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Lemon Sauteed Asparagus
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Lemon Sauteed Asparagus

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 3 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 Heart Healthy Keto Lower Carb Mediterranean Diet Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
The flavors of Spring come alive with this easy to pair side dish!

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Instructions
Heat olive oil in a large saute pan over medium-high heat. Add the asparagus. Season with salt and pepper. Saute for 3-5 minutes, until asparagus turns bright green but is still slightly crisp. Add lemon zest in last minute of cooking time. When done, squeeze with a bit of lemon juice if desired.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra-virgin olive oil
2 pound asparagus trimmed
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 lemon zested and cut into wedges

Cooking Tools Required
Cutting board, Non stick saute pan, Sharp Knives, Tongs

Reheating/Serving Instructions
Heat in saute pan over medium high heat until heated through.

Nutrition
Calories: 44kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 234mg | Potassium: 188mg | Fiber: 2g | Sugar: 2g | Vitamin A: 687IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 2mg

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Sautéed Asparagus and Peas
$0.00 Cooking FeeRated 5 out of 5 based on 4 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Sautéed Asparagus and Peas

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Recipe adapted from:
Jenn Segal

Rated 5 out of 5 based on 20 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 4 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.

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

Diabetes Friendly Egg Free Gluten Free Heart Healthy Nut Free Refined Sugar Free Soy Free Vegetarian
Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring!

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Instructions
Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes.
Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp.
Add the peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste.

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 tablespoon unsalted butter
2/3 cup shallot minced
2 pound asparagus for 10 servings - 2 bunches, thin, ends trimmed, cut into 1½-inch pieces on a diagonal
14 ounce frozen green peas thawed. For 10 servings feel free to have a few more ounces if any are left in the package.
1 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
2 teaspoon honey

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula

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

Nutrition
Calories: 116kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 239mg | Potassium: 337mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1166IU | Vitamin C: 22mg | Calcium: 40mg | Iron: 3mg

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Clean Diet Roasted Asparagus with Hazelnut Gremolata
$0.00 Cooking FeeRated 4.8 out of 5 based on 6 reviews.
Rated 4.80 out of 5
1-10 servings
Clean Diet Roasted Asparagus with Hazelnut Gremolata

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4.8 out of 5 based on 29 customer ratings

$0.00 Cooking FeeRated 4.8 out of 5 based on 6 reviews.
Serving Size: 4.8 ounce

Dairy Free Egg Free Gluten Free Keto Lower Carb Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This roasted asparagus in topped with Gremolata, an Italian condiment made special with hazelnuts. Note: This dish requires 2 rimmed baking sheets for 7-10 servings.

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

Instructions
Preheat oven to 400° F. Trim off the woody ends of the asparagus. (If you aren’t sure where to cut, bend one spear until it snaps. Line it up with the rest of the asparagus, and trim them all to about the same length.) Spread the asparagus spears on a parchment lined, rimmed baking sheet.
Drizzle with oil, and season with a pinch of salt and pepper. Roast for 7-9 minutes, or until crisp and tender.
Meanwhile, add the chopped hazelnuts, parsley, garlic, and lemon zest into a bowl. Stir to combine.
When the asparagus is done, sprinkle the hazelnut mixture over the top. Serve as is, or with lemon wedges to squeeze over the asparagus.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook9

Passive0

Total Time24 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
3 pound asparagus
4 tablespoon avocado oil or hazelnut oil
1 teaspoon Kosher salt more or less to taste
1/3 teaspoon freshly ground black pepper
For the hazelnut gremolata:
1/2 cup hazelnuts roasted, skinned, and chopped
6 tablespoon Italian parsley finely chopped
2 lemon zested
4 clove garlic minced

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

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

Nutrition
Calories: 123kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 365mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1237IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 4mg

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Porcini Mushroom Risotto
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
1-10 servings
Porcini Mushroom Risotto

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Recipe adapted from:
Mayumi Tavalero

Rated 4 out of 5 based on 8 customer ratings

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

Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
A rich and earthy risotto with lots of umami is achieved by using dried mushrooms. This risotto makes a great main dish. Pair it with any of Foodom's delicious salad options to make it complete. Please note that this dish is best served immediately to maintain texture. If that is not possible, have your chef cook the risotto until almost done then refrigerate. You can then finish off when you plan on serving, by stirring in the remaining ladle of stock, butter, and cheese (this is a simple step that will really impress your family and friends!).

