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Starting with a $125 minimum cooking fee for labor plus the cost

Starting with a $125 minimum cooking fee for labor plus the cost of groceries, you can now book a week's worth of wholesome meals for the family at a fantastic value. These chefs are pros and can cook anything on the menu!

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Add quick side dishes that your chef can make while your main

Add quick side dishes that your chef can make while your main meal gets prepared to get the most value for your money at little or no extra labor fee! Meet the chefs.

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Holiday Roasted Green Beans with Walnuts and Pomegranates
$0.00 Cooking Fee
Up to 10 servings
Holiday Roasted Green Beans with Walnuts and Pomegranates

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Recipe adapted from:
Cookie and Kate

$0.00 Cooking Fee
Serving Size: 5 ounces

Dairy Free Egg Free Gluten Free Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Roasted green beans are a delicious and nutritious side dish. Pomegranates and walnuts dress up roasted green beans, making a lovely holiday side dish.

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Instructions
Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
Place the prepared green beans and garlic on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
Transfer to a serving dish, add the lemon zest, lemon juice, pomegranates, and walnuts to the green beans. Toss well, then taste and adjust seasoning if necessary.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound green bean stem ends trimmed
3 tablespoon extra virgin olive oil
4 clove garlic peeled and sliced into quarters
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 ounce walnuts unsalted, roasted, and chopped
4 ounce pomegranate seeds
1 teaspoon lemon zest from one lemon
2 teaspoon fresh lemon juice from one lemon

Cooking Tools Required
Baking sheet, Colander, Cutting board, Grater, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.

Nutrition
Calories: 147kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 242mg | Potassium: 359mg | Fiber: 5g | Sugar: 6g | Vitamin A: 941IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 2mg

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Roasted Tomato, Chicken, Mozzarella and Rocket Pasta
$0.00 Cooking Fee
Up to 10 servings
Roasted Tomato, Chicken, Mozzarella and Rocket Pasta

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Recipe adapted from:
Empower Fitness

$0.00 Cooking Fee
Serving Size: 9 ounces

Egg Free Nut Free Refined Sugar Free Soy Free
Customer submitted recipe from Empower Fitness On-Line Coaching.
https://empoweronlinecoaching.com/
https://empoweronlinecoaching.com/

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https://empoweronlinecoaching.com/

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Instructions
Cook your chicken in a pan with seasoning of your choice until golden brown.
Add your cherry tomatoes to a roasting tray with half of the olive oil. Season with salt and pepper. Bake for 25-30 mins at 350 degrees.
Boil your pasta and then drain the water.
Once the tomatoes are cooked, add them to the pasta along with a little balsamic vinegar and the rest of the olive oil.
Shred the cooked chicken with a fork. Tear apart the mozzarella. Combine the shredded chicken with the tomato and pasta mixture along with the mozzarella and rocket. Season with salt and pepper and enjoy!

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
28 ounce cherry tomatoes
7 1/2 cup arugula
6 1/2 tablespoon extra virgin olive oil
12 ounce Tesco reduced fat mozzarella
40 ounce boneless skinless chicken breast
19 ounce dry pasta
5 tablespoon balsamic vinegar

Cooking Tools Required
12-inch skillet, 5-quart saucepot, Colander, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Sharp Knives, Tongs, Top Stove

Nutrition
Calories: 521kcal | Carbohydrates: 46g | Protein: 41g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 360mg | Potassium: 806mg | Fiber: 3g | Sugar: 5g | Vitamin A: 942IU | Vitamin C: 22mg | Calcium: 318mg | Iron: 2mg

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Chloe’s Vegan Sweet Potato Mac ’n’ Cheese
$2.92 Cooking Fee
Up to 10 servings
Chloe’s Vegan Sweet Potato Mac ’n’ Cheese

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Recipe adapted from:
Chloe Coscarelli

$2.92 Cooking Fee

Dairy Free Egg Free Refined Sugar Free Vegan Vegetarian
Here, the sweet potato provides color and texture, while garlic and fresh rosemary help balance the sweetness. The recipe includes two optional toppings: the crunch of toasted and salted ground almonds, and crisped shiitake mushrooms.

