Suggested weekly menu
Based on your dietary preferences, we suggest the following
Main Dishes
Vegetarian Chili
Rated 3 out of 5 based on 3 customer ratings
Added meal time : 1h 12.8m
Do you have allergies or special requests?
Vegetarian Chili
Recipe adapted from:
Rated 3 out of 5 based on 3 customer ratings
$0.00 Cooking Fee
Serving Size: 1 1/2 cups
While the ingredients in this chili recipe are sbasic, the flavor is anything but, with the addition of smoked paprika for an extra-savory, smoky note. With optional garnishes to accommodate GF, DF, and Vegan diets.
https://cookieandkate.com/vegetarian-chili-recipe/
- Food Prep
- Cooking
- Storing
- Clean Up
- Shopping List Email
- Ingredients
- Serving
https://cookieandkate.com/vegetarian-chili-recipe/
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
- Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added 1/4 teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.
Cook Times
Active Prep15
Hands-On Cook11
Hands-Off Cook30
Passive0
Total Time56 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 4 tablespoon extra-virgin olive oil
- 2 red onion medium chopped
- 2 red bell pepper large chopped
- 4 carrot medium chopped
- 4 stalk celery chopped
- 1 teaspoon Kosher salt divided
- 8 clove garlic pressed or minced
- 4 tablespoon chili powder
- 4 teaspoon ground cumin
- 3 teaspoon smoked paprika
- 2 teaspoon dried oregano
- 56 ounce canned diced tomatoes with their juices
- 60 ounce canned black beans rinsed and drained
- 30 ounce canned pinto beans rinsed and drained
- 4 cup vegetable broth
- 2 bay leaf
- 4 tablespoon fresh cilantro
- 2 teaspoon red wine vinegar
Optional garnishes:
- fresh cilantro
- avocado sliced
- tortilla chips check label for GF
- sour cream skip for dairy free and vegan
- grated cheddar cheese skip for dairy free and vegan
Cooking Tools Required
5-quart saucepot, Cutting board, Measuring cups and spoons, Potato Masher, Sharp Knives, Top StoveReheating/Serving Instructions
Heat in the microwave on medium-high power until heated through or heat on stove top over medium heat.
Nutrition
Calories: 352kcal | Carbohydrates: 58g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1803mg | Potassium: 1366mg | Fiber: 21g | Sugar: 9g | Vitamin A: 6560IU | Vitamin C: 55mg | Calcium: 201mg | Iron: 8mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Roast Beef Tenderloin with Red Wine Sauce
Rated 4.8 out of 5 based on 87 customer ratings
(18 customer reviews)
Added meal time : 1h 18m
Do you have allergies or special requests?
Roast Beef Tenderloin with Red Wine Sauce
Recipe adapted from:
Rated 4.8 out of 5 based on 87 customer ratings
(18 customer reviews)
$0.00 Cooking Fee
Serving Size: 6.5 oz
This beef tenderloin with red wine sauce is a true show-stopper. Perfect for any special occasion!
- Food Prep
- Cooking
- Storing
- Clean Up
- Shopping List Email
- Ingredients
- Serving
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Let the beef stand at room temperature for 30 minutes before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
- Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, ¼ teaspoon of the salt, pepper, and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
- Season the beef all over with remaining 2 teaspoons salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until an instant-read thermometer inserted into the center of the meat registers 120°F-125° for medium-rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
- While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
- Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
- Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dish towel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
- Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
- Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.
Cook Times
Active Prep10
Hands-On Cook20
Hands-Off Cook30
Passive0
Total Time1 hour hour
Recipe Serving Size10
Ingredients
Ingredients
- 8 tablespoon European style unsalted butter divided
- 3 shallot ½ cup finely chopped from 2-3 large shallots
- 1 ¼ cup Cabernet Sauvignon
- 3 cup beef broth
- 6 sprig fresh thyme
- 2 ¼ teaspoon Kosher salt divided
- ⅙ teaspoon freshly ground black pepper
- 1 teaspoon granulated sugar
- 2 tablespoon all-purpose flour
- 4 pound center-cut Prime beef tenderloin roast
- 1 teaspoon freshly ground black pepper
- 2 tablespoon avocado oil or any high heat cooking oil you prefer
For deglazing the pan:
- ¼ cup beef broth
Cooking Tools Required
Cutting board, Measuring cups and spoons, Meat Thermometer, Oven, Roasting Pan, Saucepan, Sharp KnivesNutrition
Calories: 501kcal | Carbohydrates: 3g | Protein: 26g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 119mg | Sodium: 417mg | Potassium: 489mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 4mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Low Carb Eggplant Pizza
Rated 5 out of 5 based on 5 customer ratings
Added meal time : 0h 39m
Do you have allergies or special requests?
