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Grilled Eggplant Skewers
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Up to 10 servings
Grilled Eggplant Skewers

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Recipe adapted from:
Eats Marter

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$0.00 Cooking Fee
Serving Size: 2 skewers

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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Dairy Free Diabetes Friendly Heart Healthy Keto Lower Carb Vegan Vegetarian
These grilled skewers use eggplant, mushrooms, and red bell pepper for a colorful and flavorful main dish or side dish.
https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

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https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

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Instructions
Soak the skewers for an hour (start with this step when you start prepping the meal)
Rinse the eggplant and cut into bite-sized pieces, about 2" each.
Peel the garlic, and pass through a press into the olive oil. Mix in the spices and chopped herbs.
Skewer the vegetables and the mint leaves on wooden skewers, then brush with the oil mixture. Cook on the grill for 10 minutes, then drizzle with lemon juice before serving.

Cook Times

Active Prep25

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 10-inch bamboo skewer
5 eggplant small
2 ½ red bell pepper
1 pound cremini mushroom
1 bunch fresh mint
10 clove garlic
10 tablespoon extra virgin olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 ½ lemon juiced
5 tablespoon Italian parsley or other herbs
2 tablespoon fresh cilantro or other herbs
2 tablespoon fresh oregano or other herbs

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

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

Nutrition
Calories: 209kcal | Carbohydrates: 19g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 30mg | Potassium: 778mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1193IU | Vitamin C: 51mg | Calcium: 50mg | Iron: 2mg

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Spanish Spiced Chicken with Lemon Sauce and Romesco Rice
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Up to 10 servings
Spanish Spiced Chicken with Lemon Sauce and Romesco Rice

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$0.00 Cooking Fee
Serving Size: 1 chicken breast and 1/2 a cup of rice

Egg Free Refined Sugar Free Soy Free
This delicious Spanish style chicken is served with Romesco rice. Romesco sauce is a classic Spanish sauce typically made with roasted peppers, tomatoes, onions, and almonds.

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Instructions
Place two oven racks in the upper and lower thirds of the oven. Pre-heat oven to 450 degrees.
Line 2 sheet pans with parchment paper.
Place butter in a large microwave-safe bowl and melt in the microwave. Whisk in the remaining ingredients through to the mustard.
On a large platter or sheet pan, combine the bread crumbs and the Romano cheese.
Dip each chicken breast in the butter mixture and then in the bread crumb mixture. Place half the chicken breasts evenly spaced on each of the baking sheets. Place in oven and roast for 20 minutes or until coating is browned and the internal temperature registers 165 degrees. Switch baking sheet positions halfway through cooking time.
Meanwhile, melt the butter in a medium saute pan with a lid, over medium heat. Add the rice and saute for 1 minute. Add the water and the salt. Bring to a boil, reduce to low, cover and cook 12-14 minutes. Remove from heat, fluff with a fork, and stir in the Romesco sauce.
Meanwhile, in a small bowl whisk the mayonnaise with the lemon zest and the lemon juice. Season with Kosher salt and pepper. Drizzle sauce over chicken.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook20

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the butter dipping mixture:
8 tablespoon unsalted butter
2 teaspoon smoked paprika
2 teaspoon Kosher salt
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
4 tablespoon Dijon mustard
2 ½ cup panko breadcrumbs
½ cup Romano cheese grated
4 pound boneless skinless chicken breast for 10 servings about 10 medium
For the rice:
2 tablespoon unsalted butter
2 cup jasmine white rice
½ teaspoon Kosher salt
3 ½ cup water
½ cup Romesco sauce usually found in condiment section of store
½ cup mayonnaise
1 lemon zested and juiced

Cooking Tools Required
Baking sheet, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in microwave, covered on medium-high heat until heated through.

