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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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Showing 141–148 of 148 results

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Beef Liver with Onions
$0.00 Cooking Fee
Up to 10 servings
Beef Liver with Onions

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Recipe adapted from:
Vered DeLeeuw

$0.00 Cooking Fee
Serving Size: 4.5 ounces

Dairy Free Egg Free Gluten Free Keto Nut Free Paleo Refined Sugar Free Soy Free
For some of us, the idea of eating offal is foreign. but if you're willing to give it a try, you're in for a treat!

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Instructions
Arrange the liver slices on a cutting board or on a couple of large plates. Blot them dry with paper towels. Sprinkle them with salt, black pepper, garlic powder, and smoked paprika.
Heat 1/3 of the olive oil in a large (12-inch) nonstick skillet over medium-high heat. Add the onions. Cook, stirring often, until golden-brown, about 7 minutes. If the pan gets too hot, lower the heat to medium.
Remove the onions from the skillet with a slotted spoon. Place them on a plate and cover with foil to keep warm.
Carefully wipe the skillet clean with paper towels (it will be hot). Add the remaining olive oil and lower the heat to medium. Add the liver slices, in two batches if needed.
Cook the livers briefly, about 3 minutes per side. Don't overcook them or they'll become tough and grainy**. If there are a few thicker or misshapen slices or chunks, you can briefly cook them on the edges too. But first, remove the already-cooked thin slices to a plate.

Cook Times

Active Prep20

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
2.5 pound beef calves' liver thinly sliced
1 teaspoon sea salt
1/3 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 yellow onion large, thinly sliced and separated into rings
4 tablespoon extra virgin olive oil

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Kitchen Shears, Kitchen towels, Measuring cups and spoons, Sharp Knives, Tongs

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

Nutrition
Calories: 56kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 233mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

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Chocolate Bars
$0.00 Cooking Fee
12 servings
Chocolate Bars

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1 piece

Dairy Free Egg Free Gluten Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

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Instructions
In a heatproof bowl, add the coconut oil, almond butter, honey, vanilla, cocoa powder and salt.
Using a double boiler method, place the bowl over a pan of gently simmering water and mix until everything is combined and you’re left with a smooth chocolate.
To set the chocolate, you can use a loaf tin, cake tin, chocolate molds, or even a plastic container. Just make sure you cover with parchment paper, so you can easily take the chocolate out, once set. Pour mixture into pan and sprinkle with toppings
Place in the freezer for an hour, or until it’s hardened.
When you’re ready to serve, take the chocolate out and slice into whatever shape and as many pieces as you like.
Note: Because coconut oil starts to melt in warm temperature, I would store the chocolate in the freezer until you’re ready to serve/eat. It will start to melt if it’s left out for too long, especially if your house is warm!

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size12

Ingredients

Ingredients
1/2 cup coconut oil
1 tablespoon almond butter or other nut butter
3 tablespoon honey or rice syrup or maple syrup
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
1 pinch Kosher salt
Toppings:
2 teaspoon almonds chopped, or pistachios
1 teaspoon unsweetened shredded coconut

Cooking Tools Required
8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, parchment paper, Saucepan, Sharp Knives

Nutrition
Calories: 114kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 8g | Sodium: 4mg | Potassium: 47mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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Egg in the Hole
$0.00 Cooking Fee
Up to 10 servings
Egg in the Hole

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 2 eggs

Dairy Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Acorn squash makes a great "dish" to these baked eggs!

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

Instructions
Preheat oven to 375° F
Slice squash crosswise in order to get at least 3-4 slices with complete holes per squash. Your good slices should be about ¾ inch thick.
Remove the seeds and place the slices on a parchment paper lined baking sheet. Sprinkle liberally with salt and pepper and bake in the oven for 20 min.
While the squash is in the oven, place walnuts on a cutting board and chop them.
Take the squash out of the oven and drizzle each slice with a little bit of oil.
Crack an egg directly in the center of each slice, sprinkle eggs with a little bit of salt and pepper and sprinkle walnut crumbles over the entire surface of the squash slices and eggs.
Return to the oven for 8-10 minutes or until the eggs are done to your liking.
Garnish with fresh parsley and serve immediately

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
6 acorn squash sliced, 2 slices per serving
20 egg 2 eggs per serving
6 tablespoon avocado oil
2 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
16 walnut halves chopped
2 tablespoon Italian parsley chopped

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

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

Nutrition
Calories: 325kcal | Carbohydrates: 28g | Protein: 14g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 598mg | Potassium: 1039mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1493IU | Vitamin C: 30mg | Calcium: 140mg | Iron: 4mg

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

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1 bulb

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

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

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

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size10 people

Ingredients

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

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

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

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

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Tahini Marinated Chicken Bowl with Cucumber Tomato Salad
$0.00 Cooking Fee
Up to 10 servings
Tahini Marinated Chicken Bowl with Cucumber Tomato Salad

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This colorful, vegetable filled chicken salad, uses tahini, a delicious sesame paste that gives the dressing a nutty creamy texture.

