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  Classic Baked Potato Latkes

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  Up to 10 servings
  

  Classic Baked Potato Latkes

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  Recipe adapted from:

  Tori Avey

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 per person

  Refined Sugar FreeSoy FreeVegetarian

  These classic baked version of potato latkes cook up tender in the middle and crispy on the edges.

  https://toriavey.com/potato-latkes/

  Classic Baked Potato Latkes quantity

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  https://toriavey.com/potato-latkes/

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 425 degrees and line baking sheet(s) with parchment paper.
  • Cut the potatoes into large chunks (not necessary if hand shredding) and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
  • Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
  • Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
  • Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
  • Use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
  • Spray the parchment paper with the cooking spray. Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk. Place the disk carefully onto the baking sheet(s). Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke.
  • Spray tops of latkes with cooking spray and bake in the oven for 30 minutes total, flipping halfway through cooking time.

  Notes

  I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
  To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound russet potato
  • 1 onion large shredded
  • 3/4 cup matzo meal
  • 2 egg large beaten
  • 1 tablespoon potato starch or more if needed
  • 1 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper
  • avocado oil cooking spray

  Optional for serving:

  • applesauce
  • sour cream

  Cooking Tools Required

  12-inch nonstick skillet, Baking sheet, Box grater, Cutting board, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Place on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes, until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat.

  Nutrition

  Calories: 151kcal | Carbohydrates: 31g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 368mg | Potassium: 522mg | Fiber: 2g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 2mg

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  Baked Sweet Potato Latkes

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Baked Sweet Potato Latkes

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  Recipe adapted from:

  Tori Avey

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 per person

  Refined Sugar FreeSoy FreeVegetarian

  This baked version of potato latkes uses sweet potatoes and cooks up tender in the middle and crispy on the edges.

  https://toriavey.com/potato-latkes/

  Baked Sweet Potato Latkes quantity

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  https://toriavey.com/potato-latkes/

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 425 degrees and line baking sheet(s) with parchment paper.
  • Cut the potatoes into large chunks (not necessary if hand shredding) and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
  • Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
  • Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
  • Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
  • Use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
  • Spray the parchment paper with the cooking spray. Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk. Place the disk carefully onto the baking sheet(s). Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke.
  • Spray tops of latkes with cooking spray and bake in the oven for 30 minutes total, flipping halfway through cooking time.

  Notes

  I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
  To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound sweet potato
  • 1 each onion large shredded
  • 3/4 cup matzo meal
  • 2 each egg large beaten
  • 1 tablespoon potato starch or more if needed
  • 1 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper
  • avocado oil cooking spray

  Optional for serving:

  • applesauce
  • sour cream

  Cooking Tools Required

  12-inch nonstick skillet, Baking sheet, Box grater, Cutting board, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Place on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes, until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat.

  Nutrition

  Calories: 159kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 425mg | Potassium: 432mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16136IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg

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  Vegan Picadillo

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Vegan Picadillo

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  Recipe adapted from:

  KaiaFit

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/3 cup, plus 1/2 cup rice (optional)

  Dairy FreeEgg FreeGluten FreeNut FreeSoy FreeVeganVegetarian

  A delicious, hearty, savory-sweet, plant-based twist on Cuban picadillo!

  www.kaiafitfolsom.com

  Vegan Picadillo quantity

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  www.kaiafitfolsom.com

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  Ingredients Scale

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

  Instructions

  • Cook rice according to package directions if using.
  • Heat a large-rimmed skillet, pot, or dutch oven over medium heat. Once hot, add oil, onion, and bell pepper and saute, stirring frequently, for 3-4 minutes.
  • Add the mushrooms, stir, and saute for 2 minutes. Then add garlic and coconut aminos and saute for 4-5 minutes, stirring occasionally, until the mushrooms are golden brown. Turn down heat if browning too quickly.
  • Then add drained lentils, oregano, cumin, cayenne (optional), salt and pepper, tomato sauce, water, olives, and raisins(optional). Stir to combine and simmer(covered) for 10-15 minutes, stirring occasionally, to develop flavors.
  • Remove the lid and cook for 1-2 minutes, stirring frequently, to thicken. Taste and adjust flavors as needed, adding more cumin for smokiness, olives for saltiness/tanginess, raisins for sweetness, or cayenne for heat.
  • Serve with optional rice and garnish with cilantro.

  Notes

  Recipe loosely adapted from Immaculate Bites and Chef Zee Cooks
  Nutrition information is a rough estimate calculated without optional ingredients.

  Cook Times

  Active Prep25

  Hands-On Cook17

  Hands-Off Cook10

  Passive0

  Total Time52 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 4 tablespoon extra virgin olive oil
  • 4 cup yellow onion diced
  • 1 red bell pepper medium, finely chopped
  • 3 cup fresh shiitake mushroom roughly chopped
  • 3 tablespoon garlic minced, about 4 cloves
  • 2 tablespoon coconut aminos
  • 60 ounce canned brown lentil 15 oz, drained and rinsed
  • 2 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 pinch cayenne pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 16 ounce canned tomato sauce
  • 1 1/2 cup water
  • 1 cup pimento-stuffed green olive roughly chopped
  • 1/2 cup raisins roughly chopped

  For Serving (optional)

  • 1 bunch fresh cilantro chopped
  • 2 1/2 cup long grain white rice or brown rice

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Sharp Knives, Skillet, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave or on the stovetop until heated through.

