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  Korean Spicy Beef Rice Bowls and Wild Rice Stuffed Bell Peppers

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  8 servings
  

  Korean Spicy Beef Rice Bowls and Wild Rice Stuffed Bell Peppers

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeHeart Healthy

  With this selection you get two great dishes. First, enjoy the spicy, salty, sweet flavors of Korea with a delicious lean ground beef and whole grain rice bowl, and second, ground beef is sauteed with onions, garlic, then combined with wild rice and stuffed into plump bell peppers and baked until tender. You will get 4 servings of each dish.

  Korean Spicy Beef Rice Bowls and Wild Rice Stuffed Bell Peppers quantity

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

  Instructions

  Korean Beef Rice Bowl

  • Heat a skillet over medium heat and add a bit of oil. Add the minced garlic and sauté for about 1 minute. Add the ground beef and cook until browned.
  • In the same pan, lightly sauté the spinach (about 1-2 minutes). Remove and set aside.
  • Add a little more oil if necessary and sauté the bell pepper for 2-3 minutes until tender but still crisp; set aside.
  • Sauté the bean sprouts for 1-2 minutes; set aside.
  • In individual bowls, add a base of warm cooked brown rice. Arrange the ground beef, spinach, bell peppers, and bean sprouts on top of the rice in sections.
  • Drizzle each bowl with a bit of the sauce and top with sesame seeds. Mix everything together before eating.

  Ground Beef and Wild Rice Stuffed Bell Peppers

  • Cook wild rice according to package directions.
  • Preheat the oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds. Set aside.
  • In a large skillet set over medium heat, saute the onion and garlic, until softened (about 3-4 minutes). Add the ground beef, breaking it up as it cooks, until browned and fully cooked (about 6-8 minutes). Drain excess fat if necessary.
  • Stir in the diced tomatoes, paprika, oregano, salt, and pepper. Let the mixture simmer for 5 minutes. Then, mix in the cooked wild rice. Remove from heat.
  • Place the bell peppers in a baking dish. Stuff each pepper with the beef and wild rice mixture, packing it in firmly.
  • Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 10 minutes, until lightly browned on top.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook40

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Korean Rice Bowls:

  • 1.3 cup brown rice cooked according to package directions
  • 1 tablespoon avocado oil
  • 1 pound 90% lean ground beef
  • 4 cup fresh spinach
  • 8 ounce red bell pepper julienned
  • 1 cup bean sprouts
  • 2 clove garlic minced

  for the sauce:

  • 1 1/2 tablespoon low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoon chili garlic sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon freshly ground black pepper

  For the Ground Beef and Wild Rice Stuffed Bell Peppers

  • 4 each large bell pepper
  • 1 pound ground beef
  • 1 cup wild rice cooked according to package directions
  • 1 each small onion finely chopped
  • 2 clove garlic minced
  • 14.5 ounce canned diced tomatoes drained
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/3 teaspoon Kosher salt
  • 1/3 teaspoon ground black pepper

  Cooking Tools Required

  12-inch skillet, 8x8 inch glass baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pot with lid, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 492kcal | Carbohydrates: 46g | Protein: 28g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 432mg | Potassium: 793mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2505IU | Vitamin C: 48mg | Calcium: 78mg | Iron: 5mg

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  Arrabbiata Sauce with Ground Beef over Zoodles

  $0.00 Cooking Fee

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

  Arrabbiata Sauce with Ground Beef over Zoodles

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart Healthy

  Mildly spicy tomato-beef sauce is served over zucchini noodles for a delicious low carb alternative to spaghetti.

  Arrabbiata Sauce with Ground Beef over Zoodles quantity

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

  Instructions

  • Heat a tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces (about 6-8 minutes). Season with salt and pepper. Once cooked, drain any excess fat and set the beef aside.
  • In the same skillet, add a bit more olive oil if needed and sauté the chopped onion until softened (about 3-4 minutes). Add the minced garlic and red pepper flakes, cooking for another minute until fragrant. Add the crushed tomatoes and stir in the oregano, basil, salt, and pepper. Let the sauce simmer over medium-low heat for about 10-15 minutes.
  • While the sauce is cooking, cook zucchini spirals according to package directions.
  • Add the cooked ground beef to the arrabbiata sauce, stirring to combine. Simmer for an additional 5 minutes.
  • Plate the zoodles, then top with the ground beef arrabbiata sauce.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound 90% lean ground beef
  • 12 ounce frozen zucchini noodles
  • 28 ounce can crushed tomatoes
  • 3 clove garlic minced
  • 3 ounce onion finely chopped
  • 1/2 teaspoon crushed red pepper more or less to taste
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

  Optional:

  Cooking Tools Required

  12-inch skillet, Cutting board, Measuring cups and spoons, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through

