Side Dishes

Vegan Almond Ricotta

April 12, 2018

2 cups

2 cups whole almonds
1/4 cup plain non dairy yogurt
1 tsp salt
1/2 cup water

Soak the almonds in hot water for a few hours to loosen the skins. The skins should then peel easily off of the almonds. Soak the skinned almonds again in hot water for an hour more to soften. Add the...
See the full directions on my site

Nutritions

Calories
593

Sodium
2616mg
109% DV

Fat
16g
25% DV

Protein
17g
35% DV

Carbs
91g
31% DV

Fiber
9g
37% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 3g 19%

Polysaturated Fat 4g 30%

Monosaturated Fat 7g 49%

Cholesterol 3mg 1%

Sodium 2616mg 109%

Potassium 585mg 16%

Protein 17g 35%

% DAILY VALUE^*

Total Carbohydrate

Fiber 9g 37%

Sugar 27g 55%

Vitamin A 71IU 1%

Vitamin B6 1mg 71%

Vitamin C 3mg 5%

Calcium 133mg 13%

Iron 6mg 38%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Cozy, down-home comfort food! This Farmhouse Chicken Cornbread Casserole is an easy dinner recipe that the whole family will love. The sweet cornbread topping is paired with a creamy and cheesy chicken filling for a classic, hearty supper that will warm you from the inside out

Filling:
10.5 oz can condensed cream of chicken soup
10.5 oz can condensed cream of mushroom soup
3/4 c milk
4 c cooked diced chicken
1 c grated cheddar cheese
Topping:
8.5 oz box corn muffin mix ( such as Jiffy )
14.75 oz can cream style corn
1/3 c sour cream
1 egg
2 T melted butter

Preheat oven to 400 degrees F. Spray a 2-quart or 3-quart baking dish with cooking spray. If you use a 2-quart dish, the cornbread topping will be slightly thicker.
In a large bowl, whisk...
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Nutritions

Calories
1193

Sodium
974mg
40% DV

Fat
80g
124% DV

Protein
65g
130% DV

Carbs
29g
10% DV

Fiber
4g
19% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 44g 222%

Polysaturated Fat 8g 51%

Monosaturated Fat 28g 175%

Cholesterol 361mg 121%

Sodium 974mg 40%

Potassium 791mg 22%

Protein 65g 130%

% DAILY VALUE^*

Total Carbohydrate

Fiber 4g 19%

Sugar 7g 14%

Vitamin A 2602IU 52%

Vitamin B6 1mg 60%

Vitamin C 4mg 8%

Calcium 476mg 47%

Iron 2mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Instant Pot Lamb Shank

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This Grilled Wagyu Beef Flat Iron Steak with Yukon Gold Hasselback Potatoes recipe is simple, yet delicious. The tender steak marinated in an array of seasonings before being grilled to a medium rare finished. Served with a side of Yukon Gold Hasselback Potatoes, this dish is sure to impress any palette!

1 Double 8 Cattle Company Fullblood Wagyu Beef Flat Iron Steak
5 Garlic Cloves ( minced )
1/3 cup Extra Virgin Olive Oil
1/2 cup Balsamic Vinegar
2/3 cup Red Wine
2 tbsp. Fresh Rosemary ( chopped )
1 tsp. Kosher Salt
1/2 tsp. Freshly Ground Black Pepper
Yukon Gold Hasselback Potatoes:
6 arge Yukon Gold Potatoes ( rinsed and patted dry )
6 oz. Unsalted Butter ( melted )
3 Garlic Cloves ( minced )
3 SPRIGS Fresh Thyme Leaves ( pick the leaves off one sprig and leave the other sprigs whole )
2 tsp. Kosher Salt
1 tsp. Freshly Ground Black Pepper
4 oz. Parmesan ( grated )
4 tbsp. Chives ( chopped )

PREPARING THE MARINADE FOR THE WAGYU BEEF FLAT IRON STEAK

In a bowl, whisk together the minced garlic, extra virgin olive oil, balsamic vinegar, red wine, chopped rosemary, kosher...
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Nutritions

