Main Dishes

Roasted Vegetable Lasagna

1

Don’t get scared off by the length of this recipe. There are a few steps but when you cook from scratch there always are. You will be so glad that you took the extra time and really created something wonderful and amazing tasting.

12
1 medium sized eggplant cut into 1/4' rounds and sweated out
1 red pepper sliced
1 yellow pepper sliced
2 portabella mushrooms cleaned
1 red onion quartered
3tbs olive oil
1 tbs salt
1/2 tbs black pepper
1 package lasagna noodles {not the ready to bake kind}
For the sauce:
1 can of 14.05 oz diced tomatoes {drained}
1 can of 6 oz tomato paste
1 can on 8 oz basil garlic oregano tomato sauce
1 tbs concentrated tomato paste
1 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic and onion powder each
1 tbs oregano
For the cheese layer:
8 oz low fat ricotta
1 egg
1/2 tsp dried parsley
1/4 cup shredded parmesan
preheat oven to 375 on a baking sheet lay out all the vegetables and drizzle 3 tbs olive oil and 1 tbs satl and 1/2 tbs black pepper and roast for 20 minutes let cool for the sauce: combine all the sauce ingredients in a saucepan and bring to a boil reduce heat and simmer for a min of 15 minutes and up to 30 {taste during this and adjust seasoning as needed} for the cheese layer: mix the ricotta cheese and egg and dried parsley in a bowl bring a pot of salted water to a boil and boil noodles for 7 min drain and rinse with cold water preheat oven to 350 in a 9 x13 baking dish spread 1/8 cup of sauce on the bottom layer the first layer of noodles then vegetables then sauce then noodles then cheese then noodles and so forth till the dish is full make sure to end with a layer of noodles cover with foil and bake for 30 min remove foil and spread the parmesan cheese on top and bake for 10 more min I gave it a quick broil at the end to give it color let sit for 10 minutes before slicing Enjoy!!!
Nutritions

Calories
91

Sodium
1040mg
43% DV

Fat
5g
8% DV

Protein
4g
8% DV

Carbs
10g
3% DV

Fiber
1g
7% DV

Try this Horseradish and Herb Crusted Fullblood Wagyu Strip Loin Roast recipe at your next family gathering! The Fullblood Wagyu strip loin roast is lightly seasoned before being roasted with potatoes and carrots. Top the juicy, flavorful roast with a horseradish paste to enhance the beef with a peppery spice!

1 Double 8 Cattle Company Fullblood Wagyu Strip Loin Roast
2 SPRIG Rosemary ( whole )
2 SPRIG Thyme ( whole )
1 lb. Peeled Baby Carrots
2 lbs. Baby New Potatoes ( scrubbed )
4 Garlic Cloves ( smashed )
2 oz. Butter
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
Grapeseed Oil
1 cup Dry White Wine
Paste:
1/3 cup Prepared Horseradish
2 SPRIG Rosemary ( leaves removed and minced )
3 SPRIG Thyme ( leaves removed and minced )
1/2 cup Kosher Salt
1/4 cup Freshly Ground Black Pepper
1/2 cup Unsalted Butter ( melted )
5 Garlic Cloves ( minced )
Horseradish Cream:
1/4 cup Prepared Horseradish
1 cup Sour Cream
10

FIRST STEP

Pull the Fullblood Wagyu strip loin roast from the freezer, and place it into the refrigerator 24 hours before starting this recipe.

PREPARING THE...
See the full directions on my site

Nutritions

Calories
313

Sodium
5810mg
242% DV

Fat
21g
32% DV

Protein
6g
13% DV

Carbs
18g
6% DV

Fiber
6g
24% DV

A delicious steak salad recipe! The Fullblood Wagyu sirloin tip steak is marinated in a honey mustard sauce, served over a spinach salad, and topped with crispy Fullblood Wagyu beef bacon!

