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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!

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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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Guacamole
$0.00 Cooking FeeRated 4 out of 5 based on 2 reviews.
Rated 4.00 out of 5
1-10 servings
Guacamole

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Recipe adapted from:
Mayumi Tavalero

Rated 4.5 out of 5 based on 9 customer ratings

$0.00 Cooking FeeRated 4 out of 5 based on 2 reviews.
Serving Size: 6 tablespoon

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This is a traditional, semi chunky guacamole with tomatoes optional.

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

Instructions
Lightly mash the avocado flesh using a fork. Add the remaining ingredients, testing peppers for heat and making adjustments if necessary. If making a few hours ahead, sprinkle surface of guacamole with lime juice, cover with plastic wrap pressing down to prevent oxygen reaching it.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
7 each ripe avocado medium
1 1/2 teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper
2 tablespoon lime juice
7 tablespoon red onion minced
3 each serrano chili stems and seeds removed, minced, more or less to taste
6 tablespoon fresh cilantro finely chopped
2 each Roma tomato seeded and chopped

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

Nutrition
Calories: 232kcal | Carbohydrates: 14g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 360mg | Potassium: 733mg | Fiber: 10g | Sugar: 2g | Vitamin A: 344IU | Vitamin C: 18mg | Calcium: 21mg | Iron: 1mg

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Baked Cauliflower Latkes
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Baked Cauliflower Latkes

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Recipe adapted from:
Matt

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 2 latkes

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 Keto Lower Carb Nut Free Reduced Fat Refined Sugar Free Soy Free Vegetarian
These latkes are made with low carb cauliflower and baked until golden brown and crispy.
https://www.myketokitchen.com/keto-recipes/cauliflower-fritters/

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https://www.myketokitchen.com/keto-recipes/cauliflower-fritters/

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

Instructions
Preheat oven to 375 degrees.
Grate the cauliflower and place in a large bowl. Add the salt and mix well. Set aside for 20 minutes.
Spoon the cauliflower into a piece of muslin cloth, or into a clean tea towel. Squeeze out as much liquid as you can.
Place the squeezed cauliflower into a clean bowl and add the remaining ingredients, mixing well to combine.
Cover a baking sheet with parchment paper then spray with nonstick cooking spray. Form latkes about 2 inches wide. Make sure they are flat and tight as can be.
Bake for about 45 minutes or until golden brown, flipping halfway through baking.
Serve with optional Greek yogurt or sour cream.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
2 head medium cauliflower grate
4 teaspoon Kosher salt
1 ¾ cup green onion thinly sliced
3 tablespoon flax seeds meal
6 egg large
1/2 teaspoon freshly ground black pepper
For baking:
avocado oil cooking spray
Optional for serving:
plain Greek yogurt
sour cream

Cooking Tools Required
Baking sheet, Box grater, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp Knives

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

Nutrition
Calories: 87kcal | Carbohydrates: 9g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 80mg | Potassium: 493mg | Fiber: 4g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 66mg | Calcium: 62mg | Iron: 1mg

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Mexican Avocado Cilantro Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
1-10 servings
Mexican Avocado Cilantro Sauce

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Rated 5 out of 5 based on 15 customer ratings
(3 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 1.5 tablespoon

Dairy Free Egg Free Gluten Free Lower Carb Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This tasty creamy green sauce with avocado, cilantro, and lime goes perfectly with a Mexican and any other dinner! Keep this amazing sauce on hand and put it on everything!

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

Instructions
Place avocado, cilantro, parsley, lime, garlic, water, oil, salt, jalapeno, and sweetener of choice in a food processor or high speed blender. Blend until fully combined.
Taste and adjust flavor based on preference. To make it spicier, add in the jalapeno seeds and blend again.
Serve with chips, quesadillas, Buddha bowls, or anything else you can think of.
NOTES
If you are skipping the sweetener altogether, err on the side of less spicy to start. The sweetness balances out the spicy heat from the jalapeno. If you don't love spicy food and you're omitting the sweetener, start with 1/2 jalapeno.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size10

Ingredients

Ingredients
1 avocado ripe, skin and pit removed
½ cup fresh cilantro packed, leaves and stems
½ cup Italian parsley packed, leaves and stems
1 lime juiced and zested
2 clove garlic roughly chopped
2 tablespoon water
¼ cup extra virgin olive oil
1 teaspoon Kosher salt
1 jalapeno pepper seeds and stem removed - save the seeds
½ tablespoon agave Optional - or maple syrup or other type of sweetener, all work

