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Baked Cheesy Italian Chicken Meatballs
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Up to 10 servings
Baked Cheesy Italian Chicken Meatballs

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Recipe adapted from:
Half Baked Harvest

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Serving Size: 5 ounces

Nut Free Refined Sugar Free Soy Free
These Baked Cheesy Italian Chicken Meatballs are best for cold fall and winter nights when you want easy comfort food at home, full of flavor. It's warm, with rich sauce, and melted cheese, what not to love. Add some crusty bread or pasta on the side, for a delicious hearty meal. Works great for a family dinner on a busy week and also a great appetizer for holiday entertaining.
https://www.halfbakedharvest.com/italian-chicken-meatballs/

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https://www.halfbakedharvest.com/italian-chicken-meatballs/

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Instructions
Preheat the oven to 450° F. Grease a 9×13 inch baking dish with olive oil.
Take the bread and run it under water until dampened but not soaked. Gently squeeze the excess water out of the bread and then crumble the dampened bread into pieces.
In a bowl, combine the sausage, chicken, bread crumble, eggs, shallots, garlic, pepperoncinis, and a pinch each of salt and pepper. Coat your hands with olive oil, then roll the meat into balls (about 2 tablespoons meat per ball), and place them into the prepared baking dish. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.
Remove from the oven and pour the marinara over top the meatballs. Cover the pan with foil and bake for 15 minutes longer, or until the meatballs are cooked through. Remove the foil and add the cheeses and oregano. Bake until the cheese is melted and golden, about 10 minutes. Serve topped with fresh oregano.

Notes
Ground Spicy Italian Chicken Sausage: I buy ground chicken sausage at Whole Foods. If you can’t find it, you can make your own by adding the following spice mix to 1 pound ground chicken:
1 tablespoon each of fennel seed, dried thyme, dried basil, dried oregano, salt, and pepper; 2 teaspoons each of cayenne (or less, if you don’t want it too spicy), paprika, and garlic powder; and 1 teaspoon each of smoked paprika and crushed red pepper flakes.

Cook Times

Active Prep25

Hands-On Cook15

Hands-Off Cook30

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 3/4 pound ground spicy Italian chicken sausage
1 3/4 pound ground chicken
4 slice whole grain bread soft preferred
4 egg
3/4 cup parmesan cheese grated
4 shallot small, grated
4 clove garlic grated
3 tablespoon pepperoncinis chopped
25 ounce marinara sauce
1 3/4 cup mozzarella cheese shredded
1 3/4 cup provolone cheese shredded
1/3 cup fresh oregano chopped

Cooking Tools Required
9x13 inch glass baking dish, Aluminum Foil, Baking sheet, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Oven

Reheating/Serving Instructions
Heat in a 350 degree oven for 20 minutes.

Nutrition
Calories: 499kcal | Carbohydrates: 13g | Protein: 43g | Fat: 32g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 1706mg | Potassium: 797mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1119IU | Vitamin C: 11mg | Calcium: 418mg | Iron: 3mg

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Creamy Tuscan White Bean & Kale Soup
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Up to 10 servings
Creamy Tuscan White Bean & Kale Soup

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Recipe adapted from:
Minimalist Baker

$0.00 Cooking Fee
Serving Size: 1 1/3 cups

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Nut Free Postpartum Refined Sugar Free Soy Free Vegan Vegetarian
Comforting, creamy Tuscan-inspired soup with white beans, kale, tomatoes, and herbs! Warming, savory, hearty, and full of nourishing veggies and fiber-rich beans.
https://minimalistbaker.com/creamy-tuscan-white-bean-kale-soup/

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https://minimalistbaker.com/creamy-tuscan-white-bean-kale-soup/

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Instructions
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, ½ the salt, and a few cracks of fresh black pepper, and cook (stirring occasionally) until softened — about 5 minutes. Add the tomato paste, garlic, red pepper flakes, rosemary (or thyme), and basil and cook for 1 minute, until fragrant.
Add the broth, beans, tomatoes, and remaining salt and pepper. Scrape up any browned bits on the bottom of the pan and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes, until the veggies are fork-tender and the flavors are well developed.
Add the kale, turn off the heat, and cover the pot for 5 minutes. Once the kale is softened, uncover the pot and stir in the vinegar and coconut milk (or cashew cream). Taste and adjust as needed, adding more red pepper flakes for heat, vinegar or tomato paste for richness, coconut milk for creaminess, or salt for overall flavor.
Serve warm garnished with thinly sliced basil.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook15

Passive5

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil (if oil-free, sub twice the amount of water)
1 yellow onion large, diced
3 carrot medium carrots, diced
4 stalk celery large stalks, diced
1 teaspoon sea salt divided, more or less to taste
1 teaspoon freshly ground black pepper divided, more or less to taste
3 tablespoon tomato paste
8 clove garlic minced
½ teaspoon crushed red pepper more or less to taste
2 tablespoon fresh rosemary chopped, or thyme
2 teaspoon dried basil
6 cup low-sodium vegetable broth
45 ounce canned cannellini beans drained and rinsed
30 ounce canned diced tomatoes
8 cup kale chopped, or baby spinach
2 tablespoon balsamic vinegar
1.5 cup canned full-fat coconut milk
Optional (for serving):
1 bunch fresh basil chiffonade

Cooking Tools Required
5-quart saucepot, Colander, Cutting board, Immersion Blender, Kitchen towels, Ladle, Measuring cups and spoons, Sharp Knives, Wooden Spatula

Reheating/Serving Instructions
Store cooled leftovers covered in the refrigerator up to 3-4days, or in the freezer up to 1 month. Thaw from frozen before reheating.Reheat in the microwave or on the stovetop in a saucepan or pot over mediumheat (covered) until warmed through. Add more broth or water as needed to thin.