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Instructions
For the optional almond Parmesan topping:
Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil.
Spread the sliced almonds on the baking sheet. Toast in the oven for about 5 minutes, or until lightly golden brown. Immediately transfer to a food processor and add the salt; process until finely ground.
For the optional shiitake bacon topping:
Preheat the oven to 375 degrees. Toss the mushrooms with the oil, sea salt and pepper on a large rimmed baking sheet. Roast for about 30 minutes or until browned and crisp, using a spatula to turn them once or twice, as needed. The yield is about 1/3 cup -- enough for 4 to 6 servings.
For the mac ’n’ cheese:
Bring a large pot of water to a boil over medium-high heat. Add half the sea salt and then the macaroni; cook according to the package directions, then rinse with cold water and drain.
In a medium saucepan add enough cold water to cover sweet potatoes. Cover and bring to a boil, cooking until tender about 25 minutes.
Meanwhile whisk together the oil and flour in a large saucepan over medium heat; cook for 3 to 5 minutes, then whisk in the mashed sweet potato, almond or soy milk, the remaining sea salt, garlic, mustard, soy sauce and lime juice. Once the mixture starts to bubble, reduce the heat to low; cook until the sauce thickens, whisking as needed so it’s mostly until smooth (but don’t worry if some sweet potato pulp remains), about 10 minutes. Add the sauce and rosemary to the pasta, and toss to coat.
Taste and adjust the seasoning, as needed. Divide among individual bowls; if using one or both, top each portion with a tablespoon of the almond Parmesan and several pieces of the shiitake bacon. Serve warm.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook60

Passive0

Total Time1 hour 35 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the optional almond parmesan topping:
1 cup almonds sliced
1 teaspoon Kosher salt
For the optional shiitake bacon topping:
7 ½ ounce fresh shiitake mushroom about 4 cups, trimmed and thinly sliced 1/4 inch thick
2 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
For the mac 'n' cheese:
4 teaspoon Kosher salt
2 pound elbow macaroni or similar shape such as cavatappi
6 tablespoon extra virgin olive oil
2/3 cup all purpose flour
2 each sweet potato peeled and cut into 1-2 inch chunks
1 teaspoon Kosher salt
7 cup unsweetened almond milk or soy milk
2 clove garlic minced
2 teaspoon Dijon mustard
2 teaspoon low-sodium soy sauce
1 each lime juiced
4 teaspoon fresh rosemary chopped

Cooking Tools Required
Baking sheet, Food Processor, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot

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

Nutrition
Calories: 621kcal | Carbohydrates: 89g | Protein: 18g | Fat: 22g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 1933mg | Potassium: 538mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6416IU | Vitamin C: 2mg | Calcium: 286mg | Iron: 3mg

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Pressure Cooker Mac and Cheese
$0.00 Cooking Fee
Up to 10 servings
Pressure Cooker Mac and Cheese

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Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
This is the smooth and creamy homemade mac and cheese your kids have been waiting for!

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Instructions
Add the dry macaroni, water, butter, hot pepper, white pepper, and salt to the pressure cooker bowl. Cook on high pressure for 5 minutes. Quick-release pressure and remove lid.
Stir the pasta to release some of the moisture from the macaroni (do not drain).
Add half of the milk, stir, then add the cheese a handful at a time stirring between each addition, until smooth. Add more milk for a thinner sauce.
Stir in the cream and adjust salt if necessary. Best served immediately.
Notes: Keep in mind when recipes are scaled back: You need at least 1 cup of liquid in order for the pressure cooker to come to pressure, so if the amounts are too small this could be a problem. Alternately you can cook on the stovetop. Also, just like when cooking rice, water ratios change as amounts change.

Cook Times

Active Prep3

Hands-On Cook3

Hands-Off Cook15

Recipe Serving Size10

Ingredients

Ingredients
Add to pressure cooker:
20 ounce elbow pasta
4 ½ cup water
4 tablespoon butter
dash hot pepper sauce such as Tabasco
¼ teaspoon ground white pepper
1 tablespoon Kosher salt
Stir in AFTER cooking:
1 cup milk
3 cup shredded cheddar cheese mild
1/3 cup heavy whipping cream

Cooking Tools Required
Electric Pressure Cooker

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

Nutrition
Calories: 430kcal | Carbohydrates: 44g | Protein: 17g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 970mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 636IU | Calcium: 294mg | Iron: 1mg

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Zucchini Noodles with Asparagus and Sun Dried Tomatoes
$0.00 Cooking Fee
Up to 10 servings
Zucchini Noodles with Asparagus and Sun Dried Tomatoes

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Recipe adapted from:
Jenn Tidwell

(0 customer reviews)

$0.00 Cooking Fee

Dairy Free Gluten Free Lower Carb Refined Sugar Free Soy Free Vegan Vegetarian
Loaded with vegetables this hearty dish is both delicious and nutritious.

