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  Roasted Beet and Herbed Goat Cheese Stacks

  $37.50 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Roasted Beet and Herbed Goat Cheese Stacks

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  Recipe adapted from:

  Laura Klein

  Rated 5 out of 5 based on 5 customer ratings

  $37.50 Cooking Fee

  Serving Size: 1 stack

  Egg FreeGluten FreeNut FreeSoy FreeVegetarian

  A beautiful and elegant first course or salad!

  http://www.thenibble.com/reviews/main/vegetables/beet-and-goat-cheese-salad-recipe.asp

  Roasted Beet and Herbed Goat Cheese Stacks quantity

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  http://www.thenibble.com/reviews/main/vegetables/beet-and-goat-cheese-salad-recipe.asp

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

  Instructions

  • Directions Roast The Beets Preheat oven to 400°F. Place the beets in a small roasting pan and pour in enough cold water to reach about one quarter of the way up the sides of the beets. Roast the golden beets in a separate pan from the red beets so the colors do not bleed together. Cover the pan with foil and roast the beets until they are tender: 2 hours to 2 hours 15 minutes, depending on their size. To check for doneness, gently insert a toothpick into a beet. It should slide through easily. Remove the beets from the pan, cool and peel. Cut each beet into 1/4"-thick round slices. Cut each slice with a 2-3" round cookie cutter. (You will need ten rounds.) Cut trimmings into 1/4" dice and reserve 1/2 cup of dice for garnish.
  • In a sauté pan, bring ½ cup of vinegar and ½ cup of sugar to a boil. Stir to combine and until sugar is dissolved. Lower heat to a simmer and poach beets one minute per side. Poach the golden beets first separately from the red beets to prevent the beets from bleeding onto one another. With a slotted spatula, remove and place on a baking tray lined with parchment paper. Cover and refrigerate until needed. Repeat with the red beets.
  • When ready to assemble, heat the olive oil in a small sauté pan. Arrange the slices of herbed goat cheese in the pan and warm slightly, turning them with a small spatula just to warm both sides. This has to be done quickly or the cheese will melt.

  Make Balsamic Glaze

  • NOTE: Use a heat diffuser when reducing balsamic vinegar. If you boil it too hard the acid will remain and make the glaze too sharp. Heat 2 cups balsamic vinegar in a heavy medium saucepan over medium heat until you see steam rising from the vinegar. Decrease the heat and reduce the vinegar for 2 to 3 hours until it is thickened and is like maple syrup. You should have about ½ cup of the glaze. Store glaze in a plastic squeeze bottle and bring to room temperature when needed.

  Make the Herbed Goat Cheese

  • Combine the parsley, chives, thyme and pepper in a bowl. Lay enough plastic wrap on a flat surface to tightly wrap around the cheese log. Place herb mixture on plastic wrap. Roll the cheese log in the mixture, coating all sides while retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.

  Make the Blood Orange Almond Vinaigrette

  • Bring blood orange juice to a boil in medium sauce pan. Reduce heat to a simmer and reduce until you have 1/3 cup of blood orange juice.

    In a medium bowl, combine reduced blood orange juice, vinegar, shallot, thyme and blood orange zest.

    Slowly drizzle oils into mixture while whisking until combined and thick. Season with salt and pepper to taste. Refrigerate until needed.

  Assemble

  • The Beet Stacks Starting with a red beet round, place one round on a firm, flat surface and begin to layer. Top with a slice of goat cheese, then a golden beet round, a second slice of cheese, another red beet round, a third slice of cheese and a beet round. (Continue until you have five layers of beets and four layers of cheese.) Depending on the size of the beets, you can either leave the rounds whole or cut them in half, placing them on their back when plated so you can see the gorgeous alternating colors between the cheese. Repeat with the remaining beets and cheese.

  To Serve

  • This dish looks best on plain white plates. Drizzle plates with Fresh Organic Basil Oil and Balsamic Glaze. Arrange the stacks of beets in the center of each plate with drizzled oil and glaze. Toss the baby lettuces with the Organic Blood Orange Almond Vinaigrette and mound half of the lettuces in the middle and in-between the stacks of beats. Sprinkle the reserved diced beets on top of the greens. Serve immediately.
  • Chef’s Tip This is truly an impressive dish and fairly easy to do if prepared ahead. I have served this dish to people who do not like beets and they love it. My advice, don't tell your friends what they are eating until they have taken a bite. As always, use as many organic ingredients you can find for optimum flavor and health.

  Cook Times

  Active Prep40

  Hands-On Cook20

  Hands-Off Cook90

  Passive0

  Total Time2 hours hours 30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound large golden beet at least 3 inches in diameter, washed and trimmed
  • 1 pound large red beet at least 3 inches in diameter, washed and trimmed
  • 1 cup rice vinegar
  • 1 cup granulated sugar
  • 1 tablespoon extra virgin olive oil
  • 1/2 recipe herbed goat cheese see below, cut into eight round slices
  • 1 1/2 cup mixed baby lettuce washed and dried
  • 1/4 cup blood orange almond vinaigrette see below
  • Salute Santé Infused basil oil

  For the Balsamic Glaze:

  • 2 cup balsamic vinegar

  For the Herbed Goat Cheese:

  • 3 teaspoon Italian parsley chopped
  • 3 teaspoon fresh chive chopped
  • 2 teaspoon fresh thyme chopped
  • 1 teaspoon freshly ground black pepper
  • 9 ounce fresh goat cheese chevre, 1 log