  Nutrition

  Calories: 323kcal | Carbohydrates: 20g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 494mg | Potassium: 1220mg | Fiber: 5g | Sugar: 12g | Vitamin A: 681IU | Vitamin C: 36mg | Calcium: 113mg | Iron: 6mg

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  Chicken Caesar Salad

  $0.00 Cooking Fee

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

  Chicken Caesar Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 ounces cooked chicken and 4 ounces lettuce

  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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  Diabetes FriendlyEgg FreeHeart HealthyLower CarbNut FreePaleoRefined Sugar FreeSoy Free

  This Caesar salad recipe uses anchovy pastse in the dressing for authentic texture and taste, without the raw egg. Plus homemade whole wheat croutons for flavorful crunch!

  Chicken Caesar Salad quantity

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  Ingredients Scale

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

  Instructions

  • Add chicken to a large pot and cover with cold water, by at least 1 inch. Sprinkle evenly with salt, then add garlic, lemon, and black peppercorns.Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees), while you work on the rest of the prep. Remove chicken from the pot and set aside.
  • To make the croutons, Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove it (reserve) and add the bread cubes, toss to evenly coat. Leave on low heat until lightly browned and crisp. Season with salt and pepper.
  • To make the dressing, add all of the ingredients into a jar with a tight-fitting lid. Finely chop the reserved garlic clove and add to jar. Shake vigorously until blended.
  • Place a tablespoon of the dressing in a medium bowl. Add 1/4 of the lettuce (for 1 serving) and croutons. Toss until well coated. Plate and repeat for the remaining servings. Top with 1/4 of the sliced chicken. Important: Do not toss salad until ready to serve.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 head romaine lettuce large; chopped, washed and dried in a salad spinner

  For the Poached Chicken:

  • 1 pound boneless skinless chicken breast
  • cold water to cover chicken by at least 1 inch
  • 1/2 teaspoon Kosher salt
  • 2 clove garlic  smashed and peeled
  • 1/2 whole lemon  squeezed into poaching liquid
  • 1/2 teaspoon whole black peppercorns

  For the croutons:

  • 2 slice whole wheat bread cut into 1/2-inch cubes
  • 2 teaspoon extra virgin olive oil
  • 1 clove garlic peeled and smashed

  For the dressing:

  • 1 clove garlic put through a press
  • 1 teaspoon anchovy paste
  • 1 teaspoon Dijon mustard
  • 6 tablespoon extra virgin olive oil
  • 1 lemon juiced
  • 2 tablespoon grated parmesan cheese
  • Kosher salt to taste or dietary preference
  • freshly ground black pepper to taste or dietary preference

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Grater, Mixing bowls, parchment paper, Saucepan, Saute pan, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Store lettuce and dressing in refrigerator for up to 4 days. Store croutons at room temperature in an airtight container. Toss lettuce with dressing just before serving.

  Nutrition

  Calories: 424kcal | Carbohydrates: 13g | Protein: 31g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 76mg | Sodium: 252mg | Potassium: 668mg | Fiber: 4g | Sugar: 3g | Vitamin A: 13673IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 3mg

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  Pistachio Crusted Baked Salmon Low FODMAP

  $0.00 Cooking Fee

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

  Pistachio Crusted Baked Salmon Low FODMAP

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  Recipe adapted from:

  Downshiftology by Lisa Bryan

  Rated 0 out of 5

  $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.
  
  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 HealthyLow FODMAPLower CarbRefined 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 Low FODMAP quantity

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  Ingredients Scale

  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, oil, 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
  • 2 tablespoon pure maple syrup or honey
  • 2 tablespoon Dijon mustard
  • 1 each lemon zested and juiced
  • 1.5 cup pistachios finely chopped
  • 1 tablespoon extra virgin olive oil

  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: 355kcal | Carbohydrates: 8g | Protein: 35g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Cholesterol: 87mg | Sodium: 220mg | Potassium: 984mg | Fiber: 2g | Sugar: 4g | Vitamin A: 143IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg

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

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

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  Antipasto Skewers

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Antipasto Skewers

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 skewer

  Egg FreeGluten FreeNut FreeOil FreeRefined Sugar FreeSoy Free

  Castelvetrano olives, calabrese salame chunks, bocconcini (mini fresh mozzarella balls) cherry tomatoes and roasted red pepper chunks on a skewer

  Antipasto Skewers quantity

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  Ingredients Scale

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

  Instructions

  • Cut salame in to 1 oz chunks
  • Cut peppers in to small chunks
  • Assemble skewers with one of each ingredient in any order
  • Refrigerate until time to serve

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 ounce Castelvetrano olives
  • 12 ounce Calabrese salami log
  • 8 ounce mini fresh mozzarella balls
  • 4 ounce cherry tomato
  • 12 ounce jarred roasted red pepper
  • 10 each 5-inch bamboo skewer

