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

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  Recipe adapted from:

  Jacob Lopez

  Rated 0 out of 5

  $210.00 Cooking Fee

  Serving Size: varies

  Chef Jacob Lopez 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 Jacob Lopez (West and Central LA Area, San Fernando Valley, and LA South 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 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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  Custom Menu Order with Chef Colleen Johnson (West and Central LA Area, and LA South Bay Only)

  $210.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Custom Menu Order with Chef Colleen Johnson (West and Central LA Area, and LA South Bay Only)

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  Recipe adapted from:

  Colleen Johnson

  Rated 0 out of 5

  $210.00 Cooking Fee

  Serving Size: varies

  Paleo

  Chef Colleen Johnson 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 Colleen Johnson (West and Central LA Area, and LA South 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 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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  Split Pea And Lima Bean Soup With Chicken

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  
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  Split Pea And Lima Bean Soup With Chicken

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  Recipe adapted from:

  Heart Association and the American Diabetes Association

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1.5 cup

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Diabetes FriendlyHeart Healthy

  This hearty soup features two legumes along with robust chunks of chicken and plump baby carrots. This recipe is from the American Heart Association and the American Diabetes Association.

  https://amzn.to/4akZhBS

  Split Pea And Lima Bean Soup With Chicken quantity

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  https://amzn.to/4akZhBS

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

  Instructions

  • In a stockpot, bring the water, broth, and peas to a boil over high heat, stirring occasionally. Reduce the heat and simmer, covered, for 45 minutes, or until the peas are almost tender (no stirring needed).
  • Cut chicken into 3/4-inch cubes.
  • Cut celery into 1/2-inch slices.
  • Stir in the remaining ingredients. Simmer, covered, for 30-40 minutes, or until the peas and carrots are tender and the chicken is no longer pink in the center, stirring occasionally.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook85

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 2/3 cup water
  • 3 1/3 cup low-sodium chicken broth
  • 1 2/3 cup split peas sorted for stones and shriveled peas, rinsed, and drained
  • 1 2/3 pound boneless skinless chicken breast
  • 3 1/3 cup baby carrot
  • 3 cup frozen lima beans
  • 3 1/3 stalk celery
  • 3 1/3 teaspoon onion powder
  • 1 2/3 teaspoon dry thyme crumbled
  • 1 2/3 teaspoon dried marjoram crumbled
  • 2/5 teaspoon Kosher salt
  • 2/5 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on high heat, stirring once halfway through heating process, or on stove top over medium high heat.

  Nutrition

  Calories: 295kcal | Carbohydrates: 38g | Protein: 30g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 287mg | Potassium: 1037mg | Fiber: 13g | Sugar: 5g | Vitamin A: 6116IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 4mg

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  Banana Flax Bread

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Banana Flax Bread

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  Recipe adapted from:

  Dr. Sonali Ruder

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 inch slice

  Soy FreeVegetarian

  This Banana Flaxseed Bread recipe is packed with nutrients as well as flavor! It uses a mixture of white whole wheat, and all-purpose flour, plus ground flaxseed.

  https://thefoodiephysician.com/dining-with-doc-banana-flax-bread/

  Banana Flax Bread quantity

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  https://thefoodiephysician.com/dining-with-doc-banana-flax-bread/

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  Adjust the ingredients measurement scale here by changing this number. 12

  Instructions

  • Preheat oven to 350F
  • Mix the bananas, yogurt, egg, oil, and vanilla together in the bowl until combined.
  • Add the sugar and continue to mix until combined.
  • Whisk the flours, flaxseed, baking soda, cinnamon, and salt together in a medium bowl.
  • Add the dry ingredients to the wet ingredients in the mixer and beat until just combined ( do not over-mix).
  • Optional stir the nuts into the batter.
  • Pour batter into a 9 x 5 inch loaf pan coated with cooking spray.
  • Bake in the oven for 50 to 55 minutes, or until toothpick inserted in the center comes out clean.
  • Remove from oven and cool for 10 minutes in the pan.
  • Remove from pan and let cool on wire rack.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1.5 cup ripe banana mashed
  • 1/3 cup reduced fat vanilla Greek yogurt
  • 2 egg large
  • 1/4 safflower oil
  • 1/2 teaspoon pure vanilla extract
  • 2/3 cup light brown sugar or coconut palm sugar
  • 3/4 cup all-purpose flour
  • 3/4 cup white whole wheat flour
  • 1/3 cup flax seeds meal
  • 1.5 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon Kosher salt