  For the Blood Orange Almond Vinaigrette:

  • 1 1/2 cup blood orange juice
  • 1 shallot peeled and minced
  • 1 teaspoon fresh thyme
  • 2 tablespoon balsamic vinegar
  • 1/2 teaspoon blood orange zest
  • 1/3 cup almond oil
  • 1/3 cup extra virgin olive oil
  • Kosher salt
  • freshly ground black pepper

  Plus:

  • plastic wrap

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Roasting Pan, Saucepan, Sharp Knives

  Nutrition

  Calories: 401kcal | Carbohydrates: 43g | Protein: 7g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 12mg | Sodium: 189mg | Potassium: 523mg | Fiber: 3g | Sugar: 38g | Vitamin A: 3042IU | Vitamin C: 28mg | Calcium: 89mg | Iron: 2mg

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  Roasted Garlic Hummus

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Roasted Garlic Hummus

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

  Dairy FreeEgg FreeGluten FreeNut FreeSoy FreeVeganVegetarian

  This homemade hummus is made with chickpeas, roasted garlic, and fresh lemon juice. Serve it with pita chips (fresh or crispy), or your favorite vegetables.

  Roasted Garlic Hummus quantity

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  Instructions

  • Preheat oven to 400 degrees
  • Slice the garlic head in half across the middle (crosswise) and place both halves onto a large piece of foil (large enough to wrap around both parts). Drizzle the raw garlic with olive oil and seal the tin foil around the pieces to create a mini oven. Roast for about 30 minutes, opening up foil during last 5 minutes of cookingtime. Remove from oven and allow to cool until you are able to squeeze the cloves of garlic from the peel. Use more or less cloves to taste.  
  • To make the hummus, add the chickpeas, lemon juice, roasted garlic, tahini paste, half of the olive oil, cumin, and salt to a blender. Blend until smooth, scraping down sides of bowl as needed. Add water a tablespoon or two at a time to blender until hummus has lightened in color and is to the desired consistency.
  • Place hummus in a shallow bowl, drizzle with remaining olive oil and sprinkle with ground paprika.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the roasted garlic:

  • 1 head garlic halved
  • 2 teaspoon extra virgin olive oil

  For the hummus:

  • 30 ounce canned chickpeas drained and rinsed
  • 6 tablespoon fresh lemon juice
  • 1/2 cup tahini paste
  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon Kosher salt more or less to taste
  • 6-8 tablespoon water
  • ½ teaspoon ground paprika

  Cooking Tools Required

  Baking sheet, Blender, Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Pastry brush, Sharp Knives, Spatula

  Nutrition

  Calories: 274kcal | Carbohydrates: 28g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 244mg | Potassium: 329mg | Fiber: 7g | Sugar: 4g | Vitamin A: 84IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 3mg

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  Empower Creamy Red Pepper Pasta

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Empower Creamy Red Pepper Pasta

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  Recipe adapted from:

  Empower Fitness

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  Customer submitted recipe from Empower Fitness On-Line Coaching.

  https://empoweronlinecoaching.com/

  https://empoweronlinecoaching.com/

  Empower Creamy Red Pepper Pasta quantity

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  https://empoweronlinecoaching.com/

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  Instructions

  • Cut up your peppers, tomatoes, onion and add to a baking tray with some garlic. Season with salt and pepper and roast in the oven at 200C for 30-40 mins.
  • Boil your pasta, drain the water and leave to one side
  • When the veggies are cooked, add them to a blender or food processor with some water and blend until smooth
  • Add the pasta sauce to a saucepan and simmer on a medium heat. Stir in your creme fraiche and chicken and then add some more salt and pepper
  • Mix in your pasta until the pasta is coated in the sauce
  • Serve up and top with chilli flakes and parmesan cheese

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 red onion
  • 5 red bell pepper
  • 10 clove garlic pressed
  • 17 ounce dry whole wheat tagliatelle pasta
  • 15 tablespoon 28-30% fat grated parmesan cheese
  • 17 ounce 15% fat Crème Fraîche/Sour cream
  • 50 ounce ready to eat cooked chicken breast
  • 80 piece cherry tomato
  • 10 pinch crushed red pepper

  Cooking Tools Required

  5-quart saucepot, Blender, Colander, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, parchment paper, Sharp Knives, Skillet, Spatula

  Nutrition

  Calories: 433kcal | Carbohydrates: 23g | Protein: 51g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 127mg | Sodium: 308mg | Potassium: 973mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2655IU | Vitamin C: 116mg | Calcium: 138mg | Iron: 3mg

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  Asian Inspired Cabbage Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Asian Inspired Cabbage Salad

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeLower CarbRefined Sugar FreeVeganVegetarian

  This Asian inspired cabbage salad, with sesame-soy vinaigrette, was submitted by a Foodom customer for their chef to include in their weekly meal prep.

