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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 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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Vegetarian Pasta Salad with Sun Dried Tomatoes
$0.00 Cooking Fee
Up to 10 servings
Vegetarian Pasta Salad with Sun Dried Tomatoes

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Recipe adapted from:
Nagi Maehashi

$0.00 Cooking Fee
Serving Size: 1.5 cups

Egg Free Nut Free Soy Free Vegetarian
This vegetarian hearty pasta salad combines pasta, fresh spinach, two kinds of tomatoes, red onion, feta cheese, and is then tossed in a sun dried tomato vinaigrette.
https://www.recipetineats.com/pasta-salad/

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https://www.recipetineats.com/pasta-salad/

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

Instructions
Cook pasta in a large pot of salted boiling water per packet directions. Drain, then rinse briefly under cold water. Leave to cool. Transfer into large bowl.
Drain oil from the jar of sun dried tomatoes.
Measure out oil according to ingredients, top with extra virgin olive oil if short. Reserve excess oil for another purpose.
Add remaining Dressing ingredients. Mix well.
Add spinach, chicken, tomato, and onion to the large bowl. Pour over Dressing. Toss well, sprinkle with dried herbs, toss again.
Just before serving, sprinkle with crumbled feta. Best served at room temperature.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
16 ounce spiral pasta or other pasta of choice
10 ounce jarred sun dried tomato strips in oil
1/3 cup extra virgin olive oil more or less if needed
3 cup cherry tomatoes halved
5 ounce baby spinach
2 small red onion finely sliced
2 teaspoon Italian seasoning
6 ounce feta cheese crumbled
Dressing:
2/3 cup oil from jarred sun dried tomatoes make up difference with extra virgin olive oil
4 tablespoon white wine vinegar
2 clove garlic minced
2 teaspoon Dijon mustard
2 teaspoon granulated sugar
2 teaspoon Italian seasoning
1 1/2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper

Cooking Tools Required
5-quart saucepot, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove

Nutrition
Calories: 493kcal | Carbohydrates: 47g | Protein: 11g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 15mg | Sodium: 650mg | Potassium: 783mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2000IU | Vitamin C: 45mg | Calcium: 147mg | Iron: 3mg

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Turkish Sauteed Spinach with Yogurt Sauce and Spiced Butter
$0.00 Cooking Fee
Up to 10 servings
Turkish Sauteed Spinach with Yogurt Sauce and Spiced Butter

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Recipe adapted from:
Shadi HasanzadeNemati

$0.00 Cooking Fee
Serving Size: 1/3 cup cooked spinach and 3 tablespoons of yogurt sauce

Brain Food Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Postpartum Pregnancy Refined Sugar Free Soy Free Vegetarian
A delicious and nutritious Turkish style spinach is very flavorful. Topped with yogurt sauce and spiced butter, this sauteed spinach recipe results in a tasty appetizer or side dish, that pairs great with chicken, beef, or fish.

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Instructions
Heat the olive oil in a large pan over medium heat. Sauté the onion until golden and translucent. This would take 5 to 10 minutes.
Add in the garlic and the tomato paste. Stir to combine and add the salt and pepper.
Add in the spinach and cook over medium heat until the spinach is cooked and wilted, about 10 minutes.
To make the yogurt sauce, mix the yogurt with the grated garlic, salt, pepper and dried mint.
Melt the butter in a small pan over medium heat. Once melted, add in the Aleppo pepper and give it a good stir. Add in the walnuts and cook for a minute or two.
Transfer the sauteed spinach to a serving plate. Top with the yogurt sauce and spiced butter.
Notes:
- If using regular spinach, chop them a bit so the leaves are a bit smaller. You can use plain yogurt to make the sauce. Non-dairy yogurt would also work as long as it's not flavored.
- Find dried mint at Mediterranean or Middle Eastern shops or online.
- You can serve sauteed spinach warm or at room temperature.
- Store the leftovers in an airtight container (remove the yogurt sauce if possible) and refrigerate for up to 3 days.
- You can reheat the dish using a microwave or a pan over medium heat.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
Spinach
3 tablespoon extra virgin olive oil
3 onion finely chopped
12 clove garlic minced
3 teaspoon tomato paste
1 teaspoon Kosher salt more or less to taste or dietary preference
1/2 teaspoon freshly ground black pepper more or less to taste
3 pound fresh spinach rinsed and spun dry
Yogurt sauce
2 cup low fat plain yogurt
2 clove garlic grated
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoon dried mint
Topping
6 tablespoon unsalted butter
3 tablespoon Aleppo pepper
6 tablespoon walnuts chopped

Cooking Tools Required
Cutting board, Mixing bowls, Non stick saute pan, Salad spinner, Sharp Knives, Tongs

Reheating/Serving Instructions
You can serve sauteed spinach warm or at room temperature. Store the leftovers in an airtight container (remove the yogurt sauce if possible) and refrigerate for up to 3 days. You can reheat the dish using a microwave or a pan over medium heat.