Nutrition
Calories: 305kcal | Carbohydrates: 41g | Protein: 14g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 460mg | Potassium: 1187mg | Fiber: 11g | Sugar: 6g | Vitamin A: 8743IU | Vitamin C: 63mg | Calcium: 291mg | Iron: 7mg

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Authentic Caesar Salad
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Up to 10 servings
Authentic Caesar Salad

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 2 ounces

Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Vegetarian
This Caesar salad recipe uses a raw egg* and anchovies in the dressing for authentic texture and taste. Plus homemade croutons for flavorful crunch! Note: Toss salad just before serving.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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Instructions
To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt and pepper. Bake for 10-12 minutes or until golden brown.
To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
Place some of the dressing in a large bowl. Add some lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
Using a peeler, make curls of parmesan cheese to garnish salads if desired.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook12

Passive0

Total Time27 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 head romaine lettuce large; chopped, washed and dried in a salad spinner
For the croutons:
½ loaf French bread cut into 1-inch cubes
3 tablespoon extra virgin olive oil
2 clove garlic peeled and smashed
For the dressing:
2 clove garlic roughly chopped
5 canned anchovy fillets 1 can
1 tablespoon Dijon mustard
1 egg set in boiling water for 30 seconds
½ cup extra virgin olive oil
1 lemon juiced
½ cup Parmesan cheese grated, plus more for garnish
Kosher salt to taste
freshly ground black pepper to taste

Cooking Tools Required
Baking sheet, Cutting board, Food Processor, Grater, Mixing bowls, parchment paper, Saucepan, Saute pan, Sharp Knives, Vegetable Peeler

Reheating/Serving Instructions
Store lettuce and dressing in refrigerator for up to 4 days. Store croutons at room temperature in an airtight container. Toss lettuce with dressing just before serving.

Nutrition
Calories: 248kcal | Carbohydrates: 17g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 290mg | Potassium: 378mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10972IU | Vitamin C: 11mg | Calcium: 122mg | Iron: 2mg

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Mushroom and Lentil Ragu Over Spaghetti
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Up to 10 servings
Mushroom and Lentil Ragu Over Spaghetti

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(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 7 oz sauce + 1.5 cups of cooked pasta

Brain Food Dairy Free Egg Free Gluten Free Nut Free Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian
This Mushroom and Lentil Ragu is a hearty vegetarian pasta sauce that will leave even the hungriest eaters satisfied. Serve this vegan ragu over your favorite noodles, or zoodles or spaghetti squash for low carb option. The dish is based on a recipe from Foxes Love Lemons website.
https://foxeslovelemons.com/mushroom-lentil-ragu/

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https://foxeslovelemons.com/mushroom-lentil-ragu/

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Instructions
In large saucepot, heat oil over medium-high heat. Add mushrooms, garlic, carrot, bell pepper and onion. Cook until vegetables are very brown and soften, for, about 10 minutes, stirring frequently.
Add wine; cook 1 minute, stirring constantly. Use wooden spoon to scrape browned bits from bottom of pan.
Stir in bay leaf, crushed tomatoes, water, lentils, oregano, salt, black pepper and red pepper flakes. Heat to boiling, then reduce heat to medium-low. Simmer until lentils are tender, about 20 minutes, stirring occasionally. Add more water, as needed, if ragu gets too thick. Remove bay leaf and stir in basil.
Meanwhile, prepare spaghetti according to package directions.
Serve ragu over spaghetti. Garnish with parsley and serve topped with Parmesan.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook10

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Sauce
3 tablespoon extra virgin olive oil
16 ounce white mushroom sliced
7 clove garlic minced
2 carrot medium, chopped
1 green bell pepper chopped
1 yellow onion medium, chopped
3 ounce red wine
2 bay leaf
42 ounce canned diced tomatoes for 10 servings use 3x14.5 oz cans
4 cup water
2 cup brown lentils rinsed and picked through
1⅓ tablespoon dry oregano
1 teaspoon Kosher salt
⅓ teaspoon freshly ground black pepper
⅓ teaspoon crushed red pepper
2 tablespoon fresh basil chopped
For the Spaghetti
2 pound gluten-free spaghetti or regular spaghetti
2 tablespoon Italian parsley minced
parmesan cheese or vegan Parmesan-style cheese alternative, for serving (optional)

Cooking Tools Required
Cutting board, Dutch Oven, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Reheat to desired temperature using the stove top or microwave.

Nutrition
Calories: 541kcal | Carbohydrates: 100g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 474mg | Potassium: 846mg | Fiber: 16g | Sugar: 6g | Vitamin A: 2358IU | Vitamin C: 27mg | Calcium: 88mg | Iron: 6mg

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Voila Vegan Pesto
$0.00 Cooking Fee
16 servings
Voila Vegan Pesto

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 2 tablespoons

Egg Free Vegan Vegetarian
Fresh, simple ingredients make this pesto better than any store bought brand. This recipe uses vegan parmesan cheese and makes enough for 2 pounds of pasta.

