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 - Chicken Schnitzel with Potato Salad & Purple Cabbage

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

Crispy chicken cutlets, dredged in panko bread crumbs and fried until golden brown, are even more comforting alongside a warm potato salad and ultra-fresh purple slaw.

Contains: Eggs, Wheat.

What You Get

Purple cabbage

Steamed potatoes

Parsley

Lemon

Red wine vinaigrette

Panko bread crumbs

Thin-cut chicken breasts

What You'll Need

Salt and freshly ground pepper

Eggs

All-purpose flour

Vegetable oil

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

Core and thinly slice half of the red cabbage, reserving the rest for another use. Cut the potatoes into quarters. Pick the parsley, toss the stems, and chop the leaves.

Step 2

Transfer the cabbage to a bowl, drizzle with the juice of ½ lemon, season with salt, and toss to coat.

Step 3

Transfer the potatoes to a bowl, and reheat in the microwave until steaming, 2 to 3 minutes. Drizzle with some of the red wine vinaigrette, season with salt and pepper, and toss to coat. Fold in 2 tablespoons of the chopped parsley. Set aside and keep warm.

Step 4

Crack 2 eggs into a wide bowl and beat with a fork. Pour the panko onto a plate. Pour ½ cup flour onto a plate. Line up the flour, eggs, and panko on the counter, season all of them with salt, and place a clean plate at the end.

Step 5

Remove the chicken from the packaging and pat dry with paper towels. Working with one piece of chicken at a time, dredge it in the flour, shaking to remove any excess. Dip it into the egg mixture, letting any excess drip back into the bowl. Roll it in the panko, pressing gently to help the crumbs stick. Transfer the breaded cutlets to the clean plate. Repeat for all of the remaining cutlets.

Step 6

In a wide sauté pan over medium-high heat, pour in vegetable oil about ¼-inch deep. When the oil shimmers, working in batches if necessary, add the breaded cutlets and fry until golden, 2 to 3 minutes per side. Transfer to a plate lined with paper towels and sprinkle lightly with salt.

Step 7

Cut the remaining lemon into wedges for serving. Transfer the chicken cutlets to plates, and spoon the warm potato salad and purple cabbage on the side. Sprinkle with parsley and serve warm, with the lemon wedges for squeezing.

Meal Kit #2 - Basil Tofu Stir-Fry with Green Beans

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

This vibrant stir-fry channels the bold flavors of Thai pad grapow—sweet, savory, and spicy—tossed with crisp-tender green beans and fresh basil. Golden-seared tofu soaks up every drop of aromatic sauce, delivering rich, satisfying bites that win over both plant lovers and meat eaters alike.  

Contains: Wheat, Soy.

What You Get

Firm tofu

Green beans

Shallot or spring onion

Garlic

Serrano or jalapeño pepper

Basil

Lime

Stir-fry sauce

Cooked white rice

What You'll Need

Cornstarch (optional)

Vegetable oil

Soy sauce

Instructions:

Step 1

Remove the tofu from the packaging and wrap it in 2 layers of paper towels. Place a heavy skillet or plate on top of the tofu to press out the moisture. Trim and cut half of the green beans into bite-size pieces. Slice the shallot. Slice 4 cloves of garlic. Slice the chile pepper, removing the seeds if you prefer less heat. Pick the basil leaves and toss the stems. Cut the lime into wedges for serving.

Step 2

Remove the weight from the tofu along with the paper towels. In a large bowl, squeeze and break apart the tofu into small crumbles. Sprinkle the tofu with 1 tablespoon of cornstarch, if you have some on hand, tossing to combine.

Step 3

In a large wok or nonstick frying pan over medium-high heat, warm 3 tablespoons vegetable oil. Add the shallot, chile, and garlic and stir-fry until golden, 3 to 5 minutes. Add the green beans and stir-fry until tender-crisp, 3 minutes. Transfer the green bean mixture to a bowl.

Step 4

Return the pan to the heat, and add 2 tablespoons vegetable oil. Add the crumbled tofu and stir-fry until lightly golden and crispy, 7 to 9 minutes. Return the green bean mixture to the pan, drizzle with the stir-fry sauce, and season to taste with soy sauce. Fold in the basil leaves last.

Step 5

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 on plates and spoon the basil tofu and vegetables over. Serve warm, with the lime wedges for squeezing.

Meal Kit #3 - One-Pan Chicken Thighs with Charred Baby Broccoli

Active time: 15 mins, Total time: 35 mins. Makes 4 servings.

Crispy chicken thighs and charred baby broccoli sizzle along together in a single pan, for a one-skillet dinner that’s fresh and green.

What You Get

Baby Broccoli

Garlic

Parsley

Lemon

Chicken thighs (see note)

What You'll Need

Olive oil

Salt and freshly ground 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

Preheat the oven to 450°F. Trim the baby broccoli. Smash and peel 5 or 6 cloves of garlic. Pick the parsley, toss the stems, and roughly chop the leaves. Cut the lemon into wedges for serving.

Step 2

In a large bowl, combine the baby broccoli and garlic. Drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Remove the chicken thighs from the packaging, pat dry with paper towels, and season with salt and pepper on both sides.

Step 3

In a large cast-iron skillet or ovenproof sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the chicken thighs, skin-side down, and sear until golden, about 5 minutes. Flip the chicken, transfer the pan to the oven, and roast until the chicken is nearly golden, 15 minutes.

Step 4

Add the broccoli mixture to the pan, arranging it around the chicken. Return the pan to the oven and continue to cook until the chicken is no longer pink at the center and the baby broccoli is tender and charred at the edges, 5 to 10 minutes longer.

Step 5

Transfer the chicken to plates, with the baby broccoli on the side. Sprinkle with the parsley. Grind with pepper and serve warm, with the lemon wedges for squeezing.