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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!

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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Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad

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Recipe adapted from:
Elise Bauer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cutlet, 4 ounces potato, 7 ounce salad

Refined Sugar Free Soy Free
Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with mashed potatoes and chopped Isralei salad
https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad quantity

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https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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Ingredients Scale

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

Instructions
For the chopped Israeli salad
Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
Taste and adjust lemon and salt to your liking.
For the mashed potatoes:
In a large saucepan add enough water to cover the potatoes by an inch. Add some salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 20 minutes. Drain.
Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
Season with Kosher salt and pepper.
For the schnitzel:
Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and pepper.
Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

Cook Times

Active Prep20

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the chicken:
2 pound boneless skinless chicken breast about 3 large chicken breast
1 ½ teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
¾ cup all-purpose flour
2 egg large, beaten
2 cup plain breadcrumbs
1 teaspoon garlic powder
½ cup avocado oil for frying
For serving:
2 tablespoon Italian parsley chopped
1 lemon cut into 6 wedges
For the mashed potatoes:
2 ½ pound yukon gold potato peeled and cut into 2-inch chunks
2 tablespoon Kosher salt for boiling potatoes and seasoning mashed potatoes
½ cup heavy whipping cream
4 tablespoon unsalted butter
1/2 teaspoon freshly ground black pepper more or less to taste
For the chopped Israeli salad
1.5 pound tomato extra-large finely diced
1 English cucumber finely diced
3 ounce onion finely diced
1 ounce orange bell pepper finely diced
1/3 cup Italian parsley chopped
1/3 cup fresh mint chopped
1/3 cup fresh cilantro chopped
1.5 tablespoon lemon zest
1 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
2 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper to taste

Cooking Tools Required
12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

Nutrition
Calories: 917kcal | Carbohydrates: 81g | Protein: 47g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 194mg | Sodium: 2234mg | Potassium: 1922mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2361IU | Vitamin C: 75mg | Calcium: 164mg | Iron: 6mg | Phosphorus: 597mg

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Oven Baked Lemon-Dill Salmon with Rice and Sautéed Asparagus
$0.00 Cooking FeeRated 3 out of 5 based on 3 reviews.
Rated 3.00 out of 5
Up to 10 servings
Oven Baked Lemon-Dill Salmon with Rice and Sautéed Asparagus

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Recipe adapted from:
Mayumi Tavalero

Rated 3.7 out of 5 based on 11 customer ratings

$0.00 Cooking FeeRated 3 out of 5 based on 3 reviews.
Serving Size: 4 oz cooked salmon, 1/2 cup cooked rice and 2 oz asparagus

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free
Not only is salmon nutrient dense, but it's highly flavorful, and when paired with asparagus and rice, you have a complete meal!

Oven Baked Lemon-Dill Salmon with Rice and Sautéed Asparagus quantity

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

Instructions
Preheat oven to 375 degrees.
Place salmon fillets in a large bowl. Drizzle with 2/3 of the olive oil, lemon juice, lemon zest and dill. Mix well to coat. Place fillets on a parchment-lined baking sheet. Season with salt and pepper.
Bake for 15 minutes, or longer depending on the thickness of the filets. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.
Meanwhile, rinse the rice and cook according to package directions.
Meanwhile, heat remaining olive oil in a large sauté pan. Add asparagus and sauté until tender-crisp. Season with salt and pepper.

Cook Times

Active Prep25

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
3 1/2 pound salmon fillet
3 tablespoon extra virgin olive oil divided
1 lemon zested, then juiced
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
2 tablespoon fresh dill chopped
2 cup medium grain white rice rinsed and cooked according to package directions
2 bunch asparagus trimmed and cut into 2-incch pieces

Cooking Tools Required
12-inch skillet, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan with lid, Sharp Knives, Spatula, Vegetable Peeler

Reheating/Serving Instructions
Heat fish in microwave on medium power until warm.

