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  Bacon Ranch Pasta Salad

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  Up to 10 servings
  

  Bacon Ranch Pasta Salad

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  Recipe adapted from:

  Leah Perez

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  $0.00 Cooking Fee

  Serving Size: 1.5 cup

  Egg Free

  Be the star of the potluck with this bacon ranch pasta salad! The combination of crispy bacon, homemade ranch dressing, fresh herbs, and plump grape tomatoes, makes this pasta salad the ultimate crowd-pleaser. Easy to pack for a delicious on-the-go lunch.

  https://www.thepioneerwoman.com/food-cooking/recipes/a42658122/bacon-ranch-pasta-salad-recipe/

  Bacon Ranch Pasta Salad quantity

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  https://www.thepioneerwoman.com/food-cooking/recipes/a42658122/bacon-ranch-pasta-salad-recipe/

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  Instructions

  • Bring a large pot water to a boil over high heat. Season generously with salt.
  • Cook the bacon in a large skillet over medium heat, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes. (You may need to cook the bacon in two batches, draining the rendered fat from the skillet between batches.) Let the bacon cool to room temperature, then crumble up into bite-sized pieces.
  • Cook the pasta one minute more than package directions. Drain, rinse with cold water, and let cool.
  • Meanwhile, in a large bowl, combine the mayonnaise, sour cream, buttermilk, parsley, lemon juice, garlic, 2 teaspoons of salt, and 1 teaspoon of pepper. Add the pasta, tomatoes, cheese, peas, pimentos, olives, green onion, and half of the bacon, and toss until well combined. Season salad with salt and pepper, to taste. Top salad with the remaining bacon and serve.

  Cook Times

  Active Prep30

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 ounce bacon
  • 1 pound cavatappi pasta
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/4 cup Italian parsley chopped
  • 1/4 cup fresh dill chopped
  • 1 1/2 tablespoon fresh lemon juice
  • 1 clove garlic minced
  • 2 teaspoon Kosher salt plus more to taste
  • 1 teaspoon freshly ground black pepper plus more to taste
  • 1 pint grape tomato halved
  • 6 ounce cheddar cheese cut into 1/2-inch cubes
  • 1 cup frozen green peas thawed
  • 1 4 ounce pimentos drained
  • 13 ounce canned sliced black olives drained
  • 4 stalk green onion thinly sliced

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove

  Nutrition

  Calories: 568kcal | Carbohydrates: 43g | Protein: 17g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1474mg | Potassium: 441mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1574IU | Vitamin C: 32mg | Calcium: 196mg | Iron: 2mg

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  Potato Salad with Bell Peppers and Garlic-Sesame Dressing

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  Up to 10 servings
  
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  Potato Salad with Bell Peppers and Garlic-Sesame Dressing

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  Recipe adapted from:

  Jun Cai

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  $0.00 Cooking Fee

  Serving Size: 3/4 cup

  Dairy FreeEgg FreeNut FreeVegetarian

  This hearty potato salad goes beyond the ordinary and includes bell peppers and fresh cilantro. This recipe was submitted by Foodom platform Chef Jun Cai who serves the San Franciso East Bay Area and Sonoma/Napa Areas.

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  Instructions

  • 1. Cook the potato in boiling water. Meanwhile, julienne all the peppers and drop in the boiling potato water with the potatoes (last minutes of cooking time) for 2 minutes. Drain as much as the boiling water as possible, then shock the vegetable in ice water. Drain thoroughly.
  • 2. In a medium-sized bowl, whisk together the dressing ingredients,
  • 3. Add the dressing to cooled potato/vegetable mixture and toss thoroughly.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook30

  Passive10

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 each white potato
  • 1 each green bell pepper
  • 1 each yellow bell pepper
  • 1 each red bell pepper
  • 1 each red onion
  • 1 cup fresh cilantro

  Dressing:

  • 1/2 cup sesame oil
  • 1/2 cup garlic?
  • 4 tablespoon apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground white pepper
  • 2 tablespoon granulated sugar
  • 1 teaspoon Kosher salt
  • 2.00 teaspoon soy sauce
  • 1 tablespoon sesame seed
  • 2 tablespoon chicken bouillon powder
  • 4 tablespoon dry red chili more or less to taste

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Vegetable Peeler

  Nutrition

  Calories: 227kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 601mg | Potassium: 630mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1500IU | Vitamin C: 71mg | Calcium: 53mg | Iron: 2mg

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  Sephardic Charoset Truffles

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  Up to 10 servings
  

  Sephardic Charoset Truffles

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  Recipe adapted from:

  Tori Avey

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  $0.00 Cooking Fee

  Serving Size: 2-3 truffles

  Dairy FreeEgg FreeGluten FreeOil FreeSoy FreeVeganVegetarian

  An Ashkenazi version of a Charoset, an integral part of the Passover Seder, is a spread made out of fruit, dried fruit, nuts, spices, and wine. There are countless variations on charoset from Jewish communities around the world, but this apple and walnut version is very typical of the style made by Ashkenazi Jews who hail from Eastern Europe.

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  Instructions

  • Place dates, apricots, raisins, pistachios and honey and place in a food processor. 
  • Pulse for about 2 minutes until the mixture is smooth but still has texture. You may need to break up the sticky mixture a few times if it collects in a ball in the processor.
  • In a bowl, mix together the sugar and the cinnamon. Form date mixture into balls that are about ¾ inch in diameter. The balls will be sticky and soft. It will be easier to shape them if you wet your hands slightly.
  • Dry your hands. Dip the balls in the cinnamon sugar and coat thoroughly, and re-roll between your palms to smooth out any rough edges. Serve at room temperature.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1.5 cup pitted Medjool date
  • 1.5 cup dried apricots
  • 0.5 cup golden raisins
  • 0.75 cup shelled pistachios lightly roasted and chopped
  • 2 tablespoon honey for vegan use date syrup or agave
  • 0.25 cup sugar
  • 1 teaspoon ground cinnamon

  Cooking Tools Required

  Box grater, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives

  Reheating/Serving Instructions

  Leftover charoset will keep, covered in the refrigerator, for four to five days.

  Nutrition

  Calories: 214kcal | Carbohydrates: 46g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 3mg | Potassium: 531mg | Fiber: 4g | Sugar: 39g | Vitamin A: 775IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

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  Classic Beef Borscht (Beef and Beet Soup)

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  Classic Beef Borscht (Beef and Beet Soup)

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  Recipe adapted from:

  Natasha Kravchuk

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  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Egg FreeNut FreePostpartumSoy Free

  This hearty and delicious Ukrainian soup is made with stew meat, root vegetables, cabbage, and of course beets for brilliant color.

  https://natashaskitchen.com/borscht-recipe-with-meat/

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  https://natashaskitchen.com/borscht-recipe-with-meat/

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  Instructions

  • Cut meat into 1" pieces and place in a large soup pot with cold water and salt. Bring it to a boil and remove the foam as soon as it boils (if you wait, it will be hard to get rid of foam as it integrates into the broth and you'd have to strain it later). Reduce heat, partially cover and simmer 45 minutes, periodically skimming off any foam that rises to the top.
  • Grate beets on the large grater holes (a food processor works amazingly well). Place them in a large heavy-bottom skillet with olive oil and vinegar and saute for 5 minutes, then reduce heat to med/low and add sugar and tomato sauce. Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside.
  • In the same skillet (no need to wash it), Saute onion in butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry.
  • Once the meat has been cooking for 45 min, place sliced potatoes into the soup pot and cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork.
  • Add 2 bay leaves, ground pepper, and more salt to taste.
  • Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld. Ladle into individual bowls and top with a dollop of sour cream.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook75

  Passive0

  Total Time1 hour hour 45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound stew meat
  • 14 cup cold water
  • 1 tablespoon Kosher salt more or less to taste
  • 3 beet medium, washed, peeled and grated
  • 4 tablespoon extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon granulated sugar
  • 2 tablespoon canned tomato sauce or paste
  • 1 tablespoon unsalted butter
  • 1 onion medium, finely diced
  • 2 carrot grated
  • 3 yukon gold potato medium peeled and cut into bite-sized pieces
  • 1/2 head green cabbage roughly sliced
  • 2 tomato diced
  • 2 bay leaf
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup Italian parsley chopped, some saved for garnish
  • 2 clove garlic pressed

  Garnish:

  • 1/2 cup sour cream

  Cooking Tools Required

  12-inch nonstick skillet, 5-quart saucepot, Tongs, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through.