  Optional:

  • 1/2 cup walnuts or pecans, chopped

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Spatula, Whisk

  Reheating/Serving Instructions

  Can be frozen

  Nutrition

  Calories: 198kcal | Carbohydrates: 32g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 203mg | Potassium: 202mg | Fiber: 3g | Sugar: 16g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg

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  12

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  $0.00

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  $0.00

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  Bacon Ranch Pasta Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Bacon Ranch Pasta Salad

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  Recipe adapted from:

  Leah Perez

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1.5 cup

  Egg Free

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

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

  Bacon Ranch Pasta Salad quantity

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

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

  Instructions

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

  Cook Times

  Active Prep30

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Nutrition

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

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

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  Custom Menu Order with Chef Tito Marin (SF Bay Area-Peninsula Only)

  $360.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Custom Menu Order with Chef Tito Marin (SF Bay Area-Peninsula Only)

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  Recipe adapted from:

  Tito Marin

  Rated 0 out of 5

  $360.00 Cooking Fee

  Serving Size: varies

  Chef Tito Marin Custom Order minimum $360, 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 Tito Marin (SF Bay Area-Peninsula 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 Prep332.31

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time5 hours hours 31 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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  Select One 10 9 8 7 6 5 4 3 2 1

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  Pumpkin Pie Spiced Roasted Butternut Squash Soup

  $0.00 Cooking Fee

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

  Pumpkin Pie Spiced Roasted Butternut Squash Soup

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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.
  
  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 FriendlyGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Butternut squash, apples, and onions, are roasted together with pumpkin pie spice for depth of flavor and a touch of sweetness.

  Pumpkin Pie Spiced Roasted Butternut Squash Soup quantity

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

  Instructions

  • Preheat oven to 425 degrees.
  • Spread the squash, apples and onions in a single layer on 2 large baking sheets. Sprinkle with olive oil, pumpkin pie spice, salt and pepper, tossing until well coated.
  • Place in oven and roast, stirring occasionally, until the vegetables are tender and nicely browned, about 30-45 minutes.
  • Working in batches, transfer the roasted vegetables to a food processor or a blender and process until coarsely pureed. With the processor or blender running pour in about 1 cup of the stock and continue to process until relatively smooth.
  • Place the soup into a large saucepan set over medium heat. Stir in the remaining broth and bring to a simmer, stirring often. Taste and adjust the seasonings.

  Notes

  If you have a stick blender omit steps 4 and 5 and transfer the roasted vegetables to a large saucepan set over medium heat. Add 3 cups of stock and blend until smooth. Add remaining stock and bring soup to a simmer. For a richer and creamier soup add 1 cup heavy cream to the soup, cutting back on the stock by ½ cup. 

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 ½ pound butternut squash halved, seeded, peeled and cut into 1-inch pieces
  • 2 granny smith apple peeled, cored and cut into quarters, then crosswise in half
  • 2 yellow onion medium, peeled and cut into 1-inch cubes
  • 3 tablespoon extra virgin olive oil
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper
  • 6 ½ cup vegetable stock

  Optional:

  • 1 cup heavy cream

  Cooking Tools Required

  5-quart saucepot, Blender, Cutting board, Heavy duty rimmed baking sheet, Immersion Blender, Ladle, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, Vegetable Peeler, Wooden Spatula

  Reheating/Serving Instructions

  Heat in microwave on medium high heat until heated through. May be necessary to add additional broth or water.

  Nutrition

  Calories: 207kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 856mg | Potassium: 503mg | Fiber: 4g | Sugar: 9g | Vitamin A: 12756IU | Vitamin C: 27mg | Calcium: 81mg | Iron: 1mg

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  Potato Salad with Bell Peppers and Garlic-Sesame Dressing

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Potato Salad with Bell Peppers and Garlic-Sesame Dressing

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  Recipe adapted from:

  Jun Cai

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3/4 cup

  Dairy FreeEgg FreeNut FreeVegetarian

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

  Potato Salad with Bell Peppers and Garlic-Sesame Dressing quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook30

  Passive10

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Dressing:

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

  Cooking Tools Required

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

  Nutrition

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

  *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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  Basil Zucchini Cold Soup

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Basil Zucchini Cold Soup

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  Recipe adapted from:

  Love & Lemons

  Rated 0 out of 5

  $0.00 Cooking Fee

  Dairy FreeEgg FreeRefined Sugar FreeVeganVegetarian

  This cold basil zucchini soup dish, with a french touch and inspiration, is a great answer to a chily crave on a warm summer day. Top it with crusty garlic croutons for the perfect light meal.

