In order to bring you the best organic produce, some ingredients may differ from those depicted.
Steaks and romesco with baby broccoli, squash, and almonds
Gluten-Free, Dairy-Free, Paleo, Lean & Clean, Diabetes-Friendly, Carb-Conscious, Mediterranean, Soy-Free
2 Servings, 450 Calories/Serving
We make the romesco sauce and slice the squash for you so this paleo, gluten-free meal is not only delicious, it’s super easy and comes together in just 15 minutes.
- In your bag:
- Organic baby broccoli
- Organic lemon
- Sliced almonds and organic squash (Almonds - yellow squash or zucchini)
- Sun Basket romesco (roasted red peppers - almonds - EVOO - sherry vinegar - garlic - sweet smoked paprika - kosher salt)
Calories: 450, Protein: 39g (78% DV), Fiber: 5g (20% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 1.5g, Polyunsaturated Fat: 1g, Saturated Fat: 4.5g (23% DV), Cholesterol: 85mg (28% DV), Sodium: 420mg (18% DV), Carbohydrates: 15g (5% DV), Total Sugars: 5g, 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 shrimp, rinse and drain, then pat dry). Season 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 snapper) until lightly browned (and the snapper skin is crisp), 1 to 2 minutes for sole and 3 to 5 minutes for halibut and snapper. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes for sole and 2 to 5 minutes for halibut and snapper. Transfer to a plate. Wipe out the pan.
Shrimp: Cook the shrimp, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. 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 vegetables; prep the lemon
- Trim the root ends from the baby broccoli.
- Cut the lemon into wedges for garnish.
In the same pan used for your protein, if dry, add 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the baby broccoli, season with salt and pepper, and cook, stirring occasionally, until starting to soften, about 2 minutes. Add the sliced almonds and organic squash and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the squash is crisp-tender, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.