Nutrition
Calories: 416kcal | Carbohydrates: 33g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 87mg | Sodium: 539mg | Potassium: 1004mg | Fiber: 2g | Sugar: 2g | Vitamin A: 751IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 4mg

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Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad

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Recipe adapted from:
Once Upon a Chef

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1 cutlet, 4 ounces potato, 7 ounce salad

Refined Sugar Free Soy Free
Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with Jasmine Rice and chopped Isralei salad
https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad quantity

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https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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Ingredients Scale

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

Instructions
For the Jasmine rice:
Heat pot over medium heat. Add oil, swirling to coat pan. Add rice and toast until fragrant, shaking pan occasionally, around 5 minutes. Add water, and salt. Bring to a boil.
Reduce to low and simmer with lid on. Simmer until water has been absorbed, about 12 minutes.
Remove from heat, keep lid on, and let rice sit 10 minutes. Remove lid and fluff with fork. Fold in parsley.
For the chopped Israeli salad
Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
Taste and adjust lemon and salt to your liking.
For the schnitzel:
Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
Slice the chicken breasts in half horizontally to form flat fillets. Place a fillet in a resealable freezer bag or between two sheets of plastic wrap and use a meat mallet or rolling pin to pound to an even thickness between ⅛ and ¼-inch thin. Remove the pounded cutlet and set aside. Repeat with the remaining pieces of chicken. Lightly season both sides with salt and pepper.
Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the chicken:
2 pound boneless skinless chicken breast about 3 large chicken breast
1 ½ teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
¾ cup all-purpose flour
2 egg large, beaten
2 cup plain breadcrumbs
1 teaspoon garlic powder
½ cup avocado oil for frying
For serving:
2 tablespoon Italian parsley chopped
1 lemon cut into 6 wedges
For the white Jasmine rice:
1 tablespoon extra virgin olive oil
2 cup Jasmine rice
2.5 cup water
1/2 teaspoon Kosher salt
1/4 cup Italian parsley chopped, optional
For the chopped Israeli salad
1.5 pound tomato extra-large finely diced
1 English cucumber finely diced
3 ounce onion finely diced
1 ounce orange bell pepper finely diced
1/3 cup Italian parsley
1/3 fresh mint
1/3 fresh cilantro
1.5 tablespoon lemon zest
1 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
2 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper to taste

Cooking Tools Required
12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

Nutrition
Calories: 895kcal | Carbohydrates: 98g | Protein: 47g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1727mg | Potassium: 1265mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2270IU | Vitamin C: 50mg | Calcium: 144mg | Iron: 5mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Chicken Schnitzel with Brown Rice and Chopped Israeli Salad
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Chicken Schnitzel with Brown Rice and Chopped Israeli Salad

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Recipe adapted from:
Elise Bauer

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1 cutlet, 4 ounces potato, 7 ounce salad

Refined Sugar Free Soy Free
Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with Brown Rice and chopped Isralei salad
https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

Chicken Schnitzel with Brown Rice and Chopped Israeli Salad quantity

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https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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Ingredients Scale

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

Instructions
For the brown rice:
Heat pot over medium heat. Add oil, swirling to coat pan. Add rice and toast until fragrant, shaking pan occasionally, around 5 minutes. Add broth, water, and salt. Bring to a boil.
Reduce to low and simmer with lid on. Simmer until water has been absorbed, about 40-45 minutes.
Remove from heat, keep lid on, and let rice sit 19 minutes. Remove lid and fluff with fork. Fold in parsley.
For the chopped Israeli salad
Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
Taste and adjust lemon and salt to your liking.
For the schnitzel:
Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and pepper.
Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook15