  Basil Zucchini Cold Soup quantity

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  Ingredients Scale

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

  Instructions

  • Slice the white and light green parts of the leek into rings. Rinse well, drain, and let dry.
  • Heat a drizzle of olive oil in a small skillet over medium-low heat. Add the leeks and a pinch of salt and cook until very soft, 5 to 8 minutes. Taste one, the leeks should be a bit translucent and should not have a bitter taste. Stir in the garlic and cook for another 30 seconds. Remove from the heat.
  • In a blender, combine the leek mixture with the zucchini, hemp seeds, lemon juice, miso, water and a few grinds of pepper and blend until smooth. Add the basil and blend again. Taste and adjust seasonings, adding more lemon for brightness and salt to taste. Add more water if you prefer a thinner consistency.

  Make the garlic croutons:

  • Preheat the oven to 350°F and line a baking sheet with parchment paper. On the baking sheet, toss the croutons with the garlic and a drizzle of olive oil. Bake until crisp, about 8 minutes.
  • Serve the soup at room temperature, or lightly chilled, with the garlic croutons and a drizzle of olive oil.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 cup sliced leek the tender white and light green parts only
  • 2 tablespoon extra virgin olive oil for drizzling
  • 3 clove garlic chopped
  • 12 ounce zucchini chopped + a few strands of spiralized or julienned zucchini for garnish
  • 1/2 cup hemp seeds
  • 1 lemon juiced, more to taste
  • 1 1/4 tablespoon miso paste
  • 2 1/2 cup water more as needed for consistency
  • 1 1/4 cup fresh basil packed cup
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

  Garlic Croutons

  • 8 slice sourdough bread cubed, for 10 servings - 4 cups of cubed bread
  • 2 clove garlic minced
  • 2 tablespoon extra virgin olive oil for drizzling

  Cooking Tools Required

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

  Nutrition

  Calories: 269kcal | Carbohydrates: 32g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 629mg | Potassium: 196mg | Fiber: 2g | Sugar: 4g | Vitamin A: 503IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 4mg

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  Cold Cucumber Soup

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  Up to 10 servings
  

  Cold Cucumber Soup

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  Recipe adapted from:

  Love & Lemons

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  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This chilled cucumber soup dish is a delicious summer starter or side dish! Fresh herbs, Greek yogurt, and lemon juice make it bright, creamy, and refreshing.

  Cold Cucumber Soup quantity

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  Instructions

  • In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth. Chill for at least 4 hours.
  • Serve in bowls and garnish with the reserved cucumber slices, fresh herbs, drizzles of olive oil, and freshly ground black pepper.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2.5 pound Persian cucumber thinly sliced, reserve a few slices for garnish
  • 2 cup 5% Greek yogurt
  • 1 cup fresh basil
  • 1/3 cup extra virgin olive oil more for drizzling
  • 4 tablespoon fresh lemon juice
  • 3 tablespoon fresh dill
  • 1 clove garlic taste and add an extra clove if not strong enough
  • 1 teaspoon sea salt
  • 2/3 teaspoon honey
  • 1/4 teaspoon freshly ground black pepper

  For Garnish

  • Fresh mint or dill, or chives
  • cucumber sliced

  Cooking Tools Required

  Blender, Cutting board, Mixing bowls, Sharp Knives

  Nutrition

  Calories: 109kcal | Carbohydrates: 7g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 250mg | Potassium: 239mg | Fiber: 1g | Sugar: 4g | Vitamin A: 257IU | Vitamin C: 6mg | Calcium: 68mg | Iron: 1mg

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  Sukiyaki-Low FODMAP

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  8 servings
  

  Sukiyaki-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeGluten FreeLow FODMAPLower Carb

  This classic Japanese dish consists of noodles, beef, tofu, and vegetables simmered in an umami rich broth. Add a side of white rice for a traditional meal.

