Customer-Recipes

Add to my favorites

Glazed Carrots
$0.00 Cooking FeeRated 4.2 out of 5 based on 6 reviews.
Rated 4.20 out of 5
FSA/HSA eligible
Up to 10 servings
Glazed Carrots

Add to my favorites

Recipe adapted from:
Thomas Keller

Rated 4.3 out of 5 based on 26 customer ratings

$0.00 Cooking FeeRated 4.2 out of 5 based on 6 reviews.
Serving Size: 4.5 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Diabetes Friendly Egg Free Gluten Free Heart Healthy Low FODMAP Nut Free Soy Free Vegetarian
Chef Thomas Keller’s technique highlights the natural sweetness of carrots, with only a small amount of added sugar.
https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

Glazed Carrots quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Add carrots to the pan(s) in a single layer and swirl the pan around to create an even amount of space between them. Add sugar and enough water to barely cover carrots. Add butter and turn on the flame to high heat. Move the pan around throughout cooking to keep carrots evenly spaced so that each is individually glazed.
Turn down the heat to medium and cook until finished, about 5 minutes. You’re looking for the butter to emulsify and the liquid to form a shiny glaze. (Cooking too much will result in oiliness. Cooking too little will leave the liquid milky-looking and watery.)
When reduction is complete, toss carrots in the pan with chopped parsley.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound carrot peeled, oblique cut
3 teaspoon unsalted butter room temperature
3 1/2 teaspoon sugar to start
1/4 teaspoon white wine vinegar
2 tablespoon Italian parsley chopped (for garnish)
1 teaspoon Kosher salt more or less to taste

Cooking Tools Required
12-inch nonstick skillet, 12-inch saute pan, Cutting board, Measuring cups and spoons, Peeler, Sharp Knives, Top Stove

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

Nutrition
Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 327mg | Potassium: 440mg | Fiber: 4g | Sugar: 8g | Vitamin A: 22838IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 1mg

*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?

Yes

No
Add to my favorites

Sautéed Asparagus and Peas
$0.00 Cooking FeeRated 5 out of 5 based on 4 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Sautéed Asparagus and Peas

Add to my favorites

Recipe adapted from:
Jenn Segal

Rated 5 out of 5 based on 20 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 4 reviews.
Serving Size: 5 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Diabetes Friendly Egg Free Gluten Free Heart Healthy Nut Free Refined Sugar Free Soy Free Vegetarian
Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring!

Sautéed Asparagus and Peas quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes.
Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp.
Add the peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste.

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 tablespoon unsalted butter
2/3 cup shallot minced
2 pound asparagus for 10 servings - 2 bunches, thin, ends trimmed, cut into 1½-inch pieces on a diagonal
14 ounce frozen green peas thawed. For 10 servings feel free to have a few more ounces if any are left in the package.
1 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
2 teaspoon honey

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula

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

Nutrition
Calories: 116kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 239mg | Potassium: 337mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1166IU | Vitamin C: 22mg | Calcium: 40mg | Iron: 3mg

*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?

Yes

No
Add to my favorites

Hungarian Goulash (Beef and Vegetable Stew)
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Hungarian Goulash (Beef and Vegetable Stew)

Add to my favorites

Recipe adapted from:
Customer

Rated 0 out of 5

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

Dairy Free Egg Free Gluten Free Lower Carb Nut Free Paleo Refined Sugar Free Whole 30
This customer-submitted beef and vegetable stew is made with spices such as smoked paprika and caraway seeds for authentic Hungarian flavor. This version is lower in carbs than the traditional version.

