Skip to content

Products search

Search dishes

Log in
Sign up

Products search

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.

Pick meals for me
All Dishes
Re-order
My Favorites

Shop

Showing 1–20 of 297 results

Active filters

Chinese
Italian
Mediterranean

Add to my favorites

Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers
$0.00 Cooking FeeRated 4.8 out of 5 based on 24 reviews.
Rated 4.83 out of 5
FSA/HSA
1-10 servings
Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers

Add to my favorites

Recipe adapted from:
Syd Bailey

Rated 4.8 out of 5 based on 116 customer ratings
(24 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 24 reviews.
Serving Size: 6 oz protein, 6 oz veggies

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

Brain Food Dairy Free Diabetes Friendly Egg Free Heart Healthy Postpartum Pregnancy Refined Sugar Free
This dish combines salmon marinated in a honey-soy dressing and oven roasted vegetables for a complete meal.

Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers 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
Marinade
In a medium bowl, whisk together the marinade ingredients until well-combined.
Place the salmon in a large bowl (or large Ziploc resealable bag) and pour the marinade on top, making sure that the salmon is evenly coated. Cover with plastic wrap and place in the refrigerator for 15 minutes.
As the salmon marinades, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
For the Fish
Prepare the vegetables (peeling and slicing) then place them onto the baking sheet. Drizzle with olive oil and a generous amount of salt and pepper. Toss to coat before spreading the vegetables into a single layer (slight overlap is okay) leaving space in the center of the baking sheet for the salmon.
Once the salmon fillets are done marinating, place the salmon in the open space on the baking sheet. Pour the leftover marinade over the salmon.
Bake for 10-15 minutes depending on the thickness of the salmon and desired doneness (the salmon should flake easily with a fork).
Sprinkle with a pinch of salt and pepper. Optionally top with toasted sesame seeds. Best served immediately.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive15

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
Marinade
4 clove garlic minced
1/2 cup extra virgin olive oil
5 tablespoon fresh lemon juice
1/3 cup honey
1/4 cup light soy sauce
For the Fish
4 pound salmon fillet skin and pin bones removed
2 pound asparagus woody stems removed
2 cup red bell pepper julienne
1 1/2 cup onion sliced
Kosher salt and freshly ground black pepper to taste
sesame seeds toasted

Cooking Tools Required
Baking sheet, Mixing bowls, Whisk

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

Nutrition
Calories: 367kcal | Carbohydrates: 18g | Protein: 30g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 389mg | Potassium: 979mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1674IU | Vitamin C: 48mg | Calcium: 50mg | 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

Big Italian Salad
$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.
Rated 5.00 out of 5
1-10 servings
Big Italian Salad

Add to my favorites

Recipe adapted from:
Jenn Segal

Rated 5 out of 5 based on 35 customer ratings
(7 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.

Egg Free Gluten Free Vegetarian
This Italian salad pairs nicely with Italian comfort food. You’ll love the homemade dressing! The recipe is from Once Upon a Chef blog.
https://www.onceuponachef.com/recipes/big-italian-salad.html

Big Italian Salad quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.onceuponachef.com/recipes/big-italian-salad.html

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Make the dressing: Combine all dressing ingredients in a food processor except for the olive oil. Pulse to blend. In a slow stream, add the olive oil, so you end up with an emulsified vinaigrette.
Place all of the salad ingredients except for the cheese in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Toss in the cheese, then taste and adjust seasoning with salt and pepper, if necessary.

Notes
Vinaigrette may separate over time. Add to a jar or bottle and shake vigorously to emulsify.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
FOR THE VINAIGRETTE
1 cup Italian parsley loosely packed
1 cup fresh basil loosely packed
½ teaspoon dry oregano
3 clove garlic peeled
3 ounce red wine vinegar best quality
1 ¼ teaspoon Kosher salt
⅓ teaspoon freshly ground black pepper or to taste
2 ½ teaspoon honey
1 cup extra virgin olive oil best quality
FOR THE SALAD
2 head romaine lettuce cut in bite size pieces
2 each red bell pepper seeded and chopped
1 each English cucumber chopped
2 each carrot peeled into ribbons
2 stalk celery chopped
½ cup onion chopped
13 ounce cherry tomato halved
4 ounce pitted Kalamata olives halved
3 ounce feta cheese or to taste

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

Reheating/Serving Instructions
Note: Ricotta salata is an Italian sheep's milk cheese that has a salty, slightly tangy flavor, almost like a dry Italian feta. It is not the same as the wet ricotta in the tub. You can find it at Whole Foods, gourmet grocers or specialty cheese shops.

Nutrition
Calories: 289kcal | Carbohydrates: 13g | Protein: 4g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 8mg | Sodium: 600mg | Potassium: 616mg | Fiber: 5g | Sugar: 7g | Vitamin A: 14651IU | Vitamin C: 55mg | Calcium: 126mg | 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

Chinese Fried Rice
$0.00 Cooking FeeRated 4.7 out of 5 based on 19 reviews.
Rated 4.72 out of 5
6 servings
Chinese Fried Rice

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 4.7 out of 5 based on 90 customer ratings
(19 customer reviews)

$0.00 Cooking FeeRated 4.7 out of 5 based on 19 reviews.
Serving Size: about 2/3 cup

Gluten Free Nut Free Postpartum Refined Sugar Free Vegetarian
This simple recipe uses diced frozen vegetables for quick results, but you can easily use leftovers from your fridge.

