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  Kids Snack Value Package with Turkey and Cheese Pinwheels, Vegetables with Ranch Dip, and Oatmeal-Coconut Chocolate Chip Energy Bites

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Kids Snack Value Package with Turkey and Cheese Pinwheels, Vegetables with Ranch Dip, and Oatmeal-Coconut Chocolate Chip Energy Bites

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.9 out of 5 based on 39 customer ratings

  (8 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Refined Sugar FreeSoy Free

  This package includes 3 different snacks your kids and their friends are sure to love! Each recipe provides 10 servings.

  Kids Snack Value Package with Turkey and Cheese Pinwheels, Vegetables with Ranch Dip, and Oatmeal-Coconut Chocolate Chip Energy Bites quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  Make the Energy Bites:

  • In a medium bowl combine the oats, shredded coconut, almond flour, and chocolate.
  • In a measuring cup mix together the almond butter, maple syrup, and vanilla. Pour the mixture over the dry ingredients. Mix until thoroughly blended.
  • Scoop mixture into mounded tablespoons, squeezing and then rolling between your palms into 1-inch balls (this works best with gloved hands). Place balls on a parchment-lined baking sheet. Sprinkle with additional coconut. Roll bites around, coating them with the loose coconut.
  • Refrigerate for 1 hour to harden.

  Meanwhile make the Pinwheels:

  • Spread about 1 ½ tablespoons vegetable cream cheese over entire surface of each tortilla.
  • Top cream cheese with 1/4 cup lettuce.
  • Place turkey slices side by side on each tortilla. Roll the tortillas starting at the edge where you placed the turkey. Use a serrated knife to cut the roll into 1-inch slices. Arrange on a platter.

  Prepare the Ranch Dip:

  • Whisk together all the dip ingredients. Adjust seasonings. Prep all the vegetables and place them on a platter.

  Cook Times

  Active Prep45

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Oatmeal Coconut Chocolate Chip Energy Bites (makes about 25 pieces):

  • 1⅓ cup old fashioned rolled oats
  • ½ cup unsweetened shredded coconut fine shred
  • 1/3 cup almond flour
  • 1/3 cup mini semi-sweet chocolate chip
  • ½ cup almond butter
  • 1/3 cup pure maple syrup
  • 2 teaspoon pure vanilla extract

  For the Turkey Cream Cheese Pinwheels (makes about 50 pieces):

  • 7 ½ ounce garden vegetable cream cheese 1 tub
  • 8 spinach herb tortilla wrap
  • 4 cup spring lettuce mix
  • 1 pound deli sliced turkey breast thin slice

  For the Vegetables with Ranch Dip (makes about 1 ½ cups):

  For the dip:

  • ¾ cup mayonnaise
  • ¾ cup sour cream
  • 1 teaspoon dried chive
  • 1 teaspoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  For the vegetables:

  • 1 bunch celery cut into 4-inch sticks
  • 5 carrot medium, cut into 4-inch sticks
  • 16 ounce grape tomato
  • 6 ounce canned pitted black olive drained

  Cooking Tools Required

  Baking sheet, Can Opener, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Refrigerator

  Reheating/Serving Instructions

  Store in tightly covered containers in the refrigerator for up to 4 days.

  Nutrition

  Calories: 637kcal | Carbohydrates: 47g | Protein: 18g | Fat: 43g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1450mg | Potassium: 837mg | Fiber: 8g | Sugar: 17g | Vitamin A: 13311IU | Vitamin C: 20mg | Calcium: 210mg | Iron: 4mg

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  Pork Value Package with Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw

  $0.00 Cooking Fee

  Rated 4.50 out of 5
  12 servings
  

  Pork Value Package with Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 14 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Egg FreeNut Free

  This package includes 3 delicious pork dinners, Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw. Each serves four people for a total of 12 meals.

  Pork Value Package with Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw quantity

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  Adjust the ingredients measurement scale here by changing this number. 12

  Instructions

  Cook the pork:

  • Add the pork to the pressure cooker along with the salt, pepper, garlic, and water. Cook on high pressure for 40 minutes. Turn off the pressure cooker and quick-release pressure. Remove pork from liquid and place in a large bowl. Allow to cool, then using 2 forks shred the meat. Divide cooked pork into thirds (1/3 for each recipe)

  Prep the vegetables:

  • Core cabbage and thinly slice. Set aside 4 cups of the sliced cabbage in a medium bowl for the tacos. Place remaining cabbage in a large bowl and toss with 1 ½ tablespoons salt. Place in a colander to drain for 30 minutes. Meanwhile, shred 2 carrots and add 1/3 to the bowl of sliced cabbage for the tacos, along with the cilantro. Finely chop the remaining carrot, then chop the onion and celery for the ragu.

  Make the ragu:

  • Heat a large saute pan over medium-high heat. Add olive oil and butter. When butter foams, add the onion, celery, and chopped carrot, sautéing until vegetables are soft, about 10 minutes. Add the white wine, cooking until the wine has evaporated. Add the milk, cooking off liquid, about 10 minutes until very little remains. Add the tomatoes and saute an additional 15 minutes. Taste and correct for salt. While the sauce is cooking bring a large pot of water to a boil, add 1 tablespoon Kosher salt, add the pappardelle and cook until al-dente, about 10 minutes (save about 1 cup of the pasta water). When pork is finished add 1 portion (1/3 of total cooked pork) to the ragu and if needed this with a bit of the pasta water. Continue simmering until other dishes are finished.

