California Classics Veggie Meal Kit Trio

Our California Classics Veggie Meal Kit Trio brings three fresh, vegetarian meals inspired by classic California flavors to your kitchen. Enjoy a savory mushroom pizza topped with creamy mozzarella and peppery arugula, a sheet-pan gnocchi dinner with roasted broccoli, mushrooms, and vibrant pesto, and a comforting cacio e pepe tossed with tender braised chard. Each kit includes fresh ingredients and simple instructions for flavorful, home-cooked meals the whole family can enjoy.

Meal Kit #1 - Cacio e Pepe with Braised Chard

Active time: 25 min, Total time: 25 min, 3 servings

The Roman icon takes humble cheese and hot water, and through a magical alchemy, transforms them into a silky sauce. Hit it with plenty of pepper and spoon juicy greens on the side.

Contains: milk, wheat.

What You Get

Chard

Garlic

Diced tomatoes

Spaghetti

Grated Parmesan cheese

What You'll Need

Salt and freshly ground pepper

Olive oil

Chile flakes (optional)

Butter

Step 1

Bring a pot of salted water to a boil. Separate the chard, cut the leaves into wide ribbons, and chop the ribs. Chop 2 or 3 cloves of garlic.

Step 2

In a large sauté pan over medium heat, warm 2 tablespoons olive oil. Add the chard ribs and sauté until they start to soften, 5 minutes. Add the garlic and a pinch of chile flakes, if you’d like a little heat, and sauté until fragrant, 30 seconds. Add the chard leaves and tomatoes and simmer until wilted, 5 minutes. Season with salt. Transfer to bowls and keep warm.

Step 3

Add half of the pasta to the boiling water and cook until al dente, about 8 minutes or 1 minute less than the package instructions.

Step 4

Wipe out the sauté pan, return it to low heat, and melt 2 tablespoons butter. Using tongs, transfer the pasta from the boiling water to the pan with the butter. Pour ½ cup of the hot pasta water over and toss to combine. Remove from the heat and sprinkle with the Parmesan. Toss until the cheese and water bind to form a sauce and cloak the strands, 2 minutes. Season with salt and grind generously with pepper.

Step 5

Pile the cacio e pepe on plates, with the bowls of braised chard on the side. Grind with pepper and serve warm.

Meal Kit #2 - Mushroom Pizza with Mozzarella & Arugula Kit

Active time: 15 mins, Total time: 25 mins. Makes 3 servings.

This isn’t your average mushroom pizza, thanks to creamy Bufala mozzarella and a big handful of peppery arugula. The pros stretch the dough for you, so all you need to do is top and bake.

Contains: milk, wheat, soy

What You Get

Maitake mushrooms

Shallot

Garlic

Mozzarella cheese

Arugula

Lemon

Artisan flatbread x2

What You'll Need

Olive oil

Salt

Step 1

Preheat the oven to 450°F. Make sure the rack is in the center of the oven. Place an empty sheet pan below (to catch any drips from the cooking pizza).

Step 2

Cut or tear the mushrooms into florets. Thinly slice the shallot. Mince 1 or 2 cloves of garlic. In a sauté pan over medium-high heat, warm 3 tablespoons olive oil. Add the shallot and sauté until softened, about 3 minutes. Add the mushrooms and sauté until they release their liquid and start to brown, 5 minutes. Add the garlic and stir until fragrant, 1 minute. Season with salt. Remove from the heat.

Step 3

Remove the pizza crust from the package, but leave it on the cardboard. Scatter with the mushrooms and shallots. Drain the mozzarella and tear it into bite-size pieces, and arrange around the mushrooms. Lightly drizzle the mozzarella with olive oil and season with a little salt. Shimmy the pizza from the cardboard directly onto the oven rack and bake until the mozzarella is oozing and the crust is golden, 10 to 12 minutes.

Step 4

Toward the end of baking, in a bowl, toss a large handful of the arugula with a drizzle of olive oil, squeeze of lemon juice, and a sprinkle of salt.

Step 5

Using a clean towel or the cardboard, transfer the pizza to a cutting board. Cut the pizza into wedges, pile the fresh arugula on top, and serve warm.

Meal Kit #3 - Sheet-Pan Gnocchi with Broccoli, Mushrooms & Pesto Kit

Active time: 10 mins, Total time: 35 mins. Makes 3 servings.

Skip boiling the dumplings and roast ‘em alongside trumpet mushrooms and baby broccoli on a sheet pan for quick cleanup. Toss everything with punchy pesto, shower with fresh pea shoots, and dig in!

Contains: milk, eggs, tree nuts, wheat

What You Get

Baby broccoli

Trumpet mushrooms

Potato gnocchi

Pistachio pesto

Pea shoots

What You'll Need

Olive oil

Salt and freshly ground pepper

Step 1

Preheat the oven to 450ºF. Line a sheet pan with parchment or foil.

Step 2

Trim and cut the broccoli into bite-size pieces. Cut the mushrooms into bite-size pieces.

Step 3

In a large bowl, toss the gnocchi with 2 tablespoons olive oil. Add the baby broccoli and mushrooms. Drizzle with another 2 tablespoons olive oil, season with salt and pepper, and toss again to combine.

Step 4

Arrange the gnocchi, broccoli, and mushrooms in an even layer on the prepared pan. Roast until the gnocchi are browned on the bottom and the vegetables are tender, 20 to 25 minutes.

Step 5

In a large bowl, toss the roasted gnocchi and vegetables with the pesto until combined.

Step 6

Heap the gnocchi and vegetables onto plates. Scatter a generous handful of pea shoots on top and serve warm.