Express
Argentinian Pork and Vegetable Skillet with Crema
and red pepper pesto
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Hannah Fenton
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Ground Pork
- 8 oz. Sliced Zucchini
- 4 oz. Mixed Diced Peppers
- 2 oz. Sliced Red Onion
- 2 oz. Chimichurri
- 2 oz. Creme Fraiche
- 1 oz. Red Pepper Pesto
- 1 tsp. Buttermilk-Dill Seasoning
- 1 tsp. Garlic Pepper
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories610
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Carbohydrates16g
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Net Carbs13g
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Fat49g
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Protein30g
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Sodium1420mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Cook the Pork
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add ground pork, half the buttermilk-dill seasoning (reserve remaining for crema), and half the garlic salt (reserve remaining for vegetables) to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.Remove from burner and drain any excess liquid. Pan will be hot! Use caution.While pork cooks, continue recipe. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add mixed peppers, onions, zucchini, garlic pepper, and remaining garlic salt to hot pan. Stir occasionally until vegetables are tender, 8-10 minutes. -
3 Add the Pork and Chimichurri
Add pork and chimichurri (to taste) to hot pan. Stir often until combined, 2-3 minutes.
Remove from burner.While pork mixture cooks, continue recipe. -
4 Make Crema and Pesto and Finish Dish
In a mixing bowl, combine half the creme fraiche (reserve remaining for pesto), remaining buttermilk-dill seasoning, and 2 tsp. water.
In another mixing bowl, combine remaining creme fraiche and pesto.Plate dish as pictured on front of card, topping pork mixture with crema and pesto. Bon appétit!
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