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Instructions
Using a spiralizer create zucchini spaghetti. If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Heat half the oil to a large skillet(s) over medium-high heat. Once hot, add zucchini noodles and cook for about about 3 minutes until zucchini noodles are tender but still retain some crunch.
Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan.
Wipe the skillet clean, over medium heat, and add pine nuts. Cook and stir until lightly toasted, about 3 minutes. Transfer to a bowl and set aside.
Heat remaining oil in a skillet(s) and sauté the sliced garlic, with the red pepper flakes, and the asparagus until tender, about 7 minutes.
Add zoodles to the skillet(s), then the chopped sun-dried tomatoes, and lemon juice. Toss until everything is combined and heated through.
Serve with vegan Parmesan cheese, pine nuts, and basil on top (optional).

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook5

Recipe Serving Size10

Ingredients

Ingredients
10 zucchini medium, spiralized
2 tablespoon extra virgin olive oil
4 clove garlic sliced
2 tablespoon pine nuts
2 pound asparagus cut into 2-inch lengths
1 dash crushed red pepper optional
3/4 cup sun-dried tomatoes in olive oil sliced
1/2 lemon juiced
3 tablespoon vegan parmesan cheese optional
3 tablespoon fresh basil chopped, optional

Cooking Tools Required
Cutting board, Saute pan, Sharp Knives, Spiralizer, Vegetable Peeler

Reheating/Serving Instructions
Heat in a skillet over medium heat until heated through.

Nutrition
Calories: 116kcal | Carbohydrates: 15g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 901mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1108IU | Vitamin C: 40mg | Calcium: 63mg | Iron: 4mg

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Chinese Fried Rice-Low FODMAP
$0.00 Cooking Fee
6 servings
Chinese Fried Rice-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: about 2/3 cup

Gluten Free Low FODMAP Nut Free Postpartum Refined Sugar Free Vegetarian
This recipe may be simple but it's so delicious! Leftovers heat quickly in the microwave. Please note: This Low FODMAP version contains no onions or peas.

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Instructions
Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with a fork before using.
Heat wok or sauté pan over medium-high heat.
When pan is hot add oil then the diced carrots. Saute for a couple minutes. Add the eggs chopping them into small pieces as they cook.
Add the rice, breaking up any large chunks.
Add the bean sprouts, Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
Add pepper; taste and correct seasonings.
Remove from heat and add sesame oil to finish.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
2 cup long grain white rice cooked according to package directions
1 tablespoon avocado oil or favorite high heat oil
2 egg lightly beaten
1 carrot diced
1 tablespoon gluten free soy sauce more or less to taste
1/4 teaspoon freshly ground black pepper more or less to taste
1 teaspoon sesame oil
1/2 cup bean sprouts

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok

Reheating/Serving Instructions
Heat in microwave, covered, on full power.

Nutrition
Calories: 281kcal | Carbohydrates: 51g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 199mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1780IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg

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Butternut Squash and Farro Salad
$0.00 Cooking Fee
Up to 10 servings
Butternut Squash and Farro Salad

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

Brain Food Egg Free Postpartum Pregnancy Refined Sugar Free Soy Free Vegetarian
This delicious salad starts with roasted butternut squash for extra flavor. The farro is then tossed with herbs and a sherry-dijon vinaigrette.

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Instructions
Preheat the oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Spread into an even layer on a baking sheet and roast until light golden brown and cooked through, 15 to 20 minutes. Let cool.
Rinse farro and place in a medium saucepot with the water, cider, bay leaves and salt. Bring to a boil then reduce heat and simmer until tender (approx. 20 minutes). Most of the water should be absorbed, drain off any excess if needed.
In a large bowl, whisk together the oil, vinegar, dijon, orange zest, juice and honey, season with salt & pepper.
Add the farro, roasted squash, arugula, parsley, pistachios and parmesan cheese and gently toss until everything is well incorporated. Once everything is combined, taste for seasoning, adding additional salt and pepper if needed. Serve at room temperature.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 butternut squash peeled and medium diced
2 cup uncooked farro
1 cup apple cider
2 cup water
2 bay leaf
4 cup arugula
½ cup Italian parsley
¼ cup shelled pistachios
½ cup shaved parmesan cheese or ricotta salata
For the vinaigrette:
½ cup extra virgin olive oil
2 tablespoon sherry vinegar
1 tablespoon Dijon mustard
2 teaspoon honey
1 orange zested and juiced
2 teaspoon sea salt
2 teaspoon ground white pepper

