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

Starting with a $125 minimum cooking fee for labor plus the cost of groceries, you can now book a week's worth of wholesome meals for the family at a fantastic value. These chefs are pros and can cook anything on the menu!

Add quick side dishes that your chef can make while your main

Add quick side dishes that your chef can make while your main meal gets prepared to get the most value for your money at little or no extra labor fee! Meet the chefs.

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The Best Mashed Potatoes
$0.00 Cooking FeeRated 4.8 out of 5 based on 13 reviews.
Rated 4.75 out of 5
1-10 servings
The Best Mashed Potatoes

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Recipe adapted from:
Mayumi Tavalero

Rated 4.8 out of 5 based on 62 customer ratings
(13 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 13 reviews.
Serving Size: 5 ounce

Egg Free Gluten Free Nut Free Soy Free Vegetarian
There's a reason these are the best mashed potatoes ever. It's because they are made from scratch using real dairy and buttery Yukon gold potatoes.

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

Instructions
In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 15 minutes. Drain.
Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
Season with Kosher salt and pepper.

Notes
You can also use red-skinned potatoes in this recipe.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound Yukon Gold potato peeled and cut into 2-inch chunks
1 tablespoon Kosher salt
1 cup heavy whipping cream or milk more or less to thin
8 tablespoon unsalted butter
1 teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper optional, more of less to taste

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Potato Masher, Saucepan, Sharp Knives, Vegetable Peeler

Reheating/Serving Instructions
Heat in microwave on full power, covered, stirring once during cooking time until heated through.

Nutrition
Calories: 267kcal | Carbohydrates: 24g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 949mg | Potassium: 591mg | Fiber: 3g | Sugar: 1g | Vitamin A: 630IU | Vitamin C: 27mg | Calcium: 34mg | Iron: 1mg

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Classic Roasted Green Beans
$0.00 Cooking FeeRated 4.5 out of 5 based on 7 reviews.
Rated 4.50 out of 5
FSA/HSA
1-10 servings
Classic Roasted Green Beans

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Recipe adapted from:
Cookie and Kate

Rated 4.3 out of 5 based on 30 customer ratings

$0.00 Cooking FeeRated 4.5 out of 5 based on 7 reviews.
Serving Size: 5 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 Gluten Free Lower Carb Mediterranean Diet Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Roasted green beans are a delicious and nutritious side dish, that fits various diets and goes great on the side of many main dishes.

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Instructions
Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
Place the prepared green beans and garlic on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
Transfer to a serving dish and enjoy!

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound green beans stem ends trimmed
6 tablespoon extra virgin olive oil
1 teaspoon Kosher salt

Cooking Tools Required
Baking sheet, Colander, Cutting board, Grater, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.

Nutrition
Calories: 116kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 287mg | Fiber: 4g | Sugar: 4g | Vitamin A: 939IU | Vitamin C: 17mg | Calcium: 51mg | Iron: 1mg

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Fried Zucchini Fritters with Feta and Dill
$0.00 Cooking FeeRated 4.8 out of 5 based on 12 reviews.
Rated 4.82 out of 5
1-10 servings
Fried Zucchini Fritters with Feta and Dill

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Recipe adapted from:
An Le

Rated 4.8 out of 5 based on 58 customer ratings
(12 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 12 reviews.
Serving Size: 2 fritters

Nut Free Refined Sugar Free Soy Free Vegetarian
These zucchini fritters make a great appetizer or side dish.

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Instructions
Grate zucchini and onion into a mixing bowl.
Stir in the egg, flour, salt/pepper, garlic, baking powder, dill, and feta and mix well.
Preheat large skillet on medium heat and swirl oil. Using trigger ice cream scoop, place zucchini mixture on a skillet and flatten with the back of a scoop. Can use large spoon as well.
Fry for 3-4 minutes or until golden brown, flip and fry for another 3-4 minutes. Repeat with remaining mixture.
For aioli, mix all ingredients and serve hot or cold.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound zucchini for 10 servings - 5 medium zucchini
0.5 cup onion
4 each egg large
1 cup all-purpose flour
2 teaspoon Kosher salt
0.5 teaspoon freshly ground black pepper
1 teaspoon baking powder
6 tablespoon extra virgin olive oil or sunflower oil or add 1 tbsp butter for richer flavor
0.5 cup feta cheese crumbles
4 tablespoon fresh dill minced
3 clove garlic medium, minced or pressed through a garlic press
For Aioli:
1/2 cup mayonnaise
1 clove garlic zested
1 teaspoon lemon zest
2 teaspoon fresh lemon juice

