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$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
3 servings
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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 1 cup

Dairy Free Gluten Free Nut Free Postpartum Vegan Vegetarian
Looking to add more vegetables to your dish(es)? This selection adds 3 cups of additional vegetables to a dish(es) that you have already selected. Can be divided into anywhere from 1-3 dishes. Please select YES for modification and add a note to specific dish(es) stating how many cups and which type of vegetable.

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Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size3

Ingredients

Ingredients
3 cup customer selected vegetables to be added to dish that is already in cart

Cooking Tools Required
Cutting board, Saute pan, Sharp Knives

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Vegan Lean Cauliflower Mashed Potatoes
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
4 servings
Vegan Lean Cauliflower Mashed Potatoes

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Recipe adapted from:
Elena Tomasi - As Easy As Apple Pie

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 9 oz

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.

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Diabetes Friendly Gluten Free Heart Healthy Lower Carb Paleo Reduced Fat Vegan Vegetarian
Healthy and delicious Cauliflower Mashed Potatoes – A creamy, delicious, gluten free, low carb, paleo and vegan alternative to mashed potatoes.

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Instructions
Bring a large pot of salted water to a boil, add the cauliflower and cook for about 10 minutes or until the cauliflower is fork tender. Drain, return it back to the hot pan and let it stand for 2 to 3 minutes with the lid on.
Meanwhile, add the garlic and olive oil to a saucepan over medium-low heat. Continue to cook, stirring frequently, until garlic is softened and fragrant but not browning; about 5 minutes.
Transfer the cauliflower, garlic and extra 1/2 tablespoon olive oil to a food processor, add salt and pepper and purée until smooth. (You can also use a potato masher or blender).
Adjust the salt and pepper to taste.
Garnish with chopped fresh thyme, salt, and pepper. For serving, you can drizzle a little olive oil on top.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size4

Ingredients

Ingredients
3 pound cauliflower 1 large head, trimmed and cut into florets
4 clove garlic
1 tablespoon extra virgin olive oil
½ teaspoon Kosher salt
⅛ teaspoon freshly ground black pepper
For garnish
fresh thyme chopped, optional
flavored salt optional
freshly ground black pepper optional

Cooking Tools Required
Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot

Reheating/Serving Instructions
You can store the cauliflower mashed potatoes in the refrigerator for up to 3 days, or freeze it to last a few weeks.

Nutrition
Calories: 121kcal | Carbohydrates: 18g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 393mg | Potassium: 1030mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 165mg | Calcium: 81mg | Iron: 2mg | Phosphorus: 154mg

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Caramelized Onion and Goat Cheese Quiche
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Up to 10 servings
Caramelized Onion and Goat Cheese Quiche

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Recipe adapted from:
Chef Mona Kobrossi

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 slice

Nut Free Soy Free Vegetarian
This Caramelized Onion and Goat Cheese Quiche is a savory delight, combining the sweetness of deeply caramelized onions with the tangy richness of goat cheese. Nestled in a flaky homemade pastry and infused with hints of fresh rosemary and a velvety cream custard, each bite offers a perfect balance of flavors and textures. Ideal for brunch or as a light meal, this tart brings gourmet flair to your table with minimal effort.
https://www.instagram.com/mamouyaskitchen/

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https://www.instagram.com/mamouyaskitchen/

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Instructions
Preheated oven to 375°F (190°C).
Caramelize the Onions
In a large pan, sauté the onions over medium heat until golden. They should brown gradually over around 30 minutes. If needed, add a little more butter to help avoid burning.
As the onion is starting to brown, add the sugar, balsamic vinegar, and the salt. Continue to cook a few more minutes until the onions are deeply caramelized and the liquid has evaporated. Set aside.
Make the Pastry
In a large bowl, mix the flour and salt.
Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the milk and mix until the dough comes together.
Roll out the dough and line the bottom of a Pyrex dish or tart pan.
Beat the egg and brush it over the pastry.
Bake in a preheated oven at 375°F (190°C) for 10 minutes, until partially cooked.
Assemble the Tart
Evenly scatter the caramelized onions over the partially baked pastry.
Place goat cheese rounds on top of the onions.
Sprinkle with chopped rosemary.
Prepare the Custard
In a bowl, whisk together the egg, heavy cream, nutmeg, salt, and white pepper.
Pour the mixture over the onions and cheese in the tart.
Bake
Bake in the oven at 375°F (190°C) for 20 minutes, or until the filling is set and the top is lightly golden.
Serve
Allow the tart to cool slightly before slicing and serving. Enjoy!