  Nutrition

  Calories: 331kcal | Carbohydrates: 59g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 626mg | Potassium: 602mg | Fiber: 6g | Sugar: 7g | Vitamin A: 696IU | Vitamin C: 25mg | Calcium: 60mg | Iron: 2mg

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  Strawberry Oatmeal Bars

  $0.00 Cooking Fee

  Rated 0 out of 5
  16 servings
  
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  Strawberry Oatmeal Bars

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  Recipe adapted from:

  Erin Clarke

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 bar

  Egg FreeNut FreeVegetarian

  These Strawberry Oatmeal Bars are made with fresh strawberries, a whole grain butter crumb topping, and a lightly sweetened vanilla glaze.

  https://www.wellplated.com/strawberry-oatmeal-bars/#wprm-recipe-container-32956

  Strawberry Oatmeal Bars quantity

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  https://www.wellplated.com/strawberry-oatmeal-bars/#wprm-recipe-container-32956

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  Adjust the ingredients measurement scale here by changing this number. 16

  Instructions

  • Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
  • In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
  • Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
  • Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
  • While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

  Notes

  -Store leftovers in the refrigerator for up to 5 days.
  -To freeze, let the bars cool completely and do not glaze. Wrap tightly in plastic before placing in the freezer. Let thaw in the refrigerator and top with glaze before serving. (Bars can be frozen already glazed if needed.)
  -If you want to use frozen strawberries, let them thaw completely and pat them dry before making the recipe.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour

  Recipe Serving Size16

  Ingredients

  Ingredients

  Bars

  • 1 cup old fashioned rolled oats
  • 3/4 cup white whole wheat flour
  • 1/3 cup light brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon Kosher salt
  • 6 tablespoon unsalted butter melted
  • 2 cup strawberry diced
  • 1 teaspoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon granulated sugar

  Vanilla Glaze

  • 1/2 cup powdered sugar sifted
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon milk

  Cooking Tools Required

  8x8 inch nonstick baking pan, Cooling Rack, Cutting board, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Whisk

  Nutrition

  Calories: 118kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 39mg | Potassium: 62mg | Fiber: 1g | Sugar: 10g | Vitamin A: 135IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 1mg

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  16

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  Cranberry Pear Tart

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Cranberry Pear Tart

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  Recipe adapted from:

  Taste of Home

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Nut FreeOil FreeVegetarian

  This homey tart looks and tastes like apple pie, except it uses pears! Each serving has half the calories of an average pie slice.

  https://www.tasteofhome.com/recipes/cranberry-pear-tart/

  Cranberry Pear Tart quantity

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  https://www.tasteofhome.com/recipes/cranberry-pear-tart/

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 8 people

  Instructions

  • Press crust onto the bottom and up the sides of an ungreased 9 in tart pan with a removable bottom and trim the edges. Generously prick the bottom with a fork and set aside.
  • In a large skillet, cook the pears, cranberries, apple juice concentrate, and apple pie spice over medium heat until the pears are tender. Pour into the crust. Bake at 375F until the crust is golden brown, 30-35 minutes. Cool on a wire rack.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook35

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size8 people

  Ingredients

  Ingredients

  • 1 9-inch frozen pie crust defrosted, refrigerated
  • 4 cup pear peeled and sliced
  • ⅓ cup dried cranberries
  • ⅓ cup apple juice concentrate thawed
  • 1 teaspoon apple pie spice

  Cooking Tools Required

  9-inch springform pan, Cooling Rack, Cutting board, Forks, Measuring cups and spoons, Oven, Peeler, Sharp Knives, Skillet, Top Stove

  Nutrition

  Calories: 181kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 104mg | Potassium: 132mg | Fiber: 3g | Sugar: 13g | Vitamin A: 21IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

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  8

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  Bombay Slider

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  Rated 0 out of 5
  Up to 10 servings
  

  Bombay Slider

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  Recipe adapted from:

  Valli Little

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slider

  Nut Free

  Sliders or mini burgers are popping up on restaurant menus everywhere. This version is made with ground chicken and traditional Indian spices. They’re also a fun idea when you’re entertaining at home, especially at a cocktail party or summer barbecue.

  https://www.taste.com.au/recipes/bombay-sliders/983f59f2-fd25-472a-a4f8-b9bbc2944445

  Bombay Slider quantity

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  https://www.taste.com.au/recipes/bombay-sliders/983f59f2-fd25-472a-a4f8-b9bbc2944445

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  Ingredients Scale

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

  Instructions

  • Place the ground chicken, coriander, green onion, cumin, chili, ginger, 1/3 of the mayonnaise and 3/4 of the curry powder in a bowl. Mix well to combine and season, then shape into 10 small patties. Chill for 30 minutes to firm up.
  • Place the tomato sauce, yogurt, garlic and remaining curry powder and mayonnaise in a bowl. Season, then stir to combine. Set aside.
  • Heat the oil in a large frypan over medium-high heat. In batches, cook patties for 2-3 minutes each side or until golden and cooked through.
  • To serve, spread the base of each bun with some mango chutney, then top with the chicken patties, curry mayonnaise, extra coriander and micro salad leaves, if desired. Sandwich with the bun tops and secure with toothpicks or small skewers.