  Nutrition

  Calories: 230kcal | Carbohydrates: 20g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 807mg | Potassium: 739mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3300IU | Vitamin C: 41mg | Calcium: 84mg | Iron: 2mg

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  Pressure Cooker Swiss Steak with Mashed Potatoes and Broccoli

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  Up to 10 servings
  

  Pressure Cooker Swiss Steak with Mashed Potatoes and Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 6 ounces steak, 2 ounces broccoli, 1/2 cup mashed potatoes

  Dairy FreeEgg FreeNut FreeRefined Sugar Free

  This classic dish gets a new life with an updated cooking method: The Electric Pressure Cooker. A pressure cooker turns tough cuts of meat into moist, tender, and delicious meals. Enjoy this with our best mashed potatoes and steamed broccoli.

  Pressure Cooker Swiss Steak with Mashed Potatoes and Broccoli quantity

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  Instructions

  • Season the steaks with salt and pepper.
  • Place the flour on a pie plate or shallow dish. Press the pieces of meat on both sides in the flour mixture.
  • Add enough of the oil to just cover the bottom of your electric pressure cooker pot. Set to high saute. When hot add the steaks, cooking in batches if needed. Cook approximately 2 minutes per side, or until golden brown. Remove the steaks to a plate and repeat until all of the steaks have been browned.
  • Add the onions and garlic. Saute 1 to 2 minutes.
  • Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine.
  • Return the meat to the pot, submerging it in the liquid. Cover and set pressure cooker for 20 minutes on high pressure.
  • When the time has expired, use a quick pressure release valve to unlock the lid. If the sauce is too thin, remove steaks and turn the pressure cooker on high saute until the sauce is reduced.
  • Season with Kosher salt and freshly ground pepper to taste.
  • Notes: If cooking a full batch, brown steaks in frying at the same time you are browning steaks in the pressure cooker (saute mode) to speed up the process.

  For 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, about 15 minutes. Drain.
  • Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth. Season with Kosher salt and pepper to taste.

  For the broccoli:

  • Cut broccoli at least 30 minutes in advance for best nutrition.
  • Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.

  Cook Times

  Active Prep30

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound cube steak
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup all-purpose flour
  • 1/4 cup avocado oil
  • 1 onion large, thinly sliced
  • 4 clove garlic minced
  • 1 tablespoon tomato paste
  • 14.5 ounce canned diced tomatoes
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon dry oregano
  • 1 tablespoon Worcestershire sauce
  • 1 ½ cup beef broth
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  For the mashed potatoes:

  • 3 pound Yukon Gold potatoes peeled and cut into 2-inch chunks
  • 1 tablespoon Kosher salt for salting the water
  • 1 cup heavy whipping cream or milk, to thin
  • 8 tablespoon unsalted butter
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper optional, more or less to taste

  For the broccoli:

  • 3 bunch broccoli florets separated, stems peeled and cut
  • 1 tablespoon Kosher salt

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Mixing spoon, Potato Masher, Saucepan with lid, Steamer Basket

  Reheating/Serving Instructions

  Heat steaks in a saute pan over medium heat until heated through, about 10 minutes, adding water if sauce gets too thick. Alternately you can heat in a microwave on high power, turning steaks halfway through cooking time. Heat mashed potatoes and broccolii in the microwave on high power until heated through.

