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Roasted Vegetables

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Roasted Broccoli and Carrots in a serving dish

Easy

20-Minute Roasted Broccoli and Carrots

25-Minute Roasted Asparagus and Mushrooms

Easy

20-Minute Roasted Asparagus and Mushrooms

white plate with crispy sweet and salty brussels sprouts

Easy

Sweet and Salty Brussels Sprouts

Roasted white asparagus

Easy

The BEST White Asparagus Recipe

Overhead shot of roasted cauliflower and sweet potatoes

Easy

25-Minute Roasted Cauliflower and Sweet Potatoes

35 Minute Roasted Honey Gold Potatoes on a white plate being held up over a wooden table

Easy

35-Minute Roasted Honey Gold Potatoes

Parmesan Crusted Brussels Sprouts in a shallow wooden bowl.

Easy

Crispy Parmesan Crusted Brussels Sprouts

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Hi there, I'm Marley!

My family and I love to eat delicious food, but don't have time to spend hours in the kitchen. That's why I'm on a mission to create quick recipes that use accessible ingredients with highly efficient, easy-to-follow instructions that are big on flavor!

Meet Marley

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This flavor-packed easy Vegetarian French Onion So

This flavor-packed easy Vegetarian French Onion Soup is filling, comforting, and downright delicious without the beef broth. Soy sauce and porcini mushrooms are the secret ingredients!

Vegetarian French Onion Soup
-5 medium yellow onions
-2 tablespoons unsalted butter
-¼ cup all-purpose flour
-½ teaspoon salt
-½ teaspoon black pepper
-½ cup Dry Vermouth
-4 cups vegetable broth
-¼ cup dried porcini mushrooms
-2 tablespoons soy sauce
-1 tablespoon fresh thyme leaves (+ more for garnish)
-½ French baguette
-2 tablespoon extra-virgin olive oil
-4 ounces Gouda or other cheese of choice (sliced or shredded)

-Peel, core, and slice your onions into ¼-inch thick strips. Dice your porcini mushrooms and remove the thyme leaves from their stems.
-Add the butter to a large pot or Dutch Oven over medium-high heat until melted and bubbling. Add the onions and cook for 10-15 minutes, stirring frequently, until the onions are tender and translucent.
-Add the flour, salt, and pepper and stir so that the onions are coated with the roux.
-Add the Dry Vermouth and stir, until the flour is mixed in and there are no lumps.
-Add the broth, diced porcini mushrooms, soy sauce, and thyme leaves. Bring to a boil, then reduce heat, cover, and simmer for about 20-30 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pot.
-Meanwhile, preheat the oven to 400°F and slice the French baguette, to make pieces about 1 inch thick. Brush both sides with olive oil and line the bread up on a baking sheet. Toast in the oven on the bottom rack for 8-10 minutes until crispy and golden brown.
-Remove soup from heat and ladle into oven-safe individual soup bowls. Top each serving with the toasted bread and add a generous amount of cheese on top.
-Place individual servings on your baking sheet, and place it back in the oven, this time on the top rack, for about 5 minutes until the cheese is melted and bubbly. Garnish with extra thyme and serve hot with extra toasted bread. Enjoy!

Comment "inbox" to get the recipe link sent directly to you https://marleysmenu.com/vegetarian-french-onion-soup/

These No Milk Pancakes use a naturally dairy-free

These No Milk Pancakes use a naturally dairy-free pancake batter to bring you delightfully fluffy pancakes with a crispy golden-brown exterior.

20-Minute No Milk Pancakes
-1 cup all-purpose flour
-2 teaspoons baking powder
-2 tablespoons brown sugar
-½ teaspoon salt
-1 large egg
-1 teaspoon vanilla extract
-½ to ¾ cup water
-3 tablespoons unsalted butter for frying (dairy-free options work great!)

-In a large mixing bowl, whisk together the flour, baking powder, brown sugar, and salt until combined and free of lumps.
-Add the egg, vanilla extract, and ½ cup of water and whisk until smooth. Assess the consistency. It should resemble a cake batter, thin enough to easily run off the whisk. If you like thinner pancakes, you can add up to another ¼ cup of water.
-Add your pancake batter to a measuring cup or any cup with a spout and handle to make for easier pouring.
-Add butter to your griddle or pan (use vegan butter if keeping it all dairy-free) and allow it to heat up on medium-high until the butter is melted. For the thickest, most perfectly round pancakes, use pancake molds. Pour batter into your molds or freeform circles onto the pan and cook over medium heat.
-When it’s ready to flip, the batter on the uncooked side will start to form little air bubbles. Use a spatula to flip the pancakes, and allow them to cook on the other side for 2-3 minutes.
-Repeat steps 4 and 5 until the pancake batter is used up, adding butter before each batch to keep your griddle greased. Serve warm with maple syrup.

Comment “inbox” for the recipe link 🥰 https://marleysmenu.com/no-milk-pancakes/

These Fudgy Rocky Road Brownies boast pools of goo

These Fudgy Rocky Road Brownies boast pools of gooey toasted marshmallow and crunchy bits of nutty almond for a chocolatey flavor explosion that can be made easily and in just one bowl.