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove

Reheating/Serving Instructions
The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

Nutrition
Calories: 262kcal | Carbohydrates: 14g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 77mg | Sodium: 697mg | Potassium: 302mg | Fiber: 1g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 18mg | Calcium: 93mg | Iron: 1mg

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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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Glazed Carrots
$0.00 Cooking FeeRated 4.2 out of 5 based on 6 reviews.
Rated 4.20 out of 5
FSA/HSA
1-10 servings
Glazed Carrots

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Recipe adapted from:
Thomas Keller

Rated 4.3 out of 5 based on 26 customer ratings

$0.00 Cooking FeeRated 4.2 out of 5 based on 6 reviews.
Serving Size: 4.5 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 Low FODMAP Nut Free Soy Free Vegetarian
Chef Thomas Keller’s technique highlights the natural sweetness of carrots, with only a small amount of added sugar.
https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

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https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

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Instructions
Add carrots to the pan(s) in a single layer and swirl the pan around to create an even amount of space between them. Add sugar and enough water to barely cover carrots. Add butter and turn on the flame to high heat. Move the pan around throughout cooking to keep carrots evenly spaced so that each is individually glazed.
Turn down the heat to medium and cook until finished, about 5 minutes. You’re looking for the butter to emulsify and the liquid to form a shiny glaze. (Cooking too much will result in oiliness. Cooking too little will leave the liquid milky-looking and watery.)
When reduction is complete, toss carrots in the pan with chopped parsley.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound carrot peeled, oblique cut
3 teaspoon unsalted butter room temperature
3 1/2 teaspoon sugar to start
1/4 teaspoon white wine vinegar
2 tablespoon Italian parsley chopped (for garnish)
1 teaspoon Kosher salt more or less to taste

Cooking Tools Required
12-inch nonstick skillet, 12-inch saute pan, Cutting board, Measuring cups and spoons, Peeler, Sharp Knives, Top Stove

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

Nutrition
Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 327mg | Potassium: 440mg | Fiber: 4g | Sugar: 8g | Vitamin A: 22838IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 1mg

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Keto Fried Low Carb GF Zucchini Fritters with Lemon Aioli
$0.00 Cooking FeeRated 4.9 out of 5 based on 11 reviews.
Rated 4.90 out of 5
1-10 servings
Keto Fried Low Carb GF Zucchini Fritters with Lemon Aioli

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Recipe adapted from:
Mayumi Tavalero

Rated 4.9 out of 5 based on 54 customer ratings

$0.00 Cooking FeeRated 4.9 out of 5 based on 11 reviews.
Serving Size: 2 fritters

Gluten Free Keto Paleo Refined Sugar Free Soy Free Vegetarian
These low carb zucchini fritters are made with two cheeses and garlic to make them extra flavorful. Serve as a side dish at dinner or topped with an egg for breakfast, These fritters are versatile and freezer-friendly!

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Instructions
In a large colander, toss the shredded zucchini and salt; set aside in sink to drain (or over a bowl) for 10 minutes.
Meanwhile, make the sauce by whisking together all the sauce ingredients; set aside.
In another bowl, whisk together the eggs, cheeses, garlic, green onions, and ground pepper. Stir in the almond flour. Squeeze as much moisture from the zucchini by pressing it against the colander and squeezing between your hands.
Add zucchini to the bowl with the egg mixture. Mix well to combine.
Heat a large skillet over medium heat. Add some oil, then using a ¼ cup measuring cup or large spoon, drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. You should have 2 pancakes per servings requested. Cook 2-3 minutes per side until golden and cooked through. Transfer to a plate. Finish with remaining batter. Note: These can also be baked at 400 degrees, 15 minutes, turn halfway through baking time.
Meanwhile make the sauce by whisking together all the sauce ingredients, including the mayo, lemon zest, lemon juice, garlic and salt in a small bowl. Taste and correct for salt.