Low Carb Eggplant Pizza
Recipe adapted from:
Rated 5 out of 5 based on 5 customer ratings
$0.00 Cooking Fee
Serving Size: 1 slice
This eggplant pizza may be low in carbs, but it's loaded with flavor. Toppings include mushrooms, onions, bell peppers, and sliced pepperoni.
https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394
- Food Prep
- Cooking
- Storing
- Clean Up
- Shopping List Email
- Ingredients
- Serving
https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 8
Instructions
- Preheat the oven to 200C/400F. Slice the eggplant lengthways (the long side) into 1⁄3 inch slices.
- Brush both sides of the eggplant with olive oil and place them on a lined baking sheet. Sprinkle with salt and pepper and bake for 12-15 minutes, until the eggplant is cooked and soft.
- Spread marinara sauce on each eggplant; prinkle with Italian seasoning, then sprinkle with some of both shredded cheeses. Add pepperoni, onions, mushrooms, and bell peppers, and sprinkle generously with the remaining cheese.
- Set the oven to the broil setting and bake for 5-10 minutes, or until the cheese is golden and melted.
- Remove the eggplant pizzas from the oven and serve immediately.
Cook Times
Active Prep15
Hands-On Cook15
Hands-Off Cook0
Passive0
Total Time30 minutes minutes
Recipe Serving Size8
Ingredients
Ingredients
- 1 eggplant large
- 2 tablespoon extra virgin olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese divded
- 1/2 cup shredded cheddar cheese divided
- 1/4 cup white mushroom chopped
- 1/4 cup onion chopped
- 3 ounce sliced pepperoni
- 1/2 cup bell pepper diced
- 1 tablespoon Italian seasoning
Cooking Tools Required
Heavy duty rimmed baking sheet, parchment paperReheating/Serving Instructions
TO STORE: You can store leftovers in air-tight containers in the refrigerator for up to 3 days.TO FREEZE: Use freezer-safe airtight bags or containers to freeze eggplant pizza for up to 3 months.TO REHEAT: Always reheat the pizza in a preheated oven.
Nutrition
Calories: 183kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 720mg | Potassium: 257mg | Fiber: 3g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 15mg | Calcium: 82mg | Iron: 1mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Previous picks
Next picks
Add a custom main dish
Add a main dish
Side Dishes
Vegetable Quinoa
Rated 0 out of 5
Added meal time : 0h 39m
Do you have allergies or special requests?
Vegetable Quinoa
Recipe adapted from:
Customer
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 1 cup
In this customer submitted recipe, sauteed onions, carrots, and zucchini are cooked with the quinoa for extra flavor and nutrition.
- Food Prep
- Cooking
- Storing
- Clean Up
- Shopping List Email
- Ingredients
- Serving
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Heat olive oil in a large saucepan over medium heat. Add the onion and sauté until softened.
- Add the carrot and zucchini, sauteing for several more minutes.
- Add the quinoa, water, and salt; bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.
Cook Times
Active Prep15
Hands-On Cook0
Hands-Off Cook15
Passive0
Total Time30 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 2 tablespoon extra virgin olive oil
- 2 onion chopped
- 2 cup quinoa thoroughly rinsed and drained
- 2 carrot medium, coarsely grated
- 2 zucchini mediium, coarsely grated
- 3 cup water
- 1 1/2 teaspoon Kosher salt
Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Spatula, Top StoveReheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.
Nutrition
Calories: 170kcal | Carbohydrates: 26g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 367mg | Potassium: 365mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2122IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 2mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Herbed Butternut Squash
Rated 4.7 out of 5 based on 14 customer ratings
(3 customer reviews)
Added meal time : 0h 32.5m
Do you have allergies or special requests?
Herbed Butternut Squash
Recipe adapted from:
Rated 4.7 out of 5 based on 14 customer ratings
(3 customer reviews)
$0.00 Cooking Fee
Serving Size: 8 oz
This is just one of many ways I prepare butternut squash for my two girls. It’s a winter staple in our house.
- Food Prep
- Cooking
- Storing
- Clean Up
- Shopping List Email
- Ingredients
- Serving
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Peel and cut squash crosswise into 2-in.-thick slices; remove and discard seeds. In a large bowl, toss squash with remaining ingredients. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until tender.
Cook Times
Active Prep10
Hands-On Cook0
Hands-Off Cook15
Passive0
Total Time25 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 5 pound butternut squash
- 2 tablespoon extra virgin olive oil
- 3 teaspoon dry oregano
- 2 teaspoon dry thyme
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
Cooking Tools Required
Cutting board, Grill, Grill Pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Vegetable PeelerReheating/Serving Instructions
Reheat to desired temperature using the microwave.
