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Starting with a $125 minimum cooking fee for labor plus the cost

Starting with a $125 minimum cooking fee for labor plus the cost of groceries, you can now book a week's worth of wholesome meals for the family at a fantastic value. These chefs are pros and can cook anything on the menu!

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Add quick side dishes that your chef can make while your main meal gets prepared to get the most value for your money at little or no extra labor fee! Meet the chefs.

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Aloo Paratha
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Aloo Paratha

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Recipe adapted from:
Priya Krishna

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 paratha

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
Aloo paratha are Indian breakfast flatbreads made with whole wheat flour, mashed potatoes, spices and herbs. They are perfect for dipping into dals and stews or eating alongside assorted condiments. Note: This recipe requires 2 skillets for cooking the paratha.

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Scrub russet potatoes, then pat dry. Pierce each potato 5 times on each side with a fork, then microwave in a microwave-safe bowl, turning over halfway through, 15-20 minutes. (Alternatively, place potatoes in a large saucepan without pricking and pour in water to cover. Bring to a boil, then reduce heat to medium and cook until a fork easily pierces flesh, 20–25 minutes. Drain, rinse under cold running water, and let cool 10 minutes.)
Peel potatoes (it’s best to do this when they are cool enough to handle but still fairly hot). Transfer to a medium bowl and mash with a potato masher, fork, spoon, or your hands until mostly smooth. Measure out 3 cups and transfer to a small bowl. If you have any extra, save for filling samosas or pierogi.
Mix whole wheat flour, 1/2 teaspoon of the oil, 1/2 teaspoon of the Kosher salt, and 1 cup room-temperature water in a medium bowl to combine, then knead until dough is smooth and no dry bits remain. Wrap in plastic (a bowl with a tight-fitting lid will also work) and chill 20 minutes.
Meanwhile, finely crush fennel seeds with a mortar and pestle or crush on a cutting board with a heavy object (like a cast-iron skillet) to as close to a powder as you can get.
Using a fork, mix ground fennel, chili powder, chopped cilantro, and remaining Kosher salt into mashed potatoes in small bowl. Use fork to break up any lumps; your aim is to get potatoes really smooth. (the dough will be hard to roll if the potatoes aren’t smooth enough). Divide into 8 equal portions and roll into balls.
Divide dough into 8 equal portions and roll into balls. Dust work surface with flour and coat each dough ball in flour. Roll each ball into a 6" circle, dusting with more flour if needed.
Working one at a time, place a potato ball in the center of a dough circle and bring sides of dough up and over ball like you’re enclosing a parcel, gathering edges at the top. Pinch together to seal. (Make sure it’s sealed well, otherwise filling will spill out during the rolling process.) Turn ball sealed side down and roll out to an 8" circle.
To cook paratha, pour vegetable oil in a small bowl. Heat a medium skillet over medium. Brush a paratha with some of the oil and carefully place, oiled side down, in the pan. (The easiest way to move parathas to the pan is to drape over your palm; this will keep them from losing their shape.) Cook 2 minutes, brush top side with oil, and turn over. Continue process of brushing and turning until both sides are golden brown, 2 or 3 more times. Repeat with remaining paratha.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook15

Passive20

Total Time1 hour 15 minutes

Recipe Serving Size8

Ingredients

Ingredients
4 russet potato medium, about 20-22 ounces total
2 cup whole wheat flour plus more for dusting and rolling
3/4 cup avocado oil
1 teaspoon Kosher salt
1 teaspoon fennel seeds
1 bunch fresh cilantro chopped
1/2 teaspoon chili powder

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Mortar and Pestle, Pastry brush, Peeler, Plastic food wrap, Potato Masher, Rolling Pin, Saute pan, Sharp Knives, Top Stove

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

Nutrition
Calories: 368kcal | Carbohydrates: 41g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 299mg | Potassium: 565mg | Fiber: 5g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg

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Chicken and Pineapple Skewers
$0.00 Cooking Fee
Rated 0 out of 5
4 servings
Chicken and Pineapple Skewers

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Recipe adapted from:
Brien Shamp

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2.5 skewers

Brain Food Dairy Free Egg Free Gluten Free Heart Healthy Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
Bright, bold flavors come together in these mouthwatering Chicken and Pineapple Skewers, perfect for the grill or stovetop. Juicy pieces of marinated chicken pair with sweet pineapple, vibrant bell peppers, and savory onions, creating a delicious balance of sweet and smoky. Marinated in a blend of olive oil, garlic, cumin, paprika, and cinnamon, these skewers are a satisfying choice for a nutritious meal. Try them with a side of guacamole for extra flavor!

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

Instructions
Add the olive oil, garlic, cumin, paprika, and cinnamon into a large bowl and mix well. Add the chicken to the mixture and let them marinate for 30 minutes at room temperature or in the refrigerator (covered) if more than 30 minutes.
Skewer the chicken, pineapple, peppers, and onions onto the Bamboo skewers. Brush any leftover marinade over the pineapple, peppers and onion. Season skewers with salt and pepper to taste.
Over medium to medium-high heat, grill the skewers for 10-12 minutes, turning about 5-6 minutes through.
This is great served with our Little Black Dress guacamole recipe!

