Mediterranean Skillet with Apple Sage Sausage & Tzatziki Cucumber Salad

Mediterranean Skillet

with Apple Sage Sausage & Tzatziki Cucumber Salad

dinner

Chickpeas Vegan Sausage Lemon Cucumber Summer Recipes Dinner Beans/Legumes Grain Bowl Mediterranean Soy-Free High-Protein Spring Recipes Seasonal Menu
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
690
FAT
14g
CARBOHYDRATES
89g
PROTEIN
49g

MAIN INGREDIENTS

  1. ½ cup farro
  2. 2 Field Roast® smoked apple sage sausages
  3. 1 shallot
  4. 2 garlic cloves
  5. 2 mini sweet peppers
  6. 13.4 oz chickpeas
  7. ¼ oz fresh dill
  8. 1 cucumber
  9. 1 lemon
  10. ¼ cup Forager® Project Cashewgurt®
  11. 3 tbsp (6 tbsp) olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
Nutrition

TOOLS

  • Small saucepan
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the farro

Add the farro to a small saucepan and cover with cold water. (The water should be at least 1 inch over the farro.) Bring to a boil, reduce heat to low, and cook until the grains are tender, 15 to 18 minutes. Drain any excess water.

2
Crisp the sausage

Remove the apple sage sausages from the wrapper and thinly slice into rounds. Heat 1 tbsp (2 tbsp) olive oil in a large nonstick skillet over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until browned and crispy, 5 to 6 minutes. Transfer the crispy sausage to a plate.

3
Start the skillet

Peel and mince the shallot(s) and garlic. Trim, deseed and mince the mini sweet peppers. Return the skillet to medium-high heat with 2 tbsp (4 tbsp) olive oil. Add the minced shallot, half of the minced garlic, and a pinch of salt and pepper and cook until the shallot is softened, 2 to 3 minutes.

4
Finish the skillet

Drain and rinse the chickpeas. Add the cooked farro, diced mini sweet peppers, and chickpeas to the skillet and season with salt and pepper. Cook until the farro is crispy in places, 3 to 4 minutes.

5
Make the tzatziki cucumber salad

Pick and roughly chop the dill fronds. Thinly slice the cucumber(s). Halve the lemon(s), juice one half (1 lemon), and divide the other half (1 lemon) into wedges. Add the cucumber, remaining minced garlic, chopped dill, half the lemon juice, just ¼ cup (½ cup) Cashewgurt, and a pinch of salt and pepper to a medium bowl. Stir the tzatziki cucumber salad to combine.

6
Serve

Top the crispy farro with the sliced apple sage sausage and cook until hot. Divide the Mediterranean skillet with apple sage sausage between plates and serve with tzatziki cucumber salad and lemon wedges. Dig in!