(Courtesy of Artscroll) The third installment in Vera Newman’s bestselling “Marblespoon” series, “Marblespoon Tried & True,” offers over 150 approachable, flavorful recipes that blend comfort with modern flair—perfect for busy weeknights or special occasions. Known for her signature “low effort-high reward” style, Newman gives readers a taste of what’s inside with a sneak peek at four standout dishes: One-Pot Gnocchi Bolognese, Apricot Silan Chicken, Orzo Kale Salad and Butterscotch-Pecan Chocolate Biscotti.
One-Pot Gnocchi Bolognese
Meat | Yields 6-8 Servings | Do Not Freeze
Coziness in a bowl. This is one of my family’s favorite suppers of all time. After a long day, a warm shower, and cozy pjs, all my kids (and I!) want to do is to cozy up to a warm bowl of yummy comfort food, and this, my friends, always hits the spot! The gnocchi comes out pillowy and soft, and the bolognese is so simple yet perfectly balanced!
- 2 Tbsp olive oil
- 1 small onion, finely diced (see note)
- 2 lb ground beef
- 1 (24-oz) jar marinara sauce
- 12 oz water (half the sauce jar)
- 2 Tbsp teriyaki sauce
- 1 Tbsp soy sauce
- 1 Tbsp red wine vinegar
- 2 tsp granulated sugar
- 1 tsp garlic powder
- 1 tsp sea salt
- ½ tsp onion powder
- ¼ tsp black pepper
- 2 (16-oz) packages classic gnocchi
In a heavy-bottomed pot, heat oil over medium-high heat. Add onion; sauté for 2-3 minutes, or until translucent.
Add ground beef and cook until no longer pink, breaking apart any bigger chunks.
Add marinara sauce and ½ jar of water; stir well to combine. Add teriyaki sauce, soy sauce, red wine vinegar, sugar, garlic powder, salt, onion powder, and pepper. Mix well; cook for 1 minute.
Add gnocchi; mix well. Bring to a simmer, reduce heat to medium, and cook, uncovered, for 10 minutes or longer if desired (gnocchi should be soft and pillowy). Mix well.
Note: If you know your kids won’t try a meat sauce with visible pieces of onion, even if they are tiny, you can grate the onion. This recipe doesn’t have a strong onion flavor.
Apricot-Silan Chicken
Meat | Yields 6-8 Servings | Pesach | Freezes Well
I think Jews collectively can agree on one thing: We love a good sweet, saucy chicken. There are a bajillion recipes out there, this is my newest one: Trust me, you are gonna want to try it! Make sure to serve it alongside fluffy white rice, so you can spoon the delicious sauce over it and get the full experience; honestly, over mashed potatoes or potato kugel it’s pretty great, too!
- 6-8 bone-in chicken thighs, with skin (see note)
- ½ tsp sea salt
- ¼ tsp black pepper
Apricot-Silan Sauce
- ⅓ cup apricot preserves
- ⅓ cup silan
- 2 Tbsp oil
- 1 packet (4 Tbsp) onion soup mix
- 1 tsp paprika
- ½ tsp turmeric
Preheat oven to 350°F. Place chicken into a baking dish. Season with salt and pepper.
Prepare the apricot-silan sauce: In a bowl, combine apricot-silan sauce ingredients.
Pour sauce over the chicken. Bake, covered, for 1½ hours. Uncover, baste chicken with the sauce, and bake for an additional 20-25 minutes.
Note: Feel free to use your favorite chicken parts for this recipe; adjust cooking time accordingly.
Orzo Kale Salad
Pareve | Yields 6 Servings
This salad is guaranteed to earn you the most compliments from family and guests around your table. An incredible option as a simcha salad. Can you imagine how sharp it would look in tiny cups? Also, it gets better as it sits, thanks to the sturdy kale; I call that a winner!
- 4 oz (2 cups) kale, chopped
- 1 cup uncooked orzo, prepared according to package directions (see note)
- ⅓ cup dried cranberries
- ⅓ cup pecans
- ¼ red onion, thinly sliced
Roasted Butternut Squash
- ½ lb butternut squash, peeled and cubed
- 2 Tbsp olive oil or olive oil spray
- ¼ tsp sea salt
- pinch black pepper
Sweet + Tangy Dressing
- ¼ cup extra-virgin olive oil
- 2 Tbsp honey
- 2 Tbsp apple cider vinegar
- 2 Tbsp spicy brown mustard or Dijon mustard
- 2 Tbsp fresh lemon juice
- 2 Tbsp orange juice
- 1 garlic clove, grated, or 1 frozen garlic cube
- ¼ tsp sea salt
- ¼ tsp black pepper
Prepare the roasted butternut squash: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Place butternut squash cubes on prepared baking sheet. Spray or drizzle with olive oil; season with salt and pepper; toss to coat. Spread in a single layer. Roast for 25-28 minutes.
Prepare the sweet + tangy dressing: In a glass jar, combine all dressing ingredients; whisk or shake until emulsified. Taste; adjust seasonings, if necessary.
To assemble: Place kale into a large bowl. Add orzo, dried cranberries, pecans, and red onion with about one-third cup dressing. Add roasted butternut squash; gently toss again. Add additional dressing, to taste, if desired. Transfer to a serving bowl or platter.
Note: For a gluten-free salad, substitute quinoa for the orzo.
Plan Ahead
Salad will stay fresh in an airtight container for up to 4 days when stored in the fridge. Refrigerated dressing will stay fresh in an airtight container for about 2 weeks.
Butterscotch-Pecan Chocolate Biscotti
Pareve | Yields Approx. 2 Dozen Biscotti | Freezes Well
For the entirety of the time I worked on this cookbook, only people close to me knew what I’d been so busy with the entire year. Not because I was trying to be secretive, but just because I was just immersed in cookbooking and didn’t have the time or energy to be publicizing it on social media. The few friends who knew and people who started hearing what I’d been working on would ask, “What’s that one new recipe you’re most excited about?” My mind would immediately land on these. They are seemingly ordinary, but the reality is, they are one of the best biscotti you’ll ever taste. Trust me, out of all the recipes in this chapter, this is the one I recommend you give a try first. Can be made just an hour before Shabbos, and you’ll get to enjoy the most delicious treat with your Shabbos afternoon tea or morning coffee!
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 cup butterscotch chips
- ½ cup candied pecans, chopped
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1 tsp pure vanilla extract
- ¼ cup oil
- 2 large eggs + 1 egg white
Preheat oven to 350°F. Line a baking sheet with parchment paper.
To a medium bowl, add flour, sugar, cocoa, butterscotch chips, candied pecans, baking powder, baking soda, and salt. Whisk together.
In a large bowl, whisk together vanilla, oil, eggs, and egg white. Add the dry mixture to the wet; stir to combine into a soft dough. Divide dough in half; form 2 (12-inch) loaves, about ¾-inch thick, on prepared baking sheet.
Bake for 22 minutes. Allow to cool slightly, about 10 minutes, before cutting each loaf into ½-inch slices. Place slices, cut-side down, on the baking sheet, leaving some room between each; return to oven to bake for an additional 15 minutes. Transfer to a wire rack to cool.
