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Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset
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1-10 servings
Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset

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Serving Size: about half a cup

Brain Food Dairy Free Egg Free Gluten Free Oil Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
An Ashkenazi version of a Charoset, an integral part of the Passover Seder, is a spread made out of fruit, dried fruit, nuts, spices, and wine. There are countless variations on charoset from Jewish communities around the world, but this apple and walnut version is very typical of the style made by Ashkenazi Jews who hail from Eastern Europe.

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Instructions
Toast the walnuts and pecans
Place apples, walnuts, pecans, raisins, dates, cinnamon, and clove in a food processor. Pulse for about 2 minutes until the mixture is smooth but still has texture.
Transfer the apples to a large bowl and add the wine, or add the orange and lemon juice for paleo and whole 30.
Stir well to combine. Add the wine gradually until smooth.
Cover and refrigerate until ready to serve.
If you don't have a food processor, grate the apples coarsely on a box grater, and chop the nuts and drided fruies.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 Fuji apple peeled, cored, and cut to quarters
4 ounce walnut or almonds, lightly roasted and chopped
4 ounce pecan lightly roasted and chopped
4 ounce raisins
4 ounce pitted Medjool date
1 teaspoon ground cinnamon
1 teaspoon ground clove
1/2 cup sweet red wine or grape juice, add more if not moist enough
Optional
1 orange juiced, instead of the wine for paleo and whole 30
1 lemon juiced, instead of the wine for paleo and whole 30

Cooking Tools Required
Box grater, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives

Reheating/Serving Instructions
Leftover charoset will keep, covered in the refrigerator, for four to five days.

Nutrition
Calories: 257kcal | Carbohydrates: 29g | Protein: 3g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 5mg | Potassium: 326mg | Fiber: 5g | Sugar: 14g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg

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Spider Cookies
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1-10 servings
Spider Cookies

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Recipe adapted from:
Diana Long

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$0.00 Cooking Fee
Serving Size: 2 cookies

Vegetarian
Fans of classic Halloween candy like Reese's will love these peanut butter and chocolate delights.
https://www.thepioneerwoman.com/food-cooking/recipes/a37002555/spider-cookies-recipe/

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https://www.thepioneerwoman.com/food-cooking/recipes/a37002555/spider-cookies-recipe/

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Instructions
Preheat oven to 350˚.
Beat together the peanut butter, shortening, butter, and both sugars in a large bowl with an electric mixer, 4 to 5 minutes, until fluffy and combined. Add the egg and vanilla extract and beat until combined.
Whisk together the flour, baking soda, and salt in a separate bowl. With the mixer on low speed, add the flour mixture to the peanut butter mixture and beat until well mixed.
Scoop the dough into 20 even portions (about 2 packed tablespoons each) and roll into balls. Flatten each ball slightly and arrange the cookies 2 inches apart on parchment paper-lined baking sheets. Press the center of each cookie with your thumb. Bake for 8 to 10 minutes, rotating the cookie sheets halfway through.
As you pull the cookies out of the oven, gently place 1 Reese's Mini just barely below the center of each cookie, allowing the warm cookie to melt the chocolate "body" into place. Then, very gently press 1 chocolate covered raisin or peanut "head" right above the Reese's Mini on each cookie. Allow the cookies to cool for 5 minutes on the baking sheets. Transfer the cookies to a wire rack to cool completely.
Once the cookies are cool, use the gel writing icing to draw 8 legs from the body of each spider. Allow the icing to set and enjoy!

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 cup creamy peanut butter
1/2 cup vegetable shortening
1/4 cup butter softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg large
1 teaspoon pure vanilla extract
2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon Kosher salt
20 miniature peanut butter cups such as Reese's Mini's
20 chocolate covered raisins
black writing gel icing

Cooking Tools Required
Baking sheet, Cooling Rack, Electric Hand Mixer, Electric Pressure Cooker, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Whisk

Nutrition
Calories: 502kcal | Carbohydrates: 44g | Protein: 10g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 29mg | Sodium: 431mg | Potassium: 239mg | Fiber: 2g | Sugar: 21g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg

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Clean Diet Honey Cake
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12 servings
Clean Diet Honey Cake

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Recipe adapted from:
Karin Adoni Ben-David

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$0.00 Cooking Fee
Serving Size: 1 slice

Dairy Free Gluten Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Walnuts, honey, and almond flour combine to create this delicious grain-free loaf cake. Perfect for a quick breakfast, dessert, or snack.

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Adjust the ingredients measurement scale here by changing this number. 12 people

Instructions
Lightly grease loaf pan with coconut oil, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold, when cake is completely cooled.
With a hand mixer, beat the egg whites for about one minute until they are foamy.
Add the yolks, honey, oil, baking soda, baking powder and coffee, mixing until well blended.
Gently fold the almond flour and walnuts into the yolk mixture.
Pour into prepared loaf pan and bake at 350o F for 40-60 minutes.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time50 minutes

Recipe Serving Size12 people

Ingredients

Ingredients
1 teaspoon coconut oil for greasing the pan
5 egg separated
Beat together:
3/4 cup honey
1⁄3 cup coconut oil
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 cup coffee strong, such as Turkish or a shot of espresso
Fold in:
2 1⁄2 cup almond flour
1/2 cup walnuts finely chopped

Cooking Tools Required
8x5 inch Loaf Pan, Electric Hand Mixer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Spatula

Reheating/Serving Instructions
Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

Nutrition
Calories: 232kcal | Carbohydrates: 17g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 68mg | Potassium: 47mg | Fiber: 2g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

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Saffron Chicken and Herb Salad
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1-10 servings
Saffron Chicken and Herb Salad

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Recipe adapted from:
Hanna Lemaire

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$0.00 Cooking Fee
Serving Size: 5oz

