Skip to content

Products search

Search dishes

Log in
Sign up

Products search

Search dishes

Starting with a $125 minimum cooking fee for labor plus the cost

Starting with a $125 minimum cooking fee for labor plus the cost of groceries, you can now book a week's worth of wholesome meals for the family at a fantastic value. These chefs are pros and can cook anything on the menu!

Show more

Add quick side dishes that your chef can make while your main

Add quick side dishes that your chef can make while your main meal gets prepared to get the most value for your money at little or no extra labor fee! Meet the chefs.

Show more

Pick meals for me
All Dishes
Re-order
My Favorites

All Dishes

Showing 1–20 of 676 results

Active filters

Refined Sugar Free

Add to my favorites

Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers

Add to my favorites

Recipe adapted from:
Syd Bailey

(24 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 oz protein, 6 oz veggies

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

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

Brain Food Dairy Free Diabetes Friendly Egg Free Heart Healthy Postpartum Pregnancy Refined Sugar Free
This dish combines salmon marinated in a honey-soy dressing and oven roasted vegetables for a complete meal.

Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Marinade
In a medium bowl, whisk together the marinade ingredients until well-combined.
Place the salmon in a large bowl (or large Ziploc resealable bag) and pour the marinade on top, making sure that the salmon is evenly coated. Cover with plastic wrap and place in the refrigerator for 15 minutes.
As the salmon marinades, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
For the Fish
Prepare the vegetables (peeling and slicing) then place them onto the baking sheet. Drizzle with olive oil and a generous amount of salt and pepper. Toss to coat before spreading the vegetables into a single layer (slight overlap is okay) leaving space in the center of the baking sheet for the salmon.
Once the salmon fillets are done marinating, place the salmon in the open space on the baking sheet. Pour the leftover marinade over the salmon.
Bake for 10-15 minutes depending on the thickness of the salmon and desired doneness (the salmon should flake easily with a fork).
Sprinkle with a pinch of salt and pepper. Optionally top with toasted sesame seeds. Best served immediately.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive15

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
Marinade
4 clove garlic minced
1/2 cup extra virgin olive oil
5 tablespoon fresh lemon juice
1/3 cup honey
1/4 cup light soy sauce
For the Fish
4 pound salmon fillet skin and pin bones removed
2 pound asparagus woody stems removed
2 cup red bell pepper julienne
1 1/2 cup onion sliced
Kosher salt and freshly ground black pepper to taste
sesame seeds toasted

Cooking Tools Required
Baking sheet, Mixing bowls, Whisk

Reheating/Serving Instructions
Heat in a 350 degree oven, about 15 minutes, or until heated through.

Nutrition
Calories: 367kcal | Carbohydrates: 18g | Protein: 30g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 389mg | Potassium: 979mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1674IU | Vitamin C: 48mg | Calcium: 50mg | Iron: 3mg

*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
Add to my favorites

Side of Broccoli
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Side of Broccoli

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 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

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Oil Free Paleo Postpartum Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Nutritious and delicious, broccoli makes a great simple side dish, plus it's a kid favorite!

Side of Broccoli quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Cut the broccoli and wait at least 30 minutes before cooking (for best nutrition)
Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook7

Passive0

Total Time17 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 bunch broccoli florets separated, stems peeled and cut
1 tablespoon Kosher salt

Cooking Tools Required
Cutting board, Kitchen towels, Saucepan with lid, Sharp Knives, Steamer Basket

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.

Nutrition
Calories: 62kcal | Carbohydrates: 12g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 60mg | Potassium: 576mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1136IU | Vitamin C: 163mg | Calcium: 86mg | Iron: 1mg

*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
Add to my favorites

Breakfast Burritos with Eggs, Veggies, Bacon and Cheese
$0.00 Cooking Fee
Up to 10 servings
Breakfast Burritos with Eggs, Veggies, Bacon and Cheese

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 burrito

Nut Free Refined Sugar Free Soy Free
These freezer-ready breakfast burritos, stuffed with scrambled eggs, green onions, bell pepper, bacon and cheese, are a great way to start the day. Freeze them and you have a meal ready to go any day of the week! Refrigerate for 4-5 days and/or freeze for up to 3 months.

Breakfast Burritos with Eggs, Veggies, Bacon and Cheese quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Heat a large non-stick skillet over medium heat. Add the bacon and cook to desired doneness, 5-8 minutes. Transfer bacon to drain on a paper towel lined plate, leaving 1 tablespoon bacon oil in the pan.
In a large bowl whisk together the eggs, salt, and pepper. Mix in green onions and bell pepper.
Heat the remaining oil in the pan and when hot add the eggs. Let them set on the bottom of the pan for a minute, then stir a few times to cook through, about 5 minutes. Set aside.
Wrap tortillas in a clean towel and steam in the microwave until soft and pliable, about 30-90 seconds.
On a clean work surface, evenly divide egg mixture onto the bottom third of the tortillas. Top each with a slice of bacon and cheese. Roll from the bottom, folding the left and right sides in toward the center and continue to roll into a tight cylinder. Set aside, seam-side down, and repeat with remaining tortillas and filling.
If eating right away, heat a skillet over medium heat. Spray the skillet with oil and add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 2 minutes on each side.
To freeze burritos:
Place a sheet of foil on a work surface. Place the rolled burrito in the center bottom third, roll partially, folding the sides of the foil over the burrito, then continue rolling. Transfer to a freezer bag or large sealed container.

