In order to bring you the best organic produce, some ingredients may differ from those depicted.
Top sirloin steak with green beans almondine and green goddess dressing
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 460 Calories/Serving
Almondine sounds cheffy, but it’s really easy and makes all the difference. Toss crisp-tender green beans with toasted almonds and our paleo “Parmesan” blend for an elegant side dish with delicate crunch.
In your bag
- 6 ounces organic green beans
- 3 tablespoons sliced almonds
- Sunbasket paleo “Parmesan” blend (nutritional yeast - almond meal)
- 1 tablespoon balsamic vinegar
- 1 organic zucchini or yellow squash
- Your choice of protein
- Sunbasket green goddess dressing (paleo mayo - parsley - apple cider vinegar - scallions - anchovy paste - garlic - kosher salt)
Calories 460, Total Fat 33g (42% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 280mg (12% DV), Total Carb. 14g (5% DV), Fiber 5g (18% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Contains: Eggs, Fish (anchovy), Tree Nuts (almond)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and cook the green beans
- Trim the stem ends from the green beans if needed; cut the beans in half crosswise.
Bring a small [medium] sauce pot of generously salted water to a boil. Add the beans and cook until crisp-tender, 4 to 5 minutes. Drain, return to the pot, and cover to keep warm. Meanwhile, prepare the almonds.
Toast the almonds
In a dry large frying pan over medium heat, toast the almonds, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a plate to cool. Wipe out the pan.
Finish the green beans
- Set aside half the “Parmesan” blend for garnish.
To the pot with the green beans, add the almonds, balsamic vinegar, 1 to 2 tablespoons oil, and half the “Parmesan” blend and toss to combine; season to taste with salt and pepper, and cover to keep warm.
Prep and cook the zucchini
- Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, arrange the zucchini in a single layer, season with salt and pepper, and cook, turning once, until lightly browned and starting to soften, 1 to 2 minutes per side. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.
Prep and cook your protein
- Cut a small corner from your protein packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season with salt and pepper.
In the same pan used for the zucchini, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned and cooked through, 4 to 6 minutes for steak or pork and 6 to 8 minutes for chicken.
Using a slotted spoon or tongs, transfer the green beans and almonds to individual bowls. Arrange the zucchini alongside and top with your protein. Drizzle with the green goddess dressing, sprinkle with as much of the remaining “Parmesan” blend as you like, and serve.
- Fill a sauce pot with water for the green beans.
- Divide the “Parmesan” blend in half.
- Time the cooking.
- Drizzle the green goddess dressing.
- Garnish with the “Parmesan” blend.