Dairy Free Egg Free Gluten Free Lower Carb Nut Free Paleo Reduced Fat Soy Free
A colorful, simple, and refreshing salad that can be served as a main course or side dish for lunch or dinner. Recipe originally from "Jersusalem: A Cookbook", by Yotam Ottolenghi & Sami Tamimi.
https://ottolenghi.co.uk/recipes/saffron-chicken-and-herb-salad

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https://ottolenghi.co.uk/recipes/saffron-chicken-and-herb-salad

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Instructions
Preheat the oven to 400 degrees F. Trim and discard 1cm off the top and tail of the oranges and cut each orange into 12 wedges, keeping the skin on. Remove any pips.
Place the wedges in a small saucepan with the honey, saffron, vinegar and just enough water to cover the orange wedges. Bring to a boil and simmer gently until the oranges are soft and it becomes a thick syrup; add water during the cooking if the liquid gets very low. If desired, blitz in a food processor to make the syrup more smooth.
Mix the chicken breasts with half the olive oil and plenty of salt and pepper, and place on a very hot, ridged griddle pan (or sautée pan). Sear for about 2 minutes on each side to get clear char marks all over. Transfer to a roasting pan or aluminum foil lined baking sheet and place in the oven for 15–20 minutes, or until just cooked. *(This step can be done while syrup is being made!)*
While the chicken is cooking, slice the fennel, herbs, and chili.
Once the chicken is cool enough to handle, but still warm, tear it with your hands into rough and quite large pieces. Place in a large mixing bowl, pour over half the orange paste and stir well. You may add more syrup if desired. (The other half you can keep in the fridge for a few days). Add the remaining ingredients to the salad, including the rest of the olive oil, and toss gently. Taste, add salt and pepper and, if needed, some more olive oil and lemon juice.

Cook Times

Active Prep30

Hands-On Cook30

Hands-Off Cook30

Passive0

Total Time1 hour 30 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 orange
5 tablespoon honey
1 teaspoon saffron threads
1.5 tablespoon white wine vinegar
2 cup water add more as needed
3 pound boneless skinless chicken breast
6 tablespoon extra virgin olive oil
3 bulb fennel small, thinly sliced
1.5 cup fresh cilantro picked, stems removed
1.5 cup fresh basil torn
25 fresh mint torn
3 tablespoon fresh lemon juice
2 dry red chili thinly sliced
3 clove garlic crushed
Kosher salt
freshly ground black pepper

Cooking Tools Required
8x8 inch nonstick baking pan, Baking sheet, Cutting board, Food Processor, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, Refrigerator, Roasting Pan, Saucepan, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
This salad can be kept in an airtight container in the fridge for 2-3 days. It is served cold, so no reheating is necessary.

Nutrition
Calories: 305kcal | Carbohydrates: 19g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 87mg | Sodium: 201mg | Potassium: 922mg | Fiber: 3g | Sugar: 12g | Vitamin A: 738IU | Vitamin C: 41mg | Calcium: 70mg | Iron: 2mg

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Pumpkin Pie with Almond Coconut Crust
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8 servings
Pumpkin Pie with Almond Coconut Crust

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee
Serving Size: 1/8 pie

Dairy Free Gluten Free Paleo Refined Sugar Free Soy Free Vegetarian
This pumpkin pie features a crumbly nut crust and a maple-infused filling. It contains all-natural ingredients and is Paleo-friendly.

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Instructions
To make the crust, place almond flour, coconut flour, and salt in the bowl of a food processor and pulse a couple of times to combine. Add coconut oil and egg, pulsing until the mixture forms a ball. Press dough into a 9-inch glass pie dish. Set aside.
To make the filling, add the pumpkin and eggs to the food processor and pulse to combine. Next, pulse in the coconut milk, maple syrup, pumpkin pie spice, and salt.
Pour filling into crust and bake at 350 degrees for 40-45 minutes.

Notes
Allow to cool for several hours, then cover and refrigerate for at least 2 hours to set.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size8

Ingredients

Ingredients
For the crust:
1 ¾ cup blanched almond flour
¼ cup coconut flour
¼ teaspoon Kosher salt
2 tablespoon coconut oil room temperature
1 egg large
For the filling:
15 ounce canned pumpkin
3 egg large
½ cup canned full-fat coconut milk
½ cup maple syrup
1 tablespoon pumpkin pie spice or a combination on cinnamon, cloves, and nutmeg
¼ teaspoon Kosher salt

Cooking Tools Required
9 inch Pie Dish, Can Opener, Food Processor, Measuring cups and spoons, Spatula

Reheating/Serving Instructions
Serve chilled.

Nutrition
Calories: 319kcal | Carbohydrates: 26g | Protein: 9g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 191mg | Potassium: 221mg | Fiber: 6g | Sugar: 15g | Vitamin A: 8391IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 3mg

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

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Recipe adapted from:
Mayumi Tavalero

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$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.

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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!

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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

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Mediterranean Chicken Chickpea Spinach Salad with Lemon-Herb Dressing
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FSA/HSA
4 servings
Mediterranean Chicken Chickpea Spinach Salad with Lemon-Herb Dressing

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Recipe adapted from:
Mayumi Tavalero

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$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!

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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

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Mexican-Style Pork Tenderloin Salad and Roasted Pork Tenderloin with Garlic and Spinach Lentils
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FSA/HSA
8 servings
Mexican-Style Pork Tenderloin Salad and Roasted Pork Tenderloin with Garlic and Spinach Lentils

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee
Serving Size: 8 ounces

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Refined Sugar Free Soy Free
With this selection you'll get two different pork dishes with 4 servings each. First, enjoy pork tenderloin sliced and place on top of a bed of mixed greens, with black beans, cherry tomatoes, and sliced avocado. Topped with a lime vinaigrette. And second, enjoy herb roasted pork served with a garlic lentil and spinach mix.