Nutrition
Calories: 227kcal | Carbohydrates: 15g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 548mg | Potassium: 1037mg | Fiber: 5g | Sugar: 6g | Vitamin A: 13748IU | Vitamin C: 43mg | Calcium: 258mg | Iron: 5mg

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Fried Rice with Soy Sauce and Eggs 2
$0.00 Cooking Fee
6 servings
Fried Rice with Soy Sauce and Eggs 2

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Recipe adapted from:
Jun Cai

$0.00 Cooking Fee
Serving Size: 2 cups

Nut Free Vegetarian
This hearty dish includes bok choy, onion, and ginger, and was submitted by Foodom platform Chef Jun Cai who serves the San Franciso East Bay Area and Sonoma/Napa Areas.

Fried Rice with Soy Sauce and Eggs 2 quantity

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Instructions
1. Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with egg yolk before using.
2. Heat wok or sauté pan over medium-high heat, add half onion, ginger, red chili, soy sauce, dark soy sauce stew 5 minutes filter
3. When pan is hot add oil then the diced carrots and half onion, Saute for a couple minutes. Add the egg white chopping them into small pieces as they cook.
4. Add the rice, breaking up any large chunks.
5. Add the bok choy Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
6. Add white pepper; chicken bouillon powder, taste and correct seasonings.
7. Remove from heat and add sesame oil and green onion

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook35

Passive10

Total Time1 hour 20 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 cup long grain white rice
3 tablespoon avocado oil
3 each egg
2 each carrot
3 head baby bok choy
3 tablespoon soy sauce
1.5 teaspoon dark soy sauce
2 teaspoon sesame oil
3 each dry red chili
3 stalk green onion
1 teaspoon fresh ginger
1 each yellow onion
1 tablespoon white pepper
2 tablespoon chicken bouillon powder

Cooking Tools Required
Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, Vegetable Peeler, Wooden Spatula

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

Nutrition
Calories: 362kcal | Carbohydrates: 55g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1036mg | Potassium: 240mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3613IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg

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Lower Fat Creamy Pasta and Broccoli
$0.00 Cooking Fee
Up to 10 servings
Lower Fat Creamy Pasta and Broccoli

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Recipe adapted from:
Monika Dabrowski

$0.00 Cooking Fee
Serving Size: About 12 oz

Egg Free Nut Free Soy Free Vegetarian
This creamy pasta and broccoli recipe is a kid-friendly vegetarian dish that is lower fat than other creamy pasta dishes! It does not contain any cream, is low in fat, and perfect as a family dinner. Serves 10 as a side dish, and 6-8 as a main vegetarian dish.

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Instructions
Boil the pasta in salted water as per packet instructions. Meanwhile prepare the broccoli. Cut the stem, then place it on one end on top of a cutting board. Remove the tough outer layer by cutting downwards all the way around. Roughly chop the stem along with the florets.
Make broccoli rice by pulsing the chopped broccoli for a few seconds until it starts forming a crumbly mixture (don't overblend and turn it into a paste). It's best to do this in batches to get even crumbs.
In a large pan heat up the oil, add the garlic and broccoli, season and cook over a medium heat for 5 minutes until softened stirring all the time. Remove from the heat and transfer into a large bowl.
To make the sauce heat up the butter, add the flour and whisk until the mixture becomes thick and smooth. Add the milk, increase the heat and cook stirring with a whisk until the sauce thickens and starts bubbling up. Lower the heat then simmer for 1 minute whisking all the time.
Remove from the heat and whisk in the parmesan and ricotta until smooth. Adjust the seasoning if needed.
Stir in the pasta, broccoli, add a splash of pasta water and adjust the seasoning if needed. Serve immediately.
Notes
Use the florets as well as the stem of the broccoli.
Do not overblend the broccoli. Unless you have a very large blender I recommend pulsing the broccoli in 2 batches.
You can make the broccoli rice by simply chopping the broccoli quite finely, but this will take longer to do.
Cooking the broccoli for 5 minutes should be enough if you like your broccoli al dente, slightly crunchy, but you can cook it longer if you prefer. Try not to overcook it though as it might lose its bright green colour and become too soft.
Use fusilli, penne, macaroni, farfalle, tagliatelle or spaghetti. Reserve the water from cooking the pasta to add into the sauce if needed.
Delicious served as is but you can also enjoy it with chopped parsley or basil, fried garlic for an extra garlicky finish or parmesan shavings.
Best served immediately. You may have to add a splash of water or milk and adjust the seasoning when reheating the pasta.
Not suitable for freezing.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
16 ounce fusilli pasta cook per instructions, reserve 1 cups pasta water
32 ounce broccoli
5 clove garlic finely chopped
3 tablespoon butter
2.5 tablespoon all-purpose flour
3.75 cup 2% milk for 10 servings 900 ml
0.75 cup parmesan cheese grated, for 10 servings 100 g
0.75 cup ricotta cheese for 10 servings 70 g
5 tablespoon extra virgin olive oil
Kosher salt to taste
freshly ground black pepper to taste

Cooking Tools Required
5-quart saucepot, Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives

Reheating/Serving Instructions
Not suitable for freezing. Best served immediately. You may have to add a splash of water or milk and adjust the seasoning when reheating the pasta. Delicious served as is but you can also enjoy it with chopped parsley or basil, fried garlic for an extra garlicky finish or parmesan shavings.