  Cooking Tools Required

  Cutting board

  Reheating/Serving Instructions

  Served cold

  Nutrition

  Calories: 236kcal | Carbohydrates: 3g | Protein: 12g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 35mg | Sodium: 1606mg | Potassium: 213mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 321IU | Vitamin C: 18mg | Calcium: 112mg | Iron: 1mg

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

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  Chocolate Topped Phyllo Fruit Cups

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Chocolate Topped Phyllo Fruit Cups

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 cups each

  Nut FreeSoy FreeVegetarian

  Flaky phyllo cups filled with sweetened cream cheese, thinly sliced strawberries and garnished with melted chocolate

  https://niftymom.com/2018/04/easy-chocolate-drizzled-phyllo-fruit-cups/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=380031914_12431168_305381#mv-creation-32-jtr

  Chocolate Topped Phyllo Fruit Cups quantity

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  https://niftymom.com/2018/04/easy-chocolate-drizzled-phyllo-fruit-cups/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=380031914_12431168_305381#mv-creation-32-jtr

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  Ingredients Scale

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

  Instructions

  • Use either a stand mixer or by hand mix the marshmallow cream and cream cheese until smooth
  • Lay out 30 phyllo cups on a sheet pan
  • Fill each cup with 1 Tablespoon of cream cheese filling
  • Slice strawberries thin
  • Fan strawberries over cream cheese filling
  • Melt chocolate over double boiler
  • Place chocolate in piping bag
  • Garnish each phyllo cup with chocolate drizzle

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook5

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 ounce cream cheese softened
  • 7 ounce marshmallow cream
  • 30 each mini phyllo dough cups
  • 16 ounce strawberry
  • ½ cup semi-sweet chocolate chips

  Cooking Tools Required

  Baking sheet, Cutting board, Mixing bowls, Refrigerator, Stand Mixer

  Reheating/Serving Instructions

  No heating/serve chilled

  Nutrition

  Calories: 216kcal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 87mg | Potassium: 153mg | Fiber: 2g | Sugar: 19g | Vitamin A: 315IU | Vitamin C: 27mg | Calcium: 35mg | Iron: 1mg

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

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

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  Shot Glass Shrimp Cocktails

  $0.00 Cooking Fee

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

  Shot Glass Shrimp Cocktails

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 shot glass per guest

  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 FriendlyKetoLower CarbNut FreeReduced FatSoy Free

  Impress your guests with these delightful Mini Shrimp Cocktails served in shot glasses. Each mini cocktail features perfectly cooked jumbo shrimp, succulent and tender, nestled in a zesty homemade cocktail sauce. Garnished with a crisp celery stick for a refreshing crunch, these individual servings are as elegant as they are delicious. Ideal for parties and gatherings, these mini shrimp cocktails offer a sophisticated and convenient way to enjoy this classic appetizer.

  https://keepingonpoint.com/2022/11/21/shrimp-cocktail-shooters/

  Shot Glass Shrimp Cocktails quantity

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  https://keepingonpoint.com/2022/11/21/shrimp-cocktail-shooters/

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  Ingredients Scale

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

  Instructions

  Quick Boiled Shrimp for Shrimp Cocktail (Using Frozen Raw Shrimp)

  • Thaw the Shrimp: Place the frozen shrimp in a sealed, leak-proof plastic bag. Submerge the bag in a bowl of cold water. Change the water every 30 minutes until the shrimp are fully thawed (this usually takes about 15-20 minutes for 1 pound of shrimp). Skip this is the shrimp is not frozen.
  • Boil the Water: Fill a large pot with water and add the salt, lemon wedges, and any optional spices (bay leaves, Old Bay seasoning). Bring the water to a rapid boil.
  • Prepare the Shrimp: While the water is heating, pat the thawed shrimp dry with paper towels.
  • Cook the Shrimp: Once the water is boiling, add the shrimp to the pot. Boil the shrimp for 2-3 minutes, or until they are pink and opaque. They will curl into a "C" shape when done.
  • Shock the Shrimp: Immediately remove the shrimp from the boiling water with a slotted spoon and transfer them to a bowl of ice water. This stops the cooking process and keeps the shrimp tender.
  • Drain and Serve: Once the shrimp are cool, drain them well and pat dry with paper towels. Arrange them on a platter and put aside.
  • Tips:

    Thawing: Make sure the shrimp are fully thawed before cooking to ensure even cooking. Using cold water for thawing helps maintain the texture and flavor of the shrimp.

    Timing: Be careful not to overcook the shrimp. They cook very quickly, usually within 2-3 minutes once added to boiling water.

