Suggested weekly menu
Based on your dietary preferences, we suggest the following
Main Dishes
Chicken Larb (Thai Larb Gai) with Rice
Rated 0 out of 5
Added meal time : 1h 16.7m
Do you have allergies or special requests?
Chicken Larb (Thai Larb Gai) with Rice
Recipe adapted from:
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 4 oz larb + 1/2 cup of rice
This Thai dish is made with ground chicken, lime juice, fresh herbs, served with fresh veggies and rice!
https://www.lemonblossoms.com/blog/thai-chicken-larb-salad/
- Food Prep
- Cooking
- Storing
- Clean Up
- Shopping List Email
- Ingredients
- Serving
https://www.lemonblossoms.com/blog/thai-chicken-larb-salad/
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- If serving with rice, cook rice according to package directions.
- In a small bowl mix together the fish sauce, lime juice and sugar. Mix until well combined.
- Heat a wok or large skillet over medium-high heat. Add the oil. When the oil is hot, add the chiles, shallots and garlic and cook stirring constantly for about 1 - 2 minutes or until the shallots become translucent. Don't let the garlic get brown.
- Add the ground chicken and cook, breaking it apart into smaller pieces with a wooden spoon for about 4 to 5 minutes or until the chicken is cooked through and no longer pink.
- Add the onions and green onions and toss for about 1-2 minutes. In this dish the onions and scallions get warmed up but don't get cooked until completely softened. If preferred cook them for about 4 minutes or until soft.
- Stir in the sauce. Toss to combine. NOTE: If using rice flour, sprinkle about a spoonful and toss. Add more if you prefer the mixture a bit thicker.
- Remove from the heat and add the fresh cilantro, mint and basil. Toss and taste. Add additional chilies(or chili flakes) for extra spiciness, additional fish sauce if you want the salad a bit saltier, additional sugar if its a bit too sour for your taste or extra lime juice if you feel you need more tartness.
- Serve warm or at room temperature with rice and fresh vegetables, and additional fresh herbs (optional).
Cook Times
Active Prep20
Hands-On Cook9
Hands-Off Cook30
Passive0
Total Time59 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
Larb Sauce
- 1/2 cup fish sauce
- 10 tablespoon freshly squeezed lime juice
- 1/2 cup brown sugar
Larb Gai Mixture
- 1 1/2 tablespoon avocado oil
- 1 Thai chili or serrano chili thinly sliced
- 2 shallot finely chopped
- 7 clove garlic minced
- 3 pound ground chicken
- 3 stalk green onion thinly sliced
- 1 red onion thinly sliced
- 5 tablespoon fresh cilantro chopped
- 1/2 cup fresh mint chopped
- 3 tablespoon Thai basil chopped (optional)
- 1 tablespoon rice flour optional to thicken sauce
To Serve
- 2 cup short grain rice cooked according to package directions
- 1 head leaf lettuce
- 1 cucumber thinly sliced
- 3 carrot julienne
Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Mixing bowls, Pot with lid, Sharp Knives, WhiskReheating/Serving Instructions
Heat meat mixture in a saucepan over medium heat or in the microwave on med-high power.
Nutrition
Calories: 438kcal | Carbohydrates: 51g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1020mg | Potassium: 1032mg | Fiber: 3g | Sugar: 14g | Vitamin A: 5583IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 4mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Pressure Cooker Pork Soft Tacos with Pico de Gallo
Rated 0 out of 5
(0 customer reviews)
Added meal time : 1h 5m
Do you have allergies or special requests?
Pressure Cooker Pork Soft Tacos with Pico de Gallo
Recipe adapted from:
Mayumi Tavalero
Rated 0 out of 5
(0 customer reviews)
$0.00 Cooking Fee
Serving Size: 2 tacos
These pork tacos with fresh Pico de Gallo are juicy, tender, and so flavorful!
- 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
- Cut pork shoulder or boneless ribs into 1 1/2 inch cubes. Add the pork to the pressure cooker pan, arranging so pork is an even layer. Add the garlic, orange juice, and salt.
- Cook on high pressure for 30 minutes. Turn off the pressure cooker and release pressure. Remove pork from liquid and place in a large bowl. Allow to cool, then using 2 forks shred the meat and set aside.
- Meanwhile make the pico de gallo by combining all the ingredients. Taste and correct for salt.
- Steam tortillas in the microwave then fill with pork. Top with radishes, avocado, cilantro, a squeeze of lime juice and Pico de Gallo.
