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Cheesy Herb Garlic Bread
$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Rated 5.00 out of 5
Up to 10 servings
Cheesy Herb Garlic Bread

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 30 customer ratings
(6 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Serving Size: 1 two-inch piece

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
This garlic bread recipe uses fresh garlic instead of powdered for unbeatable flavor. Pair it with lasagana and Italian salad.
http://www.ForkandKnifeCreations.com

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http://www.ForkandKnifeCreations.com

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Instructions
Preheat oven to 350 degrees.
Place butter and garlic in a small bowl. Microwave for 30 seconds or until butter is almost melted. Spoon over cut side of bread.
Sprinkle chopped fresh herbs then shredded cheese. Place bread, cut side up on baking sheet.
Bake for 5 minutes, then broil until golden brown on top.
Cut into slices.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
½ cup butter 1 stick
3 clove garlic minced
1 loaf French bread halved lengthwise
¼ cup fresh basil chopped
1 cup cheese (parmesan, cheddar, mozzarella etc) shredded

Cooking Tools Required
Baking sheet, Cutting board, Mixing bowls, Mixing spoon, Oven, Sharp Knives

Reheating/Serving Instructions
Wrap bread in foil and heat in a 350 degree oven for 10-15 minutes.

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

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 ounces

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
This classic Italian pasta dish is creamy, rich and delicious. Everything a good Alfredo should be! For added protein be sure to check out our Grilled Chicken Fettuccine Alfredo and our Shrimp Fettuccine Alfredo. Best served hot, so have your Foodom chef prepare this dish last!

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Instructions
Bring a large pot of water to a boil over high heat. Add the salt and the pasta. Cook until al dente, about 12 minutes, or according to package directions. Drain and return pasta to warm pot.
Meanwhile, to a medium sauté pan, add all the butter, 2/3 of the cream, and the salt. Turn heat to medium and simmer for 2-3 minutes, or until cream thickens up a bit.
Add the sauce to the pasta pot and turn heat on to low. Toss the pasta, bringing it up and around from the bottom of the pan until all the pasta is coated.
Add the remaining cream, grated Parmesan cheese, freshly ground pepper, and the nutmeg. Toss again and taste and correct for salt. Garnish with parsley if desired, and serve immediately with additional Parmesan cheese on the side.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the pasta:
1 1/2 pound fettuccine dry, cooked al dente
2 tablespoon Kosher salt Diamond Crystal recommended
For the sauce:
3 tablespoon unsalted butter
2 teaspoon Kosher salt more or less to taste
1 1/2 cup heavy whipping cream
For finishing:
1 1/2 cup Parmesan cheese grated, plus additional cheese for serving
1/3 teaspoon freshly ground black pepper freshly ground preferred
1/2 teaspoon ground nutmeg
Optional:
2 tablespoon Italian parsley chopped

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot

Reheating/Serving Instructions
Recipes made with cream tend to separate when re-heated. For best results heat in a sauté pan with a lid, over low heat until warm.

Nutrition
Calories: 474kcal | Carbohydrates: 50g | Protein: 16g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 2129mg | Potassium: 214mg | Fiber: 2g | Sugar: 1g | Vitamin A: 857IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 2mg

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Skinny Vegetable Frittata
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Skinny Vegetable Frittata

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Recipe adapted from:
Reneta Jenik

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4.5 ounces

Gluten Free Lower Carb Nut Free Reduced Fat Refined Sugar Free Soy Free Vegetarian
This delicious yet low carb and low fat frittata can be served for daily breakfast or added to a holiday brunch, plus it's freezer friendly for those times you need a quick nutritious meal prep.