  Nutrition

  Calories: 759kcal | Carbohydrates: 46g | Protein: 48g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 182mg | Sodium: 1692mg | Potassium: 1950mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1996IU | Vitamin C: 195mg | Calcium: 191mg | Iron: 6mg | Phosphorus: 607mg

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  Szechuan Eggplant with Brown Rice

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  Szechuan Eggplant with Brown Rice

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup eggplant and 3/4 cup brown rice

  Dairy FreeEgg FreeNut FreeVegan

  This dish utilizes an airfryer to cook the eggplant to seal in the flavor, then it's coated with a homemade Szechuan sauce made with lots of fresh garlic and ginger.

  www.kaiafitfolsom.com

  Szechuan Eggplant with Brown Rice quantity

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  www.kaiafitfolsom.com

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  Instructions

  • Cut eggplant into ½ inch thick half-moons or into bite-sized pieces. Place in a big bowl covered with water and stir in salt. Cover with a plate and let stand for 20-30 minutes.
  • In the meantime, chop the garlic and ginger and make the Szechuan sauce.
  • Drain eggplant and pat dry. Coat with olive oil. Put the eggplant in the air fryer basket.
  • Air fry the eggplant at 375 degrees F for 20 minutes, shaking the basket halfway through.
  • Add 1 more tablespoon oil to the skiller, and over medium heat, add the garlic and ginger, stirring for 2 minutes. Turn the fan on, add the dried chilis and stir for one minute. Pour the Szechuan sauce into the pan and bring to a simmer for 20 seconds. Add the eggplant back into the skillet, tossing gently for about 1 minute. If it seems dry, add a tablespoon of water to loosen.
  • Serve with brown rice (optional).

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound Japanese Eggplant about 4x10 inch eggplant
  • 5 teaspoon sea salt
  • 3 tablespoon extra virgin olive oil for coating the eggplant
  • 10 clove garlic rough chopped
  • 5 teaspoon fresh ginger finely minced
  • 12 dry red chili
  • 3 tablespoon extra virgin olive oil

  Rice:

  • 2 1/2 cup brown rice cooked according to package directions

  Szechuan Sauce:

  • 3/4 cup low-sodium soy sauce
  • 5 tablespoon maple syrup
  • 2 tablespoon chili garlic sauce
  • 2 tablespoon rice vinegar
  • 1 teaspoon Chinese five spice powder
  • 1 teaspoon crushed red pepper

  Cooking Tools Required

  Air fryer, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Top Stove

  Nutrition

  Calories: 363kcal | Carbohydrates: 62g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 2034mg | Potassium: 833mg | Fiber: 8g | Sugar: 16g | Vitamin A: 617IU | Vitamin C: 83mg | Calcium: 66mg | Iron: 2mg

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  Pumpkin Pie Spiced Oatmeal Cookies with Maple Glaze

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  16 servings
  

  Pumpkin Pie Spiced Oatmeal Cookies with Maple Glaze

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  Recipe adapted from:

  Riley Wofford

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  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Soy FreeVegetarian

  Soft and chewy with a maple glaze that adds an autumnal flair, these pumpkin oatmeal cookies are just the thing to fill up your cookie jar this fall. 

  https://www.delish.com/cooking/recipe-ideas/a40742607/pumpkin-oatmeal-cookies-recipe/

  Pumpkin Pie Spiced Oatmeal Cookies with Maple Glaze quantity

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  https://www.delish.com/cooking/recipe-ideas/a40742607/pumpkin-oatmeal-cookies-recipe/

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

  Instructions

  • Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 large baking sheets with parchment paper.
  • In a large bowl, whisk flour, pumpkin pie spice, baking soda, and salt. In another large bowl, using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy, about 2 minutes. Add egg, pumpkin, and maple syrup and beat on medium speed until combined, then gradually add flour mixture and beat until fully combined. Stir in oats and pecans. Cover and refrigerate until cold, about 30 minutes.
  • Scoop out 16 (1/4-cup) balls of dough and arrange 2" apart on prepared baking sheets. Slightly flatten with the palm of your hand. Bake until cookies are firm and lightly browned, 14 to 16 minutes. Let cool completely.

