Hi everyone,
In this post, I would like to share a recipe from Sunbasket, Mediterrean Skillet with Spinach and Sun-Dried Tomato, Tapenade. FYI, Sunbasket is a San Francisco-based subscription meal delivery service. They ship meal kits with fresh organic and sustainable ingredients. Their recipes are renewed every week, allowing customers to cook their own meals easily. I have been ordering for about 1 month now and I am losing my weight! Their meals are perfect for people who is on diet. Their ingredients are super fresh and healthy!
Anyway, the today’s meal is 2 serving portion, Gluten-free, Dairy-free, Soy-free, and Low Carb. If you can purchase the food ingredients and walk through with me, you would enjoy this post 100%:) Okay, let’s get it!!!
Ingredients:
- 1 Organic Red Onion
- 1/4 cup Cooked Quartered Artichoke Hearts
- 10 oz Ground Chicken or Turkey or Beef
- Garlic Herb Blend (Granulated Garlic + Dried Thyme + Dried Oregano)
- 3 oz Organic Baby Spinach
- 1/4 cup pitted Castelvetrano Olives
- 1 oz Sun-Dried Tomatoes (Not in oil)
- 3 tbsp Dry-roasted Pistachios
- Mediterranean Lemon Dressing Base (Extra Virgin Olive Oil + Lemon Juice + Garlic + Salt + Lemon Zest + Black Pepper + Dried Oregano)
Directions:
1. Prep the vegetables and ground meats
- Peel and coarsely chop the onion.
- Coarsely chop the artichokes.
- Pat dry the ground meat with a paper towel
2. Cook the skillet
- In a large frying pan over medium heat, warm 1~2 tbsp of oil until hot.
- Add the onion and cook, stirring occasionally, until starting to soften, about 2~3 minutes.
- Add your ground meats, season with salt and pepper, and cook, stirring and breaking up the meat until it is lightly browned about 3~4 minutes.
- Add the garlic herb blend and artichokes, stir occasionally, and cook for about 2~3 minutes.
- Remove from the heat and stir the spinach.
- Season with salt and pepper.
3. Make the sun-dried tomato tapenade
- Remove pits from the olives if any. Coarsely chop the olives.
- Coarsely chop the sun-dried tomatoes.
- Lightly crush the pistachios.
- In a medium bowl, stir together the olives, sun-dried tomatoes, pistachios, Mediterranean lemon dressing base, and 1~2 tsp of oil. Season with salt and pepper.
4. Serve
- Transfer the cooked meats and vegetables to individual plates. Spoon on as much sun-dried tomato tapenade as you like or on the side.
What I liked:
- Combination with the chicken, the tapenade, and vegetable was wonderful! I felt the tapenade was like a perfect cube on the meats and vegetable because the meats and veggies, just itself were lightly seasoned and since the tapenade was little bit salty, so it makes perfect seasoning.
- The garlic herb from the meats was really tasty. If you don’t like a strong garlic flavor, then you might not like it. I love garlics and herbs, so it was really great for me.
What I disliked:
- The portion was a little bit small. If you are on diet, it would be perfect for you.
Thank you for reading:)