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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!

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

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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

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www.kaiafitfolsom.com

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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

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Chicken Schnitzel with Mashed Potatoes and Sweet & Sour Red Cabbage
$0.00 Cooking Fee
6 servings
Chicken Schnitzel with Mashed Potatoes and Sweet & Sour Red Cabbage

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Recipe adapted from:
Elise Bauer

$0.00 Cooking Fee
Serving Size: 1 cutlet, 4 ounces potato, 2 ounces cabbage

Soy Free
Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with mashed potatoes and sweet & sour red cabbage.

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Instructions
For the S&S cabbage:
Melt the butter in a large pot over medium heat. Add the thinly sliced red cabbage and toss to coat with the butter. Sauté until slightly wilted, about 5 minutes.
Sprinkle sugar over the cabbage and toss to coat evenly. Add the balsamic vinegar to the pot. Bring to a simmer, then reduce the heat to medium low.
Cover and simmer until the cabbage iscompletely tender but not mushy. Stir often, about 30 to 45 minutes total.
For the mashed potatoes:
In a large saucepan add enough water to cover the potatoes by an inch. Add some salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 20 minutes. Drain.
Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
Season with Kosher salt and pepper.
For the schnitzel:
Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and pepper.
Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

Cook Times

Active Prep20

Hands-On Cook40

Hands-Off Cook0

Passive0

Total Time1 hour

Recipe Serving Size6

Ingredients

Ingredients
For the chicken:
2 pound boneless skinless chicken breast about 3 large chicken breast
1 ½ teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
¾ cup all-purpose flour
2 egg large, beaten
2 cup plain breadcrumbs
1 teaspoon garlic powder
½ cup avocado oil for frying
For serving:
2 tablespoon Italian parsley chopped
1 lemon cut into 6 wedges
For the mashed potatoes:
2 ½ pound yukon gold potato peeled and cut into 2-inch chunks
2 tablespoon Kosher salt for boiling potatoes and seasoning mashed potatoes
½ cup heavy whipping cream
4 tablespoon unsalted butter
1/2 teaspoon freshly ground black pepper more or less to taste
For the S&S red cabbage:
3 tablespoon butter
1 head purple cabbage medium, sliced 1/4 inch thick
3 tablespoon granulated sugar
1/3 cup balsamic vinegar
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

Nutrition
Calories: 971kcal | Carbohydrates: 93g | Protein: 47g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 3860mg | Potassium: 1887mg | Fiber: 10g | Sugar: 18g | Vitamin A: 2508IU | Vitamin C: 130mg | Calcium: 202mg | Iron: 6mg

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Linguine with Clams
$0.00 Cooking Fee
Up to 10 servings
Linguine with Clams

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 6 ounces

Egg Free Nut Free Refined Sugar Free Soy Free
This classic Italian dish combines clams, lots of garlic, and white wine for a flavorful sauce that pairs perfectly with linguine. Note: This recipe uses alcohol which must be purchased by the customer.

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Instructions
Bring a large pot of water to a boil. Add the salt then the linguine and cook until just under al-dente.
Meanwhile in another large pot, heat the olive oil and butter over medium heat. Add the garlic and shallots and cook until fragrant and soft but not browned, 3 to 5 minutes. Add the tomatoes and sauté for another minute.
Add the bottled clam juice, plus any reserved clam juice, wine, and half of the parsley. Increase the heat to high, then simmer 2 minutes. Add clams.
Add the pasta and the remaining parsley, Pull from the bottom of the pan, lifting to combine. Let the pasta soak up the sauce for a minute or two, then turn off the heat. Taste and correct for salt.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook12

Passive0

Total Time37 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 ½ pound linguine dry, cooked just under al dente
2 tablespoon Kosher salt
For the sauce:
3 tablespoon extra-virgin olive oil
5 tablespoon unsalted butter
6 clove garlic large, finely chopped
4 shallot large, finely chopped
3 Roma tomato seeded and chopped
8 ounce clam juice sold in bottles
3/4 cup white wine dry, such as Sauvignon Blanc
1/3 cup Italian parsley chopped
1 ½ cup canned chopped clams drained amount, reserve clam juice
1 teaspoon Kosher salt more or less to taste

Cooking Tools Required
Can Opener, Colander, Cutting board, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

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

Nutrition
Calories: 379kcal | Carbohydrates: 57g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1719mg | Potassium: 283mg | Fiber: 3g | Sugar: 4g | Vitamin A: 533IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 1mg

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Grilled Chicken-Apricot Skewers
$0.75 Cooking Fee
Up to 10 servings
Grilled Chicken-Apricot Skewers

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Recipe adapted from:
Karin Adoni Ben-David

$0.75 Cooking Fee
Serving Size: 2 skewers

Egg Free Gluten Free Refined Sugar Free Soy Free
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These skewers make a great main dish or appetizer, perfect for Summer entertaining!

