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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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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.
Garlic Sesame Tofu
Rated 0 out of 5
Added meal time : 1h 5m
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Garlic Sesame Tofu
Recipe adapted from:
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 4 ounces
This flavorful crispy baked tofu is tossed with a soy-maple glaze. A dish the whole family will enjoy! Great with steamed broccoli and rice.
https://eatwithclarity.com/sheet-pan-sesame-tofu-vegetables/#wprm-recipe-container-8897
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https://eatwithclarity.com/sheet-pan-sesame-tofu-vegetables/#wprm-recipe-container-8897
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat the oven to 400 Fahrenheit.
- Drain the excess liquid from the tofu and dry it off with a towel.
- Cut into 1 inch cubes and add to a large bowl. Toss with the soy sauce.
- Toss with the cornstarch, then the breadcrumbs until all pieces are evenly coated.
- Add to the baking tray and bake for 30-35 minutes or until golden brown.
- During the final 10 minutes, prep the sauce.
- Mince the garlic and saute with 1 tbsp neutral oil in a small saute pan for 2-3 minutes or until lightly browned.
- Add in the soy sauce, honey or maple syrup, rice vinegar, 2 tbsp of water and sesame oil.
- Whisk together the cornstarch and other 2 tbsp of water in a bowl and add to the pan.
- Heat over low heat for 3-5 minutes or until the sauce bubbles and thickens.
- When the tofu is done, toss with the sauce. Garnish with sesame seeds if desired.
Cook Times
Active Prep15
Hands-On Cook0
Hands-Off Cook35
Passive0
Recipe Serving Size10
Ingredients
Ingredients
Tofu
- 3 tablespoon low-sodium soy sauce or tamari sauce
- 42 ounce extra firm tofu
- 3 tablespoon corn starch
- 9 tablespoon gluten-free breadcrumbs
Sauce
- 1 cup low-sodium soy sauce or tamari
- 6 teaspoon toasted sesame oil
- 3 tablespoon rice vinegar
- 6 tablespoon maple syrup
- 3 tablespoon corn starch
- 12 tablespoon water divided
- 15 clove garlic
- 3 tablespoon extra virgin olive oil
Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, SpatulaReheating/Serving Instructions
Heat in a 350 degree oven for 15 minutes or
Nutrition
Calories: 248kcal | Carbohydrates: 28g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1169mg | Potassium: 335mg | Fiber: 1g | Sugar: 9g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg
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Raw Pad Thai
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Added meal time : 0h 32.5m
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Raw Pad Thai
Recipe adapted from:
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 2 cups
This Vegetarian/Vegan Pad Thai is made with spiralized zucchini and carrots, cabbage, cauliflower florets, and sprouts. It's then tossed in a delicious Asian inspired sauce.
www.kaiafitfolsom.com
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www.kaiafitfolsom.com
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Use a spiralizer, mandoline, or vegetable peeler to create noodles from the carrots and zucchini. Place them in a large mixing bowl and top with the vegetables.
- Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.
- Pour the sauce over the noodles and vegetables, and mix. This dish tastes even better the next day once the flavors have had the chance to blend.
Cook Times
Active Prep25
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time25 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 5 zucchini spiralized
- 5 carrot large, spiralized
- 5 stalk green onion chopped
- 2½ cup purple cabbage shredded
- 2½ cup cauliflower florets
- 2½ cup mung bean sprouts or radish sprouts for spicy
For the sauce:
- 10 tablespoon tahini
- 10 tablespoon almond butter
- 5 tablespoon lime juice or lemon juice
- 10 tablespoon soy sauce/shoyu/liquid bragg
- 5 tablespoon honey
- 2 clove garlic minced
- 5 teaspoon fresh ginger grated
Cooking Tools Required
Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Sharp Knives, Vegetable Peeler, WhiskNutrition
Calories: 268kcal | Carbohydrates: 21g | Protein: 11g | Fat: 18g | Fiber: 4g
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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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Ingredients Scale
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
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Classic Macaroni Salad
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Added meal time : 0h 35.1m
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Classic Macaroni Salad
Recipe adapted from:
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 1 cup
This classic macaroni salad is made with celery, red pepper, and onion. It's dressed in a simple, creamy mayo-based dressing, this is guaranteed to be a hit at every cookout and potluck this year!