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Instructions
Wash and dry basil thoroughly. Place basil leaves, pine nuts, chopped garlic, and salt in the work bowl of a food processor. Process quickly to make a coarse paste.
With the motor running add the olive oil, and process for another 5 seconds.
Place pesto in a bowl and mix in the parmesan cheese. If pesto is too thick add a bit more olive oil.
Taste and correct for salt.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size16

Ingredients

Ingredients
For the food processor:
2 cup fresh basil leaves firmly packed, about 4-6 bunches
6 tablespoon pine nuts
4 clove garlic finely chopped
1/2 teaspoon Kosher salt more or less to taste
2/3 cup extra virgin olive oil
Mix in by hand:
2/3 cup Voila plant-based parmesan cheese finelly grated

Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula

Reheating/Serving Instructions
Note: This is a fresh sauce so keep refrigerated and use within 5 days or freeze for later use.

Nutrition
Calories: 195kcal | Carbohydrates: 3g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 192mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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Tomato Basil Bruschetta with Goat Cheese
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Up to 10 servings
Tomato Basil Bruschetta with Goat Cheese

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Recipe adapted from:
Zeke Gluckman

$0.00 Cooking Fee
Serving Size: 5 ounce

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
Diced tomatoes and basil are drizzled with olive oil and aged balsamic vinegar, then spooned onto garlic-rubbed rounds of toasted bread. And lastly, topped with more basil, a balsamic reduction, and crumbled goat cheese.

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Instructions
Preheat oven to 350 degrees F.
Slice baguette on the bias, roughly 1/4 inch thick, into 25-30 rounds. Place slices on parchment lined sheet pan(s) and using a pastry brush, brush with some of the olive oil.
Bake for 15 minutes until browned and crispy. Set aside to cool.
Meanwhile pour aged balsamic vinegar in large sauté pan. Bring to a simmer and reduce to low heat. Let reduce for 10 minutes. Remove from heat and allow to cool. Once cooled reduction should be the consistency of honey.
In a large bowl mix together tomatoes, half the basil, and garlic. Add remaining olive oil and some of the balsamic reduction. Season with salt and pepper. Taste and correct.
Arrange crostini on platter. Spoon bruschetta mixture over the crostini. Top with basil. Drizzle with the balsamic reduction using a spoon or squeeze bottle if you have one. Crumble the goat cheese over the top
Cover with plastic wrap and set aside at room temp for 15 minutes.

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook15

Passive10

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 baguette
1/2 cup extra virgin olive oil
3/4 cup balsamic vinegar
12 ounce tomato very ripe, finely diced
4 tablespoon fresh basil chiffonade
4 clove garlic minced
1 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper
4 ounce goat cheese crumbled

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Plastic food wrap, Saute pan, Sharp Knives, Top Stove

Nutrition
Calories: 218kcal | Carbohydrates: 18g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 434mg | Potassium: 141mg | Fiber: 1g | Sugar: 4g | Vitamin A: 443IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 1mg

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Pepperoni Pizza Rolls
$0.00 Cooking Fee
8 servings
Pepperoni Pizza Rolls

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Recipe adapted from:
Ree Drummond

$0.00 Cooking Fee
Serving Size: 2 pieces

Egg Free Nut Free
Impress your friends and family with one of the best family friendly finger foods! Makes a great kids lunch or after school snack!
https://www.thepioneerwoman.com/food-cooking/recipes/a36080818/pepperoni-pizza-rolls-recipe/

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https://www.thepioneerwoman.com/food-cooking/recipes/a36080818/pepperoni-pizza-rolls-recipe/

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Instructions
Preheat the oven to 400˚. Roll out the pizza dough on a floured surface until it's a very flat, large rectangle, about 11 by 18 inches. Spread with the marinara sauce, leaving a 1-inch border all around, then sprinkle with the parmesan, oregano, and salt. Evenly top with the mozzarella slices and half of the pepperoni.
Unwrap the string cheese and arrange it in a line on one long edge of the dough. Starting from that long edge, roll up the dough as tightly as possible so that the string cheese winds up in the middle of the roll. Pinch the seam of the dough to seal, then flip seam-side down. Slice into 1-inch pieces with a serrated knife and place the rolls cut-side up in a 12-inch round baking dish or cast-iron skillet. Tuck the remaining pepperoni into the folds of the pizza rolls, leaving just a little sticking out. Allow the rolls to rise at room temperature for 20 minutes.
Bake the rolls until the crust is golden and the filling is bubbly, 20 to 25 minutes. Serve with extra marinara sauce for dipping.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size8

Ingredients

Ingredients
14 ounce refrigerated pizza dough at room temperature
1/4 cup all-purpose flour for sprinkling
1/2 cup marinara sauce plus more for dipping
1/2 cup grated parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon Kosher salt
10 slice part-skim mozzarella cheese
2 ounce sliced pepperoni divided
4 stick mozzarella string cheese

Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Rolling Pin, Sharp Knives

Reheating/Serving Instructions
Best eaten after baked or at room temperature. Heat in 350 degree oven for 15 minutes.

