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Hoisin BBQ Sauce
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1-10 servings
Hoisin BBQ Sauce

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/4 cup

Dairy Free Egg Free Reduced Fat
This homemade Asian inspired BBQ sauce is great on ribs, chicken, or pork. You can also use it as a dipping sauce for chicken nuggets, chicken wings, slathered on your favorite burger, or sandwich such as pulled pork. Note: This is a fresh product so please use within 7 days or freeze for longer term storage. Photo is serving suggestion only. This recipe is for the BBQ sauce only.

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Instructions
Place all ingredients ingredients in a medium saucepan. Bring to a boil, then simmer gently for 10 minutes, stirring often so it doesn't burn.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 cup ketchup
1/4 cup brown sugar packed
1 tablespoon honey
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown mustard
2 teaspoon chili powder
1 cup hoisin sauce
2 tablespoon apple jelly or your favorite fruit jelly

Cooking Tools Required
Kitchen towels, Measuring cups and spoons, Saucepan, Spatula, Top Stove, Whisk

Nutrition
Calories: 130kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 688mg | Potassium: 144mg | Fiber: 1g | Sugar: 22g | Vitamin A: 245IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

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Asian Turkey Lettuce Wraps
$0.00 Cooking Fee
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FSA/HSA
4 servings
Asian Turkey Lettuce Wraps

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 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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Dairy Free Diabetes Friendly Egg Free Heart Healthy Lower Carb Refined Sugar Free
These tasty low carb lettuce wraps are full of flavor and extra veggies.

Asian Turkey Lettuce Wraps quantity

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Instructions
Prepare the Filling:
Heat the sesame oil in a large pan over medium heat.
Add the ground turkey and cook, breaking it apart, until browned and fully cooked (about 6-8 minutes).
Stir in the garlic, ginger, soy sauce, sriracha (if using), and honey. Mix well and cook for another 2-3 minutes, until everything is evenly coated.
Add Vegetables:
Stir in the shredded carrots, chopped red bell pepper, and peas. Cook for an additional 2-3 minutes until vegetables are softened but still crisp.
Prepare Lettuce Wraps:
While the turkey mixture is cooking, carefully separate the lettuce leaves. Rinse and dry them gently to ensure they are easy to wrap around the filling.
Assemble the Wraps:
Spoon the turkey mixture into the center of each lettuce leaf. Garnish with chopped green onions and peanuts (if using) for added texture and flavor.
Serve:
Serve immediately, either on a platter for everyone to build their wraps or pre-assembled as individual servings.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound lean ground turkey
1 tablespoon sesame oil
1 tablespoon low-sodium soy sauce
1 tablespoon sriracha sauce optional
1 tablespoon honey
2 clove garlic minced
1 tablespoon fresh ginger grated
1/2 cup carrots shredded
1 cup red bell pepper chopped
1 cup frozen green peas
1/2 head iceberg lettuce or butter lettuce, leaves separated
Optional for garnish:
1/2 cup unsalted roasted peanuts chopped
1/2 cup green onions chopped

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

Reheating/Serving Instructions
Heat filling in a saute pan over medium heat or in the microwave on high power.

Nutrition
Calories: 335kcal | Carbohydrates: 19g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 384mg | Potassium: 764mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4276IU | Vitamin C: 68mg | Calcium: 52mg | Iron: 2mg

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Chinese-Style Pork Stir-Fry and Pork Tenderloin with Sweet Potatoes and Brussels Sprouts
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FSA/HSA
8 servings
Chinese-Style Pork Stir-Fry and Pork Tenderloin with Sweet Potatoes and Brussels Sprouts

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 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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Dairy Free Diabetes Friendly Egg Free Heart Healthy Refined Sugar Free
With this selection you'll get two different pork dishes with 4 servings each. First, enjoy Chinese style pork stir-fry with crisp vegetables. And second, enjoy an herb seasoned pork tenderloin roasted with sweet potatoes and Brussels sprouts.