  Asian Inspired Cabbage Salad quantity

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

  Instructions

  • Place green cabbage in a colander and sprinkle with 2/3 of the salt. Mix well and let stand for about 20 minutes to allow excess moisture to drain. Meanwhile whisk together all the dressing ingredients and set aside. Add remaining salad ingredients to a large bowl. Add the green cabbage, once drained, and toss with dressing. Adjust seasonings.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 head green cabbage large, cut into thin strips, 2-3 inches long
  • 1/4 head purple cabbage cut into thin strips, 2-3 inches long
  • 3 stalk green onion sliced
  • 1 carrot large, julienne
  • 2 tablespoon sesame seeds
  • 1 tablespoon black sesame seeds

  For the dressing:

  • 6 tablespoon extra virgin olive oil
  • 2 teaspoon sesame oil
  • 4 teaspoon rice vinegar
  • 2 teaspoon soy sauce
  • 1 1/2 teaspoon Kosher salt divided, more or less to taste

  Optional:

  • 1 teaspoon pomegranate extract

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Whisk

  Nutrition

  Calories: 129kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 443mg | Potassium: 249mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1378IU | Vitamin C: 46mg | Calcium: 74mg | Iron: 1mg

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  Pancit Canton (Filipino Stir-Fried Noodles)

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Pancit Canton (Filipino Stir-Fried Noodles)

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeNut Free

  This delicious Filipino dish consists of wheat noodles, crisp vegetables, and tender chicken tossed in a light savory sauce.

  Pancit Canton (Filipino Stir-Fried Noodles) quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 6 people

  Instructions

  • Note: Do not boil noodles. Use dry as they will soften in the pan with the broth.

    Place a large sauté pan over medium-high heat. When hot add 1 tablespoon of oil to pan, then add chicken and sauté until cooked through. Remove chicken from pan and set aside.
  • Add remaining tablespoon oil to pan. Add garlic, and all the vegetables. Sauté for 5-7 minutes. Return chicken to pan.
  • Add the chicken broth, then the dry pancit noodles. When noodles have softened slightly, lift and turn them, mixing them into the vegetables, until they have absorbed all the broth. Add soy sauce and oyster sauce to taste.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 16 ounce dry pancit wheat noodles do not pre-boil in water, use as is
  • 1 ½ pound boneless skinless chicken breast about 1 large breast, cut into slices 1/4 inch thick
  • 4 tablespoon avocado oil
  • 4 clove garlic chopped
  • 1/2 red bell pepper julienne
  • 1/2 cup mushroom sliced
  • 1 carrot julienne
  • 1 cup green cabbage chopped
  • 3 stalk green onion cut into 1-inch pieces
  • 1 yellow onion large, cut into slivers
  • 4 cup chicken broth more or less as needed
  • 2 tablespoon soy sauce or to taste
  • 2 tablespoon oystser sauce or to taste

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 248kcal | Carbohydrates: 6g | Protein: 27g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1060mg | Potassium: 611mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2118IU | Vitamin C: 22mg | Calcium: 34mg | Iron: 1mg

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  6

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  Goan Chickpea Curry

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Goan Chickpea Curry

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.

  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

  Goan Chickpea Curry quantity

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  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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  Ingredients Scale

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

  Instructions

  • Heat a skillet over medium heat. Toast the coriander and cumin seeds until fragrant, about one minute. Remove from heat.
  • Using a mortar and pestle or small food processor, crush the coriander and cumin along with the ginger, salt, paprika, and turmeric into a paste. Set aside.
  • Heat the oil in the same skillet over medium heat. Cook the onion for five minutes, then stir in the spice paste for another minute. Add the tomato and cook until soft, about two minutes.
  • Stir in the tamarind, coconut milk, and chickpeas. Bring to a gentle simmer and season with more salt if needed. Divide into bowls and enjoy!

  Cook Times

  Active Prep30

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 teaspoon coriander seeds
  • 2 1/2 teaspoon cumin seeds
  • 8 teaspoon fresh ginger minced
  • 1 1/2 teaspoon sea salt more or less to taste
  • 1 1/2 teaspoon paprika
  • 1 1/2 teaspoon ground turmeric
  • 3 1/2 teaspoon coconut oil
  • 2 yellow onion large, diced
  • 3 tomato small, diced
  • 5 teaspoon tamarind paste
  • 30 ounce canned full-fat coconut milk
  • 45 ounce canned chickpeas rinsed and drained

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mortar and Pestle, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through or heat in a saucepan over medium heat.

  Nutrition

  Calories: 448kcal | Carbohydrates: 47g | Protein: 14g | Fat: 25g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 376mg | Potassium: 779mg | Fiber: 13g | Sugar: 12g | Vitamin A: 497IU | Vitamin C: 11mg | Calcium: 101mg | Iron: 6mg

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  Tofu & Cauliflower Fried Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Tofu & Cauliflower Fried Rice

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.

  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

  Tofu & Cauliflower Fried Rice quantity

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  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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  Instructions

  • Cook the rice according to package directions.
  • Meanwhile, add the tofu to a bowl with 1/4 of the tamari sauce and the rice vinegar. Stir to combine and ensure the tofu is well coated.
  • Heat the sesame oil over medium heat. Add the seasoned tofu and cook for five to six minutes or until browned. Transfer to a plate or bowl and set aside.
  • To the same pan add the carrots, edamame, and water. Cover with a lid and steam for about five minutes until the carrots are just tender.
  • Add the garlic and half of the green onion and stir to combine then add the remaining tamari and sriracha. Stir well and ensure the tamari is bubbling before adding the cauliflower rice, cooked brown rice, and tofu to the pan. Stir to combine and continue to cook for two to three minutes or until the cauliflower rice is tender.
  • Stir in the remaining green onions. Season with additional tamari or salt if needed.
  • Divide between plates or bowls and enjoy.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook20

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 cup brown rice cooked according to package directions
  • 32 ounce medium firm tofu extra-firm, pressed then crumbled into pieces
  • 10 tablespoon tamari sauce divided
  • 15 teaspoon rice vinegar
  • 8 teaspoon sesame oil
  • 5 carrot medium, peeled and chopped
  • 2 1/2 cup frozen edamame thawed and shelled
  • 1 1/2 cup water
  • 10 clove garlic minced
  • 15 stalk green onion sliced, divided
  • 8 teaspoon Sriracha sauce
  • 5 cup frozen riced cauliflower fresh

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through or in a sauté pan over medium heat.

