New Leaf on Life: One Pan Oven Roasted Salmon with Citrus and Dill

citrus salmon.pngOne Pan Oven Roasted Salmon with Citrus and Dill


  • One King Salmon Fillet, about 3 pounds
  • 1 bunch Asparagus, trimmed
  • 1 Fennel Bulb, slices
  • 1 bunch Dill
  • 1 orange, sliced
  • 1 blood orange, sliced (or any citrus)
  • 1 pink cara cara sliced (or any citrus)
  • 1 lemon, sliced
  • 1 lime, sliced


Arrange salmon on an olive oil greased sheet pan. Coat with olive oil. Toss asparagus in olive oil and place on pan. Arrange citrus slices over salmon. Toss fennel and dill in olive oil and place over salmon. Season with Salt & Pepper. Roast in oven for 20 mins or until salmon is cooked through.

Recipes · Unique to Mariano's

A New Leaf on Life: 10 Simple Truth Products to Try

Why Simple Truth?

Simple Truth provides a simple, uncomplicated and trustworthy solution to the challenge of simply better living. You’ll find Simple Truth items throughout the store during your everyday shopping trips. Our wide range of products with easy-to-spot packaging take the chore out of selecting organic, free from, and natural foods.

Join us to discover a new leaf on life as we begin the new year! Here are 10 Simple Truth products to try:

  1. Simple Truth Organic Creamy Peanut Butter: made with just organic peanuts and salt! $3.50 each with Mariano’s card.

Creamy Peanut Butter

2. Simple Truth Organic Dressings: These inspired blends will make any salad sensational. They can also be used in savory dishes as a marinade or finishing sauce. $2 each with Mariano’s card.

Goddess DressingAsian Style Sesame VinaigretteCaesar Dressing

3. Simple Truth Popcorn: Every kernel of Simple Truth Kettle Popcorn is popped to perfection. A satisfying snack with no artificial flavoring, coloring or preservatives.


4. Simple Truth Chocolate & Coffee: From coffee to coconuts, we believe that responsible sourcing matters. That’s why we continue to increase the availability of Simple Truth® Fair Trade Certified™products in our stores.

fair trade simple truth.jpg

5. Simple Truth Low Cow Ice Cream: Simple Truth Low Cow ice cream is so smooth, so creamy and so udderly delicious, you won’t want to share it! Look for this irresistible high-protein treat in the frozen foods section. In addition, Low Cow is non-GMO, gluten free, and made with absolutely no artificial ingredients or preservatives. $3.50 each with Mariano’s card.

Related image

6. Chocolate Sandwich Creme Cookies: it’s the Simple Truth. Easy to find, understand and afford, Simple Truth from Kroger makes enjoying organic, natural and wellness products simply…better.

Chocolate Sandwich Creme Cookies

7. Mixed Fruit Medley: enjoy summer-fresh flavor all year long. Crops are harvested through the summer at perfect ripeness, from organic farms around the world. Each batch is individually fresh frozen, to preserve the sweetness and mouth-watering taste.

Mixed Fruit Medley

8. Ground Turmeric: Blend it into smoothies, bring warm flavors to curries or stews, or just add a pop of color to your rice dish!

Ground Turmeric

9. Blue Corn Taco Shells: Our shells are made without preservatives, artificial ingredients or hydrogenated oils, so you taste only the full flavor of whole grain yellow corn. Stuff with your favorite ingredients and enjoy an easy, delicious way to have eating well in hand.

Blue Corn Taco Shells

10. Lemon Verbana Body Wash: A feel good clean! Ultra moisturizing organic oils and therapeutic scents make these suds gentle on your body & the planet.

Lavender Eucalyptus Body Wash

For recipes and more visit,

Mariano's Tastemakers · Recipes

Battle of the Bubbles


Holiday cocktail recipes made with bubbles! Sparkling water & champagne!

citrus spritz

Citrus Spritz

This spin on the classic negroni is topped with freshly squeezed citrus juices of the season.


