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Smashed potatoes
$0.00 Cooking FeeRated 4.8 out of 5 based on 12 reviews.
Rated 4.82 out of 5
1-10 servings
Smashed potatoes

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Recipe adapted from:
Jen Stone

Rated 4.8 out of 5 based on 57 customer ratings
(12 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 12 reviews.
Serving Size: 8 oz

Dairy Free Egg Free Gluten Free Nut Free Vegan Vegetarian
Smashed potatoes are baked to crispy and golden brown perfection!

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Instructions
Scrub potatoes clean and rinse under running cool water
Remove and discard any nubby sprouting areas
Place potatoes in a large Dutch oven or soup pot
Fill pot with water until potatoes are submerged and covered by inch additional water
Add 1¼ tablespoon of the salt to water
Bring mixture to a boil over medium high heat; about 15 minutes
Cook potatoes until they are easily pierced with a fork
While potatoes cook, preheat oven to 425 F
Drizzle 3 tbsp olive oil over a large rimmed baking sheet
Brush oil over sheet to ensure it is evenly distributed
Evenly distribute the potatoes over oiled sheet
Use a potato masher or serving fork to gently smash potatoes into 1/2 inch height
Drizzle remaining olive oil over all potatoes
Sprinkle the garlic powder, onion powder, and remaining salt over all potatoes
Sprinkle with black pepper
Bake potatoes until edges are golden brown, about 15 minutes
Sprinkle with fresh parsley

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 pound baby red potato
2 ½ tablespoon Kosher salt divided
6 tablespoon extra virgin olive oil divided
¾ teaspoon garlic powder
¾ teaspoon onion powder
½ teaspoon freshly ground black pepper or to taste
5 tablespoon Italian parsley chives, and/or green onions

Cooking Tools Required
Baking sheet, Colander, Cutting board, Kitchen towels, Oven, Potato Masher, Roasting Pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Serve hot. Can sprinkle with cheese. Reheat I. Oven at 400 f for 7 minutes.

Nutrition
Calories: 235kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 1786mg | Potassium: 1042mg | Fiber: 4g | Sugar: 3g | Vitamin A: 176IU | Vitamin C: 22mg | Calcium: 26mg | Iron: 2mg

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Roasted Butternut Squash and Red Onion with Tahini and Za’atar
$0.00 Cooking FeeRated 4.8 out of 5 based on 5 reviews.
Rated 4.80 out of 5
FSA/HSA
1-10 servings
Roasted Butternut Squash and Red Onion with Tahini and Za’atar

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Recipe adapted from:
Hanna Lemaire

Rated 4.8 out of 5 based on 29 customer ratings
(6 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 5 reviews.
Serving Size: 4 oz

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 Egg Free Heart Healthy Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
If you want a vegetarian dish to make an impact on the table, this does the job - it looks great and has really complex flavors. Ottolenghi's recipe from "Jerusalem a Cookbook", 2012.
https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

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https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

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Instructions
Heat the oven to 425F. Put the squash and onions in a large bowl. Add the olive oil, salt, and black pepper, and toss well. Spread, skin down, on a baking sheet, and roast for 40 minutes until the vegetables have taken on some color and are cooked through. Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier. Remove from the oven and leave to cool.
Meanwhile, place the tahini in a small bowl with the lemon juice, water, garlic, and salt. Whisk to the consistency of honey, adding more water or tahini as necessary.
Pour the olive oil into a small frying pan set on medium-low heat. Add the pine nuts and salt. Cook for two minutes, stirring, until the nuts are golden brown. Set aside in a small bowl.
To serve, spread the vegetables on a platter and drizzle with tahini sauce. Scatter the pine nuts on top, followed by the za'atar and parsley.

Notes
For 10 servings use 2 sheet pans for optimal browning.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Vegetables
2.5 pound butternut squash for 10 servings about 2 medium squash, seeded and cut into 1 x 3 inch wedges
2 red onion cut into wedges (each onion into 8ths)
6 tablespoon extra virgin olive oil
1 teaspoon Kosher salt more or less to taste or to dietary preference
1/2 teaspoon freshly ground black pepper
For the Tahini Sauce
7 tablespoon tahini
3 tablespoon fresh lemon juice
6 tablespoon water
1/4 teaspoon Kosher salt
4 clove garlic small, crushed
For Roasting the Nuts
7 tablespoon pine nuts
1 tablespoon extra virgin olive oil
1/4 teaspoon Kosher salt
For Serving
2 tablespoon za'atar
2 tablespoon Italian parsley roughly chopped

Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top Stove

Reheating/Serving Instructions
Reheat in frying pan until warm. Or, bake in oven until warm through, about 25 minutes at 350F.

