In order to bring you the best organic produce, some ingredients may differ from those depicted.
Vegetables in parchment with green goddess dressing and soft-cooked eggs
Soy-Free, Lean & Clean, Vegetarian, Family-Friendly, Mediterranean, Carb-Conscious, Gluten-Free
2 Servings, 530 Calories/Serving
This plant-centric dish gets an added boost of flavor from our bright, herbal green goddess dressing, plus protein from white beans and eggs.
In your bag
- ¼ pound organic broccoli
- 3 ounces organic cremini or other button mushrooms
- 6 ounces organic green beans
- ½ cup cooked white beans
- 3 ounces organic baby spinach or other leafy greens
- 2 sheets parchment paper
- 2 organic eggs
- ¼ cup walnuts
- 4 or 5 sprigs organic fresh Thai basil
- Sun Basket vegan green goddess dressing (tahini - scallions - lemon juice - apple cider vinegar - parsley - garlic - kosher salt - dried dill)
Calories: 530, Protein: 20g (40% DV), Fiber: 8g (32% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 16g, Saturated Fat: 6g (30% DV), Cholesterol: 185mg (62% DV), Sodium: 730mg (30% DV), Carbohydrates: 25g (8% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Tree Nuts (walnut)
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 the vegetables
Heat the oven to 400°F.
- Cut the broccoli into 1-inch florets; trim any coarse stems.
- Cut the mushrooms in half lengthwise; cut any large mushrooms into quarters.
- Trim the stem ends from the green beans if needed; cut the beans in half on the diagonal.
- Rinse the white beans.
In a large bowl, combine the broccoli, mushrooms, green beans, white beans, and spinach. Drizzle with 2 tablespoons [3 TBL] oil, season generously with salt and pepper, and toss to coat.
Assemble the parchment packets
Lay the parchment paper sheets side by side. Divide the vegetables between the sheets, mounding them in the center. Working with 1 sheet at a time, bring 2 opposite sides of the parchment to the center and fold them together several times to create a tight seam. Fold up each end to form a tight seal.
Bake the packets
Place the packets on a sheet pan, sealed sides up, and bake until the parchment is puffed and browned and the vegetables are tender when pierced with a skewer or sharp knife, 18 to 20 minutes. Meanwhile, prepare the eggs.
Cook the eggs
Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for runny yolks (for firmer yolks, cook 1 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs and cut them in half crosswise; season with salt and pepper. While the eggs are cooking, prepare the garnishes.
Prep the garnishes
- Coarsely chop the walnuts.
- Strip the basil leaves from the stems; coarsely chop the leaves.
Open the vegetable packets, being careful of any venting steam, and transfer to individual plates. Drizzle the vegetables with some of the green goddess dressing, sprinkle with the walnuts and basil, and top with the eggs. Serve the remaining dressing on the side.
- Rinse the white beans.
- Help assemble the parchment packets.
- Peel the eggs.
- Strip the basil leaves.
- Top the vegetables with dressing, walnuts, basil, and eggs.