Cook Times

Active Prep15

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound zucchini medium, shredded (large holes on box grater)
2 teaspoon Kosher salt
4 each egg large
½ cup feta cheese crumbled
½ cup mozzarella cheese shredded
4 clove garlic minced
4 stalk green onion finely chopped
1/2 teaspoon freshly ground black pepper
½ cup almond flour
2 tablespoon avocado oil plus more for frying larger quantities
For the sauce:
1 cup mayonnaise
1 clove garlic pushed through a garlic press or smashed then minced
1 each lemon zested
1 tablespoon fresh lemon juice or more to taste

Cooking Tools Required
Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet

Reheating/Serving Instructions
Warm in the oven at 350 degrees for 10-15 minutes or until heated through. To store refrigerate in an airtight container for up to 5 days, or freeze tightly wrapped for up to 3 months.

Nutrition
Calories: 291kcal | Carbohydrates: 6g | Protein: 7g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 86mg | Sodium: 761mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 409IU | Vitamin C: 19mg | Calcium: 110mg | Iron: 1mg

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Creamy Zucchini Soup with Walnuts and Dill
$0.00 Cooking FeeRated 4.9 out of 5 based on 8 reviews.
Rated 4.86 out of 5
FSA/HSA
1-10 servings
Creamy Zucchini Soup with Walnuts and Dill

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Recipe adapted from:
Jennifer Segal - Once Upon a Chef

Rated 4.9 out of 5 based on 39 customer ratings
(8 customer reviews)

$0.00 Cooking FeeRated 4.9 out of 5 based on 8 reviews.
Serving Size: 1 cup

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 Gluten Free Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This creamless yet creamy zucchini soup is thickened with walnuts. Serve it hot or cold, depending on the weather.
https://www.onceuponachef.com/recipes/creamyzucchini-walnut-and-dill-soup.html

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https://www.onceuponachef.com/recipes/creamyzucchini-walnut-and-dill-soup.html

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Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
Heat the oil over medium-low heat in a large pot. Add the onion and garlic and cook, stirring frequently, for about 5 minutes, or until the onions are soft and translucent. Do not brown.
Add the zucchini, broth, salt, and pepper, and bring to a boil. Turn the heat down to medium-low, cover, and simmer for 10 to 12 minutes, or until the zucchini is tender.
Meanwhile, place the walnuts on the prepared baking sheet and toast in the oven until fragrant, 5 to 10 minutes. (Keep a close eye on them as nuts can burn quickly).
Add the dill and walnuts to the soup. Using a stick blender, purée the soup until smooth. Alternatively, purée the soup in batches in a blender. Add the lemon juice to the soup, taste, and adjust seasoning if necessary. Ladle the soup into bowls, drizzle with more olive oil, sprinkle with dill, and serve.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 tablespoon extra virgin olive oil divided
2 each onion medium, chopped
4 clove garlic quartered
3.5 pound zucchini halved lengthwise and sliced thin
6 cup vegetable broth
1 ½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
4 tablespoon fresh dill or half the quantity dried, plus more for serving
3 ounce walnuts toasted, 3 oz of walnuts is equal to 2/3 cup of shelled walnut pieces
5 tablespoon fresh lemon juice

Cooking Tools Required
Baking sheet, Blender, Cutting board, Immersion Blender, Measuring cups and spoons, Mixing spoon, Oven, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove, Whisk

Reheating/Serving Instructions
Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost it in the refrigerator for 12 to 24 hours, until completely thawed. Serve cold or reheat it on the stovetop over medium heat until hot.10

Nutrition
Calories: 152kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 927mg | Potassium: 498mg | Fiber: 3g | Sugar: 7g | Vitamin A: 633IU | Vitamin C: 34mg | Calcium: 42mg | Iron: 1mg

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Oven Roasted Root Vegetables
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Oven Roasted Root Vegetables

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 5.5 oz

Dairy Free Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Paleo Refined Sugar Free Vegan Vegetarian Whole 30
Roasting gives this vegetable side dish depth of flavor. Pair it with Baked Balsamic Glazed Chicken Thighs for a complete meal.