  GLAZE

  • In a small bowl, whisk powdered sugar, maple syrup, and pumpkin pie spice. Add water, 1 teaspoon at a time, until icing is thick but pourable.
  • Drizzle icing over cooled cookies. Let stand until icing sets, about 15 minutes.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook16

  Passive30

  Total Time1 hour hour 11 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup light brown sugar packed
  • 1 egg large
  • 1/3 cup canned pumpkin puree
  • 2 tablespoon maple syrup
  • 1 1/2 cup old fashioned rolled oats
  • 1/2 cup chopped pecans

  GLAZE

  • 3/4 cup powdered sugar
  • 1 tablespoon maple syrup
  • 1 pinch pumpkin pie spice
  • 1 teaspoon water more or less

  Cooking Tools Required

  Baking sheet, Cooling Rack, Electric Hand Mixer, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula

  Nutrition

  Calories: 192kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 111mg | Potassium: 81mg | Fiber: 1g | Sugar: 15g | Vitamin A: 974IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

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  Beef Liver with Onions

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  Beef Liver with Onions

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  Recipe adapted from:

  Vered DeLeeuw

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  $0.00 Cooking Fee

  Serving Size: 4.5 ounces

  Dairy FreeEgg FreeGluten FreeKetoNut FreePaleoRefined Sugar FreeSoy Free

  For some of us, the idea of eating offal is foreign. but if you're willing to give it a try, you're in for a treat!

  Beef Liver with Onions quantity

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  Instructions

  • Arrange the liver slices on a cutting board or on a couple of large plates. Blot them dry with paper towels. Sprinkle them with salt, black pepper, garlic powder, and smoked paprika.
  • Heat 1/3 of the olive oil in a large (12-inch) nonstick skillet over medium-high heat. Add the onions. Cook, stirring often, until golden-brown, about 7 minutes. If the pan gets too hot, lower the heat to medium.
  • Remove the onions from the skillet with a slotted spoon. Place them on a plate and cover with foil to keep warm.
  • Carefully wipe the skillet clean with paper towels (it will be hot). Add the remaining olive oil and lower the heat to medium. Add the liver slices, in two batches if needed.
  • Cook the livers briefly, about 3 minutes per side. Don't overcook them or they'll become tough and grainy**. If there are a few thicker or misshapen slices or chunks, you can briefly cook them on the edges too. But first, remove the already-cooked thin slices to a plate.

  Cook Times

  Active Prep20

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2.5 pound beef calves' liver thinly sliced
  • 1 teaspoon sea salt
  • 1/3 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 yellow onion large, thinly sliced and separated into rings
  • 4 tablespoon extra virgin olive oil

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Kitchen Shears, Kitchen towels, Measuring cups and spoons, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 56kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 233mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

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  Egg in the Hole

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  Up to 10 servings
  

  Egg in the Hole

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  Recipe adapted from:

  Karin Adoni Ben-David

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  $0.00 Cooking Fee

  Serving Size: 2 eggs

  Dairy FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Acorn squash makes a great "dish" to these baked eggs!

  Egg in the Hole quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375° F
  • Slice squash crosswise in order to get at least 3-4 slices with complete holes per squash. Your good slices should be about ¾ inch thick.
  • Remove the seeds and place the slices on a parchment paper lined baking sheet. Sprinkle liberally with salt and pepper and bake in the oven for 20 min.
  • While the squash is in the oven, place walnuts on a cutting board and chop them.
  • Take the squash out of the oven and drizzle each slice with a little bit of oil.
  • Crack an egg directly in the center of each slice, sprinkle eggs with a little bit of salt and pepper and sprinkle walnut crumbles over the entire surface of the squash slices and eggs.
  • Return to the oven for 8-10 minutes or until the eggs are done to your liking.
  • Garnish with fresh parsley and serve immediately

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 6 acorn squash sliced, 2 slices per serving
  • 20 egg 2 eggs per serving
  • 6 tablespoon avocado oil
  • 2 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 16 walnut halves chopped
  • 2 tablespoon Italian parsley chopped

  Cooking Tools Required

  Baking Pan, Cutting board, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat in 350 degree oven for 15 minutes or until heated through.