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Instructions
For the Mexican Pork Salad:
Preheat the Oven: Preheat your oven to 400°F (200°C).
Marinate the Pork (for the salad): In a small bowl, mix the cumin, chili powder, salt, and pepper. Rub the spice mix over the pork tenderloin and let it marinate for 10-15 minutes.
Prepare the Pork (for the Roast Pork): Pat the pork tenderloin dry with a paper towel. Rub 1 tbsp of olive oil over the tenderloin, then season with salt, pepper, and thyme or rosemary if desired.
Place both tenderloins on a baking sheet or roasting pan. Roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Remove and let it rest for 5-10 minutes before slicing.
Prepare the Salad: While the pork is cooking, in a large bowl, combine the mixed greens, cherry tomatoes, red onion, black beans, and avocado.
Make the Dressing: In a small bowl, whisk together the remaining 2 tbsp olive oil, lime juice, salt, and pepper.
Assemble the Salad: Add the sliced pork on top of the salad. Drizzle with the lime dressing and toss gently to combine.
Serve: Garnish with fresh cilantro if desired, and serve immediately. If saving for later use, separate out ingredients to assemble when ready to eat. Refrain from slicing avocado until ready to eat.
For the herb roasted pork with garlic lentils and spinach mix.
Cook the Lentils: While the pork is roasting, rinse the lentils under cold water. Add them to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until tender. Drain any excess water.
Sauté Spinach and Garlic: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add the spinach, stirring until wilted (about 2-3 minutes). Combine the spinach with the cooked lentils and season with salt and pepper.
Serve: Slice the pork tenderloin into medallions and serve with the garlic lentil and spinach mixture.

Cook Times

Active Prep30

Hands-On Cook15

Hands-Off Cook30

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the Mexican Pork Salad:
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon Kosher salt
1 tablespoon extra virgin olive oil
1 pound pork tenderloin
15 ounce canned black beans, no salt added drained and rinsed
1 piece avocado diced
1 cup cherry tomatoes halved
1/2 piece red onion thinly sliced
4 cup mixed greens
For the dressing:
1 piece lime juiced
2 tablespoon extra virgin olive oil
1/4 teaspoon freshly ground black pepper
Optional:
2 tablespoon fresh cilantro chopped
For the Roast Pork with Garlic and Spinach Lentils:
1 pound pork tenderloin
1 cup lentils
4 cup fresh spinach
2 tablespoon extra virgin olive oil
4 clove garlic minced
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme or rosemary

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

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

Nutrition
Calories: 405kcal | Carbohydrates: 29g | Protein: 34g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 531mg | Potassium: 1150mg | Fiber: 13g | Sugar: 2g | Vitamin A: 1830IU | Vitamin C: 20mg | Calcium: 72mg | Iron: 5mg

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Sesame Chicken Noodles and Chicken Caesar Salad
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
8 servings
Sesame Chicken Noodles and Chicken Caesar Salad

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 ounces

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

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

Diabetes Friendly Heart Healthy
With this selection you'll get two great chicken dishes with 4 servings each. First, whole wheat noodles with chicken and broccoli, stir fried in a mildly spicy sesame sauce, and second, a delicious chicken caesar salad tossed with whole wheat croutons for flavorful crunch!

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Instructions
Poached Chicken:
Add chicken to a large pot and cover with cold water, by at least 1 inch. Sprinkle evenly with salt, then add garlic, lemon, and black peppercorns.
Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees), while you work on the rest of the prep.
Remove chicken from the pot and set aside.
Sesame Chicken Noodles:
Bring a large pot of water to a boil, add salt, then break spaghetti noodles in half and add to the boiling water. Cook according to package directions to al dente.
In a small bowl combine the sauce ingredients. Set aside.
In a large saute pan over high heat add the broccoli florets and 3 tablespoons of water, cover and let steam for a few minutes. Remove from pan and set aside.
Add the avocado oil to the pan set over high heat. Add the fresh ginger and saute 30 seconds, then add the cooked noodles and saute for a few minutes. Dice half the reserved poached chicken add to pan along with the cooked broccoli, green onions, and sesame seeds.
Pour sauce over all the ingredient and saute several more minutes to blend the flavors.
Chicken Caesar Salad:
To make the croutons, Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove it (reserve) and add the bread cubes, toss to evenly coat. Leave on low heat until lightly browned and crisp. Season with salt and pepper.
To make the dressing, add all of the ingredients into a jar with a tight-fitting lid. Finely chop the reserved garlic clove and add to jar. Shake vigorously until blended.
For 1 serving of salad, place a tablespoon of the dressing in a medium bowl. Add 1/4 of the lettuce and 1/4 of the croutons. Toss and plate. Slice or shred the remaining cooked chicken and top with 1/4 of the chicken. Important: Do not toss salad and croutons until ready to serve.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook20

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the Poached Chicken:
2 pound boneless skinless chicken breast
cold water to cover chicken by at least 1 inch
1 teaspoon Kosher salt
4 clove garlic smashed and peeled
1 each lemon halved and squeezed into poaching liquid
1 teaspoon whole black peppercorns
For the Noodles:
8 ounce whole wheat spaghetti
Kosher salt for the pasta water
2 tablespoon fresh ginger
1 crown broccoli cut into florets
3 stalk green onion sliced
1 tablespoon sesame seeds
and the sauce
3 tablespoon low sodium soy sauce
1 tablespoon sriracha sauce
2 tablespoon sesame oil
1 tablespoon sugar
For the Salad:
1 head romaine lettuce Large head chopped, washed and dried in a salad spinner
and the croutons:
2 slice whole wheat bread cut into 1/2-inch cubes
2 teaspoon extra virgin olive oil
1 clove garlic peeled and smashed
and the dressing:
1 clove garlic put through a press
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
6 tablespoon extra virgin olive oil
1 each lemon juiced
2 tablespoon grated parmesan cheese
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
5-quart saucepot, Cutting board, jar with lid, Measuring cups and spoons, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat noodles in a saute pan over medium heat or in the microwave on medium power until heated through. Store lettuce and dressing in refrigerator for up to 5 days. Store croutons at room temperature in an airtight container. Toss lettuce with dressing just before serving.