Cook Times

Active Prep25

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
12 ounce bacon 1 strip per burrito
15 each egg beaten
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
4 stalk green onion thinly sliced
1 each red bell pepper diced
1¼ cup cheddar cheese shredded
10 each large flour tortilla burrito size
avocado oil cooking spray
Optional:
10 teaspoon hot sauce

Cooking Tools Required
Aluminum Foil, Cutting board, Measuring cups and spoons, Sharp Knives, Skillet

Reheating/Serving Instructions
To heat burritos in the oven: Transfer burritos to the refrigerator the night before. Bake in foil at 425 degrees for 20 minutes, turning halfway through baking time. Remove foil and bake uncovered for 5 additional minutes.
To heat burritos in the microwave: Transfer burritos to the refrigerator the night before. Remove the burrito from the foil and place it on a microwave-safe dish. Cover with a paper towel and microwave for 1 minute. Turn then cook an additional minute or until heated through. Let stand 2 minutes before eating.

Nutrition
Calories: 389kcal | Carbohydrates: 18g | Protein: 19g | Fat: 27g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 1079mg | Potassium: 258mg | Fiber: 1g | Sugar: 2g | Vitamin A: 932IU | Vitamin C: 16mg | Calcium: 177mg | Iron: 3mg

*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
Add to my favorites

Oven Roasted Broccoli And Butternut Squash
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Oven Roasted Broccoli And Butternut Squash

Add to my favorites

(11 customer reviews)

$0.00 Cooking Fee
Serving Size: about 1 1/2 cups

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Low carb and paleo-friendly roasted broccoli and butternut squash is a great way to get your veggies in. It goes with just about every sort of protein.

Oven Roasted Broccoli And Butternut Squash quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Preheat oven to 425 F.
Toss the butternut squash cubes in a mixing bowl with olive oil and seasoning evenly. Place the mix on a baking sheet, spread the onion rings on top, and roast for 15 minutes.
After 15 min, in a bowl combine the cooked squash and broccoli. Season everything to taste, and spray with olive oil and any juices from the pan.
Return to oven and roast additional 15-20 minutes until broccoli reaches desired tenderness. Make sure the squash is fork-tender.
Remove from oven and serve warm.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound butternut squash for 10 servings about 1 medium butternut squash, chopped into ½" cubes
2 pound broccoli crown for 10 servings about 4 large heads, cut into florets and chop stems
1 yellow onion sliced to rings
8 clove garlic minced
extra virgin olive oil spray
1 ½ teaspoon Kosher salt
1 teaspoon freshly ground black pepper

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Sharp Knives

Reheating/Serving Instructions
Heat in a microwave for about 1 min per serving, check temperture and heat more as needed. Or in the oven at 350 F for 10 minutes.

Nutrition
Calories: 77kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 383mg | Potassium: 625mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10492IU | Vitamin C: 100mg | Calcium: 95mg | 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
Add to my favorites

Chinese Fried Rice
$0.00 Cooking Fee
6 servings
Chinese Fried Rice

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

(19 customer reviews)

$0.00 Cooking Fee
Serving Size: about 2/3 cup

Gluten Free Nut Free Postpartum Refined Sugar Free Vegetarian
This simple recipe uses diced frozen vegetables for quick results, but you can easily use leftovers from your fridge.

Chinese Fried Rice quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with a fork before using.
Heat wok or sauté pan over high heat.
When pan is hot add oil then the eggs, chopping them into small pieces as they cook.
Add the rice, breaking up any large chunks.
Add green onions, peas and carrots, tossing to thoroughly combine.
Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
Add pepper; taste and correct seasonings.
Remove from heat and add sesame oil to finish.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
1 tablespoon avocado oil or favorite high heat oil
2 egg lightly beaten
2 cup long grain white rice cooked according to package directions
1 tablespoon soy sauce more or less to taste
1/4 teaspoon freshly ground black pepper
1 teaspoon sesame oil
1/4 cup green onion thinly sliced
1/2 cup frozen peas and carrots

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok

Reheating/Serving Instructions
Heat in microwave, covered, on full power.

Nutrition
Calories: 282kcal | Carbohydrates: 51g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 201mg | Potassium: 133mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1229IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg

*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
Add to my favorites

Shredded Chicken Tacos
$0.00 Cooking Fee
Up to 10 servings
Shredded Chicken Tacos

Add to my favorites

Recipe adapted from:
Elizabeth - Cook 2 Eat Well

(6 customer reviews)

$0.00 Cooking Fee
Serving Size: 4 oz after cooking

Refined Sugar Free Soy Free
Shake up taco night with these shredded chicken tacos with a homemade taco seasoning, that will give you a new way to make delicious chicken! Picture by Eddie.

Shredded Chicken Tacos quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
MAKE THE HOMEMADE TACO SEASONING
Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.
BROWN THE CHICKEN
Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for about 3 minutes per side.
Remove the chicken from the skillet and set on a plate or pan. Don’t worry that it’s not cooked all the way through; it will finish cooking in the sauce.
MAKE THE TACO SAUCE
Do not wash the skillet.
Set the skillet back over medium heat. Add the tomato sauce, water and prepared seasoning mix, stir well to combine.
When the sauce comes to a simmer return the chicken to the skillet. Lower the heat to medium-low, cover and cook for 15-20 minutes.
Keep the sauce at a simmer. Turn the chicken about half way through the cooking time, and stir occasionally.
Make sure the chicken is at least 165°F at the thickest part.
Remove the chicken from the skillet and continue cooking the sauce, covered on low heat. It should be barely at a simmer.
SHRED THE CHICKEN
Place the chicken on a cutting board or pan and shred using two forks.
Return the chicken to the skillet and cook a few minutes until warmed through and most of the sauce is absorbed. Stir occasionally.
Serve the shredded chicken with tortillas or hard taco shells and your favorite taco fixings.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound boneless skinless chicken breast
3 tablespoon chili powder
3 teaspoon Kosher salt
3 teaspoon garlic powder
1.5 teaspoon onion powder
1.5 teaspoon ground cumin
½ teaspoon freshly ground black pepper
2 tablespoon avocado oil
16 ounce canned tomato sauce
16 ounce water or more as needed
FOR SERVING - OPTIONAL
20 corn tortilla Optional
2 each tomato diced
2 jalapeno pepper seeded and sliced
4 tablespoon fresh cilantro chopped
2 lime cut into wedges
5 tablespoon sour cream
1/2 onion
2 avocado