Nutrition
Calories: 406kcal | Carbohydrates: 47g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 211mg | Potassium: 547mg | Fiber: 4g | Sugar: 7g | Vitamin A: 902IU | Vitamin C: 82mg | Calcium: 290mg | Iron: 2mg

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Clean Diet Strawberry Muffins-Diabetes Friendly
$0.00 Cooking Fee
12 servings
Clean Diet Strawberry Muffins-Diabetes Friendly

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1 muffin

Dairy Free Gluten Free Lower Carb Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These grain-free muffins make a great quick breakfast, snack, or even dessert!

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Instructions
Please refer to RECIPE NOTES on baking with almond flour. Preheat oven to 325° F. and grease or line a muffin tin (or use silicone baking cups).
Combine and mix dry ingredients in a large bowl. Combine and mix wet ingredients in a medium bowl. Stir wet ingredients into dry ingredients and gently fold in strawberries.
Use a large ice cream or cookie scoop to fill muffin cups 3 ⁄4 full.
Bake for 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.

Notes
Here are a few tips to baking with almond flour from https://www.goodforyouglutenfree.com/almond-flour-in-place-of-flour/:
(1) Measure well
Do not pack almond flour when measuring it. It should fit loosely in your measuring cup. Too much almond flour can make your baked goods too dense. I simply scoop almond flour from my bag or jar and then use a butter knife to sweep the excess off of the top. If measuring almond flour by weight, 1 cup of blanched almond flour weighs 4 ounces.
(2) Use less flour
If you’re converting a wheat flour or gluten-free flour recipe to an almond flour recipe, you’ll need less almond flour for every cup of regular flour.
King Arthur Baking offers the following guidelines to baking with almond flour:

For yeast baking (think bread, rolls, pizza), add up to 1/3 cup almond flour per cup of wheat or gluten-free flour.

For non-yeast baking (think cookies, scones, cake, biscuits, muffins), use 1/4 (25 percent) less almond flour. For example, if a recipe calls for 1 cup of flour, use 3/4 cup of almond flour.

(3) Add a binder
When baking with almond flour, you’ll need some sort of binder — xanthan gum, guar gum or psyllium husk — to add structure to your baked goods. These binders are used in gluten-free flour blends to help “bind” the flours together when no gluten (the “glue” of a baked good) is present.
(4) Lower cooking time and temperature
Baked goods using almond flour tend to bake faster. If you’re trying to convert a wheat flour recipe with almond flour, lower the temperature by 25º and cook for one-fourth less time (keep an eye on your baked goods to ensure they don’t burn).
(5) Cool in the pan
Almond flour baked goods are more moist and can fall apart more easily after baking. Allow almond flour baked goods to cool completely on a baking sheet or pan before removing them. This will ensure they firm up as they cool and will be more likely to hold their structure.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time35 minutes

Recipe Serving Size12 people

Ingredients

Ingredients
1 tablespoon coconut oil for greasing the muffin tin
Dry ingredients:
2 cup almond flour super fine
1⁄2 teaspoon baking soda
1/8 teaspoon Kosher salt
Wet ingredients:
3 egg large
1/4 cup allulose liquid sweetener
1 tablespoon coconut oil melted
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Fold in:
1 cup strawberry chopped, you can substitute the strawberries to any fruit of your choice

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Standard muffin pan

Reheating/Serving Instructions
Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

Nutrition
Calories: 146kcal | Carbohydrates: 9g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 1134mg | Potassium: 35mg | Fiber: 2g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 1mg

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Best Lentil Soup
$0.00 Cooking Fee
Up to 10 servings
Best Lentil Soup

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Recipe adapted from:
Cookie and Kate

$0.00 Cooking Fee
Serving Size: 2 cups

Brain Food Dairy Free Egg Free Gluten Free Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian
This simple vegan lentil soup recipe comes together quickly, with mostly pantry ingredients.
https://cookieandkate.com/best-lentil-soup-recipe/

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https://cookieandkate.com/best-lentil-soup-recipe/

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Instructions
Warm the olive oil in a large Dutch oven or pot over medium heat. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup extra virgin olive oil
2 yellow onion medium chopped
4 carrot peeled and chopped
8 clove garlic pressed or minced
4 teaspoon ground cumin
2 teaspoon curry powder
1 teaspoon dried thyme
56 ounce diced tomatoes lightly drained
2 cup brown lentils picked over and rinsed
8 cup vegetable broth
4 cup water
2 teaspoon Kosher salt more to taste
pinch crushed red pepper
1/2 teaspoon freshly ground black pepper to taste
2 cup collard greens chopped
1 lemon juiced

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

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

Nutrition
Calories: 298kcal | Carbohydrates: 38g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1472mg | Potassium: 826mg | Fiber: 15g | Sugar: 8g | Vitamin A: 5058IU | Vitamin C: 24mg | Calcium: 120mg | Iron: 5mg

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Vegan Eggplant Pizza
$0.00 Cooking Fee
8 servings
Vegan Eggplant Pizza

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Recipe adapted from:
Arman Liew

