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

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 15 customer ratings

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

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

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Mediterranean Diet Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
The flavors of Spring come alive with this easy to pair side dish!

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

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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

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Recipe adapted from:
Jenn Segal

Rated 5 out of 5 based on 20 customer ratings

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

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

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

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

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4.8 out of 5 based on 29 customer ratings

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

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

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

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

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook9

Passive0

Total Time24 minutes

Recipe Serving Size10 people

Ingredients

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

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

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

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

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Ham and Asparagus Frittata
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
8 servings
Ham and Asparagus Frittata

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
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

Diabetes Friendly Keto Lower Carb Nut Free
This delicious frittata can be served for daily breakfast or added to a holiday brunch, plus it's freezer friendly for those times you need a quick nutritious meal.

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Instructions
In a large bowl, whisk together the eggs, then stir in the cheese, salt and pepper. Set aside.
Warm 1 tablespoon of the olive oil in a 10 or 11 inch non-stick pan, over medium heat. Add the asparagus and the mushrooms. Saute for 5-6 minutes or until asparagus in tender and the mushrooms have lost most of their moisture.
Add the ham and cook until heated through, about 1 minute more. Transfer the ham/vegetables into the egg mixture. Wipe out the pan.
Reduce the heat to low, and add another tablespoon of olive oil. Cook the green onions for just a minute. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes. Continue cooking until the eggs are just beginning to set, 4 to 6 minutes more.
Place a large plate over the pan and quickly invert the frittata onto the plate. Heat the pan over medium heat, adding another tablespoon of olive oil. Carefully slide the inverted frittata back into the pan, cover and cook until the eggs are fully set, about 5 minutes.
Gently shake the pan to loosen the frittata and slide it onto a serving plate. Cut into pie shaped wedges to serve.

Cook Times

Active Prep5

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size8

Ingredients

Ingredients
10 egg large
1 cup cheddar cheese grated
¼ teaspoon freshly ground black pepper
3 tablespoon extra virgin olive oil
5 ounce asparagus chopped into 1 inch pieces
4 ounce white mushroom sliced
12 ounce deli ham diced
4 stalk green onion thinly sliced

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

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

Nutrition
Calories: 295kcal | Carbohydrates: 2g | Protein: 20g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 677mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg

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

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Recipe adapted from:
Mayumi Tavalero

Rated 4 out of 5 based on 8 customer ratings

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

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

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

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

Cook Times

Active Prep10

Hands-On Cook35

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Ham and Brie Pastries
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Ham and Brie Pastries

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Recipe adapted from:
Jenn Tidwell

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1-2

Growing up, I loved pocket pastries. Now, with a busy family, I need quick bites. My spin on the classic ham and cheese delivers as a snack or for supper.

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Instructions
Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll pastry to a 12-in. square; cut into sixteen 3-in. squares. Place 1 teaspoon preserves in center of each square; top with ham, folding as necessary, and cheese. Overlap 2 opposite corners of pastry over filling; pinch tightly to seal.
Place on a parchment-lined baking sheet. Bake 15-20 minutes or until golden brown. Cool on pan 5 minutes before serving.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 package puff pastry 2 sheets thawed
0.75 cup Fruit preserves Apricot, berries or any other preffered fruit
8 slice deli ham quartered
16 ounce Brie cheese cut into 16 pieces

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Oven, Sharp Knives

Reheating/Serving Instructions
Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 400° oven until heated through.

Nutrition
Calories: 547kcal | Carbohydrates: 40g | Protein: 18g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 59mg | Sodium: 681mg | Potassium: 183mg | Fiber: 1g | Sugar: 13g | Vitamin A: 269IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2mg

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

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

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

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http://www.ForkandKnifeCreations.com

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

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

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

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

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

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

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

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Recipe adapted from:
Marisa Franca

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4-5 ounces

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

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

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook5

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 ounce

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free
This dish is a shellfish lovers' dream! With the absence of Parmesan cheese, typically used in risotto, all the flavors of the shellfish are allowed to shine. Please note that this dish is best served immediately to maintain texture. If that is not possible, have your chef cook the risotto until almost done then refrigerate. You can then finish off when you plan on serving, by stirring in the remaining ladle of stock (this is a simple step that will really impress your family and friends!).

