
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Italian sausages and vegetable skewers with two romescos
Carb-Conscious, Family-Friendly, Paleo, Gluten-Free, Dairy-Free, Soy-Free
2 Servings, 580 Calories/Serving
25–40 Minutes
Ready for a delicious dinner? These simple skewers, savory meat, and scrumptious sauces mean business. Just cook up your choice of protein and vegetable skewers and serve with our two house-made romescos.
In your bag
- Your choice of protein
- ¼ pound organic sweet mini peppers
- 3 ounces organic cremini or other button mushrooms
- 1 organic yellow onion
- 3 ounces organic grape or cherry tomatoes
- 1 teaspoon chili powder
- Wooden skewers
- Sunbasket romesco (roasted red peppers - almonds - extra virgin olive oil - sherry vinegar - garlic - sweet smoked paprika - kosher salt)
- Sunbasket green romesco (mild green chiles - pumpkin seeds - extra virgin olive oil - sherry vinegar - cilantro - garlic - kosher salt)
Nutrition per serving
Calories: 580, Protein: 23g (46% DV), Fiber: 6g (24% DV), Total Fat: 47g (72% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2g, Saturated Fat: 9g (45% DV), Cholesterol: 55mg (18% DV), Sodium: 1200mg (50% DV), Carbohydrates: 22g (7% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains:
Tree Nuts (almond)
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.
Instructions
Wash produce before use
1
Prep and cook your protein
Sausages:
- Pat dry with a paper towel; prick in a few places with a fork, if desired.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sausages and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Transfer to a cutting board to rest for 5 minutes, then cut on the diagonal into ¼-inch-thick slices. Do not clean the pan.
Chicken:
- Pat dry with a paper towel; season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to a cutting board to rest for 5 minutes, then cut into ¼-inch-thick slices. Do not clean the pan.
Steaks:
- Pat dry with a paper towel; season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and medium-rare, 6 to 8 minutes for top sirloins and 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.
Pork chops:
- Pat dry with a paper towel; season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.
Plant-based chicken:
- Pat dry with a paper towel; season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the plant-based chicken and cook, turning occasionally, until browned and warmed through, 4 to 6 minutes. Transfer to a plate. Do not clean the pan.
While your protein is cooking and resting, prepare the vegetables and assemble the skewers.
2
Prep the vegetables; assemble the skewers
- Remove the stems and seeds from the sweet mini peppers; cut the peppers into 2-inch pieces.
- Cut the mushrooms in half lengthwise; keep any small mushrooms whole.
- Peel and cut the onion into 8 equal wedges, keeping the end of each wedge attached at the root.
In a large bowl, combine the sweet mini peppers, mushrooms, onion, tomatoes, chili powder, and 2 to 3 teaspoons oil. Season with salt and pepper and toss to coat. Using 6 [12] wooden skewers, thread the vegetables onto the skewers, alternating the ingredients.
3
Cook the vegetable skewers
In the same pan used for your protein, working in batches if needed, add the vegetable skewers and cook over medium-high heat, turning once, until the vegetables are lightly browned and starting to soften, 5 to 7 minutes. Transfer to a plate. Add more oil between batches if needed.
Serve
Transfer your protein and vegetable skewers to individual plates and serve with the romesco sauces.
Kids Can!
- Toss the vegetables with oil and seasonings.
- Thread the vegetables onto the skewers.
- Time the cooking.