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Instructions
Purée first 6 ingredients and salt in a blender until smooth. Add cilantro leaves and jalapeño and blend briefly to combine. Transfer 1/2 marinade to a small bowl; cover and chill for serving. (Return to room temperature before using.) Place remaining marinade in are sealable plastic bag; add chicken, seal bag, and turn to coat. Chill for at least 1 hour.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Holding 2 skewers parallel to each other and 1/2” apart, thread 1 piece of chicken onto skewers, then 1 apricot half. Repeat with 1 more chicken piece and 1 more apricot half(using 2 skewers helps hold the meat and fruit together, preventing them from twirling around when skewers are turned on the grill). Repeat with remaining skewers, chicken, and apricots , each holding 2 pieces of chicken and 2 apricot halves. Brush apricots with some marinade from bag; discard remaining marinade.
Grill skewers on one side until chicken is well browned, 3—4 minutes. Turn and grill until other side is well-browned, 3—4 minutes longer. Move to a cooler part of grill. Cover grill and cook until chicken is cooked through, about 2 min. longer. Transfer to a serving platter; sprinkle with cilantro sprigs and peanuts, and drizzle with reserved marinade. Serve with lime wedges to squeeze over the skewers

Cook Times

Active Prep23

Hands-On Cook10

Hands-Off Cook60

Passive0

Total Time1 hour 33 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound boneless skinless chicken breast or thigh cut into 1-inch chunks
20 apricot small, firm but ripe, halved and pitted
40 8-inch bamboo skewer use 2 skewers for each kabob
For the marinade:
1 1/2 cup canned lite coconut milk unsweetened
1 cup plain Greek yogurt plain
1 cup almond butter smooth
5 lime juiced
4 clove garlic
2 teaspoon Kosher salt
1/2 cup fresh cilantro chopped
2 jalapeno pepper coarsely chopped, with seed for more heat
1/2 teaspoon freshly ground black pepper
For garnish:
1/2 cup roasted peanuts unsalted, coarsely chopped
2 lime cut into small wedges
1/2 cup fresh cilantro sprigs for garnish

Cooking Tools Required
Blender, Can Opener, Cutting board, Freezer bag, Grill, Kitchen towels, Measuring cups and spoons, Sharp Knives, Tongs

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

Nutrition
Calories: 388kcal | Carbohydrates: 21g | Protein: 30g | Fat: 22g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 658mg | Potassium: 851mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1539IU | Vitamin C: 26mg | Calcium: 146mg | Iron: 2mg

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Seven Layer Dip
$0.00 Cooking Fee
Up to 10 servings
Seven Layer Dip

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Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 3/4 cup

Egg Free Soy Free
Whether you choose organic and/or grass-fed, your favorite ingredients will always be used in this classic Seven Layer Dip, made up fresh by your Foodom cook!

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Instructions
In a bowl, blend refried beans with taco seasoning, and salt.
In a separate bowl, blend cream cheese, sour cream, and taco seasoning.
In a glass 9x13 inch dish, begin layering ingredients in this order:
refried bean mixture, sour cream mixture, guacamole, Pico de gallo, shredded cheddar, olives, and green onions. Cover and refrigerate until ready to serve.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
For refried bean mixture:
32 ounce canned refried beans about 2 cans
3 tablespoon taco seasoning
1 teaspoon Kosher salt
For sour cream mixture:
8 ounce cream cheese softened
1 pound sour cream
3 tablespoon taco seasoning
For remaining layers:
2 ½ cup Pico de gallo or your favorite salsa
16 ounce guacamole
1 cup mild cheddar shredded
2 ounce canned sliced black olives
3 stalk green onion thinly sliced
For serving:
1 pound tortilla chip large bag, choose your favorite

Cooking Tools Required
Baking Pan, Can Opener, Cutting board, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
Store dip in refrigerator tightly covered until ready to serve.

Nutrition
Calories: 604kcal | Carbohydrates: 55g | Protein: 13g | Fat: 39g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1736mg | Potassium: 436mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1308IU | Vitamin C: 10mg | Calcium: 274mg | Iron: 3mg

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Vegan Orange Tofu
$0.00 Cooking Fee
Up to 10 servings
Vegan Orange Tofu

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Recipe adapted from:
Jen Stone

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 4 ounces

Gluten Free Nut Free Reduced Fat Soy Free Vegan Vegetarian
Scrumptious, tangy, and orange flakes to enhance a mouthful of flavors! This dish is vegan, gluten-free, egg-free, and nut-free. A favorite for everyone without all the extras! Simply scrumptious!