  Nutrition

  Calories: 325kcal | Carbohydrates: 28g | Protein: 14g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 598mg | Potassium: 1039mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1493IU | Vitamin C: 30mg | Calcium: 140mg | Iron: 4mg

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  Spicy Kohlrabi Fries

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  Spicy Kohlrabi Fries

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  Recipe adapted from:

  Karin Adoni Ben-David

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  $0.00 Cooking Fee

  Serving Size: 1 bulb

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These kohlrabi fries are a great alternative to French fries, and they are seasoned with paprika and chili powder for a bit of a kick.

  Spicy Kohlrabi Fries quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400° F.
  • To prepare the kohlrabi for roasting, treat it like a turnip. Cut off all of the leaves, slice off the top and root ends, so it balances nice and flat on your cutting board, and slice off all of the outer skin
  • Next, slice it into roughly 1/2 -3/4 inch sections, and then across each of those sections, just as if you were cutting up potatoes for french fries.
  • In a large bowl toss the fries in the avocado oil, sea salt, pepper, paprika, and chili powder (if you’re using it).
  • Place them on a greased baking sheet and bake for 40 minutes, or until they are golden brown and tender.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 10 kohlrabi stems removed
  • 5 tablespoon avocado oil
  • 2½ teaspoon sea salt
  • 2½ teaspoon freshly ground black pepper
  • 2½ teaspoon paprika
  • 2½ teaspoon chili powder (optional, but delicious)

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Bake in 350 degree oven for 15 minutes or until heated through.

  Nutrition

  Calories: 106kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 620mg | Potassium: 553mg | Fiber: 6g | Sugar: 4g | Vitamin A: 451IU | Vitamin C: 93mg | Calcium: 41mg | Iron: 1mg

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  Thanksgiving Veg Gravy

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  Up to 10 servings
  

  Thanksgiving Veg Gravy

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  Recipe adapted from:

  Syd Bailey

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  $0.00 Cooking Fee

  Serving Size: 6oz

  Egg FreeNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  A vegan/vegetarian classic holiday gravy. I like pairing this with french bread, sourdough, and shitake mushroom stuffing.

  http://www.chefsydbailey.com

  Thanksgiving Veg Gravy quantity

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  http://www.chefsydbailey.com

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  Instructions

  • Make a roux over med-low heat using butter and flour.
  • Once you have a light blond roux (about 8-10 minutes) add shallots, thyme, sage, salt, and pepper. Increase heat to medium and cook for a minute or two. Add stock slowly whisking the entire time and turn heat to high. Bring to a boil stirring frequently. After it comes to a boil reduce heat and simmer for 5 minutes.
  • Adjust seasonings as necessary

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook5

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 ounce vegan butter or regular butter if vegetarian
  • 6 ounce all-purpose flour
  • 2 tablespoon shallots minced
  • 1/4 cup fresh sage finely minced
  • 2 teaspoon dry thyme
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 64 ounce vegetable stock no salt preferred

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saucepan, Stock pot or >5 Qt pot, Top Stove, Whisk

  Reheating/Serving Instructions

  reheat in saucepan over med low heat for 5 minutes until warmed through

  Nutrition

  Calories: 173kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Sodium: 1301mg | Potassium: 30mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1044IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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  Stuffing with Pancetta and Shiitake Mushrooms

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  Up to 10 servings
  

  Stuffing with Pancetta and Shiitake Mushrooms

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  Recipe adapted from:

  Syd Bailey

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  Serving Size: About 2 cups

  Dairy FreeReduced FatRefined Sugar FreeSoy Free

  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 the pancetta cubes, mushrooms, and fresh herbs. A favorite side dish on Thanksgiving, or any dinner, table.

  http://www.chefsydbailey.com

  Stuffing with Pancetta and Shiitake Mushrooms quantity

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  http://www.chefsydbailey.com