  Sukiyaki-Low FODMAP quantity

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  Instructions

  • Start by making the konbu stock. Boil 1 ½ cups water; add the kelp piece, then turn off heat and let stand for 20 minutes.
  • Meanwhile prepare meat, vegetables, noodles and tofu for cooking.
  • Heat a large sauté pan to medium-high. Add oil and sauté meat until cooked to medium-rare. Remove meat and reserve.
  • Add half the reserved konbu stock to the unwashed pan, along with the soy sauce and mirin. Bring to a boil.
  • Add the tofu, shirataki noodles, and bok choy. Bring to a boil again and add reserved beef and spinach. Drop in eggs (without stirring) if using, and cook until semi-firm, about 5 minutes.
  • Taste broth and add additional konbu stock if desired for less salty broth.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1 ½ pound rib eye or sirloin steak thinly sliced against the grain into 1x2 inch slices
  • 16 ounce extra firm tofu 1 cake, cut into 1 inch cubes,
  • 5 ounce drained shirataki noodles OR Miracle Noodles rinsed and drained
  • 3 head bok choy cut crosswise into 1 ½ inch strips
  • 1 bunch fresh spinach cut into 2 inch lengths

  Optional:

  • 4 egg

  COOKING BROTH (Konbu Stock)

  • 1 6-inch piece kelp or nori available at Asian market
  • 1 ½ cup water
  • 1 cup gluten free soy sauce
  • 1 cup mirin

  Cooking Tools Required

  12-inch skillet

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 308kcal | Carbohydrates: 24g | Protein: 35g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 2202mg | Potassium: 1501mg | Fiber: 4g | Sugar: 12g | Vitamin A: 18179IU | Vitamin C: 154mg | Calcium: 434mg | Iron: 7mg

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  Caramel Apple Cookies

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  Rated 0 out of 5
  16 servings
  
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  Caramel Apple Cookies

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  Recipe adapted from:

  Buttermilk by Sam

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Nut FreeSoy FreeVegetarian

  Chewy oatmeal cookies made to taste like a caramel apple.

  https://buttermilkbysam.com/caramel-apple-cookies/#wprm-recipe-container-6209

  Caramel Apple Cookies quantity

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  https://buttermilkbysam.com/caramel-apple-cookies/#wprm-recipe-container-6209

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

  Instructions

  • Preheat the oven to 350 F. Line two baking sheets with parchment paper.
  • Beat together the butter and brown sugar for about 5 minutes, until light and fluffy.
  • Add the egg yolks and beat for a few minutes. Add the salt, soda, cinnamon, vanilla and oats and beat to combine.
  • Fold in the flour and ground freeze dried apples.
  • Scoop onto a cookie sheet, about 2 tablespoons of dough for each cookie.
  • Press a chewy caramel candy in the center and cup & turn the cookie dough between your hands so that it stands tall and mostly covers the caramel (leave some peeking out the top).
  • Bake for 10-12 minutes until golden at the edges.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • ½ cup unsalted butter
  • ⅔ cup light brown sugar
  • 2 egg yolk large
  • ¼ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 cup old fashioned rolled oats
  • 3.5 ounce all-purpose flour
  • 3/4 ounce freeze dried apple ground into a powder
  • 16 caramel squares

  Cooking Tools Required

  Baking sheet, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Spatula

  Nutrition

  Calories: 177kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 101mg | Potassium: 69mg | Fiber: 1g | Sugar: 16g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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  Pistachio Pinwheel Cookies

  $5.00 Cooking Fee

  Rated 0 out of 5
  32 servings
  
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  Pistachio Pinwheel Cookies

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  Recipe adapted from:

  Claire Saffitz

  Rated 0 out of 5

  $5.00 Cooking Fee

  Serving Size: 1 cookie

  Soy FreeVegetarian

  These cookies are rolled and cut before baking to produce a beautiful "pinwheel" pattern.

  https://cooking.nytimes.com/recipes/1021709-pistachio-pinwheels?smid=ck-recipe-iOS-share&fbclid=IwAR1_FQq_R_M1CiaGpxNYAYB_TL9VIxQdsJWD-YvYmAGtuiW6Hqo34ejS_8o

