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Broccoli, Zucchini, and Avocado Saute
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1-10 servings
Broccoli, Zucchini, and Avocado Saute

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Serving Size: 1 cup

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This customer submitted recipe uses broccoli, zucchini, and avocado sauteed with kalamata olives and dill.

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Instructions
In a large skillet heat olive oil and sauté green onions and garlic until aromatic. Add broccoli and sauté for several minutes.
Add zucchini, dill, olives, lemon juice and zest, sauteing an additional 3 minutes. Add water and cook for 2 more minutes.
Slice avocado into half inch slices, add to the pan along with peas. Stir gently. cook for 1 minute. add salt and pepper and remove from heat.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 stalk green onion chopped
4 clove garlic sliced
2 head broccoli cut into small flowers
4 zucchini thinly sliced
1/2 cup fresh dill coarsely chopped
1/2 cup pitted Kalamata olives coarsely chopped
2 lemon juiced and zested
4 tablespoon water
2 avocado ripe but firm
2 cup frozen green peas defrosted
1 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
4 tablespoon extra virgin olive oil
For garnish:
1/4 cup sliced almonds toasted

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

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

Nutrition
Calories: 229kcal | Carbohydrates: 21g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 508mg | Potassium: 933mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1476IU | Vitamin C: 144mg | Calcium: 108mg | Iron: 2mg

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Kale with Spicy Chickpeas Soup
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1-10 servings
Kale with Spicy Chickpeas Soup

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Recipe adapted from:
121 Tribe Wellness Programs

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$0.00 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Nut Free Refined Sugar Free Vegan Vegetarian

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

Instructions
Preheat oven to 350 degrees F.
Mix chickpeas with half the olive oil, turmeric, chili and cumin and roast for 15 minutes or until crispy.
Add the vegetable bouillon in 2 cups hot water and mix until well combined.
Finely chop all veggies.
With the remaining olive oil, cook onion, garlic and cumin at a low heat and until soften.
Add kale and spinach and cook for 1 minute. Add the vegetable broth and cook for 10 min.
Mix everything in a blender until smooth.
In a bowl whisk tahini, lemon juice and some water. Add the roasted chickpeas, salt, pepper and stir to combine.

Cook Times

Active Prep25

Hands-On Cook11

Hands-Off Cook15

Passive0

Total Time51 minutes

Recipe Serving Size10

Ingredients

Ingredients
24 ounce kale
10 ounce baby spinach
14 ounce onion
10 clove garlic
1 1/4 cup extra virgin olive oil
5 cube vegetable bouillon
10 teaspoon ground cumin
11 ounce canned chickpeas drained and rinsed
10 teaspoon ground turmeric
5 teaspoon crushed red pepper
10 tablespoon tahini
10 tablespoon fresh lemon juice
5 teaspoon Kosher salt
2 1/2 teaspoon freshly ground black pepper
15 cup water

Cooking Tools Required
Baking sheet, Blender, Can Opener, Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Stock pot or >5 Qt pot, Top Stove, Whisk

Reheating/Serving Instructions
Heat in a saucepan over medium heat until heated through.

Nutrition
Calories: 461kcal | Carbohydrates: 27g | Protein: 10g | Fat: 37g | Saturated Fat: 5g | Sodium: 1262mg | Potassium: 850mg | Fiber: 6g | Sugar: 4g | Vitamin A: 9802IU | Vitamin C: 101mg | Calcium: 221mg | Iron: 6mg

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Spicy Kohlrabi Fries
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1-10 servings
Spicy Kohlrabi Fries

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Recipe adapted from:
Karin Adoni Ben-David

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$0.00 Cooking Fee
Serving Size: 1 bulb

Dairy Free Egg Free Gluten Free Nut Free Paleo 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. These kohlrabi fries are a great alternative to French fries, and they are seasoned with paprika and chili powder for a bit of a kick.

