In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Your choice of protein with roasted red pepper ajvar and cauliflower
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus, Keto-Friendly
2 Servings, 500 Calories/Serving
15–20 Minutes
Olive lovers, unite! Briny Kalamata olives mingle with cauliflower, almonds, and tomatoes in a Mediterranean side dish that cooks up in a few.
Ingredients
- In your bag:
- Your choice of protein
- 1 head organic cauliflower
- Pitted Kalamata olives
- Sliced almonds
- Organic grape or cherry tomatoes
- Sunbasket roasted red pepper ajvar (pureed roasted eggplant - roasted red peppers - extra virgin olive oil - sherry vinegar - garlic - kosher salt - sweet smoked paprika - black pepper)
Nutrition per serving
Calories 500, Total Fat 32g (41% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 700mg (30% DV), Total Carb. 21g (8% DV), Fiber 8g (29% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 35g
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.
Instructions
Wash produce before use
1
Cook your protein
- Pat your protein dry with a paper towel. Season with salt and pepper.
Steaks: In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and medium-rare, 4 to 6 minutes for rib-eyes and New York strips, and 6 to 8 minutes for top sirloins.
Chicken: In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes.
Halibut: In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the halibut and cook until lightly browned, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Transfer your protein to a plate. Do not clean the pan.
2
Prep and cook the cauliflower
- Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks
In the same pan, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the cauliflower and season with salt and pepper. Cook, stirring occasionally, for 2 minutes. Add the olives, almonds, and tomatoes and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the vegetables are tender and heated through, 3 to 4 minutes. Transfer to a plate. Do not clean the pan.
3
Heat the ajvar
In the same pan, stir in the roasted red pepper ajvar and cook over medium heat until heated through, 30 seconds to 1 minute. Remove from the heat.
Serve
Transfer your protein and cauliflower mixture to individual plates. Spoon the ajvar over your protein and serve.