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  Peach Shortcake

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  6 servings
  

  Peach Shortcake

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 1 biscuit

  Nut FreeSoy FreeVegetarian

  Take advantage of fresh seasonal fruit with this classic Summer dessert. Juicy peaches combine with a tender biscuit and lots of rich whipped cream.

  Peach Shortcake quantity

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

  Instructions

  For the fruit topping:

  • Place 1 sliced whole peach in a large bowl, and crush with a potato masher. Stir in the remaining sliced peaches along with the sugar. Set the fruit aside to macerate.

  For the shortcakes:

  • Adjust the oven rack to the middle position and heat the oven to 425 degrees. In a food processor, pulse the flour, 3 tablespoons of sugar, baking powder, and salt to combine. Scatter the butter pieces over and process until the mixture resembles coarse meal, about fifteen 1-second pulses. Transfer to a medium bowl.
  • Mix the beaten egg with ½ cup of heavy cream. Pour the mixture into the bowl with the flour mixture. Using a rubber spatula combine until large clumps begin to form. Turn mixture out onto a floured work surface and lightly knead until dough comes together.
  • Shape the dough into a rectangle about ¾ inch thick. Brush the dough with 1 tablespoon of heavy cream and sprinkle with 2 tablespoons of sugar. Flour a 2 ¾” biscuit cutter and cut out 6 rounds. Place 1 inch apart on baking sheet.
  • Bake until the shortcakes are lightly browned, about 12-14 minutes. Cool cakes on a wire rack. Meanwhile make the whipped cream.

  For the whipped cream:

  • Place heavy cream, sugar and vanilla in the bowl of a mixer that has been chilled in the freezer for at least 20 minutes. Beat on low speed for 30 seconds until bubbles start to form. Turn speed up to medium and beat for another 30 seconds. Finally turn up to high and beat until stiff peaks form. Do not overbeat.

  To assemble:

  • When cooled split shortcake in half and place bottom of cake on a serving plate. Top with a dollop of fruit, then whip cream. Top with cake top and serve immediately.

  Cook Times

  Active Prep15

  Hands-Off Cook15

  Recipe Serving Size6

  Ingredients

  Ingredients

  FRUIT TOPPING

  • 3 peach seeded and sliced
  • 5 tablespoon granulated sugar

  SHORTCAKES

  • 2 cup all-purpose flour plus more for dusting the work surface and the biscuit cutter
  • 3 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon Kosher salt
  • 8 tablespoon unsalted butter cold cut into ½ inch cubes
  • 1 egg large, lightly beaten
  • ½ cup heavy whipping cream
  • 1 tablespoon heavy whipping cream for brushing tops of biscuits
  • 2 tablespoon granulated sugar for brushing tops of biscuits

  WHIPPED CREAM TOPPING

  • 1 cup heavy whipping cream very cold
  • 1 tablespoon granulated sugar
  • 1 teaspoon pure vanilla extract

  Cooking Tools Required

  Baking sheet, Colander, Cooling Rack, Cutting board, Electric Hand Mixer, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Store peaches and whipped cream in refrigerator for up to 4 days and biscuits at room temperature for up to 2 days or freeze.

  Nutrition

  Calories: 627kcal | Carbohydrates: 63g | Protein: 7g | Fat: 39g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 443mg | Potassium: 250mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1663IU | Vitamin C: 5mg | Calcium: 178mg | Iron: 3mg

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  Rugelach The Perfect Chocolate Pastry

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  Up to 10 servings
  

  Rugelach The Perfect Chocolate Pastry

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  Recipe adapted from:

  Tori Avey

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  Serving Size: 3-4 rugelach per serving

  Vegetarian

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

  Rugelach The Perfect Chocolate Pastry quantity

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  Instructions

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

  For the Dough

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

  For the Filling

  • Mix all ingredients to a paste-like texture

  Prepare Your Rugelach

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

  For the Dipping

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

  Cook Times

  Active Prep20

  Hands-On Cook45

  Passive30

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Dough

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

  For the Filling

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

  For the Dipping

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Pressure Cooker Chocolate Nut Brownie

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  4 servings
  

  Pressure Cooker Chocolate Nut Brownie

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 1 out of 5 based on 1 customer rating

