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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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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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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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Jackfruit Carnitas Tacos
$0.00 Cooking Fee
Up to 10 servings
Jackfruit Carnitas Tacos

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 1 taco

Dairy Free Egg Free Nut Free Refined Sugar Free Vegan Vegetarian
These carnitas tacos are made from jackfruit seasoned with spices and served with guacamole and corn toritillas.

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Instructions
Preheat the oven to 450℉ (230℃) and line a baking sheet with parchment paper.
Heat the oil in a skillet over medium heat. Add the onion and cook for three to five minutes until softened.
Add the jackfruit and water, and simmer for ten minutes.
Add the tomato paste, coconut sugar, cumin, smoked paprika, and orange juice and simmer on low for ten minutes.
Pull apart the jackfruit with a fork.
Spread the jackfruit onto the prepared baking sheet and bake for 12 to 15 minutes, until crispy. Spread the guacamole over the tortillas, and top with the jackfruit, red onion, and cilantro.

Notes
Notes Leftovers Refrigerate in an airtight container for up to four days. Assemble the tacos just before enjoying. Serving Size One serving is equal to approximately two tacos. More Flavor Top with black beans, feta, and pickled onions.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook15

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 teaspoon extra virgin olive oil
1/2 yellow onion medium, diced
5 cup canned Jackfruit young, drained, rinsed, cored
2/3 cup water
4 teaspoon tomato paste
2 1/2 tablespoon coconut sugar
2 1/2 teaspoon ground cumin
1 teaspoon smoked paprika
1/3 cup orange juice
1/3 cup guacamole
10 corn tortilla
1/3 cup red onion diced
1/3 cup fresh cilantro chopped

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

Reheating/Serving Instructions
Heat the filling in a saute pan over medium heat or in a 350 degree oven for 10 minutes.

Nutrition
Calories: 189kcal | Carbohydrates: 39g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 50mg | Potassium: 247mg | Fiber: 3g | Sugar: 4g | Vitamin A: 209IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 1mg

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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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Tikka Chicken Kebab
$0.00 Cooking Fee
Up to 10 servings
Tikka Chicken Kebab

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Recipe adapted from:
Meeta Arora

$0.00 Cooking Fee
Serving Size: 4 ounces, 1 skewer

Egg Free Gluten Free Lower Carb Nut Free
Chicken Tikka Kebab is a delicious appetizer or main dish that starts with chicken pieces marinated in yogurt, lime juice, and aromatic spices. It's then broiled or grilled for tenderness and lots of flavor.
https://pipingpotcurry.com/indian-chicken-tikka-kebab/

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https://pipingpotcurry.com/indian-chicken-tikka-kebab/

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Instructions
Combine all ingredients for the marinade in a bowl and mix well. Add chicken and coat on each side with the marinade. Let it rest for anywhere between 30 minutes to 8 hours in the refrigerator.
Preheat the oven to 400 degrees.
Line a baking tray with parchment paper or foil. Place a rack over top.
When ready to cook, add the oil, onions, green and red bell pepper to the marinade with the chicken. Mix well.
Thread the marinated chicken, peppers and onions in the skewers alternating between each. (1 skewer per person)
Place the skewers on the rack, then bake for 15 minutes.
Turn on your oven's broiler and broil the Tikka Kebabs for about 5 minutes to get the char marks.
Serve warm with lime wedges and onion rounds, along with mint cilantro chutney to dip.

Notes
Marinate: Marinate for at least 30 minutes, but longer is ideal for more tender Chicken Tikka.
Cook: For best results cook the meat only until done. This will result in soft, juicy & tender chicken kebabs. Over cooked meat can result in chewy kebabs.
Meal Prep: Make a batch of this marinated chicken and freeze for later use or meal prep for the week.
Skewers: I used wooden skewers which I soaked in water for 30 minutes

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook15

Passive30

Total Time1 hour 5 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound boneless skinless chicken thigh cut into 1.5-2 inch cubes
2 tablespoon avocado oil
1 cup red onion cut into 2 inch cubes, layers separated
1 cup green bell pepper cut into 2 inch cubes
1 cup red bell pepper cut into 2 inch cubes
10 skewers soaked in water
For the marinade:
1 cup plain Greek yogurt
1.5 tablespoon fresh ginger peeled and grated
1.5 tablespoon garlic minced
2 tablespoon lime juice
4 teaspoon Kashmiri red chili powder or cayenne or sub with smoked paprika and a pinch of cayenne pepper, more or less to taste
1 teaspoon ground turmeric (haldi powder)
2 teaspoon garam masala
2 teaspoon ground coriander (dhaniya powder)
1 tablespoon dried fenugreek leaves (kasoori methi) (kasoori methi)
2 teaspoon Kosher salt more or less to taste
For serving:
3 lime cut into wedges
1/2 cup mint cilantro chutney or your favorite chutney

Cooking Tools Required
Baking Pan, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Skewer

Reheating/Serving Instructions
Heat in the oven for 10 minutes at 350 degrees or until heated through.