$0.00 Cooking Fee
Serving Size: 1 slice

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Refined Sugar Free Vegan Vegetarian
This eggplant pizza may be low in carbs, but it's loaded with flavor. Toppings include mushrooms, onions, and bell peppers. Note: Pizza shown is non-vegan/vegetarian version; this recipe is for vegan/vegetarian version.
https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

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https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

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Instructions
Preheat the oven to 200C/400F. Slice the eggplant lengthways (the long side) into 1⁄3 inch slices.
Brush both sides of the eggplant with olive oil and place them on a lined baking sheet. Sprinkle with salt and pepper and bake for 12-15 minutes, until the eggplant is cooked and soft.
Spread marinara sauce on each eggplant, and sprinkle with some of both shredded cheeses. Add the onions, mushrooms, and bell peppers, and sprinkle generously with the remaining cheese. Sprinkle with Italian seasonings.
Set the oven to the broil setting and bake for 5-10 minutes, or until the cheese is golden and melted.
Remove the eggplant pizzas from the oven and serve immediately.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 eggplant large
2 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup pizza sauce
1 cup vegan shredded mozzarella cheese divided
1/2 cup vegan shredded provolone cheese divided
1/4 cup white mushroom chopped
1/4 cup onion chopped
1/2 cup bell pepper diced
1 tablespoon Italian seasoning

Cooking Tools Required
Heavy duty rimmed baking sheet, parchment paper

Reheating/Serving Instructions
TO STORE: You can store leftovers in air-tight containers in the refrigerator for up to 3 days.TO FREEZE: Use freezer-safe airtight bags or containers to freeze eggplant pizza for up to 3 months.TO REHEAT: Always reheat the pizza in a preheated oven.

Nutrition
Calories: 123kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 575mg | Potassium: 223mg | Fiber: 3g | Sugar: 3g | Vitamin A: 382IU | Vitamin C: 15mg | Calcium: 35mg | Iron: 1mg

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Grilled Eggplant Skewers
$0.00 Cooking Fee
Up to 10 servings
Grilled Eggplant Skewers

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Recipe adapted from:
Eats Marter

$0.00 Cooking Fee
Serving Size: 2 skewers

Dairy Free Diabetes Friendly Heart Healthy Keto Lower Carb Vegan Vegetarian
These grilled skewers use eggplant, mushrooms, and red bell pepper for a colorful and flavorful main dish or side dish.
https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

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https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

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Instructions
Soak the skewers for an hour (start with this step when you start prepping the meal)
Rinse the eggplant and cut into bite-sized pieces, about 2" each.
Peel the garlic, and pass through a press into the olive oil. Mix in the spices and chopped herbs.
Skewer the vegetables and the mint leaves on wooden skewers, then brush with the oil mixture. Cook on the grill for 10 minutes, then drizzle with lemon juice before serving.

Cook Times

Active Prep25

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 10-inch bamboo skewer
5 eggplant small
2 ½ red bell pepper
1 pound cremini mushroom
1 bunch fresh mint
10 clove garlic
10 tablespoon extra virgin olive oil
1/2 tespoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 ½ lemon juiced
5 tablespoon Italian parsley or other herbs
2 tablespoon fresh cilantro or other herbs
2 tablespoon fresh oregano or other herbs

Cooking Tools Required
Cutting board, Grill, Grill Pan, Measuring cups and spoons, Sharp Knives

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 15 minutes or until heated through.

Nutrition
Calories: 209kcal | Carbohydrates: 19g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 30mg | Potassium: 778mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1193IU | Vitamin C: 51mg | Calcium: 50mg | Iron: 2mg

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Banana Date Oatmeal Cookies
$0.00 Cooking Fee
16 servings
Banana Date Oatmeal Cookies

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$0.00 Cooking Fee
Serving Size: 1 cookie

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
Vegan and gluten free, these cookies are made with wholesome oats, flaxseed, bananas, coconut oil and dried fruit with no wheat flour or added sugar.

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Instructions
In a small bowl, whisk flaxseed and water. Let sit for about 10 minutes while you are getting other ingredients ready.
Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
In a large bowl, mash bananas. Add coconut oil, vanilla extract, cinnamon, baking soda and salt. Add flaxseed mixture and whisk really well. Add oats and oat flour; stir to combine. Add nuts and dates; mix well. Dough will be very thick.
Using a large ice cream scoop, place batter on previously prepared sheet and flatten with the back of a scoop into large size cookies. Cookies do not spread, you should be able to place 6 large cookies per sheet. Bake for 20 minutes or until nuts start to brown a bit.
Remove from the oven and let cookies cool for a minute, then transfer onto a cooling rack to cool off completely. Enjoy for breakfast, snack or dessert!

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size16

Ingredients

Ingredients
3 tablespoon flax meal
9 tablespoon water
2 ripe banana
1/2 cup coconut oil melted
1 teaspoon pure vanilla extract
2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon Kosher salt
1 3/4 cup rolled oats
1/2 cup oat flour
1 cup mixed nuts chopped if too large
10 pitted Medjool date chopped
avocado oil cooking spray

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 296kcal | Carbohydrates: 35g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 99mg | Potassium: 359mg | Fiber: 5g | Sugar: 16g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg

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Pasta with Veggies
$0.00 Cooking Fee
Up to 10 servings
Pasta with Veggies

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$0.00 Cooking Fee
Serving Size: 2 cup sauce and 3 ounce cooked pasta

Dairy Free Egg Free Gluten Free Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Enjoy this vegetable pasta loaded with broccoli, red pepper, green beans, yellow squash, mushrooms, tomatoes, and garbanzo beans. Note: This is a customer-submitted recipe that was created for specific dietary needs.