Cooking Tools Required
Blender, Sharp Knives

Nutrition
Calories: 88kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 125mg | Fiber: 2g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg

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Clean Diet Crispy Oven Baked Falafel
$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Rated 3 out of 5
1-10 servings
Clean Diet Crispy Oven Baked Falafel

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Recipe adapted from:
Karin Adoni Ben-David

Rated 3 out of 5 based on 3 customer ratings

$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Serving Size: 4 falafel

Dairy Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. A Middle Eastern favorite, Falafel can be used in a variety of ways such as an appetizer or placed in pita pockets for a sandwich. Note: This recipe requires 2 sheet pans for 7-10 servings.

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

Instructions
Preheat oven to 450 degrees F.
In a food processor, pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that… but don't over-process, you don't want it turning into hummus!
Add the flour and oil, and blend these with the mixture.
With your hands, form mixture into 2-inch balls and place each one on a large sheet of non-stick baking paper. Make sure to spray/ brush the paper with avocado oil before you place them on it.
Once all the patties are done, spray them all with an oil sprayer or brush with avocado oil, to ensure they turn out brown and crispy in the oven.
Bake for 20-25 minutes or until golden.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 onion roughly chopped
62 ounce canned chickpeas about 4 cans, drained
2 cup Italian parsley
2 cup fresh cilantro
6 clove garlic
2 tablespoon ground cumin
4 tablespoon chickpea flour
4 tablespoon avocado oil plus extra for baking
Kosher salt or to taste

Cooking Tools Required
Baking sheet, Can Opener, Cutting board, Food Processor, 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: 370kcal | Carbohydrates: 54g | Protein: 17g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 26mg | Potassium: 681mg | Fiber: 15g | Sugar: 10g | Vitamin A: 1291IU | Vitamin C: 21mg | Calcium: 126mg | Iron: 7mg

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Homemade Hummus with Oven Baked Pita Chips
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
1-10 servings
Homemade Hummus with Oven Baked Pita Chips

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 10 customer ratings

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

Dairy Free Egg Free Nut Free Postpartum Refined Sugar Free Soy Free Vegan Vegetarian
This homemade hummus is made with chickpeas, fresh garlic, and fresh lemon juice. Serve it with oven baked pita chips.

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Instructions
Preheat oven to 375 degrees
Brush each pita round with olive oil, then cut each into quarters and each quarter in half, to make 8 triangles. Place in a single layer on a parchment lined baking sheet (2 sheet pans for 10 servings) and sprinkle lightly with Kosher salt, and ground pepper. Bake for 8-10 minutes, turning once halfway through.
To make the hummus, add the chickpeas, lemon juice, garlic, tahini paste, half of the olive oil, cumin, and salt to a blender, and 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 in a shallow bowl, drizzle with remaining olive oil and ground paprika. Serve with pita chips.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the hummus:
30 ounce canned chickpeas drained
6 tablespoon fresh lemon juice
2 clove garlic minced
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
For the pita chips:
10 each pita bread
3 tablespoon extra virgin olive oil
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper

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: 301kcal | Carbohydrates: 27g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 709mg | Potassium: 322mg | Fiber: 7g | Sugar: 4g | Vitamin A: 84IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 3mg

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Black Bean Dip
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Black Bean Dip

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Recipe adapted from:
Jennifer Segal

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 tablespoon

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This blended black bean dip starts with garlic, onion, and jalapenos sauteed in olive oil for extra flavor.
https://www.onceuponachef.com/recipes/black-bean-dip.html

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https://www.onceuponachef.com/recipes/black-bean-dip.html

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

Instructions
Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown.
Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water and cilantro. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add more water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 tablespoon extra virgin olive oil
2 yellow onion small, chopped
5 clove garlic peeled and chopped into large chunks
2 jalapeño pepper seeded and chopped, more or less to taste
46.5 ounce canned black beans rinsed and drained
2 teaspoon Kosher salt more or less to taste
½ teaspoon ground cumin
3 tablespoon lime juice
4 tablespoon water more or less depending on desired consistency
1/3 cup fresh cilantro chopped

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

Nutrition
Calories: 194kcal | Carbohydrates: 25g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 973mg | Potassium: 456mg | Fiber: 10g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 3mg

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Seven Layer Dip
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Seven Layer Dip

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 3/4 cup

Egg Free Soy Free
Whether you choose organic and/or grass-fed, your favorite ingredients will always be used in this classic Seven Layer Dip, made up fresh by your Foodom cook!