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Oven, Peeler, Saucepan with lid, Sharp Knives, Top Stove

Nutrition
Calories: 369kcal | Carbohydrates: 56g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 4mg | Sodium: 586mg | Potassium: 779mg | Fiber: 10g | Sugar: 9g | Vitamin A: 16484IU | Vitamin C: 44mg | Calcium: 159mg | Iron: 3mg

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Roasted Sunchoke (Jerusalem artichoke) Salad
$0.00 Cooking Fee
Up to 10 servings
Roasted Sunchoke (Jerusalem artichoke) Salad

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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
Sunchokes are oven roasted with olive oil, combined with tomatoes, onions, and parsley, then tossed with fresh lemon juice. Jerusalem artichokes, as they ae sometimes called, are a great lower carb alternative to potatoes.

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Instructions
Preheat oven to 425 degrees.
Place the sunchokes on a parchment-lined baking pan. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes.
Meanwhile, prep the rest of the ingredients and add to a large bowl. Once cooled, slice the sunchokes and add to the bowl. Sprinkle with lemon juice and toss.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
For roasting:
3 pound sunchokes peeled and cut in half lengthwise
1/2 cup extra virgin olive oil
11/2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
For the salad:
2 red onion peeled, halved then thinly sliced
1 cup Italian parsley roughly chopped
11/3 pound cherry tomato
For finishing:
2 tablespoon fresh lemon juice

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

Nutrition
Calories: 237kcal | Carbohydrates: 33g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1307mg | Potassium: 1016mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1347IU | Vitamin C: 54mg | Calcium: 52mg | Iron: 6mg

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Miracle Noodle Yakisoba
$0.00 Cooking Fee
6 servings
Miracle Noodle Yakisoba

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Lower Carb Nut Free Reduced Fat Refined Sugar Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Instead of wheat noodles this recipe uses miracle noodles (shirataki noodles) to recreate a traditional Japanese dish.
https://www.instagram.com/karinadoninutrition/

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https://www.instagram.com/karinadoninutrition/

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Instructions
Place the noodles in a colander and rinse thoroughly with cold water. Set aside to drain.
Heat a large saute pan over med-high heat; add the avocado oil. Add the onions and the shiitake mushrooms, sauteing for 5 minutes, or until the mushrooms have lost most of their moisture and the onions have softened.
Add the coleslaw mix and red chili and cook for 2 minutes.
Add noodles, green onion and sauce ingredients. Mix well until the sauce has evenly coated all the vegetables. Cook for two minutes and turn the heat off.
Transfer to a bowl, top with sesame seeds and serve

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
32 ounce Miracle Noodle
2 tablespoon avocado oil
1 onion small, finely chopped
1 cup coleslaw mix
1 dry red chili chopped (optional)
1 pound fresh shiitake mushroom stems discarded, caps thinly sliced
2 stalk green onion finely chopped
1 tablespoon sesame seeds
For the sauce:
1 tablespoon soy sauce or tamari
2 tablespoon coconut aminos
½ teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper more or less to taste

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

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

Nutrition
Calories: 96kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 485mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 124IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 1mg

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Baked Tomatoes with Garlic and Parsley
$0.00 Cooking Fee
Up to 10 servings
Baked Tomatoes with Garlic and Parsley

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 4 tomato halves

Dairy Free Egg Free Gluten Free Lower Carb Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Baking tomatoes concentrates their flavor for a more intense tomato taste, plus it makes them more nutritious! This great side dish pairs wonderfully with steak, chicken, seafood, or pasta. Note: This recipe requires 2 sheet pans or 2 baking dishes for 7-10 servings.