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Instructions
Preheat oven to 400 degrees and position oven rack to lower middle.
Place all ingredients in a large bowl, tossing to combine. Arrange vegetables in a single layer, on a parchment lined, rimmed baking sheet.
Roast for a total of 45 minutes, turning vegetables after 30 minutes of cooking time.
Vegetables should be cooked through and nicely browned.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time1 hour

Recipe Serving Size10 servings

Ingredients

Ingredients
1 pound shallot peeled
12 ounce carrot cut into 2-inch lengths
20 ounce yukon gold potato scrubbed and cut into 4ths
8 ounce parsnip cut into 2-inch lengths
¼ cup extra virgin olive oil
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoon fresh rosemary chopped

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Roasting Pan, Sharp Knives, Tongs

Reheating/Serving Instructions
Heat on high power, uncovered in microwave.

Nutrition
Calories: 155kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 267mg | Potassium: 585mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5687IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 1mg

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Roasted Carrots with Fresh Ginger and Orange
$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Roasted Carrots with Fresh Ginger and Orange

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Recipe adapted from:
Family Friends Food

Rated 5 out of 5 based on 30 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Serving Size: 1/2 cup

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 Low FODMAP Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
A touch of warming spice and a dash of orange zest makethese simple roasted carrots a perfect autumn or winter side dish. Delicious!
https://family-friends-food.com/roasted-carrots-orange-ginger/

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https://family-friends-food.com/roasted-carrots-orange-ginger/

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Instructions
Preheat the oven to 350°F.
Peel the carrots. Cut each one into halves widthways, then each piece in half lengthways. If your carrots are very thick, you may like to cut each piece lengthwise again. Place the carrot pieces in a roasting dish and pour over the oil.
Peel and grate the root ginger and add to the carrots with the orange zest and salt. Mix everything together well so that the carrots are coated in the oil, ginger and zest.
Roast in the preheated oven for 40-50 minutes, until the carrots are soft and starting to brown. Serve immediately.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
12 carrot large
5 tablespoon extra virgin olive oil
1 tablespoon fresh ginger grated
1 orange zested
1/2 teaspoon Kosher salt

Cooking Tools Required
Box grater, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Roasting Pan, Sharp Knives, Vegetable Peeler

Reheating/Serving Instructions
https://family-friends-food.com/roasted-carrots-orange-ginger/

Nutrition
Calories: 99kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 167mg | Potassium: 261mg | Fiber: 2g | Sugar: 5g | Vitamin A: 12258IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 1mg

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Clean Diet Spinach Onion Quiche with Sweet Potato Crust
$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Rated 4.67 out of 5
8 servings
Clean Diet Spinach Onion Quiche with Sweet Potato Crust

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4.8 out of 5 based on 19 customer ratings

$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Serving Size: 1/8 pie

Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This lovely quiche combines spinach, mushrooms, and onions for a delicious main dish (serve with a side salad) or side dish.

Clean Diet Spinach Onion Quiche with Sweet Potato Crust quantity

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Instructions
Preheat oven to 425 degrees F. Peel the sweet potato and slice it into very thin rounds - these rounds will form the crust. Toss the rounds with the avocado oil and arrange in a 9.5” pie dish, overlapping, along the bottom and up the sides. The smaller rounds near the ends of the potato work well for the side crust.
Sprinkle the crust with salt and roast in the oven for about 25 minutes, or until sweet potatoes are soft and beginning to brown.
While the crust bakes, make the filling. Heat a large heavy skillet over medium-high heat and add the onions.
Once the onions are translucent, add the chopped mushrooms and garlic, then lower the heat to medium. Continue to cook and stir about 2 more minutes, until softened and toasty.
Stir in the chopped spinach until it wilts, then remove from heat.
In a large mixing bowl, whisk together the eggs, coconut milk, salt, and nutritional yeast.
Remove the sweet potato crust from the oven once done, and lower the heat to 400 degrees F. Add the spinach-mushroom mixture to the crust, then carefully pour the egg mixture over the top and allow it to settle in. You might have a bit extra. It’s okay if the egg mixture “leaks” through.
Bake in the 400 degree F. oven for 25 minutes or until the center is set and the sides begin to brown. The quiche will puff up in the oven, but settle once done.
Allow the quiche to cool and set for about 15 minutes before cutting into slices and serving. Add optional topping of feta cheese on top. Leftovers can be stored, covered, in the refrigerator for up to 4 days.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook35

Passive0

Total Time1 hour

Recipe Serving Size8

Ingredients

Ingredients
For the Crust:
1 each sweet potato large, peeled and thinly sliced
1 tablespoon avocado oil for roasting sweet potato crust
1/2 teaspoon sea salt fine grain
For the Filling:
8 ounce spinach chopped
1 cup white mushroom sliced
1 each onion small thinly sliced
3 clove garlic finely chopped
1/2 teaspoon sea salt fine grain
6 each egg
1/4 cup canned lite coconut milk
2 tablespoon nutritional yeast
1 tablespoon feta cheese for topping, optional

Cooking Tools Required
9 inch Pie Dish

Reheating/Serving Instructions
Heat in a 350 degree oven or microwave on medium power until heated through.