Nutrition
Calories: 261kcal | Carbohydrates: 20g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 360mg | Potassium: 543mg | Fiber: 4g | Sugar: 4g | Vitamin A: 12162IU | Vitamin C: 30mg | Calcium: 95mg | Iron: 3mg

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Warm Lentil Salad
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Warm Lentil Salad

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Recipe adapted from:
An Le

Rated 5 out of 5 based on 10 customer ratings
(2 customer reviews)

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

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
The gourmet lentil

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Instructions
In a medium saucepan, heat the oil and add the mirepoix (onion, celery, carrot) until the onions are semi translucent.
Add in lentils, salt/pepper, and saute until all is evenly coated in oil and add water.
Bring to a simmer and let cook until soft.
Once done, add in tarragon and zest, stir.
Before serving, fold in arugula.
Serve with a lemon wedge

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
2/3 cup carrot diced
2/3 cup celery diced
2/3 cup onion diced
3 cup dry lentil
2 teaspoon Kosher salt
1/2 teaspoon ground white pepper
5 cup water
2 tablespoon fresh tarragon
3 cup arugula or spinach or kale
1 each lemon
1 tablespoon lemon zest

Cooking Tools Required
Cutting board, Food storage containers, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Can be served warm or chilled. Reheat on stove is preferred. Just needs to be warm, not hot

Nutrition
Calories: 234kcal | Carbohydrates: 37g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 489mg | Potassium: 655mg | Fiber: 18g | Sugar: 2g | Vitamin A: 1678IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 5mg

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Clean Diet Carrot Scallion Latkes
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Clean Diet Carrot Scallion Latkes

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 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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Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This grain and gluten-free version of latkes uses shredded carrots instead of potatoes for a delicious and nutritious twist on the original recipe.

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Instructions
In a large bowl combine carrots, scallions, and eggs. Stir in salt and coconut flour.
In a large skillet heat the olive oil over medium heat.
Scoop large tablespoonfuls of batter onto skillet and fry patties until lightly browned and slightly crisp on each side (about 3 minutes per side).
Transfer latkes to a paper towel lined plate.
Serve with applesauce and sour cream, or yogurt if desired.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 cup carrot shredded
3 stalk green onion finely chopped
4 egg large, beaten
½ teaspoon sea salt
½ teaspoon coconut flour
1/4 cup avocado oil for frying, more or less, depending on size of pan(s)
Optional for serving:
1/2 cup applesauce
1/2 cup sour cream or yogurt

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

Reheating/Serving Instructions
Heat in a sauté pan set over medium heat until heated through.

Nutrition
Calories: 119kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 173mg | Potassium: 181mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6621IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg

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Moroccan Vegetable Tagine
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
1-10 servings
Moroccan Vegetable Tagine

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Recipe adapted from:
Jen Stone

Rated 5 out of 5 based on 10 customer ratings
(2 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 18 oz / ~2 cups

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
Take the typical fragrant flavors of a traditional Moroccan tagine and turn them into a delicious one-pot vegan Vegetable Tagine, using simple ingredients. This is a delicious way of getting extra vegetables into your family's diet, and it freezes well. Actually freezing will intensify its flavor, of sweet potato, carrots, and chickpeas that form the basis for the spices and apricots.

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Instructions
In a large heavy pot or Dutch oven, heat oil over medium heat until shimmering
Add onion and increase heat to medium-high, sauté 5 minutes, stirring often
Add garlic and all chopped vegetables. Season with salt and spices. Stir to combine
Cook 5-7 minutes, stirring often over medium high heat with a wooden spoon
Add tomatoes, apricots, and broth, Cook 10 minutes
Reduce heat, cover and simmer another 20-25 minutes or till vegetables are tender
Stir in chickpeas and cook another 5 minutes on low heat
Remove from heat, stir in lemon juice and parsley. Taste and adjust seasoning

