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Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee

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.
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Dairy Free Diabetes Friendly Egg Free Heart Healthy Mediterranean Diet Refined Sugar Free Renal 5 on dialysis Soy Free
Enjoy this Italian inspired dish served with green beans and orzo pasta.

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Instructions
Cook orzo according to package directions.
Heat olive oil in a skillet. Add sliced chicken and garlic. Cook for 6–7 minutes until browned and cooked through.
Add lemon juice and basil. Stir and cook 1–2 minutes more.
In a separate pan, sauté green beans in olive oil for 5–6 minutes until tender.
Serve chicken and green beans over orzo pasta.

Notes
Lemon Basil Chicken with Garlic Green Beans and Orzo

Ounces per serving: ~11 ounce

Calories: 385 kcal

Carbohydrates: 31 g

Protein: 32 g

Fat: 15 g

Saturated Fat: 2.5 g

Polyunsaturated Fat: 3 g

Monounsaturated Fat: 7 g

Trans Fat: 0 g

Cholesterol: 78 mg

Sodium: 315 mg

Potassium: 425 mg

Fiber: 5.5 g

Sugar: 3 g

Vitamin A: 900 IU

Vitamin C: 20 mg

Calcium: 60 mg

Iron: 2.3 mg

Phosphorus: 235 mg

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
20 ounce boneless skinless chicken breast sliced thin
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon fresh basil chopped (or 1 teaspoon dried basil)
2 clove garlic minced
8 ounce green bean trimmed
1 tablespoon extra virgin olive oil for sautéing green beans
2 cup orzo pasta cooked

Cooking Tools Required
12-inch nonstick skillet, Colander, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Tongs, Top Stove

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

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Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 tacos

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 Egg Free Gluten Free Heart Healthy Refined Sugar Free Renal 5 on dialysis Soy Free
These tacos are made with seasoned ground beef, traditional toppings, and chipotle sour cream, all wrapped up in a whole wheat flour tortilla

Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis quantity

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Instructions
Heat a skillet over medium heat and add a small drizzle of oil. Add the ground beef and cook, breaking it up with a spatula, until browned (about 6-8 minutes). Drain any excess fat.
Stir in the chili powder and ground cumin. let it simmer for 5 minutes
While the beef is cooking, warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
Spoon the seasoned ground beef onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and Chipotle sour cream.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 teaspoon avocado oil
.75 pound 95% lean ground beef
8 each whole wheat tortilla
2 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup lettuce thinly sliced
1 Roma tomato diced
1/3 cup shredded cheddar cheese
For the chipotle sour cream:
1/3 cup sour cream
1/2 teaspoon chipotle powder
1 teaspoon lime juice

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

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

Nutrition
Calories: 485kcal | Carbohydrates: 49g | Protein: 30g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 734mg | Potassium: 507mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5097IU | Vitamin C: 13mg | Calcium: 287mg | Iron: 5mg | Phosphorus: 252mg

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Custom Menu Order with Chef Tariqa Abdullah-Muhammad (San Francisco Bay Area Only)
$180.00 Cooking Fee
Rated 0 out of 5
1 servings
Custom Menu Order with Chef Tariqa Abdullah-Muhammad (San Francisco Bay Area Only)

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Recipe adapted from:
Tariqa Abdullah-Muhammad

Rated 0 out of 5

$180.00 Cooking Fee
Serving Size: varies

Paleo
Chef Tariqa Abdullah-Muhammad Custom Order minimum $180, not including ingredients or shopping fee
-Custom menu: Created by you and your Chef. Please note that if the agreed upon menu exceeds the allotted time/quote, the chef will quote a price difference that will be added to your order prior to the appointment.
-Shopping and Equipment list: will be provided at least 2 days prior to appointment. If you selected the extra fee for the chef to do the grocery shopping, you can edit your shopping list by checking off the items you already have, then send to your chef.
-Ask for your Chef's specialties!
*** Cannot be combined with any other dishes in your cart.