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Instructions
In a large saucepan bring water to a boil. Add salt. Turn heat off and add shrimp and scallops, cooking only halfway through. This should take only a minute or two. Remove with a slotted spoon. Bring the broth back to a boil and add the clams, removing when shells open. Lastly, add the mussels cooking until shells open. Reserve shellfish, and broth, as this will be your stock for the risotto. Keep stock at a very low simmer on a burner close to where you will be making your risotto.
In a large sauté pan(s) add the olive oil and onion. Turn the heat to medium and sauté onions until tender, but not brown, about 3 minutes. Add the garlic and continue sautéing until it is pale gold. Add the rice, stirring to coat well, sautéing for about a minute or so.
Add the wine and simmer until almost completely evaporated.
Add a ladle (1/2-1 cup, depending on servings) of stock and stir until almost evaporated for about 2-3 minutes. Add another ladle of stock, again stirring until the liquid has evaporated. Continue this process until the rice is cooked, about 15-30 minutes. Taste frequently for doneness during the last five minutes of cooking time.
Add salt and pepper to taste, then add the reserved shellfish, burying it under the rice.
Arrange risotto on individual plates or one large platter. Garnish with parsley.

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

Cook Times

Active Prep10

Hands-On Cook40

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 ounce shrimp peeled and deveined
4 ounce scallop
4 ounce mussel or clams
7 cup water
1 teaspoon Kosher salt
5 tablespoon extra virgin olive oil
1 yellow onion small, finely chopped
3 clove garlic finely chopped
3 cup Arborio rice Carnaroli, or Vialone Nano Rice
1/2 cup Sauvignon Blanc white wine s
1 red chili pepper optional, to taste
Kosher salt to taste
freshly ground black pepper to taste
1 tablespoon Italian parsley or flat-leaf parsley, chopped

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

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

Nutrition
Calories: 318kcal | Carbohydrates: 50g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 392mg | Potassium: 141mg | Fiber: 2g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 3mg

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

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Recipe adapted from:
Jen Stone

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

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

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

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

Cook Times

Active Prep10

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Charcuterie Board or Tray
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Charcuterie Board or Tray

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

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

Egg Free Refined Sugar Free Soy Free
This charcuterie board has an assortment of cheeses, cured meats, marinated olives, roasted red peppers, cornichons, jam, fresh fruit, dried fruit, and nuts. Note: You will need a large board/tray about 24"x16" for serving, plus cheese knives.

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Instructions
Start with a large board or platter. Place your cheeses around the board with cheese knives.Place the small bowls/ramekins with the olives, red peppers, cornichons around the board. Place the fig jam near the brie. Next arrange the meats by folding some of them for variety and fan out others flat on the board. Place the crackers in a few spots, then place clusters of grapes. Finish filling in bare spots with the dried apricots and almonds, and lastly garnish with fresh rosemary if desired.

Cook Times

Active Prep35

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce brie round
8 ounce smoked gouda wedge
8 ounce blue cheese wedge
1 cup assorted marinated olive 1/2 placed in a small bowl or ramekin
1 cup jarred roasted red pepper 1/2 placed in a small bowl or ramekin
12 ounce cornichons drained, 1/2 placed in a small bowl or ramekin
4 ounce fig jam small jar, with spoon
1 ½ pound assorted cured meats
12 ounce assorted crackers
1 bunch red grape firm
5 ounce dried apricot
1 cup almonds
Optional:
1 bunch fresh rosemary for garnish

Cooking Tools Required
24x18 wooden board, cheese knives, Cutting board, Kitchen towels, Sharp Knives, small spoon

