Are You Ready to Mix Match Make Take?

You may have recently heard about our cookbook, titled “Mix Match Make Take,” but have you heard about our huge list of 5-STAR REVIEWS? We are so excited that you are loving this cookbook as much as we loved creating the recipes within. This was a passion project that has taken on a life of its own, and we are so honored with the results!

Mix Match, Make Take was designed for everyone that’s constantly on the go. Whether you’re a stay-at-home parent, a nurse that works night shifts, or a 9-to-5er that just doesn’t have the energy to cook yet another meal across the day, we promise that you’ll find that this cookbook works wonders for you.

Here’s How it Works

Each of the recipes in our cookbook is designed to also provide a delicious mixture of leftovers, so that you’re actually making one meal and having two or more meals ready!

For example, tonight you can make Pan Seared Flatiron Steaks with Chimichurri Sauce, Bacon Roasted Brussel Sprouts, and Roasted Fingerling Potatoes.

Tomorrow, using primarily previously cooked leftovers, you can take Seared Steaks served on a bed of Mixed Greens with Cherry Tomatoes, Sliced Cucumbers, and Roasted Pistachios with Balsamic Vinaigrette as lunch the next day or for dinner the following night.

Within the cookbook, we offer a complete list of menus that can be simply followed, or you can mix and match among proteins, foundations, vegetables, and flavors to your heart’s content.  No matter what you decide to make for your family, our goal with this cookbook was to make every single recipe easy to travel and the second day’s recipes are all either served cold or easily reheated in the microwave.

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Can I See this Concept in Action?

Of course! We’ll give you exactly recipes for exactly what we mention above so that you can see what we mean.

Meal #1: Make Hot and Fresh

Pan Seared Flatiron Steaks, Chimichurri Sauce, Bacon Roasted Brussels Sprouts, Roasted Fingerling Potatoes (pictured above)

Roasted Fingerling Potatoes

·       1½ lbs fingerling potatoes, washed cut in 1-inch pieces

·       Salt, to taste

·       2Tbsp olive oil

·       Freshly ground black pepper, to taste


Preheat oven to 375°. Place the potatoes in a large pot and cover with cold water. Add salt and bring to a boil. Cook the potatoes for only five minutes, then drain and allow to air dry.

Combine the potatoes with the oil, salt and pepper in a medium mixing bowl and toss to evenly coat. Spread the potatoes evenly on a metal sheet pan and place in the oven. Cook until the potatoes are softened and lightly browned, approximately 25-30 minutes. Remove from oven and serve immediately, or cover and keep warm. Serves 4

Bacon Roasted Brussels Sprouts


·       1 lb Brussels sprouts

·       4 slices bacon

·       2 shallots, thinly sliced

·       Salt and pepper, to taste


Preheat oven to 350°. Trim the stem ends of the Brussels sprouts and remove any yellow outer leaves. Cut into quarters.

Heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Remove the bacon to paper towels and drain well. Chop or break into small pieces. Set aside. Add the shallots and cook briefly, about 20 seconds and add the Brussels sprouts to the pan. Sauté briefly and place in the oven. Cook until tender-crisp, about 12-15 minutes. Remove and serve.

Chimichurri Sauce


·       4 cloves garlic

·       1/2 – 3/4 cup olive oil

·       4 Tbsp red wine vinegar

·       3 Tbsp white wine

·       Juice of half a lemon

·       2 tsp dried oregano

·       ½ cup dried parsley

·       ½ tsp crushed red pepper

·       1 tsp salt

·       ½ tsp black pepper


Combine all ingredients in a medium bowl and blend using a hand blender (or combine in a blender) just until slightly chunky or has reached the desired consistency.  Taste for seasoning and adjust as needed. Can be made up to 2 days in advance, stored in an air-tight container in the refrigerator for about a week. Makes about 1 cup

Pan Seared Flatiron Steaks


·       Olive oil

·       Salt and pepper, to taste

·       2 ea 1 lb flatiron steaks


On a clean work surface, lay out 2 paper towels. Place the steaks on the toweling and pat dry all excess moisture from the meat. Season both sides of the steaks with salt and pepper.

Heat a large skillet with the olive oil. When very hot, add the steaks. Reduce heat to medium and cook on each side for 5-6 minutes per side, until the steaks are brown on each side and begin to be firm to the touch. Remove and let rest for about 5 minutes, then slice very thin and serve immediately. Serves 4.

Meal #2: Serve the Next Day Cold

Cherry Tomatoes, Cucumber, Balsamic Vinaigrette; Uses Flatiron Steaks, Potatoes, and Brussel Sprouts from meal #1

Balsamic Vinaigrette


·       ¼ cup balsamic vinegar

·       Salt and pepper, to taste

·       1 small shallot, minced

·       1 clove garlic, minced

·       ½ cup extra-virgin olive oil

·       Optional: 1-2 Tbsp stemmed and minced fresh herb, (e.g. basil, oregano, tarragon, Italian parsley, thyme, chives)


In a medium mixing bowl or food processor, whisk together the balsamic vinegar, salt, pepper, shallot and garlic. While whisking, slowly drizzle in the ¼ cup olive oil. Taste and adjust the seasonings and add the fresh herbs, if desired. Cover and refrigerate until ready to serve. Makes about ¾ cup

To Assemble

·       About 4-6 cherry tomatoes, any kind

·       ¼ cucumber, sliced thin

·       1/3 cup Bacon Roasted Brussels Sprouts

·       ½ cup sliced Roasted Fingerling Potatoes

·       5-6 oz. thinly sliced Pan Seared Flatiron Steak

·       Large handful mixed greens

·       ¼ cup Balsamic Vinaigrette

·       Any other raw, sliced or shaved vegetables you’d like (e.g. carrots, mushrooms, celery, green onions, fennel, bell peppers)

When ready to serve, place all ingredients in a serving bowl and toss together. Serves 1

Are You Ready to Mix Match Make Take?

We believe that home cooking should be easy, efficient, and healthy. While we teach these methods and techniques in our classes, we know that at-home recipes can be incredibly helpful, too.

We are SO excited about this project, and we’ve made sure that every recipe was tested hundreds of times, so we KNOW they’re good. And they’ve all been created so that even novice chefs would feel right at home, so there’s no excuse even if you’re a beginner chef!

This cookbook just recently launched, so it’s available NOW for UNDER $30. Click here to get a copy yourself and share what recipe is your favorite. We know you and your whole family are going to love to Mix Match, Make Take!