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Main Dishes
Chicken Larb (Thai Larb Gai) with Rice
Rated 0 out of 5
Added meal time : 1h 16.7m
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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/
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https://www.lemonblossoms.com/blog/thai-chicken-larb-salad/
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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
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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
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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!
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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
- â…™ 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
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Cheesy Potato and Chive Frittata
Rated 0 out of 5
Added meal time : 0h 32.5m
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Cheesy Potato and Chive Frittata
Recipe adapted from:
Mayumi Tavalero
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 6 ounces
This Italian version of an omelette makes for a great breakfast or brunch, plus it's freezer friendly so any leftovers can be saved for when you need to grab a quick meal.
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Adjust the ingredients measurement scale here by changing this number. 8
Instructions
- Preheat oven to 375 degrees. In a large bowl beat together the eggs, salt, and pepper. Stir in the cheese and chives. Set aside.
- Heat a large non-stick, oven-proof skillet over medium heat and add the butter. When butter has melted add the sliced onion. Saute for several minutes until the onions are translucent and golden brown.
- Add the potatoes, seasoning with salt and pepper. Cook for an additional minute, then distribute the mixture evenly across the bottom of the pan.
- Pour in the egg mixture and let it cook for about a minute to set the edges.
- Place skillet in the oven and cook for 10 minutes, or until eggs are set but not overly brown on top.
- Slide the frittata out of the pan and onto a cutting board. Using a serrated knife, slice into 8 equal wedges.
Cook Times
Active Prep5
Hands-On Cook10
Hands-Off Cook10
Passive0
Total Time25 minutes minutes
Recipe Serving Size8
Ingredients
Ingredients
- 12 egg large
- 1 ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- ¾ cup cheddar cheese grated
- ¼ cup fresh chive finely chopped
- 2 tablespoon butter
- 1 onion small, thinly sliced
- 1 ½ cup frozen hash brown potato slightly thawed
Cooking Tools Required
Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute panReheating/Serving Instructions
Reheat in a 350 degree oven for 15 minutes or until heated through.
Nutrition
Calories: 201kcal | Carbohydrates: 9g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 264mg | Sodium: 630mg | Potassium: 240mg | Fiber: 1g | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 2mg
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Side Dishes
Mushroom Sauté
Rated 4 out of 5 based on 8 customer ratings
Added meal time : 0h 19.5m
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Mushroom Sauté
Recipe adapted from:
Rated 4 out of 5 based on 8 customer ratings
$0.00 Cooking Fee
Serving Size: 4 ounces pre-cook
Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Tasty mushrooms combine with garlic and herbs with a splash of balsamic vinegar.
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Instructions
- Add oil to a large skillet over medium heat.
- Stir in balsamic vinegar, garlic, oregano, and mushrooms.
- Sauté for 5-6 minutes, or until tender.
Cook Times
Active Prep5
Hands-On Cook10
Hands-Off Cook0
Passive0
Total Time15 minutes minutes
Recipe Serving Size10 people
Ingredients
Ingredients
- 2 tablespoon coconut oil
- 2 tablespoon balsamic vinegar
- 2 clove garlic minced
- ¼ teaspoon dry oregano
- 40 ounce white mushroom whole
- 1 teaspoon Kosher salt
- dash freshly ground black pepper
Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Spatula, Top StoveReheating/Serving Instructions
Heat mushrooms over medium high heat in a saute pan until heated through.
Nutrition
Calories: 52kcal | Carbohydrates: 4g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 239mg | Potassium: 367mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg
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Truffled Mashed Potatoes
Rated 5 out of 5 based on 10 customer ratings
Added meal time : 0h 39m
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Truffled Mashed Potatoes
Recipe adapted from:
Mayumi Tavalero
Rated 5 out of 5 based on 10 customer ratings
$0.00 Cooking Fee
Serving Size: 5 ounce
These mashed potatoes are made extra special with the addition of truffle oil, which gives the potatoes and extra rich and earthy flavor.