Nutrition
Calories: 164kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 608mg | Potassium: 332mg | Fiber: 4g | Sugar: 16g | Vitamin A: 663IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg

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

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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

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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

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

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 ounce

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

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

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

Cook Times

Active Prep10

Hands-On Cook35

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Electric Pressure Cooker Chicken and Vegetable Risotto
$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Rated 3.00 out of 5
1-10 servings
Electric Pressure Cooker Chicken and Vegetable Risotto

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Recipe adapted from:
Mayumi Tavalero

Rated 1.5 out of 5 based on 3 customer ratings
(2 customer reviews)

$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Serving Size: 1.5 cups

Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free
Introduce your family to this delicious classic Italian dish using your electric pressure cooker. It's made with medium grain white rice, so it's super kid friendly and perfect for the pressure cooker.
http://www.ForkandKnifeCreations.com

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http://www.ForkandKnifeCreations.com

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

Instructions
Turn your pressure cooker on to the saute mode and add the olive oil and 1 tablespoon of the butter.
When hot add the onions and mushrooms, sautéing for several minutes.
Meanwhile, cut the chicken into bite-sized pieces and season with salt and pepper. Add to the pot with the vegetables and stir. Lightly pat mixture into an even layer.
Add the rice on top of the chicken, again in an even layer.
Next add the stock and white wine.
Lock the lid on, making sure the pressure valve release is closed. Set to high pressure for 5 minutes. If using brown rice, cook for 10 minutes.
When finished press Cancel and use the quick release method to release the pressure.
Remove the lid and stir in the broccoli and the peas and carrots. Place the lid back on and let stand 5 minutes.
Remove lid and stir in the parmesan cheese and remaining tablespoon butter.
Serve immediately with additional parmesan cheese if desired.

Cook Times

Active Prep7

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time37 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
1 tablespoon extra virgin olive oil
2 tablespoon butter divided
1 yellow onion small diced
1 cup white mushroom sliced
2 pound boneless skinless chicken breast
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
3 cup medium grain white rice rinsed
3 ¼ cup chicken stock or vegetable stock, for 10 servings of brown rice use 3 1/2 cups
¼ cup white wine optional, if not using add ¼ cup additional stock
3 cup broccoli florets fresh or frozen, defrosted if frozen
1 cup frozen peas and carrots defrosted
1 cup parmesan cheese shredded, plus additional for serving

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

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

Nutrition
Calories: 434kcal | Carbohydrates: 52g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 421mg | Potassium: 655mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1676IU | Vitamin C: 28mg | Calcium: 160mg | Iron: 1mg

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Alan’s Famous Breakfast Frittata-Lower Sodium
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
12 servings
Alan’s Famous Breakfast Frittata-Lower Sodium

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Recipe adapted from:
Alan Skversky

Rated 0 out of 5

$0.00 Cooking Fee

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 Reduced Fat Refined Sugar Free Soy Free
This recipe is a family favorite of Chef Alan and we thank him for sharing it with us! It's high in protein, low in fat, and loaded with vegetables. This dish is meant to feed a crowd,

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Instructions
Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
Place a large pot with a steamer basket over medium-high heat. Pour 1 cup of water into the pot and add asparagus. Cook until tender, about 7 minutes. Distribute evenly in the baking dish.
In a large bowl beat together the eggs and the egg whites. Season with salt and pepper; set aside.
Heat a skillet over medium heat. Spray with cooking spray and add the ground turkey. Saute for five minutes then add the onion and red bell pepper. Continue to cook for several more minutes until the turkey is no longer pink. Season with salt, pepper, garlic powder, and onion powder. Distribute evenly in the baking dish.
Spray the pan again and add the spinach. Saute for several minutes or until wilted, Distribute evenly in the baking dish.
Carefully pour the egg mixture into the baking dish and if necessary gently stir to equally distribute.
Bake for 45-60 minutes.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook45

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 bunch asparagus chopped into one-inch lengths
12 egg large
16 ounce egg white
1.5 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound 85% lean ground turkey
1 white onion small dice
1 red bell pepper diced
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 pound fresh spinach roughly chopped

Cooking Tools Required
9x13 inch glass baking dish, Mixing bowls, Mixing spoon, Steamer Basket, Whisk

Reheating/Serving Instructions
Reheat in 350 degree oven for 30 minutes or until heated through.