  Notes

  You can order small brioche or mini burger buns from your baker.

  Cook Times

  Active Prep25

  Hands-On Cook10

  Hands-Off Cook0

  Passive20

  Total Time55 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 1 pound ground chicken
  • ¼ cup fresh cilantro chopped
  • ¼ cup green onion finely chopped
  • 1 teaspoon ground cumin
  • 1 dry red chili small, seeds removed, chopped
  • 1-inch piece fresh ginger peeled and grated
  • ¾ cup mayonnaise
  • 2 tablespoon curry powder mild
  • 1 tablespoon ketchup
  • 1 tablespoon plain Greek yogurt
  • 1 clove garlic crushed
  • 2 tablespoon extra virgin olive oil
  • 10 small brioche or mini burger bun split, toasted

  For serving:

  • mango chutney to serve
  • 1 cup Hamama microgreens optional, to serve

  Cooking Tools Required

  Cast iron pan, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Refrigerator, Sharp Knives, Skewer, Spatula

  Reheating/Serving Instructions

  Heat the patties and the buns together in the microwave on medium power until heated through.

  Nutrition

  Calories: 214kcal | Carbohydrates: 2g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 150mg | Potassium: 293mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg

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

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  Classic Macaroni Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Classic Macaroni Salad

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  Recipe adapted from:

  Sam Merritt

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Nut FreeSoy FreeVegetarian

  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

  Classic Macaroni Salad quantity

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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, Whisk

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

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  Skillet Baked Beans

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  Rated 0 out of 5
  Up to 10 servings
  

  Skillet Baked Beans

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy Free

  No need to turn on your oven and heat up the whole house for this Summer BBQ favorite!

  Skillet Baked Beans quantity

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  Ingredients Scale

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

  Instructions

  • In a large skillet, cook chopped bacon until crisp, adding onion halfway through cooking time. Cook until onion is translucent and soft. Pour off drippings leaving a small amount for flavor. Add all remaining ingredients and bring to a boil, stirring often. Cook for 10 minutes to thicken, turning down if necessary to prevent burning.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2/3 pound bacon diced
  • 1 onion chopped
  • 56 ounce canned pork and beans undrained
  • 1/3 cup brown sugar packed
  • 1/4 cup yellow mustard
  • 2/3 cup BBQ sauce use your favorite

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through. Stir halfway through cooking time.

  Nutrition

  Calories: 363kcal | Carbohydrates: 48g | Protein: 13g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1125mg | Potassium: 630mg | Fiber: 9g | Sugar: 14g | Vitamin A: 59IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 3mg

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  Grilled Chicken and Butter Lettuce Salad

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  Grilled Chicken and Butter Lettuce Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

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  $0.00 Cooking Fee

  Serving Size: 8 ounce

  Dairy FreeEgg FreeGluten FreeLower CarbNut FreeRefined Sugar FreeSoy Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

  Grilled Chicken and Butter Lettuce Salad quantity

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

  Instructions

  • Whisk together the marinade ingredients and pour over chicken, and refrigerate for 1 hour.
  • Meanwhile, cook peas in a large pot of boiling water until just tender, 2 to 3 minutes. Drain, and submerge in ice water to stop the cooking and retain color.
  • Preheat the grill to medium-high heat or set up grill for indirect heat. Remove chicken from marinade, and grill chicken, turning often, until internal temperature reaches 350° F, 15 to 20 minutes for drumsticks and 20 to 25 minutes for breasts. Let cool, and refrigerate until ready to serve. Just before serving, cut chicken breasts into thick slices.
  • Whisk together dressing ingredients. Arrange lettuce, whole mint leaves, and peas on a large serving platter. Toss chicken in dressing, and arrange on salad. Pour remaining dressing over salad.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive20

  Total Time1 hour hour

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 4 chicken drumstick
  • 8 boneless skinless chicken breast

  For the marinade:

  • 2 tablespoon avocado oil
  • 1/4 cup fresh lemon juice
  • 2 clove garlic minced

  For the salad:

  • 2 cup fresh peas shelled, (2 pounds pods=1 cup peas)
  • 4 head butter lettuce separated into leaves.
  • 1 bunch fresh mint leaves whole

  For the dressing:

  • 4 tablespoon extra virgin olive oil
  • 2/3 cup fresh lemon juice
  • 2 clove garlic minced
  • 2 shallot minced
  • 4 tablespoon Dijon mustard
  • 2 teaspoon Kosher salt
  • 1 bunch fresh mint leaves chopped

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Mixing bowls, Saucepan, Sharp Knives, Tongs, Whisk

  Nutrition

  Calories: 272kcal | Carbohydrates: 9g | Protein: 28g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 676mg | Potassium: 685mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2462IU | Vitamin C: 25mg | Calcium: 49mg | Iron: 2mg

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  Broiled Grapefruit with Shredded Coconut

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  Broiled Grapefruit with Shredded Coconut

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 grapefruit

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreePaleoReduced FatRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This caramelized grapefruit is topped with coconut for extra flavor and crunch. Note: This recipe requires 2 baking sheets for 7-10 servings.