-½ cup (1 stick) unsalted butter, softened
-1 tablespoon neutral oil
-1 ¼ cups granulated sugar
-2 large eggs
-2 teaspoons vanilla extract
-½ cup all-purpose flour
-½ cup unsweetened cocoa powder (I used dark)
-¼ teaspoon salt
-½ cup almonds, chopped
-¾ cup mini marshmallows

-Preheat the oven to 350°F and line your pan with parchment paper. Roughly chop your almonds.
-In a large mixing bowl, use a hand mixer on high to combine the softened butter, oil, and sugar for 2-3 minutes to cream together.
-Add the eggs and vanilla and use the hand mixer on low until combined.
-Mix in flour, cocoa powder, and salt and combine until smooth. Your batter should be light and airy.
-Use a spatula to fold in most of the almonds and marshmallows (keep a handful of each out). Transfer the brownie batter to your prepared pan and use a spatula to spread it out in an even layer. Sprinkle the rest of the nuts and marshmallows sporadically on top. Lightly press the marshmallows down into the batter so they are submerged (this will keep them from burning and make them nice and toasty instead).
-Bake for 25-30 minutes on the top rack of the oven, until the middle doesn't wobble when shaken. Allow to cool completely before removing from the pan and slicing into 9 or 16 brownies!

Comment "inbox" to get the recipe link sent directly to you https://marleysmenu.com/fudgy-rocky-road-brownies/

This Salmon Mac and Cheese is comfort food leveled

This Salmon Mac and Cheese is comfort food leveled up! Creamy, velvety stovetop macaroni and cheese topped with juicy, tender Cajun-seasoned salmon bites.

Easy Cajun Salmon Macaroni and Cheese
-8 ounces elbow macaroni
-15 ounces salmon
-2 tablespoons olive oil
-1 tablespoon Cajun seasoning (+ more to taste)
-4 tablespoons unsalted butter
-1 cup half and half
-8 ounces cheddar cheese (I use sharp cheddar)

-Cook the pasta al dente according to the instructions on the packaging.
-Meanwhile, pat the salmon dry and slice into 1-inch cubes. Add to a large mixing bowl and toss with the olive oil and Cajun seasoning.
-In a large pot over medium heat, cook the salmon for about 2-4 minutes on each side, until the internal temperature reaches 145°F. Then. remove the salmon and set aside, leaving behind some extra oil and seasoning in the pot.
-Still over medium heat, add the butter to the pot. Allow it to melt partially before adding the half and half. Bring it to a simmer and stir until well-combined.
-Turn heat down to low and add the cheese. Stir until the cheese melts and you're left with a creamy sauce. Taste and add more Cajun seasoning if needed. Assess the consistency. Add more half & half if needed.
-Stir in the cooked pasta and transfer to a dish. Serve with the cooked salmon on top. Enjoy!

Comment "inbox" to get the recipe link sent to you https://marleysmenu.com/salmon-mac-and-cheese/

This easy Vegetable Orzo Soup comes together in ju

This easy Vegetable Orzo Soup comes together in just one pot, with a medley of fresh veggies, perfectly cooked orzo, and a flavorful tomato-based broth.

One-Pot Veggie Orzo Soup
-1 medium yellow onion
-2 stalks celery
-4 cloves garlic
-1 medium red bell pepper
-8 ounces fresh green beans
-3 tablespoons olive oil
-¼ cup tomato paste
-½ teaspoon salt
-½ teaspoon black pepper
-5 cups vegetable broth
-2 whole bay leaves
-1 cup orzo
-2 cups spinach

-Peel, core, and dice the onion, dice the celery, and peel and mince the garlic. Cut the red pepper around the core. Discard the seeds and dice. Chop the ends off the green beans and dice them, too.
-To a large pot over medium heat, add the olive oil, onion, celery, salt, pepper, and tomato paste. Cook for about 5 minutes until nice and fragrant.
-Still over medium heat, add the red bell pepper, green beans, and garlic and cook another 5 minutes.
-Add the vegetable broth and bay leaves and bring to a simmer. Half cover and simmer for about 15 minutes, stirring occasionally so that nothing sticks to the bottom. At this point, taste a green bean- you want them tender before you add the orzo, so you that you don't end up overcooking the orzo and making it mushy.
-Turn the heat down to low and stir in the orzo and spinach. Half cover and cook for an additional 15-20 minutes until the orzo is al dente. Remove the bay leaves, add salt and pepper to taste and enjoy! Sometimes I garnish with some fresh herbs, crushed red pepper, and/or freshly grated Parmesan cheese. Enjoy!

Comment "inbox" to get the recipe sent directly to you https://marleysmenu.com/vegan-orzo-soup/

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At Marley’s Menu, we aim to provide easy, efficient, and elevated recipes for busy people with gourmet palates. Our goal is to foster a community of foodies who love finding new ways to make cooking more accessible. See our editorial policy.

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