  Nutrition

  Calories: 332kcal | Carbohydrates: 49g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 1146mg | Potassium: 569mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5280IU | Vitamin C: 47mg | Calcium: 180mg | Iron: 3mg

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  Holiday Roasted Green Beans with Walnuts and Pomegranates

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  Rated 0 out of 5
  Up to 10 servings
  

  Holiday Roasted Green Beans with Walnuts and Pomegranates

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  Recipe adapted from:

  Cookie and Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy FreeEgg FreeGluten FreeLower CarbPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Roasted green beans are a delicious and nutritious side dish. Pomegranates and walnuts dress up roasted green beans, making a lovely holiday side dish.

  Holiday Roasted Green Beans with Walnuts and Pomegranates quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
  • Place the prepared green beans and garlic on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
  • Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
  • Transfer to a serving dish, add the lemon zest, lemon juice, pomegranates, and walnuts to the green beans. Toss well, then taste and adjust seasoning if necessary.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound green bean stem ends trimmed
  • 3 tablespoon extra virgin olive oil
  • 4 clove garlic peeled and sliced into quarters
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 ounce walnuts unsalted, roasted, and chopped
  • 4 ounce pomegranate seeds
  • 1 teaspoon lemon zest from one lemon
  • 2 teaspoon fresh lemon juice from one lemon

  Cooking Tools Required

  Baking sheet, Colander, Cutting board, Grater, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.

  Nutrition

  Calories: 147kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 242mg | Potassium: 359mg | Fiber: 5g | Sugar: 6g | Vitamin A: 941IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 2mg

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  Pressure Cooker Sweet and Sour Brisket

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  Pressure Cooker Sweet and Sour Brisket

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  Recipe adapted from:

  Beth Lee

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  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeSoy Free

  A tried and true classic - sweet and sour brisket - updated for the pressure cooker. This dish is perfect for Rosh Hashanah, Hanukkah, or any Jewish holiday or occasion where comfort food is the perfect dish.

  https://omgyummy.com/instant-pot-brisket/

  Pressure Cooker Sweet and Sour Brisket quantity

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  https://omgyummy.com/instant-pot-brisket/

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  Instructions

  • Combine beer, ketchup, and cranberry sauce in a medium bowl and set aside.
  • Set the instant pot on sauté mode “high” and add the olive oil. Salt and pepper the brisket and brown it on both sides - about three minutes per side. Remove brisket.
  • Turn sauté down to “normal” and add sliced onions to pan. Brown the onions, stirring frequently for about 3-5 minutes.
  • Place brisket on onions – layering it as needed, then pour beer mixture over brisket. Close the lid and turn it on to “pressure cook” for 60 minutes.
  • When 60 minutes is up, let it natural pressure release (NPR) for 10 minutes, then let it quick release for about four minutes or until the silver knob goes down.
  • At this point, the meat should be almost tender. Remove and slice it across the grain (crucial to cut against the grain or it will be tough to chew even if it is cooked properly)

  Notes

  Tips for buying brisket
  The easiest way to buy a piece of brisket is at a meat counter where they have it pre-trimmed or can trim it for you. Try to buy a piece of fairly even thickness.
  There are two cuts - the first cut and second cut. The first cut will be very lean. Most stores carry this cut. The second cut or deckle has much more fat and marbling in it.
  If you buy a whole brisket, it will have the deckle and the first cut - the deckle will be on top.
  If you buy whole brisket, you will pay less per pound but you will need to trim it. You'll have to cut off some pieces that are similar in thickness so it cooks evenly under pressure. Just count on an extra 20 minutes or so to prepare the meat.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 ounce dark beer or whichever beer you prefer
  • 1 cup canned whole berry cranberry sauce
  • 1/2 cup ketchup
  • 4-5 pound brisket cut into smaller pieces to fit into pot if needed
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon extra virgin olive oil
  • 1 onion large, thinly sliced

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 382kcal | Carbohydrates: 17g | Protein: 38g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 112mg | Sodium: 488mg | Potassium: 667mg | Fiber: 1g | Sugar: 12g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 4mg

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  Salsa Verde

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  Salsa Verde

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 tablespoons

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Fresh tomatillos simmered with serrano peppers then blended with garlic and onions, create this delicous sauce. If tomatillos are out of season, you can use canned.

