In order to bring you the best organic produce, some ingredients may differ from those depicted.
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, No Added Sugar, <600 Calories
2 Servings, 580 Calories/Serving
25–40 Minutes
If cooking a simple dinner sounds too good to be true, then prepare to be wowed. Treat yourself to your favorite protein and veggie skewers with not one but two of our nutty Spanish romescos.
Nutrition per serving
Calories 580, Total Fat 47g (60% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 1120mg (49% DV), Total Carb. 22g (8% DV), Fiber 7g (25% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Contains:
Tree Nuts (almond)
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.
Wash produce before use
1
Prep and cook your protein
Sausages:
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sausages and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Transfer to a cutting board to rest for 5 minutes, then cut on the diagonal into ¼-inch-thick slices. Do not clean the pan.
Chicken:
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to a cutting board to rest for 5 minutes, then cut into ¼-inch-thick slices. Do not clean the pan.
Steaks:
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and medium-rare, 6 to 8 minutes for top sirloins and 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.
Pork chops:
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.
Plant-based chicken:
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the plant-based chicken and cook, turning occasionally, until browned and heated through, 4 to 6 minutes. Transfer to a plate. Do not clean the pan.
While your protein is cooking and resting, prepare the vegetables and assemble the skewers.
2
Prep the vegetables; assemble the skewers
In a large bowl, combine the sweet mini peppers, mushrooms, onion, tomatoes, chili powder, and 2 to 3 teaspoons oil. Season with salt and pepper and toss to coat. Using 6 [12] wooden skewers, thread the vegetables onto the skewers, alternating the ingredients.
3
Cook the vegetable skewers
In the same pan used for your protein, working in batches if needed, add the vegetable skewers and cook over medium-high heat, turning once, until the vegetables are lightly browned and starting to soften, 5 to 7 minutes. Transfer to a plate. Add more oil between batches if needed.
Serve
Transfer your protein and vegetable skewers to individual plates and serve with the romesco sauces.