Chinese Fried Rice 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. 6 people

Instructions
Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with a fork before using.
Heat wok or sauté pan over high heat.
When pan is hot add oil then the eggs, chopping them into small pieces as they cook.
Add the rice, breaking up any large chunks.
Add green onions, peas and carrots, tossing to thoroughly combine.
Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
Add pepper; taste and correct seasonings.
Remove from heat and add sesame oil to finish.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
1 tablespoon avocado oil or favorite high heat oil
2 egg lightly beaten
2 cup long grain white rice cooked according to package directions
1 tablespoon soy sauce more or less to taste
1/4 teaspoon freshly ground black pepper
1 teaspoon sesame oil
1/4 cup green onion thinly sliced
1/2 cup frozen peas and carrots

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok

Reheating/Serving Instructions
Heat in microwave, covered, on full power.

Nutrition
Calories: 282kcal | Carbohydrates: 51g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 201mg | Potassium: 133mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1229IU | Vitamin C: 2mg | Calcium: 33mg | 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

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

Add to my favorites

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.

Classic Roasted Green Beans 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
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

*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

Chicken Piccata
$0.00 Cooking FeeRated 4.9 out of 5 based on 15 reviews.
Rated 4.86 out of 5
6 servings
Chicken Piccata

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 4.9 out of 5 based on 73 customer ratings
(15 customer reviews)

$0.00 Cooking FeeRated 4.9 out of 5 based on 15 reviews.
Serving Size: 6 ounce

Egg Free Keto Nut Free
You'll love the tart, rich taste of this Chicken Picatta. Serve with pasta or mashed potatoes with a side of steamed broccoli.

Chicken Piccata 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. 6 servings

Instructions
Cut the chicken breasts in half horizontally. Put each piece between two sheets of plastic wrap and pound them to 3/8 inch thick.
Season cutlets with salt, pepper, and thyme; Lightly dredge chicken in flour, shaking off excess.
Heat a large sauté pan(s) to medium-high and add half the olive oil. Place cutlets in pan and cook for about 3 minutes per side until nicely browned, working in batches and adding more oil if necessary Remove chicken from pan(s) and reserve to a plate. Return sauté pan(s), unwashed to heat.
Add the chicken stock, lemon juice, and capers to the pan. Using a wooden spatula scrape up the browned bits. Add any accumulated juices from the reserved plate of chicken to the pan, then precede to reduce the sauce by half.
Remove pan(s) from heat and whisk in the cold butter and parsley. Return chicken to pan and turn to coat with sauce. Serve on a platter family style or plate.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6 servings

Ingredients

Ingredients
3 pound boneless skinless chicken breast
1 1/2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon dry thyme
½ cup all-purpose flour
4 tablespoon extra virgin olive oil divided
½ cup chicken stock
2 tablespoon fresh lemon juice
1 1/2 tablespoon capers drained
4 tablespoon butter very cold
1 tablespoon Italian parsley chopped

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

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

Nutrition
Calories: 172kcal | Carbohydrates: 5g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 158mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 2mg | Calcium: 4mg | 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

Chicken Parmesan
$0.00 Cooking FeeRated 4.9 out of 5 based on 9 reviews.
Rated 4.88 out of 5
1-10 servings
Chicken Parmesan

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 4.9 out of 5 based on 44 customer ratings

$0.00 Cooking FeeRated 4.9 out of 5 based on 9 reviews.
Serving Size: 4 ounces

Refined Sugar Free Soy Free
This chicken parmesan is made with panko breadcrumbs so the chicken stays crisp and moist, plus a homemade sauce for lots of flavor!

Chicken Parmesan 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
Pre-heat oven to 350 degrees. Place the chopped tomatoes and juice, garlic, olive oil, salt and pepper in a medium saucepan. Cook, covered, stirring often on medium heat for about 20-25 minutes. Taste and correct for salt.
Meanwhile, cut the chicken breasts into halves horizontally. Put each piece between two pieces of plastic wrap and pound them to 3/8 inch thick. Season chicken filets with Kosher salt and freshly ground pepper.
On a large rimmed plate, mix together the bread crumbs and the Italian seasoning; set aside. In a shallow bowl beat together the eggs and the water.
Dredge the chicken pieces in flour until thoroughly coated, shaking off excess. Dip in the egg mixture, letting any excess runoff. Coat with breadcrumbs, patting gently to thoroughly cover each piece.
Heat a large sauté pan(s) to medium and add half the olive oil. Place coated chicken filets into pan(s) and cook for about 3 minutes per side or until nicely browned.
Place ½ the tomato sauce in the bottom of a baking dish(es) that will accommodate all the chicken, slightly overlapping if necessary. Place chicken over sauce and spoon remaining sauce over chicken. Sprinkle with mozzarella cheese, then grated parmesan cheese. Bake, uncovered, for 20 minutes.
Remove from oven and sprinkle with chopped parsley.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook25

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
For the tomato sauce:
28 ounce canned whole peeled tomatoes chopped, juice reserved
3 clove garlic large, peeled and finely chopped
4 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper
Prepare the chicken:
2½ pound boneless skinless chicken breast
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
½ cup all purpose flour spread on a plate
Mix together:
2 cup panko breadcrumbs
1 teaspoon Italian seasoning
Beat together:
2 each egg beaten
2 tablespoon water
For sauteing:
6 tablespoon extra virgin olive oil
3 cup mozzarella cheese shredded
½ cup parmesan cheese grated
2 tablespoon Italian parsley flat leaf parsley, chopped

Cooking Tools Required
Baking Pan

Reheating/Serving Instructions
Reheat in 350 degree oven for 30 minutes.

Nutrition
Calories: 472kcal | Carbohydrates: 18g | Protein: 37g | Fat: 27g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1335mg | Potassium: 654mg | Fiber: 2g | Sugar: 3g | Vitamin A: 512IU | Vitamin C: 10mg | Calcium: 294mg | 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

Mongolian Beef
$0.00 Cooking FeeRated 4.7 out of 5 based on 17 reviews.
Rated 4.69 out of 5
1-10 servings
Mongolian Beef

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 4.7 out of 5 based on 80 customer ratings
(17 customer reviews)

$0.00 Cooking FeeRated 4.7 out of 5 based on 17 reviews.
Serving Size: 5 oz

Dairy Free Gluten Free
This semi-spicy beef dish is a Chinese restaurant staple that tastes even better cooked at home. Add some steamed broccoli and fried rice and you'll have a complete meal.

