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Starting with a $125 minimum cooking fee for labor plus the cost

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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Crispy Ground Tofu on Rice
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Crispy Ground Tofu on Rice

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Vegan Vegetarian
Extra firm tofu is seasoned with tamari sauce and spices, then baked in the oven for a lightly crisp texture.

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Instructions
Preheat the oven to 400oF (205oC) and lightly grease a sheet pan with oil.
In a large bowl, whisk together the tamari, oil, rice vinegar, garlic powder, smoked paprika, chili powder, and nutritional yeast. Add in the crumbled tofu and toss well.
Transfer to the sheet pan and bake for 18 to 20 minutes, until crispy.
Meanwhile, cook the rice according to package directions.
Divide the rice onto plates and top with the tofu mixture. Enjoy!

Notes
Leftovers
Store in an airtight container in the fridge for up to three days.
Serving Size
One serving is about 1 1/3 cup rice and tofu.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 tablespoon tamari sauce
5 tablespoon avocado oil
4 teaspoon rice vinegar
2 1/2 teaspoon garlic powder
2 1/2 teaspoon smoked paprika
2 1/2 teaspoon chili powder
5 tablespoon nutritional yeast
30 ounce extra firm tofu pressed and crumbled
2 1/2 cup jasmine rice cooked according to package directions

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

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

Nutrition
Calories: 303kcal | Carbohydrates: 42g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 568mg | Potassium: 308mg | Fiber: 2g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg

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Stuffed Aloo Tikki (Pressure Cooker Method)
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Stuffed Aloo Tikki (Pressure Cooker Method)

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Recipe adapted from:
Ashley Singh Thomas

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 patties

Dairy Free Egg Free Nut Free Vegan Vegetarian
Aloo tikki is a popular Indian street food made with boiled potatoes, spices and sometimes (like in this recipe) it’s stuffed with lentils. Aloo tikki literally translates to potato cutlet. These pan-fried fritters are both crispy and creamy, thanks to the lentil filling. Serve with your favorite chutney if desired.
https://myheartbeets.com/stuffed-aloo-tikki/#wprm-recipe-container-17570

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https://myheartbeets.com/stuffed-aloo-tikki/#wprm-recipe-container-17570

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Instructions
Soak the chana dal for 30 minutes. Drain and rinse.
Add the dal and water to the instant pot. Place the potatoes on top of the dal. Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.
Naturally release pressure for 10 minutes.
Using tongs, place the potatoes into a bowl and set aside.
Drain the dal and put it into a bowl along with all of the ingredients listed under “dal stuffing,” mix well and set aside.
In a separate bowl, use a potato masher to mash the potatoes (there shouldn’t be any lumps).
With oil-greased hands, take one part of the potato mixture, flatten it and fill it with a tablespoon of dal stuffing, then close the potato around the stuffing and form into a patty. Repeat to make 16 tikkis.
Add oil to a frying pan (or dutch oven) on the stovetop over medium heat and once the oil heats up, shallow fry the tikkis on both sides until crisp and golden brown, about 3 minutes per side.

Notes
I suggest using gold potatoes when making tikki. They’re not as starchy as other potatoes and they make for sweet/smooth tikkis. The amount of flour suggested is for gold potatoes. If you use a different type of potato, you’ll need to adjust the amount of flour and they may not turn out as well as what you see here.

Cook Times

Active Prep30

Hands-On Cook15

Hands-Off Cook25

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size8

Ingredients

Ingredients
3 pound yukon gold potato peeled
½ cup chana dal (dried baby chickpeas) soaked for 30 minutes
2 cup water
1 cup avocado oil for frying
Dal Stuffing:
½ cup fresh cilantro chopped
2 green serrano chile minced, more or less to taste
2 teaspoon amchur green mango powder OR lemon juice
1 teaspoon ground coriander
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
½ teaspoon fennel seeds
¼ teaspoon cayenne pepper
6 tablespoon rice flour or 2 tablespoon cornstarch
Optional:
1 cup mango chutney purchased

Cooking Tools Required
Cast iron pan, Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Heat in a saute pan with a little oil over medium heat until heated through.

Nutrition
Calories: 492kcal | Carbohydrates: 59g | Protein: 4g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Sodium: 318mg | Potassium: 765mg | Fiber: 4g | Sugar: 22g | Vitamin A: 99IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 2mg

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Vegan Stir-Fry with Jasmine Rice
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Vegan Stir-Fry with Jasmine Rice

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Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 10 ounces

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Vegan Vegetarian
Assorted vegetables and tofu are stir-fried in a maple-tamari sauce for a hint of sweetness, then served over Jasmine rice.

