Skip to content

How it works
Gifts
Sign up
Log in

Products search

Search dishes

Book a meal
Book a chef
Menu
Menu
Medically tailored meals
Cooking classes
Become a chef

Products search

Search dishes

Book a meal
Book a chef
Menu
Menu
Medically tailored meals
Cooking classes
Become a chef

How it works
Gifts
Sign up
Log in

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

All Dishes
Re-order
My Favorites

Comfort

Showing 1–20 of 31 results

Active filters

Vegetarian
Dairy

Add to my favorites

Banana Bread
$0.00 Cooking Fee
8 servings
Banana Bread

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1/8 slice

Gluten Free Nut Free Soy Free Vegetarian
This delicious banana bread uses Greek yogurt for added taste and moistness. Use GF flour for gluten-free, and add optional chopped walnuts if desired. Makes a great snack, quick breakfast, or sweet treat!

Banana Bread 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. 8

Instructions
Place oven rack to middle position; pre-heat oven to 350 degrees. Oil a 8-9 by 5 inch loaf pan then dust with flour, tapping out excess OR line with parchment paper.
In a large bowl whisk together the dry ingredients and set aside.
In another bowl mash the bananas, then mix with the remaining wet ingredients. Add walnuts if using.
Lightly fold the banana mixture into the dry ingredients. Scrape batter into prepared loaf pan.
Bake until the loaf is medium brown and a wooden skewer inserted into the center comes out clean, about 50-55 minutes.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size8

Ingredients

Ingredients
Dry ingredients:
2 cup all-purpose flour
½ cup granulated sugar if bananas are not very ripe, add additional 2-4 tablespoons
1 teaspoon baking soda
½ teaspoon Kosher salt
Wet ingredients:
3 ripe banana mashed
¼ cup plain Greek yogurt
2 egg large, lightly beaten
6 tablespoon unsalted butter melted and cooled
1 teaspoon pure vanilla extract
Optional:
1 cup walnuts chopped

Cooking Tools Required
8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Potato Masher, Sharp Knives, Spatula

Nutrition
Calories: 354kcal | Carbohydrates: 39g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 302mg | Potassium: 125mg | Fiber: 2g | Sugar: 13g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 35mg | 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

Glazed Carrots
$0.00 Cooking Fee
Up to 10 servings
Glazed Carrots

Add to my favorites

Recipe adapted from:
Thomas Keller

$0.00 Cooking Fee
Serving Size: 4.5 ounces

Diabetes Friendly Egg Free Gluten Free Heart Healthy Low FODMAP Nut Free Soy Free Vegetarian
Chef Thomas Keller’s technique highlights the natural sweetness of carrots, with only a small amount of added sugar.
https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

Glazed Carrots quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
1. Add carrots to the pan(s) in a single layer and swirl the pan around to create an even amount of space between them. Add sugar and enough water to barely cover carrots. Add butter and turn on the flame to high heat. Move the pan around throughout cooking to keep carrots evenly spaced so that each is individually glazed.
2. Turn down the heat to medium and cook until finished, about 5 minutes. You’re looking for the butter to emulsify and the liquid to form a shiny glaze. (Cooking too much will result in oiliness. Cooking too little will leave the liquid milky-looking and watery.)
3. When reduction is complete, toss carrots in the pan with chopped parsley.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound carrot peeled, oblique cut
3 teaspoon unsalted butter room temperature
3 1/2 teaspoon sugar to start
1/4 teaspoon white wine vinegar
2 tablespoon Italian parsley chopped (for garnish)
1 teaspoon Kosher salt more or less to taste

Cooking Tools Required
12-inch nonstick skillet, 12-inch saute pan, Cutting board, Measuring cups and spoons, Peeler, Sharp Knives, Top Stove

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

Nutrition
Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 327mg | Potassium: 440mg | Fiber: 4g | Sugar: 8g | Vitamin A: 22838IU | Vitamin C: 9mg | Calcium: 47mg | 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

Simple Buttered Penne Pasta
$0.00 Cooking Fee
Up to 10 servings
Simple Buttered Penne Pasta

Add to my favorites

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

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
Need a super simple dinner side dish that is kid-friendly? Buttered Penne is the answer. Top this pasta dish with cheese, garlic, fresh herbs or just enjoy in the simplicity of a little butter and salt. It go with just about everything and kids LOVE it!
https://foxeslovelemons.com/mushroom-lentil-ragu/

Simple Buttered Penne Pasta quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

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

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Cook spaghetti according to package directions.
Once ready, add the salt and butter while the pasta is hot, and coat gently the pasta.
Topped with Parmesan when ready to eat.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 ounce penne pasta
4 tablespoon salted butter
1/2 teaspoon Kosher salt more or less to taste
For Serving:
10 tablespoon parmesan cheese

Cooking Tools Required
Measuring cups and spoons, Mixing spoon, Stock pot or >5 Qt pot, Top Stove

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

Nutrition
Calories: 397kcal | Carbohydrates: 68g | Protein: 12g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 182mg | Potassium: 204mg | Fiber: 3g | Sugar: 2g | Vitamin A: 210IU | 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

Potatoes au Gratin
$0.00 Cooking Fee
Up to 10 servings
Potatoes au Gratin

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1/2 cup

Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
Made simply with sliced potatoes, heavy cream, and grated cheese, potatoes au gratin is the ultimate comfort food. Based on Jann Segal's recipe on Once Upon a Chef.
https://www.onceuponachef.com/recipes/potatoes-au-gratin.html

Potatoes au Gratin quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.onceuponachef.com/recipes/potatoes-au-gratin.html