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet

Nutrition
Calories: 291kcal | Carbohydrates: 11g | Protein: 31g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1120mg | Potassium: 996mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1302IU | Vitamin C: 20mg | Calcium: 47mg | 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
Add to my favorites

Classic Roasted Green Beans
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Classic Roasted Green Beans

Add to my favorites

Recipe adapted from:
Cookie and Kate

$0.00 Cooking Fee
Serving Size: 5 oz

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Lower Carb Mediterranean Diet Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Roasted green beans are a delicious and nutritious side dish, that fits various diets and goes great on the side of many main dishes.

Classic Roasted Green Beans quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

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

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound green beans stem ends trimmed
6 tablespoon extra virgin olive oil
1 teaspoon Kosher salt

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

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

Nutrition
Calories: 116kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 287mg | Fiber: 4g | Sugar: 4g | Vitamin A: 939IU | Vitamin C: 17mg | Calcium: 51mg | Iron: 1mg

*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
Add to my favorites

Oven Baked Salmon with Mango Avocado Salsa
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Oven Baked Salmon with Mango Avocado Salsa

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

(9 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 oz salmon and 1/3 cup salsa each

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

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

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Whole 30
This nutrient dense dish is not only delicious, but quick and easy to prepare. The salsa goes great with other fish as well as chicken.

Oven Baked Salmon with Mango Avocado Salsa quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Preheat oven to 400 degrees.
Place fillets on a parchment-lined baking sheet. Drizzle with the oil and season with salt and pepper
Bake for 10-15 minutes, depending on the thickness of the filets. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.
In a small bowl combine all the ingredients for the salsa.
Serve fish topped with salsa.
Notes: For smaller amounts, salmon can also be pan cooked with a bit of avocado oil.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
60 ounce salmon fillet
1 tablespoon avocado oil
3/4 teaspoon Kosher salt more or less to taste, or dietary preference
½ teaspoon freshly ground black pepper
Mango Salsa
2 cup mango if frozen defrosted, if fresh peeled, seeded, ½-inch dice
1 cup avocado seeded and diced
1 red bell pepper small chopped
1 jalapeno pepper finely chopped
¼ cup fresh cilantro chopped
½ cup red onion diced
3 tablespoon lime juice
1 tablespoon extra virgin olive oil
1 teaspoon Kosher salt more or less to taste

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula, Vegetable Peeler

Reheating/Serving Instructions
Heat fish in microwave on medium power until warm. Salsa can be stored in the refrigerator, in a air tight container, with plastic wrap pressed against the surface to prevent oxidation.

Nutrition
Calories: 318kcal | Carbohydrates: 8g | Protein: 35g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 484mg | Potassium: 1011mg | Fiber: 2g | Sugar: 6g | Vitamin A: 865IU | Vitamin C: 32mg | Calcium: 30mg | 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
Add to my favorites

Precut Mixed Fruit
$0.00 Cooking Fee
Up to 10 servings
Precut Mixed Fruit

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 3/4 cup

Dairy Free Egg Free Gluten Free Low FODMAP Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Eating healthy is easy when you let your Foodom chef do all the prep! These mixed fresh fruits are washed, trimmed and ready to eat. Note: Photo is serving suggestion and some fruit may only be available seasonally.

Precut Mixed Fruit quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Place pineapple chunks into a large bowl. Wash and dry remaining fruit. Core strawberries and slice in half if large. Place all remaining fruit into the bowl with the pineapple and toss to combine.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pineapple small, peeled, cored, and cut into 1-2 inch chunks
12 ounce blueberries about 1 pint
12 ounce strawberry about 1 pint
1 bunch green grapes such as Thompson seedless, stemmed

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Sharp Knives

Nutrition
Calories: 84kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 201mg | Fiber: 3g | Sugar: 16g | Vitamin A: 83IU | Vitamin C: 67mg | Calcium: 21mg | Iron: 1mg

*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
Add to my favorites

Fried Zucchini Fritters with Feta and Dill
$0.00 Cooking Fee
Up to 10 servings
Fried Zucchini Fritters with Feta and Dill

Add to my favorites

Recipe adapted from:
An Le

(12 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 fritters

Nut Free Refined Sugar Free Soy Free Vegetarian
These zucchini fritters make a great appetizer or side dish.

Fried Zucchini Fritters with Feta and Dill quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Grate zucchini and onion into a mixing bowl.
Stir in the egg, flour, salt/pepper, garlic, baking powder, dill, and feta and mix well.
Preheat large skillet on medium heat and swirl oil. Using trigger ice cream scoop, place zucchini mixture on a skillet and flatten with the back of a scoop. Can use large spoon as well.
Fry for 3-4 minutes or until golden brown, flip and fry for another 3-4 minutes. Repeat with remaining mixture.
For aioli, mix all ingredients and serve hot or cold.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound zucchini for 10 servings - 5 medium zucchini
0.5 cup onion
4 each egg large
1 cup all-purpose flour
2 teaspoon Kosher salt
0.5 teaspoon freshly ground black pepper
1 teaspoon baking powder
6 tablespoon extra virgin olive oil or sunflower oil or add 1 tbsp butter for richer flavor
0.5 cup feta cheese crumbles
4 tablespoon fresh dill minced
3 clove garlic medium, minced or pressed through a garlic press
For Aioli:
1/2 cup mayonnaise
1 clove garlic zested
1 teaspoon lemon zest
2 teaspoon fresh lemon juice

