Maddox Lane (2025)

14/02/2025

We’re not making anything “healthy again”, we’re over here doing what we’ve done consistently for the past 5 years. Nourishing you with balanced, sustainable options, lots of love for what do, we love research and science and try our best to source ingredients based on that. We love supporting small & local businesses, we love our diverse team from all walks of life, we’re not fear mongering, and will never jump on fads for profit.

“Health” is built in consistent and long term choices. It’s easier sustained with the feeling of support and safety in your community, consistency in lifestyle choices, education and engagement, peace of mind and with a foundation of connection, sleep, movement, diet and gratitude. Focusing on your “health” is a privilege. YOU get to define and achieve what it means to YOU.

Despite political propaganda intended to divide, your government and big business aren’t going to make you “healthy again” then, now, or ever. It’s up to YOU and we’re here to support you in that always. With lots of love.
ML

04/02/2025

“There is no such thing as a self-made man. You will reach your goals only with the help of others.” — George Shinn

For the woman that mostly preferred solo projects over group ones…building a team is a challenge I’ve learned to embrace over time (and, with resistance on occasion).
None of “this” exists without these people, their personalities & quirks, abilities, and commitment to being better. Grateful to the cool humans here who have a PIVOTAL role in encouraging, supporting, creating, preparing, cooking, packaging and delivering more than meals 💚. There are a few missing, but most of our core group is represented here & have been rocking it with Maddox Lane for years (wow!) now.

14/01/2025

A few things going over the past few months that inspire us to stay creative, have fun, and mix it up with more than meal delivery with some of our amazing clients for events and private dinners. Some standout dishes (that I truly need to share on website as a dinner party outline)
1. Beautiful warm lobster and brown butter orzo course inspired by Chef Patrick O’Connell and found in his cookbook, “The Inn at Little Washington”
2. Mediterranean inspired zucchini galettes with the most delicious whipped ricotta and garlic spread layered underneath the squash
3. One of my favorite dinner party combos to date, a Korean short rib over Kimchi fried rice with ginger mushroom snap peas
4. A beautiful grazing spread for our friend (and fav fractional science office, Dr. Jen Huberty and her team)
5. While I complain about baking (measuring makes my brain explode), every once in a while I pull something great off. These Churro Cupcakes with Cinnamon Frosting are staying in running for our fav dessert made for our ASU Hillel students.

31/12/2024

As a food business, we have access to the sourcing and production side of the business that the majority of you will never see. Now, momma didn’t raise a snitch, but…I’ve seen a lot that is disappointing and not as presented. From the quality of products used, the transparency of ingredients, and the level of care put into your food, there is a lot you don’t see.

Integrity is a core value of ours and when I say we wouldn’t feed you anything we wouldn’t feed our own family, I mean it. Ingredient quality matters and sources matter. Sourcing locally has a positive impact and trickle down effect in our community. Our on-going efforts to learn more about the products we use and where we source is a commitment we make to you. It comes as a cost, it takes more time, requires more effort and on-going education, and our food costs are higher than most, but I sleep good at night knowing we’re doing right by you.

I’m so proud this week that we have our 2024 harvest Seka Hills Extra Virgin Olive Oil back in stock, also grateful to make the marinara this week with and our semolina pastas made locally by ._ our produce majority sourced locally and organic from and our baking this week with einkorn flour (un-hybridized and ancient grain).

Our ingredients set us apart and are part of our commitment to nourishing you 💚

16/11/2024

Your people are everything.
When I bring people onto the team, I’m looking for personal attributes that sometimes can’t be taught…like-ability, coachability, do they have integrity, do they genuinely care about people and care about what they do? How will they fit into this team, are they FUN?!
Ola embodies those qualities. She keeps me laughing on the daily. Her personal style inspires me. I love watching her interact with people, where she thrives. She feeds us with baked goods and stories from a life well lived. Thank you

Finding the right people has been everything to our success and will continue to be. 💚

15/11/2024

The best thing I ever did around the holidays was to take the stress out and outsource all the things. Yes, even me, the one who cooks for a living, doesn’t want to cook every holiday! Outsource the things you don’t have the time for, call in reinforcements and enjoy the time with your people and enjoy the classic flavors done right…we’ve got you covered. Order now through 11/22 for Thanksgiving 2024, were delivery all over Phoenix and Scottsdale surrounding areas and sourcing all the produce from
Chef Robert McGrath and I will be putting our Kentucky stamp on our country classic sides and the Hill family and dad Scott Hill are bringing back “Hill’s Country Glazed Hams” for this one.