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

Instructions
Preheat oven to 400° F.
To prepare the kohlrabi for roasting, treat it like a turnip. Cut off all of the leaves, slice off the top and root ends, so it balances nice and flat on your cutting board, and slice off all of the outer skin
Next, slice it into roughly 1/2 -3/4 inch sections, and then across each of those sections, just as if you were cutting up potatoes for french fries.
In a large bowl toss the fries in the avocado oil, sea salt, pepper, paprika, and chili powder (if you’re using it).
Place them on a greased baking sheet and bake for 40 minutes, or until they are golden brown and tender.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
10 kohlrabi stems removed
5 tablespoon avocado oil
2½ teaspoon sea salt
2½ teaspoon freshly ground black pepper
2½ teaspoon paprika
2½ teaspoon chili powder (optional, but delicious)

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives

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

Nutrition
Calories: 106kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 620mg | Potassium: 553mg | Fiber: 6g | Sugar: 4g | Vitamin A: 451IU | Vitamin C: 93mg | Calcium: 41mg | Iron: 1mg

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Thanksgiving Veg Gravy
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1-10 servings
Thanksgiving Veg Gravy

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Recipe adapted from:
Syd Bailey

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(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6oz

Egg Free Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
A vegan/vegetarian classic holiday gravy. I like pairing this with french bread, sourdough, and shitake mushroom stuffing.
http://www.chefsydbailey.com

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http://www.chefsydbailey.com

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Instructions
Make a roux over med-low heat using butter and flour.
Once you have a light blond roux (about 8-10 minutes) add shallots, thyme, sage, salt, and pepper. Increase heat to medium and cook for a minute or two. Add stock slowly whisking the entire time and turn heat to high. Bring to a boil stirring frequently. After it comes to a boil reduce heat and simmer for 5 minutes.
Adjust seasonings as necessary

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 ounce vegan butter or regular butter if vegetarian
6 ounce all-purpose flour
2 tablespoon shallots minced
1/4 cup fresh sage finely minced
2 teaspoon dry thyme
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
64 ounce vegetable stock no salt preferred

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saucepan, Stock pot or >5 Qt pot, Top Stove, Whisk

Reheating/Serving Instructions
reheat in saucepan over med low heat for 5 minutes until warmed through

Nutrition
Calories: 173kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Sodium: 1301mg | Potassium: 30mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1044IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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Stuffing with Pancetta and Shiitake Mushrooms
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1-10 servings
Stuffing with Pancetta and Shiitake Mushrooms

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Recipe adapted from:
Syd Bailey

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(0 customer reviews)

$0.00 Cooking Fee
Serving Size: About 2 cups

Dairy Free Reduced Fat Refined Sugar Free Soy Free
Whether you call it "stuffing" or "dressing", this dish has a memorable dynamic texture and flavor profile are the toasted cubes of french and sourdough bread combined with the pancetta cubes, mushrooms, and fresh herbs. A favorite side dish on Thanksgiving, or any dinner, table.
http://www.chefsydbailey.com

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http://www.chefsydbailey.com

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Instructions
Preheat oven to 325.
Place bread cubes on a baking sheet and cook until dry and crisp, about 20 minutes. When done, place into a large bowl.
Sauté pancetta in a large heavy bottom pot or stockpot until browned. Scoop out with a slotted spoon and set on paper towels to drain.
Add mushrooms to pot and ear on high heat until browned. Add onions and celery to pot and cook for additional 7-8 minutes until tender. Add in herbs, salt, and pepper and cook together an additional 8-10 minutes.
Place mushroom mixture and bacon into a bowl with bread. Beat eggs and baking powder in a separate bowl and pour over stuffing. Add in the chicken stock. Combine all ingredients thoroughly. Add more stock if too dry (stuffing will need to be very moist as it will dry in the oven).
Spray a 9x13 pan with non-stick spray and place stuffing in. Cover and bake until cooked through, 1 hour. Uncover and cook for additional 10 minutes till golden brown

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook60

Passive0

Total Time1 hour 35 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 loaf french bread cut into 1/2 inch cubes and dried
1 loaf sourdough bread cut into 1/2 inch cubes and dried
8 ounce pancetta cut into cubes
1 cup onion chopped
1 cup celery chopped
8 ounce fresh shiitake mushroom can also sub with cremini mushroom
2 tablespoon fresh sage chopped fine
2 teaspoon fresh thyme minced
1 teaspoon Kosher salt add more if needed
1 teaspoon freshly ground black pepper
2 egg
1 tablespoon baking powder
1 1/2 cup chicken stock if using canned use low salt or salt free, add more as needed

Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Whisk

Reheating/Serving Instructions
Microwave covered on medium high for 3 minutes

Nutrition
Calories: 386kcal | Carbohydrates: 54g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 1022mg | Potassium: 328mg | Fiber: 3g | Sugar: 4g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 4mg

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Orange Juice Tzimmes
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1-10 servings
Orange Juice Tzimmes

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Recipe adapted from:
Jen Stone

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$0.00 Cooking Fee
Serving Size: 4 oz

Egg Free Gluten Free Nut Free Soy Free Vegetarian
Vibrant carrots stewed with prunes, fresh orange juice, and sugar.
http://Allrecipes.com/ Ellen Finkelstein

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http://Allrecipes.com/ Ellen Finkelstein

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Instructions
Place carrots, prunes and raisins in a pot.
Cover both with orange juice.
Bring mixture to a boil, boil 10 minutes.
Stir in sugar and butter.
Simmer gently for one hour or until liquid is almost absorbed.
Sprinkle with lemon zest, orange zest, and fresh ginger.
Simmer another 5 minutes.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook60

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size10

Ingredients

Ingredients
13 carrots large carrots sliced into 1/2-in circles
1.5 cup prune or dried apricots
1/3 cup raisins
3 cup orange juiced
2 tablespoon orange zest
1/4 cup brown sugar or honey
4 tablespoon butter melted
2 teaspoon lemon zest
1 teaspoon fresh ginger grated

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

Reheating/Serving Instructions
Heat in microwave 2-3 minutes or until desired warmth.

Nutrition
Calories: 206kcal | Carbohydrates: 42g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 99mg | Potassium: 641mg | Fiber: 5g | Sugar: 25g | Vitamin A: 13745IU | Vitamin C: 44mg | Calcium: 55mg | Iron: 1mg

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Peruvian Quinoa Amontillado Warm Salad
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1-10 servings
Peruvian Quinoa Amontillado Warm Salad

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Recipe adapted from:
An Le

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
Often referred to as "the mother grain," quinoa has been an important ingredient in South American cooking since Incan times, but not until recently did it become popular in American cuisine.

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Instructions
Place the quinoa and enough water to cover in a medium saucepan and bring to a boil over high heat.
Lower the heat and simmer for 10 minutes or until quinoa is done.
Drain and rinse under cold water.
In a saute pan over medium heat, saute the garlic in the oil for a minute.
Add the bell pepper and saute until soft.
Fold in the remaining ingredients into the quinoa and serve at room temperature or chilled.
Zest and squeeze of lemon for ganish.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pound quinoa
water enough water to cover the quinoa
3 clove garlic chopped
½ cup extra virgin olive oil
1 red bell pepper diced
1 cup Italian parsley chopped
1 cup Kalamata olive or nicoise olives, diced
1 teaspoon Kosher salt
1 lemon

Cooking Tools Required
Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing spoon, Refrigerator, Saute pan, Spatula, Top Stove

Reheating/Serving Instructions
N/A

Nutrition
Calories: 292kcal | Carbohydrates: 32g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 217mg | Potassium: 338mg | Fiber: 4g | Sugar: 1g | Vitamin A: 937IU | Vitamin C: 29mg | Calcium: 41mg | Iron: 3mg

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Broccoli, Zucchini, and Avocado Saute

Broccoli, Zucchini, and Avocado Saute

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Kale with Spicy Chickpeas Soup

Kale with Spicy Chickpeas Soup

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Spicy Kohlrabi Fries

Spicy Kohlrabi Fries

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Thanksgiving Veg Gravy

Thanksgiving Veg Gravy

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Stuffing with Pancetta and Shiitake Mushrooms

Stuffing with Pancetta and Shiitake Mushrooms

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Orange Juice Tzimmes

Orange Juice Tzimmes

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Peruvian Quinoa Amontillado Warm Salad

Peruvian Quinoa Amontillado Warm Salad

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