    Ice Bath: The ice bath is crucial to stop the cooking process and ensure the shrimp stay tender and juicy.

    Seasoning: Adding spices to the boiling water infuses the shrimp with extra flavor.

  Prepare the cocktail sauce

  • Mix ketchup, tomato juice, lemon juice, horseradish, Worcestershire sauce and black pepper
  • Divide between 10 shot glasses leaving each 1/3 to 1/2 full

  Put the appetizer together

  • Cut celery in to 2 to 3 inches sticks, depend on the size of shot glasses. Ideally they would stick out a bit above the shot glass for service.
  • Place on celery stick in each shot glass
  • Place two shrimp hanging over the rim of each shot glass
  • Place a parsley sprig in each glass as a garnish
  • Refrigerate until ready to serve

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the shrimp

  • 20 each raw shrimp, 21-25 size, peeled and deveined
  • 1 tablespoon Kosher salt
  • 1 wedge lemon
  • 1 each bay leaf 1 tablespoon Old Bay seasoning, or other spices - optional

  For the rest

  • 1 bunch celery
  • ½ cup tomato juice
  • ¼ cup ketchup
  • 1 1/2 tablespoon fresh lemon juice
  • 1 tablespoon Prepared horseradish
  • ¼ teaspoon Worcestershire sauce
  • 1 pinch ground black pepper
  • 1 bunch Italian parsley
  • 10 each shot glass

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls

  Reheating/Serving Instructions

  Serves cold

  Nutrition

  Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Cholesterol: 3mg | Sodium: 82mg | Potassium: 96mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 588IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 0.5mg

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

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

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  Immunity Boosting Chicken Bone Broth

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  
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  Immunity Boosting Chicken Bone Broth

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  Recipe adapted from:

  Customer submitted recipe

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cups

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumRefined Sugar FreeSoy FreeWhole 30

  One of the healthiest, nutrient dense chicken stocks.

  >> Note: This dish requires a crockpot (slow cooker) and will be ready in 12 hours. You will need to store it promptly after cooking is complete. This will be after the chef leaves. <<

  Instructions after 12 hours: Strain the broth though a strainer or mesh sack. Discard the vegetables that you strained out. Allow broth to cool. Once cool, remove the layer of the fat that forms on top and discard or save it for future cooking. Freeze broth until ready to use.

  Immunity Boosting Chicken Bone Broth quantity

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  Ingredients Scale

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

  Instructions

  • Remove meat from bones.
  • Place the whole chicken carcass in the slow cooker. Add all remaining ingredients. Set slow cooker to low and let cook for at least 12 hours.
  • After 12 hours, strain the broth though a strainer or mesh sack. Discard the vegetables that you strained out. Allow broth to cool. Once cool, remove the layer of the fat that forms on top and discard or save it for future cooking. Freeze broth until ready to use.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 whole rotisserie chicken Use a whole chicken carcass, about 2 pounds of bones
  • 1 each carrot peeled and chopped
  • 1 each yellow onion diced
  • 2 stalk celery chopped
  • 3 clove garlic halved
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sea salt
  • 1 cup Italian parsley chopped
  • 6 cup water

  Cooking Tools Required

  Crockpot, Cutting board, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 13kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Cholesterol: 0.2mg | Sodium: 625mg | Potassium: 148mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 1395IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 1mg

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  Ground Chicken Chow Mein

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Ground Chicken Chow Mein

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Dairy FreeNut FreeRefined Sugar Free

  Ground Chicken Chow Mein quantity

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

  Instructions

  • Heat the sesame oil over medium heat in a large skillet or wok. Add onion, celery, cabbage, carrot, garlic and ginger, stirring to combine. Cover and cook for about 10 minutes, stirring occasionally.
  • Bring a large pot of water to a boil and add the noodles. Cook until al-dente, drain and rinse with cool water. Toss with sesame oil. Set aside.
  • In a separate pan, melt the coconut oil and brown the ground chicken.
  • Add the noodles and the chicken to the pan with the sauted veggies. Pour the coconut aminos over everything and mix well. Divide between bowls and serve.

  Cook Times

  Active Prep30

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound extra lean ground chicken
  • 16 ounce spaghetti dry, cooked al-dente or Chinese style noodles
  • 5 tablespoon sesame oil more or less to taste
  • 2 each yellow onion diced
  • 10 stalk celery sliced diagonally
  • 1 each medium cabbage thinly sliced
  • 3 each carrot julienne
  • 8 clove garlic minced
  • 3 tablespoon fresh ginger peeled and grated
  • 4 tablespoon coconut oil
  • 2/3 cup coconut aminos more or less to taste

  Cooking Tools Required

  5-quart saucepot, Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Top Stove, Wok

  Reheating/Serving Instructions

  Heat noodles in a non-stick pan over medium-high heat until hot.

