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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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Beef and Rice Stuffed Bell Peppers-Low FODMAP
$0.00 Cooking Fee
6 servings
Beef and Rice Stuffed Bell Peppers-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 stuffed pepper

Egg Free Gluten Free Low FODMAP Nut Free
This is a delicious balanced dish that brings together beef, rice, cheese, and vegetables. You can easily substitute ground turkey if you wish.

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Instructions
Rinse rice with cold tap water until water is clear (about 3 or 4 times). Drain water completely. Combine rice, water, and salt in a heavy bottomed saucepan and bring to a boil. Cover and simmer on low heat for 20-25 minutes. Remove from heat and allow to sit for 10 minutes before removing lid.
Meanwhile, preheat oven to 350 degrees. Trim tops of bell peppers by about ½ inch (reserve trimmings), and remove seeds and ribbing. Oil a 9x13 inch baking dish and set peppers in the dish, lightly trimming bottoms (reserve trimmings) only if necessary, to get them to stand upright. Chop reserved bell pepper trimmings; set aside.
In a large saute pan, heat the olive oil over medium-high heat. Add the beef, parsley, salt, pepper, and red pepper flakes. Cook until the meat is no longer pink, stirring to break up the chunks, about 6 minutes. Add the cooked rice and tomato sauce stirring well to combine.
Remove from heat, stir in the parmesan cheese. Adjust seasonings to taste. Stuff the bell peppers with the meat-rice mixture.
Pour water into the baking dish to a depth of about 1/8 inch.
Bake until the peppers are tender and the filling is heated through, about 25 to 30 minutes. Remove peppers from oven and top with additional parmesan cheese if desired, then the chopped basil. Let rest 5 minutes before serving.
Remove from oven and top with additional parmesan cheese if desired and chopped basil. Let rest 5 minutes before serving.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size6 servings

Ingredients

Ingredients
6 red bell pepper medium
1 tablespoon extra virgin olive oil
For the rice:
1 ½ cup medium grain white rice
2 cup water
1 teaspoon Kosher salt
For the filling:
1 tablespoon extra virgin olive oil
1 pound ground beef
⅓ cup Italian parsley chopped
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon crushed red pepper
15 ounce canned tomato sauce
1 ½ cup Parmesan cheese shredded, plus more for garnish if desired
3 tablespoon fresh basil chopped

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Mixing spoon, Oven, Roasting Pan, Saute pan, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Heat in microwave high power until warm all the way through.

Nutrition
Calories: 550kcal | Carbohydrates: 49g | Protein: 27g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1966mg | Potassium: 769mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4612IU | Vitamin C: 162mg | Calcium: 352mg | Iron: 4mg

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Pumpkin Pie Spiced Zucchini Carrot Walnut Bread
$0.00 Cooking Fee
8 servings
Pumpkin Pie Spiced Zucchini Carrot Walnut Bread

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: One 1/2 inch slice

Dairy Free Soy Free Vegetarian
Carrots, zucchini, pumpkin pie spice, maple syrup and vanilla, lend delicious flavor this zucchini bread; makes a great snack, breakfast on-the-go, or dessert.

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Instructions
Preheat oven to 350 degrees. Line an 8x5 inch loaf pan with parchment paper.
In a medium bowl stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
In a large bowl whisk together the eggs and the brown sugar. Add vegetable oil, maple syrup, and vanilla, and mix again until well blended. Add about half of the flour mixture and mix just until incorporated. Add remaining flour mixture and continue to mix until combined. Fold in the zucchini and carrot.
Pour batter into the prepared loaf pan. Bake 45 to 50 minutes, or until toothpick inserted in center comes out clean. Let cool for 15 to 20 minutes before removing from pan.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 ¾ cup all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon Kosher salt
2 teaspoon pumpkin pie spice
2 egg
2/3 cup brown sugar packed
1/2 cup avocado oil
1/4 cup maple syrup
1 teaspoon pure vanilla extract
1 ½ cup zucchini grated
½ cup carrot grated
½ cup walnuts chopped

Cooking Tools Required
8x5 inch Loaf Pan, Cutting board, Measuring cups and spoons, Oven, Peeler, Sharp Knives

Nutrition
Calories: 391kcal | Carbohydrates: 49g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 323mg | Potassium: 214mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1445IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 2mg