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook10

Passive15

Total Time1 hour 33 minutes

Recipe Serving Size4

Ingredients

Ingredients
3 tablespoon extra virgin olive oil
2 clove garlic smashed
1 teaspoon ground cumin
½ tsp paprika
⅛ tsp ground cinnamon
1½ pound boneless skinless chicken breast or thighs, cut into small pieces
1 each red bell pepper seeded and cut 1-inch squares
1 each green bell pepper seeded and cut 1-inch squares
1 each medium sweet onion cut into 8 wedges
½ each pineapple cut into 1-inch squares
¾ teaspoon Kosher salt adjust to taste
½ teaspoon freshly ground black pepper adjust to taste
10 each 10-inch bamboo skewer soaked in water for 30 min

Cooking Tools Required
Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Sharp Knives, Tongs

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

Nutrition
Calories: 389kcal | Carbohydrates: 25g | Protein: 38g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 499mg | Potassium: 990mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1290IU | Vitamin C: 123mg | Calcium: 55mg | Iron: 2mg

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Steamed Artichokes
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
6 servings
Steamed Artichokes

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Recipe adapted from:
Love and Lemons

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 artichoke

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 Soy Free Vegetarian
This simple steamed artichoke recipe is a wonderful spring appetizer. Enjoy the tender petals with melted butter.
https://www.loveandlemons.com/how-to-cook-artichokes/#wprm-recipe-container-56368

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https://www.loveandlemons.com/how-to-cook-artichokes/#wprm-recipe-container-56368

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
Prepare the artichoke stem: Pull any leaves off the stem, and use a vegetable peeler to peel off the stem's woody exterior. Use a sharp stainless steel knife to trim off the end of the stem and gently score the trimmed end with an "X" pattern. Rub the stem all over with the cut side of one of the lemon segments to prevent browning.
Prepare the artichoke bud: Cut off the top quarter off the artichoke, about ½ to 1 inch. Rub the cut leaves all over with the lemon. Use kitchen shears to snip off the pointy tips of the remaining leaves.
Steam the artichoke: Fill a large pot with 1 inch of water, and squeeze in any remaining lemon juice. Add the squeezed lemon segments to the pot. Place a steamer basket in the pot, add the artichoke, and bring to a boil. Cover and steam for 35 to 45 minutes, or until the artichoke stem is fork-tender and you can easily peel off the outer leaves.
Remove the choke: Allow the artichoke to cool slightly. Slice it in half lengthwise, and use a small spoon to scoop out the hairy choke.
Serve the artichoke halves with melted butter or another dipping sauce of your choice. To eat, dip the leaves into the sauce and use your teeth to scrape off the meat, discarding the tough, fibrous shell. You can eat the artichoke heart and stem in their entirety.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook40

Passive0

Recipe Serving Size6

Ingredients

Ingredients
3 globe artichoke
2 lemon quartered
1/2 cup butter for serving

Cooking Tools Required
5-quart saucepot, Cutting board, Kitchen Shears, Measuring cups and spoons, Sharp Knives, Steamer Basket, Top Stove

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

Nutrition
Calories: 168kcal | Carbohydrates: 7g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 62mg | Potassium: 252mg | Fiber: 3g | Sugar: 1g | Vitamin A: 482IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 1mg

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Grilled Eggplant Skewers-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Grilled Eggplant Skewers-Low FODMAP

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Recipe adapted from:
Eats Marter

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 skewers

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

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

Dairy Free Diabetes Friendly Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Vegan Vegetarian
These grilled skewers use eggplant, zucchini, and red bell pepper for a colorful and flavorful main dish or side dish.
https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

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https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

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

Instructions
Soak the skewers for an hour (start with this step when you start prepping the meal)
Rinse the eggplant and cut into bite-sized pieces, about 2" each.
Mix in the spices and chopped herbs with the olive oil.
Skewer the vegetables and the mint leaves on wooden skewers, then brush with the oil mixture. Cook on the grill for 10 minutes, then drizzle with lemon juice before serving.

Cook Times

Active Prep25

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 10-inch bamboo skewer
5 eggplant small
2 ½ red bell pepper cut into chunks
1 pound zucchini cut into chunks
1 bunch fresh mint
10 tablespoon extra virgin olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 ½ lemon juiced
5 tablespoon Italian parsley or other herbs
2 tablespoon fresh cilantro or other herbs
2 tablespoon fresh oregano or other herbs

Cooking Tools Required
Cutting board, Grill, Grill Pan, Measuring cups and spoons, Sharp Knives

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

Nutrition
Calories: 202kcal | Carbohydrates: 18g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 31mg | Potassium: 740mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1283IU | Vitamin C: 57mg | Calcium: 51mg | Iron: 1mg

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Fried Chicken Strips with Veggie Sticks-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Fried Chicken Strips with Veggie Sticks-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3 tenders

Gluten Free Low FODMAP Nut Free Soy Free
This is my go-to recipe for tender and delicious chicken strips. They are gluten-free which makes them extra crispy.