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Instructions
Cook pasta according to package directions, drain.
In a large lidded skillet, saute mushrooms, onions, and garlic on medium heat with a splash of white wine until just tender
Add marinara, tomatoes, beans, coconut aminos, italian seasoning, turmeric, ground pepper. Stir to combine. Cover, simmer on low.
Cut each veggie into bite size pieces and microwave for 1 minute. Add to simmering skillet and recover.
Add the cooked pasta to the simmering skillet and simmer a few more minutes until veggies are just tender and pasta is heated through.
Serve in a large bowl topped with nutritional yeast (or vegan cheese)

Cook Times

Active Prep25

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
16 ounce brown rice penne pasta
12 mushroom large
2 onion small
8 clove garlic pressed
1/4 cup white wine
2 cup low sodium tomato sauce
30 ounce canned diced tomatoes undrained
30 ounce canned garbanzo beans or pinto, black, red, northern white, drained and rinsed
2 teaspoon coconut aminos
6 tablespoon Italian seasoning
1 teaspoon ground turmeric
2 teaspoon freshly ground black pepper
2 cup broccoli chopped
2 cup red bell pepper chopped
2 cup green beans chopped
2 cup yellow squash chopped
For garnish:
5 teaspoon nutritional yeast

Cooking Tools Required
12-inch nonstick skillet, 5-quart saucepot, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

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

Nutrition
Calories: 324kcal | Carbohydrates: 65g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 634mg | Potassium: 844mg | Fiber: 13g | Sugar: 9g | Vitamin A: 1622IU | Vitamin C: 75mg | Calcium: 146mg | Iron: 4mg

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Vegan Spiced Lentil Soup
$116.67 Cooking Fee
Up to 10 servings
Vegan Spiced Lentil Soup

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Recipe adapted from:
Bailey Ruskus

$116.67 Cooking Fee
Serving Size: 2 cups

Brain Food Dairy Free Egg Free Gluten Free Nut Free Oil Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
This delicious lentil soup is made with the addition of garbanzo beans, kale, and sweet potatoes, plus a bit of cayenne pepper for spice. This recipe requires a slow cooker and 4 hours of hands-off cooktime on HIGH setting. Note: This is a customer-submitted recipe that was created for specific dietary needs.

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Instructions
Add everything through the vegetable stock to a slow cooker. Set on high for 4 hours, low for 7 hours. Just before serving, add kale, lemon and salt and pepper. Stir. ENJOY!

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook180

Passive0

Total Time3 hours 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 each onion diced
6 clove garlic minced
8 each carrot diced
8 stalk celery diced
4 each sweet potato small, rough diced
3 cup dry lentil rinsed and drained
30 ounce canned garbanzo beans rinsed and drained
4 teaspoon ground turmeric
2 teaspoon coriander
2 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon
16 cup vegetable stock
2 bunch kale rib stems removed
2 each lemon juiced
3 teaspoon Kosher salt more or less to taste
1 teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Measuring cups and spoons, Sharp Knives

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

Nutrition
Calories: 410kcal | Carbohydrates: 77g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2543mg | Potassium: 1278mg | Fiber: 26g | Sugar: 12g | Vitamin A: 24516IU | Vitamin C: 37mg | Calcium: 188mg | Iron: 7mg

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Curried Roasted Butternut Squash Soup
$0.00 Cooking Fee
Up to 10 servings
Curried Roasted Butternut Squash Soup

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 8 ounces

Diabetes Friendly Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
Butternut squash, apples, and onions, are roasted together with curry for depth of flavor and a touch of sweetness.

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Instructions
Preheat oven to 425 degrees.
Spread the squash, apples and onions in a single layer on 2 large baking sheets. Sprinkle with olive oil, curry powder, salt and pepper, tossing until well coated.
Place in oven and roast, stirring occasionally, until the vegetables are tender and nicely browned, about 30-45 minutes.
Working in batches, transfer the roasted vegetables to a food processor or a blender and process until coarsely pureed. With the processor or blender running pour in about 1 cup of the stock and continue to process until relatively smooth.
Place the soup into a large saucepan set over medium heat. Stir in the remaining broth and bring to a simmer, stirring often. Taste and adjust the seasonings.

Notes
If you have a stick blender omit steps 4 and 5 and transfer the roasted vegetables to a large saucepan set over medium heat. Add 3 cups of stock and blend until smooth. Add remaining stock and bring soup to a simmer. For a richer and creamier soup add 1 cup heavy cream to the soup, cutting back on the stock by ½ cup.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 ½ pound butternut squash halved, seeded, peeled and cut into 1-inch pieces
2 granny smith apple peeled, cored and cut into quarters, then crosswise in half
2 yellow onion medium, peeled and cut into 1-inch cubes
3 tablespoon extra virgin olive oil
1 tablespoon curry powder
1 teaspoon Kosher salt more or less to taste
1/4 teaspoon freshly ground black pepper
6 ½ cup vegetable stock
Optional:
1 cup heavy cream

Cooking Tools Required
5-quart saucepot, Blender, Cutting board, Heavy duty rimmed baking sheet, Immersion Blender, Ladle, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, Vegetable Peeler, Wooden Spatula

Reheating/Serving Instructions
Heat in microwave on medium high heat until heated through. May be necessary to add additional broth or water.

