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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
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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
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Honduran Coconut Rice and Beans
Rated 5 out of 5 based on 5 customer ratings
(1 customer review)
Added meal time : 0h 58.5m
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Honduran Coconut Rice and Beans
Recipe adapted from:
Mayumi Tavalero
Rated 5 out of 5 based on 5 customer ratings
(1 customer review)
$0.00 Cooking Fee
Serving Size: about 1 cup
Rich and delicious on it's own, this dish can also be paired with Cuban Ropa Vieja (Shredded Beef in Tomato Sauce). Both are freezer friendly.
http://www.ForkandKnifeCreations.com
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http://www.ForkandKnifeCreations.com
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Adjust the ingredients measurement scale here by changing this number. 10 servings
Instructions
- Place coconut oil in a medium saucepan and set over medium-high heat. When hot add the garlic, onion, and bell pepper. Saute for a minute or two until onion is translucent.
- Add rice and saute another minute, making sure to coat the grains with the coconut oil and vegetables.
- Pour in the vegetable stock, coconut milk, and salt, stirring just to combine.
- Bring to a boil, cover and turn down to a simmer. Cook until rice is tender, about 20 minutes.
- Stir in beans and cilantro; let sit 10 minutes before serving.
Cook Times
Active Prep10
Hands-On Cook5
Hands-Off Cook30
Passive0
Total Time45 minutes minutes
Recipe Serving Size10 servings
Ingredients
Ingredients
- 2 tablespoon coconut oil
- 4 clove garlic chopped
- 1/2 cup onion finely chopped
- 1/2 cup bell pepper finely chopped
- 4 cup long grain rice
- 4 cup vegetable stock
- 28 ounce canned full-fat coconut milk
- 2 teaspoon Kosher salt
- 28 ounce canned black beans or red beans, rinsed and drained
- 1/2 cup fresh cilantro chopped
Cooking Tools Required
Can Opener, Cutting board, Measuring cups and spoons, Mixing spoon, Saucepan, Spatula, Top StoveReheating/Serving Instructions
Heat, covered in microwave on high power until heated through.
Nutrition
Calories: 561kcal | Carbohydrates: 80g | Protein: 12g | Fat: 22g | Saturated Fat: 19g | Sodium: 1163mg | Potassium: 575mg | Fiber: 9g | Sugar: 4g | Vitamin A: 487IU | Vitamin C: 15mg | Calcium: 65mg | Iron: 3mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Side Dishes
Lemon-Butter Brussels Sprouts
Rated 5 out of 5 based on 10 customer ratings
(2 customer reviews)
Added meal time : 0h 32.5m
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Lemon-Butter Brussels Sprouts
Recipe adapted from:
Rated 5 out of 5 based on 10 customer ratings
(2 customer reviews)
$0.00 Cooking Fee
Serving Size: 4 oz
Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up!
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Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.
- Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender.
- Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.
Cook Times
Active Prep10
Hands-On Cook5
Hands-Off Cook10
Passive0
Total Time25 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 2 1/2 pound Brussels sprouts
- 8 tablespoon extra virgin olive oil
- 5 clove garlic
- 1/2 cup white wine
- 1 cup vegetable broth
- 1 tablespoon fresh lemon juice
- 1 teaspoon dry thyme
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 5 tablespoon coconut oil or butter
- 2 teaspoon lemon zest grated
- 3 tablespoon Italian parsley minced
Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Top StoveReheating/Serving Instructions
Reheat to desired temperature in the microwave or stove top.
Nutrition
Calories: 223kcal | Carbohydrates: 12g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Sodium: 357mg | Potassium: 467mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1011IU | Vitamin C: 100mg | Calcium: 56mg | Iron: 2mg
*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
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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.
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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.
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Salads
Tomato Chickpea Salad with Cilantro and Lime
Rated 5 out of 5 based on 5 customer ratings
Added meal time : 0h 19.5m
Do you have allergies or special requests?
Tomato Chickpea Salad with Cilantro and Lime
Recipe adapted from:
Rated 5 out of 5 based on 5 customer ratings
$0.00 Cooking Fee
Serving Size: 10 ounces
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This garbanzo bean and tomato salad is seasoned with lots of cilantro, plus lime zest and lime juice.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people
Instructions
- Add the salad ingredients to a large bowl.
- Mix together the dressing ingredients
- Drizzle the salad with the dressing. Toss to evenly coat.
- Let it sit for about 10 minutes to allow the flavors to mingle. Stir well before serving.
Cook Times
Active Prep15
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time15 minutes minutes
Recipe Serving Size10 people
Ingredients
Ingredients
Salad ingredients:
- 42 ounce canned chickpea for 10 servings 3 cans, (garbanzo beans) rinsed and drained
- 3 each shallot large, finely chopped
- 8 each tomato large, seeded and diced
- 1 bunch fresh cilantro chopped
For the dressing:
- 5 tablespoon extra virgin olive oil
- 1 each lime zested and juiced
- 2 each lime juiced
- 1 1/2 tablespoon Dijon mustard
- 2 tablespoon fresh cilantro
- 2 1/2 tablespoon Champagane vinegar any vinegar works
- 2 1/4 tablespoon pure maple syrup
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
Cooking Tools Required
Can Opener, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp KnivesReheating/Serving Instructions
To keep fresh for longer, keep the dressing separate from the salad, and mix when serving.
Nutrition
Calories: 182kcal | Carbohydrates: 19g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 473mg | Potassium: 195mg | Fiber: 5g | Sugar: 3g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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