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 - Cobb Salad with Goat Cheese & Bacon

Active time: 25 mins, Total time: 30 mins. Makes 3 servings.

The classic salad gets the spring treatment with plenty of color and crunch from little gems, radishes, and peas. We’ve swapped out traditional blue cheese for goat for a tangy twist.

Contains: Milk.

What You Get

Eggs

Bacon ends

Sugar snap peas

Little gem lettuces

Seasonal radishes

Avocado

Goat cheese

Meyer lemon vinaigrette

What You'll Need

Salt

Freshly ground pepper

Instructions:

Step 1

To boil the eggs, bring a pot of water to a simmer. Add 3 eggs, and cook until done to your liking, 6 minutes for soft-boiled, 8 minutes for hard-boiled. Using a slotted spoon, transfer the eggs into a bowl of cold water. (Keep the water simmering.) When the eggs are cool enough to handle, peel and quarter.

Step 2

Meanwhile, in a sauté pan over medium heat, add the bacon and cook until crispy, stirring once or twice, 3 to 5 minutes. Transfer the bacon to a paper towel-lined plate.

Step 3

Trim half of the sugar snap peas, removing any tough strings, if necessary. Cut the sugar snaps into halves or thirds. (If using English peas, see note below.) Add the sugar snaps to the pot of simmering water and blanch until bright green and tender-crisp, 1 to 2 minutes. Drain and rinse the sugar snaps under cold water until cool, to stop the cooking.

Step 4

Trim away the base from the little gems and separate the leaves. Trim and slice half of the radishes. Peel, pit, and slice the avocado. Crumble the goat cheese.

Step 5

In a large bowl, toss the little gems with ⅓ cup of the vinaigrette, season with salt and pepper, and toss to coat.

Step 6

Pile the dressed greens in shallow bowls. Arrange the peas, radishes, avocado, eggs, bacon, and goat cheese on top. Grind with pepper, and serve.

Meal Kit #2 - Sausage & Kale Soup 

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

Hearty sausage and textured kale riff on the rustic soups of Tuscany. But you don’t have to simmer it down for hours when you start with pre-cut veggies and quality chicken broth.

Contains: Milk.

What You Get

Garlic

Thyme

Mirepoix

Italian sausage

Chicken broth

Kale ribbons

Grated Parmesan cheese

What You'll Need

Olive oil

Salt and freshly ground pepper

Dry white wine (optional)

Instructions:

Step 1

Chop 2 cloves of garlic. Pick the thyme leaves and toss the stems.

Step 2

In a pot over medium-high heat, warm 2 tablespoons olive oil. Add the mirepoix, season with salt, and sauté until it begins to soften, 5 minutes. Add the garlic and a pinch of the thyme and stir until fragrant, 30 seconds.

Step 3

Add the sausage and cook, breaking it up with a spoon, until no longer pink, 5 minutes. Add the chicken broth and a splash of white wine, if you have some open. Bring to a simmer, and cook to let the flavors combine, 10 minutes. Add the kale and simmer until just wilted, 3 minutes longer. Season with salt and pepper.

Step 4

Ladle the soup into bowls, and sprinkle with Parmesan and thyme. Grind with pepper and serve warm.

Meal Kit #3 - Chicken & Broccoli Fettuccine Alfredo

Active time: 15 mins, Total time: 25 mins. Makes 3 servings.

Alfredo is impossible to resist, for appetites big and small. Toss broccoli and chicken into a classic creamy sauce, with a final squeeze of lemon to keep it light and bright.

Contains: Milk, Eggs, Wheat.

What You Get

Broccoli

Parsley

Lemon

Cooked chicken breast

Cream

Fettuccine

Grated Parmesan cheese

What You'll Need

Salt and freshly ground pepper

Olive oil

Chile flakes (optional)

Instructions:

Step 1

Cut the broccoli into florets, and cut the stems into bite-size pieces. Pick the parsley, toss the stems, and roughly chop the leaves. Cut the lemon in half for squeezing. Chop or shred the chicken breast.

Step 2

In a large sauté pan over medium heat, add the cream. Bring it to a simmer and cook until reduced by half, about 5 minutes. Remove the pan from the heat.

Step 3

Meanwhile, bring a pot of salted water to boil. Add the broccoli to the boiling water and blanch until bright green and tender, 2 to 4 minutes. Using a slotted spoon, transfer the broccoli to the pan with the cream, along with the chicken, and stir to combine.

Step 4

Add the pasta to the boiling water and cook until al dente, according to the package instructions. Drain the pasta, reserving ½ cup of the pasta water. Add the pasta and reserved pasta water to the pan with the cream, along with ⅔ cup of the grated cheese. Return the pan to low heat and stir until the sauce thickens, 2 minutes. Fold in the chopped parsley last.

Step 5

Heap the pasta alfredo into bowls or plates. Add a squeeze of lemon and drizzle lightly with olive oil. Sprinkle with the remaining cheese and chile flakes, if you want a little heat. Grind with pepper and serve warm.