  Nutrition

  Calories: 466kcal | Carbohydrates: 40g | Protein: 26g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 465mg | Potassium: 817mg | Fiber: 2g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg

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  Vanilla Brown Butter Pear Baked Oatmeal

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Vanilla Brown Butter Pear Baked Oatmeal

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  Recipe adapted from:

  Monique Volz

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 square

  Refined Sugar FreeVegetarian

  Wonderful vanilla brown butter pear baked oatmeal with hints of cinnamon and sweet pears in every bite. This easy pear oatmeal bake is filled with warming flavors and makes the perfect winter breakfast or brunch!

  https://www.ambitiouskitchen.com/pear-baked-oatmeal/

  Vanilla Brown Butter Pear Baked Oatmeal quantity

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  https://www.ambitiouskitchen.com/pear-baked-oatmeal/

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 350 degrees F. Grease a 9x9 inch pan with oil or nonstick cooking spray and set aside.
  • *First, brown your butter: add butter to a small saucepan and place over medium heat. Once melted, the butter will begin to crackle, and then eventually foam. This will take a few minutes. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside to cool for 5 minutes.
  • In a large bowl, whisk together the eggs, pure maple syrup, almond milk and vanilla extract.
  • Add the dry ingredients to the bowl with the wet ingredients: oats, cinnamon, baking powder and salt. Mix until combined, then stir in diced pears and finally, the browned butter.
  • Pour mixture into the prepared pan and smooth top. Sprinkle the top with chopped walnuts, if using. Bake for 35-45 minutes or until the edges are slightly golden brown and center is set. Remove from the oven, allow to cool for 10 minutes, then cut into 6 slices and serve.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Total Time1 hour hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  Wet ingredients:

  • ¼ cup butter
  • 2 each egg
  • ¼ cup pure maple syrup
  • 1 ¾ cup unsweetened almond milk or any milk of choice
  • 1 tablespoon pure vanilla extract

  Dry ingredients:

  • 2 cup old fashioned rolled oats
  • 1 ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon Kosher salt

  Mix-ins:

  • 2 each medium Bartlett pear diced (about 1 ½ cups diced pears)

  Optional:

  • ¼ cup walnuts or pecans finely diced

  Cooking Tools Required

  9x9 baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Whisk

  Nutrition

  Calories: 257kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 267mg | Potassium: 158mg | Fiber: 4g | Sugar: 9g | Vitamin A: 241IU | Vitamin C: 0.1mg | Calcium: 168mg | Iron: 1mg

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

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  Brown Rice Mushroom Pilaf

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Brown Rice Mushroom Pilaf

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  Recipe adapted from:

  Meeta Arora from Piping pot curry blog

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Egg FreeGluten FreeNut FreeReduced FatSoy FreeVeganVegetarian

  Healthy and delicious Brown Rice Mushroom Pilaf. A flavorful one-pot dish with just 5 ingredients. It is a perfect weeknight dish to enjoy as a side or as a meal.

  Brown Rice Mushroom Pilaf quantity

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  Ingredients Scale

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

  Instructions

  • Rinse brown rice and set aside.
  • Heat oil in a medium-large pot or saucepan over high heat. Add half of the olive oil, half the mushrooms and sprinkle some salt. Cook them for about 4 minutes until they brown. Take out and keep them aside. We will add these in at the end.
  • Now add the remaining olive oil, garlic and onions to the pot. Sauté for 2 mins. Add mushrooms and sauté for another 3-4 minutes stirring occasionally until they brown.
  • Add brown rice, vegetable broth and salt. Stir and bring to a boil. Cover and reduce heat to medium low and cook for about 35-40 minutes until all the liquid is absorbed. Stir in between starting at about 25 mins.
  • When rice is done, add back in the mushrooms kept aside. Add in the optional tablespoon of butter and mix well. Top with green onions.
  • Sprinkle some lime juice just before enjoying mushroom pilaf in the bowl and enjoy!

  Notes

  • Cremini mushrooms and baby Bella mushrooms are the same, regular white button mushrooms will work too.
  • If you are using other rice, such as white basmati or jasmine rice, that can work, however reduce the cooking time depending on the rice you choose. For example, cook covered for 15 minutes for white rice.
  • If you are using Better Than Bouillon base to make broth, you may want to skip adding salt.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook35

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 5 tablespoon extra virgin olive oil divided
  • 5 clove garlic minced
  • 2 ½ cup onion diced
  • 25 ounce cremini mushrooms sliced and divided
  • 2 ½ cup brown rice short grain rinsed
  • ½ teaspoon Kosher salt adjust as needed, based on the broth you are using
  • 5 cup vegetable broth

  To garnish (optional)