  Finish the coleslaw:

  • In a large bowl, whisk together the mayonnaise, granulated sugar, lemon juice, celery seed, and vinegar. Season with Kosher salt and pepper. Add the drained cabbage and 2/3 of the shredded carrots. Toss to coat evenly with the dressing, then cover and refrigerate.

  Make the Korean BBQ sauce:

  • In a small saucepan set over medium heat, combine the soy sauce, brown sugar, chili garlic sauce, rice wine vinegar, sesame oil, black pepper, ginger, garlic, and green onions. Bring to a simmer. Meanwhile, mix the cornstarch and water until smooth. Whisk in the cornstarch slurry and bring back to a simmer. When pork is finished add 1 portion (1/3 of total cooked pork) to a medium bowl and add the Korean BBQ, a little at a time, to taste.

  Finish the pulled pork sandwiches:

  • Add last portion (1/3 of total cooked pork) to another medium bowl and toss with customer's favorite BBQ sauce, more or less to taste.

  Assemble all the dishes:

  • For the pulled pork sandwiches, fill each soft bun with pulled pork mixture and coleslaw. For the Korean tacos, wrap tortillas in a paper towel and heat in the microwave. Fill tortillas with the pork mixture. Add lime juice to the taco cabbage mixture and toss; add to tacos. Toss the pappardelle with the ragu.

  Cook Times

  Active Prep40

  Hands-On Cook60

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour 36 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 3 ½ pound pork shoulder or boneless pork ribs
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 5 clove garlic peeled and smashed
  • 1 cup water

  For the pork ragu over pappardelle:

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon butter
  • 1 onion diced
  • 2 stalk celery finely chopped
  • 1 carrot finely chopped
  • 1 cup white wine dry, such as Sauvignon Blanc
  • 1 cup whole milk
  • 28 ounce canned whole peeled plum tomatoes diced
  • 1 cup Parmesan cheese
  • 1 pound pappardelle dry

  For the pulled pork sandwiches with coleslaw:

  • ½ head green cabbage large, thinly sliced
  • 1 ½ tablespoon Kosher salt
  • ½ cup mayonnaise
  • 4 teaspoon granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon celery seeds
  • 2 tablespoon apple cider vinegar
  • 2 carrot shredded
  • ½ cup BBQ sauce customer's favorite
  • 4 soft bun such as Hawaiian, Brioche, or Potato

  For the Korean style pork tacos:

  For the BBQ sauce (makes about 1½ cups)

  • ¾ cup low-sodium soy sauce
  • ¾ cup brown sugar
  • 2 tablespoon chili garlic sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon fresh ginger grated
  • 5 clove garlic squeezed through a garlic press
  • 2 stalk green onion minced
  • 2 tablespoon corn starch mixed with ½ cup water

  For the taco:

  • ½ head green cabbage or red or mixed, large head, thinly sliced
  • 1 carrot shredded
  • ⅓ cup fresh cilantro chopped
  • 1 lime juiced
  • 8 corn tortilla OR 8 large leaves red leaf lettuce or butter lettuce
  • 1 avocado ripe, sliced

  Cooking Tools Required

  Colander, Cutting board, Electric Pressure Cooker, Grater, Measuring cups and spoons, Microwave, Mixing bowls, Saucepan, Sharp Knives, Top Stove

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

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  12

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  Chicken Holiday Package with Stuffed Chicken Breast, Rosemary Roast Chicken, Soup and Mashed Potatoes

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Chicken Holiday Package with Stuffed Chicken Breast, Rosemary Roast Chicken, Soup and Mashed Potatoes

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Egg FreeGluten FreeRefined Sugar FreeSoy Free

  This package includes 3 delicious chicken dinners: Spinach and Parmesan Stuffed Chicken Breast, Rosemary Roast Chicken with Mashed Potatoes, and Southwestern Chicken and Vegetable Soup. Each serves four people for a total of 12 meals. Consider adding the Classic Greek Salad or the Farro Salad with Tomatoes and Herbs to this package.

  Chicken Holiday Package with Stuffed Chicken Breast, Rosemary Roast Chicken, Soup and Mashed Potatoes quantity

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  Ingredients Scale

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  Instructions

  • Pre-heat oven to 425 degrees.

  Prepare the stuffing for the chicken:

  • To a sauté pan set on medium-high heat, add 1 tablespoon olive oil. When hot add the spinach and sauté until wilted, about 2 minutes. Remove spinach to a plate and spread out to facilitate cooling. Line 2 sheet pans with parchment paper. Pat all the chicken pieces (whole cut-up chicken pieces, 2 bone-in chicken breasts, and 4 boneless chicken breasts (with skin attached) dry with a paper towel. Season chicken with Kosher salt and freshly ground pepper.

  Prepare the rosemary roast chicken:

  • Place the seasoned whole cut-up chicken pieces in a large bowl. Add the olive oil, garlic, and rosemary, mixing well to evenly coat each piece of chicken. Place the chicken pieces on one of the sheet pans and set aside.

  Finish the stuffing:

  • When spinach has cooled, squeeze out excess moisture and place in a small bowl. Toss with the Parmesan cheese and season with a bit of Kosher salt and freshly ground pepper. Divide the spinach mixture into 4 equal portions and stuff under the skin of each of the 4 chicken breasts. Place the stuffed chicken on the remaining sheet pan.

