Greens & Beans Veggie Meal Kit Trio

Meal Kit #1 - Baby Kale Salad with Persimmon & Pomegranate Kit

Active time: 10 mins, Total time: 10 mins. Makes 4 side servings.

Enjoy seasonal persimmons and pomegranate in this side salad with feta and tangy lemon vinaigrette.

Contains: milk.

What You Get

Pomegranate

Persimmons

Pre-washed baby kale

Meyer lemon vinaigrette

Crumbled feta cheese

What You'll Need

Salt and freshly ground pepper

Step 1

Use a small knife to score the pomegranate skin around the middle, without cutting into the seeds. Tear in half. Hold each half over a medium bowl and tap with a wooden spoon to release the seeds, discarding the skin and white pith. Cut the persimmons in half, remove the stems, and slice. In a large bowl, combine the baby kale and persimmons, drizzle with about ⅓ cup of the vinaigrette, season with salt, and toss to combine. Sprinkle with the feta and pomegranate seeds, grind with pepper, and serve.

Meal Kit #2 - 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 #3 - Minestrone with Beans & Greens Kit

Active time: 20 min, Total time: 30 mins. Makes 3 servings.

This rustic soup comes together quickly thanks to hearty beans and pasta, and it brightens up winter with nourishing greens and a big squeeze of lemon.

Contains: milk, tree nuts, wheat, rennet.

What You Get

Winter greens

Baby broccoli

Garlic

Cannellini beans

Elbow macaroni

Mirepoix

Vegetable broth

Lemon

Pistachio pesto

Grated Parmesan cheese

What You'll Need

Salt and freshly ground pepper

Olive oil

Chile flakes (optional)

Step 1

Remove the stems from the mustard greens and chop the leaves (you should have about 2 cups, reserve any extra for another use). Chop the baby broccoli florets and toss the stems. Chop 4 cloves of garlic. Rinse and drain the cannellini beans.

Step 2

Bring a large pot of salted water to a boil. Add 1 cup of the pasta and cook until al dente, 8 minutes or according to package instructions. Drain the pasta, drizzle with 1 tablespoon olive oil, and toss to separate the pieces.

Step 3

Return the pot to medium-high heat, and warm 2 tablespoons olive oil. Add the mirepoix, season with salt, and sauté until soft, 5 minutes. Add the garlic and a pinch of chile flakes, if you want a kick, and stir until fragrant, 30 seconds.

Step 4

Add the cannellini beans and vegetable broth, bring to a simmer, and cook to let the flavors meld, 10 minutes.

Step 5

Add the chopped baby broccoli, winter greens, and cooked pasta, and cook until the pasta is warmed through and the winter greens are wilted, 3 minutes. Remove from the heat, add the juice of 1 lemon, and season with salt and pepper, if necessary.

Step 6

Ladle the soup into bowls and swirl with spoonfuls of the pistachio pesto. Sprinkle with Parmesan, grind with pepper, and serve warm.