  Pistachio Pinwheel Cookies quantity

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  https://cooking.nytimes.com/recipes/1021709-pistachio-pinwheels?smid=ck-recipe-iOS-share&fbclid=IwAR1_FQq_R_M1CiaGpxNYAYB_TL9VIxQdsJWD-YvYmAGtuiW6Hqo34ejS_8o

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  Instructions

  • In a food processor, pulse the pistachios until they’re very finely ground but not yet forming a paste, about 25 second-long pulses. Transfer the ground pistachios to a small bowl and set aside.
  • To the same food processor (no need to wash after grinding the pistachios), add the butter and confectioners’ sugar, and process until the mixture is smooth and creamy. Add the yolks and almond extract, and process until the mixture is smooth and light. Add the flour and salt, and pulse, scraping down the sides of the bowl once or twice, until you have a stiff, uniform dough.
  • Transfer two-thirds of the dough (about 10 ounces/240 grams) to a medium bowl and add the almond flour to the bowl. Use a flexible spatula to work the almond flour into the dough until you have a uniform mixture.
  • Scrape the almond dough onto a piece of parchment paper. Pat it down with your hands into a thinner layer, then place a piece of parchment paper on top. Roll out the dough between the sheets of parchment into a slab measuring about 12-by-8 inches and ¼-inch thick. (Uncover the dough and use a small offset spatula to shape the dough into a rectangle if necessary.) Slide the parchment paper onto a baking sheet and refrigerate the slab until firm, 10 to 15 minutes.
  • Meanwhile, add the ground pistachios to the food processor with the remaining dough and pulse until the mixture is thoroughly blended and the dough has taken on a green color, about 7 pulses. Set aside at room temperature while the almond dough chills.
  • Remove the almond dough from the refrigerator and plop tablespoon-size pieces of the pistachio dough across the surface of the slab. Use the offset spatula to spread the pistachio dough across the length of the slab in an even layer, leaving a ½-inch border along the longer sides. Starting at one of the longer sides and using the parchment paper to help you, roll the dough into a tight spiraled log. Wrap the log in parchment paper and transfer to the refrigerator. Chill until the dough is very firm, at least 1 hour.
  • When ready to bake, arrange two oven racks in the upper and lower thirds of the oven and heat to 350 degrees. Line two large rimmed baking sheets with parchment paper and set aside.
  • Sprinkle the demerara sugar across a cutting board. Remove the log from the refrigerator, unwrap, and roll across the board in the sugar, pressing down very firmly as you roll so the sugar adheres. Continue to roll and press until the entire log is coated. Using a sharp knife, shave a thin crosswise slice off of each end so you have straight sides with the full spiral exposed. Cut the log in half crosswise, then cut each half in half again to make quarters, and cut each quarter in half again for eighths. (This ensures even, equal slices.) As you cut, roll the pieces on the cutting board to prevent the pinwheels from gaining a flat side and losing their round shape. Cut each piece into 4 equal slices to make 32 cookies.
  • Divide the cookies between the two prepared baking sheets and space them evenly. Bake the cookies on the upper and lower racks until they are golden around the edges, 15 to 20 minutes, switching racks and rotating the sheets front to back halfway through baking. Remove from the oven and let cool completely on the baking sheets.

  Cook Times

  Active Prep45

  Hands-On Cook0

  Hands-Off Cook15

  Passive60

  Total Time2 hours hours

  Recipe Serving Size32

  Ingredients

  Ingredients

  • ⅔ cup shelled pistachios shelled raw unsalted
  • ¾ cup unsalted butter 1½ sticks, cut into ½-inch pieces, at room temperature
  • ¾ cup sugar plus 2 tablespoons
  • 2 egg yolk large
  • ½ teaspoon almond extract
  • 1 cup all-purpose flour
  • ½ teaspoon Kosher salt
  • 1⅓ cup almond flour

  For rolling:

  • ½ cup demerara sugar

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Refrigerator, Sharp Knives

  Nutrition

  Calories: 127kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 38mg | Potassium: 34mg | Fiber: 1g | Sugar: 8g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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  The Best Salted Caramel Popcorn Cookies

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  Rated 0 out of 5
  15 servings
  
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  The Best Salted Caramel Popcorn Cookies

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  Recipe adapted from:

  Erin Clarkson

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Vegetarian

  Satisfy your sweet tooth with these salted caramel popcorn cookies! They have soft, chewy middles, crispy edges, and crunchy popcorn in every bite. Recipe uses freshly popped popcorn, but for ease butter-flavored microwave popcorn works here too!

  https://cloudykitchen.com/blog/brown-butter-salted-caramel-popcorn-chocolate-chip-cookies/?fbclid=IwAR13E2S9fDWm748cZMDvO9Y19rUFdpbJgMrvw8BiccBpt6XsBSTkC3bJtsU#tasty-recipes-5725-jump-target

  The Best Salted Caramel Popcorn Cookies quantity

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  https://cloudykitchen.com/blog/brown-butter-salted-caramel-popcorn-chocolate-chip-cookies/?fbclid=IwAR13E2S9fDWm748cZMDvO9Y19rUFdpbJgMrvw8BiccBpt6XsBSTkC3bJtsU#tasty-recipes-5725-jump-target

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  Adjust the ingredients measurement scale here by changing this number. 15

  Instructions

  • Preheat the oven to 350˚f / 180˚c. Line 2-3 baking trays with parchment paper.
  • Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes. Transfer the brown butter to the bowl of a stand mixer to cool slightly.
  • While the butter is cooling, make the caramel - place the granulated sugar into a medium saucepan and place over medium heat. Place a silicone mat on a heat resistant surface (I use my counter) or onto a baking tray, and have nearby.
  • Place the sugar in a medium saucepan, and place over medium heat. Heat the sugar, stirring occasionally with a whisk, until all of the sugar has melted (the sugar will clump as you heat, but continue to stir - it will soon smooth out). Continue to cook the caramel until it is amber in colour and just beginning to smoke slightly. Immediately pour onto the prepared silicone mat, and leave to cool while you prepare the cookie dough.
  • Meanwhile pop the popcorn according to package directions
  • Place the bowl of the stand mixer with the brown butter onto the mixer, and fit with the paddle attachment. Mix the brown butter, dark brown sugar, and second measure of granulated sugar on medium speed until combined. Add the eggs one at a time, followed by the vanilla, then increase the mixer speed to high and beat for 2-3 minutes, until the mixture has lightened in colour and thickened.
  • In a medium bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer off, add to the mixing bowl, then mix on low until just combined. Remove the bowl from the mixer and finish the incorporation of the dry ingredients by hand if needed - scrape down the bowl and ensure that all the mixture at the bottom of the bowl is fully incorporated.
  • Carefully peel the caramel sheet off the silicone mat, and place onto the chopping board. Using a sharp knife, cut into chunks ½” to ¾” or smaller in size - there will be some small shards, and larger pieces. Use caution as the shards will be sharp. Add the caramel shards to the bowl along with the chocolate, and mix briefly on low speed to combine.
  • Remove the mixing bowl from the mixer and add the popcorn in and incorporate by hand.
  • Using a 1/4 cup (#16) scoop, place level scoop fulls of dough onto the prepared baking trays 6 per tray works well for me. Roll each into a ball and arrange on the trays, leaving ample room for spreading - place them with a side showing lots of chocolate and popcorn up so that the tops bake up nicely.
  • Bake the trays one at a time for 14-15 minutes, or until the cookies are puffed up and set around the edges. Check for doneness at 13 minutes. Remember that they will continue to cook a little once you remove them from the oven.
  • If the cookies have lost their round shape a little in the oven due to the caramel, you can use a round cookie cutter slightly larger than the cookie to nudge it back into a circular shape. Sprinkle each cookie with coarse sea salt, then cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
  • Repeat the baking process with the remaining cookies. Store leftovers in an airtight container at room temperature.