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove

Reheating/Serving Instructions
The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

Nutrition
Calories: 262kcal | Carbohydrates: 14g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 77mg | Sodium: 697mg | Potassium: 302mg | Fiber: 1g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 18mg | Calcium: 93mg | Iron: 1mg

*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
Add to my favorites

Oatmeal Coconut Chocolate Chip Energy Bites
$0.00 Cooking Fee
Up to 10 servings
Oatmeal Coconut Chocolate Chip Energy Bites

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 2-3 energy bites

Dairy Free Egg Free Gluten Free Oil Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Delicious Snack Energy Bites for quick and delicious energy

Oatmeal Coconut Chocolate Chip Energy Bites quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Make the Energy Bites:
In a medium bowl combine the oats, shredded coconut, almond flour, and chocolate.
In a measuring cup mix together the almond butter, maple syrup, and vanilla. Pour the mixture over the dry ingredients. Mix until thoroughly blended.
Scoop mixture into mounded tablespoons, squeezing and then rolling between your palms into 1-inch balls (this works best with gloved hands). Place balls on a parchment-lined baking sheet. Sprinkle with additional coconut. Roll bites around, coating them with the loose coconut. Should have about 30 balls.
Refrigerate for 1 hour to harden.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Oatmeal Coconut Chocolate Chip Energy Bites (makes about 25 pieces):
2 2/3 cup old fashioned rolled oats
0.5 cup unsweetened shredded coconut fine shred
2/3 cup almond flour
2/3 cup mini semi-sweet chocolate chip
1 cup almond butter
2/3 cup pure maple syrup
4 teaspoon pure vanilla extract

Cooking Tools Required
Baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Refrigerator

Reheating/Serving Instructions
Store in tightly covered containers in the refrigerator for up to 4 days.

Nutrition
Calories: 462kcal | Carbohydrates: 45g | Protein: 11g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 431mg | Fiber: 8g | Sugar: 21g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 3mg

*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
Add to my favorites

Chicken Enchiladas with Red Sauce
$0.00 Cooking Fee
6 servings
Chicken Enchiladas with Red Sauce

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

(7 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 enchiladas

Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free
These chicken enchiladas are especially delicious, as this recipe uses semi-scratch red sauce. Pair with Restaurant Style Mexican Rice and Refried Pinto Beans or Black Beans.
www.ForkandKnifeCreations.com

Chicken Enchiladas with Red Sauce quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

www.ForkandKnifeCreations.com

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
To make the enchilada sauce, heat oil in a small saucepan over medium-high heat.
Add flour, whisking for 1 minute, until a golden roux forms.
Add the remaining dry seasonings through to the oregano, whisking to combine.
Gradually add the stock, continually whisking, to prevent any lumps.
Whisk in the tomato paste. Simmer on low heat for 10 minutes.
Preheat oven to 350 degrees.
Add 1 tablespoon oil to a sauté pan set over medium heat. When hot add onions, peppers, and garlic, sauteing until onion is translucent, about 3 minutes.
Season with Kosher salt and pepper; set aside.
Wrap tortillas in a damp kitchen towel and microwave for 1-2 minutes until soft and pliable.
Pour ½ cup of the enchilada sauce into a 9x13 inch, rectangular baking dish.
Fill tortillas with equal portions of chicken, then the onion/bell pepper mixture, and finally half the cheese, and half the cilantro.
Top with 1 tablespoon enchilada sauce, roll, and place seam side down in baking dish.
Pour remaining enchilada sauce over the enchiladas, then sprinkle with remaining cheese.
Top with sliced olives.
Cover baking dish loosely with aluminum foil and bake for 25-30 minutes, or until cheese has melted and sauce is bubbling.
Remove from oven and garnish with remaining cilantro.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook25

Passive0

Total Time50 minutes

Recipe Serving Size6 servings

Ingredients

Ingredients
For the enchilada sauce:
2 tablespoon avocado oil or lard, or your favorite high-heat cooking oil
2 tablespoon all-purpose flour or gluten-free flour
3 tablespoon chili powder
1 tablespoon garlic salt
1 teaspoon Kosher salt
1 teaspoon ground cumin
1 teaspoon dry oregano
2 ½ cup chicken stock
6 ounce tomato paste
For the filling and assembly:
1 tablespoon avocado oil or lard, or your favorite high-heat cooking oil
1 white onion small, finely chopped
1 red bell pepper large, chopped
2 clove garlic minced
½ teaspoon Kosher salt
⅙ teaspoon freshly ground black pepper
3 cup rotisserie chicken shredded
3 ½ cup shredded Monterrey Jack cheese or pepper jack cheese
6 ounce canned pitted black olives drained
½ cup fresh cilantro chopped
12 corn tortilla

Cooking Tools Required
Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Oven, Pyrex baking dish, Saucepan, Saute pan, Sharp Knives, Spatula, Top Stove, Whisk

Reheating/Serving Instructions
Heat in microwave, covered, on high power until heated through.

Nutrition
Calories: 647kcal | Carbohydrates: 45g | Protein: 29g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 74mg | Sodium: 3644mg | Potassium: 852mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3555IU | Vitamin C: 41mg | Calcium: 704mg | Iron: 4mg

*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
Add to my favorites

Chicken Parmesan
$0.00 Cooking Fee
Up to 10 servings
Chicken Parmesan

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 4 ounces

Refined Sugar Free Soy Free
This chicken parmesan is made with panko breadcrumbs so the chicken stays crisp and moist, plus a homemade sauce for lots of flavor!