Calories
432

Sodium
1399mg
58% DV

Fat
36g
56% DV

Protein
5g
11% DV

Carbs
14g
5% DV

Fiber
2g
10% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 18g 91%

Polysaturated Fat 2g 17%

Monosaturated Fat 15g 98%

Cholesterol 71mg 23%

Sodium 1399mg 58%

Potassium 380mg 10%

Protein 5g 11%

% DAILY VALUE^*

Total Carbohydrate

Fiber 2g 10%

Sugar 3g 7%

Vitamin A 1028IU 20%

Vitamin B6 0.75mg 37%

Vitamin C 8mg 13%

Calcium 143mg 14%

Iron 1mg 9%

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Grilled Wagyu Beef Fajita Sliders w/ Queso Fresco

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Fajita-style burgers! This Grilled Fullblood Wagyu Beef Fajita Sliders with Queso Fresco recipe is a must-try! The tender Fullblood Wagyu beef sliders are topped with grilled peppers, corn, queso fresco, and homemade cilantro-lime mayo and served on Ciabatta rolls. These melt-in-your-mouth sliders will be the new family favorite!

1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Sliders ( 8 per pack )
8 Slider Buns ( chef recommends Ciabatta rolls )
1 Yellow Bell Pepper
1 Poblano Pepper
1 Sweet Onion ( julienned )
4 oz. Queso Fresco Cheese ( sliced into strips )
2 EARS Corn
3 Garlic Cloves
to taste Kosher Salt
to taste Freshly Ground Black Pepper
Grapeseed Oil
Olive Oil
1 Red Bell Pepper
Cilantro-Lime Mayo:
1/2 cup Mayonnaise
1 Lime ( zested and juiced )
1/4 cup Cilantro ( finely chopped )
to taste Kosher Salt
to taste Freshly Ground Black Pepper

PREPARING THE CILANTRO-LIME MAYO

Add the mayo and finely chopped cilantro to a small bowl.

Using a zester, zest the lime into the mayo mixture.

Then juice half of the...
See the full directions on my site

Nutritions

Calories
251

Sodium
690mg
28% DV

Fat
6g
9% DV

Protein
7g
15% DV

Carbs
36g
12% DV

Fiber
2g
10% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 2g 11%

Polysaturated Fat 1g 9%

Monosaturated Fat 2g 17%

Cholesterol 15mg 5%

Sodium 690mg 28%

Potassium 935mg 26%

Protein 7g 15%

% DAILY VALUE^*

Total Carbohydrate

Fiber 2g 10%

Sugar 3g 6%

Vitamin A 659IU 13%

Vitamin B6 1mg 68%

Vitamin C 11mg 18%

Calcium 105mg 10%

Iron 2mg 11%

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A delicious Grilled Surf and Turf with Mushroom Saute recipe for two. The Fullblood Wagyu steaks are lightly seasoned and grilled to a medium rare finished. The shrimp is marinated in a chimichurri sauce, made with cilantro, flat leaf parsley, garlic cloves, red wine vinegar, oregano, and olive oil, before being grilled to perfection. Serve with a flavorful mushroom saute to experience fine dining from the comfort of your home.

Turf:
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2 PINCH Salt
Surf:
6 Large Shrimp
1/4 tsp. Baking Soda
1 tsp. Salt
4 Small Bamboo Skewers
Mushroom Saute:
1 lb. White Mushrooms ( sliced )
1/2 lb. Cremini Mushrooms ( sliced )
1 Small Shallot ( minced )
1 Large Garlic Clove ( minced )
4 tbsp. Olive Oil
1 tbsp. Lemon Juice
1/2 cup Flat Leaf Parsley ( chopped )
to taste Salt
to taste Freshly Ground Black Pepper
Chimichurri:
1/2 BUNCH Cilantro
1/2 BUNCH Flat Leaf Parsley
4 Garlic Cloves
3 tbsp. Red Wine Vinegar
2 tsp. Oregano
1/2 cup Olive Oil
to taste Salt
to taste Freshly Ground Black Pepper

PREPARING THE CHIMICHURRI

Combine the cilantro, flat leaf parsley, garlic cloves, red wine vinegar, and oregano in a food processor. Process until smooth.