1 Double 8 Cattle Company Fullblood Wagyu Sirloin Tip Steak
Honey Mustard Marinade and Dressing:
1 Large Shallot ( minced )
5 Garlic Cloves ( minced )
3 tbsp. Whole Grain Dijon Mustard
3 tbsp. Honey
1/4 cup Apple Cider Vinegar
2 tbsp. Sherry Vinegar
1/2 cup Olive Oil
1/2 cup Grapeseed Oil
to taste Kosher Salt
to taste Freshly Ground Black Pepper
Spinach Salad:
1/2 lb. Baby Spinach ( stems removed )
12 oz. Double 8 Cattle Company Fullblood Wagyu Beef Bacon ( cooked )
2 cups Cherry Tomatoes ( cut in half lengthwise )
1 Shallot ( cut into fine julienned strips )
4 oz. Shaved Parmesan Cheese
6

FIRST STEP

Pull the Fullblood Wagyu beef bacon and Fullblood Wagyu sirloin tip steak from the freezer, and place them in the refrigerator 24 hours before starting this...
See the full directions on my site

Nutritions

Calories
488

Sodium
513mg
21% DV

Fat
29g
45% DV

Protein
9g
18% DV

Carbs
22g
7% DV

Fiber
2g
8% DV

For a spicy, delicious meal, this is a go-to recipe. The Fullblood Wagyu beef ribeye is marinated with a honey habanero spice and cooked over medium heat in a cast-iron skillet. Once the steak reaches a medium-rare finish, allow the steak to rest. Serve with a side of Peach Verde salsa to compliment the heat!

1 Double 8 Cattle Company Fullblood Wagyu Beef Ribeye Steak
2 tbsp. Spiceology Honey Habanero Rub
2 tbsp. Avocado Oil
Lime ( to garnish )
Cilantro ( to garnish )
Salt ( to season )
Peach Salsa Verde :
1 Peach ( cored and medium diced )
4 Tomatillos ( shucked and medium diced )
1 Jalapeno ( minced )
1 Lime ( juiced )
1/2 White Onion ( diced )
2 Garlic Cloves ( minced )
2 tbsp. Avocado Oil
1 tsp. Cilantro
Salt ( to season )
Freshly Ground Black Pepper ( to season )
2

PREPARING THE FULLBLOOD WAGYU BEEF RIBEYE STEAK

Cover the Wagyu beef ribeye steak in the honey habanero spice.

Allow the steak to sit at room temperature for 10...
See the full directions on my site

Nutritions

Calories
420

Sodium
1198mg
49% DV

Fat
27g
43% DV

Protein
4g
8% DV

Carbs
32g
11% DV

Fiber
5g
23% DV

The tasty marinade and salsa verde paired with the buttery flavor of Wagyu beef makes this recipe from Double 8 Cattle Company a must-try!

1 Double 8 Cattle Company Fullblood Wagyu Bavette
2 Shallots ( minced )
4 Garlic Cloves ( minced )
3 Limes ( juiced )
1/4 cup Honey
3 oz. Chipotle Peppers ( minced )
3 tbsp. Olive Oil
1/4 cup Apple Cider Vinegar
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
Salsa Verde :
10 Tomatillos ( cut into 1-inch cubes )
2 Shallots ( cut into 1-inch cubes )
4 Garlic Cloves ( minced )
1 Pablano Pepper ( cut into 1-inch cubes )
1 Jalapeno ( cut into 1-inch cubes )
1 cup Parsley Leaves ( packed )
1 cup Cilantro Leaves ( packed )
4 Limes ( juiced )
2 tbsp. Olive Oil
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )

PREPARING THE FULLBLOOD WAGYU BAVETTE MARINADE

Start by trimming any excess fat and sinew off of the bavette steak. Place the trimmed bavette in a pan thats 2 1/2 inches...
See the full directions on my site

Nutritions

Calories
1427

Sodium
526mg
21% DV

Fat
75g
116% DV

Protein
18g
37% DV

Carbs
204g
69% DV

Fiber
36g
147% DV

The Fullblood Wagyu beef short ribs are seared to achieve a nice caramelization and crust before being slow-cooked in a crockpot for several hours. The tenderness of the beef, allows it to easily fall apart. Serve on steamed buns and top with pickled vegetables that are marinated in pickle brine.