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

Instructions
Place the chicken tenders in a large bowl. Add the Greek yogurt, hot sauce, and salt. Mix to thoroughly combine.
While the chicken is marinating whisk together the coating ingredients in a medium bowl. Set aside.
Cut carrots and red bell pepper into 4-inch sticks, and heat the oil in a deep saute pan over medium heat.
Dip each chicken tender in the coating and place on a parchment-lined baking sheet. Allow tenders to sit for 10 minutes so coating has a change to moisten.
When oil is hot and you're ready to cook, place as many tenders as will fit in the pan without crowding. Fry for several minutes per side until golden brown and remove to a cooling rack. Continue until all tenders are cooked. Note: Skim oil a couple of times during cooking to keep the oil clear. Serve warm or refrigerate after cooling completely.

Cook Times

Active Prep20

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 ½ pound chicken breast tender OR chicken breast cut into lengthwise strips
For the marinade:
1 1/2 cup plain Greek yogurt thinned with water if very thick
dash hot sauce such as Tabasco
1 tablespoon Kosher salt
For the coating:
1 ½ cup gluten-free flour Bob's Red Mill 1 to 1 flour recommended
½ cup corn starch
1 tablespoon granulated sugar
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
For frying:
3 cup avocado oil for frying
For serving:
3 carrot large, cut into 4-inch sticks
3 red bell pepper cut into 4-inch sticks

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Top Stove, Whisk

Reheating/Serving Instructions
Heat tenders in oven on a parchment lined baking sheet at 350 degrees for 20 minutes or until heated through.

Nutrition
Calories: 884kcal | Carbohydrates: 25g | Protein: 39g | Fat: 70g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 47g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 950mg | Potassium: 765mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4224IU | Vitamin C: 49mg | Calcium: 86mg | Iron: 2mg

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Low Carb Eggplant Pizza
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
8 servings
Low Carb Eggplant Pizza

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Recipe adapted from:
Arman Liew

Rated 5 out of 5 based on 5 customer ratings

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

Dairy Free Egg Free Gluten Free Keto Lower Carb Refined Sugar Free
This eggplant pizza may be low in carbs, but it's loaded with flavor. Toppings include mushrooms, onions, bell peppers, and sliced pepperoni.
https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

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https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Preheat the oven to 200C/400F. Slice the eggplant lengthways (the long side) into 1⁄3 inch slices.
Brush both sides of the eggplant with olive oil and place them on a lined baking sheet. Sprinkle with salt and pepper and bake for 12-15 minutes, until the eggplant is cooked and soft.
Spread marinara sauce on each eggplant; prinkle with Italian seasoning, then sprinkle with some of both shredded cheeses. Add pepperoni, onions, mushrooms, and bell peppers, and sprinkle generously with the remaining cheese.
Set the oven to the broil setting and bake for 5-10 minutes, or until the cheese is golden and melted.
Remove the eggplant pizzas from the oven and serve immediately.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 eggplant large
2 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup pizza sauce
1 cup shredded mozzarella cheese divded
1/2 cup shredded cheddar cheese divided
1/4 cup white mushroom chopped
1/4 cup onion chopped
3 ounce sliced pepperoni
1/2 cup bell pepper diced
1 tablespoon Italian seasoning

Cooking Tools Required
Heavy duty rimmed baking sheet, parchment paper

Reheating/Serving Instructions
TO STORE: You can store leftovers in air-tight containers in the refrigerator for up to 3 days.TO FREEZE: Use freezer-safe airtight bags or containers to freeze eggplant pizza for up to 3 months.TO REHEAT: Always reheat the pizza in a preheated oven.

Nutrition
Calories: 183kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 720mg | Potassium: 257mg | Fiber: 3g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 15mg | Calcium: 82mg | Iron: 1mg

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Vegan Eggplant Pizza
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
8 servings
Vegan Eggplant Pizza

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Recipe adapted from:
Arman Liew

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 slice

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 Keto Lower Carb Refined Sugar Free Vegan Vegetarian
This eggplant pizza may be low in carbs, but it's loaded with flavor. Toppings include mushrooms, onions, and bell peppers. Note: Pizza shown is non-vegan/vegetarian version; this recipe is for vegan/vegetarian version.
https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

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https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Preheat the oven to 200C/400F. Slice the eggplant lengthways (the long side) into 1⁄3 inch slices.
Brush both sides of the eggplant with olive oil and place them on a lined baking sheet. Sprinkle with salt and pepper and bake for 12-15 minutes, until the eggplant is cooked and soft.
Spread marinara sauce on each eggplant, and sprinkle with some of both shredded cheeses. Add the onions, mushrooms, and bell peppers, and sprinkle generously with the remaining cheese. Sprinkle with Italian seasonings.
Set the oven to the broil setting and bake for 5-10 minutes, or until the cheese is golden and melted.
Remove the eggplant pizzas from the oven and serve immediately.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 eggplant large
2 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup pizza sauce
1 cup vegan shredded mozzarella cheese divided
1/2 cup vegan shredded cheddar cheese divided
1/4 cup white mushroom chopped
1/4 cup onion chopped
1/2 cup bell pepper diced
1 tablespoon Italian seasoning

Cooking Tools Required
Heavy duty rimmed baking sheet, parchment paper

Reheating/Serving Instructions
TO STORE: You can store leftovers in air-tight containers in the refrigerator for up to 3 days.TO FREEZE: Use freezer-safe airtight bags or containers to freeze eggplant pizza for up to 3 months.TO REHEAT: Always reheat the pizza in a preheated oven.