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Preheat the oven to 350°F and set an oven rack in the middle position.
Grease an 9x13-inch baking dish with butter.
In a large mixing bowl, toss the potatoes with the salt and pepper until evenly coated.
Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. Repeat with the remaining potatoes, cheese, and cream, forming 3-4 layers. Pour any leftover cream over top.
Place in the oven covered with aluminum foil for 40 minets. Uncover and continue baking for addition 20 minets or until the potatoes are tender when pierced with a knife and golden brown on top.
Let the dish settle on the counter for about ten minutes.
Sprinkle with fresh thyme, if using, and then serve.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 tablespoon butter
3 pound russet potato about 9 medium russet potatoes, peeled and sliced very thin
2 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
1 ¼ cup Parmesan cheese finely grated
2 ½ cup heavy whipping cream
3 sprig fresh thyme for serving (optional)

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Pyrex baking dish, Sharp Knives, Spatula, Vegetable Peeler

Reheating/Serving Instructions
Heat in microwave on medium power until heated through, mixing halfway through heating time.

Nutrition
Calories: 382kcal | Carbohydrates: 27g | Protein: 9g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 96mg | Sodium: 715mg | Potassium: 624mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1042IU | Vitamin C: 8mg | Calcium: 204mg | 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

Fettuccine Alfredo
$0.00 Cooking Fee
Up to 10 servings
Fettuccine Alfredo

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 5 ounces

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
This classic Italian pasta dish is creamy, rich and delicious. Everything a good Alfredo should be! For added protein be sure to check out our Grilled Chicken Fettuccine Alfredo and our Shrimp Fettuccine Alfredo. Best served hot, so have your Foodom chef prepare this dish last!

Fettuccine Alfredo 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
Bring a large pot of water to a boil over high heat. Add the salt and the pasta. Cook until al dente, about 12 minutes, or according to package directions. Drain and return pasta to warm pot.
Meanwhile, to a medium sauté pan, add all the butter, 2/3 of the cream, and the salt. Turn heat to medium and simmer for 2-3 minutes, or until cream thickens up a bit.
Add the sauce to the pasta pot and turn heat on to low. Toss the pasta, bringing it up and around from the bottom of the pan until all the pasta is coated.
Add the remaining cream, grated Parmesan cheese, freshly ground pepper, and the nutmeg. Toss again and taste and correct for salt. Garnish with parsley if desired, and serve immediately with additional Parmesan cheese on the side.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the pasta:
1 1/2 pound fettuccine dry, cooked al dente
2 tablespoon Kosher salt Diamond Crystal recommended
For the sauce:
3 tablespoon unsalted butter
2 teaspoon Kosher salt more or less to taste
1 1/2 cup heavy whipping cream
For finishing:
1 1/2 cup Parmesan cheese grated, plus additional cheese for serving
1/3 teaspoon freshly ground black pepper freshly ground preferred
1/2 teaspoon ground nutmeg
Optional:
2 tablespoon Italian parsley chopped

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot

Reheating/Serving Instructions
Recipes made with cream tend to separate when re-heated. For best results heat in a sauté pan with a lid, over low heat until warm.

Nutrition
Calories: 474kcal | Carbohydrates: 50g | Protein: 16g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 2129mg | Potassium: 214mg | Fiber: 2g | Sugar: 1g | Vitamin A: 857IU | Vitamin C: 1mg | Calcium: 228mg | 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

Cookie Dough Greek Yogurt
$0.00 Cooking Fee
Up to 10 servings
Cookie Dough Greek Yogurt

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 6 ounce

Egg Free Gluten Free Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Optionally, this peanut butter and chocolate chip treat can be frozen for 30-60 minutes for a frosty treat!

Cookie Dough Greek Yogurt 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
In a medium bowl, whisk together all of the ingredients except for the topping, until smooth. Refrigerate until ready to eat. Top (or stir in) with chocolate chips and almond extract if desired. Enjoy!

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time5 minutes

Recipe Serving Size10

Ingredients

Ingredients
60 ounce 2% Greek yogurt
10 teaspoon peanut butter
10 tablespoon honey or sweetener of choice
5 teaspoon pure vanilla extract
Optional Toppings:
2½ teaspoon almond extract 1/2 teaspoon per serving
10 teaspoon dark chocolate chips 1 teaspoon per serving

Cooking Tools Required
Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Whisk

Nutrition
Calories: 261kcal | Carbohydrates: 28g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 108mg | Potassium: 67mg | Fiber: 1g | Sugar: 27g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 204mg | 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

Broccoli Cauliflower Cheese Bake
$0.00 Cooking Fee
Up to 10 servings
Broccoli Cauliflower Cheese Bake

Add to my favorites

Recipe adapted from:
Jenn Tidwell

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 5 ounce

Diabetes Friendly Egg Free Heart Healthy Lower Carb Nut Free Refined Sugar Free Vegetarian
Creamy mozzarella and Swiss cheeses create the base for these tasty veggies, while a hint of cayenne pepper gives them a kick that guests will adore.

Broccoli Cauliflower Cheese Bake 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 cauliflower and broccoli in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain; transfer to a 13x9-in. baking dish coated with cooking spray.
In a small saucepan, melt butter. Stir in the flour, mustard, salt, nutmeg, cayenne, onion powder, garlic powder, and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in 1-1/4 cups of each mozzarella and Swiss cheeses until melted. Pour over vegetables. Bake, uncovered, at 450° for 20 minutes or until golden brown.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 head cauliflower For 10 servings, medium head, about 2 pounds, cut into florets
3 crown broccoli For 10 servings, 3 medium head, about 1 pounds, cut into florets
3 tablespoon butter
1/3 cup all-purpose flour
1 1/2 teaspoon spicy brown mustard
3/4 teaspoon Kosher salt
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
3 3/4 cup fat-free milk
1 1/2 cup mozzarella cheese divided
1 1/2 cup swiss cheese divided

Cooking Tools Required
Cutting board, Dutch Oven, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pyrex baking dish, Sharp Knives, Stock pot or >5 Qt pot

Reheating/Serving Instructions
Heat in microwave on medium power until heated through, stirring halfway through cooking time, or heat in 325 degree oven for 20 minutes.