Passive0

Total Time55 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the chicken:
2 pound boneless skinless chicken breast about 3 large chicken breast
1 ½ teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
¾ cup all-purpose flour
2 egg large, beaten
2 cup plain breadcrumbs
1 teaspoon garlic powder
½ cup avocado oil for frying
For serving:
2 tablespoon Italian parsley chopped
1 lemon cut into 6 wedges
For the brown rice:
1 tablespoon extra virgin olive oil
2 cup long grain brown rice
3 cup low sodium vegetable broth
2 cup water
1/2 teaspoon Kosher salt
1/4 cup Italian parsley chopped, optional
For the chopped Israeli salad
1.5 pound tomato extra-large finely diced
1 English cucumber finely diced
3 ounce onion finely diced
1 ounce orange bell pepper finely diced
1/3 cup Italian parsley
1/3 fresh mint
1/3 fresh cilantro
1.5 tablespoon lemon zest
1 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
2 tablespoon extra virgin olive oil
1/2 teaspoon Kosher salt more or less to taste or dietary preference
1/4 teaspoon freshly ground black pepper more or less to taste or dietary preference

Cooking Tools Required
12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

Nutrition
Calories: 895kcal | Carbohydrates: 98g | Protein: 47g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1727mg | Potassium: 1265mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2270IU | Vitamin C: 50mg | Calcium: 144mg | Iron: 5mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

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Chicken Schnitzel with Mashed Potatoes and Sweet & Sour Red Cabbage
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Chicken Schnitzel with Mashed Potatoes and Sweet & Sour Red Cabbage

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Recipe adapted from:
Elise Bauer

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1 cutlet, 4 ounces potato, 2 ounces cabbage

Soy Free
Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with mashed potatoes and sweet & sour red cabbage.

Chicken Schnitzel with Mashed Potatoes and Sweet & Sour Red Cabbage quantity

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

Instructions
For the S&S cabbage:
Melt the butter in a large pot over medium heat. Add the thinly sliced red cabbage and toss to coat with the butter. Sauté until slightly wilted, about 5 minutes.
Sprinkle sugar over the cabbage and toss to coat evenly. Add the balsamic vinegar to the pot. Bring to a simmer, then reduce the heat to medium low.
Cover and simmer until the cabbage iscompletely tender but not mushy. Stir often, about 30 to 45 minutes total.
For the mashed potatoes:
In a large saucepan add enough water to cover the potatoes by an inch. Add some salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 20 minutes. Drain.
Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
Season with Kosher salt and pepper.
For the schnitzel:
Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and pepper.
Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

Cook Times

Active Prep20

Hands-On Cook40

Hands-Off Cook0

Passive0

Total Time1 hour

Recipe Serving Size6

Ingredients

Ingredients
For the chicken:
2 pound boneless skinless chicken breast about 3 large chicken breast
1 ½ teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
¾ cup all-purpose flour
2 egg large, beaten
2 cup plain breadcrumbs
1 teaspoon garlic powder
½ cup avocado oil for frying
For serving:
2 tablespoon Italian parsley chopped
1 lemon cut into 6 wedges
For the mashed potatoes:
2 ½ pound yukon gold potato peeled and cut into 2-inch chunks
2 tablespoon Kosher salt for boiling potatoes and seasoning mashed potatoes
½ cup heavy whipping cream
4 tablespoon unsalted butter
1/2 teaspoon freshly ground black pepper more or less to taste
For the S&S red cabbage:
3 tablespoon butter
1 head purple cabbage medium, sliced 1/4 inch thick
3 tablespoon granulated sugar
1/3 cup balsamic vinegar
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

Nutrition
Calories: 966kcal | Carbohydrates: 91g | Protein: 47g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 2653mg | Potassium: 1867mg | Fiber: 9g | Sugar: 18g | Vitamin A: 2504IU | Vitamin C: 123mg | Calcium: 197mg | Iron: 6mg | Phosphorus: 595mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Chicken Milanese with Arugula Salad
$0.00 Cooking Fee
Rated 0 out of 5
4 servings
Chicken Milanese with Arugula Salad

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Recipe adapted from:
Maxine Sharf

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 chicken cutlet, about 1.3 cups of salad

Nut Free Refined Sugar Free Soy Free
Indulge in Chicken Milanese Bliss! Crispy perfection meets zesty arugula salad for an explosion of flavor and texture – a culinary delight in every bite!
This recipe requires 2 baking sheets to fit 2 cutlets on each and bake them at the same time

Chicken Milanese with Arugula Salad quantity

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Adjust the ingredients measurement scale here by changing this number. 4

