In order to bring you the best organic produce, some ingredients may differ from those depicted.
Danny Seo’s chipotle BBQ carrot sliders with crispy kale chips
Soy-Free, Mediterranean, Vegetarian, Spicy
2 Servings, 660 Calories/Serving
We’re celebrating Danny Seo’s new cookbook, Naturally, Delicious Dinners, with this limited edition meal kit. For an irresistible combo, we pair Danny’s plant-based sliders with Chef Justine's favorite baked kale chips sprinkled with tangy sumac. Get a taste of what these two chefs (and their head chef, Mother Earth) are cooking up this October!
In your bag
- 1 bunch organic lacinato or other kale (about 10 ounces)
- 2 tablespoons nutritional yeast
- 2 teaspoons sumac
- ¼ pound organic shredded red or other cabbage
- 1 organic yellow onion
- 2 or 3 organic carrots (about 9 ounces total)
- Sunbasket chipotle BBQ sauce base (tomato paste - maple syrup - chipotle chile powder - garlic - apple cider vinegar)
- 6 slider buns
Calories 660, Total Fat 14g (18% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 15mg (5% DV), Sodium 800mg (35% DV), Total Carb. 121g (44% DV), Fiber 14g (50% DV), Total Sugars 52g (Incl. 26g Added Sugars, 52% DV), Protein 18g
Contains: Milk, Eggs, Wheat
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
Make the kale chips
Heat the oven to 350°F.
- Strip the kale leaves from the stems; tear or cut the leaves into 2-inch pieces.
On a sheet pan [2 sheet pans], drizzle the kale with 2 to 3 teaspoons [1 to 2 TBL] oil; season lightly with salt and pepper, sprinkle with nutritional yeast, and toss to coat. Spread in an even layer and bake, turning halfway through, until the kale chips are crisp around the edges, 10 to 12 minutes. Remove from the oven and season to taste with salt and pepper and sumac. Transfer to a plate. Meanwhile, prepare the cabbage and the slider filling.
Cook the cabbage
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the cabbage, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. While the cabbage is cooking, start preparing the onion and carrots.
Prep the onion and carrots; cook the slider filling
- Peel and thinly slice the onion.
- Peel or scrub the carrots and trim the ends. Lay the carrots flat; using a peeler, shave the carrots lengthwise into thin ribbons.
In the same pan used for the cabbage, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the carrot ribbons, season with salt and pepper, and cook, stirring occasionally, until the carrots start to soften, 4 to 5 minutes.
Reduce the heat to medium and stir in the chipotle BBQ sauce base. Cook, stirring to coat the onion and carrots, until the sauce starts to thicken, 1 to 2 minutes. Remove from the heat and season generously to taste with salt and pepper. While the slider filling is cooking, prepare the buns.
Toast the buns
On the same sheet pan [pans] used for the kale chips, or directly on the oven rack, place the buns, cut sides up, and bake in the oven until lightly toasted, 3 to 5 minutes. Alternatively, toast them in a toaster oven.
Place 3 bun bottoms, cut sides up, on each individual plate and top with the slider filling and cabbage. Close with the bun tops. Serve the kale chips on the side.
- Strip and tear the kale leaves.
- Drizzle the kale with oil and season.
- Time the cooking.
- Place the buns on plates.