Caprese STUFFED burger

Have you ever eaten a stuffed burger?

It is....  delicious.
I took some  ground beef and seasoned it
with a little garlic salt, black pepper, dried Italian herbs,
dried basil and an egg. I made 2 thin patties and in between
the patties I laid some.....
diced tomato (about 2 slices worth)
and some basil cut in chiffonade (thin ribbon like) and added
some fresh mozzarella cheese.
I sauteed  the burger on a pan to char the outside of it and then
baked the rest in the oven on 400 degrees to finish it off.
(about 5-7 minutes)

Once the burger was not pink anymore I turned off the oven
and added a slice of mozzarella cheese on top of the stuffed burger.
Although I turned the oven off- the heat was enough to melt the slice
of cheese.  Once the cheese is melted- you can lay your stuffed burger
on the bun or roll of your choice. I added some lettuce sliced up
and 2 thin slices of tomato. You don't need any ketchup or any other
condiments with this burger because by adding the raw egg - it not only
holds  the burger together but it keeps it moist and juicy as well.
Also being that the burger is stuffed with tomato and cheese inside-
it makes it even more juicy and....... delicious!

Zestfully,  Let's Cultivate Food

MENUS for Catered Lunch Boxes

Catered lunch boxes are individually 

packaged and personalized.  

Each comes with an entree + a side 

and a drink  (often fruit or herb infused).

(Menus can be customized for special diets & allergies)

Let's face it, your employees rock! 

Treat them to the company perk that keeps them 

fueled up and ready to work! 

When your company is ready to discuss 

your company’s lunch meal plans...

Please click the tab titled "To  SCHEDULE" 

where you will fill out some basic info

(location, how many employees, etc...)

so we can get a better idea of your 

company's needs and how we can 'satisfy'.

(pictured below are just a few samples)

   

  

Individually packaged and personalized,   

Let's Cultivate Food

Mac and cheese STUFFED eggrolls

What's your favorite type of mac and cheese?
The ones that kids favor from a box?
The 'fant-cee' lobster mac and cheese that can be $22?

Whichever type of mac and cheese you prefer...
change it up and create some mac and cheese stuffed egg rolls!

That's right... just roll them up in egg roll wrappers.

You can eat them plain or drizzle some sriracha sauce!


Zestfully,  Let's Cultivate Food

Catered individual lunch box menus...

Catered Lunch box menus for November 3rd - 14th

~ Pad Thai Noodles with chicken or tofu

   with a side of chicken satays with peanut sauce

~ Bibimbop (5 veggies sauteed on a bed of rice)

   with a a fried egg on top with a side of hot pepper paste

   and a side of dumplings

~ Caprese stuffed burger (tomato, basil and mozzarella

   stuffed inside a seasoned burger with a side of

   mac and cheese stuffed egg rolls

~ Soba noodle salad with grapes and tomatoes and
   chicken or tofu with a side of veggie dumplings

Zestfully,  Let's Cultivate Food

Meatball sub on a stick!

Fancy up your meat ball sub onto a stick.
After you have made your meatballs take some
dough (homemade pizza dough or simply Pillsbury dough)
and skewer the dough in between the meatballs.
These are great for snacks, lunches or any meal really.

It's great to have your favorite tomato sauce to dip it into also.
You want to bake this in the center of your oven
for  25-30 minutes on 350 degrees.

Meat ball recipe:
~ 1 pound of ground beef  (or  pork or turkey)
~ 1/2  cup of grated Parmesan cheese
~ 1/8 cup of finely chopped flat leaf parsley or
    heavy sprinkle of dried Italian herbs (about 3 TBSP)
~ 1 small to medium onion finely diced or coarsely grated
~ 1-2 cloves of garlic grated
~ 1 egg
~ 1/4 cup of bread crumbs
~ splash of milk (about 3 tablespoons)
~ salt and pepper to season



Zestfully,  Let's Cultivate Food

Shrimp Scampi

Shrimp scampi can be easy to make at home.
The best shrimp to start with is raw de-veined, de-shelled
medium sized shrimp.  I don't really prefer the tiger or the
super jumbo shrimp but the little salad size is often too small
also and therefore I like the medium sized ones.

It's optional to leave the tail of the shell on which is only for appearance
purposes.  The easiest way is to lay the raw shrimp in a circle or a line
or whichever way you'd like in a small oven safe dish.
You can have individual bowls or ramekins for each person or
one medium sized one for everyone to share.

Once the shrimp is ready, (about 1/2 pound)
- drizzle some olive oil over the shrimp  (about 1 tablespoon)
- add 2-3 garlic cloves finely chopped or sprinkle garlic powder
- drizzle 2 tablespoons of Italian salad dressing (any brand)
- 1 inch of butter (I like to use the butter that's made from olive oil)
- 1/2 tablespoon of fresh parsley finely chopped
  (you can sprinkle dry Italian seasonings instead of
  fresh parsley if you wish)
- sprinkle some Old Bay seasoning (about 2 teaspoons)- enough to
  cover the shrimp but keep in mind- you are not completely coating it
- sprinkle some grated Parmesan cheese and add the juice of half a lemon

Place your ramekin or oven safe dish into the oven on 325-350 degrees
for about 17-20 minutes or until your shrimp is pink and not
that gray-ish color it started with when it is raw.

It's really good to have some crusty, toasted bread with these
scrumptious shrimp as well.



Zestfully,  Let's Cultivate Food

Apple Cider Doughnuts - minis

Hello FALL!

This afternoon, I wanted to share some
mini Apple Cider Donuts.
Do you have too many apples from apple-picking and
you're not sure what to do with them or maybe you
just want to make something for the Autumn season-
whatever the reason...

The ingredients for these little, teeny donuts are:
- 2 cups of all purpose flour
- 3/4 cup of sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of cinnamon
- pinch of nutmeg
- 1 teaspoon of salt
- 1/2 cup of apple cider 
  (I added 3 heaping tablespoons of apple sauce also for even more apple)
- 1/4 cup milk
- 2 eggs beaten
- 1 teaspoon vanilla extract
- 1 tablespoon of butter - melted

Mix all of your dry ingredients in one bowl and then all of your
liquid ingredients in another separate bowl and once everything is mixed
well- then mix the 2 (dry and liquid bowls together)

Use a mini doughnut pan (it looks almost like a mini muffin pan with a
raised center for the doughnut hole. You can make these as little muffins
instead if you wish.  Bake at 325 degrees for about 10 minutes
on your pan being 3/4 full. If you are using a mini doughnut pan---
make sure you are not filling higher than the center for if you do...
you will just get a mini irregular shaped ball rather than a hole in
the center for your mini doughnut.

If you want to put a glaze on them... you can melt 3 tablespoons of butter
and 3 tablespoons of sugar and melt them in a saute pan until
the sugar is dissolved and drizzle on top as soon as they come out
of the oven.  I decided to leave the extra sweetness out because
they are just as good without the glaze!

Zestfully,  Let's Cultivate Food