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Instructions
Custom Order Dishes Vary

Cook Times

Active Prep166.154

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 56 minutes

Recipe Serving Size1

Ingredients

Ingredients
1 Custom Order

Cooking Tools Required
12-inch nonstick skillet, 12-inch saute pan, 5-quart saucepot, Blender, Box grater, Can Opener, Cutting board, Fine-Mesh Strainer, Food Processor, Grill, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Non stick saute pan, Oven, Sharp Knives, Stand Mixer, Top Stove

Reheating/Serving Instructions
varies

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Private Cooking Class ADVANCED DDS Self Determination Program SDP*
$275.00 Cooking Fee
Rated 0 out of 5
1 servings
Private Cooking Class ADVANCED DDS Self Determination Program SDP*

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Recipe adapted from:
Based on Area Availability

Rated 0 out of 5

$275.00 Cooking Fee

In-home cooking class fee is $275, and includes the following:
- 2.5 hour cooking class for 1 participant with your Chef Instructor. All-inclusive.
- Custom menu: Created by you and your Chef Instructor. Learn Basic Cooking Skills, Breakfast, Lunch, Dinner, Safety, Sanitation, and Knife skills.
- Shopping and Equipment list: will be provided at least 2 days prior to class for review via the platform, once final menu is agreed upon. Each participant should have a cutting board, chef’s knife, and apron.
Cannot be combined with any other dishes in your cart.
*This class is exclusively for consumers enrolled in the California Department of Developmental Services Self Determination Program, which helps those with developmental disabilities.

Private Cooking Class ADVANCED DDS Self Determination Program SDP* quantity

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Instructions
Please work with your customer to set up a menu based on what they wish to learn in their 2.5 hour class.
Please finalize your menu/instruction as soon as possible, in order to provide at least 2 days prior to class for your customer to review the shopping and equipment list via the platform.
How to add ingredients and equipment to the shopping list:
Once you approve your cooking class order, you will have access to a blank shopping list to fill. Just go to your calendar and click on the appointment. Click on View Shopping List, then scroll to the bottom and click on Edit Shopping List. Here you can add a header such as Equipment and Groceries. Fill with all items needed for your cooking class. Your customer will be able to view this list as well by logging into their account and going to Shopping List.
Important: If the customer selected/paid for grocery shopping on their order, you will be responsible for purchasing the groceries. The customer is responsible for the equipment needed, unless otherwise agreed upon.

Cook Times

Active Prep253.846

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time2 hours 32 minutes

Recipe Serving Size1

Ingredients

Ingredients
Shopping/Equipment list will be provided by your Chef Instructor once menu is agreed upon

Cooking Tools Required
A list to be provided by your chef

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High-Fiber Black Bean Burritos
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
High-Fiber Black Bean Burritos

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 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.
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Diabetes Friendly Heart Healthy
These hearty burritos are high in fiber, heart healthy, diabetes friendly, and make for a delicious vegetarian option.

High-Fiber Black Bean Burritos quantity

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Instructions
Cook rice:
Cook rice according to package directions.
Sauté veggies:
In a skillet, heat oil. Add onion and bell pepper. Cook 4–5 min until softened.
Season beans:
Add black beans, cooked rice, cumin, garlic powder, and chili powder. Stir and heat through for 3–4 min.
Assemble burritos:
On each tortilla, layer bean/rice mix, carrots, avocado, cheese (if using), and a squeeze of lime.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
15 ounce canned black beans no salt added rinsed and drained
1/2 cup brown rice cooked according to package directions
1 red bell pepper diced
1/2 red onion diced
1 large carrot shredded
1 cup shredded reduced-fat cheese
4 large whole wheat tortillas
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
2 lime for serving (optional)

Cooking Tools Required
Cutting board, Measuring cups and spoons, Non stick saute pan, Pot with lid, Sharp Knives, Slotted spoon, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium-high power for 1-2 minutes or until heated through.

Nutrition
Calories: 454kcal | Carbohydrates: 66g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 750mg | Potassium: 593mg | Fiber: 13g | Sugar: 5g | Vitamin A: 3811IU | Vitamin C: 47mg | Calcium: 469mg | Iron: 4mg | Phosphorus: 366mg

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Black Bean Soup
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Black Bean Soup

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 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 Gluten Free Heart Healthy
High in fiber and protein, this delicious soup is diabetes-friendly and heart healthy!

Black Bean Soup quantity

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Instructions
Sauté base:
Heat oil in a pot. Sauté onion, garlic, and bell pepper for ~4–5 min until soft.
Simmer soup:
Add black beans, broth, cumin, paprika, salt, and pepper. Simmer for 10 minutes.
Blend (optional):
Use an immersion blender to blend part of the soup for a thicker texture (or blend 1–2 cups in a blender and stir back in).
Finish:
Add lime juice and cilantro before serving.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
30 ounce canned black beans no salt added rinsed and drained
1 small red onion chopped
2 clove garlic minced
1 red bell pepper chopped
2 cup low-sodium vegetable broth
1 teaspoon cumin
1/2 teaspoon smoked paprika
1 tablespoon extra virgin olive oil
1/4 cup fresh cilantro optional
1 lime juiced
1/3 teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Immersion Blender, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium heat until heated through or in a pot on the cooktop, stirring often.

