Shop

Add to my favorites

Carrot Ginger Soup with Hazelnut Sage Gremolata
$0.00 Cooking FeeRated 4.6 out of 5 based on 8 reviews.
Rated 4.57 out of 5
1-10 servings
Carrot Ginger Soup with Hazelnut Sage Gremolata

Add to my favorites

Recipe adapted from:
Syd Bailey

Rated 4.6 out of 5 based on 37 customer ratings
(8 customer reviews)

$0.00 Cooking FeeRated 4.6 out of 5 based on 8 reviews.
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Paleo Reduced Fat Vegan Vegetarian
Enjoy this delicious carrot soup with a touch of ginger and gremolata.

Carrot Ginger Soup with Hazelnut Sage Gremolata quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
For the Soup
Pour coconut oil into large saucepan. Add onions over med low heat and sweat until translucent. Add in carrots and ginger and cook for an additional 5 minutes. Add remaining ingredients and simmer over low heat for 25 minutes or until carrots are fork tender. Meanwhile make the gremolata. Place the soup into blender and puree until smooth. Adjust seasonings to taste.
For the Gremolata
Place all ingredients into food processor and pulse until it reaches a chunky pesto like consistency

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time45 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
For the Soup
4 pound carrot peeled and chopped or peeled mini carrots chopped
1 1/2 cup red onion chopped
1/4 cup coconut oil
2 tablespoon fresh ginger minced
1/4 cup honey leave out for vegan
1 teaspoon ground nutmeg
1 tablespoon sherry vinegar or apple cider vinegar
8 cup cashew milk
1 teaspoon Kosher salt more or less to taste or dietary preference
1/2 teaspoon freshly ground black pepper
For the Gremolata
1/2 cup hazelnuts chopped and toasted
1/2 cup sage
1/4 cup extra virgin olive oil
1 tablespoon honey leave out for vegan
2 dash sherry vinegar
1 cup Italian parsley

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

Reheating/Serving Instructions
Heat in saucepan over medium low heat until warmed through

Nutrition
Calories: 235kcal | Carbohydrates: 24g | Protein: 2g | Fat: 16g | Saturated Fat: 6g | Sodium: 146mg | Potassium: 465mg | Fiber: 4g | Sugar: 15g | Vitamin A: 19184IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

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

Add to my favorites

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.

Oven Roasted Root Vegetables quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

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

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

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

Add to my favorites

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!

Sautéed Asparagus and Peas quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

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

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

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

Add to my favorites

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.

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 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.

Sauteed Greens with Shallots and Mustard Seeds quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

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

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Sautéed Zucchini and Cherry Tomatoes
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA
1-10 servings
Sautéed Zucchini and Cherry Tomatoes

Add to my favorites

Recipe adapted from:
Jennifer Segal - Once Upon a Chef

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 ounce

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Crisp zucchini, burst cherry tomatoes and meltingly sweet red onions make a lovely summer side dish.

Sautéed Zucchini and Cherry Tomatoes quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Heat the olive oil over medium heat in a large sauté pan or a large pot. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
1 each red onion small diced
2 pound zucchini for 10 servings 6 medium, cut into 1/2-inch chunks
2 pound grape tomato or cherry tomatoes, halved
4 clove garlic minced
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoon fresh basil chopped plus more for garnish if desired

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives

Nutrition
Calories: 63kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 478mg | Potassium: 475mg | Fiber: 2g | Sugar: 5g | Vitamin A: 959IU | Vitamin C: 30mg | Calcium: 30mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Sautéed Zucchini and Cherry Tomatoes-Low FODMAP
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA
1-10 servings
Sautéed Zucchini and Cherry Tomatoes-Low FODMAP

Add to my favorites

Recipe adapted from:
Jennifer Segal - Once Upon a Chef

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 7 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 Low FODMAP Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Crisp zucchini and sweet cherry tomatoes make a lovely summer side dish.

