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 - Spring Panzanella with Asparagus & Burrata

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

Who said you can’t make panzanella without tomatoes? Spring asparagus, pea shoots, and outrageously creamy burrata bring a fresh vibe to the classic bread salad.

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

What You Get

Par-baked baguettes

Asparagus

Lemon

Pea shoots

Burrata cheese

Pistachio pesto

What You'll Need

Olive oil

Salt and freshly ground pepper

White or red wine vinegar (optional)

Instructions:

Step 1

Preheat the oven to 425°F. Line 2 sheet trays with parchment or foil.

Step 2

Cut one of the baguettes into bite-sized cubes. Pile the bread cubes on one of the prepared pans, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Transfer the pan to the oven and toast until the bread is golden but still a little soft, 10 minutes.

Step 3

Meanwhile, snap off the tough ends of the asparagus, and cut the asparagus into bite-size pieces. Pile the asparagus on the other pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast until the asparagus is tender-crisp, 5 to 7 minutes.

Step 4

In a large bowl, whisk together the juice of ½ lemon, 1 teaspoon vinegar, if using, and 1 tablespoon olive oil. When the toasted bread and asparagus are mostly cool, add them to the bowl and toss to coat. Fold in the pea shoots last. Season with salt to taste.

Step 5

Heap the panzanella on plates. Drain the burrata, tear it into pieces, and scatter on top. Drizzle with some of the pesto, grind with pepper, and serve.

Meal Kit #2 - Teriyaki Tofu Bowls with Cucumber & Avocado

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

If you want to fall in love with tofu, fry it until crispy, and roll it in a sticky-sweet sauce. Round it out with quick pickles, creamy avocado, and a sprinkle of seaweed and seeds.

Contains: Soy.

What You Get

Cucumber

Tofu

Shiitake mushrooms

Teriyaki or Japanese BBQ Sauce

Cooked white rice

Avocado

Scallions

Togarashi

What You'll Need

Rice vinegar or white wine vinegar

Sugar

Salt

Vegetable oil

Instructions:

Step 1

Cut half of the cucumber into rounds or half moons, reserving the rest for another use. In a bowl, toss the cucumber with 1 tablespoon rice vinegar, 1 teaspoon sugar, and a couple of pinches of salt. Let rest until softened.

Step 2

Cut the tofu into bite-size pieces and pat dry with paper towels. Trim any woody stems from the mushrooms.

Step 3

In a large frying pan or wok over medium-high heat, warm ¼ cup vegetable oil. When it shimmers, add the tofu and stir-fry until golden, 8 to 10 minutes. Transfer to a plate lined with paper towels. Return the pan to the heat, and add 1 tablespoon vegetable oil. Add the mushrooms and stir-fry until golden and the moisture is released, 6 minutes. Return the tofu to the pan and add the teriyaki sauce. Stir to coat and cook until the teriyaki sauce thickens slightly, 3 minutes.

Step 4

Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Peel, pit, and dice the avocado. Thinly slice a handful of the scallions.

Step 5

Heap the rice in bowls and top with the teriyaki tofu and mushrooms, marinated cucumber, and diced avocado. Sprinkle with the scallions and togarashi and serve warm.

Meal Kit #3 - Veggie Fettuccine Alfredo

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

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

Contains: Milk, Wheat.

What You Get

Trumpet mushrooms

Broccoli

Parsley

Lemon

Cream

Fettuccine

Grated Parmesan cheese

What You'll Need

Olive oil

Salt and freshly ground pepper

Chile flakes (optional)

Instructions:

Step 1

Cut the mushrooms into bite-sized rounds.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.

Step 2

In a large sauté pan over medium-high heat, warm 2 tablespoon olive oil. Add the mushrooms and sauté until they begin to brown and release their liquid, about 8 minutes. Transfer to a plate. Return the pan to medium heat and add the cream. Bring it to a simmer and cook until reduced by half, 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 mushrooms, 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.