Nutrition
Calories: 422kcal | Carbohydrates: 31g | Protein: 32g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 780mg | Potassium: 769mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6921IU | Vitamin C: 9mg | Calcium: 91mg | Iron: 3mg

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Potato Salad with Bell Peppers and Garlic-Sesame Dressing
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1-10 servings
Potato Salad with Bell Peppers and Garlic-Sesame Dressing

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Recipe adapted from:
Jun Cai

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$0.00 Cooking Fee
Serving Size: 3/4 cup

Dairy Free Egg Free Nut Free Vegetarian
This hearty potato salad goes beyond the ordinary and includes bell peppers and fresh cilantro. This recipe was submitted by Foodom platform Chef Jun Cai who serves the San Franciso East Bay Area and Sonoma/Napa Areas.

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Instructions
1. Cook the potato in boiling water. Meanwhile, julienne all the peppers and drop in the boiling potato water with the potatoes (last minutes of cooking time) for 2 minutes. Drain as much as the boiling water as possible, then shock the vegetable in ice water. Drain thoroughly.
2. In a medium-sized bowl, whisk together the dressing ingredients,
3. Add the dressing to cooled potato/vegetable mixture and toss thoroughly.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook30

Passive10

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 each white potato
1 each green bell pepper
1 each yellow bell pepper
1 each red bell pepper
1 each red onion
1 cup fresh cilantro
Dressing:
1/2 cup sesame oil
1/2 cup garlic?
4 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon ground white pepper
2 tablespoon granulated sugar
1 teaspoon Kosher salt
2.00 teaspoon soy sauce
1 tablespoon sesame seed
2 tablespoon chicken bouillon powder
4 tablespoon dry red chili more or less to taste

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Vegetable Peeler

Nutrition
Calories: 227kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 601mg | Potassium: 630mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1500IU | Vitamin C: 71mg | Calcium: 53mg | Iron: 2mg

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Pistachio Pinwheel Cookies
$5.00 Cooking Fee
Rated 0 out of 5
32 servings
Pistachio Pinwheel Cookies

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Recipe adapted from:
Claire Saffitz

Rated 0 out of 5

$5.00 Cooking Fee
Serving Size: 1 cookie

Soy Free Vegetarian
These cookies are rolled and cut before baking to produce a beautiful "pinwheel" pattern.
https://cooking.nytimes.com/recipes/1021709-pistachio-pinwheels?smid=ck-recipe-iOS-share&fbclid=IwAR1_FQq_R_M1CiaGpxNYAYB_TL9VIxQdsJWD-YvYmAGtuiW6Hqo34ejS_8o

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https://cooking.nytimes.com/recipes/1021709-pistachio-pinwheels?smid=ck-recipe-iOS-share&fbclid=IwAR1_FQq_R_M1CiaGpxNYAYB_TL9VIxQdsJWD-YvYmAGtuiW6Hqo34ejS_8o

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Instructions
In a food processor, pulse the pistachios until they’re very finely ground but not yet forming a paste, about 25 second-long pulses. Transfer the ground pistachios to a small bowl and set aside.
To the same food processor (no need to wash after grinding the pistachios), add the butter and confectioners’ sugar, and process until the mixture is smooth and creamy. Add the yolks and almond extract, and process until the mixture is smooth and light. Add the flour and salt, and pulse, scraping down the sides of the bowl once or twice, until you have a stiff, uniform dough.
Transfer two-thirds of the dough (about 10 ounces/240 grams) to a medium bowl and add the almond flour to the bowl. Use a flexible spatula to work the almond flour into the dough until you have a uniform mixture.
Scrape the almond dough onto a piece of parchment paper. Pat it down with your hands into a thinner layer, then place a piece of parchment paper on top. Roll out the dough between the sheets of parchment into a slab measuring about 12-by-8 inches and ¼-inch thick. (Uncover the dough and use a small offset spatula to shape the dough into a rectangle if necessary.) Slide the parchment paper onto a baking sheet and refrigerate the slab until firm, 10 to 15 minutes.
Meanwhile, add the ground pistachios to the food processor with the remaining dough and pulse until the mixture is thoroughly blended and the dough has taken on a green color, about 7 pulses. Set aside at room temperature while the almond dough chills.
Remove the almond dough from the refrigerator and plop tablespoon-size pieces of the pistachio dough across the surface of the slab. Use the offset spatula to spread the pistachio dough across the length of the slab in an even layer, leaving a ½-inch border along the longer sides. Starting at one of the longer sides and using the parchment paper to help you, roll the dough into a tight spiraled log. Wrap the log in parchment paper and transfer to the refrigerator. Chill until the dough is very firm, at least 1 hour.
When ready to bake, arrange two oven racks in the upper and lower thirds of the oven and heat to 350 degrees. Line two large rimmed baking sheets with parchment paper and set aside.
Sprinkle the demerara sugar across a cutting board. Remove the log from the refrigerator, unwrap, and roll across the board in the sugar, pressing down very firmly as you roll so the sugar adheres. Continue to roll and press until the entire log is coated. Using a sharp knife, shave a thin crosswise slice off of each end so you have straight sides with the full spiral exposed. Cut the log in half crosswise, then cut each half in half again to make quarters, and cut each quarter in half again for eighths. (This ensures even, equal slices.) As you cut, roll the pieces on the cutting board to prevent the pinwheels from gaining a flat side and losing their round shape. Cut each piece into 4 equal slices to make 32 cookies.
Divide the cookies between the two prepared baking sheets and space them evenly. Bake the cookies on the upper and lower racks until they are golden around the edges, 15 to 20 minutes, switching racks and rotating the sheets front to back halfway through baking. Remove from the oven and let cool completely on the baking sheets.