Nutrition
Calories: 172kcal | Carbohydrates: 7g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 556mg | Potassium: 375mg | Fiber: 2g | Sugar: 3g | Vitamin A: 556IU | Vitamin C: 40mg | Calcium: 49mg | 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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Zucchini and Tomato Gratin
$0.00 Cooking Fee
8 servings
Zucchini and Tomato Gratin

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 4 ounces

Egg Free Gluten Free Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Vegetarian
This Provencal gratin is made with classic summer vegetables and makes a perfect side dish, or vegetarian main dish by adding pasta or rice.

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Instructions
Bring a pot of water to a boil. Cut a shallow “X” at the bottom of each tomato, reserving 1 tomato for topping. When water is boiling drop tomatoes in, moving them around for a minute or two. Take them out and drop them in ice cold water. Peel off the skins, cut in half crosswise and gently squeeze over a strainer placed on top of a cup or bowl (you may have to stir the seeds to extract all the juice). Core and roughly chop tomatoes placing them back into the bowl with juice. Slice remaining tomate and set tomatoes aside.
Preheat oven to 400 degrees. Place ½ the olive oil and all the onion in a saucepan set over medium heat. Cook and stir the onion until translucent, then add the chopped tomatoes with their juice and the oregano. Give it a good stir, reduce heat to a simmer, and cook for about 15 minutes. Remove from heat and stir in the parsley, salt, and pepper.
While tomatoes are cooking, place the remaining olive oil and garlic in a sauté pan, turn heat to medium high and cook the garlic until it is just barely beginning to color. Add the zucchini disks, turning to coat well, and sauté until softened. Remove from heat.
Coat a 2 quart gratin dish or other oven-to-table baking dish with a bit of olive oil. Place half the zucchini in an even layer over the bottom of the dish. Top with half the tomato mixture, then sprinkle with half the parmesan cheese. Make another layer with the remaining zucchini, topping it with the rest of the tomato mixture. Arrange the sliced tomato on top then sprinkle with the the remaining cheese.
Place the dish in the uppermost rack of the preheated oven and bake for about 15 minutes or until the cheese melts and is nicely browned.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 ½ pound tomato ripe, and preferably on the vine or heirloom
¼ cup extra virgin olive oil plus additional for coating the baking dish
½ cup onion chopped
½ teaspoon dry oregano
1 tablespoon Italian parsley chopped
1 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper freshly ground
2 clove garlic finely chopped
1 ½ pound zucchini sliced into discs about 1/8 inch thick
¼ cup Parmesan cheese

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Pyrex baking dish, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Place in microwave and cook on high heat until heated through.

Nutrition
Calories: 108kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 353mg | Potassium: 450mg | Fiber: 2g | Sugar: 5g | Vitamin A: 948IU | Vitamin C: 29mg | Calcium: 66mg | Iron: 1mg

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Asian Slaw
$0.00 Cooking Fee
Up to 10 servings
Asian Slaw

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Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee

Dairy Free Egg Free Gluten Free Vegetarian
This colorful salad pairs well with a variety of dishes including Korean Beef Lettuce Wraps.

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Instructions
Place cabbage, red onion, and carrot in a large bowl. Toss to combine.
In a small bowl whisk together the remaining ingredients.
Pour dressing over cabbage mixture, tossing well to coat. To enhance the flavors even more, refrigerate for 10-30 minutes, if time allows.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
5 cup green cabbage thinly sliced
½ cup red onion thinly sliced
½ cup carrot grated
3 tablespoon rice vinegar unseasoned
1 tablespoon mayonnaise
1 tablespoon granulated sugar
1 teaspoon Kosher salt
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds

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

Nutrition
Calories: 45kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 250mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 544IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg

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Vegan Spicy Sweet Potato and Green Rice Burrito Bowls
$0.00 Cooking Fee
4 servings
Vegan Spicy Sweet Potato and Green Rice Burrito Bowls

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Recipe adapted from:
Cookie and Kate

$0.00 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
These vegan burrito bowls are made with roasted sweet potatoes, green rice and black beans.
https://cookieandkate.com/vegan-sweet-potato-green-rice-burrito-bowls/#tasty-recipes-23735-jump-target

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https://cookieandkate.com/vegan-sweet-potato-green-rice-burrito-bowls/#tasty-recipes-23735-jump-target