https://sugarspunrun.com/macaroni-salad/#recipe
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https://sugarspunrun.com/macaroni-salad/#recipe
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Hard boil eggs and cool before peeling and chopping
- Cook macaroni pasta and immediately rinse under cold water until cooled and set aside
- In large bowl combine macaroni, diced pickles, red bell pepper, celery, red onion and eggs
- In separate bowl mix all dressing ingredients thoroughly until smooth
- Pour dressing over salad and mix to coat pasta evenly
Cook Times
Active Prep15
Hands-On Cook7
Hands-Off Cook0
Passive5
Total Time27 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 16 ounce elbow macaroni cooked according to package directions
- 1 cup sweet pickle diced
- 2 red bell pepper diced
- 2/3 cup celery diced
- 2/3 cup red onion diced
- 3 egg hard-boiled
For the dressing:
- 1 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 1/2 tablespoon sweet pickle juice
- 2 tablespoon red wine vinegar
- 2 tablespoon granulated sugar
- 3 1/2 teaspoon Dijon mustard
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon garlic powder
Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Plastic food wrap, Sharp Knives, Top Stove, WhiskReheating/Serving Instructions
Serve cold
Nutrition
Calories: 477kcal | Carbohydrates: 44g | Protein: 9g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 530mg | Potassium: 248mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1089IU | Vitamin C: 32mg | Calcium: 50mg | Iron: 1mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Salads
Crunchy Thai Peanut and Quinoa Salad
Rated 4.9 out of 5 based on 202 customer ratings
(41 customer reviews)
Added meal time : 0h 32.5m
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Crunchy Thai Peanut and Quinoa Salad
Recipe adapted from:
Rated 4.9 out of 5 based on 202 customer ratings
(41 customer reviews)
$0.00 Cooking Fee
Serving Size: 1 cup
This Thai-flavored salad recipe is made with carrots, cabbage, snow peas, and quinoa, tossed in a delicious peanut sauce.
https://cookieandkate.com/thai-peanut-quinoa-salad-recipe/
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https://cookieandkate.com/thai-peanut-quinoa-salad-recipe/
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 servings
Instructions
- Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water.
- In a medium-sized pot, combine the rinsed quinoa and water.
- Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed most or all of the water.
- Remove the quinoa from heat, cover the pot and let it rest for 5 minutes.
- Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. (Here’s how to cook millet.)
- Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).
- In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, red bell pepper, cilantro, and green onion.
- Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again.
- Divide into individual bowls and garnish with peanuts.
Cook Times
Active Prep10
Hands-On Cook15
Hands-Off Cook0
Passive0
Total Time25 minutes minutes
Recipe Serving Size10 servings
Ingredients
Ingredients
- 1 ½ cup quinoa
- 3 cup water
- 4 cup purple cabbage shredded
- 2 cup carrot julienned
- 1 Â red bell pepper julienned
- 2 cup snow pea or sugar snap peas thinly sliced
- 1 cup fresh cilantro chopped
- ½ cup green onion sliced
- ½ cup roasted peanuts chopped for garnish
For the peanut sauce:
- ½ cup peanut butter creamy
- 6 tablespoon certified gluten-free tamari
- 2 tablespoon maple syrup or honey
- 2 tablespoon rice vinegar
- 2 teaspoon sesame oil
- 2 teaspoon fresh ginger If you love ginger, go with 4 teaspoons
- 1 lime juiced (about 3 tablespoons)
- 1 pinch crushed red pepper
Cooking Tools Required
Colander, Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Tongs, Top Stove, WhiskReheating/Serving Instructions
This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.
Nutrition
Calories: 266kcal | Carbohydrates: 34g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Sodium: 740mg | Potassium: 580mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5417IU | Vitamin C: 52mg | Calcium: 72mg | 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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