Mongolian Beef 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
Season the sliced beef with salt and pepper, then toss in the cornstarch and set aside.
Heat 1 tablespoon of the oil in a large saute pan over medium-high heat. When hot add the beef slices, spreading them out in the pan. Allow to brown for several minutes then toss. Remove beef from pan and reserve.
Heat remaining tablespoon of oil then add the ginger, garlic, chilies and onions, sautéing for a minute or two.
Next add the carrots, soy sauce, water, and brown sugar. Using a wooden spatula scrape up any brown bits clinging to the pan.
Place lid on pan, lower heat and cook for 5 minutes. Remove lid and stir in the beef. Replace lid and cook an additional 5 minutes.
Stir in green onions and sesame oil.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 ½ pound sirloin steak, or flank steak, or tri tip sliced thinly against the grain
1 ½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
½ cup corn starch
2 tablespoon avocado oil
3 teaspoon fresh ginger minced
5 clove garlic minced
5 dry red chili small
1 cup onion cut into slivers
1 ½ cup carrot thinly sliced
½ cup soy sauce
½ cup water
½ cup brown sugar
½ cup green onion cut into 1-inch lengths
1 teaspoon sesame oil

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove, Wok

Reheating/Serving Instructions
Reheat in the microwave, covered on reduced power, until heated through.

Nutrition
Calories: 282kcal | Carbohydrates: 24g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 734mg | Potassium: 604mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3472IU | Vitamin C: 36mg | Calcium: 63mg | 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

Italian Roasted Vegetables with Optional Parmigiano Cheese
$0.00 Cooking FeeRated 5 out of 5 based on 16 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Italian Roasted Vegetables with Optional Parmigiano Cheese

Add to my favorites

Recipe adapted from:
Syd Bailey

Rated 5 out of 5 based on 80 customer ratings
(16 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 16 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

Dairy Free Diabetes Friendly Egg Free Gluten Free Lower Carb Mediterranean Diet Reduced Fat Vegan Vegetarian
These vegetables are roasted in a hot oven for lots of extra flavor! Note: This recipe requires 2 sheet pans for 6 or more servings.

Italian Roasted Vegetables with Optional Parmigiano Cheese 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
Line a baking sheet with parchment paper. Preheat oven to 500°F or set for broil.
Put olive oil, red wine vinegar, honey, garlic, fresh herbs, salt and chili flakes into large mixing bowl.
Cut the cauliflower into medium florets. Halve the mushrooms. Slice the pepper and zucchini into long strands. Julienne the fennel. Slice the onion. Add the vegetables to the large bowl with the marinade, mix.
Spread vegetables evenly on baking sheet
Bake in oven for 7 minutes and check for tenderness with fork. Add additional 3 minutes if necessary until vegetables are tender but still have a little firmness.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
Vegetables
1 head cauliflower medium, cut into florets
1 1/2 cup cremini mushroom halved
1 bulb fennel large, julienned
2 each red bell pepper large, thickly sliced
2 each zucchini large, cut into sticks
5 each Roma tomato medium
1 each red onion large, sliced into wedges
Marinade
6 tablespoon extra virgin olive oil
2 tablespoon red wine vinegar
1 tablespoon honey sub maple syrup for vegan
3 clove garlic sliced thinly
2 tablespoon fresh rosemary chopped
1/4 cup Italian parsley chopped
1/2 teaspoon Kosher salt
1/4 teaspoon crushed red pepper
Optional
1/2 cup parmigiano reggiano finely shredded (leave out for vegan)

Cooking Tools Required
Baking sheet, Mixing bowls

Reheating/Serving Instructions
Reheat in high oven (425) for 5 minutes

Nutrition
Calories: 159kcal | Carbohydrates: 14g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 237mg | Potassium: 665mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1639IU | Vitamin C: 92mg | Calcium: 112mg | 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

Salmon with Lemon and Thyme
$0.00 Cooking FeeRated 4.9 out of 5 based on 8 reviews.
Rated 4.86 out of 5
FSA/HSA
1-10 servings
Salmon with Lemon and Thyme

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

Rated 4.9 out of 5 based on 39 customer ratings

$0.00 Cooking FeeRated 4.9 out of 5 based on 8 reviews.
Serving Size: 6.4 oz pre-cook / 4.8 oz post-cook

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

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Mediterranean Diet Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This highly nutritious meal combines salmon with the tangy flavors of lemon and capers, for a delicious Mediterranean inspired dish. Note: This recipe requires 2 heavy-duty rimmed baking sheets for 7-10 servings.

Salmon with Lemon and Thyme 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
Pre-heat oven to 350 degrees F. Line a rimmed baking sheet(s) with parchment paper and place salmon, skin side down, on the prepared baking sheet.
Generously season salmon with salt and pepper. Arrange capers on the salmon, then top with thyme and sliced lemon.
Drizzle fish with oil and bake for 20 minutes.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
64 ounce salmon fillet
2 lemon thinly sliced
2 tablespoon capers drained
1 1/2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
1 tablespoon fresh thyme
1 tablespoon avocado oil for drizzling

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

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

Nutrition
Serving: 6.4ounces | Calories: 273kcal | Carbohydrates: 1g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 100mg | Sodium: 473mg | Potassium: 902mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 4mg | Calcium: 26mg | 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

Spaghetti Squash with Meat Ragu
$0.00 Cooking FeeRated 5 out of 5 based on 5 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Spaghetti Squash with Meat Ragu

Add to my favorites

Recipe adapted from:
Skinny Taste

Rated 5 out of 5 based on 25 customer ratings
(5 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 5 reviews.
Serving Size: 5 oz meat sauce & 5 oz of spaghetti squash