  Prepare the chicken for the soup:

  • Rub olive oil over the remaining 2 chicken breasts, then add to the sheet pan with the stuffed chicken breasts. Place both sheet pans in the oven and bake for 35-40 minutes, until chicken is cooked through (internal temp 160-165 degrees) and the skin is golden brown. Stuffed chicken should be done first, chicken breasts next, and dark meat chicken last.

  Make the mashed potatoes:

  • 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. Drain water and place potatoes back into saucepan. Using a potato masher, mash about half the potatoes in the pot. Add the cream and butter. Stir, and continue mashing until potatoes are smooth. Season with Kosher salt and freshly ground pepper.

  Make the soup:

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for 3-5 minutes, until onion is tender. Add the garlic and the jalapeno pepper; saute for a minute. Add the cumin and chili powder, sautéing for an additional 30 seconds, being careful not to burn the garlic or spices. Add the chicken stock, tomatoes, corn, and black beans. Bring to a boil. Meanwhile, shred the remaining chicken breasts and add to the soup. Turn down to a simmer, cover and cook about 5-6 minutes more. Remove from heat and stir in the cilantro.
  • Note: Make sure you have 2 half sheet pans for this cooking package. They need be heavy, measure 13x18x1, and be rimmed. Thin baking pans may warp in the oven, and if they are too small, crowded food will steam instead of roast.

  Cook Times

  Active Prep40

  Hands-On Cook45

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size12 servings

  Ingredients

  Ingredients

  • Kosher salt and freshly ground black pepper

  For the stuffed chicken:

  • 4 bone-in skin-on chicken breast bone removed
  • 2 tablespoon extra virgin olive oil
  • 10 ounce fresh spinach
  • 1 cup Parmesan cheese grated

  For the rosemary roast chicken:

  • 1 whole chicken cut-up, or 3-4 pounds of your favorite parts for 12 servings
  • 2 tablespoon extra virgin olive oil
  • 5 clove garlic chopped
  • 1 tablespoon fresh rosemary chopped

  For the Southwestern chicken and vegetable soup:

  • 2 tablespoon extra virgin olive oil
  • 1 yellow onion medium, diced
  • 4 clove garlic finely chopped
  • 1 jalapeno pepper finely chopped, more or less to taste
  • 1 teaspoon ground cumin
  • 2 teaspoon chili powder
  • 6 cup chicken stock
  • 28 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use
  • 1 cup frozen corn kernels
  • 15 ounce canned black beans drained and rinsed
  • 2 boneless skinless chicken breast bone-in, cooked and shredded
  • 2 tablespoon fresh cilantro coarsely chopped

  For the mashed potatoes:

  • 5 yukon gold potato large, peeled, and cut into 2-inch chunks
  • 1 tablespoon Kosher salt
  • ½ cup heavy whipping cream
  • 4 tablespoon unsalted butter

  Cooking Tools Required

  Baking sheet, Can Opener, Colander, Cutting board, Measuring cups and spoons, Meat Thermometer, Oven, Saucepan, Top Stove

  Reheating/Serving Instructions

  Place soup in a microwave sage bowl and heat on high power until hot. Reheat stuffed chicken breast or rosemary roast chicken in microwave on medium power until warm, or place in a 350 degree oven for 20 minutes. Reheat potatoes in microwave on high power until hot, stirring once halfway through cooking time.

  Nutrition

  Calories: 530kcal | Carbohydrates: 31g | Protein: 35g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 117mg | Sodium: 1287mg | Potassium: 1184mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2853IU | Vitamin C: 33mg | Calcium: 195mg | Iron: 4mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

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  12

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  Assorted 5 Salad Dressings

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Assorted 5 Salad Dressings

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 tablespoons

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Enjoy a variety of 5 fresh made dressings for all your salads and marinating needs, including Zesty Tahini, Apple Cider Vinegar, Honey Mustard, Cilantro Lime, and Peanut dressing.

  Assorted 5 Salad Dressings quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  Zesty Tahini Dressing

  • Add all ingredients into a blender and blend until combined.

  Apple Cider Vinegar Dressing

  • Add all ingredients into a blender and blend until combined or add to a mason jar and shake to combine. Taste and add more salt and pepper if needed.

  Honey Mustard Dressing

  • Add all ingredients into a blender and blend until combined or add to a mason jar and shake to combine.

  Cilantro Lime Dressing

  • Add all ingredients into a blender and blend until combined.

  Peanut Dressing

  • Add all ingredients into a blender and blend until combined. Add water to thin.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Zesty Tahini Dressing

  • ¼ cup tahini
  • ¼ cup apple cider vinegar
  • ¼ cup fresh lemon juice
  • ½ teaspoon low-sodium tamari
  • 1 tablespoon nutritional yeast
  • 2 clove garlic minced

  Apple Cider Vinegar Dressing

  • ¼ cup apple cider vinegar
  • ½ cup extra virgin olive oil
  • 2 teaspoon Dijon mustard
  • 2 clove garlic minced
  • 1 teaspoon sea salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste

  Honey Mustard Dressing

  • 1 lemon juiced
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon honey or maple syrup for a vegan version
  • 2 tablespoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • ¼ cup extra virgin olive oil

  Cilantro Lime Dressing

  • ¼ cup extra virgin olive oil
  • 2 lime juiced
  • 2 tablespoon fresh cilantro chopped
  • 2 clove garlic minced
  • 1 teaspoon maple syrup
  • 1 teaspoon sea salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • ¼ teaspoon ground coriander