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

Instructions
Pre-heat the oven to 375 degrees.
In a large bowl, whisk together the eggs, then stir in the cottage cheese, salt, pepper, garlic powder, turmeric, paprika, and green onions. Set aside.
Warm a 10 or 11 inch non-stick pan, over medium heat and spray with oil. Add the asparagus, bell peppers and the mushrooms. Saute for 5-6 minutes or until asparagus in tender and the mushrooms have lost most of their moisture.
Transfer vegetables into the egg mixture.
Lightly coat a baking dish, add the mixture and bake in the warm over for 15-20 minutes. After 15 minutes check egg firmness in the middle. Time might varies per pen size and oven functionality.
Cut into pie shaped wedges to serve.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size8

Ingredients

Ingredients
20 egg white large
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon garlic powder
1 teaspoon ground turmeric
½ teaspoon paprika
extra virgin olive oil spray
5 ounce asparagus chopped into 1 inch pieces
4 ounce white mushroom sliced
4 stalk green onion thinly sliced
½ cup red bell pepper cubed
½ cup cottage cheese

Cooking Tools Required
8x8 inch nonstick baking pan, 9 inch Pie Dish, Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

Reheating/Serving Instructions
Store in air-tight containers until ready to eat. Then, reheat at 350 degrees in the oven for 5 to 10 minutes or until heated through, or microwave for a minute and a half.

Nutrition
Serving: 4oz | Calories: 63kcal | Carbohydrates: 4g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 475mg | Potassium: 264mg | Fiber: 1g | Sugar: 2g | Vitamin A: 556IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg

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Classic Tiramisu
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
8 servings
Classic Tiramisu

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Recipe adapted from:
Zeke Gluckman

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1 square

Nut Free Soy Free Vegetarian
This traditional Italian dessert consists of coffee soaked ladyfingers layered with a whipped cream and mascarpone cheese mixture, and a dusting of cocoa powder. Note: For an adult version, add 1/4 cup rum or coffee liquor to the cooled coffee before dunking the ladyfingers.

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Instructions
Brew coffee and pour into a 2 cup measuring cup. Sweeten with 3 tablespoons of the sugar.
Whip heavy cream with vanilla and the remaining sugar, until stiff peaks form.
Fold in the mascarpone cheese.
Spread a small amount of the whipped cream/cheese mixture on the bottom of baking dish.
Note: For an adult version, add 1/4 cup rum or coffee liquor to the cooled coffee before dunking the ladyfingers.
Dunk the biscuits one at a time in the coffee then lay them in the dish on top of the cheese mixture. Repeat this procedure with 1/2 of the biscuits.
Cover the biscuit layer with the whipped cream/cheese mixture, then repeat so you have one more layer of biscuits. You should end with 3 layers of whip cream/cheese mixture and 2 layers of biscuits.
Dust the last layer of whipped cream/cheese mixture with cocoa powder, covering it entirely.
Place in the refrigerator for 60 minutes. To serve, cut into 8 squares, lifting each piece out carefully with a thin spatula.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 30 minutes

Recipe Serving Size8

Ingredients

Ingredients
2 cup strong brewed coffee cooled
1/2 cup granulated sugar divided
7 ounce ladyfinger biscuit
8 ounce Mascarpone cheese
2 cup heavy whipping cream
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
1/4 cup rum or coffee liqueur optional

Cooking Tools Required
8x8 inch nonstick baking pan, Electric Hand Mixer, Mixing bowls, Mixing spoon, Plastic food wrap, Spatula

Reheating/Serving Instructions
Cover and store in the refrigerator. Serve chilled; plate, then dust with additional cocoa powder if desired.

Nutrition
Calories: 581kcal | Carbohydrates: 46g | Protein: 11g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 224mg | Sodium: 117mg | Potassium: 197mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1547IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg

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

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 Tablespoons

Dairy Free Gluten Free Keto Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This vegan pesto is delicious on just about everything!