Instructions
For the schnitzel:
Preheat oven to 425F convection (if you don’t have convection no worries) and spray or drizzle a large baking sheet with some oil.
Place a whole chicken breast in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until the chicken is 1/4” thick; season with salt and pepper on both sides and set aside.
Set up your dredging station: Add flour to a large shallow bowl, beat the eggs in another large shallow bowl, and combine the panko, Italian breadcrumbs, and parmesan in a third large shallow bowl.
Coat both sides of each chicken breast in flour, then egg, then the breadcrumb mixture (press the breadcrumbs on with your fingers) and place on the greased baking sheet.
Spray the chicken with olive or avocado oil and convection bake for 12-15 mins until internal temp reaches 165F (if you are not using convection you will have to cook a bit longer)
For the arugula Israeli
While the chicken is baking, add the arugula, cherry tomatoes, and parmesan to a bowl; dress with lemon juice, olive oil, salt, and pepper to taste
For serving
Serve chicken with salad on top and enjoy!

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size4

Ingredients

Ingredients
For the chicken:
2 pound boneless skinless chicken breast about 4 large chicken breast
1 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
1 cup all-purpose flour
4 egg large, beaten
1 cup Panko breadcrumbs
1 cup Italian breadcrumbs
2/3 cup grated parmesan cheese
avocado oil cooking spray
For the arugula salad
5 ounce arugula about 8 cups of arugula
20 cherry tomato slices in half
1/2 cup shaved parmesan cheese
2 lemon juiced, start with 1 a lemon, add more to taste
2 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper to taste

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

Reheating/Serving Instructions
Best eaten right after cooking. Heat chicken in a 350 degree oven for up to 15 minutes.

Nutrition
Calories: 822kcal | Carbohydrates: 65g | Protein: 74g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 335mg | Sodium: 1948mg | Potassium: 1421mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1875IU | Vitamin C: 34mg | Calcium: 449mg | Iron: 7mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Buffet Dinner with Prime Rib* $500 for 12 people with Chef Brandon Leonard (Greater Sacramento Area Only)
$500.00 Cooking Fee
Rated 0 out of 5
12 servings
Buffet Dinner with Prime Rib* $500 for 12 people with Chef Brandon Leonard (Greater Sacramento Area Only)

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Recipe adapted from:
Brandon Leonard

Rated 0 out of 5

$500.00 Cooking Fee
Serving Size: varies

Prepared for you by Chef Brandon Leonard. Your menu will include:
- Prime Rib, Salt Crusted Rosemary and Thyme, with Jus and Creamy Horseradish
- Garlic Mashed Potatoes and Gravy
- Holiday Stuffing
- Candied Yams
- Sauteed Fresh Green Beans
- Dinner Rolls
- Pumpkin and Apple Pie with Whipped Cream
*Additional guests $49 per person with 20 person maximum.
Includes meal preparation, grocery shopping, food cost, buffet set up, and clean up after prep.

Buffet Dinner with Prime Rib* $500 for 12 people with Chef Brandon Leonard (Greater Sacramento Area Only) quantity

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Holiday Meal Varies

Cook Times

Active Prep461.54

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 14 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 Holiday Buffet

Cooking Tools Required

Reheating/Serving Instructions
varies

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Buffet Dinner with Salmon Wellington or Beef Stroganoff* $75 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only)
$450.00 Cooking Fee
Rated 0 out of 5
6 servings
Buffet Dinner with Salmon Wellington or Beef Stroganoff* $75 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only)

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Recipe adapted from:
Mona Kobrossi

Rated 0 out of 5

$450.00 Cooking Fee
Serving Size: varies

Prepared for you by Chef Mona Kobrossi. Your menu will include all the following:
- Peach, Tomato, Feta and Basil Salad
- Parmesan Stuffed Mushrooms
- Gnocchi Onion Soup OR Butternut Squash Soup with Pepitas
- Salmon Wellington or Beef Stroganoff
- Irish Cream Espresso Cake with Caramelized Almonds
*6 person minimum, 40 person maximum
Includes meal preparation, grocery shopping, food cost, buffet set up, and clean up after prep.