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Super Veggie Dip
$0.00 Cooking Fee
Up to 10 servings
Super Veggie Dip

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Recipe adapted from:
Bryan Johnson

$0.00 Cooking Fee
Serving Size: 8 ounce

Dairy Free Egg Free Refined Sugar Free Soy Free Vegetarian
This customer submitted vegan and vegetarian dip is loaded with nutrient rich vegetables and legumes for protein and fiber.
https://blueprint.bryanjohnson.co/

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https://blueprint.bryanjohnson.co/

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Instructions
Place broccoli, cauliflower, mushrooms (maitake or shiitake), ginger and garlic in boiling water*. Boil until tender (7-9 min). Steaming is also acceptable. You can choose to blend or keep whole pieces.
In a high-speed blender, place cumin, apple cider vinegar, lime juice, cooked black lentils, the strained cooked vegetables, and blend until it becomes thick soup.
If needed, add some of the vegetable water (or steaming water) to thin out the texture. Season with salt.
Top with hemp seeds and optional garnishes.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
53 ounce canned black lentils drained
2.75 pound broccoli with stalk
1.7 pound cauliflower
1/2 pound shiitake or maitake mushrooms
5 clove garlic
1/2 ounce fresh ginger
5 lime juiced
5 tablespoon cumin
5 tablespoon apple cider vinegar
5 tablespoon hemp seeds
Optional garnish:
5 tablespoon extra virgin olive oil for drizzling
5 tablespoon 100% organic dark chocolate for sprinkling

Cooking Tools Required
5-quart saucepot, Blender, Can Opener, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Steamer Basket

Nutrition
Calories: 715kcal | Carbohydrates: 98g | Protein: 43g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Sodium: 82mg | Potassium: 799mg | Fiber: 37g | Sugar: 7g | Vitamin A: 840IU | Vitamin C: 165mg | Calcium: 209mg | Iron: 15mg

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Vegan Buffalo Tempeh Salad
$0.00 Cooking Fee
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
$0.00 Cooking Fee
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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Chocolate Overnight Oats
$0.00 Cooking Fee
Up to 10 servings
Chocolate Overnight Oats

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Recipe adapted from:
Empower Coaching

$0.00 Cooking Fee
Serving Size: 1 cup

Vegetarian
Overnight oats make a great quick breakfast, snack, or dessert! Please note, this dish requires overnight refrigeration before ready to eat.
https://empoweronlinecoaching.com

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https://empoweronlinecoaching.com

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Instructions
Instructions for individual cups
Add the oats with the protein powder and mix together.
Fill to the top with water
Mix in the greek yogurt
Add berries and nut butter
Refrigerate overnight

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 1/3 cup 5% Greek yogurt
3 1/3 cup raspberries
3 1/3 cup rolled oats
10 scoop chocolate protein powder
25 teaspoon peanut butter

Cooking Tools Required
jar with lid, Mixing spoon, Spatula

Nutrition
Calories: 340kcal | Carbohydrates: 35g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 35mg | Sodium: 211mg | Potassium: 500mg | Fiber: 11g | Sugar: 5g | Vitamin A: 13IU | Vitamin C: 10mg | Calcium: 237mg | Iron: 2mg

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Mars Chocolate Bar Overnight Oats
$0.00 Cooking Fee
Up to 10 servings
Mars Chocolate Bar Overnight Oats

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Recipe adapted from:
Empower Coaching

$0.00 Cooking Fee
Serving Size: 1 cup

Vegetarian
Overnight oats make a great on-the-go breakfast! Please note, this dish requires overnight refrigeration before ready to eat.
https://empoweronlinecoaching.com

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https://empoweronlinecoaching.com

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Instructions
Mix together your oats, protein powder + some water.
Then add 3/4 of the Greek yoghurt.
Next, melt your Biscoff and mix this with a splash of almond drink for the next layer.
Once you’ve added your Biscoff layer, melt your dark chocolate and mix this with the remaining Greek yoghurt and spread this over the top.
Cut up your Mars bar and sprinkle this or add chunks to the top. Repeat procedure for remaining servings.
Pop into the fridge and enjoy the next day.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 cup 0% Greek yogurt
3 1/3 cup rolled oats
4 ounce Mars chocolate bar
10 teaspoon Lotus Biscoff spread
10 scoop whey protein powder
2 ounce 70% dark chocolate
20 tablespoon unsweetened almond milk
glass cups for serving

