Mariano's

Throughout the month of November Kelvin Beachum Jr. and I will be teaming up to tackle food insecurity from Illinois to Arizona—and everywhere in between! ⚾️🏈

It’s MLB fans vs. NFL fans in an epic fundraising showdown, supporting the Greater Chicago Food Depository, Northern Illinois Food Bank, and United Food Bank of Arizona. Together, we’re striving to bring relief to the 1 in 5 households in Chicago and 1 in 8 in Arizona facing food insecurity.

Follow along with our competition tracker and see how you can help make a difference: grandgiving.org/tackling-food-insecurity-2024

Here's how to support
Team Curtis here: https://lnkd.in/gj_hiRXv
Team Kelvin here: https://lnkd.in/gw5sKre5

Be sure to check out the deals this week ! 🛒 Save big and find even more deals in our weekly ad.

Exciting news, Chicago fans ❤️ 🏒 Join us at Mariano's Roscoe Village on November 8th from 4 P.M. to 5 P.M. for a special meet & greet with Seth Jones! Snap a photo, grab an autograph, and meet one of Chicago’s finest.

Diwali: a time to gather, to celebrate, and to let our hearts glow with happiness! Bring the warmth of Diwali to your plate with these irresistible vegetarian samosas courtesy of Chef Faraz Sardharia from Tandoor Char House 🪔✨ Crispy, spicy, and perfect for celebrating. Happy Diwali!

SAMOSA
For the Dough:
- 2 cups all-purpose flour
- ¼ ts cumin seeds
- 1/4 cup vegetable oil
- 1/2 tsp salt
- 1/4 cup water (as needed to knead the dough)

For the Filling:
- 3 medium potatoes, boiled and cubed
- 1/2 cup green peas (fresh or frozen)
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp turmeric powder
- 1 tbsp ginger-garlic paste
- Salt to taste
- Fresh coriander leaves, chopped (optional)

For Frying:
- Oil for deep frying

Instructions:
Make the Dough:
1. In a large mixing bowl, combine the flour, salt, and vegetable oil.
2. Rub the oil into the flour until the mixture resembles breadcrumbs.
3. Add water gradually and knead into a firm, smooth dough. Cover with a damp cloth and let it rest for 30 minutes.

Prepare the Filling:
1. In a pan, heat the oil and add cumin. Allow them to splutter.
2. Add ginger-garlic paste and sauté until fragrant.
3. Stir in the spices: ground coriander, ground cumin and turmeric.
4. Add potatoes, peas, and salt. Mix well and cook for 5–7 minutes until everything is combined and aromatic. Garnish with fresh coriander, if desired.
5. Allow the filling to cool.

Assemble the Samosas:
1. Divide the dough into small balls and roll each into a small oval or circle about 6 inches wide.
2. Cut each circle in half to form two semi-circles.
3. Fold each semi-circle into a cone shape and seal the edges with a bit of water.
4. Fill each cone with 1–2 tbsp of the potato mixture, then seal the open edges with water, pressing tightly.

Fry the Samosas:
1. Heat oil in a deep pan over medium heat. Test by dropping a small piece of dough in; it should sizzle and rise slowly.
2. Fry the samosas in batches, turning occasionally, until golden and crispy.
3. Remove with a slotted spoon and drain on paper towels.

Serving:
Serve hot with cilantro chutney or tamarind chutney.
Enjoy your delicious, crispy samosas!

Giving back to our community is at the heart of everything we do 💛✨ In partnership with the Curtis Granderson Foundation, Mariano’s invites you to support local families in need this November by making a donation at checkout. Join us as we raise funds to fight hunger and support our local partners at the Greater Chicago Food Depository and Northern Illinois Food Bank. Together let's strike out hunger!

This Halloween pick your potion and let the spooky fun begin: the Kraken Cephalopunch, a wicked punch of pineapple and rum or Devil's Juice, spiked with lime and Tajin that is sinfully refreshing! Which one will you try? 🍸✨ 👻🕸️ Cheers!

Kraken Cephalopunch
- 3oz Kraken Rum
- 3oz Pineapple Juice
- Splash of Grenadine

Devil’s Juice
- Jose Cuervo Devil’s Reserve Tequila
- Lime Juice - Splash of Soda Water
- Garnish with Lime Wedge & Tajin

Celebrate National Chocolate Day the right way - with Fannie May Chocolates! 🍫 Whether gifting or indulging, it's the perfect way to sweeten the day!

