Weekly Menu: Three Vegetarian Meals

Our meatless meal trio utilizes plant-based proteins to craft satisfying vegetarian dishes. Our chef crafts these dishes using fresh produce and innovative flavors. 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 vegetarian menu includes: 

Meal Kit #1 - Seared Halloumi Bowls with Wild Rice, Pesto & Asparagus

Active time: 20 mins, Total time: 25 mins. Makes 3 servings.

Halloumi cheese gets a quick sear until warm and golden, then set on a bed of pesto-dressed wild rice and asparagus for these springtime bowls. Lemony radishes add plenty of crunch.

Contains: Milk, Tree Nuts (Pistachio).

What You Get

Shallot

Asparagus

Red radishes

Halloumi cheese

Cooked wild rice

Pistachio pesto

Lemon

What You'll Need

Olive oil

Salt and freshly ground pepper

Instructions:

Step 1

Chop the shallot. Snap off the tough ends of the asparagus, and cut the asparagus into bite-size pieces. Slice 4 or 5 radishes. Slice the halloumi.

Step 2

In a large nonstick frying pan over medium heat, warm 1 tablespoon olive oil. Add the shallot and asparagus and cook until the asparagus is nearly tender-crisp, 2 to 3 minutes. Add the wild rice and cook until heated through, 2 minutes. Remove the pan from the heat and stir in the pesto until combined. Season with salt and pepper. Divide the wild rice between bowls.

Step 3

Wipe out the pan with a paper towel. Return the pan to medium heat and warm 1 tablespoon olive oil. Add the cheese in a single layer and cook undisturbed until deep golden-brown on the bottom, 3 to 4 minutes. Use a spatula to flip the cheese, keeping the golden crust intact, and cook for 1 minute more (this side will not be browned). Remove the pan from the heat.

Step 4

Meanwhile, in a bowl combine the radish slices with the juice of ½ lemon. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to combine. Cut the remaining lemon half into wedges for serving.

Step 5

Set the halloumi pieces, browned-side up, on top of the wild rice and asparagus. Top with the lemony radishes and serve warm, with the lemon wedges for squeezing.

Meal Kit #2 - Triple Mushroom Tortelloni in Brodo

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

Triple the funghi fun with mushroom broth, mushroom pasta, and actual mushrooms. Frilly maitakes twist around tortelloni to make an easy and satisfying soup.

Contains: Milk, Eggs, Wheat.

What You Get

Leeks

Maitake mushrooms

Garlic

Mushroom broth (see note below)

Thyme

Wild mushroom tortelloni

Par-baked baguettes

What You'll Need

Butter

Olive oil

Salt and freshly ground pepper

Grated Parmesan cheese (optional)

Note: The broth may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time.

Instructions:

Step 1

Preheat the oven to 385°F.

Step 2

Trim the leeks, cut them in half lengthwise, then slice the white and pale green parts crosswise (you should have about 2 cups). Rinse in cool water and pat or shake dry. Cut or tear the mushrooms into bite-size pieces. Thinly slice 3 cloves of the garlic.

Step 3

In a large pot over medium-high heat, warm 1 tablespoon butter and 1 tablespoon olive oil. Add the leeks, mushrooms, and a pinch of salt and sauté until they start to brown, about 8 minutes. Add the garlic and stir until fragrant, 30 seconds. Add the broth, 1 cup water, and several sprigs of thyme and bring to a simmer.

Step 4

Meanwhile, bring another pot of salted water to a boil. Add the tortelloni and cook until they float to the top, 5 minutes or according to package instructions. Drain and transfer the tortelloni to bowls.

Step 5

Slide the baguettes into the oven and bake until golden, 8 to 10 minutes or according to package instructions.

Step 6

Remove the simmering broth from the heat and season to taste with salt. Pour the broth and vegetables into the bowls with the tortelloni, grind with pepper, and sprinkle with Parmesan, if you have any. Serve warm, with the crusty bread for tearing and dipping.

Meal Kit #3 - Chickpea Salad Sandos with Pea Shoots & Tahini

Active time: 10 mins, Total time: 10 mins. Makes 4 servings.

No sad desk lunch here! These plant-based sandwiches are packed with protein and flavor. A salad of smashed chickpeas with creamy tahini vinaigrette, scallions for crunch and garlic for a kick of heat is the perfect filling for a toasted baguette. You can make the salad ahead of time and load up sandwiches throughout the week, and they also travel well in lunchboxes.

Contains: Wheat, Sesame.

What You Get

Garlic

Scallions

Chickpeas

Tahini dressing

Par-baked baguettes

Pea shoots

What You'll Need

Salt & freshly ground pepper

Mayo (optional)

Instructions:

Step 1

Preheat the oven to 375°F.

Step 2

Chop 2 cloves of garlic. Slice a large handful of scallions. Rinse and drain both cans of chickpeas.

Step 3

Combine the scallions, garlic, chickpeas, and the tahini dressing in a bowl. Stir to combine, smashing some of the chickpeas as you stir. Season with salt and pepper.

Step 4

Cut the baguettes in half and then split lengthwise and slide into the oven to toast until golden, 8-10 minutes. Spread half of each baguette with mayo, if using. Top with the chickpea salad. Sprinkle with a generous pinch of the pea shoots, and serve.