Nutrition
Calories: 532kcal | Carbohydrates: 43g | Protein: 31g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 112mg | Sodium: 1094mg | Potassium: 571mg | Fiber: 2g | Sugar: 2g | Vitamin A: 703IU | Vitamin C: 8mg | Calcium: 112mg | Iron: 2mg

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Salmon Baked with Cucumbers and Dill
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Up to 10 servings
Salmon Baked with Cucumbers and Dill

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Recipe adapted from:
American Heart Association and the American Diabetes Association

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$0.00 Cooking Fee
Serving Size: 3 oz after cooking fish and 1/2 cup vegetables

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 Keto Lower Carb Paleo
Cucumbers, red onion, dill, and lemon are traditional accompaniments for smoked salmon, but they’re just as delectable when baked with fresh fillets. This recipe is from the American Heart Association and the American Diabetes Association.
https://amzn.to/4akZhBS

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Instructions
Preheat the oven to 400°F. Lightly spray an 11 x 7 x 2-inch baking dish with cooking spray.
Cut each cucumber in half lengthwise. Scoop out and discard the seeds. Slice the cucumbers into 1/4-inch-thick crescents. Arrange the cucumbers and onion around the edges of the baking dish.
Place the fish in the center of the dish. Sprinkle the lemon juice over the fish. Sprinkle the remaining ingredients over the fish, cucumbers, and onion.
Bake for 15-20 minutes, or until the fish is cooked to the desired doneness and the vegetables are tender-crisp.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
avocado oil cooking spray
5 cucumber peeled
1 red onion finely chopped
2.5 pound salmon fillet
5 tablespoon fresh lemon juice
⅔ cup fresh dill chopped
½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper

Cooking Tools Required
11x7x2 inch baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, small spoon

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

Nutrition
Calories: 187kcal | Carbohydrates: 5g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 172mg | Potassium: 808mg | Fiber: 1g | Sugar: 3g | Vitamin A: 396IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 1mg | Phosphorus: 264mg

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One-Pan Lemon Garlic Chicken Pasta
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4 servings
One-Pan Lemon Garlic Chicken Pasta

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Recipe adapted from:
Melissa Mondragon

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Egg Free Nut Free Refined Sugar Free Soy Free
This one-pan dish creates a pasta with extra flavor, as it simmers in a lemon-garlic broth.
https://www.number-2-pencil.com/one-pan-lemon-garlic-chicken-pasta-2/

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https://www.number-2-pencil.com/one-pan-lemon-garlic-chicken-pasta-2/

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Instructions
Season chicken breasts with salt and freshly ground black pepper.
Heat olive oil over medium high and brown chicken breast.
Lower heat and add garlic to pan.
Sautee garlic and chicken together about one minute.
Then add chicken broth, water and uncooked pasta to pan.
Bring to a boil, then turn heat down to low.
Cook covered on low for about fifteen minutes.
Remove cover and let simmer for about five more minutes until liquid is reduced by half.
Remove from heat and stir in lemon juice, lemon zest, basil, and parmesan cheese.
Season with additional salt and pepper if needed and garnish with lemon slices.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size4

Ingredients

Ingredients
1/4 cup extra virgin olive oil
1 pound boneless skinless chicken breast cut into 1 inch chunks
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
4 clove garlic minced
2 cup low-sodium chicken broth
1 cup water
1/2 pound penne pasta
1 lemon zested and juiced; juiced lemon should yield about 1/4 cup of lemon juice
1 lemon sliced for garnish
1 cup grated parmesan cheese
1 cup fresh basil

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saucepan with lid, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat over a cooktop on medium in a large non-stick pan until heated through.

Nutrition
Calories: 593kcal | Carbohydrates: 49g | Protein: 42g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1193mg | Potassium: 742mg | Fiber: 2g | Sugar: 2g | Vitamin A: 569IU | Vitamin C: 9mg | Calcium: 264mg | Iron: 2mg

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Grilled Eggplant Skewers-Low FODMAP
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FSA/HSA eligible
Up to 10 servings
Grilled Eggplant Skewers-Low FODMAP

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Recipe adapted from:
Eats Marter

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 skewers

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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Dairy Free Diabetes Friendly Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Vegan Vegetarian
These grilled skewers use eggplant, zucchini, and red bell pepper for a colorful and flavorful main dish or side dish.
https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

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https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

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

Instructions
Soak the skewers for an hour (start with this step when you start prepping the meal)
Rinse the eggplant and cut into bite-sized pieces, about 2" each.
Mix in the spices and chopped herbs with the olive oil.
Skewer the vegetables and the mint leaves on wooden skewers, then brush with the oil mixture. Cook on the grill for 10 minutes, then drizzle with lemon juice before serving.

