Shop

Add to my favorites

Pina Colada Pork Chops with Tropical Fruit Salsa
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Pina Colada Pork Chops with Tropical Fruit Salsa

Add to my favorites

Recipe adapted from:
Jenn Tidwell

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 ounce

Gluten Free Nut Free
These zesty chops with kiwi, banana and avocado salsa are a one-way ticket to the tropics. The grilled pork and fruit make a perfect pair.

Pina Colada Pork Chops with Tropical Fruit Salsa 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
Place half of the pina colada mix in a shallow dish. Add pork; turn to coat. Refrigerate at least 30 minutes to 1 hour.
Drain pork, discarding marinade. Sprinkle with salt and pepper. Grill, covered, over medium-high heat, or broil 4 in. from heat, until a thermometer reads 145°, about 6-8 minutes on each side. Let stand 5 minutes.
Meanwhile, in a small saucepan, combine broth, remaining pina colada mix, lemon juice, lime juice and cayenne. Bring to a boil; cook, uncovered, until liquid is slightly thickened, 10-12 minutes. Remove from heat. Whisk in butter, 1 tablespoon at a time, until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.)
Mix salsa ingredients. Slice pork chops; serve with salsa and sauce.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook15

Passive30

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 ounce canned pina colada mix 10 ounces frozen nonalcoholic pina colada mix, thawed and divided
5 pound pork bone-in loin chops 1 pork chop per person
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 cup chicken stock
1 tablespoon fresh lemon juice
1 tablespoon lime juice
1/8 teaspoon cayenne pepper
2 tablespoon cold butter
SALSA:
2 kiwifruit peeled and finely chopped
1 banana small, finely chopped
1 avocado peeled and finely chopped
1 lime juiced
1 teaspoon fresh cilantro minced
1 teaspoon fresh basil minced

Cooking Tools Required
Colander, Cutting board, Grill, Grill Pan, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

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

Nutrition
Calories: 330kcal | Carbohydrates: 5g | Protein: 40g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 310mg | Potassium: 807mg | Fiber: 1g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 17mg | Calcium: 21mg | 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
Sale!

Add to my favorites

Test Standard Product
$5.00
Rated 0 out of 5
Add to my favorites

Spaghetti with Tofu and Mushroom Ragu and Pine Nut Parmesan
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Spaghetti with Tofu and Mushroom Ragu and Pine Nut Parmesan

Add to my favorites

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 9 oz ragu + 1 cup of cooked pasta

Brain Food Dairy Free Egg Free Heart Healthy Mediterranean Diet Nut Free Postpartum Refined Sugar Free Vegan Vegetarian
This Tofu & Mushroom Ragu is proof that comfort food doesn’t need cream or cheese to taste indulgent. Packed with earthy mushrooms and hearty tofu, it delivers all the richness of a classic Italian ragu—without the heaviness. Serve it over pasta, or zoodles or spaghetti squash for low carb option, and watch meat-lovers go back for seconds (then ask what’s in it). Dairy-free, nourishing, and surprisingly addictive—this is one dish that doesn’t mess around.

Spaghetti with Tofu and Mushroom Ragu and Pine Nut Parmesan 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
Bake the tofu:
Preheat the oven to 400ºF/200ºC.
Line a sheet pan with parchment paper for easier clean up.
Mix together the tamari, nutritional yeast and chili powder in a large bowl.
Add the crumbled tofu and toss to combine.
Spread the tofu out on the lined sheet pan in an even layer.
Roast in the oven for 15 minutes until golden and slightly crispy., turning half way through.
Prepare the ragu:
Heat the olive oil in a large pot or Dutch oven over a medium-high heat. Add onions, carrots, and celery; sauté ~7 minutes until softened.
Stir in garlic and cook 1–2 minutes.
Add mushrooms and cook until softened and most liquid has evaporated, ~5 minutes.
Stir in tomato paste, then deglaze with red wine (or broth).
Add crushed tomatoes, oregano, thyme, bay leaves, salt, black pepper, and chili flakes if using. Simmer gently for ~10 minutes, stirring occasionally.
Stir in baked tofu and simmer an additional 3–5 minutes to combine flavors. Remove bay leaves.
Cook the pasta:
Meanwhile, prepare spaghetti according to package directions.
Prepare the Pine Nut Parmesan:
Combine the very finely chopped pine nuts, tasted sesame seeds, lemon zest, and nutritional yeast in a bowl. Season to taste with salt and black pepper.
Serve:
Toss cooked spaghetti with ragu or serve ragu on top. Garnish with Pine Nut Parmesan or fresh basil if desired.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook15

