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  Pistachio Crusted Baked Salmon

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Pistachio Crusted Baked Salmon

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  Recipe adapted from:

  Downshiftology by Lisa Bryan

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 oz cooked

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbOil FreeRefined Sugar FreeSoy Free

  Pistachio-crusted salmon is a sophisticated dish featuring a crunchy, flavorful topping. Each salmon fillet is coated with a mixture of chopped pistachios, garlic, honey, Dijon mustard, and fresh lemon juice, then baked to tender, golden perfection. This recipe is elegant and sure to impress you, your family and/or guests!

  Pistachio Crusted Baked Salmon quantity

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

  Instructions

  • Preheat the oven to 375°F (190°C).
  • Prep the salmon: let the salmon come to room temperature for about 15 minutes. Place on a parchment-lined baking tray, pat it dry with a paper towel, and season with salt and pepper
  • Stir the coating: In a mixing bowl, stir together the maple syrup, mustard, lemon juice, garlic, and pistachios.
  • Coat the salmon: Evenly divide the pistachio mixture on top of the salmon fillets, and press it down with the back of a spoon.
  • Cook the salmon: Bake the salmon for 12 to 15 minutes, or until cooked through. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3.5 pound salmon fillet
  • 0.5 teaspoon Kosher salt
  • 0.25 teaspoon freshly ground black pepper
  • 3 tablespoon pure maple syrup or honey
  • 2 tablespoon Dijon mustard
  • 1 each lemon zested and juiced
  • 4 clove garlic minced
  • 1.5 cup pistachios finely chopped

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat fish in microwave on medium power until warm.

  Nutrition

  Calories: 350kcal | Carbohydrates: 10g | Protein: 35g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Cholesterol: 87mg | Sodium: 220mg | Potassium: 994mg | Fiber: 2g | Sugar: 5g | Vitamin A: 143IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg

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  Mixed Berry Fruit Cups

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  Up to 10 servings
  

  Mixed Berry Fruit Cups

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 oz

  AIP DietBrain FoodDairy FreeEgg FreeGluten FreeHeart HealthyNut FreeOil FreePaleoPostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Seasonal berries mixed together, served in cups

  Mixed Berry Fruit Cups quantity

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

  Instructions

  • Wash all three berries
  • Mix in mixing bowl
  • Portion in to 10 small cups
  • Refrigerate until ready to serve

  Cook Times

  Active Prep8

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time8 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce Blackberries
  • 16 ounce Raspberries
  • 16 ounce Blueberries

  Cooking Tools Required

  Mixing bowls

  Reheating/Serving Instructions

  Served cold

  Nutrition

  Calories: 69kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 177mg | Fiber: 6g | Sugar: 9g | Vitamin A: 137IU | Vitamin C: 26mg | Calcium: 27mg | Iron: 1mg

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  Garlic Parmesan White Beans

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  Up to 10 servings
  

  Garlic Parmesan White Beans

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  Recipe adapted from:

  Suzy Karadsheh

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Refined Sugar FreeSoy FreeVegetarian

  Bold Mediterranean spices combine with white beans garlic, Parmesan, and cherry tomatoes. Serve it as an easy meatless dinner with your favorite crusty bread or as a side.

  Garlic Parmesan White Beans quantity

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  Instructions

  • In a large pan, warm the extra virgin olive oil over medium heat. Add the garlic and cook briefly, tossing regularly, until just golden.
  • Add the cannellini beans and ½ cup water. Season with kosher salt, black pepper, and the spices. Add the tomatoes. Cook, stirring occasionally until warmed through (about 10 minutes)
  • Stir in the parsley, cheese, and lemon juice.
  • Finish with a generous drizzle of extra virgin olive oil. Serve immediately with pita or your favorite crusty bread.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 clove garlic minced
  • 4 tablespoon extra virgin olive oil
  • 60 ounce canned cannellini beans drained
  • 1 cup water
  • 2 cup cherry tomatoes halved
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoon Aleppo pepper chopped
  • 1 teaspoon ground cumin

  Stir in:

  • 2 cup Italian parsley chopped
  • 2/3 cup shaved parmesan cheese
  • 1/2 cup Pecorino Romano cheese grated
  • 1 lemon juiced

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave or over the stovetop over medium heat until heated through.