Cook Times

Active Prep25

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 10-inch bamboo skewer
5 eggplant small
2 ½ red bell pepper cut into chunks
1 pound zucchini cut into chunks
1 bunch fresh mint
10 tablespoon extra virgin olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 ½ lemon juiced
5 tablespoon Italian parsley or other herbs
2 tablespoon fresh cilantro or other herbs
2 tablespoon fresh oregano or other herbs

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

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

Nutrition
Calories: 202kcal | Carbohydrates: 18g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 31mg | Potassium: 740mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1283IU | Vitamin C: 57mg | Calcium: 51mg | Iron: 1mg

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Baked Balsamic Glazed Chicken-Low FODMAP
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Up to 10 servings
Baked Balsamic Glazed Chicken-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee
Serving Size: 1 bone-in thigh

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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Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Low FODMAP Lower Carb Nut Free Paleo
Balsamic vinegar adds a tangy-sweet taste to this baked chicken. This recipes uses bone-in chicken thighs, but feel free to mix up the parts to your preference.

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

Instructions
In a large bowl, whisk together all the marinade ingredients.
Add the chicken and let marinate for 30 minutes.
Heat oven to 400 degrees.
Place chicken on a parchment lined, rimmed baking sheet. Bake for 35 minutes or until chicken reaches an internal temperature of 165 degrees.
If desired, add additional balsamic vinegar to taste during the last 5 minutes of cooking time.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook35

Passive0

Total Time45 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
4 ½ pound bone-in chicken thigh or a mixture of parts
For the Marinade:
2 tablespoon avocado oil
5 tablespoon balsamic vinegar more to taste
1 ½ tablespoon fresh rosemary chopped
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Roasting Pan, Tongs, Whisk

Reheating/Serving Instructions
Heat in microwave on full power until preferred temperature is reached.

Nutrition
Calories: 413kcal | Carbohydrates: 2g | Protein: 28g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 601mg | Potassium: 369mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

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Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers-Lower Sodium
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
Up to 10 servings
Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers-Lower Sodium

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 6 oz protein, 6 oz veggies

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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Brain Food Dairy Free Diabetes Friendly Egg Free Heart Healthy Mediterranean Diet Postpartum Pregnancy Refined Sugar Free
This dish combines salmon marinated in a honey-soy dressing and oven roasted vegetables for a complete meal.

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Instructions
Marinade
In a medium bowl, whisk together the marinade ingredients until well-combined.
Place the salmon in a large bowl (or large Ziploc resealable bag) and pour the marinade on top, making sure that the salmon is evenly coated. Cover with plastic wrap and place in the refrigerator for 15 minutes.
As the salmon marinades, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
For the Fish
Prepare the vegetables (peeling and slicing) then place them onto the baking sheet. Drizzle with olive oil and a generous amount of salt and pepper. Toss to coat before spreading the vegetables into a single layer (slight overlap is okay) leaving space in the center of the baking sheet for the salmon.
Once the salmon fillets are done marinating, place the salmon in the open space on the baking sheet. Pour the leftover marinade over the salmon.
Bake for 10-15 minutes depending on the thickness of the salmon and desired doneness (the salmon should flake easily with a fork).
Sprinkle with a pinch of salt and pepper. Optionally top with toasted sesame seeds. Best served immediately.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive15

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
Marinade
4 clove garlic minced
1/2 cup extra virgin olive oil
5 tablespoon fresh lemon juice
1/3 cup honey
1/4 cup light soy sauce
For the Fish
4 pound salmon fillet skin and pin bones removed
2 pound asparagus woody stems removed
2 cup red bell pepper julienne
1 1/2 cup onion sliced
1/2 teaspoon freshly ground black pepper
sesame seeds toasted

Cooking Tools Required
Baking sheet, Mixing bowls, Whisk

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

Nutrition
Calories: 430kcal | Carbohydrates: 18g | Protein: 39g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 100mg | Sodium: 409mg | Potassium: 1202mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1693IU | Vitamin C: 48mg | Calcium: 56mg | Iron: 4mg

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Vegetarian Matzo Ball Soup with Homemade Stock and Saffron
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Up to 10 servings
Vegetarian Matzo Ball Soup with Homemade Stock and Saffron

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Serving Size: 1.5 cups of soup with 2 matzo balls

Dairy Free Nut Free Refined Sugar Free Soy Free Vegetarian
This vegetarian matzo ball soup has the perfect savory flavor, golden color, and all of those yummy qualities, as close as you can get to a real comforting chicken soup thanks to the magic ingredient, the saffron!