Nutrition
Calories: 258kcal | Carbohydrates: 43g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 749mg | Potassium: 795mg | Fiber: 17g | Sugar: 3g | Vitamin A: 1142IU | Vitamin C: 49mg | Calcium: 93mg | Iron: 5mg | Phosphorus: 253mg

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Masoor Dal (Red Lentil Curry) with Whole Wheat Roti
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Masoor Dal (Red Lentil Curry) with Whole Wheat Roti

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
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

Diabetes Friendly Egg Free Gluten Free Nut Free Soy Free Vegan
Both meals are rich in fiber, plant-based protein, and heart-healthy fats, making them excellent choices for diabetes-friendly and heart-healthy eating.

Masoor Dal (Red Lentil Curry) with Whole Wheat Roti quantity

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Instructions
Cook Lentils: In a pot, bring red lentils and water to a boil. Reduce heat and simmer for 10 minutes until soft.
Prepare the Tempering: In a separate pan, heat olive oil, then add cumin seeds, letting them sizzle for a few seconds. Add onion, garlic, and ginger, sautéing for 2-3 minutes.
Add Spices & Tomatoes: Stir in turmeric, garam masala, and tomatoes. Cook for 2-3 minutes.
Combine: Pour the cooked lentils into the pan with the spices and mix well. Add kale or spinach and cook for another 2 minutes. Season with salt and pepper.
Serve: Pair the dal with warm whole wheat roti and a squeeze of fresh lemon.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook10

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 cup red lentils masoor dal, rinsed
3 cup water
1 tablespoon extra virgin olive oil
1 small onion chopped
2 clove garlic minced
1 teaspoon fresh ginger grated
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 cup canned diced tomatoes
2 cup baby spinach
4 whole wheat rotis
For Serving:
1 lemon cut into wedges

Cooking Tools Required
Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs

Reheating/Serving Instructions
Heat in the microwave on medium power until heated through, stirring a couple times during cooking process.

Nutrition
Calories: 307kcal | Carbohydrates: 51g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 179mg | Potassium: 721mg | Fiber: 18g | Sugar: 3g | Vitamin A: 1467IU | Vitamin C: 15mg | Calcium: 69mg | Iron: 6mg | Phosphorus: 293mg

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Spiced Chickpea & Spinach Curry with Brown Rice
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Spiced Chickpea & Spinach Curry with Brown Rice

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
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

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

Instructions
Cook the brown rice according to package directions.
Cook the Aromatics: In a pan over medium heat, heat olive oil and sauté onion for 2 minutes. Add garlic and ginger, cooking until fragrant (about 1 minute).
Add Spices: Stir in cumin, coriander, turmeric, and chili powder. Cook for 30 seconds.
Simmer the Curry: Add chickpeas, diced tomatoes, and coconut milk. Simmer for 5 minutes.
Add Spinach: Stir in spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper.
Serve: Divide the curry over cooked brown rice and garnish with fresh cilantro.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1/2 cup brown rice
15 ounce canned chickpeas drained and rinsed
1 tablespoon extra virgin olive oil
1 small onion finely chopped
2 clove garlic minced
1 teaspoon fresh ginger grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 cup canned diced tomatoes
4 cup fresh spinach
1/2 cup canned lite coconut milk
Optional:
1/2 teaspoon chili powder
Optional for garnish:
1/4 cup fresh cilantro chopped

Cooking Tools Required
12-inch saute pan, Can Opener, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs, Top Stove

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

Nutrition
Calories: 267kcal | Carbohydrates: 41g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 434mg | Potassium: 572mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2980IU | Vitamin C: 17mg | Calcium: 112mg | Iron: 4mg | Phosphorus: 190mg

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Refined Sugar Free Soy Free Vegetarian
A hearty and flavorful spiced chickpea and spinach curry served with brown rice. This dish features tender chickpeas simmered in a fragrant blend of spices, tomatoes, and creamy coconut milk, paired with nutrient-rich spinach for a wholesome, satisfying meal.