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Instructions
Preheat oven to 350 degrees.
Wash tomatoes and cut them in half lengthwise.
Select a baking dish(es) that can accommodate all the tomato halves or use 2 parchment-lined baking sheets. Place tomato halves cut-side up and sprinkle with parsley, garlic, salt and pepper. Drizzle the olive oil on top.
Place baking dish(es) in the uppermost rack of the oven and bake for 50 minutes. The skins and the sides of the baking dish will be a bit charred and the tomatoes will have shrunk to about half their original size. Serve warm, room temperature, or chilled.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 1/2 pound Roma tomato about 20 small
6 tablespoon Italian parsley (flatleaf) finely chopped
4 clove garlic large, finely chopped
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoon extra virgin olive oil

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

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

Nutrition
Calories: 114kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 477mg | Potassium: 503mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1903IU | Vitamin C: 32mg | Calcium: 27mg | Iron: 1mg

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Assorted 5 Salad Dressings
$0.00 Cooking Fee
Up to 10 servings
Assorted 5 Salad Dressings

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 4 tablespoons

Dairy Free Egg Free Gluten Free Refined Sugar Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Enjoy a variety of 5 fresh made dressings for all your salads and marinating needs, including Zesty Tahini, Apple Cider Vinegar, Honey Mustard, Cilantro Lime, and Peanut dressing.

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Instructions
Zesty Tahini Dressing
Add all ingredients into a blender and blend until combined.
Apple Cider Vinegar Dressing
Add all ingredients into a blender and blend until combined or add to a mason jar and shake to combine. Taste and add more salt and pepper if needed.
Honey Mustard Dressing
Add all ingredients into a blender and blend until combined or add to a mason jar and shake to combine.
Cilantro Lime Dressing
Add all ingredients into a blender and blend until combined.
Peanut Dressing
Add all ingredients into a blender and blend until combined. Add water to thin.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
Zesty Tahini Dressing
¼ cup tahini
¼ cup apple cider vinegar
¼ cup fresh lemon juice
½ teaspoon low-sodium tamari
1 tablespoon nutritional yeast
2 clove garlic minced
Apple Cider Vinegar Dressing
¼ cup apple cider vinegar
½ cup extra virgin olive oil
2 teaspoon Dijon mustard
2 clove garlic minced
1 teaspoon sea salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
Honey Mustard Dressing
1 lemon juiced
1 tablespoon apple cider vinegar
2 tablespoon honey or maple syrup for a vegan version
2 tablespoon Dijon mustard
1 clove garlic minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
¼ cup extra virgin olive oil
Cilantro Lime Dressing
¼ cup extra virgin olive oil
2 lime juiced
2 tablespoon fresh cilantro chopped
2 clove garlic minced
1 teaspoon maple syrup
1 teaspoon sea salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
¼ teaspoon ground coriander
Peanut Dressing
¼ cup peanut butter
1 clove garlic chopped
2 teaspoon fresh ginger chopped
2 tablespoon rice vinegar
2 tablespoon low sodium tamari
2 tablespoon maple syrup
1 pinch cayenne pepper optional
water add more as necessary, to thin

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

Nutrition
Calories: 314kcal | Carbohydrates: 14g | Protein: 4g | Fat: 28g | Saturated Fat: 4g | Sodium: 879mg | Potassium: 172mg | Fiber: 2g | Sugar: 8g | Vitamin A: 27IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 1mg

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Clean Diet Coleslaw
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Up to 10 servings
Clean Diet Coleslaw

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1 1/4 cup

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This lemony coleslaw doesn't rely on mayonnaise, instead its full flavor comes from spices like cumin and freshly pressed garlic.

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Instructions
In a medium bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.
Place the sesame seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the cabbage bowl and toss to combine.
To make the dressing, combine all the dressing ingredients, whisking until thoroughly blended.
Drizzle some of the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add additional dressing if needed. Serve immediately or cover and refrigerate to marinate for up to several hours.

Cook Times

Active Prep15

Hands-On Cook3

Hands-Off Cook0

Passive0

Recipe Serving Size10 people

Ingredients

Ingredients
5 cup purple cabbage finely sliced
5 cup green cabbage finely sliced
2 ½ cup carrot shredded
1/2 cup Italian parsley chopped
5 tablespoon sesame seeds toasted
For the dressing:
5 tablespoon extra virgin olive oil
2 lemon juiced, about 2 teaspoons per serving
3 clove garlic pressed or minced
1½ teaspoon ground cumin
1½ teaspoon Kosher salt more or less to taste

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

Nutrition
Calories: 130kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 393mg | Potassium: 344mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6139IU | Vitamin C: 56mg | Calcium: 98mg | Iron: 2mg

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Mashed Parsnips with Irish Butter
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Up to 10 servings
Mashed Parsnips with Irish Butter

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Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 3 ounces

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
Irish butter adds richness to these mashed parsnips. If you normally have mashed potatoes these are a great alternative.