  Broiled Grapefruit with Shredded Coconut quantity

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  Instructions

  • Preheat the broiler of your oven, and put an oven rack on the top rung of the oven.
  • Use a knife to slice all the way around the grapefruit flesh where it meets the pith, to loosen it. Then, make little slices on both sides of each segment to loosen them. This will make the grapefruit easier to eat.
  • Place the grapefruit half on a baking sheet and spread the honey over the surface of the grapefruit.
  • Broil for 3-5 minutes, or until the top of the grapefruit is beginning to brown and caramelize.
  • Take the grapefruit out of the oven and immediately sprinkle it with the shredded coconut. Allow to cool a minute or two before eating.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook5

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 grapefruit large, halved (1/2 grapefruit per serving)
  • 5 teaspoon honey 1 teaspoon honey per 1/2 grapefruit
  • 10 tablespoon unsweetened shredded coconut 1 tablespoon coconut per 1/2 grapefruit

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives

  Nutrition

  Calories: 102kcal | Carbohydrates: 20g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 200mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1472IU | Vitamin C: 40mg | Calcium: 29mg | Iron: 1mg

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  Almond Flour Crackers

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  Almond Flour Crackers

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 crackers

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy FreeVegetarianWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These homemade low carb and grain free crackers are made with almond flour, sesame and sunflower seeds, with a touch of rosemary.

  Almond Flour Crackers quantity

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  Instructions

  • Preheat oven to 350° F
  • In a large bowl, mix together all the dry ingredients.
  • In a separate bowl whisk the egg with avocado oil. Add to the dry ingredients, mixing well.
  • Place mixture on a baking sheet lined with parchment paper. Using a rolling pin, roll out mixture until thin and evenly spread.
  • Sprinkle flax seeds evenly over the dough, pressing lightly so seeds stick.
  • Cut vertically and horizontally into squares and place in the oven for 12 - 14 min. When cool enough to handle break apart along cut lines.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Dry ingredients:

  • 1 1/2 cup almond flour
  • 1/4 cup sesame seeds
  • 1/4 cup sunflower seeds
  • 1 teaspoon Kosher salt
  • 1 tablespoon fresh rosemary finely chopped

  Wet ingredients:

  • 2 tablespoon avocado oil
  • 1 egg

  For topping:

  • 1 tablespoon flax seeds

  Cooking Tools Required

  Baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Rolling Pin, Sharp Knives, Whisk

  Nutrition

  Calories: 173kcal | Carbohydrates: 6g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 240mg | Potassium: 55mg | Fiber: 3g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg

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  Rugelach The Perfect Chocolate Pastry

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  Rugelach The Perfect Chocolate Pastry

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  Recipe adapted from:

  Tori Avey

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  Serving Size: 3-4 rugelach per serving

  Vegetarian

  These Rugelach are with flaky dough and rich chocolate filling, dipped in sugar water to stay fresh even after a few days! a beloved dessert. This dish is a mix of Tori Avey's and Yehudit Aviv's recipes.

  Rugelach The Perfect Chocolate Pastry quantity

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  Instructions

  • You will also need: plastic wrap, parchment paper, rolling pin and surface, 9-inch cake pan (optional)

  For the Dough

  • Chop cold butter and cream cheese into smaller pieces. Put pieces into your food processor along with sour cream, flour, salt, and sugar. Pulse together ingredients until a crumbly dough forms and begins to fall away from the sides of the processor. Don't overprocess; the dough should look crumbly, like cottage cheese.
  • If you don't have a food processor: let the butter and cream cheese come to room temperature. Using a stand mixer or hand mixer, cream the butter and cream cheese together with the sour cream. In a separate bowl, sift together the flour, salt, and sugar. Slowly add the dry mixture to the wet mixture, mixing constantly, until dough holds together and begins to pull away from the sides of the bowl. Don't overmix. Pour dough onto a lightly floured rolling surface...
  • and form into a rough ball shape.
  • Divide the ball into four equal pieces and form those pieces into rough balls. Cover each ball with plastic and place it in the refrigerator. Refrigerate dough balls for at least 1/2 hour.

