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Starting with a $125 minimum cooking fee for labor plus the cost of groceries, you can now book a week's worth of wholesome meals for the family at a fantastic value. These chefs are pros and can cook anything on the menu!

Add quick side dishes that your chef can make while your main

Add quick side dishes that your chef can make while your main meal gets prepared to get the most value for your money at little or no extra labor fee! Meet the chefs.

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5 Fresh Vegetable Spring Rolls with Peanut Sauce
$0.00 Cooking Fee
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5 servings
5 Fresh Vegetable Spring Rolls with Peanut Sauce

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Recipe adapted from:
Damn Delicious

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$0.00 Cooking Fee
Serving Size: 1 roll (5"x 1")

Dairy Free Egg Free Gluten Free Vegan Vegetarian
These spring rolls are filled with fresh colorful vegetables and served with a delicious peanut sauce. Perfect on a hot day!
https://damndelicious.net/2019/06/25/vegetable-spring-rolls-with-peanut-sauce/

5 Fresh Vegetable Spring Rolls with Peanut Sauce quantity

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https://damndelicious.net/2019/06/25/vegetable-spring-rolls-with-peanut-sauce/

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

Instructions
Peanut Sauce
Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl.
Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
Spring Rolls
Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface.
Place lettuce, basil, mint and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber and avocado; season with salt and pepper, to taste.
Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
Serve immediately with peanut sauce.
To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size5 pieces

Ingredients

Ingredients
5 rice paper wrap 10 inch size
3 leaf lettuce torn into large pieces
0.5 cup fresh basil whole leaves
0.5 cup fresh mint whole leaves
0.5 cup fresh cilantro whole leaves
0.5 each carrot shredded
0.5 cup purple cabbage shredded
0.5 each red bell pepper thinly sliced
0.5 each English cucumber seeded and cut into long matchsticks
1 each avocado halved, peeled, seeded and thinly sliced
Peanut Sauce
2 tablespoon peanut butter
2 teaspoon tamari sauce
0.5 tablespoon lime juice
1 teaspoon brown sugar
0.5 teaspoon chili garlic sauce or more, to taste
0.5 teaspoon fresh ginger finely grated

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

Nutrition
Calories: 180kcal | Carbohydrates: 21g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 308mg | Potassium: 408mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2055IU | Vitamin C: 28mg | Calcium: 46mg | Iron: 2mg

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Sardine and Black Bean Cakes Baked
$0.00 Cooking Fee
Rated 0 out of 5
4 servings
Sardine and Black Bean Cakes Baked

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$0.00 Cooking Fee
Serving Size: 2-3 cakes

Brain Food Gluten Free Heart Healthy Mediterranean Diet Postpartum Pregnancy Refined Sugar Free Soy Free
These Sardine and Black Bean Cakes are a perfect addition to your clean eating and gluten-free nutrition. Baked to perfection, they combine the wholesome protein of sardines with the fiber-rich goodness of black beans, creating a dish that's as nutritious as it is flavorful. Packed with omega-3s, antioxidants, and healthy fats, these cakes are a guilt-free way to enjoy a savory meal or snack.
Enjoy with a side salad, a dollop of Greek yogurt, or a squeeze of fresh lemon juice.

Sardine and Black Bean Cakes Baked quantity

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Instructions
Preheat the Oven: Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly grease with olive oil spray.
Prepare the Mixture: In a large bowl, mash the black beans with a fork or potato masher until slightly chunky.
Add the mashed sardines, red onion, bell pepper, garlic, cilantro, egg, ground flax, Dijon mustard, lemon juice, olive oil, smoked paprika, cumin, salt, and pepper. Mix until well combined.
Form the Cakes: Scoop about 2 tablespoons of the mixture and form it into small patties creating 12 cakes. Place them on the prepared baking sheet.
Bake the Cakes: Spray the tops of the patties lightly with olive oil spray. Bake in the preheated oven for 20 minutes, flipping halfway through, until golden brown and firm to the touch.
Serve: Let the cakes cool slightly before serving. Enjoy with a side salad, a dollop of Greek yogurt, or a squeeze of fresh lemon juice.

Cook Times

Active Prep15

Hands-Off Cook20

Recipe Serving Size4

Ingredients

Ingredients
4 ounce canned sardines in water drained and mashed
15 ounce canned black beans rinsed, and drained
1 each small red onion finely diced
1 each red bell pepper or other color, finely diced
1 clove garlic minced
0.25 cup cilantro or parsley finely chopped
1 each large egg lightly beaten
4 tablespoon ground flax seeds or almond flour. Grind the flax as it's a binder. Don't use whole seeds, the cakes won't hold up.
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 tablespoon extra virgin olive oil
0.5 teaspoon smoked paprika
0.5 teaspoon ground cumin
0.5 teaspoon Kosher salt
0.5 teaspoon freshly ground black pepper
extra virgin olive oil spray for greasing
For Serving - Optional
1 each lemon wedges
12 tablespoon sour cream or Greek yogurt, or tzatziki, or tahini sauce

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

Nutrition
Calories: 232kcal | Carbohydrates: 25g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 821mg | Potassium: 640mg | Fiber: 11g | Sugar: 3g | Vitamin A: 1222IU | Vitamin C: 44mg | Calcium: 185mg | Iron: 4mg

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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

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$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

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

* Do you have allergies or special requests?

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