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Ragu:
40 ounce extra-firm tofu pressed and crumbled
4 tablespoon tamari sauce or coconut aminos
4 tablespoon nutritional yeast
1 teaspoon chili powder
16 ounce cremini mushroom finely chopped
2 each large onion diced
4 each medium carrot diced
4 stalk celery diced
8 clove garlic minced
56 ounce canned crushed tomatoes
6 ounce tomato paste
1 cup red wine can substitute with veggie broth
3 tablespoon extra virgin olive oil
2 teaspoon dried oregano
2 teaspoon dried thyme
2 each bay leaf
1 teaspoon chili flakes optional
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 pound pasta Use whole-grain pasta for heart and brain health
For Serving:
½ cup fresh basil loosely packed
For the Pine Nut Parmesan:
½ cup pine nuts very finely chopped
2 tablespoon sesame seeds toasted
2 tablespoon lemon zest
2 tablespoon nutritional yeast
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Dutch Oven, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

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

Nutrition
Calories: 484kcal | Carbohydrates: 62g | Protein: 23g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 739mg | Potassium: 1230mg | Fiber: 9g | Sugar: 14g | Vitamin A: 4892IU | Vitamin C: 25mg | Calcium: 278mg | Iron: 6mg | Phosphorus: 285mg

*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

Custom Menu Cooking Order with Chef Nicholas Wilson Murray (Greater Sacramento Area Only)
$210.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Custom Menu Cooking Order with Chef Nicholas Wilson Murray (Greater Sacramento Area Only)

Add to my favorites

Recipe adapted from:
Nicholas Wilson Murray

Rated 0 out of 5

$210.00 Cooking Fee
Serving Size: varies

Chef Nicholas Wilson Murray Custom Order minimum $210, not including ingredients or shopping fee
-Custom menu: Created by you and your Chef. Please note that if the agreed upon menu exceeds the allotted time/quote, the chef will quote a price difference that will be added to your order prior to the appointment.
-Shopping and Equipment list: will be provided at least 2 days prior to appointment. If you selected the extra fee for the chef to do the grocery shopping, you can edit your shopping list by checking off the items you already have, then send to your chef.
-Ask for your Chef's specialties!
*** Cannot be combined with any other dishes in your cart.

Custom Menu Cooking Order with Chef Nicholas Wilson Murray (Greater Sacramento Area Only) 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
Custom Order Dishes Vary

Cook Times

Active Prep193.85

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 14 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 Custom Order

Cooking Tools Required
12-inch nonstick skillet, Blender, Box grater, Can Opener, Cutting board, Fine-Mesh Strainer, Food Processor, Grill, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Non stick saute pan, Oven, Sharp Knives, Stand Mixer, Top Stove

Reheating/Serving Instructions
varies

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details
Upload Recipes

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
4 servings
Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee

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

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

Dairy Free Diabetes Friendly Egg Free Heart Healthy Mediterranean Diet Refined Sugar Free Renal 5 on dialysis Soy Free
Enjoy this Italian inspired dish served with green beans and orzo pasta.

Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis 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. 4

Instructions
Cook orzo according to package directions.
Heat olive oil in a skillet. Add sliced chicken and garlic. Cook for 6–7 minutes until browned and cooked through.
Add lemon juice and basil. Stir and cook 1–2 minutes more.
In a separate pan, sauté green beans in olive oil for 5–6 minutes until tender.
Serve chicken and green beans over orzo pasta.

Notes
Lemon Basil Chicken with Garlic Green Beans and Orzo

Ounces per serving: ~11 ounce

Calories: 385 kcal

Carbohydrates: 31 g

Protein: 32 g

Fat: 15 g

Saturated Fat: 2.5 g

Polyunsaturated Fat: 3 g

Monounsaturated Fat: 7 g

Trans Fat: 0 g

Cholesterol: 78 mg

Sodium: 315 mg

Potassium: 425 mg

Fiber: 5.5 g

Sugar: 3 g

Vitamin A: 900 IU

Vitamin C: 20 mg

Calcium: 60 mg

Iron: 2.3 mg

Phosphorus: 235 mg

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
20 ounce boneless skinless chicken breast sliced thin
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon fresh basil chopped (or 1 teaspoon dried basil)
2 clove garlic minced
8 ounce green bean trimmed
1 tablespoon extra virgin olive oil for sautéing green beans
2 cup orzo pasta cooked