  For the Filling

  • Mix all ingredients to a paste-like texture

  Prepare Your Rugelach

  • Preheat oven to 375 degrees F. Lightly flour your rolling surface and rolling pin. Take one portion of the dough out of the refrigerator (keep the rest of the dough cold until ready to use). Roll out the dough to about 1/8 inch thickness. You may need to use the rolling pin to pound out the dough a bit at the beginning; the dough will be very firm and cold, but will become more pliable as it starts to warm. Just keep rolling with the firm, even pressure.
  • Lift the dough gently from the rolling surface (it may stick a bit) and re-flour your surface beneath the dough.
  • Replace the dough onto the newly refloured surface. Use a round 9" cake pan as a guide to make a nice, smooth imprint of a circle in the dough.
  • Cut the dough into a large circle, following the shape of the cake pan. If you don't have a cake pan, just guesstimate the size of the circle and cut it as smoothly as you can. Form the trimmed excess dough into a small ball. Wrap it in plastic and reserve it in the refrigerator, adding to the ball with each batch that is made.
  • Take about 1/5 of the filling and place it in the center of the circle. Spread it very thinly across the surface of the dough; a thick layer of filling will make your pastry expand and burst. You can use your fingers to make the spreading easier; I like to use my palm to flatten and even out the filling. Leave about an inch around the edges of the circle.
  • Cut the circle into 8 equal triangles by first cutting the circle in half, then quarters, then halve the quarters to make eighths. If you prefer to make smaller bite-sized cookies, divide each quarter into three to make 12 equal triangles.
  • Roll each triangle, starting from the wide flat end and rolling towards the narrow point. Keep rolling until the entire triangle is neatly and firmly rolled.
  • Press the endpoint into the pastry to secure it. Place the rolled pastries onto a parchment-lined cookie sheet, endpoint down. Leave an inch between the cookies, as they will expand slightly during baking.
  • Place pastries in the oven and let them back for about 15 minutes, or until golden brown. Roll out your next batch of cookies while this batch is baking. When the cookies are golden brown, remove from the oven and let them cool on a wire rack. When you're finished making cookies from the four dough balls, make a smooth ball from the leftover dough trimmings you've reserved and roll it out to make your fifth batch.

  For the Dipping

  • Boil the sugar and water together for 10 minutes on a low flame. Add lemon juice and boil for another 3 minutes.
  • As soon as the pastries come out of the oven, dip them in the hot syrup for a good few seconds and place them on baking paper to dry.

  Cook Times

  Active Prep20

  Hands-On Cook45

  Passive30

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Dough

  • 1 cup unsalted butter for 10 servings - 2 sticks
  • 8 ounce cream cheese block
  • 1/4 cup sour cream
  • 2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoon granulated sugar

  For the Filling

  • 3 ounce unsweetened cocoa powder for 10 servings - 80
  • 5 1/2 ounce dark brown sugar for 10 servings - 150
  • 5 1/2 ounce unsalted butter melted, for 10 servings - 150
  • 1 dash ground cinnamon

  For the Dipping

  • 1 1/2 cup granulated sugar for 10 servings - 300 gram
  • 2/3 cup water for 10 servings - 150 ml
  • 1/2 lemon Juiced

  Cooking Tools Required

  Baking sheet, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Rolling Pin, Saucepan, Spatula, Stand Mixer

  Reheating/Serving Instructions

  These cookies taste amazing served warm and fresh from the oven. They will stay fresh for a few days in a tightly sealed container. You can rewarm them in the oven or microwave. You can freeze your leg and spend half an hour before you want to eat, there is no need to even heat.

  Nutrition

  Calories: 660kcal | Carbohydrates: 73g | Protein: 6g | Fat: 41g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 148mg | Potassium: 234mg | Fiber: 4g | Sugar: 49g | Vitamin A: 1299IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 3mg

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  Pressure Cooker Chocolate Nut Brownie

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  4 servings
  

  Pressure Cooker Chocolate Nut Brownie

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 1 out of 5 based on 1 customer rating

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1 brownie in a 6oz ramekin

  Soy FreeVegetarian

  These brownies resemble those from the classic TV dinners of the 1950s. More cake like than traditional brownies, but with all the same rich chocolate taste.

  Pressure Cooker Chocolate Nut Brownie quantity

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  Instructions

  • Butter the bottom and sides of four 6-ounce ramekins.
  • In a medium microwave-safe bowl, microwave the butter for 30 seconds or until just melted. Stir in the sugar and microwave an additional 30 seconds.
  • Whisk in the cocoa powder, water, and vanilla until smooth.
  • Whisk in the egg.
  • Add the flour, baking powder, and salt. Stir just until smooth.
  • Stir in the chocolate chips and the walnuts.
  • Divide batter evenly among the four ramekins.
  • Place trivet in pressure cooker, then add 1 ½ cups of water to the pot.
  • Arrange 3 ramekins on the trivet, in a single layer, and place the remaining ramekin in the middle, on top of the 3 ramekins. Place lid on cooker and set for 10 minutes on high pressure. When the cooking time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with quick pressure release. Carefully remove the lid.
  • Remove the ramekins to a cooling rack and gently dab off any condensation from the surface of the cakes with a paper towel. Allow cooling for 10 minutes before serving.
  • Note: Notes: If you have a larger (8 quart) pressure cooker, you may be able to fit all 4 ramekins in one layer.

