Goodfood is a weekly grocery delivery service. They offer a once-a-week subscription service where they deliver all the fresh ingredients you need to make delicious meals at home, in exactly the right proportions. They’ve designed the experience to teach you fun new recipes, discover new ingredients (some can be hard to find!), save prep time and also reduce unnecessary waste. By letting them shop for you, they can bring you fresher and higher-quality food than what’s sitting on supermarket shelves, and for better prices!
It has been quite some time since my last Goodfood review and given the current circumstances I figured it was a good time to get some up-to-date reviews posted for you. We are making an effort to leave the house as little as possible so our meal delivery boxes have become more important than ever. I use to only order Goodfood every few months but I think I am going to start ordering more often, at least for the next little while. They have an amazing selection of vegetarian meals each week, and we also really love their breakfast cups – smoothies & oat bowls. If you are interested in trying a weekly grocery delivery service, we would highly recommend Goodfood.
Subscription Details
What You Get: Your Goodfood delivery comes with all the raw ingredients you need to cook delicious meals for the week, in exactly the right portions. Each recipe is designed to be a well-balanced, healthy meal that includes protein, veggies and carbs. In addition, each delivery comes with beautifully printed recipe cards and step-by-step instructions.
Box Options:
- Classic Basket – $12.33 per meal
- Vegetarian Basket – $11.33 per meal
- Family Basket – $10.88 per meal
- Smoothies & Oat Bowls – $5.99 per cup
Delivery Options: Goodfood delivers in Quebec, Ontario, Manitoba, Saskatchewan, Alberta, British Columbia and the Maritimes.
Here’s a closer look at one of the recipes we received in this week’s Goodfood delivery….
Halloumi & Honey Za’atar Roasted Carrot Bowls
This vegetarian dinner is one of our favourite things to make—it’s hearty, and loaded with bright flavours and comforting textures. It also keeps amazingly as leftovers, so consider doubling up on your order and saving some for tomorrow’s lunch. You’ll roast carrots in a honey-za’atar mixture for a sweet-savoury, crisp-tender centrepiece to this bowl, and serve them alongside golden, pan-fried halloumi and spiced, wilted kale over pearl couscous. Add a good dollop of protein-packed hummus, and drizzle the whole shebang with a deeply flavoursome ajvar vinaigrette.
Ingredients
- 200g Carrots
- ½ Bunch of kale
- 30ml Red wine vinegar
- 14g Honey
- 165g Multicoloured pearl couscous
- 15ml Ajvar
- 114g Hummus
- 125g Halloumi
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Instructions
Roast the carrots: Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and halve the carrots lengthwise. On a lined sheet pan, toss carrots with a drizzle of oil; season with ½ the za’atar and S&P. Arrange in a single, even layer. Roast in the oven, turning halfway through, 17 to 20 minutes, until tender when pierced with a fork. Remove from the oven and drizzle with ½ the honey. Set aside in a warm spot.
Cook the couscous: While the carrots roast, add the couscous to the pot of boiling water; stir gently to separate. Cook, 8 to 12 minutes, until tender. Thoroughly drain the couscous, rinse in cold water and transfer to a bowl. Drizzle with oil; season with all but a pinch of the remaining za’atar and S&P, and toss to combine. Set aside in a warm spot.
Mise en place: While the couscous cooks, cut the halloumi into ¼ inch slices. Remove the kale leaves from the stems; thinly slice the leaves into ribbons. In a large bowl, combine the kale and a drizzle of olive oil; season with the remaining pinch of za’atar and S&P to taste. Using your hands, massage the kale with the oil, 1 to 2 minutes, until wilted.
Sear the halloumi: In a medium pan, heat a drizzle of oil on medium. Add the halloumi and sear, 1 to 2 minutes per side, until golden brown.
Make the ajvar vinaigrette: While the halloumi sears, in a small bowl, combine the ajvar, red wine vinegar, remaining honey and 2 tbsp olive oil (double for 4 portions); season with S&P to taste.
Plate your dish: Divide the finished couscous between your bowls. Top with the seasoned kale, seared halloumi, roasted carrots and hummus. Drizzle the ajvar vinaigrette over the dish. Bon appétit!
Final Thoughts
This is just one of the recipes from this week’s Goodfood delivery but it will probably end up being my favorite of the three – we received three recipes in this week’s box. In fact, their website states that this Halloumi & Honey Za’atar Roasted Carrot Bowl is a Member Favorite so I am assuming it has been featured before. I am very impressed with the fresh ingredients, how easy it was to make, and how healthy it is. It’s full of color, beautiful vegetables, and flavour. I can actually see myself making it again but I will have to figure out where to purchase the Ajvar from. This recipe reminded me just how much I love my Goodfood deliveries. I’ve already placed my order for next week because they are featuring another Member Favourite recipe -Trofie Pasta with Sun-Dried Tomato Pesto. How good does that sound?!
-AYOB Sarah
Goodfood
Forget wasting time at the grocery store. With Goodfood, you get the perfect amount of the best ingredients delivered right to your door.