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Instructions
Preheat oven to 400 F
Line a dish with parchment or grease
Add cubes tofu to a large bowl
Sprinkle 2 tbsp cornstarch, flour, salt, garlic, and pepper
Close top of bowl with lid or a plate and shake to coat
Add more cornstarch and shake again
Spread in a baking dish, bake at 400 F for 25-35 minutes
Give tofu a shake at 20 minute mark
Orange sauce:
Combine all ingredients for sauce, except water and cornstarch. Cook sauce over medium heat and bring to a boil
In a separate bowl, add cornstarch and water and add into boiling sauce
Mix and cook an additional 2 minutes, Stir well for even thickening
Taste and adjust salt, sweet, and flavor
In a mixing bowl, add baked tofu and sauce
Toss to coat

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
45 ounce firm tofu pressed for 15 minutes and then cubed
5 tablespoon corn starch divided
2 ½ teaspoon rice flour or all purpose flour
¾ teaspoon Kosher salt
¾ teaspoon garlic powder
dash freshly ground black pepper
Orange sauce:
10 clove garlic finely chopped
2 ½ tablespoon fresh ginger grated
5 tablespoon tamari sauce Tamari for gluten-free or soy sauce
5 tablespoon rice vinegar or white vinegar
2 ½ cup orange juiced
7 ½ tablespoon maple syrup or sugar
⅔ cup water
5 tablespoon corn starch
2 ½ teaspoon Sriracha or other hot sauce
¾ teaspoon Kosher salt

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Tongs, Top Stove, Wok

Reheating/Serving Instructions
Serve immediately. Can garnish with green onions and orange zest. Best if all is used when cooked.

Nutrition
Calories: 210kcal | Carbohydrates: 33g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 386mg | Potassium: 223mg | Fiber: 1g | Sugar: 19g | Vitamin A: 124IU | Vitamin C: 33mg | Calcium: 158mg | Iron: 2mg

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Ham and Brie Pastries
$0.00 Cooking Fee
Up to 10 servings
Ham and Brie Pastries

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Recipe adapted from:
Jenn Tidwell

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1-2

Growing up, I loved pocket pastries. Now, with a busy family, I need quick bites. My spin on the classic ham and cheese delivers as a snack or for supper.

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Instructions
Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll pastry to a 12-in. square; cut into sixteen 3-in. squares. Place 1 teaspoon preserves in center of each square; top with ham, folding as necessary, and cheese. Overlap 2 opposite corners of pastry over filling; pinch tightly to seal.
Place on a parchment-lined baking sheet. Bake 15-20 minutes or until golden brown. Cool on pan 5 minutes before serving.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 sheet puff pastry thawed
1/3 cup Fruit preserves Apricot, berries or any other preffered fruit
4 slice deli ham quartered
8 ounce Brie cheese cut into 16 pieces

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

Reheating/Serving Instructions
Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 400° oven until heated through.

Nutrition
Calories: 161kcal | Carbohydrates: 10g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 212mg | Potassium: 55mg | Fiber: 1g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

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Mac and Cheese with Chorizo, Cotija and Aged English Cheddar
$0.00 Cooking Fee
Up to 10 servings
Mac and Cheese with Chorizo, Cotija and Aged English Cheddar

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(1 customer review)

$0.00 Cooking Fee

Egg Free Nut Free Refined Sugar Free Soy Free
Based on a rceipe from Melt, The Art of Macaroni and Cheese, by Stephanie Stiavetti and Garrett McCord’s.

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Ingredients Scale

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

Instructions
Squeeze the chorizos out of their casings and break into bite-size pieces. Place the olive oil in a non-stick skillet over medium heat and cook the chorizo until well browned about 10 minutes. Transfer to a plate lined with paper towels to drain the excess grease.
Cook the pasta in salted boiling water until al dente. Drain through a colander and set aside (do not rinse!).
Preheat the oven to 350. Lightly butter a 9 X 13 pan. Toss together the pasta, chorizo, and Cotija in the baking dish.
To prepare the mornay sauce, heat the milk in a small saucepan over medium heat. As soon as the milk starts to steam and tiny bubbles form around the edges of the pan, turn off the heat. Place the butter in a medium saucepan and melt over medium flame. Add the flour and stir with a flat-edge wooden paddle just until the roux begins to take on a light brown color, scraping the bottom to prevent burning, about 3 minutes. Slowly add the milk, chipotle peppers, and cumin, stirring (or whisking) constantly until the sauce thickens enough to evenly coat the back of a spoon–a finger drawn along the back of the spoon should leave a clear swath. Remove from heat and add most of the Lincolnshire Poacher to the sauce–reserve a handful or so for topping–and stir until completely melted. Season with salt and pepper to taste. Be careful with the salt, as the cheese is already salty.
Pour sauce over pasta and stir all around to coat. Top with the reserved Cheddar and green scallions. Bake for 25 minutes or until crispy brown on top. Allow the dish to cool for 5 minutes before serving, then garnish with a bit more freshly chopped scallion if desired.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
10 ounce fresh Mexican chorizo about 3 large links
2 teaspoon extra virgin olive oil
16 ounce penne rigate
5 ounce Cotija shredded
4 cup whole milk
3 tablespoon butter
3 tablespoon all-purpose flour
⅔ teaspoon ground chipotle chili pepper
¼ teaspoon ground cumin
1 pound shredded cheddar cheese shredded, divided or use Montgomery’s Cheddar, Avalanche’s Clothbound Goat Cheddar, Fiscalini Bandage Wrapped Cheddar, or any hard, well-aged Cheddar
½ teaspoon Kosher salt or to taste
⅛ teaspoon freshly ground black pepper freshly ground to taste
3 stalk green onion green parts only, minced

Cooking Tools Required
Colander, Grater, Measuring cups and spoons, Mixing spoon, Pyrex baking dish, Saucepan, Saute pan, Whisk

Reheating/Serving Instructions
Reheat in microwave on low setting, stirring a couple times until heated through.

