In order to bring you the best organic produce, some ingredients may differ from those depicted.
Lamb orecchiette with cabbage, peas, and lemon-dill yogurt
Soy-Free, No Added Sugar, Protein Plus
2 Servings, 820 Calories/Serving
Inspired by the ingredients used in Eastern European meat dumplings, Chef Chelsea tosses rich protein, cabbage, and sweet peas with ear-shaped pasta designed to scoop up all the yummy flavors and textures.
In your bag
- 10 ounces ground lamb
- 5 ounces orecchiette
- Your choice of protein
- 3 organic scallions
- 1 wedge organic green or other cabbage (about 7 ounces)
- 1 teaspoon dried thyme
- Sunbasket lemon-dill yogurt (Greek yogurt - lemon juice - dried dill)
- ¼ cup organic peas
Calories 820, Total Fat 46g (59% DV), Sat. Fat 16g (80% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 125mg (5% DV), Total Carb. 65g (24% DV), Fiber 7g (25% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Milk, 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.
Wash produce before use
Cook the orecchiette
Bring a medium sauce pot of generously salted water to a boil. Add the orecchiette and cook until just tender, 10 to 15 minutes. Drain the orecchiette, reserving 1 cup [2 cups] pasta cooking water. Return the orecchiette to the pot; toss with 2 to 3 teaspoons oil to keep the orecchiette from sticking. While the water is heating and the orecchiette is cooking, start preparing the rest of the meal.
Prep your protein
Ground meat (including plant based): 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.
Tofu: Pat the tofu dry with paper towels; crumble the tofu into ¼-inch pieces.
Prep the vegetables; cook your protein and vegetables
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.
- Cut away any core from the cabbage; coarsely chop the cabbage.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein, season with salt and pepper, and cook, stirring and breaking up the ground meat if using, until your protein is lightly browned but not yet cooked through, 3 to 4 minutes. Add the thyme and white parts of the scallions and cook, stirring occasionally, until your protein is cooked through, 2 to 3 minutes. Transfer to a plate. Do not clean the pan.
If the pan is dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the cabbage and cook, stirring occasionally, until wilted and just starting to brown, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.
Finish the dish
- Season the lemon-dill yogurt to taste with salt and pepper.
To the pot with the orecchiette, add your protein, cabbage, peas, and ¼ cup [½ cup] reserved pasta cooking water. Cook over low heat, stirring occasionally, until the ingredients are heated through, 1 to 2 minutes; if dry, add more pasta cooking water 1 tablespoon at a time. Remove from the heat and season to taste with salt and pepper.
Transfer the orecchiette to individual bowls, garnish with the lemon-dill yogurt and green parts of the scallions, and serve.
- Fill a sauce pot with salted water for the orecchiette.
- Separate the white and green parts of the scallions.
- Season the lemon-dill yogurt.
- Garnish the dish with the yogurt and scallions.