Nutrition
Calories: 209kcal | Carbohydrates: 12g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 375mg | Potassium: 374mg | Fiber: 1g | Sugar: 6g | Vitamin A: 572IU | Vitamin C: 31mg | Calcium: 368mg | 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

Lighter Italian Eggplant Parmesan
$0.00 Cooking Fee
8 servings
Lighter Italian Eggplant Parmesan

Add to my favorites

Recipe adapted from:
Cookie and Kate

$0.00 Cooking Fee

Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
This Italian-style eggplant Parmesan recipe is lighter than most—it’s made with roasted eggplant slices (not fried) and no breading at all. It’s gluten-free, too! This dish yields one 9-inch square eggplant Parm, about 8 servings.

Lighter Italian Eggplant 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. 8

Instructions
To Roast the Eggplant
Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two large rimmed, baking sheets with parchment paper for easy cleanup.
Slice off both rounded ends on one eggplant, then stand it up on its widest flat side. Slice through the eggplant vertically to make long, even slabs ¼- to ½-inch-thick. Discard both of the sides that are covered in eggplant skin. Repeat with the other eggplant(s).
Brush both sides of the eggplant slabs lightly with olive oil (you’ll likely need about ¼ cup oil). Arrange them in a single layer on the prepared baking sheets. Sprinkle the top sides with a few dashes of salt and pepper. Roast until golden and tender, about 22 to 27 minutes—halfway through baking, rotate the pans 180 degrees and swap their positions (move pan on lower rack to upper rack, and vice versa). The pan on the lower rack might need a few extra minutes in the oven to turn golden. Set aside.
Make the Tomato Sauce
Meanwhile, to make the tomato sauce: In a medium saucepan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is very tender and translucent, about 4 to 7 minutes.
Add the garlic and tomato paste. Cook, while stirring, about 1 minute. Add the crushed tomatoes, stir to combine, and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low and simmer until the sauce has thickened nicely, about 15 minutes. Remove the pot from the heat and stir in the chopped basil, vinegar, salt and red pepper flakes. Taste, and add more salt if necessary (I usually add another ¼ teaspoon).
Assemble
When you’re ready to assemble, spread about ¾ cup of the sauce in the bottom of a 9” square baker. Arrange about one-third of the eggplant slices over the sauce, overlapping slightly (cut them to fit, if necessary). Spoon another ¾ cup of the sauce over the eggplant and sprinkle with ¼ cup mozzarella cheese.
Arrange about half of the remaining eggplant slices evenly on top. Spread another ¾ cup sauce on top and sprinkle with ¼ cup mozzarella cheese. Layer the remaining eggplant slices on top and top with ¾ cup sauce (you might have a little left over) and the remaining mozzarella cheese. Evenly sprinkle the Parmesan on top.
Bake on the lower rack at 425 degrees Fahrenheit, uncovered, until the sauce bubbles and the top is golden, about 20 to 25 minutes. Let it cool for at least 15 minutes to give it time to set, then chop and sprinkle additional basil on top. Slice with a sharp knife and serve.
Leftovers keep well, covered and refrigerated, for about 4 days. Reheat before serving.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook35

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size8

Ingredients

Ingredients
3 pounds eggplant about 3 smallish or 2 medium
6 tablespoon extra-virgin olive oil divided
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 yellow onion medium, finely chopped
2 clove garlic pressed or minced
2 ounce tomato paste
28 ounce canned crushed tomatoes preferably the fire-roasted variety*
¼ cup fresh basil roughly chopped, plus additional basil for garnish
1 teaspoon balsamic vinegar
Pinch crushed red pepper
6 ounce part-skim mozzarella cheese freshly grated, 1 ½ cups, packed
2 ounce Parmesan cheese about 1 cup, freshly grated

Cooking Tools Required
Baking Pan, Baking sheet, Measuring cups and spoons, Mixing bowls, Saucepan

Reheating/Serving Instructions
Leftovers keep well, covered and refrigerated, for about 4 days. Reheat before serving.

Nutrition
Calories: 262kcal | Carbohydrates: 21g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 582mg | Potassium: 803mg | Fiber: 8g | Sugar: 12g | Vitamin A: 558IU | Vitamin C: 16mg | Calcium: 308mg | 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

Baked Creamy Spinach Dip
$0.00 Cooking Fee
Up to 10 servings
Baked Creamy Spinach Dip

Add to my favorites

Recipe adapted from:
Jenn Tidwell

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 ounce

Vegetarian
I'm a fan of classic dishes but frequently tweak them a bit to suit my family's tastes. My cheesy spinach dip is a little lighter than other versions I've seen and pairs well with bagel chips.