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Instructions
In a medium or large saucepan bring the stock to a low simmer on a burner close to where you will be making your risotto. Add the porcini mushrooms to the stock and cover. Set aside until the mushrooms are tender, about 5 minutes. With a slotted spoon remove the mushrooms and finely chop. Keep stock warm on low heat.
To a large skillet add the olive oil and half the butter. Turn the heat to medium. When the butter has melted and is bubbling, add the onions and sauté until tender, but not brown, about 3 minutes. Add the rice, stirring to coat well, sautéing for about a minute or so.
Add the wine and simmer until almost completely evaporated, stirring constantly. Add a ladle of stock (1/2-1 cup, depending on servings) and stir until almost evaporated, about 2-3 minutes. Continue this process until the rice is cooked, about 15-30 minutes (depending on servings). With the last ladle of stock add the reserved mushrooms. Taste frequently for doneness during the last five minutes of cooking time.
Turn off heat and add Kosher salt and pepper to taste, the remaining butter, and the Parmesan cheese.
Arrange risotto on individual plates or one large platter. Garnish with parsley if desired.

Notes
NOTES: If you run out of stock and the risotto is not done, use hot water in its place. Finished risotto should have a slight chewiness in the very center of the grain (al dente). Best served immediately. Do not add butter or cheese until just before serving. If not serving immediately, slightly undercook the rice, then just before serving finish off with remaining stock, butter and cheese.

Cook Times

Active Prep10

Hands-On Cook35

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
7 cup low sodium vegetable stock more or less depending on cooking
1 ounce dried porcini mushroom or assorted dried wild mushrooms
1 ½ tablespoon extra virgin olive oil
3 tablespoon unsalted butter
1 yellow onion small, finely chopped
3 cup Arborio rice or Carnaroli, or Vialone Nano Rice
3/4 cup dry white wine such as Sauvignon Blanc
Kosher salt to taste
freshly ground black pepper to taste
3/4 cup Parmesan cheese grated
1/4 cup Italian parsley (flat-leaf parsley) optional, chopped

Cooking Tools Required
Cutting board, Ladle, Measuring cups and spoons, Saucepan, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
If risotto was cooked very al-dente, add to a pan with a little water and heat slowly until warm, otherwise place in microwave on medium power until heated through.

Nutrition
Calories: 331kcal | Carbohydrates: 54g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 124mg | Potassium: 134mg | Fiber: 3g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 3mg

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Electric Pressure Cooker Vegan Vegetable Risotto
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Electric Pressure Cooker Vegan Vegetable Risotto

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

Egg Free Gluten Free Nut Free Refined Sugar Free Vegan Vegetarian
This delicious recipe will make it easy to introduce your family to a classic Italian dish. It's made with medium grain white rice, so it's super kid friendly and perfect for the pressure cooker.
http://www.ForkandKnifeCreations.com

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http://www.ForkandKnifeCreations.com

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

Instructions
Turn your pressure cooker on to the saute mode and add the olive oil and 1 tablespoon of the butter.
When hot add the onions and mushrooms, sautéing for several minutes.
Add the rice on top of the vegetables in an even layer.
Next add the stock and white wine.
Lock the lid on, making sure the pressure valve release is closed. Set to high pressure for 5 minutes. If using brown rice, cook for 10 minutes.
When finished press Cancel and use the quick release method to release the pressure.
Remove the lid and stir in the broccoli and the peas and carrots.
Place the lid back on and let stand 5 minutes.
Remove lid and stir in the nutritional yeast and remaining tablespoon butter.
Serve immediately.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
1 tablespoon extra virgin olive oil
2 tablespoon vegan butter divided
1 yellow onion small diced
1 cup white mushroom sliced
3 cup medium grain white rice rinsed
3 ¼ cup vegetable stock for brown rice 10 servings, use 3 1/2 cups
¼ cup white wine optional, if not using add ¼ cup additional stock
3 cup broccoli florets fresh or frozen, defrosted if frozen
1 cup frozen peas and carrots defrosted
1 cup nutritional yeast

