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  Asian Chicken Salad with Honey Sesame Dressing

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Asian Chicken Salad with Honey Sesame Dressing

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  Recipe adapted from: Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: About 9 oz of salad and 3 oz chicken

  Dairy Free

  This is a hearty main dish salad. It makes for a cool dinner on a warm night.

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  Ingredients Scale

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

  Instructions

  • In a small bowl whisk together the dressing ingredients through to the honey. Next whisk in the avocado oil and the sesame oil. Set aside.
  • In a large bowl toss together the salad ingredients.
  • Plate salad. Drizzle with dressing.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  For the dressing (makes about 1 ½ cups dressing):

  • 3 clove garlic minced
  • 2 tablespoon fresh ginger minced
  • 1 teaspoon sesame seeds
  • ⅓ cup rice vinegar
  • 2 tablespoon soy sauce
  • 3 tablespoon honey
  • ½ cup avocado oil
  • ¼ cup sesame oil
  • 2 pound rotisserie chicken shredded, for 10 servings, whole chicken
  • 1 whole green cabbage for 10 servings it will be about 20 cups, about 1 medium head
  • 2 cup carrot shredded
  • 1 cup red onion slivered
  • ¾ cup fresh cilantro chopped
  • 2 cup chow mein noodle dry, or dry instant ramen noodles
  • ¾ cup almonds sliced

  Cooking Tools Required

  Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Whisk

  Reheating/Serving Instructions

  Serve chilled or at room temperature.

  Nutrition

  Calories: 419kcal | Carbohydrates: 45g | Protein: 10g | Fat: 23g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 517mg | Potassium: 209mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4358IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg

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  Paleo Egg Drop Soup

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Paleo Egg Drop Soup

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  Recipe adapted from: Mayumi Tavalero

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 9 ounces

  Dairy FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumRefined Sugar FreeSoy FreeVegetarianWhole 30

  This simple but satisfying soup can become a complete meal with the addition of your favorite vegetables.

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  Ingredients Scale

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

  Instructions

  • Rehydrate the dried mushrooms for 5 to 10 minutes depending on how thin or thick they are.
  • Bring the broth to a boil over medium-high heat, turn down to a simmer.
  • Add the mushrooms, coconut aminos, ginger, and ½ the green onions.
  • Crack eggs into a medium bowl and use a fork to whisk. Slowly pour a thin stream of egg into the hot broth, while stirring gently.
  • Remove from heat; adjust seasonings and garnish with remaining green onions.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook5

  Passive0

  Total Time20 minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 10 cup vegetable broth or chicken or bone broth
  • ½ cup dried shiitake mushroom reconstituted with 1 cup boiling water, sliced
  • 2 tablespoon coconut aminos
  • 1 teaspoon fresh ginger grated
  • ½ cup green onion sliced into thin rings, divided
  • 8 egg pasture raised if possible
  • 1 teaspoon Kosher salt or to taste

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat in the microwave on full power to desired temperature.

  Nutrition

  Calories: 71kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 131mg | Sodium: 979mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 1mg

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  Cucumber Salad

  $0.00 Cooking Fee
  6 servings
  
  

  Cucumber Salad

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  Recipe adapted from: Jun Cai

  $0.00 Cooking Fee

  Egg FreeKetoLower CarbNut Free

  This authentic recipe is brought to you Chef Jun Cai, one of the chefs on the Foodom platform, servicing San Franciso, and East Bay Areas.

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  Ingredients Scale

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

  Instructions

  • Peel then cut cucumbers into 3 inch sticks about 1/2 inch wide. Sprinkle with salt and set aside for 10 minutes.
  • Drain the cucumbers, add to a large bowl, then toss with chicken bouillon powder.
  • Heat oil in saute pan, when hot add dry chili, ginger, garlic, green onion, saute for a minute or two. Add to cucumbers and toss.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook15

  Passive10

  Total Time1 hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 6 English cucumber
  • 2 tablespoon Kosher salt
  • 1 tablespoon chicken bouillon powder
  • 3 tablespoon avocado oil
  • 4 dry red chili crushed
  • 8 green onion sliced
  • 8 clove garlic finely chopped
  • 2 tablespoon fresh ginger finely chopped

  Cooking Tools Required

  Colander, Cutting board, Food storage containers, Sharp Knives, Vegetable Peeler

  Nutrition

  Calories: 122kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 2535mg | Potassium: 515mg | Fiber: 2g | Sugar: 6g | Vitamin A: 495IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 1mg

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  6

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  Potato Salad with Bell Peppers and Garlic-Sesame Dressing

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  Up to 10 servings
  
  Potato Salad with Bell Peppers and Garlic-Sesame Dressing

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  Recipe adapted from: Jun Cai

  $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.

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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 10 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 white potato
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 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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