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Instructions
Prepare the jasmine rice, using package directions but use vegetable broth instead of water.
In a small bowl, combine the vegetable broth, coconut aminos, and honey. Set aside.
For the stir-fry, heat the olive oil in a large pan over medium-high heat. Add the tofu, carrots, and mushrooms and cook for 4-6 minutes or until tender, stirring often.
Add the broccoli, bell pepper, snow peas, water chestnuts, baby corn and 2 tablespoons of water to the pan. Cook for 3-5 minutes or until vegetables are tender.
Add the garlic and ginger, stir, and cook for about 30 seconds. Season with salt and pepper.
Pour the broth, tamari or coconut aminos, and honey mixture over the veggies and cook for about 30-60 seconds.
Meanwhile, mix the cornstarch with the cold water (you can use that same small bowl).
Stir the cornstarch mixture into the veggies and cook for about 1 minute, until the sauce starts to thicken.
Serve over rice.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size6

Ingredients

Ingredients
1½ cup Jasmine rice uncooked
3 cup low-sodium vegetable broth for cooking the rice
For the sauce:
½ cup vegetable broth
6 tablespoon tamari sauce or coconut aminos for gluten-free
4 tablespoon maple syrup
For the stir-fry:
2 tablespoon extra virgin olive oil
2 pound medium firm tofu extra firm cubed, or 2 blocks
4 carrot peeled and sliced
2 cup mushroom sliced
2 cup broccoli florets
2 red bell pepper sliced
2 cup snow pea trimmed
16 ounce canned sliced water chestnut drained
28 ounce canned baby corn drained and sliced
4 clove garlic minced
2 teaspoon fresh ginger minced
Kosher salt more or less to taste
freshly ground black pepper more or less to taste
Mix together:
4 teaspoon corn starch
2 tablespoon cold water

Cooking Tools Required
Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Spatula, Top Stove, Wok

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

Nutrition
Calories: 484kcal | Carbohydrates: 74g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Sodium: 605mg | Potassium: 664mg | Fiber: 7g | Sugar: 24g | Vitamin A: 8876IU | Vitamin C: 102mg | Calcium: 277mg | Iron: 4mg

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Perfectly Poached Port Pears
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Perfectly Poached Port Pears

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 pear (approximately 4 ounces)

Dairy Free Egg Free Gluten Free Oil Free Soy Free Vegan Vegetarian
These pears are poached in a sweetened port wine, then sliced and drizzled with port wine reduction. Makes for a delicious and elegant dessert! Optional topping: toasted walnuts and bleu cheese

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Instructions
Pour entire bottle of port into a pot large enough to accommodate all the pears, and turn the heat up to medium.
Meanwhile peel the pears and cut in half lengthwise.
Add the sugar, cinnamon stick, and lemon zest to the port wine, stirring until sugar dissolves.
Add pears to the pot and adjust heat until a light simmer is reached.
Low simmer for approximately 8 to 12 minutes or until a fork goes into the pears easily.
Remove pears from pot and set aside to cool.
Meanwhile, increase heat to a simmer and reduce port wine until it begins to thicken. About 15 to 20 minutes.
When pears are cool core and slice. Drizzle with reduction.
If your feeling adventurous request the chef add some toasted walnuts and a wedge of bleu cheese!

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
750 milliliter port wine one bottle, about 25 ounces
1/2 cup granulated sugar
1 cinnamon stick
5 pear firm
1 lemon
Optional:
walnuts toasted and chopped
blue cheese wedge (leave off for vegan)

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing spoon, Saucepan, Sharp Knives, Top Stove, Whisk

Reheating/Serving Instructions
Can be eaten chilled or warmed slightly in the microwave.

Nutrition
Calories: 213kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 189mg | Fiber: 3g | Sugar: 25g | Vitamin A: 26IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg

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Baked Brie En Croute With Apple Cranberry Chutney
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Baked Brie En Croute With Apple Cranberry Chutney

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 3/4 ounce

Egg Free Vegetarian
A wheel of brie is topped with apple cranberry chutney, wrapped in puff pastry, then baked to a delicious golden brown, for a stunning presentation. Serve with sliced bread or crackers for a delicious holiday appetizer. Note: You can also serve chutney on the side vs baking it in the brie.