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook15

Passive60

Total Time2 hours

Recipe Serving Size32

Ingredients

Ingredients
⅔ cup shelled pistachios shelled raw unsalted
¾ cup unsalted butter 1½ sticks, cut into ½-inch pieces, at room temperature
¾ cup sugar plus 2 tablespoons
2 egg yolk large
½ teaspoon almond extract
1 cup all-purpose flour
½ teaspoon Kosher salt
1⅓ cup almond flour
For rolling:
½ cup demerara sugar

Cooking Tools Required
Baking sheet, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Refrigerator, Sharp Knives

Nutrition
Calories: 127kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 38mg | Potassium: 34mg | Fiber: 1g | Sugar: 8g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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The Best Salted Caramel Popcorn Cookies
$0.00 Cooking Fee
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15 servings
The Best Salted Caramel Popcorn Cookies

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Recipe adapted from:
Erin Clarkson

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$0.00 Cooking Fee
Serving Size: 1 cookie

Vegetarian
Satisfy your sweet tooth with these salted caramel popcorn cookies! They have soft, chewy middles, crispy edges, and crunchy popcorn in every bite. Recipe uses freshly popped popcorn, but for ease butter-flavored microwave popcorn works here too!
https://cloudykitchen.com/blog/brown-butter-salted-caramel-popcorn-chocolate-chip-cookies/?fbclid=IwAR13E2S9fDWm748cZMDvO9Y19rUFdpbJgMrvw8BiccBpt6XsBSTkC3bJtsU#tasty-recipes-5725-jump-target

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https://cloudykitchen.com/blog/brown-butter-salted-caramel-popcorn-chocolate-chip-cookies/?fbclid=IwAR13E2S9fDWm748cZMDvO9Y19rUFdpbJgMrvw8BiccBpt6XsBSTkC3bJtsU#tasty-recipes-5725-jump-target

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Instructions
Preheat the oven to 350˚f / 180˚c. Line 2-3 baking trays with parchment paper.
Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes. Transfer the brown butter to the bowl of a stand mixer to cool slightly.
While the butter is cooling, make the caramel - place the granulated sugar into a medium saucepan and place over medium heat. Place a silicone mat on a heat resistant surface (I use my counter) or onto a baking tray, and have nearby.
Place the sugar in a medium saucepan, and place over medium heat. Heat the sugar, stirring occasionally with a whisk, until all of the sugar has melted (the sugar will clump as you heat, but continue to stir - it will soon smooth out). Continue to cook the caramel until it is amber in colour and just beginning to smoke slightly. Immediately pour onto the prepared silicone mat, and leave to cool while you prepare the cookie dough.
Meanwhile pop the popcorn according to package directions
Place the bowl of the stand mixer with the brown butter onto the mixer, and fit with the paddle attachment. Mix the brown butter, dark brown sugar, and second measure of granulated sugar on medium speed until combined. Add the eggs one at a time, followed by the vanilla, then increase the mixer speed to high and beat for 2-3 minutes, until the mixture has lightened in colour and thickened.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer off, add to the mixing bowl, then mix on low until just combined. Remove the bowl from the mixer and finish the incorporation of the dry ingredients by hand if needed - scrape down the bowl and ensure that all the mixture at the bottom of the bowl is fully incorporated.
Carefully peel the caramel sheet off the silicone mat, and place onto the chopping board. Using a sharp knife, cut into chunks ½” to ¾” or smaller in size - there will be some small shards, and larger pieces. Use caution as the shards will be sharp. Add the caramel shards to the bowl along with the chocolate, and mix briefly on low speed to combine.
Remove the mixing bowl from the mixer and add the popcorn in and incorporate by hand.
Using a 1/4 cup (#16) scoop, place level scoop fulls of dough onto the prepared baking trays 6 per tray works well for me. Roll each into a ball and arrange on the trays, leaving ample room for spreading - place them with a side showing lots of chocolate and popcorn up so that the tops bake up nicely.
Bake the trays one at a time for 14-15 minutes, or until the cookies are puffed up and set around the edges. Check for doneness at 13 minutes. Remember that they will continue to cook a little once you remove them from the oven.
If the cookies have lost their round shape a little in the oven due to the caramel, you can use a round cookie cutter slightly larger than the cookie to nudge it back into a circular shape. Sprinkle each cookie with coarse sea salt, then cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
Repeat the baking process with the remaining cookies. Store leftovers in an airtight container at room temperature.

Cook Times

Active Prep30

Hands-On Cook15

Hands-Off Cook15

Passive0

Total Time1 hour

Recipe Serving Size15

Ingredients

Ingredients
10 ounce unsalted butter straight from the fridge
7 ounce granulated sugar for the caramel
7.5 ounce dark brown sugar
3.5 ounce granulated sugar
2 egg at room temperature
1 teaspoon pure vanilla extract
11.5 ounce all-purpose flour
¾ teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
6 ounce dark chocolate coarsley chopped
.75 ounce popcorn kernels freshly popped

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Saucepan, Sharp Knives

Nutrition
Calories: 641kcal | Carbohydrates: 85g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 345mg | Potassium: 211mg | Fiber: 3g | Sugar: 55g | Vitamin A: 763IU | Calcium: 65mg | Iron: 4mg

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Kitchen Sink Cookies
$0.00 Cooking Fee
Rated 0 out of 5
9 servings
Kitchen Sink Cookies

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Recipe adapted from:
Melissa Rose

