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Panko

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Drizzling extra bang bang sauce over crispy salmon bites.

Easy

5-Ingredient Crispy Bang Bang Salmon

Crispy cod with panko crust served with lemon wedges.

Easy

5-Ingredient Baked Cod with Panko

Pecan Crusted Halibut on a plate with spinach and two lemon wedges

20-Minute Pecan Crusted Halibut

Salmon Nuggets in a basket with 3 sauces

Easy

Easy Crispy Baked Salmon Nuggets

Serving of Asparagus Casserole on a pink plate

Easy

Cheesy Baked Asparagus Casserole

Crispy Fried Oyster Mushrooms

Crispy Fried Oyster Mushrooms (Vegan)

Parmesan Crusted Brussels Sprouts in a shallow wooden bowl.

Easy

Crispy Parmesan Crusted Brussels Sprouts

Hi there, I'm Marley!

Mom. Foodie. Creator. Qualified environmental scientist.

Here at Marley's Menu, I'm dedicated to creating attainable sustainable recipes and sharing them along with my favorite green tips for living a more environmentally friendly lifestyle.

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Free meal plans for a 4-week challenge, including recipes not seen elsewhere on my site.

Seasonal Recipes

Platter of Great Grandmas Traditional Potato Latkes with sour cream

Great Grandma’s Traditional Potato Latkes

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These Cadbury Snowball Brownies are the best Chris

These Cadbury Snowball Brownies are the best Christmas time dessert. The fun, crunchy, candy-coated chocolates add a welcomed crunchy texture and festive color to the fudgy brownies.

One-Bowl Christmas Cadbury Snowball Brownies
-½ cup unsalted butter, softened
-1 ¼ cup granulated sugar
-2 tablespoons oil (coconut, canola, vegetable, or grapeseed)
-2 large eggs
-2 teaspoons vanilla extract
-½ cup all-purpose flour
-¼ teaspoon salt
-½ cup unsweetened cocoa powder
-9 ounces Cadbury Snowballs (roughly 2 cups when crushed)

-Preheat your oven to 350°F and line or spray a 9 x 9-inch square pan with parchment paper.
-Use the side of a knife to crush Cadbury Snowballs (just as you would garlic!) to a storage bag and use a rolling pin to crush.
-In a large mixing bowl, cream together the butter, oil, and sugar with a hand mixer on high until the mixture is smooth.
-Add eggs and vanilla extract and mix again until combined.
-Next, add your flour, cocoa powder, and salt and mix again until well-combined, making sure your batter is smooth and free of clumps.
-Fold in roughly half of your crushed eggs, reserving the rest. Use a spatula to help with transferring your batter to your prepped pan.
-Add the remaining Cadbury Snowballs on top of the brownie batter. Bake for 30-35 minutes. Allow the brownies to cool before slicing. Enjoy! #christmasbaking #christmasbrownies #easybaking

These Chocolate Caramel Cookies boast a chewy choc

These Chocolate Caramel Cookies boast a chewy chocolate base with pools of sticky caramel and melted chocolate chips. Just 30 minutes and one bowl required!

Chocolate Caramel Cookies
-½ cup unsalted butter (1 stick)
-1 cup granulated sugar
-1 teaspoon vanilla extract
-1 large egg
-¾ cup all-purpose flour
-½ cup unsweetened cocoa powder (I used dark)
-¼ teaspoon salt
-½ teaspoon baking soda
-½ cup chewy caramels (about 10 caramels)
-¼ cup chocolate chips (dark or semi-sweet)
-optional flaky sea salt to taste

-Preheat your oven to 350°F and line two large baking sheets with parchment paper or a reusable baking mat.
T-o a large mixing bowl, add softened butter and sugar. Use a hand mixer on high to cream together until light and smooth (about 2-3 minutes).
-Add the egg and vanilla extract and use your hand mixer on low to combine.
-Add the flour, cocoa powder, salt, and baking soda and mix to combine, careful not to overbeat. Use a spatula to scrape any flour off the sides of the bowl and integrate it into your dough.
-Chop your chewy caramels into little pieces, about ½-inch long. Set aside 12 little pieces of caramel to press into the top of the dough once the cookies are formed. Add the rest to your dough along with the chocolate chips and use a rubber spatula to fold to combine.
-Use a cookie scoop or clean hands to shape 2 heaping tablespoons of dough into a ball and place it on your lined baking sheet. Leave a couple of inches in between each cookie for the dough to spread. Press one piece of caramel into the top of the cookie right in the center.
-Bake for 12-14 minutes until the edges are crispy to touch. If any caramel spills over the sides of the cookies, use the curved part of a spoon to push the caramel back in towards the cookie. Option to add extra flaky sea salt on top. Allow to cool and enjoy!