Nutrition
Calories: 121kcal | Carbohydrates: 10g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 125mg | Sodium: 406mg | Potassium: 401mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6854IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 2mg

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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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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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Lemon-Butter Brussels Sprouts
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
1-10 servings
Lemon-Butter Brussels Sprouts

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Recipe adapted from:
Jenn Tidwell

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: 4 oz

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Vegan Vegetarian
Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up!

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Instructions
Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.
Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender.
Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound Brussels sprouts
8 tablespoon extra virgin olive oil
5 clove garlic
1/2 cup white wine
1 cup vegetable broth
1 tablespoon fresh lemon juice
1 teaspoon dry thyme
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
5 tablespoon coconut oil or butter
2 teaspoon lemon zest grated
3 tablespoon Italian parsley minced

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

Reheating/Serving Instructions
Reheat to desired temperature in the microwave or stove top.

Nutrition
Calories: 223kcal | Carbohydrates: 12g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Sodium: 357mg | Potassium: 467mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1011IU | Vitamin C: 100mg | Calcium: 56mg | Iron: 2mg

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Roasted Brussels Sprouts with Balsamic Reduction
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Roasted Brussels Sprouts with Balsamic Reduction

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Recipe adapted from:
Reneta Jenik

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 4.5 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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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
This classic vegetables side dish has the perfect balance of sweet and savory thanks to the balsamic reduction. Note: If your balsamic vinegar already has a light syrup texture, then there is no need to reduce it. This recipe requires 2 heavy-duty sheet pans for 7-10 servings.

Roasted Brussels Sprouts with Balsamic Reduction quantity

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Instructions
Preheat oven to 400 degrees F. Place the trimmed Brussels sprouts on a parchment-lined sheet pan, followed by the pancetta, olive oil, Kosher salt, and pepper. Toss to combine, then spread out in a single layer. Roast for 20 to 25 minutes, tossing again half way through the cooking time.
Meanwhile, to make the balsamic reduction, place balsamic vinegar in a small saucepan and simmer for 5 minutes or until vinegar is reduced by half. If a more sweet version is desired, stir in the maple syrup.
When finished roasting Brussels sprouts should be tender and pancetta cooked through. Remove from oven, then drizzle with a tablespoon or two of the balsamic reduction. Toss, and adjust seasonings if necessary.

Notes
Notes: If you are using an aged balsamic vinegar that is thicker than regular balsamic vinegar, you can use it as is, and skip reducing it. Just drizzle over Brussels sprouts as soon as they are removed from the oven, and the residual heat from the pan will thicken it up even more. Toss immediately.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 ½ pound Brussels sprout trimmed and if large, cut in half lengthwise
¼ cup extra virgin olive oil
2 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper
For the balsamic reduction:
½ cup balsamic vinegar
1 teaspoon maple syrup optional

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

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

Nutrition
Calories: 110kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 497mg | Potassium: 458mg | Fiber: 4g | Sugar: 5g | Vitamin A: 856IU | Vitamin C: 96mg | Calcium: 53mg | Iron: 2mg

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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.

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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.

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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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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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Shop FSA/HSA eligible dishes when qualified

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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Clean Diet Pan Sautéed Green Beans with Nuts
$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Rated 4.67 out of 5
FSA/HSA
1-10 servings
Clean Diet Pan Sautéed Green Beans with Nuts

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4.8 out of 5 based on 19 customer ratings

$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Serving Size: 3 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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Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Lower Carb Refined Sugar Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This recipe combines sautéed green beans with nuts and soy sauce for maximum flavor.