Nutrition
Calories: 123kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 575mg | Potassium: 223mg | Fiber: 3g | Sugar: 3g | Vitamin A: 382IU | Vitamin C: 15mg | Calcium: 35mg | Iron: 1mg

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Fried Sweet Potato Latkes
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Fried Sweet Potato Latkes

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Recipe adapted from:
Tori Avey

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 per person

Refined Sugar Free Soy Free Vegetarian
A twist on the classic potato latkes, these fried sweet potato latkes cook up tender in the middle and crispy on the edges.
https://toriavey.com/potato-latkes/

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https://toriavey.com/potato-latkes/

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

Instructions
Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.
Peel and cut (not necessary if hand shredding) the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
In a skillet, add oil to reach a depth of 1/8 inch. If using schmaltz, add 1/4 cup to the oil. The schmaltz will add more savory flavor to the latkes. Heat slowly over medium to about 365 degrees F.
While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.
Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.
The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.
Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy.
Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.

Notes
I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

Cook Times

Active Prep30

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound sweet potato
1 each onion large shredded
3/4 cup matzo meal
2 each egg large beaten
1 tablespoon potato starch or more if needed
1 1/2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper
1 ½ cup avocado oil for frying
Optional for serving:
applesauce
sour cream

Cooking Tools Required
12-inch nonstick skillet, Box grater, Cutting board, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove

Reheating/Serving Instructions
Place on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes, until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat.

Nutrition
Calories: 448kcal | Carbohydrates: 33g | Protein: 4g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 425mg | Potassium: 432mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16136IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg

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Baked Sweet Potato Latkes
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Baked Sweet Potato Latkes

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Recipe adapted from:
Tori Avey

Rated 5 out of 5 based on 5 customer ratings

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

Refined Sugar Free Soy Free Vegetarian
This baked version of potato latkes uses sweet potatoes and cooks up tender in the middle and crispy on the edges.
https://toriavey.com/potato-latkes/

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https://toriavey.com/potato-latkes/

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Instructions
Preheat oven to 425 degrees and line baking sheet(s) with parchment paper.
Cut the potatoes into large chunks (not necessary if hand shredding) and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
Use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
Spray the parchment paper with the cooking spray. Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk. Place the disk carefully onto the baking sheet(s). Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke.
Spray tops of latkes with cooking spray and bake in the oven for 30 minutes total, flipping halfway through cooking time.

Notes
I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound sweet potato
1 each onion large shredded
3/4 cup matzo meal
2 each egg large beaten
1 tablespoon potato starch or more if needed
1 1/2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper
avocado oil cooking spray
Optional for serving:
applesauce
sour cream

Cooking Tools Required
12-inch nonstick skillet, Baking sheet, Box grater, Cutting board, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Spatula

Reheating/Serving Instructions
Place on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes, until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat.

Nutrition
Calories: 159kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 425mg | Potassium: 432mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16136IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg

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Salsa Roja (Cantina Style)
$0.00 Cooking Fee
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1-10 servings
Salsa Roja (Cantina Style)

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 tablespoons

Dairy Free Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This classic cantina-style salsa starts with roasted tomatoes, onions, jalapenos, and garlic for authentic Mexican flavor.

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Instructions
Place oven rack on upper third of oven and preheat broiler. Place whole tomatoes (halved if large, skin side up), onion, jalapenos, and garlic on heavy-duty rimmed baking sheet. Drizzle with avocado oil. Broil until lightly charred on top, about 10-15 minutes.
Put the remaining avocado oil in a large sauce pan over medium heat. Add the dried chiles. Saute for just a minute to release the flavors, being careful not to burn the chiles.
Add the broiled vegetables to the pot. Remove from heat. Using a stick blender (or blender) puree the mixture, adding water as necessary to thin.
Remove from heat. Stir in the cilantro, lime juice, and salt. Correct seasonings.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the broiler:
2 pound tomato
1 small white onion
3 jalapeno pepper more or less to taste
4 clove garlic
1 tablespoon avocado oil
For the rest of the salsa:
2 teaspoon avocado oil
2 small dried red chiles such as chiles de arbol
¾-1 cup water to thin salsa
3 tablespoon fresh cilantro chopped
2 lime juiced
1 tablespoon Kosher salt more or less to taste

Cooking Tools Required
5-quart saucepot, Blender, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, Top Stove, Wooden Spatula

Nutrition
Calories: 44kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 704mg | Potassium: 245mg | Fiber: 2g | Sugar: 3g | Vitamin A: 816IU | Vitamin C: 22mg | Calcium: 17mg | Iron: 1mg

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Stuffed Aloo Tikki (Pressure Cooker Method)
$0.00 Cooking Fee
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8 servings
Stuffed Aloo Tikki (Pressure Cooker Method)

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Recipe adapted from:
Ashley Singh Thomas

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 patties

Dairy Free Egg Free Nut Free Vegan Vegetarian
Aloo tikki is a popular Indian street food made with boiled potatoes, spices and sometimes (like in this recipe) it’s stuffed with lentils. Aloo tikki literally translates to potato cutlet. These pan-fried fritters are both crispy and creamy, thanks to the lentil filling. Serve with your favorite chutney if desired.
https://myheartbeets.com/stuffed-aloo-tikki/#wprm-recipe-container-17570