Nutrition
Calories: 901kcal | Carbohydrates: 59g | Protein: 44g | Fat: 53g | Saturated Fat: 33g | Cholesterol: 179mg | Sodium: 1634mg | Potassium: 373mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1689IU | Vitamin C: 9mg | Calcium: 957mg | Iron: 2mg

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Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad
$0.00 Cooking Fee
6 servings
Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad

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Recipe adapted from:
Elise Bauer

$0.00 Cooking Fee
Serving Size: 1 cutlet, 4 ounces potato, 7 ounce salad

Refined Sugar Free Soy Free
Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with Jasmine Rice and chopped Isralei salad
https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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Instructions
For the brown rice:
Heat pot over medium heat. Add oil, swirling to coat pan. Add rice and toast until fragrant, shaking pan occasionally, around 5 minutes. Add water, and salt. Bring to a boil.
Reduce to low and simmer with lid on. Simmer until water has been absorbed, about 12 minutes.
Remove from heat, keep lid on, and let rice sit 10 minutes. Remove lid and fluff with fork. Fold in parsley.
For the chopped Israeli salad
Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
Taste and adjust lemon and salt to your liking.
For the schnitzel:
Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and pepper.
Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the chicken:
2 pound boneless skinless chicken breast about 3 large chicken breast
1 ½ teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
¾ cup all-purpose flour
2 egg large, beaten
2 cup plain breadcrumbs
1 teaspoon garlic powder
½ cup avocado oil for frying
For serving:
2 tablespoon Italian parsley chopped
1 lemon cut into 6 wedges
For the white Jasmine rice:
1 tablespoon extra virgin olive oil
2 cup Jasmine rice
2.5 cup water
1/2 teaspoon Kosher salt
1/4 cup Italian parsley chopped, optional
For the chopped Israeli salad
1.5 pound tomato extra-large finely diced
1 English cucumber finely diced
3 ounce onion finely diced
1 ounce orange bell pepper finely diced
1/2 cup fresh herbs Italian parsley, mint or cilantro, or a mix of all three
1.5 tablespoon lemon zest
1 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
2 tablespoon extra virgin olive oil
Kosher salt and freshly ground pepper to taste

Cooking Tools Required
12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

Nutrition
Calories: 895kcal | Carbohydrates: 98g | Protein: 47g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1727mg | Potassium: 1265mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2270IU | Vitamin C: 50mg | Calcium: 144mg | Iron: 5mg

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Beef and Black Bean Enchilada Casserole
$0.00 Cooking Fee
Up to 10 servings
Beef and Black Bean Enchilada Casserole

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 3"x4" piece

Egg Free
SERVES 10

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Instructions
Place a large sauté pan over medium-high heat and add the olive oil. When oil is just warm add the chopped onion, sautéing for a minute. Add the ground beef, kosher salt and several grindings of pepper. When the onion is soft and ground beef is no longer pink (6-7 minutes) add the black beans, cumin and the chili powder sautéing an additional minute. Remove from heat and let cool.
Pour ¼ cup of the enchilada sauce on the bottom of a 2 ½ quart round casserole or an 9x13 glass baking dish. Arrange 4 tortillas, overlapping as needed over the sauce. Top with 1/3 of the beef-black bean mixture, ½ cup of the enchilada sauce, ½ cup of the Monterey Jack cheese, and ½ cup of the cheddar cheese. Repeat the layer 2 more times, finishing with ½ cup sauce and ¾ cup of each cheese.
Bake for 25-30 minutes at 350 degrees or until casserole is heated through and cheese is melted. Top with sliced green onions and black olives. Let cool 5 minutes before cutting.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon extra virgin olive oil
1 white onion ½ inch dice
1 pound ground beef
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
15 ounce canned black beans drained and rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
15 ounce canned Hatch red enchilada sauce Hatch brand recommended
12 large corn tortilla
1 ¾ cup shredded monterey jack cheese
1 ¾ cup shredded cheddar cheese
For garnish:
3 stalk green onion sliced
2 ounce canned sliced black olives

Cooking Tools Required
12-inch nonstick skillet, 9x13 inch glass baking dish, Colander, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Wooden Spatula

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

Nutrition
Calories: 421kcal | Carbohydrates: 27g | Protein: 23g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1383mg | Potassium: 380mg | Fiber: 6g | Sugar: 4g | Vitamin A: 757IU | Vitamin C: 4mg | Calcium: 347mg | Iron: 3mg

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Three Bean Beef Chili
$0.00 Cooking Fee
Up to 10 servings
Three Bean Beef Chili

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 12 fl oz

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free
This delicious chili can also be made with ground beef or bison and adjusted to suit your personal taste for spiciness.
http://www.ForkandKnifeCreations.com

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http://www.ForkandKnifeCreations.com

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Instructions
Place a large pot over medium heat. Add the olive oil and when the oil “shimmers” add all the vegetables. Saute for 3-5 minutes or until vegetables are soft.
Next add the ground cumin, chili powder, and dried oregano. Saute for 1 minute.
Add the ground beef, breaking it up and cooking until no longer pink, about 6 minutes.
Add the vegetable broth, stirring and scraping up any browned bits.
Add the tomatoes with juice, all the beans, and the kosher salt.
Bring to a boil, turn down the heat and simmer for 20 minutes, and longer for more flavor if time permits.

