Weekly Menu: Three Omnivore Meals

Make weeknight dinner less of a chore with a weekly delivery of three delicious, easy meal kits. Our chef crafts these dishes using local produce, healthy proteins, and innovative recipes. Subscribe and save 25% off the total value of these bundles!

Visit the site each Thursday to view the new menu for the upcoming week.

This week's omnivore menu includes:

Meal Kit #1 - Udon Noodle Stir-Fry with Beef & Shishitos

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

Ditch the takeout, and toss together this fresh stir-fry, featuring lean steak, vibrant shishitos, and big, bouncy udon noodles.

Contains: Wheat, Soy.

What You Get

Fresh udon noodles

Shishito peppers

Scallions

Sliced beef (see note below)

Black bean sauce

What You'll Need

Vegetable oil

Salt

Chile flakes (optional)

Note: The beef 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.

Instructions:

Step 1

Bring a pot of water to a boil. Add the noodles and cook until nearly tender, 3 minutes or according to package instructions. Drain and rinse the noodles under cold water to stop the cooking. Drizzle lightly with vegetable oil and toss to separate the strands.

Step 2

Meanwhile, remove the stems from the shishito peppers. Slice the scallions into 1-inch pieces. Drain the beef and pat dry with paper towels.

Step 3

In a large wok or sauté pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the beef 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. Transfer the beef and any juices to a bowl and set aside.

Step 4

Return the pan to the heat, and add 1 tablespoon vegetable oil. Add the peppers and sauté until tender-crisp and beginning to blister, 2 to 3 minutes. Return the beef to the pan, add the scallions, and stir to wilt slightly, 1 minute. Add the black bean sauce and noodles and toss to coat and warm through. Season to taste with salt.

Step 5

Heap the stir-fry in bowls, sprinkle with chile flakes, if you want some heat, and serve warm.

Meal Kit #2 - Thai-Style Poached Chicken & Garlicky Rice

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

Juicy poached chicken breasts are anything but boring, especially when you serve them up with garlicky rice, fresh cukes and herbs, and a dollop of salty black bean sauce.

Contains: Wheat, Soy.

What You Get

Chicken breasts (see note below)

Garlic

Cucumber

Cilantro

Cooked white rice

Black bean sauce

What You'll Need

Salt

Vegetable oil

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, and leave the tap running in a thin stream for about 30 minutes.

Instructions:

Step 1

Bring a wide saucepan full of generously salted water to a boil. Add the chicken breasts, turn down the heat to maintain a simmer, and poach until firm and no longer pink at the center, 25 to 30 minutes. Transfer the chicken to a cutting board and let rest for a few minutes. Discard the poaching liquid. When the chicken is cool enough to handle, slice across the grain, discarding the bone.

Step 2

Meanwhile, peel and slice 3 cloves of garlic. Slice the cucumber. Separate the cilantro sprigs.

Step 3

While the chicken is resting, wipe out the saucepan. Reheat the rice in the microwave, 1 to 2 minutes or according to the package instructions. Return the pan to low heat, and warm 2 tablespoons vegetable oil. Add the garlic and stir until golden and fragrant, 2 to 3 minutes. Remove from the heat. Add the rice to the pan, season with a pinch of salt, and stir to coat in the garlic oil.

Step 4

Heap the garlic rice on plates and set the sliced chicken on the side, along with piles of cucumber slices and cilantro sprigs. Serve warm, with the black bean sauce for dipping or drizzling.

Meal Kit #3 - Sheet-Pan Pork Sausage with Baked Apples & Kale

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

Crisp and juicy apples are rolling into season in the fall. Roasting teases out their cider-like sweetness to contrast with salty, rich sausage.

Contains: Wheat.

What You Get

Apples

Onion

Pork sausages

Lacinato kale

Whole-grain mustard

What You'll Need

Olive oil

Salt and freshly ground pepper

Apple cider vinegar

Instructions:

Step 1

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

Step 2

Slice the apples into wedges, removing and discarding the cores. Thinly slice half of the onion, reserving the rest for another use.

Step 3

Pile the apples and onion on the prepared pan. Drizzle with 2 tablespoons olive oil, season with salt, and toss to coat. Arrange over half of the pan. Place the sausages on the other half. Roast until the sausages are firm and the apples are tender, 15 to 20 minutes.

Step 4

Meanwhile, remove the ribs from the kale and chop the leaves into bite-sized pieces. Transfer the leaves to a large bowl, drizzle with 1 tablespoon olive oil and 1 teaspoon apple cider vinegar, season with a pinch of salt, and toss to coat. Set aside.

Step 5

When the sausages and vegetables are ready, add the roasted apples and onion to the bowl with the kale and toss to combine and wilt slightly. Season to taste with salt and pepper.

Step 6

Place the sausages on plates, heap the salad on the side, dollop with mustard, and serve warm.