Cooking Tools Required
12-inch nonstick skillet, Colander, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Tongs, Top Stove

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

*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 Tacos with Chipotle Sour Cream-Renal 5 Dialysis
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
4 servings
Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 tacos

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

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

Diabetes Friendly Egg Free Gluten Free Heart Healthy Refined Sugar Free Renal 5 on dialysis Soy Free
These tacos are made with seasoned ground beef, traditional toppings, and chipotle sour cream, all wrapped up in a whole wheat flour tortilla

Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis 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. 4

Instructions
Heat a skillet over medium heat and add a small drizzle of oil. Add the ground beef and cook, breaking it up with a spatula, until browned (about 6-8 minutes). Drain any excess fat.
Stir in the chili powder and ground cumin. let it simmer for 5 minutes
While the beef is cooking, warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
Spoon the seasoned ground beef onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and Chipotle sour cream.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 teaspoon avocado oil
.75 pound 95% lean ground beef
8 each whole wheat tortilla
2 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup lettuce thinly sliced
1 Roma tomato diced
1/3 cup shredded cheddar cheese
For the chipotle sour cream:
1/3 cup sour cream
1/2 teaspoon chipotle powder
1 teaspoon lime juice

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

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

Nutrition
Calories: 485kcal | Carbohydrates: 49g | Protein: 30g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 734mg | Potassium: 507mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5097IU | Vitamin C: 13mg | Calcium: 287mg | Iron: 5mg | Phosphorus: 252mg

*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

Custom Menu Order with Chef Tariqa Abdullah-Muhammad (San Francisco Bay Area Only)
$180.00 Cooking Fee
Rated 0 out of 5
1 servings
Custom Menu Order with Chef Tariqa Abdullah-Muhammad (San Francisco Bay Area Only)

Add to my favorites

Recipe adapted from:
Tariqa Abdullah-Muhammad

Rated 0 out of 5

$180.00 Cooking Fee
Serving Size: varies

Paleo
Chef Tariqa Abdullah-Muhammad Custom Order minimum $180, not including ingredients or shopping fee
-Custom menu: Created by you and your Chef. Please note that if the agreed upon menu exceeds the allotted time/quote, the chef will quote a price difference that will be added to your order prior to the appointment.
-Shopping and Equipment list: will be provided at least 2 days prior to appointment. If you selected the extra fee for the chef to do the grocery shopping, you can edit your shopping list by checking off the items you already have, then send to your chef.
-Ask for your Chef's specialties!
*** Cannot be combined with any other dishes in your cart.

Custom Menu Order with Chef Tariqa Abdullah-Muhammad (San Francisco Bay Area Only) 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. 1

Instructions
Custom Order Dishes Vary

Cook Times

Active Prep166.154

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 56 minutes

Recipe Serving Size1

Ingredients

Ingredients
1 Custom Order

Cooking Tools Required
12-inch nonstick skillet, 12-inch saute pan, 5-quart saucepot, Blender, Box grater, Can Opener, Cutting board, Fine-Mesh Strainer, Food Processor, Grill, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Non stick saute pan, Oven, Sharp Knives, Stand Mixer, Top Stove

Reheating/Serving Instructions
varies

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details
Upload Recipes

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Private Cooking Class ADVANCED DDS Self Determination Program SDP*
$275.00 Cooking Fee
Rated 0 out of 5
1 servings
Private Cooking Class ADVANCED DDS Self Determination Program SDP*

Add to my favorites

Recipe adapted from:
Based on Area Availability

Rated 0 out of 5

$275.00 Cooking Fee

In-home cooking class fee is $275, and includes the following:
- 2.5 hour cooking class for 1 participant with your Chef Instructor. All-inclusive.
- Custom menu: Created by you and your Chef Instructor. Learn Basic Cooking Skills, Breakfast, Lunch, Dinner, Safety, Sanitation, and Knife skills.
- Shopping and Equipment list: will be provided at least 2 days prior to class for review via the platform, once final menu is agreed upon. Each participant should have a cutting board, chef’s knife, and apron.
Cannot be combined with any other dishes in your cart.
*This class is exclusively for consumers enrolled in the California Department of Developmental Services Self Determination Program, which helps those with developmental disabilities.

