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Starting with a $100 minimum cooking fee for labor plus the cost

Starting with a $100 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!

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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.

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Vegetable Stir-Fry
$0.00 Cooking Fee
6 servings
Vegetable Stir-Fry

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 4 ounce

Dairy Free Diabetes Friendly Egg Free Keto Lower Carb Nut Free Refined Sugar Free Vegan Vegetarian
This delicious vegetable stir-fry is loaded with nutritious vegetables and has the subtle flavors of garlic, ginger, and coconut.

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Instructions
Blanch broccolini by placing florets in a large saute pan or wok and adding 1/4 cup water. Turn heat to high and steam for several minutes. Remove florets and reserve. Dump out any remaining water.
In a wok or large skillet add the coconut oil over medium high heat. Add the ginger and garlic and cook for a minute or just until garlic is golden.
Add bell pepper, peas, carrots, mushrooms, broccolini, onion and bok choy. Sauté 2-3 minutes until veggies are almost tender.
Season with soy sauce and saute for 1 minute more. Adjust seasonings. Vegetables should be slightly crisp, not limp.
Garnish with chopped green onions and sesame seeds if desired.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the aromatics:
1 tablespoon coconut oil
1 tablespoon fresh ginger finely chopped
4 clove garlic finely chopped
For the stir fry:
1 yellow onion medium, sliced lengthwise into strips about ¼ inch thick
2 cup broccolini blanched
1 red bell pepper sliced lengthwise into strips about ¼ inch thick
4 ounce white mushroom sliced
4 ounce snow pea
2 carrot julienned
3 ounce bok choy sliced vertically into quarters
4 tablespoon soy sauce
For garnish
3 stalk green onion cut into 2 inch lengths
sesame seeds

Cooking Tools Required
Measuring cups and spoons, Sharp Knives, Top Stove, Wok

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

Nutrition
Calories: 79kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Sodium: 708mg | Potassium: 418mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5106IU | Vitamin C: 75mg | Calcium: 61mg | Iron: 1mg

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Red Lentil Dahl
$0.00 Cooking Fee
Up to 10 servings
Red Lentil Dahl

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Recipe adapted from:
Kate Hackworthy

(2 customer reviews)

$0.00 Cooking Fee

Brain Food Dairy Free Egg Free Gluten Free Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
This quick and easy red lentil dahl is packed with flavor, but is super simple to make. Vegan, vegetarian and gluten-free.
https://veggiedesserts.com/red-lentil-dahl/

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https://veggiedesserts.com/red-lentil-dahl/

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Instructions
Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red pepper flake and cook for a few minutes.
Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala, and cook for 1 minute.
Add the lentils, tomatoes with their juice, coconut milk and broth, then stir to combine. Season with salt and pepper and cook on medium-low for 15-20 minutes, until reduced and thick.
If you have time, you can leave it a little longer on very low heat for even more flavor (just stir often and check it doesn't scorch the bottom of the pan). Taste and add more seasoning if desired.
Stir in lemon juice and spinach until it wilts.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 teaspoon extra virgin olive oil
3 cup onion diced, about 3 medium
6 clove garlic finely chopped
2 tablespoon fresh ginger peeled and grated
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 1/2 tablespoon ground turmeric
2 teaspoon garam masala
2 cup dry lentil for 10 servings 400g, uncooked (rinsed and drained)
28 ounce canned diced tomatoes for 10 servings, 2 cans
28 ounce canned full-fat coconut milk for 10 servings 2 can
4 cup vegetable stock
2 teaspoon Kosher salt more or less to taste
1/2 teaspoon ground black pepper more or less to taste
3 tablespoon fresh lemon juice for 10 servings, juice of half a lemon
4 cup fresh spinach leaves

Cooking Tools Required
Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Spatula, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Reheat to desired temperature using the stove top or microwave.