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https://myheartbeets.com/stuffed-aloo-tikki/#wprm-recipe-container-17570

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Instructions
Soak the chana dal for 30 minutes. Drain and rinse.
Add the dal and water to the instant pot. Place the potatoes on top of the dal. Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.
Naturally release pressure for 10 minutes.
Using tongs, place the potatoes into a bowl and set aside.
Drain the dal and put it into a bowl along with all of the ingredients listed under “dal stuffing,” mix well and set aside.
In a separate bowl, use a potato masher to mash the potatoes (there shouldn’t be any lumps).
With oil-greased hands, take one part of the potato mixture, flatten it and fill it with a tablespoon of dal stuffing, then close the potato around the stuffing and form into a patty. Repeat to make 16 tikkis.
Add oil to a frying pan (or dutch oven) on the stovetop over medium heat and once the oil heats up, shallow fry the tikkis on both sides until crisp and golden brown, about 3 minutes per side.

Notes
I suggest using gold potatoes when making tikki. They’re not as starchy as other potatoes and they make for sweet/smooth tikkis. The amount of flour suggested is for gold potatoes. If you use a different type of potato, you’ll need to adjust the amount of flour and they may not turn out as well as what you see here.

Cook Times

Active Prep30

Hands-On Cook15

Hands-Off Cook25

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size8

Ingredients

Ingredients
3 pound yukon gold potato peeled
½ cup chana dal (dried baby chickpeas) soaked for 30 minutes
2 cup water
1 cup avocado oil for frying
Dal Stuffing:
½ cup fresh cilantro chopped
2 green serrano chile minced, more or less to taste
2 teaspoon amchur green mango powder OR lemon juice
1 teaspoon ground coriander
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
½ teaspoon fennel seeds
¼ teaspoon cayenne pepper
6 tablespoon rice flour or 2 tablespoon cornstarch
Optional:
1 cup mango chutney purchased

Cooking Tools Required
Cast iron pan, Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Heat in a saute pan with a little oil over medium heat until heated through.

Nutrition
Calories: 492kcal | Carbohydrates: 59g | Protein: 4g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Sodium: 318mg | Potassium: 765mg | Fiber: 4g | Sugar: 22g | Vitamin A: 99IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 2mg

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Baked Brie En Croute With Apple Cranberry Chutney
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Baked Brie En Croute With Apple Cranberry Chutney

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 3/4 ounce

Egg Free Vegetarian
A wheel of brie is topped with apple cranberry chutney, wrapped in puff pastry, then baked to a delicious golden brown, for a stunning presentation. Serve with sliced bread or crackers for a delicious holiday appetizer. Note: You can also serve chutney on the side vs baking it in the brie.

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Instructions
Preheat oven to 400 degrees F.
Prepare the chutney:
Dice the apple and saute with the butter, about 5 minutes. Stir in the sugar and cardamom. Add the apple juice and the cranberries and bring to a simmer, then reduce heat to low. Let cook until almost all apple juice has evaporated, approximately 10 minutes, stirring a few times through cooking process (should be chunky).
To assemble:
Sprinkle a bit of flour over the puff pastry and roll out a bit if needed. Unwrap the wheel of brie and cut a circular opening in the top about 2 inches in diameter. Hollow out some of the brie while keeping the skin intact. Add some of the chutney to the hollowed out area, then replace with the brie skin. Fold the pastry over the brie covering it entirely. Trim off any excess puff pastry.
Place brie on parchment-lined sheet pan with seamed side up.
Beat together the egg and water. Brush pastry dough with the egg wash.
Bake for 25 minutes until puff pastry is golden brown. Allow to rest for 15 minutes before serving, as cheese will need to firm up slightly. Serve with any leftover chutney on the side.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook25

Passive15

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
18 ounce brie cheese wheel
1 egg
1 tablespoon water
1/2 package puff pastry 2 sheets shape into a circle 10-inch round
2 tablespoon all purpose flour if needed for rolling puff pastry
For the chutney:
1 Granny Smith apples large
1/4 cup dried cranberries
1/4 cup granulated sugar
1/4 teaspoon ground cardamom
2 tablespoon butter
1/4 cup apple juice

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, Pastry brush, Rolling Pin, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Place brie in 350 degree oven for 15 minutes or until slightly melted.

Nutrition
Calories: 373kcal | Carbohydrates: 22g | Protein: 13g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 409mg | Potassium: 127mg | Fiber: 1g | Sugar: 10g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg

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Buffalo Chicken Wings with Blue Cheese Dip
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Buffalo Chicken Wings with Blue Cheese Dip

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6-8 wings per person

Egg Free Gluten Free Keto Lower Carb Nut Free Refined Sugar Free Soy Free
Homemade blue cheese dip takes these wings over the top!

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Instructions
Preheat oven to 425 degrees with oven racks set in upper and lower positions.
Pat the wings dry with paper towels and place in a large bowl. Add salt, pepper, and avocado oil, tossing well to combine. Place wings on 2 parchment-lined baking sheets. Bake for 40-50 minutes turning once after 30 minutes. Wings should be golden brown and crispy on the outside.
Meanwhile, make the dip: In a small bowl, mix together the mayonnaise, sour cream, lemon juice, vinegar, and onion. Fold in the parsley and crumbled blue cheese. Place in refrigerator until ready to serve.
Wash and cut the celery into 4-inch sticks.
Make the sauce: Melt the butter in the microwave or a small saucepan. In a large bowl combine the melted butter and hot sauce. Toss the cooked wings in the sauce and serve with blue cheese dip and celery sticks.

