Mediterranean skillet with spinach and sun-dried tomato tapenade

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Mediterranean skillet with spinach and sun-dried tomato tapenade

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus, Keto-Friendly

2 Servings, 530 Calories/Serving

15 Minutes

Short on time? Pull this recipe out of your back pocket. For a quick and easy one-pot meal, cook your choice of protein with spinach, artichokes, and our aromatic garlic-herb blend.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 organic red onion
½ cup cooked quartered artichoke hearts
Your choice of protein
Sunbasket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
3 ounces organic baby spinach or other leafy greens
1 ounce pitted Castelvetrano olives
1 ounce sun-dried tomatoes (not in oil)
3 tablespoons dry-roasted pistachios
Sunbasket Mediterranean lemon vinaigrette (extra virgin olive oil - lemon juice - garlic - kosher salt - lemon zest - black pepper - dried oregano)

Nutrition per serving

Calories 530, Total Fat 35g (45% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 880mg (38% DV), Total Carb. 23g (8% DV), Fiber 8g (29% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 35g
Contains: Tree Nuts (pistachio)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the vegetables and your protein

Peel and coarsely chop the onion.
Coarsely chop the artichokes.
Cut a small corner from your protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

Cook the skillet

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add your protein, season with salt and pepper, and cook, stirring and breaking up the ground meat, until the protein is lightly browned but not yet cooked through, 3 to 4 minutes.

Add the garlic-herb blend and artichokes and cook, stirring occasionally, until your protein is cooked through, 2 to 3 minutes. Remove from the heat and stir in the spinach. Season to taste with salt and pepper.

While the skillet is cooking, prepare the tapenade.

Make the sun-dried tomato tapenade

Finely chop the olives, checking for any pits.
Finely chop the sun-dried tomatoes.
Using the bottom of a bowl or cup, lightly crush the pistachios.

In a medium bowl, stir together the olives, sun-dried tomatoes, pistachios, and Mediterranean lemon vinaigrette. Season lightly to taste with salt and generously with pepper.

Serve

Transfer your protein and vegetables to individual bowls. Spoon on as much sun-dried tomato tapenade as you like and serve any remaining tapenade on the side.

Kids Can!

Time the cooking.
Crush the pistachios.
Stir the tapenade.
Spoon on the tapenade.

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