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 - Carbonara Pasta with Lemony Arugula Kit

Active time: 15 mins, Total time: 25 mins. Makes 3 servings.

We’ve freshened up this Roman classic with peppery arugula and a squeeze of lemon. A splash of hot pasta water and the pan’s residual heat gently cook the eggs, thickening them into a creamy sauce.

Contains: eggs, milk, wheat.

What You Get

Lemon

Eggs

Grated parmesan cheese

Bacon ends

Bucatini pasta

Pre-washed baby arugula

What You'll Need

Salt and freshly ground pepper

Olive oil

Step 1

Bring a pot of salted water to a boil. Juice the lemon (you should have 2 to 4 tablespoons). In a bowl, whisk 3 eggs with half of the parmesan and ¼ teaspoon pepper. Chop the bacon ends.

Step 2

Add about half of the pasta to the pot and cook until al dente, about 5 minutes or 1 minute less than the package instructions. Drain the pasta, reserving ⅓ cup of the pasta water.

Step 3

In a large sauté pan over medium heat, add the bacon and cook until crispy, stirring once or twice, 5 minutes. Turn down the heat to low.

Step 4

Add the pasta to the pan with the bacon, along with the reserved pasta water, and toss to coat and warm through, 1 minute. Remove the pan from the heat, add the egg mixture, and continue to toss until the sauce becomes creamy, coats the pasta, and thickens slightly, 1 to 2 minutes longer. Pour the lemon juice over the pasta, add 2 cups arugula, and toss for 1 minute more, until the arugula wilts.

Step 5

Heap the carbonara on plates and sprinkle with the remaining parmesan. Season with a few grinds of pepper, and serve warm.

Meal Kit #2 - Cod Baked in Parchment with Fennel & Herb Butter Kit

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

Baking fish in tidy parchment (or foil!) packets means you get dinner on the table in no time — and clean up is a breeze. A flavored butter sinks down into the fish as it cooks, making an instant, elegant sauce.

Contains: milk, fish, wheat.

Note: The cod 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

Fennel

Wild cod (see note)

Cooked farro

Parsley

Lemon

Herb butter

What You'll Need

Salt and freshly ground pepper

Step 1

Preheat the oven to 400°F. Cut or tear 3 large pieces of parchment or foil (each piece should be about 13 inches long).

Step 2

Trim the fennel, cut the bulb in half lengthwise, then thinly slice crosswise. Remove the cod from the packaging and pat dry with paper towels. Cut the cod into 3 pieces, if necessary.

Step 3

Divide the farro between the pieces of parchment, piling it in the center. Add a handful of the fennel to each, and season with salt and pepper. Top each with a piece of cod, and season again with salt and pepper, and finish with 1 tablespoon of the herb butter. Fold the parchment over, crimping the edges as you go, making sure each packet is sealed. Place the packets on a sheet pan and bake until the cod is firm and the fennel is tender, 16 to 18 minutes.

Step 4

Meanwhile, pick the parsley, toss the stems, and chop the leaves. Cut the lemon into wedges for serving.

Step 5

Remove the packets from the oven and transfer to plates. Open the packets and serve warm, with the parsley sprinkled over the top and the lemon wedges for squeezing.

Meal Kit #3 - Rice Noodle Salad with Chicken, Cucumber & Carrots

Active time: 20 min, Total time: 20 min, 3 servings

Silky rice noodles star in chill summer salads. Toss them with crunchy carrots and cukes, a breath of fresh herbs, and a big crush of peanuts.

Contains: peanuts.

Note: The peanuts may arrive whole based on availability. If you receive whole peanuts, we recommend chopping them roughly before using the salad.

What You Get

Rice noodles

Limes

Serrano or jalapeño pepper

Cucumber

Green onions

Cilantro

Sous vide chicken breast

Shredded carrots

Crushed peanuts (see note below)

What You'll Need

Fish sauce or soy sauce

Brown sugar

Olive oil

Step 1

Bring a pot of water to a boil. Set the noodles by the stove, but don’t add them yet. (They cook quickly.)

Step 2

To make the dressing, in a small bowl, combine the juice of 2 limes, 1 tablespoon fish or soy sauce, 2 teaspoons firmly packed brown sugar, and 3 tablespoons olive oil, and whisk until the sugar dissolves. Mince the serrano, removing the seeds if you prefer less heat, and add it to taste.

Step 3

Thinly slice the cucumber into half moons. Slice about ¼ cup of green onions. Pick the cilantro leaves and toss the stems. Drain and shred the chicken. In a large bowl, combine the cucumber, 1 cup of the carrots, the green onions, and chicken.

Step 4

Add the noodles to the boiling water and cook until tender, 3 minutes or according to package instructions. Drain and rinse with cold water until cool. Add the noodles to the bowl with the chicken and vegetables, drizzle with the dressing, and toss to coat. Season to taste with soy or fish sauce.

Step 5

Heap the noodle salad in bowls, sprinkle with some of the crushed peanuts, scatter with the cilantro leaves, and serve.