In order to bring you the best organic produce, some ingredients may differ from those depicted.
Summer vegetables in parchment with soft-cooked eggs
Gluten-Free, Soy-Free, Vegetarian
2 Servings, 590 Calories/Serving
Baking foods in parchment brings out their natural flavors while keeping in their nutrients. It also means there’s one less pan to wash. For a bright, herbal note, Chef Justine drizzles the vegetables with Green Goddess dressing, a West Coast favorite invented in San Francisco.
In your bag
- 7 ounces summer squash
- 6 ounces green beans
- 1/3 cup butter beans
- ¼ pound cherry tomatoes
- Fresh basil
- 2 ounces spinach
- 2 sheets parchment paper
- 2 tablespoons unsalted butter
- 2 pasture-raised organic eggs
- Green Goddess dressing (yogurt - avocado - lime juice - parsley - tarragon - garlic - salt - pepper)
Calories 590, Total Fat 50g (64% DV), Sat. Fat 14g (70% DV), Trans Fat 0g, Cholest. 200mg (67% DV), Sodium 820mg (36% DV), Total Carb. 23g (8% DV), Fiber 8g (29% DV), Protein 17g
Contains: Milk, Eggs
Wash produce before use
Prep the vegetables
- Trim the ends from the summer squash; cut the squash in half lengthwise, then into ¼-inch-thick half-moons.
- Trim the stem ends from the green beans; cut the beans in half.
- Rinse the butter beans.
- Cut the cherry tomatoes in half.
- Strip the basil leaves from the stems; coarsely chop the leaves.
Assemble and bake the parchment packages
Bake until the parchment is puffed and browned and the vegetables are tender when pierced with a toothpick, 18 to 20 minutes. While the vegetables roast, cook the eggs.
Cook the eggs