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 Lower Carb Nut Free Paleo Postpartum Reduced Fat Refined Sugar Free Soy Free Whole 30
Spaghetti squash topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery. You'll love this low-carb dish so much that you won't miss the pasta! Based on a Skinnytaste recipe.
https://www.skinnytaste.com/spaghetti-squash-with-meat-sauce-46-pts/

Spaghetti Squash with Meat Ragu quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.skinnytaste.com/spaghetti-squash-with-meat-sauce-46-pts/

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish. Using a knife poke 6 holes in each half and cover. Microwave 11-12 minutes or until soft.
Meanwhile, in a large deep sauté pan, melt butter and add oil. Add onions, garlic, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft.
Add the beef and season with salt. Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked through.
When cooked, add the tomatoes and adjust salt and pepper to taste.
Add bay leaf and cover, reducing heat to low. Simmer at least 20 minutes stirring occasionally.
While sauce is simmering. Shred spaghetti squash. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands.
Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated parmesan cheese, if desired.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 spaghetti squash medium
For the Meat sauce:
1 teaspoon unsalted butter
1 teaspoon extra virgin olive oil
2 each small onion finely chopped
2 each carrot peeled and chopped
2 stalk celery finely chopped
6 clove garlic crushed
2 pound 90% lean ground beef
56 ounce canned crushed tomatoes 2 large cans
1 bay leaf
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper

Cooking Tools Required
Can Opener, Cutting board, Measuring cups and spoons, Microwave, Mixing spoon, Pyrex baking dish, Sharp Knives, Skillet, Spatula, Top Stove

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

Nutrition
Calories: 296kcal | Carbohydrates: 29g | Protein: 23g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 783mg | Potassium: 1067mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2662IU | Vitamin C: 22mg | Calcium: 126mg | Iron: 5mg | Phosphorus: 257mg

*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

Hoisin Chicken Lettuce Wraps
$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Hoisin Chicken Lettuce Wraps

Add to my favorites

Recipe adapted from:
Lee Funke

Rated 4.6 out of 5 based on 37 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Serving Size: 6 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 Lower Carb Nut Free Refined Sugar Free
If you enjoy PF Chang's lettuce wraps, you'll love this version! For gluten-free modified use the right gluten-free sauce products, and this is an easy way to add veggies to your nutrition.
https://fitfoodiefinds.com/copycat-pf-changs-chicken-lettuce-wraps/

Hoisin Chicken Lettuce Wraps quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://fitfoodiefinds.com/copycat-pf-changs-chicken-lettuce-wraps/

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Heat sesame oil in a large skillet(s) over medium high heat.
When oil is hot add the ground chicken and sauté for a few minutes, mixing continuously. Then, add in chopped mushrooms, fresh basil, and water chestnuts and continue to sauté until chicken is cooked all the way through, around 8-10 minutes.
Meanwhile, whisk together all the sauce ingredients.
Pour sauce over chicken mixture and let simmer for a few more minutes to let the sauce thicken.
Scoop cooked chicken in lettuce leaves to serve.

Cook Times

Active Prep5

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the filling:
3 pound ground chicken
2 tablespoon sesame oil
3 cup white mushroom chopped
3/4 cup fresh basil chopped
1 cup canned water chestnut chopped
For the sauce:
9 tablespoon hoisin sauce or GF hoisin sauce
3 teaspoon fresh ginger grated
3 tablespoon soy sauce or tamari sauce
6 clove garlic minced
3 teaspoon rice vinegar
3 teaspoon corn starch
For serving:
2 head romaine lettuce leaves separated

Cooking Tools Required
Cutting board, Sharp Knives, Skillet

Reheating/Serving Instructions
Reheat chicken over medium heat in a large saute pan.

Nutrition
Calories: 299kcal | Carbohydrates: 16g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 630mg | Potassium: 1181mg | Fiber: 4g | Sugar: 7g | Vitamin A: 11001IU | Vitamin C: 7mg | Calcium: 64mg | 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

Clean Diet Greek Meatballs
$0.00 Cooking FeeRated 5 out of 5 based on 13 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Clean Diet Greek Meatballs

Add to my favorites

Recipe adapted from:
Karin Adoni

Rated 5 out of 5 based on 65 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 13 reviews.
Serving Size: 4 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 Gluten Free Keto Lower Carb Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious meatballs are made with ground turkey with a touch of mint and parsley for a Greek inspired meal! Note: For 7-10 servings you will need 2 large skillets.

Clean Diet Greek Meatballs 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, add the ground turkey, beaten egg, salt, pepper, red pepper flakes, and almond flour.
Add the onion, garlic, mint, and parsley to a food processor and chop until finely chopped. Or if you don't have a food processor, finely mince these ingredients.
Add the finely minced onion, garlic, and herbs to the meat mixture and stir very well to combine.
Using your hands, or a 1 1⁄2 inch cookie scoop (my preferred method), roll or scoop the meat into meatballs and place on a cookie sheet.
Preheat a large, deep skillet or soup pot on medium heat. Add the oil and allow to melt.
Add the meatballs to the pot or skillet and brown for about 2 minutes on each side. Then remove and set aside on a plate.
Add the tomatoes and 1 1⁄2 cups water with salt and red pepper flakes, and whisk to combine.
Add the meatballs to the sauce, reduce to a simmer, and cook for about 45 minutes.
After 20 minutes of simmering, add the chopped mint to the sauce and give it a stir.