Nutrition
Calories: 207kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 856mg | Potassium: 503mg | Fiber: 4g | Sugar: 9g | Vitamin A: 12756IU | Vitamin C: 27mg | Calcium: 81mg | Iron: 1mg

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French Onion Soup with Beaujolais
$2.92 Cooking Fee
Up to 10 servings
French Onion Soup with Beaujolais

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Recipe adapted from:
Amy

$2.92 Cooking Fee
Serving Size: 1 1/2 cups

Egg Free Soy Free Vegetarian
This French onion soup is made with Beaujolais red wine and 2 kinds of broth, then topped with three kinds of cheese.
https://bellyfull.net/french-onion-soup/#wprm-recipe-container-40159

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https://bellyfull.net/french-onion-soup/#wprm-recipe-container-40159

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Instructions
In a large pot over medium-high heat, melt the butter. Add in the onions and sauté, stirring often, until softened, about 10 minutes.
Reduce heat to medium, stir in the salt and sugar; cook for another 35 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy.
Add in the garlic and cook until fragrant, about 1 minute.
Pour in the red wine to deglaze the pot, scraping up any brown bits on the bottom and sides.
Add in the beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf.
Gently simmer over medium/medium-low heat for about 20 minutes, stirring occasionally.
Remove and discard the herbs.
Mix in vinegar and taste. Season with additional salt and pepper, if necessary.
Reduce heat to low, cover to keep hot while you prepare the bread.
Preheat oven broiler, with rack 6 inches from the heat source. Arrange bread slices on a baking sheet and brush both sides with the olive oil. Broil 2-3 minutes, flipping once, until well toasted on both sides. (NOTE: keep an eye on the bread the entire time to ensure it doesn't burn. Every oven is different.) Remove from heat; leave broiler on.
Arrange oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, and sprinkle with the Swiss, Mozzarella, and Parmesan cheeses.
Broil until bubbly and golden brown. As it softens, the cheese will fall over the sides of the crock and form a wonderful crusty seal.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook55

Passive0

Total Time1 hour 35 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 tablespoon European style unsalted butter
10 yellow onion large, thinly sliced
2 teaspoon Kosher salt
2 teaspoon granulated sugar
4 clove garlic minced
1 cup Beaujolais red wine
64 ounce low-sodium beef broth
48 ounce low-sodium chicken broth
2 tablespoon Worcestershire sauce
4 sprig fresh thyme
1 bay leaf
1 tablespoon balsamic vinegar
1/2 teaspoon Kosher salt
pinch freshly ground black pepper
1 loaf French bread sliced 1-inch thick, 1 slice per serving
4 tablespoon extra-virgin olive oil
3 cup Gruyere cheese shredded and at room temperature
1/2 cup shredded mozzarella cheese at room temperature
4 tablespoon finely grated Parmesan cheese at room temperature, finely grated

Cooking Tools Required
5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Oven, Sharp Knives, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through or in the oven at 350 degress for 25 minutes.

Nutrition
Calories: 497kcal | Carbohydrates: 36g | Protein: 22g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1374mg | Potassium: 786mg | Fiber: 3g | Sugar: 8g | Vitamin A: 627IU | Vitamin C: 10mg | Calcium: 405mg | Iron: 3mg

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Salsa Roja (Cantina Style)
$0.00 Cooking Fee
Up to 10 servings
Salsa Roja (Cantina Style)

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 5 tablespoons

Dairy Free Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This classic cantina-style salsa starts with roasted tomatoes, onions, jalapenos, and garlic for authentic Mexican flavor.

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Instructions
Place oven rack on upper third of oven and preheat broiler. Place whole tomatoes (halved if large, skin side up), onion, jalapenos, and garlic on heavy-duty rimmed baking sheet. Drizzle with avocado oil. Broil until lightly charred on top, about 10-15 minutes.
Put the remaining avocado oil in a large sauce pan over medium heat. Add the dried chiles. Saute for just a minute to release the flavors, being careful not to burn the chiles.
Add the broiled vegetables to the pot. Remove from heat. Using a stick blender (or blender) puree the mixture, adding water as necessary to thin.
Remove from heat. Stir in the cilantro, lime juice, and salt. Correct seasonings.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the broiler:
2 pound tomato
1 small white onion
3 jalapeno pepper more or less to taste
4 clove garlic
1 tablespoon avocado oil
For the rest of the salsa:
2 teaspoon avocado oil
2 small dried red chiles such as chiles de arbol
¾-1 cup water to thin salsa
3 tablespoon fresh cilantro chopped
2 lime juiced
1 tablespoon Kosher salt more or less to taste

Cooking Tools Required
5-quart saucepot, Blender, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, Top Stove, Wooden Spatula

Nutrition
Calories: 44kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 704mg | Potassium: 245mg | Fiber: 2g | Sugar: 3g | Vitamin A: 816IU | Vitamin C: 22mg | Calcium: 17mg | Iron: 1mg

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Salsa Verde
$0.00 Cooking Fee
Up to 10 servings
Salsa Verde

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 6 tablespoons

Dairy Free Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Fresh tomatillos simmered with serrano peppers then blended with garlic and onions, create this delicous sauce. If tomatillos are out of season, you can use canned.

