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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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Baking

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Spicy Kohlrabi Fries
$0.00 Cooking Fee
Up to 10 servings
Spicy Kohlrabi Fries

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1 bulb

Dairy Free Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These kohlrabi fries are a great alternative to French fries, and they are seasoned with paprika and chili powder for a bit of a kick.

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

Instructions
Preheat oven to 400° F.
To prepare the kohlrabi for roasting, treat it like a turnip. Cut off all of the leaves, slice off the top and root ends, so it balances nice and flat on your cutting board, and slice off all of the outer skin
Next, slice it into roughly 1/2 -3/4 inch sections, and then across each of those sections, just as if you were cutting up potatoes for french fries.
In a large bowl toss the fries in the avocado oil, sea salt, pepper, paprika, and chili powder (if you’re using it).
Place them on a greased baking sheet and bake for 40 minutes, or until they are golden brown and tender.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
10 kohlrabi stems removed
5 tablespoon avocado oil
2½ teaspoon sea salt
2½ teaspoon freshly ground black pepper
2½ teaspoon paprika
2½ teaspoon chili powder (optional, but delicious)

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives

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

Nutrition
Calories: 106kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 620mg | Potassium: 553mg | Fiber: 6g | Sugar: 4g | Vitamin A: 451IU | Vitamin C: 93mg | Calcium: 41mg | Iron: 1mg

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Almond Flour Crackers
$0.00 Cooking Fee
Up to 10 servings
Almond Flour Crackers

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 3 crackers

Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Paleo Refined Sugar Free Soy Free Vegetarian Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These homemade low carb and grain free crackers are made with almond flour, sesame and sunflower seeds, with a touch of rosemary.

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

Instructions
Preheat oven to 350° F
In a large bowl, mix together all the dry ingredients.
In a separate bowl whisk the egg with avocado oil. Add to the dry ingredients, mixing well.
Place mixture on a baking sheet lined with parchment paper. Using a rolling pin, roll out mixture until thin and evenly spread.
Sprinkle flax seeds evenly over the dough, pressing lightly so seeds stick.
Cut vertically and horizontally into squares and place in the oven for 12 - 14 min. When cool enough to handle break apart along cut lines.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
Dry ingredients:
1 1/2 cup almond flour
1/4 cup sesame seeds
1/4 cup sunflower seeds
1 teaspoon Kosher salt
1 tablespoon fresh rosemary finely chopped
Wet ingredients:
2 tablespoon avocado oil
1 egg
For topping:
1 tablespoon flax seeds

Cooking Tools Required
Baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Rolling Pin, Sharp Knives, Whisk

Nutrition
Calories: 173kcal | Carbohydrates: 6g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 240mg | Potassium: 55mg | Fiber: 3g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg

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Peach Shortcake
$0.00 Cooking Fee
6 servings
Peach Shortcake

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 biscuit

Nut Free Soy Free Vegetarian
Take advantage of fresh seasonal fruit with this classic Summer dessert. Juicy peaches combine with a tender biscuit and lots of rich whipped cream.

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

Instructions
For the fruit topping:
Place 1 sliced whole peach in a large bowl, and crush with a potato masher. Stir in the remaining sliced peaches along with the sugar. Set the fruit aside to macerate.
For the shortcakes:
Adjust the oven rack to the middle position and heat the oven to 425 degrees. In a food processor, pulse the flour, 3 tablespoons of sugar, baking powder, and salt to combine. Scatter the butter pieces over and process until the mixture resembles coarse meal, about fifteen 1-second pulses. Transfer to a medium bowl.
Mix the beaten egg with ½ cup of heavy cream. Pour the mixture into the bowl with the flour mixture. Using a rubber spatula combine until large clumps begin to form. Turn mixture out onto a floured work surface and lightly knead until dough comes together.
Shape the dough into a rectangle about ¾ inch thick. Brush the dough with 1 tablespoon of heavy cream and sprinkle with 2 tablespoons of sugar. Flour a 2 ¾” biscuit cutter and cut out 6 rounds. Place 1 inch apart on baking sheet.
Bake until the shortcakes are lightly browned, about 12-14 minutes. Cool cakes on a wire rack. Meanwhile make the whipped cream.
For the whipped cream:
Place heavy cream, sugar and vanilla in the bowl of a mixer that has been chilled in the freezer for at least 20 minutes. Beat on low speed for 30 seconds until bubbles start to form. Turn speed up to medium and beat for another 30 seconds. Finally turn up to high and beat until stiff peaks form. Do not overbeat.
To assemble:
When cooled split shortcake in half and place bottom of cake on a serving plate. Top with a dollop of fruit, then whip cream. Top with cake top and serve immediately.