  Nutrition

  Calories: 307kcal | Carbohydrates: 40g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 669mg | Potassium: 947mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1358IU | Vitamin C: 25mg | Calcium: 266mg | Iron: 6mg

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  Delish Chicken Lo Mein

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  Rated 0 out of 5
  6 servings
  

  Delish Chicken Lo Mein

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  Recipe adapted from:

  Drive me hungry blog

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 16 ounce

  Dairy FreeNut Free

  This delish high rated chicken lo mein is made with fresh Chinese egg noodles, tender chicken & tossed in a savory lo mein sauce! Tip: If you can't find lo mein noodles, you can use spaghetti, linguine, or fettuccine noodles instead. Use a wheat based noodle as they can hold up better to the sauce.

  Delish Chicken Lo Mein quantity

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  Ingredients Scale

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

  Instructions

  • Lo mein sauce: Add the ingredients for the lo mein sauce in a medium-sized bowl and stir together until the sugar dissolves.
  • Marinate chicken: Marinate the chicken with one tablespoon of the prepared sauce while prepping the vegetables.
  • Boil noodles: Boil the noodles until they are al dente, 1 or 2 minutes shy of the package instructions. Rinse under cold water and drizzle on a tiny amount of oil to prevent them from sticking.
  • Stir fry chicken and vegetables: Heat a wok or pan over medium-high heat and add the oil. Cook the chicken until fully cooked and then remove it from the pan and set it aside.

    Add the vegetables and stir fry for 2 to 3 minutes or until tender but crisp.
  • Add noodles and sauce: Add the noodles and sauce to the pan and toss to combine for 1 to 2 minutes. The sauce should become shiny, glossy, and thick.

    Add the chicken back in and combine together.

    Garnish with chopped green onions and sesame seeds.

  Notes

  • Fresh noodles: You can tell if fresh noodles are cooked or raw by the presence of flour. Uncooked fresh noodles are dusted with flour while pre-cooked fresh noodles come vacuum packed, lightly coated with oil.
  • Vegetables for stir fry: I used carrots, red bell pepper, onions, shiitake mushrooms, and snow peas. Use any you have on hand. 
  • Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to one month.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  For the stir fry

  • 24 ounce Chinese egg noodles Or substitute with dried lo mein noodles, spaghetti, linguine, or fettuccine
  • 1.5 pound boneless skinless chicken thigh cut to bite-size pieces
  • 1.5 tablespoon avocado oil
  • 2 carrot sliced ¼ inch thick
  • 1 red bell pepper sliced ¼ inch thick
  • 1 onion sliced ¼ inch thick
  • 4 ounce fresh shiitake mushroom sliced ¼ inch thick
  • 1/2 cup snow peas sliced ¼ inch thick
  • 2 stalk scallion chopped for garnish
  • 3 teaspoon sesame seeds toasted for garnish

  For the Low Mein sauce

  • 0.75 cup chicken stock substitute with vegetable stock or water
  • 3 Tablespoon oyster sauce
  • 2 Tablespoon dark soy sauce
  • 2.5 Tablespoon low sodium soy sauce
  • 1.5 teaspoon cornstarch
  • 1.5 teaspoon toasted sesame oil
  • 1.5 teaspoon brown sugar
  • 1.5 teaspoon ginger grated
  • 4.5 clove garlic minced

  Make it spicy (optional)

  • 1 teaspoon chili garlic sauce it's salty, use sparingly. Add more or less per hotness preference

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to one month.

  Nutrition

  Calories: 438kcal | Carbohydrates: 49g | Protein: 31g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1218mg | Potassium: 586mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4175IU | Vitamin C: 34mg | Calcium: 51mg | Iron: 4mg

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  Broiled Sirloin Steak-AIP Diet Friendly

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  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Broiled Sirloin Steak-AIP Diet Friendly

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 1/2 ounces

  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.
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  AIP DietDairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeWhole 30

  Sirloin steak is a lean cut of meat, that when broiled creates a flavorful and juicy steak.

  Broiled Sirloin Steak-AIP Diet Friendly quantity

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

  Instructions

  • Dry steaks by patting with a paper towel. Mix together the salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
  • Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element.
  • Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:
  • Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)
  • Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound grass-fed sirloin steak
  • 3 teaspoon Himalayan pink salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Aluminum Foil, Broiler pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Tongs

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees until heated through, or on the stove top in a sauté pan.