  • 2 ½ tablespoon vegan butter optional
  • ⅔ cup green onion diced
  • 1 lime juiced

  Cooking Tools Required

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

  Nutrition

  Calories: 306kcal | Carbohydrates: 48g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 618mg | Potassium: 539mg | Fiber: 3g | Sugar: 4g | Vitamin A: 453IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 1mg

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

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  Custom Menu Order with Chef Dave Martinez (West and Central LA Area, San Fernando Valley, and LA South Bay Only)

  $210.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Custom Menu Order with Chef Dave Martinez (West and Central LA Area, San Fernando Valley, and LA South Bay Only)

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  Recipe adapted from:

  Dave Martinez

  Rated 0 out of 5

  $210.00 Cooking Fee

  Serving Size: varies

  Chef Dave Martinez 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 Dave Martinez (West and Central LA Area, San Fernando Valley, and LA South Bay Only) quantity

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

  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 Menu Order

  Cooking Tools Required

  Reheating/Serving Instructions

  varies

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

  See more dish details

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  • Yes
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  10

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  Custom Menu Cooking Order with Chef Dom Souza (Greater Sacramento Area Only)

  $210.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Custom Menu Cooking Order with Chef Dom Souza (Greater Sacramento Area Only)

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  Recipe adapted from:

  Dom Souza

  Rated 0 out of 5

  $210.00 Cooking Fee

  Serving Size: varies

  Chef Dom Souza 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 Cooking Order with Chef Dom Souza (Greater Sacramento Area Only) quantity

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  Ingredients Scale

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

  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

  Cooking Tools Required

  12-inch nonstick skillet, 12-inch saute pan, 5-quart saucepot, Blender, Box grater, Can Opener, Cutting board, Fine-Mesh Strainer, Food Processor, Grill, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Non stick saute pan, Oven, Sharp Knives, Stand Mixer, Top Stove

  Reheating/Serving Instructions

  varies

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

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  Egg Roll Stir-Fry-AIP Diet Friendly

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  

  Egg Roll Stir-Fry-AIP Diet Friendly

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  Recipe adapted from:

  Christina Feindel

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  AIP DietLower CarbPaleo

  This Egg Roll Stir-Fry has everything I loved about egg rolls except for the crispy wonton wrapper, which, while it may have been the best part, certainly wasn’t the healthiest. No, this dish serves up the savory meat and healthy veggie filling with a delicious, soy-free sauce that’ll have your mouth watering in anticipation before it comes off the stove.

  https://autoimmunewellness.com/egg-roll-stir-fry/

  Egg Roll Stir-Fry-AIP Diet Friendly quantity

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  https://autoimmunewellness.com/egg-roll-stir-fry/

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  Ingredients Scale

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

  Instructions

  • Heat the oil in a pan over medium-high and saute the onion, cabbage, and carrots until the onion is translucent, about 4 minutes.
  • Add the garlic to the pan and cook another 30 seconds.
  • Break the ground pork up into pieces and add to the pan, stir-frying until browned, about 5 minutes.
  • Add the aminos, fish sauce, and ginger, then stir-fry another 3 minutes or until the pork is cooked through.
  • Serve garnished with green onions.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 teaspoon coconut oil
  • 1 small yellow onion chopped
  • 1 medium cabbage shredded
  • 4 large carrot shredded
  • 3 clove garlic minced
  • 1 pound ground pork
  • 6 tablespoon coconut aminos
  • 1 teaspoon fish sauce
  • ½ teaspoon ground ginger
  • 4 stalk green onion chopped

  Cooking Tools Required

  12-inch saute pan, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 430kcal | Carbohydrates: 28g | Protein: 23g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 776mg | Potassium: 996mg | Fiber: 8g | Sugar: 12g | Vitamin A: 10542IU | Vitamin C: 92mg | Calcium: 147mg | Iron: 3mg

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  Sizzlin Spicy Szechuan and Beef Stir-Fry

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Sizzlin Spicy Szechuan and Beef Stir-Fry

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  Recipe adapted from:

  Gimme Some Oven

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 oz of steak and 1-2 oz of veggies

  Dairy FreeEgg FreeNut FreeRefined Sugar Free

  This Sizzlin’ Spicy Squabble Szechuan Stir-Fry is made with beef but can be easily made with chicken, shrimp or tofu. Feel free to make it as spicy or mild as you prefer!

