I got an invitation - a gift certificate - to try GreenBEAN Delivery at the perfect time. It seemed my inspiration for dreaming up interesting things to eat while on the Whole30 was ebbing, and then this fun opportunity appeared. I had heard of GreenBEAN Delivery, but never tried it.
First, customers have to create an account on their website. Once you have registered, you are assigned a delivery day based on your address/zipcode. Unlike community supported agriculture (CSA clubs), there isn't a membership fee or a contract. There is a minimum of $20 per delivery and a $4.99 delivery fee which is reduced to $2.99 on orders over $35.00 and is free if the order is over $65.00
Every customer begins with a default list of $20 worth of produce when they start shopping. I could have kept this as my delivery, but I deleted somethings and added others from the "store". Besides all organic produce there is also locally produced grocery items and meats. Everything is antibiotic-free, hormone free, and humanely raised with a 100% guarantee, so if you get a cracked egg or bruised apple, you get a choice of a refund or a credit.
Once you are a customer, you are set up for weekly or biweekly delivery unless you deactivate your account or just let them know not to deliver the next scheduled time. I actually checked this out and spoke with the nicest lady on the phone in customer support - I would give company-customer relations a five star rating!
My biggest surprise when poking around the website? The company has a 1-For-1 Food Donation Program; they donate a meal's worth of fresh produce to local food banks for each order made.
Will I use GreenBean Delivery again? Yes! The produce was gorgeous and I loved having it dropped off in an insulated container right on my porch! I felt like I got a ton of beautiful veggies for $20 and it spurred me on to cook up some yummy dishes - check them out below!
Want to learn more? Check out http://greenbeandelivery.com/how-it-works
Use promo code "Yates Yummies" for 20% off 3 orders! (New members only)
Asian Spaghetti Squash Bowl - Serves Two to Four
Asian Spaghetti Squash Bowl - Serves Two to Four
1 medium spaghetti squash (Or - spiralized zucchini)
1 1/2 cups cooked, cubed/shredded chicken or pork
4 cloves garlic, finely minced or put through a press
*1 tablespoon oyster sauce
*1 tablespoon fish sauce
1 tablespoon low sodium soy sauce or Maggi, Tamari, or coconut aminos
1 teaspoon sesame oil or vegetable oil
1/4 teaspoon black pepper
1 medium red onion
2 medium carrots
1 medium cucumber
2 cups regular white vinegar
1 teaspoon sugar (optional)
1 teaspoon salt (optional)
1/2 cup cilantro
1 package basil leaves
*4 tablespoons garlic chili sauce
*Using these sauces adds to the deliciousness of this dish, but if not easily accessible, either or all may be omitted.
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place in a baking dish and either bake it at 400 degrees Fahrenheit for 45 minutes or microwave it for 12. Squash should seem tender but not overdone. It's better to have to cook it a few minutes longer than to have it mushy and without its characteristic noodle-like strands. Using a dish cloth to hold each squash half, take a fork and run it length wise down the squash to release the strands in a bowl. Set aside.
While the squash is cooking, slice the onion and cut the cucumber & carrot into match stick like rectangular pieces. Place each into their own bowl. Mix the vinegar with the sugar and/or salt. Divide and pour vinegar mixture over each vegetable so it can soak while the rest of the preparations are going on.
After squash is done cooking, place the meat you are using in skillet along with the garlic, oyster sauce, fish sauce, soy sauce, sesame oil and pepper. Combine and cook five minutes over medium heat. Gently add spaghetti squash and cook 1 or 2 more minutes.
Drain the vinegar from each vegetable.
Gently rinse and pat dry both the cilantro and basil. Discard the stems.
Divide spaghetti squash mixture evenly between serving bowl. Evenly distribute the onion, carrot, cucumber, cilantro, basil leaves, and chili garlic paste over the spaghetti squash mixture.
Serve with lime wedges for squeezing.
Green Bean Curry - Serves Two to Four
2 tablespoons coconut oil
1 medium onion, peeled and sliced
1 medium green bell pepper, cored and cut into strips
1 medium red bell pepper, cored and cut into strips
1 cup chopped cilantro, leaves and stems
1 tablespoon seeded and diced jalapeno, Serrano, or Thai chili
2 cloves garlic, finely minced or put through a press
2 teaspoons curry powder
1/4 cup red curry paste
1/4 teaspoon salt
1 pound green beans, washed with ends snapped off
1 (16 oz.) can coconut milk
1 1/2 cups cooked protein such as chicken or shrimp
additional cilantro leaves for garnish
lime for squeezing
1 medium spaghetti squash, cooked and shredded (see recipe above)
2 medium zucchini, spiralized and sauteed until tender in 2 tablespoons coconut oil
Over medium heat, saute onion, green bell pepper, red bell pepper, chopped cilantro and diced spicy pepper until tender. Add garlic and curry powder. Saute for another 30 seconds. Add red curry paste,salt, coconut milk and green beans. Simmer for 10 to 15 minutes or until the green beans are tender but not mushy.
Divide shredded spaghetti squash or zucchini "zoodles" among 4 serving dishes. Ladle curry evenly over each serving of squash. Top with protein choice, cilantro leaves and lime wedges.