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Beef Liver with Onions
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1-10 servings
Beef Liver with Onions

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Recipe adapted from:
Vered DeLeeuw

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$0.00 Cooking Fee
Serving Size: 4.5 ounces

Dairy Free Egg Free Gluten Free Keto Nut Free Paleo Refined Sugar Free Soy Free
For some of us, the idea of eating offal is foreign. but if you're willing to give it a try, you're in for a treat!

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Instructions
Arrange the liver slices on a cutting board or on a couple of large plates. Blot them dry with paper towels. Sprinkle them with salt, black pepper, garlic powder, and smoked paprika.
Heat 1/3 of the olive oil in a large (12-inch) nonstick skillet over medium-high heat. Add the onions. Cook, stirring often, until golden-brown, about 7 minutes. If the pan gets too hot, lower the heat to medium.
Remove the onions from the skillet with a slotted spoon. Place them on a plate and cover with foil to keep warm.
Carefully wipe the skillet clean with paper towels (it will be hot). Add the remaining olive oil and lower the heat to medium. Add the liver slices, in two batches if needed.
Cook the livers briefly, about 3 minutes per side. Don't overcook them or they'll become tough and grainy**. If there are a few thicker or misshapen slices or chunks, you can briefly cook them on the edges too. But first, remove the already-cooked thin slices to a plate.

Cook Times

Active Prep20

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
2.5 pound beef calves' liver thinly sliced
1 teaspoon sea salt
1/3 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 yellow onion large, thinly sliced and separated into rings
4 tablespoon extra virgin olive oil

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Kitchen Shears, Kitchen towels, Measuring cups and spoons, Sharp Knives, Tongs

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

Nutrition
Calories: 56kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 233mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

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Sheet Pan Cheesecake
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9 servings
Sheet Pan Cheesecake

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Recipe adapted from:
Zeke Gluckman

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$26.67 Cooking Fee
Serving Size: 4 oz

Nut Free Soy Free Vegetarian
1/2 sheetpan cheesecake with a buttery graham cracker crust. Choose your own favorite flavor.

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Instructions
Preheat oven to 350.
Mix all crust ingredients in large bowl. Grease sheetpan with butter or spray, Pour crust on to sheetpan. Press lightly with square tupperware or 2nd 1/2 sheet pan. Bake 15 min lightly crisping top of crust.
While crust is baking mix the filling. It can be mixed by hand or in a stand mixer.
Blend cream cheese with granulated sugar and vanilla and whip for 2 minutes
Add 3 eggs and 2 yolks one at a time while stirring, Mix in eggs completely then whip for 2 minutes
Add 3/4 cup sour cream and 2 teaspoons of lemon juice Mix for 2 minutes. Scrape the sides and mix for 3 more minutes
You can bake just like this and it will be great or mix in 1/4 cup of any of the following: Nutella, peanut butter, melted chocolate chips, mashed bananas, melted white chocolate chips, caramel, raspberry jam, balsamic reduction, limoncello, almond butter, amaretto.....
Pour filling on top of the crust.
Reduce the oven temperature to 325 degrees. Bake for 45 min
Filling will be jiggly and need to cool for a minimum of 1 hour before serving

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook60

Passive60

Total Time2 hours 20 minutes

Recipe Serving Size9

Ingredients

Ingredients
For the Crust:
2 cup graham cracker crumbs
2 teaspoon ground cinnamon
5 ounce butter melted
1/3 cup granulated sugar
1/4 teaspoon pure vanilla extract
For the Filling:
24 ounce cream cheese room temp
1 1/2 cup granulated sugar
3 teaspoon pure vanilla extract
3/4 cup sour cream
2 teaspoon fresh lemon juice
Optional Mix-Ins:
1/4 cup peanut butter OR Nutella, melted chocolate chips, mashed bananas, melted white chocolate chips, caramel, raspberry jam, balsamic reduction, limoncello, almond butter, amaretto.....