Nutrition
Calories: 371kcal | Carbohydrates: 38g | Protein: 13g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 985mg | Potassium: 897mg | Fiber: 15g | Sugar: 8g | Vitamin A: 1496IU | Vitamin C: 21mg | Calcium: 92mg | Iron: 6mg

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Roasted Sweet Potato & Brussels Sprouts Salad
$0.00 Cooking Fee
Up to 10 servings
Roasted Sweet Potato & Brussels Sprouts Salad

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
Vegetables are roasted, mixed with lentils, and tossed with a tahini-maple dressing, then served over fresh spinach.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
Preheat the oven to 425oF (218oC). Line a large baking sheet with parchment paper.
Combine the diced sweet potato and brussels sprouts in a bowl. Add olive oil and season with sea salt and black pepper to taste. Toss well then spread across the baking sheet. Bake in the oven for 30 minutes or until both vegetables are cooked through and starting to brown.
Meanwhile cook the lentils according to package directions.
While the vegetables and lentils cook, combine the tahini, maple syrup, water, cayenne pepper and sea salt in a jar. Seal with a lid and shake well to mix. Set aside.
Remove the roasted vegetables from the oven and place back in the mixing bowl. Add in the lentils. Mix well.
Divide spinach between bowls. Top with lentils and roasted vegetable mix. Drizzle with desired amount of dressing. Enjoy!

Notes
No Brussels Sprouts
Use broccoli instead.
No Lentils
Use your choice of protein. Chickpeas, grilled chicken or ground meat work well.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
5 sweet potato medium. peeled and diced into 1 inch cubes
10 cup Brussels sprouts washed and halved
7 1/2 teaspoon extra virgin olive oil
1 1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
For the salad:
2 1/2 cup lentils cooked accrding to package directions
20 cup baby spinach chopped
For the dressing:
10 tablespoon tahini paste
7 1/2 teaspoon maple syrup
10 tablespoon water warm
1 1/2 teaspoon cayenne pepper optional and more or less to taste
1/3 teaspoon sea salt

Cooking Tools Required
Baking sheet, Colander, Cutting board, jar with lid, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Peeler, Saucepan with lid, Sharp Knives

Nutrition
Calories: 618kcal | Carbohydrates: 97g | Protein: 34g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 570mg | Potassium: 2063mg | Fiber: 38g | Sugar: 12g | Vitamin A: 22494IU | Vitamin C: 99mg | Calcium: 213mg | Iron: 12mg

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Korean Chapchae or Japchae with Broccoli and Mushrooms
$0.00 Cooking Fee
Up to 10 servings
Korean Chapchae or Japchae with Broccoli and Mushrooms

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(2 customer reviews)

$0.00 Cooking Fee

Dairy Free Egg Free Gluten Free Refined Sugar Free Vegan Vegetarian
This Chapchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Asian cuisine.

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Instructions
Place cooked noodles in a large bowl. Toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil.
Cook the spinach in boiling water for just a minute, drain and rinse with cold water. Squeeze gently to remove excess water, then cut into 2-inch lengths. Add to the bowl of noodles.
Heat a wok or large sauté pan over medium-high heat. When hot add 1 tablespoon oil to the pan. Place the carrots, broccoli, onions, and sliced crimini mushroom into the pan and cook until onions are just translucent, about 2 minutes. Add the green onions, chopped garlic, and shiitake mushrooms to the pan during the last 30 seconds of cooking time, adding more oil if necessary. Stir well so all the vegetables are combined. Add to bowl with noodles. Toss to combine.
Pour sauce over chapchae, again mixing well to combine. Garnish with additional sesame seeds if desired.
Tip for easy prep: in a double boiler bring water to a boil, take some water out to reconstitute (soak) the shitake mushrooms with the hot water. Blanch the spinach in the boiling water for 30 seconds, take out and place the glass noodles.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 oz yam starch noodle You can use glass noodles or kelp noodles, cooked according to package directions, then chopped in 7-8 inch lengths
5 dried shiitake mushroom soaked in hot water for 30 minutes, then thinly sliced
2 cup fresh spinach
1/2 cup carrot julienne
2 head broccoli 4 cups of broccoli florets and halfed stems
1/2 cup onion slivered
2 cup cremini mushroom sliced
1/2 cup green onion cut into 1-inch lengths on the diagonal
3 clove garlic finely chopped
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon avocado oil Or favorite high heat cooking oil,plus more if necessary
Sauce
3 tablespoon soy sauce
4 tablespoon monk fruit sweetener or sugar or your favorite sweetener
2 tablespoon sesame oil plus 1 teaspoon
1 tablespoon toasted sesame seeds
ground black pepper

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

Reheating/Serving Instructions
Reheat in wok or saute pan for 5 minutes over high heat stirring frequently until warmed through

Nutrition
Calories: 194kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 456mg | Potassium: 561mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2440IU | Vitamin C: 112mg | Calcium: 90mg | Iron: 2mg

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Mushroom and Lentil Ragu Over Spaghetti
$0.00 Cooking Fee
Up to 10 servings
Mushroom and Lentil Ragu Over Spaghetti