Cook Times

Active Prep10

Hands-Off Cook40

Passive0

Recipe Serving Size10

Ingredients

Ingredients
4 pound chicken wing
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
2 tablespoon avocado oil
For the blue cheese dip:
½ cup mayonnaise
1 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon white vinegar
2 teaspoon yellow onion minced
¼ cup Italian parsley minced
½ cup blue cheese crumbled
For the sauce:
3 tablespoon butter melted
⅓ cup hot sauce Franks Redhot sauce recommended
For serving:
1 bunch celery

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

Reheating/Serving Instructions
Reheat wings in 350 oven for 15 minutes.

Nutrition
Calories: 420kcal | Carbohydrates: 1g | Protein: 20g | Fat: 37g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 733mg | Potassium: 240mg | Fiber: 1g | Sugar: 1g | Vitamin A: 609IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 1mg

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Peruvian Mushroom Ceviche
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Peruvian Mushroom Ceviche

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Recipe adapted from:
An Le

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(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1.25 cup (5 ounce)

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 Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Vegan Ceviche

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Instructions
Slice each mushroom into 4 parts
In a non-reactive bowl (preferably glass mixing bowl), toss the mushroom with olive oil, salt and pepper. Let sit for 10 minutes.
Stir in the lemon and orange juices, cover, and refrigerate to chill before serving.
Before serving, fold in red onion, bell pepper, cilantro, jalapeno, and chives.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive10

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound white mushroom
⅓ cup extra virgin olive oil
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
1 cup fresh lemon juice freshly squeezed
½ cup orange juiced freshly squeezed
2 tablespoon pickled jalapeno small can in the Mexican aisle
½ cup fresh cilantro chopped
½ red onion thinly sliced
1 red bell pepper diced
½ cup fresh chive chopped or green onion

Cooking Tools Required
Can Opener, Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Refrigerator

Reheating/Serving Instructions
Serve chilled.

Nutrition
Calories: 102kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 386mg | Fiber: 1g | Sugar: 4g | Vitamin A: 572IU | Vitamin C: 35mg | Calcium: 9mg | Iron: 1mg

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Classic Gefilte Fish
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Classic Gefilte Fish

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

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

Nut Free Refined Sugar Free Soy Free
After making these, buying store-bought gefilte fish will be a thing of the past.

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

Instructions
In a large pot over medium heat bring fish stock, onion, carrot, celery, parsley, and thyme to a boil. Reduce heat and keep at a simmer.
Make gefilte fish: In a medium skillet over medium-low heat, heat olive oil. Add onion, carrot, and celery and saute until very soft, about 10 Minutes. Remove from heat and let cool.
Pulse onion mixture with parsley leaves in a food processor until almost smooth then place in a large bowl.
Dry the fish out, if it was frozen, squeeze liquids out. Cut fish into large chunks and place in a food processor. Pulse until finely ground but not pureed (you want some texture).
Add fish, eggs, and matzo meal to onion mixture and stir to combine. Season with salt and pepper. Place in the refrigerator to chill for 30-60 minutes.
Form into 20 fist-sized ovals and place gently fish into simmering stock in a wide pan, spaced out (it will slightly expand while cooking). Let simmer until completely cooked through about 25 minutes. Cook in batches in a few ports in parallel, if necessary.
Serve on top of endive leaves with horseradish, matzo, and cooked carrots sliced from the stock.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook30

Passive30

Total Time1 hour 30 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
12 cup fish stock
1 onion cut into wedges
2 carrot medium, peeled and cut into large pieces
2 stalk celery cut into large pieces
1 bunch Italian parsley
3 sprigs fresh thyme
FOR THE GEFILTE FISH
2 tablespoon extra virgin olive oil
1 onion chopped
2 carrot medium, peeled and chopped
1 stalk celery chopped
3 pound boneless and skinless fish fillet whitefish, carp, and/or pike
4 egg large
¼ cup Italian parsley
18 tablespoon matzo meal
1 tablespoon Kosher salt
¼ teaspoon freshly ground black pepper
OPTIONS FOR SERVING
endive leaves washed and dried
prepared horseradish
Matzo

Cooking Tools Required
Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Skillet, Spatula, Stock pot or >5 Qt pot, Top Stove

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

Nutrition
Calories: 322kcal | Carbohydrates: 22g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1756mg | Potassium: 891mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4858IU | Vitamin C: 13mg | Calcium: 143mg | Iron: 3mg

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Juicy Middle Eastern Chicken Kabob
$0.00 Cooking Fee
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6 servings
Juicy Middle Eastern Chicken Kabob

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$0.00 Cooking Fee
Serving Size: 2 skewers, 5 oz of chicken after cooking

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
These Middle Eastern-style chicken kabobs are the perfect combination of tender, juicy chicken and bold, aromatic spices. Made with lean chicken breast, a quick salt brine locks in moisture, while a warm, earthy dry rub featuring cumin, turmeric, paprika, and cinnamon delivers incredible flavor — no marinade needed.
Threaded with or without veggies and grilled or broiled to perfection, these kabobs are deliciously satisfying and easy to prepare. Serve them with fluffy rice, warm pita, and a drizzle of tahini or tzatziki for a vibrant, wholesome meal that transports your taste buds straight to the Mediterranean.
Perfect for weeknight dinners or summer gatherings — they’re healthy, bold, and absolutely addictive.