Cooking Tools Required
Colander, Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula

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

Nutrition
Calories: 280kcal | Carbohydrates: 52g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 348mg | Potassium: 316mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1769IU | Vitamin C: 27mg | Calcium: 35mg | Iron: 1mg

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Sautéed Peas and Mushrooms
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Sautéed Peas and Mushrooms

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Recipe adapted from:
Marisa Franca

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4-5 ounces

Diabetes Friendly Egg Free Gluten Free Heart Healthy Nut Free Refined Sugar Free Soy Free Vegetarian
A traditional Italian combination of sweet peas, onions, garlic and mushrooms, is a great side dish year round!

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Instructions
Heat olive oil and butter in a large lidded skillet (or large saucepan or Dutch oven) over medium heat. Saute onion and garlic until onion is translucent. Be careful not to burn the garlic. Add the sliced mushrooms and continue to saute until the mushrooms release some of their liquid and they start to lightly brown and become fragrant. Add the broth, peas, Italian seasoning, salt and pepper.
Cover the pan with lid and cook until peas are tender, about 5 minutes. Serve immediately or keep warm on very low heat until ready to serve.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook5

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1.5 each onion sliced
4 clove garlic minced
32 ounce frozen green peas
8 ounce baby bella mushroom sliced
1 cup vegetable broth
1 teaspoon Italian seasoning
1 teaspoon Kosher salt
0.5 teaspoon freshly ground black pepper adjust seasoning as needed

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Spatula

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

Nutrition
Calories: 136kcal | Carbohydrates: 16g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 334mg | Potassium: 356mg | Fiber: 6g | Sugar: 6g | Vitamin A: 783IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 2mg

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Vegan Risotto
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
1-10 servings
Vegan Risotto

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Recipe adapted from:
Jen Stone

Rated 4.5 out of 5 based on 9 customer ratings
(2 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 7 ounces

Egg Free Gluten Free Nut Free Oil Free Reduced Fat
This risotto is made with lots of fresh vegetables, so it's packed with fiber and nutrition.

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Instructions
In a medium saucepan, heat vegetable broth. Once simmering, reduce heat to low to keep warm
Heat a large pan over medium heat
Once hot, add 2 1/2 tbsp water
Sauté green garlic and Mushrooms until aromatic about 5 minutes
Add the rest of vegetables and a pinch of salt and pepper
Sauté until just tender and slightly browned
Remove from pan and set aside
Heat another large, rimmed pan over medium heat
Once hot, add the other 2 1/2 tbsp water and shallot
Sauté 1-2 minutes or until softened
Add Arborio and cook 1 minute, stirring occasionally
Add white wine and stir gently. Cook until wine is absorbed
Using a ladle, add 1/2 cup vegetable broth at a time, stirring almost constantly
Give the risotto a little breaks to come back to a simmer ( mixture to be cooking, not boiling)
Continue to add a ladle of broth, stirring to incorporate, until the rice is al dente (firm to the bite, cooked but not mushy)
Once rice is cooked, fold in vegetables and sautéed vegetables
Taste and adjust flavor as needed. More salt and pepper or cheese if desired

Cook Times

Active Prep10

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 cup vegetable broth
5 tablespoon water divided
1 bundle asparagus trimmed and cut into 1/2 inch pieces
8 ounce cremini mushroom quartered
3 head garlic sliced thin
1 bunch broccolini trimmed and cut into 1/2 inch pieces
1 red bell pepper large, seeds and stems removed, sliced thin
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 ½ cup shallot sliced thinly
2 ½ cup Arborio rice
¾ cup dry white wine
¾ cup vegan parmesan cheese plus more for serving