Buffet Dinner with Salmon Wellington or Beef Stroganoff* $75 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only) quantity

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Cook Times

Active Prep415.38

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 14 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 Buffet

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Reheating/Serving Instructions
varies

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Buffet Dinner with Lobster Ravioli or Beef Wellington* $80 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only)
$480.00 Cooking Fee
Rated 0 out of 5
6 servings
Buffet Dinner with Lobster Ravioli or Beef Wellington* $80 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only)

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Recipe adapted from:
Mona Kobrossi

Rated 0 out of 5

$480.00 Cooking Fee
Serving Size: varies

Prepared for you by Chef Mona Kobrossi. Your menu will include all the following:
- Caesar Salad
- Creamy Butternut Squash Soup with Pepitas
- Four Cheese Thyme Quiche
- Lobster ravioli with Leek and Lemon Sauce OR Beef Wellington
- Tiramisu
*6 person minimum, 40 person maximum
Includes meal preparation, grocery shopping, food cost, buffet set up, and clean up after prep

Buffet Dinner with Lobster Ravioli or Beef Wellington* $80 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only) quantity

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Meal Varies

Cook Times

Active Prep443.077

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 14 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 Buffet

Cooking Tools Required

Reheating/Serving Instructions
varies

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Buffet Dinner with Stuffed Filet Mignon and Glazed Cod* $95 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only)
$570.00 Cooking Fee
Rated 0 out of 5
6 servings
Buffet Dinner with Stuffed Filet Mignon and Glazed Cod* $95 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only)

Add to my favorites

Recipe adapted from:
Mona Kobrossi

Rated 0 out of 5

$570.00 Cooking Fee
Serving Size: varies

Prepared for you by Chef Mona Kobrossi. Your menu will include all the following:
- Shredded Brussels Sprouts Pomegranate Salad
- Herbed Chickpea and Sundried Tomato Salad
- Red wine, Garlic, Thyme, and Parmesan Stuffed Mushrooms
- Crab Cakes
- Fillet Mignon Stuffed with Fois Gras
- Sesame Soy Miso Glazed Cod
- Mediterranean Roasted Chicken with Capers and Olives
- Baby Roasted Potatoes and Asparagus
- Cointreau Coffee Cake with Caramelized Almonds
- Mango Tarte with Mango Sauce
*6 person minimum, 30 person maximum.
Includes meal preparation, grocery shopping, food cost, buffet set up, and clean up after prep

Buffet Dinner with Stuffed Filet Mignon and Glazed Cod* $95 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only) quantity

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Holiday Meal Varies

Cook Times

Active Prep526.15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 14 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 Holiday Buffet

Cooking Tools Required

Reheating/Serving Instructions
varies

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Buffet Dinner with Glazed Ham* $410 for 12 people with Chef Brandon Leonard (Greater Sacramento Area Only)
$410.00 Cooking Fee
Rated 0 out of 5
12 servings
Buffet Dinner with Glazed Ham* $410 for 12 people with Chef Brandon Leonard (Greater Sacramento Area Only)

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Recipe adapted from:
Brandon Leonard

Rated 0 out of 5

$410.00 Cooking Fee
Serving Size: varies

Prepared for you by Chef Brandon Leonard. Your menu will include all the following:
- Honey Dijon Ham with Merlot Cranberry Sauce
- Garlic Mashed Potatoes and Gravy
- Holiday Stuffing
- Candied Yams
- Sauteed Fresh Green Beans
- Dinner Rolls
- Pumpkin and Apple Pie with Whipped Cream
*Additional guests $49 per person with 20 person maximum.
Includes meal preparation, grocery shopping, food cost, buffet set up, and clean up after prep.