Cook Times

Active Prep5

Hands-On Cook12

Hands-Off Cook20

Passive0

Total Time37 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
1 yellow onion chopped
1 red bell pepper chopped
1 green bell pepper chopped
1 jalapeno pepper finely chopped
6 clove garlic finely chopped
1 tablespoon ground cumin
2 tablespoon chili powder
1 teaspoon dry oregano
2 pound 90% lean ground beef
2 cup vegetable broth
28 ounce canned diced tomatoes with juice
14 ounce canned black beans rinsed and drained
14 ounce canned red kidney beans rinsed and drained
14 ounce canned pinto beans rinsed and drained
1 teaspoon Kosher salt

Cooking Tools Required
Can Opener, Colander, Cutting board, Measuring cups and spoons, Spatula, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Heat in microwave on full power until heated through, stopping halfway through cooking time to stir.

Nutrition
Calories: 321kcal | Carbohydrates: 26g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 983mg | Potassium: 893mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1112IU | Vitamin C: 37mg | Calcium: 102mg | Iron: 6mg

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Twice Baked Chicken Stuffed Sweet Potatoes
$8.33 Cooking Fee
Up to 10 servings
Twice Baked Chicken Stuffed Sweet Potatoes

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Recipe adapted from:
KaiaFit

$8.33 Cooking Fee
Serving Size: 2 stuffed sweet potato halves

Dairy Free Gluten Free Nut Free Oil Free Soy Free
Ground chicken breast with garlic and sweet potato fill these twice baked sweet potatoes.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
Preheat the oven to 400 degrees F (205 degrees C) and line 2 baking sheets with parchment paper. Cook the sweet potatoes for one hour or until fork tender. Season the chicken breasts with salt and pepper and cook for 20-30 minutes or until internal temp reaches 165 degrees.
Once cool enough to handle, shred the chicken breasts and once the sweet potatoes are cool enough to handle, cut in half and scoop out the flesh, leaving behind a little bit of flesh so the skin stays intact.
In a food processor, combine the sweet potato, garlic, salt, water, lemon juice, and chicken. Process until mostly smooth.
Spoon the mixture back into the skins and bake for an additional 15 minutes. Garnish with green onions and enjoy!

Notes
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving equals approximately two stuffed potato halves.
More Flavor
Add your choice of herbs and spices.
Additional Toppings
Top with cheese, vegan cheese, sour cream, or plain yogurt.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook75

Passive0

Total Time1 hour 40 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 each sweet potato medium
15 clove garlic minced
2 1/2 teaspoon Kosher salt more or less to taste
10 tablespoon water
5 tablespoon fresh lemon juice to taste
5 pound boneless skinless chicken breast baked and shredded
10 stalk green onion chopped

Cooking Tools Required
Baking sheet, Cutting board, Food Processor, Forks, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, small spoon

Reheating/Serving Instructions
Heat in 350 degree oven until heated through.

Nutrition
Calories: 466kcal | Carbohydrates: 29g | Protein: 72g | Fat: 7g | Cholesterol: 236mg | Sodium: 487mg | Fiber: 4g | Sugar: 6g | Vitamin A: 18996IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 2mg

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Grilled Chicken Sandwich with Fresh Pesto, Mozzarella, and Tomato
$0.00 Cooking Fee
Up to 10 servings
Grilled Chicken Sandwich with Fresh Pesto, Mozzarella, and Tomato

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 sandwich

Egg Free Refined Sugar Free Soy Free
Grilled chicken breast topped with melted fresh mozarella and sliced tomato is place on a pesto slather grilled chiabatta roll.

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Instructions
Preheat grill to medium-high heat.
Slice chicken breasts in half horizontally so you have thinner pieces. Season with salt, pepper, and garlic powder. Grill chicken until internal temperature reaches 165 degrees. In the last few minutes of cooking chicken, place a slice of fresh mozzarella on top.
Lightly brush the inside of the ciabatta rolls with olive oil. Place rolls with oil side down on hot grill and cook just until toasted.
Meanwhile make the pesto. Wash and dry basil thoroughly. Place basil, 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.
Spread a generous amount of pesto on the rolls. Assemble sandwiches by placing chicken breast on bottom bun, then tomato, and lastly arugula.

