Cold Weather Classics Veggie Meal Kit Trio

Our Winter Classics Veggie Meal Kit Trio brings together three cozy, vegetarian favorites made for comforting cold-weather meals. This collection includes Brown Butter Squash Soup with Tart Apple & Curried Pepitas, Toma Grilled Cheese with Simple Tomato Soup, and Baked White Beans with Burrata & Kale — each highlighting rich seasonal flavors and satisfying, wholesome ingredients. With three kits that each serve three people, it’s an easy way to plan warm, nourishing dinners all week long.

Meal Kit #1 - Baked White Beans with Burrata & Kale Kit

Active time: 10 min, Total time: 35 mins, 3 servings

Creamy white beans get the baked ziti treatment in this vegetarian casserole with hearty kale and decadent burrata. A quick blast under the broiler adds color and texture, and a lemony side salad rounds out dinner. 

Contains: milk.

What You Get

Cannellini beans

Lacinato kale

Arrabiata sauce

Lemon

Burrata

Grated parmesan

Mixed greens

Meyer lemon vinaigrette

What You'll Need

Olive oil

Salt & freshly ground pepper

Step 1

Pre-heat the oven to 375°F. Rinse and drain both cans of beans. Rinse the kale and shake dry. Remove the ribs from the kale and slice the leaves. Add the kale to a large bowl with a pinch of salt and use your hands to massage it until it reduces in volume and darkens in color, 30 seconds.

Step 2

Add the beans to a baking dish with a tablespoon of olive oil, a pinch of salt, a few grinds of pepper, and a pinch of red chili flakes, if you’d like a little heat. Stir to combine. Add the kale, 2 cups of the tomato sauce, the juice from half the lemon, and stir again to evenly coat. Drain the burrata and tear into 4 or 5 chunks. Nestle the cheese on top of the bean mixture. Sprinkle everything with half of the parmesan.

Step 3

Transfer the dish to the oven and bake until bubbling and golden, 25-35 minutes. For an extra golden casserole, turn on your broiler to high and broil for 2 minutes or until the cheese browns.

Step 4

Meanwhile, add the mixed greens to a large bowl. Drizzle with ⅓ cup of the vinaigrette, season with a pinch of salt, a few grinds of pepper, the remaining parmesan, and toss to combine.

Step 5

Divide the dressed greens between plates. Scoop the baked beans on the side and serve.

Meal Kit #2 - Toma Grilled Cheese with Simple Tomato Soup

Time: 25 min active, 25 min total. Makes 3 servings.

A simple tomato soup really sings when you rely on good ingredients—but it helps if you’ve got a gooey grilled cheese for dunking.

Contains: milk, wheat.

Note: If you’re in a hurry, you can simmer the soup for 10 minutes, and remove and discard the garlic cloves. But ideally, the garlic softens and cooks down into the soup.

What You Get

Crushed tomatoes

Garlic

Country bread

Toma cheese

What You'll Need

Olive oil

Salt and freshly ground pepper

Mustard (optional)

Butter

Step 1

Open the can of crushed tomatoes and pour them into a saucepan. Swirl the can with 1 cup of water and add to the pan. Add 3 tablespoons olive oil, 2 or 3 cloves of whole smashed garlic, and 1 teaspoon salt. Bring to a simmer over low heat and cook until the tomatoes darken and the garlic is soft, 20 to 30 minutes (see note below). Stir occasionally to prevent scorching. Season to taste with salt.

Step 2

Meanwhile, build the grilled cheese sandwiches: Thickly slice the country bread for 2 pieces per person, reserving the rest. Lay the slices on the cutting board. Spread with mustard, if using. Thinly slice the Toma, removing the rind, and layer a few slices per sandwich. Press the halves together.

Step 3

In a large cast-iron skillet over medium-low heat, melt 1 tablespoon butter. Working in batches if necessary, add the sandwiches. Using another clean, heavy pan, gently weigh down and flatten the sandwiches. Cook until fragrant and golden, 5 to 7 minutes. Spread some more butter on the top of each sandwich before flipping and cooking the second side, 3 to 4 minutes longer. Transfer the sandwiches to the board and cut into halves. Repeat with the remaining sandwiches.

Step 4

Ladle the tomato soup into bowls and grind with pepper. Serve warm, with the grilled cheese sandwiches for dipping.

Meal Kit #3 - Brown Butter Squash Soup with Tart Apple & Curried Pepitas Kit

Time: 15 min active, 15 min total. Makes 3 servings.

All you have to do is heat up the soup, then get serious about the toppings. Brown butter, tart apples, curried pepitas, and a swirl of cream take it over the top.

Note: The soup may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes. 

Contains: milk, wheat, soy.

What You Get

Brown butter squash soup

Granny Smith apple

Cilantro

Toasted pepitas (pumpkin seeds)

Madras curry powder

Crème fraȋche

Flatbread x2

What You'll Need

Ice cubes

Step 1

Preheat the oven to 425°F. In a pot over medium heat, reheat the soup until warmed through, stirring occasionally, 8 minutes. Season with salt to taste.

Step 2

Meanwhile, remove the flatbread from the packaging, but leave it on the cardboard. Sprinkle lightly with water. Drizzle with 2 tablespoons melted butter and season with a pinch of salt. Slide the flatbread from the cardboard directly onto the oven rack and bake until soft and warm, 8 to 10 minutes. Wrap in a towel or foil to keep warm.

Step 3

Core and dice the apple. Pick the cilantro leaves and toss the stems. In a small frying pan over medium heat, warm 1 tablespoon of butter or oil. Add the pepitas and curry powder and stir until fragrant, 1 minute.

Step 4

Ladle the soup into bowls, swirl with crème fraȋche, and top with the apple and curried pepitas. Scatter with the cilantro leaves. Serve warm, with torn flatbread for dunking.