Spiced Chickpea & Spinach Curry with Brown Rice quantity

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Instructions
Cook the brown rice according to package directions.
Cook the Aromatics: In a pan over medium heat, heat olive oil and sauté onion for 2 minutes. Add garlic and ginger, cooking until fragrant (about 1 minute).
Add Spices: Stir in cumin, coriander, turmeric, and chili powder. Cook for 30 seconds.
Simmer the Curry: Add chickpeas, diced tomatoes, and coconut milk. Simmer for 5 minutes.
Add Spinach: Stir in spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper.
Serve: Divide the curry over cooked brown rice and garnish with fresh cilantro.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1/2 cup brown rice
15 ounce canned chickpeas drained and rinsed
1 tablespoon extra virgin olive oil
1 small onion finely chopped
2 clove garlic minced
1 teaspoon fresh ginger grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 cup canned diced tomatoes
4 cup fresh spinach
1/2 cup canned lite coconut milk
Optional:
1/2 teaspoon chili powder
Optional for garnish:
1/4 cup fresh cilantro chopped

Cooking Tools Required
12-inch saute pan, Can Opener, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs, Top Stove

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

Nutrition
Calories: 267kcal | Carbohydrates: 41g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 434mg | Potassium: 572mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2980IU | Vitamin C: 17mg | Calcium: 112mg | Iron: 4mg | Phosphorus: 190mg

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Italian Chopped Chicken Salad with White Beans & Balsamic Dressing
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Italian Chopped Chicken Salad with White Beans & Balsamic Dressing

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 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 Mediterranean Diet Nut Free Refined Sugar Free Soy Free
This salad is high in fiber, rich in lean protein, and packed with Mediterranean flavors, making it a perfect diabetes-friendly and heart-healthy meal option!

Italian Chopped Chicken Salad with White Beans & Balsamic Dressing quantity

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Instructions
Bake the Chicken: Preheat oven to 400°F (200°C). Rub the chicken breasts with 1 tbsp olive oil, oregano, garlic powder, salt, and pepper. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C). Let rest for a few minutes, then chop into bite-sized pieces.
Assemble the Salad: In a large bowl, combine chopped romaine, cherry tomatoes, white beans, and red onion.
Make the Dressing: In a small bowl, whisk together 1 tbsp olive oil, balsamic vinegar, salt, and pepper.
Serve: Toss the salad with the dressing, then top with chopped chicken and Parmesan cheese.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound boneless skinless chicken breast
15 ounce canned cannellini white beans drained and rinsed
4 cup mixed greens
1 cup cherry tomato halved
1/4 cup red onion thinly sliced
1/4 cup shredded Parmesan cheese
2 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder

Cooking Tools Required
12-inch saute pan, Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula, Tongs, Whisk

Nutrition
Calories: 362kcal | Carbohydrates: 28g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 263mg | Potassium: 1094mg | Fiber: 6g | Sugar: 2g | Vitamin A: 733IU | Vitamin C: 20mg | Calcium: 160mg | Iron: 4mg | Phosphorus: 406mg

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Private Cooking Class with Chef Seth Johnson (Sonoma/Napa Area, and Marin County Only)
$150.00 Cooking Fee
Rated 0 out of 5
2 servings
Private Cooking Class with Chef Seth Johnson (Sonoma/Napa Area, and Marin County Only)

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Rated 0 out of 5

$150.00 Cooking Fee

Chef Seth Johnson in-home cooking class fee is $150, and includes the following:
- 2.5 hour cooking class with your Chef Instructor. Not including ingredients.
- Professional instruction for up to 2 participants. Additional participants: 3rd $75, 4th $50. You can add the extra fee by clicking on this link.
- Custom menu: Created by you and your Chef Instructor.
- Shopping and Equipment list: will be provided at least 2 days prior to class for review via the platform, once final menu is agreed upon. If you selected the extra fee for the chef to do the grocery shopping when you purchased your class, you can edit your shopping list by checking off the items you already have, then send to your chef. Each participant should have a cutting board, chef’s knife, and apron.
- Chef specialty: Knife skills, cooking techniques, kids cooking class, ethnic cuisines, and many more!
For larger group pricing & more info please contact us at 415-766-0038.
*** Cannot be combined with any other dishes in your cart.

Private Cooking Class with Chef Seth Johnson (Sonoma/Napa Area, and Marin County Only) quantity

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 2

Instructions
Please work with your customer to set up a menu based on what they wish to learn in their 2.5 hour class.
Please finalize your menu/instruction as soon as possible, in order to provide at least 2 days prior to class for your customer to review the shopping and equipment list via the platform.
How to add ingredients and equipment to the shopping list:
Once you approve your cooking class order, you will have access to a blank shopping list to fill. Just go to your calendar and click on the appointment. Click on View Shopping List, then scroll to the bottom and click on Edit Shopping List. Here you can add a header such as Equipment and Groceries. Fill with all items needed for your cooking class. Your customer will be able to view this list as well by logging into their account and going to Shopping Lists.
Important: If the customer selected/paid for grocery shopping on their order, you will be responsible for purchasing the groceries. The customer is responsible for the equipment needed, unless otherwise agreed upon.