Cook Times

Active Prep25

Hands-On Cook15

Hands-Off Cook40

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound 85% lean ground turkey organic
2 egg beaten
2/3 cup almond flour
2/3 cup mint leaves, finely chopped
2/3 cup Italian parsley finely chopped
5 clove garlic minced
1 1/3 onion minced
1/3 teaspoon crushed red pepper
2 1/2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper freshly ground
2 tablespoon avocado oil
For the Sauce:
7 tomato large, diced
3 1/3 cup water
1 teaspoon Kosher salt
1/3 teaspoon crushed red pepper
2 tablespoon fresh mint chopped

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

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through, or heat on the stove top over medium heat until heated through.

Nutrition
Calories: 235kcal | Carbohydrates: 8g | Protein: 31g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 899mg | Potassium: 628mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1341IU | Vitamin C: 20mg | Calcium: 58mg | 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

Cheesy Herb Garlic Bread
$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Rated 5.00 out of 5
1-10 servings
Cheesy Herb Garlic Bread

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 30 customer ratings
(6 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Serving Size: 1 two-inch piece

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
This garlic bread recipe uses fresh garlic instead of powdered for unbeatable flavor. Pair it with lasagana and Italian salad.
http://www.ForkandKnifeCreations.com

Cheesy Herb Garlic Bread quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

http://www.ForkandKnifeCreations.com

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Preheat oven to 350 degrees.
Place butter and garlic in a small bowl. Microwave for 30 seconds or until butter is almost melted. Spoon over cut side of bread.
Sprinkle chopped fresh herbs then shredded cheese. Place bread, cut side up on baking sheet.
Bake for 5 minutes, then broil until golden brown on top.
Cut into slices.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
½ cup butter 1 stick
3 clove garlic minced
1 loaf French bread halved lengthwise
¼ cup fresh basil chopped
1 cup cheese (parmesan, cheddar, mozzarella etc) shredded

Cooking Tools Required
Baking sheet, Cutting board, Mixing bowls, Mixing spoon, Oven, Sharp Knives

Reheating/Serving Instructions
Wrap bread in foil and heat in a 350 degree oven for 10-15 minutes.

*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 Spinach with Garlic
$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Sauteed Spinach with Garlic

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 35 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.
Serving Size: 1/3 cup cooked

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

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Mediterranean Diet Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
A delicious and nutritious side dish that pairs great with chicken, beef, or fish.

Sauteed Spinach with Garlic 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 a large sauté pan(s) or wok over medium-high heat. Add the olive oil and the garlic. Cook for no more than a minute, being careful not to burn the garlic. Immediately add all the spinach, turning to coat spinach in oil. When spinach is wilted remove from heat. Season with salt and pepper to taste. Note: It may be necessary to use 2 pans or cook in batches if larger servings are requested.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon extra virgin olive oil
4 clove garlic thinly sliced
3 pound fresh spinach rinsed and spun dry
1 teaspoon Kosher salt more or less to taste or dietary preference
1/2 teaspoon freshly ground black pepper more or less to taste

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

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

Nutrition
Calories: 70kcal | Carbohydrates: 5g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 340mg | Potassium: 766mg | Fiber: 3g | Sugar: 1g | Vitamin A: 12761IU | Vitamin C: 39mg | Calcium: 138mg | Iron: 4mg

*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

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

Add to my favorites

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!

Keto Fried Low Carb GF Zucchini Fritters with Lemon Aioli 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 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

*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

Mediterranean Garlic Herb Cauliflower Rice
$0.00 Cooking FeeRated 4.9 out of 5 based on 8 reviews.
Rated 4.86 out of 5
FSA/HSA
1-10 servings
Mediterranean Garlic Herb Cauliflower Rice

Add to my favorites

Recipe adapted from:
COOKIE+kate

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: 3/4 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 Heart Healthy Keto Lower Carb Mediterranean Diet Oil Free Paleo Refined Sugar Free Vegan Vegetarian Whole 30
This cauliflower rice dish is packed with fresh Mediterranean flavors, including toasted almonds, lemon, and herbs. It’s the perfect low-carb, keto, vegan, and gluten-free side dish! It’s paleo and whole30 friendly too!

Mediterranean Garlic Herb Cauliflower Rice 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
Toast the almonds in a large skillet over medium heat, stirring frequently (careful, or they’ll burn), until they’re fragrant and starting to turn golden on the edges, about 3 minutes. Transfer the toasted almonds to a bowl to cool.
Return the skillet to the heat and add the olive oil and garlic. Cook while stirring until the garlic is fragrant, about 10 to 20 seconds. Add the cauliflower rice, red pepper flakes, salt, and pepper. Cook, stirring just every minute or so until the cauliflower rice is hot and turning golden in places, about 5 minutes.
Remove the skillet from the heat. Stir in the toasted almonds, parsley, dill, cilantro, mint, and lemon juice. Check seasonings and serve warm.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
½ cup almonds sliced
1 tablespoon extra virgin olive oil
8 clove garlic minced
30 ounce frozen riced cauliflower slightly defrosted
pinch crushed red pepper omit if sensitive to spice
1 teaspoon Kosher salt or fine sea salt
¼ teaspoon freshly ground black pepper
½ cup Italian parsley chopped
½ cup fresh dill chopped
½ cup fresh cilantro chopped
½ cup fresh mint chopped
2 tablespoon fresh lemon juice or more to taste

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

Reheating/Serving Instructions
Leftovers should last, covered in the refrigerator, 3 to 5 days. Reheat in a microwave until it's warm all the way through.

Nutrition
Calories: 107kcal | Carbohydrates: 12g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 653mg | Fiber: 5g | Sugar: 4g | Vitamin A: 584IU | Vitamin C: 96mg | Calcium: 78mg | 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

Eggplant Meatballs with Marinara Sauce and Spaghetti
$0.00 Cooking FeeRated 4.8 out of 5 based on 16 reviews.
Rated 4.81 out of 5
1-10 servings
Eggplant Meatballs with Marinara Sauce and Spaghetti

Add to my favorites

Recipe adapted from:
Jen Stone

Rated 4.8 out of 5 based on 82 customer ratings
(17 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 16 reviews.
Serving Size: 6 oz

Dairy Free Soy Free Vegetarian
Savory vegetarian eggplant meatballs with a hearty marinara sauce and spaghetti. Also goes great with our Parmesan zoodles or sub miracle noodles for a low carb and gluten free version.