Cooking Tools Required
Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

Reheating/Serving Instructions
Divide risotto into bowls. Garnish with extra cheese and parsley. Best when fresh, not recommended to be frozen

Nutrition
Calories: 265kcal | Carbohydrates: 52g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 1170mg | Potassium: 220mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1021IU | Vitamin C: 26mg | Calcium: 25mg | Iron: 3mg

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Saffron Risotto
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Saffron Risotto

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 ounce

Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
This rich and delicious risotto, prepared in the classic Milanese style, is made with saffron which gives it a beautiful yellow hue and subtle earthy flavor. Please note that this dish is best served immediately to maintain texture. If that is not possible, have your chef cook the risotto until almost done then refrigerate. You can then finish off when you plan on serving, by stirring in the remaining ladle of stock, butter, and cheese (this is a simple step that will really impress your family and friends!).

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Instructions
In a medium or large saucepan bring the stock to a low simmer on a burner close to where you will be making your risotto.
To a large skillet add the olive oil and half the butter. Turn the heat to medium. When the butter has melted and is bubbling, add the onions and sauté until tender, but not brown, about 3 minutes. Add the rice, stirring to coat well, sautéing for about a minute or so.
Add the wine and simmer until almost completely evaporated, stirring constantly. Add a ladle of stock (1/2-1 cup, depending on servings) and stir until almost evaporated, about 2-3 minutes. Add another ladle of stock and all the saffron threads, again stirring until the liquid has evaporated. Continue this process until the rice is cooked, about 15-30 minutes (depending on servings). Taste frequently for doneness during the last five minutes of cooking time.
Turn off heat and add Kosher salt and pepper to taste, the remaining butter, and the Parmesan cheese.
Arrange risotto on individual plates or one large platter. Garnish with parsley if desired.

Notes
NOTES: If you run out of stock and the risotto is not done, use hot water in its place. Finished risotto should have a slight chewiness in the very center of the grain (al dente). Best served immediately. Do not add butter or cheese until just before serving. If not serving immediately, slightly undercook the rice, then just before serving finish off with remaining stock, butter and cheese.

Cook Times

Active Prep10

Hands-On Cook35

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
7 cup low sodium vegetable stock more or less depending on cooking
1 ½ tablespoon extra virgin olive oil
3 tablespoon unsalted butter
1 yellow onion small, finely chopped
3 cup Arborio rice or Carnaroli, or Vialone Nano Rice
3/4 cup dry white wine such as Sauvignon Blanc
1/4 teaspoon saffron threads crushed or lightly chopped
Kosher salt to taste
freshly ground black pepper to taste
3/4 cup Parmesan cheese grated
1/4 cup Italian parsley (flat-leaf parsley) optional, chopped

Cooking Tools Required
Cutting board, Ladle, Measuring cups and spoons, Saucepan, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
If risotto was cooked very al-dente, add to a pan with a little water and heat slowly until warm, otherwise place in microwave on medium power until heated through.

Nutrition
Calories: 323kcal | Carbohydrates: 51g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 123mg | Potassium: 91mg | Fiber: 3g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 3mg

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Lemon Sauteed Asparagus

Lemon Sauteed Asparagus

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Sautéed Asparagus and Peas

Sautéed Asparagus and Peas

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Clean Diet Roasted Asparagus with Hazelnut Gremolata

Clean Diet Roasted Asparagus with Hazelnut Gremolata

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For the hazelnut gremolata:

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Porcini Mushroom Risotto

Porcini Mushroom Risotto

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Electric Pressure Cooker Vegan Vegetable Risotto

Electric Pressure Cooker Vegan Vegetable Risotto

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Sautéed Peas and Mushrooms

Sautéed Peas and Mushrooms

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Vegan Risotto

Vegan Risotto

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Saffron Risotto

Saffron Risotto

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