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

Instructions
In a bowl, blend refried beans with taco seasoning, and salt.
In a separate bowl, blend cream cheese, sour cream, and taco seasoning.
In a glass 9x13 inch dish, begin layering ingredients in this order:
refried bean mixture, sour cream mixture, guacamole, Pico de gallo, shredded cheddar, olives, and green onions. Cover and refrigerate until ready to serve.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
For refried bean mixture:
32 ounce canned refried beans about 2 cans
3 tablespoon taco seasoning
1 teaspoon Kosher salt
For sour cream mixture:
8 ounce cream cheese softened
1 pound sour cream
3 tablespoon taco seasoning
For remaining layers:
2 ½ cup Pico de gallo or your favorite salsa
16 ounce guacamole
1 cup mild cheddar shredded
2 ounce canned sliced black olives
3 stalk green onion thinly sliced
For serving:
1 pound tortilla chip large bag, choose your favorite

Cooking Tools Required
Baking Pan, Can Opener, Cutting board, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
Store dip in refrigerator tightly covered until ready to serve.

Nutrition
Calories: 604kcal | Carbohydrates: 55g | Protein: 13g | Fat: 39g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1736mg | Potassium: 436mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1308IU | Vitamin C: 10mg | Calcium: 274mg | Iron: 3mg

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Classic Fried Potato Latkes
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Classic Fried Potato Latkes

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Recipe adapted from:
Tori Avey

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 per person

Refined Sugar Free Soy Free Vegetarian
These classic fried potato latkes cook up tender in the middle and crispy on the edges.
https://toriavey.com/potato-latkes/

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https://toriavey.com/potato-latkes/

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

Instructions
Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.
Cut the potatoes into large chunks (not necessary if hand shredding) and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
In a skillet, add oil to reach a depth of 1/8 inch. If using schmaltz, add 1/4 cup to the oil. The schmaltz will add more savory flavor to the latkes. Heat slowly over medium to about 365 degrees F.
While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.
Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.
The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.
Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy.
Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.

Notes
I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

Cook Times

Active Prep30

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound russet potato
1 onion large shredded
3/4 cup matzo meal
2 egg large beaten
1 tablespoon potato starch or more if needed
1 1/2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper
1 ½ cup avocado oil for frying
Optional for serving:
applesauce
sour cream

Cooking Tools Required
12-inch nonstick skillet, Box grater, Cutting board, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove

Reheating/Serving Instructions
Place on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes, until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat.

Nutrition
Calories: 440kcal | Carbohydrates: 31g | Protein: 5g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 368mg | Potassium: 522mg | Fiber: 2g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 2mg

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Southwestern Black Bean and Corn Salsa
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Southwestern Black Bean and Corn Salsa

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Recipe adapted from:
My TX Kitchen

Rated 5 out of 5 based on 5 customer ratings

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

Dairy Free Egg Free Gluten Free Nut Free Oil Free Refined Sugar Free Soy Free Vegan Vegetarian
This salsa is made with black beans, pan grilled corn, bell pepper, onion and jalapeno. Delicious as a dip or a side dish!
https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

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https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

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

Instructions
Heat a cast iron pan over med-high heat. Clean corn and cut cob in half so it fits in the pan. Add corn pieces and brown on several sides for 5 minutes or until slightly charred. Remove kernels from cob and add to a medium bowl.
Add remaining ingredients to the bowl and mix, adjusting seasonings.
Cover and refrigerate for at least 30 minutes to allow flavors to blend.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 ear fresh corn pan grilled and kernels cut from cob, or frozen
30 ounce canned black beans rinsed and drained
2/3 cup red bell pepper diced
2 tablespoon jalapeno pepper diced
1/2 cup red onion diced
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon Kosher salt
3 tablespoon fresh cilantro chopped

Cooking Tools Required
Cast iron pan

Reheating/Serving Instructions
https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