  • 1 oz Vodka
  • 1 oz Campari
  • 1 oz Sweet Red Vermouth
  • Splash of Mariano’s Freshly Squeezed Blood Orange juice (or Tangerine Juice, or other Citrus Juice)
  • Splash of Pellegrino (Or Club Soda)


  • Combine vodka, Campari and Vermouth in a glass with ice and stir
  • Strain and pour into a rocks glass with ice, top with a splash of juice and San Pellegrino
  • Garnish with a thin slice of citrus on top


  • Can also be made in batches and served in a punch bowl or pitcher!
  • Use Chicago’s Classic Cubes form Lang ice, found in Mariano’s ice coolers. These gourmet ice cubes are designed to last longer than any other type of ice. Made from ultra-purified water, these extraordinary cubes are cut from a 400-pound block of solid ice. Always clear, without any taste or odor, Classic Cubes are the perfect choice for all special occasions.

perdix drink

Perdrix in a Pear Tree by Mariano’s Tastemaker, Belinda Chang

“Perdrix is the French word for Partridge and also a classic French wine descriptor.  This cocktail is my champagne twist on a Silver Gin Fizz (I think that egg white cocktails are so festive), but with home-made spiced pear & champagne syrup in place of plain old simple syrup and a little more fun!”


  • Gin
  • Fresh Lemon Juice
  • Egg White
  • Spiced Pear & Taittinger Champagne Simple Syrup
  • Taittinger Champagne
  • Pear for garnish
  • Spiced Pear Simple Syrup
    • Champagne
    • Sugar
    • Pear
    • Star Anise
    • Cardamon

Directions for Cocktail

  • Jigger gin, lemon juice, egg white, and syrup into cocktail shaker and dry shake.
  • Add good cocktail ice and shake to chill.
  • Strain into three small coupes or one large martini glass.
  • Top with Taittinger Champagne and garnish.

Directions for Champagne & Pear Syrup

  • Combine water, sugar, pear, spices in a small sauce pan.
  • Over medium heat, stir to dissolve sugar and bring to simmer.
  • Lower heat and gently simmer for 30 minutes. You do not want to break down the pear and make the syrup cloudy.
  • Remove from heat and cool.
  • Pour through a strainer. Do not press in order to keep the syrup clear.
  • Store in the refrigerator until use.


Mariano's Tastemakers · Recipes

Pop-up Friday Night Dinner with Friends by Mariano’s Tastemaker Belinda Chang


Outside of the chaos of managing big wine cellars with tens of thousands of bottles and armies of sommeliers (OMG the mega regular who is flying in for dinner ordered three bottles of the 1985 vintage for his most important anniversary tonight and we only have two left!), operating huge 13,000 square foot restaurants (OMG we have 600 reservations on the books tonight and 3 servers called out sick and we can’t find anyone to cover!) and traveling the country to preach the great wine gospel (OMG none of the samples for today’s tv appearance made it and we have one hour to find the nearest wine store before airing live!!), a girl has got to find some fun with friends outside of work whenever possible.

My many jobs over the years have always involved days and nights filled with entertaining hundreds of strangers with a ready friendly wave, a permanently plastered on perma-grin, a life-altering wine recommendation and sometimes serving wines that will alter their lives but not mine, and food that I wouldn’t choose to cook (no shade, but I just like to eat with a lot less butter, bacon, sugar and salt these days than the majority of restaurant chefs use. And you wondered why everything is so delicious at your favorite restaurant?).  So, when I am off of the clock, there is nothing that makes me happier than surrounding myself with the familiar and beloved faces of family and friends, making the food that I do love to cook and sharing the wines that will alter all minds at the table, mine included.

I am a Chicago native and an ex-pat of Houston, Los Angeles, San Francisco, Los Angeles, Mexico City and Manhattan and I have always loved to throw a party at home more than going out to one.  There is no place like home in Chicago and I can say that with certainty as I have left and come back four times!  I have owned and rented many homes in the cities that I mentioned, but home is currently a small studio in a building overlooking the lake.   The new tiny kitchen includes: a half size refrigerator and a half size freezer, no dishwasher (though my dream is to renovate and add an “Astiankuivauskappi” aka a Finnish dish drying cabinet – no more drying with a dish towel!), a small electric stove top and a not so full-size oven.   If I can cook and serve a multi-course tasting menu with paired wines out of this kitchen to my food-obsessed friends sitting at my prized possession: my dining table for sixteen guests, then anyone can.