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup extra virgin olive oil
4 each onion medium, peeled and chopped
16 clove garlic peeled and chopped
4 each carrot large, peeled and chopped
4 each russet potato large, peeled and cubed
2 each sweet potato large, peeled and cubed
2 tablespoon salt
2 tablespoon harissa or chili paste
2 teaspoon ground coriander ground
2 teaspoon ground cinnamon ground
1 teaspoon ground turmeric ground
1/2 teaspoon Kosher salt
28 ounce canned whole peeled tomatoes canned and peeled. quartered
1 cup dried apricot dried and chopped
4 cup vegetable broth
4 cup canned chickpeas cooked
2 each lemon juiced
1 bunch Italian parsley

Cooking Tools Required
Can Opener, Cutting board, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Serve with your favorite bread, cous cous or rice. Enjoy!

Nutrition
Calories: 408kcal | Carbohydrates: 67g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Sodium: 2100mg | Potassium: 1245mg | Fiber: 12g | Sugar: 19g | Vitamin A: 11777IU | Vitamin C: 40mg | Calcium: 138mg | Iron: 5mg

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Broiled Fish with Tapenade
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Broiled Fish with Tapenade

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Recipe adapted from:
Jen Stone

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 oz

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Refined Sugar Free Soy Free
Fish of your choice delicately broiled with a zesty tapenade

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Instructions
Preheat broiler
Combine capers, parsley, vinegar, salt, and garlic. And olive oil, you can add more if needed, keep it thick like a jam. Stir well and set aside.
Coat baking sheet lightly with spray
Place the fish on a tray, space the filets, and chery tomatoes. Drizzle olive oil and sprinkle paprika and black pepper on the fish. Broil 3-4 minutes, depending on the thickness of the.
Top filets with tapenade, broil for additional 3-4 minutes.
Serve with lemon slices.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook8

Passive5

Total Time23 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup capers drained
16 ounce Kalamata olive drained, pitted, and chopped
1 cup Italian parsley chopped
2 tablespoon red wine vinegar
1/2 teaspoon salt
5 teaspoon extra virgin olive oil
4 clove garlic minced
avocado oil cooking spray
60 ounce tilapia you can use salmon, tuna, orange roughy, or your choice of fresh fish
5 teaspoon extra virgin olive oil to drizzle
1 dash paprika
1 dash freshly ground black pepper
5 ounce cherry tomato sliced
1 lemon sliced

Cooking Tools Required
8x8 inch nonstick baking pan, Baking sheet, Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Tongs

Reheating/Serving Instructions
Serve with lemon slices. Reheat in a covered pan on low until fish is just heated through.

Nutrition
Calories: 277kcal | Carbohydrates: 5g | Protein: 35g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 1158mg | Potassium: 617mg | Fiber: 2g | Sugar: 1g | Vitamin A: 765IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 2mg

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Low Calorie Moroccan Vegetable Tagine
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
1-10 servings
Low Calorie Moroccan Vegetable Tagine

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Recipe adapted from:
Jen Stone

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: 16 oz / 2 cups

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Take the typical fragrant flavors of a traditional Moroccan tagine and turn them into a delicious one-pot vegan lo calorie Vegetable Tagine, using simple ingredients. This is a delicious way of getting extra vegetables into your family's diet, and it freezes well. Actually freezing will intensify its flavor, of sweet potato, carrots, and chickpeas that form the basis for the spices and apricots.

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Instructions
In a large heavy pot or Dutch oven, heat oil over medium heat until shimmering
Add onion and increase heat to medium-high, sauté 5 minutes, stirring often
Add garlic and all chopped vegetables. Season with salt and spices. Stir to combine
Cook 5-7 minutes, stirring often over medium high heat with a wooden spoon
Add tomatoes, apricots, and broth, Cook 10 minutes
Reduce heat, cover and simmer another 20-25 minutes or till vegetables are tender
Stir in chickpeas and cook another 5 minutes on low heat
Remove from heat, stir in lemon juice and parsley. Taste and adjust seasoning

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/4 cup extra virgin olive oil
4 each onion medium, peeled and chopped
16 clove garlic peeled and chopped
2 each carrot large, peeled, and chopped in large chunks
3 each zucchini large, chopped into large chunks
2 pound cauliflower cut into florets
1 pound broccoli cut into florets
2 tablespoon salt
2 tablespoon harissa or chili paste
2 teaspoon ground coriander ground
2 teaspoon ground cinnamon ground
1 teaspoon ground turmeric ground
1/2 teaspoon Kosher salt
28 ounce canned whole peeled tomatoes canned, peeled, and quartered
1/2 cup dried apricot dried and chopped
4 cup vegetable broth
1/2 cup canned chickpeas cooked
2 each lemon juiced
1 bunch Italian parsley

Cooking Tools Required
Can Opener, Cutting board, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Serve with your favorite lite bread, cauliflower couscous or rice. Enjoy!