Cooking Tools Required
jar with lid, Measuring cups and spoons, Microwave, Mixing bowls, Spatula

Nutrition
Calories: 388kcal | Carbohydrates: 41g | Protein: 35g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 133mg | Potassium: 336mg | Fiber: 4g | Sugar: 19g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 4mg

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Simmered Spicy Tofu with Beef
$0.00 Cooking Fee
8 servings
Simmered Spicy Tofu with Beef

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Recipe adapted from:
Chef Jun Cai

$0.00 Cooking Fee
Serving Size: 5 ounces

Diabetes Friendly Egg Free Heart Healthy Lower Carb
This flavorful simmered beef and tofu recipe was submitted by one of our San Francisco East Bay plaform chefs, Chef Jun Cai. It would go great with an oder of white rice!

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Instructions
In a large wok heat the oil add the ground beef and Doubanjiang. Cook over medium heat and chop the ground meat into small bits with a spatula, until beef is evenly coated with Doubanjiang and fully cooked through.
Add green onion, garlic, ginger and stir fry for another minute.
Spread tofu evenly on top of ground beef. Add five-spice powder, and sugar. Pour in the water and cook until brought to a simmer.
Simmer, covered, over medium-low heat for 8 to 10 minutes, or until the sauce has reduced to half the original amount. Taste the tofu with some sauce (be careful, it will be very hot!).
Adjust seasoning by adding salt if needed. If the dish is too spicy, add another teaspoon of sugar to balance it out. Gently mix well with spatula.
Mix cornstarch water again until fully dissolved and swirl it into the skillet. Gently stir a few times with a spatula, until sauce thickens. Turn off heat and transfer everything to a bowl.
Garnish with extra green onion and a small of the Sichuan peppercorns oil, if using. Serve hot over steamed rice or by itself as main.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size8

Ingredients

Ingredients
8 ounce 80% lean ground beef
2 tablespoon avocado oil
3 tablespoon Doubanjiang (spicy Sichuan paste)
4 stalk green onion chopped
8 clove garlic chopped
1 teaspoon fresh ginger minced
28 ounce firm tofu
4 teaspoon light soy sauce
2 teaspoon oyster sauce
3 tablespoon cornstarch mixed with 2 cups water
1/2 teaspoon Chinese five spice powder
2 teaspoon granulated sugar or to taste
1 cup water
Optional:
2 teaspoon Sichuan peppercorn oil

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing spoon, Saute pan, Sharp Knives, Wok, Wooden Spatula

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

Nutrition
Calories: 218kcal | Carbohydrates: 10g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 236mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 73IU | Vitamin C: 3mg | Calcium: 144mg | Iron: 2mg

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Blueberry Cookies
$0.00 Cooking Fee
26 servings
Blueberry Cookies

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Recipe adapted from:
Ann Drake

$0.00 Cooking Fee
Serving Size: 1 cookie

Vegetarian
This blueberry cookie recipe is simple and sweet...and so delicious. These little round cookies are bursting with blueberry goodness! They are perfect for breakfast, a snack, or dessert.
https://www.onsuttonplace.com/blueberry-cookies-recipe-simple-sweet/?fbclid=IwAR34PeNgyjJM53SYQCbGQaQgtw26Tvsg8RwiK-teyPHEDLneTPb2-QB1D94

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https://www.onsuttonplace.com/blueberry-cookies-recipe-simple-sweet/?fbclid=IwAR34PeNgyjJM53SYQCbGQaQgtw26Tvsg8RwiK-teyPHEDLneTPb2-QB1D94

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Instructions
Preheat oven to 375 degrees F.
Line a cookie sheet with parchment paper. Set aside.
Rinse blueberries and let drain on a paper towel. Pat dry. Set aside.
In a medium bowl whisk together the flour, salt, baking powder, and cinnamon. Set aside.
In the bowl of a standing mixer with the paddle attached, beat the brown sugar and butter for 3 minutes, or until fluffy. Make sure to scrape the sides of the bowl.
Add the egg and vanilla, and mix very well.
Add flour mixture, and mix again.
The dough will be a bit dry, so add the milk one tablespoon at a time.
Fold in blueberries.
Put 1/2 cup white sugar on a plate or piece of wax paper.
Form balls of dough and roll in white sugar. Balls should be 1 to 1.5 inches in diameter. Place balls on parchment lined cookie sheet.
Bake for 10 -12 minutes. Cookies are done when they are lightly browned around the edge.
Cool cookies on pan for 1 minute, and then remove to wire rack to cool.