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Instructions
Preheat oven to 400 degrees F.
Prepare the chutney:
Dice the apple and saute with the butter, about 5 minutes. Stir in the sugar and cardamom. Add the apple juice and the cranberries and bring to a simmer, then reduce heat to low. Let cook until almost all apple juice has evaporated, approximately 10 minutes, stirring a few times through cooking process (should be chunky).
To assemble:
Sprinkle a bit of flour over the puff pastry and roll out a bit if needed. Unwrap the wheel of brie and cut a circular opening in the top about 2 inches in diameter. Hollow out some of the brie while keeping the skin intact. Add some of the chutney to the hollowed out area, then replace with the brie skin. Fold the pastry over the brie covering it entirely. Trim off any excess puff pastry.
Place brie on parchment-lined sheet pan with seamed side up.
Beat together the egg and water. Brush pastry dough with the egg wash.
Bake for 25 minutes until puff pastry is golden brown. Allow to rest for 15 minutes before serving, as cheese will need to firm up slightly. Serve with any leftover chutney on the side.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook25

Passive15

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
18 ounce brie cheese wheel
1 egg
1 tablespoon water
1/2 package puff pastry 2 sheets shape into a circle 10-inch round
2 tablespoon all purpose flour if needed for rolling puff pastry
For the chutney:
1 Granny Smith apples large
1/4 cup dried cranberries
1/4 cup granulated sugar
1/4 teaspoon ground cardamom
2 tablespoon butter
1/4 cup apple juice

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, Pastry brush, Rolling Pin, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Place brie in 350 degree oven for 15 minutes or until slightly melted.

Nutrition
Calories: 373kcal | Carbohydrates: 22g | Protein: 13g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 409mg | Potassium: 127mg | Fiber: 1g | Sugar: 10g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg

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Stuffing with Cremini Mushrooms
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Stuffing with Cremini Mushrooms

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Recipe adapted from:
Syd Bailey

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: about 2 cups

Dairy Free Reduced Fat Refined Sugar Free Soy Free Vegetarian
Whether you call it "stuffing" or "dressing", this dish has a memorable dynamic texture and flavor profile are the toasted cubes of french and sourdough bread combined with mushrooms, and fresh herbs. A traditional must-have side dish on Thanksgiving, or any dinner, table.
http://www.chefsydbailey.com

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http://www.chefsydbailey.com

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Instructions
Preheat oven to 325.
Place bread cubes on a baking sheet and cook until dry and crisp, about 20 minutes. When done, place into a large bowl.
Melt the butter in a pot, saute mushrooms on high heat until browned. Add onions and celery to pot and cook for additional 7-8 minutes until tender. Add in herbs, salt, and pepper and cook together an additional 8-10 minutes.
Place mushroom mixture into a bowl with bread. Beat eggs and baking powder in a separate bowl and pour over stuffing. Add in the chicken stock. Combine all ingredients thoroughly. Add more stock if too dry (stuffing will need to be very moist as it will dry in the oven).
Spray a 9x13 pan with non-stick spray and place stuffing in. Bake uncovered for 10-15 minutes till golden brown.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook30

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 loaf french bread cut into 1/2 inch cubes and dried
1 loaf sourdough bread cut into 1/2 inch cubes and dried
1 cup butter
1 cup onion chopped
1 cup celery chopped
8 ounce cremini mushroom
2 tablespoon fresh sage chopped fine
2 teaspoon fresh thyme minced
2 teaspoon Kosher salt adjust to taste
1 teaspoon freshly ground black pepper
2 egg
1 tablespoon baking powder
2 cup vegetable stock add more as needed

Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Whisk

Reheating/Serving Instructions
Microwave covered on medium-high for 3 minutes. For a vegan option, skip the eggs and baking powder.

Nutrition
Calories: 878kcal | Carbohydrates: 138g | Protein: 34g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 1655mg | Potassium: 1222mg | Fiber: 11g | Sugar: 8g | Vitamin A: 257IU | Vitamin C: 7mg | Calcium: 198mg | Iron: 8mg

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Spiced Cranberry Sauce with Pears and Grand Marnier
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Spiced Cranberry Sauce with Pears and Grand Marnier

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Recipe adapted from:
Syd Bailey

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 3 ounces

Dairy Free Egg Free Nut Free Oil Free Reduced Fat Soy Free Vegan Vegetarian
A classic side dish with a modern take. Note: This recipe requires alcohol that must be purchased by the customer.
http://www.chefsydbailey.com

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http://www.chefsydbailey.com

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Instructions
Place all ingredients into a saucepan and bring to a boil. Reduce heat to medium-low and simmer until thick and cranberries burst stirring occasionally for about 10-15 minutes. Can serve warm or chilled if you like

