
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Italian sausages with kale, parsnips, and harissa-spiced cashews
Paleo, Gluten-Free, Dairy-Free, Soy-Free
2 Servings, 730 Calories/Serving
30 Minutes
Parsnips have a sweetness similar to carrots but with an earthier, nuttier taste. We love the nuance they bring to this simple combination of sausage and kale. Most of their flavor is concentrated just beneath the skin, so use a light touch when peeling and don't take off too much of the outer layer.
In your bag
- 1½ ounces cashews
- Cashew spice blend (harissa powder - granulated garlic)
- Two 4-ounce mild Italian pork sausages
- 1 yellow onion
- ½ pound parsnips
- 1 bunch kale
- Peeled fresh garlic
- 1 ounce Kalamata olives
- Fresh flat-leaf parsley
- 2 teaspoons sherry vinegar
Nutrition per serving
Calories: 730, Protein: 28 g, Fiber: 12 g, Total Fat: 42 g, Monounsaturated Fat: 23 g, Polyunsaturated Fat: 6 g, Saturated Fat: 11 g, Cholesterol: 45 mg, Sodium: 1560 mg, Carbohydrates: 66 g, Added Sugar: 0 g.
Contains:
Tree Nuts
Instructions
Wash produce before use
1
Toast the cashews
2
Prep and cook the sausage
- Pat the sausages dry with a paper towel; cut the links on the diagonal into 1-inch lengths.
3
Prep and cook the onion and parsnips
- Peel and thinly slice the onion.
- Scrub the parsnips and trim off their tops; cut the parsnips in half lengthwise, then crosswise into ¼-inch-thick half-moons.
4
Cook the kale and garlic; finish the sausage
- Strip the kale leaves from the stems; coarsely chop the leaves.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
5
Make the olive-parsley relish
- Coarsely chop the olives.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
6
Serve