Cook Times

Active Prep25

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 boneless skinless chicken breast
1 1/2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
10 ciabatta rolls
3 tablespoon extra virgin olive oil
10 slice fresh mozzarella
2 tomato sliced
For the pesto:
2 bunch fresh basil
3 tablespoon pine nuts
2 clove garlic finely chopped
¼ teaspoon Kosher salt
1/3 cup extra virgin olive oil
¼ cup grated parmesan cheese

Cooking Tools Required
Cutting board, Food Processor, Grill, Kitchen towels, Measuring cups and spoons, Pastry brush, Sharp Knives

Nutrition
Calories: 416kcal | Carbohydrates: 29g | Protein: 24g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 972mg | Potassium: 317mg | Fiber: 1g | Sugar: 1g | Vitamin A: 441IU | Vitamin C: 4mg | Calcium: 173mg | Iron: 1mg

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Penne Pasta with Grilled Vegetables and Walnut Pesto
$0.00 Cooking Fee
Up to 10 servings
Penne Pasta with Grilled Vegetables and Walnut Pesto

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 7 ounces

Egg Free Refined Sugar Free Soy Free Vegetarian
This pasta dish is loaded with grilled fresh vegetables and tossed in a walnut pesto. A great choice for Summer entertaining, as it's delicious at room temperature.

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Instructions
Coat prepared vegetables with olive oil, then season with salt and pepper. Grill vegetables slices, whole asparagus, and whole tomatoes until desired doneness. Chop into 1-inch pieces and set aside.
To make the pesto, wash and dry basil thoroughly. Place basil, 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 medium bowl and mix in the cheeses. Mix in butter if using. If pesto is too thick add a bit more olive oil. Taste and correct for salt.
Put the desired amount of pesto in a large bowl (enough to accommodate all the pasta and vegetables, plus room for tossing). Add the cooked pasta, toss thoroughly, adding more pesto to taste. Add diced grilled vegetables, gently toss again. Adjust seasonings. Top with additional parmesan cheese if desired. Serve warm or at room temperature.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pound penne pasta cooked al-dente
2 zucchini sliced lengthwise, about 3/8 inch thick
1 yellow squash sliced lengthwise, about 3/8 inch thick
4 tomato whole
1 pound asparagus trimmed
4 tablespoon extra virgin olive oil
2 tablespoon Kosher salt for pasta water and pasta, more or less to taste
For the food processor:
1 cup fresh basil firmly packed
¼ cup walnuts chopped
2 clove garlic finely chopped
¼ teaspoon Kosher salt more or less to taste
1/3 cup extra virgin olive oil
Mix in by hand:
¼ cup parmesan cheese grated
2 tablespoon pecorino Romano cheese grated

Cooking Tools Required
5-quart saucepot, Colander, Cutting board, Food Processor, Grill, Kitchen towels, Measuring cups and spoons, Sharp Knives, Spatula

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

Nutrition
Calories: 334kcal | Carbohydrates: 38g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 3mg | Sodium: 1515mg | Potassium: 397mg | Fiber: 3g | Sugar: 4g | Vitamin A: 678IU | Vitamin C: 18mg | Calcium: 73mg | Iron: 1mg

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Cajun Jambalaya
$0.00 Cooking Fee
Up to 10 servings
Cajun Jambalaya

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Recipe adapted from:
Zeke Gluckman

$0.00 Cooking Fee
Serving Size: 7 ounces

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free
Chicken, andouille sausage, shrimp, bell peppers, onions, tomatoes, white rice and dark roux are simmered together to make this Southern classic.

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Instructions
Heat olive oil in large sautee pan or dutch oven
Sautee chicken, shrimp and sausage 3 minutes and set aside
Add flour and stir while on med/low heat for 10 minutes until roux is dark brown
Add onion, bell peppers, carrots, onion and garlic
Sautee 3 more minutes
Add 2 cups long grain white rice, mix in for 1 minute
Add canned tomatoes and chiclen broth mix in
Add shrimp, chicken and sausage back in
Add thyme, cajun seasoning and parsley
Simmer low for 30 minutes covered no stirring

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook30

Passive0

Total Time1 hour

Recipe Serving Size10 servings

Ingredients

Ingredients
4 tablespoon extra virgin olive oil
2 pound boneless skinless chicken thigh cut into bite-sized pieces
1 pound andouille sausage diced
1 pound medium raw shrimp peeled and deveined, tail off
3 tablespoon all-purpose flour
2 stalk celery diced
1 yellow onion diced
2 carrot diced
1 green bell pepper diced
1 red bell pepper diced
2 tablespoon garlic chopped
2 cup long grain white rice
28 ounce diced canned tomatoes in juice
2 1/2 cup chicken broth
1 teaspoon dry thyme
1 tablespoon cajun seasoning
1 tablespoon Italian parsley chopped

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

Reheating/Serving Instructions
Reheat 1 serving in microwave for 60 seconds

Nutrition
Calories: 325kcal | Carbohydrates: 36g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 318mg | Potassium: 424mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2892IU | Vitamin C: 28mg | Calcium: 38mg | Iron: 2mg

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Buttermilk Fried Chicken with Sesame Coleslaw
$0.00 Cooking Fee
6 servings
Buttermilk Fried Chicken with Sesame Coleslaw

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1-2 pieces chicken

Egg Free Gluten Free Nut Free Soy Free
This recipe uses a gluten-free flour mixture which actually makes fried chicken crispier and more golden in color. It also tastes less greasy than traditional fried chicken that uses wheat flour. I've added one of my favorite coleslaw recipes that's more of a cross between a salad and a traditional mayonnaise-heavy coleslaw. It's the perfect compliment to fried foods. Serve chicken warm, room temperature, or cold.