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Instructions
Add the tomatillos and the peppers to a large saucepan. Add water to just cover and bring to a boil. Simmer, uncovered, for 12-15 minutes.
Drain, reserving 1/2 cup of liquid.
In a blender, puree the peppers, tomatillos, garlic and chopped onion, and the cilantro if using. Add just enough of the reserved liquid, if needed for desired consistency. Add salt to taste.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/2 pound tomatillo husked and washed, or canned tomatillos if not in season (56 ounces for 10 servings)
2 serrano pepper more or less to taste
2 clove garlic roughly chopped
6 tablespoon white onion roughly chopped
1 teaspoon Kosher salt more or less to taste
Optional:
8 tablespoon fresh cilantro chopped

Cooking Tools Required
5-quart saucepot, Blender, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove, Wooden Spatula

Nutrition
Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 234mg | Potassium: 199mg | Fiber: 1g | Sugar: 3g | Vitamin A: 111IU | Vitamin C: 9mg | Calcium: 8mg | Iron: 1mg

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Roasted Garlic Hummus
$0.00 Cooking Fee
Up to 10 servings
Roasted Garlic Hummus

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 5 tablespoons

Dairy Free Egg Free Gluten Free Nut Free Soy Free Vegan Vegetarian
This homemade hummus is made with chickpeas, roasted garlic, and fresh lemon juice. Serve it with pita chips (fresh or crispy), or your favorite vegetables.

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Instructions
Preheat oven to 400 degrees
Slice the garlic head in half across the middle (crosswise) and place both halves onto a large piece of foil (large enough to wrap around both parts). Drizzle the raw garlic with olive oil and seal the tin foil around the pieces to create a mini oven. Roast for about 30 minutes, opening up foil during last 5 minutes of cookingtime. Remove from oven and allow to cool until you are able to squeeze the cloves of garlic from the peel. Use more or less cloves to taste.
To make the hummus, add the chickpeas, lemon juice, roasted garlic, tahini paste, half of the olive oil, cumin, and salt to a blender. Blend until smooth, scraping down sides of bowl as needed. Add water a tablespoon or two at a time to blender until hummus has lightened in color and is to the desired consistency.
Place hummus in a shallow bowl, drizzle with remaining olive oil and sprinkle with ground paprika.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the roasted garlic:
1 head garlic halved
2 teaspoon extra virgin olive oil
For the hummus:
30 ounce canned chickpeas drained and rinsed
6 tablespoon fresh lemon juice
1/2 cup tahini paste
4 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon Kosher salt more or less to taste
6-8 tablespoon water
½ teaspoon ground paprika

Cooking Tools Required
Baking sheet, Blender, Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Pastry brush, Sharp Knives, Spatula

Nutrition
Calories: 274kcal | Carbohydrates: 28g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 244mg | Potassium: 329mg | Fiber: 7g | Sugar: 4g | Vitamin A: 84IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 3mg

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Vegetable Sushi Roll
$0.00 Cooking Fee
Up to 10 servings
Vegetable Sushi Roll

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1/2 roll, about 4 pieces

Dairy Free Egg Free Gluten Free Nut Free Oil Free Vegan Vegetarian
This sushi roll is made with spinach, shiitake mushrooms, carrots, and cucumber. It's best eaten the same day it's prepared.

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Instructions
Cook rice according to package directions.
Transfer rice to a large, shallow dish. Add seasoned vinegar, a little at a time while stirring and fanning rice. Season rice to taste. Keep covered with a clean towel and do not refrigerate.
To assemble sushi roll, place a full sheet of nori on bamboo mat lined with plastic wrap. Line up the nori along the edge of the mat closest to you. Spread about ¾ cup of rice over the nori, leaving a ½ inch border at edge farthest from you. The border should be the only part not covered with rice.
Spread a thin line of wasabi along the center of the rice if desired. Fill with strips of vegetables, in the center of the rice. Using the mat begin to roll with the edge nearest you, holding the fillings in with your fingers. When the edge of the nori touches the sheet stop rolling and squeeze gently.
Lift the bamboo mat and plastic wrap (if using) and continue to complete the roll using the mat as a guide. Squeeze the roll gently (with bamboo mat), tucking in the rice on the ends. Remove mat and allow roll to rest for a few minutes, seam side down before cutting.
When ready to serve, cut roll in half, then cut each piece in half again, repeating until you have 8 pieces. Serve with pickled ginger, soy sauce, and wasabi if desired.