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Instructions
Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet and one smaller sheet with parchment paper.
Place the spinach, cilantro, jalapeño, shallot, garlic, salt and 1/2 cup of the vegetable broth in a food processor or blender. Blend until smooth.
Heat the oil in a heavy-bottomed pot over medium heat until shimmering. Add the rice and stir to coat. Spread the rice in an even layer on the bottom of the pot and let the rice lightly brown. This happens quickly! When the rice starts to brown, stir it and spread it out in an even layer again so that more of the rice browns.
When most of the rice has lightly browned, scrape the green purée into the rice. Stir until the rice is evenly coated with green purée and continue to cook, stirring constantly, for a minute. Add the rest of the vegetable broth to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Cook the rice on a very low simmer until tender, 35 to 40 minutes.
While the rice cooks, toss the sweet potatoes in the olive oil, smoked paprika and salt until the sweet potatoes are evenly coated in oil. Arrange in a single layer on your prepared baking sheet. Bake for 35 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
Meanwhile, transfer the beans and their cooking liquid (don’t drain the beans) to a medium pot. Stir in the cumin and chili powder and warm over medium heat. Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until you’re ready to serve.
Once the rice is done cooking, remove the pot from heat. Uncover the pot and place a clean tea towel over the pot, then recover. The towel will help absorb excess liquid as the rice continues to cook in its own steam. (If you don’t have a clean towel, you can skip this step, just cover normally.) Let sit for 10 minutes.
Once the sweet potatoes are done cooking, toss the pepitas with 1/4 teaspoon olive oil and a sprinkle of salt on the small baking sheet. Toast the seeds in the oven for 4 to 5 minutes, until they’re turning lightly golden and making little popping noises. Set aside to cool.
Fluff the rice with a fork and season with salt if necessary. Remove beans from heat, stir in the vinegar and season to taste with salt and pepper.
Assemble your bowls: First add green rice, then use a slotted spoon or fork to transfer beans to the bowls. Top with sweet potatoes and add a few slices of avocado to each bowl. Sprinkle with toasted pepitas and cilantro and optional feta. Serve with salsa verde on the side.

Notes
Green rice adapted from Simply Recipes. Burrito bowls inspired by my sweet potato and black bean tacos.
Change it up: I think butternut squash would be great in place of the sweet potato! You could also substitute another grain for the rice, although you’ll need to adjust the cooking method and amount of liquid for said grain.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook40

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size4

Ingredients

Ingredients
For the green rice:
3 tablespoon extra-virgin olive oil
1 1/2 cup long grain brown rice
3 cup vegetable broth
1 1/2 cup baby spinach lightly packed
1/2 cup fresh cilantro mostly leaves, stems are ok, lightly packed
1 jalapeno pepper seeded, membranes removed and roughly chopped
1 shallot peeled and roughly chopped
1 clove garlic peeled, roughly chopped
1/4 teaspoon Kosher salt more or less to taste
For the sweet potatoes:
2 pound sweet potato 3 to 4 medium sweet potatoes, peeled and sliced into 1-inch chunks
2 tablespoon extra virgin olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt
For the black beans:
28 ounce canned black beans with liquid
2 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon lime juice
1/2 teaspoon sea salt more or less to taste
1/4 teaspoon freshly ground black pepper more or less to taste
Additional garnishes:
1/4 cup pepitas green pumpkin seeds
1/4 teaspoon extra virgin olive oil
1 avocado pitted and sliced
1/2 cup jarred mild salsa verde
1/4 cup fresh cilantro chopped
Optional (not for vegan):
1/2 cup crumbled feta cheese

Cooking Tools Required
Blender, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Saucepan, Saucepan with lid, Sharp Knives, Top Stove

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

Nutrition
Calories: 930kcal | Carbohydrates: 144g | Protein: 24g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Sodium: 2403mg | Potassium: 2006mg | Fiber: 27g | Sugar: 15g | Vitamin A: 34316IU | Vitamin C: 26mg | Calcium: 191mg | Iron: 8mg

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Sukiyaki
$0.00 Cooking Fee
8 servings
Sukiyaki

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Gluten Free
This classic Japanese dish consists of noodles, beef, tofu, and vegetables simmered in an umami rich broth. Add a side of white rice for a complete meal.

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Instructions
Start by making the konbu stock. Boil 1 ½ cups water; add the kelp piece, then turn off heat and let stand for 20 minutes.
Soak mushrooms in warm water until soft, about 20 minutes. Drain and reserve.
Meanwhile prepare meat, vegetables, noodles and tofu for cooking.
Heat a large sauté pan to medium-high. Add oil and sauté meat until cooked to medium-rare. Remove meat and reserve.
Add half the reserved konbu stock to the unwashed pan, along with the soy sauce, mirin, and sugar. Bring to a boil.
Add the tofu, shirataki noodles, cabbage, and leeks. Bring to a boil again and add reserved shiitake mushrooms, spinach, and beef. Drop in eggs (without stirring) if using, and cook until semi-firm, about 5 minutes.
Taste broth and add additional konbu stock if desired for less salty broth.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 tablespoon avocado oil
1 ½ pound rib eye or sirloin steak thinly sliced against the grain into 1x2 inch slices
16 ounce extra firm tofu 1 cake, cut into 1 inch cubes,
5 ounce drained shirataki noodles OR Miracle Noodles rinsed and drained
½ head Napa cabbage cut crosswise into 1 ½ inch strips
8 dried shiitake mushroom soaked in hot water
1 bunch fresh spinach cut into 2 inch lengths
2 leek cut diagonally into 1 inch lengths and thoroughly rinsed (white parts only)
Optional:
4 egg
COOKING BROTH
1 6-inch piece kelp or nori available at Asian market, or leave out
1 ½ cup water
1 cup soy sauce
1 cup mirin
4 tablespoon granulated sugar

