Eating the TRIBALÍ way is pure and simple. Just pick your patty, then play up the taste, texture, and visual appeal with colorful produce and a healthy dose of good fats.
Sun Dried Tomato Pesto on Parsnip Noodles with Mediterranean Beef Patty
Sun Dried Tomato Pesto on Parsnip Noodles with Mediterranean Beef Patty
with Mediterranean Beef Patty
INGREDIENTS
1 (8.5oz) jar of sun dried tomatoes packed in oil
1 teaspoon minced garlic
½ cup chopped walnuts
¼ cup olive oil
1 tablespoon chopped fresh basil
Salt and pepper to taste
5 Parsnips, spiralized into noodles
1 teaspoon olive oil
4 Tribalí Mediterranean Patties
DIRECTIONS
In a food processor or high powdered blender combine sun dried tomatoes and their oil, garlic and walnuts and blend for 30 seconds - 1 minute until only slightly chunky. Add in basil and pulse a couple of times just to chop it up. Season with salt and pepper to taste. Place a pan over medium high heat and add 1 teaspoon of oil to the pan. Toss in spiralized parsnips and sauté, stirring occasionally for 5-7 minutes or until tender. Add pesto to the pan and toss until coated and heated through. Cook the Mediterranean Patties according to package directions and serve on top of the noodles.