Buffet Dinner with Glazed Ham* $410 for 12 people with Chef Brandon Leonard (Greater Sacramento Area Only) quantity

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Holiday Meal Varies

Cook Times

Active Prep378.462

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 14 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 Holiday Buffet

Cooking Tools Required

Reheating/Serving Instructions
varies

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Full Service Dinner* with Options $70 per person with Chef Dom Souza (Greater Sacramento Area Only)
$280.00 Cooking Fee
Rated 0 out of 5
4 servings
Full Service Dinner* with Options $70 per person with Chef Dom Souza (Greater Sacramento Area Only)

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Recipe adapted from:
Dom Souza

Rated 0 out of 5

$280.00 Cooking Fee
Serving Size: varies

Prepared for you by Chef Dom Souza. Your menu will include all the following: Full Service Dinner* $70 per person, includes a choice of 1 option for all party members in each course:
Appetizer
- Tomato bruschetta (option for Vegan or vegetarian and gluten free)
- Pork & beef meatballs
- Chicken & dumplings soup
Entree
- Wild Sockeye Salmon with lemon butter caper sauce, mashed potatoes, and broccoli
- Bowtie pasta with sun dried tomatoes, mushrooms, Parmesan cheese and roasted garlic cream sauce, garlic bread
- Cauliflower steak with chimichurri, roasted herbed sweet potato, and garlic green beans (vegan/vegetarian/gluten free)
Dessert
- Roasted pear with honey, walnuts and vanilla ice cream (vegan/gluten free option)
- Homemade cheesecake with berry compote and Chantilly cream
*$70 per person with 4 person minimum and 20 person maximum
= Includes meal preparation, grocery shopping, food cost, serving, and clean up after dinner.

Full Service Dinner* with Options $70 per person with Chef Dom Souza (Greater Sacramento Area Only) quantity

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 4

Instructions
Custom Order Dishes Vary

Cook Times

Active Prep258.462

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 14 minutes

Recipe Serving Size4

Ingredients

Ingredients
1 Full Service Dinner

Cooking Tools Required

Reheating/Serving Instructions
varies

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Buffet Dinner with Lamb or Salmon* $60 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only)
$360.00 Cooking Fee
Rated 0 out of 5
6 servings
Buffet Dinner with Lamb or Salmon* $60 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only)

Add to my favorites

Recipe adapted from:
Mona Kobrossi

Rated 0 out of 5

$360.00 Cooking Fee
Serving Size: varies

Prepared for you by Chef Mona Kobrossi. Your menu will include:
- Caramelized Onion and Goat Cheese Tart
- Shredded Brussels Sprouts and Crisp Apple Salad
- Salmon with Mango Salsa OR Roasted Lamb
- Rosemary Vegetables
- Potato Puree
- Pecan Pie
*6 person minimum, 40 person maximum. For 6-15 guests choice of 1 entree for the entire group and for 16-40 guests, each guest can choose which entree they prefer.
Includes meal preparation, grocery shopping, food cost, buffet set up, and clean up after prep.

Buffet Dinner with Lamb or Salmon* $60 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only) quantity

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Holiday Meal Varies

Cook Times

Active Prep332.308

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 14 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 Holiday Buffet

Cooking Tools Required

Reheating/Serving Instructions
varies

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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No
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Vegetarian/Vegan Thanksgiving Buffet* $120 per person with Chef Kenneth Hernandez (SF, Peninsula and South Bay Only)
$600.00 Cooking Fee
Rated 0 out of 5
5 servings
Vegetarian/Vegan Thanksgiving Buffet* $120 per person with Chef Kenneth Hernandez (SF, Peninsula and South Bay Only)

Add to my favorites

Recipe adapted from:
Kenneth Hernandez

Rated 0 out of 5

$600.00 Cooking Fee
Serving Size: varies

Prepared for you by Chef Kenneth Hernandez. Your menu will include:
- Vegan “Turkey”(Seitan) Roast with Mushroom Gravy and Cranberry Sauce
- Cornbread Stuffing
- Whipped Sweet Potato Mash
- Garlic Green Beans with Crispy Onions
- Vegan Pumpkin Cheesecake
*5 person minimum
= Includes meal preparation, grocery shopping, food cost, buffet set up, and clean up after meal prep.