Cooking Tools Required
Baking sheet, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Stand Mixer, Top Stove

Reheating/Serving Instructions
Serve cold from the fridge

Nutrition
Calories: 657kcal | Carbohydrates: 60g | Protein: 7g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 468mg | Potassium: 167mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1530IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg

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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

Kale with Spicy Chickpeas Soup quantity

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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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Chocolate Bars
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12 servings
Chocolate Bars

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Recipe adapted from:
Karin Adoni Ben-David

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$0.00 Cooking Fee
Serving Size: 1 piece

Dairy Free Egg Free Gluten Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

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Instructions
In a heatproof bowl, add the coconut oil, almond butter, honey, vanilla, cocoa powder and salt.
Using a double boiler method, place the bowl over a pan of gently simmering water and mix until everything is combined and you’re left with a smooth chocolate.
To set the chocolate, you can use a loaf tin, cake tin, chocolate molds, or even a plastic container. Just make sure you cover with parchment paper, so you can easily take the chocolate out, once set. Pour mixture into pan and sprinkle with toppings
Place in the freezer for an hour, or until it’s hardened.
When you’re ready to serve, take the chocolate out and slice into whatever shape and as many pieces as you like.
Note: Because coconut oil starts to melt in warm temperature, I would store the chocolate in the freezer until you’re ready to serve/eat. It will start to melt if it’s left out for too long, especially if your house is warm!

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size12

Ingredients

Ingredients
1/2 cup coconut oil
1 tablespoon almond butter or other nut butter
3 tablespoon honey or rice syrup or maple syrup
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
1 pinch Kosher salt
Toppings:
2 teaspoon almonds chopped, or pistachios
1 teaspoon unsweetened shredded coconut

Cooking Tools Required
8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, parchment paper, Saucepan, Sharp Knives

Nutrition
Calories: 114kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 8g | Sodium: 4mg | Potassium: 47mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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Egg in the Hole
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1-10 servings
Egg in the Hole

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Recipe adapted from:
Karin Adoni Ben-David

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$0.00 Cooking Fee
Serving Size: 2 eggs

Dairy Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Acorn squash makes a great "dish" to these baked eggs!

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Instructions
Preheat oven to 375° F
Slice squash crosswise in order to get at least 3-4 slices with complete holes per squash. Your good slices should be about ¾ inch thick.
Remove the seeds and place the slices on a parchment paper lined baking sheet. Sprinkle liberally with salt and pepper and bake in the oven for 20 min.
While the squash is in the oven, place walnuts on a cutting board and chop them.
Take the squash out of the oven and drizzle each slice with a little bit of oil.
Crack an egg directly in the center of each slice, sprinkle eggs with a little bit of salt and pepper and sprinkle walnut crumbles over the entire surface of the squash slices and eggs.
Return to the oven for 8-10 minutes or until the eggs are done to your liking.
Garnish with fresh parsley and serve immediately

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
6 acorn squash sliced, 2 slices per serving
20 egg 2 eggs per serving
6 tablespoon avocado oil
2 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
16 walnut halves chopped
2 tablespoon Italian parsley chopped

Cooking Tools Required
Baking Pan, Cutting board, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives

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

Nutrition
Calories: 325kcal | Carbohydrates: 28g | Protein: 14g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 598mg | Potassium: 1039mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1493IU | Vitamin C: 30mg | Calcium: 140mg | Iron: 4mg

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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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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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$0.00 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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$0.00 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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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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Plant Based Meat and Quinoa Enchiladas
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8 servings
Plant Based Meat and Quinoa Enchiladas

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$0.00 Cooking Fee
Serving Size: 1 enchilada

Egg Free Nut Free Refined Sugar Free Vegetarian
This enchilada dish uses plant-based protein to make it vegetarian friendly.

