Meet Chef Marjorie NYC
Wholesome Healthful and Delicious
Health focused Private Chef with a passion for plant-based, local ingredients, experienced in a variety of speciality diets making it easy to eat and feel well
The kitchen has always been a happy place for Chef Marjorie. Inheriting her love of food from her parents (her mother a talented home cook and her father an enthusiastic eater) she began cooking as a hobby at a young age. Finally, in her late 20s she decided to take the leap and turn a lifelong passion into a career. Now, she shares this passion with the people she cooks for, with an array of cuisines and styles designed to best meet your specific dietary goals and needs
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Contact
Thank you for browsing the website of Chef Marjorie NYC. For more inquiries, or if you would simply like to chat, please feel free to reach out today.
New York, New York
508.397.8232
Get cooking!
Tasty ways to get more fruits and veggies into your diet
Roasted Sumac Squash
Serves 4-6
Ingredients
1 medium butternut squash
extra virgin olive oil
coarse sea salt
fresh ground black pepper
ground sumac
1/3 - 1/2 cup pine nuts
small bunch seedless red grapes, halved
handful fresh basil, torn
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Method
- Pre-heat oven to 425 degrees, line a sheet tray with parchment or lightly oil
- Peel squash, cut horizontally separating neck from base. cut off top stem and discard. Cut base in half lengthwise, remove seeds and discard
- Slice neck portion of squash lengthwise into quarters, then slice thin (approx 1/8") triangles. Slice base portion into equally thin arcs
- Toss generously with olive oil and sumac (1-2 Tbsp of each), salt and pepper to taste
- Roast approx 15-20 min or until squash is golden brown
- While squash is roasting heat small dry nonstick pan over low-med heat. Add pine nuts and stir constantly until fragrant and lightly browned, approx 5 min
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To Serve:
Combine roasted squash and toasted pine nuts in large bowl, add grapes and basil, toss to combine. Garnish with dash of sumac.
Savory Watermelon Salad with Almond Feta
Serves 6-8
Ingredients
1 cup almonds, preferably blanched, soaked in hot water 2-12 hours
juice and zest from 1 small lemon
sea salt
1 tsp nutritional yeast
1 small-medium watermelon, cubed
1/2 red onion, sliced thin
handful fresh mint, torn
handful fresh basil, torn
cracked black pepper
aged balsamic vinegar
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Method
- drain almonds, reserving soaking water. In small food processor combine nuts, lemon zest and juice, generous dash of salt and nutritional yeast. Pulse until combined, being careful not to overmix and make too smooth. If mix is too dry and not combining add reserved soaking liquid 1/2 tsp at a time, pulsing in between, until crumbly feta-like consistency is achieved. Taste, adding salt if needed. Set aside
- In large bowl combine watermelon, sliced onion, torn herbs. Crumble nut cheese mixture into bowl, drizzle with balsamic vinegar and season with pepper to taste. Toss to combine. Serve immediately or chill 1-2 hours prior to serving
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