Nutrition
Calories: 187kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 2104mg | Potassium: 1024mg | Fiber: 8g | Sugar: 14g | Vitamin A: 3476IU | Vitamin C: 127mg | Calcium: 128mg | Iron: 3mg

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Vegan Onions, Mushrooms and Cashews Pate
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Vegan Onions, Mushrooms and Cashews Pate

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Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 tablespoons

Dairy Free Egg Free Gluten Free Keto Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Made of onions, mushrooms, and cashews, this vegan "chopped liver" has replaced the classic Jewish pate as a contemporary appetizer, especially for special occasions. This tasty pate is based on Nava Atlas's recipe from The Vegan Atlas.
https://theveganatlas.com/mock-chopped-liver-cashew-onion-and-mushroom-pate/

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https://theveganatlas.com/mock-chopped-liver-cashew-onion-and-mushroom-pate/

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Instructions
Heat the oil in a skillet. Saute the onions slowly over medium heat, stirring frequently until lightly browned.
Remove the stems from the mushrooms, then clean and chop. Add to the skillet, cover, and cook briefly with the onions until wilted, about 3 to 4 minutes.
Place the onion and mushroom mixture (including any liquid that may have formed) in a food processor along with the cashews and lemon juice. Process until smoothly pureed, scraping down the sides as needed.
Season with salt and pepper and additional lemon juice if desired, and pulse on and off to mix well.
Transfer to a serving bowl, and cool to room temperature before serving.
Before serving, sprinkle with paprika and parsley. Serve with matzo for Passover, or fresh bread or crackers, and/or raw vegetables for low carb option.

Cook Times

Active Prep5

Hands-On Cook12

Hands-Off Cook5

Passive0

Total Time22 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
1 ½ cup onion for 10 servings use 1 large onion, chopped
8 ounce white mushroom white or cremini (aka baby bella) mushrooms
¾ cup cashews toasted
1 tablespoon fresh lemon juice or to taste
½ teaspoon Kosher salt or to taste
¼ teaspoon freshly ground black pepper
FOR GARNISH
paprika
Italian parsley Finely minced

Cooking Tools Required
Blender, Cutting board, Fine-Mesh Strainer, Food Processor, Measuring cups and spoons, Mixing spoon, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
If refrigerated, remove 15 minutes before serving, stir. Sprinkle with paprika and parsley just before serving. Serve with matzo for Passover, or fresh bread or crackers, and/or raw vegetables for low carb option.

Nutrition
Calories: 93kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg

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Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion with Tahini and Za’atar
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion with Tahini and Za’atar

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Recipe adapted from:
Mona Kobrossi

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 oz

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 Heart Healthy Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion are elevated with a rich tahini sauce in this roasted veggie recipe. It’s the perfect side dish or a complete, satisfying meal on its own!
https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

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https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

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Instructions
Heat the oven to 425F.
Place chopped vegetables in a bowl with olive oil. Mix well and spread on parchment lined baking sheet. Sprinkle with sea salt and pepper.
Roast vegetables for 15 minutes. Remove from oven and flip. Roast for an additional 15-20 minutes or until browned.
Keep an eye on the onions and eggplant: they may cook faster than the rest of the veggies, so may need to be removed earlier. Remove from the oven and leave to cool.
Meanwhile, place the tahini in a small bowl with the lemon juice, water, garlic, and salt. Whisk to the consistency of honey, adding more water or tahini as necessary.
Pour the olive oil into a small frying pan set on medium-low heat. Add the pine nuts and salt. Cook for two minutes, stirring, until the nuts are golden brown. Set aside in a small bowl.
To serve, spread the vegetables on a platter and drizzle with tahini sauce. Scatter the pine nuts on top, followed by the za'atar and parsley.

