Weekly Menu: Three Omnivore Meals

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 & Broccoli Fettucine Alfredo

Active time: 15 mins, Total time: 25 mins. Makes 3-4 servings.

Alfredo is impossible to resist, for appetites big and small. Toss broccoli and chicken into a classic creamy sauce, with a final squeeze of lemon to keep it light and bright.

Contains: Milk, Eggs, Wheat.

What You Get

Broccoli

Parsley

Lemon

Cooked chicken breast

Cream

Fettuccine

Grated Parmesan cheese

What You'll Need

Salt and freshly ground pepper

Olive oil

Chile flakes (optional)

Instructions:

Step 1

Cut the broccoli into florets, and cut the stems into bite-size pieces. Pick the parsley, toss the stems, and roughly chop the leaves. Cut the lemon in half for squeezing. Chop or shred the chicken breast.

Step 2

In a large sauté pan over medium heat, add the cream. Bring it to a simmer and cook until reduced by half, about 5 minutes. Remove the pan from the heat.

Step 3

Meanwhile, bring a pot of salted water to boil. Add the broccoli to the boiling water and blanch until bright green and tender, 2 to 4 minutes. Using a slotted spoon, transfer the broccoli to the pan with the cream, along with the chicken, and stir to combine.

Step 4

Add the pasta to the boiling water and cook until al dente, according to the package instructions. Drain the pasta, reserving ½ cup of the pasta water. Add the pasta and reserved pasta water to the pan with the cream, along with ⅔ cup of the grated cheese. Return the pan to low heat and stir until the sauce thickens, 2 minutes. Fold in the chopped parsley last.

Step 5

Heap the pasta alfredo into bowls or plates. Add a squeeze of lemon and drizzle lightly with olive oil. Sprinkle with the remaining cheese and chile flakes, if you want a little heat. Grind with pepper and serve warm.

Meal Kit #2 - Shrimp Fajitas

Active time: 20 mins, Total time: 25 mins. Makes 3 servings.

Sizzling fajitas are a fast, fresh, one-skillet dinner. Especially when the veggies come pre-sliced.

Contains: Shellfish, Wheat.

What You Get

Peeled, deveined shrimp (see note)

Fajita seasoning

Fajita vegetable mix

Lime

Cilantro

Flour tortillas

Avocado lime crema

What You'll Need

Salt and freshly ground pepper

Vegetable oil

Instructions:

Step 1

In a bowl, toss the shrimp with 1 tablespoon of the fajita seasoning and ½ teaspoon salt.

Step 2

In a frying pan over medium-high heat, warm 1 tablespoon vegetable oil. Add the fajita vegetables and sauté until soft and starting to brown, about 7 minutes. Season with salt and pepper. Transfer to a plate and set aside.

Step 3

Return the pan to the heat, and add another 1 tablespoon vegetable oil. Add the shrimp and sauté until the shrimp are bright pink and tightly furled, 2 to 3 minutes. Return the vegetables to the pan and toss to combine.

Step 4

Meanwhile, cut the lime into wedges for squeezing. Roughly chop a handful of cilantro leaves.

Step 5

To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.

Step 6

To build the fajitas, place the tortillas on plates, and fill with the shrimp and vegetables. Drizzle with the avocado lime crema and sprinkle with the cilantro. Serve warm, with the lime wedges for squeezing. Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.

Meal Kit #3 - Turkey Burgers with Tomatoes & Aioli

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

When you're craving a lighter cheeseburger, go for ground turkey. Stack 'em tall with tomatoes, avocados, and a big swipe of mayo - all on a chewy pretzel roll.

Contains: Wheat, Milk, Eggs, Soy.

What You Get

Ground turkey

Sliced Cheddar cheese

Pretzel burger buns

Tomato

Avocado

Garlic aioli

What You'll Need

Salt and freshly ground pepper

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 the 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

Shape the ground turkey into 3 equal patties, about ½ inch thick. Season the patties on both sides with salt and pepper. In a large cast-iron skillet or frying pan (with a lid) over medium-high heat, warm 1 tablespoon olive oil. When the pan is searing hot, add the patties and cook until browned on the first side, 3 to 4 minutes. Flip and continue to cook until no longer pink at the center, 3 to 4 minutes longer. Toward the end of cooking, top each patty with 1 or 2 slices of cheese, and cover the pan to melt, 30 seconds. Transfer the patties to a plate and keep warm.

Step 2

Wipe out the pan and return it to the heat. Add 3 buns, cut-side down, and toast until warm, 1 minute. Thinly slice the tomato(es) into rounds. Peel, pit, and slice the avocado.

Step 3

To build the burgers, place the buns on plates, spread with the aioli, and stack with the turkey patties, tomato, and avocado. Serve warm, with any of your favorite fixings.