Nutrition
Calories: 85kcal | Carbohydrates: 16g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 446mg | Potassium: 308mg | Fiber: 6g | Sugar: 1g | Vitamin A: 387IU | Vitamin C: 20mg | Calcium: 34mg | Iron: 2mg

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Homemade Hummus with Oven Baked Pita Chips and Veggies
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Homemade Hummus with Oven Baked Pita Chips and Veggies

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Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 tablespoons and 4 oz veggies

Dairy Free Egg Free Nut Free Postpartum Refined Sugar Free Soy Free Vegan Vegetarian
This homemade hummus is made with chickpeas, fresh garlic, and fresh lemon juice. Serve it with oven baked pita chips and cut veggies, or pack it for your kids school lunch, for a vegan delicious lunch!

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

Instructions
Preheat oven to 375 degrees
Brush each pita round with olive oil, then cut each into quarters and each quarter in half, to make 8 triangles. Place in a single layer on a parchment lined baking sheet (2 sheet pans for 10 servings) and sprinkle lightly with Kosher salt, and ground pepper. Bake for 8-10 minutes, turning once halfway through.
Trim celery at the base by about 2 inches. Separate stalks and wash. Wash all remaining vegetables. Peel cucumber and jicama. Chop all vegetables into dipping size sticks.
To make the hummus, add the chickpeas, lemon juice, garlic, tahini paste, half of the olive oil, cumin, and salt to a blender, and 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 in a shallow bowl, drizzle with remaining olive oil and ground paprika. Serve with pita chips.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the hummus:
30 ounce canned chickpeas drained
6 tablespoon fresh lemon juice
2 clove garlic minced
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
For the pita chips:
10 each pita bread
3 tablespoon extra virgin olive oil
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
For the veggies:
5 stalk celery trimmed, stalks cut crosswise into thirds
2 each carrot medium, cut into sticks
2 each red bell pepper cut lengthwise, cored and cut into sticks
1 each English cucumber
1 bulb jicama small, peeled and cut into sticks, or sub with apples, cut into slices

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

Reheating/Serving Instructions
Keep vegetables tightly covered in the refrigerator for up to 4 days. Leftover vegetables can be used in a soup or stir-fry, with the exception of the cucumber.

Nutrition
Calories: 479kcal | Carbohydrates: 64g | Protein: 16g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 1027mg | Potassium: 596mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3967IU | Vitamin C: 39mg | Calcium: 131mg | Iron: 4mg

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Roasted Garlic Hummus
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1-10 servings
Roasted Garlic Hummus

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Recipe adapted from:
Mayumi Tavalero

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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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Corn Salsa
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1-10 servings
Corn Salsa

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Recipe adapted from:
Cookie and Kate

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$0.00 Cooking Fee
Serving Size: 5 tablespoons

Dairy Free Egg Free Gluten Free Nut Free Oil Free Refined Sugar Free Soy Free Vegan Vegetarian
This vibrant corn salsa is the ultimate summer appetizer! Made with raw sweet corn, red onion, jalapeño, fresh cilantro, lime juice, and a hint of chili powder, it's bursting with fresh flavors. Perfect for dipping or as a topping for your favorite dishes.
https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

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https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

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Instructions
In a medium serving bowl, combine all of the ingredients. Stir to combine.
Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of chili powder, cumin or salt. For more spice, add more jalapeño.
For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 ear sweet corn kernels from shucked sweet corn or frozen corn, defrosted and drained, 16 oz for 10 servings
1 each medium red onion finely chopped
1 bunch fresh cilantro finely chopped
2 each jalapeno pepper seeds removed for mild, finely chopped
2 each lime juiced
1 tablespoon white wine vinegar
1/4 teaspoon chili powder adjust as needed
1/4 teaspoon ground cumin adjust as needed
1/2 teaspoon fine sea salt

Cooking Tools Required
Measuring cups and spoons, Mixing bowls

Reheating/Serving Instructions
This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

Nutrition
Calories: 38kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Sodium: 174mg | Potassium: 133mg | Fiber: 1g | Sugar: 3g | Vitamin A: 191IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 0.3mg

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Butternut Squash Falafel with Tahini Maple Sauce
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1-10 servings
Butternut Squash Falafel with Tahini Maple Sauce