Notes
For 10 servings use 2 sheet pans for optimal browning.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Vegetables
1 each medium cauliflower cut into small florets (washed and dried well)
2 each zucchini cubed
1 each eggplant cubed
4 ounce cremini mushroom quartered
2 each red onion cut into wedges (each onion into 8ths)
6 tablespoon extra virgin olive oil
1 teaspoon Kosher salt more or less to taste or to dietary preference
1/2 teaspoon freshly ground black pepper
For the Tahini Sauce
7 tablespoon tahini
3 tablespoon fresh lemon juice
6 tablespoon water
1/4 teaspoon Kosher salt
4 clove garlic small, crushed
For Roasting the Nuts
7 tablespoon pine nuts
1 tablespoon extra virgin olive oil
1/4 teaspoon Kosher salt
For Serving
2 tablespoon za'atar
2 tablespoon Italian parsley roughly chopped

Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top Stove

Reheating/Serving Instructions
Reheat in frying pan until warm. Or, bake in oven until warm through, about 25 minutes at 350F.

Nutrition
Calories: 255kcal | Carbohydrates: 16g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 388mg | Potassium: 689mg | Fiber: 5g | Sugar: 6g | Vitamin A: 209IU | Vitamin C: 59mg | Calcium: 74mg | Iron: 3mg

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Mixed Berry Fruit Cups
$0.00 Cooking Fee
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1-10 servings
Mixed Berry Fruit Cups

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Recipe adapted from:
Zeke Gluckman

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$0.00 Cooking Fee
Serving Size: 5 oz

AIP Diet Brain Food Dairy Free Egg Free Gluten Free Heart Healthy Nut Free Oil Free Paleo Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Seasonal berries mixed together, served in cups

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Instructions
Wash all three berries
Mix in mixing bowl
Portion in to 10 small cups
Refrigerate until ready to serve

Cook Times

Active Prep8

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time8 minutes

Recipe Serving Size10

Ingredients

Ingredients
16 ounce Blackberries
16 ounce Raspberries
16 ounce Blueberries

Cooking Tools Required
Mixing bowls

Reheating/Serving Instructions
Served cold

Nutrition
Calories: 69kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 177mg | Fiber: 6g | Sugar: 9g | Vitamin A: 137IU | Vitamin C: 26mg | Calcium: 27mg | Iron: 1mg

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Raw coconut matcha macaroons
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1-10 servings
Raw coconut matcha macaroons

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Recipe adapted from:
Jen Stone

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$0.00 Cooking Fee
Serving Size: 2 oz

Yummy bite sized treats that curb that sweet craving. Great in the go! You can also dehydrate theses for an extra crunch texture!

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Instructions
In a food processor, process 3 cups of dried coconut and melted coconut oil for 1-2 minutes.
Add almond meal, coconut nectar, matcha, vanilla, salt, and process until well combined.
Scrape dough in to a mixing bowl and fold in additional 3 tbsp of dried coconut.
Using a teaspoon or cookie scoop, form bite size balls. If dehydrating, place on dehydrator trays. If not, place on parchment lined baking sheet.
If dehydrating, dehydrate at 115 degrees for about an hour. Be careful to not over dehydrate.
If not, crust chill macaroons in refrigerator for an hour before consumption

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 ¼ cup unsweetened shredded coconut fine shred
½ cup coconut oil melted
⅓ cup almond meal
2 tablespoon coconut nectar raw honey or maple syrup can be substituted
1 ½ teaspoon matcha high quality
¼ teaspoon vanilla bean powder
¼ teaspoon Himalayan pink salt

Cooking Tools Required
Food Processor, Oven, Refrigerator, Saucepan

Reheating/Serving Instructions
Store macaroons in an airtight container in the fridge for 5-7 days!

Nutrition
Calories: 314kcal | Carbohydrates: 11g | Protein: 3g | Fat: 31g | Saturated Fat: 26g | Sodium: 69mg | Potassium: 151mg | Fiber: 5g | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

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Decadent Vegan Milky Way
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1-10 servings
Decadent Vegan Milky Way

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Recipe adapted from:
Minimalist Baker

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$0.00 Cooking Fee
Serving Size: 6 oz

Dairy Free Egg Free Gluten Free Refined Sugar Free Vegan Vegetarian
Decadent vegan milky way made with date-coconut-almond nougat, date caramel, and a dark chocolate shell! So delicious, so addicting!