Private Cooking Class ADVANCED DDS Self Determination Program SDP* 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. 1

Instructions
Please work with your customer to set up a menu based on what they wish to learn in their 2.5 hour class.
Please finalize your menu/instruction as soon as possible, in order to provide at least 2 days prior to class for your customer to review the shopping and equipment list via the platform.
How to add ingredients and equipment to the shopping list:
Once you approve your cooking class order, you will have access to a blank shopping list to fill. Just go to your calendar and click on the appointment. Click on View Shopping List, then scroll to the bottom and click on Edit Shopping List. Here you can add a header such as Equipment and Groceries. Fill with all items needed for your cooking class. Your customer will be able to view this list as well by logging into their account and going to Shopping List.
Important: If the customer selected/paid for grocery shopping on their order, you will be responsible for purchasing the groceries. The customer is responsible for the equipment needed, unless otherwise agreed upon.

Cook Times

Active Prep253.846

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time2 hours 32 minutes

Recipe Serving Size1

Ingredients

Ingredients
Shopping/Equipment list will be provided by your Chef Instructor once menu is agreed upon

Cooking Tools Required
A list to be provided by your chef

*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

High-Fiber Black Bean Burritos
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
4 servings
High-Fiber Black Bean Burritos

Add to my favorites

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

Diabetes Friendly Heart Healthy
These hearty burritos are high in fiber, heart healthy, diabetes friendly, and make for a delicious vegetarian option.

High-Fiber Black Bean Burritos 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. 4

Instructions
Cook rice:
Cook rice according to package directions.
Sauté veggies:
In a skillet, heat oil. Add onion and bell pepper. Cook 4–5 min until softened.
Season beans:
Add black beans, cooked rice, cumin, garlic powder, and chili powder. Stir and heat through for 3–4 min.
Assemble burritos:
On each tortilla, layer bean/rice mix, carrots, avocado, cheese (if using), and a squeeze of lime.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
15 ounce canned black beans no salt added rinsed and drained
1/2 cup brown rice cooked according to package directions
1 red bell pepper diced
1/2 red onion diced
1 large carrot shredded
1 cup shredded reduced-fat cheese
4 large whole wheat tortillas
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
2 lime for serving (optional)

Cooking Tools Required
Cutting board, Measuring cups and spoons, Non stick saute pan, Pot with lid, Sharp Knives, Slotted spoon, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium-high power for 1-2 minutes or until heated through.

Nutrition
Calories: 454kcal | Carbohydrates: 66g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 750mg | Potassium: 593mg | Fiber: 13g | Sugar: 5g | Vitamin A: 3811IU | Vitamin C: 47mg | Calcium: 469mg | Iron: 4mg | Phosphorus: 366mg

*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

Black Bean Soup
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
4 servings
Black Bean Soup

Add to my favorites

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

Diabetes Friendly Gluten Free Heart Healthy
High in fiber and protein, this delicious soup is diabetes-friendly and heart healthy!

Black Bean Soup 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. 4

Instructions
Sauté base:
Heat oil in a pot. Sauté onion, garlic, and bell pepper for ~4–5 min until soft.
Simmer soup:
Add black beans, broth, cumin, paprika, salt, and pepper. Simmer for 10 minutes.
Blend (optional):
Use an immersion blender to blend part of the soup for a thicker texture (or blend 1–2 cups in a blender and stir back in).
Finish:
Add lime juice and cilantro before serving.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
30 ounce canned black beans no salt added rinsed and drained
1 small red onion chopped
2 clove garlic minced
1 red bell pepper chopped
2 cup low-sodium vegetable broth
1 teaspoon cumin
1/2 teaspoon smoked paprika
1 tablespoon extra virgin olive oil
1/4 cup fresh cilantro optional
1 lime juiced
1/3 teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Immersion Blender, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium heat until heated through or in a pot on the cooktop, stirring often.

Nutrition
Calories: 258kcal | Carbohydrates: 43g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 749mg | Potassium: 795mg | Fiber: 17g | Sugar: 3g | Vitamin A: 1142IU | Vitamin C: 49mg | Calcium: 93mg | Iron: 5mg | Phosphorus: 253mg

*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

Masoor Dal (Red Lentil Curry) with Whole Wheat Roti
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
4 servings
Masoor Dal (Red Lentil Curry) with Whole Wheat Roti

Add to my favorites

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

Diabetes Friendly Egg Free Gluten Free Nut Free Soy Free Vegan
Both meals are rich in fiber, plant-based protein, and heart-healthy fats, making them excellent choices for diabetes-friendly and heart-healthy eating.

