Shop

Add to my favorites

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

Add to my favorites

Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 7.25 oz

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

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 Paleo Reduced Fat Vegan Vegetarian
A refreshing Middle Eastern chopped salad with clean flavors.

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

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

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

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

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

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

*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 Chicken with Dried Fruit
$0.00 Cooking Fee
Rated 0 out of 5
5 servings
Roasted Chicken with Dried Fruit

Add to my favorites

Recipe adapted from:
Jen Stone

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free
Sweet and smoky entree that’s great for a holiday dinner as well as for any night of the week!

Roasted Chicken with Dried Fruit 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. 5

Instructions
Preheat oven to 375 degrees F
Season chicken with spices and place in a baking dish
Pour in broth and apple juice and bake uncovered for 25 minutes
Pour honey over chicken, spread prunes and apricots around the chicken
Bake an additional 15 minutes until done
Cook chicken to 165 degrees F

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time50 minutes

Recipe Serving Size5

Ingredients

Ingredients
4 pound whole chicken or larger whole chicken, cut into 8 pieces
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 ½ teaspoon garlic powder
1 ½ teaspoon smoked paprika
½ cup chicken stock or stock
½ cup apple juice
½ cup honey
1/2 cup prune pitted
1/2 cup dried apricot

Cooking Tools Required
Cutting board, Food storage containers, Measuring cups and spoons, Oven, Pyrex baking dish, Sharp Knives

Reheating/Serving Instructions
To reheat place in a baking pan, cover with foil and heat at 300 degrees f until heated to 165 degrees F

Nutrition
Calories: 568kcal | Carbohydrates: 51g | Protein: 34g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 131mg | Sodium: 1143mg | Potassium: 694mg | Fiber: 3g | Sugar: 44g | Vitamin A: 1144IU | Vitamin C: 5mg | Calcium: 36mg | 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

Moroccan Vegetable Tagine
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
1-10 servings
Moroccan Vegetable Tagine

Add to my favorites

Recipe adapted from:
Jen Stone

Rated 5 out of 5 based on 10 customer ratings
(2 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 18 oz / ~2 cups

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
Take the typical fragrant flavors of a traditional Moroccan tagine and turn them into a delicious one-pot vegan Vegetable Tagine, using simple ingredients. This is a delicious way of getting extra vegetables into your family's diet, and it freezes well. Actually freezing will intensify its flavor, of sweet potato, carrots, and chickpeas that form the basis for the spices and apricots.

Moroccan Vegetable Tagine 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 heavy pot or Dutch oven, heat oil over medium heat until shimmering
Add onion and increase heat to medium-high, sauté 5 minutes, stirring often
Add garlic and all chopped vegetables. Season with salt and spices. Stir to combine
Cook 5-7 minutes, stirring often over medium high heat with a wooden spoon
Add tomatoes, apricots, and broth, Cook 10 minutes
Reduce heat, cover and simmer another 20-25 minutes or till vegetables are tender
Stir in chickpeas and cook another 5 minutes on low heat
Remove from heat, stir in lemon juice and parsley. Taste and adjust seasoning

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup extra virgin olive oil
4 each onion medium, peeled and chopped
16 clove garlic peeled and chopped
4 each carrot large, peeled and chopped
4 each russet potato large, peeled and cubed
2 each sweet potato large, peeled and cubed
2 tablespoon salt
2 tablespoon harissa or chili paste
2 teaspoon ground coriander ground
2 teaspoon ground cinnamon ground
1 teaspoon ground turmeric ground
1/2 teaspoon Kosher salt
28 ounce canned whole peeled tomatoes canned and peeled. quartered
1 cup dried apricot dried and chopped
4 cup vegetable broth
4 cup canned chickpeas cooked
2 each lemon juiced
1 bunch Italian parsley

Cooking Tools Required
Can Opener, Cutting board, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Serve with your favorite bread, cous cous or rice. Enjoy!