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(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 7 oz sauce + 1.5 cups of cooked pasta

Brain Food Dairy Free Egg Free Gluten Free Nut Free Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian
This Mushroom and Lentil Ragu is a hearty vegetarian pasta sauce that will leave even the hungriest eaters satisfied. Serve this vegan ragu over your favorite noodles, or zoodles or spaghetti squash for low carb option. The dish is based on a recipe from Foxes Love Lemons website.
https://foxeslovelemons.com/mushroom-lentil-ragu/

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https://foxeslovelemons.com/mushroom-lentil-ragu/

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

Instructions
In large saucepot, heat oil over medium-high heat. Add mushrooms, garlic, carrot, bell pepper and onion. Cook until vegetables are very brown and soften, for, about 10 minutes, stirring frequently.
Add wine; cook 1 minute, stirring constantly. Use wooden spoon to scrape browned bits from bottom of pan.
Stir in bay leaf, crushed tomatoes, water, lentils, oregano, salt, black pepper and red pepper flakes. Heat to boiling, then reduce heat to medium-low. Simmer until lentils are tender, about 20 minutes, stirring occasionally. Add more water, as needed, if ragu gets too thick. Remove bay leaf and stir in basil.
Meanwhile, prepare spaghetti according to package directions.
Serve ragu over spaghetti. Garnish with parsley and serve topped with Parmesan.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook10

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Sauce
3 tablespoon extra virgin olive oil
16 ounce white mushroom sliced
7 clove garlic minced
2 carrot medium, chopped
1 green bell pepper chopped
1 yellow onion medium, chopped
3 ounce red wine
2 bay leaf
42 ounce canned diced tomatoes for 10 servings use 3x14.5 oz cans
4 cup water
2 cup brown lentils rinsed and picked through
1⅓ tablespoon dry oregano
1 teaspoon Kosher salt
⅓ teaspoon ground black pepper
⅓ teaspoon crushed red pepper
2 tablespoon fresh basil chopped
For the Spaghetti
2 pound gluten-free spaghetti or regular spaghetti
2 tablespoon Italian parsley minced
parmesan cheese or vegan Parmesan-style cheese alternative, for serving (optional)

Cooking Tools Required
Cutting board, Dutch Oven, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Reheat to desired temperature using the stove top or microwave.

Nutrition
Calories: 541kcal | Carbohydrates: 100g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 474mg | Potassium: 846mg | Fiber: 16g | Sugar: 6g | Vitamin A: 2358IU | Vitamin C: 27mg | Calcium: 88mg | Iron: 6mg

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Tofu Bibimbap
$0.00 Cooking Fee
Up to 10 servings
Tofu Bibimbap

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 3/4 cup rice and 1 1/4 cup tofu and veggies

Dairy Free Egg Free Nut Free Vegan Vegetarian
This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.
https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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Instructions
Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
Add the tofu cubes to a bowl and gently toss with 3/4 of the tamari and half the oil. Then add the arrowroot powder and gently toss until the tofu cubes are well coated.
Arrange the coated tofu cubes on the prepared baking sheet. Bake for 28 to 30 minutes, flipping halfway through.
Meanwhile, cook the rice according to package directions.
In a skillet over medium heat, add the remaining oil. Once hot, pour in the mushrooms and cook until softened, about five minutes. Add in the spinach and toss until wilted. Season with salt and pepper and set aside.
In a small bowl, whisk together the gochujang, remaining tamari, vinegar, and coconut sugar.
Divide the rice, tofu, and vegetables into a bowl. Drizzle the sauce over everything.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
38 ounce medium firm tofu extra-firm, pressed, and cubed
15 teaspoon tamari sauce divided
15 teaspoon avocado oil divided
7 teaspoon arrowroot powder
2 1/2 cup Jasmine rice cooked according to package directions
13 ounce fresh shiitake or cremini mushroom stems removed if using shiitake
15 ounce baby spinach
2 1/2 teaspoon sea salt
3/4 teaspoon ground black pepper
22 teaspoon Gochujang paste (Korean hot pepper paste)
11 teaspoon rice vinegar
5 teaspoon coconut sugar or granulated sugar

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Saucepan, Sharp Knives, Skillet, Top Stove, Whisk, Wooden Spatula

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

Nutrition
Calories: 403kcal | Carbohydrates: 56g | Protein: 18g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 1144mg | Potassium: 772mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4220IU | Vitamin C: 13mg | Calcium: 199mg | Iron: 4mg

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Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice
$0.00 Cooking Fee
6 servings
Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 11 ounces

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Refined Sugar Free Vegan Vegetarian
This delicious stir fry combines tofu, bell peppers, celery, and onions with aromatics including garlic, ginger, and green onion. Served with cauliflower fried rice for a great low carb meal.

