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 - One-Pan Chicken with Charred Meyer Lemons & Wild Rice

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

Chicken and rice get a serious upgrade with lots of garlic and roasted Meyer lemons, which become jammy inside. Plus, it all cooks in one pan, leaving delicious drippings to toss with the wild rice.

What You Get

Baby broccoli

Garlic

Bone in, skin on chicken breast (see note)

Meyer lemons

Cooked wild rice

What You'll Need

Olive oil

Salt & freshly grounded pepper

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

In an enameled cast-iron skillet or oven-proof sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the chicken, skin-side down, and cook until crispy and golden, 7 to 9 minutes. Flip the chicken and add the lemon halves to the pan, cut-side down. Continue to cook until the chicken is firm and no longer pink at the center, and the lemons begin to char and release juices, 7 to 9 minutes longer.

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

Transfer the chicken and lemons to a cutting board and let rest, 5 minutes. Return the pan to the heat, (add a splash more olive oil if the pan looks dry) add the broccoli, and sauté until tender-crisp, 2 to 3 minutes. Add the chopped garlic and stir until fragrant, 30 seconds more. Add the wild rice and stir to warm through, 1 minute. Season to taste with salt. Squeeze one of the charred lemons over the rice and stir to combine.

Step 4

Slice the chicken across the grain, discarding the bone. Heap the wild rice into bowls, top with the sliced chicken, and serve warm, with the remaining lemon for squeezing.

Meal Kit #2 - Green Chicken Enchiladas with Radish & Avocado

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

In this easy-to-assemble casserole, all the elements are ready to roll. Just stuff shredded chicken in corn tortillas, before blanketing with tangy tomatillo salsa and gooey jack cheese.

Contains: Milk.

What You Get

Corn tortillas

Sous vide chicken breast

Tomatillo salsa

Shredded jack cheese

Red radishes

Avocado

Cilantro

Lime

What You'll Need

Salt

Chicken Broth (optional)

Instructions:

Step 1

Preheat the oven to 425°F. Pull out a square baking dish (about 8 x 8 inches).

Step 2

Wrap the tortillas in a damp towel and microwave until warm and pliable, about 1 to 2 minutes. Drain and shred the chicken, and season with salt. Line up the tortillas, chicken, tomatillo salsa, and jack cheese on the counter.

Step 3

Working with one tortilla at a time, add a large pinch of chicken on one side, before rolling it up. Place the enchilada seam-side down in the baking dish. Continue filling and adding enchiladas to the baking dish, lining them up snugly, until all of the tortillas are used and the baking dish is full.

Step 4

Pour the tomatillo salsa over and sprinkle the jack on top. (If the salsa seems a little thick, place in a bowl and stir in 2 or 3 tablespoons of chicken broth to thin out slightly.) Transfer the dish to the oven and bake until cheese is golden and bubbly, 15 to 18 minutes.

Step 5

Meanwhile, trim and thinly slice the radishes. Pit, peel, and dice the avocado. Pick the cilantro leaves and toss the stems. Cut the lime into wedges for serving.

Step 6

Let the enchiladas rest for a few minutes before cutting into squares. Transfer the enchiladas to plates, and top with the radishes and avocado. Scatter with the cilantro leaves and serve warm, with the lime wedges for squeezing.

Meal Kit #3 - Kale Caesar Salad with Roasted Chicken and Crispy Potatoes

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

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

Contains: Milk, Eggs, Wheat. Soy.

What You Get

Steamed potatoes

Lemon-herb marinated chicken breast

Lacinato kale

Avocado

Lemon

Caesar dressing

Shaved Parmesan cheese

What You'll Need

Olive oil

Salt and freshly ground pepper

Instructions:

Step 1

Preheat the oven to 400°F. Cut the potatoes into halves or quarters, depending on size.

Step 2

In a large cast-iron skillet or sauté pan over medium heat, warm 3 tablespoons olive oil. Add the chicken and cook until golden on the first side, 5 minutes. Flip the chicken, add the potatoes, season with salt, and transfer the pan to the oven. Bake until the chicken is no longer pink at the center, and the potatoes are crispy, 10 minutes. Let the chicken rest for at least 5 minutes before slicing across the grain.

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 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 5

Heap the salad on plates, and top with the chicken, crispy potatoes, and avocado. Sprinkle with Parmesan, grind with pepper, and serve.