Since my Rice University off-campus college days, in my circles of friends, I have been known for my on-point and “lavish” dinner parties.  I love to cram the table and my apartment full to brimming with my favorite people, music, laughter and the best conversation.  Sharing my home, my favorite wines and cooking is tonic for my soul. Friends have even told me that they always plan ahead to call out sick for the day following one of my parties because they never want to leave early and miss one moment nor one dish nor one wine served.  Ha!  Every part of these parties feels decadent.  But I do it without breaking the bank because even though my friends and I have champagne tastes, I am on a prosecco budget.  And what they don’t realize is that as baller as they feel at my dinner parties, I always use easy, budget-friendly tricks to make the parties elegant and dressed-to-impress.  One of the keys to success in this is a great grocery store with everything that I need.  You can tell them about Mariano’s, but shhhhhhh don’t tell them about the budget part ;).

Pop-Up Friday Night Dinner is a frequent occurrence at my place.  Here is how it usually happens.  A group text with my three friends who have been trying to get together for weeks finally settles on a time, a date and a restaurant but then J has to cancel because of a deadline, then L cancels because she catches a big, important case, and then my work travel plans change and I have to cancel, too.  But miraculously, everyone is available on Friday night.  This Friday night.  Tonight!  Too late to re-book at the newest hot spot we wanted to try and I don’t know the maître d’ there enough well yet to get squeezed in.  So, I offer to host at my place and quickly count how many hours I have left to put together a fun dinner party to impress my friends who have Michelin-star experience and tastes.  And immediately after shooting off the text, I also do a quick mental inventory of the current contents of my half size freezer and refrigerator.  Last Friday afternoon I found: two Honeycrisp apples, a small to-go container from a steakhouse filled with garlicky, sautéed button mushrooms, a bag of already washed spinach that I had meant to use with egg whites for breakfast and two mini cauliflower pizza crusts that I had made a few days before from a Cooking Light Magazine recipe.  And two bottles of wine.  Of course.

The dinner party theme and menu came to me as I am trying a low carb and gluten-free diet right now and I LOVE pizza and I was off to the races and to Mariano’s!  I decided to take advantage of the nice weather to ride my bike to the store on Clybourn (before the first Chicago snow) and the plan was to get everything together and back to my apartment within an hour while getting my cardio in.  Multi-tasking! And then to be ready for my first guest in an additional hour’s time.  I planned to do all of this without resorting to using a grocery delivery service (which I do when I am really crunched for time). Have you tried ClickList?  It’s an amazing timesaver.  Order on the app at the start of your work day and your grocery list will be shopped for you!  Coming to your store soon.

1. pop-up friday dinner with friends

One hour after I set out on my bike, I returned to my kitchen and set the timer to another sixty minutes and got to work with my favorite motivational tunes blasting in the background.  I included my strategic to do list at the end of this post.  At the end of one hour, and just as I lit the candles at the table, my first friend, L, knocked on my door.  I popped open the first bottle of champagne, poured glasses for both of us and I was ready to enjoy my dinner party.  And we had the best, most delicious time.  You know that you threw a beautiful dinner party when your friends and guests are cleaning every plate, drinking every drop and instagramming every moment ;).

Here are the specs for the FRIDAY NIGHT POP-UP DINNER with FRIENDS for You + 3 Friends

SHOPPING LIST (do you always make your shopping list based on how you like to move around your favorite grocery store i.e. produce first, then meat and deli, then interior aisles? #OCDlife. and it all fit into the wicker shopping basket on my bicycle!)

