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 - Quinoa Fritters with Garlicky Sauteed Spinach

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

These crispy quinoa fritters are packed with flavorful feta and aromatics. Serve them with a dollop of our housemade garlic yogurt and a generous side of spinach for an unexpected way to use the ancient grain.

Contains: Milk, Eggs.

What You Get

Scallions

Garlic

Parsley

Eggs

Cooked quinoa

Feta

Pre-washed baby spinach

Garlic yogurt

What You'll Need

All-purpose flour

Salt and freshly ground pepper

Vegetable or neutral oil

Olive oil

Chile flakes (optional))

Instructions:

Step 1

Chop 4 scallions and 2 cloves of garlic for the fritters. Peel and chop 4 additional cloves of garlic for the spinach and set aside. Chop 1 cup of the parsley leaves. Cut the lemon into wedges for serving.

Step 2

In a large bowl, beat 2 eggs. Add the cooked quinoa, half of the feta, the scallions, 2 cloves of chopped garlic, and the parsley. Sprinkle with ¼ cup flour, season with 1 teaspoon salt and a generous grind of pepper, and mix to combine. Scoop out mounds of about ¼ cup and gently shape the mixture into 12 fritters.

Step 3

In a large cast-iron skillet or sauté pan over medium-high heat, pour in vegetable oil to about ¼-inch deep. When the oil shimmers, working in batches if necessary, add the fritters and fry until golden brown and crispy, 3 minutes per side. Transfer to a plate lined with paper towels and sprinkle lightly with salt.

Step 4

Wipe out the pan and warm 1 tablespoon of olive oil over medium-high heatl. Add the reserved garlic and a pinch of chile flakes, if you want a little heat, and stir until fragrant, 30 seconds. Add 1 lb spinach (2 bags), a few handfuls at a time, and stir until just wilted, 1 minute. Season with salt and pepper.

Step 5

Transfer the fritters to the plates, with the spinach on the side, and dollop with the garlic yogurt. Serve warm, with the lemon wedges for squeezing.

Meal Kit #2 - Maitake “Carnitas” Tacos with Avocado Crema

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

Maitake mushrooms, with their feathery texture, transform into shreds for tacos. Simmer them down in flavorful beer and citrus, then crisp them up with a little brown sugar.

Contains: Milk.

What You Get

Maitake mushrooms

Orange

Adobo seasoning

Shallot or spring onion

Cilantro

Lime

Black beans

Tortillas

Avocado crema

What You'll Need

Beer (optional)

Olive oil

Salt

Soy sauce

Brown sugar

Hot sauce (optional)

Instructions:

Step 1

Separate the mushrooms into bite-size pieces. In a sauté pan over medium heat, combine the mushrooms, 1 cup of beer or water, the juice of the orange, 2 tablespoons olive oil, 2 teaspoons of the adobo seasoning, and a pinch of salt. Bring to a simmer, turn down the heat to maintain, cover partially with a lid, and cook, stirring occasionally, until the mushrooms are tender and the liquid has mostly evaporated, about 20 minutes.

Step 2

Remove the lid, turn up the heat to medium-high, and add 1 tablespoon olive oil, 1 tablespoon soy sauce, and 1 teaspoon firmly packed brown sugar. Sauté until crispy at the edges, 5 minutes longer. Season with salt to taste.

Step 3

Meanwhile, finely chop about ½ shallot. Pick the cilantro, toss the stems, and chop the leaves. In a small bowl, combine equal parts shallot and cilantro, and drizzle with the juice of ½ lime. Cut the remaining lime into wedges for serving.

Step 4

In a small saucepan over medium heat, reheat the black beans with a splash of water, about 3 minutes. Season to taste with salt.

Step 5

To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.

Step 6

To build the tacos, place the tortillas on plates, doubling up, if you like. Fill with the mushrooms and the shallot-cilantro mixture, dollop with the avocado crema, and squeeze with lime. Serve warm, with the beans on the side, and hot sauce, if you want a kick.

Meal Kit #3 - Kale Salad with Avocado & Almonds

Active time: 10 mins, Total time: 10 mins. Makes 3-4 servings.

This crisp and refreshing salad is the perfect balance of creamy avocado, nutty toasted almonds, and a bright Meyer lemon vinaigrette. Packed with pre-washed baby kale, this kit makes it easy to enjoy a fresh, wholesome dish in minutes—whether as a side or a light main course.

Contains: Milk, Eggs, Wheat.

What You Get

Pre-washed baby kale

Meyer lemon vinaigrette

Avocado

Toasted, chopped almonds

What You'll Need

Salt and freshly ground pepper

Instructions:

Step 1

Place about 4 cups of the baby kale in a large bowl. Drizzle with the Meyer lemon vinaigrette, season lightly with salt, and toss until evenly coated.

Step 2

Peel, pit, and dice the avocado into bite-sized pieces.

Step 3

Fold the diced avocado gently into the kale.

Step 4

Sprinkle with the toasted almonds, season with freshly ground pepper, and serve immediately.