Cook Times
Active Prep10
Hands-On Cook0
Hands-Off Cook40
Passive0
Total Time50 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
For the pork:
- 3 pound pork shoulder or boneless pork ribs
- 6 clove garlic halved
- 1 cup orange juice
- 2 teaspoon Kosher salt
For the tacos:
- 20 corn tortilla or flour tortilla, for Little black dress project CASSAVA tortilas
- 3 radish thinly sliced
- 2 avocado sliced
- 1 bunch fresh cilantro roughly chopped
- 4 lime cut into wedges
For the pico de gallo:
- 4 tomato vine-ripened medium, chopped
- 1 bunch fresh cilantro finely chopped
- ½ white onion small, chopped
- 1 jalapeno pepper seeded and finely chopped
- 3 tablespoon lime juice for 10 servings use 1 large lime
- 1 teaspoon extra virgin olive oil
- ½ teaspoon Kosher salt
Cooking Tools Required
Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoonReheating/Serving Instructions
Heat shredded pork in the microwave on medium high power until heated through.
Nutrition
Calories: 406kcal | Carbohydrates: 43g | Protein: 23g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 1064mg | Potassium: 792mg | Fiber: 6g | Sugar: 7g | Vitamin A: 655IU | Vitamin C: 36mg | Calcium: 101mg | Iron: 4mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Shrimp Fettuccine Alfredo
Rated 5 out of 5 based on 5 customer ratings
Added meal time : 0h 39m
Do you have allergies or special requests?
Shrimp Fettuccine Alfredo
Recipe adapted from:
Mayumi Tavalero
Rated 5 out of 5 based on 5 customer ratings
$0.00 Cooking Fee
Serving Size: 8 ounces
Tender shrimp and pasta come together for this classic Italian dish that is creamy, rich and delicious. Best served hot, so have your Foodom chef prepare this dish last!
- 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
- Bring a large pot of water to a boil over high heat. Add salt and the pasta. Cook until al dente, about 12 minutes, or according to package directions. Drain and return pasta to warm pot.
- Meanwhile, to a medium sauté pan, add all the butter, 2/3 of the cream, and the salt. Turn heat to medium and simmer for 2-3 minutes, or until cream thickens up a bit. Add the shrimp and cook an additional 2-3 minutes or until shrimp is cooked through.
- Add the sauce and shrimp to the pasta pot and turn heat on to low. Toss the pasta, bringing it up and around from the bottom of the pan until all the pasta is coated.
- Add the remaining cream, grated Parmesan cheese, freshly ground pepper, and the nutmeg. Toss again and taste and correct for salt. Garnish with parsley if desired, and serve immediately with additional Parmesan cheese on the side.
Cook Times
Active Prep10
Hands-On Cook5
Hands-Off Cook15
Passive0
Total Time30 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
For the pasta:
- 1 1/2 pound fettuccine dry, cooked al dente
- 2 tablespoon Kosher salt Diamond Crystal recommended
For the sauce:
- 3 tablespoon unsalted butter
- 2 teaspoon Kosher salt more or less to taste
- 1 1/2 cup heavy whipping cream
- 2 pound raw shrimp size 21-25, peeled and deveined
For finishing:
- 1 1/2 cup Parmesan cheese grated, plus additional cheese for serving
- 1/3 teaspoon freshly ground black pepper freshly ground preferred
- 1/2 teaspoon ground nutmeg
Optional:
- 2 tablespoon Italian parsley chopped
Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt potReheating/Serving Instructions
Recipes made with cream tend to separate when re-heated. For best results heat in a sauté pan with a lid, over low heat until warm.
Nutrition
Calories: 537kcal | Carbohydrates: 51g | Protein: 28g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 231mg | Sodium: 1244mg | Potassium: 323mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1020IU | Vitamin C: 1mg | Calcium: 277mg | Iron: 2mg | Phosphorus: 512mg
*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
Garlic Parmesan White Beans
Rated 0 out of 5
Added meal time : 0h 26m
Do you have allergies or special requests?
Garlic Parmesan White Beans
Recipe adapted from:
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 8 ounces
Bold Mediterranean spices combine with white beans garlic, Parmesan, and cherry tomatoes. Serve it as an easy meatless dinner with your favorite crusty bread or as a side.
- 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
- In a large pan, warm the extra virgin olive oil over medium heat. Add the garlic and cook briefly, tossing regularly, until just golden.
- Add the cannellini beans and ½ cup water. Season with kosher salt, black pepper, and the spices. Add the tomatoes. Cook, stirring occasionally until warmed through (about 10 minutes)
- Stir in the parsley, cheese, and lemon juice.
- Finish with a generous drizzle of extra virgin olive oil. Serve immediately with pita or your favorite crusty bread.
Cook Times
Active Prep10
Hands-On Cook10
Hands-Off Cook0
Passive0
Total Time20 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 8 clove garlic minced
- 4 tablespoon extra virgin olive oil
- 60 ounce canned cannellini beans drained
- 1 cup water
- 2 cup cherry tomatoes halved
- 2 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoon Aleppo pepper chopped
- 1 teaspoon ground cumin
Stir in:
- 2 cup Italian parsley chopped
- 2/3 cup shaved parmesan cheese
- 1/2 cup Pecorino Romano cheese grated
- 1 lemon juiced
Cooking Tools Required
12-inch skillet, 5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden SpatulaReheating/Serving Instructions
Heat in the microwave or over the stovetop over medium heat until heated through.
