
2 or 4 Serving
Dinner
BBQ Corn Flatbreads
with Arugula & Crispy Onions
INGREDIENTS
- 2 flatbreads
- 2 oz Bali BBQ sauce
- 1 ear of corn, husked and kernels cut from the cob
- 2 scallions, thinly sliced
- 2 oz baby arugula
- 2 tbsp rice vinegar
- 2 tbsp crispy onions
- 1 tsp vegetable oil*
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
Allergens: soy, wheat. *May contain sesame
Tools: Baking sheet
INSTRUCTIONS
1
Toast the flatbread
Preheat oven to 450°F. Add flatbreads to a baking sheet and toast until lightly crisped, 5 to 8 minutes.
2
Top and bake the flatbread
Flip the flatbreads over, brush each with ½ tsp vegetable oil, and spread evenly with BBQ sauce. Top with corn, scallion, and a pinch of salt and pepper. Return to the oven and bake until crust is toasted, 9 to 12 minutes.
3
Serve
Add arugula, rice vinegar, 1 tbsp olive oil, and a pinch of salt and pepper to a medium bowl and toss. Cut the flatbreads into quarters and top with arugula salad and crispy onions. Enjoy!
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