  Salsa Verde quantity

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  Instructions

  • Add the tomatillos and the peppers to a large saucepan. Add water to just cover and bring to a boil. Simmer, uncovered, for 12-15 minutes.
  • Drain, reserving 1/2 cup of liquid.
  • In a blender, puree the peppers, tomatillos, garlic and chopped onion, and the cilantro if using. Add just enough of the reserved liquid, if needed for desired consistency. Add salt to taste.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 pound tomatillo husked and washed, or canned tomatillos if not in season (56 ounces for 10 servings)
  • 2 serrano pepper more or less to taste
  • 2 clove garlic roughly chopped
  • 6 tablespoon white onion roughly chopped
  • 1 teaspoon Kosher salt more or less to taste

  Optional:

  • 8 tablespoon fresh cilantro chopped

  Cooking Tools Required

  5-quart saucepot, Blender, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove, Wooden Spatula

  Nutrition

  Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 234mg | Potassium: 199mg | Fiber: 1g | Sugar: 3g | Vitamin A: 111IU | Vitamin C: 9mg | Calcium: 8mg | Iron: 1mg

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  Quinoa Crackers

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  Quinoa Crackers

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 small crackers

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  These tasty home-baked crackers contain quinoa, chia seeds, sesame seeds, flax seeds and oat. A great alternative to store bought.

  Quinoa Crackers quantity

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  Instructions

  • Preheat oven to 300 degrees.
  • Crush almonds in food processor in short pulses.
  • Add remaining ingredients and process to get a homogenous mixture. If mixture is too thick, add a teaspoon of water at a time until a firm dough is achieved.
  • Using a rolling pin, roll dough between two pieces of parchment paper to 1/16 inch thick, or cracker thickness. Remove top sheet of parchment paper, then trasfer to a heavy duty baking sheet. Score if desired.
  • Bake for 30 minutes. Allow to cool, then break into pieces.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon chia seeds soaked in water for 15 minutes
  • ½ cup quinoa soaked in water for 15 minutes
  • ½ cup almonds
  • ½ cup quick cooking oats
  • ½ cup sesame seeds
  • ¼ cup flax seed
  • ¼ cup raw tahini
  • 2 tablespoon water
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  Cooking Tools Required

  Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, parchment paper, Rolling Pin, Spatula

  Nutrition

  Calories: 189kcal | Carbohydrates: 14g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 236mg | Potassium: 194mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg

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  Coconut Chive Flatbread

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  Up to 10 servings
  

  Coconut Chive Flatbread

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 flatbread

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This flat bread is made with coconut flour for a gluten and grain free alternative to regular flatbread.

  www.kaiafitfolsom.com

  Coconut Chive Flatbread quantity

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  www.kaiafitfolsom.com

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  Instructions

  • In a mixing bowl, combine the flour, psyllium husk, dried chives, baking soda and salt.
  • Add the oil and water. Knead with your hands and form a ball. The texture should be soft and elastic, but not sticky. If the dough is too wet, add more psyllium husk. If it is too dry, add water.
  • Cut the dough into the according number of recipe servings. Roll into balls.
  • Place one dough ball between two sheets of parchment paper and use a rolling pin to roll it out evenly to approximately 8 inches wide. Repeat until the remaining balls of dough are shaped.
  • Very lightly grease a cast iron or non-stick pan and place over medium-high heat. Cook for 2 to 3 minutes. Flip and cook for another 1 to 2 minutes. Grease the pan as needed and repeat until all servings are cooked. Enjoy!

  Notes

  Leftovers
  Stack between layers of parchment paper and refrigerate in an airtight container or storage
  bag for up to five days. Freeze for up to one month. Reheat on a pan or in the oven for best
  results.
  Serving Size
  One serving is equal to one 8-inch flatbread.
  More Flavor
  Add your choice of herbs or spices to the flour before mixing.
  Serve it With
  Grilled chicken, tofu, roasted chickpeas, fresh veggies and tzatziki sauce.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/4 cup coconut flour
  • 5 1/2 tablespoon psyllium husk powder
  • 1/2 cup dried chive
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon sea salt
  • 2 1/2 tablespoon extra virgin olive oil
  • 2 1/2 cup warm water

  For greasing the pan:

  • 2 tablespoon extra virgin olive oil

  Cooking Tools Required

  12-inch nonstick skillet, Cast iron pan, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Rolling Pin, Top Stove

  Reheating/Serving Instructions

  Heat in a hot pan set over medium heat, or in the microwave until warm.

  Nutrition

  Calories: 136kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 438mg | Potassium: 5mg | Fiber: 9g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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  Chimichurri Sauce

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  Up to 10 servings
  

  Chimichurri Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/4 cup

  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.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  This delicious Argentinian condiment can be used on beef, chicken, seafood, or vegetables. Stir it into soups, use it as a dip for bread or French fries, or even as a sauce for grains. The uses are endless! Note; This is a fresh sauce, so use within 5 days or freeze for later use.

  Chimichurri Sauce quantity

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  Instructions

  • Place all items in a food processor or blender. Blend until semi-smooth, so it's just slightly chunky and not pureed.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 bunch Italian parsley mostly leaves
  • 1 bunch fresh cilantro mostly leaves
  • 4 tablespoon fresh oregano
  • 5 clove garlic roughly chopped
  • 4 tablespoon yellow onion chopped
  • 1 cup extra virgin olive oil
  • 4 tablespoon red wine vinegar
  • 1 lime large, juiced
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 1 tablespoon chili-garlic sauce or crushed red pepper, more or less to taste

  Cooking Tools Required

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

  Nutrition

  Calories: 208kcal | Carbohydrates: 4g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 322mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 572IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 1mg

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  Aloo Paratha

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  8 servings
  

  Aloo Paratha

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  Recipe adapted from:

  Priya Krishna

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 paratha

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Aloo paratha are Indian breakfast flatbreads made with whole wheat flour, mashed potatoes, spices and herbs. They are perfect for dipping into dals and stews or eating alongside assorted condiments. Note: This recipe requires 2 skillets for cooking the paratha.

