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Fresh Vegetable Spring Rolls with Peanut Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Rated 5.00 out of 5
1-10 servings
Fresh Vegetable Spring Rolls with Peanut Sauce

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Recipe adapted from:
Damn Delicious

Rated 5 out of 5 based on 45 customer ratings
(9 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Serving Size: 1 roll (5"x 1")

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

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

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

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

Cook Times

Active Prep20

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size10 pieces

Ingredients

Ingredients
10 each rice paper wrap 10 inch size
5 leaf lettuce torn into large pieces
1 cup fresh basil whole leaves
¾ cup fresh mint whole leaves
¾ cup fresh cilantro whole leaves
1 each carrot shredded
1 cup purple cabbage shredded
1 each red bell pepper thinly sliced
1 each English cucumber seeded and cut into long matchsticks
1 each avocado halved, peeled, seeded and thinly sliced
Peanut Sauce
¼ cup peanut butter
4 teaspoon tamari sauce
1 tablespoon lime juice
2 teaspoon brown sugar
1 teaspoon chili garlic sauce or more, to taste
1 teaspoon fresh ginger finely grated

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

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

Nutrition
Calories: 148kcal | Carbohydrates: 19g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 306mg | Potassium: 302mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1943IU | Vitamin C: 26mg | Calcium: 41mg | Iron: 1mg

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Cucumber Salad
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Cucumber Salad

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Recipe adapted from:
Jun Cai

Rated 0 out of 5

$0.00 Cooking Fee

Egg Free Keto Lower Carb Nut Free
This authentic recipe is brought to you Chef Jun Cai, one of the chefs on the Foodom platform, servicing San Franciso, and East Bay Areas.

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Instructions
Peel then cut cucumbers into 3 inch sticks about 1/2 inch wide. Sprinkle with salt and set aside for 10 minutes.
Drain the cucumbers, add to a large bowl, then toss with chicken bouillon powder.
Heat oil in saute pan, when hot add dry chili, ginger, garlic, green onion, saute for a minute or two. Add to cucumbers and toss.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook15

Passive10

Total Time1 hour

Recipe Serving Size6

Ingredients

Ingredients
6 each English cucumber
2 tablespoon Kosher salt
1 tablespoon chicken bouillon powder
3 tablespoon avocado oil
4 each dry red chili crushed
8 stalk green onion sliced
8 clove garlic finely chopped
2 tablespoon fresh ginger finely chopped

Cooking Tools Required
Colander, Cutting board, Food storage containers, Sharp Knives, Vegetable Peeler

Nutrition
Calories: 122kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 2535mg | Potassium: 515mg | Fiber: 2g | Sugar: 6g | Vitamin A: 495IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 1mg

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Charcuterie Board or Tray
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Charcuterie Board or Tray

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

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

Egg Free Refined Sugar Free Soy Free
This charcuterie board has an assortment of cheeses, cured meats, marinated olives, roasted red peppers, cornichons, jam, fresh fruit, dried fruit, and nuts. Note: You will need a large board/tray about 24"x16" for serving, plus cheese knives.

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Instructions
Start with a large board or platter. Place your cheeses around the board with cheese knives.Place the small bowls/ramekins with the olives, red peppers, cornichons around the board. Place the fig jam near the brie. Next arrange the meats by folding some of them for variety and fan out others flat on the board. Place the crackers in a few spots, then place clusters of grapes. Finish filling in bare spots with the dried apricots and almonds, and lastly garnish with fresh rosemary if desired.

Cook Times

Active Prep35

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce brie round
8 ounce smoked gouda wedge
8 ounce blue cheese wedge
1 cup assorted marinated olive 1/2 placed in a small bowl or ramekin
1 cup jarred roasted red pepper 1/2 placed in a small bowl or ramekin
12 ounce cornichons drained, 1/2 placed in a small bowl or ramekin
4 ounce fig jam small jar, with spoon
1 ½ pound assorted cured meats
12 ounce assorted crackers
1 bunch red grape firm
5 ounce dried apricot
1 cup almonds
Optional:
1 bunch fresh rosemary for garnish

Cooking Tools Required
24x18 wooden board, cheese knives, Cutting board, Kitchen towels, Sharp Knives, small spoon

Nutrition
Calories: 164kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 608mg | Potassium: 332mg | Fiber: 4g | Sugar: 16g | Vitamin A: 663IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg

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Peruvian Mushroom Ceviche
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Peruvian Mushroom Ceviche

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Recipe adapted from:
An Le

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1.25 cup (5 ounce)

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Vegan Ceviche

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

Instructions
Slice each mushroom into 4 parts
In a non-reactive bowl (preferably glass mixing bowl), toss the mushroom with olive oil, salt and pepper. Let sit for 10 minutes.
Stir in the lemon and orange juices, cover, and refrigerate to chill before serving.
Before serving, fold in red onion, bell pepper, cilantro, jalapeno, and chives.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive10

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound white mushroom
⅓ cup extra virgin olive oil
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
1 cup fresh lemon juice freshly squeezed
½ cup orange juiced freshly squeezed
2 tablespoon pickled jalapeno small can in the Mexican aisle
½ cup fresh cilantro chopped
½ red onion thinly sliced
1 red bell pepper diced
½ cup fresh chive chopped or green onion

Cooking Tools Required
Can Opener, Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Refrigerator

Reheating/Serving Instructions
Serve chilled.