Baked Creamy Spinach Dip 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 350°. Place spinach in a colander over a bowl; squeeze dry, reserving 1 cup spinach liquid.
In a large saucepan, heat butter over medium heat. Add garlic; cook 1 minute. Stir in flour until blended; gradually whisk in milk and reserved spinach liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in 1/4 cup Parmesan cheese, cream cheese, ricotta cheese, seasonings and spinach; cook and stir until blended.
Transfer to a 1-1/2-qt. baking dish. Bake 25-30 minutes or until bubbly and top is lightly browned. Remove from oven; top with remaining Parmesan cheese. Bake 4-5 minutes longer or until cheese is melted. Serve with bagel chips.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 ounce frozen spinach thawed chopped
1 tablespoon butter
2 clove garlic minced
1 tablespoon all-purpose flour
12 ounce evaporated milk or half and half if can't find evaporated milk
1/2 cup Parmesan cheese divided
1/4 cup cream cheese
1/4 cup ricotta cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 package bagel chips or other chips if bagel chips are not available

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Saucepan, Sharp Knives, Top Stove

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

Nutrition
Calories: 90kcal | Carbohydrates: 5g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 221mg | Potassium: 227mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4934IU | Vitamin C: 3mg | Calcium: 172mg | 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

Chocolate Espresso Mousse
$0.00 Cooking Fee
Up to 10 servings
Chocolate Espresso Mousse

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 4 ounces

Gluten Free Nut Free Soy Free Vegetarian
This is a very rich chocolate mousse made the traditional way using raw eggs*. It has just a touch of espresso for a subtle twist. Note: Requires 2 hour chill time.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Chocolate Espresso Mousse 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
Please note that this dish requires 2 hours of refrigerating time and it will be best to start with it first to allow enough time for that prior to eating.
In a medium-sized stainless steel bowl set over a saucepan of simmering water (or double boiler), melt the chocolate and butter. Stir in the instant coffee, then pour the mixture into a bowl. Whisk in the egg yolks; set aside.
In the bowl of your electric mixer (or with a hand mixer), whip the egg whites with the cream of tartar until foamy. Gradually add sugar and continue to beat until stiff peaks form; set aside.
In another bowl, whip the heavy cream and sugar.
Stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture. Fold in the whipped cream.
Spoon the chocolate mousse into individual serving dishes or glasses. Cover and refrigerate for at least 2 hours.
When ready to serve, garnish as desired.

Notes
This dessert requires a 2 hour chill time, so plan accordingly by making this dish first.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce 70% dark chocolate chopped
4 tablespoon European style unsalted butter cut into small pieces
4 teaspoon instant espresso crystals or instant coffee crystals
4 egg separated
¼ teaspoon cream of tartar
4 tablespoon granulated sugar
For the whipped cream:
2 ¼ cup heavy whipping cream
2 tablespoon granulated sugar
Garnishes (optional):
whipped cream
chocolate covered coffee bean
shaved chocolate
ground coffee

Cooking Tools Required
Double Boiler, Electric Hand Mixer, Mixing bowls, Mixing spoon, Refrigerator

Reheating/Serving Instructions
Store covered, in refrigerator and enjoy for up to 5 days.

Nutrition
Calories: 411kcal | Carbohydrates: 21g | Protein: 5g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 48mg | Potassium: 221mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1034IU | Vitamin C: 1mg | Calcium: 61mg | 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

Porcini Mushroom Risotto
$0.00 Cooking Fee
Up to 10 servings
Porcini Mushroom Risotto

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 5 ounce

Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
A rich and earthy risotto with lots of umami is achieved by using dried mushrooms. This risotto makes a great main dish. Pair it with any of Foodom's delicious salad options to make it complete. Please note that this dish is best served immediately to maintain texture. If that is not possible, have your chef cook the risotto until almost done then refrigerate. You can then finish off when you plan on serving, by stirring in the remaining ladle of stock, butter, and cheese (this is a simple step that will really impress your family and friends!).

Porcini Mushroom Risotto 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
In a medium or large saucepan bring the stock to a low simmer on a burner close to where you will be making your risotto. Add the porcini mushrooms to the stock and cover. Set aside until the mushrooms are tender, about 5 minutes. With a slotted spoon remove the mushrooms and finely chop. Keep stock warm on low heat.
To a large skillet add the olive oil and half the butter. Turn the heat to medium. When the butter has melted and is bubbling, add the onions and sauté until tender, but not brown, about 3 minutes. Add the rice, stirring to coat well, sautéing for about a minute or so.
Add the wine and simmer until almost completely evaporated, stirring constantly. Add a ladle of stock (1/2-1 cup, depending on servings) and stir until almost evaporated, about 2-3 minutes. Continue this process until the rice is cooked, about 15-30 minutes (depending on servings). With the last ladle of stock add the reserved mushrooms. Taste frequently for doneness during the last five minutes of cooking time.
Turn off heat and add Kosher salt and pepper to taste, the remaining butter, and the Parmesan cheese.
Arrange risotto on individual plates or one large platter. Garnish with parsley if desired.

Notes
NOTES: If you run out of stock and the risotto is not done, use hot water in its place. Finished risotto should have a slight chewiness in the very center of the grain (al dente). Best served immediately. Do not add butter or cheese until just before serving. If not serving immediately, slightly undercook the rice, then just before serving finish off with remaining stock, butter and cheese.

Cook Times

Active Prep10

Hands-On Cook35

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
7 cup low sodium vegetable stock more or less depending on cooking
1 ounce dried porcini mushroom or assorted dried wild mushrooms
1 ½ tablespoon extra virgin olive oil
3 tablespoon unsalted butter
1 yellow onion small, finely chopped
3 cup Arborio rice or Carnaroli, or Vialone Nano Rice
3/4 cup dry white wine such as Sauvignon Blanc
Kosher salt to taste
freshly ground black pepper to taste
3/4 cup Parmesan cheese grated
1/4 cup Italian parsley (flat-leaf parsley) optional, chopped

Cooking Tools Required
Cutting board, Ladle, Measuring cups and spoons, Saucepan, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
If risotto was cooked very al-dente, add to a pan with a little water and heat slowly until warm, otherwise place in microwave on medium power until heated through.