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Instructions
Place an oven rack in the middle position and pre-heat oven to 450 degrees.
Fill a medium pot ¾ full of water and bring to a boil. Add the quinoa and cook uncovered for 18-20 minutes or until tender. Drain.
Meanwhile, heat a large saute pan over medium heat. When hot add the olive oil. Add the onion and the peppers, saute for 2 minutes.
Add the garlic, saute 1 minute.
Add the chili powder, cumin, and oregano, saute for an additional 30 seconds.
Add the plant-based meat, breaking it apart until cooked through about 5 minutes. Add the salt, and the hot sauce.
Add the black beans and the maple syrup. Mix to thoroughly combine, sauteing an additional minute. Place filling in a large bowl. Stir in half the sour cream and half the lime juice.
Spread 3 cups of the mixture in the bottom of a 9x13 inch baking dish. Divide remaining filling equally among the tortillas. Transfer to baking dish, seam side down. Top with guajillo chile pepper sauce and Jack cheese.
Bake for 10 minutes or until lightly browned.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size8

Ingredients

Ingredients
½ cup red quinoa
1 tablespoon extra virgin olive oil
1 yellow onion thinly sliced
2 red bell pepper medium, sliced
3 clove garlic chopped
2 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon dry oregano
1 pound plant-based ground meat
1 teaspoon Kosher salt
1 tablespoon hot sauce more or less to taste
15 ounce canned black beans drained
1 ½ tablespoon maple syrup
1 lime zested and juiced
¾ cup sour cream
8 flour tortilla
¾ cup guajillo chile pepper sauce Herdez brand recommended OR sub with enchilada sauce
4 ounce Monterey Jack cheese shredded, about 1 cup

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Pyrex baking dish, Saucepan, Saute pan, Sharp Knives

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

Nutrition
Calories: 463kcal | Carbohydrates: 46g | Protein: 22g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 24mg | Sodium: 1308mg | Potassium: 525mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1473IU | Vitamin C: 45mg | Calcium: 230mg | Iron: 5mg

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Vegetarian Package with Veggie Pizza, Soup and Risotto
$0.00 Cooking Fee
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12 servings
Vegetarian Package with Veggie Pizza, Soup and Risotto

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee
Serving Size: 1 meal

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
This package includes 3 delicious vegetarian dinners, Flatbread Vegetable Pizza with Fresh Mozzarella and Basil, Roasted Vegetable Soup, and Vegetable Risotto. Each serves four people for a total of 12 meals.

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Instructions
Roast the vegetables first:
Preheat oven to 425 degrees. Place the mushrooms, tomatoes, zucchini, and bell peppers in a large mixing bowl. Drizzle with olive oil, toss and divide the vegetables evenly among 2 parchment-lined baking sheets. Season with salt and pepper. Roast vegetables 15-20 minutes or until the veggies are semi-tender. Divide the vegetables into thirds (more or less to taste), for use in the following recipes.
To make the pizzas:
Turn oven down to 400 degrees.
In a small bowl combine the olive oil and minced garlic. Brush each naan with the mixture.
Using 1/3 of the roasted vegetables, prepare them for the pizza by slicing the whole mushrooms, cutting the tomatoes in half, and dicing the bell peppers and zucchini.
Evenly top each naan with fresh mozzarella and roasted vegetables.
Season each pizza with salt and freshly ground pepper
Place 2 pizzas on each parchment-lined baking sheet and bake for 6-8 minutes or until the mozzarella has melted. Remove from oven and sprinkle with chopped basil. Alternately you can wrap pizzas individually for customers to cook up fresh.
To make the soup:
Place the olive oil in a large saucepan set over medium heat. When hot add the onion and celery. Sauté for 4 minutes, or until onion is translucent.
Add the Italian seasoning and saute an additional minute.
Add the vegetable stock and bring to a boil. Turn down to a simmer, cover and cook for several minutes.
Meanwhile slice the mushrooms, halve the tomatoes, and dice the remaining vegetables. Add vegetables to soup and season with Kosher salt and pepper. Stir in the parsley.
To make the risotto:
In a medium saucepan bring the vegetable stock to a low simmer on a burner close to where you will be making your risotto.
In a large sauté pan add the olive oil and 1 tablespoon of the butter. Turn the heat to medium. When the butter has melted and is bubbling, add the onion and sauté until tender, but not brown, about 3 minutes.
Add the rice, stirring to coat well, sautéing for about a minute. Add the wine and simmer until almost completely evaporated.
Add a ladle (1/2 cup) of vegetable stock 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 15-20 minutes.
Immediately stir in the chopped vegetables, the remaining butter, and the Parmesan cheese. Add Kosher salt and pepper to taste. Garnish with parsley if desired.

