Global Kitchen Meal Kit Trio

Take the guesswork out of your weekly dinner lineup with a curated trio of our most popular, globally inspired meal kits. From cozy broths to crispy classics, we’ve got your weeknights covered.

Meal Kit #1 - Chicken Schnitzel with Potato Salad & Purple Cabbage Kit

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

Crispy chicken cutlets, dredged in panko bread crumbs and fried until golden brown, are even more comforting alongside a warm potato salad and ultra-fresh purple slaw.

Contains: eggs, wheat. Note: The chicken cutlets 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

Purple cabbage

Steamed potatoes

Parsley

Lemon

Red wine vinaigrette

Panko bread crumbs

Thin-cut chicken breasts (see note below)

What You'll Need

Salt and freshly ground pepper

Eggs

All-purpose flour

Vegetable oil

Step 1

Core and thinly slice half of the red cabbage, reserving the rest for another use. Cut the potatoes into quarters. Pick the parsley, toss the stems, and chop the leaves.

Step 2

Transfer the cabbage to a bowl, drizzle with the juice of ½ lemon, season with salt, and toss to coat.

Step 3

Transfer the potatoes to a bowl, and reheat in the microwave until steaming, 2 to 3 minutes. Drizzle with some of the red wine vinaigrette, season with salt and pepper, and toss to coat. Fold in 2 tablespoons of the chopped parsley. Set aside and keep warm.

Step 4

Crack 2 eggs into a wide bowl and beat with a fork. Pour the panko onto a plate. Pour ½ cup flour onto a plate. Line up the flour, eggs, and panko on the counter, season all of them with salt, and place a clean plate at the end.

Step 5

Remove the chicken from the packaging and pat dry with paper towels. Working with one piece of chicken at a time, dredge it in the flour, shaking to remove any excess. Dip it into the egg mixture, letting any excess drip back into the bowl. Roll it in the panko, pressing gently to help the crumbs stick. Transfer the breaded cutlets to the clean plate. Repeat for all of the remaining cutlets.

Step 6

In a wide sauté pan over medium-high heat, pour in vegetable oil about ¼-inch deep. When the oil shimmers, working in batches if necessary, add the breaded cutlets and fry until golden, 2 to 3 minutes per side. Transfer to a plate lined with paper towels and sprinkle lightly with salt.

Step 7

Cut the remaining lemon into wedges for serving. Transfer the chicken cutlets to plates, and spoon the warm potato salad and purple cabbage on the side. Sprinkle with parsley and serve warm, with the lemon wedges for squeezing.

Meal Kit #2 - Wonton Soup with Savoy Cabbage Kit

Active time: 35 min, Total time: 35 minutes, 3 servings

Wontons are easy to pinch at home with this gingery filling and ready-to-wrap dough. Poach them in a flavorful broth with carrots and cabbage for a hearty one-pot winter soup.

Contains: eggs, wheat.

Note: The chicken 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 for about 30 minutes. Refresh water as needed to keep temperature under 70F.  

What You Get

Gyoza wrappers

Ginger chicken meatball mix (see note below)

Cabbage

Carrots

Green onions

Chicken broth

What You'll Need

Vegetable oil

Soy sauce

Salt

Sesame oil (optional)

Step 1

To make the dumplings, place a wrapper on a work surface. Place a spoonful of the ginger chicken in the center. Dip your finger into water and wet the outer edge of the wrapper. Fold the wrapper in half and seal to make a half moon, then tuck in the ends and pinch to make a bundle. Repeat with the remaining wrappers and filling.

Step 2

Core and thinly slice the savoy cabbage (you should have about 2 cups). Cut the carrots in half lengthwise, then thinly slice into half moons (you should have about 1 cup). Slice a handful of green onions.

Step 3

In a large pot over medium heat, warm 2 tablespoons vegetable oil. Add the carrots and sauté until nearly tender, 5 minutes. Add the broth and bring to a boil. Add the wontons, turn down the heat to a simmer, and cook until the wontons are plump and no longer pink at the center, 6 to 8 minutes. Add the cabbage and stir until tender-crisp, 1 minute longer. Season to taste with soy sauce and salt.

Step 4

Ladle the wontons soup into bowls and scatter with the green onions. Drizzle with sesame oil, if you have any on hand, and serve warm.

Meal Kit #3 - Teriyaki Steak with Baby Bok Choy & Coconut Rice Kit

Active time: 30 min, Total time: 30 mins. Makes 3 servings.

Richly flavored grass-fed steak is even more enticing with a drizzle of teriyaki sauce. It’s a fun pairing with a tropical wave of coconut rice and the crunch of bok choy.

Note: The steak 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: tree nuts, wheat, soy.

What You Get

Top sirloin steak (see note below)

Teriyaki sauce (Traditional Japanese BBQ Sauce)

Short-grain white rice

Coconut milk

Baby bok choy

Green onions

Togarashi (Japanese seasoning)

What You'll Need

Salt and freshly ground pepper

Vegetable oil

Chile flakes (optional)

Step 1

Place the steak in a bowl, and pour in half of the teriyaki sauce. Turn the steak to coat, and let it marinate and come to room temperature.

Step 2

In a pot over medium-high heat, combine 1 cup of the rice, 1 cup of the coconut milk, 1 cup water, and a pinch of salt. Bring to a simmer, turn down the heat to maintain, cover the pot, and cook until fluffy and tender, 20 minutes or according to package instructions. Remove the coconut rice from the heat and let stand, still covered, 5 minutes.

Step 3

Meanwhile, cut half of the bok choy into halves or quarters lengthwise, depending on size, reserving the rest for another use. Slice a handful of green onions. Remove the steak from the marinade, pat dry with paper towels, and season on both sides with salt and pepper.

Step 4

In a cast-iron skillet or sauté pan over medium-high heat, warm 1 tablespoon vegetable oil. When hot, add the steak and sear until browned, 3 to 5 minutes. Flip and continue to cook until done to your liking, 3 to 5 minutes longer for medium-rare, depending on thickness. Transfer the steak to a cutting board to rest.

Step 5

Meanwhile, wipe out the pan, return it to medium heat, and warm 1 tablespoon vegetable oil. Add the bok choy, cut-side down, and ¼ cup water. Cover the pan and steam until the bok choy are tender, 3 to 5 minutes, depending on size. Season with salt.

Step 6

When the steak is ready, slice it against the grain. Transfer the steak to plates, with the coconut rice and baby bok choy on the side. Drizzle with the remaining teriyaki sauce, sprinkle with the green onions and togarashi, and serve warm.