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
12 ounce fresh cranberries
1 pear preferably d'anjou peeled cored and cut into 1/2 " cube
1 cup apple juice
1/2 cup orange juice
1 tablespoon orange zest
2 stick ground cinnamon
1/4 teaspoon ground clove
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
pinch salt
2/3 cup granulated sugar
2/3 cup Grand Marnier or Cognac

Cooking Tools Required
Cutting board, Grater, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
serve chilled

Nutrition
Calories: 146kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 104mg | Fiber: 3g | Sugar: 25g | Vitamin A: 45IU | Vitamin C: 13mg | Calcium: 16mg | Iron: 1mg

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Mashed Parsnips with Irish Butter
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Mashed Parsnips with Irish Butter

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 3 ounces

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
Irish butter adds richness to these mashed parsnips. If you normally have mashed potatoes these are a great alternative.

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Instructions
In a large saucepan add enough water to cover the parsnips by an inch. Add salt and bring to a boil. Turn heat down to medium and cook parsnips until tender, about 20 minutes.
Drain, and place parsnips back into the saucepan. Using a potato masher or ricer, mash until smooth.
Stir in the Irish butter. Season with Kosher salt and pepper.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 ½ pound parsnip peeled and cut into 2-inch chunks
1 tablespoon Kosher salt
5 tablespoon unsalted Irish butter such as Kerrygold
1 teaspoon Kosher salt or to taste
¼ teaspoon freshly ground black pepper or to taste

Cooking Tools Required
Colander, Cutting board, Potato Masher, Saucepan

Reheating/Serving Instructions
Heat in microwave, covered on high power until heated through. Stir once halfway through heating time.

Nutrition
Calories: 135kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 992mg | Potassium: 425mg | Fiber: 6g | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 1mg

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Mixed Seaweed Salad (Ayurvedic)
$0.00 Cooking FeeRated 2 out of 5 based on 1 review.
Rated 2 out of 5
Up to 10 servings
Mixed Seaweed Salad (Ayurvedic)

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Recipe adapted from:
An Le

Rated 2 out of 5 based on 2 customer ratings
(1 customer review)

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

Dairy Free Egg Free Gluten Free Keto Lower Carb Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian

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Instructions
Put the hijiki and arame in a bowl and add filtered water to cover them well. Soak for at least 30 minutes. Drain, rinse well, and drain again.
Put the seaweed, endive leaves, daikon, carrot, fennel, and sunflower seeds in a large salad bowl and mix.
Add in the sesame oil, lime juice, and salt. Toss to combine.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook0

Passive30

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 cup hijiki
1 cup arame seaweed or dulse seaweed
1 cup daikon shredded
1 cup carrot shredded
1 bulb fennel thinly sliced
3 tablespoon sunflower seeds
1 tablespoon sesame oil
2 teaspoon lime juice or rice vinegar
1 dash Kosher salt

Cooking Tools Required
Mixing bowls, Refrigerator

Nutrition
Calories: 45kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 184mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2170IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg

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Strawberry Oatmeal Bars
$0.00 Cooking Fee
Rated 0 out of 5
16 servings
Strawberry Oatmeal Bars

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Recipe adapted from:
Erin Clarke

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 bar

Egg Free Nut Free Vegetarian
These Strawberry Oatmeal Bars are made with fresh strawberries, a whole grain butter crumb topping, and a lightly sweetened vanilla glaze.
https://www.wellplated.com/strawberry-oatmeal-bars/#wprm-recipe-container-32956

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https://www.wellplated.com/strawberry-oatmeal-bars/#wprm-recipe-container-32956

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Instructions
Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

Notes
-Store leftovers in the refrigerator for up to 5 days.
-To freeze, let the bars cool completely and do not glaze. Wrap tightly in plastic before placing in the freezer. Let thaw in the refrigerator and top with glaze before serving. (Bars can be frozen already glazed if needed.)
-If you want to use frozen strawberries, let them thaw completely and pat them dry before making the recipe.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time1 hour

Recipe Serving Size16

Ingredients

Ingredients
Bars
1 cup old fashioned rolled oats
3/4 cup white whole wheat flour
1/3 cup light brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon Kosher salt
6 tablespoon unsalted butter melted
2 cup strawberry diced
1 teaspoon cornstarch
1 tablespoon fresh lemon juice
1 tablespoon granulated sugar
Vanilla Glaze
1/2 cup powdered sugar sifted
1/2 teaspoon pure vanilla extract
1 tablespoon milk

Cooking Tools Required
8x8 inch nonstick baking pan, Cooling Rack, Cutting board, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Whisk

Nutrition
Calories: 118kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 39mg | Potassium: 62mg | Fiber: 1g | Sugar: 10g | Vitamin A: 135IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 1mg

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Roasted Sunchoke (Jerusalem artichoke) Salad
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Roasted Sunchoke (Jerusalem artichoke) Salad

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Recipe adapted from:
Customer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Lower Carb Refined Sugar Free Soy Free Vegan Vegetarian
Sunchokes are oven roasted with olive oil, combined with tomatoes, onions, and parsley, then tossed with fresh lemon juice. Jerusalem artichokes, as they ae sometimes called, are a great lower carb alternative to potatoes.