  Cook Times

  Active Prep3

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time33 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 4 tablespoon unsalted butter plus more for buttering the ramekins
  • ½ cup granulated sugar
  • 3 tablespoon unsweetened cocoa powder
  • 1 tablespoon water
  • ½ teaspoon pure vanilla extract
  • 1 egg large
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon Kosher salt
  • ¼ cup semi-sweet chocolate chips
  • ¼ cup walnuts chopped

  Cooking Tools Required

  Electric Pressure Cooker, Measuring cups and spoons, Mixing bowls

  Reheating/Serving Instructions

  Serve warm or at room temperature. Can be kept covered on countertop for up to 2 days, then refrigerated for an additional 2 days.

  Nutrition

  Calories: 393kcal | Carbohydrates: 46g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 218mg | Potassium: 185mg | Fiber: 3g | Sugar: 29g | Vitamin A: 409IU | Calcium: 58mg | Iron: 2mg

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  Classic Cranberry Sauce

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  Classic Cranberry Sauce

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  Recipe adapted from:

  Jen Stone

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  Serving Size: 2 oz

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeSoy FreeVeganVegetarian

  Delicious, sweet, and notes of tart cranberries with orange juice and spices. A great side for the beautiful turkey.

  Classic Cranberry Sauce quantity

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  Instructions

  • Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
  • Bring water, orange juice, sugar, and spices to a boil over high heat. Stir to dissolve the sugar.
  • Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
  • Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.

  Cook Times

  Active Prep2

  Hands-On Cook5

  Hands-Off Cook8

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/2 cup orange juiced
  • 1/2 cup water
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 12 ounce fresh cranberries or frozen, however fresh recommended
  • 1 cup granulated sugar

  Cooking Tools Required

  Colander, Food storage containers, Measuring cups and spoons, Potato Masher, Refrigerator, Saucepan, Top Stove

  Reheating/Serving Instructions

  Serve warm or cold.

  Nutrition

  Calories: 99kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 54mg | Fiber: 2g | Sugar: 22g | Vitamin A: 45IU | Vitamin C: 11mg | Calcium: 6mg | Iron: 1mg

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  Salmon Hash with Yukon Gold Potatoes and Herbs

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  Up to 10 servings
  
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  Salmon Hash with Yukon Gold Potatoes and Herbs

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  Recipe adapted from:

  Hanna Lemaire

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  Serving Size: 5 oz

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreePostpartumPregnancyRefined Sugar FreeSoy Free

  Great recipe for a weekend brunch or easy weeknight dinner. Great paired with a simple side salad and rustic bread.

  https://www.thekitchn.com/recipe-salmon-hash-with-yukon-gold-potatoes-and-herbs-231058#comments-231058

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  https://www.thekitchn.com/recipe-salmon-hash-with-yukon-gold-potatoes-and-herbs-231058#comments-231058

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  Instructions

  • Preheat oven to 425 degrees F.
  • On an aluminum foil-lined baking sheet, place salmon filets equally spaced apart. Season with olive oil, salt, and pepper. Bake until internal temperature reaches 140 F, about 15 minutes. Set aside. While salmon cooks and rests, continue with the following steps.
  • In a 12-inch frying pan, preferably cast iron, melt the butter/ghee over medium heat and swirl to coat the bottom of the pan. Add the potatoes and onion and sauté just until coated with the butter, about 1 minute. Cover and cook to steam the potatoes until they are almost fork-tender, about 7-10 minutes.
  • Add the celery, stir briefly, and then re-cover and cook for 3 minutes longer. Uncover the pan; increase the heat to medium-high; and add the dill, thyme, salt, and pepper. Cook, stirring frequently until the potatoes are lightly browned, 15 to 20 minutes.
  • Add the salmon and parsley and cook just until the salmon is heated through. Using a heat-resistant rubber spatula, stir the mixture gently, being careful not to break up the salmon pieces. Taste and adjust the seasoning. Serve immediately, passing the hot-pepper sauce at the table.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook10

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1.5 pound salmon fillet coarsely flaked (equal to about 4 filets)
  • 8 tablespoon unsalted butter or ghee
  • 4 pound Yukon Gold potatoes red-skinned Yukon Gold, or Yellow Finn potatoes, peeled and cut into 1/2-inch dice
  • 2 yellow onion large, cut into 1/2-inch dice
  • 4 stalk celery halved lengthwise, then cut crosswise into 1/2-inch-thick slices
  • 2 tablespoon fresh dill chopped
  • 4 teaspoon fresh thyme or dried, whatever is easiest and most accessible, minced
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup Italian parsley chopped
  • hot pepper sauce such as Tabasco, for serving

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Food storage containers, Kitchen towels, Meat Thermometer, Oven, Refrigerator, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top Stove

  Reheating/Serving Instructions

  Can be reheated in the oven at 425 F for 20 minutes, in the microwave for 2 minutes, or thrown back into a skillet until heated through.

