Weekly Menu: Three Vegetarian Meals

Our meatless meal trio takes advantage of plant-based proteins to create satisfying vegetarian dishes. Our chef creates these using fresh produce and inspired flavors. Subscribe and save 25% off the total value of these bundles!

Visit the site each week on Thursday morning to see the new menu for the week ahead.

This week's vegetarian menu includes: 

Meal Kit #1 - Barley Salad with Spiced Chickpeas, Beets & Feta

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

Packed with plant protein and hearty grains, warm spices and fresh herbs, this textured salad comes together quickly thanks to cooked barley and marinated beets (no peeling required).

Contains: Milk, Wheat.

What You Get

Chickpeas

Za’atar Seasoning

Red onion

Dill

Pitted Kalamata olives

Cooked barley

Marinated beets

Lemon

Pre-washed baby arugula

Crumbled feta cheese

What You'll Need

Olive oil

Ground cayenne pepper (optional)

Salt and freshly ground pepper

Instructions:

Step 1

Preheat the oven to 425°F. Line a sheet pan with parchment or foil.

Step 2

Rinse and drain the chickpeas and pat dry with paper towels. Place the chickpeas on the prepared pan, and toss with 2 tablespoons olive oil, 2 teaspoons of za’atar, a pinch of cayenne, if you’d like a little heat, and ½ teaspoon salt. Roast until the chickpeas are crisp but still tender, 12 to 15 minutes. Let cool slightly.

Step 3

Meanwhile, chop ½ cup red onion, reserving the rest for another use. Chop ½ cup of the dill fronds, including a little bit of stems. Cut the olives in half.

Step 4

In a bowl, combine the barley, beets, red onion, and olives. Drizzle with 2 tablespoons olive oil, the juice of 1 lemon, season with salt and pepper, and toss to coat. Fold in the crispy chickpeas, dill, and about 2 cups of arugula last.

Step 5

Pile the barley salad on plates and scatter with feta. Grind with pepper and serve.

Meal Kit #2 - Creamy Mushroom Soup with Spiced Toast

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

This simple but satisfying soup is brimming with silky mushrooms and sweet leeks. Toast plenty of crusty bread for dipping—a sprinkle of dukkah, the pistachio-spice blend, makes it a treat.

Contains: Milk, Wheat, Sesame.

What You Get

Country bread

Garlic

Dukkah

Leeks

Cremini mushrooms

Shiitake mushrooms

Vegetable broth

Thyme

Cream

What You'll Need

Olive oil or butter

All-purpose flour

Dry white wine (optional)

Salt and freshly ground pepper

Instructions:

Step 1

Preheat the oven to 400°F. Thickly slice the bread, brush generously with olive oil, and place on a sheet tray. Bake until golden brown and toasted, about 10 minutes. Gently rub the toast with the cut side of a clove of garlic for a little fragrance. Sprinkle generously with the dukkah to coat the bread and soak into the warm olive oil.

Step 2

Remove the dark green tops from the leeks and slice the white and pale green parts. Place the sliced leeks in a bowl, cover with cold water, and swish to remove any dirt. Lift the leeks from the water and pat dry. Slice 2 or 3 cloves of garlic. Brush the dirt from the mushrooms and roughly slice.

Step 3

In a saucepan or pot over medium heat, melt 3 tablespoons butter. Add the leeks and sauté until they begin to soften, 5 minutes. Add the garlic and stir until fragrant, 1 minute. Add the mushrooms and continue to cook until they start to release their liquid, 5 minutes.

Step 4

Sprinkle with 2 tablespoons flour and stir to break up any clumps and toast lightly, 1 minute. Whisk in 3 cups vegetable broth and ¼ cup wine, if you have a bottle open. Drop in a few sprigs of fresh thyme. Simmer until the soup is silky and the flavors have combined, 10 minutes. Stir in ½ cup cream last. Remove and discard the thyme sprigs. Season to taste with salt and pepper.

Step 5

Ladle the mushroom soup into bowls and serve warm, with the spiced toast for dipping.

Meal Kit #3 - Pesto Pizza with Delicata & Ricotta

Active time: 15 mins, Total time: 35 mins. Makes 3 servings.

Delicata squash is scalloped, pretty, and thin skinned, which means no peeling required. Roast it on a sheet pan and pile it on a pizza, with a drizzle of pistachio pesto.

Contains: Milk, Eggs, Tree nuts (Pistachio), Wheat, Soy.

What You Get

Delicata squash

Shallot or spring onion

Pistachio pesto

Ricotta cheese

Artisan flatbread crust x2

What You'll Need

Olive oil

Salt and freshly ground pepper

Grated Parmesan cheese (optional)

Chile flakes (optional)

Instructions:

Step 1

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

Step 2

Cut the squash in half lengthwise, scoop out the seeds, then slice the flesh into half moons about ½-inch thick. Slice the shallot. Pile the squash and shallot on the prepared pan, drizzle with 3 tablespoons olive oil, season with salt, and toss to coat. Roast until the squash is tender and shallot is golden, about 25 minutes.

Step 3

Meanwhile, remove the pizza crust from the package, but leave it on the cardboard. Sprinkle lightly with water around the edges. Using a spoon, spread with about ⅓ cup of the pesto and season with salt. Shimmy the pizza from the cardboard directly onto the oven rack and bake until the crust is golden and crispy around the edges, 10 minutes.

Step 4

Using a clean towel or the cardboard, transfer the pizza to a cutting board. When the squash and shallot are ready, arrange them on top of the pizza. Dollop with about 1 cup of fresh ricotta and season with a little salt and pepper.

Step 5

Sprinkle with Parmesan or chile flakes, if using. Cut the pizza into wedges and serve warm.