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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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Sauteed Greens with Shallots and Mustard Seeds – Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Sauteed Greens with Shallots and Mustard Seeds – Low FODMAP

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Recipe adapted from:
Reneta Jenik

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3 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 Keto Low FODMAP Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Nutritious greens including kale, chard, and collard greens are sauteed in olive oil along with green onions and mustard seeds for a bit of spice and texture.

Sauteed Greens with Shallots and Mustard Seeds – Low FODMAP quantity

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

Instructions
Heat the olive oil in a large skillet over medium heat. Add the green onions and mustard seeds (may pop at higher heat, be careful not to burn) and cook until softened, about 1-2 minutes. Add the greens and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Season with salt and pepper. Stir in the lemon juice and serve.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon extra-virgin olive oil
5 stalk green onion Use both the white and light green parts of the green onions
1 tablespoon yellow mustard seeds
1 pound Kale stems and inner ribs trimmed, leaves cut into ribbons
1 pound Chard stems and inner ribs trimmed, leaves cut into ribbons
1 pound Collard Greens stems and inner ribs trimmed, leaves cut into ribbons
1 teaspoon Kosher salt more or less to taste
1/3 teaspoon freshly ground black pepper more or less to taste
2 tablespoon fresh lemon juice more or less to taste

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

Reheating/Serving Instructions
Heat in a saute pan over medium heat.

Nutrition
Calories: 84kcal | Carbohydrates: 7g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 362mg | Potassium: 455mg | Fiber: 5g | Sugar: 1g | Vitamin A: 9643IU | Vitamin C: 74mg | Calcium: 251mg | Iron: 2mg

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Grilled Corn on the Cob in Husks
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Grilled Corn on the Cob in Husks

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Recipe adapted from:
Holly Nilsson

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 ear

Egg Free Gluten Free Heart Healthy Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Want a nice and delicious side with your meal or even a nice snack. Try this great recipe for grilled corn!
www.spendwithpennies.com/grilled-corn-on-the-cob/

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www.spendwithpennies.com/grilled-corn-on-the-cob/

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Instructions
To Grill Corn in Husks
Peel back the husks of the corn without detaching them from the bottom of the cob. Remove silk and fold husks back into place to cover the corn.
Place corn in a sink or large bowl of water to soak for at least 15-30 minutes.
Preheat grill to medium-high heat.
Remove corn from the water and shake off excess Water. Place cobs on the grill and cook 15-20 minutes, turning occasionally.
Once corn is cooked to your liking, remove from the grill, peel off husks and serve with butter, salt & pepper.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 ear corn
2.5 tablespoon extra virgin olive oil
5 tablespoon butter

Cooking Tools Required
Grill, Grill Pan, Mixing bowls, Pastry brush, Tongs

Reheating/Serving Instructions
Place in microwave on medium power until heated through or in 350 degree oven for 15 minutes.

Nutrition
Calories: 159kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 14mg | Potassium: 245mg | Fiber: 2g | Sugar: 6g | Vitamin A: 343IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 0.5mg

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Artichoke Dip with Spinach and Yogurt
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA
1-10 servings
Artichoke Dip with Spinach and Yogurt

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Recipe adapted from:
Stephanie Kay

Rated 5 out of 5 based on 5 customer ratings

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

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 Keto Postpartum Refined Sugar Free Soy Free Vegetarian
This artichoke dip can be served hot or cold.
https://kaynutrition.com/healthy-artichoke-dip-spinach-yogurt/

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https://kaynutrition.com/healthy-artichoke-dip-spinach-yogurt/

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Instructions
Blanch spinach and squeeze out any excess liquid, then chop.
For a cold dip:
In a large bowl, combine artichoke hearts, yogurt, spinach, garlic, parmesan, parsley, salt and pepper, and stir well to combine.
Season with additional salt and pepper to taste, and season with parley and parmesan to serve.
Store the artichoke dip in the fridge in an air-tight container for up to 3 days.
For a warm dip:
Preheat oven to 350°F.
In a large bowl, combine artichoke hearts, yogurt, spinach, garlic,parmesan, parsley, salt and pepper, and stir well to combine.
Season with additional salt and pepper to taste, and top with and extra sprinkle of parmesan cheese.
Transfer to the oven and bake for 10-12 minutes until bubbling.
Allow artichoke dip to cool slightly before serving.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 bunch fresh spinach blanched and squeezed of all moisture. then chopped
14 ounce canned artichoke heart drained and finely chopped
1 cup plain Greek yogurt
2 clove garlic grated
1 cup grated parmesan cheese
1/4 cup Italian parsley finely chopped
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
Optional for serving:
bagel chips
vegetable sticks

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Spatula

Reheating/Serving Instructions
Eat chilled or heat in the oven at 350 degrees for 15 minutes.

