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 - Steak Salad with Pears & Blue Cheese

Active time: 15 mins, Total time: 20 mins. Makes 3 servings.

Steak salad always satisfies. Slide lean grass-fed protein on top of a big bowl full of baby kale, pears, and blue cheese for a classic fall combo.

Contains: Milk.

What You Get

Top sirloin steak (see note below)

Pear

Pre-washed baby kale

Meyer lemon vinaigrette

Blue cheese crumbles

Pepitas

What You'll Need

Salt and freshly ground pepper

Olive oil

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.

Instructions:

Step 1

Remove the steak from the packaging, pat dry with paper towels, and season generously with salt and pepper on both sides.

Step 2

In a cast-iron skillet or sauté pan over high heat, warm 1 tablespoon olive oil. When the pan is searing hot, add the steak and sear until browned on the first side, 3 to 5 minutes. Flip and continue to cook until done to your liking, 3 minutes longer for medium, depending on thickness. Transfer the steak to a cutting board to rest, 5 minutes. Slice across the grain.

Step 3

Meanwhile, core and slice the pear. In a bowl, combine the kale and pear, drizzle with about ⅓ cup of the vinaigrette, season with salt, and toss to coat. Toss in the blue cheese and pepitas.

Step 4

Heap the salad into shallow bowls or on plates and top with sliced steak. Grind with pepper and serve.

Meal Kit #2 - Southwestern Turkey Burgers with Jack & Guacamole

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

These Tex-Mex-style burgers rock gooey cheese and a dollop of guac. Juicy ground turkey thighs and a whole-wheat bun keep the vibes healthy.

Contains: Milk, Wheat.

What You Get

Ground turkey (see note below)

Fajita seasoning

Jack cheese

Little gem lettuce

Burger buns

Guacamole

What You'll Need

Salt

Olive oil

Note: The ground turkey 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

Place the ground turkey in a bowl, sprinkle with 2 teaspoons of the fajita seasoning and ½ teaspoon of salt, and mix to combine. Shape the meat into 3 patties, about ½-inch thick. Set them on a plate near the stove.

Step 2

In a cast-iron skillet or frying pan over medium heat, warm 2 tablespoons olive oil. When the oil shimmers, add the turkey patties and cook until browned on the first side, about 4 minutes. Flip and top each patty with cheese. Continue to cook until the patties are no longer pink at the center and the cheese is melted, 4 minutes longer. Transfer the patties to a plate and keep warm.

Step 3

Meanwhile, trim the little gem lettuce, and separate the leaves. Toast the burger buns.

Step 4

To build the burgers, place the buns on plates, and stack with the turkey patties. Top with the guacamole and little gem leaves and serve warm.

Meal Kit #3 - Thai Coconut Chicken Soup

Active time: 15 mins, Total time: 35 mins. Makes 3-4 servings.

Traditionally known as tom kha gai, this nourishing, rich soup is a coconutty, lime-y version of the comforting chicken soup we all grew up with. Go light on the chilies if you’re easing picky eaters into a new dish, or punch up the ginger and spice for an immune-boosting bowl of goodness on a cold winter night.Active time: 20 minutesTotal Active time: 20 minutes

What You Get

Boneless skinless chicken thighs

Fresh ginger

Onion

Garlic

White mushrooms

Chicken broth

Coconut milk

Limes

Cilantro

Basil

What You'll Need

Oil

Salt

Sugar

Hot sauce or chile flakes (optional)

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

Heat a large pot over medium heat. Roughly chop chicken into 1-2” chunks, then cook along with a large pinch of salt until browned.

Step 2

Halve and slice the onion into thin half-moons. Slice the ginger into thin coins (no need to peel), smash and peel 3 garlic cloves, and rinse or brush any dirt off the mushrooms (halving any extra-large ones). Add everything to the pan with the chicken, and cook, stirring frequently, for about 3-5 minutes until fragrant.

Step 3

Pour in the broth and the entire can of coconut milk, and squeeze in the juice from 1 lime. Bring soup to a simmer and let cook about 5 minutes, then taste. Adjust the flavor to your liking (we often add a pinch of sugar and a bit more salt). Cut the other lime into wedges. Serve soup with basil and cilantro on the side, and a dash of your favorite hot sauce or a pinch of red chile flakes.