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$0.00 Cooking Fee
Serving Size: 1 large 4-inch cookie

Vegetarian
These extra large cookies are loaded with chocolate chips, caramel chunks, and pretzels.
https://www.designeatrepeat.com/kitchen-sink-cookies/

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https://www.designeatrepeat.com/kitchen-sink-cookies/

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Adjust the ingredients measurement scale here by changing this number. 9

Instructions
Preheat oven to 350°F.
Chop half of the chocolate chips into small shards and slivers. Cut caramels into small chunks (about the size of the chocolate chips) and break up the pretzels. Set aside.
In a medium sized microwave-safe bowl, add butter and cover with a paper towel (will help for splattering). Melt the butter in the microwave for 30-60 seconds until all is melted (no chunks left). You want it hot; if you hear it "pop" then it's most likely done
Add in brown sugar and granulated sugar and use a spatula to stir until combined (* do not use a mixer for this recipe). The sugars should cool off the butter but if it's still piping hot, let cool for a minute or two.
Stir in egg and vanilla extract. Next, mix in baking soda and salt.
Add flour and mix until all the flour disappears into the dough. Note: the dough will be wet and sticky, this is normal and it will firm up as it sits.
Mix the chopped chocolate chips, whole chocolate chips, pretzels, and caramel into the dough. Allow dough to sit for 1-2 minutes to slightly set so it's not as sticky, then stir (if needed, you can add 1-2 tablespoons flour to help it firm up).
Line a baking sheet with parchment paper. Scoop dough into 1/4 cup sized scoops (i.e. 4 tablespoons) then gently roll into your hands to create a ball. Flatten the tops so that they're a thick disc vs. a round ball. See image in post above for reference. Without flattening, your cookies will be thicker and more cakey.
If desired, press extra pretzel pieces into the top.
Bake at 350°F for 12-14 minutes. You want them to be slightly brown on the edges & top and look slightly underbaked in the center (my oven was perfect at 13 minutes).
Tip: If your cookies are wonky-shaped, immediately after taking out of the oven, use a bowl that is slightly larger than the cookie to “wiggle” it back into a circle shape.
Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. Once cooled, use a spatula to transfer them to a wire cooling rack.
Enjoy slightly warm for gooey caramel or allow to fully cool...both ways are amazing!

Cook Times

Active Prep15

Hands-On Cook12

Hands-Off Cook0

Passive0

Total Time27 minutes

Recipe Serving Size9

Ingredients

Ingredients
½ cup unsalted butter 1 stick
½ cup light brown sugar packed
¼ cup granulated sugar
1 egg large
2 teaspoon pure vanilla extract
½ teaspoon baking soda
¼ teaspoon Kosher salt
1 ¼ cup all-purpose flour
1 cup semi-sweet chocolate chips
½ cup pretzels chopped
½ cup caramel squares chopped

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper

Nutrition
Calories: 414kcal | Carbohydrates: 55g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 227mg | Potassium: 197mg | Fiber: 2g | Sugar: 34g | Vitamin A: 357IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

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Potato Chip Cookies
$0.00 Cooking Fee
Rated 0 out of 5
12 servings
Potato Chip Cookies

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Recipe adapted from:
Anne

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$0.00 Cooking Fee
Serving Size: 2 cookies

Nut Free Soy Free Vegetarian
These cookies are the perfect combination of sweet and salty, plus they have a nice crip texture.
https://www.upstateramblings.com/potato-chip-cookies/

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https://www.upstateramblings.com/potato-chip-cookies/

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Instructions
Crush the 6 cups of potato chips by putting them in a ziploc bag and rolling them with a rolling pin. Or just crush them with your hands. You want to end up with about 2 cups of crushed potato chips. Once you are done crushing measure 1 cup of potato chips for mixing into the batter and set the remaining crushed chips aside.
In a mixer beat the butter on high speed for about 1 minute.
Then add the sugar and vanilla and mix until everything is combined and creamy.
Add the egg and beat the mixture again.
Add the flour and mix it until it is mixed into the batter.
Then stir 1 cup of potato chips into the batter. You can stir them in by hand or use a mixer, but don't overmix the potato chips.
Cover the dough and chill it for about 1 hour, until it is easy to handle.
Preheat the oven to 350 F.
Shape the dough into 1 inch balls, with a cookie scoop or by rolling them between your hands.
Put the balls about 1 inch apart on a cookie sheet. Either use an ungreased cookie sheet or cover it with a silicone baking mat.
Use a drinking glass or your fingers to flatten the cookies until they are about 1/4 inch thick.
Take some of the remaining potato chips and sprinkle them on top of the cookies, pressing them down lightly into the dough.
Bake for about 12 minutes until the cookies are just starting to brown on the edges.
Cool the cookies on wire racks.

Notes
Don't crush the potato chips so much that they are powder, they should be recognizable potato chip crumbs.

Cook Times

Active Prep10

Hands-On Cook12

Hands-Off Cook0

Passive60

Total Time1 hour 22 minutes

Recipe Serving Size12

Ingredients

Ingredients
6 cup potato chip separated, not crushed
3/4 cup butter
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 egg
1 3/4 cup all-purpose flour

Cooking Tools Required
Baking sheet, Electric Hand Mixer, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula

Nutrition
Calories: 432kcal | Carbohydrates: 45g | Protein: 5g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 231mg | Potassium: 539mg | Fiber: 2g | Sugar: 9g | Vitamin A: 374IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 1mg

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Sephardic Charoset Truffles
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Rated 0 out of 5
1-10 servings
Sephardic Charoset Truffles

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Recipe adapted from:
Tori Avey

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$0.00 Cooking Fee
Serving Size: 2-3 truffles

Dairy Free Egg Free Gluten Free Oil Free Soy Free Vegan Vegetarian
An Ashkenazi version of a Charoset, an integral part of the Passover Seder, is a spread made out of fruit, dried fruit, nuts, spices, and wine. There are countless variations on charoset from Jewish communities around the world, but this apple and walnut version is very typical of the style made by Ashkenazi Jews who hail from Eastern Europe.