Cook Times

Active Prep20

Hands-On Cook12

Hands-Off Cook0

Passive0

Total Time32 minutes

Recipe Serving Size26

Ingredients

Ingredients
1/2 cup butter 1 stick, at room temperature
3/4 cup brown sugar firmly packed
1 egg large
1 teaspoon pure vanilla extract
2 tablespoon milk
3/4 cup fresh blueberries
1 3/4 cup all-purpose flour
1/4 teaspoon Kosher salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup granulated sugar for rolling

Cooking Tools Required
Baking sheet, Colander, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, plate, Spatula, Stand Mixer

Nutrition
Calories: 107kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 44mg | Potassium: 27mg | Fiber: 1g | Sugar: 11g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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Zucchini Carrot Walnut Bread
$0.00 Cooking Fee
8 servings
Zucchini Carrot Walnut Bread

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: One 1/2 inch slice

Dairy Free Soy Free Vegetarian
Carrots, zucchini, pumpkin pie spice, maple syrup and vanilla, lend delicious flavor this zucchini bread; makes a great snack, breakfast on-the-go, or dessert.

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Instructions
Preheat oven to 350 degrees. Line an 8x5 inch loaf pan with parchment paper.
In a medium bowl stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
In a large bowl whisk together the eggs and the brown sugar. Add vegetable oil, maple syrup, and vanilla, and mix again until well blended. Add about half of the flour mixture and mix just until incorporated. Add remaining flour mixture and continue to mix until combined. Fold in the zucchini and carrot.
Pour batter into the prepared loaf pan. Bake 45 to 50 minutes, or until toothpick inserted in center comes out clean. Let cool for 15 to 20 minutes before removing from pan.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 ¾ cup all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon Kosher salt
2 teaspoon pumpkin pie spice
2 egg
2/3 cup brown sugar packed
1/2 cup avocado oil
1/4 cup maple syrup
1 teaspoon pure vanilla extract
1 ½ cup zucchini grated
½ cup carrot grated
½ cup walnuts chopped

Cooking Tools Required
8x5 inch Loaf Pan, Cutting board, Measuring cups and spoons, Oven, Peeler, Sharp Knives

Nutrition
Calories: 391kcal | Carbohydrates: 49g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 323mg | Potassium: 214mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1445IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 2mg

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Stonefire Grill Lemon Garlic Chicken
$0.00 Cooking Fee
Up to 10 servings
Stonefire Grill Lemon Garlic Chicken

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Recipe adapted from:
One Classy Dish

$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Paleo Postpartum Refined Sugar Free Soy Free
This chicken is simply baked with lemon and garlic. Eat as is, or use shredded in a variety of ways such as salads or pasta.
http://oneclassydish.blogspot.com/2012/12/stonefire-grill-lemon-garlic-chicken.html

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http://oneclassydish.blogspot.com/2012/12/stonefire-grill-lemon-garlic-chicken.html

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Instructions
Lightly salt & pepper the chicken breasts & place in 9-by-13 baking dish.
Peel & roughly chop garlic cloves. Roughly chop basil.
Combine lemon juice, salt, pepper, oregano, basil, garlic, & olive oil in a medium bowl.
Pour sauce over chicken breasts & cover dish with aluminum foil.
Bake covered at 350 degrees for 40-45 minutes, this may vary depending on size of chicken breasts. When chicken is fully cooked remove foil & broil until chicken is browned, about 1-2 minutes.
Transfer to serving platter and garnish with chopped Italian parsley & sliced lemon.