Hungarian Goulash (Beef and Vegetable Stew) quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
In a large saucepot (with lid) placed over medium-high heat, brown the beef in the oil. Remove beef and reserve.
Add a bit more oil, then add the peppers, and onion, sauteing for 5 minutes or until the onions are soft.
Add garlic, tomatoes, and all the spices except for the bay leaf. Saute for an additional 5 minutes.
Add the reserved beef (plus any remaining juices), water, and bay leaf. Cover and bring to a boil. Reduce heat to simmer, and cook for at least 2 hours or until beef is fork-tender. Add Add the carrots and potatoes within the last 40 minutes. Add kohlrabi within last 20 minutes of cooking time.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook80

Passive0

Total Time2 hours

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon avocado oil plus additional as needed
3 pound beef stew meat (chuck) cubed
2 onion medium dice
2 carrot medium dice
2 white potato cut into 1/2 inch chunks
4 tomato coarsely grated
2 green bell pepper medium dice
5 clove garlic crushed
2 bay leaf
2 tablespoon paprika
½ tablespoon smoked paprika
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon caraway seeds
2 bulb kohlrabi medium dice

Cooking Tools Required
5-quart saucepot, Cutting board, Kitchen towels, Measuring cups and spoons, plate, Sharp Knives, Top Stove, Wooden Spatula

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

Nutrition
Calories: 350kcal | Carbohydrates: 15g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 592mg | Potassium: 911mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3420IU | Vitamin C: 37mg | Calcium: 54mg | Iron: 4mg

*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?

Yes

No
Add to my favorites

Lentil and Mushroom Lettuce Wraps
$0.00 Cooking FeeRated 3 out of 5 based on 2 reviews.
Rated 3.00 out of 5
FSA/HSA eligible
Up to 10 servings
Lentil and Mushroom Lettuce Wraps

Add to my favorites

Recipe adapted from:
KaiaFit

Rated 4 out of 5 based on 8 customer ratings

$0.00 Cooking FeeRated 3 out of 5 based on 2 reviews.
Serving Size: 8 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
These vegan and vegetarian wraps are seasoned with smoked parika and cumin, with optional jalapeno pepper for added heat.
www.kaiafitfolsom.com

Lentil and Mushroom Lettuce Wraps quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

www.kaiafitfolsom.com

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Add lentils, water and 1/4 of the salt to a saucepan and bring to a boil. Reduce the heat to a gentle simmer. Cook the lentils uncovered for 20 to 25 minutes or until just tender.
Add more water if needed to ensure the lentils remain just barely covered. When cooked, drain the excess liquid and set aside on a plate.
Meanwhile, heat a skillet over medium heat. Add a splash of water to the skillet and then add the onion. Cook for 2 minutes, until softened. Then add the mushrooms, half of the smoked paprika and half of the cumin. Add the jalapeno and stir, continuing to add water if needed to ensure it isn't sticking. Cook over medium heat for 5 to 6 minutes, until the mushrooms have released water and are cooked.
Add the remaining smoked paprika and cumin to the plate with the lentils and toss to combine. Add the lentils to the pan with the mushrooms and season with the remaining salt and stir to combine.
Divide the Boston lettuce evenly between plates and top with the mushroom and lentil mixture. Enjoy!

Notes
Leftovers
Refrigerate in an airtight container for up to five days.
Serving Size
One serving is approximately 5 lettuce wraps.
No Smoked Paprika
Use regular paprika.
More Flavor
Sauté the vegetables with in vegetable broth or oil instead of water.
Additional Toppings
Top the wraps with salsa or guacamole.
No Spice
Omit the jalapeno pepper.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook25

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 cup green lentils
5 cup water
2 teaspoon sea salt divided
2 yellow onion chopped
2 1/2 pound cremini mushroom chopped
5 teaspoon smoked paprika divided
4 teaspoon ground cumin divided
5 head Boston lettuce
Optional:
2 jalapeno pepper thinly sliced

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Skillet, Spatula, Wooden Spatula

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

Nutrition
Calories: 220kcal | Carbohydrates: 39g | Protein: 17g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 488mg | Potassium: 1237mg | Fiber: 17g | Sugar: 5g | Vitamin A: 3251IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 6mg

*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?

Yes

No
Add to my favorites

Sautéed Peas and Mushrooms
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Sautéed Peas and Mushrooms

Add to my favorites

Recipe adapted from:
Marisa Franca

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4-5 ounces

Diabetes Friendly Egg Free Gluten Free Heart Healthy Nut Free Refined Sugar Free Soy Free Vegetarian
A traditional Italian combination of sweet peas, onions, garlic and mushrooms, is a great side dish year round!