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Instructions
Preheat oven to 425 degrees.
Place the sunchokes on a parchment-lined baking pan. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes.
Meanwhile, prep the rest of the ingredients and add to a large bowl. Once cooled, slice the sunchokes and add to the bowl. Sprinkle with lemon juice and toss.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
For roasting:
3 pound sunchokes peeled and cut in half lengthwise
1/2 cup extra virgin olive oil
11/2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
For the salad:
2 red onion peeled, halved then thinly sliced
1 cup Italian parsley roughly chopped
11/3 pound cherry tomato
For finishing:
2 tablespoon fresh lemon juice

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Peeler, Sharp Knives

Nutrition
Calories: 237kcal | Carbohydrates: 33g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1307mg | Potassium: 1016mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1347IU | Vitamin C: 54mg | Calcium: 52mg | Iron: 6mg

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

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

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

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This West African dish is typically made with rice, tomatoes, onions, and curry, however in this recipe we sub the rice with quinoa.
www.kaiafitfolsom.com

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Instructions
In a food processor, blend the tomatoes, garlic, and half the onions until smooth. Set aside.
Heat the oil in a pot over medium heat. Cook the remaining onions until golden, about two minutes. Stir in the curry powder, thyme, and tomato mixture. Cook for one minute.
Add the quinoa, salt, and vegetable broth. Bring to a boil, then turn the heat to low. Cover and cook for 20 minutes or until the quinoa is cooked. Divide evenly between bowls.

Notes
Leftovers
Refrigerate in an airtight container for up to four days, or freeze in smaller portions if longer.
Serving Size
One serving equals approximately 1 1/2 cups.
More Flavor
Add red bell pepper and ginger to the tomato mixture. Add cayenne pepper.
Serve it With
Grilled meats, beans, stew, or curry.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 tomato large, roughly chopped
3 clove garlic
3 yellow onion small, chopped, divided
2 1/2 teaspoon extra virgin olive oil
3 teaspoon curry powder
3/4 teaspoon dry thyme
3 1/3 cup quinoa
3 teaspoon sea salt more or less to taste
3 1/3 cup low sodium vegetable broth

Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Wooden Spatula

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

Nutrition
Calories: 245kcal | Carbohydrates: 43g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1018mg | Potassium: 468mg | Fiber: 5g | Sugar: 3g | Vitamin A: 492IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 3mg

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Cinnamon Raisin Protein Cookies
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Cinnamon Raisin Protein Cookies

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cookie

Dairy Free Nut Free Refined Sugar Free Soy Free Vegetarian
These vegetarian oatmeal-flax cookies are naturally sweetened with bananas and raisins, plus they get a boost of protein from plant-based protein powder.
www.kaiafitfolsom.com

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Instructions
Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
Mash the bananas in the bottom of a mixing bowl. Add in the egg whites and tahini, and mix everything well.
Add in the remaining ingredients and mix well again.
Scoop the batter onto the baking sheet to form cookies. Use the lid of a wide-mouth mason jar as a mold.
Bake the cookies in the oven for 18 to 22 minutes, or until bottoms are golden brown.
Remove from oven, let cool completely on the baking sheet and enjoy!

Notes
Notes
Protein Powder
This recipe was developed and tested using a plant-based protein powder. Results may vary
if using a different type of protein powder.
Leftovers
Store in the fridge up to 4 days, or in the freezer for up to 6 months.
No Tahini
Use sunflower seed butter, almond butter or peanut butter instead.
No Raisins
Use dried cranberries, chocolate chips or cacao nibs instead.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook22

Passive0

Total Time37 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 banana ripe
3/4 cup egg white
4 1/2 tablespoon tahini
1 cup plant-based vanilla protein powder
1 cup rolled or quick oats
1 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup flax seeds meal

Cooking Tools Required
Measuring cups and spoons, Mixing bowls, Mixing spoon, Potato Masher