  Aloo Paratha quantity

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  Ingredients Scale

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

  Instructions

  • Scrub russet potatoes, then pat dry. Pierce each potato 5 times on each side with a fork, then microwave in a microwave-safe bowl, turning over halfway through, 15-20 minutes. (Alternatively, place potatoes in a large saucepan without pricking and pour in water to cover. Bring to a boil, then reduce heat to medium and cook until a fork easily pierces flesh, 20–25 minutes. Drain, rinse under cold running water, and let cool 10 minutes.)
  • Peel potatoes (it’s best to do this when they are cool enough to handle but still fairly hot). Transfer to a medium bowl and mash with a potato masher, fork, spoon, or your hands until mostly smooth. Measure out 3 cups and transfer to a small bowl. If you have any extra, save for filling samosas or pierogi.
  • Mix whole wheat flour, 1/2 teaspoon of the oil, 1/2 teaspoon of the Kosher salt, and 1 cup room-temperature water in a medium bowl to combine, then knead until dough is smooth and no dry bits remain. Wrap in plastic (a bowl with a tight-fitting lid will also work) and chill 20 minutes.
  • Meanwhile, finely crush fennel seeds with a mortar and pestle or crush on a cutting board with a heavy object (like a cast-iron skillet) to as close to a powder as you can get.
  • Using a fork, mix ground fennel, chili powder, chopped cilantro, and remaining Kosher salt into mashed potatoes in small bowl. Use fork to break up any lumps; your aim is to get potatoes really smooth. (the dough will be hard to roll if the potatoes aren’t smooth enough). Divide into 8 equal portions and roll into balls.
  • Divide dough into 8 equal portions and roll into balls. Dust work surface with flour and coat each dough ball in flour. Roll each ball into a 6" circle, dusting with more flour if needed.
  • Working one at a time, place a potato ball in the center of a dough circle and bring sides of dough up and over ball like you’re enclosing a parcel, gathering edges at the top. Pinch together to seal. (Make sure it’s sealed well, otherwise filling will spill out during the rolling process.) Turn ball sealed side down and roll out to an 8" circle.
  • To cook paratha, pour vegetable oil in a small bowl. Heat a medium skillet over medium. Brush a paratha with some of the oil and carefully place, oiled side down, in the pan. (The easiest way to move parathas to the pan is to drape over your palm; this will keep them from losing their shape.) Cook 2 minutes, brush top side with oil, and turn over. Continue process of brushing and turning until both sides are golden brown, 2 or 3 more times. Repeat with remaining paratha.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook15

  Passive20

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 4 russet potato medium, about 20-22 ounces total
  • 2 cup whole wheat flour plus more for dusting and rolling
  • 3/4 cup avocado oil
  • 1 teaspoon Kosher salt
  • 1 teaspoon fennel seeds
  • 1 bunch fresh cilantro chopped
  • 1/2 teaspoon chili powder

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Mortar and Pestle, Pastry brush, Peeler, Plastic food wrap, Potato Masher, Rolling Pin, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in a sauté pan over medium heat until heated through.

  Nutrition

  Calories: 368kcal | Carbohydrates: 41g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 299mg | Potassium: 565mg | Fiber: 5g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg

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  Chilaquiles – Eggs scrambled with tortillas, onions, peppers and green sauce

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  Chilaquiles – Eggs scrambled with tortillas, onions, peppers and green sauce

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  Recipe adapted from:

  Syd Bailey

  Rated 4 out of 5 based on 4 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Gluten FreeRefined Sugar FreeSoy FreeVegetarian

  Traditional Mexican breakfast dish.

  12 oz

  Chilaquiles - Eggs scrambled with tortillas, onions, peppers and green sauce quantity

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  12 oz

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  Instructions

  • Heat oil in large saute pan. Add tortillas and cook until slightly browned and somewhat crispy.
  • Add onions, garlic and peppers and saute additional 3-4 minutes. Season with salt and pepper, more or less to taste.
  • Whisk eggs in mixing bowl and pour in. Cook until set about 4-5 minutes.
  • Pour enchilada sauce over, top with cheese and cover until cheese melts about 4-5 minutes.
  • Garnish with chopped cilantro and avocado when serving.

  Cook Times

  Active Prep7

  Hands-On Cook13

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 corn tortilla
  • 2 tablespoon avocado oil
  • ½ cup yellow onion slivered
  • 2 clove garlic thinly sliced
  • 1 jalapeno pepper large, diced, or serrano, more for spicier
  • 10 egg large
  • 10 ounce green enchilada sauce
  • 1 cup queso fresco crumbled, or jack cheese
  • 1 bunch fresh cilantro chopped for garnish
  • 1 avocado large, sliced
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Whisk

  Nutrition

  Calories: 96kcal | Carbohydrates: 7g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 101mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

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  French Onion Soup with Beaujolais

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  French Onion Soup with Beaujolais

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  Recipe adapted from:

  Amy

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Egg FreeSoy FreeVegetarian

  This French onion soup is made with Beaujolais red wine and 2 kinds of broth, then topped with three kinds of cheese.

  https://bellyfull.net/french-onion-soup/#wprm-recipe-container-40159

  French Onion Soup with Beaujolais quantity

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  https://bellyfull.net/french-onion-soup/#wprm-recipe-container-40159

