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Tapenade Olive Spread
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA
1-10 servings
Tapenade Olive Spread

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Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 3 tablespoons

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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Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free
This versatile spread is made with olives, anchovies, olive oil, capers, fresh herbs and garlic. Originally from the Provence region of Southern France, it makes a great appetizer served with a sliced baguette. For a gluten-free option, serve with GF crackers, and for a low carb option, serve with grilled vegetables. Also great as a condiment for chicken. Full recipe (10 servings) makes about 2 cups.

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Instructions
Combine all the above ingredients through to the olive oil in a food processor and pulse, until the mixture is to your desired consistency (should be slightly chunky). Remove to a bowl and season with kosher salt and freshly ground pepper to taste. Serve with optional ingredients.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 cup pitted Kalamata olive
2 tablespoon capers
3 fillet canned anchovy
1 lemon juiced
2 clove garlic roughly chopped
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1/2 cup extra virgin olive oil
1/2 teaspoon Kosher salt more or less to taste
1/4 teaspoon freshly ground black pepper more or less to taste
Optional for serving:
baguette sliced
Gluten-free crackers for gluten-free option
assorted vegetables for low-carb option

Cooking Tools Required
Cutting board, Food Processor, Mixing bowls, Sharp Knives, Spatula

Nutrition
Calories: 142kcal | Carbohydrates: 3g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 477mg | Potassium: 42mg | Fiber: 2g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg

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Best Tzatziki
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Best Tzatziki

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Recipe adapted from:
Cookie and Kate

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 4 tablespoons

Egg Free Gluten Free Keto Lower Carb Nut Free Refined Sugar Free Soy Free Vegetarian
Tzatziki, a Greek yogurt and cucumber sauce, is made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt. It’s a refreshing chilled sauce, dip or spread.

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Instructions
Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 English cucumber grated, about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater
1 ½ cup plain Greek yogurt
2 tablespoon extra-virgin olive oil
2 tablespoon fresh dill or mint, chopped
1 tablespoon fresh lemon juice
1 clove garlic medium, pressed or minced
½ teaspoon fine sea salt

Cooking Tools Required
Box grater, Cutting board, Garlic press, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

Nutrition
Calories: 56kcal | Carbohydrates: 3g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 131mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg

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

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Recipe adapted from:
Jen Stone

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 oz

Dairy Free Egg Free Gluten Free Lower Carb Nut Free Oil Free Reduced Fat Soy Free Vegan Vegetarian
Ultra creamy, deliciously tangy, and irresistible!
http://Cookieandkate.com

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http://Cookieandkate.com

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Instructions
Combine add the water to the tahini gradually while blending, until it reaches the desired creaminess. If you don't have a blender, mix in a bowl.
It might seize up, don’t worry. It should be a creamy and smooth light-colored tahini sauce.
Add the rest of the ingredients in a bowl. Whisk until well blended.
If desired, thin with additional water. Adjust if preferred, can add more lemon or salt if desired. To make it thicker, add more tahini.
Decorate with parsley and serve

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 clove garlic medium to large, pressed or minced
1/2 lemon juiced
1 cup tahini raw
1/2 teaspoon Kosher salt
Pinch ground cumin
1/2 cup Italian parsley chopped, optional
1 cup ice water more as needed

Cooking Tools Required
Blender, Colander, Cutting board, Food storage containers, Measuring cups and spoons, Refrigerator, Sharp Knives

Reheating/Serving Instructions
Do not heat. Serve with keftas, kebabs, pitas, and much more!

Nutrition
Calories: 146kcal | Carbohydrates: 6g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Sodium: 128mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1mg

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Hoisin BBQ Sauce
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Hoisin BBQ Sauce

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/4 cup

Dairy Free Egg Free Reduced Fat
This homemade Asian inspired BBQ sauce is great on ribs, chicken, or pork. You can also use it as a dipping sauce for chicken nuggets, chicken wings, slathered on your favorite burger, or sandwich such as pulled pork. Note: This is a fresh product so please use within 7 days or freeze for longer term storage. Photo is serving suggestion only. This recipe is for the BBQ sauce only.

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Instructions
Place all ingredients ingredients in a medium saucepan. Bring to a boil, then simmer gently for 10 minutes, stirring often so it doesn't burn.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 cup ketchup
1/4 cup brown sugar packed
1 tablespoon honey
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown mustard
2 teaspoon chili powder
1 cup hoisin sauce
2 tablespoon apple jelly or your favorite fruit jelly

Cooking Tools Required
Kitchen towels, Measuring cups and spoons, Saucepan, Spatula, Top Stove, Whisk

Nutrition
Calories: 130kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 688mg | Potassium: 144mg | Fiber: 1g | Sugar: 22g | Vitamin A: 245IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

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Romesco Sauce
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Romesco Sauce

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Recipe adapted from:
Fifteen Spatulas

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 tablespoons

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
Romesco sauce is a traditional Spanish is the perfect sauce for chicken, steak, pork, potatoes, and vegetables. It's healthy and full of flavor!
https://www.fifteenspatulas.com/romesco/

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https://www.fifteenspatulas.com/romesco/

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Instructions
Drain the red peppers, then place all ingredients into a food processor or blender, and blend until smooth.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
32 ounce jarred roasted red pepper
1 cup toasted slivered almonds
1/2 cup extra virgin olive oil
4 clove garlic
4 tablespoon red wine vinegar
2 teaspoon smoked paprika
1 ½ teaspoon Kosher salt more or less to taste
½ teaspoon cayenne pepper more or less to taste

Cooking Tools Required
Blender, Colander, Cutting board, Measuring cups and spoons

Nutrition
Calories: 100kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 350mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

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Tapenade Olive Spread

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Best Tzatziki

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Tahini

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Hoisin BBQ Sauce

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