Vegetarian/Vegan Thanksgiving Buffet* $120 per person with Chef Kenneth Hernandez (SF, Peninsula and South Bay Only) quantity

Cook Tools and Details

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 5

Instructions
Vegetarian/Vegan Thanksgiving Buffet

Cook Times

Active Prep553.846

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 14 minutes

Recipe Serving Size5

Ingredients

Ingredients
1 Vegetarian/Vegan Thanksgiving Buffet

Cooking Tools Required

Reheating/Serving Instructions
varies

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Full Service Dinner with Braised Short Ribs* $75 per person with Chef Dave Martinez (West and Central LA Area, San Fernando Valley, and LA South Bay Only)
$1,125.00 Cooking Fee
Rated 0 out of 5
15 servings
Full Service Dinner with Braised Short Ribs* $75 per person with Chef Dave Martinez (West and Central LA Area, San Fernando Valley, and LA South Bay Only)

Add to my favorites

Recipe adapted from:
Dave Martinez

Rated 0 out of 5

$1,125.00 Cooking Fee
Serving Size: varies

Prepared for you by Chef Dave Martinez. Full Service Dinner* $75 per person includes:
- Braised Short Ribs with Red Wine Bordelaise and Horse Radish Gremolata
- Maple Roasted Rainbow Carrots with Crispy Pancetta
- Parsnip Puree Parmesano Reggiano
- Grilled Little Jem Lettuce with Blue Cheese, Baby Radish, Grape Tomato
- Toasted Ciabbata Baguette with Tarragon Butter
- New York Cheesecake with Berry Gastrique
*15 person minimum.
= Includes meal preparation, grocery shopping, food cost, serving, and clean up after dinner.

Full Service Dinner with Braised Short Ribs* $75 per person with Chef Dave Martinez (West and Central LA Area, San Fernando Valley, and LA South Bay Only) quantity

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 15

Instructions
Custom Order Dishes Vary

Cook Times

Active Prep1038.462

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 14 minutes

Recipe Serving Size15

Ingredients

Ingredients
1 Full Service Dinner

Cooking Tools Required

Reheating/Serving Instructions
varies

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Buffet Dinner with Turmeric Chicken or Smoked Beef* $45 per person with Chef Dave Martinez (LA – West, Central, South Bay and San Fernando Valley Only)
$675.00 Cooking Fee
Rated 0 out of 5
15 servings
Buffet Dinner with Turmeric Chicken or Smoked Beef* $45 per person with Chef Dave Martinez (LA – West, Central, South Bay and San Fernando Valley Only)

Add to my favorites

Recipe adapted from:
Dave Martinez

Rated 0 out of 5

$675.00 Cooking Fee
Serving Size: varies

Prepared for you by Chef Dave Martinez. Your menu will include all the following:
- Kale Caesar Salad, Zaatar Croutons
- Ancient Grains, Carrot, Avocado Goddess
- Sesame Focaccia
- Smoked Beef, Pickled Shallot, Chimichurri
- Grilled Turmeric Chicken, Salsa Verde
- Blackened Jackfruit, Exotic Mushrooms, Hoisin
- Potato Gratin, Turkish Pepper, White Truffle Oil
- Wild Rice Pilaf, Charred Corn
- Market Vegetables, Fig Balsamic
- French Macarons
*can be delivered/dropped off. 15 person minimum.
Includes meal preparation, grocery shopping, food cost, buffet set up, and clean up after prep.

Buffet Dinner with Turmeric Chicken or Smoked Beef* $45 per person with Chef Dave Martinez (LA – West, Central, South Bay and San Fernando Valley Only) quantity

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 15

Instructions
Dishes Vary

Cook Times

Active Prep623.077

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 14 minutes

Recipe Serving Size15

Ingredients

Ingredients
1 Buffet Dinner

Cooking Tools Required

Reheating/Serving Instructions
varies

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details
Upload Recipes

* Do you have allergies or special requests?

Yes

No

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