In order to bring you the best organic produce, some ingredients may differ from those depicted.
Rhode Island cornmeal johnnycakes with salad and arugula-pistachio pesto
2 Servings, 630 Calories/Serving
This isn’t your average stack of pancakes. Our New England–style johnnycakes are like fluffy flapjacks crossed with crispy corn fritters. We load them up with grated zucchini, nutty Parmesan, and sun-dried tomatoes.
In your bag
- 3 eggs
- 1 organic zucchini or yellow squash
- ½ ounce sun-dried tomatoes (not in oil)
- Sunbasket cornbread mix (cornmeal - all-purpose flour - sugar - baking powder - kosher salt)
- 3 tablespoons grated Parmesan
- 3 ounces organic grape or cherry tomatoes
- 1 head organic butter or other lettuce
- Sunbasket caper vinaigrette (extra virgin olive oil - capers - red wine vinegar - Dijon mustard - garlic)
- Sunbasket arugula-pistachio pesto (extra virgin olive oil - arugula - pistachios - Parmesan - garlic - honey - lemon juice - kosher salt - Aleppo chile flakes)
Calories 630, Total Fat 35g (45% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 245mg (82% DV), Sodium 1030mg (45% DV), Total Carb. 56g (20% DV), Fiber 6g (21% DV), Total Sugars 19g (Incl. 12g Added Sugars, 24% DV), Protein 21g
Contains: Milk, Eggs, Tree Nuts (pistachio), 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 johnnycake batter
- Set aside 2 eggs [4 eggs] for frying.
- Using the large holes of a box grater, coarsely grate the zucchini. Wrap the zucchini in a kitchen towel and squeeze to remove as much moisture as possible.
- Divide the sun-dried tomatoes in half; save half for another use. Finely chop the remaining sun-dried tomatoes.
Crack 1 egg [2 eggs] into a large bowl and season with salt and pepper. Lightly beat with a fork until just blended. Stir in the cornbread mix and Parmesan, then gently stir in the zucchini and sun-dried tomatoes. Add ¼ cup [½ cup] very hot tap water, season generously with salt and pepper, and stir until well combined.
Cook the johnnycakes
In a large frying pan over medium heat, warm 1 to 2 tablespoons butter or oil (from your pantry) until hot but not smoking. Using a ladle or ⅓-cup measure, add ⅓ cup batter for each johnnycake, being careful not to crowd the pan. Cook until lightly browned underneath, 3 to 5 minutes. Flip the cakes and cook until lightly browned on the other side, 2 to 4 minutes. Transfer to a plate. Add more butter or oil between batches if needed. Wipe out the pan. While the johnnycakes are cooking, prepare the salad.
Make the salad
- Cut the grape tomatoes in half.
- Trim the root end from the lettuce; coarsely chop the leaves.
In a medium bowl, toss together the tomatoes, lettuce, and half the caper vinaigrette (set aside the remaining vinaigrette for serving). Season to taste with salt and pepper.
Fry the eggs
In the same pan used for the johnnycakes, warm 1 to 2 teaspoons butter or oil (from your pantry) over medium heat until hot but not smoking. Crack the remaining eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.
Transfer the johnnycakes, fried eggs, and salad to individual plates. Drizzle the johnnycakes with the arugula-pistachio pesto and serve the remaining vinaigrette on the side.
- Count the eggs.
- Squeeze the zucchini in a towel.
- Stir the johnnycake batter.
- Assemble the salad.
- Drizzle the johnnycakes with pesto.