Nutrition
Calories: 331kcal | Carbohydrates: 54g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 124mg | Potassium: 134mg | Fiber: 3g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 3mg | Calcium: 98mg | 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

Classic Homemade Cornbread
$0.00 Cooking Fee
8 servings
Classic Homemade Cornbread

Add to my favorites

Recipe adapted from:
Melissa Griffiths/Bless this Mess

$0.00 Cooking Fee
Serving Size: 1 square

Nut Free Soy Free Vegetarian
Fill your kitchen with the aroma of homemade cornbread! My family has been making this cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.
https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

Classic Homemade Cornbread quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Grease a 9-inch round cake pan or square pan and set aside. Preheat the oven to 400 degrees.
In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 cup all purpose flour
1 cup yellow cornmeal
1/2 cup honey
1 teaspoon Kosher salt
3 ½ teaspoon baking powder
⅓ cup avocado oil
1 egg large
1 cup milk

Cooking Tools Required
8x8 inch nonstick baking pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

Reheating/Serving Instructions
Heat in a 350 degree oven until heated through or in the microwave on medium power.

Nutrition
Calories: 305kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 498mg | Potassium: 145mg | Fiber: 2g | Sugar: 19g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 148mg | 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

Triple Chocolate Espresso Brownies
$0.00 Cooking Fee
16 servings
Triple Chocolate Espresso Brownies

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 brownie

Nut Free Oil Free Vegetarian
These rich chocolate brownies have a touch of esspresso, two flavors that go great together!

Triple Chocolate Espresso Brownies 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. 16 people

Instructions
Place oven rack to lower-middle position and pre-heat to 350 degrees. Grease (or use cooking spray) an 8-inch square baking pan. Line with 2 pieces of parchment paper, one crossing over the other, with sides coming up beyond the pan. Grease parchment paper and set aside.
In a double boiler melt the chocolates and the butter, stirring until smooth. Whisk in the cocoa and coffee powder. Set aside to cool.
In a medium bowl whisk together the eggs, sugar, vanilla, and salt. Whisk the chocolate mixture into the egg mixture, then using a rubber spatula, fold in the flour.
Pour mixture into prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean (or with a couple tiny crumbs).
Place brownies on a wire rack to cool completely for at least 30 minutes. Using the excess parchment, pull the brownies up out of the pan and place back on the wire rack to finish cooling. Once cooled place on a cutting board.
Cut into 4 columns each way, to make 16 pieces.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook35

Passive0

Total Time55 minutes

Recipe Serving Size16 people

Ingredients

Ingredients
5 ounce semi-sweet chocolate chips
2 ounce unsweetened chocolate chopped
8 tablespoon unsalted butter cut into quarters
3 tablespoon unsweetened cocoa powder
1 ½ tablespoon instant coffee powder
3 egg large
1 ¼ cup sugar
2 teaspoon pure vanilla extract
½ teaspoon Kosher salt
1 cup all-purpose flour

Cooking Tools Required
8x8 inch nonstick baking pan, Cooling Rack, Cutting board, Double Boiler, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Spatula

Nutrition
Calories: 225kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 88mg | Potassium: 133mg | Fiber: 2g | Sugar: 19g | Vitamin A: 224IU | Calcium: 19mg | 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

Sweet Potato and Black Bean Enchilada
$0.00 Cooking Fee
8 servings
Sweet Potato and Black Bean Enchilada

Add to my favorites

Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 2 six inch enchiladas

Egg Free Nut Free Vegetarian
These vegetarian enchiladas are filled with sweet potatoes, black beans, tomatoes, and feta cheese.
www.kaiafitfolsom.com

Sweet Potato and Black Bean Enchilada quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

www.kaiafitfolsom.com

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Sauce:
Bring all sauce ingredients to a simmer in a saucepan over medium heat. Whisk to combine and then remove from heat. Season with salt and pepper, if desired.
Filling:
Heat oil in a separate saucepan over medium heat. Add onion and saute 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, cumin, and ½ cup water; bring to a boil. Reduce heat to medium-low, and simmer for 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook for 5 minutes. Add ¼ cup feta cheese to the mixture.
To assemble Enchiladas:
Preheat the oven to 350 degrees F. Brush a 13 x 9 inch baking dish with oil. Spread ½ cup of sauce on the bottom of the dish. Spoon filling onto, roll, and pack close together seam-side down in the baking dish. Top with the remaining sauce and feta cheese.
Bake for 15 minutes.
Preheat the broiler. Broil Enchiladas for 5 minutes, or until the cheese is browned and bubbly. Let rest for 10 minutes before serving.
Garnish with lime, sour cream, and cilantro.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook45

Passive0

Total Time1 hour 25 minutes

Recipe Serving Size8

Ingredients

Ingredients
Sauce:
15 ounce canned tomato sauce
1 ¾ cup low-sodium vegetable broth
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon chipotle chile powder
Filling:
1 tablespoon extra virgin olive oil
1 cup onion diced
3 cup sweet potato peeled and diced
15 ounce canned diced tomatoes
16 ounce jar prepared medium salsa
3 clove garlic minced
1 teaspoon ground cumin
15 ounce canned black beans rinsed and drained
¼ cup feta cheese crumbled
Enchiladas:
16 6-inch whole wheat tortillas or (8) 10-inch
½ cup feta cheese crumbled
Garnishes:
2 lime cut into wedges
½ cup sour cream
1/3 cup fresh cilantro chopped

Cooking Tools Required
9x13 inch glass baking dish, Broiler pan, Can Opener, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Oven, Potato Masher, Saucepan, Sharp Knives, small spoon, Top Stove, Vegetable Peeler, Whisk, Wooden Spatula

Reheating/Serving Instructions
Heat in 350 degree oven for 15 minutes or until heated through, or heat in microwave on medium heat until heated through.