Nutrition
Calories: 102kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 386mg | Fiber: 1g | Sugar: 4g | Vitamin A: 572IU | Vitamin C: 35mg | Calcium: 9mg | Iron: 1mg

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5 Fresh Vegetable Spring Rolls with Peanut Sauce
$0.00 Cooking Fee
Rated 0 out of 5
5 servings
5 Fresh Vegetable Spring Rolls with Peanut Sauce

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Recipe adapted from:
Damn Delicious

Rated 0 out of 5

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

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

5 Fresh Vegetable Spring Rolls with Peanut Sauce quantity

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

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Ingredients Scale

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

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

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size5 pieces

Ingredients

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

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

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

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

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Peruvian Yucca Frita with Aji Amarillo Sauce
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Peruvian Yucca Frita with Aji Amarillo Sauce

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Recipe adapted from:
An Le

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Yucca is a tubular root vegetable with white flesh. Frying it creates a dry fluffy interior similar to a potato but with a buttery flavor and a crisp exterior. You can buy fresh yucca at specialty stores such as the Asian market or frozen and pre cut at the Mexican market. It pairs well with the mushroom ceviche dish.

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

Instructions
Preheat over to 350 F.
Thaw yucca ahead of time or under running water.
Use mixing bowl to toss oil, and salt and pepper with yucca evenly.
Place a baking sheet covered in foil, roast at 350 until lightly golden for 20 minutes.
FOR THE SAUCE
Boil the peppers for 10 minutes. After the boiling de-seed the peppers.
Place in blender with oil, garlic, parsley, cashew cheese, and salt and blend.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound yucca frozen, thawed
1 ½ cup extra virgin olive oil or avocado oil
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
FOR THE SAUCE
1 bag Aji Amarillo pepper bought at a Mexican store
2 clove garlic peeled
2 tablespoon cashew cheese soft vegan cheese
½ cup extra virgin olive oil
1 tablespoon Italian parsley rough chop
½ teaspoon Kosher salt

Cooking Tools Required
Baking Pan, Baking sheet, Blender, Cutting board, Food Processor, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven

Reheating/Serving Instructions
To reheat yucca, you can use a nonstick pan or oven

Nutrition
Calories: 362kcal | Carbohydrates: 53g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 387mg | Fiber: 3g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 29mg | Calcium: 24mg | Iron: 1mg

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Pan Con Tomate (Spanish Tomato Bread)
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Pan Con Tomate (Spanish Tomato Bread)

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Recipe adapted from:
SUZY KARADSHEH

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 slices

Dairy Free Egg Free Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
A perfect use of ripe tomatoes and day-old bread, Pan con Tomate (Spanish Tomato Bread) is a Catalan tapa, made with just 5 ingredients: bread, tomatoes, garlic, salt, and a splash of lime juice. Use hearty artisan bread and cut it thick so that it can serve as good, sturdy base for the grated tomatoes.

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

Instructions
Turn the broiler function of your oven and position a rack about 6 inches away from the heat source.
Slice the bread loaf in half length-wise then in 2-inch slices. Brush the bread generously with extra virgin olive oil and arrange on a sheet pan. Toast in the heated oven about 6 inches from the broiler for 3 minutes or until the bread is lightly golden brown.
Slice a small part at the very tip of the tomatoes and grate the tomatoes over the large holes of a box grater. Discard the peels. Season the tomato puree with salt, a splash of lime juice and half of the olive oil
When the bread is ready, rub the garlic cloves over the hot bread, then spread the grated tomatoes over the bread. Top with a drizzle of extra virgin olive oil and a sprinkle of sea salt. Serve.
This tomato bread is best served soon after you prepare it. Do not wait too long where the bread can get soggy.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook5

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 loaf ciabatta bread or similar hearty bread
6 each heirloom tomato large and very ripe tomatoes are best, I used heirloom tomatoes
2 tablespoon Extra virgin olive oil
4 clove garlic sliced in half
pinch sea salt
1 splash lime juice

Cooking Tools Required
Cutting board, Mixing bowls, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
This tomato bread is best served soon after you prepare it. Do not wait too long where the bread can get soggy.

Nutrition
Calories: 246kcal | Carbohydrates: 45g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 445mg | Potassium: 180mg | Fiber: 2g | Sugar: 2g | Vitamin A: 615IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Fresh Vegetable Spring Rolls with Peanut Sauce

Fresh Vegetable Spring Rolls with Peanut Sauce

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Spring Rolls

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Cucumber Salad

Cucumber Salad

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Charcuterie Board or Tray

Charcuterie Board or Tray

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Peruvian Mushroom Ceviche

Peruvian Mushroom Ceviche

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5 Fresh Vegetable Spring Rolls with Peanut Sauce

5 Fresh Vegetable Spring Rolls with Peanut Sauce

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Peanut Sauce

Spring Rolls

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Ingredients

Peanut Sauce

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Peruvian Yucca Frita with Aji Amarillo Sauce

Peruvian Yucca Frita with Aji Amarillo Sauce

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FOR THE SAUCE

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Ingredients

FOR THE SAUCE

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Pan Con Tomate (Spanish Tomato Bread)

Pan Con Tomate (Spanish Tomato Bread)

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