Notes
You can use this same recipe roasting a whole chicken or legs if you prefer dark meat. I love roasted garlic but you do not have to use an entire bulb especially if you pair up this dish with delicious Garlic Roasted Mashed Potatoes.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
4 pound boneless skinless chicken breast
1/3 cup fresh lemon juice
3/4 tablespoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
2 tablespoon fresh basil chopped
1 head garlic peeled, coarsely chopped
1/3 cup extra virgin olive oil
Garnish:
2 tablespoon Italian parsley chopped
1 lemon thinly sliced

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

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

Nutrition
Calories: 280kcal | Carbohydrates: 3g | Protein: 39g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 735mg | Potassium: 714mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 13mg | Calcium: 22mg | Iron: 1mg

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Chimichurri Sauce
$0.00 Cooking Fee
Up to 10 servings
Chimichurri Sauce

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1/4 cup

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian
This delicious Argentinian condiment can be used on beef, chicken, seafood, or vegetables. Stir it into soups, use it as a dip for bread or French fries, or even as a sauce for grains. The uses are endless! Note; This is a fresh sauce, so use within 5 days or freeze for later use.

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Instructions
Place all items in a food processor or blender. Blend until semi-smooth, so it's just slightly chunky and not pureed.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 bunch Italian parsley mostly leaves
1 bunch fresh cilantro mostly leaves
4 tablespoon fresh oregano
5 clove garlic roughly chopped
4 tablespoon yellow onion chopped
1 cup extra virgin olive oil
4 tablespoon red wine vinegar
1 lime large, juiced
1/2 teaspoon freshly ground black pepper
1 teaspoon Kosher salt
1 tablespoon chili-garlic sauce or crushed red pepper, more or less to taste

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

Nutrition
Calories: 208kcal | Carbohydrates: 4g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 322mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 572IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 1mg

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Lentil and Escarole Soup
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Up to 10 servings
Lentil and Escarole Soup

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

$0.00 Cooking Fee
Serving Size: 2 cups

Brain Food Dairy Free Egg Free Gluten Free Nut Free Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian
This hearty blended lentil and tomato soup is finish with chopped escarole and a touch of lemon juice for perfect balance.

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Instructions
Heat the olive oil in a large soup pot over medium heat. Add the onions and carrots, stirring often, until the onion has softened and becomes translucent (for about 5 minutes). Add the garlic, cumin, curry powder, and thyme and cook for about 30 seconds, stirring constantly to avoid burning. Pour in the diced tomatoes and cook for about 3-5 more minutes.
Add the lentils and broth. Season with the salt, crushed red pepper, and fresh ground black pepper.
Raise heat to bring the soup to a boil, then reduce heat & partially cover the pot, simmering for 25 to 30 minutes. The lentils should be tender.
When done, use an immersion blender to puree a portion of the soup, to thicken. If you don’t have an immersion blender, place 2 cups of the soup in a blender and blend until smooth (be careful the blender container is securely fastened and place a dish towel over the top to protect yourself from steam or splashes). Pour the puréed soup back into the pot.
Add the escarole and cook for 4-6 more minutes until the escarole has wilted. Remove the pot from the heat and mix in the lemon juice. Taste for seasoning and add a dash of sriracha – if desired!

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup extra virgin olive oil
2 yellow onion chopped
4 carrot peeled and chopped
8 clove garlic minced
4 teaspoon ground cumin
2 teaspoon curry powder
1 teaspoon dry thyme
56 ounce canned diced fire-roasted tomatoes
2 cup lentils picked over and rinsed
12 cup vegetable broth low sodium
2 teaspoon Kosher salt more or less to taste
1/4 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper more or less to taste
2 head escarole ribs removed and chopped
2 tablespoon fresh lemon juice about 1 medium lemon
Sriracha sauce optional

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

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

Nutrition
Calories: 288kcal | Carbohydrates: 36g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Sodium: 1636mg | Potassium: 795mg | Fiber: 16g | Sugar: 6g | Vitamin A: 6676IU | Vitamin C: 13mg | Calcium: 98mg | Iron: 5mg

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Pressure Cooker Swiss Steak
$0.00 Cooking Fee
Up to 10 servings
Pressure Cooker Swiss Steak

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Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Egg Free Nut Free Refined Sugar Free
This classic dish gets a new life with an updated cooking method: The Electric Pressure Cooker. A pressure cooker turns tough cuts of meat into moist, tender, and delicious meals.