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Instructions
Add all ingredients to food processor or vitamix blender and blend until everything is combined approx 1 to 2 minutes.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup fresh basil
2 tablespoon pine nuts
4 clove garlic
1/2 teaspoon Kosher salt
2 tablespoon fresh lemon juice
2 tablespoon nutritional yeast
6 tablespoon extra virgin olive oil
2 tablespoon water

Cooking Tools Required
Food Processor, Immersion Blender

Reheating/Serving Instructions
n/a

Nutrition
Calories: 96kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 117mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg

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Roasted Garlic Hummus
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Roasted Garlic Hummus

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 tablespoons

Dairy Free Egg Free Gluten Free Nut Free Soy Free Vegan Vegetarian
This homemade hummus is made with chickpeas, roasted garlic, and fresh lemon juice. Serve it with pita chips (fresh or crispy), or your favorite vegetables.

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Instructions
Preheat oven to 400 degrees
Slice the garlic head in half across the middle (crosswise) and place both halves onto a large piece of foil (large enough to wrap around both parts). Drizzle the raw garlic with olive oil and seal the tin foil around the pieces to create a mini oven. Roast for about 30 minutes, opening up foil during last 5 minutes of cookingtime. Remove from oven and allow to cool until you are able to squeeze the cloves of garlic from the peel. Use more or less cloves to taste.
To make the hummus, add the chickpeas, lemon juice, roasted garlic, tahini paste, half of the olive oil, cumin, and salt to a blender. Blend until smooth, scraping down sides of bowl as needed. Add water a tablespoon or two at a time to blender until hummus has lightened in color and is to the desired consistency.
Place hummus in a shallow bowl, drizzle with remaining olive oil and sprinkle with ground paprika.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the roasted garlic:
1 head garlic halved
2 teaspoon extra virgin olive oil
For the hummus:
30 ounce canned chickpeas drained and rinsed
6 tablespoon fresh lemon juice
1/2 cup tahini paste
4 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon Kosher salt more or less to taste
6-8 tablespoon water
½ teaspoon ground paprika

Cooking Tools Required
Baking sheet, Blender, Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Pastry brush, Sharp Knives, Spatula

Nutrition
Calories: 274kcal | Carbohydrates: 28g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 244mg | Potassium: 329mg | Fiber: 7g | Sugar: 4g | Vitamin A: 84IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 3mg

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Egg White, Spinach, Mushrooms and Onion Frittata
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Egg White, Spinach, Mushrooms and Onion Frittata

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Recipe adapted from:
Reneta Jenik

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 4.5 ounces

Gluten Free Lower Carb Nut Free Reduced Fat Refined Sugar Free Soy Free Vegetarian
This delicious yet low carb and low fat frittata can be served for daily breakfast or added to a holiday brunch, plus it's freezer friendly for those times you need a quick nutritious meal prep.

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

Instructions
Pre-heat the oven to 375 degrees.
In a large bowl, whisk together the eggs, with the milk.
Then stir in the ricotta and parmesan cheese, and mix well.
Add all the vegrables and herbs, and mix well into the mixture.
Lightly coat a baking dish, add the mixture and bake in the warm over for 15-20 minutes. After 15 minutes check egg firmness in the middle. Time might varies per pan size and oven functionality.
Cut into pie shaped wedges to serve.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time25 minutes

Recipe Serving Size6

Ingredients

Ingredients
20 egg white large
2 tablespoon whole milk
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon garlic powder
2 tablespoon fresh dill chopped, or other fresh herbs
extra virgin olive oil spray
10 ounce frozen spinach thawed and squeezed thoroughly to remove liquid
4 ounce white mushroom sliced
1 shallot or onion diced
¼ cup low fat ricotta cheese
1 tablespoon parmesan cheese

Cooking Tools Required
8x8 inch nonstick baking pan, 9 inch Pie Dish, Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

Reheating/Serving Instructions
Store in air-tight containers until ready to eat. Then, reheat at 350 degrees in the oven for 5 to 10 minutes or until heated through, or microwave for a minute and a half.