2 PACKAGE Double 8 Cattle Company Fullblood Wagyu Boneless Short Ribs ( cut into 2-inch sections )
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
Grapeseed Oil ( to sear )
2 cups Beef Stock ( divided )
1 cup Low Sodium Soy Sauce
1/2 cup Rice Wine Vinegar
1/2 cup Brown Sugar
1/2 cup Mirin
2 tbsp. Ginger Root ( minced fine )
2 tbsp. Garlic ( minced fine )
1 8 oz. CAN Pineapple ( crushed in juice )
Pickled Vegetables :
2 Carrots ( peeled and cut into thin julienne strips )
2 Cucumbers ( cut into thin julienne strips )
1/2 Daikon Radish ( cut into thin julienne strips )
1 Red Onion ( cut into thin julienne strips )
Pickle Brine:
3 cups Distilled White Vinegar
2 cups White Sugar
3/4 cup Kosher Salt
1 cup Rice Wine Vinegar
1 cup Water ( 6 )
6 Garlic Cloves ( smashed )
1 PIECE Ginger Root ( 4-inch piece, peeled, and minced fine )
4 Thai Chilies ( stems removed )
Steamed Buns :
2 1/4 cup All Purpose Flour ( plus extra for dusting )
1 1/2 tsp. Sugar ( plus a pinch )
1 tsp. Instant Yeast
1/5 cup Milk
1/2 tsp. Kosher Salt
4/5 cup Warm Water ( 80 degrees )
1 tbsp. Grapeseed Oil ( plus extra for greasing and brushing )
1 tbsp. Rice Vinegar
1 tsp. Baking Powder
18

FIRST STEP

Pull the Fullblood Wagyu beef short ribs from the freezer, and place them in the refrigerator 24 hours before starting this recipe.

PREPARING THE FULLBLOOD...
See the full directions on my site

Nutritions

Calories
442

Sodium
5598mg
233% DV

Fat
7g
10% DV

Protein
9g
19% DV

Carbs
102g
34% DV

Fiber
10g
43% DV
Photo by Viana Boenzli

I admit it...I'm a chocoholic! These triple chocolate cupcakes feature a chocolate cake, plus chocolate ganache filling and a light, whipped buttercream frosting.

Cupcake Batter:
1-1/2 c flour ( sifted )
1/2 c granulated sugar
1/2 tsp baking soda
2 tsp baking powder
3/4 c cocoa powder
2 oz chocolate bar ( melted )
2 Tbsp unsalted butter ( softened )
1/3 c canola oil
2 large eggs
1 c heavy cream
1 tsp vanilla extract
1/2 tsp salt
3/4 c brewed coffee
Ganache Filling:
4 oz chocolate bar
1/4 c heavy cream
Frosting:
1 c unsalted butter ( softened )
1/2 c cocoa powder
5 c confectioners sugar
1 tsp vanilla extract
1/2 c heavy cream
18
Nutritions

Calories
744

Sodium
140mg
5% DV

Fat
42g
65% DV

Protein
6g
13% DV

Carbs
91g
31% DV

Fiber
6g
25% DV

This roasted eggplant is a healthy vegetarian recipe — which is perfectly roasted and piled high with an easy couscous recipe. Easy to prepare and divine tasting. This is satisfying enough to be a tasty appetizer on its own with just a very simple vegetable salad. A Middle Eastern approach to an eggplant-couscous recipe. Now, because this is a delicious recipe and because it is so amazing, it requires quite a few steps. But, once you get the hang of it, you’ll be able to make this recipe in no time. You are going to love this dish. If you have guests for dinner, you can bet they will ask you for the recipe.

2 medium eggplants
2 garlic cloves
2 tsp ground cumin
2 tsp ground coriander
1 tsp allspice
1 tsp lemon zest
4 tbsp olive oil
3/4 cup couscous
1/4 cup raisins
3/4 cup boiling water
1/4 cup chopped green olives
1/4 cup chopped walnuts
1/4 cup scallions
2 tbsp lemon juice
2 tbsp extra-virgin olive oil
Salt and pepper to taste
1/4 cup chopped parsley
4

1 - Preheat the oven to 350 degrees Fahrenheit.

2 - Slice the eggplant lengthwise.

3 - Using a small knife, make a diagonal criss-cross score deep into the eggplant.

4 - In a bowl,...
See the full directions on my site

Nutritions

Calories
411

Sodium
304mg
12% DV

Fat
24g
38% DV

Protein
7g
15% DV

Carbs
39g
13% DV

Fiber
4g
19% DV
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