Chicken Parmesan quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Pre-heat oven to 350 degrees. Place the chopped tomatoes and juice, garlic, olive oil, salt and pepper in a medium saucepan. Cook, covered, stirring often on medium heat for about 20-25 minutes. Taste and correct for salt.
Meanwhile, cut the chicken breasts into halves horizontally. Put each piece between two pieces of plastic wrap and pound them to 3/8 inch thick. Season chicken filets with Kosher salt and freshly ground pepper.
On a large rimmed plate, mix together the bread crumbs and the Italian seasoning; set aside. In a shallow bowl beat together the eggs and the water.
Dredge the chicken pieces in flour until thoroughly coated, shaking off excess. Dip in the egg mixture, letting any excess runoff. Coat with breadcrumbs, patting gently to thoroughly cover each piece.
Heat a large sauté pan(s) to medium and add half the olive oil. Place coated chicken filets into pan(s) and cook for about 3 minutes per side or until nicely browned.
Place ½ the tomato sauce in the bottom of a baking dish(es) that will accommodate all the chicken, slightly overlapping if necessary. Place chicken over sauce and spoon remaining sauce over chicken. Sprinkle with mozzarella cheese, then grated parmesan cheese. Bake, uncovered, for 20 minutes.
Remove from oven and sprinkle with chopped parsley.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook25

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
For the tomato sauce:
28 ounce canned whole peeled tomatoes chopped, juice reserved
3 clove garlic large, peeled and finely chopped
4 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper
Prepare the chicken:
2½ pound boneless skinless chicken breast
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
½ cup all purpose flour spread on a plate
Mix together:
2 cup panko breadcrumbs
1 teaspoon Italian seasoning
Beat together:
2 each egg beaten
2 tablespoon water
For sauteing:
6 tablespoon extra virgin olive oil
3 cup mozzarella cheese shredded
½ cup parmesan cheese grated
2 tablespoon Italian parsley flat leaf parsley, chopped

Cooking Tools Required
Baking Pan

Reheating/Serving Instructions
Reheat in 350 degree oven for 30 minutes.

Nutrition
Calories: 472kcal | Carbohydrates: 18g | Protein: 37g | Fat: 27g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1335mg | Potassium: 654mg | Fiber: 2g | Sugar: 3g | Vitamin A: 512IU | Vitamin C: 10mg | Calcium: 294mg | Iron: 3mg

*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
Add to my favorites

Jasmine White Rice
$0.00 Cooking Fee
Up to 10 servings
Jasmine White Rice

Add to my favorites

Recipe adapted from:
Jen Stone

(8 customer reviews)

$0.00 Cooking Fee
Serving Size: 4 oz

Dairy Free Egg Free Gluten Free Nut Free Oil Free Refined Sugar Free Soy Free Vegan Vegetarian
An essential side dish that pairs well with many of our flavorful dishes!

Jasmine White Rice quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Measure rice into a deep sized pot with a fitted lid
Rinse rice 2-5 times or until water is clear
Add water and salt
Bring to a light boil. You should see bubbles forming on the surface of the water
Cover pot tightly with lid
Reduce heat to low
Simmer rice while covered 12-15 minutes
After 10 minutes, remove lid
Use a spoon to make a well in the middle, allowing you to see bottom of pot
If all or most of water is absorbed continue with next step
If there still is 1/4 inch of water or more, replace lid and allow to simmer 3-5 minutes more
When all of water or most of it has been absorbed, replace lid and switch off heat
Allow pot to sit undisturbed for another 10-15 minutes or when your ready to eat

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 cup jasmine white rice
¼ teaspoon Kosher salt
6 cup water

Cooking Tools Required
Fine-Mesh Strainer, Measuring cups and spoons, Saucepan, Top Stove

Reheating/Serving Instructions
When ready to eat, fluff rice with fork or chopsticks. Reheat in a pot, 2-3 minutes on high with a couple of tbsp water until desired warmth.

Nutrition
Calories: 270kcal | Carbohydrates: 59g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Calcium: 25mg | Iron: 1mg

*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
Add to my favorites

Primavera Egg Muffins
$0.00 Cooking Fee
FSA/HSA eligible when qualified
12 servings
Primavera Egg Muffins

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1 muffin

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

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

Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Vegetarian Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious egg "muffins" with spinach, make for a quick and nutritious meal when you're short on time!

Primavera Egg Muffins quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Preheat oven to 375° F.
Place 1 tablespoon of the avocado oil in a medium saute pan over medium heat. When hot add the onions and sauté until translucent, about 4 minutes.
In a large mixing bowl mix together all the ingredients including the sauteed onions.
Using a paper towel spread remaining avocado oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size12

Ingredients

Ingredients
2 tablespoon avocado oil divided
1 small red onion chopped
9 egg large organic, beaten
10 ounce frozen spinach defrosted and squeezed of excess liquid
1 tomato chopped
1 teaspoon baking powder
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper freshly ground
2 tablespoon water

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 80kcal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 294mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3034IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg

*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
Add to my favorites

Spinach Salad with Peaches, Avocado, Feta Cheese, and Toasted Almonds
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Spinach Salad with Peaches, Avocado, Feta Cheese, and Toasted Almonds

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

(13 customer reviews)

$0.00 Cooking Fee
Serving Size: 4 oz

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

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

Brain Food Diabetes Friendly Egg Free Gluten Free Heart Healthy Refined Sugar Free Vegan Vegetarian
This salad is loaded with nutrition and makes a great lunch on its own or a tasty side to a main dish.