Nutrition
Calories: 211kcal | Carbohydrates: 23g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 759mg | Potassium: 82mg | Fiber: 1g | Sugar: 3g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 2mg

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Ham and Brie Pastries
$0.00 Cooking Fee
Up to 10 servings
Ham and Brie Pastries

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Recipe adapted from:
Jenn Tidwell

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1-2

Growing up, I loved pocket pastries. Now, with a busy family, I need quick bites. My spin on the classic ham and cheese delivers as a snack or for supper.

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Instructions
Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll pastry to a 12-in. square; cut into sixteen 3-in. squares. Place 1 teaspoon preserves in center of each square; top with ham, folding as necessary, and cheese. Overlap 2 opposite corners of pastry over filling; pinch tightly to seal.
Place on a parchment-lined baking sheet. Bake 15-20 minutes or until golden brown. Cool on pan 5 minutes before serving.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 sheet puff pastry thawed
1/3 cup Fruit preserves Apricot, berries or any other preffered fruit
4 slice deli ham quartered
8 ounce Brie cheese cut into 16 pieces

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Oven, Sharp Knives

Reheating/Serving Instructions
Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 400° oven until heated through.

Nutrition
Calories: 161kcal | Carbohydrates: 10g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 212mg | Potassium: 55mg | Fiber: 1g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

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Grilled Chicken Sandwich with Fresh Pesto, Mozzarella, and Tomato
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Up to 10 servings
Grilled Chicken Sandwich with Fresh Pesto, Mozzarella, and Tomato

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 sandwich

Egg Free Refined Sugar Free Soy Free
Grilled chicken breast topped with melted fresh mozarella and sliced tomato is place on a pesto slather grilled chiabatta roll.

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Instructions
Preheat grill to medium-high heat.
Slice chicken breasts in half horizontally so you have thinner pieces. Season with salt, pepper, and garlic powder. Grill chicken until internal temperature reaches 165 degrees. In the last few minutes of cooking chicken, place a slice of fresh mozzarella on top.
Lightly brush the inside of the ciabatta rolls with olive oil. Place rolls with oil side down on hot grill and cook just until toasted.
Meanwhile make the pesto. Wash and dry basil thoroughly. Place basil, pine nuts, chopped garlic, and salt in the work bowl of a food processor. Process quickly to make a coarse paste. With the motor running add the olive oil, and process for another 5 seconds. Place pesto in a bowl and mix in the parmesan cheese.
Spread a generous amount of pesto on the rolls. Assemble sandwiches by placing chicken breast on bottom bun, then tomato, and lastly arugula.

Cook Times

Active Prep25

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 boneless skinless chicken breast
1 1/2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
10 ciabatta rolls
3 tablespoon extra virgin olive oil
10 slice fresh mozzarella
2 tomato sliced
For the pesto:
2 bunch fresh basil
3 tablespoon pine nuts
2 clove garlic finely chopped
¼ teaspoon Kosher salt
1/3 cup extra virgin olive oil
¼ cup grated parmesan cheese

Cooking Tools Required
Cutting board, Food Processor, Grill, Kitchen towels, Measuring cups and spoons, Pastry brush, Sharp Knives

Nutrition
Calories: 416kcal | Carbohydrates: 29g | Protein: 24g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 972mg | Potassium: 317mg | Fiber: 1g | Sugar: 1g | Vitamin A: 441IU | Vitamin C: 4mg | Calcium: 173mg | Iron: 1mg

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Tra Vigne Green Beans
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Up to 10 servings
Tra Vigne Green Beans

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Recipe adapted from:
Jenn Tidwell

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 3 ounce

Dairy Free Egg Free Gluten Free Lower Carb Refined Sugar Free
The title of this recipe translates to among the vines in Italian. I was inspired by a restaurant in the Napa Valley called, yes you guessed it, Tra Vigne. The flavors in this dish to me represent the essence of its title.

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Instructions
In a large saucepan, bring 4 cups water to a boil. Add green beans; cover and cook for 5 minutes. Drain and immediately place green beans in ice water. Drain and pat dry.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings.
In the same skillet saute shallots in bacon drippings until tender. Add garlic, salt and pepper; cook 1 minute longer. Stir in juice and vinegar. Bring to a boil; cook until liquid is reduced by half.
Add green beans and bacon, cook until heated through. Sprinkle with chives.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound green beans trimmed
1 pound bacon chopped
1/3 cup shallot minced
4 clove garlic minced
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 cup white grape juice
1/4 cup white wine vinegar
1/2 cup fresh chive minced

Cooking Tools Required
Colander, Cutting board, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Reheat to desired temperature using the stove top or microwave.

