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 - Turmeric Chicken Kebabs with Carrots & Tzatziki

Active time: 20 mins, Total time: 30 mins. Makes 3 servings.

Golden marinated chicken and spiced carrots take about the same amount of time to roast. Meanwhile, you can knock out the side dishes, so dinner is done at once.

Contains: Milk.

What You Get

Carrots Za’atar (Middle Eastern spice blend)

Turmeric-marinated chicken thighs

Cucumber

Greek yogurt

Lemon

Cooked brown rice

Cilantro

What You'll Need

Olive oil

Salt

Wooden or metal skewers

Note: If you don’t have skewers, simply arrange the cut chicken on a baking sheet and roast as directed.

Instructions:

Step 1

Preheat the oven to 425°F. Line 2 sheet pans with parchment or foil.

Step 2

Trim the carrots and cut them in half lengthwise. Pile on one of the prepared pans, drizzle with 1 tablespoon olive oil, 2 teaspoons za’atar, and season with salt, and toss to coat.

Step 3

Cut the chicken into pieces about 2-inches thick, thread them onto 6 skewers, and season with salt. Lay on the other pan. Transfer both pans to the oven and roast until the chicken is no longer pink at the center and the carrots are just tender, about 15 minutes.

Step 4

Meanwhile, to make the tzatziki, finely chop 1 cup of the cucumber. In a small bowl, combine the cucumber, yogurt, juice of ½ lemon, 1 tablespoon olive oil, and ¼ teaspoon salt, and stir to combine.

Step 5

Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Cut the remaining lemon into wedges for serving. Pick the cilantro leaves and toss the stems.

Step 6

Arrange the chicken skewers on plates, with the rice and carrots on the side. Dollop with the tzatziki and scatter with the cilantro leaves. Serve warm, with the lemon wedges for squeezing.

Meal Kit #2 - Old School Crunchy Tacos with Ground Turkey

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

Taco Tuesday can be any night of the week when you whip up these hard-shell beauties. Instead of beef, lean ground turkey seasoned with smoky fajita spices refreshes this grade school-inspired classic.

Contains: Milk.

What You Get

Ground turkey (see note below)

Fajita seasoning mix

Iceberg or romaine lettuce

Tomato

Guacamole

Organic Finely Shredded Mexican Cheese Blend

Crunchy taco shells

What You'll Need

Vegetable

Salt

Note: The 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

Preheat the oven to 350ºF.

Step 2

In a large skillet or frying pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the ground turkey and season with salt, breaking up the meat into smaller pieces. Cook until no longer pink, about 7 minutes. Add ½ cup water, sprinkle with the fajita seasoning mix, and simmer over medium heat, stirring occasionally, until the flavors meld and the water is mostly absorbed, 3 minutes. Season to taste with salt.

Step 3

Meanwhile, set 9 taco shells on a sheet pan and bake until warmed through and crisp, 2 to 3 minutes. Shred half of the lettuce, saving the rest for another use. Dice the tomato.

Step 4

To build the tacos, place the taco shells on plates. Fill with the ground turkey, lettuce, shredded cheese, guacamole, and tomatoes. Serve warm.

Meal Kit #3 - Teriyaki Chicken Meatballs in Lettuce Cups

Active time: 15 mins, Total time: 25 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

Notes: The meatball 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.