  Nutrition

  Calories: 169kcal | Carbohydrates: 0.1g | Protein: 30g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 775mg | Potassium: 528mg | Fiber: 0.1g | Sugar: 0.001g | Vitamin A: 1IU | Calcium: 8mg | Iron: 3mg

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  Coconut Fish Curry with Broccolini and Rice

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  Up to 10 servings
  

  Coconut Fish Curry with Broccolini and Rice

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  Recipe adapted from:

  Jasmine and Melissa Hemsley

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3.5 oz cooked fish + 4 oz curry sauce

  Brain FoodEgg FreeGluten FreeLower Carb

  Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients. Service this delicious coconut fish curry with or sautéed broccolini and basmati rice.

  Coconut Fish Curry with Broccolini and Rice quantity

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

  Instructions

  • Cook the rice per package instructions. Set a side when ready.
  • In a food processor, blend the spice paste ingredients together until smooth – you might need to pulse a few times first.
  • Cut the fish into 2 inch cubes and season with a little salt and pepper. In a medium saucepan, gently toast the mustard seeds until they pop then add the ghee; add the paste. Turn up the heat and fry for about a minute, stirring regularly to stop the bottom from catching.
  • Add the coconut milk and bring to a medium simmer, put the lid on for 5 minutes. Add the fish cubes to the sauce and gently poach, covered, for about 3-4 minutes, until cooked through.
  • Meanwhile, trim the tenderstem broccolini and cook it in lightly salted boiling water for no more than 3 min so it's still tender. Drain and chill so it stopps cooking and maintain the bright green color.
  • Turn off the heat, add the tamari and squeeze over lots of lime juice. Season to taste, adding the maple syrup if you think it needs a little sweetness for balance. Serve topped with the reserved cilantro leaves, with steamed broccoli florets or sautéed bok choy and basmati rice.
  • Be careful not to over cook the fish. If overcooked, it becomes tough and will not taste as good.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound cod fillet or pollock or other white fish
  • 2 teaspoon mustard seeds
  • 4 teaspoon ghee or butter or avocado oil
  • 27 ounce canned full-fat coconut milk
  • 2 teaspoon tamari sauce gluten-free soy
  • 3 lime
  • 1 teaspoon maple syrup to taste
  • 26 ounce broccolini
  • 2 cup aged basmati rice

  FOR THE SPICE PASTE

  • 3 teaspoon ground turmeric
  • 2 teaspoon ground cumin
  • 2 onion large halved
  • 2 fresh red chili double if you want more kick
  • 4 clove garlic
  • 2 ½ inch fresh ginger piece
  • 1 ½ ounce fresh cilantro leaves and stalks kept separate – use the stalks only in the paste (reserve the leaves for later)
  • 2 tablespoon water

  Cooking Tools Required

  Cutting board, Dutch Oven, Food Processor, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  This dish doesn't freeze well, if frozen, the fish will become more tough. To reheat we'd recommend using either your stovetop or your oven. Set the oven to around 275 degrees fahrenheit, place the fish curry into a casserole or oven proof dish, cover with tinfoil and reheat for around 10 - 15 minutes.

  Nutrition

  Calories: 474kcal | Carbohydrates: 43g | Protein: 32g | Fat: 20g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 64mg | Sodium: 180mg | Potassium: 913mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1741IU | Vitamin C: 89mg | Calcium: 120mg | Iron: 5mg

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  Lemon and Rosemary Chicken (Pollo Arrosto)

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  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  

  Lemon and Rosemary Chicken (Pollo Arrosto)

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  Recipe adapted from:

  Evan Kleiman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 pieces chicken

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy Free

  Evan Kleiman of Angeli Caffe in Los Angeles gave us the recipe for this simple, aromatic roast chicken.

  Lemon and Rosemary Chicken (Pollo Arrosto) quantity

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  Ingredients Scale

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

  Instructions

  STEP 1

  • Toss chicken with oil, rosemary, lemon juice, garlic, lemon, and salt and pepper in bowl. Marinate for 1 hour.