Calling all blue cheese lovers! This blue cheese p

Calling all blue cheese lovers! This blue cheese pasta with toasted walnuts made with @roguecreamery blue cheese and Touvelle is absolutely packed with flavor and has the best creamy texture. Rogue Creamery is a sustainable American cheese maker based in Oregon that produces a variety of organic, handcrafted cheeses that have won international critical acclaim. This pasta is especially delicious with the Oregon Blue and Smokey Blue varieties! Today, I’m using Smokey blue which is cold-smoked for hours to infuse it with notes of vanilla and candied bacon. The unique tangy and nutty flavors of the Touvelle rounds it out for a bite that is super packed with flavor.

Grab the full recipe below and learn more about Rogue Creamery and buy their cheese at their website!
https://roguecreamery.com/

Creamy Blue Cheese Pasta with Toasted Walnuts
-½ cup walnut halves, chopped
-2 tablespoons unsalted butter
-3 cloves garlic, minced
-¾ cup half & half
-salt & pepper to taste
-½ cup fresh parsley, chopped
-4 ounces Rogue Creamery Smokey Blue or Oregon Blue
-2 ounces Touvelle
-9 ounces linguine

Method
-Cook the pasta al dente according to the instructions on the package. Conserve about ½ cup of pasta water before straining, just in case you want to use it to thin out the blue cheese sauce.
-In a large pan, toast the walnuts over medium heat, tossing frequently, until they start to brown.
-Set the toasted walnuts aside and add the butter and garlic to the pan. Keep over medium heat until butter is melted and garlic is fragrant.
-Turn the heat down to low. Add the half and half, salt + pepper, and crumble in the blue cheese. Cook, stirring frequently, until creamy and smooth.
-Turn the heat off but keep your pan on the burner. Add the parsley and Touvelle and use the residual heat to melt and combine.
-Add the cooked pasta and toss to coat. If need be, use some of the conserved pasta water to thin out the sauce.
-Serve hot and top with the toasted walnuts. Enjoy!

These Festive Christmas Hot Cocoa Bombs are intera

These Festive Christmas Hot Cocoa Bombs are interactive, fun, and equally decadent and delicious. The pure chocolate spheres coated in fun Christmas sprinkles are filled with homemade hot chocolate mix can be made ahead of time and enjoyed when you’re craving warming cocoa. Plus, they make a beautiful homemade Holiday gift!
The recipe details are a little too long to leave in the caption, so I’m linking to it in my bio! But here’s what you’ll need:
-3/4 cup chocolate chips (dark or semi-sweet)
-1/4 cup cocoa powder
-1/4 cup granulated sugar
-2 tablespoons white chocolate chips
-2 tablespoons Christmas Sprinkles

Great Grandma’s Traditional Potato Latkes are th

Great Grandma’s Traditional Potato Latkes are the tastiest part of Chanukah with their crispy golden brown exterior and hint of salt and onion.
Ingredients

-2 lbs russet potatoes (roughly 4 potatoes)
-1 large yellow onion
-1 large egg
-1 ½ tablespoons all-purpose flour
-½ - 1 ½ cups mild olive or vegetable oil
-salt and pepper to taste
-fresh parsley or cinnamon for garnish (optional)

-Peel your potatoes and shred them with a cheese grater or food processor.
-Chop onion, remove outer layer, and shred it with a cheese grater, too.
-Mix the shredded potatoes and onions and use a cheesecloth to drain excess liquid.
-Add the egg, flour, and a crack of salt and pepper and use your hands or a spatula to mix well.
-Warm oil on the stove over medium heat. You should have about 1 inch of oil in your pan. After a couple of minutes, make sure your oil is hot by tossing a piece of potato in. If it starts sizzling right away, your oil is ready!
-Shape latkes with your hands by grabbing a handful and forming into round balls.
-Carefully drop the latkes into the hot oil and use a spatula to press down to flatten them. When you see the edges starting to brown, flip and cook until crispy and golden brown on both sides (about 5 minutes each side). As you continue to cook more latkes, add more oil as needed.
-When the latkes are ready, transfer them onto a paper towel to soak up excess oil.
-Add salt to taste, garnish with parsley (optional) and serve with sour cream or garnish with cinnamon and serve with apple sauce. #latkes #potatopancakes #chanukah

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At Marley’s Menu, we aim to provide delicious and easy-to-recreate recipes while empowering our readers to make mindful choices in the kitchen. We aspire to inspire, not lecture, and will show you that it’s possible to make more sustainable choices without sacrificing the foods you love. See our editorial policy.

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