Nutrition
Serving: 5oz | Calories: 71kcal | Carbohydrates: 4g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 464mg | Potassium: 320mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4204IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg

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Three Cheese Pesto Baked Orecchiette
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Three Cheese Pesto Baked Orecchiette

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Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 5 ounces

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
This creamy baked pasta dish combines zucchini and mushrooms with fresh mozzarella, Fontina, and Romano cheeses.

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Instructions
Position oven rack to middle and pre-heat oven to 450 degrees.
Fill a large pot ¾ full with water and bring to a boil. When boiling add salt and then the pasta. Cook to al-dente according to time on the package. Drain and set aside
Meanwhile, heat a large saute pan over medium heat. When hot add the olive oil then the mushrooms. Saute for 5-6 minutes or until mushrooms have lost most of their moisture. Add the red pepper flakes and saute an additional minute. Season with Kosher salt and pepper. Transfer mushrooms to a 9x13 inch baking dish.
To the same pan, still over medium-high heat, add the olive oil and the zucchini. Saute several minutes until zucchini is lightly browned and softened. Season with Kosher salt and pepper. Add the cream, cook, and stir for 1 minute. Transfer to the baking dish with mushrooms, spreading evenly.
Layer pasta over vegetables. Top with the mozzarella and fontina cheese. Spoon pesto over cheese and then top with panko bread crumbs. Bake for 10-12 minutes or until the top is lightly browned. Remove from oven and top with Romano cheese.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook15

Passive0

Total Time40 minutes

Recipe Serving Size8

Ingredients

Ingredients
8 ounce dry orecchiette pasta shells
2 teaspoon Kosher salt
2 teaspoon extra virgin olive oil
½ pound cremini mushroom sliced
¼ teaspoon crushed red pepper
2 teaspoon extra virgin olive oil
1 pound zucchini 2 medium, sliced lengthwise, then sliced thinly crosswise
2 clove garlic chopped
¼ cup heavy whipping cream
4 ounce mozzarella cheese small dice
2 ounce fontina cheese grated
⅓ cup basil pesto usually located in the refrigerated section
¼ cup panko breadcrumbs
¼ cup Romano cheese grated

Cooking Tools Required
Colander, Saucepan, Sharp Knives

Reheating/Serving Instructions
Heat is microwave on medium power until cheese is melted and pasta is heated through.

Nutrition
Calories: 295kcal | Carbohydrates: 27g | Protein: 12g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 887mg | Potassium: 359mg | Fiber: 2g | Sugar: 3g | Vitamin A: 623IU | Vitamin C: 10mg | Calcium: 190mg | Iron: 1mg

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

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Recipe adapted from:
Customer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3 small crackers

Dairy Free Egg Free Gluten Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian
These tasty home-baked crackers contain quinoa, chia seeds, sesame seeds, flax seeds and oat. A great alternative to store bought.

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Instructions
Preheat oven to 300 degrees.
Crush almonds in food processor in short pulses.
Add remaining ingredients and process to get a homogenous mixture. If mixture is too thick, add a teaspoon of water at a time until a firm dough is achieved.
Using a rolling pin, roll dough between two pieces of parchment paper to 1/16 inch thick, or cracker thickness. Remove top sheet of parchment paper, then trasfer to a heavy duty baking sheet. Score if desired.
Bake for 30 minutes. Allow to cool, then break into pieces.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon chia seeds soaked in water for 15 minutes
½ cup quinoa soaked in water for 15 minutes
½ cup almonds
½ cup quick cooking oats
½ cup sesame seeds
¼ cup flax seed
¼ cup raw tahini
2 tablespoon water
2 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper

Cooking Tools Required
Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, parchment paper, Rolling Pin, Spatula

Nutrition
Calories: 189kcal | Carbohydrates: 14g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 236mg | Potassium: 194mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg

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Coconut Chive Flatbread
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Coconut Chive Flatbread