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Instructions
Season the steaks with salt and pepper.
Place the flour on a pie plate or shallow dish. Press the pieces of meat on both sides in the flour mixture.
Add enough of the oil to just cover the bottom of your electric pressure cooker pot. Set to high saute. When hot add the steaks, cooking in batches if needed. Cook approximately 2 minutes per side, or until golden brown. Remove the steaks to a plate and repeat until all of the steaks have been browned.
Add the onions and garlic. Saute 1 to 2 minutes.
Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine.
Return the meat to the pot, submerging it in the liquid. Cover and set pressure cooker for 20 minutes on high pressure.
When the time has expired, use a quick pressure release valve to unlock the lid. If the sauce is too thin, remove steaks and turn the pressure cooker on high saute until the sauce is reduced.
Season with Kosher salt and freshly ground pepper to taste.
Notes: If cooking a full batch, brown steaks in frying at the same time you are browning steaks in the pressure cooker (saute mode) to speed up the process.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 pound cube steak
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
½ cup all-purpose flour
1/4 cup avocado oil
1 onion large, thinly sliced
4 clove garlic minced
1 tablespoon tomato paste
14.5 ounce canned diced tomatoes
1 1/2 teaspoon smoked paprika
1 teaspoon dry oregano
1 tablespoon Worcestershire sauce
1 ½ cup beef broth
1 teaspoon Kosher salt more or less to taste
1/4 teaspoon freshly ground black pepper more or less to taste

Cooking Tools Required
Can Opener, Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Mixing spoon

Reheating/Serving Instructions
Heat steaks in a saute pan over medium heat until heated through, about 10 minutes, adding water if sauce gets too thick. Alternately you can heat in a microwave on high power, turning steaks halfway through cooking time.

Nutrition
Calories: 516kcal | Carbohydrates: 9g | Protein: 49g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 163mg | Sodium: 1057mg | Potassium: 923mg | Fiber: 1g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 5mg

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Garlic Parmesan White Beans
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Up to 10 servings
Garlic Parmesan White Beans

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Recipe adapted from:
Suzy Karadsheh

$0.00 Cooking Fee
Serving Size: 8 ounces

Refined Sugar Free Soy Free Vegetarian
Bold Mediterranean spices combine with white beans garlic, Parmesan, and cherry tomatoes. Serve it as an easy meatless dinner with your favorite crusty bread or as a side.

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Instructions
In a large pan, warm the extra virgin olive oil over medium heat. Add the garlic and cook briefly, tossing regularly, until just golden.
Add the cannellini beans and ½ cup water. Season with kosher salt, black pepper, and the spices. Add the tomatoes. Cook, stirring occasionally until warmed through (about 10 minutes)
Stir in the parsley, cheese, and lemon juice.
Finish with a generous drizzle of extra virgin olive oil. Serve immediately with pita or your favorite crusty bread.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 clove garlic minced
4 tablespoon extra virgin olive oil
60 ounce canned cannellini beans drained
1 cup water
2 cup cherry tomatoes halved
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
2 teaspoon Aleppo pepper chopped
1 teaspoon ground cumin
Stir in:
2 cup Italian parsley chopped
2/3 cup shaved parmesan cheese
1/2 cup Pecorino Romano cheese grated
1 lemon juiced

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

Reheating/Serving Instructions
Heat in the microwave or over the stovetop over medium heat until heated through.

Nutrition
Calories: 307kcal | Carbohydrates: 40g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 669mg | Potassium: 947mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1358IU | Vitamin C: 25mg | Calcium: 266mg | Iron: 6mg

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Poached Tilapia-AIP Diet Friendly
$0.00 Cooking Fee
4 servings
Poached Tilapia-AIP Diet Friendly

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Recipe adapted from:
Beth Chen

$0.00 Cooking Fee
Serving Size: 6 ounces

AIP Diet Diabetes Friendly Heart Healthy Low FODMAP Lower Carb Paleo Whole 30
This Poached Tilapia recipe is a simple but elegant dish. It’s full of really subtle flavors of bone broth, thyme and bay.
https://autoimmunewellness.com/poached-tilapia/

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https://autoimmunewellness.com/poached-tilapia/

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Instructions
Add the broth and thyme to a frying pan then bring to a boil over high heat.
Add 2 fillets to the pan and then let cook 5-6 minutes or until flakey. You may need to flip the tilapia if they are thicker than the broth is deep.
Once the first two fillets are finished cooking, carefully transfer them to a platter or serving dish.
Next add the remaining two fillets to the pan and let cook for another 5-6 minutes or until flakey.
Remove the fillets and carefully add them to the serving dish.
At this point the broth should be somewhat cooked down but continue to let boil for another 5 minutes until it’s reduced even more.
Add salt and lemon, to taste, then pour the sauce over the fillets. Serve immediately.