Nutrition
Calories: 156kcal | Carbohydrates: 21g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 38mg | Potassium: 355mg | Fiber: 4g | Sugar: 6g | Vitamin A: 35IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg

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

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Recipe adapted from:
Sam Merritt

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

Nut Free Soy Free Vegetarian
This classic macaroni salad is made with celery, red pepper, and onion. It's dressed in a simple, creamy mayo-based dressing, this is guaranteed to be a hit at every cookout and potluck this year!
https://sugarspunrun.com/macaroni-salad/#recipe

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https://sugarspunrun.com/macaroni-salad/#recipe

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Instructions
Hard boil eggs and cool before peeling and chopping
Cook macaroni pasta and immediately rinse under cold water until cooled and set aside
In large bowl combine macaroni, diced pickles, red bell pepper, celery, red onion and eggs
In separate bowl mix all dressing ingredients thoroughly until smooth
Pour dressing over salad and mix to coat pasta evenly

Cook Times

Active Prep15

Hands-On Cook7

Hands-Off Cook0

Passive5

Total Time27 minutes

Recipe Serving Size10

Ingredients

Ingredients
16 ounce elbow macaroni cooked according to package directions
1 cup sweet pickle diced
2 red bell pepper diced
2/3 cup celery diced
2/3 cup red onion diced
3 egg hard-boiled
For the dressing:
1 1/2 cup mayonnaise
1/2 cup sour cream
3 1/2 tablespoon sweet pickle juice
2 tablespoon red wine vinegar
2 tablespoon granulated sugar
3 1/2 teaspoon Dijon mustard
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1/2 teaspoon garlic powder

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Plastic food wrap, Sharp Knives, Top Stove, Whisk

Reheating/Serving Instructions
Serve cold

Nutrition
Calories: 477kcal | Carbohydrates: 44g | Protein: 9g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 530mg | Potassium: 248mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1089IU | Vitamin C: 32mg | Calcium: 50mg | Iron: 1mg

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

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

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

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This hearty salad combines mixed vegetables and lentils that are marinated in a spicy apple cider vianaigrette.

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Instructions
Cook lentils according to package directions.
Combine vinegar, oil, sea salt and cayenne pepper in a mason jar. Seal and shake well. Set aside.
Combine all remaining ingredients in a large mixing bowl. Pour dressing in and toss well.
Cover and refrigerate until ready to eat. Toss before serving. Enjoy!

Notes
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 1 1/2 cups.
Mix It Up
Swap in whatever vegetables you have on hand - cauliflower, green onion, peas or
edamame.
No Lentils
Serve with chickpeas, chicken or flaked tuna.
Cheese Lover
Add crumbled feta or goat cheese.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 tablespoon apple cider vinegar
5 tablespoon extra virgin olive oil
1 1/4 teaspoon sea salt
1 1/4 teaspoon cayenne pepper
5 cup broccoli chopped into small florets
1 cucumber large, diced
2 1/2 cup carrot matchstick
3 yellow bell pepper finely sliced
10 tablespoon red onion finely sliced
2 1/2 cup cherry tomato halved
2 1/2 cup mushroom sliced
5 cup lentils cooked according to package directions, drained and rinsed

Cooking Tools Required
Colander, Cutting board, jar with lid, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Nutrition
Calories: 463kcal | Carbohydrates: 70g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 342mg | Potassium: 1468mg | Fiber: 33g | Sugar: 7g | Vitamin A: 6046IU | Vitamin C: 123mg | Calcium: 103mg | Iron: 8mg

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Mini Pudding Cakes
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
6 servings
Mini Pudding Cakes

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Recipe adapted from:
Zeke Gluckman

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 4 ounces

Vegetarian
Two flavors of cake batter are baked in a water bath, so that the bottom flavor turns to chocolate pudding and the top half comes out like a chiffon cake