Nutrition
Calories: 129kcal | Carbohydrates: 27g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 242mg | Potassium: 809mg | Fiber: 5g | Sugar: 5g | Vitamin A: 24127IU | Vitamin C: 48mg | Calcium: 123mg | Iron: 2mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Previous picks
Next picks
Add a custom side dish
Add a side dish
Salads
Saffron Chicken and Herb Salad
Rated 0 out of 5
(0 customer reviews)
Added meal time : 1h 57m
Do you have allergies or special requests?
Saffron Chicken and Herb Salad
Recipe adapted from:
Hanna Lemaire
Rated 0 out of 5
(0 customer reviews)
$0.00 Cooking Fee
Serving Size: 5oz
A colorful, simple, and refreshing salad that can be served as a main course or side dish for lunch or dinner. Recipe originally from "Jersusalem: A Cookbook", by Yotam Ottolenghi & Sami Tamimi.
https://ottolenghi.co.uk/recipes/saffron-chicken-and-herb-salad
- Food Prep
- Cooking
- Storing
- Clean Up
- Shopping List Email
- Ingredients
- Serving
https://ottolenghi.co.uk/recipes/saffron-chicken-and-herb-salad
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat the oven to 400 degrees F. Trim and discard 1cm off the top and tail of the oranges and cut each orange into 12 wedges, keeping the skin on. Remove any pips.
- Place the wedges in a small saucepan with the honey, saffron, vinegar and just enough water to cover the orange wedges. Bring to a boil and simmer gently until the oranges are soft and it becomes a thick syrup; add water during the cooking if the liquid gets very low. If desired, blitz in a food processor to make the syrup more smooth.
- Mix the chicken breasts with half the olive oil and plenty of salt and pepper, and place on a very hot, ridged griddle pan (or sautée pan). Sear for about 2 minutes on each side to get clear char marks all over. Transfer to a roasting pan or aluminum foil lined baking sheet and place in the oven for 15–20 minutes, or until just cooked. *(This step can be done while syrup is being made!)*
- While the chicken is cooking, slice the fennel, herbs, and chili.
- Once the chicken is cool enough to handle, but still warm, tear it with your hands into rough and quite large pieces. Place in a large mixing bowl, pour over half the orange paste and stir well. You may add more syrup if desired. (The other half you can keep in the fridge for a few days). Add the remaining ingredients to the salad, including the rest of the olive oil, and toss gently. Taste, add salt and pepper and, if needed, some more olive oil and lemon juice.
Cook Times
Active Prep30
Hands-On Cook30
Hands-Off Cook30
Passive0
Total Time1 hour hour 30 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 2 orange
- 5 tablespoon honey
- 1 teaspoon saffron threads
- 1.5 tablespoon white wine vinegar
- 2 cup water add more as needed
- 3 pound boneless skinless chicken breast
- 6 tablespoon extra virgin olive oil
- 3 bulb fennel small, thinly sliced
- 1.5 cup fresh cilantro picked, stems removed
- 1.5 cup fresh basil torn
- 25 fresh mint torn
- 3 tablespoon fresh lemon juice
- 2 dry red chili thinly sliced
- 3 clove garlic crushed
- Kosher salt
- freshly ground black pepper
Cooking Tools Required
8x8 inch nonstick baking pan, Baking sheet, Cutting board, Food Processor, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, Refrigerator, Roasting Pan, Saucepan, Saute pan, Sharp Knives, Top StoveReheating/Serving Instructions
This salad can be kept in an airtight container in the fridge for 2-3 days. It is served cold, so no reheating is necessary.
Nutrition
Calories: 305kcal | Carbohydrates: 19g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 87mg | Sodium: 201mg | Potassium: 922mg | Fiber: 3g | Sugar: 12g | Vitamin A: 738IU | Vitamin C: 41mg | Calcium: 70mg | Iron: 2mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Previous picks
Next picks
Add a custom salad
Add a salad
Soups
Previous picks
Next picks
Add a custom soup
Add a soup
Breakfasts
Previous picks
Next picks
Add a custom breakfast
Add a breakfast
Snacks
Previous picks
Next picks
Add a custom snack
Add a snack
Desserts
Previous picks
Next picks
Add a custom dessert
Add a dessert
Appetizers
Previous picks
Next picks
Add an custom appetizer
Add an appetizer
Add to your meal
Add any meal
Loading...
Total estimated time: -- : --
Not including groceries
Not including groceries
