White Bean Ragu with Toast

INGREDIENTS

• 3 medium onions, chopped
• 1 red bell pepper, chopped
• 1/2 cup extra-virgin olive oil plus more
• Kosher salt, freshly ground pepper
• 4 garlic cloves, 3 finely grated, 1 halved
• 2 teaspoons tomato paste
• 4–6 1-inch-thick slices grilled or toasted ciabatta
• 8–10 tablespoons finely grated Parmesan, divided
• 2 15-ounce cans cannellini (white kidney) beans, rinsed and drained
• 4 cups vegetable broth, divided
• 1 cup cherry tomatoes, halved
• 2 tablespoons chopped flat-leaf parsley

• Pulse onions in a food processor until finely chopped but not puréed (you should have about 2 cups). Transfer to a medium bowl. Pulse bell pepper in processor until finely chopped but not puréed (you should have about 1cup); add to bowl and mix well.
• Heat oil in a large heavy skillet over medium heat. Add onion mixture (it may splatter) and season with salt and pepper. Simmer, stirring often, until vegetables are completely softened, about 30 minutes. Add finely grated garlic and tomato paste and cook, stirring often, until tomato paste begins to turn deep red, about 3 minutes. Measure 1/2 cup soffritto and set aside; reserve skillet. Transfer remaining soffritto to a container and let cool completely, uncovered. Cover and store in refrigerator for up to 4 days or freeze for up to 3 months.
• Meanwhile, preheat oven to 375°. Rub bread slices with cut sides of remaining garlic clove. Place bread on a baking sheet and sprinkle 1 Tbsp. Parmesan over each slice. Toast until cheese begins to brown, about 5 minutes. Set aside.
• Heat reserved 1/2 cup soffritto and beans in same skillet over medium-high heat. Cook, stirring often, until heated through, about 1 minute. Stir in 3 cups broth; bring to a boil. Simmer, scraping up browned bits, until liquid is slightly thickened, 3–4 minutes. Add tomatoes and remaining 1 cup broth; simmer until tomatoes are tender, 3–4 minutes. Stir in 2 Tbsp. Parmesan. Season with salt and pepper.
• Divide bread among bowls. Top with some bean mixture and broth. Garnish with remaining 2 Tbsp. Parmesan and parsley. Drizzle with oil, if desired.

NUTRITIONAL INFORMATION

5 servings, 1 serving contains:

• Calories (kcal) 340
• Fat (g) 13
• Saturated Fat (g) 3.5
• Cholesterol (mg) 15
• Carbohydrates (g) 39
• Dietary Fiber (g) 8
• Total Sugars (g) 4
• Protein (g) 15
• Sodium (mg) 500

Apple Pie with Sharp Cheddar Cheese

My mother used to make the most wonderful cheddar/apple pie.  The combination is mouthwatering.  She used to use yellow sharp cheddar but here Giada uses white.  That's OK.  It still looks like what Mom used to make.  Serves 6




Ingredients
Butter, for greasing the pie dish
5 medium Granny Smith apples, peeled, cored and quartered (about 2 1/2 pounds)
1 cup coarsely grated sharp white Cheddar (4 ounces)
2/3 cup dark brown sugar
2 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon kosher salt
Two 9-inch-diameter, unroll-and-bake refrigerated pie crusts
1 egg white, beaten until frothy
Directions
Position an oven rack on the bottom third of the oven and preheat to 400 degrees F. Butter the sides and bottom of a 9-inch-diameter glass or ceramic pie dish.

Cut the apple quarters into 3 wedges. Mix the apples, cheese, sugar, butter, flour, cinnamon, nutmeg and salt in a medium bowl.

Unroll one crust and place in the buttered pie dish. Brush the inside of the crust with some of the egg white to coat. Pour the apple filling into the crust. Unroll the second crust and place on top of the filling. Pinch the edge of the top crust and the edge of the bottom crust together to seal. Fold the double edge under and crimp, making a decorative edge. Brush the top of the pie with more of the egg white. Cut several slits in the top crust to allow steam to escape.

Bake the pie until the crust is deep golden and the filling is bubbling through the slits, about 1 hour. Cover the edges of the pie with foil if the crust browns too quickly. Cool the pie for about 20 minutes before serving.



