Dairy-Free Meal Kit Trio

Meal Kit #1 - Teriyaki Chicken Bowls with Cucumber & Avocado Kit

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

Chicken thighs get the star treatment with a sticky-sweet sauce. Round it out with quick pickles, creamy avocado, and a sprinkle of seaweed and seeds. It’s a winner chicken bowl for dinner.

Contains: wheat, soy.

Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them 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

What You Get

Cucumber

Boneless, skinless chicken thighs (see note below)

Japanese BBQ or teriyaki sauce

Cooked rice

Avocado

Green onions

Togarashi (Japanese seasoning)

What You'll Need

Rice vinegar or white wine vinegar

Sugar

Salt

Vegetable oil

Step 1

Cut the cucumber in half lengthwise, then thinly slice crosswise. In a bowl, toss the cucumber with 1 tablespoon rice vinegar, 1 teaspoon sugar, and a couple of pinches of salt. Let rest until softened.

Step 2

Remove the chicken from the packaging, and slice it about ½-inch thick. In a frying pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the chicken and sear until it starts to brown on the first side, about 5 minutes. Stir and continue to cook until no longer pink at the center, 3 minutes longer. Drizzle with ¼ cup teriyaki sauce and stir until the sauce reduces slightly and coats the chicken, 2 minutes longer.

Step 3

Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Peel, pit, and dice the avocado. Slice the green onions.

Step 4

Heap the rice in bowls and top with the teriyaki chicken, marinated cucumber, and diced avocado. Sprinkle with the green onions and togarashi and serve warm.

Meal Kit #2 - Baja Salmon Burritos with Avocado

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

Flaky salmon, creamy black beans, crunchy cabbage, and buttery avocado fill these weeknight-easy burritos. Roll ‘em up, then give ‘em a flash in a hot pan to get that golden crust.

Contains: fish, wheat.

Note: The salmon 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.

What You Get

Red onion

Wild salmon (see note below)

Chile limón seasoning

Shredded red and green cabbage

Lime

Cilantro

Avocado

Cooked black beans

Large flour tortillas

What You'll Need

Salt

Olive oil

Hot sauce (optional)

Step 1

Slice half of the red onion (you should have about 1 cup). Remove the salmon from the packaging, pat dry with paper towels. Season the salmon with 1 tablespoon of the chile limón seasoning and a generous pinch of salt.

Step 2

In a large nonstick frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the red onion and sauté until the onion is softened and starting to brown, about 4 minutes. Season with salt. Transfer the onions to a plate. Warm 1 tablespoon olive oil in the pan. Add the salmon, and sear until firm, turning once, 2 to 3 minutes per side, depending on the thickness of the fish. Transfer to the plate to let cool slightly, then break the salmon into large flakes.

Step 3

Meanwhile, in a bowl, combine the shredded cabbage, juice of ½ lime, 1 tablespoon olive oil, and a pinch of salt, and toss to coat. Cut the remaining lime half into wedges. Chop the cilantro, including the stems. Peel, pit, and slice the avocado.

Step 4

Transfer the black beans to a bowl, and reheat in the microwave until warmed through, stirring occasionally, 2 minutes.

Step 5

To build the burritos, place 3 tortillas on plates, and fill with the beans, cabbage, salmon pieces, sautéed onions, avocado, and cilantro. Dab with hot sauce, if you want a kick. Tuck in the ends and roll up snugly.

Step 6

Wipe out the frying pan and return it to medium heat. Add the burritos and toast until golden and crispy, 1 minute per side. Transfer the burritos to plates and serve warm, with lime wedges for squeezing.

Meal Kit #3 - One-Skillet Pork Chop with Mushroom & Barley Salad Kit

Active time: 20 mins, Total time: 45 mins. Makes 3 servings.

The star of this one-skillet meal is a brined pork chop, which stays plump and juicy. Mushrooms and Brussels roast alongside, and precooked barley is easy and nutritious to toss into the same pan.

Contains: wheat.

Note: The pork 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.

What You Get

Brussels sprouts

Thyme

Brined pork chop (see note)

Sliced cremini mushrooms

Cooked barley

Meyer lemon vinaigrette

What You'll Need

Olive oil

Salt and freshly ground pepper

Step 1

Preheat the oven to 425°F. Cut the Brussels sprouts into halves or quarters, depending on size. Pick the leaves from 4 or 5 sprigs of thyme and toss the stems. Remove the pork chop from the brine and pat dry with paper towels.

Step 2

In a bowl, combine the Brussels sprouts, mushrooms, and thyme leaves. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat.

Step 3

In a large cast-iron skillet or ovenproof pan over medium-high heat, warm 2 tablespoons olive oil. Add the pork chop and cook until it begins to brown on the first side, 3 to 5 minutes. Flip the pork chop and add the Brussels sprouts and mushrooms to the pan. Transfer the pan to the oven and roast until the pork is nearly firm or a meat thermometer registers 135°F when inserted into the thickest part, and the vegetables are tender, 25 to 30 minutes. Transfer the pork chop to a cutting board to rest, 5 minutes. (If the vegetables need a bit more time to brown, remove the pork chop and continue roasting while the meat is resting.)

Step 4

Meanwhile, warm the barley in the microwave, 1 to 2 minutes.

Step 5

In a large bowl, add the barley and roasted Brussels sprouts and mushrooms. Drizzle with some of the vinaigrette, season with a pinch of salt, and toss to combine.

Step 6

Slice the pork chop across the grain, transfer slices to plates, and spoon the barley salad on the side. Grind with pepper and serve warm.