Nutrition
Calories: 286kcal | Carbohydrates: 18g | Protein: 9g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 474mg | Potassium: 412mg | Fiber: 3g | Sugar: 12g | Vitamin A: 811IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 2mg

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Lentil Meatballs & Pasta
$0.00 Cooking Fee
Up to 10 servings
Lentil Meatballs & Pasta

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 3 meatballs plus 1 cup of pasta

Dairy Free Egg Free Refined Sugar Free Soy Free Vegan Vegetarian
These vegan and vegetarian meatballs are made with green lentils, ground flax seeds and almonds, served over pasta shells with tomato sauce.
www.kaiafitfolsom.com

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Instructions
Add the lentils and broth to a medium-sized saucepan or pot. Bring to a boil. Lower the heat to a simmer and cook for 15 to 20 minutes or until softened and cooked through. Drain any excess liquid and set aside.
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Heat a small skillet over medium heat and add the oil. Once hot, add the shallot and cook for four to five minutes or until softened. Remove from heat and set aside.
In a small bowl, add the ground flax seeds and water and let sit for a few minutes until thickened slightly.
In a food processor, add the lentils, shallot, flax seed mixture, nutritional yeast, almonds, salt, and half of the parsley. Pulse until combined and the dough starts to hold together.
Using slightly damp hands, roll the dough into golf-ball sized balls. Place on the baking sheet. Bake for 25 minutes, lipping halfway through.
While the lentil meatballs are in the oven, cook the pasta according to package directions. Drain and add the pasta back to the pot. Add the tomato sauce and mix. Divide evenly between plates and top with the lentil meatballs and remaining parsley.

Notes
Leftovers
For best results, store the meatballs and pasta separately. Refrigerate the meatballs for up to
three days or freeze for up to two months. Refrigerate the pasta for up to three days.
Serving Size
One serving is approximately three lentil meatballs balls with roughly one cup of pasta.
More Flavor
Add minced garlic to the shallot mixture. Add tomato paste and/or tamari for more flavor. Top
the pasta with red pepper flakes.

Cook Times

Active Prep50

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 cup green lentils
1 1/2 cup vegetable broth
1 1/4 teaspoon extra virgin olive oil
11 tablespoon shallot chopped
6 1/2 teaspoon flax meal
6 1/2 tablespoon water
8 1/2 tablespoon nutritional yeast
1 cup almonds chopped
1 1/2 teaspoon sea salt
1 cup Italian parsley chopped, divided
20 ounce chickpea pasta shells
4 cup canned tomato sauce

Cooking Tools Required
12-inch skillet, Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Saucepan with lid, Sharp Knives, Top Stove

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

Nutrition
Calories: 221kcal | Carbohydrates: 26g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 961mg | Potassium: 787mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1013IU | Vitamin C: 17mg | Calcium: 79mg | Iron: 4mg

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

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 2 cups

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

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

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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One Pan Italian Roasted Tofu and Vegetable Dinner
$0.00 Cooking Fee
6 servings
One Pan Italian Roasted Tofu and Vegetable Dinner

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

$0.00 Cooking Fee
Serving Size: 10 ounces

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Vegan Vegetarian
Tofu and chickpeas are roasted in the oven along with a variety of vegetables for a delicious complete meal that is both vegetarian and vegan. Note: This recipe requires 2 sheet pans.

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Instructions
Preheat oven to 425ºF. Line two baking sheets with parchment paper or foil.
In a medium bowl, drizzle 1 Tbsp olive oil over the tofu, and mix to cover well. Pour mixture on one of the baking sheets, and bake for 25-30 minutes, flipping half-way through. Remove when tofu is golden brown on the edges.
Meanwhile, in a large bowl whisk together basil, thyme, oregano, paprika, garlic powder, olive oil and lemon juice. Set aside.
On the sheet pan, combine the cauliflower, carrots, and chickpeas. Pour about ¼ of the oil spice mixture over them and toss well to coat. Arrange veggies in a single layer and roast for 20-25 minutes.
In the large bowl with the remaining oil-spice mixture, add the asparagus, onion, pepper, and tomatoes and toss well to coat.
Remove the carrot, cauliflower & chickpea pan from the oven and add the remaining veggie mixture. Give the veggies a stir, and place the pan back in the oven for another 15 minutes
Remove from the oven, mix in the tofu, and let cool slightly. Season to taste and enjoy.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time1 hour

Recipe Serving Size6

Ingredients

Ingredients
Marinade:
2 teaspoon dried basil
2 teaspoon dry thyme
2 teaspoon dry oregano
2 teaspoon paprika
1 teaspoon garlic powder
6 tablespoon extra virgin olive oil
1 lemon juiced
For roasting:
24 ounce extra-firm tofu drained and chopped
2 tablespoon extra virgin olive oil for the tofu
1 head cauliflower chopped
3 carrot peeled, sliced lengthwise, then chopped in thirds
28 ounce canned chickpeas drained and rinsed
1 pound asparagus ends trimmed and cut into thirds
1 yellow onion medium, sliced
1 yellow bell pepper sliced
2 pint cherry tomato
1 teaspoon sea 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, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Spatula

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

Nutrition
Calories: 549kcal | Carbohydrates: 62g | Protein: 26g | Fat: 25g | Saturated Fat: 3g | Sodium: 540mg | Potassium: 1568mg | Fiber: 17g | Sugar: 17g | Vitamin A: 6872IU | Vitamin C: 137mg | Calcium: 197mg | Iron: 10mg

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

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Recipe adapted from:
Arman Liew

$0.00 Cooking Fee
Serving Size: 1 slice

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

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

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size8

Ingredients

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

Cooking Tools Required
Heavy duty rimmed baking sheet, parchment paper

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

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

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Sheet Pan Pizza Margherita
$0.00 Cooking Fee
Up to 10 servings
Sheet Pan Pizza Margherita

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Recipe adapted from:
Reneta Jenik

$0.00 Cooking Fee
Serving Size: 9 ounce

Egg Free Nut Free Soy Free Vegetarian
This delicious classic Italian pizza is prepared in the traditional manner, except it's formed into a rectangle for easy cutting, and baking in a home oven. Enjoy one pizza tonight and wrap the other to re-heat later. Note: Make sure to use a stand mixer with a dough hook for best crust texture and taste. This recipe requires two heavy-duty, rimmed 1/2 sheet baking pans.