Spinach Salad with Peaches, Avocado, Feta Cheese, and Toasted Almonds quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
To make the vinaigrette whisk together the Champagne vinegar, olive oil, avocado oil, and shallots. Add Kosher salt and freshly ground pepper to taste.
In a large bowl, toss together the spinach, peach slices, avocado, and red onion. Drizzle with some of the vinaigrette and toss again.
Plate and garnish with almonds and feta cheese.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Vinaigrette
8 teaspoon Champagane vinegar or white wine vinegar
4 tablespoon extra virgin olive oil
4 tablespoon avocado oil
2 shallot small finely chopped
1/2 teaspoon Kosher salt or to taste
1 dash freshly ground black pepper or to taste
For the Salad
16 ounce fresh spinach
3 peach large peaches sliced
1 avocado ripe, sliced or cubed
1/2 cup red onion slivered
1/4 teaspoon Kosher salt
1 dash freshly ground black pepper
1/4 cup sliced almonds
1/2 cup feta cheese crumbled or cubed*, can be substituted with vegan cheese for vegan dish

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Whisk

Reheating/Serving Instructions
Toss salad with vinaigrette just before serving.

Nutrition
Serving: 6oz | Calories: 209kcal | Carbohydrates: 11g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 304mg | Potassium: 467mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4462IU | Vitamin C: 18mg | Calcium: 100mg | 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
Add to my favorites

Spaghetti Squash with Meat Ragu
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Spaghetti Squash with Meat Ragu

Add to my favorites

Recipe adapted from:
Skinny Taste

(5 customer reviews)

$0.00 Cooking Fee
Serving Size: 5 oz meat sauce & 5 oz of spaghetti squash

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 Friendly Egg Free Gluten Free Lower Carb Nut Free Paleo Postpartum Reduced Fat Refined Sugar Free Soy Free Whole 30
Spaghetti squash topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery. You'll love this low-carb dish so much that you won't miss the pasta! Based on a Skinnytaste recipe.
https://www.skinnytaste.com/spaghetti-squash-with-meat-sauce-46-pts/

Spaghetti Squash with Meat Ragu quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.skinnytaste.com/spaghetti-squash-with-meat-sauce-46-pts/

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish. Using a knife poke 6 holes in each half and cover. Microwave 11-12 minutes or until soft.
Meanwhile, in a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft.
Add the beef and season with salt. Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked through.
When cooked, add the tomatoes and adjust salt and pepper to taste.
Add bay leaf and cover, reducing heat to low. Simmer at least 20 minutes stirring occasionally.
While sauce is simmering. Shred spaghetti squash. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands.
Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated parmesan cheese, if desired.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 spaghetti squash medium
For the Meat sauce:
1 teaspoon unsalted butter
1 teaspoon extra virgin olive oil
1 cup onion finely chopped
1 cup carrot peeled and chopped
2 cup celery finely chopped
2 pound 90% lean ground beef
56 ounce canned crushed tomatoes 2 large cans
1 bay leaf
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper

Cooking Tools Required
Can Opener, Cutting board, Measuring cups and spoons, Microwave, Mixing spoon, Pyrex baking dish, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
Heat in microwave on high power until warm.

Nutrition
Calories: 292kcal | Carbohydrates: 28g | Protein: 22g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 793mg | Potassium: 1085mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2817IU | Vitamin C: 21mg | Calcium: 127mg | Iron: 5mg

*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
Add to my favorites

Clean Diet Herby Cauliflower Steaks with Crispy Shallots
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Clean Diet Herby Cauliflower Steaks with Crispy Shallots

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 10 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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Refined Sugar Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

Clean Diet Herby Cauliflower Steaks with Crispy Shallots quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Preheat the oven to 450° F. Remove leaves and stem from the cauliflower head. Using a large knife, cut the head of cauliflower into even slices, about 1/2 to 1 inch thick. Place on a baking sheet. (Note: at the edges, your slices may not hold together as there is no inner stem in this part. I just put the smaller piece on the baking sheet and cook them with the large pieces).
Mince garlic and herbs, and place in a small bowl. Add oil and salt; stir. Use a brush to spread mixture over cauliflower steaks. Sprinkle each piece with pepper to taste (I’m not big on pepper— I know crazy- so I take it easy here).
Place the baking pan in the oven and bake until cauliflower is tender and the edges begin to brown, about 20 minutes.
While the cauliflower cooks, free the shallots: peel the outer paper from the shallots and slice off the rooty end and discard. Use a shard knife to cut the shallot into thin slices. In a skillet, heat avocado oil. Once oil sizzles, add shallot slices and cook for several minutes, until they turn golden to medium brown. Use a slotted spoon to remove them from the oil and set on a dish. Discard excess oil.
Remove cauliflower from the oven, and season with salt and nutritional yeast (or shred on a bit of parmesan if you prefer). Top with fried shallots and serve hot

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
4 pound cauliflower for 10 servings 2 large heads or 3 medium ones
For the roasting mixture:
5 clove garlic
3 teaspoon fresh thyme
2 teaspoon fresh rosemary
2 teaspoon fresh sage
10 tablespoon avocado oil
1 teaspoon Kosher salt more or less to taste
For sprinkling:
½ teaspoon freshly ground black pepper more or less to taste
5 tablespoon nutritional yeast or, if you prefer, parmesan
For crispy shallots:
5 shallot thinly sliced
8 tablespoon avocado oil

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Pastry brush, Sharp Knives

Reheating/Serving Instructions
Heat cauliflower in a 350 degree oven for 20 minutes or until heated through.

Nutrition
Calories: 295kcal | Carbohydrates: 13g | Protein: 6g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Sodium: 289mg | Potassium: 672mg | Fiber: 5g | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 90mg | Calcium: 53mg | Iron: 1mg

*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
Add to my favorites

Kale Tahini Caesar Salad
$0.00 Cooking Fee
Up to 10 servings
Kale Tahini Caesar Salad

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 2 cups

Brain Food Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This salad uses a mixture of kale and romaine lettuces and is then tossed with a creamy tahini Caesar dressing.