Notes
For risotto, taste frequently for doneness during the last five minutes of cooking time. 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).

Cook Times

Active Prep40

Hands-On Cook40

Hands-Off Cook0

Recipe Serving Size12 people

Ingredients

Ingredients
For the vegetables:
16 ounce cremini mushroom
24 ounce cherry tomato
4 each zucchini medium, cut into 2-inch pieces
3 each yellow bell pepper cut lengthwise into ½ inch wide strips
½ each yellow onion medium, cut lengthwise into ½ inch slivers
¼ cup extra virgin olive oil
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper freshly ground
For the pizza:
¼ cup extra virgin olive oil
2 clove garlic minced
4 each naan bread round or oblong
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper freshly ground
12 ounce mozzarella cheese sliced ⅛ inch thick
2 tablespoon fresh basil chopped
For the vegetable soup:
2 tablespoon extra virgin olive oil
1 each yellow onion diced
3 stalk celery chopped into ½ inch pieces
1 teaspoon Italian seasoning
6 cup vegetable stock
Kosher salt to taste
freshly ground black pepper freshly ground
1 tablespoon Italian parsley chopped
For the risotto:
5 cup vegetable stock
1 tablespoon extra virgin olive oil
2 tablespoon unsalted butter
½ each yellow onion finely chopped
2 cup Arborio rice
½ cup dry white wine such as Sauvignon Blanc
1 pinch saffron threads crushed or lightly chopped
Kosher salt to taste
freshly ground black pepper freshly ground to taste
½ cup Parmesan cheese grated
2 tablespoon Italian parsley optional, chopped

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Saucepan, Saute pan, Top Stove

Reheating/Serving Instructions
Reheat pizzas in a 350 degree oven for 15 minutes. Reheat soup and risotto in microwave on high power until heated through.

Nutrition
Calories: 539kcal | Carbohydrates: 60g | Protein: 16g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 1988mg | Potassium: 615mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1315IU | Vitamin C: 82mg | Calcium: 256mg | Iron: 3mg

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Pressure Cooker Mushroom Chicken and Peas
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4 servings
Pressure Cooker Mushroom Chicken and Peas

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Recipe adapted from:
Jenn Tidwell

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 ounce

Dairy Free Egg Free Lower Carb Nut Free Reduced Fat
Some amazingly fresh mushrooms I found at our local farmers market inspired this recipe. When you start with the best ingredients, you can't go wrong.

Pressure Cooker Mushroom Chicken and Peas quantity

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Adjust the ingredients measurement scale here by changing this number. 4

Instructions
Place chicken in a 6-qt. electric pressure cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add mushrooms, onion, water and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes.
Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. Select saute setting and adjust for low heat. Add peas; simmer, uncovered, until peas are tender, 3-5 minutes, stirring occasionally.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size4

Ingredients

Ingredients
1.5 pound boneless skinless chicken breast
2 ounce onion mushroom soup mix
1/2 pound cremini mushroom sliced
1/2 cup onion chopped
3/4 cup water
4 clove garlic minced
2 cup frozen green peas thawed

Cooking Tools Required
Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Meat Thermometer, Sharp Knives

Reheating/Serving Instructions
Reheat to desired temperature using stove top or microwave.

Nutrition
Calories: 319kcal | Carbohydrates: 25g | Protein: 43g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1346mg | Potassium: 1204mg | Fiber: 5g | Sugar: 7g | Vitamin A: 608IU | Vitamin C: 34mg | Calcium: 68mg | Iron: 2mg

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