Wildfire Meal Kit: Fresh Greens Flatbread & Salad
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Directions
How to Make and Bake Flatbreads: Step 1: Pre-heat oven to 450 degrees. Heat a 10” sauté pan over medium heat for 1 minute. Add 2 tsp. of extra virgin olive oil and heat for 15 seconds. Add chopped kale and sauté for 1 minute. Add a pinch of salt and pepper and 1 Tbsp. of water and sauté for another 30 seconds until water evaporates. Set aside to cool. Do not wash the pan. Step 2: In the same pan, add 1 tsp. of extra virgin olive oil and asparagus spears. Sprinkle with a pinch of salt and pepper and roast in 450 degrees oven for 2 minutes, then flip over asparagus spears and roast for another 2 minutes. Set aside to cool for 5 minutes. When asparagus are at room temperature, cut on an angle approximately 1”long. Chef Tip: roasted asparagus in the oven is one of the easiest way to prepare asparagus. Use one of the top shelves for roasting to perfection. Step 3: To build flatbreads, place par-baked flatbreads on sheet pans. Add 2 ½ Tbsp. of pistachio pesto to each and spread evenly with a spoon to edge of crust. Then evenly sprinkle ½ of the shredded mozzarella on each flatbread. Then evenly distribute ½ of sliced pepperoncinis, followed by ½ of the sautéed kale, then ½ of the cut asparagus and finally ½ of the shredded asiago cheese. Chef tip: flip your sheet pan and use the back to make it easy to slide into the over. You may want to have a sheet pan or aluminum foil under your flatbread in the oven. Step 4: Gently lift each end of the flatbread and slide directly on oven rack in pre-heated oven. Bake 8 - 10 minutes until crust is crisp and golden brown. Remove from oven and cut into 6 pieces. Toss salad greens and toppings together with red wine vinaigrette. Serve with hot flatbreads. Enjoy!
Description
Wildfire® Meal Kit: Fresh Greens Flatbread & Salad.Other Description
Enjoy an all green take on a crispy flatbread pizza. Homemade flatbread is topped with pistachio pesto, chopped kale, asparagus, pepperoncini and finished with cheese, then baked to perfection and served alongside a light summer salad.Nutrition Facts
Serving Size: 13.0 oz
Servings per Container: 4
| Energy | 740 |
| Total Fat | 50 g |
| Saturated Fat | 11 g |
| Trans Fat | 0 g |
| Cholesterol | 35 mg |
| Sodium | 1000 mg |
| Carbohydrates | 55 g |
| Dietary Fiber | 6 g |
| Sugars | 6 g |
| Protein | 22 g |
| Daily Percent Of Vitamin A | 200 |
| Daily Percent Of Vitamin C | 150 |
| Daily Percent Of Calcium | 40 |
| Daily Percent Of Iron | 25 |
Ingredients
2 Par-baked Flatbreads. 5 Tbsp. Pistachio Pesto (Basil Leaves, Roasted Pistachio Nuts, Garlic, Canola Oil, Asiago Cheese, Kosher Salt, Ground Black Pepper). 1 ¼ Cups Shredded Mozzarella. 2 Tbsp. Sliced Pepperoncini. 3 Cups Sliced Lacinato Kale. 4 Oz. Asparagus Spears. ¼ Cup Shredded Asiago Cheese. 1 Tbsp. Extra Virgin Olive Oil. 1 pkg. Salad Mix: (Mesculin Mix, Baby Arugula, Iceberg Lettuce, Romaine Lettuce, Shredded Carrots, Grape Tomatoes, Sliced Celery, Sliced Scallions and Sliced Radishes). ¼ Cup Diced Cucumbers. 2 Tbsp. Kalamata Olives Halved. 1/3 Cup Wildfire Red Wine Vinaigrette. ?Warnings
CONTAINS: Milk, Nuts, Wheat.UPC
00722779800000