Cooking Tools Required
12-inch skillet

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

Nutrition
Calories: 155kcal | Carbohydrates: 18g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1035mg | Potassium: 575mg | Fiber: 2g | Sugar: 9g | Vitamin A: 4654IU | Vitamin C: 30mg | Calcium: 133mg | Iron: 3mg

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Indian Style Vegetable Pizza
$10.50 Cooking Fee
8 servings
Indian Style Vegetable Pizza

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Recipe adapted from:
Tarla Dalal

$10.50 Cooking Fee
Serving Size: 2 slices

Egg Free Nut Free Vegetarian
Note: This recipe requires (2) 12-inch pizza pans.

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Instructions
Make the pizza dough:
To make the pizza dough, combine 1/3 cup of the lukewarm water, dry yeast and sugar in a small bowl and mix well. Cover with a lid and keep aside for 5 minutes. Combine the plain flour, yeast-water mixture, remaining lukewarm water, olive oil and salt in a deep bowl and knead into a soft dough. Cover the dough with a wet muslin cloth and keep aside for 1 hour.
Make the pizza sauce:
To make pizza sauce, make criss-cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel. Drain the tomatoes, cool slightly, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the prepared tomato pulp, oregano, red pepper flakes, ketchup, chili powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Store the pizza sauce in an air- tight container and use as required.
To assemble and cook the pizzas:
When ready to cook the pizzas, preheat oven to 400 degrees F. Press the dough lightly to remove the air and divide the dough into 2 equal portions. Roll each portion into a 12 inch diameter circle and place on 2 pizza pans. Prick each circle evenly using a fork. Bake in a pre-heated oven at 360 degrees F for 5 minutes.
Remove pizza pans and place on a heat proof surface. Put 1/3 cup pizza sauce on each pizza and spread it evenly. Arrange ¼ cup sliced onions and ¼ cup sliced capsicum evenly over it. Sprinkle 1/2 cup of grated cheese and sprinkle a little oregano and chilli flakes evenly over it. Finally drizzle a little olive oil. Repeat steps 1 to 3 to make 1 more pizza. Bake for 12 minutes or till the pizza turns crisp and the cheese melts. Cut the pizzas into equal wedges and serve immediately.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook12

Passive60

Total Time1 hour 42 minutes

Recipe Serving Size8

Ingredients

Ingredients
For the pizza sauce:
6 tomato large
1 tablespoon extra virgin olive oil
1 clove garlic finely chopped
1/2 cup onion finely chopped
1/2 teaspoon dry oregano
1 teaspoon crushed red pepper
2 tablespoon ketchup
1 teaspoon chili powder
1 teaspoon Kosher salt
1/2 teaspoon sugar
For the pizza dough:
3 1/4 cup all purpose flour plus extra for rolling
1 1/2 cup lukewarm water
2 teaspoon dry yeast
1 teaspoon sugar
2 teaspoon Kosher salt
2 tablespoon extra virgin olive oil
For the pizza topping:
1/2 cup onion thinly sliced
1/2 cup green bell pepper thinly sliced
1 1/2 cup mozzarella cheese grated or cheddar cheese
1 teaspoon dry oregano
1 teaspoon crushed red pepper
2 teaspoon extra virgin olive oil for drizzling

Cooking Tools Required
12 inch Pizza Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan

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

Nutrition
Serving: 2slices | Calories: 350kcal | Carbohydrates: 49g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 1059mg | Potassium: 396mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1193IU | Vitamin C: 22mg | Calcium: 140mg | Iron: 3mg

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Yakisoba
$0.00 Cooking Fee
Up to 10 servings
Yakisoba

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 7 ounces

Dairy Free
These Japanese stir-fried noodles with pork, carrots, onions, and cabbage make a great one dish meal the whole family will love. Have your chef toss in whatever vegetables you have leftover to create a unique meal just for you!