  Nutrition

  Calories: 414kcal | Carbohydrates: 44g | Protein: 22g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 655mg | Potassium: 1511mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1161IU | Vitamin C: 59mg | Calcium: 70mg | Iron: 3mg

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  Stuffing with Cremini Mushrooms

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  Stuffing with Cremini Mushrooms

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  Recipe adapted from:

  Syd Bailey

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  $0.00 Cooking Fee

  Serving Size: about 2 cups

  Dairy FreeReduced FatRefined Sugar FreeSoy FreeVegetarian

  Whether you call it "stuffing" or "dressing", this dish has a memorable dynamic texture and flavor profile are the toasted cubes of french and sourdough bread combined with mushrooms, and fresh herbs. A traditional must-have side dish on Thanksgiving, or any dinner, table.

  http://www.chefsydbailey.com

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  http://www.chefsydbailey.com

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  Instructions

  • Preheat oven to 325.
  • Place bread cubes on a baking sheet and cook until dry and crisp, about 20 minutes. When done, place into a large bowl.
  • Melt the butter in a pot, saute mushrooms on high heat until browned. Add onions and celery to pot and cook for additional 7-8 minutes until tender. Add in herbs, salt, and pepper and cook together an additional 8-10 minutes.
  • Place mushroom mixture into a bowl with bread. Beat eggs and baking powder in a separate bowl and pour over stuffing. Add in the chicken stock. Combine all ingredients thoroughly. Add more stock if too dry (stuffing will need to be very moist as it will dry in the oven).
  • Spray a 9x13 pan with non-stick spray and place stuffing in. Bake uncovered for 10-15 minutes till golden brown.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 loaf french bread cut into 1/2 inch cubes and dried
  • 1 loaf sourdough bread cut into 1/2 inch cubes and dried
  • 1 cup butter
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 8 ounce cremini mushroom
  • 2 tablespoon fresh sage chopped fine
  • 2 teaspoon fresh thyme minced
  • 2 teaspoon Kosher salt adjust to taste
  • 1 teaspoon freshly ground black pepper
  • 2 egg
  • 1 tablespoon baking powder
  • 2 cup vegetable stock add more as needed

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Whisk

  Reheating/Serving Instructions

  Microwave covered on medium-high for 3 minutes. For a vegan option, skip the eggs and baking powder.

  Nutrition

  Calories: 878kcal | Carbohydrates: 138g | Protein: 34g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 1655mg | Potassium: 1222mg | Fiber: 11g | Sugar: 8g | Vitamin A: 257IU | Vitamin C: 7mg | Calcium: 198mg | Iron: 8mg

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  Delectable Sweet Spaghetti Squash

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  Delectable Sweet Spaghetti Squash

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  Recipe adapted from:

  Jen Stone

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  $0.00 Cooking Fee

  Serving Size: 7 oz

  Egg FreeGluten FreeNut FreeOil FreeSoy FreeVegetarian

  Craving a little sweetness without wanting candy? Try this sweet and savory spaghetti squash! If you have other types of squashes, that can work too!

  Delectable Sweet Spaghetti Squash quantity

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

  Instructions

  • Preheat oven to 400 degrees F
  • Clean seeds from spaghetti squash and place in baking pan
  • Slice butter into 1/4 inch slices
  • Put a 2 slices of butter in each squash and scatter rest throughout out bottoms of pan
  • Add apple juice to pan, add about 1 tsp of juice from pan to each squash
  • Mix brown sugar, cinnamon, and nutmeg
  • Sprinkle mix over all squashes.
  • Roast 45 minutes
  • When done, take squashes out of pan and let cool slightly
  • While still warm use fork to spaghetti squash
  • Optional- take liquid from pan and reduce in a pot for 3-5 minutes. Spoon sauce onto noodles.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook45

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound spaghetti squash
  • 8 tablespoon salted butter
  • 2 cup apple juice
  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg

  Cooking Tools Required

  8x8 inch nonstick baking pan, Cutting board, Measuring cups and spoons, Oven, Saucepan, Sharp Knives

  Reheating/Serving Instructions

  Serve warm And enjoy! Reheat in a skillet. Use sauce to hydrate squash. Reheat 3-5 minutes.

  Nutrition

  Calories: 148kcal | Carbohydrates: 17g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 290mg | Potassium: 57mg | Fiber: 2g | Sugar: 12g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

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  Peruvian Quinoa Butternut Squash Soup

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  Peruvian Quinoa Butternut Squash Soup

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  Recipe adapted from:

  An Le

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  Serving Size: 1.5 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Freshly cooked whole foods that are soft in texture, rich in protein and healthy fat, seasoned with spices, served cold or hot, is a sure way to nourish all bodily tissues and has a balancing effect.

  Peruvian Quinoa Butternut Squash Soup quantity

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  Instructions

  • Skin and chop butternut squash into cubes.
  • Toss evenly in olive oil salt and pepper.
  • Roast butternut squash until al dente for 20 minutes
  • Meanwhile cook quinoa in water until done and set aside.
  • Once butternut squash is done, put into large pot.
  • Add vegetable broth and 1 cup water.
  • Add in quinoa.
  • Add bouillon and heat on medium until boiling for 10 minutes.
  • Squeeze in lime.
  • Ladle soup into bowl.
  • Garnish with cubed avocado, cilantro, pumpkin seed, pepper, and lime.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 ½ pound butternut squash large 4 pound butternut squash, peeled and diced or pre-cubed 3.5 pounds
  • 1 ½ cup quinoa
  • 32 ounce vegetable broth
  • 1 vegetable bouillon cube
  • 3 ½ cup water divided, 2 cups for adding to veggie broth and 1½ cups to cook quinoa
  • 1 ½ lime 1 for squeezing and 1/2 for garnish
  • 1 tablespoon extra virgin olive oil
  • 4 tablespoon fresh cilantro chopped
  • ½ teaspoon crushed red pepper for garnish
  • 2 avocado semi-ripe for garnish
  • 2 tablespoon pumpkin seeds for garnish

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Dutch Oven, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Refrigerator, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Can be reheated in oven, microwave, or consumed chilled.