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Instructions
Dry Brine the Chicken
Cut 2.5 lbs boneless, skinless chicken breast into 1.5” cubes.
Sprinkle salt evenly over all chicken cubes and toss to coat.
Cover and refrigerate for at least 1 hour, the longer the better, up to 8 hours.
Before seasoning, pat chicken dry with paper towels (don’t rinse).
Middle Eastern Dry Rub
Mix spices and olive oil into a thick paste.
Toss dry-brined chicken cubes in the rub until fully coated.
Let rest for 30 minutes at room temperature.
Assemble & Cook
Toss the veggies lightly with olive oil, salt, and a sprinkle of cumin or sumac before grilling for extra flavor and to prevent sticking.
Thread chicken and veggies onto skewers.
Grill over medium-high heat (or broil top rack), turning after 5-6 minutes, for a total of 10–12 minutes, until internal temp reaches 165°F.
Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
Drizzled with freshly-squeezed lemon juice and chopped parsley.
Refrigerate leftovers in a sealed container for up to 3 days, or freeze for up to 3 months.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time45 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the dry brine
2.5 pound boneless skinless chicken breast or thighs, cut into small pieces
1 tablespoon Kosher salt
For the middle eastern dry rub
1 teaspoon garlic powder smashed
2 teaspoon ground cumin
1½ teaspoon smoked paprika
¾ teaspoon ground cinnamon
1 teaspoon ground coriander adjust to taste
1 teaspoon ground turmeric
¾ teaspoon freshly ground black pepper adjust to taste
3 tablespoon extra virgin olive oil
For the skewers
1 each red bell pepper cut into 1.5” squares
1 each green bell pepper cut into 1.5” squares
1 each zucchini sliced into ½” thick rounds or half-moons
1 each red onion cut into large chunks/petals
1 each eggplant cubed, lightly salted & patted dry before use
8 ounce cremini mushroom whole or halved
12 each 10-inch bamboo skewer soaked in water for 30 min
For serving
1 lemon
1 tablespoon Italian parsley chopped

Cooking Tools Required
Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

Reheating/Serving Instructions
Heat in microwave on medium-high power until heated through. Refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

Nutrition
Calories: 337kcal | Carbohydrates: 13g | Protein: 43g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 121mg | Sodium: 625mg | Potassium: 1287mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1148IU | Vitamin C: 56mg | Calcium: 52mg | Iron: 2mg | Phosphorus: 498mg

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5 Fresh Vegetable Spring Rolls with Peanut Sauce
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5 servings
5 Fresh Vegetable Spring Rolls with Peanut Sauce

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Recipe adapted from:
Damn Delicious

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$0.00 Cooking Fee
Serving Size: 1 roll (5"x 1")

Dairy Free Egg Free Gluten Free Vegan Vegetarian
These spring rolls are filled with fresh colorful vegetables and served with a delicious peanut sauce. Perfect on a hot day!
https://damndelicious.net/2019/06/25/vegetable-spring-rolls-with-peanut-sauce/

5 Fresh Vegetable Spring Rolls with Peanut Sauce quantity

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https://damndelicious.net/2019/06/25/vegetable-spring-rolls-with-peanut-sauce/

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Adjust the ingredients measurement scale here by changing this number. 5 pieces

Instructions
Peanut Sauce
Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl.
Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
Spring Rolls
Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface.
Place lettuce, basil, mint and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber and avocado; season with salt and pepper, to taste.
Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
Serve immediately with peanut sauce.
To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size5 pieces

Ingredients

Ingredients
5 rice paper wrap 10 inch size
3 leaf lettuce torn into large pieces
0.5 cup fresh basil whole leaves
0.5 cup fresh mint whole leaves
0.5 cup fresh cilantro whole leaves
0.5 each carrot shredded
0.5 cup purple cabbage shredded
0.5 each red bell pepper thinly sliced
0.5 each English cucumber seeded and cut into long matchsticks
1 each avocado halved, peeled, seeded and thinly sliced
Peanut Sauce
2 tablespoon peanut butter
2 teaspoon tamari sauce
0.5 tablespoon lime juice
1 teaspoon brown sugar
0.5 teaspoon chili garlic sauce or more, to taste
0.5 teaspoon fresh ginger finely grated

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

Reheating/Serving Instructions
To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

Nutrition
Calories: 180kcal | Carbohydrates: 21g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 308mg | Potassium: 408mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2055IU | Vitamin C: 28mg | Calcium: 46mg | Iron: 2mg

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Sardine and Black Bean Cakes Baked
$0.00 Cooking Fee
Rated 0 out of 5
4 servings
Sardine and Black Bean Cakes Baked

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$0.00 Cooking Fee
Serving Size: 2-3 cakes

Brain Food Gluten Free Heart Healthy Mediterranean Diet Postpartum Pregnancy Refined Sugar Free Soy Free
These Sardine and Black Bean Cakes are a perfect addition to your clean eating and gluten-free nutrition. Baked to perfection, they combine the wholesome protein of sardines with the fiber-rich goodness of black beans, creating a dish that's as nutritious as it is flavorful. Packed with omega-3s, antioxidants, and healthy fats, these cakes are a guilt-free way to enjoy a savory meal or snack.
Enjoy with a side salad, a dollop of Greek yogurt, or a squeeze of fresh lemon juice.