What better way to kick off National Pumpkin Day (October 26th) than with Chef Sarah Stegner's perfect recipes and beyond! 🎃 🍂 Chef Sarah Stegner from Prairie Grass Café and Amanda Puck (Mariano's VP Communications & Brand Development) got ready for National Pumpkin Day with Sylvia Perez at FOX 32 News, talking everything pumpkin, gourds and squash! Check out the full article here: https://bit.ly/48parFk

Be sure to stop by your local Mariano's and shop our pumpkin sale 10/24 through 10/26 - $2.99 each (with digital coupon only)

Crisp, savory, and oh-so-delicious! ✨ This Fishwife Latkes recipe by Sara Tane combines the best of crispy potatoes and savory tuna for a bite that’ll have everyone asking for seconds!

Ingredients:
5-6 medium Russet potatoes (about 2 pounds), scrubbed and cut lengthwise into quarters
½ large onion (8 ounces), peeled and cut into quarters
2 large eggs
½ cup matzo meal
2 teaspoons kosher salt, plus more for sprinkling
½ teaspoon freshly ground black pepper
Neutral oil, for frying
Fishwife Smoky Trio, flaked, for garnish
Sour cream, for garnish
Fresh chives, for garnish
Fresh salmon roe, for garnish

Preparations:
- Preheat oven to 200F.
- Grate the potatoes and onion on the large holes of a box grater or with the shredding disc in the bowl of a food processor. Transfer the mixture to a clean dish towel and squeeze and wring out as much of the liquid as possible. Discard liquid.
- Transfer the potato mixture to a large bowl. Add the eggs, matzo meal, salt, and pepper, and mix until the matzo meal is absorbed.
- In a large cast iron skillet over medium-high heat, pour in about ¼ inch of the oil. Once the oil is hot, drop about 2 tablespoons batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a cooling rack set over a sheet pan to drain and sprinkle with salt while still warm. Keep warm in preheated oven. Repeat with the remaining batter.
- Top with sour cream, flakes of tinned fish, salmon roe, chives, flaky salt, and black pepper. Serve immediately.

Whether you’re tailgating or watching from home 🏈 Quari Handcrafted Ice is perfect for a cool and refreshing game day! Their premium ice stays colder longer, ensuring your drinks stay perfectly chilled from kickoff to the final whistle.

Happy ! 🍓 Today is the perfect day to give someone you love a sweet surprise! Whether it's a beautiful bouquet, chocolate-covered strawberries, or indulgent chocolates, we’ve got everything to make their day extra special.

In honor of National Pasta Day and Italian Heritage Month, we’ve dedicated the current issue of Mariano’s Magazine to a delightful celebration of Italian and Italian-American food and culture! From classic pasta dishes to vibrant regional flavors, get ready to savor every page and discover the passion behind every bite! Buon appetito! 🍝✨

Your sign to get cozy and pour yourself a glass of Love Cork Screw! 🍷✨ Whether you're winding down after a long day or toasting to the good times, this sip is all you need to elevate the moment.

Join us in celebrating 4 years of powerful storytelling through art, activism, and scholarship! 🎨 October 17th, 2024 from 4-6P.M. BLACK IS BEAUTIFUL - photographs by Tony Smith and curated by Dorian Sylvain. Don’t miss this special anniversary!

Celebrate National Dessert Day with a berry special treat by Victory Dance Food! 🍓 Roasted Balsamic Strawberries with Vanilla Bean and Thyme served with a scoop of vanilla ice cream and VDF BEET Garden Granola. Here's to celebrating every bite with this delicious gluten-free dessert!

INGREDIENTS:
1.5 c strawberries - hulled and sliced
2 tbsp honey or maple syrup
2 tsp vanilla bean paste
2 tbsp balsamic vinegar
1 sprig of fresh thyme leaves, removed, chopped
heavy pinch of sea salt
Vanilla Bean Ice Cream, for serving
VDF BEET Garden Granola, for serving

DIRECTIONS:
1. Preheat oven to 375 F.
2. Place sliced strawberries on a parchment lined baking sheet.
3. In a small bowl, mix together the honey or maple syrup, vanilla bean paste, balsamic vinegar, chopped thyme and sea salt.
4. Drizzle the mixture over the strawberries, tossing them gently to ensure they are thoroughly coated.
5. Place in oven and roast for approx 30 min.
6. Remove from oven and serve with a scoop of ice cream and a generous sprinkle of VDF Beet Garden Granola over the top.