Eggplant Meatballs with Marinara Sauce and Spaghetti 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
Eggplant Meatballs
Preheat oven to 350 f
Peel eggplant and cut into cubes
Place water in bottom of pot and boil or steam eggplant until soft
Remove eggplant and squeeze out excess water
Mash eggplant until smooth or use a food processor to blend until smooth
Place eggplant and rest of ingredients
Mix well
Line baking sheet with parchment paper
Rollout balls, they will be soft(don’t worry)
Bake for 20 minutes or until tender and firm to touch
Marinara
Heat pot with oil and sauté onion and garlic until onions are transparent.
Add bell pepper and sauté another minute.
Add tomato paste and cook until brown and fragrant
Add rest of ingredients and let simmer 20 minutes; stir often
When meat balls have cooled, gently place in marinara until ready to serve. Or pour sauce over meatballs. Can garnish with cheese and/ or fresh basil.
Pasta
Bring a large pot of water to a boil. Add the salt then the pasta and cook to al-dente. Drain and serve with meatballs.

Cook Times

Active Prep30

Hands-On Cook15

Hands-Off Cook20

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10

Ingredients

Ingredients
1½ pound eggplant peeled and chopped
5 clove garlic minced
4 teaspoon extra virgin olive oil
10 tablespoon blanched almond flour more or less as needed
4 egg For vegan sub: 1 tablespoon flax meal + 3 tablespoons water= 1 egg
3 tablespoon Italian seasoning
2 tablespoon garlic powder
1 teaspoon crushed red pepper
1 teaspoon freshly ground black pepper
1 tablespoon Kosher salt
Marinara:
38 ounce canned tomato sauce
1 ¼ cup onion diced
6 clove garlic minced
2 ½ teaspoon extra virgin olive oil
6 tablespoon fresh basil chopped
3 tablespoon Italian seasoning
1/2 teaspoon crushed red pepper
1 red bell pepper diced
6 ounce tomato paste
3 bay leaf
1 tablespoon granulated garlic or garlic powder
½ tablespoon freshly ground black pepper
1 tablespoon Kosher salt
1 tablespoon coconut sugar optional, or stevia, or maple syrup to tame acidity
Pasta:
1.5 pound spaghetti OR miracle noodles for low carb and GF version

Cooking Tools Required
Baking sheet, Blender, Can Opener, Colander, Cooling Rack, Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Potato Masher, Refrigerator, Saucepan, Saute pan, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove, Vegetable Peeler, Whisk

Reheating/Serving Instructions
To reheat: reheat meatballs in sauce on low heat for 5-10 minutes

Nutrition
Calories: 437kcal | Carbohydrates: 75g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 3540mg | Potassium: 1021mg | Fiber: 10g | Sugar: 14g | Vitamin A: 1566IU | Vitamin C: 31mg | Calcium: 135mg | Iron: 5mg

*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

Chicken Marsala
$0.00 Cooking FeeRated 4 out of 5 based on 3 reviews.
Rated 4.00 out of 5
1-10 servings
Chicken Marsala

Add to my favorites

Recipe adapted from:
Zeke Gluckman

Rated 4.3 out of 5 based on 13 customer ratings

$0.00 Cooking FeeRated 4 out of 5 based on 3 reviews.
Serving Size: 5 ounces

Egg Free Nut Free Refined Sugar Free Soy Free
Panfried chicken breasts smothered in sauteed mushrooms, onions, garlic and dry marsala wine.

Chicken Marsala 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
Pat chicken dry with paper towels. Mix Flour dredge ingredients in large bowl. Lightly coat each piece of chicken in flour.
Heat half of the butter and half of the olive oil in one large sauté pan.
Fry the flour coated chicken in batches for 1 minute on each side and remove to a clean pan.
Add remaining butter and olive oil in the same pan. Sautee mushrooms onions and garlic for 5 minutes on medium high. Season with salt and pepper.
Deglaze pan with marsala wine and scrape all the yummy bits off the bottom. Add chicken stock. Return chicken breasts to pan. Bring to a simmer; Simmer 15 minutes. Taste sauce and adjust seasonings.
Garnish with parmesan cheese and chopped parsley.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
3 pound boneless skinless chicken breast
For Dredging:
1/2 cup all-purpose flour
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dry oregano
For Sauce:
4 tablespoon butter
4 tablespoon extra virgin olive oil
12 ounce mushroom sliced
2 yellow onion thinly sliced
4 clove garlic chopped
1 1/4 cup dry marsala wine
3/4 cup chicken stock
For Garnish:
1/2 cup parmesan cheese grated
1/4 cup Italian parsley chopped

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Tongs, Top Stove

Reheating/Serving Instructions
Reheat 1 portion for 45 to 60 seconds on high in the microwave

Nutrition
Calories: 313kcal | Carbohydrates: 9g | Protein: 33g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 536mg | Potassium: 691mg | Fiber: 1g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 80mg | 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

Roasted Brussels Sprouts with Pancetta and Balsamic Reduction
$0.00 Cooking FeeRated 4.8 out of 5 based on 6 reviews.
Rated 4.80 out of 5
FSA/HSA
1-10 servings
Roasted Brussels Sprouts with Pancetta and Balsamic Reduction

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

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: 4.5 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

Dairy Free Diabetes Friendly Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free
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 Pancetta and Balsamic Reduction 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
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
6 ounces pancetta (or thick sliced bacon), ¼ inch dice
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: 181kcal | Carbohydrates: 13g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 609mg | Potassium: 492mg | Fiber: 4g | Sugar: 5g | Vitamin A: 862IU | Vitamin C: 96mg | Calcium: 53mg | 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

Italian Beef Lasagna – 12 servings
$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Rated 4.67 out of 5
12 servings
Italian Beef Lasagna – 12 servings

Add to my favorites

Rated 4.5 out of 5 based on 18 customer ratings
(4 customer reviews)

$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.

