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Chef
Parve
6 Servings
1 h, 30 m
Creamy Tomato Soup with Fried Leek “Noodles”
Temi Philip
Dairy
28 Servings
2 h, 15 m
Crescents with Mushroom and Mozzarella Cheese Filling
8 Servings
Roasted Vegetable Salad with Honey-Mustard Vinaigrette
25 m
Roasted Sweet Potato-Broccoli Salad
5 m
Fall-Inspired Red Cabbage Salad
Meat
10 Servings
1 h
Sesame-Coated Chicken & Potato Kebabs
Pizza-Pasta “Muffins”
4 Servings
2 h, 45 m
Drumsticks with Crispy Cornflake Coating
50 m
Chicken-Corn Nuggets in Tortillas