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Instructions
Place chicken in a large bowl. Stir together the salt and the buttermilk; pour over chicken pieces. Allow to marinate for 20 minutes (or up to 1 hour) at room temperature.
Meanwhile make the coleslaw:
Place the cabbage, red onion, and shredded carrot in a bowl. Toss to combine. In a small bowl whisk together the remaining ingredients. Pour dressing over cabbage and onion mixture, tossing well to coat. Refrigerate for at least ½ hour for flavors to meld.
For the coating:
In a medium bowl whisk together the flour, corn starch, salt, pepper, cayenne pepper, and paprika. Coat the chicken pieces in the flour mixture, then set on a baking rack for 10 minutes. Recoat chicken pieces with any remaining flour mixture, once pieces start to look "wet".
For frying:
Heat oil in a large heavy-bottomed, straight-sided pan, to 350 degrees. Set a circular baking rack over a large plate. Keep skimmer (for removing debris from oil before cooking second batch) and tongs nearby. When oil is hot add half of the chicken pieces to the pan. Cook for about 6-8 minutes per side, until chicken is golden-brown and cooked through (165 degrees F). Transfer to wire rack to cool. Cook remaining pieces.
Serve chicken warm, room temperature, or cold. If serving cold make sure chicken is fully cooled before refrigerating to maintain crispness.

Notes
Note: For oven-fried chicken, fry in shallow oil until chicken is golden. Finish cooking in 350 degree oven for 20-30 minutes.

Cook Times

Active Prep20

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the chicken:
3 pound whole chicken cut into 10 pieces (breasts halved)
2 cup buttermilk
1 tablespoon Kosher salt
For the sesame coleslaw:
1 green cabbage about 1 small cabbage, thinly sliced
½ cup red onion thinly sliced, rinsed with cold water if spicy
1 carrot grated (use large holes on grater)
3 tablespoon apple cider vinegar
1 tablespoon mayonnaise
1 tablespoon granulated sugar or your favorite sweetener
1 teaspoon Kosher salt
1 tablespoon sesame oil
2 teaspoon sesame seeds white or black
For the coating:
1½ cup gluten-free flour Bob’s Red Mill 1 to 1, recommended
½ cup corn starch
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
1 teaspoon paprika mild or sweet
For frying:
4 cup avocado oil amount depending on pan size

Cooking Tools Required
Cooling Rack, Cutting board, Grater, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Tongs, Top Stove

Reheating/Serving Instructions
Reheat chicken in 350 degree oven for 20 minutes.

Nutrition
Calories: 844kcal | Carbohydrates: 49g | Protein: 28g | Fat: 61g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 2537mg | Potassium: 644mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2333IU | Vitamin C: 59mg | Calcium: 201mg | Iron: 3mg

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Vegan Smoked Split Pea Soup
$0.00 Cooking Fee
Up to 10 servings
Vegan Smoked Split Pea Soup

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Recipe adapted from:
Donna Giamo

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 12 oz

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Silky, smokey, rich and delicious vegan smoked split pea soup. Pressure cooker speed with no soaking needed.

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Instructions
Rinse and pat dry thyme with paper towels, set aside.
Wash, peel and rough chop carrots, onion and potatoes.
Peel and crush garlic.
Heat 1 tablespoon olive oil in sauté pan low/medium heat or instant pot on sauté setting.
Add all vegetables, including garlic and sauté 4-7 minutes until fragrant.
Stir in the rinsed split peas.
Stir in vegetable broth.
Carefully seal pressure cooker and cook on high for 20 minutes.
Carefully release pressure and remove the lid when the pressure cooker valve has fully released.
Add in salt, pepper, paprika and cayenne.
Immersion blend until silky smooth.
Strip 3 tablespoons thyme leaves from stems. Finely chop thyme leaves, should produce 2 tablespoons.
Stir in thyme leaves and taste to see if additional salt or paprika is needed.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
10 cup vegetable broth
2 cup split peas
2 yukon gold potato
3 carrot
1 yellow onion
3 tablespoon fresh thyme
3 clove garlic
2 teaspoon kosher salt
2 teaspoon smoked paprika
1 tablespoon extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 bay leaf

Cooking Tools Required
Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Immersion Blender, Kitchen towels, Measuring cups and spoons, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
Reheat stovetop until fully heated through.

Nutrition
Calories: 202kcal | Carbohydrates: 37g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 1427mg | Potassium: 630mg | Fiber: 12g | Sugar: 7g | Vitamin A: 3934IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 3mg

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Juicy Fish Patties Cutlets
$0.00 Cooking Fee
Up to 10 servings
Juicy Fish Patties Cutlets

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Recipe adapted from:
Dorit Fridman

(1 customer review)

$0.00 Cooking Fee
Serving Size: About 2 cutlets

Dairy Free Reduced Fat Soy Free
Juicy and delicious. A great alternative to processed store bought frozen fish sticks.

