Surf and Turf Meal Kit Trio

Our Surf and Turf Meal Kit Trio is a protein-packed bundle of seafood and meat-forward meals designed to simplify a week of dinners with fresh, satisfying recipes. Featuring a mix of bright coastal flavors and hearty mains, this trio makes it easy to enjoy restaurant-inspired meals at home with minimal prep, including One-Pan Skirt Steak with Blistered Cherry Tomatoes, Sheet-Pan Shrimp with Asparagus & Potatoes, and Niçoise Salad with Tuna & White Beans

Meal Kit #1 - One-Pan Skirt Steak with Blistered Cherry Tomatoes Kit

Active time: 15 mins, Total time: 35 mins, 3 servings

Juicy steak and burst cherry tomatoes sizzle in a single pan, making cleanup a breeze. You could add crusty bread or pasta, or you could keep it sweet and simple.

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.

What You Get

Cherry tomatoes

Garlic

Skirt steak (see note below)

Thyme

What You'll Need

Olive oil

Salt and freshly ground pepper

Step 1

Preheat the oven to 450°F. Line a sheet pan with foil. Remove the tops from the cherry tomatoes. Smash and peel 5 or 6 cloves of garlic. Remove the steak from the packaging and pat dry with paper towels.

Step 2

Pile the cherry tomatoes, garlic, and a few sprigs of thyme on half of the prepared pan. Drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Transfer the pan to the oven and roast until the tomatoes are blistered, 20 to 25 minutes. Transfer the tomatoes to a bowl and tent with foil to keep warm.

Step 3

Switch the oven to broil on high. On the same pan you used to roast the tomatoes, drizzle the steak with 1 tablespoon olive oil. Season the steak with salt and pepper. Slide the pan onto the top rack (about 6 inches from the heat) and broil until the steak is browned and sizzling, 3 minutes. Flip and continue to cook until done to your liking, 30 seconds longer for medium, depending on thickness. Transfer the steak to a cutting board to rest, 5 minutes. Slice across the grain.

Step 4

Transfer the steak to plates, and spoon the cherry tomatoes and their juices over. Grind with pepper and serve warm.

Meal Kit #2 - Sheet-Pan Shrimp with Asparagus & Potatoes

Active time: 15 mins, Total time: 30 mins. Makes 3 servings.

Easy-peel shrimp roast up pink in less than 10 minutes, and then pop right out of the shell. Crispy potatoes and spring asparagus cook on the same sheet pan for quick clean up.

Contains: eggs, crustacean shellfish, soy.

Note: The shrimp arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, remove them from the packaging, place the shrimp in a bowl of cold water for about 5 minutes, then drain and pat dry.

What You Get

Steamed potatoes

Asparagus or sugar snap peas

Easy-peel, deveined shrimp (see note below)

Lemon

Parsley

Garlic aioli

What You'll Need

Olive oil

Salt and freshly ground pepper

Step 1

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

Step 2

Cut the potatoes in half or leave them whole, depending on size. In a large bowl, toss the potatoes with 1 tablespoon olive oil, and season with salt and pepper. Arrange over a third of the prepared pan. Transfer the pan to the oven and bake until the potatoes begin to crisp, about 15 minutes.

Step 3

Meanwhile, trim the asparagus. Drain the shrimp and pat dry with paper towels. In the same bowl, toss the asparagus and shrimp with 2 tablespoons olive oil, and season with salt and pepper.

Step 4

When the potatoes are ready, add the asparagus and shrimp to the pan. Return the pan to the oven and roast until the asparagus is tender and the shrimp is bright pink and tightly furled, 7 to 8 minutes longer.

Step 5

Meanwhile, slice the lemon into wedges. Pick the parsley, toss the stems, and chop the leaves.

Step 6

Transfer the shrimp, potatoes, and asparagus to plates. Dollop with the green garlic aioli and sprinkle with the chopped parsley. Grind with pepper and serve warm, with the lemon wedges for squeezing.

Meal Kit #3 - Nicoise Salad with Tuna & White Beans Kit

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

This sunny salad is so fresh and easy, filled with ripe tomatoes and a snap of green beans. Tuna packed in olive oil is a treat, especially with a dollop of garlicky aioli.

Contains: eggs, fish, soy.

What You Get

Green beans

Tomatoes

Basil

Pitted olives

Oil-packed tuna

White beans

Red wine vinaigrette

Garlic aioli

What You'll Need

Salt and freshly ground pepper

Step 1

Bring a small pot of salted water to boil. Trim half of the green beans, reserving the rest for another use. Add the green beans to the pot and blanch until bright green and tender, 1 to 2 minutes. Drain the green beans and rinse under cold water until cool.

Step 2

Meanwhile, cut the tomatoes into bite-size pieces. Pick a handful of basil leaves, toss the stems, and tear the leaves. Roughly chop the olives in half. Remove the tuna from the oil, and using your fingers or a fork, break it up into chunks. Rinse and drain the white beans.

Step 3

In a bowl, combine the green beans, white beans, tomatoes, and olives. Drizzle with ⅓ cup of the vinaigrette, season with salt and pepper, and toss to coat. Fold in the basil leaves last.

Step 4

Pile the salad on plates and top with the flaked tuna. Add a dollop of aioli, grind with pepper, and serve.