Cook Times

Active Prep15

Hands-Off Cook15

Recipe Serving Size6

Ingredients

Ingredients
FRUIT TOPPING
3 peach seeded and sliced
5 tablespoon granulated sugar
SHORTCAKES
2 cup all-purpose flour plus more for dusting the work surface and the biscuit cutter
3 tablespoon granulated sugar
1 tablespoon baking powder
½ teaspoon Kosher salt
8 tablespoon unsalted butter cold cut into ½ inch cubes
1 egg large, lightly beaten
½ cup heavy whipping cream
1 tablespoon heavy whipping cream for brushing tops of biscuits
2 tablespoon granulated sugar for brushing tops of biscuits
WHIPPED CREAM TOPPING
1 cup heavy whipping cream very cold
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract

Cooking Tools Required
Baking sheet, Colander, Cooling Rack, Cutting board, Electric Hand Mixer, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

Reheating/Serving Instructions
Store peaches and whipped cream in refrigerator for up to 4 days and biscuits at room temperature for up to 2 days or freeze.

Nutrition
Calories: 627kcal | Carbohydrates: 63g | Protein: 7g | Fat: 39g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 443mg | Potassium: 250mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1663IU | Vitamin C: 5mg | Calcium: 178mg | Iron: 3mg

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Pumpkin Pie with Almond Coconut Crust
$0.00 Cooking Fee
8 servings
Pumpkin Pie with Almond Coconut Crust

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Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1/8 pie

Dairy Free Gluten Free Paleo Refined Sugar Free Soy Free Vegetarian
This pumpkin pie features a crumbly nut crust and a maple-infused filling. It contains all-natural ingredients and is Paleo-friendly.

Pumpkin Pie with Almond Coconut Crust quantity

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

Instructions
To make the crust, place almond flour, coconut flour, and salt in the bowl of a food processor and pulse a couple of times to combine. Add coconut oil and egg, pulsing until the mixture forms a ball. Press dough into a 9-inch glass pie dish. Set aside.
To make the filling, add the pumpkin and eggs to the food processor and pulse to combine. Next, pulse in the coconut milk, maple syrup, pumpkin pie spice, and salt.
Pour filling into crust and bake at 350 degrees for 40-45 minutes.

Notes
Allow to cool for several hours, then cover and refrigerate for at least 2 hours to set.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size8

Ingredients

Ingredients
For the crust:
1 ¾ cup blanched almond flour
¼ cup coconut flour
¼ teaspoon Kosher salt
2 tablespoon coconut oil room temperature
1 egg large
For the filling:
15 ounce canned pumpkin
3 egg large
½ cup canned full-fat coconut milk
½ cup maple syrup
1 tablespoon pumpkin pie spice or a combination on cinnamon, cloves, and nutmeg
¼ teaspoon Kosher salt

Cooking Tools Required
9 inch Pie Dish, Can Opener, Food Processor, Measuring cups and spoons, Spatula

Reheating/Serving Instructions
Serve chilled.

Nutrition
Calories: 319kcal | Carbohydrates: 26g | Protein: 9g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 191mg | Potassium: 221mg | Fiber: 6g | Sugar: 15g | Vitamin A: 8391IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 3mg

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Stuffing with Pancetta and Shiitake Mushrooms
$2.92 Cooking Fee
Up to 10 servings
Stuffing with Pancetta and Shiitake Mushrooms

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Recipe adapted from:
Syd Bailey

(0 customer reviews)

$2.92 Cooking Fee
Serving Size: About 2 cups

Dairy Free Reduced Fat Refined Sugar Free Soy Free
Whether you call it "stuffing" or "dressing", this dish has a memorable dynamic texture and flavor profile are the toasted cubes of french and sourdough bread combined with the pancetta cubes, mushrooms, and fresh herbs. A favorite side dish on Thanksgiving, or any dinner, table.
http://www.chefsydbailey.com