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Instructions
Squeeze fish fillets of liquids
Chop fish fillets in blender with the garlic and parsley
Add the rest of the ingredients to the mix (if the mix is too soft add more bread crumbs)
Refrigerate to chill for 20 minutes
Roll balls to a flat patty (not too flat) or cutlets
Fry in deep oil or bake in a pre-heated oven (450 F) for 10 min or until golden and turn over until golden on both sides

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook10

Passive20

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound white fish fillet cod, tilapia etc
3 onion pureed and squeezed of liquids
1 clove garlic chopped
½ bunch Italian parsley finely chopped
¾ cup plain breadcrumbs
¼ cup water
½ teaspoon baking soda
3 egg
1 teaspoon Kosher salt
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper

Cooking Tools Required
Air fryer, Baking sheet, Cutting board, Food Processor, Grater, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Refrigerator, Saucepan, Skillet, Tongs

Reheating/Serving Instructions
serve warm or room temp as main dish or appetizer with sauce

Nutrition
Calories: 153kcal | Carbohydrates: 9g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 192mg | Potassium: 372mg | Fiber: 1g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg

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Shakshuka
$0.00 Cooking Fee
Up to 10 servings
Shakshuka

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Recipe adapted from:
Jenn Tidwell

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 egg with 3/4 cup sauce

Dairy Free Gluten Free Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegetarian Whole 30
A delicious Middle Eastern egg dish made on the stovetop. Vegetarian, gluten free, healthy and tasty.
https://toriavey.com/toris-kitchen/shakshuka/#wprm-recipe-container-45121

Shakshuka quantity

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https://toriavey.com/toris-kitchen/shakshuka/#wprm-recipe-container-45121

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

Instructions
Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
Add tomatoes and tomato paste to pan, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.
At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne... it is extremely spicy!).
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.
Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning. Note: can add vegtable broth or tomato juice to water it down if the sauce getting too reduced.
Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste. Garnish with the chopped parsley, if desired.
Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce (if you are gluten-intolerant or celebrating Passover, skip the bread). For dinner, serve with a green side salad for a light, easy meal.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon extra virgin olive oil
1 cup onion diced
2 clove garlic minced
2 green bell pepper seeded and chopped
3 pound tomato for 10 servings - 6 cups of ripe tomatoes diced
3 tablespoon tomato paste
2 teaspoon chili powder
2 teaspoon ground cumin
2 teaspoon paprika
1 pinch cayenne pepper add more to make it more spicy, per client preferences
1 tablespoon granulated sugar
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
10 egg
2 tablespoon Italian parsley minced

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Carefully remove egg(s) from sauce and set aside. Heat sauce in a skillet, adding a bit of water if it has thickened and bring to a simmer. Carefully place reserved egg(s) in the sauce and gently heat through. Note: Eggs will be slightly more firm than when originally cooked.

Nutrition
Calories: 125kcal | Carbohydrates: 11g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 349mg | Potassium: 529mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1925IU | Vitamin C: 41mg | Calcium: 55mg | Iron: 2mg

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Eggs Benedict
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Up to 10 servings
Eggs Benedict

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Recipe adapted from:
Syd Bailey

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 Benedicts per person

Everyones Favorite Breakfast/Brunch Meal

Eggs Benedict quantity

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

Instructions
Heat water in large 5qt stock pot vinegar and salt. Bring to just barely simmering .
Hollandaise
While water is heating make Hollandaise. Separtae 6 eggs reserving whites for later. Place yolks and lemon juice together in a stainless steel bowl and whisk until the mixture is thickened and doubled in volume. Place the bowl over the stockpot containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. SLOWLY drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and white pepper. Salt to taste Cover and place in a warm spot until ready to use for the eggs benedict.
Cook Canadian bacon in saute pan until just browned and warmed through. Can warm English muffins in same pan while eggs are poaching
Poached Eggs
Once water is barely simmering swirl with slotted spoon. Drop eggs 1 at a time into water and poach for 3 1/2 to 4 1/2 minutes until white is set. While they are poaching place 2 halves of English muffin on plate and top with Canadian bacon. Remove eggs from water and blot dry with towel or paper towel. Place 1 egg on each half and top with 1-2 Tbs of Hollander

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook5

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
Poached Eggs
20 egg
1 tablespoon apple cider vinegar
Hollandaise
6 egg yolk
1 cup clarified butter
1 teaspoon fresh lemon juice
1 /4 teaspoon cayenne pepper
1/2 teaspoon ground white pepper
For Benedicts
10 English muffin split in half and toasted
2 1/2 pound Canadian bacon or ham, 2 ounces slices

Cooking Tools Required
Cutting board, Mixing bowls, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Whisk

Nutrition
Calories: 476kcal | Carbohydrates: 28g | Protein: 28g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 117mg | Sodium: 1293mg | Potassium: 469mg | Fiber: 2g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 40mg | 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?

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