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Instructions
Make nougat by adding dates to a food processor and blending until small bits remain or it forms a ball. Then add almond and coconut flour and sea salt. Mix/pulse to combine, scraping down sides as needed. You're looking for a semi-firm dough that isn't sticky. If too sticky, add in 1 Tbsp each almond flour and coconut flour at a time until you reach the right consistency.
Once your dough is formed, add to a parchment-lined standard loaf pan (or more pans, as needed, if increasing batch size) and press down to form a uniform layer. Use something flat - such as a liquid measuring cup or glass - to help flatten. Then lift out of loaf pan and use your hands to shape any areas that are lumpy and compress it slightly until you have a rectangular nougat that is roughly 1/2-inch thick.
Slice nougat into 6 even bars (amount as original recipe is written // adjust if altering batch size) and set on a parchment-lined plate or baking sheet and pop in freezer to set.
To make date caramel add dates to a food processor or high speed blender and mix until small bits remain or it forms a ball. Then begin adding warm water 1 Tbsp at a time while blending, scraping down sides as needed. You're looking for a spreadable consistency that isn't watery, but also isn't dough-like. Add salt and mix once more. Set aside.
Remove nougat from freezer and spread with a generous amount (~2 Tbsp) of date caramel (see photo). You will likely have leftover date caramel*, which you can store in the refrigerator to use for things like ice cream, oatmeal, or other candy bars!
Set nougat back in freezer while you prepare chocolate. To melt chocolate and coconut oil, either heat in the microwave in 30-second increments until creamy and smooth, or over a double boiler on the stove top. Transfer to a shallow dish and set aside.
Remove nougat from freezer and quickly add one at a time to the melted chocolate. Use a fork to gently flip/roll the bar until completely coated. Then pick it up (nougat side down - caramel side up) and tap off any excess chocolate. Set back on parchment and repeat until all bars are dipped.
Either let set at room temperature, or pop in the refrigerator or freezer for 5-10 minutes until the chocolate is firm.
Enjoy at room temperature, or straight from the freezer or refrigerator. Will keep in the refrigerator for 2 weeks, or in the freezer up to 1 month (sometimes longer).

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive10

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
Nougat
1 ½ pound pitted Medjool date
¾ cup almond flour
¾ cup coconut flour
½ teaspoon Kosher salt
Date Caramel
2 pound pitted Medjool date
5 tablespoon water more or less
¼ teaspoon Kosher salt
Chocolate
1 ¼ cup chopped vegan dark chocolate I like Trader Joe's 72% cacao Pound Plus bars
1 tablespoon coconut oil

Cooking Tools Required
8x8 inch nonstick baking pan, Double Boiler, Food Processor, Microwave

Nutrition
Calories: 650kcal | Carbohydrates: 139g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Sodium: 195mg | Potassium: 1105mg | Fiber: 16g | Sugar: 117g | Vitamin A: 237IU | Calcium: 148mg | Iron: 4mg

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Classic Gefilte Fish
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Classic Gefilte Fish

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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: 2 pieces

Nut Free Refined Sugar Free Soy Free
After making these, buying store-bought gefilte fish will be a thing of the past.

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

Instructions
In a large pot over medium heat bring fish stock, onion, carrot, celery, parsley, and thyme to a boil. Reduce heat and keep at a simmer.
Make gefilte fish: In a medium skillet over medium-low heat, heat olive oil. Add onion, carrot, and celery and saute until very soft, about 10 Minutes. Remove from heat and let cool.
Pulse onion mixture with parsley leaves in a food processor until almost smooth then place in a large bowl.
Dry the fish out, if it was frozen, squeeze liquids out. Cut fish into large chunks and place in a food processor. Pulse until finely ground but not pureed (you want some texture).
Add fish, eggs, and matzo meal to onion mixture and stir to combine. Season with salt and pepper. Place in the refrigerator to chill for 30-60 minutes.
Form into 20 fist-sized ovals and place gently fish into simmering stock in a wide pan, spaced out (it will slightly expand while cooking). Let simmer until completely cooked through about 25 minutes. Cook in batches in a few ports in parallel, if necessary.
Serve on top of endive leaves with horseradish, matzo, and cooked carrots sliced from the stock.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook30