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Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 15 minutes. Drain.
- Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
- Season with Kosher salt and pepper. Stir in the truffle oil to finish.
Notes
You can also use red-skinned potatoes in this recipe.
Cook Times
Active Prep5
Hands-On Cook5
Hands-Off Cook20
Passive0
Total Time30 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 3 pound Yukon Gold potato peeled and cut into 2-inch chunks
- 1 tablespoon Kosher salt
- 1 cup heavy whipping cream or milk more or less to thin
- 8 tablespoon European style unsalted butter
- 1 teaspoon Kosher salt more or less to taste
- ¼ teaspoon freshly ground black pepper more of less to taste
- 1 tablespoon truffle oil
Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Saucepan, Sharp Knives, Vegetable PeelerReheating/Serving Instructions
Heat in microwave on full power, covered, stirring once during cooking time until heated through.
Nutrition
Calories: 292kcal | Carbohydrates: 24g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 949mg | Potassium: 594mg | Fiber: 3g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 27mg | Calcium: 35mg | Iron: 1mg
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Salads
Balsamic Chicken Salad with Lemon Quinoa
Rated 0 out of 5
Added meal time : 0h 45.5m
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Balsamic Chicken Salad with Lemon Quinoa
Recipe adapted from:
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 7 ounces
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Chicken and quinoa combine with lettuce, tomatoes, red onions, and olives, then gets tossed with a lemon-balsamic dressing.
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Adjust the ingredients measurement scale here by changing this number. 10 people
Instructions
For the lemon quinoa:
- In a saucepan combine quinoa, stock, and salt. Bring to a boil. Reduce heat to gentle simmer, cover with a lid and cook for 15 minutes or until broth has absorbed and quinoa is soft. Remove from heat and set aside while still covered, and allow to steam. After about 2 minutes, fluff with a fork. Allow to cool slightly then stir in the lemon juice.
For the chicken:
- Add the chicken fillets to a large skillet or nonstick pan with the olive oil, balsamic vinegar, lemon juice, Herbamare powder, and garlic. Sauté the chicken on medium heat until crispy and golden on both sides, and cooked through, about 5 minutes per side. Remove from heat. Allow to cool slightly, and slice into 1-inch strips.
For the dressing:
- Whisk together the garlic, olive oil, and the balsamic vinegar.
For the salad:
- Combine the lettuce, tomatoes, onion, olives, and parsley together in a large salad bowl. Top with chicken slices and quinoa, and drizzle with the dressing. Toss to combine. Serve with lemon wedges.
Cook Times
Active Prep10
Hands-On Cook10
Hands-Off Cook15
Passive0
Total Time35 minutes minutes
Recipe Serving Size10 people
Ingredients
Ingredients
For the lemon quinoa:
- 1 cup quinoa dry, uncooked
- 2 cup vegetable stock
- 1/2 teaspoon Kosher salt more or less to taste
- 1 lemon juiced
For the chicken:
- 10 boneless skinless chicken thigh or boneless skinless chicken breast
- 2 tablespoon extra virgin olive oil
- 4 tablespoon balsamic vinegar
- 1 lemon juiced
- 1½ teaspoon Kosher salt
- 1/2 teaspoon Italian seasoning
- 2 clove garlic crushed
For the dressing:
- 1 clove garlic minced
- 4 tablespoon extra virgin olive oil
- 4 tablespoon balsamic vinegar
For the salad:
- 12 cup Romaine lettuce thinly sliced
- 14 ounce grape tomato halved
- 1 red onion thinly sliced
- 8 ounce pitted Kalamata olive
- 1 cup Italian parsley chopped
Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Skillet, Tongs, Top StoveNutrition
Calories: 348kcal | Carbohydrates: 22g | Protein: 26g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1238mg | Potassium: 712mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5972IU | Vitamin C: 28mg | Calcium: 74mg | Iron: 3mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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