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Instructions
Heat a large sauté pan or wok over medium-high heat. Add 1 tablespoon oil. To the side of the pan add half the ginger, half the garlic, and half the green onion. Carefully place tofu pieces in the pan, spreading them out. Cook without stirring for a minute or so, then stir-fry tofu with aromatics, until heated through, about 3 minutes. Remove from pan and set aside.
To the same pan add another tablespoon oil and the remaining aromatics, cook for a minute or less, just until garlic is golden.
Add all the vegetables to the pan and stir-fry for a minute or two. Add the reserved tofu, mixing well to combine. Stir-fry for several minutes more, then add the soy sauce. Adjust seasonings. Vegetables should be crisp when done and tofu heated through.
To make the cauliflower fried rice, heat a large non stick skillet over medium-high heat. If the bag has frozen clumps of cauliflower rice, break it up the clumps so it will cook evenly. I usually slam the bag on the counter, or gently pound it with a ladle or meat mallet. Once the pan is heated, add the oil, then the frozen cauliflower rice. Stir occasionally for 4 minutes and add the soy sauce the last minute of cooking time.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6

Ingredients

Ingredients
24 ounce extra-firm tofu well-drained and cut into 1-inch cubes
2 tablespoon avocado oil divided
Aromatics:
2 tablespoon fresh ginger finely chopped
4 clove garlic finely chopped
For the stir fry:
2 stalk green onion sliced into thin rings
1 yellow onion small, sliced lengthwise into strips about ¼ inch thick
1 red bell pepper sliced lengthwise into strips about ¼ inch thick
3 stalk celery cut diagonally into pieces about 1 inch in length
2 tablespoon low-sodium gluten-free soy sauce
For the cauliflower fried rice:
24 ounce frozen cauliflower rice
2 tablespoon avocado oil
1 tablespoon low-sodium gluten-free soy sauce

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Tongs, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in a saute pan over medium high heat about 5 minutes or until heated through.

Nutrition
Calories: 199kcal | Carbohydrates: 13g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 412mg | Potassium: 691mg | Fiber: 4g | Sugar: 5g | Vitamin A: 751IU | Vitamin C: 84mg | Calcium: 83mg | Iron: 2mg

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Veggie and Tofu Stir Fry
$0.00 Cooking Fee
6 servings
Veggie and Tofu Stir Fry

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Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 1/4 cups

Dairy Free Egg Free Nut Free Vegan Vegetarian
Veggie and Tofu Stir-Fry gives you that delicious seared, slightly smoky taste that you enjoy in a good Chinese restaurant.
https://www.myrecipes.com/recipe/veggie-tofu-stir-fry

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https://www.myrecipes.com/recipe/veggie-tofu-stir-fry

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

Instructions
Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 10 minutes, pressing down occasionally.
Combine tofu, salt, pepper, and cornstarch in a medium bowl; toss to coat.
Heat a large wok or skillet over medium high heat. Add avocado oil to pan; swirl to coat.
Add tofu to pan; stir-fry 8 minutes, turning to brown on all sides. Remove tofu from pan with a slotted spoon; place in a medium bowl.
Add green onions, garlic, and ginger to pan; stir-fry 1 minute. Remove from pan; add to bowl with tofu.
Add additional oil to pan; swirl to coat.
Add carrots; stir-fry 3 minutes. Add bok choy, zucchini, and snow peas; stir-fry 3 minutes.
Add tofu back to pan. Whisk together all the sauce ingredients and pour over tofu. Mix well to combine, lifting from the bottom of the pan, being careful not to break up the tofu.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive10

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the tofu:
14 ounce extra-firm tofu drained
1 tablespoon avocado oil
1/3 teaspoon ground black pepper
1 tablespoon corn starch
For the aromatics:
3 stalk green onion sliced
4 clove garlic chopped
4 teaspoon fresh ginger finely chopped
For the vegetables:
1 tablespoon avocado oil
3 carrot large, peeled and julienne-cut
3 head bok choy cut into 2 inch lengths
2 zucchini cut into 2 inch lengths about 1/2 inch wide
1 1/2 cup snow pea trimmed
For the sauce:
1 tablespoon corn starch
3 tablespoon Shaoxing wine (Chinese rice wine) or dry sherry
1/3 cup vegetable broth
3 tablespoon soy sauce
2 tablespoon hoisin sauce
2 teaspoon sesame oil

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove, Vegetable Peeler, Whisk, Wok

Reheating/Serving Instructions
Heat in microwave on high power until heated through or stir fry over medium heat.