Nutrition
Calories: 149kcal | Carbohydrates: 5g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 184mg | Sodium: 661mg | Potassium: 561mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4386IU | Vitamin C: 26mg | Calcium: 79mg | Iron: 3mg

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

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 skewer

Egg Free Gluten Free Nut Free Oil Free Refined Sugar Free Soy Free
Castelvetrano olives, calabrese salame chunks, bocconcini (mini fresh mozzarella balls) cherry tomatoes and roasted red pepper chunks on a skewer

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Instructions
Cut salame in to 1 oz chunks
Cut peppers in to small chunks
Assemble skewers with one of each ingredient in any order
Refrigerate until time to serve

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce Castelvetrano olives
12 ounce Calabrese salami log
8 ounce mini fresh mozzarella balls
4 ounce cherry tomato
12 ounce jarred roasted red pepper
10 each 5-inch bamboo skewer

Cooking Tools Required
Cutting board

Reheating/Serving Instructions
Served cold

Nutrition
Calories: 236kcal | Carbohydrates: 3g | Protein: 12g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 35mg | Sodium: 1606mg | Potassium: 213mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 321IU | Vitamin C: 18mg | Calcium: 112mg | Iron: 1mg

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Potato Salad with Bell Peppers and Garlic-Sesame Dressing
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Potato Salad with Bell Peppers and Garlic-Sesame Dressing

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Recipe adapted from:
Jun Cai

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3/4 cup

Dairy Free Egg Free Nut Free Vegetarian
This hearty potato salad goes beyond the ordinary and includes bell peppers and fresh cilantro. This recipe was submitted by Foodom platform Chef Jun Cai who serves the San Franciso East Bay Area and Sonoma/Napa Areas.

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Instructions
1. Cook the potato in boiling water. Meanwhile, julienne all the peppers and drop in the boiling potato water with the potatoes (last minutes of cooking time) for 2 minutes. Drain as much as the boiling water as possible, then shock the vegetable in ice water. Drain thoroughly.
2. In a medium-sized bowl, whisk together the dressing ingredients,
3. Add the dressing to cooled potato/vegetable mixture and toss thoroughly.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook30

Passive10

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 each white potato
1 each green bell pepper
1 each yellow bell pepper
1 each red bell pepper
1 each red onion
1 cup fresh cilantro
Dressing:
1/2 cup sesame oil
1/2 cup garlic?
4 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon ground white pepper
2 tablespoon granulated sugar
1 teaspoon Kosher salt
2.00 teaspoon soy sauce
1 tablespoon sesame seed
2 tablespoon chicken bouillon powder
4 tablespoon dry red chili more or less to taste

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Vegetable Peeler

Nutrition
Calories: 227kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 601mg | Potassium: 630mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1500IU | Vitamin C: 71mg | Calcium: 53mg | Iron: 2mg

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Lemon Sauteed Asparagus

Lemon Sauteed Asparagus

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Sautéed Asparagus and Peas

Sautéed Asparagus and Peas

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Clean Diet Roasted Asparagus with Hazelnut Gremolata

Clean Diet Roasted Asparagus with Hazelnut Gremolata

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For the hazelnut gremolata:

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Ham and Asparagus Frittata

Ham and Asparagus Frittata

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Porcini Mushroom Risotto

Porcini Mushroom Risotto

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Ham and Brie Pastries

Ham and Brie Pastries

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Electric Pressure Cooker Vegan Vegetable Risotto

Electric Pressure Cooker Vegan Vegetable Risotto

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Sautéed Peas and Mushrooms

Sautéed Peas and Mushrooms

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