  1. One bunch RADISHES as a French Onion Dip vessel and to snack on with champagne as my friends arrive. Pop of color!
  2. One head CAULIFLOWER this made six personal pizza crusts and we all ended up sharing each other’s creations masterpieces
  3. One RED ONION
  4. One head RADDICHIO
  5. CRÈME FRAÎCHE to make my signature “Fancy” French Onion Dip which I pretty much have at every party AND as a pizza topping (think tarte flambée that delicious French version of pizza with bacon and onions). I always have a small container of this delicious stuff around. It bumps up everything. I also always have packets of LIPTON’s ONION SOUP MIX in my pantry….
  6. One package FRESH MOZZARELLA
  7. One package grated PECORINO ROMANO
  8. Two links of Mariano’s ITALIAN TURKEY SAUSAGE
  9. One can of TOMATO SAUCE to make a quick “homemade” sauce
  10. (whatever else you love on a pizza! Broccoli Rabe, Peppers, Pineapple, Bacon – the world is your oyster. Ohhhhhh clams would have been epic, too!)


my college roommate taught me that mom/friends will not notice (or at least spend less time noticing how clean or not clean your room/apartment is if you have beautiful fresh flowers on the table.  I bought two packages of white hydrangeas and threw them into a simple glass vase, lit a few votive candles and they made my apartment looked like a million bucks even though I didn’t have time to clean before my friends arrived.

7. pop-up friday dinner with friends


  • Olive oil
  • Mustard
  • Sherry Vinegar
  • Red Pepper Flakes
  • Lipton’s or Knorr’s French Onion Soup Mix
  • Anchovies in Oil
  • Black Truffles in Oil
  • Eggs
  • Oregano (on my windowsill)
  • Thyme (on my windowsill)
  • Leftover sautéed mushrooms
  • Spinach
  • Garlic
  • Shallots
  • Wine (the brilliant thing, is there isn’t a wine that won’t be great with this meal. Chardonnay with pizza, Merlot with pizza, Vinho Verde with pizza – who cares! It’s Friday night!)
  • I had an random apple cake that I had made in the freezer and I defrosted it for the party, but that is for next time!


  1. Unpack the grocery basket and wash the vegetables and leave to dry in a colander
  2. Transfer half of the crème fraiche in to the serving bowl you will be using for the FANCY FRENCH ONION DIP and add the soup mix to taste. More mix = saltier dip. Stir some in and taste. Add more if you like. Refrigerate. Garnish with an herb later if you have some handy. Or not.
  3. Follow your selected CAULIFLOWER PIZZA CRUST recipe. I like this one, except that I used whole eggs instead of egg whites because I was too in the weeds to separate the eggs and didn’t want to have leftover yolks:
  1. While the cauliflower is in the oven or microwaving prepare the other toppings and arrange the ingredients in cute bowls or on plates in your kitchen for your friends to make their own:

TURKEY ITALIAN SAUSAGE – I removed the casing, made little freeform clumps/meatballs and pre-cooked them in a non-stick skillet, browned on both sides over medium heat

RED ONION – Slice half into thin slices, the other half I chopped and sautéed with garlic and added to the canned tomato sauce with some oregano from my window sill plant and red pepper flakes from the pantry. Voilà instant “I-have-been-working-on-this-homemade-pizza-sauce-all-day-don’t-you-see-it-bubbling-on-my-stove?” cred.

SPINACH – I sautéed it with some garlic. Leave the stems on. You don’t even need to chop it. Whole leaves with stems look cooler on the pizza.

HERBS – I like to snip fresh herbs and display the long stems in water in short glasses – helps keep them fresh. And your friends can clip leaves right onto their pizzas.  AND you can try and root the remaining stems and plant them later!

MOZZARELLA –  reserve the amount needed for the crust recipe and slice or grate the rest to be used as toppings

  1. Finish the crust recipe and bake.

RADDICHIO – I cut this into quarters, brushed the sides with olive oil and “grilled” on high on my grill pan on the stove for just a minute or two until there were nice char grill marks. Delicious as is or mix up a quick mustard vinaigrette (mustard, olive oil, sherry vinegar, maybe some shallots, if you want) to spoon over and never mind using this on the pizzas. Just serve as a warm vegetable dish.