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1 brownie in a 6oz ramekin

  Soy FreeVegetarian

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

  Pressure Cooker Chocolate Nut Brownie quantity

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  Instructions

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

  Cook Times

  Active Prep3

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time33 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

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

  Cooking Tools Required

  Electric Pressure Cooker, Measuring cups and spoons, Mixing bowls

  Reheating/Serving Instructions

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

  Nutrition

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

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  Classic Cranberry Sauce

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  Up to 10 servings
  

  Classic Cranberry Sauce

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  Recipe adapted from:

  Jen Stone

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  $0.00 Cooking Fee

  Serving Size: 2 oz

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeSoy FreeVeganVegetarian

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

  Classic Cranberry Sauce quantity

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  Instructions

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

  Cook Times

  Active Prep2

  Hands-On Cook5

  Hands-Off Cook8

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Serve warm or cold.

  Nutrition

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

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  Salmon Hash with Yukon Gold Potatoes and Herbs

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  Rated 0 out of 5
  Up to 10 servings
  
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  Salmon Hash with Yukon Gold Potatoes and Herbs

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  Recipe adapted from:

  Hanna Lemaire

  Rated 0 out of 5

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  $0.00 Cooking Fee

  Serving Size: 5 oz

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreePostpartumPregnancyRefined Sugar FreeSoy Free

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

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

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

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  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook10

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Stuffing with Cremini Mushrooms

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  Up to 10 servings
  

  Stuffing with Cremini Mushrooms

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  Recipe adapted from:

  Syd Bailey

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  $0.00 Cooking Fee

  Serving Size: about 2 cups

  Dairy FreeReduced FatRefined Sugar FreeSoy FreeVegetarian

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

  http://www.chefsydbailey.com

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  http://www.chefsydbailey.com

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  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Delectable Sweet Spaghetti Squash

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  Up to 10 servings
  

  Delectable Sweet Spaghetti Squash

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 7 oz

  Egg FreeGluten FreeNut FreeOil FreeSoy FreeVegetarian

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

  Delectable Sweet Spaghetti Squash quantity

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  Instructions

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

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook45

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Peruvian Honey Glazed Sweet Potato with Salsa Criolla

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  Rated 0 out of 5
  Up to 10 servings
  
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  Peruvian Honey Glazed Sweet Potato with Salsa Criolla

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  Recipe adapted from:

  An Le

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  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Cilantro, lime, and honey, give these sweet potatoes a unique and delicious taste. Sweet potatoes contain vitamin A and C, as well as complex carbs and fiber.

  Peruvian Honey Glazed Sweet Potato with Salsa Criolla quantity

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  Instructions

  • Preheat the oven to 350 F
  • Peel the sweet potatoes and cut into 3/4 inch cubes
  • Toss cubes with olive oil
  • Cover baking sheet with foil and spray with olive oil
  • Put cubes on sheet and roast at 350 F until soft for about 20-30 minutes
  • Heat honey in sauce pan on low heat for 10 minutes
  • Thinly slice onion and rinse them in water and drain
  • Toss together cilantro and onions and season with salt
  • Once sweet potatoes are done, put them in a large mixing bowl and pour on the honey and fold.
  • Place on a plate or bowl and garnish with the onion mix

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 each sweet potato large
  • 2 tablespoon extra virgin olive oil
  • 1 each red onion
  • 1 cup fresh cilantro chopped
  • 1 each lime
  • ½ teaspoon Kosher salt
  • ½ cup honey

  Cooking Tools Required

  Baking Pan, Cutting board, Mixing bowls, Oven, Saucepan, Sharp Knives, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through, mixing once during heating.

  Nutrition

  Calories: 161kcal | Carbohydrates: 34g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 345mg | Fiber: 3g | Sugar: 18g | Vitamin A: 12933IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg

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  Peruvian Yucca Frita with Aji Amarillo Sauce

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  Up to 10 servings
  
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  Peruvian Yucca Frita with Aji Amarillo Sauce

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  Recipe adapted from:

  An Le

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  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Yucca is a tubular root vegetable with white flesh. Frying it creates a dry fluffy interior similar to a potato but with a buttery flavor and a crisp exterior. You can buy fresh yucca at specialty stores such as the Asian market or frozen and pre cut at the Mexican market. It pairs well with the mushroom ceviche dish.