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Recipe adapted from:
Kaiser Permanente

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$0.00 Cooking Fee
Serving Size: 3 falafel and 1 pita bread

Dairy Free Egg Free Vegan Vegetarian
Baked butternut squash falafel with tahini maple sauce will be your new favorite plant-based dinner staple! This version is packed with plant protein and fiber!
https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/butternut-squash-falafel-with-tahini-maple-sauce/

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https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/butternut-squash-falafel-with-tahini-maple-sauce/

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Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
Make the caramelized onions: slice onions lengthwise vertically so that they are in about 1 cm wide slices of onion. Heat a skillet over medium-high heat until heated. Add the onions and stir around. Add the oil and stir again. Top skillet with a lid and turn heat to lowest setting for 15 minutes, stirring around every 3-5 minutes. Remove lid and turn up heat to medium or medium high and cook onions for another 20-25 minutes or until golden brown and softened and taste sweet to taste, stirring every 3-5 minutes to make sure it doesn’t burn. Add small amount (1 teaspoon) water if needed to help keep from burning/getting dry.
Make the oat flour by blending ½ cup oats in a blender or food processor until a fine flour and place into a medium sized bowl.
Add chickpeas, garlic and pumpkin or butternut squash puree to the bowl of a food processor or blender. Pulse just a few times until you get a chunky mixture. You do not want to fully puree the mixture! Just a couple pulses should leave it chunky.
Add this mixture to the bowl with the oat flour. Add: cumin, coriander, onion powder, turmeric and salt and pepper along with the roughly chopped parsley. Add the lemon juice and stir together to combine.
Use a cookie scoop or your hands to portion into balls on the baking sheet.
Bake for about 20 minutes or until the tops are golden brown.
Make the sauce: combine all of the ingredients for the maple tahini sauce. Sauce should be thin enough to use as a drizzle, but not super watery! Add more water as necessary to thin it out.
Remove falafel from oven, let cool slightly and place in pita or flatbread, topped with caramelized onions, greens, and tahini drizzle.

Cook Times

Active Prep35

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
Butternut squash falafel:
1 cup old fashioned rolled oats
6 clove garlic roughly chopped or pressed
30 ounce canned butternut squash puree
30 ounce canned garbanzo beans drained
1 cup Italian parsley chopped
1/2 cup fresh lemon juice
2 teaspoon onion powder
4 teaspoon ground coriander
4 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
2 teaspoon sea salt
Maple tahini sauce:
1 cup tahini
4 tablespoon pure maple syrup
1/2 cup fresh lemon juice from 2-4 lemons
4 tablespoon water to thin
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Caramelized Onions:
6 large yellow onion (about 6 cups sliced)
2 teaspoon avocado oil
Optional additional for serving:
4 ounce baby spinach
10 whole wheat pita bread

Cooking Tools Required
12-inch saute pan, Blender, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Spatula, Top Stove

Reheating/Serving Instructions
Heat falafel in the oven at 350 degrees for 15 minutes. Warm pita in the microwave on medium high power until heated through.

Nutrition
Calories: 500kcal | Carbohydrates: 76g | Protein: 18g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 1085mg | Potassium: 812mg | Fiber: 14g | Sugar: 13g | Vitamin A: 14848IU | Vitamin C: 31mg | Calcium: 163mg | Iron: 7mg

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Potato and Parsnip Latkes
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1-10 servings
Potato and Parsnip Latkes

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Recipe adapted from:
Hanna Lemaire

Rated 0 out of 5
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$0.00 Cooking Fee
Serving Size: 2 latkes

Gluten Free Nut Free Soy Free Vegetarian
A perfect appetizer, breakfast or brunch recipe! From "Jerusalem a Cookbook", 2012.
https://www.macheesmo.com/jerusalem-latkes/#recipe-1

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https://www.macheesmo.com/jerusalem-latkes/#recipe-1