  Peanut Dressing

  • ¼ cup peanut butter
  • 1 clove garlic chopped
  • 2 teaspoon fresh ginger chopped
  • 2 tablespoon rice vinegar
  • 2 tablespoon low sodium tamari
  • 2 tablespoon maple syrup
  • 1 pinch cayenne pepper optional
  • water add more as necessary, to thin

  Cooking Tools Required

  Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 314kcal | Carbohydrates: 14g | Protein: 4g | Fat: 28g | Saturated Fat: 4g | Sodium: 879mg | Potassium: 172mg | Fiber: 2g | Sugar: 8g | Vitamin A: 27IU | Vitamin C: 13mg | Calcium: 35mg | 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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  Marinated Meats Value Package with Brined Pork Chops, Korean Beef, and Jamaican Jerk Chicken

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Marinated Meats Value Package with Brined Pork Chops, Korean Beef, and Jamaican Jerk Chicken

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut Free

  Like to cook, but need a little help getting started? Let your Foodom cook marinate a variety of meats for you to cook later. Each recipe serves 4 people for a total of 12 servings.

  Customer cooking Instructions:

  On day 1 cook the beef. Remove meat from refrigerator 30 minutes before cooking. Heat a pan or grill to medium-high. Add 1 tablespoon oil to a heavy pan and place steaks in pan when hot. Turn after a couple minutes, then turn heat down to medium and cooked to desired doneness. Rare: 120-130 degrees, Medium-Rare: 130-140 degrees, Medium: 140-150 degrees, Medium-Well: 150-160 degrees, Well-Done: 160-170 degrees

  On day 2 cook the pork chops. Remove meat from refrigerator 30 minutes before cooking. Remove chops from brine and pat dry. Heat a heavy pan over medium heat and add 1 tablespoon of oil. Add chops and cook for several minutes on each side. Turn heat down to medium-low and continue cooking for a total of 10 minutes or until the temperature reaches 135 degrees.  Allow chops to rest in the pan until pork reaches 140-145 degrees. Be creative and top with whatever you wish, such as sauteed onions, apricot jam, or herb butter.

  On day 3 cook the chicken: Remove chicken from the refrigerator 30 minutes before grilling. Heat grill to medium-high and grill chicken to the desired doneness, about 15 minutes total time, basting occasionally with reserved jerk marinade during last 5 minutes of cooking. 

  Marinated Meats Value Package with Brined Pork Chops, Korean Beef, and Jamaican Jerk Chicken quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 12

  Instructions

  Make the brine for the pork chops:

  • To a large pot set over high heat, add the brine ingredients with the 4 cups room temp water. Bring to a boil, then turn down to a simmer. Allow to simmer 5 minutes, then remove from heat. Add remaining cold water and allow brine to cool to room temperature.

  Make the marinade for the beef:

  • In a small bowl mix all the marinade ingredients together. Place steaks in a storage container and pour marinade over meat, turning to make sure all pieces are coated. Cover and marinate for several hours in the refrigerator.

  Make the marinade for the chicken:

  • Put all the marinade ingredients in a blender and blend until you have a fine puree. Place chicken in a large bowl and add just enough marinade to thoroughly coat. Reserve unused marinade in a separate container.

  Cook Times

  Active Prep35

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  For the Brined Pork Chops:

  For the brine:

  • 8 cup water 4 cups room temp, 4 cups cold
  • 4 tablespoon Kosher salt
  • 2 tablespoon granulated sugar
  • 1 teaspoon whole black peppercorns
  • 1 clove garlic smashed

  To marinate:

  • 4 pork loin chop thick cut, about 1-1 1/2 inches thick

  For the Korean Beef Bulgogi:

  For the marinade:

  • 5 tablespoon soy sauce use gluten free soy sauce for GF
  • 2 tablespoon brown sugar packed
  • 2 stalk green onion finely sliced
  • 4 clove garlic minced
  • 1 tablespoon sesame seeds
  • 2 tablespoon sesame oil
  • 1/2 teaspoon freshly ground black pepper freshly ground

  To marinate:

  • 2 pound ribeye steak

  For the Jamaican Jerk Chicken:

  For the marinade:

  • 1 yellow onion small, roughly chopped
  • 4 stalk green onion rough chop
  • 8 clove garlic peeled
  • 4 tablespoon fresh ginger peeled and roughly chopped
  • 2 lime juiced
  • ¼ cup soy sauce use gluten free soy sauce for GF
  • ¼ cup extra virgin olive oil
  • 2 tablespoon fresh thyme
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 tablespoon brown sugar packed
  • 1 scotch bonnet pepper or 2 habanero peppers, more or less to taste

  To marinate:

  • 1 whole chicken cut into 10 pieces

  Cooking Tools Required

  Blender, Cutting board, Food storage containers, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Heat in pan or oven at 350 degrees for 15 minutes or until heated through.