Recipe courtesy Giada De Laurentiis

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/apple-and-cheese-pie-recipe/index.html?oc=linkback

Crispy BAKED Chicken Wings

My husband loves to tell the story that while we were dating, I had made him Buffalo wings.  Bitchy, at that point, wasn't the Bitchy I am today.  I said, so, how hard it be be.  It's fried chicken wings dumped in a mixture of melted butter and Tabasco sauce and then baked to get the sauce gooey.  I melted the butter, like one stick, and then started adding the Tabasco.  And added and added and added.  Maybe the whole bottle?  You couldn't get those wings within a foot of your mouth the heat waves emanating that far.  Needless to say, they were not consumed.  Here is a great version to cut back on the calories plus it utilizes two different sauces.  Makes about 60

Photo by Christopher Baker

INGREDIENTS

BUFFALO SAUCE

• 1 tablespoon unsalted butter, melted
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1/4 cup hot pepper sauce (such as Frank's)

GINGER-SOY GLAZE

• 1/4 cup honey
• 2 tablespoons soy sauce
• 3 large garlic cloves, crushed
• 1 2x1' piece of ginger, peeled, sliced

WINGS

• 5 pounds chicken wings, tips removed, drumettes and flats separated
• 2 tablespoons vegetable oil
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper

BUFFALO SAUCE

• Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm. DO AHEAD: Can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.

GINGER-SOY GLAZE

• Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7–8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly. DO AHEAD: Can be made 5 days ahead. Cover; chill. Rewarm before using.

WINGS

• Preheat oven to 400°. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer.
• Bake wings until cooked through and skin is crispy, 45–50 minutes.
• Line another rimmed baking sheet with foil; top with a wire rack. Add half of wings to ginger-soy glaze and toss to evenly coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8–10 minutes.
• Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).

NUTRITIONAL INFORMATION

8 servings, 1 serving (7 wings) contains: Calories (kcal) 380.1 %Calories from Fat 57.7 Fat (g) 24.4 Saturated Fat (g) 7.0 Cholesterol (mg) 95.4 Carbohydrates (g) 9.1 Dietary Fiber (g) 0.1 Total Sugars (g) 8.5 Net Carbs (g) 9.1 Protein (g) 29.8 Sodium (mg) 871.4

Mile High Chocolate Pie

Photo by Ditte Isager

INGREDIENTS

• 1 pie crust, homemade or store-bought (click for homemade pie crust recipe)
• 4 large egg whites
• 3/4 cup plus 3 Tbsp. sugar
• 10 ounces semisweet or bittersweet chocolate (do not exceed 71% cacao), chopped, plus more shaved with a vegetable peeler for garnish
• 3 tablespoons unsalted butter
• 4 cups heavy cream, divided
• 1 cup coarsely crushed chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers), divided
• 1/2 cup crème fraîche
• 1/8 teaspoon kosher salt

• Preheat oven to 350°. Line pie dish with crust; crimp edges decoratively. Fully bake pie crust according to instructions in recipe or on box. Let cool completely.
• Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm but not hot, 3–4 minutes. Remove from heat. Using an electric mixer, beat on medium-high speed until cool, tripled in volume, and stiff peaks form (the tips of the peaks won't fall over when beaters are lifted from bowl and turned upright), about 6 minutes.
• Stir chopped chocolate and butter in a large bowl set over same saucepan of simmering water until melted and smooth, 4–5 minutes; set aside.
• Beat 2 cups cream in another medium bowl until medium peaks form (cream should be soft and pillowy), 5-6 minutes.
• Gently fold egg whites into warm chocolate mixture until fully incorporated (work quickly to prevent chocolate from turning gritty). Gently fold in whipped cream just until no white streaks remain; do not overmix or mixture will deflate. Spoon ½ cup chocolate mousse into bottom of prepared pie crust; spread evenly over bottom of crust. Sprinkle 3/4 cup plus 2 Tbsp. crushed chocolate wafers over mousse. Top with remaining mousse, mounding in the center to create a dome. (The point is to add height, not to spread out evenly to edges.) Chill pie.
• Beat remaining 2 cups cream, crème fraîche, and salt until medium-stiff peaks form (when the beaters are lifted from the cream, the peaks will hold their shape but the tips will fall over). Top chocolate mousse with whipped-cream mixture, following the same rounded dome shape. Chill pie for at least 4 hours or, covered, for up to 3 days. (It will slice best if chilled overnight, allowing mousse to set properly.)
• Garnish pie with 2 Tbsp. chocolate wafers and chocolate shavings. Slice pie using a clean, dry knife; wipe between slices to ensure clean, elegant pieces.