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Instructions
In a small bowl, mix together the ingredients for the yakisoba sauce. Set aside.
Heat a large sauté pan or wok to medium-high heat and add oil. Stir-fry the pork until 2/3 cooked. Add carrots and onion, and stir-fry for a couple of minutes. Add cabbage and green onions to the pan and stir-fry for a minute.
Loosen noodles and add to the sauté pan. Pour 1/4 cup of water over the noodles and cover pan. Turn down the heat to medium and steam for a few minutes.
Remove the lid and add yakisoba sauce, stirring noodles quickly and mixing with the meat and vegetables. Divide yakisoba among four plates. Sprinkle with ao-nori and beni-shoga just before serving.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook10

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
YAKISOBA SAUCE
1/4 cup Worcestershire sauce
3 tablespoon Ketchup
3 tablespoon soy sauce
3 tablespoon oyster sauce
20 ounce Chinese style noodle dry, cooked according to package directions, slightly undercooked OR spaghetti pasta
1 tablespoon avocado oil
1 pound boneless pork loin thinly sliced against the grain, and seasoned with 2 teaspoons soy sauce and 1 teaspoon cornstarch (thoroughly mixed)
1 cup carrot peeled and julienned
1/2 yellow onion medium, thinly sliced lengthwise
4 cup green cabbage thinly sliced
4 green onion sliced on the diagonal into 1 inch pieces
1/4 cup water

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Top Stove, Vegetable Peeler, Wok

Reheating/Serving Instructions
Heat in microwave on medium-high heat until heated through or heat in a sauté pan.

Nutrition
Calories: 105kcal | Carbohydrates: 7g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 595mg | Potassium: 363mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2242IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 1mg

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Japanese Style Chicken Curry over Rice
$0.00 Cooking Fee
Up to 10 servings
Japanese Style Chicken Curry over Rice

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 7 ounces

Egg Free Nut Free
This authentic Japanese curry is mild on heat and slightly sweet from just a touch of honey and apple. It is served over rice, and unlike many restaurant curries it's made completely from scratch!

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Instructions
Heat the oil in a large sauté pan over medium heat and add the onions. Sauté until golden brown, about 10 minutes.
While the onions are cooking prepare the rice by first rinsing in a fine-mesh colander. Place drained rice in a medium saucepan and add the water. Bring to a boil, turn down to a simmer and cook for
When the onions are done, turn the heat to medium-high and add the chicken. Cook for several minutes, allowing it to brown up a bit, then add 3 cups water, carrots, and potatoes; cover and bring to a boil. Lower heat to medium-low and add the apple, salt and curry powder. Cover and simmer for about 15-20 minutes or until the carrots and potatoes are tender.
Meanwhile, make the roux by adding the butter to a small saucepan over medium low heat. When butter has melted, whisk in the flour. Cook until the flour starts to turn a medium gold, about 5 minutes. Add the curry powder, cayenne pepper, and freshly ground black pepper, stirring until fragrant, about 1 minute. Next add the ketchup, Worcestershire sauce, and honey, mixing well to combine. Whisk in 1 cup water. Once smooth pour roux mixture into the chicken/vegetable pot, stirring to prevent lumps and bring to a boil. Add the peas and turn down to a simmer. Cook for 10 minutes until sauce has thickened and chicken is cooked through. Serve over rice.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
For the white rice:
2 1/2 cup medium-grain white rice cooked according to package directions
For the curry:
1 tablespoon avocado oil
1 onion large, diced
2 pound boneless skinless chicken breast or thighs, cut into bite-sized pieces
3 cup water
2 carrot cut into ½-inch discs
3 Yukon Gold potato large, cut into 1-inch pieces
1 apple small, peeled, cored and finely grated
2 teaspoon Kosher salt more or less to taste
1 teaspoon curry powder S&B brand preferred (or regular curry, but not madras)
½ cup frozen peas
For the roux:
4 tablespoon butter
1/4 cup all-purpose flour
2 tablespoon curry powder S&B brand preferred (or regular curry, but not madras curry)
1/4 teaspoon cayenne pepper or to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 teaspoon honey
1 cup water

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Grater, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Heat rice and curry separately in the microwave on medium power until heated through. Store rice and curry separately in the refrigerator.

Nutrition
Calories: 410kcal | Carbohydrates: 56g | Protein: 25g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 661mg | Potassium: 743mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2316IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 2mg

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Pork and Hominy Pozole
$0.00 Cooking Fee
Up to 10 servings
Pork and Hominy Pozole

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Recipe adapted from:
Syd Bailey

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1.5-2 cups

Egg Free Gluten Free Nut Free Paleo Reduced Fat Refined Sugar Free
Traditional Mexican stew of pork and hominy. Typically served on special occasions or weekend family gatherings. This is one of Mexicos signature dishes