  Nutrition

  Calories: 476kcal | Carbohydrates: 11g | Protein: 39g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 2357mg | Potassium: 605mg | Fiber: 1g | Sugar: 7g | Vitamin A: 234IU | Vitamin C: 9mg | Calcium: 59mg | Iron: 3mg | Phosphorus: 338mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

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  Select One 10 9 8 7 6 5 4 3 2 1

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  All American: Chicken Pot Pie, Roast Beef with Sweet Potatoes and Broccoli, Clam Chowder in Bread Bowl, Pork Medallions and Spinach Salad

  $55.92 Cooking Fee

  Rated 0 out of 5
  40 servings
  

  All American: Chicken Pot Pie, Roast Beef with Sweet Potatoes and Broccoli, Clam Chowder in Bread Bowl, Pork Medallions and Spinach Salad

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $55.92 Cooking Fee

  Serving Size: 6 ounces Chicken Pot Pie, 6 ounces Roast Beef and Vegetables, 1 1/2 cups Clam Chowder, 5 ounces pork medallions, 4 ounces salad

  Egg FreeRefined Sugar FreeSoy Free

  Enjoy 4 of our most popular main dishes with sides! Chicken Pot Pie, Roast Beef with Sweet Potatoes and Steamed Broccoli, Creamy Clam Chowder in Bread Bowl, Pork Medallions in Mushroom Sauce and Spinach Salad with Oranges, Almonds, and Crumbled Feta Cheese, tossed in Champagne vinaigrette. 10 servings each except for Roast Beef (averages 6 servings-depending on size of roast).

  All American: Chicken Pot Pie, Roast Beef with Sweet Potatoes and Broccoli, Clam Chowder in Bread Bowl, Pork Medallions and Spinach Salad quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 40

  Instructions

  CHICKEN POT PIE

  • Preheat oven to 400 degrees. Melt butter in large sauté pan, Mix flour, salt and pepper in large bowl. Toss chicken in seasoned flour and set aside remaining flour. Sauté diced chicken in batches and remove to clean dish
  • Sauté celery, onions and carrots in same pan for 2 minutes. Mix in 2 Tablespoons of seasoned flour and sautee 2 more minutes. Slowly stir in 2 cups chicken broth and milk. Put chicken back in pan with potatoes and heat. Add frozen peas. Simmer 15 min stirring occasionally.
  • Meanwhile lightly flour counter and roll 2 pie crusts side by side and slightly overlap to form a rectangle so it will fit over the baking dish. 11 × 17 works well. Pour filling in dish. Stretch crust over dish.
  • Bake at 400 degrees for 25 minutes

  ROAST BEEF with SWEET POTATOES and STEAMED BROCCOLI

  • Preheat oven to 375 degrees.
  • Coat the roast with salt and pepper. Heat the oil in a large pan or Dutch oven over medium-high heat. When hot, add the roast, browning on all sides, for a total of about 8 minutes.
  • Meanwhile, toss the sweet potatoes with the garlic and olive oil. Set aside.
  • Place the roast in a large roasting pan and roast in oven for 20 minutes per pound (more or less), checking temperature for desired doneness.
  • Add sweet potatoes to roasting pan, encircling the roast during the last 45 minutes of cooking time. Season potatoes with sea salt. Toss once during cooking time.
  • Meanwhile, in a large pot fitted with a steamer insert, bring about 1 inch of water to a boil. Add the broccoli and steam for 5-7 minutes or until desired tenderness is reached.
  • Allow roast to rest for at least 15 minutes before slicing. Sprinkle sweet potatoes with chopped cilantro before serving.

  CLAM CHOWDER IN BREAD BOWL

  • Heat a large saucepan over medium-high heat. Add the oil and chopped bacon. Cook until bacon is crisp. Drain off all but 2 tablespoons fat (half this amount for less than 5 servings).
  • Add onion and celery sautéing for about 8-10 minutes until vegetables are tender. Add flour and stir to incorporate. Cook for a minute, being careful not to burn the flour.
  • Add bottled clam juice, and reserved canned clam juice, stirring constantly so flour doesn’t get lumpy. Add dried thyme and potatoes. Bring to a boil.
  • Turn heat down to low, cover and cook potatoes until tender, about 20-25 minutes. Finish by adding heavy cream, clams and remaining seasonings. Prepare bread bowls, then when ready to serve, ladle soup into bowls.

  PORK MEDALLIONS IN MUSHROOM SAUCE

  • Slice pork into equal sized medallions, about 1-1/2 in thick.  Season with salt and pepper.
  • Melt a generous amount of ghee in a heavy skillet , set over medium high heat(castiron is best).  When pan is hot enough,add pork and cook 4 minutes each side until they develop a nice crust. Don’tmove them, allow the sear to happen. Remove pork to a plate.
  • Addmushrooms to skillet and cook.  Stiroften until they become golden brown, adding more ghee if necessary.
  • Once mushrooms are cooked, add fresh herbs and stock.  Bring to a boil and whisk in the tapioca starch diluted with the water( mix starch and water before adding to pan)  Cook until thickened about 1 minute.
  • Addpork back into pan, along with any juice on plate. Spoon sauce over pork.  Turn off heat and allow pork to sit in sauce5 minutes, then serve

  SPINACH SALAD WITH FETA CHEESE, ORANGES, AND ALMONDS

  • To make the vinaigrette whisk together the Champagne vinegar, olive oil, avocado oil, and shallots.
  • In a large bowl, toss together the spinach, orange segments, and red onion. Drizzle with some of the vinaigrette and toss again. Add Kosher salt and freshly ground pepper to taste.
  • Plate and garnish with almonds and feta cheese.