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Instructions
To make the dough:
Pour warm water into the bowl of a 5-quart stand mixer.
Stir in yeast, salt, sugar, and olive oil.
Next mix in the flour and using the dough hook, knead on low for 5 minutes.
Divide dough in half and shape into two balls. Cover with plastic wrap and allow dough to rise for 1.5 hours in a warm room, until about doubled in size.
To assemble and bake the pizza:
Space two oven racks in upper third and lower third of oven. Preheat oven to 500 degrees.
Dust a round of dough with flour and place on a parchment lined baking sheet. Using your hands stretch the dough to fill the entire sheet. Dough should be 1/8 inch thick with a thicker border. Repeat with remaining dough ball.
Place ½ of the tomato sauce inside the rim of each pizza. Season with Kosher salt.
Arrange the mozzarella slices evenly on top of the tomato puree on each pizza.
Bake for 10-12 minutes, rearranging sheet pans for more even baking if needed. Remove and immediately scatter the basil leaves over the pizzas. Drizzle with olive oil, and sprinkle with sea salt. If using the pecorino Romano, sprinkle over pizza.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
For the dough:
2 1/4 cup warm water just slightly above body temperature, about 100 degrees
1 ½ tablespoon granulated yeast about 2 packets
1 ½ tablespoon Kosher salt preferably Diamond Crystal brand
1 tablespoon granulated sugar
¼ cup extra virgin olive oil
6 ½ cup unbleached all-purpose flour scoop gently and level with a knife
For the pizza:
15 ounce canned tomato sauce
1 teaspoon Kosher salt
16 ounce fresh mozzarella balls about 2 large balls, sliced into rounds 1/8 inch thick
1 bunch fresh basil leaves torn into small pieces
4 teaspoon extra virgin olive oil
½ teaspoon Kosher salt use your favorite
4 tablespoon Pecorino Romano cheese optional, grated

Cooking Tools Required
Baking sheet, Can Opener, Cutting board, Mixing bowls, Sharp Knives, Stand Mixer

Nutrition
Calories: 518kcal | Carbohydrates: 67g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 1932mg | Potassium: 272mg | Fiber: 3g | Sugar: 4g | Vitamin A: 543IU | Vitamin C: 3mg | Calcium: 273mg | Iron: 5mg

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Panzanella Salad
$0.00 Cooking Fee
Up to 10 servings
Panzanella Salad

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Recipe adapted from:
Jen Stone

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 8 oz

Dairy Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
A classic Italian bread and tomato salad that manages to be fresh and summery. Still hearty enough for lunch or light dinner.

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Instructions
Preheat oven to 350 F
Place tomatoes in a colander set in a bowl and season with 4 tsp salt and toss to coat.
Set aside at room temperature to drain. Toss occasionally. Drain a minimum of 15 minutes, while toasting bread.
In a large bowl, toss bread with 4 tbsp olive oil and transfer to a baking sheet. Bake until crisp and firm but not browned; about 15 minutes, remove from oven and let cool.
Remove colander with tomatoes from the tomato juice and place the colander in the sink.
Add shallot, garlic, mustard, and vinegar to the bowl with the tomato juice.
Combine toasted bread, tomatoes, cucumbers, and dressing in a large bowl. Add the fresh basil, and toss everything to coat and season with salt and pepper.
Let rest 30 minutes before eating, tossing occasionally until bread absorbed dressing.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 ½ pound tomato preferably heirloom, cut into bite size pieces
1 English cucumber sliced
4 teaspoon Kosher salt plus more for seasoning
1 ½ pound ciabatta bread or focaccia, cut into 1 1/2 inch cubes
1 ¼ cup extra virgin olive oil divided
2 shallot minced, or slices of red onion
4 clove garlic minced
1 teaspoon Dijon mustard
4 tablespoon red wine vinegar
½ teaspoon freshly ground black pepper or to taste
1 cup fresh basil roughly chopped and packed into cup

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

Reheating/Serving Instructions
Serve after 30 minutes resting. Best If all is consumed and does not hold well for later use.