Nutrition
Calories: 73kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 415mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3402IU | Vitamin C: 12mg | Calcium: 148mg | Iron: 1mg

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Chicken Enchiladas-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Chicken Enchiladas-Low FODMAP

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Recipe adapted from:
Tyler Florence

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 enchiladas

Egg Free Gluten Free Low FODMAP
This version is made with shredded chicken breast plus green and chipotle chiles for lots of spice, no onions and low FODMAP cheese.
https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

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https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

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Instructions
1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, oregano, and chili powder before turning. Remove chicken to a platter, allow to cool.
2. Add chiles, stir well to combine. Add canned tomatoes, saute 1 minute.
3. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
4. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
5. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro an sour cream before serving.

Cook Times

Active Prep60

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size8

Ingredients

Ingredients
3 tablespoon avocado oil
1 1/2 pound boneless skinless chicken breast
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoon ground cumin
1/2 teaspoon dry oregano
1/2 teaspoon mild New Mexico chili powder
5 canned whole green chiles seeded and coarsely chopped
2 canned chipotle chiles seeded and minced
28 ounce canned stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortilla
1 1/2 cup canned enchilada sauce
1 cup shredded monterey jack cheese
For garnish:
1/4 cup fresh cilantro chopped

Cooking Tools Required
12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Ladle, Measuring cups and spoons, Microwave, Oven, Pie Plate, Top Stove

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 10-15 minutes until heated through.

Nutrition
Calories: 359kcal | Carbohydrates: 34g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 967mg | Potassium: 645mg | Fiber: 6g | Sugar: 7g | Vitamin A: 687IU | Vitamin C: 10mg | Calcium: 193mg | Iron: 3mg

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Blueberry Cookies
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
26 servings
Blueberry Cookies

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Recipe adapted from:
Ann Drake

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 cookie

Vegetarian
This blueberry cookie recipe is simple and sweet...and so delicious. These little round cookies are bursting with blueberry goodness! They are perfect for breakfast, a snack, or dessert.
https://www.onsuttonplace.com/blueberry-cookies-recipe-simple-sweet/?fbclid=IwAR34PeNgyjJM53SYQCbGQaQgtw26Tvsg8RwiK-teyPHEDLneTPb2-QB1D94

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https://www.onsuttonplace.com/blueberry-cookies-recipe-simple-sweet/?fbclid=IwAR34PeNgyjJM53SYQCbGQaQgtw26Tvsg8RwiK-teyPHEDLneTPb2-QB1D94

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Instructions
Preheat oven to 375 degrees F.
Line a cookie sheet with parchment paper. Set aside.
Rinse blueberries and let drain on a paper towel. Pat dry. Set aside.
In a medium bowl whisk together the flour, salt, baking powder, and cinnamon. Set aside.
In the bowl of a standing mixer with the paddle attached, beat the brown sugar and butter for 3 minutes, or until fluffy. Make sure to scrape the sides of the bowl.
Add the egg and vanilla, and mix very well.
Add flour mixture, and mix again.
The dough will be a bit dry, so add the milk one tablespoon at a time.
Fold in blueberries.
Put 1/2 cup white sugar on a plate or piece of wax paper.
Form balls of dough and roll in white sugar. Balls should be 1 to 1.5 inches in diameter. Place balls on parchment lined cookie sheet.
Bake for 10 -12 minutes. Cookies are done when they are lightly browned around the edge.
Cool cookies on pan for 1 minute, and then remove to wire rack to cool.

Cook Times

Active Prep20

Hands-On Cook12

Hands-Off Cook0

Passive0

Total Time32 minutes

Recipe Serving Size26

Ingredients

Ingredients
1/2 cup butter 1 stick, at room temperature
3/4 cup brown sugar firmly packed
1 egg large
1 teaspoon pure vanilla extract
2 tablespoon milk
3/4 cup fresh blueberries
1 3/4 cup all-purpose flour
1/4 teaspoon Kosher salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup granulated sugar for rolling

Cooking Tools Required
Baking sheet, Colander, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, plate, Spatula, Stand Mixer

Nutrition
Calories: 107kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 44mg | Potassium: 27mg | Fiber: 1g | Sugar: 11g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu
$50.50 Cooking Fee
Rated 0 out of 5
9 servings
Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$50.50 Cooking Fee
Serving Size: 1/3 whole pizza, 2 ounces salad, 1 square tiramisu

Nut Free Soy Free Vegetarian
Includes 3 large pizzas (1 Pizza Margherita, 1 Pepperoni, 1 Mixed Mushroom), 9 servings of Authentic Caesar Salad with homemade dressing* and croutons, plus 9 servings of Classic Tiramisu. All pizzas include freshly made dough, Pomodoro sauce, fresh whole milk mozzarella, and fresh herbs. Gluten-free and Vegan options are available. Want to be a sous chef? The participation option is available for an additional fee. Specify your preference and modifications in the comments field.
*Consuming raw or undercooked eggs may increase your risk of foodborne illness.

Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu quantity

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

Instructions
Make the dough:
Pour warm water into the bowl of a 5-quart stand mixer. If you don't have a mixer use a large bowl.
Stir in yeast and sugar; set aside for 5 minutes until bubbly. Add the olive oil.
Next mix in the flour and salt. Using the dough hook, knead on low for 5 minutes. Alternatively knead by hand.
Divide dough into 3 equal sized balls and cover with plastic wrap and allow dough to rise for 1.5 hours in a warm room, until about doubled in size.
Make the pomodoro sauce:
Heat olive oil in a medium saucepan over medium heat. Add onions and saute 5 minutes untiltranslucent. Add garlic and saute an addition minute. Add crushed tomatoes and basil, then simmer for 15-20 minutes. Season with salt and pepper to taste.
Make the tiramisu:
Pour coffee into a 2 cup measuring cup. Sweeten with 3 tablespoons of the sugar, and If using add 1/4 cup rum or coffee liquor. Set aside.
In a medium bowl whip heavy cream with vanilla and the remaining sugar, until stiff peaks form. Fold in the mascarpone cheese.
Spread a small amount of the whipped cream/cheese mixture on the bottom of the baking dish.
Dunk the biscuits one at a time in the coffee, then lay them in the dish on top of the cheese mixture. Repeat this procedure with 1/2 of the biscuits.
Cover the biscuit layer with the whipped cream/cheese mixture, then repeat so you have one more layer of biscuits (use remaining biscuits). You should end with 3 layers of whip cream/cheese mixture and 2 layers of biscuits.
Dust the last layer of whipped cream/cheese mixture with cocoa powder, covering it entirely. Place in the refrigerator for 60 minutes. Toserve, cut into 9 squares, lifting each piece out carefully with a thin spatula.
Saute the mushrooms:
Add the olive oil to a medium saute pan set over medium heat. When warm add the sliced mushrooms and saute until they have shed most of their liquid, about 5 minutes. Season with salt to taste; set aside.
Prepare the Caesar salad:
To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt andpepper. Bake for 10-12 minutes or until golden brown.
To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
To serve, place some of the dressing in a large bowl. Add some of the lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
Using a peeler, make curls of parmesan cheese to garnish salads if desired.
To assemble and bake the pizzas:
Prepare pizza oven according to instructions, or if using a regular oven, space two oven racks in upper third and lower third of oven and preheat to 500 degrees.
Dust a pizza peel with 1/3 of the cornmeal (for pizza oven), and if using a regular oven, dust a round of dough with flour and place on a parchment lined baking sheet. Using your hands stretch the dough to create a round 14-inch pizza. Dough should be 1/8 inch thick with a thicker border.
Brush pizza dough, avoiding the rim with olive oil. Place 1/3 of the pomodoro sauce inside the rim of the pizza. Season with Kosher salt. Arrange the mozzarella slices evenly on top of the pizza.
Slide the pizza off the peel and place pizza on the floor, right next to the fire, making sure you rotate it regularly to encourage even cooking. It should only take between 90 seconds to 2 minutes per pizza depending on thickness. Always leave the door open when baking pizza in a pizza oven.
Alternately, bake in regular oven for 10-12 minutes, rearranging pans for more even baking if needed.
Remove and immediately scatter the basil leaves over the pizzas. Drizzle with remaining olive oil, and sprinkle with sea salt. If using pecorino Romano, sprinkle over pizza. Cook/finish mushroom and pepperoni pizza in the same manner, adding topping just before placing in oven.

Cook Times

Active Prep162

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time2 hours 42 minutes

Recipe Serving Size9

Ingredients

Ingredients
For the dough:
2 1/4 cup warm water just above body temperature, about 105 degrees
1 ½ tablespoon granulated yeast
1 tablespoon granulated sugar
¼ cup extra virgin olive oil
1 ½ tablespoon Kosher salt preferably Diamond Crystal brand
6 ½ cup unbleached all-purpose flour slightly more or less, scoop gently and level with a knife. Bob's Redmill 1 to 1 Gluten Free Flour for GF version
For the pomodoro sauce:
4 tablespoon extra virgin olive oil
1 cup yellow onion small dice
3 clove garlic minced
28 ounce canned whole peeled San Marzano tomatoes blended to just slightly chunky
4 tablespoon fresh basil chopped
For the mushroom pizza:
1 tablespoon extra virgin olive oil
2 cup crimini mushrooms or mixed varieties sliced
For the pepperoni pizza:
2 ounce sliced pepperoni
For the pizza:
8 tablespoon yellow cornmeal
1 teaspoon Kosher salt
16 ounce fresh mozzarella about 2 large balls, sliced into rounds 1/8 inch thick, patted dry with a paper towel
1 bunch fresh basil leaves torn into small pieces
6 teaspoon extra virgin olive oil divided, for topping the pizza and for brushing the pizza before the sauce
½ teaspoon fine sea salt use your favorite
4 tablespoon Pecorino Romano cheese optional, grated
FOR THE TIRAMISU:
2 cup brewed coffee cooled
1/2 cup granulated sugar divided
7 ounce lady finger biscuit
8 ounce Mascarpone cheese
2 cup heavy whipping cream
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
Optional:
1/4 cup rum or coffee liqueur
FOR THE CAESAR SALAD:
3 head romaine lettuce large full heads (not hearts), chopped, washed and dried in a salad spinner
For the croutons:
1/2 loaf French bread cut into 1-inch cubes
3 tablespoon extra virgin olive oil
2 clove garlic peeled and smashed
For the dressing:
2 clove garlic
5 fillet canned anchovy fillets
1 tablespoon Dijon mustard
1 egg
1/2 extra virgin olive oil
1 lemon
1/2 cup Parmesan cheese
Kosher salt to taste
freshly ground black pepper to taste

Cooking Tools Required
8x8 inch glass baking dish, Baking sheet, Box grater, Can Opener, coffee maker, Cutting board, Electric Hand Mixer, Fine-Mesh Strainer, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Peeler, Plastic food wrap, Salad spinner, Saucepan, Saute pan, Sharp Knives, Spatula, Stand Mixer, Whisk

Reheating/Serving Instructions
Reheat pizza in 350 degree oven for 15 minutes or until cheese is melting.

Nutrition
Calories: 1416kcal | Carbohydrates: 143g | Protein: 41g | Fat: 75g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 2501mg | Potassium: 1034mg | Fiber: 10g | Sugar: 21g | Vitamin A: 14115IU | Vitamin C: 23mg | Calcium: 565mg | Iron: 10mg

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Chipotle Salsa
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Chipotle Salsa

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Recipe adapted from:
Honey What's Cooking

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 tablespoons

Dairy Free Egg Free Refined Sugar Free Vegan Vegetarian
Smoky, authentic, and delicious, this fresh homemade chipotle salsa starts with roasted tomatoes, onions, peppers, and galic for maximum flavor.

Chipotle Salsa quantity

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

Instructions
Heat a large cast iron skillet(s) over medium heat. Once hot add the avocado oil, coating the entire pan. Add the tomatoes, jalapeno, serrano, onion, and garlic cloves with the skin. Cook for about 5 minutes per side until nicely charred. Remove the skin from the garlic cloves.
In a food processor, add the tomatoes, some of the jalapeno and serrano pepper (so you can adjust for heat), onion and peeled garlic. Pulse until salsa is runny. Add remaining salsa ingredients, again being conservative on the adobo sauce and chipotle pepper. Pulse again, adjust for heat and salt.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the cast iron pan, grill, or broiler:
8 each Roma tomato sliced in half lengthwise
1/2 each white onion that has been sliced in half crosswise
1 each jalapeno pepper sliced in half lengthwise
2 each serrano pepper
6 clove garlic with skin
1 tablespoon avocado oil
For the rest of the salsa:
1 cup fresh cilantro
2 tablespoon lime juice
1 ½ teaspoon Kosher salt
1 tablespoon adobo sauce from canned chipotles in adobo sauce
1/2 each chipotle pepper from canned chipotles in adobo sauce

Cooking Tools Required
Cast iron pan, Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 671mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 591IU | Vitamin C: 11mg | Calcium: 12mg | Iron: 1mg

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Buffet Dinner with Salmon Wellington or Beef Stroganoff* $75 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only)
$450.00 Cooking Fee
Rated 0 out of 5
6 servings
Buffet Dinner with Salmon Wellington or Beef Stroganoff* $75 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only)

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Recipe adapted from:
Mona Kobrossi

Rated 0 out of 5

$450.00 Cooking Fee
Serving Size: varies

Prepared for you by Chef Mona Kobrossi. Your menu will include all the following:
- Peach, Tomato, Feta and Basil Salad
- Parmesan Stuffed Mushrooms
- Gnocchi Onion Soup OR Butternut Squash Soup with Pepitas
- Salmon Wellington or Beef Stroganoff
- Irish Cream Espresso Cake with Caramelized Almonds
*6 person minimum, 40 person maximum
Includes meal preparation, grocery shopping, food cost, buffet set up, and clean up after prep.

Buffet Dinner with Salmon Wellington or Beef Stroganoff* $75 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only) quantity

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

Instructions
Meal Varies

Cook Times

Active Prep415.38

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 14 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 Buffet

Cooking Tools Required

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varies

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Buffet Dinner with Lobster Ravioli or Beef Wellington* $80 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only)
$480.00 Cooking Fee
Rated 0 out of 5
6 servings
Buffet Dinner with Lobster Ravioli or Beef Wellington* $80 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only)

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Recipe adapted from:
Mona Kobrossi

Rated 0 out of 5

$480.00 Cooking Fee
Serving Size: varies

Prepared for you by Chef Mona Kobrossi. Your menu will include all the following:
- Caesar Salad
- Creamy Butternut Squash Soup with Pepitas
- Four Cheese Thyme Quiche
- Lobster ravioli with Leek and Lemon Sauce OR Beef Wellington
- Tiramisu
*6 person minimum, 40 person maximum
Includes meal preparation, grocery shopping, food cost, buffet set up, and clean up after prep

Buffet Dinner with Lobster Ravioli or Beef Wellington* $80 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only) quantity

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Instructions
Meal Varies

Cook Times

Active Prep443.077

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 14 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 Buffet

Cooking Tools Required

Reheating/Serving Instructions
varies

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Buffet Dinner with Stuffed Filet Mignon and Glazed Cod* $95 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only)
$570.00 Cooking Fee
Rated 0 out of 5
6 servings
Buffet Dinner with Stuffed Filet Mignon and Glazed Cod* $95 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only)

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Recipe adapted from:
Mona Kobrossi

Rated 0 out of 5

$570.00 Cooking Fee
Serving Size: varies

Prepared for you by Chef Mona Kobrossi. Your menu will include all the following:
- Shredded Brussels Sprouts Pomegranate Salad
- Herbed Chickpea and Sundried Tomato Salad
- Red wine, Garlic, Thyme, and Parmesan Stuffed Mushrooms
- Crab Cakes
- Fillet Mignon Stuffed with Fois Gras
- Sesame Soy Miso Glazed Cod
- Mediterranean Roasted Chicken with Capers and Olives
- Baby Roasted Potatoes and Asparagus
- Cointreau Coffee Cake with Caramelized Almonds
- Mango Tarte with Mango Sauce
*6 person minimum, 30 person maximum.
Includes meal preparation, grocery shopping, food cost, buffet set up, and clean up after prep

Buffet Dinner with Stuffed Filet Mignon and Glazed Cod* $95 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only) quantity

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Instructions
Holiday Meal Varies

Cook Times

Active Prep526.15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 14 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 Holiday Buffet

Cooking Tools Required

Reheating/Serving Instructions
varies

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Buffet Dinner with Glazed Ham* $410 for 12 people with Chef Brandon Leonard (Greater Sacramento Area Only)
$410.00 Cooking Fee
Rated 0 out of 5
12 servings
Buffet Dinner with Glazed Ham* $410 for 12 people with Chef Brandon Leonard (Greater Sacramento Area Only)

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Recipe adapted from:
Brandon Leonard

Rated 0 out of 5

$410.00 Cooking Fee
Serving Size: varies

Prepared for you by Chef Brandon Leonard. Your menu will include all the following:
- Honey Dijon Ham with Merlot Cranberry Sauce
- Garlic Mashed Potatoes and Gravy
- Holiday Stuffing
- Candied Yams
- Sauteed Fresh Green Beans
- Dinner Rolls
- Pumpkin and Apple Pie with Whipped Cream
*Additional guests $49 per person with 20 person maximum.
Includes meal preparation, grocery shopping, food cost, buffet set up, and clean up after prep.

Buffet Dinner with Glazed Ham* $410 for 12 people with Chef Brandon Leonard (Greater Sacramento Area Only) quantity

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

Instructions
Holiday Meal Varies

Cook Times

Active Prep378.462

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 14 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 Holiday Buffet

Cooking Tools Required

Reheating/Serving Instructions
varies

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Full Service Dinner* with Options $70 per person with Chef Dom Souza (Greater Sacramento Area Only)
$280.00 Cooking Fee
Rated 0 out of 5
4 servings
Full Service Dinner* with Options $70 per person with Chef Dom Souza (Greater Sacramento Area Only)

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Recipe adapted from:
Dom Souza

Rated 0 out of 5

$280.00 Cooking Fee
Serving Size: varies

Prepared for you by Chef Dom Souza. Your menu will include all the following: Full Service Dinner* $70 per person, includes a choice of 1 option for all party members in each course:
Appetizer
- Tomato bruschetta (option for Vegan or vegetarian and gluten free)
- Pork & beef meatballs
- Chicken & dumplings soup
Entree
- Wild Sockeye Salmon with lemon butter caper sauce, mashed potatoes, and broccoli
- Bowtie pasta with sun dried tomatoes, mushrooms, Parmesan cheese and roasted garlic cream sauce, garlic bread
- Cauliflower steak with chimichurri, roasted herbed sweet potato, and garlic green beans (vegan/vegetarian/gluten free)
Dessert
- Roasted pear with honey, walnuts and vanilla ice cream (vegan/gluten free option)
- Homemade cheesecake with berry compote and Chantilly cream
*$70 per person with 4 person minimum and 20 person maximum
= Includes meal preparation, grocery shopping, food cost, serving, and clean up after dinner.

Full Service Dinner* with Options $70 per person with Chef Dom Souza (Greater Sacramento Area Only) quantity

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Instructions
Custom Order Dishes Vary

Cook Times

Active Prep258.462

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 14 minutes

Recipe Serving Size4

Ingredients

Ingredients
1 Full Service Dinner

Cooking Tools Required

Reheating/Serving Instructions
varies

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Buffet Dinner with Lamb or Salmon* $60 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only)
$360.00 Cooking Fee
Rated 0 out of 5
6 servings
Buffet Dinner with Lamb or Salmon* $60 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only)

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Recipe adapted from:
Mona Kobrossi

Rated 0 out of 5

$360.00 Cooking Fee
Serving Size: varies

Prepared for you by Chef Mona Kobrossi. Your menu will include:
- Caramelized Onion and Goat Cheese Tart
- Shredded Brussels Sprouts and Crisp Apple Salad
- Salmon with Mango Salsa OR Roasted Lamb
- Rosemary Vegetables
- Potato Puree
- Pecan Pie
*6 person minimum, 40 person maximum. For 6-15 guests choice of 1 entree for the entire group and for 16-40 guests, each guest can choose which entree they prefer.
Includes meal preparation, grocery shopping, food cost, buffet set up, and clean up after prep.

Buffet Dinner with Lamb or Salmon* $60 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only) quantity

Cook Tools and Details

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Ingredients Scale

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

Instructions
Holiday Meal Varies

Cook Times

Active Prep332.308

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 14 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 Holiday Buffet

Cooking Tools Required

Reheating/Serving Instructions
varies

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Vegetarian/Vegan Thanksgiving Buffet* $120 per person with Chef Kenneth Hernandez (SF, Peninsula and South Bay Only)
$600.00 Cooking Fee
Rated 0 out of 5
5 servings
Vegetarian/Vegan Thanksgiving Buffet* $120 per person with Chef Kenneth Hernandez (SF, Peninsula and South Bay Only)

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Recipe adapted from:
Kenneth Hernandez

Rated 0 out of 5

$600.00 Cooking Fee
Serving Size: varies

Prepared for you by Chef Kenneth Hernandez. Your menu will include:
- Vegan “Turkey”(Seitan) Roast with Mushroom Gravy and Cranberry Sauce
- Cornbread Stuffing
- Whipped Sweet Potato Mash
- Garlic Green Beans with Crispy Onions
- Vegan Pumpkin Cheesecake
*5 person minimum
= Includes meal preparation, grocery shopping, food cost, buffet set up, and clean up after meal prep.

Vegetarian/Vegan Thanksgiving Buffet* $120 per person with Chef Kenneth Hernandez (SF, Peninsula and South Bay Only) quantity

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Instructions
Vegetarian/Vegan Thanksgiving Buffet

Cook Times

Active Prep553.846

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 14 minutes

Recipe Serving Size5

Ingredients

Ingredients
1 Vegetarian/Vegan Thanksgiving Buffet

Cooking Tools Required

Reheating/Serving Instructions
varies

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Traditional Thanksgiving Buffet* $120 per person with Chef Kenneth Hernandez (San Francisco Peninsula and South Bay Only)
$600.00 Cooking Fee
Rated 0 out of 5
5 servings
Traditional Thanksgiving Buffet* $120 per person with Chef Kenneth Hernandez (San Francisco Peninsula and South Bay Only)

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Recipe adapted from:
Kenneth Hernandez

Rated 0 out of 5

$600.00 Cooking Fee
Serving Size: varies

Prepared for you by Chef Kenneth Hernandez. Your menu will include:
- Stuffed Turkey Breast with Gravy and Cranberry Sauce
- Corn Bread Stuffing
- Whipped Potatoes
- Garlic Green Beans with Crispy Onions
- Pumpkin Cheesecake
*5 person minimum
= Includes meal preparation, grocery shopping, food cost, buffet set up, and clean up after prep.

Traditional Thanksgiving Buffet* $120 per person with Chef Kenneth Hernandez (San Francisco Peninsula and South Bay Only) quantity

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Custom Order Dishes Vary

Cook Times

Active Prep553.846

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 14 minutes

Recipe Serving Size5

Ingredients

Ingredients
1 Traditional Thanksgiving Buffet

Cooking Tools Required

Reheating/Serving Instructions
varies

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Full Service Dinner with Braised Short Ribs* $75 per person with Chef Dave Martinez (West and Central LA Area, San Fernando Valley, and LA South Bay Only)
$1,125.00 Cooking Fee
Rated 0 out of 5
15 servings
Full Service Dinner with Braised Short Ribs* $75 per person with Chef Dave Martinez (West and Central LA Area, San Fernando Valley, and LA South Bay Only)

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Recipe adapted from:
Dave Martinez

Rated 0 out of 5

$1,125.00 Cooking Fee
Serving Size: varies

Prepared for you by Chef Dave Martinez. Full Service Dinner* $75 per person includes:
- Braised Short Ribs with Red Wine Bordelaise and Horse Radish Gremolata
- Maple Roasted Rainbow Carrots with Crispy Pancetta
- Parsnip Puree Parmesano Reggiano
- Grilled Little Jem Lettuce with Blue Cheese, Baby Radish, Grape Tomato
- Toasted Ciabbata Baguette with Tarragon Butter
- New York Cheesecake with Berry Gastrique
*15 person minimum.
= Includes meal preparation, grocery shopping, food cost, serving, and clean up after dinner.

Full Service Dinner with Braised Short Ribs* $75 per person with Chef Dave Martinez (West and Central LA Area, San Fernando Valley, and LA South Bay Only) quantity

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Adjust the ingredients measurement scale here by changing this number. 15

Instructions
Custom Order Dishes Vary

Cook Times

Active Prep1038.462

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 14 minutes

Recipe Serving Size15

Ingredients

Ingredients
1 Full Service Dinner

Cooking Tools Required

Reheating/Serving Instructions
varies

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Buffet Dinner with Turmeric Chicken or Smoked Beef* $45 per person with Chef Dave Martinez (LA – West, Central, South Bay and San Fernando Valley Only)
$675.00 Cooking Fee
Rated 0 out of 5
15 servings
Buffet Dinner with Turmeric Chicken or Smoked Beef* $45 per person with Chef Dave Martinez (LA – West, Central, South Bay and San Fernando Valley Only)

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Recipe adapted from:
Dave Martinez

Rated 0 out of 5

$675.00 Cooking Fee
Serving Size: varies

Prepared for you by Chef Dave Martinez. Your menu will include all the following:
- Kale Caesar Salad, Zaatar Croutons
- Ancient Grains, Carrot, Avocado Goddess
- Sesame Focaccia
- Smoked Beef, Pickled Shallot, Chimichurri
- Grilled Turmeric Chicken, Salsa Verde
- Blackened Jackfruit, Exotic Mushrooms, Hoisin
- Potato Gratin, Turkish Pepper, White Truffle Oil
- Wild Rice Pilaf, Charred Corn
- Market Vegetables, Fig Balsamic
- French Macarons
*can be delivered/dropped off. 15 person minimum.
Includes meal preparation, grocery shopping, food cost, buffet set up, and clean up after prep.

Buffet Dinner with Turmeric Chicken or Smoked Beef* $45 per person with Chef Dave Martinez (LA – West, Central, South Bay and San Fernando Valley Only) quantity

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Instructions
Dishes Vary

Cook Times

Active Prep623.077

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 14 minutes

Recipe Serving Size15

Ingredients

Ingredients
1 Buffet Dinner

Cooking Tools Required

Reheating/Serving Instructions
varies

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Grilled Corn on the Cob Without Husks
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Grilled Corn on the Cob Without Husks

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Recipe adapted from:
Holly Nilsson

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 ear

Egg Free Gluten Free Heart Healthy Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Want a nice and delicious side with your meal or even a nice snack. Try this great recipe for grilled corn!
www.spendwithpennies.com/grilled-corn-on-the-cob/

Grilled Corn on the Cob Without Husks quantity

Food Prep

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Serving

www.spendwithpennies.com/grilled-corn-on-the-cob/

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

Instructions
To Direct Grill Corn Without the Husks
Preheat grill to medium heat.
Remove husks and silk from corn. Brush each piece with olive oil.
Place corn directly on the grill and cook 10-15 minutes turning occasionally.
Remove from grill and serve with butter, salt & pepper to taste.

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 ear corn
2.5 tablespoon extra virgin olive oil
5 tablespoon butter
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
Grill, Grill Pan, Mixing bowls, Pastry brush, Tongs

Reheating/Serving Instructions
Place in microwave on medium power until heated through or in 350 degree oven for 15 minutes.

Nutrition
Calories: 89kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 233mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 197IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.1mg

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Pumpkin Pie Spiced Roasted Butternut Squash Soup
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Pumpkin Pie Spiced Roasted Butternut Squash Soup

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

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

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

Diabetes Friendly Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
Butternut squash, apples, and onions, are roasted together with pumpkin pie spice for depth of flavor and a touch of sweetness.

Pumpkin Pie Spiced Roasted Butternut Squash Soup quantity

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Serving

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Instructions
Preheat oven to 425 degrees.
Spread the squash, apples and onions in a single layer on 2 large baking sheets. Sprinkle with olive oil, pumpkin pie spice, salt and pepper, tossing until well coated.
Place in oven and roast, stirring occasionally, until the vegetables are tender and nicely browned, about 30-45 minutes.
Working in batches, transfer the roasted vegetables to a food processor or a blender and process until coarsely pureed. With the processor or blender running pour in about 1 cup of the stock and continue to process until relatively smooth.
Place the soup into a large saucepan set over medium heat. Stir in the remaining broth and bring to a simmer, stirring often. Taste and adjust the seasonings.

Notes
If you have a stick blender omit steps 4 and 5 and transfer the roasted vegetables to a large saucepan set over medium heat. Add 3 cups of stock and blend until smooth. Add remaining stock and bring soup to a simmer. For a richer and creamier soup add 1 cup heavy cream to the soup, cutting back on the stock by ½ cup.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 ½ pound butternut squash halved, seeded, peeled and cut into 1-inch pieces
2 granny smith apple peeled, cored and cut into quarters, then crosswise in half
2 yellow onion medium, peeled and cut into 1-inch cubes
3 tablespoon extra virgin olive oil
2 teaspoon pumpkin pie spice
1 teaspoon Kosher salt more or less to taste
1/4 teaspoon freshly ground black pepper
6 ½ cup vegetable stock
Optional:
1 cup heavy cream

Cooking Tools Required
5-quart saucepot, Blender, Cutting board, Heavy duty rimmed baking sheet, Immersion Blender, Ladle, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, Vegetable Peeler, Wooden Spatula

Reheating/Serving Instructions
Heat in microwave on medium high heat until heated through. May be necessary to add additional broth or water.

Nutrition
Calories: 207kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 856mg | Potassium: 503mg | Fiber: 4g | Sugar: 9g | Vitamin A: 12756IU | Vitamin C: 27mg | Calcium: 81mg | Iron: 1mg

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Indian (46)
Italian (163)
Japanese (33)
Korean (24)
Mediterranean (131)
Mexican (98)
Other Asian (42)
Spanish (21)
Thai (29)
Middle Eastern (38)

Diets

AIP Diet (11)
Brain Food (102)
Dairy Free (612)
Diabetes Friendly (307)
Egg Free (710)
Gluten Free (623)
Heart Healthy (213)
Keto (213)
Low FODMAP (44)
Lower Carb (311)
Nut Free (597)
Oil Free (61)
Paleo (219)
Postpartum (121)
Pregnancy (88)
Reduced Fat (150)
Refined Sugar Free (684)
Soy Free (674)
Vegan (301)
Vegetarian (531)
Whole 30 (146)
Mediterranean Diet (46)
Renal 5 on dialysis (5)
Renal stage 1-3a (2)

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Freezer Meals (374)
Kid Friendly (415)
Comfort Food (438)

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Diets

AIP Diet (11)
Brain Food (102)
Dairy Free (612)
Diabetes Friendly (307)
Egg Free (710)
Gluten Free (623)
Heart Healthy (213)
Keto (213)
Low FODMAP (44)
Lower Carb (311)
Nut Free (597)
Oil Free (61)
Paleo (219)
Postpartum (121)
Pregnancy (88)
Reduced Fat (150)
Refined Sugar Free (684)
Soy Free (674)
Vegan (301)
Vegetarian (531)
Whole 30 (146)
Mediterranean Diet (46)
Renal 5 on dialysis (5)
Renal stage 1-3a (2)

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Cuisines

American (691)
Caribbean (8)
Chinese (54)
Eastern European (26)
Ethiopian (3)
French (35)
Indian (46)
Italian (163)
Japanese (33)
Korean (24)
Mediterranean (131)
Mexican (98)
Other Asian (42)
Spanish (21)
Thai (29)
Middle Eastern (38)

Courses

How many of servings of each course

Servings of Lunch (585)
Servings of Dinner (585)
Servings of Side Dishes (211)
Servings of Salads (84)
Servings of Soups (85)
Servings of Breakfasts (97)
Servings of Snacks (156)
Servings of Desserts (98)
Servings of Appetizers (139)

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Freezer Meals (374)
Kid Friendly (415)
Comfort Food (438)

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