Refined Sugar Free Soy Free
Traditional Italian Beef Lasagna

Italian Beef Lasagna – 12 servings 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. 12

Instructions
If not using oven ready noodles, cook pasta according to directions. Drain and rinse in cold water
Sauce
Heat olive oil in large sauce pot or stock pot over medium high heat. Add onion and garlic and cook until just translucent, but not brown.
Add beef and sausage, breaking up large clumps with a spoon. After meat is no longer pink add shredded carrots and saute for 3 minutes.
Add in herbs and chili flakes and stir to combine. Add tomato paste and stir until mixed thoroughly. Cook for 3 minutes more.
Pour in crushed tomatoes and red wine if using. If not using wine pour water into empty crushed tomato can to rinse, and put into sauce. Simmer for 15 minutes. While simmering you can prepare filling.
Lasagna
Preheat oven to 375. Drain pasta and dry on paper towels or kitchen towel. Place thin layer of sauce on bottom of 9x13 baking dish. Topped with lasagna. Spoon a layer of the cheese mixture over noodles and spread to coat evenly. Layer with more sauce and 1/3 cup mozzarella and sprinkle of paremsan. Repeat twice more for a total of 3 layers. Cover with foil and place in oven for 20 minutes. Remove foil and cook for additional 10 minutes

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook30

Passive0

Total Time1 hour

Recipe Serving Size12

Ingredients

Ingredients
9 ounce oven-ready lasagna noodles
Sauce
2 tablespoon extra virgin olive oil
1 cup onion diced
2 tablespoon garlic sliced
1 pound 85% ground beef
1 pound ground Italian sausage
1 cup carrot shredded
2 tablespoon fresh oregano minced, or 2 teaspoon dried
2 tablespoon fresh basil minced, or 2 teaspoon dried
1 pinch crushed red pepper
6 tablespoon tomato paste
28 ounce canned crushed tomatoes
1 cup red wine or beef broth, or water
1 teaspoon Kosher salt or to taste
¼ teaspoon freshly ground black pepper or to taste
Filling
30 ounce ricotta cheese about 2 containers
3 cup mozzarella cheese shredded, divided
2 egg large
¾ cup parmesan cheese shredded, divided
1 tablespoon fresh oregano minced, or 1 teaspoon dried
2 tablespoon fresh basil minced, or 2 teaspoon dried
1 teaspoon Kosher salt or to taste
¼ teaspoon freshly ground black pepper or to taste

Cooking Tools Required
9x13 inch glass baking dish, Aluminum Foil, Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Reheat in 375 oven for 10-12 minutes until warm or microwave on med- high for 3 minutes

Nutrition
Calories: 611kcal | Carbohydrates: 30g | Protein: 34g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 154mg | Sodium: 1194mg | Potassium: 748mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2699IU | Vitamin C: 11mg | Calcium: 436mg | Iron: 4mg

*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

1
2
3
4
…
13
14
15
→

Book a chef
Menu
Log in / sign up
Our story
Get a personalized menu
How it works for customers
Cooking classes
Events & gatherings
Medically tailored meals
Gifts cards
Become a chef

Products search

Search dishes

Book a chef
Menu
Log in / sign up
Our story
Get a personalized menu
How it works for customers
Cooking classes
Events & gatherings
Medically tailored meals
Gifts cards
Become a chef

Shopping Cart

Become a chef

Share your love for food while earning on your own schedule

Sign-up

Learn

About us
Safety
Food as medicine podcast
Blog
Press
Contact us

Cook

Become a chef
Chefs FAQs
Submit a recipe
Chef supplies marketplace
Invite clients

Eat

How it works videos
Meet the chefs
Shop kitchen essentials
Invite friends
Gift cards
Help center

Subscribe to our newsletter

Facebook Tiktok Linkedin Twitter

© 2025 Foodom, Inc. | Phone: (415) 612-3356 | Address: 50 Iron Point Circle, Suite 140, Folsom, CA 95630

Privacy Policy | Terms of Service | Affiliate Agreement

Main Category

1-click Weekly Meals (2)
Balanced Complete Meals (44)
Bulk Protein (2)
Camping and Local Travel (20)
Casserole Dishes (6)
Comfort (112)
Customer Recipes (9)
Everyday Food (168)
Family Meals and Desserts (94)
Freezer Meals (100)
School Lunches (8)
Toddler Friendly (27)
Wallet Friendly (87)
Medicaid (21)
Small Household (22)
Trending Dishes (4)
Kid Friendly (105)

Cuisines

American (689)
Caribbean (8)
Chinese (54)
Eastern European (26)
Ethiopian (3)
French (35)
Indian (46)
Italian (163)
Japanese (33)
Korean (24)
Mediterranean (131)
Mexican (97)
Other Asian (42)
Spanish (21)
Thai (29)
Middle Eastern (38)

Diets

AIP Diet (5)
Brain Food (27)
Dairy Free (156)
Diabetes Friendly (113)
Egg Free (210)
Gluten Free (166)
Heart Healthy (87)
Keto (71)
Low FODMAP (20)
Lower Carb (108)
Nut Free (185)
Oil Free (11)
Paleo (67)
Postpartum (31)
Pregnancy (22)
Reduced Fat (40)
Refined Sugar Free (208)
Soy Free (185)
Vegan (81)
Vegetarian (141)
Whole 30 (52)
Mediterranean Diet (41)
Renal 5 on dialysis (1)
Renal stage 1-3a (1)