Masoor Dal (Red Lentil Curry) with Whole Wheat Roti 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. 4

Instructions
Cook Lentils: In a pot, bring red lentils and water to a boil. Reduce heat and simmer for 10 minutes until soft.
Prepare the Tempering: In a separate pan, heat olive oil, then add cumin seeds, letting them sizzle for a few seconds. Add onion, garlic, and ginger, sautéing for 2-3 minutes.
Add Spices & Tomatoes: Stir in turmeric, garam masala, and tomatoes. Cook for 2-3 minutes.
Combine: Pour the cooked lentils into the pan with the spices and mix well. Add kale or spinach and cook for another 2 minutes. Season with salt and pepper.
Serve: Pair the dal with warm whole wheat roti and a squeeze of fresh lemon.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook10

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 cup red lentils masoor dal, rinsed
3 cup water
1 tablespoon extra virgin olive oil
1 small onion chopped
2 clove garlic minced
1 teaspoon fresh ginger grated
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 cup canned diced tomatoes
2 cup baby spinach
4 whole wheat rotis
For Serving:
1 lemon cut into wedges

Cooking Tools Required
Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs

Reheating/Serving Instructions
Heat in the microwave on medium power until heated through, stirring a couple times during cooking process.

Nutrition
Calories: 307kcal | Carbohydrates: 51g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 179mg | Potassium: 721mg | Fiber: 18g | Sugar: 3g | Vitamin A: 1467IU | Vitamin C: 15mg | Calcium: 69mg | Iron: 6mg | Phosphorus: 293mg

*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

Spiced Chickpea & Spinach Curry with Brown Rice
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
4 servings
Spiced Chickpea & Spinach Curry with Brown Rice

Add to my favorites

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

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Cook the brown rice according to package directions.
Cook the Aromatics: In a pan over medium heat, heat olive oil and sauté onion for 2 minutes. Add garlic and ginger, cooking until fragrant (about 1 minute).
Add Spices: Stir in cumin, coriander, turmeric, and chili powder. Cook for 30 seconds.
Simmer the Curry: Add chickpeas, diced tomatoes, and coconut milk. Simmer for 5 minutes.
Add Spinach: Stir in spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper.
Serve: Divide the curry over cooked brown rice and garnish with fresh cilantro.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1/2 cup brown rice
15 ounce canned chickpeas drained and rinsed
1 tablespoon extra virgin olive oil
1 small onion finely chopped
2 clove garlic minced
1 teaspoon fresh ginger grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 cup canned diced tomatoes
4 cup fresh spinach
1/2 cup canned lite coconut milk
Optional:
1/2 teaspoon chili powder
Optional for garnish:
1/4 cup fresh cilantro chopped

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

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

Nutrition
Calories: 267kcal | Carbohydrates: 41g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 434mg | Potassium: 572mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2980IU | Vitamin C: 17mg | Calcium: 112mg | Iron: 4mg | Phosphorus: 190mg

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Refined Sugar Free Soy Free Vegetarian
A hearty and flavorful spiced chickpea and spinach curry served with brown rice. This dish features tender chickpeas simmered in a fragrant blend of spices, tomatoes, and creamy coconut milk, paired with nutrient-rich spinach for a wholesome, satisfying meal.

Spiced Chickpea & Spinach Curry with Brown Rice 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. 4

Instructions
Cook the brown rice according to package directions.
Cook the Aromatics: In a pan over medium heat, heat olive oil and sauté onion for 2 minutes. Add garlic and ginger, cooking until fragrant (about 1 minute).
Add Spices: Stir in cumin, coriander, turmeric, and chili powder. Cook for 30 seconds.
Simmer the Curry: Add chickpeas, diced tomatoes, and coconut milk. Simmer for 5 minutes.
Add Spinach: Stir in spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper.
Serve: Divide the curry over cooked brown rice and garnish with fresh cilantro.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1/2 cup brown rice
15 ounce canned chickpeas drained and rinsed
1 tablespoon extra virgin olive oil
1 small onion finely chopped
2 clove garlic minced
1 teaspoon fresh ginger grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 cup canned diced tomatoes
4 cup fresh spinach
1/2 cup canned lite coconut milk
Optional:
1/2 teaspoon chili powder
Optional for garnish:
1/4 cup fresh cilantro chopped

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

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

Nutrition
Calories: 267kcal | Carbohydrates: 41g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 434mg | Potassium: 572mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2980IU | Vitamin C: 17mg | Calcium: 112mg | Iron: 4mg | Phosphorus: 190mg

*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

Italian Chopped Chicken Salad with White Beans & Balsamic Dressing
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
4 servings
Italian Chopped Chicken Salad with White Beans & Balsamic Dressing

Add to my favorites

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

Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Refined Sugar Free Soy Free
This salad is high in fiber, rich in lean protein, and packed with Mediterranean flavors, making it a perfect diabetes-friendly and heart-healthy meal option!