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Instructions
In a bowl, combine the marinade ingredients. Pour half into a large ziplock freezer bag(s), and place the rest in a container in the refrigerator. Add chicken to a plastic bag, seal tightly, and massage to coat chicken in marinade. Marinate in the refrigerator for at least 1 hour.
Meanwhile add all the salad ingredients through to the lettuce, to a large mixing bowl. Toss to combine.
Remove chicken from refrigerator, then preheat grill to MED. Set the container of reserved tahini marinade on the counter to come to room temperature. Remove chicken from marinade and discard any excess marinade. Lightly oil grill grates and gently pat excess marinade from chicken. Grill chicken about 4 minutes per side, until cooked through (instant read thermometer should read 165 degrees), and remove to a plate. When cool enough to handle, slice chicken.
Arrange bowls with salad ingredients, top with chicken, then additional dressing. Sprinkle salads with lemon juice, olive oil, and sesame seeds.

Cook Times

Active Prep15

Hands-On Cook8

Hands-Off Cook0

Passive60

Total Time1 hour 23 minutes

Recipe Serving Size10

Ingredients

Ingredients
3½ pound boneless skinless chicken thigh
2 tablespoon avocado oil for the grill grates
Chicken marinade:
1/2 cup tahini paste make sure to stir the tahini well while it’s in the container before measuring
4 tablespoon avocado oil
6 tablespoon water
4 tablespoon Italian parsley finely chopped
2 tablespoon fresh rosemary finely chopped
2 lemon zested, then juiced
1/2 teaspoon crushed red pepper
4 clove garlic minced
2 shallot minced
1 teaspoon Kosher salt
For the salad:
3 cup cucumber peeled and chopped
3 cup cherry tomato halved
2/3 cup Italian parsley roughly chopped
6 tablespoon fresh mint roughly chopped
1 head romaine lettuce chopped
Sprinkle salad with:
2 tablespoon fresh lemon juice
2 tablespoon extra virgin olive oil
2 teaspoon sesame seeds

Cooking Tools Required
Colander, Cutting board, Freezer bag, Grill, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
Heat chicken in a sauté pan over medium heat until heated through.

Nutrition
Calories: 403kcal | Carbohydrates: 12g | Protein: 35g | Fat: 25g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 396mg | Potassium: 861mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6393IU | Vitamin C: 37mg | Calcium: 97mg | Iron: 4mg

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

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 3 crackers

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

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

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1/8 pie

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

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

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

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size8

Ingredients

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

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

Reheating/Serving Instructions
Serve chilled.

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

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Steak a La Chicana (Mexican Pepper Steak)
$0.00 Cooking Fee
Up to 10 servings
Steak a La Chicana (Mexican Pepper Steak)

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Recipe adapted from:
Syd Bailey

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 8 oz

Dairy Free Egg Free Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free
One of the first dishes my grandmother taught me how to make and always a family favorite! Goes great with Mexican rice

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

Instructions
In a large bowl combine sliced steak and all the ingredients through to the ground pepper. Mix thoroughly and let sit for 10 minutes.
Heat oil in large saute pan over med high heat. When very hot add meat mixture and sear as much as possible.
When meat is browned add tomato sauce and reduce heat to medium. Simmer for 10 minutes until sauce has thickened. Sprinkle with chopped cilantro

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive10

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound top round steak or eye of round, sliced thinly
1 cup onion slivered
3 clove garlic sliced thinly
4 serrano pepper or jalapeno, sliced, more or less to taste
1 tablespoon chili powder
1 tablespoon fresh oregano or 1 teaspoon dried
1 cup tomato diced
1 teaspoon Kosher salt
1 tablespoon freshly ground black pepper
2 tablespoon avocado oil
16 ounce canned tomato sauce
½ cup fresh cilantro chopped

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Tongs, Top Stove

Nutrition
Calories: 217kcal | Carbohydrates: 4g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 104mg | Potassium: 611mg | Fiber: 1g | Sugar: 1g | Vitamin A: 446IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 3mg

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