Link to order in bio ⬆️

14/11/2024

Oh baby we like it raw…raw chopped veggies can provide more vitamins, minerals and antioxidants over their cooked counter parts. Take beets, butternut squash, cabbage and brussels sprouts - all taste delish raw and add crunch and complexity to our fall harvest chopped salad bowl.

Want to give our originally developed Fall Harvest Chop with Vanilla Bean Citrus Vinaigrette a go? Simply brunoise your raw seasonal veggies (like the ones mentioned above) over greens, add seasonal pear, apple or pomegranate, a creamy cheese (or vegan crumble) a crunchy nut, some fresh herbs and scrape some vanilla bean pods into citrus, whisk with maple and extra virgin olive oil and you have a beautiful nutritional powerhouse in a bowl. 🌈

08/10/2024

Inspirations & curious things…inspired by art in all forms…individuals, societies and businesses showing the world a little bit about themselves and contributing to the culture with tangible expression brings me joy, inspires me to create, and to work more on how I want Maddox Lane to present itself to the world.

10/09/2024

An extra virgin olive oil drizzle away from being the perfect meal to start the day…

We put this beautiful bowl on the menu this week; roasted cinnamon maple butternut squash, vanilla scented red quinoa (all produce and grains local from McClendon’s Farms btw), our own pistachio/walnut/almond granola, organic Greek yogurt, local pomegranate and mint…it was hard not to feel a little hurt when not many ordered it (yes, I take things personal when I’m invested in the ideas…), a good lesson that sometimes the ideas that speak to the creator don’t always translate to the customer and sometimes creating for the sake of creating is okay too. I’ll save this one for my personal menu 😉

24/08/2024

An homage to my fav food:

1. Park City Beefsteaks, extra virgin olive oil, Maldon and cracked pepper…not pictured, crusty baguette
2. Heirlooms @ Mercado Testaccio in Rome
3. Soft scramble and New Jersey tomatoes brought back to me via plane from
4. Food styling memories…one of my early photos with heirlooms sourced from the Melrose Place Sunday Farmer’s Market
5. Local cherry tomatoes from , pulled off the vine, confit in brown butter over seared halibut filets. As much as I love EVOO, butter still has its place and pairing with cherry tomatoes is one of them.

There is little in life as satisfying or that invokes a food memory as much as a homegrown tomato, still warm from the sun, picked from the vine, smelling like sweet earth and spicy grass from the dirt, vines and leaves.

23/08/2024

Some days I’m happiest just rolling in that finished product & getting an unexpected cooler-door b***y smack in the process 😉

30/07/2024

Surround yourself with good people.
I am so grateful for quality time with friends I met 25 years ago during a time in my life of change (the one where I dropped out of college and moved to Utah 🤣). It’s always fun to spend time in the mountains, share our love of food, and in the process I connected with another badass, inspiring woman and learned about her business, non-profit work, and trajectory to success.
I’m constantly amazed by the women in my life. The commitment they’ve made to learning and evolving. The challenges they’ve overcome. How they kick ass domestically and professionally. The depth of our conversations, the support and wisdom and humor they offer. Their resilience and insightfulness on life. Having a tribe of women around you and nourishing your relationships is as much a part of your wellness as diet and exercise and I’m so lucky to carry relationships with me through all different stages of life. Especially thankful for my Utah girls 🍀💚 Amber Marquette

18/07/2024

There are aspects of following Mediterranean diet principles that extend beyond food. That includes the impact of building COMMUNITY & CONNECTION, and SOURCING LOCALLY. At Maddox Lane, we source from local farms, share knowledge and value our connections with local farmers, local food producers and our customers.

We all need to support local farmers and food producers…unless you want food to be mass produced, homogenized, and ran by corporations (who historically care about profit first at the expense of taste and your health) get out in your community and visit your farmer’s markets, post your favorite vendors, pull a list of local farms and make an effort to get to know the people who grow and raise REAL food.

I worry about the day where small, local farming and local food production is no longer viable and the impact that will have on our communities and food supply systems. Supporting local reduces our carbon footprint, adds to our local economies, reduces food waste, and contributes to the culture and vibe that makes our communities unique.

Here are some producers you can check out and support both locally and through our Farmer’s Markets:

Feel free to add your favorite local farmers and producers below!!

