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Week of 6/18/18

Chorizo and Vegetable Saute
with zucchini / asparagus

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Chorizo and Vegetable Saute
This one pan dish got great reviews when it was featured in 2016. A topping of fresh tomatoes serves as a cooling counterpoint to the spice of the chorizo.
Smarts: Prefer less spice? Mild Italian sausage makes a great substitute for the chorizo.
Tags
Low Calorie, Make Ahead, Quick and Easy
Proteins
Sausage
Cuisines
American
Save recipe
62

Ingredients

Metric
Servings:
4
Chorizo and Vegetable Saute:
  • Zucchini - 1 lb , diced
  • Asparagus - 10 oz , trimmed and chopped
  • Garlic - 2 cloves , chopped
  • Tomatoes, medium - 1 , diced
  • Cilantro - 3 Tbsp , chopped
  • Oil, cooking - 1 Tbsp
  • Chorizo - 8 oz (sub Italian sausage)
  • Coleslaw mix - 5 oz
  • Lime juice - 2 tsp

Prep

  1. Zucchini / Asparagus / Garlic - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  2. Tomatoes / Cilantro - Prep as directed and combine.

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Make

  1. Heat a frying pan or skillet over medium-high heat. Add cooking oil and then chorizo (discard casings). Saute, breaking chorizo apart, until starting to turn golden, 4 to 5 minutes. Drain any excess oil.
  2. Add zucchini, garlic, asparagus, and coleslaw mix and continue cooking until tender, 4 to 5 minutes more.
  3. Squeeze lime juice over saute and season with some salt and pepper.
  4. Transfer chorizo and vegetable saute to serving bowls. Top each serving with tomatoes and cilantro. Enjoy!

Reviews

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