Smoky Sloppy Joes
with Pickled Red Onion, Shredded Carrot Salad, and Honey-Lime Vinaigrette
Get ready for a cafeteria throwback. We’re stepping up classic Sloppy Joes with pickled onion and deep, smoky spices. A crisp side salad and tangy dressing finishes off the dish with refreshing bite.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Baby Gem Lettuce
(Contains Soy, Wheat)
(Contains Milk, Eggs, Soy, Wheat)
Not included in your delivery
Preheat the oven to 350 degrees. Mince or grate the garlic. Halve, peel, and finely dice the red onions. Cut the lettuce into ½-inch shreds. Peel the carrots, then grate them with a box grater. Finely chop the cilantro. Juice the limes.
Pickle the red onion: In a small bowl, combine half the lime juice and 1 cup diced onion.
Heat a large drizzle of oil in a large pan over medium-high heat. Add the garlic and 2 cups red onion to the pan and cook, tossing for 4-5 minutes, until softened. Add the beef to the pan and cook, breaking up the meat into pieces, until browned and cooked through for 3-4 minutes. Add the cumin and chili powder to the pan and season with salt and pepper. Reduce the heat to medium-low and stir the tomatoes and soy sauce into the pan. Simmer for about 15 minutes, until very thick. Season with salt and pepper.
In a large bowl, combine the cilantro, 4 Tablespoons olive oil, 2 teaspoons honey, and the remaining lime juice. Season with salt and pepper.
When the sloppy joe mixture is ready, halve the buns and place in the oven for 2-3 minutes to toast. Toss the lettuce and carrots into the honey-lime vinaigrette.
Plate: Serve the smoky sloppy joes inside the toasted buns, topped with the pickled red onion. Serve alongside the shredded carrot salad. Enjoy!