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
Soy-Free, Paleo, Mediterranean, Carb-Conscious, Dairy-Free, Gluten-Free, Lean & Clean, Diabetes-Friendly
2 Servings, 430 Calories/Serving
Olive lovers, unite! Briny Kalamata olives mingle with cauliflower, almonds, and tomatoes in a Mediterranean side dish that cooks up in a few.
- In your bag:
- Your choice of protein
- Organic cauliflower florets and pitted Kalamata olives
- Sliced almonds
- Organic grape or cherry tomatoes
- Sunbasket roasted red pepper ajvar (pureed roasted eggplant - roasted red peppers - extra virgin olive oil - 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 (if using scallops, rinse and drain, then pat dry). Season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein.
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. 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. Do not clean the pan.
Fish: Cook the fish until lightly browned (and 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. Do not clean the pan.
Cook the cauliflower mixture
In the same pan, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the cauliflower and Kalamata olives, almonds, and tomatoes and season with salt and pepper. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the vegetables are tender and heated through, 3 to 5 minutes. Transfer to a plate. Do not clean the pan.
Heat the ajvar