26/06/2024

I got a little Kentucky time in, back to the roots and the reasons. I’m left with these sentiments…
- My nieces and nephews bring me right into the present moment and it’s such a joy to listen to their uninhibited thoughts and see their personalities forming. Denver (my four year old nephew) asked me specifically to adopt “a four year old boy”. I’m considering it.
- Our food roots are important. The nostalgia and fun of going through the Gold Star Chili window and getting a Turtle Sundae from ice cream. There’s nothing like it.
- Keeping in touch with friends from elementary school and beyond has been such a blessing for me. I love how we’ve all grown and the acceptance and comfort I feel when I’m around these girls. I recommend making the effort to maintain your friendships and the understanding that people change and aren’t the past versions of themselves. Welcome and celebrate that.
- To my brother I’m so proud of the dad you are. How much you love and accept your kids. Breaking patterns, open minded and easy to talk to…and of course, easy to laugh with! Much love 🤍

04/06/2024

This guy right here…our Master of Meatballs, Driver of Deliveries, Builder of Bowls and a hundred other things. started with Maddox Lane our second week in business on dishes and deliveries and he just keeps moving up, learning more, and has become an incredibly valuable part of this team.
We can all count on him for a movie, music or television reference, to always show up and bring his smart sense of humor to the kitchen. I’m thankful for Jacob and I know all our customers on the Scottsdale route for the past four years are very grateful for Jacob too!

20/05/2024

If you’ve placed an order, chances are has processed it, cooked some part of it, packaged it, checked it and maybe even delivered it. If you’ve had an event with us, she is a big part of ensuring it went smoothly. Ashley is an integral part of the team. She can run the show without me, catches my mistakes, always has my back, she has become a friend and someone I can go to for input and honesty. She cares a lot about our customers, our food, and the experience that we provide. I can count on her to have the best interests of our customer in mind and I feel so thankful that she has been on board with Maddox Lane and is committed to growing with us! We couldn’t do it like we do without our Ashley. 🙌💚

14/05/2024

Full of appreciation post 🩷
I’ve been out this month, it’s a scary move for me to step away from the kitchen, and it’s only because my INCREDIBLE support system that I can take this time. I’ll leave my appreciations for the whole team soon enough, but for today it’s about Chef Robert McGrath. I followed his career for years and kept a pulse on any project he was associated with here in Arizona in the early 2000’s (The Roaring Fork, Renegade, “Check Please”…). When we met, from a Craigslist post no less, we bonded over our Kentucky roots. Robert has become a true friend, a confident, a mentor, he has contributed to Maddox Lane in countless ways. In the kitchen he’s a bright spot, he goes above and beyond in every way. They don’t make them like him anymore.
I haven’t met anyone with his commitment to the craft, integrity, the level of care he shows, his generous spirit and work ethic unseen. I’m often left with no words to describe how much his contributions have meant to me - I haven’t often felt that type of dedication from someone and it’s humbling to work alongside him and receive his support.
* Robert has created some great Maddox Lane meals, be sure to check out his menu contributions (link in bio) like our Texas Nicoise Bowl on the menu next week & we love to feature his classics like green chile pork & all things smoked & BBQ’d on the menu.

17/04/2024

Recipe story time…I’m not a recipe girl, I don’t follow them much or share them much. I love a cookbook for inspiration and there is a lot of value in a cookbook collection for anyone who loves to cook. I’d rather you become intuitive in the kitchen and develop a taste through practice, but we all learn differently.

With that being said, here’s a little soup recipe I created. Do with it what you like - sometimes just seeing a new recipe is enough for me to add to my mental bank. I pulled from the Albondigas technique and flavors from Indian cuisine to create this rice meatball soup with green curry from Floyd Cardoz collection. If you can’t find this spice you can create your own curry blend, but this blend is pretty unique and definitely sets the recipe apart. You can use any ground meat, beef would work nicely but turkey and ground chicken do as well. Add any vegetables you enjoy - I added zucchini and butternut squash, sweet potato or carrot and any green veg like broccoli would also be delicious. My final tip - the act of preparing a meal for yourself is self love in action so do so when you’re in the mind space to enjoy the process. Xx

Recipe link (or DM and I’ll send to you direct):
https://themaddoxlane.com/blog/green-tikka-masala-chicken-meatball-soup/

Monday	08:00 - 20:00
Tuesday	08:00 - 20:00
Wednesday	08:00 - 20:00
Thursday	08:00 - 20:00
Friday	08:00 - 20:00
Saturday	08:00 - 20:00
Sunday	08:00 - 18:00

Maddox Lane