In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Vegetable skillet with spicy green harissa and your choice of protein
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, Spicy, No Added Sugar, <600 Calories
2 Servings, 440 Calories/Serving
20 Minutes
In this speedy one-skillet supper, we cook your choice of protein with colorful veggies and finish with our spicy green harissa for deep flavor in a flash.
In your bag
- 1 organic red onion
- 1 organic zucchini or yellow squash
- 1 wedge organic red or other cabbage (about 7 ounces)
- 6 ounces organic grape or cherry tomatoes
- Your choice of protein
- 3 organic scallions
- Sunbasket spicy green harissa (extra virgin olive oil - parsley - lemon juice - cilantro - kosher salt - cumin - cayenne - sweet smoked paprika)
Nutrition per serving
Calories 440, Total Fat 32g (41% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 800mg (35% DV), Total Carb. 23g (8% DV), Fiber 7g (25% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 20g
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
Wash produce before use
1
Prep the vegetables
- Peel the onion and cut into ½-inch pieces.
- Cut the zucchini into ½-inch pieces.
- Cut away any core from the cabbage; coarsely chop the cabbage.
- Cut the tomatoes in half.
2
Prep and cook your protein
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking.
Sausage links:
- Pat the sausages dry with a paper towel; prick in a few places with a fork if desired.
Add the sausages and cook, turning occasionally, until browned and almost cooked through, 8 to 10 minutes. Transfer to a cutting board to rest for 5 minutes, then cut on the diagonal into ½-inch-thick slices. Do not clean the pan.
Ground meat:
- Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
Add the ground meat, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned and almost cooked through, 4 to 6 minutes. Transfer to a plate. Do not clean the pan.
3
Cook the vegetables
In the same pan used for your protein, if dry, add 1 to 2 tablespoons oil. Warm over medium heat until hot but not smoking. Stir in the onion, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Add the zucchini and cabbage and cook, stirring occasionally, until the zucchini starts to soften and the cabbage begins to wilt, 2 to 3 minutes. Stir in the tomatoes, season with salt and pepper, and cook until the tomatoes start to soften, 1 to 2 minutes.
While the vegetables are cooking, slice the scallions.
4
Prep the scallions; finish the dish
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal. Set aside for garnish.
To the pan with the vegetables, stir in your protein and cook over medium heat until cooked through, 1 to 2 minutes.
Serve
Transfer your protein and vegetables to individual plates. Garnish with the scallions and green harissa and serve.
Kids Can!
- Measure the oil for cooking your protein.
- Time the cooking.
- Garnish with the scallions.