  STEP 2

  • Heat oven to 475°. Arrange chicken in a 9" x 13" baking dish; add remaining marinade. Roast, flipping once, until cooked through, 30–40 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook40

  Passive60

  Total Time1 hour hour 50 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 whole chicken cut into 8 pieces
  • 1/2 cup extra virgin olive oil
  • 1/2 cup fresh rosemary
  • 1/2 fresh lemon juice
  • 10 clove garlic thinly sliced
  • 1 lemon peel removed, pith and pulp chopped
  • 1 teaspoon Kosher salt more or less to taste, or dietary preference
  • 1/2 teaspoon freshly ground black pepper to taste

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Oven, Sharp Knives

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 15 minutes or in the microwave on medium power until heated through

  Nutrition

  Calories: 672kcal | Carbohydrates: 5g | Protein: 36g | Fat: 56g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 718mg | Potassium: 434mg | Fiber: 2g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 12mg | Calcium: 75mg | Iron: 3mg

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  Chinese Chicken and Broccoli Stir-Fry-Diabetes Friendly

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  6 servings
  

  Chinese Chicken and Broccoli Stir-Fry-Diabetes Friendly

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyNut Free

  This dish will easily outdo your local Chinese take out both in taste and quality of ingredients.

  Chinese Chicken and Broccoli Stir-Fry-Diabetes Friendly quantity

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  Ingredients Scale

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

  Instructions

  • Place the chicken slices in a medium bowl. Add the marinade ingredients and mix thoroughly. Let chicken marinate at room temperature for 15 minutes.
  • Meanwhile, in a small bowl whisk together the sauce ingredients. Set aside.
  • Heat a large sauté pan or wok over medium-high heat. Add half the oil, then carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry until meat is about 80 percent done. Remove chicken from pan and reserve.
  • To the same pan add remaining oil. Add the ginger and garlic and cook for a minute or less, just until garlic is pale gold.
  • Add onion and stir-fry for a minute or two, then add the broccoli to the pan. Cook for an additional minute.
  • Add the cooked reserved chicken including any accumulated juices, mixing well to combine.
  • Pour sauce over chicken and broccoli, cover and cook for several minutes or until broccoli is tender crisp. Add additional water if sauce is too thick and adjust seasonings if needed.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive15

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 ½ pound boneless skinless chicken breast sliced against the grain into strips about 1/8 inch thick and 2 inches long

  Marinade:

  • 2 1/2 teaspoon gluten free soy sauce more or less to taste, or dietary preference
  • 1 ½ tablespoon dry sherry
  • 3 tablespoon corn starch

  Sauce:

  • ¼ cup water
  • 1 tablespoon gluten free soy sauce more or less to taste, or dietary preference
  • 1 ½ tablespoon brown sugar packed
  • 1 ½ tablespoon sesame oil
  • 1 ½ tablespoon corn starch
  • 1 ½ tablespoon rice vinegar
  • 2 teaspoon Kikkoman oyster sauce (gluten free) more or less to taste, or dietary preference
  • 2 tablespoon avocado oil
  • 2 tablespoon fresh ginger finely chopped
  • 5 clove garlic finely chopped
  • 1 onion large, sliced lengthwise into strips about ¼ inch thick
  • 6 cup broccoli florets

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Top Stove, Wok

  Reheating/Serving Instructions

  Microwave on medium power until heated through.

  Nutrition

  Calories: 288kcal | Carbohydrates: 18g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 527mg | Potassium: 773mg | Fiber: 3g | Sugar: 5g | Vitamin A: 602IU | Vitamin C: 85mg | Calcium: 63mg | Iron: 1mg

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  Mexican Street Tacos

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  Up to 10 servings
  

  Mexican Street Tacos

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  Recipe adapted from:

  Damn Delicious

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 tacos

  Dairy FreeEgg FreeRefined Sugar Free

  https://damndelicious.net/2019/04/18/mexican-street-tacos/

  Mexican Street Tacos quantity

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  https://damndelicious.net/2019/04/18/mexican-street-tacos/

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  Instructions

  • In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
  • In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour or more, turning the bag occasionally.
  • Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
  • Serve steak in tortillas, topped with onion, cilantro and lime.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive30

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the marinade:

  • 3 1/2 tablespoon reduced sodium soy sauce
  • 3 1/2 tablespoon lime juice
  • 3 tablespoon avocado oil divided
  • 5 clove garlic minced
  • 3 1/2 teaspoon chili powder
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon dry oregano

  For the tacos:

  • 2 1/2 pound skirt steak cut into 1/2-inch pieces
  • 20 mini flour tortillas warmed
  • 1 1/4 cup red onion diced
  • 3/4 cup fresh cilantro chopped fresh
  • 2 lime cut into wedges

  Cooking Tools Required

  12-inch skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Store toppings separately. Heat steak in a saute pan over medium-high heat until heated through.