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Instructions
Heat skillet to high and add chilis, tossing until slightly browned and fragrant. Set into bowl and cover with boiling water. Let steep for 10 minutes while you cut up meat, onions, garlic and herbs.
Pull chilis out of water and remove stems and seeds. Place into blender and process until smooth. Use some of the soaking liquid to make into ketchup like consistency.
Heat oil in large 5 qt pot. add pork and cook until meat for about 5 minutes, stirring to make sure all the meat cooks evenly. Add onions and garlic and cook for additional 5 minutes. Add oregano, thyme cumin and bay leaves and stir to combine. Add pureed chilis, stock and hominy. Simmer for 15-20 minutes. Serve with garnishes of choice

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 ounce dry red chili California, Guajillo, ancho or New Mexico
1 tablespoon extra virgin olive oil
2 1/2 pound boneless pork shoulder trimmed of fat and cut into chunks( *can substitute chicken thighs)
1 cup onion diced
3 clove garlic minced
2 tablespoon fresh oregano minced (for 10 servings 2 teaspoons if dried)
2 teaspoon ground cumin
1 teaspoon fresh thyme `
3 bay leaf
29 ounce canned hominy
64 ounce chicken stock
Optional Garnishes
fresh oregano chopped
fresh cilantro chopped
green cabbage shredded
jalapeno pepper sliced
radish sliced
queso fresco
red onion chopped
avocado sliced
lime wedged

Cooking Tools Required
Blender, Can Opener, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove

Nutrition
Calories: 298kcal | Carbohydrates: 22g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 607mg | Potassium: 711mg | Fiber: 3g | Sugar: 6g | Vitamin A: 148IU | Vitamin C: 19mg | Calcium: 49mg | Iron: 3mg

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Southwestern Black Bean and Corn Salsa
$0.00 Cooking Fee
Up to 10 servings
Southwestern Black Bean and Corn Salsa

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Recipe adapted from:
My TX Kitchen

$0.00 Cooking Fee
Serving Size: 5 tablespoons

Dairy Free Egg Free Gluten Free
This salsa is made with black beans, pan grilled corn, bell pepper, onion and jalapeno. Delicious as a dip or a side dish!
https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

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https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

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Instructions
Heat a cast iron pan over med-high heat. Clean corn and cut cob in half so it fits in the pan. Add corn pieces and brown on several sides for 5 minutes or until slightly charred. Remove kernels from cob and add to a medium bowl.
Add remaining ingredients to the bowl and mix, adjusting seasonings.
Cover and refrigerate for at least 30 minutes to allow flavors to blend.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 ear fresh corn pan grilled and kernels cut from cob, or frozen
30 ounce canned black beans rinsed and drained
2/3 cup red bell pepper diced
2 tablespoon jalapeno pepper diced
1/2 cup red onion diced
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon Kosher salt
3 tablespoon fresh cilantro chopped

Cooking Tools Required
Cast iron pan

Reheating/Serving Instructions
https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

Nutrition
Calories: 85kcal | Carbohydrates: 16g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 446mg | Potassium: 308mg | Fiber: 6g | Sugar: 1g | Vitamin A: 387IU | Vitamin C: 20mg | Calcium: 34mg | Iron: 2mg

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Chicken Adobo (Pressure Cooker Version) with Rice
$0.00 Cooking Fee
8 servings
Chicken Adobo (Pressure Cooker Version) with Rice

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 chicken thigh and 3/4 cup rice

Dairy Free Egg Free Gluten Free Nut Free
Chicken is braised in a sweet soy-vinegar and garlic sauce to make this classic Philipino dish. Serve over white rice and add a vegetable for a complete meal.

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

Instructions
Cook the rice according to package directions.
White the rice is cooking, generously season the chicken thighs with salt and pepper. Turn pressure cooker to browning or high saute mode. Add the oil and once it's shimmering, add half the chicken pieces, browning on both sides, about 7 minutes total. Remove to a plate and brown the remaining chicken pieces.
Return all the chicken to the cooker and add the soy sauce, sugar, vinegar, garlic, bay leaf, and onion. Add 1 teaspoon salt and ½ teaspoon pepper to the pot.
Place lid on cooker and pressure cook on high for 8 minutes. When cycle is complete, quick release the pressure. Carefully unlock and remove lid. Remove the chicken pieces and cover to keep warm.
Turn the pressure cooker back to the browning or high saute setting. Let the sauce come to a boil and reduce to simmer or low saute mode. Cook sauce until dark brown and reduced, about 15 minutes. Remove the bay leaf.
Place the reserved chicken back into the pot to warm and coat with sauce. Transfer the chicken and sauce to a serving platter, sprinkle with green onions and serve with rice.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook15

Passive0

Total Time45 minutes

Recipe Serving Size8 people

Ingredients

Ingredients
2 cup medium grain white rice cooked according to package instructions
8 bone-in chicken thigh
11/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoon avocado oil
2/3 cup soy sauce
½ cup granulated sugar
½ cup white vinegar
8 clove garlic peeled and crushed
1 bay leaf
1 yellow onion large, sliced
4 green onion sliced into rings