NUTRITIONAL INFORMATION

One serving contains: Calories (kcal) 720 Fat (g) 56 Saturated Fat (g) 33 Cholesterol (mg) 155 Carbohydrates (g) 55 Dietary Fiber (g) 2 Total Sugars (g) 35 Protein (g) 7 Sodium (mg) 260

Mushroom and Parmesan Soup with Chive Creme Fraiche

Serve this rich and creamy soup with a salad for a weeknight supper or as a starter for a fancier dinner with friends. Serves 4

• 1-1/2 Tbs. extra-virgin olive oil
• 1 large shallot, minced
• Kosher salt
• 6 oz. white mushrooms, trimmed and thinly sliced (3 cups)
• 3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
• 2 tsp. chopped fresh thyme
• Freshly ground black pepper
• 1/3 cup dry sherry
• 2 cups lower-salt chicken broth
• 1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)
• 1/4 cup crème fraîche, sour cream, or plain Greek yogurt
• 2 Tbs. thinly sliced fresh chives

Heat the oil in a 4-quart saucepan over medium heat. Add the shallot and 1/2 tsp. salt and cook, stirring, until beginning to brown at the edges, 3 to 4 minutes. Add the white and shiitake mushrooms, the thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Increase the heat to medium high, and cook, stirring, until the mushrooms soften and start to brown, 3 to 5 minutes. Add the sherry and cook, stirring, until reduced by half, about 2 minutes. Add the broth and 1 cup water; bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the Parmigiano and let cool briefly.

Working in batches, purée the soup in a blender until smooth. Transfer to a 3-quart saucepan and reheat.

In a small bowl, mix the crème fraîche, chives, and 1/8 tsp. black pepper.

Season the soup to taste with salt and pepper and serve topped with a swirl of the crème fraîche.

nutrition information (per serving):
Calories (kcal): 200; Fat (g): 14; Fat Calories (kcal): 120; Saturated Fat (g): 6; Protein (g): 8; Monounsaturated Fat (g): 6; Carbohydrates (g): 8; Polyunsaturated Fat (g): 1; Sodium (mg): 440; Cholesterol (mg): 20; Fiber (g): 1;

PHOTO: SCOTT PHILLIPS

Spaghetti Carbonara

If you're watching your carbs or weight or cholesterol, then this dish ain't for you.  But oh girlfriend, this is one good dish.  Easy to make and great for that first meal with the new guy.

Photo by Todd Coleman

SERVES 4

INGREDIENTS

3 tbsp. extra-virgin olive oil
4 cloves garlic, peeled and crushed
10 oz. pancetta, cut into ½″-long x ¼″-square strips
⅔ cup white wine
1 lb. dried spaghetti
⅔ cup finely grated Parmesan
¼ cup finely grated pecorino Romano
2 tbsp. finely chopped parsley
2 eggs
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Heat oil in a 12″ skillet over medium-high heat. Add garlic, and cook until golden, about 1 minute. Remove and discard garlic. Add pancetta, and cook until edges are crisp, about 6 minutes. Add wine, and cook until thickened, about 3 minutes. Remove from heat.

2. Bring a pot of salted water to a boil. Add spaghetti, and cook until al dente, about 7 minutes. Drain, reserving ¼ cup pasta water. In a large bowl, whisk together Parmesan, pecorino, parsley, and eggs; while whisking constantly, slowly drizzle in reserved pasta water until smooth. Add spaghetti along with reserved pancetta mixture. Season with salt and a generous amount of pepper. Toss to combine, and serve immediately. 

Tortilla Espanola

Photo by Penny de los Santos

If you've been to Spain then you've probably eaten this omelet.  And I like the idea that the famous chef Ferran Adria comes up with.  Instead of thinly slicing potatoes, use POTATO CHIPS!  Now that has got to be good!

SERVES 6–8 

INGREDIENTS

4 oz. (about 2¼ cups) crushed thick-cut potato chips, like Cape Cod brand
2 oz. thinly sliced serrano ham or prosciutto
¼ cup finely chopped canned piquillo peppers or pimentos
1 tbsp. thyme leaves
8 eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
2 tbsp. olive oil

INSTRUCTIONS

Heat broiler to high. Combine potato chips, ham, peppers, thyme, eggs, and salt and black pepper in a bowl and let sit to allow chips to soften in eggs, about 5 minutes. Heat oil in a 10" nonstick skillet over medium-high heat; add egg mixture and cook, without stirring, until bottom begins to brown, about 3 minutes. Transfer to broiler, and broil until set and golden on top, about 3 minutes. Cut into wedges to serve. 