  Cook Times

  Active Prep167

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time2 hours hours 47 minutes minutes

  Recipe Serving Size40

  Ingredients

  Ingredients

  CHICKEN POT PIE

  • 1 1/2 pound boneless skinless chicken breast diced
  • 1 cup carrot small dice
  • 1/2 cup celery small dice
  • 1 each onion small dice
  • 1/3 cup butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cup chicken broth
  • 1 cup milk
  • 2 each russet potato peeled, medium dice
  • 1 cup frozen green peas
  • 2 each 9-inch frozen pie crust defrosted

  ROAST BEEF with SWEET POTATOES and STEAMED BROCCOLI

  • 4 pound beef roast
  • 2 teaspoon sea salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 2 tablespoon avocado oil
  • 5 each sweet potato peeled and cut into 2-inch chunks
  • 4 clove garlic peeled and halved
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon fresh cilantro chopped
  • 2 bunch broccoli separated into florets and stems peeled and cut into 2-inch pieces

  CREAMY CLAM CHOWDER IN BREAD BOWL

  • 1 tablespoon avocado oil
  • 5 ounce bacon chopped
  • 2 each yellow onion medium dice
  • 6 stalk celery preferably heart with leaves, 1/4 inch dice
  • 2/3 cup all-purpose flour
  • 7 cup bottled clam juice
  • 1 teaspoon dry thyme
  • 4 each russet potato large, peeled and cut into 1/2 inch cubes
  • 2 cup heavy whipping cream
  • 26 ounce canned chopped clams drained, clam juice reserved
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Optional:

  • 10 each sourdough bread round  small, "lid" cut into top and slightly hollowed out for soup

  PORK MEDALLIONS IN MUSHROOM SAUCE

  • 3 1/4 pound pork tenderloin
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 5 tablespoon ghee
  • 20 ounce cremini mushroom sliced
  • 2 1/2 cup chicken stock
  • 2 1/2 tablespoon fresh sage  finely chopped
  • 2 1/2 tablespoon fresh thyme finely chopped
  • 2 1/2 tablespoon tapioca starch
  • 2 1/2 tablespoon water

  SPINACH SALAD

  For the Vinaigrette:

  • 4 teaspoon Champagane vinegar
  • 2 tablespoon extra virgin olive oil
  • 1 each shallot small, finely chopped
  • 1/4 teaspoon Kosher salt more or less to taste
  • dash freshly ground black pepper more or less to taste

  For the Salad:

  • 16 ounce baby spinach
  • 2 cup orange segments about 3 oranges for 10 servings
  • 1/2 cup red onion slivered
  • 1/4 teaspoon Kosher salt
  • dash freshly ground black pepper
  • 1/4 cup sliced almonds
  • 1/2 cup crumbled feta cheese 

  Cooking Tools Required

  12-inch saute pan, 12-inch skillet, 9x13 inch glass baking dish, Cutting board, Dutch Oven, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Peeler, Roasting Pan, Rolling Pin, Saute pan, Sharp Knives, Steamer Basket, Tongs, Top Stove, Whisk

  Reheating/Serving Instructions

  Varies

  Nutrition

  Calories: 339kcal | Carbohydrates: 15g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 95mg | Sodium: 722mg | Potassium: 743mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2238IU | Vitamin C: 40mg | Calcium: 88mg | Iron: 3mg | Phosphorus: 312mg

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  Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu

  $50.50 Cooking Fee

  Rated 0 out of 5
  9 servings
  

  Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $50.50 Cooking Fee

  Serving Size: 1/3 whole pizza, 2 ounces salad, 1 square tiramisu

  Nut FreeSoy FreeVegetarian

  Includes 3 large pizzas (1 Pizza Margherita, 1 Pepperoni, 1 Mixed Mushroom), 9 servings of Authentic Caesar Salad with homemade dressing* and croutons, plus 9 servings of Classic Tiramisu. All pizzas include freshly made dough, Pomodoro sauce, fresh whole milk mozzarella, and fresh herbs. Gluten-free and Vegan options are available. Want to be a sous chef? The participation option is available for an additional fee. Specify your preference and modifications in the comments field.

  *Consuming raw or undercooked eggs may increase your risk of foodborne illness.

  Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu quantity

  • Food Prep
  • Cooking
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  • Clean Up
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  • Serving

  Cook Tools and Details

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 9

  Instructions

  Make the dough:

  • Pour warm water into the bowl of a 5-quart stand mixer. If you don't have a mixer use a large bowl.
  • Stir in yeast and sugar; set aside for 5 minutes until bubbly. Add the olive oil.
  • Next mix in the flour and salt. Using the dough hook, knead on low for 5 minutes. Alternatively knead by hand.
  • Divide dough into 3 equal sized balls and cover with plastic wrap and allow dough to rise for 1.5 hours in a warm room, until about doubled in size.

  Make the pomodoro sauce:

  • Heat olive oil in a medium saucepan over medium heat.  Add onions and saute 5 minutes untiltranslucent.  Add garlic and saute an addition minute.  Add crushed tomatoes and basil, then simmer for 15-20 minutes. Season with salt and pepper to taste.

  Make the tiramisu:

  • Pour coffee into a 2 cup measuring cup.  Sweeten with 3 tablespoons of the sugar, and If using add 1/4 cup rum or coffee liquor. Set aside.
  • In a medium bowl whip heavy cream with vanilla and the remaining sugar, until stiff peaks form.  Fold in the mascarpone cheese.
  • Spread a small amount of the whipped cream/cheese mixture on the bottom of the baking dish.
  • Dunk the biscuits one at a time in the coffee, then lay them in the dish on top of the cheese mixture. Repeat this procedure with 1/2 of the biscuits.
  • Cover the biscuit layer with the whipped cream/cheese mixture, then repeat so you have one more layer of biscuits (use remaining biscuits). You should end with 3 layers of whip cream/cheese mixture and 2 layers of biscuits.
  • Dust the last layer of whipped cream/cheese mixture with cocoa powder, covering it entirely.  Place in the refrigerator for 60 minutes. Toserve, cut into 9 squares, lifting each piece out carefully with a thin spatula.  