Special Occasion

Christmas (26)
Easter (23)
Halloween (2)
Hanukkah (15)
Other Occasion (30)
Passover (23)
Rosh Hashanah (35)
Super Bowl (13)
Thanksgiving (31)
Valentines Day (26)

Course

Appetizer (41)
Breakfast (16)
Dessert (7)
Dressing and Sauces (9)
Main Dish (183)
Salad (29)
Side Dish (74)
Snack (14)
Soup (17)

Main Ingredient

Beef (25)
Bread/Dough (16)
Broth (17)
Cheese (52)
Dairy (33)
Eggs (18)
Fish (11)
Fruits (10)
Grains (55)
Legumes (27)
Nuts (14)
Pasta (37)
Pork (24)
Poultry (76)
Seafood (6)
Vegetables (186)
Starchy Vegetables (22)

Cooking Method

Baking (90)
Boiling (67)
Braising (6)
Broiling (9)
Chopping (45)
Frying (14)
Grilling (9)
Poaching (3)
Pressure Cooking (2)
Roasting (15)
Sautéing (128)
Searing (2)
Simmering (73)
Steaming (11)
Stewing (3)
Stir-frying (25)

Recipe Author

An Le (4)
Cookie and Kate (6)
Jen Stone (5)
KaiaFIT (4)
Karin Adoni Ben-David (14)
Mayumi Tavalero (84)
Once Upon A Chef (5)
Skinnytaste (3)
Syd Bailey (6)
Zeke Gluckman (8)
Little black dress project (8)

Available Coupon

X

Close

Warning

Adding this dish will remove the chef appointment from your cart. You'll need to rebook the appointment. Select 'Continue Anyway' to proceed or 'Cancel' to go back.

Time limit reached.

Complete your purchase by booking a new time

Book a new time

Warning

You can't add more than 4 hours Estimated time.

Warning

You already have some dishes in your cart. Clicking 'Continue' will remove them from the cart and add the Recommended Meal Plan. Please click 'Cancel' to go back.

Add your preferences

Course (Required)

Cuisine

American (691)
Caribbean (8)
Chinese (54)
Eastern European (26)
Ethiopian (3)
French (35)
Indian (46)
Italian (163)
Japanese (33)
Korean (24)
Mediterranean (131)
Mexican (98)
Other Asian (42)
Spanish (21)
Thai (29)
Middle Eastern (38)

Diets

AIP Diet (11)
Brain Food (102)
Dairy Free (612)
Diabetes Friendly (307)
Egg Free (710)
Gluten Free (623)
Heart Healthy (213)
Keto (213)
Low FODMAP (44)
Lower Carb (311)
Nut Free (597)
Oil Free (61)
Paleo (219)
Postpartum (121)
Pregnancy (88)
Reduced Fat (150)
Refined Sugar Free (684)
Soy Free (674)
Vegan (301)
Vegetarian (531)
Whole 30 (146)
Mediterranean Diet (46)
Renal 5 on dialysis (5)
Renal stage 1-3a (2)

More options

Freezer Meals (374)
Kid Friendly (415)
Comfort Food (438)

Add your preferences

Cuisine

American (691)
Caribbean (8)
Chinese (54)
Eastern European (26)
Ethiopian (3)
French (35)
Indian (46)
Italian (163)
Japanese (33)
Korean (24)
Mediterranean (131)
Mexican (98)
Other Asian (42)
Spanish (21)
Thai (29)
Middle Eastern (38)

Diets

AIP Diet (11)
Brain Food (102)
Dairy Free (612)
Diabetes Friendly (307)
Egg Free (710)
Gluten Free (623)
Heart Healthy (213)
Keto (213)
Low FODMAP (44)
Lower Carb (311)
Nut Free (597)
Oil Free (61)
Paleo (219)
Postpartum (121)
Pregnancy (88)
Reduced Fat (150)
Refined Sugar Free (684)
Soy Free (674)
Vegan (301)
Vegetarian (531)
Whole 30 (146)
Mediterranean Diet (46)
Renal 5 on dialysis (5)
Renal stage 1-3a (2)

More options

Freezer Meals (374)
Kid Friendly (415)
Comfort Food (438)

Confirm Deletion

Are you sure you want to delete this item?

Confirm Deletion

Are you sure you want to delete this item?

Upload Recipes

You can add up to 15 files (JPG, PNG, JPEG, PDF, DOC)

Loading recommendations...

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.

Customize Pick For Me

Add your preferences

Diets

AIP Diet (11)
Brain Food (102)
Dairy Free (612)
Diabetes Friendly (307)
Egg Free (710)
Gluten Free (623)
Heart Healthy (213)
Keto (213)
Low FODMAP (44)
Lower Carb (311)
Nut Free (597)
Oil Free (61)
Paleo (219)
Postpartum (121)
Pregnancy (88)
Reduced Fat (150)
Refined Sugar Free (684)
Soy Free (674)
Vegan (301)
Vegetarian (531)
Whole 30 (146)
Mediterranean Diet (46)
Renal 5 on dialysis (5)
Renal stage 1-3a (2)

Save changes to profile

Cuisines

American (691)
Caribbean (8)
Chinese (54)
Eastern European (26)
Ethiopian (3)
French (35)
Indian (46)
Italian (163)
Japanese (33)
Korean (24)
Mediterranean (131)
Mexican (98)
Other Asian (42)
Spanish (21)
Thai (29)
Middle Eastern (38)

Courses

How many of servings of each course

Servings of Lunch (585)
Servings of Dinner (585)
Servings of Side Dishes (211)
Servings of Salads (84)
Servings of Soups (85)
Servings of Breakfasts (97)
Servings of Snacks (156)
Servings of Desserts (98)
Servings of Appetizers (139)

More options

Freezer Meals (374)
Kid Friendly (415)
Comfort Food (438)

Leftover options

Best Value: More Servings

More Variety: Expanded Menu