Nutrition
Calories: 216kcal | Carbohydrates: 30g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 938mg | Potassium: 690mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7801IU | Vitamin C: 18mg | Calcium: 162mg | 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

Creamy Mashed Cauliflower
$0.00 Cooking Fee
Up to 10 servings
Creamy Mashed Cauliflower

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1/2 cup

Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Nut Free Refined Sugar Free Soy Free Vegetarian
Cauliflower mashed "potatoes" is a carb-lovers dream come true!

Creamy Mashed Cauliflower 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
Steam frozen cauliflower in microwave until hot. Drain thoroughly. Place cauliflower and remaining ingredients in the bowl of a food processor and blend until smooth.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
32 ounce frozen cauliflower
1/2 cup cottage cheese
1/2 cup parmesan cheese
4 tablespoon unsalted butter
1 teaspoon Kosher salt

Cooking Tools Required
Food Processor, Microwave

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

Nutrition
Calories: 91kcal | Carbohydrates: 5g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 386mg | Potassium: 287mg | Fiber: 2g | Sugar: 2g | Vitamin A: 184IU | Vitamin C: 44mg | Calcium: 88mg | 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

Smores Cookies
$0.00 Cooking Fee
Up to 10 servings
Smores Cookies

Add to my favorites

Recipe adapted from:
John Kanell

$0.00 Cooking Fee
Serving Size: 2 cookies

Nut Free Vegetarian
These S'mores cookies are full of gooey marshmallows, crunchy graham crackers and of course lots of melty chocolate!
https://preppykitchen.com/smores-cookies

Smores Cookies quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://preppykitchen.com/smores-cookies

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Roughly chop the Graham crackers and Hershey's bar, then tear the mini marshmallows in half. These marshmallows are one of the best parts of the cookie but they will puff up and get a bit out of control if you don't halve them.
Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.
Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Add in egg and vanilla and until combined. Scrape the bowl down and mix once more.
Gradually add flour mixture to butter mixture, beating on low speed until just combined.
Reserve a handful of the torn marshmallows and set aside then add the remaining marshmallows, chocolate chips, and Graham crackers to the dough and mix on low until just combined (do not over-beat).
Refrigerate dough for an hour or more.
Heat oven to 350F. Portion out roughly two tablespoon sized pieces of dough. Roll into balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.
Bake at 350° for 8 minutes then top the cookies with the reserved marshmallow and Hershey's bar pieces then return to the oven for 2-3 minutes to finish baking. IF a some cookies had a blowout because of a few too many marshmallows to you can corral them back together with a round cookie cutter or a knife.
Leave on pan to cool completely.

Notes
Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
If your cookies have a marshmallow blowout use a circle-shaped cookie cutter to corral them together as soon as they come out of the oven. You could also use a spatula or knife to push the edges back in.
These cookies are going to have that CLASSIC s'mores taste if you use the Hershey's chocolate bar so it's worth it to add to your shopping list.
Let the cookies cool on the baking sheet they'll be soft after coming out of the oven and need time to firm up.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/2 cup all-purpose flour for 20 cookies use 180g
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon corn starch
3/4 cup semi-sweet chocolate chips
10 tablespoon unsalted butter room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon pure vanilla extract
¼ teaspoon Kosher salt
1 cup mini marshmallow marshmallow bit divided
1.5 ounce chocolate bar
4 graham crackers

Cooking Tools Required
Baking sheet, Mixing bowls, Mixing spoon, Oven, parchment paper, Stand Mixer, Whisk

Nutrition
Calories: 381kcal | Carbohydrates: 48g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 178mg | Potassium: 162mg | Fiber: 2g | Sugar: 26g | Vitamin A: 382IU | Calcium: 46mg | 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

Herbed Summer Squash Pasta Bake
$0.00 Cooking Fee
8 servings
Herbed Summer Squash Pasta Bake

Add to my favorites

Recipe adapted from:
The Smitten Kitchen

$0.00 Cooking Fee
Serving Size: 7 ounces

Egg Free Refined Sugar Free Soy Free Vegetarian
This delicious pasta dish blends fresh sauteed vegetables and herbs with bechamel sauce.
https://smittenkitchen.com/2015/06/herbed-summer-squash-pasta-bake/

Herbed Summer Squash Pasta Bake quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://smittenkitchen.com/2015/06/herbed-summer-squash-pasta-bake/