Nutrition
Calories: 143kcal | Carbohydrates: 15g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 470mg | Potassium: 727mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10030IU | Vitamin C: 44mg | Calcium: 108mg | Iron: 3mg

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Mushroom Sauté
$0.00 Cooking Fee
Up to 10 servings
Mushroom Sauté

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 4 ounces pre-cook

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Tasty mushrooms combine with garlic and herbs with a splash of balsamic vinegar.

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Ingredients Scale

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

Instructions
Add oil to a large skillet over medium heat.
Stir in balsamic vinegar, garlic, oregano, and mushrooms.
Sauté for 5-6 minutes, or until tender.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 tablespoon coconut oil
2 tablespoon balsamic vinegar
2 clove garlic minced
¼ teaspoon dry oregano
40 ounce white mushroom whole
1 teaspoon Kosher salt
dash ground black pepper

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
Heat mushrooms over medium high heat in a saute pan until heated through.

Nutrition
Calories: 52kcal | Carbohydrates: 4g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 239mg | Potassium: 367mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg

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

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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.

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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

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Steamed Broccoli
$0.00 Cooking Fee
Up to 10 servings
Steamed Broccoli

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 cup

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, steamed broccoli makes a great simple side dish, plus it's a kid favorite!

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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)
In a large pot fitted with a steamer insert, bring about 1 inch of water to a boil. Add salt, and the broccoli (stems first), cover and steam for 3 minutes or until desired tenderness is reached.

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

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Side of Plain Pasta
$0.00 Cooking Fee
Up to 10 servings
Side of Plain Pasta

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$0.00 Cooking Fee
Serving Size: 1.5 cups of cooked pasta

Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
When all you need is a simple side to go with any of our delicious main dishes!

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

Instructions
Add Kosher salt to boiling water and cook pasta of your choice, according to package directions.
Drain and cool.

Cook Times

Active Prep2

Hands-On Cook0

Hands-Off Cook12

Passive0

Total Time14 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon Kosher salt
20 ounce dry pasta

Cooking Tools Required
Colander, Mixing spoon, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Reheat to desired temperature in the microwave.

Nutrition
Calories: 210kcal | Carbohydrates: 42g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 701mg | Potassium: 127mg | Fiber: 2g | Sugar: 2g | Calcium: 12mg | Iron: 1mg

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Voila Vegan Pesto
$0.00 Cooking Fee
16 servings
Voila Vegan Pesto

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 2 tablespoons

Egg Free Vegan Vegetarian
Fresh, simple ingredients make this pesto better than any store bought brand. This recipe uses vegan parmesan cheese and makes enough for 2 pounds of pasta.

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

Instructions
Wash and dry basil thoroughly. Place basil leaves, pine nuts, chopped garlic, and salt in the work bowl of a food processor. Process quickly to make a coarse paste.
With the motor running add the olive oil, and process for another 5 seconds.
Place pesto in a bowl and mix in the parmesan cheese. If pesto is too thick add a bit more olive oil.
Taste and correct for salt.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size16

Ingredients

Ingredients
For the food processor:
2 cup fresh basil leaves firmly packed, about 4-6 bunches
6 tablespoon pine nuts
4 clove garlic finely chopped
1/2 teaspoon Kosher salt more or less to taste
2/3 cup extra virgin olive oil
Mix in by hand:
2/3 cup Voila plant-based parmesan cheese finelly grated

Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula

Reheating/Serving Instructions
Note: This is a fresh sauce so keep refrigerated and use within 5 days or freeze for later use.

