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 Friday morning to see the new menu for the week ahead.

This week's omnivore menu includes:

Meal Kit #1 - Turmeric Chicken with Herbed Rice & Cucumber Salad

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

Yogurt-marinated chicken thighs get pounded into thin cutlets so they cook in a flash. Their richness is offset by a cooling cucumber salad and herb-packed fluffy rice.

What You Get

Cucumbers

Garlic

Parsley

Dill

Yogurt

Turmeric-marinated chicken thighs (see note below)

Cooked white rice

Lemons

What You'll Need

Olive Oil

Salt and freshly ground pepper

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

Chop the cucumbers into bite-size pieces. Finely chop 2 cloves garlic. Chop all of the parsley and dill, including a bit of the stems.

Step 2

In a bowl, combine the cucumbers, garlic, ¼ cup of the parsley, and ½ cup of the dill. Add the yogurt and 2 tablespoons olive oil, season with salt and pepper, and stir to combine.

Step 3

Remove the chicken from the packaging. In between two sheets of parchment paper set on your work surface, pound the chicken pieces, one at a time, with a heavy skillet until evenly flat. Set aside.

Step 4

In a large frying pan over medium heat, warm 3 tablespoons olive oil. When the oil shimmers, working in batches if necessary, add the chicken and cook until the chicken is no longer pink at the center, about 3 minutes per side. Transfer to a plate and sprinkle lightly with salt.

Step 5

Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Transfer the rice to a bowl and fluff with a fork. Add the juice of 1 lemon, 1 tablespoon olive oil, and the remaining herbs. Season with salt and pepper. Slice the other lemon into wedges.

Step 6

Spoon the herbed rice onto plates, top with the chicken, and dollop with the cucumber salad. Serve warm, with the lemon wedges for squeezing.

Meal Kit #2 - Fish Tacos with Citrus Salsa

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

Cali-style fish tacos are always fast and fresh. Chop up juicy oranges and fold them into a salsa for a citrus twist.

Contains: Fish, Wheat.

What You Get

Rock fish (see note)

Fajita spice mix

Orange(s)

Lime

Spring or green onions

Cilantro

Jalapeño pepper

Avocado

Flour tortillas

Shredded cabbage

What You'll Need

Olive oil

Salt

Instructions:

Step 1

Preheat the oven to 450°F. Line a sheet tray with foil or parchment.

Step 2

Remove the fish from the packaging and pat dry with paper towels. Place the fish on the prepared pan, drizzle with 1 tablespoon olive oil, and season with the fajita spice mix and salt. Bake until the fish is firm to the touch and flakes easily when pierced with a fork, 8 to 10 minutes.

Step 3

Meanwhile, to make the citrus salsa, peel and roughly chop the orange (you should have about 1½ cups). Transfer the chopped orange and any juices to a bowl. Drizzle with the juice of ½ lime, and cut the remaining ½ lime into wedges for serving. Finely chop 2 tablespoons of the spring onions. Roughly chop about 1 cup of the cilantro. Mince the jalapeño, if using. Add the spring onions and cilantro to the bowl, along with jalapeño to taste. Drizzle with 1 to 2 tablespoons olive oil, season with 2 pinches of salt, and stir to combine. Peel, pit, and slice the avocado for serving.

Step 4

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 5

To build the tacos, place the tortillas on plates and pile with flakes of roasted fish, the citrus salsa, avocado, and shredded cabbage. Serve warm, with the lime wedges for squeezing.

Meal Kit #3 - Teriyaki Chicken Meatballs in Lettuce Cups

Active time: 35 mins, Total time: 35 mins. Makes 3 servings.

Keep the fresh vibes rolling with these sticky-sweet chicken meatballs, served up in lettuce leaves with a pinch of carrots and a hit of togarashi seasoning.

Contains: Eggs, Wheat, Soy.

What You Get

Ginger chicken meatball mix (see note)

Teriyaki sauce

Butter lettuce

Shredded carrots

Lime

Cooked rice

Togarashi (Japanese seasoning)

What You'll Need

Vegetable oil

Sesame oil (optional)

Salt

Note: The meatball mix 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

Preheat the oven to 450°F. Line a sheet pan with foil and grease the foil.

Step 2

Roll the chicken into meatballs, about 1½ inches in diameter, and space them on the prepared pan. (They may be a bit sticky, but you can rub a little oil between your palms.) Roast until golden and no longer pink at the center, about 15 minutes. Drizzle with the teriyaki sauce and turn to coat.

Step 3

Meanwhile, trim the butter lettuce and separate the leaves. Place 1 cup of carrots in a bowl, drizzle with the juice of ½ lime and 1 tablespoon sesame oil or vegetable oil, season with a pinch of salt, and toss to coat. Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.

Step 4

To build the lettuce cups, place the leaves on plates, and fill with the rice, glazed meatballs, and dressed carrots. Sprinkle with the togarashi and serve warm.