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Cook the pasta:
Just under al-dente according to package directions.
Heat oven:
To 400 degrees.
Prepare the squash:
Heat a large skillet or the pot you just used to cook your pasta to high heat. Once hot, add olive oil, and let it heat until almost smoking. Add sliced squash, season it with salt and pepper flakes and let it sear underneath, unmoved, until golden brown. Continue to saute until browned and somewhat wilted, about 10 minutes, trying to get some color on each layer before moving squash around. Transfer to a bowl and squeeze lemon juice over bowl. Add more salt or pepper if needed.
Make the sauce:
Reheat your the same pot over medium heat. Melt butter in bottom of pan. Add scallion white and pale green parts and garlic and let sizzle for 1 to 2 minutes. Add flour and stir until all has been dampened and absorbed. Add milk, a very small splash at a time, stirring the whole time with a spoon. Make sure each splash has been fully mixed into the butter/flour/onion/garlic mixture, scraping from the bottom of the pan and all around, before adding the next splash. Repeat until all milk has been added, then add lemon zest, salt and pepper to taste. Let mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken. Remove pan from heat and stir in half of chopped parsley, all of mixed herbs and reserved scallion greens. Adjust seasoning to taste.
Assemble dish:
Off the heat, add drained pasta, summer squash, 1/2 cup grated parmesan and all of the mozzarella to the pot, stirring to combine. If pan is ovenproof, you can bake your final dish in it. If not, transfer mixture to a 2 to 3 quart ovenproof casserole or baking dish. Sprinkle with remaining 1/4 cup parmesan.
Bake:
For 25 to 30 minutes, until edges of pasta are golden brown and irresistible. Sprinkle with reserved parsley and serve hot. Reheat as needed.
To freeze:
Let dish fully cool to room temperature, then transfer, wrapped well, to the freezer. Let defrost in fridge for a day before rewarming in oven. If I have time, I like to rewarm at a lowish head (300 to 325 degrees) with the foil on, then finish it for the last 10 minutes or so at a higher heat without the foil to restore some crisp.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size8

Ingredients

Ingredients
16 ounce shell pasta dry
2 tablespoon extra virgin olive oil
2 pound summer squash halved lengthwise and sliced thin
1 lemon zested (2 teaspoons) and juiced
6 tablespoon unsalted butter
4 clove garlic minced
4 stalk green onion sliced thin
1/4 teaspoon crushed red pepper
6 tablespoon all-purpose flour
3 cup whole milk
1/2 cup Italian parsley divided
1/2 teaspoon fresh thyme
1 teaspoon fresh oregano chopped
1 1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cup grated parmesan cheese divided
8 ounce fresh mozzarella cut into small cubes

Cooking Tools Required
5-quart saucepot, Colander, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Top Stove

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

Nutrition
Calories: 584kcal | Carbohydrates: 60g | Protein: 25g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 2151mg | Potassium: 693mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1394IU | Vitamin C: 33mg | Calcium: 474mg | 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

Saffron Risotto
$0.00 Cooking Fee
Up to 10 servings
Saffron Risotto

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 5 ounce

Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
This rich and delicious risotto, prepared in the classic Milanese style, is made with saffron which gives it a beautiful yellow hue and subtle earthy flavor. Please note that this dish is best served immediately to maintain texture. If that is not possible, have your chef cook the risotto until almost done then refrigerate. You can then finish off when you plan on serving, by stirring in the remaining ladle of stock, butter, and cheese (this is a simple step that will really impress your family and friends!).

Saffron Risotto 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
In a medium or large saucepan bring the stock to a low simmer on a burner close to where you will be making your risotto.
To a large skillet add the olive oil and half the butter. Turn the heat to medium. When the butter has melted and is bubbling, add the onions and sauté until tender, but not brown, about 3 minutes. Add the rice, stirring to coat well, sautéing for about a minute or so.
Add the wine and simmer until almost completely evaporated, stirring constantly. Add a ladle of stock (1/2-1 cup, depending on servings) and stir until almost evaporated, about 2-3 minutes. Add another ladle of stock and all the saffron threads, again stirring until the liquid has evaporated. Continue this process until the rice is cooked, about 15-30 minutes (depending on servings). Taste frequently for doneness during the last five minutes of cooking time.
Turn off heat and add Kosher salt and pepper to taste, the remaining butter, and the Parmesan cheese.
Arrange risotto on individual plates or one large platter. Garnish with parsley if desired.

Notes
NOTES: If you run out of stock and the risotto is not done, use hot water in its place. Finished risotto should have a slight chewiness in the very center of the grain (al dente). Best served immediately. Do not add butter or cheese until just before serving. If not serving immediately, slightly undercook the rice, then just before serving finish off with remaining stock, butter and cheese.

Cook Times

Active Prep10

Hands-On Cook35

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
7 cup low sodium vegetable stock more or less depending on cooking
1 ½ tablespoon extra virgin olive oil
3 tablespoon unsalted butter
1 yellow onion small, finely chopped
3 cup Arborio rice or Carnaroli, or Vialone Nano Rice
3/4 cup dry white wine such as Sauvignon Blanc
1/4 teaspoon saffron threads crushed or lightly chopped
Kosher salt to taste
freshly ground black pepper to taste
3/4 cup Parmesan cheese grated
1/4 cup Italian parsley (flat-leaf parsley) optional, chopped

Cooking Tools Required
Cutting board, Ladle, Measuring cups and spoons, Saucepan, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
If risotto was cooked very al-dente, add to a pan with a little water and heat slowly until warm, otherwise place in microwave on medium power until heated through.

Nutrition
Calories: 323kcal | Carbohydrates: 51g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 123mg | Potassium: 91mg | Fiber: 3g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 3mg | Calcium: 98mg | 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

Homemade Cornbread With Jalapeño Peppers and Corn
$0.00 Cooking Fee
9 servings
Homemade Cornbread With Jalapeño Peppers and Corn

Add to my favorites

Recipe adapted from:
Melissa Griffiths/Bless this Mess

$0.00 Cooking Fee
Serving Size: 1 square

Nut Free Soy Free Vegetarian
Fill your kitchen with the aroma of homemade cornbread! This cornbread is wonderfully moist and is deliciously flavoured with corn kernels and jalapeño peppers for loads of flavour! Bakes up perfectly in a baking pan or a cast iron skillet!
https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

Homemade Cornbread With Jalapeño Peppers and Corn quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Grease a 9-inch round cake pan or square pan and set aside. Preheat the oven to 400 degrees.
In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Add the jalapeno peppers and corn kernels. Whisk to combine well.
Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size9

Ingredients

Ingredients
1 cup all purpose flour
1 cup yellow cornmeal
1/2 cup honey
1 teaspoon Kosher salt
1 tablespoon baking powder
8 tablespoon unsalted butter
1 egg large
1 cup milk
1 jalapeno pepper deseeded and finely chopped
1 cup frozen corn defrosted

Cooking Tools Required
8x8 inch nonstick baking pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

Reheating/Serving Instructions
Heat in a 350 degree oven until heated through or in the microwave on medium power.