Nutrition
Calories: 195kcal | Carbohydrates: 3g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 192mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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Crunchy Thai Peanut and Quinoa Salad
$0.00 Cooking Fee
Up to 10 servings
Crunchy Thai Peanut and Quinoa Salad

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Recipe adapted from:
Cookie and Kate

(16 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Vegan Vegetarian
This Thai-flavored salad recipe is made with carrots, cabbage, snow peas, and quinoa, tossed in a delicious peanut sauce.
https://cookieandkate.com/thai-peanut-quinoa-salad-recipe/

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https://cookieandkate.com/thai-peanut-quinoa-salad-recipe/

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

Instructions
Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water.
In a medium-sized pot, combine the rinsed quinoa and water.
Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed most or all of the water.
Remove the quinoa from heat, cover the pot and let it rest for 5 minutes.
Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. (Here’s how to cook millet.)
Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).
In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, red bell pepper, cilantro, and green onion.
Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again.
Divide into individual bowls and garnish with peanuts.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
1 ½ cup quinoa
3 cup water
4 cup purple cabbage shredded
2 cup carrot julienned
1 red bell pepper julienned
2 cup snow pea or sugar snap peas thinly sliced
1 cup fresh cilantro chopped
½ cup green onion sliced
½ cup roasted peanuts chopped for garnish
For the peanut sauce:
½ cup peanut butter creamy
6 tablespoon tamari sauce or soy sauce
2 tablespoon maple syrup or honey
2 tablespoon rice vinegar
2 teaspoon sesame oil
2 teaspoon fresh ginger If you love ginger, go with 4 teaspoons
1 lime juiced (about 3 tablespoons)
1 pinch crushed red pepper

Cooking Tools Required
Colander, Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Tongs, Top Stove, Whisk

Reheating/Serving Instructions
This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.

Nutrition
Calories: 266kcal | Carbohydrates: 34g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Sodium: 740mg | Potassium: 580mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5417IU | Vitamin C: 52mg | Calcium: 72mg | Iron: 3mg

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

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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.

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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 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

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Lemon Sauteed Asparagus
$0.00 Cooking Fee
Up to 10 servings
Lemon Sauteed Asparagus

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 3 ounce

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
The flavors of Spring come alive with this easy to pair side dish!

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Instructions
Heat olive oil in a large saute pan over medium-high heat. Add the asparagus. Season with salt and pepper. Saute for 3-5 minutes, until asparagus turns bright green but is still slightly crisp. Add lemon zest in last minute of cooking time. When done, squeeze with a bit of lemon juice if desired.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra-virgin olive oil
2 pound asparagus trimmed
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
1 lemon zested and cut into wedges

Cooking Tools Required
Cutting board, Non stick saute pan, Sharp Knives, Tongs

Reheating/Serving Instructions
Heat in saute pan over medium high heat until heated through.

Nutrition
Calories: 44kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 234mg | Potassium: 188mg | Fiber: 2g | Sugar: 2g | Vitamin A: 687IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 2mg

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Crunchy Thai Peanut and Quinoa Salad
$0.00 Cooking Fee
Up to 10 servings
Crunchy Thai Peanut and Quinoa Salad

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Recipe adapted from:
Cookie and Kate

(16 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Vegan Vegetarian
This Thai-flavored salad recipe is made with carrots, cabbage, snow peas, and quinoa, tossed in a delicious peanut sauce.
https://cookieandkate.com/thai-peanut-quinoa-salad-recipe/

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https://cookieandkate.com/thai-peanut-quinoa-salad-recipe/

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Print Recipe
Ingredients Scale

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

Instructions
Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water.
In a medium-sized pot, combine the rinsed quinoa and water.
Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed most or all of the water.
Remove the quinoa from heat, cover the pot and let it rest for 5 minutes.
Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. (Here’s how to cook millet.)
Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).
In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, red bell pepper, cilantro, and green onion.
Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again.
Divide into individual bowls and garnish with peanuts.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
1 ½ cup quinoa
3 cup water
4 cup purple cabbage shredded
2 cup carrot julienned
1 red bell pepper julienned
2 cup snow pea or sugar snap peas thinly sliced
1 cup fresh cilantro chopped
½ cup green onion sliced
½ cup roasted peanuts chopped for garnish
For the peanut sauce:
½ cup peanut butter creamy
6 tablespoon tamari sauce or soy sauce
2 tablespoon maple syrup or honey
2 tablespoon rice vinegar
2 teaspoon sesame oil
2 teaspoon fresh ginger If you love ginger, go with 4 teaspoons
1 lime juiced (about 3 tablespoons)
1 pinch crushed red pepper

Cooking Tools Required
Colander, Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Tongs, Top Stove, Whisk

Reheating/Serving Instructions
This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.

Nutrition
Calories: 266kcal | Carbohydrates: 34g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Sodium: 740mg | Potassium: 580mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5417IU | Vitamin C: 52mg | Calcium: 72mg | Iron: 3mg

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