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

Instructions
Before starting you will need (6) 4 oz ramekins, and 2 large pyrex dishes (9 x 13) works well
Preheat the oven to 350 degrees
Cream shortening and granulated sugar together for 30 seconds
Add 3 eggs 1 at a time, mixing to combine.
In a separate bowl whisk together 2 cups flour, 1 teaspoon salt, and 3 1/2 teaspoons baking powder.
Add dry ingredients to wet ingredients and combine.
Mix in 1 cup milk and 1 teaspoon vanilla, mixing for 2 minutes until batter is smooth.
Melt 3 ounces of chocolate over double boiler.
Divide cake batter into two bowls.
Mix melted chocolate in to 1 bowl so you have a bowl of vanilla cake batter and a bowl of chocolate cake batter
Place ramekins in large pyrex baking dishes.
Divide the chocolate batter amongst the ramekins. Each should be half full.
Carefully pour the vanilla batter over the chocolate. They should stay separate from each other.
Place the pyrex dishes with the filled ramekins in to the preheated oven.
Fill each pyrex dish carefully with warm water until the water is half way up the side of the ramekins. Be sure to not get any water in to the ramekins
Bake for 20 minutes until the white cake is cooked fully
The chocolate layer will not rise because of the water bath and will instead turn to a cakey flavored pudding
Variations:
Some of my favorites include: Peanut butter/Chocolate, Strawberry/Lemon, White Chocolate/Raspberry, Mint/Chocolate, Amaretto/Vanilla...........

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 1/2 cup granulated sugar
1/2 cup vegetable shortening
3 egg
2 cup all-purpose flour
1 teaspoon Kosher salt
3 1/2 teaspoon baking powder
1 cup whole milk
1 teaspoon pure vanilla extract
3 ounce dark chocolate

Cooking Tools Required
9x13 inch glass baking dish, Double Boiler, Measuring cups and spoons, Mixing bowls, Ramekins 6 ounce, Spatula, Stand Mixer, Top Stove, Whisk

Reheating/Serving Instructions
No reheating

Nutrition
Calories: 639kcal | Carbohydrates: 91g | Protein: 10g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 87mg | Sodium: 364mg | Potassium: 240mg | Fiber: 3g | Sugar: 56g | Vitamin A: 190IU | Calcium: 217mg | Iron: 4mg

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Miracle Noodle Yakisoba
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Miracle Noodle Yakisoba

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Lower Carb Nut Free Reduced Fat Refined Sugar Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Instead of wheat noodles this recipe uses miracle noodles (shirataki noodles) to recreate a traditional Japanese dish.
https://www.instagram.com/karinadoninutrition/

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Instructions
Place the noodles in a colander and rinse thoroughly with cold water. Set aside to drain.
Heat a large saute pan over med-high heat; add the avocado oil. Add the onions and the shiitake mushrooms, sauteing for 5 minutes, or until the mushrooms have lost most of their moisture and the onions have softened.
Add the coleslaw mix and red chili and cook for 2 minutes.
Add noodles, green onion and sauce ingredients. Mix well until the sauce has evenly coated all the vegetables. Cook for two minutes and turn the heat off.
Transfer to a bowl, top with sesame seeds and serve

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
32 ounce Miracle Noodle
2 tablespoon avocado oil
1 onion small, finely chopped
1 cup coleslaw mix
1 dry red chili chopped (optional)
1 pound fresh shiitake mushroom stems discarded, caps thinly sliced
2 stalk green onion finely chopped
1 tablespoon sesame seeds
For the sauce:
1 tablespoon soy sauce or tamari
2 tablespoon coconut aminos
½ teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper more or less to taste

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Top Stove

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

Nutrition
Calories: 96kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 485mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 124IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 1mg

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Okra, Peas & Rice
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4 out of 5
5 servings
Okra, Peas & Rice

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Recipe adapted from:
KaiaFit

Rated 4 out of 5 based on 4 customer ratings

$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Serving Size: 3/4 cup of rice and 1 1/2 cup vegetables

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This KaiaFit recipe is part of the 7-day Spring cleanse for 2022. Note:
https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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Instructions
Preheat the oven to 400°F (205°C). Cook the rice according to package directions.
In a large baking sheet, add the okra, black-eyed peas, oil, paprika, and salt. Toss until well combined, then spread evenly.
Arrange the tomatoes evenly overtop and roast for 20 minutes, stirring halfway.
Stir and season with more salt if needed. Divide into bowls alongside the rice and enjoy!

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size5

Ingredients

Ingredients
1 1/2 cup Jasmine rice
4 cup okra trimmed, chopped
30 ounce canned black eyed peas drained and rinsed
4 teaspoon extra virgin olive oil
2 teaspoon paprika more or less to taste
1 teaspoon sea salt more or less to taste
56 ounce canned whole peeled tomatoes drained and halved

Cooking Tools Required
Colander, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, Spatula

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

Nutrition
Calories: 263kcal | Carbohydrates: 53g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 698mg | Potassium: 763mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1344IU | Vitamin C: 41mg | Calcium: 155mg | Iron: 3mg

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Vegan Kimchi Tofu Scramble
$0.00 Cooking Fee
Rated 0 out of 5
5 servings
Vegan Kimchi Tofu Scramble

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Nut Free Vegan Vegetarian
This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.
https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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Instructions
Heat the oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for two to three minutes, stirring gently.
Reduce the heat to medium and add the tamari and kale. Cook until soft, about three to five minutes. Turn the heat off.
Add the nutritional yeast and kimchi. Heat until just warmed through, about one minute.
Divide into bowls and enjoy!