Nutrition
Calories: 408kcal | Carbohydrates: 67g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Sodium: 2100mg | Potassium: 1245mg | Fiber: 12g | Sugar: 19g | Vitamin A: 11777IU | Vitamin C: 40mg | Calcium: 138mg | 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

Beef and Green Beans Stew
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Beef and Green Beans Stew

Add to my favorites

Recipe adapted from:
Jen Stone

Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 6 oz

Dairy Free Egg Free Gluten Free Nut Free Oil Free Soy Free
A healthy and wonderful comfort food, add brown rice, and enjoy the in a holiday dinner, Shabbat dinner, or everyday meals!
http://thetasteofkosher.com

Beef and Green Beans Stew quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

http://thetasteofkosher.com

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Place meat in a pot with enough water to cover meat.
Add tomato paste, garlic, and onions and bring to a boil.
Lower to a simmer and cook 30-45 minutes or until meat is tender. The length of time will depend on the size of the meat cubes.
Add green beans to the pot and chicken bouillon to taste.
Simmer until green beans are al dente.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook60

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound beef shoulder roast 1/2 inch cubes
6 1/4 tablespoon tomato paste
water enough to cover the meat
2 onion medium diced
7 clove garlic sliced
2 1/2 pound green beans can use frozen, defrost them first and simmer last 5-10 minutes of cooking
1 tablespoon chicken bouillon powder or to taste

Cooking Tools Required
Cutting board, Food storage containers, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Serve with rice. Reheat in a pot until temperature reaches 165 degrees F.

Nutrition
Calories: 159kcal | Carbohydrates: 13g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 259mg | Potassium: 617mg | Fiber: 4g | Sugar: 6g | Vitamin A: 935IU | Vitamin C: 19mg | Calcium: 64mg | 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

Za’atar Roasted Carrots With Dates and Pine Nuts
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Za’atar Roasted Carrots With Dates and Pine Nuts

Add to my favorites

Recipe adapted from:
Something Nutritious

Rated 5 out of 5 based on 5 customer ratings

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

Dairy Free Egg Free Gluten Free Heart Healthy Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Za’atar roasted carrots served with dates, pine nuts and topped with fresh thyme and mint. The perfect flavorful and nutritious veggie dish to serve as a side dish or appetizer. Delicious!
https://family-friends-food.com/roasted-carrots-orange-ginger/

Za’atar Roasted Carrots With Dates and Pine Nuts quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

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

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Preheat the oven to 400°F.
Peel and slice the carrots diagonally and toss them in a bowl with the olive oil, za’atar, cumin and a pinch of salt & pepper. Mix well.
Transfer to a baking sheet lined with parchment paper and spread the carrots so that they’re not overlapping.
Bake for about 30 minutes, flipping the carrots halfway through.
While the carrots are baking, heat a small pan on medium heat. Toast the pine nuts in a dry pan over medium heat for 1 to 2 minutes.
In a large mixing bowl, stir together the roasted carrots, pine nuts, dates, thyme and mint.
Transfer to a serving bowl and garnish with extra sprigs of thyme, if you'd like.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
2.5 pound carrot peeled
5 tablespoon extra virgin olive oil
2.5 tablespoon za'atar
1/2 teaspoon cumin
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup pine nuts
6 Medjool date pitted and diced
3 teaspoon fresh thyme
2 tablespoon fresh mint chopped optional

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

Nutrition
Calories: 198kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 312mg | Potassium: 523mg | Fiber: 5g | Sugar: 15g | Vitamin A: 19078IU | Vitamin C: 9mg | Calcium: 73mg | 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

Low Calorie Moroccan Vegetable Tagine
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
1-10 servings
Low Calorie Moroccan Vegetable Tagine

Add to my favorites

Recipe adapted from:
Jen Stone

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

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 16 oz / 2 cups

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Take the typical fragrant flavors of a traditional Moroccan tagine and turn them into a delicious one-pot vegan lo calorie Vegetable Tagine, using simple ingredients. This is a delicious way of getting extra vegetables into your family's diet, and it freezes well. Actually freezing will intensify its flavor, of sweet potato, carrots, and chickpeas that form the basis for the spices and apricots.