  Nutrition

  Calories: 261kcal | Carbohydrates: 41g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 378mg | Potassium: 924mg | Fiber: 8g | Sugar: 5g | Vitamin A: 17139IU | Vitamin C: 41mg | Calcium: 99mg | Iron: 3mg

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  Panzanella Salad

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  Panzanella Salad

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  Recipe adapted from:

  Jen Stone

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  $0.00 Cooking Fee

  Serving Size: 8 oz

  Dairy FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  A classic Italian bread and tomato salad that manages to be fresh and summery. Still hearty enough for lunch or light dinner.

  Panzanella Salad quantity

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  Instructions

  • Preheat oven to 350 F
  • Place tomatoes in a colander set in a bowl and season with 4 tsp salt and toss to coat.
  • Set aside at room temperature to drain. Toss occasionally. Drain a minimum of 15 minutes, while toasting bread.
  • In a large bowl, toss bread with 4 tbsp olive oil and transfer to a baking sheet. Bake until crisp and firm but not browned; about 15 minutes, remove from oven and let cool.
  • Remove colander with tomatoes from the tomato juice and place the colander in the sink.
  • Add shallot, garlic, mustard, and vinegar to the bowl with the tomato juice.
  • Combine toasted bread, tomatoes, cucumbers, and dressing in a large bowl. Add the fresh basil, and toss everything to coat and season with salt and pepper.
  • Let rest 30 minutes before eating, tossing occasionally until bread absorbed dressing.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 ½ pound tomato preferably heirloom, cut into bite size pieces
  • 1 English cucumber sliced
  • 4 teaspoon Kosher salt plus more for seasoning
  • 1 ½ pound ciabatta bread or focaccia, cut into 1 1/2 inch cubes
  • 1 ¼ cup extra virgin olive oil divided
  • 2 shallot minced, or slices of red onion
  • 4 clove garlic minced
  • 1 teaspoon Dijon mustard
  • 4 tablespoon red wine vinegar
  • ½ teaspoon freshly ground black pepper or to taste
  • 1 cup fresh basil roughly chopped and packed into cup

  Cooking Tools Required

  Baking sheet, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Tongs, Whisk

  Reheating/Serving Instructions

  Serve after 30 minutes resting. Best If all is consumed and does not hold well for later use.

  Nutrition

  Calories: 228kcal | Carbohydrates: 42g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 1281mg | Potassium: 556mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1858IU | Vitamin C: 30mg | Calcium: 33mg | Iron: 1mg

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  Vegan Bolognese

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  Vegan Bolognese

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  Recipe adapted from:

  Syd Bailey

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  Serving Size: 12 oz

  Dairy FreeEgg FreeGluten FreeKetoLower CarbReduced FatVeganVegetarian

  Healthy plant based version of the Italian Classic. Can serve over Zoodles or shredded spaghetti squash

  Vegan Bolognese quantity

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  Instructions

  • Mash the tofu with a fork and add to a mixing bowl.
  • Place the walnuts into the food processor and process until finely chopped and then add to the mixing bowl with the tofu. Next do the same with the crimini mushrooms and add to bowl . Add in the drained lentils. Stir to mix until well combined
  • Heat oil in large saucepan or stockpot over medium heat add onions and garlic. Sauté until soft and translucent. Add in herbs and stir to combine
  • Add in your chopped vegetable/tofu mix and saute for a couple of minutes letting the bolognese cook off some of the water, so it’s not too wet. Salt and pepper at this point.
  • Add tomato paste and saute until starting to brown on the bottom. Add can of crushed tomatoes and cook over medium low heat for 10-15 minutes stirring occasionally.
  • Serve over shredded spaghetti squash or Zoodles. Sprinkle with vegan Parmesan cheese if desired

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound extra firm tofu
  • 1 cup walnuts
  • 1 pound cremini mushroom
  • 15 ounce canned lentils drained
  • 1 onion large, chopped
  • 1 tablespoon extra virgin olive oil
  • 3 clove garlic minced
  • 1 tablespoon fresh basil finely chopped
  • 1 tablespoon fresh oregano finely chopped
  • ½ cup tomato paste
  • 28 ounce canned crushed tomatoes
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  Cooking Tools Required

  Baking sheet, Can Opener, Cutting board, Food Processor, Food Scale, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Stock pot or >5 Qt pot

  Nutrition

  Calories: 138kcal | Carbohydrates: 8g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 467mg | Fiber: 2g | Sugar: 3g | Vitamin A: 219IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg

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