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Instructions
Place dates, apricots, raisins, pistachios and honey and place in a food processor.
Pulse for about 2 minutes until the mixture is smooth but still has texture. You may need to break up the sticky mixture a few times if it collects in a ball in the processor.
In a bowl, mix together the sugar and the cinnamon. Form date mixture into balls that are about ¾ inch in diameter. The balls will be sticky and soft. It will be easier to shape them if you wet your hands slightly.
Dry your hands. Dip the balls in the cinnamon sugar and coat thoroughly, and re-roll between your palms to smooth out any rough edges. Serve at room temperature.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1.5 cup pitted Medjool date
1.5 cup dried apricots
0.5 cup golden raisins
0.75 cup shelled pistachios lightly roasted and chopped
2 tablespoon honey for vegan use date syrup or agave
0.25 cup sugar
1 teaspoon ground cinnamon

Cooking Tools Required
Box grater, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives

Reheating/Serving Instructions
Leftover charoset will keep, covered in the refrigerator, for four to five days.

Nutrition
Calories: 214kcal | Carbohydrates: 46g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 3mg | Potassium: 531mg | Fiber: 4g | Sugar: 39g | Vitamin A: 775IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

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Cucumber, Melon and Farro Salad
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Rated 0 out of 5
1-10 servings
Cucumber, Melon and Farro Salad

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

Nut Free Soy Free Vegetarian
This delicious fruit and farro salad is tossed with a red wine vinaigrette then topped with feta cheese and fresh mint.

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Instructions
Bring a pot of salted water to a boil and add farro. Cook until tender, about 20 minutes. Most water she be absorbed, drain if needed. Cool farro on a large plate.
Combine the cucumbers, cantaloupe, tomatoes and farro in a large serving bowl; gently mix and set aside.
Whisk together the olive oil, red wine vinegar, shallots, chives and salt & pepper until emulsified.
To serve, toss salad with dressing and top with feta and fresh mint

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 cup uncooked farro
4 cup water
2 cucumber sliced in half moon shape
1 cantaloupe seeded and cubed
3 cup cherry tomato halved
½ cup extra virgin olive oil
½ cup red wine vinegar
1 shallot minced
1 tablespoon fresh chive finely chopped
2 teaspoon sea salt
2 teaspoon freshly ground black pepper
3/4 cup feta cheese crumbled
½ cup fresh mint chiffonade

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

Nutrition
Calories: 307kcal | Carbohydrates: 40g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 10mg | Sodium: 627mg | Potassium: 417mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2296IU | Vitamin C: 19mg | Calcium: 98mg | Iron: 2mg

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Sufganiyot (Israeli Donuts)
$0.00 Cooking Fee
Rated 0 out of 5
24 servings
Sufganiyot (Israeli Donuts)

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Recipe adapted from:
Jennifer Segal

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$0.00 Cooking Fee
Serving Size: 1 doughnut

Dairy Free Nut Free Soy Free Vegetarian
A cross between a beignet and a jelly donut, sufganiyot are pillowy donuts that are eaten in Israel and around the world during Hanukah Prep Time: 30 MinutesCook Time: 15 MinutesTotal Time: 45 Minutes, plus 1 to 2 hours for the dough to rise
https://www.onceuponachef.com/recipes/sufganiyot-israeli-donuts.html

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https://www.onceuponachef.com/recipes/sufganiyot-israeli-donuts.html

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Instructions
Combine the water and yeast in a small bowl and let sit until foamy, about 5 minutes.
Meanwhile, in a large bowl, combine the flour, confectioners' sugar, salt, and nutmeg. Whisk to combine and set aside.
Add the egg yolks, 2 tablespoons of oil, and vanilla to the water/yeast mixture and whisk with a fork until combined.
Add the liquid mixture to the flour mixture and stir with rubber spatula until the dough comes together. It should be a bit sticky. Cover the bowl with plastic wrap (no need to clean it first) and let the dough rise on the countertop until doubled in size, 1 to 2 hours.
Line a baking sheet with a few layers of paper towels. Line another baking sheet with parchment paper and dust heavily with flour. Generously dust a clean countertop and your hands with flour. Scrape the dough out of the bowl onto the counter and dust the dough with flour. Pat the dough into ¼-in-thick rectangle (it should be about 10 x 12-inches in size), making sure the bottom doesn't stick and adding more flour to the counter and your hands as needed. Using a pizza wheel or very sharp knife, cut the dough into 24 two-inch squares and transfer to the floured baking sheet, leaving a little space between the squares. Sprinkle the squares lightly with flour.
Add enough of oil to a large Dutch oven or heavy pot to measure about 2 inches deep and heat over medium heat to 350°F. (If you don't have a candy/deep-fry thermometer, drop a 1-in cube of bread in the oil; if it takes about 1 minute to get golden brown, the oil is at the right temperature.) Place 6 dough pieces in the oil and fry until golden brown, about 3 minutes, flipping halfway through frying. Adjust the heat, if necessary, to maintain the oil temperature between 325°F and 350°F. Using a slotted spoon, transfer the donuts to the paper towel-lined baking sheet. Repeat with the remaining donuts.
When the donuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of a squeeze bottle or piping bag into the pocket and squeeze 1 to 2 teaspoons of jam or jelly inside. (Alternatively, if you don't have the right tools or just don't want to bother, serve the filling on the side.)
Using a fine sieve, dust the donuts generously with confectioners’ sugar. Serve warm.

Notes
Note: Warm water helps activate the yeast. The temperature doesn't need to be exact so no need to use a thermometer; just try to get it about the temperature of bath water. (If you place your hand under the stream of water in the faucet, it should feel hot but you should be able to leave your hand there without it stinging.)