  Nutrition

  Calories: 417kcal | Carbohydrates: 35g | Protein: 31g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 732mg | Potassium: 510mg | Fiber: 3g | Sugar: 4g | Vitamin A: 316IU | Vitamin C: 8mg | Calcium: 119mg | Iron: 5mg

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  Pan Fried Trout with Almonds and Fresh Dill

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  Rated 0 out of 5
  4 servings
  

  Pan Fried Trout with Almonds and Fresh Dill

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  Recipe adapted from:

  Matt Voss

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 12 ounces or 1 whole trout

  Brain FoodKetoLower CarbPostpartumPregnancyRefined Sugar FreeSoy Free

  Enjoy this customer-submitted recipe that starts with shole trout that is lightly coated and pan fried in a lemon butter sauce with almonds and fresh dill.

  Pan Fried Trout with Almonds and Fresh Dill quantity

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

  Instructions

  • Lightly salt and pepper the trout. Roll in 3/4 amount of the flour and then the beaten egg.
  • Add the remaining flour, dill weed, and lemon zest to a freezer bag and shake to mix. Add fish individually coating well. Refrigerate 15-20 minutes
  • When ready to cook heat a large skillet(s) over medium heat. Add butter, olive oil, and lemon juice.
  • Add the coated trout and cook for 5 minutes on each side or less depending on size of trout. Add sliced almonds last couple minutes of cooking time, being careful not to burn.
  • Remove fish, pour sauce over and garnish with parsley and sliced lemon if desired.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive15

  Total Time50 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 4 piece whole trout
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 cup all purpose flour divided
  • 2 egg beaten
  • 2 teaspoon lemon zest
  • 2 tablespoon fresh lemon juice
  • 2 teaspoon fresh dill
  • 1/3 cup sliced almonds
  • 2 tablespoon unsalted butter
  • 2 tablespoon extra virgin olive oil

  For garnish:

  • 1 tablespoon Italian parsley chopped

  Cooking Tools Required

  Cutting board, Freezer bag, Grater, Mixing bowls, Saute pan, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in a saute pan over medium heat until heated throug.

  Nutrition

  Calories: 841kcal | Carbohydrates: 11g | Protein: 102g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 537mg | Sodium: 789mg | Potassium: 2114mg | Fiber: 2g | Sugar: 1g | Vitamin A: 844IU | Vitamin C: 6mg | Calcium: 145mg | Iron: 3mg

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  Shrimp Scampi Linguine-Low FODMAP

  $0.00 Cooking Fee

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  Up to 10 servings
  

  Shrimp Scampi Linguine-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeLow FODMAPNut FreeRefined Sugar Free

  If you like shrimp scampi you will love this dish! Large shrimp is sautéed scampi-style and tossed with linguine. Serve with salad for a complete meal.

  Shrimp Scampi Linguine-Low FODMAP quantity

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  Ingredients Scale

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

  Instructions

  • Bring a large pot of water to a boil. Add salt to the water, then add the linguine Cook for 7 to 10 minutes, or according to the directions on the package for al dente.
  • Meanwhile, in another large saute pan, melt the butter and olive oil over medium-low heat.
  • Add the shrimp, salt and the pepper. Sauté until the shrimp have just turned pink, about 5 minutes, stirring often.
  • Remove from heat, add the parsley, lemon juice, lemon zest, and red pepper flakes. Toss to combine.
  • When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, tossing well to combine.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  For the pasta:

  • 1 tablespoon Kosher salt divided
  • 1 1/2 pound gluten free linguine cooked according to package directions

  For the scampi:

  • 3 pound raw shrimp U26-35 large, peeled and deveined
  • 2 teaspoon Kosher salt
  • 8 tablespoon butter
  • 6 tablespoon extra virgin olive oil
  • ½ teaspoon freshly ground black pepper
  • 1/2 cup Italian parsley finely chopped
  • ½ cup fresh lemon juice
  • 1 teaspoon lemon zest taken from lemon before juicing
  • 1 teaspoon crushed red pepper optional

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through.

  Nutrition

  Calories: 508kcal | Carbohydrates: 53g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1944mg | Potassium: 343mg | Fiber: 2g | Sugar: 2g | Vitamin A: 838IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 1mg

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  Sesame Jasmine Rice

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  Up to 10 servings
  

  Sesame Jasmine Rice

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  Recipe adapted from:

  Beth - Budget Bytes

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This simple but flavorful rice pairs well with any of your Southeast Asian inspired meals, and can really make your meal pop. Pair with chicken yakitory or stir fry dishes.