Cacciucco or Tuscan Seafood Stew

I love this type of stew.  It's often better the next day.  So what I'll do is make the sauce, sans the calamari and octopus, and let it sit over night.  Then proceed with the recipe, after reheating the sauce, and add the fish.  I just use more fish than is asked for.  Serves 6-8

Photo by Todd Coleman

SERVES 6-8

INGREDIENTS

¼ cup extra-virgin olive oil
1 tbsp. minced parsley
1 tbsp. minced fresh sage leaves
½ tsp. red chile flakes
5 cloves garlic
12 oz. calamari, cleaned and cut into 1″ pieces
12 oz. baby octopus, cleaned and cut into 1″ pieces
1 tbsp. tomato paste
1 cup dry white wine
1 (14-oz.) can chopped tomatoes with juice
Kosher salt and freshly ground black pepper, to taste
1 cup fish stock
1 (1-lb.) monkfish filet, cut into 2″ pieces
1 (1-lb.) red snapper filet, cut into 2″ pieces
12 oz. large shell-on shrimp
12 oz. mussels, scrubbed and debearded
8 (1″-thick) slices country-style white bread

INSTRUCTIONS

1. Heat oil in a 6-qt. saucepan over medium heat. Add parsley, sage, chile flakes, and 4 cloves garlic, minced, and cook until fragrant, about 1 minute. Add calamari and octopus, and cook, stirring occasionally, until opaque, about 4 minutes. Add tomato paste, stir well, and cook until paste has darkened slightly, about 1 minute. Add wine, and cook, stirring often, until the liquid has evaporated, about 20 minutes.

2. Add tomatoes along with their juice, season with salt and pepper, and cook, stirring occasionally, until seafood is tender, about 10 minutes. Stir in stock, cover, and simmer for 10 minutes. Add monkfish, and cook, covered, until just firm, about 5 minutes. Add snapper and shrimp to the pot and scatter mussels over top. Cook, covered, without stirring (so as not to break up the seafood), until the snapper is just cooked through and the mussels have just opened, about 10 minutes.

3. Toast bread, and rub liberally with remaining garlic clove. Ladle stew between bowls, over bread or with bread on the side. 

Bacon and Egg Pie

Oh my...This would be terrific for any brunch but with all of the fat, great to soak any extra toddy left in your system after New Year's Eve... Serves 12

Photo by Penny de los Santos

INGREDIENTS

½ cup ketchup
¼ cup Worcestershire sauce
2 9″ x 11″ sheets frozen puff pastry, thawed and chilled
20 eggs
1 tbsp. heavy cream
1 lb. sliced bacon, roughly chopped
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Heat oven to 400°. Whisk together ketchup and Worcestershire in a small bowl; set aside. Using a rolling pin, roll one sheet of puff pastry on a floured work surface to form an 11″ x 14″ rectangle; transfer to a 9″ x 12 ½″ baking pan and let excess hang over sides. Separate 1 of the eggs and place the egg yolk in a small bowl; stir in cream, and set egg wash aside. Place remaining egg white on top of pastry, crack the eggs and drop them on top of pastry, spacing them evenly apart, and sprinkle evenly with bacon; drizzle ketchup mixture evenly over eggs and bacon, and season with salt and pepper.

2. Fold dough hanging over the edge of the pan back over the ingredients and brush with some of the egg wash; roll second pastry sheet into a 10″ x 13″ rectangle and place on top of eggs and bacon, tucking edges into sides of pan. Cut 4 slits in the top of the pastry with a paring knife, and then brush completely with egg wash. Bake until golden brown and eggs and bacon are cooked through, about 1 hour; cut into squares to serve.

Chicken Liver Pate

My husband won't come near this but I love pate.  This recipe is very simple an easy to make.  Smear on some toast point and your holiday begins...

Photo by Penny de los Santos

MAKES ABOUT 1⅓ CUPS

INGREDIENTS

8 oz. chicken livers, cleaned
4 cups chicken stock
2 tbsp. rendered chicken fat or unsalted butter
½ medium yellow onion, minced
1½ tbsp. cognac or brandy
2 hard-boiled eggs
Kosher salt and freshly ground black pepper, to taste
Toast points, for serving

INSTRUCTIONS

Bring livers and stock to a boil in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low, and cook until just cooked through, about 8 minutes. Drain, reserving ¼ cup cooking liquid; transfer to a food processor. Heat fat in a 10" skillet over high heat, and add onion; cook until browned, about 4 minutes. Transfer to food processor; add reserved cooking liquid, cognac, eggs, salt, and pepper; purée. Serve with toast.