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Instructions
In a large saucepan add enough water to cover the parsnips by an inch. Add salt and bring to a boil. Turn heat down to medium and cook parsnips until tender, about 20 minutes.
Drain, and place parsnips back into the saucepan. Using a potato masher or ricer, mash until smooth.
Stir in the Irish butter. Season with Kosher salt and pepper.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 ½ pound parsnip peeled and cut into 2-inch chunks
1 tablespoon Kosher salt
5 tablespoon unsalted Irish butter such as Kerrygold
1 teaspoon Kosher salt or to taste
¼ teaspoon freshly ground black pepper or to taste

Cooking Tools Required
Colander, Cutting board, Potato Masher, Saucepan

Reheating/Serving Instructions
Heat in microwave, covered on high power until heated through. Stir once halfway through heating time.

Nutrition
Calories: 135kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 992mg | Potassium: 425mg | Fiber: 6g | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 1mg

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Southern Buttermilk Biscuits
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Up to 10 servings
Southern Buttermilk Biscuits

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Recipe adapted from:
P48422

$0.00 Cooking Fee
Serving Size: 1 biscuit

Refined Sugar Free Soy Free Vegetarian
Enjoy this authentic recipe handed down from the author's Southern great-great-grandmother.
https://www.food.com/recipe/southern-buttermilk-biscuits-26110

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https://www.food.com/recipe/southern-buttermilk-biscuits-26110

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Instructions
Preheat your oven to 450°F.
Combine the dry ingredients in a bowl, or in the bowl of a food processor.
Cut the butter into chunks and cut into the flour until it resembles course meal.
If using a food processor, just pulse a few times until this consistency is achieved.
Add the buttermilk and mix JUST until combined.
If it appears on the dry side, add a bit more buttermilk. It should be very wet.
Turn the dough out onto a floured board.
Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
Use a round cutter to cut into rounds.
You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 cup unbleached all-purpose flour plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon Kosher salt
6 tablespoon unsalted butter very cold
1 cup buttermilk

Cooking Tools Required
Baking sheet, biscuit cutter, Cutting board, Food Processor, Measuring cups and spoons, Oven, Rolling Pin

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 10-15 minutes

Nutrition
Calories: 167kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 414mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 250IU | Calcium: 104mg | Iron: 1mg

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Lower carb Gazpacho Cold Soup
$0.00 Cooking Fee
Up to 10 servings
Lower carb Gazpacho Cold Soup

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Recipe adapted from:
Love & Lemons

$0.00 Cooking Fee

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
Beat the heat with this lower carb gazpacho recipe! Made with summer vegetables, vinegar, and olive oil, this cold soup is rich, tangy, and refreshing.

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Instructions
Finely chop ¼ of the cucumber and reserve for garnish.
Peel the remaining cucumber, cut into chunks, and transfer to a blender. Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours.
Serve the soup with the reserved diced cucumber, fresh herbs, drizzles of olive oil, and freshly ground black pepper.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 English cucumber
4 pound ripe tomato chopped
4 fresno chile or for 10 servings 1 red bell pepper, stemmed and seeded
2 ounce red onion peeled
4 clove garlic peeled
6 tablespoon extra virgin olive oil
4 tablespoon sherry vinegar or red wine viniger, Start with less and adjust to taste, don't over do the vinegar
2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup fresh cilantro chopped plus more for garnish
Optional Garnishes
cucumber chopped
cherry tomato
fresh cilantro or other fresh herbs
freshly ground black pepper
extra virgin olive oil drizzle

Cooking Tools Required
Blender, Cutting board, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
Chill for 2 hours before eating. Storage instructions: leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition
Calories: 123kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 477mg | Potassium: 553mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1689IU | Vitamin C: 34mg | Calcium: 33mg | Iron: 1mg

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Vegan Buffalo Tempeh Salad
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Up to 10 servings
Vegan Buffalo Tempeh Salad

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Recipe adapted from:
Whitney Bond

$0.00 Cooking Fee
Serving Size: 10 ounces

Dairy Free Egg Free Nut Free Refined Sugar Free Vegan Vegetarian
Your new favorite salad recipe is here! This Vegan Buffalo Tempeh Salad is tossed in both buffalo sauce and avocado ranch dressing for the perfect balance of creaminess and spice!