  Sesame Jasmine Rice quantity

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

  Instructions

  • Mince the garlic and add it to a medium sauce pot with the butter. Sauté the garlic for 1-2 minutes over medium heat, or just until the garlic begins to soften and becomes very fragrant.
  • Add the rice to the pot and continue to stir and cook for 2-3 minutes more to toast the rice.
  • Carefully add the water and soy sauce, then give the pot a brief stir to combine. Place a lid on the pot, turn the heat up to high, and allow it to come to a full boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes.
  • After 15 minutes, turn the heat off and let the rice rest, undisturbed and with the lid in place, for 5 minutes. After 5 minutes, remove the lid and fluff the rice with a fork. Drizzle the toasted sesame oil over top, add the sesame seeds, and gently fold the rice until the sesame oil and seeds are distributed throughout.
  • Garnish with green onion, and serve warm.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 cup jasmine white rice
  • 4 cup water
  • 3 tablespoon butter
  • 3 tablespoon soy sauce
  • 3 clove garlic minced
  • 1.5 tablespoon sesame oil
  • 3 teaspoon sesame seeds

  Garnish

  • 2 stalk green onion

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in microwave, covered, on high heat until warm.

  Nutrition

  Calories: 260kcal | Carbohydrates: 45g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 337mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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  Pasta with Veggies

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Pasta with Veggies

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cup sauce and 3 ounce cooked pasta

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Enjoy this vegetable pasta loaded with broccoli, red pepper, green beans, yellow squash, mushrooms, tomatoes, and garbanzo beans. Note: This is a customer-submitted recipe that was created for specific dietary needs.

  Pasta with Veggies quantity

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  Instructions

  • Cook pasta according to package directions, drain.
  • In a large lidded skillet, saute mushrooms, onions, and garlic on medium heat with a splash of white wine until just tender
  • Add marinara, tomatoes, beans, coconut aminos, italian seasoning, turmeric, ground pepper. Stir to combine. Cover, simmer on low.
  • Cut each veggie into bite size pieces and microwave for 1 minute. Add to simmering skillet and recover.
  • Add the cooked pasta to the simmering skillet and simmer a few more minutes until veggies are just tender and pasta is heated through.
  • Serve in a large bowl topped with nutritional yeast (or vegan cheese)

  Cook Times

  Active Prep25

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce brown rice penne pasta
  • 12 mushroom large
  • 2 onion small
  • 8 clove garlic pressed
  • 1/4 cup white wine
  • 2 cup low sodium tomato sauce
  • 30 ounce canned diced tomatoes undrained
  • 30 ounce canned garbanzo beans or pinto, black, red, northern white, drained and rinsed
  • 2 teaspoon coconut aminos
  • 6 tablespoon Italian seasoning
  • 1 teaspoon ground turmeric
  • 2 teaspoon freshly ground black pepper
  • 2 cup broccoli chopped
  • 2 cup red bell pepper chopped
  • 2 cup green beans chopped
  • 2 cup yellow squash chopped

  For garnish:

  • 5 teaspoon nutritional yeast

  Cooking Tools Required

  12-inch nonstick skillet, 5-quart saucepot, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 324kcal | Carbohydrates: 65g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 634mg | Potassium: 844mg | Fiber: 13g | Sugar: 9g | Vitamin A: 1622IU | Vitamin C: 75mg | Calcium: 146mg | Iron: 4mg

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  Homemade Cornbread With Jalapeño Peppers and Corn

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  Rated 0 out of 5
  9 servings
  

  Homemade Cornbread With Jalapeño Peppers and Corn

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  Recipe adapted from:

  Melissa Griffiths/Bless this Mess

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 square

  Nut FreeSoy FreeVegetarian

  Fill your kitchen with the aroma of homemade cornbread! This cornbread is wonderfully moist and is deliciously flavoured with corn kernels and jalapeño peppers for loads of flavour! Bakes up perfectly in a baking pan or a cast iron skillet!

  https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

  Homemade Cornbread With Jalapeño Peppers and Corn quantity

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  https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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  Ingredients Scale

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

  Instructions

  • Grease a 9-inch round cake pan or square pan and set aside. Preheat the oven to 400 degrees.
  • In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Add the jalapeno peppers and corn kernels. Whisk to combine well.
  • Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
  • Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size9

  Ingredients

  Ingredients

  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup honey
  • 1 teaspoon Kosher salt
  • 1 tablespoon baking powder
  • 8 tablespoon unsalted butter
  • 1 egg large
  • 1 cup milk
  • 1 jalapeno pepper deseeded and finely chopped
  • 1 cup frozen corn defrosted

  Cooking Tools Required

  8x8 inch nonstick baking pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

  Reheating/Serving Instructions

  Heat in a 350 degree oven until heated through or in the microwave on medium power.