Kale Tahini Caesar Salad quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
To make the dressing: In a small bowl, combine the tahini, lemon juice, olive oil, garlic, mustard, and salt. Whisk until blended, then add the water and whisk until you have a smooth, blended tahini sauce. Season generously with black pepper. The dressing should be tangy, like classic Caesar dressings. If it's overwhelmingly tart or too thick to pour, whisk in an additional tablespoon of water.
To prepare the salad: Transfer the chopped kale to a big salad bowl. Add a dash of salt and massage the leaves with your hands by scrunching big handfuls at a time, until the leaves are darker in color and the volume has reduced by about one-third.
Add the chopped romaine to the bowl. Wait to dress the salad until you are ready to serve.
When you're ready, drizzle enough dressing over the greens to lightly coat (you might not need all of it). Toss until the dressing is evenly distributed. Serve immediately

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
Tahini Caesar Dressing:
1/2 cup tahini
2 lemon juiced, about 3 tablespoons juice from 1 lemon
6 tablespoon extra virgin olive oil
4 clove garlic smashed then minced
2 teaspoon Dijon mustard
½ teaspoon sea salt fine grind
4 tablespoon water
1 teaspoon freshly ground black pepper
Salad:
2 bunch Tuscan Kale ribs removed and leaves chopped into bite-size pieces
½ teaspoon fine sea salt
2 head romaine lettuce chopped into bite-size pieces
1 cup canned chickpeas (optional) drained and rinsed

Cooking Tools Required
Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 215kcal | Carbohydrates: 16g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 270mg | Potassium: 578mg | Fiber: 5g | Sugar: 3g | Vitamin A: 13521IU | Vitamin C: 49mg | Calcium: 115mg | Iron: 3mg

*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
Add to my favorites

Salmon with Lemon and Thyme
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Salmon with Lemon and Thyme

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 6.4 oz pre-cook / 4.8 oz post-cook

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

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

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Mediterranean Diet Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This highly nutritious meal combines salmon with the tangy flavors of lemon and capers, for a delicious Mediterranean inspired dish. Note: This recipe requires 2 heavy-duty rimmed baking sheets for 7-10 servings.

Salmon with Lemon and Thyme quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Pre-heat oven to 350 degrees F. Line a rimmed baking sheet(s) with parchment paper and place salmon, skin side down, on the prepared baking sheet.
Generously season salmon with salt and pepper. Arrange capers on the salmon, then top with thyme and sliced lemon.
Drizzle fish with oil and bake for 20 minutes.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
64 ounce salmon fillet
2 lemon thinly sliced
2 tablespoon capers drained
1 1/2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
1 tablespoon fresh thyme
1 tablespoon avocado oil for drizzling

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives

Reheating/Serving Instructions
Heat in a medium saute pan over medium heat, or in the microwave on medium power until heated through.

Nutrition
Serving: 6.4ounces | Calories: 273kcal | Carbohydrates: 1g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 100mg | Sodium: 473mg | Potassium: 902mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 4mg | Calcium: 26mg | 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

1
2
3
4
…
32
33
34
→

Book a chef
Menu
Log in / sign up
Our story
Get a personalized menu
How it works for customers
Cooking classes
Medically tailored meals
Gifts cards
Become a chef

Book a chef
Menu
Log in / sign up
Our story
Get a personalized menu
How it works for customers
Cooking classes
Medically tailored meals
Gifts cards
Become a chef

Shopping Cart

Become a chef

Share your love for food while earning on your own schedule

Sign-up

Learn

About us
Safety
Customer testimonials
Food as medicine podcast
Blog
Press
Contact us

Cook

Become a chef
Chefs FAQs
Submit a recipe
Chef supplies marketplace
Invite clients

Eat

How it works videos
Meet the chefs
Shop kitchen essentials
Invite friends
Gift cards
Help center

Subscribe to our newsletter

Facebook Tiktok Linkedin Twitter

© 2025 Foodom, Inc. | Phone: (415) 612-3356 | Address: 50 Iron Point Circle, Suite 140, Folsom, CA 95630

Privacy Policy | Terms of Service | Affiliate Agreement

Main Category

1-click Weekly Meals (5)
Balanced Complete Meals (102)
Bulk Protein (14)
Camping and Local Travel (62)
Casserole Dishes (18)
Comfort (270)
Customer Recipes (28)
Everyday Food (394)
Family Meals and Desserts (182)
Freezer Meals (252)
School Lunches (37)
Toddler Friendly (40)
Wallet Friendly (179)
Medicaid (41)
Small Household (44)
Trending Dishes (18)
Kid Friendly (241)

Cuisines

American (460)
Caribbean (6)
Chinese (24)
Eastern European (16)
Ethiopian (3)
French (18)
Indian (27)
Italian (118)
Japanese (13)
Korean (8)
Mediterranean (102)
Mexican (73)
Other Asian (21)
Spanish (18)
Thai (10)
Middle Eastern (28)

Diets

AIP Diet (7)
Brain Food (83)
Dairy Free (452)
Diabetes Friendly (240)
Egg Free (527)
Gluten Free (464)
Heart Healthy (167)
Keto (171)
Low FODMAP (27)
Lower Carb (237)
Nut Free (407)
Oil Free (38)
Paleo (186)
Postpartum (106)
Pregnancy (76)
Reduced Fat (111)
Refined Sugar Free (676)
Soy Free (532)
Vegan (238)
Vegetarian (367)
Whole 30 (136)
Mediterranean Diet (38)