Cooking Tools Required
Cutting board, Electric Pressure Cooker, Measuring cups and spoons, plate, Sharp Knives, Tongs, Wooden Spatula

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

Nutrition
Calories: 591kcal | Carbohydrates: 54g | Protein: 29g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 2795mg | Potassium: 442mg | Fiber: 1g | Sugar: 14g | Vitamin A: 175IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg

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Malai Shrimp Curry with Jasmine Rice
$0.00 Cooking Fee
Up to 10 servings
Malai Shrimp Curry with Jasmine Rice

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Recipe adapted from:
KaiaFit

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

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free
This Indian style curry is made with coconut milk, fresh herbs and spices, and is served over Jasmine rice.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
Cook the rice according to package instructions and set aside.
In a food processor, add the tomatoes, chili pepper, and onion and process until finely ground into a paste.
Heat a large skillet over medium heat and add the oil. Once hot, pour in the tomato paste mixture and cook for about one to two minutes, stirring often.
Add the ginger, garlic, garam masala, coriander, and cumin and cook for another one to two minutes, until fragrant.
Pour in the coconut milk and add the salt and bring to a low boil. Reduce the heat to medium-low and simmer for three to five minutes. Add the shrimp and cook, stirring often until cooked through, about three to four minutes.
Divide the rice into bowls and add the shrimp mixture on top. Garnish with cilantro. Serve and enjoy!

Notes
Notes
Leftovers
Store in an airtight container in the fridge for up to two days.
Serving Size
One serving is about 1 1/2 cups shrimp and rice mixture.
Less Spice
Omit the chili pepper.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 1/3 cup Jasmine rice
4 tomato roughly chopped
1 green chili roughly chopped
2 yellow onion small, roughly chopped
6 teaspoon avocado oil
2 teaspoon fresh ginger minced
4 clove garlic minced
4 teaspoon garam masala
1 1/2 teaspoon ground coriander
1 1/4 teaspoon ground cumin
3 1/3 cup canned full-fat coconut milk
1 1/2 teaspoon sea salt
50 ounce raw shrimp peeled and deveined, tails removed
8 tablespoon fresh cilantro chopped

Cooking Tools Required
12-inch skillet, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Top Stove, Wooden Spatula

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

Nutrition
Calories: 561kcal | Carbohydrates: 60g | Protein: 27g | Fat: 24g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 1185mg | Potassium: 607mg | Fiber: 4g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 12mg | Calcium: 124mg | Iron: 3mg

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Pasta e Fagioli Soup
$0.00 Cooking Fee
Up to 10 servings
Pasta e Fagioli Soup

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 2 cups

Egg Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This classic Italian soup is filled with fresh vegetables, pasta, and cannellini beans. Makes a great vegan/vegetarian main dish when made with vegetable stock. Note: Serving size is a main dish portion.

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Instructions
Place the olive oil in a large pot set over medium heat. When hot add the onion and sauté for about five minutes, until onion is tender.
Add the celery and carrots, sautéing for two minutes. Add the garlic and the herbs and saute an additional minute.
Add the chicken (or vegetable) stock and drained tomatoes. Bring to a boil then turn down to a simmer, cover and cook until carrots are tender, about 5-6 minutes.
Add the drained beans and cook for 2 more minutes.
Remove from heat and stir in the parsley. Season with Kosher salt and freshly ground pepper.
Add pasta to soup bowls and ladle soup over pasta.
Garnish with freshly grated parmesan cheese if desired.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
16 ounce ditalini pasta cooked according to package directions, al dente. Note: If refrigerating soup, store pasta separately until serving.
4 tablespoon extra virgin olive oil
2 yellow onion medium, chopped
4 stalk stalk celery chopped into ½ inch pieces
2 carrot chopped into ¼ inch thick discs
4 clove garlic chopped
2 teaspoon Italian seasoning
12 cup chicken stock or vegetable stock for vegan/vegetarian
56 ounce canned whole peeled tomatoes drained, and chopped
30 ounce canned cannellini beans rinsed and drained
6 tablespoon Italian parsley chopped
2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
For garnish:
1 cup Parmesan cheese grated, optional, leave off for vegan

Cooking Tools Required
Can Opener, Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Sharp Knives, Spatula, Stock pot or >5 Qt pot

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

Nutrition
Calories: 462kcal | Carbohydrates: 72g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 1122mg | Potassium: 1180mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2438IU | Vitamin C: 21mg | Calcium: 145mg | Iron: 6mg

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

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 8 ounces

Egg Free Nut Free Refined Sugar Free Soy Free
Tender shrimp and pasta come together for this classic Italian dish that is creamy, rich and delicious. Best served hot, so have your Foodom chef prepare this dish last!