  Nutrition

  Calories: 307kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 421mg | Potassium: 190mg | Fiber: 3g | Sugar: 17g | Vitamin A: 399IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 2mg

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  Beef Plov (Beef Rice Pilaf)

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  Rated 0 out of 5
  Up to 10 servings
  

  Beef Plov (Beef Rice Pilaf)

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  Recipe adapted from:

  Natasha Kravchuk

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy Free

  Beef plov is a one-pot Uzbek dish made with rice, beef, carrots, onions, garlic, and spices. While it’s a traditional Uzbek dish, it’s also popular among Russian and Ukrainian families. It’s a total comfort food designed to feed a lot of people, making it the perfect family-friendly recipe!

  https://natashaskitchen.com/beef-plov-beef-rice-pilaf-recipe/

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  https://natashaskitchen.com/beef-plov-beef-rice-pilaf-recipe/

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

  Instructions

  • Pat the meat dry with a paper towel and chop into 1/2" to 3/4" pieces, if they are larger.
  • Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it's hot, add oil. Once oil is hot, add chopped meat and saute uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn't scorch to the bottom of the pan. Note: it's important to preheat the dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry.
  • Reduce heat to medium and add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.
  • Add 1 3/4 cups hot water, cover and simmer over medium/low heat 45 min or until meat is tender.
  • Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won't end up with a sticky rice).
  • Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to low and Let cook uncovered until most of the water is absorbed (10 min).
  • Cut off the base of your whole garlic head to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander.
  • Poke 7-10 holes through the rice to allow steam to escape to the surface, reduce the heat to low then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you're done.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 pound beef stew meat
  • 1/3 cup avocado oil
  • 2 onion medium, finely chopped
  • 3 carrot medium, cut into matchsticks
  • 2 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 3 bay leaf
  • 5 3/4 cup hot water for braising meat and cooking rice
  • 3 cup long grain rice
  • 1 teaspoon ground coriander
  • 1 head garlic

  Cooking Tools Required

  Cutting board, Dutch Oven, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 385kcal | Carbohydrates: 49g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 42mg | Sodium: 644mg | Potassium: 410mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3161IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg

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  Zoodles with Lean Beef and Tomato Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Zoodles with Lean Beef and Tomato Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 oz meat sauce & 4 oz zoodles

  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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoRefined Sugar FreeWhole 30

  This recipe uses home spiralized zucchini noodles topped with a simple beef sauce. Leave out the Parmesan cheese for Paleo and Whole30. Leave out wine for Whole30.

  Zoodles with Lean Beef and Tomato Sauce quantity

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  Ingredients Scale

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

  Instructions

  For the zoodles:

  • Run squash through a spiralizer, or cut into long julienne strips, about ¼ inch wide. Place the zoodles in a large colander and sprinkle with kosher salt, lifting and turning to coat each strip. Let stand over a bowl for 30 minutes.
  • Rinse zoodles then squeeze them gently to remove excess moisture.
  • When ready to cook, place a dry non-stick pan over medium-high heat. When pan is hot add zoodles and cook for 1-2 minutes, turning gently.
  • Turn heat to low, add olive oil, kosher salt, and pepper to taste.

  For the meat-tomato sauce:

  • Heat a large saute pan over medium-high heat. Add the olive oil, and ground beef, breaking up the chunks into small pieces.
  • When meat is cooked halfway through, add the onions, garlic, celery, and carrot, sautéing until vegetables are soft, about 15 minutes more.
  • Add the Kosher salt and the white wine. Cook until the wine has evaporated.
  • Add the tomatoes, oregano and saute an additional 15 minutes. Taste and correct for salt. Serve sauce over zoodles and sprinkle with parmesan cheese.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 3 pound zucchini for 10 servings, 6 medium zucchinis, washed and trimmed
  • 3 tablespoon Kosher salt
  • 3 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 pound 90% lean ground beef
  • 1 cup onion finely chopped
  • 2 stalk celery finely chopped
  • 1 cup carrot finely chopped
  • 2 clove garlic minced
  • 2 tablespoon fresh oregano chopped
  • 1 teaspoon Kosher salt
  • 1 cup white wine dry, optional
  • 56 ounce low sodium canned crushed tomatoes
  • Parmesan cheese optional

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Dutch Oven, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Skillet, Spiralizer, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through. Meat sauce can be frozen for future use.

