How to get Seasonal ingredients and delicious recipes delivered directly to your door, by Martha Stewart

Martha & Marley Spoon – Seasonal ingredients and delicious recipes from Martha Stewart delivered directly to your door.

How It Works?

Choose the recipes you love

With over 18,000 recipes from the Martha Stewart archives to draw from, our menus feature carefully tested dishes that range from classic to creative.

Pick your preferred delivery day

Don’t sweat the arrival time—our chilled box keeps food fresh when you’re not home. Skip any weeks that don’t work for you.

Cook with quality ingredients

Whether it’s grass-fed beef, artisanal vinegars, or seasonal produce, we work directly with the finest purveyors to deliver the best to your door.

See some of the recipes:

Full list of Recipes here
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“We believe cooking should be a pleasure, and we know that with full lives and busy schedules, it can be a challenge. That’s where we come in. To help make weeknights easier and dinners more delicious, we’re taking the thousands of dishes we’ve created and delivering them right to your door. Every recipe we share reflects our love for seasonal ingredients and delicious flavors.”

Example of Recipe

Full list of Recipes here
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Red Pepper Pesto Lasagna with Creamy Parmesan Kale Salad

Kale is a dark leafy green, full of good for your vitamins and minerals.
Kale is delicious steamed, sautéed, roasted, and eaten raw—massaging
kale when tossing with dressing helps to make kale salads more tender.

tomato paste
Parmesan
sour cream
garlic
Tuscan kale
fresh basil
red pepper pesto
ricotta
mozzarella
lasagna sheets

1. Prep ingredients

Preheat oven to 450ºF with rack in center. Peel and finely chop 1 teaspoon garlic. Finely grate Parmesan on small holes of a box grater, and coarsely grate mozzarella on large holes, keeping cheeses separate. Cut 3 lasagna sheets in half lengthwise, then in half crosswise to make 12 pieces total (save rest for own use).
2. Make filling & prep sauce

In a medium bowl, combine all of the ricotta, half of the Parmesan, half of the mozzarella, 1 teaspoon salt, and a few grinds pepper. Separate basil leaves; discard stems. Reserve a few whole leaves for step 6, then stack remaining, roll and finely chop. In a medium bowl, combine pesto, 2 tablespoons of the tomato paste, and 1 cup water.
3. Cook tomato sauce

Heat 1 tablespoon oil in a medium skillet over medium-high. Add ¾ teaspoon garlic, and cook until fragrant, 30 seconds. Add pesto mixture and chopped basil. Bring to a boil. Reduce heat to low. Cook until reduced to 1¼ cups, 3–4 minutes (sauce will be thin). Season with salt and pepper to taste. Pour sauce into a liquid measuring cup or medium bowl.
4. Assemble lasagna

Spread ¼ cup sauce into bottom of same skillet. Top with 4 pieces of cut lasagna noodles, covering just the bottom and 1-inch up the sides. Top pasta with another ¼ cup sauce, then top with half of the ricotta mixture. Repeat with 4 more pieces of cut lasagna, ¼ cup sauce, and remaining filling.
5. Bake lasagna

Top with last 4 pieces of cut lasagna and remaining sauce. Sprinkle remaining mozzarella on top and bake until lasagna is tender and sauce is nearly absorbed, 15–20 minutes. Let sit 5 minutes before serving. The pasta will absorb extra liquid as it sits.
6. Make salad & serve

Meanwhile, strip kale leaves from stems; discard stems. Stack leaves and cut into 1-inch thick strips. In a medium bowl, whisk sour cream, 1 tablespoon vinegar, 1 tablespoon oil and remaining garlic. Season with salt and pepper to taste. Add kale and remaining Parmesan. Toss to combine. Garnish lasagna with basil leaves and serve alongside salad. Enjoy!