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Instructions
In a large bowl, toss the mixed greens with the vegan avocado ranch dressing and ¼ cup buffalo sauce.
Divide between number of servings into bowls.
Heat a large skillet on the stove over high heat. Add the strips of tempeh to the skillet and cook for 3-4 minutes per side, flipping when lightly browned. Move the tempeh strips to a cutting board and cut each strip into 8 pieces. Add to a bowl and toss with the remaining 2 tablespoons buffalo sauce.
Add the buffalo tempeh to the salad bowls.
Add the avocado, onions, radish and bell peppers.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
Toss together:
32 ounce mixed greens
1.25 cup vegan avocado ranch dressing
1.25 cup Frank's buffalo sauce
For the skillet:
40 ounce buffalo tempeh strips
10 tablespoon Frank's buffalo sauce
For the salad:
2.5 avocado thinly sliced
4.25 ounce red onion thinly sliced
4.25 ounce radish thinly sliced
6 ounce bell pepper diced

Cooking Tools Required
12-inch saute pan, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

Reheating/Serving Instructions
https://bowlsarethenewplates.com/buffalo-tempeh-salad/

Nutrition
Calories: 454kcal | Carbohydrates: 22g | Protein: 24g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 1693mg | Potassium: 968mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1649IU | Vitamin C: 51mg | Calcium: 159mg | Iron: 4mg

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Baked Tomatoes with Parsley
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Up to 10 servings
Baked Tomatoes with Parsley

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 4 tomato halves

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Low FODMAP Lower Carb Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Baking tomatoes concentrates their flavor for a more intense tomato taste, plus it makes them more nutritious! This great side dish pairs wonderfully with steak, chicken, seafood, or pasta. Note: This recipe requires 2 sheet pans or 2 baking dishes for 7-10 servings.

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Instructions
Preheat oven to 350 degrees.
Wash tomatoes and cut them in half lengthwise.
Select a baking dish(es) that can accommodate all the tomato halves or use 2 parchment-lined baking sheets. Place tomato halves cut-side up and sprinkle with parsley, salt and pepper. Drizzle the olive oil on top.
Place baking dish(es) in the uppermost rack of the oven and bake for 50 minutes. The skins and the sides of the baking dish will be a bit charred and the tomatoes will have shrunk to about half their original size. Serve warm, room temperature, or chilled.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 1/2 pound Roma tomato about 20 small
6 tablespoon Italian parsley (flatleaf) finely chopped
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoon extra virgin olive oil

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

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

Nutrition
Calories: 112kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 477mg | Potassium: 499mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1903IU | Vitamin C: 31mg | Calcium: 25mg | Iron: 1mg

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Coconut Chive Flatbread
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Up to 10 servings
Coconut Chive Flatbread

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 1 flatbread

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This flat bread is made with coconut flour for a gluten and grain free alternative to regular flatbread.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
In a mixing bowl, combine the flour, psyllium husk, dried chives, baking soda and salt.
Add the oil and water. Knead with your hands and form a ball. The texture should be soft and elastic, but not sticky. If the dough is too wet, add more psyllium husk. If it is too dry, add water.
Cut the dough into the according number of recipe servings. Roll into balls.
Place one dough ball between two sheets of parchment paper and use a rolling pin to roll it out evenly to approximately 8 inches wide. Repeat until the remaining balls of dough are shaped.
Very lightly grease a cast iron or non-stick pan and place over medium-high heat. Cook for 2 to 3 minutes. Flip and cook for another 1 to 2 minutes. Grease the pan as needed and repeat until all servings are cooked. Enjoy!

Notes
Leftovers
Stack between layers of parchment paper and refrigerate in an airtight container or storage
bag for up to five days. Freeze for up to one month. Reheat on a pan or in the oven for best
results.
Serving Size
One serving is equal to one 8-inch flatbread.
More Flavor
Add your choice of herbs or spices to the flour before mixing.
Serve it With
Grilled chicken, tofu, roasted chickpeas, fresh veggies and tzatziki sauce.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/4 cup coconut flour
5 1/2 tablespoon psyllium husk powder
1/2 cup dried chive
1/2 teaspoon baking soda
1 1/2 teaspoon sea salt
2 1/2 tablespoon extra virgin olive oil
2 1/2 cup warm water
For greasing the pan:
2 tablespoon extra virgin olive oil

Cooking Tools Required
12-inch nonstick skillet, Cast iron pan, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Rolling Pin, Top Stove

Reheating/Serving Instructions
Heat in a hot pan set over medium heat, or in the microwave until warm.