Nutrition
Calories: 307kcal | Carbohydrates: 40g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 669mg | Potassium: 947mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1358IU | Vitamin C: 25mg | Calcium: 266mg | Iron: 6mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Tagliatelle with Bacon and Pesto
Rated 4.7 out of 5 based on 33 customer ratings
(7 customer reviews)
Added meal time : 0h 39m
Do you have allergies or special requests?
Tagliatelle with Bacon and Pesto
Rated 4.7 out of 5 based on 33 customer ratings
(7 customer reviews)
$0.00 Cooking Fee
Serving Size: 5 ounces
Pasta is tossed with a traditional pesto and pieces of flavorful chopped bacon.
- 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 people
Instructions
Fresh Pesto (you can make this in advance)
- We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
- Add the basil leaves (but keep some for the presentation) and blend to a green paste.
- While processing, gradually add the olive oil and finally add the Parmesan cheese.
Finishing the dish
- Bring a pot of salted water to the boil and cook your tagliatelle al dente.
- Use the cooking time of the pasta to sauté your bacon strips.
- After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
- Present the dish with some fresh basil leaves on top.
Cook Times
Active Prep10
Hands-On Cook10
Hands-Off Cook10
Passive0
Prep Time10 minutes minutes
Cook Time20 minutes minutes
Total Time30 minutes minutes
Recipe Serving Size10 people
Ingredients
Ingredients
- 20 ounce tagliatelle
- 1 pound bacon cut into crosswise strips
Fresh Pesto
- 3 clove garlic sliced thinly
- 1/4 cup pine nuts
- 2 cup fresh basil
- 1/2 cup extra virgin olive oil extra virgin
- 1/2 cup grated Parmesan cheese
Cooking Tools Required
Blender, Colander, Cutting board, Food Processor, Measuring cups and spoons, Saucepan, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top StoveReheating/Serving Instructions
Reheat in saute pan for 5 minutes until warmed through
Nutrition
Calories: 1651kcal | Carbohydrates: 9g | Protein: 41g | Fat: 162g | Saturated Fat: 43g | Cholesterol: 168mg | Sodium: 1905mg | Potassium: 662mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1545IU | Vitamin C: 6mg | Calcium: 358mg | Iron: 3mg
*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
Panzanella Salad
Rated 0 out of 5
(0 customer reviews)
Added meal time : 0h 39m
Do you have allergies or special requests?
Panzanella Salad
Recipe adapted from:
Jen Stone
Rated 0 out of 5
(0 customer reviews)
$0.00 Cooking Fee
Serving Size: 8 oz
A classic Italian bread and tomato salad that manages to be fresh and summery. Still hearty enough for lunch or light dinner.
- 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
- Preheat oven to 350 F
- Place tomatoes in a colander set in a bowl and season with 4 tsp salt and toss to coat.
- Set aside at room temperature to drain. Toss occasionally. Drain a minimum of 15 minutes, while toasting bread.
- In a large bowl, toss bread with 4 tbsp olive oil and transfer to a baking sheet. Bake until crisp and firm but not browned; about 15 minutes, remove from oven and let cool.
- Remove colander with tomatoes from the tomato juice and place the colander in the sink.
- Add shallot, garlic, mustard, and vinegar to the bowl with the tomato juice.
- Combine toasted bread, tomatoes, cucumbers, and dressing in a large bowl. Add the fresh basil, and toss everything to coat and season with salt and pepper.
- Let rest 30 minutes before eating, tossing occasionally until bread absorbed dressing.
Cook Times
Active Prep15
Hands-On Cook0
Hands-Off Cook15
Passive0
Total Time30 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 4 ½ pound tomato preferably heirloom, cut into bite size pieces
- 1 English cucumber sliced
- 4 teaspoon Kosher salt plus more for seasoning
- 1 ½ pound ciabatta bread or focaccia, cut into 1 1/2 inch cubes
- 1 ¼ cup extra virgin olive oil divided
- 2 shallot minced, or slices of red onion
- 4 clove garlic minced
- 1 teaspoon Dijon mustard
- 4 tablespoon red wine vinegar
- ½ teaspoon freshly ground black pepper or to taste
- 1 cup fresh basil roughly chopped and packed into cup
Cooking Tools Required
Baking sheet, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Tongs, WhiskReheating/Serving Instructions
Serve after 30 minutes resting. Best If all is consumed and does not hold well for later use.
Nutrition
Calories: 228kcal | Carbohydrates: 42g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 1281mg | Potassium: 556mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1858IU | Vitamin C: 30mg | Calcium: 33mg | 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 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
1 review for Mango Salsa
Only logged in customers who have purchased this product may leave a review.
Jennifer Baron (verified owner) –
Great salsa. I should have asked for a little less cilantro. I don’t care for it much. But my family loved it.