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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 - One-Skillet Pork Chop with Mushroom & Barley Salad
Active time: 20 mins, Total time: 45 mins. Makes 3 servings.
The star of this one-skillet meal is a brined pork chop, which stays plump and juicy. Mushrooms and Brussels roast alongside, and precooked barley is easy and nutritious to toss into the same pan.
Contains: Wheat.
What You Get
Brussels sprouts
Thyme
Brined pork chop (see note)
Sliced cremini mushrooms
Cooked barley
Meyer lemon vinaigrette
What You'll Need
Olive oil
Salt and freshly ground pepper
Note: The pork 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 425°F. Cut the Brussels sprouts into halves or quarters, depending on size. Pick the leaves from 4 or 5 sprigs of thyme and toss the stems. Remove the pork chop from the brine and pat dry with paper towels.
Step 2
In a bowl, combine the Brussels sprouts, mushrooms, and thyme leaves. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat.
Step 3
In a large cast-iron skillet or ovenproof pan over medium-high heat, warm 2 tablespoons olive oil. Add the pork chop and cook until it begins to brown on the first side, 3 to 5 minutes. Flip the pork chop and add the Brussels sprouts and mushrooms to the pan. Transfer the pan to the oven and roast until the pork is nearly firm or a meat thermometer registers 135°F when inserted into the thickest part, and the vegetables are tender, 25 to 30 minutes. Transfer the pork chop to a cutting board to rest, 5 minutes. (If the vegetables need a bit more time to brown, remove the pork chop and continue roasting while the meat is resting.)
Step 4
Meanwhile, warm the barley in the microwave, 1 to 2 minutes.
Step 5
In a large bowl, add the barley and roasted Brussels sprouts and mushrooms. Drizzle with some of the vinaigrette, season with a pinch of salt, and toss to combine.
Step 6
Slice the pork chop across the grain, transfer slices to plates, and spoon the barley salad on the side. Grind with pepper and serve warm.
Meal Kit #2 - Curried Chicken Pita Wraps with Pea Shoots
Active time: 10 mins, Total time: 10 mins. Makes 3 servings.
A fresh and flavorful take on a classic dish, this Curried Chicken Salad Pita Kit brings bold spices, creamy texture, and just the right amount of crunch. Tender, roasted chicken is tossed with a golden-hued curry dressing, studded with sweet raisins and toasted nuts for balance, and finished with a touch of microgreens for freshness. Warm, fluffy pita rounds complete the kit, making it easy to assemble a delicious, satisfying meal in minutes.
Contains:: Eggs, Wheat.
What You Get
Pita bread
Curried chicken salad
Pea shoots
What You'll Need
Salt and freshly ground pepper
Instructions:
Step 1
To build the wraps, lay each pita flat, and top each with some of the chicken salad and a generous handful of pea shoots. Season with salt and pepper and serve. Or wrap them and refrigerate for up to 1 day.
Meal Kit #3 - Chopped Salad with Shredded Beef & Radishes
Active time: 10 mins, Total time: 10 mins. Makes 3 servings.
Refreshing romaine and crunchy red radishes are the perfect base for tender slow-roasted beef. Finish it off with a punchy vinaigrette and briny feta cheese for a balanced salad that’s full of protein and flavor.
Contains: Milk.
What You Get
Romaine lettuce
Red radishes
Slow-roasted beef
Cilantro-lime dressing
Lime
Crumbled feta cheese
What You'll Need
Vegetable or neutral oil
Salt and pepper
Instructions:
Step 1
Chop the romaine, (you should have about 6 cups) reserving any the rest for another use. Thinly slice the radishes.
Step 2
In a frying pan over medium heat, warm 1 tablespoon vegetable oil. Add the beef and sauté until warmed through and crispy, about 3 minutes. Season with salt to taste. Set aside and let cool slightly.
Step 3
In a large bowl, combine the chopped romaine and sliced radishes, drizzle with ⅓ cup of the cilantro-lime dressing and the juice of ½ lime, season with salt, and toss to coat. Heap the salad on plates, top with the shredded beef, and sprinkle with the feta. Season with a few grinds of pepper and serve.