Nutrition
Calories: 136kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 438mg | Potassium: 5mg | Fiber: 9g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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Jollof Quinoa
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Up to 10 servings
Jollof Quinoa

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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 Vegan Vegetarian
This West African dish is typically made with rice, tomatoes, onions, and curry, however in this recipe we sub the rice with quinoa.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
In a food processor, blend the tomatoes, garlic, and half the onions until smooth. Set aside.
Heat the oil in a pot over medium heat. Cook the remaining onions until golden, about two minutes. Stir in the curry powder, thyme, and tomato mixture. Cook for one minute.
Add the quinoa, salt, and vegetable broth. Bring to a boil, then turn the heat to low. Cover and cook for 20 minutes or until the quinoa is cooked. Divide evenly between bowls.

Notes
Leftovers
Refrigerate in an airtight container for up to four days, or freeze in smaller portions if longer.
Serving Size
One serving equals approximately 1 1/2 cups.
More Flavor
Add red bell pepper and ginger to the tomato mixture. Add cayenne pepper.
Serve it With
Grilled meats, beans, stew, or curry.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 tomato large, roughly chopped
3 clove garlic
3 yellow onion small, chopped, divided
2 1/2 teaspoon extra virgin olive oil
3 teaspoon curry powder
3/4 teaspoon dry thyme
3 1/3 cup quinoa
3 teaspoon sea salt more or less to taste
3 1/3 cup low sodium vegetable broth

Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Wooden Spatula

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

Nutrition
Calories: 245kcal | Carbohydrates: 43g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1018mg | Potassium: 468mg | Fiber: 5g | Sugar: 3g | Vitamin A: 492IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 3mg

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Marinated Veggie Salad
$0.00 Cooking Fee
Up to 10 servings
Marinated Veggie Salad

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Recipe adapted from:
Mayumi Tavalero

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

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This hearty salad combines mixed vegetables and lentils that are marinated in a spicy apple cider vianaigrette.

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Instructions
Cook lentils according to package directions.
Combine vinegar, oil, sea salt and cayenne pepper in a mason jar. Seal and shake well. Set aside.
Combine all remaining ingredients in a large mixing bowl. Pour dressing in and toss well.
Cover and refrigerate until ready to eat. Toss before serving. Enjoy!

Notes
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 1 1/2 cups.
Mix It Up
Swap in whatever vegetables you have on hand - cauliflower, green onion, peas or
edamame.
No Lentils
Serve with chickpeas, chicken or flaked tuna.
Cheese Lover
Add crumbled feta or goat cheese.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 tablespoon apple cider vinegar
5 tablespoon extra virgin olive oil
1 1/4 teaspoon sea salt
1 1/4 teaspoon cayenne pepper
5 cup broccoli chopped into small florets
1 cucumber large, diced
2 1/2 cup carrot matchstick
3 yellow bell pepper finely sliced
10 tablespoon red onion finely sliced
2 1/2 cup cherry tomato halved
2 1/2 cup mushroom sliced
5 cup lentils cooked according to package directions, drained and rinsed

Cooking Tools Required
Colander, Cutting board, jar with lid, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Nutrition
Calories: 463kcal | Carbohydrates: 70g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 342mg | Potassium: 1468mg | Fiber: 33g | Sugar: 7g | Vitamin A: 6046IU | Vitamin C: 123mg | Calcium: 103mg | Iron: 8mg

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Oil Free (7)
Paleo (41)
Postpartum (17)
Pregnancy (11)
Reduced Fat (30)
Refined Sugar Free (132)
Soy Free (98)
Vegan (76)
Vegetarian (117)
Whole 30 (30)

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Christmas (21)
Easter (9)
Hanukkah (8)
Other Occasion (12)
Passover (15)
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Thanksgiving (25)
Valentines Day (10)

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Appetizer (46)
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Dressing and Sauces (4)
Drinks (3)
Main Dish (212)
Salad (39)
Side Dish (98)
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Broth (3)
Cheese (12)
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Grains (14)
Legumes (18)
Nuts (8)
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Pork (6)
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Vegetables (113)

Cooking Method

Baking (31)
Boiling (28)
Braising (1)
Broiling (3)
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Poaching (2)
Pressure Cooking (2)
Roasting (16)
Sautéing (43)
Searing (4)
Simmering (18)
Steaming (8)
Stir-frying (4)

Recipe Author

An Le (6)
Cookie and Kate (5)
KaiaFIT (9)
Karin Adoni Ben-David (32)
Lori Zanini (1)
Mayumi Tavalero (22)
Once Upon A Chef (5)
Syd Bailey (5)

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