Short Rib Zucchini Lasagna

Posted by Danika Brysha on

ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER.
You know how we feel about the beauty of our food here at Model Meals. Everything has to be perfect down to the final ingredient. The first ingredient is just as important as the last ingredient. We love to garnish as we know that eating with your eyes is a pretty serious thing. We don't have the privilege of plating it perfectly in your home but we can always take the time to source and prepare the most beautiful of nature's ingredients. 
When we discovered Urban Produce we were jumping for joy! Tiny things are cute, and getting to add an array of tiny, beautiful micro greens to our finished dishes was getting us all excited. So excited in fact, that we begged Danielle to let Janell and Chef Tony visit their operation right here in Irvine to see how these cuties grow.
 
What they are doing over there is pretty cool. The Urban Produce High Density Vertical Growing System (HDVGS) was developed as a sustainable alternative to traditional agriculture, utilizing advanced agriculture technologies in a controlled environment. (Because science.) The produce rotates in the building giving all the plants equal light and air distribution. The automated system delivers the proper amount of water, and nutrition exactly when needed. The process greatly increases growing efficiency and significantly reduces costs. Drop that at your next party.
It makes us feel so good to support innovative businesses that are changing the world of agriculture in a positive way. It also makes us feel good to share one of our most beautiful and delicious Whole30 creations with you. 
Serves 6
*use organic ingredients whenever possible*
3 lbs beef short rib
1 lb zucchini
3 cans crushed tomato
1 TBSP red wine vinegar
3 - 4 cloves minced garlic
1/2 chopped onion
fresh herbs of choice
salt/pepper
1 cup cashews, soaked overnight
olive oil
 
For the short rib: Heat oven to 350 degrees. Season short rib with salt and pepper. Place meat in an oven safe dish. Pour one can of the tomato sauce into the pan and throw in a few vegetables from your fridge. We use carrots and celery.
For the tomato sauce: Heat 1 TBSP olive oil in a sauté pan over medium heat. Sauté onion and garlic until translucent. Add 2 cans of tomato and red wine vinegar to pan. Reduce by half, salting along the way.
For the cashew cream: Drain and rinse cashews. Place cashews into a high speed blender along with 1 - 2 TBSP olive oil. Blend on low/medium until desired consistency. 
Using a mandolin, slice zucchini to about 1/4 inch thick pieces. 
Preheat oven to 350 degrees. Lightly oil an 8x8 glass pyrex baking dish. Lay zucchini down in an even layer on the bottom of the pan. Place pulled short rib on top of zucchini. Pour your desired amount of tomato sauce on top of the beef. Lay out another layer of zucchini. Top with small dollops of cashew cream. Bake in the oven for 15-20 minutes. 
Remember to garnish!

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