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Ingredients Scale

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

Instructions
Boil water. In a large bowl, place the green beans, and pour the boiled water over the beans. Wait 2 minutes and then drain the water (if beans are frozen skip this step).
In a large pan, pour a spoonful of avocado/coconut oil and cook the beans, garlic, and salt and pepper for 5 minutes, or until the beans begin to soften. Make sure beans do not become too limp.
Add soy sauce and mix all together. Top with pecans or walnuts.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound green bean
2 tablespoon avocado oil or coconut oil
9 clove garlic crushed
4 tablespoon low-sodium soy sauce or 4 tablespoon of coconut aminos
1/3 teaspoon Kosher salt adjust to taste
1/4 teaspoon freshly ground black pepper more or less to taste
1/2 cup pecans or walnuts

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Saute pan, Sharp Knives, Skillet

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

Nutrition
Calories: 95kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 235mg | Fiber: 3g | Sugar: 3g | Vitamin A: 629IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 1mg

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Sauteed Greens with Shallots and Mustard Seeds
$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Rated 4.67 out of 5
FSA/HSA
1-10 servings
Sauteed Greens with Shallots and Mustard Seeds

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Recipe adapted from:
Mayumi Tavalero

Rated 4.8 out of 5 based on 19 customer ratings

$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Serving Size: 3 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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Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Nutritious greens including kale, chard, and collard greens are sauteed in olive oil along with shallots and mustard seeds for a bit of spice and texture.

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Instructions
Heat the olive oil in a large skillet over medium heat. Add the shallot and mustard seeds (may pop at higher heat, be careful not to burn) and cook until softened, about 2 minutes. Add the greens and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Season with salt and pepper. Stir in the lemon juice and serve.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon extra-virgin olive oil
2 piece shallot large, minced
1 tablespoon yellow mustard seeds
1 pound kale stems and inner ribs trimmed, leaves cut into ribbons
1 pound chard stems and inner ribs trimmed, leaves cut into ribbons
1 pound collard greens stems and inner ribs trimmed, leaves cut into ribbons
1 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper more or less to taste
2 tablespoon fresh lemon juice more or less to taste

Cooking Tools Required
12-inch skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Tongs, Top Stove

Reheating/Serving Instructions
Heat in a saute pan over medium heat.

Nutrition
Calories: 86kcal | Carbohydrates: 8g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 362mg | Potassium: 455mg | Fiber: 5g | Sugar: 2g | Vitamin A: 9583IU | Vitamin C: 74mg | Calcium: 249mg | Iron: 2mg

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Fresh Chopped Israeli Salad
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA
1-10 servings
Fresh Chopped Israeli Salad

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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: 7.25 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 Gluten Free Paleo Reduced Fat Vegan Vegetarian
A refreshing Middle Eastern chopped salad with clean flavors.

Fresh Chopped Israeli Salad quantity

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Ingredients Scale

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

Instructions
Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
Taste and adjust lemon and salt to your liking.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound tomato extra-large finely diced
1 each English cucumber finely diced
5 ounce red onion finely chopped
8 ounce red bell pepper finely diced
8 ounce yellow bell pepper finely diced
1/3 cup Italian parsley chopped
1/3 cup fresh mint chopped
1/3 fresh cilantro chopped
2 tablespoon lemon zest
1 1/2 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
4 tablespoon extra virgin olive oil
1 teaspoon Kosher salt more or less to taste or dietary preference
1/2 teaspoon freshly ground black pepper

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

Reheating/Serving Instructions
To keep it fresh, save the dressing separately from the salad and mix in when serving.

Nutrition
Calories: 91kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 11mg | Potassium: 413mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2049IU | Vitamin C: 95mg | Calcium: 31mg | Iron: 1mg

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Add to my favorites

Add Extra Veggies
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
3 servings
Add Extra Veggies

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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: 1 cup

Dairy Free Gluten Free Nut Free Postpartum Vegan Vegetarian
Looking to add more vegetables to your dish(es)? This selection adds 3 cups of additional vegetables to a dish(es) that you have already selected. Can be divided into anywhere from 1-3 dishes. Please select YES for modification and add a note to specific dish(es) stating how many cups and which type of vegetable.

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Ingredients

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Adjust the ingredients measurement scale here by changing this number. 3

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size3

Ingredients

Ingredients
3 cup customer selected vegetables to be added to dish that is already in cart

Cooking Tools Required
Cutting board, Saute pan, Sharp Knives

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