Dump Skillet meals are ideas for meals to create with fresh produce– specifically fresh produce that is on its way out. Sometimes we don’t know what to make or what we can do with a bunch of veggies because we aren’t used to using produce as the star of our meals or as the only components of our meals. Hopefully these ideas will inspire you!
- 2 medium-sized carrots, one chopped into slices and the other cut into slivers (cutting them like this is optional but I like to cute one type of veggie different ways in one dish to add depth to the dish)
- About 4-5 full leaves of kale, chopped
- About 1/4 of a small white onion, chopped
- 1 medium red plum, sliced
- 1 medium granny-smith apple, sliced
- Trader Joe’s organic white quinoa ( I used the 16 oz. bag from Trader Joe’s)
- 3-4 tablespoons Trader Joe’s pineapple salsa
- 2 teaspoons salt
- 1 1/2 tablespoons olive oil
What to do:
- Prepare quinoa according to directions and set aside.
- Heat a medium skillet on low-medium heat with olive oil in it.
- Once hot, add apple slices and saute for approximately 2-3 minutes.
- Add carrots and continue to saute for another 2-3 minutes.
- Add red plum and onion and continue to saute for another 2-3 minutes, until onion is translucent.
- Once fruits are slightly tender, add in kale and continue to saute for another 3-4 minutes.*
- Once kale and fruits are tender, add salsa and salt and stir.
- Transfer veggie/fruit saute to serving plate.
- Transfer 1 cup of cooked quinoa to separate serving bowl or the same serving plate. Bon appetit!
* You might need to adjust saute times for tender fruit or if you want the fruit to stay a little crisp. The produce in these recipes are usually a little past peak ripeness, so the fruit for example had a soft spot or a brown spot and was still hard but may have taken a shorter time to become tender in the skillet. Just pay attention and watch everything as it sautes to achieve whatever tender level you want!
Date posted on Instagram: 3/3/18