Low Calorie Moroccan Vegetable Tagine 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 heavy pot or Dutch oven, heat oil over medium heat until shimmering
Add onion and increase heat to medium-high, sauté 5 minutes, stirring often
Add garlic and all chopped vegetables. Season with salt and spices. Stir to combine
Cook 5-7 minutes, stirring often over medium high heat with a wooden spoon
Add tomatoes, apricots, and broth, Cook 10 minutes
Reduce heat, cover and simmer another 20-25 minutes or till vegetables are tender
Stir in chickpeas and cook another 5 minutes on low heat
Remove from heat, stir in lemon juice and parsley. Taste and adjust seasoning

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/4 cup extra virgin olive oil
4 each onion medium, peeled and chopped
16 clove garlic peeled and chopped
2 each carrot large, peeled, and chopped in large chunks
3 each zucchini large, chopped into large chunks
2 pound cauliflower cut into florets
1 pound broccoli cut into florets
2 tablespoon salt
2 tablespoon harissa or chili paste
2 teaspoon ground coriander ground
2 teaspoon ground cinnamon ground
1 teaspoon ground turmeric ground
1/2 teaspoon Kosher salt
28 ounce canned whole peeled tomatoes canned, peeled, and quartered
1/2 cup dried apricot dried and chopped
4 cup vegetable broth
1/2 cup canned chickpeas cooked
2 each lemon juiced
1 bunch Italian parsley

Cooking Tools Required
Can Opener, Cutting board, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Serve with your favorite lite bread, cauliflower couscous or rice. Enjoy!

Nutrition
Calories: 187kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 2104mg | Potassium: 1024mg | Fiber: 8g | Sugar: 14g | Vitamin A: 3476IU | Vitamin C: 127mg | Calcium: 128mg | 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

Beef and Green Bean Stew-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Beef and Green Bean Stew-Low FODMAP

Add to my favorites

Recipe adapted from:
Jen Stone

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 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 Low FODMAP Lower Carb Nut Free Oil Free Soy Free
Tender beef with green beans and bell pepper makes a great weeknight stew.
http://thetasteofkosher.com

Beef and Green Bean Stew-Low FODMAP quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

http://thetasteofkosher.com

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Place meat in a pot with enough water to cover meat.
Add tomato paste, and bring to a boil.
Lower to a simmer and cook 30-45 minutes or until meat is tender. The length of time will depend on the size of the meat cubes.
Add green beans and bell pepper to the pot and salt to taste.
Simmer until green beans are al dente.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook60

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound beef shoulder roast 1/2 inch cubes
6 1/4 tablespoon tomato paste
water enough to cover the meat
1 red bell pepper medium diced
2 1/2 pound green beans can use frozen, defrost them first and simmer last 5-10 minutes of cooking
2 teaspoon Kosher salt more or less to taste or dietary preference

Cooking Tools Required
Cutting board, Food storage containers, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Reheat in a pot until temperature reaches 165 degrees F.

Nutrition
Calories: 248kcal | Carbohydrates: 11g | Protein: 35g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 628mg | Potassium: 788mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1312IU | Vitamin C: 31mg | Calcium: 60mg | 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

Active filters

Fresh Chopped Israeli Salad

Fresh Chopped Israeli Salad

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Roasted Chicken with Dried Fruit

Roasted Chicken with Dried Fruit

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Moroccan Vegetable Tagine

Moroccan Vegetable Tagine

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Beef and Green Beans Stew

Beef and Green Beans Stew

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Za’atar Roasted Carrots With Dates and Pine Nuts

Za’atar Roasted Carrots With Dates and Pine Nuts

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Low Calorie Moroccan Vegetable Tagine

Low Calorie Moroccan Vegetable Tagine

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Beef and Green Bean Stew-Low FODMAP

Beef and Green Bean Stew-Low FODMAP

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Learn

Cook

Eat

Subscribe to our newsletter

Main Category

Cuisines

Diets

Special Occasion

Course