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size5

Ingredients

Ingredients
4 teaspoon sesame oil
32 ounce medium firm tofu firm, patted dry, crumbled
3 tablespoon tamari sauce
10 cup kale leaves packed
5 tablespoon nutritional yeast
2 1/2 cup vegan kimchi drained

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Spatula, Top Stove

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

Nutrition
Calories: 249kcal | Carbohydrates: 9g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Sodium: 512mg | Potassium: 169mg | Fiber: 4g | Sugar: 1g | Calcium: 285mg | Iron: 3mg

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Exotic Mushroom Bisque
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Exotic Mushroom Bisque

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

Rated 0 out of 5

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

Dairy Free Egg Free Gluten Free Refined Sugar Free Vegan Vegetarian
This delicious soup combines 3 types of mushrooms with Madeira wine and broth. It can be partially or fully blended for a creamy texture. Note: This recipe contains alcohol which must be purchased by the customer.

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Instructions
In a large pot sauté onions in olive oil until caramelized, about 20 minutes; remove from pan and set aside. Sauté all the mushrooms in the same pan. Puree 1/2 of the sautéed mushrooms in blender.
Return onion mixture to pan with sautéed mushrooms and pureed mushrooms. Add broth, Madeira wine, sea salt, and black pepper and simmer for 30 minutes.
Season to taste & serve.
Note: For a thicker, creamier version of this soup, puree entire recipe, thinning with reserved mushroom stock if needed.

Cook Times

Active Prep15

Hands-On Cook25

Hands-Off Cook30

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 sweet onion sliced
1 cup extra virgin olive oil
8 cup vegetable broth
2 cup Madeira wine
48 ounce cremini mushroom sliced
2 cup dried morel mushroom soaked in warm water, sliced, and stock reserved
9 ounce fresh shiitake mushroom stems removed and sliced
2 teaspoon sea salt
1 teaspoon freshly ground black pepper

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

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

Nutrition
Calories: 342kcal | Carbohydrates: 26g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 1246mg | Potassium: 961mg | Fiber: 3g | Sugar: 15g | Vitamin A: 404IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 1mg

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1-click Weekly Meals (1)
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American (691)
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Cuisine

American (691)
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Chinese (54)
Eastern European (26)
Ethiopian (3)
French (35)
Indian (46)
Italian (163)
Japanese (33)
Korean (24)
Mediterranean (131)
Mexican (98)
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Spanish (21)
Thai (29)
Middle Eastern (38)

Diets

AIP Diet (11)
Brain Food (102)
Dairy Free (612)
Diabetes Friendly (307)
Egg Free (710)
Gluten Free (623)
Heart Healthy (213)
Keto (213)
Low FODMAP (44)
Lower Carb (311)
Nut Free (597)
Oil Free (61)
Paleo (219)
Postpartum (121)
Pregnancy (88)
Reduced Fat (150)
Refined Sugar Free (684)
Soy Free (674)
Vegan (301)
Vegetarian (531)
Whole 30 (146)
Mediterranean Diet (46)
Renal 5 on dialysis (5)
Renal stage 1-3a (2)

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Kid Friendly (415)
Comfort Food (438)

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Diets

AIP Diet (11)
Brain Food (102)
Dairy Free (612)
Diabetes Friendly (307)
Egg Free (710)
Gluten Free (623)
Heart Healthy (213)
Keto (213)
Low FODMAP (44)
Lower Carb (311)
Nut Free (597)
Oil Free (61)
Paleo (219)
Postpartum (121)
Pregnancy (88)
Reduced Fat (150)
Refined Sugar Free (684)
Soy Free (674)
Vegan (301)
Vegetarian (531)
Whole 30 (146)
Mediterranean Diet (46)
Renal 5 on dialysis (5)
Renal stage 1-3a (2)

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Cuisines

American (691)
Caribbean (8)
Chinese (54)
Eastern European (26)
Ethiopian (3)
French (35)
Indian (46)
Italian (163)
Japanese (33)
Korean (24)
Mediterranean (131)
Mexican (98)
Other Asian (42)
Spanish (21)
Thai (29)
Middle Eastern (38)

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Servings of Appetizers (139)

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Kid Friendly (415)
Comfort Food (438)

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