Cook Times

Active Prep138.46

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time2 hours 19 minutes

Recipe Serving Size2

Ingredients

Ingredients
Shopping/Equipment list will be provided by your Chef Instructor once menu is agreed upon

Cooking Tools Required
A list to be provided by your chef

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Private Cooking Class with Chef Marilyn Coyote (San Francisco Area Only)
$200.00 Cooking Fee
Rated 0 out of 5
2 servings
Private Cooking Class with Chef Marilyn Coyote (San Francisco Area Only)

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Recipe adapted from:
Chef Marilyn Coyote

Rated 0 out of 5

$200.00 Cooking Fee

Chef Marilyn Coyote in-home cooking class fee is $200, and includes the following:
- 2.5 hour cooking class with your Chef Instructor. Not including ingredients.
- Professional instruction for up to 2 participants. Additional participants: $100 each. You can add the extra fee by clicking on this link.
- Custom menu: Created by you and your Chef Instructor.
- Shopping and Equipment list: will be provided at least 2 days prior to class for review via the platform, once final menu is agreed upon. If you selected the extra fee for the chef to do the grocery shopping when you purchased your class, you can edit your shopping list by checking off the items you already have, then send to your chef. Each participant should have a cutting board, chef’s knife, and apron.
- Chef specialty: Knife skills, cooking techniques, kids cooking class, ethnic cuisines, and many more!
For larger group pricing & more info please contact us at 415-766-0038.
*** Cannot be combined with any other dishes in your cart.

Private Cooking Class with Chef Marilyn Coyote (San Francisco Area Only) 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. 2

Instructions
Please work with your customer to set up a menu based on what they wish to learn in their 2.5 hour class.
Please finalize your menu/instruction as soon as possible, in order to provide at least 2 days prior to class for your customer to review the shopping and equipment list via the platform.
How to add ingredients and equipment to the shopping list:
Once you approve your cooking class order, you will have access to a blank shopping list to fill. Just go to your calendar and click on the appointment. Click on View Shopping List, then scroll to the bottom and click on Edit Shopping List. Here you can add a header such as Equipment and Groceries. Fill with all items needed for your cooking class. Your customer will be able to view this list as well by logging into their account and going to Shopping List.
Important: If the customer selected/paid for grocery shopping on their order, you will be responsible for purchasing the groceries. The customer is responsible for the equipment needed, unless otherwise agreed upon.

Cook Times

Active Prep184.615

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time2 hours 47 minutes

Recipe Serving Size2

Ingredients

Ingredients
Shopping/Equipment list will be provided by your Chef Instructor once menu is agreed upon

Cooking Tools Required
A list to be provided by your chef

*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
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Naked Wonton Soup and Teriyaki Turkey Bowl with Broccoli
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Naked Wonton Soup and Teriyaki Turkey Bowl with Broccoli

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
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

Dairy Free Diabetes Friendly Egg Free Lower Carb Nut Free
With this selection you'll get two different ground turkey dishes with 4 servings each. First, enjoy a no-wrapper, fiber-rich, and satisfying Naked Wonton Soup. Your second dish is a teriyaki-inspired turkey bowl that pairs lean ground turkey with steamed broccoli for a balanced, fiber-rich meal.

Naked Wonton Soup and Teriyaki Turkey Bowl with Broccoli quantity

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
For the soup:
In a large pan, heat sesame oil over medium heat. Add ground turkey, breaking it apart with a spoon. Cook until fully browned (about 6-8 minutes).
Add garlic and ginger to the pan with the turkey. Stir and cook for another 1-2 minutes until fragrant.
In a large pot, bring the chicken broth to a simmer over medium heat. Add the cooked turkey mixture, soy sauce, and rice vinegar. Stir to combine. Add the sliced mushrooms, shredded carrots, and kale. Simmer for 5-7 minutes until the vegetables are tender.
Ladle the soup into bowls. Garnish with chopped green onions. Serve immediately and enjoy this heart-healthy, filling soup!
For the teriyaki bowl:
Cook the brown rice according to package instructions
Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
In a large skillet, heat avocado oil over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spoon (about 5-7 minutes).
Add the garlic powder, black pepper, rice vinegar, and teriyaki sauce to the turkey, stirring to combine. Let it simmer for 2-3 minutes.
Serve the cooked turkey mixture over the cooked rice, with steamed broccoli on the side. Garnish with sesame seeds and red pepper flakes, if desired.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook35