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 flatbread

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This flat bread is made with coconut flour for a gluten and grain free alternative to regular flatbread.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
In a mixing bowl, combine the flour, psyllium husk, dried chives, baking soda and salt.
Add the oil and water. Knead with your hands and form a ball. The texture should be soft and elastic, but not sticky. If the dough is too wet, add more psyllium husk. If it is too dry, add water.
Cut the dough into the according number of recipe servings. Roll into balls.
Place one dough ball between two sheets of parchment paper and use a rolling pin to roll it out evenly to approximately 8 inches wide. Repeat until the remaining balls of dough are shaped.
Very lightly grease a cast iron or non-stick pan and place over medium-high heat. Cook for 2 to 3 minutes. Flip and cook for another 1 to 2 minutes. Grease the pan as needed and repeat until all servings are cooked. Enjoy!

Notes
Leftovers
Stack between layers of parchment paper and refrigerate in an airtight container or storage
bag for up to five days. Freeze for up to one month. Reheat on a pan or in the oven for best
results.
Serving Size
One serving is equal to one 8-inch flatbread.
More Flavor
Add your choice of herbs or spices to the flour before mixing.
Serve it With
Grilled chicken, tofu, roasted chickpeas, fresh veggies and tzatziki sauce.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/4 cup coconut flour
5 1/2 tablespoon psyllium husk powder
1/2 cup dried chive
1/2 teaspoon baking soda
1 1/2 teaspoon sea salt
2 1/2 tablespoon extra virgin olive oil
2 1/2 cup warm water
For greasing the pan:
2 tablespoon extra virgin olive oil

Cooking Tools Required
12-inch nonstick skillet, Cast iron pan, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Rolling Pin, Top Stove

Reheating/Serving Instructions
Heat in a hot pan set over medium heat, or in the microwave until warm.

Nutrition
Calories: 136kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 438mg | Potassium: 5mg | Fiber: 9g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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

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Recipe adapted from:
Jen Stone

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 8 oz

Dairy Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
A classic Italian bread and tomato salad that manages to be fresh and summery. Still hearty enough for lunch or light dinner.

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Instructions
Preheat oven to 350 F
Place tomatoes in a colander set in a bowl and season with 4 tsp salt and toss to coat.
Set aside at room temperature to drain. Toss occasionally. Drain a minimum of 15 minutes, while toasting bread.
In a large bowl, toss bread with 4 tbsp olive oil and transfer to a baking sheet. Bake until crisp and firm but not browned; about 15 minutes, remove from oven and let cool.
Remove colander with tomatoes from the tomato juice and place the colander in the sink.
Add shallot, garlic, mustard, and vinegar to the bowl with the tomato juice.
Combine toasted bread, tomatoes, cucumbers, and dressing in a large bowl. Add the fresh basil, and toss everything to coat and season with salt and pepper.
Let rest 30 minutes before eating, tossing occasionally until bread absorbed dressing.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 ½ pound tomato preferably heirloom, cut into bite size pieces
1 English cucumber sliced
4 teaspoon Kosher salt plus more for seasoning
1 ½ pound ciabatta bread or focaccia, cut into 1 1/2 inch cubes
1 ¼ cup extra virgin olive oil divided
2 shallot minced, or slices of red onion
4 clove garlic minced
1 teaspoon Dijon mustard
4 tablespoon red wine vinegar
½ teaspoon freshly ground black pepper or to taste
1 cup fresh basil roughly chopped and packed into cup

Cooking Tools Required
Baking sheet, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Tongs, Whisk

Reheating/Serving Instructions
Serve after 30 minutes resting. Best If all is consumed and does not hold well for later use.