Sautéed Zucchini and Cherry Tomatoes-Low FODMAP quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Heat the olive oil over medium heat in a large sauté pan or a large pot.
Add the zucchini, tomatoes, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
3 pound zucchini for 10 servings 6 medium, cut into 1/2-inch chunks
2 pound grape tomato or cherry tomatoes, halved
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoon fresh basil chopped plus more for garnish if desired

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives

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

Nutrition
Calories: 65kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 481mg | Potassium: 573mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1049IU | Vitamin C: 37mg | Calcium: 32mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

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

Add to my favorites

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!

Sautéed Peas and Mushrooms quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

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

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Mini Italian Meatballs Appetizer
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Mini Italian Meatballs Appetizer

Add to my favorites

Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 meatball

Egg Free Nut Free Refined Sugar Free Soy Free
Mini italian meatballs stewed in marinara topped with mozzarella and basil on a toothpick

Mini Italian Meatballs Appetizer quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
In a large bowl mix ground beef, bread crumbs, egg, parsley, garlic, 1/2 cup parmesan, salt and pepper.
Portion in to golf ball sized meatballs roughly 2 to 3 oz or 10 to 12 total for 10 servings
Heat a skillet over med high heat
Add olive oil
Sear meatballs until brown on both sides
Add marinara and heat to a simmer
Add remaining 1/4 cup parmesan and stir in to sauce
Simmer 10 min
Top each meatball with slices of mozzarella and cover until melted.
Toothpick each meatball
Remove to serving tray
Top with whole basil leaves

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
24 ounce ground beef
¾ cup panko bread crumbs
1 each Egg
3 tablespoon Italian parsley
3 cup marinara sauce
6 clove garlic
¾ cup grated parmesan cheese
½ teaspoon freshly ground black pepper
1 teaspoon Kosher salt
10 slice mozzarella cheese
1 bunch fresh basil
3 tablespoon extra virgin olive oil

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Oven

Reheating/Serving Instructions
Microwave 30 seconds

Nutrition
Calories: 407kcal | Carbohydrates: 15g | Protein: 23g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1001mg | Potassium: 462mg | Fiber: 2g | Sugar: 3g | Vitamin A: 754IU | Vitamin C: 7mg | Calcium: 250mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Sauteed Greens with Shallots and Mustard Seeds – Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Sauteed Greens with Shallots and Mustard Seeds – Low FODMAP

Add to my favorites

Recipe adapted from:
Reneta Jenik

Rated 0 out of 5

$0.00 Cooking Fee
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.

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 Keto Low FODMAP 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 green onions and mustard seeds for a bit of spice and texture.

Sauteed Greens with Shallots and Mustard Seeds – Low FODMAP quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Heat the olive oil in a large skillet over medium heat. Add the green onions and mustard seeds (may pop at higher heat, be careful not to burn) and cook until softened, about 1-2 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
5 stalk green onion Use both the white and light green parts of the green onions
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 more or less to taste
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: 84kcal | Carbohydrates: 7g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 362mg | Potassium: 455mg | Fiber: 5g | Sugar: 1g | Vitamin A: 9643IU | Vitamin C: 74mg | Calcium: 251mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No

Active filters

Carrot Ginger Soup with Hazelnut Sage Gremolata

Carrot Ginger Soup with Hazelnut Sage Gremolata

Cook Tools and Details

Ingredients Scale

Instructions

For the Soup

For the Gremolata

Cook Times

Ingredients

Ingredients

For the Soup

For the Gremolata

Cooking Tools Required

Nutrition

Oven Roasted Root Vegetables

Oven Roasted Root Vegetables

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Sautéed Asparagus and Peas

Sautéed Asparagus and Peas

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Sauteed Greens with Shallots and Mustard Seeds

Sauteed Greens with Shallots and Mustard Seeds

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Sautéed Zucchini and Cherry Tomatoes

Sautéed Zucchini and Cherry Tomatoes

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Sautéed Zucchini and Cherry Tomatoes-Low FODMAP

Sautéed Zucchini and Cherry Tomatoes-Low FODMAP

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Sautéed Peas and Mushrooms

Sautéed Peas and Mushrooms

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Mini Italian Meatballs Appetizer

Mini Italian Meatballs Appetizer

Cook Tools and Details

Ingredients Scale

Instructions