Cook Times

Active Prep30

Hands-On Cook20

Hands-Off Cook60

Passive0

Total Time1 hour 50 minutes

Recipe Serving Size24

Ingredients

Ingredients
1 cup warm water heated to about 110°F (see note)
1 tablespoon active dry yeast note that this is more than 1 packet
3 cup all-purpose flour spooned into measuring cup and leveled-off
¼ cup powdered sugar plus more for coating
¾ teaspoon Kosher salt
½ teaspoon ground nutmeg
2 egg yolk large
2 tablespoon avocado oil
1 teaspoon pure vanilla extract
For frying:
1 quart avocado oil
Optional filling:
1 cup jam or jelly or custard, Nutella, pudding, pumpkin butter, apple butter, dulce de leche, etc.

Cooking Tools Required
5-quart saucepot, Baking sheet, Dutch Oven, Fine-Mesh Strainer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Piping Bag, Plastic food wrap, Sharp Knives, Spatula, Tongs

Nutrition
Calories: 466kcal | Carbohydrates: 23g | Protein: 2g | Fat: 41g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Cholesterol: 16mg | Sodium: 79mg | Potassium: 31mg | Fiber: 1g | Sugar: 8g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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Bloody Broken Glass Cupcakes
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Rated 0 out of 5
12 servings
Bloody Broken Glass Cupcakes

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Recipe adapted from:
Allrecipes/Jai

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cupcake

Soy Free Vegetarian
These broken glass cupcakes look painfully good to eat. You can add fake blood and sugar glass to your favorite flavor of cupcake to get the desired effect. Recipe from: allrecipes.com
https://www.allrecipes.com/recipe/216230/bloody-broken-glass-cupcakes/

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https://www.allrecipes.com/recipe/216230/bloody-broken-glass-cupcakes/

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Instructions
Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.
Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins.
Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.
Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.

Cook Times

Active Prep10

Hands-On Cook55

Hands-Off Cook20

Passive0

Total Time1 hour 25 minutes

Recipe Serving Size12

Ingredients

Ingredients
18.25 ounce box white cake mix
1 cup water
1/3 cup avocado oil
3 egg
16 ounce can white frosting
Sugar Glass:
2 cup water
1 cup light corn syrup
3 1/2 cup granulated sugar
1/4 teaspoon cream of tartar
Edible Blood:
1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water or more as needed
15 drops red food coloring
3 drops blue food coloring

Cooking Tools Required
Baking sheet, Electric Hand Mixer, Instant read thermometer, Mixing bowls, Muffin tin liners, Saucepan, Spatula, Standard muffin pan

Nutrition
Calories: 297kcal | Carbohydrates: 59g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 20mg | Potassium: 27mg | Fiber: 1g | Sugar: 58g | Vitamin A: 59IU | Calcium: 9mg | Iron: 1mg

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Pumpkin Pie Spiced Oatmeal Cookies with Maple Glaze
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16 servings
Pumpkin Pie Spiced Oatmeal Cookies with Maple Glaze

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Recipe adapted from:
Riley Wofford

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cookie

Soy Free Vegetarian
Soft and chewy with a maple glaze that adds an autumnal flair, these pumpkin oatmeal cookies are just the thing to fill up your cookie jar this fall.
https://www.delish.com/cooking/recipe-ideas/a40742607/pumpkin-oatmeal-cookies-recipe/

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https://www.delish.com/cooking/recipe-ideas/a40742607/pumpkin-oatmeal-cookies-recipe/

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Adjust the ingredients measurement scale here by changing this number. 16

Instructions
Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 large baking sheets with parchment paper.
In a large bowl, whisk flour, pumpkin pie spice, baking soda, and salt. In another large bowl, using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy, about 2 minutes. Add egg, pumpkin, and maple syrup and beat on medium speed until combined, then gradually add flour mixture and beat until fully combined. Stir in oats and pecans. Cover and refrigerate until cold, about 30 minutes.
Scoop out 16 (1/4-cup) balls of dough and arrange 2" apart on prepared baking sheets. Slightly flatten with the palm of your hand. Bake until cookies are firm and lightly browned, 14 to 16 minutes. Let cool completely.
GLAZE
In a small bowl, whisk powdered sugar, maple syrup, and pumpkin pie spice. Add water, 1 teaspoon at a time, until icing is thick but pourable.
Drizzle icing over cooled cookies. Let stand until icing sets, about 15 minutes.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook16

Passive30

Total Time1 hour 11 minutes

Recipe Serving Size16

Ingredients

Ingredients
1 cup all-purpose flour
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup unsalted butter softened
1/2 cup light brown sugar packed
1 egg large
1/3 cup canned pumpkin puree
2 tablespoon maple syrup
1 1/2 cup old fashioned rolled oats
1/2 cup chopped pecans
GLAZE
3/4 cup powdered sugar
1 tablespoon maple syrup
1 pinch pumpkin pie spice
1 teaspoon water more or less

Cooking Tools Required
Baking sheet, Cooling Rack, Electric Hand Mixer, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula

Nutrition
Calories: 192kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 111mg | Potassium: 81mg | Fiber: 1g | Sugar: 15g | Vitamin A: 974IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

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Sheet Pan Cheesecake
$26.67 Cooking Fee
Rated 0 out of 5
9 servings
Sheet Pan Cheesecake

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$26.67 Cooking Fee
Serving Size: 4 oz

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

Sheet Pan Cheesecake quantity

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Adjust the ingredients measurement scale here by changing this number. 9

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

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook60

Passive60

Total Time2 hours 20 minutes

Recipe Serving Size9

Ingredients

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

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

Reheating/Serving Instructions
Serve cold from the fridge

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

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