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the soup:
1 pound lean ground turkey
4 cup low-sodium chicken broth
1 tablespoon sesame oil
2 clove garlic minced
1 tablespoon fresh ginger grated
1 cup kale chopped
1/2 cup white mushroom sliced
1 tablespoon low-sodium soy sauce
1/4 cup green onion chopped
1/2 cup carrot shredded
1 tablespoon rice vinegar
For the teriyaki bowl:
1 pound ground turkey
3 cup broccoli florets
3 tablespoon low-sodium teriyaki sauce
1 tablespoon avocado oil
1 tablespoon rice vinegar
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup brown rice
Optional for garnish:
1 tablespoon sesame seeds
1/4 teaspoon crushed red pepper

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Ladle, Measuring cups and spoons, Pot with lid, Sharp Knives, Steamer Basket, Top Stove, Wooden Spatula

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

Nutrition
Calories: 298kcal | Carbohydrates: 25g | Protein: 33g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 445mg | Potassium: 711mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1890IU | Vitamin C: 34mg | Calcium: 59mg | Iron: 2mg

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Custom Menu Order with Chef Alison Caldwell (San Diego Area Only)
$250.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Custom Menu Order with Chef Alison Caldwell (San Diego Area Only)

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Recipe adapted from:
Alison Caldwell

Rated 0 out of 5

$250.00 Cooking Fee
Serving Size: varies

Chef Alison Caldwell Custom Order minimum $250, not including ingredients or shopping fee
-Custom menu: Created by you and your Chef. Please note that if the agreed upon menu exceeds the allotted time/quote, the chef will quote a price difference that will be added to your order prior to the appointment.
-Shopping and Equipment list: will be provided at least 2 days prior to appointment. If you selected the extra fee for the chef to do the grocery shopping, you can edit your shopping list by checking off the items you already have, then send to your chef.
-Ask for your Chef's specialties!
*** Cannot be combined with any other dishes in your cart.

Custom Menu Order with Chef Alison Caldwell (San Diego Area Only) quantity

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

Instructions
Custom Order Dishes Vary

Cook Times

Active Prep230.77

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 15 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 Custom Order

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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Egg Roll in a Bowl with Brown Rice
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Egg Roll in a Bowl with Brown Rice

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
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

Dairy Free Diabetes Friendly Egg Free Heart Healthy Nut Free Refined Sugar Free
This "Egg Roll in a Bowl" is a deconstructed version of the popular dish, served with brown rice for added fiber and heart health.

Egg Roll in a Bowl with Brown Rice quantity

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

Instructions
Cook the brown rice according to package instructions
In a large skillet or wok, heat the sesame oil over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spoon (about 5-7 minutes).
Add the garlic, carrot, and shredded cabbage to the skillet, and cook for 3-4 minutes until the vegetables soften.
Stir in the soy sauce, rice vinegar, and ground ginger. Cook for an additional 2 minutes until well combined and heated through.
Serve the turkey mixture over the cooked brown rice. Garnish with sliced green onions and sesame seeds, if desired.

Cook Times

Active Prep10

Hands-On Cook12

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound ground turkey
1 cup brown rice cooked according to package directions
4 cups coleslaw mix
1 medium carrot grated
2 clove garlic minced
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon ground ginger
2 stalk green onion sliced
Optional:
1 tablespoon sesame seeds

Cooking Tools Required
12-inch saute pan, Box grater, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs, Top Stove

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

Nutrition
Calories: 351kcal | Carbohydrates: 44g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 228mg | Potassium: 679mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2705IU | Vitamin C: 28mg | Calcium: 80mg | Iron: 3mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Tilapia Fish Tacos and Thai Coconut Fish Soup
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Tilapia Fish Tacos and Thai Coconut Fish Soup

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
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 Diabetes Friendly Egg Free Heart Healthy Nut Free Refined Sugar Free
With this selection you'll get two different fish dishes with 4 servings each. First, enjoy delicious tacos packed with spiced fish, black beans, shredded cabbage, and tomatoes. And second, enjoy this hearty soup combined the delicate flavor of tilapia with the richness of coconut milk and the zing of Thai curry. Perfect for a cozy, healthy meal!