  Cook Times

  Active Prep30

  Hands-On Cook15

  Hands-Off Cook15

  Passive0

  Total Time1 hour hour

  Recipe Serving Size15

  Ingredients

  Ingredients

  • 10 ounce unsalted butter straight from the fridge
  • 7 ounce granulated sugar for the caramel
  • 7.5 ounce dark brown sugar
  • 3.5 ounce granulated sugar
  • 2 egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 11.5 ounce all-purpose flour
  • ¾ teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 6 ounce dark chocolate coarsley chopped
  • .75 ounce popcorn kernels freshly popped

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Saucepan, Sharp Knives

  Nutrition

  Calories: 641kcal | Carbohydrates: 85g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 345mg | Potassium: 211mg | Fiber: 3g | Sugar: 55g | Vitamin A: 763IU | Calcium: 65mg | Iron: 4mg

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  Kitchen Sink Cookies

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  Rated 0 out of 5
  9 servings
  

  Kitchen Sink Cookies

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  Recipe adapted from:

  Melissa Rose

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 large 4-inch cookie

  Vegetarian

  These extra large cookies are loaded with chocolate chips, caramel chunks, and pretzels.

  https://www.designeatrepeat.com/kitchen-sink-cookies/

  Kitchen Sink Cookies quantity

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  https://www.designeatrepeat.com/kitchen-sink-cookies/

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

  Instructions

  • Preheat oven to 350°F.
  • Chop half of the chocolate chips into small shards and slivers. Cut caramels into small chunks (about the size of the chocolate chips) and break up the pretzels. Set aside.
  • In a medium sized microwave-safe bowl, add butter and cover with a paper towel (will help for splattering). Melt the butter in the microwave for 30-60 seconds until all is melted (no chunks left). You want it hot; if you hear it "pop" then it's most likely done
  • Add in brown sugar and granulated sugar and use a spatula to stir until combined (* do not use a mixer for this recipe). The sugars should cool off the butter but if it's still piping hot, let cool for a minute or two.
  • Stir in egg and vanilla extract. Next, mix in baking soda and salt.
  • Add flour and mix until all the flour disappears into the dough. Note: the dough will be wet and sticky, this is normal and it will firm up as it sits.
  • Mix the chopped chocolate chips, whole chocolate chips, pretzels, and caramel into the dough. Allow dough to sit for 1-2 minutes to slightly set so it's not as sticky, then stir (if needed, you can add 1-2 tablespoons flour to help it firm up).
  • Line a baking sheet with parchment paper. Scoop dough into 1/4 cup sized scoops (i.e. 4 tablespoons) then gently roll into your hands to create a ball. Flatten the tops so that they're a thick disc vs. a round ball. See image in post above for reference. Without flattening, your cookies will be thicker and more cakey.
  • If desired, press extra pretzel pieces into the top.
  • Bake at 350°F for 12-14 minutes. You want them to be slightly brown on the edges & top and look slightly underbaked in the center (my oven was perfect at 13 minutes).
  • Tip: If your cookies are wonky-shaped, immediately after taking out of the oven, use a bowl that is slightly larger than the cookie to “wiggle” it back into a circle shape.
  • Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. Once cooled, use a spatula to transfer them to a wire cooling rack.
  • Enjoy slightly warm for gooey caramel or allow to fully cool...both ways are amazing!

  Cook Times

  Active Prep15

  Hands-On Cook12

  Hands-Off Cook0

  Passive0

  Total Time27 minutes minutes

  Recipe Serving Size9

  Ingredients

  Ingredients

  • ½ cup unsalted butter 1 stick
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 egg large
  • 2 teaspoon pure vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon Kosher salt
  • 1 ¼ cup all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • ½ cup pretzels chopped
  • ½ cup caramel squares chopped

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper

  Nutrition

  Calories: 414kcal | Carbohydrates: 55g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 227mg | Potassium: 197mg | Fiber: 2g | Sugar: 34g | Vitamin A: 357IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

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  Potato Chip Cookies

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Potato Chip Cookies

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  Recipe adapted from:

  Anne

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cookies

  Nut FreeSoy FreeVegetarian

  These cookies are the perfect combination of sweet and salty, plus they have a nice crip texture.

  https://www.upstateramblings.com/potato-chip-cookies/

  Potato Chip Cookies quantity

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  https://www.upstateramblings.com/potato-chip-cookies/