Cook Times

Active Prep5

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size4

Ingredients

Ingredients
5 cup bone broth
½ teaspoon dried thyme
1 bay leaf
2 pound tilapia fillet about 4 fillets
1/2 teaspoon sea salt to taste
1 lemon juiced

Cooking Tools Required
12-inch skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove

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

Nutrition
Calories: 261kcal | Carbohydrates: 1g | Protein: 56g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 113mg | Sodium: 520mg | Potassium: 694mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

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Saag Paneer with Tofu
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Up to 10 servings
Saag Paneer with Tofu

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Recipe adapted from:
Kaiser Permanente

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Diabetes Friendly Egg Free Refined Sugar Free Soy Free Vegan Vegetarian
Tofu takes the place of paneer in this lighter version of saag paneer, a classic Indian dish made with fresh spinach sautéed in plenty of ginger, cumin, garam masala, chiles, coriander and turmeric.

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Instructions
Make tofu paneer:
Mix together the lemon juice, water, salt, and nutritional yeast in a glass bowl.
Chop tofu into 1⁄2 inch cubes and add to lemon juice mixture and stir well. Set aside and let marinate at least 1 hour.
Preheat oven to 400. Pour the tofu mixture on a baking sheet and spread out so none of them are touching each other. Bake tofu for 20-25 minutes, stirring halfway through, until browned and crispy on edges.
Make the cashew cream:
Soak the cashews in the 1⁄2 cup boiling water for at least 5-10 minutes (longer if possible).
Place the cashews and water in a food processor or blender and blend until pureed totally smooth.
Make Saag:
Bring 1 1⁄2 cups of water to boil in a large pan. Add spinach and place lid on top. Cook spinach for 2-3 minutes and then stir and cook another 1-2 minutes until spinach is wilted and cooked.
Transfer to a food processor with the water and puree until smooth.
Chop the onion and poblano pepper and set aside.
Heat a large pan until hot. Once hot, add oil, chopped onion and chopped peppers. Saute for 6-8 minutes until the onion is brown and tender.
Add the ginger and garlic and stir well. Cook another 1-2 minutes until browned and fragrant.
Add the garam masala, cumin, coriander, and pepper flakes and cook for 1 minute or until fragrant.
Add the tomatoes, salt, and lime juice to the pan and stir well. Add the cashew cream and pureed spinach and stir well. Cook for another 5 minutes or until mixture is thick.
Add tofu paneer on top of saag mixture to serve (or mix in).

Cook Times

Active Prep30

Hands-On Cook25

Hands-Off Cook25

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
Tofu “Paneer”:
35 ounce extra firm tofu
5 tablespoon lemon juice
7 1/2 tablespoon water
7 1/2 tablespoon nutritional yeast
1/2 teaspoon sea salt
Saag:
40 ounce baby spinach
3 3/4 cup water
2 1/2 teaspoon avocado oil
2 poblano pepper diced and seeds removed
2 large yellow onion chopped
2 1/2 tablespoon fresh ginger grated
7 clove garlic minced or pressed
37 ounce canned diced tomatoes
1/2 teaspoon sea salt
2 1/2 teaspoon garam masala
2 1/2 teaspoon cumin
5 teaspoon ground coriander
1/2 teaspoon crushed red pepper
2 1/2 tablespoon lemon juice
Cashew cream:
1/2 cup raw cashews
1/2 cup boiling water

Cooking Tools Required
12-inch nonstick skillet, 5-quart saucepot, Baking Pan, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Non stick saute pan, Oven, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium high heat until heated through or in a pot on the stove top over medium heat.