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Instructions
Combine all stock ingredients in a large pot with 1 tbsp kosher salt (reserve the 2 tbsp chopped fresh dill for later). If you're salt-sensitive, you can start with 2 tsp salt, however, please note that for the saffron flavor to shine here, you do need salt in the mix. I really recommend 1 tbsp if you're not watching your salt intake.
Cover ingredients with 4 quarts (16 cups) water. Bring to a boil.
Reduce heat to a simmer (around medium heat). Let the stock cook uncovered for 50 minutes until the liquid reduces by about a third and the stock is flavorful.
While the stock is cooking, make the matzo balls. Whisk eggs in a small mixing bowl with vegetable oil and seltzer water. Use a fork to stir in the matzo meal, baking powder, salt, garlic powder, onion powder, and chopped fresh dill to make a thick batter. Place the batter in the refrigerator for 30 minutes.
While the matzo balls are chilling, slice 2 carrots, 3 celery stalks and 2 zucchinis
While the batter is chilling, in a second pot combine 3 quarts (12 cups) of water with a pinch of saffron and 1 tbsp salt. Bring to a simmer, stir to dissolve the salt. Keep the salted saffron water hot until the matzo ball mixture is fully chilled.
Place a small dish of cold water beside the pot of saffron water. Take the chilled matzo ball batter out of the refrigerator. Bring the saffron water to a simmer. Wet your hands and roll the matzo ball batter into walnut-sized balls, then gently drop them into the simmering saffron water. Wet your hands between each ball; this makes forming them easier. Don't make them larger than walnuts, they'll expand a lot as they cook!
When all of the matzo balls are in the water, bring back to a low bubbling simmer (not a heavy boil) and cover the pot. Let the matzo balls simmer for 30-35 minutes, keeping the pot covered for at least the first 30 minutes until it's cooked through. No peeking! Keeping the pot covered will help the matzo balls become fluffy.
When the vegetable stock liquid has reduced by about a third, strain the stock through a fine-mesh strainer or cheesecloth into a large bowl.
Rinse the pot and pour the stock back into the pot. Add the fresh sliced carrots, celery and zucchini to the stock along with 1 tbsp chopped dill. Adjust seasoning to taste, adding more salt if desired. Cook for another 10-15 minutes until the vegtables are tender.
A note about the matzo balls: this recipe contains baking powder. If you keep kosher, there are, in fact, several brands of kosher for Passover baking powder (Gefen makes a popular one sold in kosher markets). It makes for lighter, fluffier matzo balls. If you're not concerned about fluffiness to feel free to omit; your matzo balls will turn out more dense, like "sinkers."
A note about saffron: Invest in good quality saffron. I say invest because saffron can be very pricey. If a bottle of saffron threads costs less than $10, it’s probably not worth buying. Imitation saffron often sold in a bag under the name "American Saffron" or "Mexican saffron," do not impart the flavor of true saffron-- in fact, they have no flavor at all and are used mostly to color foods. I don’t recommend the bag full of saffron that costs $5… it’s not the stuff you want, and it won’t give you the flavor you need.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook70

Passive0

Total Time1 hour 35 minutes

Recipe Serving Size10

Ingredients

Ingredients
Soup Ingredients
6 each carrot about 3 medium carrots for the stock broken into 3rds, plus 3 medium carrots sliced into 1/4 inch chunks
9 stalk celery about 6 stalks for the stock broken into 3rds, plus 3 stalks sliced into 1/2 inch chunks, including leaves
2 each zucchini 2 medium zucchinis sliced 1/2 inch chunks
1 each onion large rinsed and halved, skin on
1 each leek sliced and cleaned (white and light green parts only)
1 bulb celery root peeled and quartered
1 bunch fresh dill set a side 2 tbsp chopped fresh dill
1 bunch Italian parsley
2 each bay leaf
12 each whole black peppercorns
7 each whole clove
1 pinch saffron threads not American or Mexican saffron which has no flavor - but the good stuff! It's expensive but necessary for this soup. Do not sub turmeric! The flavor is completely different.
3 tablespoon extra virgin olive oil
1 tablespoon Kosher salt
Matzo Ball Ingredients
4 each egg large
4 tablespoon avocado oil or light olive oil
2 tablespoon seltzer water
1 cup matzo meal
1 teaspoon baking powder if making for Passover and keeping kosher, make sure the brand is certified kosher for passover
¼ teaspoon Kosher salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 tablespoon fresh dill chopped
1 pinch saffron threads

Cooking Tools Required
Measuring cups and spoons, Mixing bowls, Mixing spoon, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Keep the matzo balls separate until ready to serve. Drop the desired amount Pof balls into the soup, heat the pot before serving, serve 1.5 cups of soup and veggies along with 2 matza balls.