  Peruvian Yucca Frita with Aji Amarillo Sauce quantity

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  Instructions

  • Preheat over to 350 F.
  • Thaw yucca ahead of time or under running water.
  • Use mixing bowl to toss oil, and salt and pepper with yucca evenly.
  • Place a baking sheet covered in foil, roast at 350 until lightly golden for 20 minutes.

  FOR THE SAUCE

  • Boil the peppers for 10 minutes. After the boiling de-seed the peppers.
  • Place in blender with oil, garlic, parsley, cashew cheese, and salt and blend.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound yucca frozen, thawed
  • 1 ½ cup extra virgin olive oil or avocado oil
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  FOR THE SAUCE

  • 1 bag Aji Amarillo pepper bought at a Mexican store
  • 2 clove garlic peeled
  • 2 tablespoon cashew cheese soft vegan cheese
  • ½ cup extra virgin olive oil
  • 1 tablespoon Italian parsley rough chop
  • ½ teaspoon Kosher salt

  Cooking Tools Required

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  Reheating/Serving Instructions

  To reheat yucca, you can use a nonstick pan or oven

  Nutrition

  Calories: 362kcal | Carbohydrates: 53g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 387mg | Fiber: 3g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 29mg | Calcium: 24mg | Iron: 1mg

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  Peruvian Quinoa Butternut Squash Soup

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  Up to 10 servings
  

  Peruvian Quinoa Butternut Squash Soup

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  Recipe adapted from:

  An Le

  Rated 0 out of 5

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  $0.00 Cooking Fee

  Serving Size: 1.5 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

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

  Peruvian Quinoa Butternut Squash Soup quantity

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  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Panzanella Salad

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  Up to 10 servings
  

  Panzanella Salad

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  Recipe adapted from:

  Jen Stone

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  Serving Size: 8 oz

  Dairy FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

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

  Panzanella Salad quantity

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Vegan Bolognese

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  Up to 10 servings
  

  Vegan Bolognese

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  Recipe adapted from:

  Syd Bailey

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  Serving Size: 12 oz

  Dairy FreeEgg FreeGluten FreeKetoLower CarbReduced FatVeganVegetarian

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

  Vegan Bolognese quantity

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  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Nutrition

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

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  Fusion Spiced Mashed Sweet Potatoes

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  Up to 10 servings
  

  Fusion Spiced Mashed Sweet Potatoes

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  Recipe adapted from:

  Jenn Tidwell

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  Serving Size: 4 ounces

  Vegetarian

  I created these mashed sweet potatoes shortly after my firstborn began eating solid food. She loved them then and still does today, as does her little sister. The recipe is a staple in our home year-round, but especially at our holiday dinner table.

  Fusion Spiced Mashed Sweet Potatoes quantity

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  Instructions

  • Place sweet potatoes in a large Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 25-30 minutes. Meanwhile, in a small saucepan, heat remaining ingredients until bubbles form around sides of pan; remove from heat
  • Drain potatoes; return to pan. Mash potatoes, gradually adding cream mixture.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 cup sweet potato for 10 servings about 6 potatoes, peeled, and cut into 2-inch chunks
  • 1/2 cup heavy whipping cream * Can substitute cashew cream for Vegan
  • 1/2 cup orange juice
  • 1 tablespoon brown sugar
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon ground nutmeg

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Potato Masher, Sharp Knives, Spatula, Stand Mixer, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Reheat to desired temperature on the stove top or microwave.

  Nutrition

  Calories: 166kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 136mg | Potassium: 482mg | Fiber: 4g | Sugar: 8g | Vitamin A: 19068IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 1mg

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  Juicy Middle Eastern Chicken Kabob

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  6 servings
  

  Juicy Middle Eastern Chicken Kabob

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 skewers, 5 oz of chicken after cooking

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  These Middle Eastern-style chicken kabobs are the perfect combination of tender, juicy chicken and bold, aromatic spices. Made with lean chicken breast, a quick salt brine locks in moisture, while a warm, earthy dry rub featuring cumin, turmeric, paprika, and cinnamon delivers incredible flavor — no marinade needed.

  Threaded with or without veggies and grilled or broiled to perfection, these kabobs are deliciously satisfying and easy to prepare. Serve them with fluffy rice, warm pita, and a drizzle of tahini or tzatziki for a vibrant, wholesome meal that transports your taste buds straight to the Mediterranean.