Nutrition
Calories: 193kcal | Carbohydrates: 21g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 546mg | Potassium: 1262mg | Fiber: 7g | Sugar: 6g | Vitamin A: 10881IU | Vitamin C: 68mg | Calcium: 206mg | Iron: 7mg

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Bacon Ranch Pasta Salad
$0.00 Cooking Fee
Up to 10 servings
Bacon Ranch Pasta Salad

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Recipe adapted from:
Leah Perez

$0.00 Cooking Fee
Serving Size: 1.5 cup

Egg Free
Be the star of the potluck with this bacon ranch pasta salad! The combination of crispy bacon, homemade ranch dressing, fresh herbs, and plump grape tomatoes, makes this pasta salad the ultimate crowd-pleaser. Easy to pack for a delicious on-the-go lunch.
https://www.thepioneerwoman.com/food-cooking/recipes/a42658122/bacon-ranch-pasta-salad-recipe/

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https://www.thepioneerwoman.com/food-cooking/recipes/a42658122/bacon-ranch-pasta-salad-recipe/

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Instructions
Bring a large pot water to a boil over high heat. Season generously with salt.
Cook the bacon in a large skillet over medium heat, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes. (You may need to cook the bacon in two batches, draining the rendered fat from the skillet between batches.) Let the bacon cool to room temperature, then crumble up into bite-sized pieces.
Cook the pasta one minute more than package directions. Drain, rinse with cold water, and let cool.
Meanwhile, in a large bowl, combine the mayonnaise, sour cream, buttermilk, parsley, lemon juice, garlic, 2 teaspoons of salt, and 1 teaspoon of pepper. Add the pasta, tomatoes, cheese, peas, pimentos, olives, green onion, and half of the bacon, and toss until well combined. Season salad with salt and pepper, to taste. Top salad with the remaining bacon and serve.

Cook Times

Active Prep30

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
12 ounce bacon
1 pound cavatappi pasta
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup Italian parsley chopped
1/4 cup fresh dill chopped
1 1/2 tablespoon fresh lemon juice
1 clove garlic minced
2 teaspoon Kosher salt plus more to taste
1 teaspoon freshly ground black pepper plus more to taste
1 pint grape tomatoes halved
6 ounce cheddar cheese cut into 1/2-inch cubes
1 cup frozen peas thawed
1 4 ounce pimentos drained
13 ounce canned sliced black olives drained
4 stalk green onion thinly sliced

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

Nutrition
Calories: 568kcal | Carbohydrates: 43g | Protein: 17g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1474mg | Potassium: 441mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1574IU | Vitamin C: 32mg | Calcium: 196mg | Iron: 2mg

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Pumpkin Pie Spiced Crispy Chicken Thighs
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Up to 10 servings
Pumpkin Pie Spiced Crispy Chicken Thighs

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Recipe adapted from:
Amanda Runnels

$0.00 Cooking Fee
Serving Size: 1 thigh

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Golden brown, crisp-skinned, & juicy, these Paleo Pumpkin Spiced Crispy Chicken Thighs are Whole30 & gluten-free!
https://www.unrefinedjunkie.com/eat/paleo-aip-pumpkin-spice-crispy-chicken-thighs-whole30

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https://www.unrefinedjunkie.com/eat/paleo-aip-pumpkin-spice-crispy-chicken-thighs-whole30

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Instructions
Preheat oven to 400 degrees F.
Heat oil in a heavy, deep, ovenproof skillet over medium high heat.
Season the chicken with the pumpkin pie spice, garlic, salt, and pepper.
When skillet is hot, add the chicken to the pan and cook with the skin side down until the skin is lightly browned.
Transfer the skillet to the oven. Bake until chicken has reached an internal temperature of 165 degrees and skin is golden brown and crispy, about 30 minutes.
Let rest for 5 minutes before serving. Garnish with optional herbs and citrus if desired.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 tablespoon extra virgin olive oil
5 pound bone-in skin-on chicken thigh
2 tablespoon pumpkin pie spice
8 clove garlic minced
1 teaspoon Kosher salt more or less to taste or dietary preference
1/2 teaspoon freshly ground black pepper
Optional (for garnish):
1 bunch fresh thyme
1 whole orange sliced

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Oven

Reheating/Serving Instructions
Heat in a 350 degree oven for 20 minutes or until heated through, or heat in microwave on medium-high power.

Nutrition
Calories: 529kcal | Carbohydrates: 2g | Protein: 32g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 382mg | Potassium: 415mg | Fiber: 1g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

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Pumpkin Pie Spiced Roasted Butternut Squash Soup
$0.00 Cooking Fee
Up to 10 servings
Pumpkin Pie Spiced 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 pumpkin pie spice 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, pumpkin pie spice, 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
2 teaspoon pumpkin pie spice
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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