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http://www.chefsydbailey.com

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

Instructions
Preheat oven to 325.
Place bread cubes on a baking sheet and cook until dry and crisp, about 20 minutes. When done, place into a large bowl.
Sauté pancetta in a large heavy bottom pot or stockpot until browned. Scoop out with a slotted spoon and set on paper towels to drain.
Add mushrooms to pot and ear on high heat until browned. Add onions and celery to pot and cook for additional 7-8 minutes until tender. Add in herbs, salt, and pepper and cook together an additional 8-10 minutes.
Place mushroom mixture and bacon into a bowl with bread. Beat eggs and baking powder in a separate bowl and pour over stuffing. Add in the chicken stock. Combine all ingredients thoroughly. Add more stock if too dry (stuffing will need to be very moist as it will dry in the oven).
Spray a 9x13 pan with non-stick spray and place stuffing in. Cover and bake until cooked through, 1 hour. Uncover and cook for additional 10 minutes till golden brown

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook60

Passive0

Total Time1 hour 35 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 loaf french bread cut into 1/2 inch cubes and dried
1 loaf sourdough bread cut into 1/2 inch cubes and dried
8 ounce pancetta cut into cubes
1 cup onion chopped
1 cup celery chopped
8 ounce fresh shiitake mushroom can also sub with cremini mushroom
2 tablespoon fresh sage chopped fine
2 teaspoon fresh thyme minced
1 teaspoon Kosher salt add more if needed
1 teaspoon freshly ground black pepper
2 egg
1 tablespoon baking powder
1 1/2 cup chicken stock if using canned use low salt or salt free, add more as needed

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

Reheating/Serving Instructions
Microwave covered on medium high for 3 minutes

Nutrition
Calories: 386kcal | Carbohydrates: 54g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 1022mg | Potassium: 328mg | Fiber: 3g | Sugar: 4g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 4mg

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Plant Based Meat and Quinoa Enchiladas
$0.00 Cooking Fee
8 servings
Plant Based Meat and Quinoa Enchiladas

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(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 enchilada

Egg Free Nut Free Refined Sugar Free Vegetarian
This enchilada dish uses plant-based protein to make it vegetarian friendly.

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

Instructions
Place an oven rack in the middle position and pre-heat oven to 450 degrees.
Fill a medium pot ¾ full of water and bring to a boil. Add the quinoa and cook uncovered for 18-20 minutes or until tender. Drain.
Meanwhile, heat a large saute pan over medium heat. When hot add the olive oil. Add the onion and the peppers, saute for 2 minutes.
Add the garlic, saute 1 minute.
Add the chili powder, cumin, and oregano, saute for an additional 30 seconds.
Add the plant-based meat, breaking it apart until cooked through about 5 minutes. Add the salt, and the hot sauce.
Add the black beans and the maple syrup. Mix to thoroughly combine, sauteing an additional minute. Place filling in a large bowl. Stir in half the sour cream and half the lime juice.
Spread 3 cups of the mixture in the bottom of a 9x13 inch baking dish. Divide remaining filling equally among the tortillas. Transfer to baking dish, seam side down. Top with guajillo chile pepper sauce and Jack cheese.
Bake for 10 minutes or until lightly browned.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size8

Ingredients

Ingredients
½ cup red quinoa
1 tablespoon extra virgin olive oil
1 yellow onion thinly sliced
2 red bell pepper medium, sliced
3 clove garlic chopped
2 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon dry oregano
1 pound plant-based ground meat
1 teaspoon Kosher salt
1 tablespoon hot sauce more or less to taste
15 ounce canned black beans drained
1 ½ tablespoon maple syrup
1 lime zested and juiced
¾ cup sour cream
8 flour tortilla
¾ cup guajillo chile pepper sauce Herdez brand recommended OR sub with enchilada sauce
4 ounce Monterey Jack cheese shredded, about 1 cup

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Pyrex baking dish, Saucepan, Saute pan, Sharp Knives

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

Nutrition
Calories: 463kcal | Carbohydrates: 46g | Protein: 22g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 24mg | Sodium: 1308mg | Potassium: 525mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1473IU | Vitamin C: 45mg | Calcium: 230mg | Iron: 5mg

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