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 - Sesame Noodle Salad with Chicken, Carrots & Cabbage

Active time: 10 mins, Total time: 10 mins. Makes 3 servings.

Creamy, crunchy, and cool, this noodle salad comes together in just a few minutes, thanks to pre-cooked chicken, quick-soaking rice noodles, and a pre-made sesame sauce.

Contains: Tree nuts (Almonds), Wheat, Soy, Sesame.

What You Get

Rice noodles

Green onions

Sous vide chicken breast

Cabbage slaw

Sesame sauce

What You'll Need

Vegetable oil

Instructions:

Step 1

Bring a large pot of water to a boil. Add the rice noodles and cook until tender, 3 minutes or according to package directions. Drain and rinse under cold water until cool. Drizzle with 1 teaspoon vegetable oil and toss to separate the strands.

Step 2

Meanwhile, slice a handful of green onions. Shred or dice the chicken. In a large bowl, combine the cabbage slaw, chicken, noodles, and sesame sauce, and toss to combine.

Step 3

Heap the noodle salad into bowls, sprinkle with the green onions and serve. Or transfer individual servings into airtight containers, and refrigerate for up to 3 days.

Meal Kit #2 - One-Pan Chicken Thighs with Sweet Potatoes & Aji Verde 

Active time: 15 mins, Total time: 45 mins. Makes 3 servings.

Roasted chicken can be comforting and nourishing, when it’s rubbed down with warm spices, piled on top of sweet potatoes and baby kale, and all slashed with a vibrant green sauce.

Contains: Eggs, Soy.

What You Get

Sweet potatoes

Chicken thighs (see note below)

Adobo seasoning

Baby kale

Aji verde (Peruvian green sauce)

What You'll Need

Olive oil

Salt

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

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

Step 2

Cut the sweet potatoes into wedges about 1-inch thick. Pile on half of the prepared pan, drizzle with 2 tablespoons olive oil, season with ½ teaspoon salt, and toss to coat.

Step 3

Remove the chicken from the packaging and pat dry with paper towels. Arrange on the other half of the pan, drizzle with 1 tablespoon olive oil, and sprinkle with 1 tablespoon of the adobo seasoning and 1 teaspoon salt. Transfer the pan to the oven and roast until the chicken is golden and no longer pink at the center and the potatoes are tender, about 35 minutes.

Step 4

Transfer the chicken to plates. Add 2 big handfuls of baby kale to the pan and toss with the warm sweet potatoes to coat in the chicken fat and wilt slightly.

Step 5

Transfer the sweet potatoes and kale to the plates with the chicken thighs. Drizzle everything with the aji verde and serve warm.

Meal Kit #3 - Baja Salmon Burritos with Avocado

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

Flaky salmon, creamy black beans, crunchy cabbage, and buttery avocado fill these weeknight-easy burritos. Roll ‘em up, then give ‘em a flash in a hot pan to get that golden crust.

Contains: Fish, Wheat.

What You Get

Red onion

Wild salmon (see note below)

Chile limón seasoning

Shredded red and green cabbage

Lime

Cilantro

Avocado

Cooked black beans

Large flour tortillas

What You'll Need

Salt

Olive oil

Hot sauce (optional)

Note: The salmon 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

Slice half of the red onion (you should have about 1 cup). Remove the salmon from the packaging, pat dry with paper towels. Season the salmon with 1 tablespoon of the chile limón seasoning and a generous pinch of salt.

Step 2

In a large nonstick frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the red onion and sauté until the onion is softened and starting to brown, about 4 minutes. Season with salt. Transfer the onions to a plate. Warm 1 tablespoon olive oil in the pan. Add the salmon, and sear until firm, turning once, 2 to 3 minutes per side, depending on the thickness of the fish. Transfer to the plate to let cool slightly, then break the salmon into large flakes.

Step 3

Meanwhile, in a bowl, combine the shredded cabbage, juice of ½ lime, 1 tablespoon olive oil, and a pinch of salt, and toss to coat. Cut the remaining lime half into wedges. Chop the cilantro, including the stems. Peel, pit, and slice the avocado.

Step 4

Transfer the black beans to a bowl, and reheat in the microwave until warmed through, stirring occasionally, 2 minutes.

Step 5

To build the burritos, place 3 tortillas on plates, and fill with the beans, cabbage, salmon pieces, sautéed onions, avocado, and cilantro. Dab with hot sauce, if you want a kick. Tuck in the ends and roll up snugly.

Step 6

Wipe out the frying pan and return it to medium heat. Add the burritos and toast until golden and crispy, 1 minute per side. Transfer the burritos to plates and serve warm, with lime wedges for squeezing.