Nutrition
Calories: 228kcal | Carbohydrates: 42g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 1281mg | Potassium: 556mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1858IU | Vitamin C: 30mg | Calcium: 33mg | Iron: 1mg

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Vegan Bolognese
$0.00 Cooking Fee
Up to 10 servings
Vegan Bolognese

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Recipe adapted from:
Syd Bailey

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 12 oz

Dairy Free Egg Free Gluten Free Keto Lower Carb Reduced Fat Vegan Vegetarian
Healthy plant based version of the Italian Classic. Can serve over Zoodles or shredded spaghetti squash

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Instructions
Mash the tofu with a fork and add to a mixing bowl.
Place the walnuts into the food processor and process until finely chopped and then add to the mixing bowl with the tofu. Next do the same with the crimini mushrooms and add to bowl . Add in the drained lentils. Stir to mix until well combined
Heat oil in large saucepan or stockpot over medium heat add onions and garlic. Sauté until soft and translucent. Add in herbs and stir to combine
Add in your chopped vegetable/tofu mix and saute for a couple of minutes letting the bolognese cook off some of the water, so it’s not too wet. Salt and pepper at this point.
Add tomato paste and saute until starting to brown on the bottom. Add can of crushed tomatoes and cook over medium low heat for 10-15 minutes stirring occasionally.
Serve over shredded spaghetti squash or Zoodles. Sprinkle with vegan Parmesan cheese if desired

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pound extra firm tofu
1 cup walnuts
1 pound cremini mushroom
15 ounce canned lentils drained
1 onion large, chopped
1 tablespoon extra virgin olive oil
3 clove garlic minced
1 tablespoon fresh basil finely chopped
1 tablespoon fresh oregano finely chopped
½ cup tomato paste
28 ounce canned crushed tomatoes
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper

Cooking Tools Required
Baking sheet, Can Opener, Cutting board, Food Processor, Food Scale, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Stock pot or >5 Qt pot

Nutrition
Calories: 138kcal | Carbohydrates: 8g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 467mg | Fiber: 2g | Sugar: 3g | Vitamin A: 219IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg

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Sausage Stuffed Mushroom Caps
$0.00 Cooking Fee
Up to 10 servings
Sausage Stuffed Mushroom Caps

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Recipe adapted from:
Zeke Gluckman

$0.00 Cooking Fee
Serving Size: 2 pieces

Diabetes Friendly Heart Healthy Keto Lower Carb Nut Free Refined Sugar Free Soy Free
Baked mushroom caps are brushed with rosemary-garlic infused olive oil and stuffed with Italian sausage.

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Instructions
Preheat oven to 400 degrees F.
Heat olive oil on low for 3 minutes in a saucepan, add rosemary sprigs, and smashed garlic. Heat for 2 more minutes. Remove from heat.
Remove stems from mushrooms. Brush mushroom caps with infused olive oil and place on parchment lined baking sheet.
In a medium bowl, mix together Italian sausage, bread crumbs, egg yolk, 1/2 the chopped parsley, salt, and pepper.
Divide mixture into 20 sausage balls and stuff into each mushroom cap. Bake for 15 minutes.
Platter and garnish with remaining chopped parsley.

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook20

Passive5

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup extra virgin olive oil
2 sprig fresh rosemary
2 clove garlic
20 white mushroom
1 pound Italian sausage
1/2 cup plain breadcrumbs
1 egg yolk
5 tablespoon Italian parsley chopped
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Pastry brush, Saucepan, Top Stove

Reheating/Serving Instructions
Reheat in 350 degree oven for 10 minutes or microwave 30 seconds.

Nutrition
Calories: 290kcal | Carbohydrates: 6g | Protein: 9g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 54mg | Sodium: 492mg | Potassium: 270mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg

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Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu
$75.50 Cooking Fee
9 servings
Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu

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Recipe adapted from:
Mayumi Tavalero

$75.50 Cooking Fee
Serving Size: 1/3 whole pizza, 2 ounces salad, 1 square tiramisu

Nut Free Soy Free Vegetarian
Includes 3 large pizzas (1 Pizza Margherita, 1 Pepperoni, 1 Mixed Mushroom), 9 servings of Authentic Caesar Salad with homemade dressing* and croutons, plus 9 servings of Classic Tiramisu. All pizzas include freshly made dough, Pomodoro sauce, fresh whole milk mozzarella, and fresh herbs. Gluten-free and Vegan options are available. Want to be a sous chef? The participation option is available for an additional fee. Specify your preference and modifications in the comments field.
*Consuming raw or undercooked eggs may increase your risk of foodborne illness.

