Bold Veggie Flavors Meal Kit Trio

Meal Kit #1 - Trini Chickpea Curry with Potatoes Kit

Active time: 25 mins, Total time: 25 mins . Makes 3 servings

Toss potatoes with A Dozen Cousins’ ready-made chickpea curry for a flavorful vegan meal. A Caribbean-inspired green seasoning comes together quickly and adds a kick of fresh herbs and heat.

Contains: wheat.

What You Get

Baby gold potatoes

Jalapeño

Trini Chickpea Curry

Scallions

Thyme

Parsley

Cilantro

Garlic

Lemon

Naan

What You'll Need

Vegetable oil

Salt

Freshly ground pepper

Step 1

Preheat the oven to 400°F. Bring a pot of salted water to a boil.

Step 2

Cut the potatoes into bite-size pieces. Chop the jalapeño. Add the potatoes to the pot, and cook until fork-tender, about 6 minutes. Drain and set aside.

Step 3

In a saucepan over medium heat, warm 1 tablespoon vegetable oil. Add 1 teaspoon of the chopped jalapeño and cook until aromatic, 30 seconds. Add the potatoes. Stir in the chickpea curry. Swish ¼ cup water into each curry pouch to get any residual sauce and add that to the pan. Cook, stirring occasionally, until the sauce thickens up slightly and is bubbling, 5 to 7 minutes.

Step 4

Meanwhile, slice a handful of the green parts of the scallions. Pick the leaves from a few sprigs of thyme, toss the stems, and chop the leaves. Chop all of the parsley and cilantro, including a bit of the stems. Mound the herbs in a pile on the cutting board.

Step 5

Chop 1 clove of garlic. Add the garlic and 1 teaspoon of the remaining chopped jalapeño to the pile of herbs. Sprinkle the herb mixture with a pinch of salt and squeeze the juice of ½ lemon over everything. Continue to chop until the leafy heap resembles a chunky green paste. Transfer to a bowl and stir in the juice of the remaining ½ lemon. Season with salt and pepper. Set aside.

Step 6

When you’re almost ready to serve, slide the naan directly onto an oven rack to warm, 3 to 5 minutes. Wrap in a clean towel to keep warm.

Step 7

Spoon the curry into bowls and drizzle with green seasoning. Serve warm with the naan for sopping up the sauce.

Meal Kit #2 - Green Fried Rice with Scrambled Eggs Kit

Active time: 20 mins, Total time: 20 mins. Makes 3 servings.

Toss mild baby spinach, fragrant mint, tender pea shoots, and scallion-ginger sauce into vivid fried rice for an ultra-fresh veggie meal.

Contains: Soy, Wheat, Eggs.

Note: May receive alternative microgreens if pea shoots are unavailable.

What You Get

Baby spinach

Mint

Eggs

Scallion-ginger sauce

Cooked white rice

Pea shoots (see note below)

What You'll Need

Salt

Vegetable oil

Soy sauce (optional)

Sriracha or hot sauce (optional)

Step 1

Pick the mint, toss the stems, and roughly chop the leaves. In a small bowl, lightly beat 3 eggs.

Step 2

In a large wok or nonstick frying pan over medium-high heat, warm 1 tablespoon of the scallion-ginger sauce. Add the spinach, season with salt, and stir-fry until bright green and tender-crisp, 1 to 2 minutes. Transfer to a plate and set aside.

Step 3

Reheat the rice in the microwave, 1 to 2 minutes or according to the package instructions. Return the pan to medium-high heat, and warm 3 tablespoons of the scallion-ginger sauce. Add the rice, stir to coat, then cook undisturbed until crispy and golden on the bottom, 4 to 5 minutes. Push the rice to the sides of the pan to make a hole in the center, and add 1 teaspoon vegetable oil, along with the beaten eggs. Scramble until soft curds have formed, 1 minute.

Step 4

Add the pea shoots and mint and stir-fry until wilted, about 1 minute. Return the spinach to the pan and stir to combine. Season with soy sauce, if using, or salt to taste.

Step 5

Heap the fried rice in bowls, drizzle with hot sauce, if you want a kick, and serve warm.

Meal Kit #3 - Linguine with Chard, Burrata & Bread Crumbs Kit

Time: 30 min active, 30 min total. Makes 3 servings.

Long strands of pasta tangle with lots of dark greens, folding fresh veggies into pasta night. Dress up this easy dinner with a shower of crispy crumbs and big hunk of creamy burrata.

Contains: milk, wheat.

What You Get

Linguine

Chard

Shallot or spring onion

Garlic

Parsley

Burrata cheese

Panko bread crumbs

Lemon

What You'll Need

Salt and freshly ground pepper

Olive oil

Chile flakes (optional)

Step 1

Bring a pot full of salted water to a boil. Add half of the pasta and cook until al dente, 10 minutes or according to package instructions. Drain the pasta, reserving ¼ cup of the pasta water. Return the pasta back to the pot, drizzle lightly with olive oil, and toss to coat.

Step 2

Separate the chard, roughly chop the ribs, and slice the leaves into strips. Chop the shallot. Finely chop 2 or 3 cloves of garlic. Pick the parsley, toss the stems, and chop the leaves. Drain the burrata and let it come to room temperature.

Step 3

In a large sauté pan over medium heat, warm 3 tablespoons olive oil. Add 1 cup of the panko, season with a pinch of salt, and stir until toasted and fragrant, 3 minutes. Pour the crumbs onto a plate set aside.

Step 4

Wipe out the pan, return it to medium-high heat, and warm 3 tablespoons olive oil. Add the chard ribs and sauté until soft, 5 minutes. Add the shallot, garlic, and a pinch of chile flakes, if you want some heat, and stir until fragrant, 30 seconds. Add the chard leaves and sauté until wilted, 3 minutes. Season with salt.

Step 5

Add the pasta to the pan with the chard, along with the pasta water, and toss to coat, 2 minutes. Drizzle with the juice of ½ lemon, and season with salt and pepper to taste. Fold in half of the bread crumbs.

Step 6

Heap the pasta into bowls and sprinkle generously with the remaining bread crumbs and parsley. If you have a microplane, you can shower with lemon zest. Tear the burrata into pieces, place it on top, and season with salt and pepper. Sprinkle with more chile flakes, if using, and serve warm.