Nutrition
Calories: 202kcal | Carbohydrates: 19g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 885mg | Potassium: 406mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6941IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 2mg

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Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset

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Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: about half a cup

Brain Food Dairy Free Egg Free Gluten Free Oil Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
An Ashkenazi version of a Charoset, an integral part of the Passover Seder, is a spread made out of fruit, dried fruit, nuts, spices, and wine. There are countless variations on charoset from Jewish communities around the world, but this apple and walnut version is very typical of the style made by Ashkenazi Jews who hail from Eastern Europe.

Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset quantity

Food Prep

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Storing

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

Instructions
Toast the walnuts and pecans
Place apples, walnuts, pecans, raisins, dates, cinnamon, and clove in a food processor. Pulse for about 2 minutes until the mixture is smooth but still has texture.
Transfer the apples to a large bowl and add the wine, or add the orange and lemon juice for paleo and whole 30.
Stir well to combine. Add the wine gradually until smooth.
Cover and refrigerate until ready to serve.
If you don't have a food processor, grate the apples coarsely on a box grater, and chop the nuts and drided fruies.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 Fuji apple peeled, cored, and cut to quarters
4 ounce walnut or almonds, lightly roasted and chopped
4 ounce pecan lightly roasted and chopped
4 ounce raisins
4 ounce pitted Medjool date
1 teaspoon ground cinnamon
1 teaspoon ground clove
1/2 cup sweet red wine or grape juice, add more if not moist enough
Optional
1 orange juiced, instead of the wine for paleo and whole 30
1 lemon juiced, instead of the wine for paleo and whole 30

Cooking Tools Required
Box grater, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives

Reheating/Serving Instructions
Leftover charoset will keep, covered in the refrigerator, for four to five days.

Nutrition
Calories: 257kcal | Carbohydrates: 29g | Protein: 3g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 5mg | Potassium: 326mg | Fiber: 5g | Sugar: 14g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg

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Sephardic Charoset Truffles
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Up to 10 servings
Sephardic Charoset Truffles

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Recipe adapted from:
Tori Avey

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$0.00 Cooking Fee
Serving Size: 2-3 truffles

Dairy Free Egg Free Gluten Free Oil Free Soy Free Vegan Vegetarian
An Ashkenazi version of a Charoset, an integral part of the Passover Seder, is a spread made out of fruit, dried fruit, nuts, spices, and wine. There are countless variations on charoset from Jewish communities around the world, but this apple and walnut version is very typical of the style made by Ashkenazi Jews who hail from Eastern Europe.

Sephardic Charoset Truffles 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
Place dates, apricots, raisins, pistachios and honey and place in a food processor.
Pulse for about 2 minutes until the mixture is smooth but still has texture. You may need to break up the sticky mixture a few times if it collects in a ball in the processor.
In a bowl, mix together the sugar and the cinnamon. Form date mixture into balls that are about ¾ inch in diameter. The balls will be sticky and soft. It will be easier to shape them if you wet your hands slightly.
Dry your hands. Dip the balls in the cinnamon sugar and coat thoroughly, and re-roll between your palms to smooth out any rough edges. Serve at room temperature.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1.5 cup pitted Medjool date
1.5 cup dried apricots
0.5 cup golden raisins
0.75 cup shelled pistachios lightly roasted and chopped
2 tablespoon honey for vegan use date syrup or agave
0.25 cup sugar
1 teaspoon ground cinnamon

Cooking Tools Required
Box grater, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives

Reheating/Serving Instructions
Leftover charoset will keep, covered in the refrigerator, for four to five days.

Nutrition
Calories: 214kcal | Carbohydrates: 46g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 3mg | Potassium: 531mg | Fiber: 4g | Sugar: 39g | Vitamin A: 775IU | Vitamin C: 1mg | Calcium: 41mg | 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

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