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Instructions
Peel and grate the parsnips and potatoes and rinse them gently under cold water.
Lay out the grated veggies on a few paper towels or a clean kitchen towel and pat them dry. The drier the better.
Stir together grated potatoes and parsnips with chives, egg whites, cornstarch, Kosher salt and ground pepper.
In a large skillet set over medium-high heat add some of the butter and some of the oil. Swirl together as butter melts.
Working with about 1/3 cup of potato mixture, wring it out to remove some of the liquid, the add it to the hot pan and use a spatula to gently press it flat. Repeat until the pan is full. Try not to crowd the latkes too much so they brown nicely.
Fry latkes over medium-high heat for about five minutes per side. They should be really nicely browned.
Remove cooked latkes and let drain on a paper towel. Repeat until all the potato mixture is used. Add more butter and oil to the pan as needed to keep the pan well-oiled.
Serve latkes immediately with sour cream and chives,

Cook Times

Active Prep15

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
2½ pound Yukon Gold potato About 5 potatoes, peeled and grated
1½ pound parsnip About 4 large parsnips, peeled and grated
2/3 cup fresh chive minced
4 egg white
2 tablespoon corn starch
5 tablespoon unsalted butter
5 tablespoon sunflower oil or other vegetable oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
5 tablespoon sour cream garnish
1/3 cup fresh chive garnish

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Keep them warm in a 250 degree oven until you serve them. To reheat, put back into a pan and rewarm and re-crisp.

Nutrition
Calories: 443kcal | Carbohydrates: 48g | Protein: 7g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 448mg | Potassium: 1104mg | Fiber: 7g | Sugar: 5g | Vitamin A: 644IU | Vitamin C: 52mg | Calcium: 64mg | Iron: 2mg

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Salsa Verde
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1-10 servings
Salsa Verde

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee
Serving Size: 6 tablespoons

Dairy Free Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Fresh tomatillos simmered with serrano peppers then blended with garlic and onions, create this delicous sauce. If tomatillos are out of season, you can use canned.

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Instructions
Add the tomatillos and the peppers to a large saucepan. Add water to just cover and bring to a boil. Simmer, uncovered, for 12-15 minutes.
Drain, reserving 1/2 cup of liquid.
In a blender, puree the peppers, tomatillos, garlic and chopped onion, and the cilantro if using. Add just enough of the reserved liquid, if needed for desired consistency. Add salt to taste.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/2 pound tomatillo husked and washed, or canned tomatillos if not in season (56 ounces for 10 servings)
2 serrano pepper more or less to taste
2 clove garlic roughly chopped
6 tablespoon white onion roughly chopped
1 teaspoon Kosher salt more or less to taste
Optional:
8 tablespoon fresh cilantro chopped

Cooking Tools Required
5-quart saucepot, Blender, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove, Wooden Spatula

Nutrition
Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 234mg | Potassium: 199mg | Fiber: 1g | Sugar: 3g | Vitamin A: 111IU | Vitamin C: 9mg | Calcium: 8mg | Iron: 1mg

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Coconut Chive Flatbread
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1-10 servings
Coconut Chive Flatbread

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Recipe adapted from:
KaiaFit

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$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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Fried Sweet Potato Latkes
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1-10 servings
Fried Sweet Potato Latkes

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Recipe adapted from:
Tori Avey

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 per person

Refined Sugar Free Soy Free Vegetarian
A twist on the classic potato latkes, these fried sweet potato latkes cook up tender in the middle and crispy on the edges.
https://toriavey.com/potato-latkes/

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https://toriavey.com/potato-latkes/

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Instructions
Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.
Peel and cut (not necessary if hand shredding) the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
In a skillet, add oil to reach a depth of 1/8 inch. If using schmaltz, add 1/4 cup to the oil. The schmaltz will add more savory flavor to the latkes. Heat slowly over medium to about 365 degrees F.
While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.
Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.
The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.
Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy.
Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.

Notes
I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

Cook Times

Active Prep30

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound sweet potato
1 each onion large shredded
3/4 cup matzo meal
2 each egg large beaten
1 tablespoon potato starch or more if needed
1 1/2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper
1 ½ cup avocado oil for frying
Optional for serving:
applesauce
sour cream

Cooking Tools Required
12-inch nonstick skillet, Box grater, Cutting board, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove

Reheating/Serving Instructions
Place on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes, until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat.