Passive30

Total Time1 hour 30 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
12 cup fish stock
1 onion cut into wedges
2 carrot medium, peeled and cut into large pieces
2 stalk celery cut into large pieces
1 bunch Italian parsley
3 sprigs fresh thyme
FOR THE GEFILTE FISH
2 tablespoon extra virgin olive oil
1 onion chopped
2 carrot medium, peeled and chopped
1 stalk celery chopped
3 pound boneless and skinless fish fillet whitefish, carp, and/or pike
4 egg large
¼ cup Italian parsley
18 tablespoon matzo meal
1 tablespoon Kosher salt
¼ teaspoon freshly ground black pepper
OPTIONS FOR SERVING
endive leaves washed and dried
prepared horseradish
Matzo

Cooking Tools Required
Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Skillet, Spatula, Stock pot or >5 Qt pot, Top Stove

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

Nutrition
Calories: 322kcal | Carbohydrates: 22g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1756mg | Potassium: 891mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4858IU | Vitamin C: 13mg | Calcium: 143mg | Iron: 3mg

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Delectable Sweet Spaghetti Squash
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1-10 servings
Delectable Sweet Spaghetti Squash

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Recipe adapted from:
Jen Stone

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$0.00 Cooking Fee
Serving Size: 7 oz

Egg Free Gluten Free Nut Free Oil Free Soy Free Vegetarian
Craving a little sweetness without wanting candy? Try this sweet and savory spaghetti squash! If you have other types of squashes, that can work too!

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Instructions
Preheat oven to 400 degrees F
Clean seeds from spaghetti squash and place in baking pan
Slice butter into 1/4 inch slices
Put a 2 slices of butter in each squash and scatter rest throughout out bottoms of pan
Add apple juice to pan, add about 1 tsp of juice from pan to each squash
Mix brown sugar, cinnamon, and nutmeg
Sprinkle mix over all squashes.
Roast 45 minutes
When done, take squashes out of pan and let cool slightly
While still warm use fork to spaghetti squash
Optional- take liquid from pan and reduce in a pot for 3-5 minutes. Spoon sauce onto noodles.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 pound spaghetti squash
8 tablespoon salted butter
2 cup apple juice
1/4 cup brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Cooking Tools Required
8x8 inch nonstick baking pan, Cutting board, Measuring cups and spoons, Oven, Saucepan, Sharp Knives

Reheating/Serving Instructions
Serve warm And enjoy! Reheat in a skillet. Use sauce to hydrate squash. Reheat 3-5 minutes.

Nutrition
Calories: 148kcal | Carbohydrates: 17g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 290mg | Potassium: 57mg | Fiber: 2g | Sugar: 12g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

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Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset
$0.00 Cooking Fee
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1-10 servings
Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset

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Serving Size: about half a cup

Brain Food Dairy Free Egg Free Gluten Free Oil Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
An Ashkenazi version of a Charoset, an integral part of the Passover Seder, is a spread made out of fruit, dried fruit, nuts, spices, and wine. There are countless variations on charoset from Jewish communities around the world, but this apple and walnut version is very typical of the style made by Ashkenazi Jews who hail from Eastern Europe.

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Instructions
Toast the walnuts and pecans
Place apples, walnuts, pecans, raisins, dates, cinnamon, and clove in a food processor. Pulse for about 2 minutes until the mixture is smooth but still has texture.
Transfer the apples to a large bowl and add the wine, or add the orange and lemon juice for paleo and whole 30.
Stir well to combine. Add the wine gradually until smooth.
Cover and refrigerate until ready to serve.
If you don't have a food processor, grate the apples coarsely on a box grater, and chop the nuts and drided fruies.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 Fuji apple peeled, cored, and cut to quarters
4 ounce walnut or almonds, lightly roasted and chopped
4 ounce pecan lightly roasted and chopped
4 ounce raisins
4 ounce pitted Medjool date
1 teaspoon ground cinnamon
1 teaspoon ground clove
1/2 cup sweet red wine or grape juice, add more if not moist enough
Optional
1 orange juiced, instead of the wine for paleo and whole 30
1 lemon juiced, instead of the wine for paleo and whole 30

Cooking Tools Required
Box grater, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives

Reheating/Serving Instructions
Leftover charoset will keep, covered in the refrigerator, for four to five days.