  www.kaiafitfolsom.com

  Sizzlin Spicy Szechuan and Beef Stir-Fry quantity

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  www.kaiafitfolsom.com

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  Ingredients Scale

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

  Instructions

  • Heat 1 tablespoon oil in a wok or large sauté pan over high heat.
  • Add steak and sauté for 4-5 minutes, tossing occasionally, until cooked through.  Transfer steak to a clean plate and set aside.
  • Add the remaining 1 tablespoon oil to the pan, along with the onion and bell pepper. Sauté for 3-4 minutes, tossing occasionally, until cooked by still slightly crispy.  (I don’t like my veggies to be too soft in a stir-fry.)  Add garlic and sauté for 1 more minute, or until fragrant.
  • In the meantime, chop the garlic and ginger and make the Szechuan sauce.
  • Reduce heat to medium.  Add the steak and Szechuan sauce to the veggies, and toss to combine for about 30 seconds, or until the sauce thickens up.
  • Remove from heat and serve immediately over rice or noodles, sprinkled with your desired toppings.
  • Notes:

    **If your customer would like a spicier sauce, double the amount of crushed red pepper flakes. For a sweeter sauce, add more maple syrup.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 4 tablespoon avocado oil
  • 2 pound flank steak thinly-sliced
  • 2 each white onion peeled and thinly sliced
  • 2 each red bell pepper cored and thinly sliced
  • 8 clove garlic peeled and thinly sliced
  • 5 teaspoon fresh ginger finely minced
  • 3 tablespoon extra virgin olive oil

  Szechuan Sauce:

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

  Toppings (optional):

  • green onion thinly-sliced
  • sesame seeds toasted
  • crushed red pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Sause: Use immediately, or refrigerate in a sealed container for up to 4 days.

  Nutrition

  Calories: 460kcal | Carbohydrates: 23g | Protein: 37g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 91mg | Sodium: 1518mg | Potassium: 852mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1344IU | Vitamin C: 55mg | Calcium: 85mg | Iron: 4mg

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

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  Coconut Fish Curry with Broccolini

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Coconut Fish Curry with Broccolini

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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 FreeKetoLower CarbPaleo

  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 bok choy or aromatic jeera rice or sauted cauliflower rice.

  Coconut Fish Curry with Broccolini quantity

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  Ingredients Scale

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

  Instructions

  • 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.
  • 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 Cook10

  Passive0

  Total Time30 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

  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: 339kcal | Carbohydrates: 13g | Protein: 29g | Fat: 20g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 64mg | Sodium: 178mg | Potassium: 871mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1741IU | Vitamin C: 89mg | Calcium: 110mg | Iron: 5mg

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

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

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  Custom Menu Order with Chef Rick Pettigrew (San Francisco, SF East Bay, SF South Bay, Peninsula, and Marin Co Only)

  $255.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Custom Menu Order with Chef Rick Pettigrew (San Francisco, SF East Bay, SF South Bay, Peninsula, and Marin Co Only)

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  Recipe adapted from:

  Rick Pettigrew

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  $255.00 Cooking Fee

  Serving Size: varies

  Chef Rick Pettigrew Custom Order minimum $255, 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 Rick Pettigrew (San Francisco, SF East Bay, SF South Bay, Peninsula, and Marin Co Only) quantity

  • Food Prep
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  Ingredients Scale

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

  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep235.38

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 56 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 Custom Order

  Cooking Tools Required

  12-inch nonstick skillet, 12-inch saute pan, 5-quart saucepot, Blender, Box grater, Can Opener, Cutting board, Fine-Mesh Strainer, Food Processor, Grill, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Non stick saute pan, Oven, Sharp Knives, Stand Mixer, Top Stove

  Reheating/Serving Instructions

  varies

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

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  • Yes
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  Banana peanut butter and bone broth smoothie

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Banana peanut butter and bone broth smoothie

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  Recipe adapted from:

  Customer recipe

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1.5 cups

  Egg FreeGluten FreeOil FreePaleoPostpartumPregnancyRefined Sugar FreeWhole 30

  This smoothie is special as it includes bone broth. The collagen and amino acids in bone broth are incredibly beneficial for joint aches and pains. This smoothie was added per a customer request, accomodating diatery preferences and needs.

  Banana peanut butter and bone broth smoothie quantity

  • Food Prep
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  • Storing
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  Ingredients Scale

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

  Instructions

  • Method: Place all of the ingredients into a high speed blender and blitz until the desired consistency is reached. Pour into a glass and drizzle with extra honey or peanut butter. Enjoy.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 3/4 cup soy milk changed from nut milk to making it higher in potassium and it also contains protein
  • 1 1/4 cup bone broth can buy premade -avoid bone broth with added spices
  • 5 banana
  • 2 1/2 cup blueberries
  • 2 1/2 cup peanut butter
  • 1 drizzle honey optional, to sweeten

  Cooking Tools Required

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

  Nutrition

  Calories: 503kcal | Carbohydrates: 36g | Protein: 19g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Sodium: 333mg | Potassium: 728mg | Fiber: 6g | Sugar: 20g | Vitamin A: 406IU | Vitamin C: 15mg | Calcium: 161mg | Iron: 2mg

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

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  Authentic Spanish Gazpacho Cold Soup

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Authentic Spanish Gazpacho Cold Soup

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  Recipe adapted from:

  Gimme Some Oven

  Rated 0 out of 5

  $0.00 Cooking Fee

  Refined Sugar FreeSoy FreeVegetarian

  Authentic spanish, delicious, fresh tomato gazpacho, perfect for the summer! Made with fresh tomatos, bell pepper, cucumber and bread. The key is to use with the season’s best ripe produce, there’s nothing better that that!