Chinese-Style Pork Stir-Fry and Pork Tenderloin with Sweet Potatoes and Brussels Sprouts quantity

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Instructions
For the Stir Fry:
Marinate half the pork (other half for the roast): In a bowl, toss the sliced pork tenderloin with 1 tbsp of soy sauce and a pinch of salt and pepper. Let it marinate for about 5-10 minutes if time permits.
Cook the Pork: In a large skillet or wok, heat 1/2 tbsp of sesame oil over medium-high heat. Add the pork and stir-fry for 3-4 minutes until browned and cooked through. Remove the pork from the skillet and set aside.
Stir-Fry the Vegetables: In the same skillet, add the remaining 1/2 tbsp oil. Add the garlic and ginger, if using, and cook for about 30 seconds until fragrant. Add the cabbage, bell pepper, and carrots. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Combine Ingredients: Return the pork to the skillet and add the remaining 1 tbsp soy sauce. Stir everything together and cook for an additional 2-3 minutes, allowing the flavors to meld. Season with salt and pepper if desired.
Serve: Divide the stir-fry among four plates and garnish with sliced green onions, if using.
For the Pork Tenderloin with Roasted Sweet Potatoes & Brussels Sprouts
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Pork: Pat the pork tenderloin dry with a paper towel. Rub 1 tbsp of olive oil over the tenderloin and season with salt, pepper, thyme (or rosemary), and smoked paprika if desired.
Prepare the Veggies: In a bowl, toss the cubed sweet potatoes and halved Brussels sprouts with the remaining 1 tbsp olive oil, salt, and pepper.
Roast: Arrange the pork tenderloin on a baking sheet and spread the seasoned sweet potatoes and Brussels sprouts around it. Roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the veggies are tender and slightly caramelized. Let the pork rest for 5-10 minutes before slicing.
Serve: Slice the pork tenderloin into medallions and serve alongside the roasted sweet potatoes and Brussels sprouts.

Cook Times

Active Prep30

Hands-On Cook15

Hands-Off Cook35

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the Stir Fry:
1 pound pork tenderloin sliced into thin strips
2 tablespoon low-sodium soy sauce
1 tablespoon avocado oil
1/2 head green cabbage thinly sliced
1 piece red bell pepper thinly sliced
2 piece carrot julienned
2 stalk green onion sliced
1 clove garlic minced
1 teaspoon fresh ginger minced
1/2 teaspoon freshly ground black pepper
For the Pork Tenderloin with Vegetables:
1 pound pork tenderloin
1 piece sweet potato cubed
1 pound Brussels sprouts halved
2 tablespoon extra virgin olive oil
1 teaspoon dried thyme
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika optional

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Oven, Roasting Pan, Sharp Knives, Tongs, Top Stove

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

Nutrition
Calories: 261kcal | Carbohydrates: 17g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 400mg | Potassium: 970mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7604IU | Vitamin C: 90mg | Calcium: 76mg | Iron: 3mg

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Garlic Butter Cashew Chicken
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4 servings
Garlic Butter Cashew Chicken

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Recipe adapted from:
Tieghan Gerard

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces plus 1 cup cooked rice

Postpartum Pregnancy
This colorful garlic butter cashew chicken is inspired by everyone’s favorite restaurant-style cashew chicken. Only this is made healthier, quicker, and with a few tweaks that make it unique and even more delicious. The chicken (or use ground pork) and cashews are cooked in a golden buttery sweet-spicy sauce until caramelized around the edges. It’s saucy, salty, tangy-sweet, and has just the right amount of spice.
https://www.halfbakedharvest.com/cashew-chicken/

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https://www.halfbakedharvest.com/cashew-chicken/

