Good Eggs Meal Kits

Weekly Menu: Three Omnivore Meals

9499
3 meals, 3 servings each
$10.55 / serving
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Weekly Menu: Three Omnivore Meals

Product Details

3 meals , 3 servings each, total value: $99.99. | New Menu Each Week!

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

Visit the site each week on Thursday mornings to see the new menu for the week ahead.

This week's omnivore menu includes:

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

Salmon and avocado salad with roasted potatoes, kale, and a side of lemon slices on a wooden board, topped with grated cheese.

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.

What You Get

Purple cabbage

Steamed Potatoes

Parsley

Lemon

Red wine vinaigrette

Panko breadcrumbs

Thin-cut chicken breasts (see note)

What You'll Need

Salt and freshly ground pepper

Eggs

All-purpose flour

Vegetable oil

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.

Instructions:

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

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 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 - Lamb Meatballs with Herbed Rice & Cucumber Salad

A vibrant and fresh dish featuring spiced lamb meatballs served over a bed of herbaceous Persian rice, topped with a creamy cucumber salad. A wedge of lemon is placed on the side for a zesty finish, complemented by a striped yellow napkin.

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

With a quick roll between your hands, spiced ground lamb bundles into flavorful little meatballs. Their richness is offset by a cooling cucumber salad and herb-packed fluffy rice.

Contains: Milk.

What You Get

Cucumbers

Garlic

Parsley

Dill

Yogurt

Spiced ground lamb (see note)

Cooked white rice

Lemons

What You'll Need

Olive oil

Salt and freshly ground pepper

Note: The lamb 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

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 #3 - Baja Salmon Burritos with Avocado

A plate with a flour tortilla topped with black beans, grilled salmon, shredded red cabbage, avocado slices, and fresh cilantro, surrounded by a cutting board with chopped avocado and cilantro, lime wedges, and rolled tortillas.

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

Flaky salmon, creamy black beans, crunchy cabbage, and buttery avocado fill these weeknight-easy burritos. Roll 'em up, then give 'em a flash in a hot pan to get that golden crust.

Contains: Fish, Wheat.

What You Get

Red onion

Wild salmon (see note)

Chile limón seasoning

Shredded red and green cabbage

Lime

Cilantro

Avocado

Cooked black beans

Large flour tortillas

What You'll Need

Salt

Olive oil

Hot sauce (optional)

Note: The salmon 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

Slice half of the red onion (you should have about 1 cup). Remove the salmon from the packaging, pat dry with paper towels. Season the salmon with 1 tablespoon of the chile limón seasoning and a generous pinch of salt.

Step 2

In a large nonstick frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the red onion and sauté until the onion is softened and starting to brown, about 4 minutes. Season with salt. Transfer the onions to a plate. Warm 1 tablespoon olive oil in the pan. Add the salmon, and sear until firm, turning once, 2 to 3 minutes per side, depending on the thickness of the fish. Transfer to the plate to let cool slightly, then break the salmon into large flakes.

Step 3

Meanwhile, in a bowl, combine the shredded cabbage, juice of ½ lime, 1 tablespoon olive oil, and a pinch of salt, and toss to coat. Cut the remaining lime half into wedges. Chop the cilantro, including the stems. Peel, pit, and slice the avocado.

Step 4

Transfer the black beans to a bowl, and reheat in the microwave until warmed through, stirring occasionally, 2 minutes.

Step 5

To build the burritos, place 3 tortillas on plates, and fill with the beans, cabbage, salmon pieces, sautéed onions, avocado, and cilantro. Dab with hot sauce, if you want a kick. Tuck in the ends and roll up snugly.

Step 6

Wipe out the frying pan and return it to medium heat. Add the burritos and toast until golden and crispy, 1 minute per side. Transfer the burritos to plates and serve warm, with lime wedges for squeezing.

Available for Delivery

About The Producer

Good Eggs Meal Kits
Oakland, CA
The Good Eggs team is here to bring you simple, delicious, and absurdly fresh eats—now made a little easier with Good Eggs meal kits.Read more