  Perfect for weeknight dinners or summer gatherings — they’re healthy, bold, and absolutely addictive.

  Juicy Middle Eastern Chicken Kabob quantity

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

  Instructions

  Dry Brine the Chicken

  • Cut 2.5 lbs boneless, skinless chicken breast into 1.5” cubes.
  • Sprinkle salt evenly over all chicken cubes and toss to coat.
  • Cover and refrigerate for at least 1 hour, the longer the better, up to 8 hours.
  • Before seasoning, pat chicken dry with paper towels (don’t rinse).

  Middle Eastern Dry Rub

  • Mix spices and olive oil into a thick paste.
  • Toss dry-brined chicken cubes in the rub until fully coated.
  • Let rest for 30 minutes at room temperature.

  Assemble & Cook

  • Toss the veggies lightly with olive oil, salt, and a sprinkle of cumin or sumac before grilling for extra flavor and to prevent sticking.
  • Thread chicken and veggies onto skewers.
  • Grill over medium-high heat (or broil top rack), turning after 5-6 minutes, for a total of 10–12 minutes, until internal temp reaches 165°F.
  • Transfer the kabobs to a clean plate, and loosely tent with aluminum foil.  Let the chicken rest for at least 5-10 minutes.
  • Drizzled with freshly-squeezed lemon juice and chopped parsley.
  • Refrigerate leftovers in a sealed container for up to 3 days, or freeze for up to 3 months.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the dry brine

  • 2.5 pound boneless skinless chicken breast or thighs, cut into small pieces
  • 1 tablespoon Kosher salt

  For the middle eastern dry rub

  • 1 teaspoon garlic powder smashed
  • 2 teaspoon ground cumin
  • 1½ teaspoon smoked paprika
  • ¾ teaspoon ground cinnamon
  • 1 teaspoon ground coriander adjust to taste
  • 1 teaspoon ground turmeric
  • ¾ teaspoon freshly ground black pepper adjust to taste
  • 3 tablespoon extra virgin olive oil

  For the skewers

  • 1 each red bell pepper cut into 1.5” squares
  • 1 each green bell pepper cut into 1.5” squares
  • 1 each zucchini sliced into ½” thick rounds or half-moons
  • 1 each red onion cut into large chunks/petals
  • 1 each eggplant cubed, lightly salted & patted dry before use
  • 8 ounce cremini mushroom whole or halved
  • 12 each 10-inch bamboo skewer soaked in water for 30 min

  For serving

  • 1 lemon
  • 1 tablespoon Italian parsley chopped

  Cooking Tools Required

  Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat in microwave on medium-high power until heated through. Refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

  Nutrition

  Calories: 337kcal | Carbohydrates: 13g | Protein: 43g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 121mg | Sodium: 625mg | Potassium: 1287mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1148IU | Vitamin C: 56mg | Calcium: 52mg | Iron: 2mg | Phosphorus: 498mg

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  Chocolate Chia Seed Pudding

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  8 servings
  

  Chocolate Chia Seed Pudding

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  Recipe adapted from:

  Zeke Gluckman

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  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeOil Free

  A delicious chocolate pudding that's gluten free, dairy free, vegetarian, and vegan. Please note, it takes at least 3 hours of chill time before the pudding is ready to eat.

  Chocolate Chia Seed Pudding quantity

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  Ingredients Scale

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

  Instructions

  • Add cocoa powder, cinnamon and salt to a mixing bowl
  • Add to the mixing bowl vanilla extract and maple syrup
  • Mix to a smooth paste
  • Add 1/4 cup almond milk slowly while whisking until smooth
  • Add in the remaining almond milk and combine
  • Stir in chia seeds
  • Refrigerate until set approximately 3 to 5 hours
  • Optional garnish sliced strawberries or other fruit

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon Kosher salt
  • 1 teaspoon pure vanilla extract
  • 8 tablespoon maple syrup
  • 3 cup unsweetened almond milk or milk of choice
  • 1 cup chia seeds

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Spatula, Whisk

  Reheating/Serving Instructions

  Serve cold

  Nutrition

  Calories: 185kcal | Carbohydrates: 26g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 165mg | Potassium: 215mg | Fiber: 10g | Sugar: 12g | Vitamin A: 12IU | Vitamin C: 0.4mg | Calcium: 278mg | Iron: 2mg | Phosphorus: 222mg

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  Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice-Renal 5 Dialysis

  $0.00 Cooking Fee

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  FSA/HSA eligible when qualified
  4 servings
  

  Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice-Renal 5 Dialysis

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  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

  Diabetes FriendlyHeart HealthyRenal 5 on dialysis

  Enjoy this Asian inspired dish that's Renal Stage 5 on Dialysis friendly.

  Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice-Renal 5 Dialysis quantity

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

  Instructions

  • Heat olive oil in a skillet. Add chicken, garlic, and ginger. Stir-fry for 6–7 minutes until browned and cooked through.
  • Add rice vinegar and soy sauce to the chicken. Stir and cook for 1 more minute.
  • In a separate pan, stir-fry napa cabbage in olive oil for 4–5 minutes until softened.
  • Serve chicken and cabbage over jasmine rice.

  Notes

  Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice

  • Ounces per serving: ~11 ounce
  • Calories: 375 kcal
  • Carbohydrates: 32 g
  • Protein: 31 g
  • Fat: 14 g
  • Saturated Fat: 2.5 g
  • Polyunsaturated Fat: 3 g
  • Monounsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Cholesterol: 75 mg
  • Sodium: 320 mg
  • Potassium: 430 mg
  • Fiber: 5.3 g
  • Sugar: 3 g
  • Vitamin A: 2150 IU
  • Vitamin C: 26 mg
  • Calcium: 48 mg
  • Iron: 2.1 mg
  • Phosphorus: 240 mg

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 20 ounce chicken breast sliced into thin strips
  • 1 tablespoon avocado oil
  • 1 tablespoon ginger minced
  • 2 clove garlic minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon low sodium soy sauce
  • 8 ounce napa cabbage thinly sliced
  • 1 tablespoon olive oil for stir-frying cabbage
  • 2 cup jasmine rice cooked

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

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  Garlic Herb Pork Tenderloin with Roasted Green Beans and Herb Rice-Renal 5 Dialysis

  $0.00 Cooking Fee

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  FSA/HSA eligible when qualified
  4 servings
  

  Garlic Herb Pork Tenderloin with Roasted Green Beans and Herb Rice-Renal 5 Dialysis

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  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

  Diabetes FriendlyHeart HealthyRenal 5 on dialysis

  Tender pork is bursting with flavor and served with seasoned green beans and rice.

  Garlic Herb Pork Tenderloin with Roasted Green Beans and Herb Rice-Renal 5 Dialysis quantity

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  Ingredients Scale

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

  Instructions

  • Cook rice according to package directions.
  • In a skillet, heat olive oil. Add pork medallions, garlic, rosemary, thyme, and pepper. Sear on medium-high heat 3–4 minutes per side until fully cooked.
  • Toss green beans with olive oil and roast at 400°F for 12–15 minutes until tender.
  • Stir chopped parsley into warm cooked rice.
  • Serve pork medallions with herb rice and roasted green beans.

  Notes

  Garlic Herb Pork Tenderloin with Roasted Green Beans and Herb Rice

  • Ounces per serving: ~11 ounce
  • Calories: 395 kcal
  • Carbohydrates: 31 g
  • Protein: 32 g
  • Fat: 16 g
  • Saturated Fat: 3 g
  • Polyunsaturated Fat: 3 g
  • Monounsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Cholesterol: 85 mg
  • Sodium: 160 mg
  • Potassium: 420 mg
  • Fiber: 5.3 g
  • Sugar: 3 g
  • Vitamin A: 900 IU
  • Vitamin C: 16 mg
  • Calcium: 55 mg
  • Iron: 2.2 mg
  • Phosphorus: 245 mg

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 20 ounce pork tenderloin trimmed and sliced into medallions
  • 1 tablespoon olive oil
  • 2 clove garlic minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 0.125 teaspoon black pepper
  • 1 cup white rice cooked according to package directions
  • 1 tablespoon parsley chopped
  • 8 ounce green bean trimmed
  • 1 tablespoon olive oil for roasting green beans

  Cooking Tools Required

  12-inch skillet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

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

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  Custom Menu Order with Chef Toni Williams (San Francisco and SF East Bay Only)

  $250.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Custom Menu Order with Chef Toni Williams (San Francisco and SF East Bay Only)

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  Recipe adapted from:

  Toni Williams

  Rated 0 out of 5

  $250.00 Cooking Fee

  Serving Size: varies

  Chef Toni Williams Custom Order minimum $250, 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 Toni Williams (San Francisco and SF East Bay 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 Prep230.77

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 Custom 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.