Sautéed Peas and Mushrooms quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Heat olive oil and butter in a large lidded skillet (or large saucepan or Dutch oven) over medium heat. Saute onion and garlic until onion is translucent. Be careful not to burn the garlic. Add the sliced mushrooms and continue to saute until the mushrooms release some of their liquid and they start to lightly brown and become fragrant. Add the broth, peas, Italian seasoning, salt and pepper.
Cover the pan with lid and cook until peas are tender, about 5 minutes. Serve immediately or keep warm on very low heat until ready to serve.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook5

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1.5 each onion sliced
4 clove garlic minced
32 ounce frozen green peas
8 ounce baby bella mushroom sliced
1 cup vegetable broth
1 teaspoon Italian seasoning
1 teaspoon Kosher salt
0.5 teaspoon freshly ground black pepper adjust seasoning as needed

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Spatula

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

Nutrition
Calories: 136kcal | Carbohydrates: 16g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 334mg | Potassium: 356mg | Fiber: 6g | Sugar: 6g | Vitamin A: 783IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 2mg

*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?

Yes

No
Add to my favorites

Gazpacho
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Gazpacho

Add to my favorites

Recipe adapted from:
Customer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Lower Carb Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This customer submitted recipe for gazpacho contains Roma tomatoes, cucumber, green bell pepper, red onion, and garlic.

Gazpacho quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Put all ingredients in a food processor and puree/pulse, in batches if necessary, until desired consistency is reached.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 pound Roma tomato ripe, halved
2 each cucumber small, peeled and seeded
2 each green bell pepper medium, cored
1 each red onion small
2 clove garlic large
6 tablespoon extra virgin olive oil
4 tablespoon sherry vinegar
2 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

Cooking Tools Required
Cutting board, Food Processor, Ladle, Measuring cups and spoons, Peeler, Sharp Knives

Reheating/Serving Instructions
Serve chilled

Nutrition
Calories: 122kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 477mg | Potassium: 539mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1558IU | Vitamin C: 28mg | Calcium: 34mg | Iron: 1mg

*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?

Yes

No
Add to my favorites

Immunity Boosting Chicken Bone Broth
$0.00 Cooking Fee
Rated 0 out of 5
4 servings
Immunity Boosting Chicken Bone Broth

Add to my favorites

Recipe adapted from:
Customer submitted recipe

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cups

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free Whole 30
One of the healthiest, nutrient dense chicken stocks.
>> Note: This dish requires a crockpot (slow cooker) and will be ready in 12 hours. You will need to store it promptly after cooking is complete. This will be after the chef leaves. <<
Instructions after 12 hours: Strain the broth though a strainer or mesh sack. Discard the vegetables that you strained out. Allow broth to cool. Once cool, remove the layer of the fat that forms on top and discard or save it for future cooking. Freeze broth until ready to use.

Immunity Boosting Chicken Bone Broth quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Remove meat from bones.
Place the whole chicken carcass in the slow cooker. Add all remaining ingredients. Set slow cooker to low and let cook for at least 12 hours.
After 12 hours, strain the broth though a strainer or mesh sack. Discard the vegetables that you strained out. Allow broth to cool. Once cool, remove the layer of the fat that forms on top and discard or save it for future cooking. Freeze broth until ready to use.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size4

Ingredients

Ingredients
1 whole rotisserie chicken Use a whole chicken carcass, about 2 pounds of bones
1 each carrot peeled and chopped
1 each yellow onion diced
2 stalk celery chopped
3 clove garlic halved
1 tablespoon apple cider vinegar
1 teaspoon sea salt
1 cup Italian parsley chopped
6 cup water

Cooking Tools Required
Crockpot, Cutting board, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 13kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Cholesterol: 0.2mg | Sodium: 625mg | Potassium: 148mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 1395IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 1mg

*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?

Yes

No
Add to my favorites

Middle Eastern Spiced Meatball and Butternut Squash Soup
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Middle Eastern Spiced Meatball and Butternut Squash Soup

Add to my favorites

Recipe adapted from:
Customer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 cups with about 5 small meatballs

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free
This vegetable soup contains butternut squash and beef meatballs seasoned with turmeric, paprika, nutmeg, and bharat.