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  Instructions

  • In a large pot over medium-high heat, melt the butter. Add in the onions and sauté, stirring often, until softened, about 10 minutes.
  • Reduce heat to medium, stir in the salt and sugar; cook for another 35 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy.
  • Add in the garlic and cook until fragrant, about 1 minute.
  • Pour in the red wine to deglaze the pot, scraping up any brown bits on the bottom and sides.
  • Add in the beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf.
  • Gently simmer over medium/medium-low heat for about 20 minutes, stirring occasionally.
  • Remove and discard the herbs.
  • Mix in vinegar and taste. Season with additional salt and pepper, if necessary.
  • Reduce heat to low, cover to keep hot while you prepare the bread.
  • Preheat oven broiler, with rack 6 inches from the heat source. Arrange bread slices on a baking sheet and brush both sides with the olive oil. Broil 2-3 minutes, flipping once, until well toasted on both sides. (NOTE: keep an eye on the bread the entire time to ensure it doesn't burn. Every oven is different.) Remove from heat; leave broiler on.
  • Arrange oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, and sprinkle with the Swiss, Mozzarella, and Parmesan cheeses.
  • Broil until bubbly and golden brown. As it softens, the cheese will fall over the sides of the crock and form a wonderful crusty seal.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook55

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 tablespoon European style unsalted butter
  • 10 yellow onion large, thinly sliced
  • 2 teaspoon Kosher salt
  • 2 teaspoon granulated sugar
  • 4 clove garlic minced
  • 1 cup Beaujolais red wine
  • 64 ounce low-sodium beef broth
  • 48 ounce low-sodium chicken broth
  • 2 tablespoon Worcestershire sauce
  • 4 sprig fresh thyme
  • 1 bay leaf
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Kosher salt
  • pinch freshly ground black pepper
  • 1 loaf French bread sliced 1-inch thick, 1 slice per serving
  • 4 tablespoon extra-virgin olive oil
  • 3 cup Gruyere cheese shredded and at room temperature
  • 1/2 cup shredded mozzarella cheese at room temperature
  • 4 tablespoon finely grated Parmesan cheese at room temperature, finely grated

  Cooking Tools Required

  5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Oven, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through or in the oven at 350 degress for 25 minutes.

  Nutrition

  Calories: 497kcal | Carbohydrates: 36g | Protein: 22g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1374mg | Potassium: 786mg | Fiber: 3g | Sugar: 8g | Vitamin A: 627IU | Vitamin C: 10mg | Calcium: 405mg | Iron: 3mg

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  Salsa Roja (Cantina Style)

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  Salsa Roja (Cantina Style)

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  Recipe adapted from:

  Mayumi Tavalero

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  Serving Size: 5 tablespoons

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This classic cantina-style salsa starts with roasted tomatoes, onions, jalapenos, and garlic for authentic Mexican flavor.

  Salsa Roja (Cantina Style) quantity

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

  Instructions

  • Place oven rack on upper third of oven and preheat broiler. Place whole tomatoes (halved if large, skin side up), onion, jalapenos, and garlic on heavy-duty rimmed baking sheet. Drizzle with avocado oil. Broil until lightly charred on top, about 10-15 minutes.
  • Put the remaining avocado oil in a large sauce pan over medium heat. Add the dried chiles. Saute for just a minute to release the flavors, being careful not to burn the chiles.
  • Add the broiled vegetables to the pot. Remove from heat. Using a stick blender (or blender) puree the mixture, adding water as necessary to thin.
  • Remove from heat. Stir in the cilantro, lime juice, and salt. Correct seasonings.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the broiler:

  • 2 pound tomato
  • 1 small white onion
  • 3 jalapeno pepper more or less to taste
  • 4 clove garlic
  • 1 tablespoon avocado oil

  For the rest of the salsa:

  • 2 teaspoon avocado oil
  • 2 small dried red chiles such as chiles de arbol
  • ¾-1 cup water to thin salsa
  • 3 tablespoon fresh cilantro chopped
  • 2 lime juiced
  • 1 tablespoon Kosher salt more or less to taste

  Cooking Tools Required

  5-quart saucepot, Blender, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, Top Stove, Wooden Spatula

  Nutrition

  Calories: 44kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 704mg | Potassium: 245mg | Fiber: 2g | Sugar: 3g | Vitamin A: 816IU | Vitamin C: 22mg | Calcium: 17mg | Iron: 1mg

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  Crispy Ground Tofu on Rice

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  Crispy Ground Tofu on Rice

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  Recipe adapted from:

  KaiaFit

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  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

  Extra firm tofu is seasoned with tamari sauce and spices, then baked in the oven for a lightly crisp texture.

  Crispy Ground Tofu on Rice quantity

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  Instructions

  • Preheat the oven to 400oF (205oC) and lightly grease a sheet pan with oil.
  • In a large bowl, whisk together the tamari, oil, rice vinegar, garlic powder, smoked paprika, chili powder, and nutritional yeast. Add in the crumbled tofu and toss well.
  • Transfer to the sheet pan and bake for 18 to 20 minutes, until crispy.
  • Meanwhile, cook the rice according to package directions.
  • Divide the rice onto plates and top with the tofu mixture. Enjoy!

  Notes

  Leftovers
  Store in an airtight container in the fridge for up to three days.
  Serving Size
  One serving is about 1 1/3 cup rice and tofu.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 tablespoon tamari sauce
  • 5 tablespoon avocado oil
  • 4 teaspoon rice vinegar
  • 2 1/2 teaspoon garlic powder
  • 2 1/2 teaspoon smoked paprika
  • 2 1/2 teaspoon chili powder
  • 5 tablespoon nutritional yeast
  • 30 ounce extra firm tofu pressed and crumbled
  • 2 1/2 cup jasmine rice cooked according to package directions

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through or in a saute pan over medium heat.