  Authentic Spanish Gazpacho Cold Soup quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Serving

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  Ingredients Scale

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

  Instructions

  • Purée. Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
  • Season. Taste and season with extra salt, pepper and/or cumin if needed.
  • Chill. Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
  • Serve. Serve cold, topped with your desired garnishes.

  Notes

  • Tomatoes: To core the tomatoes, simply scoop out and discard the seeds, plus any of the tough white cores.

    Cucumber: If you are using a regular cucumber, it needs to be seeded and peeled.

    Bread: We typically just use a baguette. To soak your bread, I recommend simply running it under the sink for few seconds to soak it with water. Then ring out the extra water and add the bread to the blender or food processor.

    Storage instructions: Leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound Roma tomato halved and cored
  • 1 pound English cucumber peeled
  • 9 ounce green bell pepper cored
  • 4 ounce red onion peeled
  • 3 clove garlic peeled
  • 6 tablespoon extra virgin olive oil
  • 4 tablespoon sherry vinegar
  • 2 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 2 thick slice white bread soaked, crusts removed

  Optional Garnishes

  • bread croutons
  • Fresh herbs: Basil, thyme, oregano, rosemary and/or chives
  • freshly ground black pepper
  • hard boiled egg chopped
  • sour cream
  • extra virgin olive oil drizzle

  Cooking Tools Required

  Blender, Cutting board, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Chill for 2 hours before eating. Storage instructions: leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.

  Nutrition

  Calories: 154kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 525mg | Potassium: 582mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1657IU | Vitamin C: 48mg | Calcium: 57mg | Iron: 1mg

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

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

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  Vegetable Sushi Roll-Low FODMAP

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Vegetable Sushi Roll-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 roll, about 4 pieces

  Dairy FreeEgg FreeGluten FreeLow FODMAPNut FreeOil FreeVeganVegetarian

  This sushi roll is made with spinach, red bell peppers, carrots, and cucumber. It's best eaten the same day it's prepared.

  Vegetable Sushi Roll-Low FODMAP quantity

  • Food Prep
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  Ingredients Scale

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

  Instructions

  • Cook rice according to package directions.
  • Transfer rice to a large, shallow dish. Add seasoned vinegar, a little at a time while stirring and fanning rice. Season rice to taste. Keep covered with a clean towel and do not refrigerate.
  • To assemble sushi roll, place a full sheet of nori on bamboo mat lined with plastic wrap. Line up the nori along the edge of the mat closest to you. Spread about ¾ cup of rice over the nori, leaving a ½ inch border at edge farthest from you. The border should be the only part not covered with rice.
  • Spread a thin line of wasabi along the center of the rice if desired. Fill with strips of vegetables, in the center of the rice. Using the mat begin to roll with the edge nearest you, holding the fillings in with your fingers. When the edge of the nori touches the sheet stop rolling and squeeze gently.
  • Lift the bamboo mat and plastic wrap (if using) and continue to complete the roll using the mat as a guide. Squeeze the roll gently (with bamboo mat), tucking in the rice on the ends. Remove mat and allow roll to rest for a few minutes, seam side down before cutting.
  • When ready to serve, cut roll in half, then cut each piece in half again, repeating until you have 8 pieces. Serve with pickled ginger, soy sauce, and wasabi if desired.

  Cook Times

  Active Prep45

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • plastic wrap for covering rolling mat (optional)
  • bamboo rolling mat
  • 5 sheet nori sheet
  • 1 bunch spinach blanched and squeezed dry into thin strips
  • 1 red bell pepper sliced into 1/4 inch strips
  • 2 carrot blanched, then sliced into pencil sized pieces
  • 1 cucumber peeled, sliced into pencil sized pieces

  Optional for serving:

  • pickled ginger
  • gluten free soy sauce
  • wasabi

  For the sushi rice:

  • 2 cup medium-grain white rice
  • ½ cup seasoned rice vinegar

  Cooking Tools Required

  9x13 inch glass baking dish, Saucepan with lid

  Reheating/Serving Instructions

  If saving leftovers, wrap very tightly with plastic wrap to prevent any air from drying out the rice. Store in the refrigerator.

  Nutrition

  Calories: 156kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 327mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5313IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg

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

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  • Yes
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