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Instructions
Make the dough:
Pour warm water into the bowl of a 5-quart stand mixer. If you don't have a mixer use a large bowl.
Stir in yeast and sugar; set aside for 5 minutes until bubbly. Add the olive oil.
Next mix in the flour and salt. Using the dough hook, knead on low for 5 minutes. Alternatively knead by hand.
Divide dough into 3 equal sized balls and cover with plastic wrap and allow dough to rise for 1.5 hours in a warm room, until about doubled in size.
Make the pomodoro sauce:
Heat olive oil in a medium saucepan over medium heat. Add onions and saute 5 minutes untiltranslucent. Add garlic and saute an addition minute. Add crushed tomatoes and basil, then simmer for 15-20 minutes. Season with salt and pepper to taste.
Make the tiramisu:
Pour coffee into a 2 cup measuring cup. Sweeten with 3 tablespoons of the sugar, and If using add 1/4 cup rum or coffee liquor. Set aside.
In a medium bowl whip heavy cream with vanilla and the remaining sugar, until stiff peaks form. Fold in the mascarpone cheese.
Spread a small amount of the whipped cream/cheese mixture on the bottom of the baking dish.
Dunk the biscuits one at a time in the coffee, then lay them in the dish on top of the cheese mixture. Repeat this procedure with 1/2 of the biscuits.
Cover the biscuit layer with the whipped cream/cheese mixture, then repeat so you have one more layer of biscuits (use remaining biscuits). You should end with 3 layers of whip cream/cheese mixture and 2 layers of biscuits.
Dust the last layer of whipped cream/cheese mixture with cocoa powder, covering it entirely. Place in the refrigerator for 60 minutes. Toserve, cut into 9 squares, lifting each piece out carefully with a thin spatula.
Saute the mushrooms:
Add the olive oil to a medium saute pan set over medium heat. When warm add the sliced mushrooms and saute until they have shed most of their liquid, about 5 minutes. Season with salt to taste; set aside.
Prepare the Caesar salad:
To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt andpepper. Bake for 10-12 minutes or until golden brown.
To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
To serve, place some of the dressing in a large bowl. Add some of the lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
Using a peeler, make curls of parmesan cheese to garnish salads if desired.
To assemble and bake the pizzas:
Prepare pizza oven according to instructions, or if using a regular oven, space two oven racks in upper third and lower third of oven and preheat to 500 degrees.
Dust a pizza peel with 1/3 of the cornmeal (for pizza oven), and if using a regular oven, dust a round of dough with flour and place on a parchment lined baking sheet. Using your hands stretch the dough to create a round 14-inch pizza. Dough should be 1/8 inch thick with a thicker border.
Brush pizza dough, avoiding the rim with olive oil. Place 1/3 of the pomodoro sauce inside the rim of the pizza. Season with Kosher salt. Arrange the mozzarella slices evenly on top of the pizza.
Slide the pizza off the peel and place pizza on the floor, right next to the fire, making sure you rotate it regularly to encourage even cooking. It should only take between 90 seconds to 2 minutes per pizza depending on thickness. Always leave the door open when baking pizza in a pizza oven.
Alternately, bake in regular oven for 10-12 minutes, rearranging pans for more even baking if needed.
Remove and immediately scatter the basil leaves over the pizzas. Drizzle with remaining olive oil, and sprinkle with sea salt. If using pecorino Romano, sprinkle over pizza. Cook/finish mushroom and pepperoni pizza in the same manner, adding topping just before placing in oven.

Cook Times

Active Prep162

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time2 hours 42 minutes

Recipe Serving Size9

Ingredients

Ingredients
For the dough:
2 1/4 cup warm water just above body temperature, about 105 degrees
1 ½ tablespoon granulated yeast
1 tablespoon granulated sugar
¼ cup extra virgin olive oil
1 ½ tablespoon Kosher salt preferably Diamond Crystal brand
6 ½ cup unbleached all-purpose flour slightly more or less, scoop gently and level with a knife. Bob's Redmill 1 to 1 Gluten Free Flour for GF version
For the pomodoro sauce:
4 tablespoon extra virgin olive oil
1 cup yellow onion small dice
3 clove garlic minced
28 ounce canned whole peeled San Marzano tomatoes blended to just slightly chunky
4 tablespoon fresh basil chopped
For the mushroom pizza:
1 tablespoon extra virgin olive oil
2 cup crimini mushrooms or mixed varieties sliced
For the pepperoni pizza:
2 ounce sliced pepperoni
For the pizza:
8 tablespoon yellow cornmeal
1 teaspoon Kosher salt
16 ounce fresh mozzarella about 2 large balls, sliced into rounds 1/8 inch thick, patted dry with a paper towel
1 bunch fresh basil leaves torn into small pieces
6 teaspoon extra virgin olive oil divided, for topping the pizza and for brushing the pizza before the sauce
½ teaspoon fine sea salt use your favorite
4 tablespoon Pecorino Romano cheese optional, grated
FOR THE TIRAMISU:
2 cup brewed coffee cooled
1/2 cup granulated sugar divided
7 ounce lady finger biscuit
8 ounce Mascarpone cheese
2 cup heavy whipping cream
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
Optional:
1/4 cup rum or coffee liqueur
FOR THE CAESAR SALAD:
3 head romaine lettuce large full heads (not hearts), chopped, washed and dried in a salad spinner
For the croutons:
1/2 loaf French bread cut into 1-inch cubes
3 tablespoon extra virgin olive oil
2 clove garlic peeled and smashed
For the dressing:
2 clove garlic
5 filets canned anchovy filet
1 tablespoon Dijon mustard
1 egg
1/2 extra virgin olive oil
1 lemon
1/2 cup Parmesan cheese
Kosher salt to taste
freshly ground black pepper to taste

Cooking Tools Required
8x8 inch glass baking dish, Baking sheet, Box grater, Can Opener, coffee maker, Cutting board, Electric Hand Mixer, Fine-Mesh Strainer, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Peeler, Plastic food wrap, Salad spinner, Saucepan, Saute pan, Sharp Knives, Spatula, Stand Mixer, Whisk

Reheating/Serving Instructions
Reheat pizza in 350 degree oven for 15 minutes or until cheese is melting.

Nutrition
Calories: 1416kcal | Carbohydrates: 143g | Protein: 41g | Fat: 75g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 2501mg | Potassium: 1034mg | Fiber: 10g | Sugar: 21g | Vitamin A: 14115IU | Vitamin C: 23mg | Calcium: 565mg | Iron: 10mg

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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.

Garlic Parmesan White Beans quantity

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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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