Tilapia Fish Tacos and Thai Coconut Fish Soup quantity

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Prepare the Fish:
Preheat the oven to 375°F or heat a skillet over medium heat.
Mix chili powder, cumin, garlic powder, paprika, and salt in a small bowl. Rub the tilapia fillets with olive oil, sprinkle the spice mixture evenly, and drizzle lime juice over the top.
Bake for 10-12 minutes (or cook in the skillet for 3-4 minutes per side) until the fish flakes easily with a fork.
Warm the Tortillas:
Heat the tortillas in a dry skillet or microwave until pliable.
Make the Sauce (Optional):
In a small bowl, whisk Greek yogurt with lime juice and cumin.
Assemble the Tacos:
Flake the cooked tilapia into chunks.
On each tortilla, add a portion of fish, shredded cabbage, diced tomatoes, and avocado.
Drizzle with the yogurt sauce if desired and garnish with fresh cilantro.
For the Soup:
Sauté Aromatics:
Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger. Cook until softened, about 3-4 minutes.
Add Curry Paste:
Stir in the red curry paste and cook for 1 minute to release its aroma.
Add Coconut Milk & Broth:
Pour in the coconut milk and vegetable broth. Stir well to combine.
Cook Vegetables:
Add the carrots, broccoli, and zucchini. Simmer for 5-7 minutes, or until vegetables are tender but still vibrant.
Add Tilapia:
Gently add the tilapia pieces to the soup. Simmer for 5-7 minutes, or until the fish is opaque and flakes easily. Avoid stirring too much to keep the fish intact.
Season & Finish:
Stir in the soy sauce and lime juice. Taste and adjust seasoning if necessary.
Serve & Garnish:
Divide the soup into bowls and top with fresh cilantro if desired.

Cook Times

Active Prep30

Hands-On Cook20

Hands-Off Cook0

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the Fish Tacos:
1 pound tilapia fillet
1 tablespoon extra virgin olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon Kosher salt
1 lime juiced
For the Tacos:
8 piece small whole-grain tortilla
1 cup purple cabbage shredded
1 small tomato seeded and diced
1/2 piece avocado diced
1/4 cup fresh cilantro chopped, for garnish
For the Sauce (Optional):
1/4 cup plain Greek yogurt
1 teaspoon lime juice
1/4 teaspoon cumin
For the Soup:
1 tablespoon extra virgin olive oil
1 medium onion diced
2 clove garlic minced
1 teaspoon fresh ginger OR 1/2 teaspoon ground ginger grated
1 tablespoon Thai red curry paste
13.5 ounce canned lite coconut milk
3 cup low-sodium vegetable broth
1 cup carrot sliced
1 cup broccoli florets
1 cup zucchini diced
1 pound tilapia fillet cut into bite-sized pieces
1 teaspoon low-sodium soy sauce
1 lime juiced
Optional: fresh cilantro, for garnish

Cooking Tools Required
12-inch nonstick skillet, 12-inch skillet, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, Spatula

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

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Mexican-Style Pork Tenderloin Salad and Roasted Pork Tenderloin with Garlic and Spinach Lentils
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Mexican-Style Pork Tenderloin Salad and Roasted Pork Tenderloin with Garlic and Spinach Lentils

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Refined Sugar Free Soy Free
With this selection you'll get two different pork dishes with 4 servings each. First, enjoy pork tenderloin sliced and place on top of a bed of mixed greens, with black beans, cherry tomatoes, and sliced avocado. Topped with a lime vinaigrette. And second, enjoy herb roasted pork served with a garlic lentil and spinach mix.

Mexican-Style Pork Tenderloin Salad and Roasted Pork Tenderloin with Garlic and Spinach Lentils quantity

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
For the Mexican Pork Salad:
Preheat the Oven: Preheat your oven to 400°F (200°C).
Marinate the Pork (for the salad): In a small bowl, mix the cumin, chili powder, salt, and pepper. Rub the spice mix over the pork tenderloin and let it marinate for 10-15 minutes.
Prepare the Pork (for the Roast Pork): Pat the pork tenderloin dry with a paper towel. Rub 1 tbsp of olive oil over the tenderloin, then season with salt, pepper, and thyme or rosemary if desired.
Place both tenderloins on a baking sheet or roasting pan. Roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Remove and let it rest for 5-10 minutes before slicing.
Prepare the Salad: While the pork is cooking, in a large bowl, combine the mixed greens, cherry tomatoes, red onion, black beans, and avocado.
Make the Dressing: In a small bowl, whisk together the remaining 2 tbsp olive oil, lime juice, salt, and pepper.
Assemble the Salad: Add the sliced pork on top of the salad. Drizzle with the lime dressing and toss gently to combine.
Serve: Garnish with fresh cilantro if desired, and serve immediately. If saving for later use, separate out ingredients to assemble when ready to eat. Refrain from slicing avocado until ready to eat.
For the herb roasted pork with garlic lentils and spinach mix.
Cook the Lentils: While the pork is roasting, rinse the lentils under cold water. Add them to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until tender. Drain any excess water.
Sauté Spinach and Garlic: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add the spinach, stirring until wilted (about 2-3 minutes). Combine the spinach with the cooked lentils and season with salt and pepper.
Serve: Slice the pork tenderloin into medallions and serve with the garlic lentil and spinach mixture.