Italian Chopped Chicken Salad with White Beans & Balsamic Dressing 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. 4

Instructions
Bake the Chicken: Preheat oven to 400°F (200°C). Rub the chicken breasts with 1 tbsp olive oil, oregano, garlic powder, salt, and pepper. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C). Let rest for a few minutes, then chop into bite-sized pieces.
Assemble the Salad: In a large bowl, combine chopped romaine, cherry tomatoes, white beans, and red onion.
Make the Dressing: In a small bowl, whisk together 1 tbsp olive oil, balsamic vinegar, salt, and pepper.
Serve: Toss the salad with the dressing, then top with chopped chicken and Parmesan cheese.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound boneless skinless chicken breast
15 ounce canned cannellini white beans drained and rinsed
4 cup mixed greens
1 cup cherry tomato halved
1/4 cup red onion thinly sliced
1/4 cup shredded Parmesan cheese
2 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder

Cooking Tools Required
12-inch saute pan, Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula, Tongs, Whisk

Nutrition
Calories: 362kcal | Carbohydrates: 28g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 263mg | Potassium: 1094mg | Fiber: 6g | Sugar: 2g | Vitamin A: 733IU | Vitamin C: 20mg | Calcium: 160mg | Iron: 4mg | Phosphorus: 406mg

*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

Mediterranean Chicken Chickpea Spinach Salad with Lemon-Herb Dressing
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
4 servings
Mediterranean Chicken Chickpea Spinach Salad with Lemon-Herb Dressing

Add to my favorites

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 Gluten Free Heart Healthy Mediterranean Diet Nut Free Refined Sugar Free Soy Free
This salad is high in fiber, rich in lean protein, and packed with Mediterranean flavors, making it a perfect diabetes-friendly and heart-healthy meal option!

Mediterranean Chicken Chickpea Spinach Salad with Lemon-Herb Dressing 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. 4

Instructions
Bake the Chicken: Preheat oven to 400°F (200°C). Rub the chicken with 1 tbsp olive oil, garlic powder, basil, salt, and pepper. Bake for 15-18 minutes or until fully cooked. Let cool, then shred the chicken.
Assemble the Salad: In a large bowl, combine arugula, chickpeas, cucumber, and sun-dried tomatoes.
Make the Dressing: In a small bowl, whisk together 1 tbsp olive oil, lemon juice, salt, and pepper.
Serve: Toss the salad with the dressing, then top with shredded chicken and feta cheese.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound boneless skinless chicken breast
15 ounce canned chickpeas drained and rinsed
6 cup baby spinach
1 cucumber diced
1/3 cup sun-dried tomatoes chopped
1/3 cup feta cheese optional
3 tablespoon extra virgin olive oil
2 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon garlic powder

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

Nutrition
Calories: 395kcal | Carbohydrates: 24g | Protein: 34g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 617mg | Potassium: 1260mg | Fiber: 7g | Sugar: 5g | Vitamin A: 4458IU | Vitamin C: 23mg | Calcium: 171mg | Iron: 4mg | Phosphorus: 438mg

*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

Private Cooking Class with Chef Seth Johnson (Sonoma/Napa Area, and Marin County Only)
$150.00 Cooking Fee
Rated 0 out of 5
2 servings
Private Cooking Class with Chef Seth Johnson (Sonoma/Napa Area, and Marin County Only)

Add to my favorites

Rated 0 out of 5

$150.00 Cooking Fee

Chef Seth Johnson in-home cooking class fee is $150, and includes the following:
- 2.5 hour cooking class with your Chef Instructor. Not including ingredients.
- Professional instruction for up to 2 participants. Additional participants: 3rd $75, 4th $50. You can add the extra fee by clicking on this link.
- Custom menu: Created by you and your Chef Instructor.
- Shopping and Equipment list: will be provided at least 2 days prior to class for review via the platform, once final menu is agreed upon. If you selected the extra fee for the chef to do the grocery shopping when you purchased your class, you can edit your shopping list by checking off the items you already have, then send to your chef. Each participant should have a cutting board, chef’s knife, and apron.
- Chef specialty: Knife skills, cooking techniques, kids cooking class, ethnic cuisines, and many more!
For larger group pricing & more info please contact us at 415-766-0038.
*** Cannot be combined with any other dishes in your cart.