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Instructions
Cook rice according to package directions.
To make the sauce. Combine all ingredients in a glass jar.
In a large skillet, combine the oil, chicken, cornstarch, paprika, and black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter, garlic, ginger, and cashews. Cook 2 minutes, until the butter browns and the chicken gets crispy.
Pour over 2/3 of the sauce. Cook until the sauce thickens slightly. Then, add the broccoli and pickled ginger. Cook another 2-5 minutes. Remove from the heat.
Serve the chicken, broccoli, and remaining sauce over bowls of rice. Top with sesame seeds and green onion.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size4

Ingredients

Ingredients
11/2 cup jasmine rice cooked according to package directions
For the sauce:
1/2 cup hoisin sauce
1/4 cup tamari or soy sauce
1-2 tablespoon pure maple syrup
2 tablespoon apple cider vinegar
1 tablespoon sriracha
1/3 teaspoon freshly ground black pepper
1/3 teaspoon crushed red pepper more or less to taste
For the cashew chicken:
3 tablespoon sesame oil or olive oil
1 1/2 pound ground chicken
1 tablespoon cornstarch or arrowroot starch
1 teaspoon paprika
1 1/2 cup broccoli florets
3 tablespoon salted butter
3-4 clove garlic chopped
1 tablespoon fresh ginger chopped
1 cup cashews
1/3 cup pickled ginger
Garnish:
4 stalk green onion chopped
1 tablespoon sesame seeds

Cooking Tools Required
12-inch nonstick skillet, Cutting board, jar with lid, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Tongs, Wooden Spatula

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

Nutrition
Calories: 830kcal | Carbohydrates: 58g | Protein: 42g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 170mg | Sodium: 1648mg | Potassium: 1485mg | Fiber: 5g | Sugar: 16g | Vitamin A: 892IU | Vitamin C: 36mg | Calcium: 106mg | Iron: 5mg

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Korean Seaweed Soup (birthday soup)
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Rated 0 out of 5
1-10 servings
Korean Seaweed Soup (birthday soup)

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 1/2 cups

Dairy Free Egg Free Gluten Free Keto Lower Carb Refined Sugar Free Vegan Vegetarian
Korean seaweed soup is also known as birthday soup, as many Koreans eat this soup on their birthday, however it's also eaten on any given day. It's predominant ingredient is seaweed that is simmered in a lightly seasoned broth.

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Instructions
Soak the dried seaweed in cold water for 5 to 10 minutes while allowing it to expand. Drain the water away and rinse the seaweed a couple of times in running water. Drain/squeeze the water out. (If you’re using non pre-cut dried seaweed, cut it with scissors – about little finger lengths). Set it aside.
Pre heat a large pot over medium heat (about 20 seconds). Add the sesame oil and garlic, sauteing for 30 seconds. Add the seaweed and sauté and additional 2 minutes. Add vegetable broth and soy sauce. Cover the pot and bring to a boil. Turn down to a simmer; cook for 10 minutes. Add salt and pepper as needed.
Garnish with green onions.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 ounce Korean miyeok OR Japanese wakame seaweed
3 tablespoon sesame oil
3 clove garlic mined
17 cup vegetable broth
5 tablespoon soy sauce Kikkoman recommended
1 teaspoon sea salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
4 stalk green onions thinly sliced

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan with lid, Sharp Knives, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium high power until heated throught or in a saucepan over medium heat.

Nutrition
Calories: 66kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 2334mg | Potassium: 37mg | Fiber: 1g | Sugar: 4g | Vitamin A: 899IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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Naked Wonton Soup and Teriyaki Turkey Bowl with Broccoli
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
8 servings
Naked Wonton Soup and Teriyaki Turkey Bowl with Broccoli

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

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

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Lower Carb Nut Free
With this selection you'll get two different ground turkey dishes with 4 servings each. First, enjoy a no-wrapper, fiber-rich, and satisfying Naked Wonton Soup. Your second dish is a teriyaki-inspired turkey bowl that pairs lean ground turkey with steamed broccoli for a balanced, fiber-rich meal.

