In order to bring you the best organic produce, some ingredients may differ from those depicted.
Seared steaks with roasted red pepper ajvar and cauliflower
Lean & Clean, Dairy-Free, Carb-Conscious, Gluten-Free, Soy-Free, Diabetes-Friendly, Mediterranean, Paleo
2 Servings, 430 Calories/Serving
Spoon our sweet, tangy red pepper spread over your choice of protein for an easy, savory meal that’s ready in minutes.
- Organic cauliflower florets and pitted Kalamata olives
- Sliced almonds
- Organic grape or cherry tomatoes
- Sun Basket roasted red pepper ajvar (roasted eggplant - roasted red peppers - EVOO - sherry vinegar - garlic - kosher salt - sweet smoked paprika - black pepper)
Calories: 430, Protein: 30g (60% DV), Fiber: 5g (20% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 70mg (23% DV), Sodium: 680mg (28% DV), Carbohydrates: 13g (4% DV), Total Sugars: 6g, 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.
Wash produce before use
Cook your protein
- Pat your protein dry with a paper towel. Season generously with salt and pepper.
Steaks: Cook the steaks, turning frequently, until well browned and medium-rare, 4 to 6 minutes for rib-eyes and New York strips, 6 to 8 minutes for top sirloins, and 8 to 12 minutes for filet mignons. Transfer to a plate to rest for 5 minutes. Do not clean the pan.
Chicken: Cook the chicken, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a plate to rest for 5 minutes. Do not clean the pan.
Fish: Cook the fish (skin side down for skin-on salmon or snapper) until lightly browned (and the skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. Wipe out the pan.
Scallops: Cook the scallops without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Wipe out the pan.
Pork chops: Cook the pork chops, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a plate to rest for 5 minutes. Do not clean the pan.
Cook the cauliflower mixture
Heat the ajvar