In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Cornmeal-crusted lamb chops and roasted delicata squash over kale salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Carb-Conscious, Spicy, Protein Plus
2 Servings, 850 Calories/Serving
25–40 Minutes
Starring nutty delicata squash, earthy lamb chops, roasted onion, and a gloriously green kale salad, this dish is coming to you live in technicolor.
In your bag
- 1 organic delicata squash (about ¾ pound)
- 1 organic red onion
- Sunbasket Spanish seasoning blend (onion powder - granulated garlic - coriander - cumin - sweet smoked paprika - dried oregano)
- 1 bunch organic lacinato kale or other leafy greens (about 10 ounces)
- Sunbasket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes)
- ¼ cup cornmeal
- Protein options:
- 6 bone-in frenched lamb chops (about 3 ounces each)
- 2 Black Angus rib-eyes (about 10 ounces each)
- 2 Black Angus New York strips (about 10 ounces each)
- 3 tablespoons dry-roasted pumpkin seeds
Nutrition per serving
Calories 850, Total Fat 69g (88% DV), Sat. Fat 21g (105% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 170mg (7% DV), Total Carb. 35g (13% DV), Fiber 8g (29% DV), Total Sugars 10g (Incl. 4g Added Sugars, 8% DV), Protein 30g
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 and roast the vegetables
Heat the oven to 425°F.
- Trim the ends from the delicata squash. Cut the squash in half lengthwise and scoop out the seeds with a spoon, then cut each half crosswise into ¼-inch-thick half-moons.
- Peel the onion and cut it crosswise into ½-inch-thick slices. Separate the slices into rings.
On a sheet pan [2 sheet pans], drizzle the squash and onion with 1 to 2 teaspoons oil; season generously with salt, pepper, and the Spanish seasoning blend. Spread in an even layer and roast, stirring once halfway through, until the squash is tender and the onion is lightly browned, 18 to 20 minutes. Meanwhile, start preparing the rest of the meal.
2
Make the kale salad
- Strip the kale leaves from the stems; thinly slice the leaves.
In a small bowl, stir together the honey-lime vinaigrette base and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper and stir to combine.
In a large bowl, combine the kale with as much dressing as you like, season to taste with salt and pepper, and gently massage the leaves, about 1 minute (set aside any remaining dressing for serving).
3
Prep and cook your protein
- On a plate, season the cornmeal with salt and pepper and spread in an even layer.
- Pat your protein dry with a paper towel; season generously with salt and pepper. Press your protein firmly into the cornmeal, coating both sides.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein.
Lamb: Briefly press on the chops to keep them from curling. Reduce the heat to medium and cook, turning once, until well browned, about 7 minutes total for medium-rare.
Rib-eyes and New York strips: Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare.
Serve
Transfer the kale salad to a serving platter and top with the roasted vegetables and your protein. Spoon over any remaining dressing, garnish with the pumpkin seeds, and serve family-style.
Kids Can!
- Scoop out the squash seeds.
- Strip the kale leaves.
- Season the dressing; massage the kale.
- Season the cornmeal and spread on a plate.
- Garnish the dish with the pumpkin seeds.