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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 shrimp and cook an additional 2-3 minutes or until shrimp is cooked through.
Add the sauce and shrimp 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 Prep10

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time30 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
2 pound raw shrimp size 21-25, peeled and deveined
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: 539kcal | Carbohydrates: 51g | Protein: 28g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 240mg | Sodium: 2643mg | Potassium: 316mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1020IU | Vitamin C: 1mg | Calcium: 277mg | Iron: 2mg

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One Pan Moroccan Fish
$0.00 Cooking Fee
6 servings
One Pan Moroccan Fish

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 7 ounce

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This North African fish dish made with halibut, has a range of flavors and lots of spiciness!

One Pan Moroccan Fish quantity

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Ingredients Scale

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

Instructions
To a large saute pan with a lid, add the oil. Heat over medium high and when hot add bell pepper, tomatoes, carrots, garlic, and garbanzo beans. Sauté until veggies are soft, about 5 minutes.
In a blender, add the cilantro, Jalapeño, paprika, turmeric, cayenne, salt, pepper, and red pepper flakes. Add hot water and blend until smooth.
Add the mixture to the pan with the vegetables and bring to a boil. Turn down to a simmer and cook for 5 minutes.
Nestle fish into the sauce, cover allow fish to cook for 5-7 minutes depending on thickness.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 tablespoon avocado oil
1 red bell pepper thinly sliced
2 carrot large, organic, finely chopped
14 ounce canned garbanzo beans drained and rinsed
2 clove garlic crushed and minced
4 tomato large, sliced into wedges about 1-inch thick
1½ pound halibut or use any white fish of choice
For the blender:
1 bunch fresh cilantro
1 jalapeno pepper
2 teaspoon paprika
¼ teaspoon ground turmeric
¼ tespoon cayenne pepper more or less to taste
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper more or less to taste
½ teaspoon crushed red pepper
½ cup water hot

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

Reheating/Serving Instructions
In a large sauté pan, heat fish with sauce over medium heat until heated through.

Nutrition
Calories: 217kcal | Carbohydrates: 16g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 673mg | Potassium: 929mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5298IU | Vitamin C: 41mg | Calcium: 54mg | Iron: 2mg

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

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Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 enchiladas

Egg Free Gluten Free Nut Free
With it's authentic tasting enchilada sauce these enchiladas are a crowd pleaser!

Cheese Enchiladas with Red Sauce quantity

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

Instructions
Preheat oven to 375 degrees.
To make the enchilada sauce, heat oil in a small saucepan over medium-high heat. Add flour, whisking for 1 minute, until golden roux forms. Add the remaining dry seasonings through to the cumin, whisking to combine. Gradually add the stock, continually whisking, to prevent any lumps. Whisk in the tomato paste. Simmer on low heat for 10-15 minutes.
Add oil to a sauté pan set over medium heat. When hot add onions, peppers, and garlic, sauteing until onion is translucent, about 3 minutes. Season with Kosher salt and pepper; set aside.
Wrap tortillas in a damp kitchen towel and microwave for 1-2 minutes until soft and pliable.
Pour ½ cup of the enchilada sauce into a 9x13 inch, rectangular baking dish. Using half the cheese fill tortillas with equal portions of cheese, then the onion/bell pepper mixture, and finally half of the cilantro. Before rolling, top each enchilada with 1 tablespoon enchilada sauce, then roll, and place seam side down in baking dish.
Pour remaining enchilada sauce over the enchiladas. Sprinkle with remaining cheese. Top with sliced olives. Cover loosely with aluminum foil and bake for 25-30 minutes, or until cheese has melted and sauce is bubbling. Remove from oven and garnish with remaining cilantro.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook35

Passive0

Total Time1 hour

Recipe Serving Size6

Ingredients

Ingredients
Enchilada Sauce
2 tablespoon avocado oil
2 tablespoon all-purpose flour gluten free flour for GF
3 tablespoon chili powder
1 tablespoon garlic salt
1 teaspoon Kosher salt
1 teaspoon ground cumin
2 ½ cup vegetable stock
6 ounce tomato paste
Filling
1 tablespoon avocado oil
1 white onion small, small dice
1 red bell pepper medium, small dice
2 clove garlic minced
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
6 cup shredded Monterrey Jack cheese or pepper jack cheese
For Serving
12 corn tortilla medium
2.2 ounce canned sliced black olives
1 bunch fresh cilantro chopped

Cooking Tools Required
Baking Pan, Saucepan, Saute pan

Reheating/Serving Instructions
Heat, covered in 350 degree oven for 20 minutes or until cheese melts.

Nutrition
Calories: 789kcal | Carbohydrates: 41g | Protein: 39g | Fat: 54g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 121mg | Sodium: 4178mg | Potassium: 758mg | Fiber: 8g | Sugar: 9g | Vitamin A: 4144IU | Vitamin C: 40mg | Calcium: 1104mg | Iron: 4mg

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See more dish details

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