Nutrition
Calories: 257kcal | Carbohydrates: 29g | Protein: 3g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 5mg | Potassium: 326mg | Fiber: 5g | Sugar: 14g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg

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Clean Diet Honey Cake
$0.00 Cooking Fee
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12 servings
Clean Diet Honey Cake

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Recipe adapted from:
Karin Adoni Ben-David

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Serving Size: 1 slice

Dairy Free Gluten Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Walnuts, honey, and almond flour combine to create this delicious grain-free loaf cake. Perfect for a quick breakfast, dessert, or snack.

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Adjust the ingredients measurement scale here by changing this number. 12 people

Instructions
Lightly grease loaf pan with coconut oil, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold, when cake is completely cooled.
With a hand mixer, beat the egg whites for about one minute until they are foamy.
Add the yolks, honey, oil, baking soda, baking powder and coffee, mixing until well blended.
Gently fold the almond flour and walnuts into the yolk mixture.
Pour into prepared loaf pan and bake at 350o F for 40-60 minutes.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time50 minutes

Recipe Serving Size12 people

Ingredients

Ingredients
1 teaspoon coconut oil for greasing the pan
5 egg separated
Beat together:
3/4 cup honey
1⁄3 cup coconut oil
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 cup coffee strong, such as Turkish or a shot of espresso
Fold in:
2 1⁄2 cup almond flour
1/2 cup walnuts finely chopped

Cooking Tools Required
8x5 inch Loaf Pan, Electric Hand Mixer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Spatula

Reheating/Serving Instructions
Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

Nutrition
Calories: 232kcal | Carbohydrates: 17g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 68mg | Potassium: 47mg | Fiber: 2g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

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Sephardic Charoset Truffles
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1-10 servings
Sephardic Charoset Truffles

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Recipe adapted from:
Tori Avey

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$0.00 Cooking Fee
Serving Size: 2-3 truffles

Dairy Free Egg Free Gluten Free Oil Free Soy Free Vegan Vegetarian
An Ashkenazi version of a Charoset, an integral part of the Passover Seder, is a spread made out of fruit, dried fruit, nuts, spices, and wine. There are countless variations on charoset from Jewish communities around the world, but this apple and walnut version is very typical of the style made by Ashkenazi Jews who hail from Eastern Europe.

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

Instructions
Place dates, apricots, raisins, pistachios and honey and place in a food processor.
Pulse for about 2 minutes until the mixture is smooth but still has texture. You may need to break up the sticky mixture a few times if it collects in a ball in the processor.
In a bowl, mix together the sugar and the cinnamon. Form date mixture into balls that are about ¾ inch in diameter. The balls will be sticky and soft. It will be easier to shape them if you wet your hands slightly.
Dry your hands. Dip the balls in the cinnamon sugar and coat thoroughly, and re-roll between your palms to smooth out any rough edges. Serve at room temperature.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1.5 cup pitted Medjool date
1.5 cup dried apricots
0.5 cup golden raisins
0.75 cup shelled pistachios lightly roasted and chopped
2 tablespoon honey for vegan use date syrup or agave
0.25 cup sugar
1 teaspoon ground cinnamon

Cooking Tools Required
Box grater, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives

Reheating/Serving Instructions
Leftover charoset will keep, covered in the refrigerator, for four to five days.

Nutrition
Calories: 214kcal | Carbohydrates: 46g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 3mg | Potassium: 531mg | Fiber: 4g | Sugar: 39g | Vitamin A: 775IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

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Smashed potatoes

Smashed potatoes

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Roasted Butternut Squash and Red Onion with Tahini and Za’atar

Roasted Butternut Squash and Red Onion with Tahini and Za’atar

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Warm Lentil Salad

Warm Lentil Salad

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Clean Diet Carrot Scallion Latkes

Clean Diet Carrot Scallion Latkes

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Moroccan Vegetable Tagine

Moroccan Vegetable Tagine

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Broiled Fish with Tapenade

Broiled Fish with Tapenade

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Low Calorie Moroccan Vegetable Tagine

Low Calorie Moroccan Vegetable Tagine

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Vegan Onions, Mushrooms and Cashews Pate

Vegan Onions, Mushrooms and Cashews Pate

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