Nutrition
Calories: 448kcal | Carbohydrates: 33g | Protein: 4g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 425mg | Potassium: 432mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16136IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg

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Baked Sweet Potato Latkes
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Baked Sweet Potato Latkes

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Recipe adapted from:
Tori Avey

Rated 5 out of 5 based on 5 customer ratings

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

Refined Sugar Free Soy Free Vegetarian
This baked version of potato latkes uses sweet potatoes and cooks up tender in the middle and crispy on the edges.
https://toriavey.com/potato-latkes/

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https://toriavey.com/potato-latkes/

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Instructions
Preheat oven to 425 degrees and line baking sheet(s) with parchment paper.
Cut the potatoes into large chunks (not necessary if hand shredding) and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
Use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
Spray the parchment paper with the cooking spray. Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk. Place the disk carefully onto the baking sheet(s). Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke.
Spray tops of latkes with cooking spray and bake in the oven for 30 minutes total, flipping halfway through cooking time.

Notes
I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound sweet potato
1 each onion large shredded
3/4 cup matzo meal
2 each egg large beaten
1 tablespoon potato starch or more if needed
1 1/2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper
avocado oil cooking spray
Optional for serving:
applesauce
sour cream

Cooking Tools Required
12-inch nonstick skillet, Baking sheet, Box grater, Cutting board, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Spatula

Reheating/Serving Instructions
Place on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes, until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat.

Nutrition
Calories: 159kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 425mg | Potassium: 432mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16136IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg

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Salsa Roja (Cantina Style)
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Salsa Roja (Cantina Style)

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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 Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This classic cantina-style salsa starts with roasted tomatoes, onions, jalapenos, and garlic for authentic Mexican flavor.

Salsa Roja (Cantina Style) quantity

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Ingredients Scale

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

Instructions
Place oven rack on upper third of oven and preheat broiler. Place whole tomatoes (halved if large, skin side up), onion, jalapenos, and garlic on heavy-duty rimmed baking sheet. Drizzle with avocado oil. Broil until lightly charred on top, about 10-15 minutes.
Put the remaining avocado oil in a large sauce pan over medium heat. Add the dried chiles. Saute for just a minute to release the flavors, being careful not to burn the chiles.
Add the broiled vegetables to the pot. Remove from heat. Using a stick blender (or blender) puree the mixture, adding water as necessary to thin.
Remove from heat. Stir in the cilantro, lime juice, and salt. Correct seasonings.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the broiler:
2 pound tomato
1 small white onion
3 jalapeno pepper more or less to taste
4 clove garlic
1 tablespoon avocado oil
For the rest of the salsa:
2 teaspoon avocado oil
2 small dried red chiles such as chiles de arbol
¾-1 cup water to thin salsa
3 tablespoon fresh cilantro chopped
2 lime juiced
1 tablespoon Kosher salt more or less to taste

Cooking Tools Required
5-quart saucepot, Blender, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, Top Stove, Wooden Spatula

Nutrition
Calories: 44kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 704mg | Potassium: 245mg | Fiber: 2g | Sugar: 3g | Vitamin A: 816IU | Vitamin C: 22mg | Calcium: 17mg | 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

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Classic Baked Potato Latkes
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Classic Baked Potato Latkes

Add to my favorites

Recipe adapted from:
Tori Avey

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 per person

Refined Sugar Free Soy Free Vegetarian
These classic baked version of potato latkes cook up tender in the middle and crispy on the edges.
https://toriavey.com/potato-latkes/

Classic Baked Potato Latkes quantity

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https://toriavey.com/potato-latkes/

Cook Tools and Details

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Ingredients Scale

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

Instructions
Preheat oven to 425 degrees and line baking sheet(s) with parchment paper.
Cut the potatoes into large chunks (not necessary if hand shredding) and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
Use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
Spray the parchment paper with the cooking spray. Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk. Place the disk carefully onto the baking sheet(s). Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke.
Spray tops of latkes with cooking spray and bake in the oven for 30 minutes total, flipping halfway through cooking time.

Notes
I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound russet potato
1 onion large shredded
3/4 cup matzo meal
2 egg large beaten
1 tablespoon potato starch or more if needed
1 1/2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper
avocado oil cooking spray
Optional for serving:
applesauce
sour cream

Cooking Tools Required
12-inch nonstick skillet, Baking sheet, Box grater, Cutting board, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Spatula

Reheating/Serving Instructions
Place on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes, until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat.

Nutrition
Calories: 151kcal | Carbohydrates: 31g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 368mg | Potassium: 522mg | Fiber: 2g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 2mg

*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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