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 - Nicoise Salad with Tuna & White Beans

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

This sunny salad is so fresh and easy, filled with ripe tomatoes and a snap of green beans. Tuna packed in olive oil is a treat, especially with a dollop of garlicky aioli.

Contains: Eggs, Fish, Soy.

What You Get

Green beans

Tomatoes

Basil

Pitted olives

Oil-packed tuna

White beans

Red wine vinaigrette

Garlic aioli

What You'll Need

Salt and freshly ground pepper

Instructions:

Step 1

Bring a small pot of salted water to boil. Trim half of the green beans, reserving the rest for another use. Add the green beans to the pot and blanch until bright green and tender, 1 to 2 minutes. Drain the green beans and rinse under cold water until cool.

Step 2

Meanwhile, cut the tomatoes into bite-size pieces. Pick a handful of basil leaves, toss the stems, and tear the leaves. Roughly chop the olives in half. Remove the tuna from the oil, and using your fingers or a fork, break it up into chunks. Rinse and drain the white beans.

Step 3

In a bowl, combine the green beans, white beans, tomatoes, and olives. Drizzle with ⅓ cup of the vinaigrette, season with salt and pepper, and toss to coat. Fold in the basil leaves last.

Step 4

Pile the salad on plates and top with the flaked tuna. Add a dollop of aioli, grind with pepper, and serve.

Meal Kit #2 - Turkey Chorizo Tacos with Peach-Jalapeño Salsa

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

Slightly spicy turkey chorizo topped with sweet peach salsa is the perfect way to elevate your weekday Taco Night!

What You Get

Peaches

Green onions

Cilantro

Jalapeño pepper

Lime

Corn tortillas

Turkey Chorizo

What You'll Need

Olive oil

Salt

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

To make the peach salsa, pit and roughly chop the peaches (you should have about 1½ cups). Thinly slice ¼ cup of the green onions. Finely chop ½ cup of the cilantro, including the stems. Mince the jalapeño pepper, removing the seeds if you prefer less heat. In a bowl, combine the peaches, green onions, and cilantro, along with the jalapeño to taste. Add the juice of 1 lime, 1 tablespoon olive oil, season with salt, and mix to combine.

Step 2

In a large frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the turkey chorizo and cook undisturbed until browned, 5 minutes. Add a splash of water, stirring to scrape up any browned bits from the bottom of the pan. Continue to cook until nicely browned, about 3 minutes longer.

Step 3

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 4

To build the tacos, place the tortillas on plates, doubling them up. Fill with the turkey chorizo, top with the peach salsa, and serve warm.

Meal Kit #3 - Nashville-Style Hot Chicken Sandwiches

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

Whether you prefer your buttermilk fried chicken hot or mild, this sandwich is a quick trip to your happy place. For a Cali spin, smash it into a Dutch Crunch roll, with a crunchy fresh slaw on top.

Contains: Milk, Wheat.

What You Get

Scallions

Parsley

Shredded cabbage

Lime

Boneless, skinless chicken thighs (see note below)

Buttermilk

Cajun seasoning

Dutch Crunch sandwich rolls

What You'll Need

Olive oil

Salt and freshly ground pepper

All-purpose flour

Vegetable oil

Cayenne pepper (optional)

Mayo (optional)

Note: The chicken thighs 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

Trim and slice about ¼ cup scallions. Pick the parsley, toss the stems, and chop the leaves. In a bowl, combine the shredded cabbage, scallions, and parsley, drizzle with the juice of 1 lime and 2 tablespoons olive oil, season with a pinch of salt, and toss to combine. Set aside and let marinate.

Step 2

In a bowl, combine the chicken and 2 cups of buttermilk. Pour 1½ cups flour onto a plate, and season with salt and pepper. Place a clean plate at the end. Working with one piece of chicken at a time, lift it from the buttermilk, letting any excess drip back into the bowl. Dredge it in the flour, shaking to remove any excess. Transfer the breaded pieces to the clean plate. Repeat for all of the remaining chicken.

Step 3

In a cast-iron skillet or ovenproof pan over medium-high heat, warm 1 cup vegetable oil until it shimmers. Working in batches, add the chicken, spacing the pieces to avoid sticking. Fry until crispy and golden, about 3 minutes per side. Transfer to a plate lined with paper towels. Sprinkle with salt and keep warm.

Step 4

In a large bowl, stir together ¼ cup of the hot oil from the pan with the Cajun seasoning and ½ teaspoon cayenne, if you want a kick. Drizzle the mixture over the fried chicken. Toast and slice the sandwich rolls.

Step 5

To assemble the sandwiches, place the rolls on plates, spread with mayo, if you want some more richness, and stack with the hot chicken and cabbage slaw. Gently smash the sandwiches to hold together and serve warm.