  1. Set out the whole radish bunch with the dip.
  2. Light the candles, cue your Friday night play list on iTunes or Spotify or Pandora and/or fire up the Jam Box.
  3. Greet your friends and pour them drinks asap.
  4. Catch up on your weeks and nosh on the “canapés” and make your pizzas.
  5. Clink glasses, laugh, eat, drink, repeat until the week’s stresses melt away!4. pop-up friday dinner with friends10. pop-up dinner with friends
Loyal to Local · Recipes

Everything Chocolate: Katrina Markoff

Meet Mariano’s newest Tastemaker, Katrina Markoff, founder and CEO, of Vosges Haut-Chocolat & Wild Ophelia.


Looking for a unique and delicious recipe to serve for the holidays? Try Katrina’s recipe!

Ricotta Cheese with Olive Oil and Dark Chocolate Recipe

This recipe is perfect for cheese and chocolate lovers. Crumbled Smoked Salt Chocolate Bar atop ricotta cheese…mmm. It takes just minutes to make a satisfying snack or you can also serve this Ricotta with an hors d’oeuvre plate. Use fresh ricotta for this recipe to enhance your chocolate and cheese experience.
Prep Time: 1 Min | Cook Time: 3 Mins

Vosges® Gourmet Chocolate Recipe - Ricotta Cheese with Olive Oil and Dark Chocolate



1. Place Ricotta in a dish. Stir in salt and pepper. Drizzle with olive oil. Chop dark chocolate into fine slivers and sprinkle atop. Serve with crackers.

You can also serve this Ricotta with an hors d’oeuvre plate. I included nuts, cherries, a few other cheeses and some black pepper crackers.

For more of Katrina’s recipes, visit


Mummy Dogs Recipe

mummy dogs.png

Wrap up a hot dog in true mummy fashion in this fun Halloween take on classic crescent dogs.

Mummy Dogs

  • 1 can (8 oz.) PILLSBURY® Refrigerated Crescent Dinner Rolls
  • 2-1/2 KRAFT Singles, cut into 10 strips
  • 10 OSCAR MAYER Beef Franks
  • 1 tsp. HEINZ Yellow Mustard
 Heat oven to 375°F. Unroll dough; separate into 4 rectangles. Press perforations and seams together to seal. Cut each dough rectangle into 10 lengthwise strips. Place 1 Singles strip on each frank, then wrap with 4 dough strips to resemble mummy as shown in photo. Place on baking sheet; spray lightly with cooking spray. Bake 13 to 17 min. or until franks are heated through and dough is golden brown. Add mustard to each for the eyes and mouth.
Recipe by Kraft recipes.
Events · Recipes

Taste of Italy: Smoked Mozzarella & Rapini Pizza


Smoked Mozzarella & Rapini Pizza


  • 1 bulb garlic, roasted
  • 1 small bunch of rapini (broccoli rabe), sautéed
  • Fresh smoked mozzarella, sliced
  • Fresh grated Parmigiano Reggiano
  • Crushed red pepper
  • Monini Olive oil
  • One Simply Roundy’s Organic Pizza Crust (frozen)

To roast garlic: preheat oven to 425F cut top off garlic bulb, place in tin foil and drizzle with olive oil. Wrap tin foil around garlic and bake until very soft. (about 40 mins). After roasting, cool then squish the roasted cloves into a bowl and add 2 tbs of olive oil for later use.

To prepare rapini (or broccoli rabe): remove leaves from stems and coarsely chop leaves. Trim stems and cut into 2” slices. In a large pot of boiling water, quickly boil rapini for 1 minute. Then place in an ice water bath to cool. This blanching step helps to remove some of the bitter taste & retain its color. Set aside for topping.

Remove pizza crust from packaging. Follow by loading on the following toppings. Start with a smear of roasted garlic and olive oil, then add sliced mozzarella and Parmigiano Reggiano. Add the sautéed rapini and crushed red pepper to taste. Bake for about 10-12 minutes depending on your oven. Cool, slice and enjoy!