  Nutrition

  Calories: 303kcal | Carbohydrates: 42g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 568mg | Potassium: 308mg | Fiber: 2g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg

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  Stuffed Aloo Tikki (Pressure Cooker Method)

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  8 servings
  

  Stuffed Aloo Tikki (Pressure Cooker Method)

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  Recipe adapted from:

  Ashley Singh Thomas

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  $0.00 Cooking Fee

  Serving Size: 2 patties

  Dairy FreeEgg FreeNut FreeVeganVegetarian

  Aloo tikki is a popular Indian street food made with boiled potatoes, spices and sometimes (like in this recipe) it’s stuffed with lentils. Aloo tikki literally translates to potato cutlet. These pan-fried fritters are both crispy and creamy, thanks to the lentil filling. Serve with your favorite chutney if desired.

  https://myheartbeets.com/stuffed-aloo-tikki/#wprm-recipe-container-17570

  Stuffed Aloo Tikki (Pressure Cooker Method) quantity

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  https://myheartbeets.com/stuffed-aloo-tikki/#wprm-recipe-container-17570

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

  Instructions

  • Soak the chana dal for 30 minutes. Drain and rinse.
  • Add the dal and water to the instant pot. Place the potatoes on top of the dal. Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.
  • Naturally release pressure for 10 minutes.
  • Using tongs, place the potatoes into a bowl and set aside.
  • Drain the dal and put it into a bowl along with all of the ingredients listed under “dal stuffing,” mix well and set aside.
  • In a separate bowl, use a potato masher to mash the potatoes (there shouldn’t be any lumps).
  • With oil-greased hands, take one part of the potato mixture, flatten it and fill it with a tablespoon of dal stuffing, then close the potato around the stuffing and form into a patty. Repeat to make 16 tikkis.
  • Add oil to a frying pan (or dutch oven) on the stovetop over medium heat and once the oil heats up, shallow fry the tikkis on both sides until crisp and golden brown, about 3 minutes per side.

  Notes

  I suggest using gold potatoes when making tikki. They’re not as starchy as other potatoes and they make for sweet/smooth tikkis. The amount of flour suggested is for gold potatoes. If you use a different type of potato, you’ll need to adjust the amount of flour and they may not turn out as well as what you see here.

  Cook Times

  Active Prep30

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 3 pound yukon gold potato peeled
  • ½ cup chana dal (dried baby chickpeas) soaked for 30 minutes
  • 2 cup water
  • 1 cup avocado oil for frying

  Dal Stuffing:

  • ½ cup fresh cilantro chopped
  • 2 green serrano chile minced, more or less to taste
  • 2 teaspoon amchur green mango powder OR lemon juice
  • 1 teaspoon ground coriander
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon fennel seeds
  • ¼ teaspoon cayenne pepper
  • 6 tablespoon rice flour or 2 tablespoon cornstarch

  Optional:

  • 1 cup mango chutney purchased

  Cooking Tools Required

  Cast iron pan, Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Heat in a saute pan with a little oil over medium heat until heated through.

  Nutrition

  Calories: 492kcal | Carbohydrates: 59g | Protein: 4g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Sodium: 318mg | Potassium: 765mg | Fiber: 4g | Sugar: 22g | Vitamin A: 99IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 2mg

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  Perfectly Poached Port Pears

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  Up to 10 servings
  

  Perfectly Poached Port Pears

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  Recipe adapted from:

  Zeke Gluckman

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  $0.00 Cooking Fee

  Serving Size: 1/2 pear (approximately 4 ounces)

  Dairy FreeEgg FreeGluten FreeOil FreeSoy FreeVeganVegetarian

  These pears are poached in a sweetened port wine, then sliced and drizzled with port wine reduction. Makes for a delicious and elegant dessert! Optional topping: toasted walnuts and bleu cheese

  Perfectly Poached Port Pears quantity

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  Instructions

  • Pour entire bottle of port into a pot large enough to accommodate all the pears, and turn the heat up to medium.
  • Meanwhile peel the pears and cut in half lengthwise.
  • Add the sugar, cinnamon stick, and lemon zest to the port wine, stirring until sugar dissolves.
  • Add pears to the pot and adjust heat until a light simmer is reached.
  • Low simmer for approximately 8 to 12 minutes or until a fork goes into the pears easily.
  • Remove pears from pot and set aside to cool.
  • Meanwhile, increase heat to a simmer and reduce port wine until it begins to thicken. About 15 to 20 minutes.
  • When pears are cool core and slice. Drizzle with reduction.
  • If your feeling adventurous request the chef add some toasted walnuts and a wedge of bleu cheese!

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 750 milliliter port wine one bottle, about 25 ounces
  • 1/2 cup granulated sugar
  • 1 cinnamon stick
  • 5 pear firm
  • 1 lemon

  Optional:

  • walnuts toasted and chopped
  • blue cheese wedge (leave off for vegan)

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing spoon, Saucepan, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

  Can be eaten chilled or warmed slightly in the microwave.

  Nutrition

  Calories: 213kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 189mg | Fiber: 3g | Sugar: 25g | Vitamin A: 26IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg

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