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

  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.
  • Sauté pancetta in a large heavy bottom pot or stockpot until browned. Scoop out with a slotted spoon and set on paper towels to drain.
  • Add mushrooms to pot and ear 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 and bacon 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. Cover and bake until cooked through, 1 hour. Uncover and cook for additional 10 minutes till golden brown

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 35 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
  • 8 ounce pancetta cut into cubes
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 8 ounce fresh shiitake mushroom can also sub with cremini mushroom
  • 2 tablespoon fresh sage chopped fine
  • 2 teaspoon fresh thyme minced
  • 1 teaspoon Kosher salt add more if needed
  • 1 teaspoon freshly ground black pepper
  • 2 egg
  • 1 tablespoon baking powder
  • 1 1/2 cup chicken stock if using canned use low salt or salt free, 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

  Nutrition

  Calories: 386kcal | Carbohydrates: 54g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 1022mg | Potassium: 328mg | Fiber: 3g | Sugar: 4g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 4mg

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  Orange Juice Tzimmes

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  Up to 10 servings
  

  Orange Juice Tzimmes

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  Recipe adapted from:

  Jen Stone

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  $0.00 Cooking Fee

  Serving Size: 4 oz

  Egg FreeGluten FreeNut FreeSoy FreeVegetarian

  Vibrant carrots stewed with prunes, fresh orange juice, and sugar.

  http://Allrecipes.com/ Ellen Finkelstein

  Orange Juice Tzimmes quantity

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  http://Allrecipes.com/ Ellen Finkelstein

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  Instructions

  • Place carrots, prunes and raisins in a pot.
  • Cover both with orange juice.
  • Bring mixture to a boil, boil 10 minutes.
  • Stir in sugar and butter.
  • Simmer gently for one hour or until liquid is almost absorbed.
  • Sprinkle with lemon zest, orange zest, and fresh ginger.
  • Simmer another 5 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 13 carrots large carrots sliced into 1/2-in circles
  • 1.5 cup prune or dried apricots
  • 1/3 cup raisins
  • 3 cup orange juiced
  • 2 tablespoon orange zest
  • 1/4 cup brown sugar or honey
  • 4 tablespoon butter melted
  • 2 teaspoon lemon zest
  • 1 teaspoon fresh ginger grated

  Cooking Tools Required

  Cutting board, Food storage containers, Grater, Measuring cups and spoons, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in microwave 2-3 minutes or until desired warmth.

  Nutrition

  Calories: 206kcal | Carbohydrates: 42g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 99mg | Potassium: 641mg | Fiber: 5g | Sugar: 25g | Vitamin A: 13745IU | Vitamin C: 44mg | Calcium: 55mg | Iron: 1mg

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  Pressure Cooker Mushroom Chicken and Peas

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  4 servings
  
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  Pressure Cooker Mushroom Chicken and Peas

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  Recipe adapted from:

  Jenn Tidwell

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  Serving Size: 6 ounce

  Dairy FreeEgg FreeLower CarbNut FreeReduced Fat

  Some amazingly fresh mushrooms I found at our local farmers market inspired this recipe. When you start with the best ingredients, you can't go wrong.

  Pressure Cooker Mushroom Chicken and Peas quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Place chicken in a 6-qt. electric pressure cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add mushrooms, onion, water and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes.
  • Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. Select saute setting and adjust for low heat. Add peas; simmer, uncovered, until peas are tender, 3-5 minutes, stirring occasionally.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1.5 pound boneless skinless chicken breast
  • 2 ounce onion mushroom soup mix
  • 1/2 pound cremini mushroom sliced
  • 1/2 cup onion chopped
  • 3/4 cup water
  • 4 clove garlic minced
  • 2 cup frozen green peas thawed

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Meat Thermometer, Sharp Knives

  Reheating/Serving Instructions

  Reheat to desired temperature using stove top or microwave.

  Nutrition

  Calories: 319kcal | Carbohydrates: 25g | Protein: 43g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1346mg | Potassium: 1204mg | Fiber: 5g | Sugar: 7g | Vitamin A: 608IU | Vitamin C: 34mg | Calcium: 68mg | Iron: 2mg

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