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  • Yes
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  Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach

  $0.00 Cooking Fee

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

  Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 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.
  Shop FSA/HSA eligible dishes when qualified

  Diabetes FriendlyEgg FreeHeart HealthyMediterranean DietNut FreeRefined Sugar FreeSoy Free

  This Italian-inspired dish is high in protein, rich in fiber, and full of Mediterranean flavors, making it a perfect diabetes-friendly and heart-healthy meal. Enjoy!

  Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach quantity

  • Food Prep
  • Cooking
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  • Ingredients
  • Serving

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  Ingredients Scale

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

  Instructions

  • Prepare the Chicken: Preheat oven to 400°F (200°C). Place chicken breasts on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil, and season with oregano, basil, garlic powder, salt, and pepper.
  • Roast the Chickpeas: On the same baking sheet (or a separate one), spread the chickpeas in a single layer. Drizzle with 1 tbsp olive oil and sprinkle with salt, pepper, and red pepper flakes if using.
  • Bake: Roast the chicken and chickpeas for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and chickpeas are slightly crispy.
  • Prepare the Spinach: While the chicken and chickpeas are baking, lightly sauté the spinach in a dry pan for 1-2 minutes until just wilted. Drizzle with balsamic vinegar and a pinch of salt.
  • Serve: Slice the chicken and serve with roasted chickpeas and sautéed spinach. Sprinkle with Parmesan cheese before serving.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound boneless skinless chicken breast
  • 15 ounce canned chickpeas drained and rinsed
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper
  • 4 cup fresh spinach
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon balsamic vinegar

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Saute pan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 325kcal | Carbohydrates: 18g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 566mg | Potassium: 772mg | Fiber: 6g | Sugar: 1g | Vitamin A: 3001IU | Vitamin C: 10mg | Calcium: 138mg | Iron: 3mg | Phosphorus: 381mg

  *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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  4

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  Tomato Basil Baked Chicken with Garlic White Beans and Zucchini

  $0.00 Cooking Fee

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

  Tomato Basil Baked Chicken with Garlic White Beans and Zucchini

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 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.
  Shop FSA/HSA eligible dishes when qualified

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyMediterranean DietNut FreeRefined Sugar FreeSoy Free

  This Italian-inspired dish is full of flavor, packed with fiber, lean protein, and heart-healthy ingredients.

  Tomato Basil Baked Chicken with Garlic White Beans and Zucchini quantity

  • Food Prep
  • Cooking
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  • Clean Up
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  • Serving

  Cook Tools and Details

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  Ingredients Scale

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

  Instructions

  • Prepare the Chicken: Preheat oven to 400°F (200°C). Place chicken breasts in a baking dish. Drizzle with 1 tbsp olive oil and season with basil, oregano, salt, and pepper. Top with cherry tomatoes.
  • Prepare the White Beans: In a separate bowl, mix the white beans with 1 tbsp olive oil, garlic, balsamic vinegar, and a pinch of salt and pepper. Spread them around the chicken in the dish.
  • Bake: Place in the oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  • Prepare the Zucchini: While the chicken is baking, lightly sauté the zucchini in a dry pan for 2-3 minutes until just tender.
  • Serve: Plate the chicken with the garlic white beans and sautéed zucchini. Sprinkle with Parmesan cheese before serving.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound boneless skinless chicken breast
  • 15 ounce canned cannellini white beans drained and rinsed
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 clove garlic minced
  • 1 cup cherry tomato halved
  • 2 medium zucchini sliced
  • 1 tablespoon balsamic vinegar
  • 1/4 cup grated parmesan cheese

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 368kcal | Carbohydrates: 29g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 260mg | Potassium: 1264mg | Fiber: 6g | Sugar: 4g | Vitamin A: 472IU | Vitamin C: 28mg | Calcium: 166mg | Iron: 4mg | Phosphorus: 426mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  4

  Add to cart