Cream of Tomato Soup

Of course you can buy it in a can.  But it is so loaded with salt, it's really not that good for you.  If sodium is a concern, with the bacon, you can now buy low sodium bacon.  Eat with a grilled cheese sandwich.  How much more American can that get?

Photo by Todd Coleman

SERVES 4–6

INGREDIENTS

4 slices thick-cut bacon, finely chopped
2 tbsp. unsalted butter
4 cloves garlic, finely chopped
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
3 tbsp. tomato paste
1 tbsp. flour
4 cups chicken stock
2 sprigs thyme
1 bay leaf
1 (15-oz.) can whole, peeled tomatoes in juice, crushed by hand
¼ cup heavy cream
Kosher salt and freshly ground black pepper, to taste
Crème fraîche, croutons, and finely chopped chives, to garnish

INSTRUCTIONS

Heat bacon in a 4-qt. saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 minutes. Add butter, and increase temperature to medium-high; add garlic, onion, and carrot, and cook, stirring, until soft, about 10 minutes. Add tomato paste, and cook, stirring, until lightly caramelized, about 3 minutes. Add flour, and cook, stirring until smooth, about 2 minutes more. Add stock, thyme, bay leaf, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 30 minutes. Remove from heat, and purée; return to saucepan, and stir in cream. Season with salt and pepper. Divide among bowls; dollop with crème fraîche, and sprinkle with croutons and chives.

Nectarine and Blue Cheese Salad with Plum Vinaigrette

Chick Fil A's seasonal salad is really very good.  It's got green and red apples, strawberries, blueberries with nuts and blue cheese.  I eat it with their Apple Cider Vinaigrette.  It's very good.  Here is a similar salad except using plums or nectarines.  Try it.  I'm sure you'll love it.

Photo by Christopher Baker

INGREDIENTS

• 2 black plums, halved, pitted, chopped
• 1/2 cup extra-virgin olive oil
• 4 teaspoons ume plum vinegar or red wine vinegar
• Kosher salt, freshly ground pepper
• 12 cups (lightly packed) mixed greens (such as arugula and frisée)
• 4 nectarines or peaches, halved, pitted, cut into eighths
• 8 ounces firm blue cheese, such as Cabrales, sliced
• 1/2 cup almonds, preferably Marcona

• Bring plums and 3/4 cup water to a boil in a small saucepan. Reduce heat to medium-high and simmer, stirring occasionally and mashing plums with the back of a spoon, until plums have completely broken down, about 15 minutes.
• Pour plum mixture through a fine-mesh sieve set over a small bowl, pressing on solids to extract as much purée as possible; discard solids in sieve. Let purée cool.
• Add oil, vinegar, and 2 Tbsp. water to purée; whisk to blend. Season dressing to taste with salt and pepper. DO AHEAD: Dressing can be made 1 week ahead. Cover and chill.
• Divide greens among plates. Scatter nectarines, cheese, and almonds over, dividing equally, and drizzle some of dressing over. Season with salt and pepper.

NUTRITIONAL INFORMATION

One serving contains:

• Calories (kcal) 320
• Fat (g) 27
• Saturated Fat (g) 8
• Cholesterol (mg) 20
• Carbohydrates (g) 13
• Dietary Fiber (g) 3
• Total Sugars (g) 8
• Protein (g) 10
• Sodium (mg) 470

Kale and Brussels Sprouts Salad

Two of my favorite super foods...

Photo by Christopher Testani

INGREDIENTS

• 1/4 cup fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon minced shallot
• 1 small garlic clove, finely grated
• 1/4 teaspoon kosher salt plus more for seasoning
• Freshly ground black pepper
• 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
• 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
• 1/2 cup extra-virgin olive oil, divided
• 1/3 cup almonds with skins, coarsely chopped
• 1 cup finely grated Pecorino

• Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
• Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
• Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
• DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
• Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

NUTRITIONAL INFORMATION

10 servings, 1 serving contains:

• Calories (kcal) 195.6
• %Calories from Fat 70.3
• Fat (g) 15.3
• Saturated Fat (g) 3.2
• Cholesterol (mg) 8.0
• Carbohydrates (g) 8.7
• Dietary Fiber (g) 3.3
• Total Sugars (g) 2.0
• Net Carbs (g) 5.5
• Protein (g) 8.1
• Sodium (mg) 303.9