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Mediterranean Skillet

with Apple Sage Sausage & Tzatziki Cucumber Salad

dinner

Grain Bowl Dinner Mediterranean Soy-Free High-Protein Summer Recipes Spring Recipes Seasonal Menu Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
45 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® Organic Dairy-free Cashewmilk Yogurt
  11. 3 tbsp (6 tbsp) olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: tree nut (coconut & cashew), wheat
Nutrition

TOOLS

  • Small saucepan
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the farro

Add farro to a small saucepan and cover with 1 inch cold water. Bring to a boil, reduce heat to low, and cook until grains are tender, 15 to 18 minutes. Drain any excess water.

2
Crisp the sausage

Remove 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 sliced sausage and cook, stirring occasionally, until browned and crispy, 5 to 6 minutes. Transfer crispy sausage to a plate.

3
Start the skillet

Peel and mince the shallot(s) and garlic. Trim, deseed, and dice the mini sweet peppers. Return skillet to medium-high heat with 2 tbsp (4 tbsp) olive oil. Add minced shallot, just half 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 cooked farro, diced mini sweet peppers, and chickpeas to the skillet and sprinkle with salt and pepper. Cook until 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 remaining minced garlic, chopped dill, sliced cucumber, lemon juice, just ¼ cup (½ cup) yogurt, 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 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!