Special Occasion

Christmas (54)
Easter (47)
Halloween (8)
Hanukkah (36)
Other Occasion (62)
Passover (44)
Rosh Hashanah (59)
Super Bowl (48)
Thanksgiving (60)
Valentines Day (47)

Course

Appetizer (94)
Breakfast (59)
Dessert (33)
Dressing and Sauces (21)
Drinks (3)
Main Dish (373)
Salad (56)
Side Dish (154)
Snack (90)
Soup (71)

Main Ingredient

Beef (52)
Bread/Dough (35)
Broth (56)
Cheese (67)
Dairy (76)
Eggs (57)
Fish (35)
Fruits (60)
Grains (122)
Legumes (97)
Nuts (53)
Pasta (38)
Pork (42)
Poultry (154)
Seafood (16)
Vegetables (358)
Starchy Vegetables (112)

Cooking Method

Baking (224)
Boiling (155)
Braising (16)
Broiling (22)
Chopping (96)
Frying (26)
Grilling (24)
Poaching (8)
Pressure Cooking (12)
Roasting (43)
Sautéing (251)
Searing (17)
Simmering (151)
Steaming (21)
Stewing (6)
Stir-frying (19)

Recipe Author

121TRIBE (5)
An Le (14)
Cookie and Kate (15)
Jen Stone (9)
KaiaFIT (40)
Karin Adoni Ben-David (90)
Lori Zanini (1)
Mayumi Tavalero (136)
Once Upon A Chef (8)
Skinnytaste (2)
Syd Bailey (17)
Zeke Gluckman (17)
Kaiser Lifestyle Medicine (3)
Little black dress project (30)
Tori Avey (4)

Available Coupon

X

Close

Warning

Adding this dish will remove the chef appointment from your cart. You'll need to rebook the appointment. Select 'Continue Anyway' to proceed or 'Cancel' to go back.

Time limit reached.

Complete your purchase by booking a new time

Book a new time

Warning

You can't add more than 4 hours Estimated time.

Warning

You already have some dishes in your cart. Clicking 'Continue' will remove them from the cart and add the Recommended Meal Plan. Please click 'Cancel' to go back.

Add your preferences

Course (Required)

Cuisine

American (681)
Caribbean (8)
Chinese (54)
Eastern European (25)
Ethiopian (3)
French (35)
Indian (46)
Italian (159)
Japanese (33)
Korean (23)
Mediterranean (131)
Mexican (97)
Other Asian (42)
Spanish (21)
Thai (29)
Middle Eastern (38)

Diets

AIP Diet (11)
Brain Food (98)
Dairy Free (602)
Diabetes Friendly (298)
Egg Free (700)
Gluten Free (614)
Heart Healthy (204)
Keto (210)
Low FODMAP (44)
Lower Carb (309)
Nut Free (588)
Oil Free (60)
Paleo (216)
Postpartum (117)
Pregnancy (84)
Reduced Fat (147)
Refined Sugar Free (676)
Soy Free (666)
Vegan (297)
Vegetarian (527)
Whole 30 (143)
Mediterranean Diet (41)

More options

Freezer Meals (368)
Kid Friendly (411)
Comfort Food (433)

Add your preferences

Cuisine

American (681)
Caribbean (8)
Chinese (54)
Eastern European (25)
Ethiopian (3)
French (35)
Indian (46)
Italian (159)
Japanese (33)
Korean (23)
Mediterranean (131)
Mexican (97)
Other Asian (42)
Spanish (21)
Thai (29)
Middle Eastern (38)

Diets

AIP Diet (11)
Brain Food (98)
Dairy Free (602)
Diabetes Friendly (298)
Egg Free (700)
Gluten Free (614)
Heart Healthy (204)
Keto (210)
Low FODMAP (44)
Lower Carb (309)
Nut Free (588)
Oil Free (60)
Paleo (216)
Postpartum (117)
Pregnancy (84)
Reduced Fat (147)
Refined Sugar Free (676)
Soy Free (666)
Vegan (297)
Vegetarian (527)
Whole 30 (143)
Mediterranean Diet (41)

More options

Freezer Meals (368)
Kid Friendly (411)
Comfort Food (433)

Confirm Deletion

Are you sure you want to delete this item?

Confirm Deletion

Are you sure you want to delete this item?

Upload Recipes

You can add up to 15 files (JPG, PNG, JPEG, PDF, DOC)

Loading recommendations...

Customize Pick For Me

Add your preferences

Diets

AIP Diet (11)
Brain Food (98)
Dairy Free (602)
Diabetes Friendly (298)
Egg Free (700)
Gluten Free (614)
Heart Healthy (204)
Keto (210)
Low FODMAP (44)
Lower Carb (309)
Nut Free (588)
Oil Free (60)
Paleo (216)
Postpartum (117)
Pregnancy (84)
Reduced Fat (147)
Refined Sugar Free (676)
Soy Free (666)
Vegan (297)
Vegetarian (527)
Whole 30 (143)
Mediterranean Diet (41)

Save changes to profile

Cuisines

American (681)
Caribbean (8)
Chinese (54)
Eastern European (25)
Ethiopian (3)
French (35)
Indian (46)
Italian (159)
Japanese (33)
Korean (23)
Mediterranean (131)
Mexican (97)
Other Asian (42)
Spanish (21)
Thai (29)
Middle Eastern (38)

Courses

How many of servings of each course

Servings of Lunch (570)
Servings of Dinner (570)
Servings of Side Dishes (211)
Servings of Salads (83)
Servings of Soups (85)
Servings of Breakfasts (97)
Servings of Snacks (156)
Servings of Desserts (97)
Servings of Appetizers (138)

More options

Freezer Meals (368)
Kid Friendly (411)
Comfort Food (433)

Leftover options

Best Value: More Servings

More Variety: Expanded Menu