Private Cooking Class with Chef Seth Johnson (Sonoma/Napa Area, and Marin County Only) 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. 2

Instructions
Please work with your customer to set up a menu based on what they wish to learn in their 2.5 hour class.
Please finalize your menu/instruction as soon as possible, in order to provide at least 2 days prior to class for your customer to review the shopping and equipment list via the platform.
How to add ingredients and equipment to the shopping list:
Once you approve your cooking class order, you will have access to a blank shopping list to fill. Just go to your calendar and click on the appointment. Click on View Shopping List, then scroll to the bottom and click on Edit Shopping List. Here you can add a header such as Equipment and Groceries. Fill with all items needed for your cooking class. Your customer will be able to view this list as well by logging into their account and going to Shopping Lists.
Important: If the customer selected/paid for grocery shopping on their order, you will be responsible for purchasing the groceries. The customer is responsible for the equipment needed, unless otherwise agreed upon.

Cook Times

Active Prep138.46

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time2 hours 19 minutes

Recipe Serving Size2

Ingredients

Ingredients
Shopping/Equipment list will be provided by your Chef Instructor once menu is agreed upon

Cooking Tools Required
A list to be provided by your chef

*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

Private Cooking Class with Chef Marilyn Coyote (San Francisco Area Only)
$200.00 Cooking Fee
Rated 0 out of 5
2 servings
Private Cooking Class with Chef Marilyn Coyote (San Francisco Area Only)

Add to my favorites

Recipe adapted from:
Chef Marilyn Coyote

Rated 0 out of 5

$200.00 Cooking Fee

Chef Marilyn Coyote in-home cooking class fee is $200, and includes the following:
- 2.5 hour cooking class with your Chef Instructor. Not including ingredients.
- Professional instruction for up to 2 participants. Additional participants: $100 each. You can add the extra fee by clicking on this link.
- Custom menu: Created by you and your Chef Instructor.
- Shopping and Equipment list: will be provided at least 2 days prior to class for review via the platform, once final menu is agreed upon. If you selected the extra fee for the chef to do the grocery shopping when you purchased your class, you can edit your shopping list by checking off the items you already have, then send to your chef. Each participant should have a cutting board, chef’s knife, and apron.
- Chef specialty: Knife skills, cooking techniques, kids cooking class, ethnic cuisines, and many more!
For larger group pricing & more info please contact us at 415-766-0038.
*** Cannot be combined with any other dishes in your cart.

Private Cooking Class with Chef Marilyn Coyote (San Francisco Area Only) 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. 2

Instructions
Please work with your customer to set up a menu based on what they wish to learn in their 2.5 hour class.
Please finalize your menu/instruction as soon as possible, in order to provide at least 2 days prior to class for your customer to review the shopping and equipment list via the platform.
How to add ingredients and equipment to the shopping list:
Once you approve your cooking class order, you will have access to a blank shopping list to fill. Just go to your calendar and click on the appointment. Click on View Shopping List, then scroll to the bottom and click on Edit Shopping List. Here you can add a header such as Equipment and Groceries. Fill with all items needed for your cooking class. Your customer will be able to view this list as well by logging into their account and going to Shopping List.
Important: If the customer selected/paid for grocery shopping on their order, you will be responsible for purchasing the groceries. The customer is responsible for the equipment needed, unless otherwise agreed upon.

Cook Times

Active Prep184.615

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time2 hours 47 minutes

Recipe Serving Size2

Ingredients

Ingredients
Shopping/Equipment list will be provided by your Chef Instructor once menu is agreed upon

Cooking Tools Required
A list to be provided by your chef

*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

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

Add to my favorites

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.

Naked Wonton Soup and Teriyaki Turkey Bowl with Broccoli 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. 8

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

*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

Custom Menu Order with Chef Alison Caldwell (San Diego Area Only)
$250.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Custom Menu Order with Chef Alison Caldwell (San Diego Area Only)

Add to my favorites

Recipe adapted from:
Alison Caldwell

Rated 0 out of 5

$250.00 Cooking Fee
Serving Size: varies

Chef Alison Caldwell Custom Order minimum $250, not including ingredients or shopping fee
-Custom menu: Created by you and your Chef. Please note that if the agreed upon menu exceeds the allotted time/quote, the chef will quote a price difference that will be added to your order prior to the appointment.
-Shopping and Equipment list: will be provided at least 2 days prior to appointment. If you selected the extra fee for the chef to do the grocery shopping, you can edit your shopping list by checking off the items you already have, then send to your chef.
-Ask for your Chef's specialties!
*** Cannot be combined with any other dishes in your cart.