Cook Times

Active Prep10

Hands-On Cook30

Hands-Off Cook30

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Caramelized Onions:
5 each onion thinly sliced
2 tablespoon granulated sugar
2 tablespoon balsamic vinegar
½ teaspoon Kosher salt
For the Pastry:
2 cup all-purpose flour
¾ cup unsalted butter cold and cut into small pieces
½ cup milk
½ teaspoon Kosher salt
1 each egg
For the Filling:
The caramelized onions The above cooked
12 ounce goat cheese sliced to rounds, enough to cover the tart
1 teaspoon fresh rosemary chopped, plus a few springs for decoration
1 each egg
1 cup heavy whipping cream
⅛ teaspoon ground nutmeg
½ teaspoon Kosher salt
⅛ teaspoon ground white pepper

Cooking Tools Required
9-inch round baking pan, Aluminum Foil, Baking Weights, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Rolling Pin, Sharp Knives, Skillet, Top Stove, Whisk

Nutrition
Calories: 438kcal | Carbohydrates: 29g | Protein: 12g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 241mg | Potassium: 177mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1195IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 2mg

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Traditional Chicken Marbella
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Traditional Chicken Marbella

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Recipe adapted from:
Jenn Segal - Once upon a chef

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: A thing, or a drumstick or a breast

Dairy Free Egg Free Gluten Free Soy Free
This Traditional Chicken Marbella from Once Upon a Chef. is a well-loved dish featuring Mediterranean flavors with ingredients like olives, capers, dates, and white wine, creating a delicious balance of sweet and savory in every bite. Perfect for gatherings or a hearty meal!
For 10 servings you'll need two 9 x 13-inch baking dishes.
You can modify the dish, substitute all white or dark meat depending on what your family likes. You can even ask for an appetizer version made entirely with small drumsticks and wings. Write in the modification section your preferences.

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Instructions
In a large bowl combine the garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade (use your hands to rub marinade all over and especially under the skin). Cover and let marinate, refrigerated, for an hours and up to overnight.
Preheat the oven to 350°F and set two oven racks in the centermost positions.
Arrange the marinated chicken in a single layer in two 9 x 13-inch baking dishes and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
Bake for about 1 hour, basting occasionally with the pan juices. The chicken is done when the thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).
To make the chicken crispy with brown skin, transfer the chicken pieces to a foil-lined baking sheet. Broil 5 inches from the heating element for a few minutes, or until the skin is golden and crisp; keep a close eye on it so it doesn't burn.
With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter (discard the bay leaves). Add some of the pan juices and sprinkle generously with the parsley. Pass the remaining sauce in a gravy boat.
Serve the chicken hot or room temperature.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 piece chicken leg bone-in skin-on Or any other chicken parts you like
8 clove garlic minced
2 tablespoon dry oregano
2¼ teaspoon kosher salt
1 teaspoon freshly ground black pepper
¼ cup red wine vinegar
¼ cup extra virgin olive oil
½ cup pitted prunes
¼ cup Manzanilla green olives
¼ cup capers with a bit of juice
3 each bay leaf
½ cup light brown sugar
½ cup white wine
2 tablespoon Italian parsley chopped

Cooking Tools Required
9x13 inch glass baking dish, 9x9 baking dish, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Sharp Knives

Reheating/Serving Instructions
Heat in the oven at 350 degrees until heated through.

Nutrition
Calories: 452kcal | Carbohydrates: 19g | Protein: 24g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 814mg | Potassium: 420mg | Fiber: 1g | Sugar: 14g | Vitamin A: 304IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg

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

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Recipe adapted from:
Natasha Minocha

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/10 cake

Vegetarian
Baklava cheesecake is a decadent showstopper with it's baklava crust and pistachio and rose petal topping. Note: This cheesecake requires 2-3 hours cooling time outside the fridge, then overnight in the refrigerator. Please plan accordingly.
https://www.tashasartisanfoods.com/blog/baklava-cheesecake/

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https://www.tashasartisanfoods.com/blog/baklava-cheesecake/

