the bottom. Then add 100 ml water and close the pan. Cook covered for another 3-4 minutes and then uncover to let the leftover liquid evaporate and the dumpling crisp up again. Enjoy your gyoza with the dipping sauce or a side of warm miso soup. You can keep dumplings in a freezer for up to one month (if they will even last that long), so this is a great recipe to batch cook. On a cold, rainy, depressing day, you will be grateful for spending two hours folding gyoza. Dipping Sauce Finely dice spring onion and grate/press a garlic clove. Add spring onion, garlic, 1 ½ tsp gochugaru, and 2 tsp sesame seeds to a bowl. Heat 5 tbsp neutral oil in a pan (it needs to be quite hot to cook out the sharpness of spring onion and garlic quickly) and pour it over the ingredients in the bowl. Add 4 tbsp soy sauce and 2 tbsp rice vinegar, mix well. Start dipping. 

Juicy Marbles Meaty Meat, Roasted Beet, and Radicchio Salad Recipe

Salad is usually the least talked about part of a dinner spread, and we are on a mission to change that. By combining fancy-looking bitter leaves, roasted beets, spicy caramelized pumpkin seeds, herby yogurt dressing, and chunks of pan-seared Marbles, we are actively working on dismantling the oppressive monopoly of mayonnaise-forward salads. Not only does this seasonal, colorful (and might we add, healthy and balanced, if you even care) salad look stunning, it also takes care of your cravings for creamy dressing, crunchy topping, 2 of your 5-a-day, and your daily protein intake. This recipe serves two but can be easily scaled up or down, depending on the number of people you're entertaining. You are also allowed to eat it alone, but only if you take pictures and show them to people later.  Serves: 2Preparation time: 70 minutes (60 minutes baking time + preparation and serving) Ingredients You'll Need: Salad 2 Juicy Marbles Filets or 2 Meaty Meat 2 beets ½ tbsp olive oil ½ tsp salt ¼ tsp cracked black pepper 100-120 g radicchio (1 small head) Spicy Pumpkin Clusters 1 tsp olive oil 50 g pumpkin seeds 1 tsp maple syrup ¼ tsp salt 1 ½  tsp spicy smoked paprika/chili Freshly cracked black pepper Yogurt Dressing  100 g thick vegan yogurt 1 tsp mustard (We like half ground) ½ salt 10 g fresh herbs (a mix of dill, mint, and chives works great) 1 tbsp olive oil 1 tbsp lemon juice Instructions: Roasted Beets  Preheat the oven to 180 degrees Celsius. Wash, scrub, and dry the beets. Season them with ½ tsp salt, ¼ cracked black pepper, and 1 tsp olive oil. Wrap each beet individually in foil and bake for 1 hour. You can check for doneness with a fork. Once baked, carefully remove the foil, then peel and cut them into bite-sized pieces. Yogurt Dressing  Finely chop 10 g of herbs of your choice. Mix 100 g yogurt, 1 tsp mustard, ½ tsp salt, 1 tbsp olive oil, 1 tbsp lemon juice, and 10 g finely chopped fresh. Spicy Pumpkin Clusters  Add 1 tbsp olive oil to a pan along with 50 g pumpkin seeds. Toast them on low-medium heat until they start to pop. Add 1 tsp maple, 1 ½  tsp spicy smoked paprika, ¼ tsp salt, and ¼ tsp cracked black pepper. Cook while stirring for another 1-2 minutes to caramelize. Spread the seeds on a plate or parchment paper to let them cool down and crisp up. Salad Wash the radicchio and tear it into bite-size pieces. Cut or slice your chosen Juicy Marbles product. Heat 1 tbsp olive oil in a pan, add your Marbles and season well with salt and pepper. Slowly cook on medium heat, turning to crisp up on all sides. It should take 5-7 minutes.  Lightly season radicchio and roasted beets with olive oil, apple cider vinegar, salt and pepper To serve, spread yogurt on a plate, then scatter the radicchio leaves, roasted beets, and Marbles on top. Sprinkled with pumpkin seed clusters, and enjoy!

Juicy Marbles Meaty Meat Chili and Baked Potato Party Recipe

You’ve heard of Taco Tuesdays, but did you hear about Tater Thursdays? Switch the good, old tortillas for some creamy, cozy baked potatoes and stuff them with delightfully spicy and savory Marbles chili. Mindfully curate an array of toppings, including but not limited to onions of all kinds (raw white, pickled red, finely sliced green), fresh coriander, yogurt or sour cream, creamy ripe avocados, fresh lime, different salsas, and grated cheese. While this meal can be a comforting dinner for one, it is also a great dinner party recipe to keep in your back pocket. This easy-to-prepare, interactive dinner will give your guests the freedom to build their perfect chili-loaded potato with desired toppings, and you'll be crowned the next hosting king or queen. Ingredients You'll Need: Marbles Chili 3 x Juicy Marbles Meaty Meat 2 red onions 5 cloves of garlic 2 tsp ground cumin 2 tsp chili flakes 3 tsp smoked paprika 3 tsp salt 4 tbsp tomato paste 800 g crushed tomatoes (2 x 400g can) 3 tbsp cocoa powder/60 g dark chocolate 1 tbsp brown sugar 330 ml lager beer  400 g beans (1 x 400g can) Juice of 1 lime Extras to serve the Chili with Baked potatoes (sweet or regular) Vegan yogurt or sour cream Pickled or fresh onions Coriander Green onion Avocado Fresh lime Vegan grated cheese Instructions Cut Juicy Marbles Meaty meat into 2x2 cm chunks. Heat 2 tbsp olive oil in a pan. Cook Meaty meat chunks in batches, and do not overcrowd the pan to ensure nice browning. Remove from the pan and put aside. Season with salt and pepper while cooking. In a pot, heat 2 olive oil. Add finely diced onion and cook for 4-5 minutes before adding pressed garlic. Cook for 2 minutes, making sure that the garlic doesn’t burn. Add 2 tsp ground cumin, 2 tsp chili flakes, 3 tsp smoked paprika, and cook for 2-3 minutes to bloom the spices. Add 4 tbsp tomato paste and let it caramelize for 3-4 minutes until dark red. Deglaze the pan with 330 ml lager beer, scraping the bottom of the pot. Add crushed tomatoes, mix well, and season with 3 tsp salt and 1 tbsp brown sugar. Add 3 tbsp cocoa powder/60 g dark chocolate for a deeper and richer flavor. Transfer Meaty meat chunks into the sauce and cook for 30-40 minutes, mixing every couple of minutes to prevent burning on the bottom. When the Chili is cooked, add 1 can of drained and rinsed beans, as well as juice and zest of 1 lime. Taste and adjust the seasoning. Serve spooned over baked potatoes with toppings of your choice.