Nutrition
Calories: 307kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 421mg | Potassium: 190mg | Fiber: 3g | Sugar: 17g | Vitamin A: 399IU | Vitamin C: 3mg | Calcium: 123mg | 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

Vegan French Onion Soup
$0.00 Cooking Fee
Up to 10 servings
Vegan French Onion Soup

Add to my favorites

Recipe adapted from:
Jen Stone

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 8 oz

Refined Sugar Free Vegan Vegetarian
This soup is hearty, comforting, and very tasty. This soup will rock your vegan life!

Vegan French Onion Soup 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
Caramelize the onions
Heat vegan butter in a large pot over medium heat and melt
Add onions and cook 20 minutes until onions are caramelized. Stir every few minutes to avoid burning
Once onions are caramelized and soft, add garlic and thyme. Sauté for 1 minute
Stir in wine and simmer 5-6 minutes or until the wine is absorbed
Simmer the soup
Add the vegetable broth, tamari or soy sauce, bay leaf, and stir to combine. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for at least 20 minutes. Discard the bay leaf and thyme springs. Taste the soup and season with salt and pepper as needed.
Toast the bread
Preheat oven to broiler. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in a single layer on the baking sheet. Bake for 2-3 minutes, until the bread is toasted and golden around the edges. Keep a close eye on them so that they do not burn. Remove and set aside.
Broil the topping
Keep oven on the broiler. Once the soup is ready to serve, place the oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, then top with a baguette slice and the cheese (about 1-2 on shredded cheese for each).
Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. Keep a close eye on them so that they do not burn.
Remove from the oven and serve immediately while the soup is hot and bubbly.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook45

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 tablespoon vegan butter
8 pound yellow onion sliced thin. For 10 servings - about 10 large yellow onions
10 clove garlic minced
1 ¼ cup red wine White wine can be used or balsamic vinegar 2-3 tablespoons
12 cup vegetable broth
3 ¾ teaspoon fresh thyme or 1 teaspoon dried
4 bay leaf
1 ½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
2 ½ tablespoon tamari sauce
1 baguette or bread of choice
12 ounce vegan cheese grated or sliced

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

Reheating/Serving Instructions
Serve warm. To reheat: keep soup separate from bread and cheese. Reheat soup to 165 F and follow instructions in recipe to prepare bread and cheese. Enjoy!

Nutrition
Calories: 411kcal | Carbohydrates: 61g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Sodium: 2806mg | Potassium: 622mg | Fiber: 8g | Sugar: 18g | Vitamin A: 911IU | Vitamin C: 29mg | Calcium: 138mg | 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
→

Shopping Cart

Become a chef

Share your love for food while earning on your own schedule

Sign-up

Learn

About us
Quick start clips
Safety
Become an affiliate
Blog
Press
Contact us

Cook

Become a chef
Chefs FAQs
Submit a recipe
Chef supplies marketplace

Eat

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

Subscribe to our newsletter

Facebook Tiktok Linkedin Twitter

© 2023 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

Camping and Local Travel (10)
Casserole Dishes (3)
Comfort (31)
Customer Recipes (1)
Everyday Food (17)
Family Meals and Desserts (10)
Freezer Meals (15)
Toddler Friendly (5)
Wallet Friendly (5)
Kid Friendly (19)

Cuisines

American (24)
Eastern European (1)
French (7)
Italian (7)
Mediterranean (1)
Mexican (1)

Diets

Diabetes Friendly (4)
Egg Free (17)
Gluten Free (11)
Heart Healthy (3)
Keto (1)
Low FODMAP (1)
Lower Carb (2)
Nut Free (20)
Oil Free (1)
Postpartum (1)
Refined Sugar Free (15)
Soy Free (23)
Vegan (1)
Vegetarian (31)

Special Occasion

Christmas (9)
Easter (4)
Halloween (1)
Hanukkah (1)
Other Occasion (6)
Passover (3)
Rosh Hashanah (2)
Super Bowl (8)
Thanksgiving (6)
Valentines Day (4)

Course

Appetizer (3)
Breakfast (6)
Dessert (9)
Main Dish (7)
Side Dish (16)
Snack (10)
Soup (2)

Main Ingredient

Bread/Dough (13)
Broth (17)
Cheese (14)
Dairy (31)
Eggs (16)
Fruits (15)
Grains (22)
Legumes (25)
Nuts (13)
Pasta (14)
Pork (3)
Vegetables (97)

Cooking Method

Baking (18)
Boiling (5)
Braising (1)
Broiling (3)
Chopping (4)
Pressure Cooking (1)
Sautéing (7)
Simmering (10)
Steaming (1)

Recipe Author

Cookie and Kate (1)
Jen Stone (1)
KaiaFIT (1)
Karin Adoni Ben-David (2)
Mayumi Tavalero (7)
Once Upon A Chef (1)
Zeke Gluckman (1)

Available Coupon

X

Close

×

When do you want to book this service?

It looks like you have at least one appointment reserved. Select from an upcoming appointment or create a new booking to choose a different time or chef.

Choose your upcoming reserved appointment

Time limit reached.

Complete your purchase by booking a new time

Book a new time

Loading recommendations...