Weekly Menu: Three Omnivore Meals

Make weeknight dinner less of a chore with a weekly delivery of three delicious, easy meal kits. Our chef crafts these dishes using local produce, healthy proteins, and innovative recipes. Subscribe and save 25% off the total value of these bundles!

Visit the site each Thursday to view the new menu for the upcoming week.

This week's omnivore menu includes:

Meal Kit #1 - Steak with Smashed Potatoes & Salsa Verde

Active time: 25 mins, Total time: 30 mins. Makes 3 servings.

Steak and potatoes get fresh touches with a vibrant green sauce and a big handful of salad. Plus, the spuds are already steamed, so they’re irresistibly easy to smash and fry.

Contains: Fish.

What You Get

Steamed potatoes

Fennel

Lemon

Steak (see note)

Arugula

Salsa verde

What You'll Need

Salt and freshly ground pepper

Vegetable oil

Note: The steak 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

On a cutting board, lightly smash each of the steamed potatoes with the palm of your hand. In a large cast-iron skillet or sauté pan over medium-high heat, warm 3 tablespoons olive oil. Add the potatoes and season with salt and pepper. Cook until potatoes are golden on the first side, 4 to 5 minutes. Flip and continue to cook until browned on both sides, 4 to 5 minutes longer. Transfer to a plate, sprinkle with salt and cover with foil to keep warm until ready to serve.

Step 2

Meanwhile, trim the fennel, reserving any fronds for sprinkling. Cut the bulb in half lengthwise, then thinly slice crosswise. In a bowl, toss the fennel bulb with the juice of ½ lemon, 2 tablespoons olive oil, and salt to taste. Set aside and let marinate.

Step 3

Remove the steak from the packaging, pat dry with paper towels, and season generously with salt and pepper on both sides.

Step 4

Wipe out the pan, return the pan to high heat, and warm 1 tablespoon vegetable oil. When the pan is searing hot, add the steak and sear until browned on the first side, 3 to 5 minutes. Flip and continue to cook until done to your liking, 3 minutes longer for medium, depending on thickness. Transfer the steak to a cutting board to rest, 5 minutes. Slice across the grain.

Step 5

Transfer the steak and potatoes to plates. Fold a couple handfuls of the arugula into the marinated fennel, and season with salt to taste. Heap the salad on the side, and sprinkle with the fennel fronds. Generously drizzle the steak and crispy potatoes with salsa verde and serve warm.

Meal Kit #2 - Sheet-Pan Chicken Sausages with Broccoli, Romanesco & Dates

Active time: 15 mins, Total time: 30 mins. Makes 3 servings.

Golden chicken and cauliflower star in this warm and nourishing grain bowl. Add a dollop of yogurt to curry up and get dinner on the table.

Contains:  Milk.

What You Get

Cauliflower

Turmeric marinated chicken

Pickled onions

Cilantro

Cooked rice

Green garlic yogurt

What You'll Need

Canola oil

Salt and freshly ground pepper

Instructions:

Step 1

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

Step 2

Core and cut the cauliflower into florets (you should have about 3 cups; reserve any extra for another use). In a bowl, combine the cauliflower and chicken, drizzle with 2 tablespoons canola oil, season with salt and pepper, and toss to coat. Arrange the chicken and cauliflower on the prepared pan. Transfer the pan to the oven and roast until the chicken is no longer pink at the center and the cauliflower is tender and beginning to brown, 20 to 25 minutes.

Step 3

Drain the pickled onions. Pick a couple of handfuls of cilantro leaves and toss the stems. Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package directions.

Step 4

Slice the chicken across the grain. Heap the rice into bowls, and top with the turmeric chicken and roasted cauliflower. Dollop with the green garlic yogurt, scatter with the pickled onions and cilantro leaves, and serve warm.

Meal Kit #3 - Dairy-Free Sheet-Pan Sausages with Peaches & Broccoli

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

Kick back this summer with pork and peaches, which are always a sweet combo. Roasting the fruit makes it syrupy, and you can bake everything on a single sheet pan.

Contains: Tree Nut (Almond), Sesame.

What You Get

Peaches

Broccoli di Ciccio or baby broccoli

Salt-and-pepper pork sausages

Garlic

Plain unsweetened Greek-style almond milk yogurt

Sesame dukkah (Egyptian seed-and-spice blend)

What You'll Need

Salt and freshly ground pepper

Olive oil

Instructions:

Step 1

Preheat the oven to 475°F. Line a sheet pan with foil or parchment paper.

Step 2

Cut the peaches into wedges, cutting around and discarding the pits. Trim the broccoli. Combine the peaches and broccoli in a large bowl, drizzle with 3 tablespoons olive oil, season with salt, and toss to coat.

Step 3

Arrange the peaches and broccoli on half of the prepared pan. Arrange the sausages on the other half and lightly drizzle with 1 teaspoon olive oil. Roast until the sausages are browned, the broccoli is tender, and the peaches are juicy, 15 to 20 minutes.

Step 4

Meanwhile, chop 1 clove of garlic and stir it into the yogurt. Season with salt and pepper.

Step 5

Transfer the sausages to plates with the roasted peaches and broccoli on the side. Add a dollop of garlic yogurt, sprinkle generously with the sesame dukkah, and serve warm.