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 12

  Instructions

  • Crush the 6 cups of potato chips by putting them in a ziploc bag and rolling them with a rolling pin. Or just crush them with your hands. You want to end up with about 2 cups of crushed potato chips. Once you are done crushing measure 1 cup of potato chips for mixing into the batter and set the remaining crushed chips aside.
  • In a mixer beat the butter on high speed for about 1 minute.
  • Then add the sugar and vanilla and mix until everything is combined and creamy.
  • Add the egg and beat the mixture again.
  • Add the flour and mix it until it is mixed into the batter.
  • Then stir 1 cup of potato chips into the batter. You can stir them in by hand or use a mixer, but don't overmix the potato chips.
  • Cover the dough and chill it for about 1 hour, until it is easy to handle.
  • Preheat the oven to 350 F.
  • Shape the dough into 1 inch balls, with a cookie scoop or by rolling them between your hands.
  • Put the balls about 1 inch apart on a cookie sheet. Either use an ungreased cookie sheet or cover it with a silicone baking mat.
  • Use a drinking glass or your fingers to flatten the cookies until they are about 1/4 inch thick.
  • Take some of the remaining potato chips and sprinkle them on top of the cookies, pressing them down lightly into the dough.
  • Bake for about 12 minutes until the cookies are just starting to brown on the edges.
  • Cool the cookies on wire racks.

  Notes

  Don't crush the potato chips so much that they are powder, they should be recognizable potato chip crumbs.

  Cook Times

  Active Prep10

  Hands-On Cook12

  Hands-Off Cook0

  Passive60

  Total Time1 hour hour 22 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 6 cup potato chip separated, not crushed
  • 3/4 cup butter
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • 1 3/4 cup all-purpose flour

  Cooking Tools Required

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

  Nutrition

  Calories: 432kcal | Carbohydrates: 45g | Protein: 5g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 231mg | Potassium: 539mg | Fiber: 2g | Sugar: 9g | Vitamin A: 374IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 1mg

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  Low Carb Vegan Collard Green Burrito

  $0.00 Cooking Fee

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  Up to 10 servings
  

  Low Carb Vegan Collard Green Burrito

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  Recipe adapted from:

  Fit Men Cook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 burrito

  Egg FreeGluten FreeKetoLower CarbRefined Sugar Free

  This seasoned vegan "meat" (mushroom and walnuts) burrito is wrapped in collard greens and stuffed with vegan cheese, avocado, and pico de gallo, for a lower carb, vegan option alternative to a traditional burrito.

  https://fitmencook.com/low-carb-collard-green-burritos-turkey-vegan/

  Low Carb Vegan Collard Green Burrito quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://fitmencook.com/low-carb-collard-green-burritos-turkey-vegan/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Wash the collard greens then remove the bottom stem. Flip the leaf over to show the protruding spine of the collard green. Carefully run your knife along the backside to trim/shave the large stem which will make it easier to roll without breaking. Repeat for the leaves. Bring a large pot of water to a boil. Add the leaves and parboil for 20 seconds to 1 minute, or until the leaf turns vibrant green and the large part of the stem is a bit more bendable. IMMEDIATELY place the leaves in a large bowl of ice water to preserve the green color AND to stop the leaves from cooking.
  • Add the walnuts, mushrooms and garlic to a blender or food processor.  Pulse blend to create a meaty mince-like texture.
  • Place a skillet on medium high heat.  Once hot, add olive oil and onions and sauté until the onions turn brown and translucent, about 5 to 7 minutes. Add the veggie meat and chop it up while it cooks. Then add the green chili, lime juice, and chili powder.  Season to taste with sea salt & pepper and cook for about 5 – 7 minutes.  Set aside once finished.
  • Stack 2 leaves on a plate or cutting board.  Pat them dry with a paper towel.  Then add the veggie meat, pico de gallo and avocado.  Fold in the sides and roll it up.  Repeat for remaining burritos.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 20 collard green leaves
  • 2 1/2 tablespoon extra virgin olive oil
  • 1 white onion large, sliced
  • 2 1/2 cup walnuts
  • 5 cup portobello mushroom roughly chopped
  • 3 clove garlic
  • 4 tablespoon green chile diced
  • 5 teaspoon chili powder
  • 1/2 teaspoon Kosher salt more or less to taste or preference
  • 1/2 teaspoon freshly ground black pepper
  • 20 tablespoon pico de gallo
  • 2 avocado large, sliced
  • 20 tablespoon shredded vegan cheese

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through. Wrap may become a bit softer than when originally cooked.

  Nutrition

  Calories: 417kcal | Carbohydrates: 23g | Protein: 8g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 600mg | Potassium: 564mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1460IU | Vitamin C: 14mg | Calcium: 110mg | Iron: 2mg

  *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

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