Nutrition
Calories: 228kcal | Carbohydrates: 42g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 1281mg | Potassium: 556mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1858IU | Vitamin C: 30mg | Calcium: 33mg | Iron: 1mg

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Vegan Bolognese
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Up to 10 servings
Vegan Bolognese

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Recipe adapted from:
Syd Bailey

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$0.00 Cooking Fee
Serving Size: 12 oz

Dairy Free Egg Free Gluten Free Keto Lower Carb Reduced Fat Vegan Vegetarian
Healthy plant based version of the Italian Classic. Can serve over Zoodles or shredded spaghetti squash

Vegan Bolognese quantity

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

Instructions
Mash the tofu with a fork and add to a mixing bowl.
Place the walnuts into the food processor and process until finely chopped and then add to the mixing bowl with the tofu. Next do the same with the crimini mushrooms and add to bowl . Add in the drained lentils. Stir to mix until well combined
Heat oil in large saucepan or stockpot over medium heat add onions and garlic. Sauté until soft and translucent. Add in herbs and stir to combine
Add in your chopped vegetable/tofu mix and saute for a couple of minutes letting the bolognese cook off some of the water, so it’s not too wet. Salt and pepper at this point.
Add tomato paste and saute until starting to brown on the bottom. Add can of crushed tomatoes and cook over medium low heat for 10-15 minutes stirring occasionally.
Serve over shredded spaghetti squash or Zoodles. Sprinkle with vegan Parmesan cheese if desired

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pound extra firm tofu
1 cup walnuts
1 pound cremini mushroom
15 ounce canned lentils drained
1 onion large, chopped
1 tablespoon extra virgin olive oil
3 clove garlic minced
1 tablespoon fresh basil finely chopped
1 tablespoon fresh oregano finely chopped
½ cup tomato paste
28 ounce canned crushed tomatoes
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper

Cooking Tools Required
Baking sheet, Can Opener, Cutting board, Food Processor, Food Scale, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Stock pot or >5 Qt pot

Nutrition
Calories: 138kcal | Carbohydrates: 8g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 467mg | Fiber: 2g | Sugar: 3g | Vitamin A: 219IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg

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Persian Khoresht Sabzi (Herb and Bean) Stew
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Up to 10 servings
Persian Khoresht Sabzi (Herb and Bean) Stew

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Recipe adapted from:
Customer

Rated 0 out of 5

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

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This recipe was contributed by a Foodom customer, so it could be included in their weekly meal prep.

Persian Khoresht Sabzi (Herb and Bean) Stew quantity

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Instructions
Pre heat broiler to low and broil eggplants about 15 minutes per side. Place in colander and allow to drain.
Meanwhile, in a large pot, heat the olive and add the sliced leeks, sauteing until golden. Add green onions and sauté a couple more minutes, then add the celery root, celery, and sunchokes, sauteing an additional 10 minutes.
Add the chard, saute for a few minutes, then all the herbs, reserved eggplant, beans, spices, Persian lemon (if using), and water. Bring to a boil, turn down to a high simmer and cook for 45 minutes. Add lemon juice.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook45

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
14 ounce canned red kidney beans rinsed and drained
5 eggplant medium
1/4 cup extra virgin olive oil
2 leek white parts only, sliced into half circles
1 bunch green onion finely chopped
2 celery root small dice
4 stalk celery with leaves, chopped
5 sunchoke (Jerusalem artichoke) chopped
1 bunch chard roughly chopped
1 bunch Italian parsley chopped
1 bunch fresh cilantro chopped
1 bunch fresh dill chopped
16 cup water
1/4 cup fresh lemon juice
3 bay leaf
1 1/2 tablespoon Kosher salt
1/3 cup fresh mint
1 1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
3/4 teaspoon ground turmeric
pinch ground cardamom
1/4 cup fresh lemon juice
Optional:
3 dried Persian lemon pounded

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula

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

Nutrition
Calories: 219kcal | Carbohydrates: 37g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1387mg | Potassium: 1278mg | Fiber: 13g | Sugar: 13g | Vitamin A: 2889IU | Vitamin C: 41mg | Calcium: 150mg | Iron: 4mg

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