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 - Rice Noodle Salad with Chicken, Cucumber & Carrots

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

Silky rice noodles star in chill summer salads. Toss them with crunchy carrots and cukes, a breath of fresh herbs, and a big crush of peanuts.

Contains: Peanuts.

What You Get

Rice noodles

Limes

Serrano or jalapeño pepper

Cucumber

Green onions

Cilantro

Sous vide chicken breast

Shredded carrots

Crushed peanuts

What You'll Need

Fish sauce or soy sauce

Brown sugar

Olive oil

Instructions:

Step 1

Bring a pot of water to a boil. Set the noodles by the stove, but don’t add them yet. (They cook quickly.)

Step 2

To make the dressing, in a small bowl, combine the juice of 2 limes, 1 tablespoon fish or soy sauce, 2 teaspoons firmly packed brown sugar, and 3 tablespoons olive oil, and whisk until the sugar dissolves. Mince the serrano, removing the seeds if you prefer less heat, and add it to taste.

Step 3

Thinly slice the cucumber into half moons. Slice about ¼ cup of green onions. Pick the cilantro leaves and toss the stems. Drain and shred the chicken. In a large bowl, combine the cucumber, 1 cup of the carrots, the green onions, and chicken.

Step 4

Add the noodles to the boiling water and cook until tender, 3 minutes or according to package instructions. Drain and rinse with cold water until cool. Add the noodles to the bowl with the chicken and vegetables, drizzle with the dressing, and toss to coat. Season to taste with soy or fish sauce.

Step 5

Heap the noodle salad in bowls, sprinkle with some of the crushed peanuts, scatter with the cilantro leaves, and serve.

Meal Kit #2 - Kale Caesar with Roasted Salmon and Crispy Potatoes 

Active time: 25 mins, Total time: 35 mins. Makes 3 servings.

This hearty riff on a classic Caesar features flaky salmon and dark greens, but it swaps croutons for crispy potatoes.

What You Get

Steamed potatoes

Lacinato kale

Avocado

Wild salmon (see note below)

Lemon

Caesar dressing Shaved Parmesan cheese

What You'll Need

Olive oil

Salt and freshly ground pepper

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

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

Step 2

Pile the potatoes on one of the pans, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast until the potatoes are golden and crispy, stirring once toward the end of cooking, about 25 minutes.

Step 3

Meanwhile, remove the ribs from the kale and chop the leaves into bite-size pieces. Peel, pit, and dice the avocado.

Step 4

Place the salmon, skin-side down, on the other pan. Drizzle the salmon with 1 tablespoon olive oil and season with salt and pepper. Toward the end of cooking the potatoes, transfer the salmon to the oven. Cook until the salmon flakes when pierced with a fork but is still pink at the center, 10 minutes.

Step 5

Place the kale leaves in a bowl, drizzle with the juice of ½ lemon and 1 tablespoon olive oil, and season with a pinch of salt. Massage to help the leaves soften slightly, 30 seconds. Drizzle with ⅓ cup of the dressing, sprinkle with some of the Parmesan, and toss to coat.

Step 6

Heap the salad on plates, and top with flakes of roasted salmon, crispy potatoes, and avocado. Sprinkle with Parmesan, season with a grind of pepper, and serve.

Meal Kit #3 - Cod Baked in Parchment with Fennel & Herb Butter

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

Baking fish in tidy parchment (or foil!) packets means you get dinner on the table in no time — and clean up is a breeze. A flavored butter sinks down into the fish as it cooks, making an instant, elegant sauce.

Contains: Milk, Fish, Wheat.

What You Get

Fennel

Wild cod (see note)

Cooked farro

Parsley

Lemon

Herb butter

What You'll Need

Salt and freshly ground pepper

Note: The cod 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 400°F. Cut or tear 3 large pieces of parchment or foil (each piece should be about 13 inches long).

Step 2

Trim the fennel, cut the bulb in half lengthwise, then thinly slice crosswise. Remove the cod from the packaging and pat dry with paper towels. Cut the cod into 3 pieces, if necessary.

Step 3

Divide the farro between the pieces of parchment, piling it in the center. Add a handful of the fennel to each, and season with salt and pepper. Top each with a piece of cod, and season again with salt and pepper, and finish with 1 tablespoon of the herb butter. Fold the parchment over, crimping the edges as you go, making sure each packet is sealed. Place the packets on a sheet pan and bake until the cod is firm and the fennel is tender, 16 to 18 minutes.

Step 4

Meanwhile, pick the parsley, toss the stems, and chop the leaves. Cut the lemon into wedges for serving.

Step 5

Remove the packets from the oven and transfer to plates. Open the packets and serve warm, with the parsley sprinkled over the top and the lemon wedges for squeezing.