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Instructions
For the soup:
In a large pan, heat sesame oil over medium heat. Add ground turkey, breaking it apart with a spoon. Cook until fully browned (about 6-8 minutes).
Add garlic and ginger to the pan with the turkey. Stir and cook for another 1-2 minutes until fragrant.
In a large pot, bring the chicken broth to a simmer over medium heat. Add the cooked turkey mixture, soy sauce, and rice vinegar. Stir to combine. Add the sliced mushrooms, shredded carrots, and kale. Simmer for 5-7 minutes until the vegetables are tender.
Ladle the soup into bowls. Garnish with chopped green onions. Serve immediately and enjoy this heart-healthy, filling soup!
For the teriyaki bowl:
Cook the brown rice according to package instructions
Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
In a large skillet, heat avocado oil over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spoon (about 5-7 minutes).
Add the garlic powder, black pepper, rice vinegar, and teriyaki sauce to the turkey, stirring to combine. Let it simmer for 2-3 minutes.
Serve the cooked turkey mixture over the cooked rice, with steamed broccoli on the side. Garnish with sesame seeds and red pepper flakes, if desired.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook35

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the soup:
1 pound lean ground turkey
4 cup low-sodium chicken broth
1 tablespoon sesame oil
2 clove garlic minced
1 tablespoon fresh ginger grated
1 cup kale chopped
1/2 cup white mushroom sliced
1 tablespoon low-sodium soy sauce
1/4 cup green onion chopped
1/2 cup carrot shredded
1 tablespoon rice vinegar
For the teriyaki bowl:
1 pound ground turkey
3 cup broccoli florets
3 tablespoon low-sodium teriyaki sauce
1 tablespoon avocado oil
1 tablespoon rice vinegar
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup brown rice
Optional for garnish:
1 tablespoon sesame seeds
1/4 teaspoon crushed red pepper

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Ladle, Measuring cups and spoons, Pot with lid, Sharp Knives, Steamer Basket, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium-high heat until heated through, or on the stovetop in a pot or pan over medium heat.

Nutrition
Calories: 298kcal | Carbohydrates: 25g | Protein: 33g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 445mg | Potassium: 711mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1890IU | Vitamin C: 34mg | Calcium: 59mg | Iron: 2mg

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Egg Roll in a Bowl with Brown Rice
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
4 servings
Egg Roll in a Bowl with Brown Rice

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

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

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Heart Healthy Nut Free Refined Sugar Free
This "Egg Roll in a Bowl" is a deconstructed version of the popular dish, served with brown rice for added fiber and heart health.

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Instructions
Cook the brown rice according to package instructions
In a large skillet or wok, heat the sesame oil over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spoon (about 5-7 minutes).
Add the garlic, carrot, and shredded cabbage to the skillet, and cook for 3-4 minutes until the vegetables soften.
Stir in the soy sauce, rice vinegar, and ground ginger. Cook for an additional 2 minutes until well combined and heated through.
Serve the turkey mixture over the cooked brown rice. Garnish with sliced green onions and sesame seeds, if desired.

Cook Times

Active Prep10

Hands-On Cook12

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound ground turkey
1 cup brown rice cooked according to package directions
4 cups coleslaw mix
1 medium carrot grated
2 clove garlic minced
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon ground ginger
2 stalk green onion sliced
Optional:
1 tablespoon sesame seeds

Cooking Tools Required
12-inch saute pan, Box grater, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs, Top Stove

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

Nutrition
Calories: 351kcal | Carbohydrates: 44g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 228mg | Potassium: 679mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2705IU | Vitamin C: 28mg | Calcium: 80mg | Iron: 3mg

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Chinese-Style Pork Tenderloin Stir-Fry
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
4 servings
Chinese-Style Pork Tenderloin Stir-Fry

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 ounces

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

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Heart Healthy Lower Carb Refined Sugar Free
This pork stir-fry with cabbage, bell pepper, carrots, and green onions, is seasoned with lots of garlic and ginger for a truly authentic taste.

