In order to bring you the best organic produce, some ingredients may differ from those depicted.
Italian sausages and olive tapenade with sautéed kale and parsnip
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, No Added Sugar, Protein Plus
2 Servings, 630 Calories/Serving
Cashews might just be the tastiest nut in the kingdom. But they’re even better when tossed in our smoky harissa spice blend, then mixed with a briny olive tapenade and spooned over juicy Italian sausages.
In your bag
- ¼ cup dry-roasted cashews
- Sunbasket harissa spice blend (granulated garlic - harissa powder - sweet smoked paprika)
- 2 fresh mild Italian pork sausages (about ¼ pound each)
- 1 organic yellow onion
- 1 organic parsnip
- 1 or 2 cloves organic peeled fresh garlic
- 1 bunch organic lacinato or other kale (about ¾ pound)
- 1 ounce pitted Kalamata olives
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 2 teaspoons sherry vinegar
Calories 630, Total Fat 44g (56% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 980mg (43% DV), Total Carb. 41g (15% DV), Fiber 11g (39% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 25g
Contains: Tree Nuts (cashew)
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
Prep the cashews
- Using the bottom of a bowl or cup, lightly crush the cashews.
In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the cashews and harissa spice blend, season lightly with salt, and cook, stirring often, until fragrant, about 30 seconds. Using a slotted spoon, transfer the cashews to a plate to cool. Do not clean the pan.
Prep and cook the sausages
- Pat the sausages dry with a paper towel; prick in a few places with a fork, if desired.
In the same pan used for the cashews, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the sausages and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Transfer to a plate to rest. Do not clean the pan. While the sausages are cooking, prepare the vegetables.
Prep and cook the vegetables
- Peel and thinly slice enough onion to measure 1 cup [2 cups].
- Scrub or peel the parsnip and trim the ends; cut the parsnip in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- Strip the kale leaves from the stems; coarsely chop the leaves.
In the same pan used for the sausages, if dry, add 1 to 2 tablespoons oil. Warm over medium heat until hot but not smoking. Add the onion and parsnip, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent and the parsnip starts to brown, 8 to 10 minutes.
Add the garlic and kale (the kale in batches if needed) and cook, stirring occasionally, until the kale has wilted, 4 to 5 minutes. While the vegetables are cooking, prepare the olive tapenade.
Make the olive tapenade
- Coarsely chop the olives, checking for any pits.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the olives, cashews, parsley, sherry vinegar, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.
Transfer the kale and parsnip to individual bowls and top with the sausages. Garnish with the olive tapenade and serve.
- Scrub the parsnip.
- Press the garlic (if you have a press).
- Strip the kale leaves.
- Strip the parsley leaves.
- Stir the olive tapenade.