Custom Menu Order with Chef Alison Caldwell (San Diego Area Only) 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
Custom Order Dishes Vary

Cook Times

Active Prep230.77

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 15 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 Custom Order

Cooking Tools Required

Reheating/Serving Instructions
varies

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details
Upload Recipes

* Do you have allergies or special requests?

Yes

No
Add to my favorites

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

Add to my favorites

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.

Egg Roll in a Bowl with Brown Rice 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. 4

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

*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

Braised Chicken Thighs with Garlic, Lemon and Olives-Lower Sodium
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Braised Chicken Thighs with Garlic, Lemon and Olives-Lower Sodium

Add to my favorites

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 bone-in, skin-on chicken thigh

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 Keto Lower Carb Mediterranean Diet Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Chicken thighs are seared until crisp and golden brown before being combined with soft onions, lots of garlic, lemon and Greek olives. This dish is from The Tasting Table Blog.
https://www.tastingtable.com/cook/recipes/braised-chicken-thighs-with-garlic-lemon-and-greek-olives-r

Braised Chicken Thighs with Garlic, Lemon and Olives-Lower Sodium quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.tastingtable.com/cook/recipes/braised-chicken-thighs-with-garlic-lemon-and-greek-olives-r

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Remove the chicken from the fridge 20 minutes before cooking to remove the chill.
Preheat the oven to 350°.
Season the chicken on both sides with salt and pepper.
In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes.
Add the garlic cloves to the pan and flip the thighs over.
Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes. Remove the chicken and garlic from the pan and set aside.
With the pan still hot, add the onions, lemon slices and oregano, and season with salt and pepper. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes.
Nestle the thighs skin-side up in the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven.
Bake for 40 to 50 minutes. Scatter fresh oregano leaves over the top and serve.

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook50

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
10 bone-in skin-on chicken thigh
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoon extra virgin olive oil
12 clove garlic
2 yellow onion large thinly sliced (for 10 servings about 4 cups)
1 lemon thinly sliced, seeds discarded
2 tablespoon fresh oregano plus more for garnish
1 cup green olive
1 lemon juiced

Cooking Tools Required
Cutting board, Dutch Oven, Measuring cups and spoons, Oven, Sharp Knives, Tongs, Top Stove

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

Nutrition
Calories: 392kcal | Carbohydrates: 5g | Protein: 24g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 556mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 5mg | Calcium: 48mg | 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

Pina Colada Pork Chops with Tropical Fruit Salsa

Pina Colada Pork Chops with Tropical Fruit Salsa

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

SALSA:

Cooking Tools Required

Nutrition

Test Standard Product

Spaghetti with Tofu and Mushroom Ragu and Pine Nut Parmesan

Spaghetti with Tofu and Mushroom Ragu and Pine Nut Parmesan

Cook Tools and Details

Ingredients Scale

Instructions

Bake the tofu:

Prepare the ragu:

Cook the pasta:

Prepare the Pine Nut Parmesan:

Serve:

Cook Times

Ingredients

Ingredients

For the Ragu:

For Serving:

For the Pine Nut Parmesan:

Cooking Tools Required

Nutrition

Custom Menu Cooking Order with Chef Nicholas Wilson Murray (Greater Sacramento Area Only)

Custom Menu Cooking Order with Chef Nicholas Wilson Murray (Greater Sacramento Area Only)

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis

Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis

Cook Tools and Details

Ingredients Scale

Instructions

Notes

Lemon Basil Chicken with Garlic Green Beans and Orzo

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis

Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

For the chipotle sour cream:

Cooking Tools Required

Nutrition

Custom Menu Order with Chef Tariqa Abdullah-Muhammad (San Francisco Bay Area Only)

Custom Menu Order with Chef Tariqa Abdullah-Muhammad (San Francisco Bay Area Only)

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Private Cooking Class ADVANCED DDS Self Determination Program SDP*

Private Cooking Class ADVANCED DDS Self Determination Program SDP*

Cook Tools and Details

Ingredients Scale

Instructions

How to add ingredients and equipment to the shopping list:

Cook Times

Ingredients

Ingredients

Cooking Tools Required