Sardine and Black Bean Cakes Baked quantity

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Instructions
Preheat the Oven: Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly grease with olive oil spray.
Prepare the Mixture: In a large bowl, mash the black beans with a fork or potato masher until slightly chunky.
Add the mashed sardines, red onion, bell pepper, garlic, cilantro, egg, ground flax, Dijon mustard, lemon juice, olive oil, smoked paprika, cumin, salt, and pepper. Mix until well combined.
Form the Cakes: Scoop about 2 tablespoons of the mixture and form it into small patties creating 12 cakes. Place them on the prepared baking sheet.
Bake the Cakes: Spray the tops of the patties lightly with olive oil spray. Bake in the preheated oven for 20 minutes, flipping halfway through, until golden brown and firm to the touch.
Serve: Let the cakes cool slightly before serving. Enjoy with a side salad, a dollop of Greek yogurt, or a squeeze of fresh lemon juice.

Cook Times

Active Prep15

Hands-Off Cook20

Recipe Serving Size4

Ingredients

Ingredients
4 ounce canned sardines in water drained and mashed
15 ounce canned black beans rinsed, and drained
1 each small red onion finely diced
1 each red bell pepper or other color, finely diced
1 clove garlic minced
0.25 cup cilantro or parsley finely chopped
1 each large egg lightly beaten
4 tablespoon ground flax seeds or almond flour. Grind the flax as it's a binder. Don't use whole seeds, the cakes won't hold up.
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 tablespoon extra virgin olive oil
0.5 teaspoon smoked paprika
0.5 teaspoon ground cumin
0.5 teaspoon Kosher salt
0.5 teaspoon freshly ground black pepper
extra virgin olive oil spray for greasing
For Serving - Optional
1 each lemon wedges
12 tablespoon sour cream or Greek yogurt, or tzatziki, or tahini sauce

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

Nutrition
Calories: 232kcal | Carbohydrates: 25g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 821mg | Potassium: 640mg | Fiber: 11g | Sugar: 3g | Vitamin A: 1222IU | Vitamin C: 44mg | Calcium: 185mg | Iron: 4mg

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Antipasto Skewers
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Antipasto Skewers

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Recipe adapted from:
Zeke Gluckman

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$0.00 Cooking Fee
Serving Size: 1 skewer

Egg Free Gluten Free Nut Free Oil Free Refined Sugar Free Soy Free
Castelvetrano olives, calabrese salame chunks, bocconcini (mini fresh mozzarella balls) cherry tomatoes and roasted red pepper chunks on a skewer

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Instructions
Cut salame in to 1 oz chunks
Cut peppers in to small chunks
Assemble skewers with one of each ingredient in any order
Refrigerate until time to serve

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce Castelvetrano olives
12 ounce Calabrese salami log
8 ounce mini fresh mozzarella balls
4 ounce cherry tomato
12 ounce jarred roasted red pepper
10 each 5-inch bamboo skewer

Cooking Tools Required
Cutting board

Reheating/Serving Instructions
Served cold

Nutrition
Calories: 236kcal | Carbohydrates: 3g | Protein: 12g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 35mg | Sodium: 1606mg | Potassium: 213mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 321IU | Vitamin C: 18mg | Calcium: 112mg | Iron: 1mg

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Chocolate Topped Phyllo Fruit Cups
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Rated 0 out of 5
1-10 servings
Chocolate Topped Phyllo Fruit Cups

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3 cups each

Nut Free Soy Free Vegetarian
Flaky phyllo cups filled with sweetened cream cheese, thinly sliced strawberries and garnished with melted chocolate
https://niftymom.com/2018/04/easy-chocolate-drizzled-phyllo-fruit-cups/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=380031914_12431168_305381#mv-creation-32-jtr

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https://niftymom.com/2018/04/easy-chocolate-drizzled-phyllo-fruit-cups/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=380031914_12431168_305381#mv-creation-32-jtr

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

Instructions
Use either a stand mixer or by hand mix the marshmallow cream and cream cheese until smooth
Lay out 30 phyllo cups on a sheet pan
Fill each cup with 1 Tablespoon of cream cheese filling
Slice strawberries thin
Fan strawberries over cream cheese filling
Melt chocolate over double boiler
Place chocolate in piping bag
Garnish each phyllo cup with chocolate drizzle

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook5

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce cream cheese softened
7 ounce marshmallow cream
30 each mini phyllo dough cups
16 ounce strawberry
½ cup semi-sweet chocolate chips

Cooking Tools Required
Baking sheet, Cutting board, Mixing bowls, Refrigerator, Stand Mixer

Reheating/Serving Instructions
No heating/serve chilled

Nutrition
Calories: 216kcal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 87mg | Potassium: 153mg | Fiber: 2g | Sugar: 19g | Vitamin A: 315IU | Vitamin C: 27mg | Calcium: 35mg | 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

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