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
plastic wrap for covering rolling mat (optional)
5 sheet nori
1 bunch spinach blanched and squeezed dry into thin strips
5 dried shiitake mushroom rehydrated, sliced into 1/4 inch strips
2 carrot blanched, then sliced into pencil sized pieces
1 cucumber peeled and sliced into pencil sized pieces
2 teaspoon wasabi
Optional for serving:
pickled ginger
soy sauce
wasabi
For the sushi rice:
2 cup medium-grain white rice
½ cup seasoned rice vinegar

Cooking Tools Required
9x13 inch glass baking dish, Saucepan with lid

Reheating/Serving Instructions
If saving leftovers, wrap very tightly with plastic wrap to prevent any air from drying out the rice. Store in the refrigerator.

Nutrition
Calories: 156kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 327mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5313IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg

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Gazpacho
$0.00 Cooking Fee
Up to 10 servings
Gazpacho

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Recipe adapted from:
Customer

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Lower Carb Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This customer submitted recipe for gazpacho contains Roma tomatoes, cucumber, green bell pepper, red onion, and garlic.

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Instructions
Put all ingredients in a food processor and puree/pulse, in batches if necessary, until desired consistency is reached.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 pound Roma tomato ripe, halved
2 each cucumber small, peeled and seeded
2 each green bell pepper medium, cored
1 each red onion small
2 clove garlic large
6 tablespoon extra virgin olive oil
4 tablespoon sherry vinegar
2 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

Cooking Tools Required
Cutting board, Food Processor, Ladle, Measuring cups and spoons, Peeler, Sharp Knives

Reheating/Serving Instructions
Serve chilled

Nutrition
Calories: 122kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 477mg | Potassium: 539mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1558IU | Vitamin C: 28mg | Calcium: 34mg | Iron: 1mg

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Raspberry Muffins with Raw Sugar Topping
$0.00 Cooking Fee
12 servings
Raspberry Muffins with Raw Sugar Topping

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 muffin

Nut Free Soy Free Vegetarian
These moist and tender muffins make a great snack or quick breakfast, plus they freeze well to enjoy later.

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Instructions
Adjust oven rack to the middle position and pre-heat to 350 degrees. Grease a standard 12-cup muffin tin or line it with muffin cups.
Whisk together the dry ingredients, set aside. Whisk the egg in a separate bowl, then vigorously whisk in the sugar a little at a time. Add the melted butter continuing to whisk and then the sour cream.
Add the raspberries to the dry ingredients, gently tossing to combine. Fold the sour cream mixture into the dry ingredients until raspberries are evenly distributed, no more than 30 seconds (be gentle, do not over mix).
Divide the batter among the muffin cups and bake until golden brown, about 25 minutes. Cool on a wire rack.
When muffins have cooled for 5 minutes, brush the tops with the melted butter. Gently dip the tops of the muffins into the sugar, rotating to coat the entire top of the muffin.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size12

Ingredients

Ingredients
Dry ingredients:
2 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon Kosher salt
Ingredients:
1 egg large
1 cup granulated sugar
4 tablespoon unsalted butter melted and cooled
1 ¼ cup sour cream
1 ¼ cup fresh raspberries
Sugar topping:
¼ cup butter melted
¼ cup raw sugar spread on a plate

Cooking Tools Required
Cooling Rack, Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin tin liners, Oven, Pastry brush, plate, Spatula, Standard muffin pan, Whisk

Nutrition
Calories: 277kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 247mg | Potassium: 61mg | Fiber: 1g | Sugar: 22g | Vitamin A: 404IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg

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Goan Chickpea Curry
$0.00 Cooking Fee
Up to 10 servings
Goan Chickpea Curry

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 1 cup

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

Goan Chickpea Curry quantity

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Cooking

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Ingredients

Serving

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

Cook Tools and Details

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Ingredients Scale

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

Instructions
Heat a skillet over medium heat. Toast the coriander and cumin seeds until fragrant, about one minute. Remove from heat.
Using a mortar and pestle or small food processor, crush the coriander and cumin along with the ginger, salt, paprika, and turmeric into a paste. Set aside.
Heat the oil in the same skillet over medium heat. Cook the onion for five minutes, then stir in the spice paste for another minute. Add the tomato and cook until soft, about two minutes.
Stir in the tamarind, coconut milk, and chickpeas. Bring to a gentle simmer and season with more salt if needed. Divide into bowls and enjoy!

Cook Times

Active Prep30

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 teaspoon coriander seeds
2 1/2 teaspoon cumin seeds
8 teaspoon fresh ginger minced
1 1/2 teaspoon sea salt more or less to taste
1 1/2 teaspoon paprika
1 1/2 teaspoon ground turmeric
3 1/2 teaspoon coconut oil
2 yellow onion large, diced
3 tomato small, diced
5 teaspoon tamarind paste
30 ounce canned full-fat coconut milk
45 ounce canned chickpeas rinsed and drained

Cooking Tools Required
Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mortar and Pestle, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium power until heated through or heat in a saucepan over medium heat.

Nutrition
Calories: 448kcal | Carbohydrates: 47g | Protein: 14g | Fat: 25g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 376mg | Potassium: 779mg | Fiber: 13g | Sugar: 12g | Vitamin A: 497IU | Vitamin C: 11mg | Calcium: 101mg | Iron: 6mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

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