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Instructions
Marinate the Pork: In a bowl, toss the sliced pork tenderloin with 1 tbsp of soy sauce and a pinch of salt and pepper. Let it marinate for about 5-10 minutes if time permits.
Cook the Pork: In a large skillet or wok, heat 1/2 tbsp of sesame oil over medium-high heat. Add the pork and stir-fry for 3-4 minutes until browned and cooked through. Remove the pork from the skillet and set aside.
Stir-Fry the Vegetables: In the same skillet, add the remaining 1/2 tbsp oil. Add the garlic and ginger, if using, and cook for about 30 seconds until fragrant. Add the cabbage, bell pepper, and carrots. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Combine Ingredients: Return the pork to the skillet and add the remaining 1 tbsp soy sauce. Stir everything together and cook for an additional 2-3 minutes, allowing the flavors to meld. Season with salt and pepper if desired.
Serve: Divide the stir-fry among four plates and garnish with sliced green onions, if using.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound pork tenderloin sliced into thin strips
2 tablespoon low-sodium soy sauce
1 tablespoon sesame oil or avocado oil
1/2 head green cabbage thinly sliced
1 each red bell pepper thinly sliced
2 each carrot julienned
2 stalk green onion sliced
1 clove garlic minced
1 teaspoon fresh ginger minced
1/2 teaspoon freshly ground black pepper

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

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

Nutrition
Calories: 212kcal | Carbohydrates: 10g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 370mg | Potassium: 756mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1190IU | Vitamin C: 81mg | Calcium: 64mg | Iron: 2mg

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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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Szechuan Eggplant with Brown Rice
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1-10 servings
Szechuan Eggplant with Brown Rice

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Serving Size: 1 cup eggplant and 3/4 cup brown rice

Dairy Free Egg Free Nut Free Vegan
This dish utilizes an airfryer to cook the eggplant to seal in the flavor, then it's coated with a homemade Szechuan sauce made with lots of fresh garlic and ginger.
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Szechuan Eggplant with Brown Rice quantity

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Instructions
Cut eggplant into ½ inch thick half-moons or into bite-sized pieces. Place in a big bowl covered with water and stir in salt. Cover with a plate and let stand for 20-30 minutes.
In the meantime, chop the garlic and ginger and make the Szechuan sauce.
Drain eggplant and pat dry. Coat with olive oil. Put the eggplant in the air fryer basket.
Air fry the eggplant at 375 degrees F for 20 minutes, shaking the basket halfway through.
Add 1 more tablespoon oil to the skiller, and over medium heat, add the garlic and ginger, stirring for 2 minutes. Turn the fan on, add the dried chilis and stir for one minute. Pour the Szechuan sauce into the pan and bring to a simmer for 20 seconds. Add the eggplant back into the skillet, tossing gently for about 1 minute. If it seems dry, add a tablespoon of water to loosen.
Serve with brown rice (optional).

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 pound Japanese Eggplant about 4x10 inch eggplant
5 teaspoon sea salt
3 tablespoon extra virgin olive oil for coating the eggplant
10 clove garlic rough chopped
5 teaspoon fresh ginger finely minced
12 dry red chili
3 tablespoon extra virgin olive oil
Rice:
2 1/2 cup brown rice cooked according to package directions
Szechuan Sauce:
3/4 cup low-sodium soy sauce
5 tablespoon maple syrup
2 tablespoon chili garlic sauce
2 tablespoon rice vinegar
1 teaspoon Chinese five spice powder
1 teaspoon crushed red pepper

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

Nutrition
Calories: 363kcal | Carbohydrates: 62g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 2034mg | Potassium: 833mg | Fiber: 8g | Sugar: 16g | Vitamin A: 617IU | Vitamin C: 83mg | Calcium: 66mg | 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

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