  Saute the mushrooms:

  • Add the olive oil to a medium saute pan set over medium heat. When warm add the sliced mushrooms and saute until they have shed most of their liquid, about 5 minutes. Season with salt to taste; set aside.

  Prepare the Caesar salad:

  • To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
  • Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt andpepper. Bake for 10-12 minutes or until golden brown.
  • To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
  • To serve, place some of the dressing in a large bowl. Add some of the lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
  • Using a peeler, make curls of parmesan cheese to garnish salads if desired.

  To assemble and bake the pizzas:

  • Prepare pizza oven according to instructions, or if using a regular oven, space two oven racks in upper third and lower third of oven and preheat to 500 degrees.
  • Dust a pizza peel with 1/3 of the cornmeal (for pizza oven), and if using a regular oven, dust a round of dough with flour and place on a parchment lined baking sheet. Using your hands stretch the dough to create a round 14-inch pizza. Dough should be 1/8 inch thick with a thicker border.
  • Brush pizza dough, avoiding the rim with olive oil. Place 1/3 of the pomodoro sauce inside the rim of the pizza. Season with Kosher salt. Arrange the mozzarella slices evenly on top of the pizza.
  • Slide the pizza off the peel and place pizza on the floor, right next to the fire, making sure you rotate it regularly to encourage even cooking. It should only take between 90 seconds to 2 minutes per pizza depending on thickness. Always leave the door open when baking pizza in a pizza oven.

    Alternately, bake in regular oven for 10-12 minutes, rearranging pans for more even baking if needed.
  • Remove and immediately scatter the basil leaves over the pizzas. Drizzle with remaining olive oil, and sprinkle with sea salt. If using pecorino Romano, sprinkle over pizza. Cook/finish mushroom and pepperoni pizza in the same manner, adding topping just before placing in oven.

  Cook Times

  Active Prep162

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time2 hours hours 42 minutes minutes

  Recipe Serving Size9

  Ingredients

  Ingredients

  For the dough:

  • 2 1/4 cup warm water just above body temperature, about 105 degrees
  • 1 ½ tablespoon granulated yeast
  • 1 tablespoon granulated sugar
  • ¼ cup extra virgin olive oil
  • 1 ½ tablespoon Kosher salt preferably Diamond Crystal brand
  • 6 ½ cup unbleached all-purpose flour slightly more or less, scoop gently and level with a knife. Bob's Redmill 1 to 1 Gluten Free Flour for GF version

  For the pomodoro sauce:

  • 4 tablespoon extra virgin olive oil
  • 1 cup yellow onion small dice
  • 3 clove garlic minced
  • 28 ounce canned whole peeled San Marzano tomatoes blended to just slightly chunky
  • 4 tablespoon fresh basil chopped

  For the mushroom pizza:

  • 1 tablespoon extra virgin olive oil
  • 2 cup crimini mushrooms or mixed varieties sliced

  For the pepperoni pizza:

  • 2 ounce sliced pepperoni

  For the pizza:

  • 8 tablespoon yellow cornmeal
  • 1 teaspoon Kosher salt
  • 16 ounce fresh mozzarella about 2 large balls, sliced into rounds 1/8 inch thick, patted dry with a paper towel
  • 1 bunch fresh basil leaves torn into small pieces
  • 6 teaspoon extra virgin olive oil divided, for topping the pizza and for brushing the pizza before the sauce
  • ½ teaspoon fine sea salt use your favorite
  • 4 tablespoon Pecorino Romano cheese optional, grated

  FOR THE TIRAMISU:

  • 2 cup brewed coffee cooled
  • 1/2 cup granulated sugar divided
  • 7 ounce lady finger biscuit
  • 8 ounce Mascarpone cheese
  • 2 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened cocoa powder

  Optional:

  • 1/4 cup rum or coffee liqueur

  FOR THE CAESAR SALAD:

  • 3 head romaine lettuce large full heads (not hearts), chopped, washed and dried in a salad spinner

  For the croutons:

  • 1/2 loaf French bread cut into 1-inch cubes
  • 3 tablespoon extra virgin olive oil
  • 2 clove garlic peeled and smashed

  For the dressing:

  • 2 clove garlic
  • 5 fillet canned anchovy fillets
  • 1 tablespoon Dijon mustard
  • 1 egg
  • 1/2 extra virgin olive oil
  • 1 lemon
  • 1/2 cup Parmesan cheese
  • Kosher salt to taste
  • freshly ground black pepper to taste

  Cooking Tools Required

  8x8 inch glass baking dish, Baking sheet, Box grater, Can Opener, coffee maker, Cutting board, Electric Hand Mixer, Fine-Mesh Strainer, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Peeler, Plastic food wrap, Salad spinner, Saucepan, Saute pan, Sharp Knives, Spatula, Stand Mixer, Whisk

  Reheating/Serving Instructions

  Reheat pizza in 350 degree oven for 15 minutes or until cheese is melting.