Season to taste...
See the full directions on my site

Nutritions

Calories
1012

Sodium
2434mg
101% DV

Fat
80g
123% DV

Protein
31g
62% DV

Carbs
40g
13% DV

Fiber
5g
23% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 11g 59%

Polysaturated Fat 9g 56%

Monosaturated Fat 59g 370%

Cholesterol 157mg 52%

Sodium 2434mg 101%

Potassium 1353mg 38%

Protein 31g 62%

% DAILY VALUE^*

Total Carbohydrate

Fiber 5g 23%

Sugar 5g 10%

Vitamin A 850IU 17%

Vitamin B6 3mg 156%

Vitamin C 11mg 19%

Calcium 82mg 8%

Iron 6mg 34%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Gnocchi with Wagyu Italian Sausage

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A delicious, hearty Gnocchi with Fullblood Wagyu Sweet Italian Sausage recipe made with squash and kale, and topped with a maple sage cream sauce.

1 lb. Double 8 Cattle Company Fullblood Wagyu Sweet Italian Sausage
2 tsp. Sage ( minced )
2 cups Butternut Squash ( diced )
4 cups Kale ( chopped )
2 tbsp. Pure Maple Syrup
12 oz. Heavy Cream
3 tbsp. Butter
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
Gnocchi:
4 Idaho Potatoes
1 1/2 cup All-Purpose Flour
1 Egg ( beaten )
1 tsp. Kosher Salt
1 PINCH Nutmeg

PREPARING THE GNOCCHI

Place the Idaho potatoes in a pot of water, and bring it to a simmer on the stove.

Cook for 30-45 minutes or until you can easily pierce the potatoes...
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Nutritions

Calories
3158

Sodium
6714mg
279% DV

Fat
189g
291% DV

Protein
74g
148% DV

Carbs
325g
110% DV

Fiber
33g
134% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 110g 551%

Polysaturated Fat 19g 120%

Monosaturated Fat 59g 373%

Cholesterol 741mg 248%

Sodium 6714mg 279%

Potassium 3873mg 110%

Protein 74g 148%

% DAILY VALUE^*

Total Carbohydrate

Fiber 33g 134%

Sugar 48g 96%

Vitamin A 87732IU 1754%

Vitamin B6 12mg 645%

Vitamin C 399mg 666%

Calcium 895mg 89%

Iron 20mg 114%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Wagyu Beef Stuffed Russian Cabbage Rolls

201

These Wagyu beef stuffed Russian cabbage rolls are irresistibly delicious. Fullblood Wagyu ground beef is mixed with rice, tomatoes, and a variety of seasonings before baking in cabbage leaves. This dish is a great option when hosting guests!

1 lb. Double 8 Cattle Company Fullblood Wagyu Ground Beef
1 1/2 cup Cooked White Rice
1 Carrot ( shredded )
1 HEAD Cabbage
1 Onion ( diced )
4 Garlic Cloves ( minced )
2 tbsp. Tomato Paste
1/4 cup White Wine
1 tbsp. Paprika
1 tsp. Oregano
1/4 cup Parsley
1 tbsp. Thyme ( minced )
1 lb. Crushed Tomatoes ( divided )
2 tbsp. Sour Cream
2 tbsp. Olive Oil
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )

PREPARING THE CABBAGE

Begin by bringing a large pot of lightly salted water to a boil.

Remove the core from the cabbage head, and place the whole head in the water. Then,...
See the full directions on my site

Nutritions

Calories
1791

Sodium
1492mg
62% DV

Fat
43g
67% DV

Protein
41g
82% DV

Carbs
306g
104% DV

Fiber
21g
86% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 10g 52%

Polysaturated Fat 7g 49%

Monosaturated Fat 25g 158%

Cholesterol 47mg 16%

Sodium 1492mg 62%

Potassium 2706mg 77%

Protein 41g 82%

% DAILY VALUE^*

Total Carbohydrate

Fiber 21g 86%

Sugar 23g 46%

Vitamin A 9068IU 181%

Vitamin B6 5mg 271%

Vitamin C 88mg 147%

Calcium 410mg 41%

Iron 17mg 96%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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