  Nutrition

  Calories: 307kcal | Carbohydrates: 20g | Protein: 23g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 763mg | Potassium: 1230mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2806IU | Vitamin C: 41mg | Calcium: 118mg | Iron: 5mg

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  10

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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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  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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  Custom Menu Order with Chef Perrie Xidias (SF Bay Area-Peninsula Only)

  $210.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Custom Menu Order with Chef Perrie Xidias (SF Bay Area-Peninsula Only)

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  Recipe adapted from:

  Perrie Xidias

  Rated 0 out of 5

  $210.00 Cooking Fee

  Serving Size: varies

  Chef Perrie Xidias Custom Order minimum $210, not including ingredients or shopping fee

  -Custom menu: Created by you and your Chef. Please note that if the agreed upon menu exceeds the allotted time/quote, the chef will quote a price difference that will be added to your order prior to the appointment.

  -Shopping and Equipment list: will be provided at least 2 days prior to appointment. If you selected the extra fee for the chef to do the grocery shopping, you can edit your shopping list by checking off the items you already have, then send to your chef. 

  -Ask for your Chef's specialties!

  *** Cannot be combined with any other dishes in your cart.

  Custom Menu Order with Chef Perrie Xidias (SF Bay Area-Peninsula Only) quantity

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  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep193.85

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 14 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 Custom Order

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  Reheating/Serving Instructions

  varies

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  Butternut Risotto with Leeks

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Butternut Risotto with Leeks

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  Recipe adapted from:

  Sylvia Fountaine

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeVegetarian

  Full of nutritious vegetables, this version of Butternut Risotto is made with leeks, and spinach. It's naturally gluetne free with a vegan option.

  https://www.feastingathome.com/instant-pot-butternut-risotto-with-leeks/#tasty-recipes-39033-jump-target

  Butternut Risotto with Leeks quantity

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  https://www.feastingathome.com/instant-pot-butternut-risotto-with-leeks/#tasty-recipes-39033-jump-target

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  Instructions

  • Toss the cubed butternut squash with olive oil, salt, and pepper and ROAST in a 400F oven on a parchment lined sheet pan until caramelized and tender 25-30 minutes. At the same time make the risotto.
  • In a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the washed leeks. Saute until fragrant and tender, covering with the lid for a few minutes to let them steam a bit. Add garlic and sage, saute 2 more minutes until fragrant.
  • Add the rice and saute it for 1 minute, stirring. Add a splash of white wine, and cook this off. Add the salt, peper, and nutmeg. Add 1-2 cups warm stock (enough to cover the rice), stir and bring to a gentle simmer. Simmer until most of the liquid is absorbed. Continue adding broth 1 cup at a time, letting the rice absorb it slowly, stirring often over medium-low heat, until the rice is plumped, slightly al dente, yet creamy, about 20-25 minutes. Stir in the spinach. Keep the risotto thick and hearty, or add more stock to loosen it up.
  • Stir in the roasted butternut and spinach and optional cheese or butter. Taste, season and adjust salt and pepper. If bland, it probably needs more salt.

  Cook Times

  Active Prep15

  Hands-On Cook25

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon extra virgin olive oil
  • 4 cup leek sliced
  • 8 clove garlic rough chopped
  • 16 fresh sage leaves
  • 2 cup Arborio rice
  • 4 1/2 cup butternut squash cubed
  • 1/2 cup dry white wine optional
  • 4 cup low sodium vegetable stock more or less
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon ground nutmeg
  • 2 cup baby spinach chopped

  Optional:

  • 1/2 cup grated parmesan cheese or vegan cheese
  • 2 tablespoon butter

  Cooking Tools Required

  5-quart saucepot, Cutting board, Dutch Oven, Electric Pressure Cooker, Measuring cups and spoons, Mixing spoon, Oven, Oven-proof pan, parchment paper, Sharp Knives, Top Stove

  Nutrition

  Calories: 288kcal | Carbohydrates: 46g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 354mg | Potassium: 379mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7967IU | Vitamin C: 20mg | Calcium: 110mg | Iron: 3mg

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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

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

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