  Nutrition

  Calories: 1416kcal | Carbohydrates: 143g | Protein: 41g | Fat: 75g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 2501mg | Potassium: 1034mg | Fiber: 10g | Sugar: 21g | Vitamin A: 14115IU | Vitamin C: 23mg | Calcium: 565mg | Iron: 10mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

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  Vegetarian Package with Veggie Pizza, Soup and Risotto

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Vegetarian Package with Veggie Pizza, Soup and Risotto

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 meal

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This package includes 3 delicious vegetarian dinners, Flatbread Vegetable Pizza with Fresh Mozzarella and Basil, Roasted Vegetable Soup, and Vegetable Risotto. Each serves four people for a total of 12 meals.

  Vegetarian Package with Veggie Pizza, Soup and Risotto quantity

  • Food Prep
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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 12 people

  Instructions

  Roast the vegetables first:

  • Preheat oven to 425 degrees. Place the mushrooms, tomatoes, zucchini, and bell peppers in a large mixing bowl. Drizzle with olive oil, toss and divide the vegetables evenly among 2 parchment-lined baking sheets. Season with salt and pepper. Roast vegetables 15-20 minutes or until the veggies are semi-tender. Divide the vegetables into thirds (more or less to taste), for use in the following recipes.

  To make the pizzas:

  • Turn oven down to 400 degrees.
  • In a small bowl combine the olive oil and minced garlic. Brush each naan with the mixture.
  • Using 1/3 of the roasted vegetables, prepare them for the pizza by slicing the whole mushrooms, cutting the tomatoes in half, and dicing the bell peppers and zucchini.
  • Evenly top each naan with fresh mozzarella and roasted vegetables.
  • Season each pizza with salt and freshly ground pepper
  • Place 2 pizzas on each parchment-lined baking sheet and bake for 6-8 minutes or until the mozzarella has melted. Remove from oven and sprinkle with chopped basil. Alternately you can wrap pizzas individually for customers to cook up fresh.

  To make the soup:

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and celery. Sauté for 4 minutes, or until onion is translucent.
  • Add the Italian seasoning and saute an additional minute.
  • Add the vegetable stock and bring to a boil. Turn down to a simmer, cover and cook for several minutes.
  • Meanwhile slice the mushrooms, halve the tomatoes, and dice the remaining vegetables. Add vegetables to soup and season with Kosher salt and pepper. Stir in the parsley.

  To make the risotto:

  • In a medium saucepan bring the vegetable stock to a low simmer on a burner close to where you will be making your risotto.
  • In a large sauté pan add the olive oil and 1 tablespoon of the butter. Turn the heat to medium. When the butter has melted and is bubbling, add the onion and sauté until tender, but not brown, about 3 minutes.
  • Add the rice, stirring to coat well, sautéing for about a minute. Add the wine and simmer until almost completely evaporated.
  • Add a ladle (1/2 cup) of vegetable stock and stir until almost evaporated, about 2-3 minutes. Add another ladle of stock and all the saffron threads, again stirring until the liquid has evaporated. Continue this process until the rice is cooked, about 15-20 minutes.
  • Immediately stir in the chopped vegetables, the remaining butter, and the Parmesan cheese. Add Kosher salt and pepper to taste. Garnish with parsley if desired.

  Notes

  For risotto, taste frequently for doneness during the last five minutes of cooking time. If you run out of stock and the risotto is not done, use hot water in its place. Finished risotto should have a slight chewiness in the very center of the grain (al dente).

  Cook Times

  Active Prep40

  Hands-On Cook40

  Hands-Off Cook0

  Recipe Serving Size12 people

  Ingredients

  Ingredients

  For the vegetables:

  • 16 ounce cremini mushroom
  • 24 ounce cherry tomato
  • 4 each zucchini medium, cut into 2-inch pieces
  • 3 each yellow bell pepper cut lengthwise into ½ inch wide strips
  • ½ each yellow onion medium, cut lengthwise into ½ inch slivers
  • ¼ cup extra virgin olive oil
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper freshly ground

  For the pizza:

  • ¼ cup extra virgin olive oil
  • 2 clove garlic minced
  • 4 each naan bread round or oblong
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper freshly ground
  • 12 ounce mozzarella cheese sliced ⅛ inch thick
  • 2 tablespoon fresh basil chopped

  For the vegetable soup:

  • 2 tablespoon extra virgin olive oil
  • 1 each yellow onion diced
  • 3 stalk celery chopped into ½ inch pieces
  • 1 teaspoon Italian seasoning
  • 6 cup vegetable stock
  • Kosher salt to taste
  • freshly ground black pepper freshly ground
  • 1 tablespoon Italian parsley chopped

  For the risotto:

  • 5 cup vegetable stock
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon unsalted butter
  • ½ each yellow onion finely chopped
  • 2 cup Arborio rice
  • ½ cup dry white wine such as Sauvignon Blanc
  • 1 pinch saffron threads crushed or lightly chopped
  • Kosher salt to taste
  • freshly ground black pepper freshly ground to taste
  • ½ cup Parmesan cheese grated
  • 2 tablespoon Italian parsley optional, chopped

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Saucepan, Saute pan, Top Stove

  Reheating/Serving Instructions

  Reheat pizzas in a 350 degree oven for 15 minutes. Reheat soup and risotto in microwave on high power until heated through.

  Nutrition

  Calories: 539kcal | Carbohydrates: 60g | Protein: 16g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 1988mg | Potassium: 615mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1315IU | Vitamin C: 82mg | Calcium: 256mg | Iron: 3mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  12

  Add to cart