Cook Times

Active Prep30

Hands-On Cook15

Hands-Off Cook30

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the Mexican Pork Salad:
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon Kosher salt
1 tablespoon extra virgin olive oil
1 pound pork tenderloin
15 ounce canned black beans, no salt added drained and rinsed
1 piece avocado diced
1 cup cherry tomatoes halved
1/2 piece red onion thinly sliced
4 cup mixed greens
For the dressing:
1 piece lime juiced
2 tablespoon extra virgin olive oil
1/4 teaspoon freshly ground black pepper
Optional:
2 tablespoon fresh cilantro chopped
For the Roast Pork with Garlic and Spinach Lentils:
1 pound pork tenderloin
1 cup lentils
4 cup fresh spinach
2 tablespoon extra virgin olive oil
4 clove garlic minced
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme or rosemary

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Oven, Pot with lid, Saute pan, Sharp Knives, Tongs, Top Stove

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

Nutrition
Calories: 405kcal | Carbohydrates: 29g | Protein: 34g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 531mg | Potassium: 1150mg | Fiber: 13g | Sugar: 2g | Vitamin A: 1830IU | Vitamin C: 20mg | Calcium: 72mg | 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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Chinese-Style Pork Tenderloin Stir-Fry
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Chinese-Style Pork Tenderloin Stir-Fry

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 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

Dairy Free Diabetes Friendly Egg Free Heart Healthy Lower Carb Refined Sugar Free
This pork stir-fry with cabbage, bell pepper, carrots, and green onions, is seasoned with lots of garlic and ginger for a truly authentic taste.

Chinese-Style Pork Tenderloin Stir-Fry quantity

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

Instructions
Marinate the Pork: In a bowl, toss the sliced pork tenderloin with 1 tbsp of soy sauce and a pinch of salt and pepper. Let it marinate for about 5-10 minutes if time permits.
Cook the Pork: In a large skillet or wok, heat 1/2 tbsp of sesame oil over medium-high heat. Add the pork and stir-fry for 3-4 minutes until browned and cooked through. Remove the pork from the skillet and set aside.
Stir-Fry the Vegetables: In the same skillet, add the remaining 1/2 tbsp oil. Add the garlic and ginger, if using, and cook for about 30 seconds until fragrant. Add the cabbage, bell pepper, and carrots. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Combine Ingredients: Return the pork to the skillet and add the remaining 1 tbsp soy sauce. Stir everything together and cook for an additional 2-3 minutes, allowing the flavors to meld. Season with salt and pepper if desired.
Serve: Divide the stir-fry among four plates and garnish with sliced green onions, if using.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound pork tenderloin sliced into thin strips
2 tablespoon low-sodium soy sauce
1 tablespoon sesame oil or avocado oil
1/2 head green cabbage thinly sliced
1 each red bell pepper thinly sliced
2 each carrot julienned
2 stalk green onion sliced
1 clove garlic minced
1 teaspoon fresh ginger minced
1/2 teaspoon freshly ground black pepper

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

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

Nutrition
Calories: 212kcal | Carbohydrates: 10g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 370mg | Potassium: 756mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1190IU | Vitamin C: 81mg | Calcium: 64mg | Iron: 2mg

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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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Ingredients Scale

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

Instructions
Meal Varies

Cook Times

Active Prep415.38

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

*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 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)

Add to my favorites

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

*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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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.
See more dish details
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* Do you have allergies or special requests?

Yes

No

Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis

Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis

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Notes

Lemon Basil Chicken with Garlic Green Beans and Orzo

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Ingredients

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Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis

Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis

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Ingredients

For the chipotle sour cream:

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Nutrition

Custom Menu Order with Chef Tariqa Abdullah-Muhammad (San Francisco Bay Area Only)

Custom Menu Order with Chef Tariqa Abdullah-Muhammad (San Francisco Bay Area Only)

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Ingredients

Cooking Tools Required

Private Cooking Class ADVANCED DDS Self Determination Program SDP*

Private Cooking Class ADVANCED DDS Self Determination Program SDP*

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How to add ingredients and equipment to the shopping list:

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High-Fiber Black Bean Burritos

High-Fiber Black Bean Burritos

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Cook rice:

Sauté veggies:

Season beans:

Assemble burritos:

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Ingredients

Cooking Tools Required

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Black Bean Soup

Black Bean Soup

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Sauté base:

Simmer soup:

Blend (optional):

Finish:

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Ingredients

Ingredients

Cooking Tools Required

Nutrition

Masoor Dal (Red Lentil Curry) with Whole Wheat Roti

Masoor Dal (Red Lentil Curry) with Whole Wheat Roti

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Ingredients

For Serving:

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