Middle Eastern Spiced Meatball and Butternut Squash Soup quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Mix together all the meatball ingredients and set aside.
Heat olive oil in a large soup pot over medium heat. Add the onion and sauté until golden, about 3 minutes. Add the spices, sauteing for another minute, then all the remaining ingredients.
While the soup is coming to a boil, form the meatballs.
Drop meatballs into boiling soup. Bring back to a boil, then turn down to a simmer and cook for 20 minutes or until squash is tender and meatballs are cooked through.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the meat balls:
2 pound 90% lean ground beef
1 onion grated, drained from liquid
1/4 cup Italian parsley chopped
2 teaspoon ground turmeric
2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/4 teaspoon baharat spice blend
1/4 teaspoon ground nutmeg
1 teaspoon Kosher salt
For the soup:
2 tablespoon extra virgin olive oil
1 onion chopped
1 teaspoon bharat spice mix
1 teaspoon ras el hanout spice mix, optional
1 teaspoon ground nutmeg
3 stalk celery chopped
2 tomato crushed in a food processor
2 carrot chopped
2 pound butternut squash peeled, seeded, and cubed
1 pound zucchini cubed
10 cup water
2 teaspoon Kosher salt more or less to taste

Cooking Tools Required
5-quart saucepot, Cutting board, Food Processor, Kitchen towels, Ladle, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove, Wooden Spatula

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

Nutrition
Calories: 259kcal | Carbohydrates: 18g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 798mg | Potassium: 921mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12359IU | Vitamin C: 35mg | Calcium: 93mg | Iron: 3mg

*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?

Yes

No
Add to my favorites

Broccoli, Zucchini, and Avocado Saute
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Broccoli, Zucchini, and Avocado Saute

Add to my favorites

Recipe adapted from:
Customer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Postpartum Pregnancy Refined Sugar Free Soy Free
This customer submitted recipe uses broccoli, zucchini, and avocado sauteed with kalamata olives and dill.

Broccoli, Zucchini, and Avocado Saute quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
In a large skillet heat olive oil and sauté green onions and garlic until aromatic. Add broccoli and sauté for several minutes.
Add zucchini, dill, olives, lemon juice and zest, sauteing an additional 3 minutes. Add water and cook for 2 more minutes.
Slice avocado into half inch slices, add to the pan along with peas. Stir gently. cook for 1 minute. add salt and pepper and remove from heat.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 stalk green onion chopped
4 clove garlic sliced
2 head broccoli cut into small flowers
4 zucchini thinly sliced
1/2 cup fresh dill coarsely chopped
1/2 cup pitted Kalamata olives coarsely chopped
2 lemon juiced and zested
4 tablespoon water
2 avocado ripe but firm
2 cup frozen green peas defrosted
1 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
4 tablespoon extra virgin olive oil
For garnish:
1/4 cup sliced almonds toasted

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

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

Nutrition
Calories: 229kcal | Carbohydrates: 21g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 508mg | Potassium: 933mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1476IU | Vitamin C: 144mg | Calcium: 108mg | Iron: 2mg

*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?

Yes

No

Active filters

Glazed Carrots

Glazed Carrots

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Sautéed Asparagus and Peas

Sautéed Asparagus and Peas

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Hungarian Goulash (Beef and Vegetable Stew)

Hungarian Goulash (Beef and Vegetable Stew)

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Lentil and Mushroom Lettuce Wraps

Lentil and Mushroom Lettuce Wraps

Cook Tools and Details

Ingredients Scale

Instructions

Notes

Cook Times

Ingredients

Ingredients

Optional:

Cooking Tools Required

Nutrition

Sautéed Peas and Mushrooms

Sautéed Peas and Mushrooms

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Gazpacho

Gazpacho

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Immunity Boosting Chicken Bone Broth

Immunity Boosting Chicken Bone Broth

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Middle Eastern Spiced Meatball and Butternut Squash Soup

Middle Eastern Spiced Meatball and Butternut Squash Soup

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients