Chorizo Stuffed Cabbage

Hello Readers and Happy Monday!

Let’s talk about stuffed cabbage, I really enjoy this dish, it tastes great, easy plating and freezes extremely well, all of thing we want when planning dinners for ourselves during this time. Today I will share a modified version of my recipe that you can make simply at home. At home we enjoy warm spices and a little heat so I make my own chorizo sausage, but to save yourself some dish washing just buy your favorite sausage and remove the casing.

Check out the recipe below


  • 1 cabbage head, separate about 10 leaves
  • 1/2 gallon salted water
  • 2 lbs. of sausage, (remove casing)
  • 1 1/2 cups of dry quinoa
  • 1 bay leaf
  • 4 cups Tomato sauce
  • about 32 oz of shredded cheese
  • 1 onion diced


1) Gently peel and wash cabbage leaves. In a large pot place 1/2 gallon of salted cold water to boil.

2) While the water is heating up, in a bowl remove casing from raw sausage.

3) Next in a sauce pan, cook quinoa according to package, with bay leaf and pinch of salt, once cooked set aside to cool.

4) Once the water is boiling, boil cleaned cabbage leaves for about 2-3 min, just until pliable. Remove pliable leaves and set aside to cool on a large sheet tray or roasting pan.

5) In a sauté pan, cook sausage crumbles half way with diced onion. Set aside to cool with cooked quinoa, mixed together.

6) To assemble stuffed leaf. take 3 tbsp. of your cooked sausage, quinoa onion mixture and add in about 2 tbsp. of shredded cheese and place into base of leaf.

7) Fold in sides as you roll mixture and leaf forward.

8) Repeat this until all mixture is gone.

9) Next pour tomato sauce over stuffed leaves and remainder of shredded cheese. Bake in 375 degree oven for no more than 25 min.

10) Serve hot!

If you try this recipe let me know in the comments below or on social media!

Until Next Time, Cheers!

food, Insiders' List

Let us make dinner for you!

Hello Readers and Happy Monday!

We are excited to announce that we have a new home, meaning plenty of space to make meals for you and your family! Here are a couple of pictures of items that are on our current spring menu.

If you would like to receive our weekly order forms and be able to try out our meals let us know in the comments! We would be honored to cook for your family!

We will back soon with a new recipe to try!

Until next time, Cheers!

food, make it


The other night we made a partially  home made pizza. We bought premade dough from our local grocery store and it was so much fun (minus my horrible pizza twirling abilities)!

Pizza is a classic that makes everyone happy and does not take too much effort to taste amazing! If any of you have a great pizza crust recipe feel free to comment  I would love to try out new recipes.

We shredded  a blend of cheddar, mozzarella, and provolone and placed it right on top of our tomato basil sauce .

We hope you all are having a restful quarantine and make some pizza! Until next time, cheers!

home made pizza..jpg

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Sneak Peek..

Happy Wednesday!

Take a look at our Insiders’ List letter that just went out today! We hope to see you there as next week will be sharing recipes for Easter and Passover.

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At home and on track

Hello Readers, and Happy Monday!

So…there is a lot going on right now. People are feeling lost, scared, confused and vulnerable, and rightly so. What is a direct result of our emotions taking hold of our minds?Falling off track. When it comes to our eating habits it’s important to remember to eat at the same time every day as if you were still on your normal schedule. That being said, it is also a fantastic time to experiment with new habits that you can take with you moving forward! Now if you are new to working at home, and a fan of snacking like I am I have some tips for you.

I have been working from home for about 2 years now and the hardest part for me was the snacking, if you’ve found yourself creeping into the cookie jar, pulling out little sweets, crackers, chips and all of the things we love soo much…join the club! In the club this what we have found to work.

Instead of being mad at myself, I have a designated snack time through out my working day so that I can at least keep track of the extra treats I am eating. By making it an official “snack time” like in elementary school, it gives my brain a break and I actually feel more satisfied with less. I stop everything I am doing, stretch out, put a couple of cookies on a plate, grab a drink and watch a 15-20 youtube video. All is well, I took a break, and now have enough focus power for about 2 more hours of work.

I do this every few hours and find my work is of higher quality than trying to cram all of my break into 1 hour in the middle of the day.

I hope this helps some of you find some balance in your day and makes the working at home experience a lot better! I will be back later this week with an actual food post.

Until then, Cheers!

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food, private chef

Creamy Tomato Basil soup

Hello Readers, and happy tuesday!

I thought today would be a great day to share my creamy tomato basil soup recipe! This dish was made for a private chef client whom I made a 3 course meal for their anniversary. This soup was the first course but , can easily be made into a main course especially if served with a yummy grilled cheese.

Creamy tomato basil soup perfect with a grilled cheese!

To make this soup you will need:

  • 24 oz crushed tomato
  • 14 fresh basil leaves
  • 16 oz of heavy cream( cashew or coconut milk are great alternatives)
  • 3 celery stalks
  • 1 large carrot
  • half of a yellow onion
  • half a stick of salted butter
  • salt and pepper to taste.
  • 2 Large soup pots
  • 2 dried bay leaves
  • blender
  1. Rough chop all vegetables
  2. In a large soup pot, melt butter and sauté onions
  3. Next add chopped carrot and celery, cover pot and sweat for about 5 mins.
  4. Add in crushed tomato, and bay leaves. Season with salt and pepper simmer for 20 mins
  5. Remove bay leaves and save for later
  6. Pour soup into blender add a 1/4 cup of heavy cream and chopped basil leaves (or alternative)
  7. Note you may need to do this in multiple steps so have a second soup pot ready to pour blended soup into.
  8. Repeat step 6 until all of your soup is blended.
  9. Return soup to burner, add in used bay leaves and cook on low for another 10 mins. Taste and season accordingly
  10. Serve hot! Can be stored up to 4 days in refrigerator.

Thanks for reading and until next time, Cheers!

food, sauces


Hello Readers,

How do you feel about hummus? Personally I find it super delicious, it satisfies my craving for something creamy, and savory in between meals. Most of us use it as a dip for our chips or veggies, but I also like to use it as a spread on sandwiches in place of mayo.

Check out the recipe below the photo.

Classic hummus topped with lemon zest for extra zing..


  • 2 Lemons ( zested and juiced)
  • 16 oz can of chickpeas( drained,rinsed)
  • 1/4 cup tahini
  • 3 tbsp olive oil ( or sunflower)
  • 2 large tbsp minced garlic
  • salt and pepper to taste

1) Drain and rinse canned chickpeas. ( optional step, lightly saute them to deepen flavor)

2) In a blender, add in juice from lemons, chickpeas, tahini, olive oil, garlic, salt and pepper.

3) Blend to desired consistency. Remove and place into bowl.

4) Gently mix in lemon zest an save some to use as garnish. Serve room temperature.

Thanks for reading, until next time! Cheers!