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 - Orange Chicken with Broccoli

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

For a fresh twist on your favorite takeout, this chicken gets golden around the edges in a hot pan, and is sweetened with a big squeeze of real citrus.

Contains: Wheat, Soy.

What You Get

Broccoli

Scallions

Orange

Stir-fry sauce

Boneless, skinless chicken thighs

Cooked white rice

Sesame seeds

What You'll Need

Cornstarch or all-purpose flour

Vegetable 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

Cut the broccoli into florets. Slice a handful of the green parts of the scallions. In a small bowl, stir together the juice of the orange and the stir-fry sauce.

Step 2

Remove the chicken from the packaging and pat dry with paper towels. Slice the chicken into bite-size pieces. Place the chicken in a large bowl, sprinkle with ¼ cup cornstarch or flour, and toss to coat. Place the chicken by the stove.

Step 3

In a large wok or sauté pan over medium-high heat, warm ¼ cup vegetable oil. When it shimmers, add the chicken and cook until lightly crisp and golden, about 3 minutes per side. Transfer the chicken to a plate.

Step 4

Return the pan to the heat. Add the broccoli florets and stir-fry until bright green and tender-crisp, 3 to 5 minutes. Return the chicken to the pan, along with the orange sauce. Continue to stir-fry until coated and warmed through, 1 minute longer. Season to taste with salt.

Step 5

Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.

Step 6

Heap the rice into bowls and top with the orange chicken and broccoli. Sprinkle with the scallions and sesame seeds and serve warm.Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them 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.

Meal Kit #2 - Turkey Burgers with Tomatoes & Aioli

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

When you're craving a lighter cheeseburger, go for ground turkey. Stack 'em tall with tomatoes, avocados, and a big swipe of mayo - all on a chewy pretzel roll.

Contains:  Wheat, Milk, Eggs, Soy.

What You Get

Ground turkey

Sliced Cheddar cheese

Pretzel burger buns

Tomato(es)

Avocado

Garlic aioli

What You'll Need

Salt and freshly ground pepper

Olive oil

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

Shape the ground turkey into 3 equal patties, about ½ inch thick. Season the patties on both sides with salt and pepper. In a large cast-iron skillet or frying pan (with a lid) over medium-high heat, warm 1 tablespoon olive oil. When the pan is searing hot, add the patties and cook until browned on the first side, 3 to 4 minutes. Flip and continue to cook until no longer pink at the center, 3 to 4 minutes longer. Toward the end of cooking, top each patty with 1 or 2 slices of cheese, and cover the pan to melt, 30 seconds. Transfer the patties to a plate and keep warm.

Step 2

Wipe out the pan and return it to the heat. Add 3 buns, cut-side down, and toast until warm, 1 minute. Thinly slice the tomato(es) into rounds. Peel, pit, and slice the avocado.

Step 3

To build the burgers, place the buns on plates, spread with the aioli, and stack with the turkey patties, tomato, and avocado. Serve warm, with any of your favorite fixings.

Meal Kit #3 - Chicken Pot Pie with Leeks & Mushrooms

Active time: 30 mins, Total time: 60 mins. Makes 4 servings.

A creamy chicken stew filled with sweet leeks and earthy mushrooms only gets better with a puff of pastry on top. For extra sheen, whisk an egg, and brush the crust before baking.

Contains: Milk, Wheat.

What You Get

Leek

Thyme

Sous vide chicken breast or Good Eggs Kitchen shredded chicken

Milk

Puff pastry

Mushroom

What You'll Need

Butter or vegetable oil

Salt and freshly ground pepper

Dry white wine or chicken broth (optional)

All-purpose flour

Notes: The puff pastry will arrive frozen. Place it in the fridge to defrost for 2 to 3 hours before handling.

Instructions:

Step 1

Preheat the oven to 400°F. To prep the leek, trim the roots and remove the dark tops. Cut the leek in half lengthwise, then slice crosswise (you should have about 1½ cups). Rinse in cool water and pat or shake dry. Pick a few sprigs of thyme and roughly chop the leaves. Drain the chicken, reserving the sous vide liquid. Dice the chicken into ½-inch cubes. Wash, dry and slice the mushrooms.

Step 2

In a large sauté pan over medium-high heat, melt 3 tablespoons butter. Add the mushrooms and sauté until they begin to release their liquid, about 3 minutes. Add the leeks and sauté until browned, 7 minutes longer. Season with ½ teaspoon salt. Add ½ cup wine, broth, or water, stirring to scrape up the browned bits from the bottom of the pan. Transfer to a bowl.

Step 3

Return the pan to medium heat, and melt 3 tablespoons butter. Sprinkle with 3 tablespoons flour and whisk until the flour smells toasted, 2 minutes. Whisk in 2 cups of milk and the sous vide liquid (or 1/8 Cup of water) and stir until thickened slightly, 5 minutes. Return the vegetables to the pan, along with the chicken and thyme, and season with ½ teaspoon salt and several grinds of pepper. Transfer the mixture to a pie dish (9 inches in diameter).

Step 4

Meanwhile, on a lightly floured surface, unfold the pastry, and roll it out gently to smooth. Cut it to roughly larger than the shape of the pan, so it will hang over the edge, and prick a few holes at the center with a fork. Top the pie with the pastry and seal the edges, firmly pressing the dough against the pan. Transfer the pie to the oven and bake until the pastry is firm and dry to the touch, and the filling is creamy and thickened, 30 to 40 minutes.

Step 5

Let the chicken pot pie rest for a few minutes. Cut through the pastry with a very sharp knife, scoop the filling and pastry into bowls, and serve warm.