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Instructions
Preheat your oven to 325. Lightly grease an 8" springform cake tin with butter.
Cheesecake Filling
In a large bowl, combine the softened cream cheese with sugar.
Then add in the eggs and Greek yogurt.
Whisk in the flour, vanilla extract, and rose water. Keep this aside while you prepare the crust.
Cheesecake Crust
Dry roast halved walnuts and shelled and whole pistachios separately until fragrant.
Take them off the heat, and cool. Chop very very finely. You can also use a food processor, just ensure that they don't turn into a powder.
Carefully place one sheet of phyllo in the pan. Add another one on top. Let the pastry hang over the edges of the pan.
Brush liberally with the butter. Sprinkle a fourth of the chopped nuts evenly on top.
Cover the nuts with 2 sheets of phyllo. Brush with butter. Sprinkle another fourth of the nuts on top. Repeat this process 2 more times.
Cover the nuts with the remaining 2 sheets of phyllo.
Pour the cheesecake filling into this prepared crust.
Trim the overhanging pastry sheets with a pair of scissors. Leave about 1"- 2" of the crust.
Bake in the preheated oven for 60-75 minutes at 325F, or until the cake is golden and has the slightest of the wobble n the center. My cake took 75 minutes.
Switch off the oven and leave the cake in the oven for 15-20 with the oven door slightly ajar.
Syrup
Meanwhile, get the syrup ready by boiling water with sugar, a cinnamon stick, lemon juice, and honey. Once it comes to a boil, lower the heat and let it simmer on low for about 10 minutes.
We are looking at a thickish, syrupy consistency for the syrup.
Take out the cinnamon stick and let the syrup cool a bit. Add the rosewater.
Take your cheesecake out of the oven and very carefully remove the ring from the cake tin. Pour or ladle the syrup around the edges of the cheesecake (while it is still hot) where the baked phyllo sheets are, so they absorb it.
You can pour some syrup on the cheesecake too. But the pastry crust needs it most!
Let the cheesecake sit at room temperature for 2 -3 hours (allowing the syrup to get soaked in), then refrigerate it overnight.
Garnish with chopped pistachios and dried rose petals. Slice and serve. Enjoy!

Cook Times

Active Prep40

Hands-On Cook0

Hands-Off Cook70

Passive0

Total Time1 hour 50 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the filling:
2 3/4 cup cream cheese
1 cup sugar
2 egg
1/3 cup plain Greek yogurt plain
3 tablespoon all-purpose flour
1 teaspoon pure vanilla extract
1.5 teaspoon rose water
For the crust:
10 phyllo pastry sheet
1 cup walnut halves
1/4 cup shelled pistachios whole
3 tablespoon unsalted butter melted
For the syrup:
2/3 cup water
1/4 cup granulated sugar
1/4 cup honey
1/2 lemon juiced
1 cinnamon stick
1.5 teaspoon rose water
Optional topping:
1/4 cup pistachios chopped
dried rose petals

Cooking Tools Required
9-inch springform pan, Baking sheet, Cutting board, Electric Hand Mixer, Mixing bowls, Oven, Pastry brush, Saucepan, Sharp Knives, Spatula, Top Stove

Nutrition
Calories: 1362kcal | Carbohydrates: 191g | Protein: 29g | Fat: 53g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1580mg | Potassium: 442mg | Fiber: 7g | Sugar: 36g | Vitamin A: 1020IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 10mg

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Clean Diet Honey Cake
$0.00 Cooking Fee
Rated 0 out of 5
12 servings
Clean Diet Honey Cake

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 slice

Dairy 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. Walnuts, honey, and almond flour combine to create this delicious grain-free loaf cake. Perfect for a quick breakfast, dessert, or snack.

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Instructions
Lightly grease loaf pan with coconut oil, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold, when cake is completely cooled.
With a hand mixer, beat the egg whites for about one minute until they are foamy.
Add the yolks, honey, oil, baking soda, baking powder and coffee, mixing until well blended.
Gently fold the almond flour and walnuts into the yolk mixture.
Pour into prepared loaf pan and bake at 350o F for 40-60 minutes.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time50 minutes

Recipe Serving Size12 people

Ingredients

Ingredients
1 teaspoon coconut oil for greasing the pan
5 egg separated
Beat together:
3/4 cup honey
1⁄3 cup coconut oil
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 cup coffee strong, such as Turkish or a shot of espresso
Fold in:
2 1⁄2 cup almond flour
1/2 cup walnuts finely chopped

Cooking Tools Required
8x5 inch Loaf Pan, Electric Hand Mixer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Spatula

Reheating/Serving Instructions
Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

Nutrition
Calories: 232kcal | Carbohydrates: 17g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 68mg | Potassium: 47mg | Fiber: 2g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

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Vegan Lean Cauliflower Mashed Potatoes

Vegan Lean Cauliflower Mashed Potatoes

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For garnish

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Caramelized Onion and Goat Cheese Quiche

Caramelized Onion and Goat Cheese Quiche

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Caramelize the Onions

Make the Pastry

Assemble the Tart

Prepare the Custard

Bake

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Ingredients

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Traditional Chicken Marbella

Traditional Chicken Marbella

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Baklava Cheesecake

Baklava Cheesecake

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Optional topping:

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Clean Diet Honey Cake

Clean Diet Honey Cake

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Beat together:

Fold in:

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