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 - Falafel Wraps with Tomatoes & Cucumber

Active time: 30 mins, Total time: 30 mins. Makes 4 servings.

A quick roll and pan-fry are the star of these simple sandos. Tuck the crispy falafel pucks into pillowy lavash, dollop with cool yogurt, and top with garden-fresh cukes and tomatoes.

Contains:  Milk, Wheat.

What You Get

Falafel mix

Cucumber

Tomato(es)

Dill

Lemon

Lavash

Yogurt

What You'll Need

Salt and freshly ground pepper

Olive oil

Hot sauce (optional)

Instructions:

Step 1

Dice half of the cucumbers. Dice the tomato(es). Pick the dill, toss the stems, and chop the fronds. In a bowl, combine the diced cucumber and tomatoes, along with the dill, the juice of ½ lemon, and ¼ teaspoon salt. Set aside and let marinate for a few minutes, stirring to incorporate the juices.

Step 2

Shape the falafel mix into 12 patties, about ½ inch thick, and set them on a plate near the stove. In a nonstick frying pan over medium heat, warm ¼ cup olive oil. When the oil shimmers, working in batches if necessary, add the falafel patties and fry until dark golden and crusty, turning once, 3 to 4 minutes per side. Using a spatula or slotted spoon, transfer the falafel to a plate lined with paper towels. Sprinkle with salt while still warm.

Step 3

To build the wraps, place the lavash on plates, spread with spoonfuls of the yogurt, and dab with hot sauce, if using. Add the falafel and top with the tomato-cucumber salad. Tuck in the ends and roll them up snugly, like a burrito. Cut the wraps in half and serve.

Meal Kit #2 - Crispy Gnocchi with Sweet Corn, Cherry Tomatoes & Burrata

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

Instead of boiling, pillowy gnocchi are browned until crisp, then tossed with summer corn and cherry tomatoes. Shower the pasta with dollops of creamy burrata and basil leaves for an unexpected pasta dinner.

Contains: Milk, Eggs, Wheat.

What You Get

Corn

Red onion

Garlic

Basil

Burrata cheese

Potato gnocchi

Cherry tomatoes

What You'll Need

Olive oil or butter

Salt and freshly ground pepper

Chile flakes (optional)

Instructions:

Step 1

Shuck the corn, and cut the kernels from the cob, using a knife in a sawing motion. Slice half of the onion, reserving the rest for another use. Finely chop 2 cloves of garlic. Pick the basil leaves, toss the stems, and tear the leaves. Drain and tear the burrata.

Step 2

In a large nonstick pan over medium-high heat, warm 1 tablespoon olive oil. Add the gnocchi to the pan in a single layer. Cover and cook undisturbed until golden brown on the bottom, 2 to 3 minutes. Transfer the gnocchi to a plate.

Step 3

Meanwhile, in a large skillet over medium-high heat, warm 2 tablespoons olive oil or butter. Add the onion, season with a pinch of salt, and sauté until it begins to soften and turn translucent, 4 minutes. Add the garlic and cook until fragrant, 30 seconds. Stir in the corn and tomatoes, along with 3 tablespoons water. Cook until the corn is tender and the tomatoes begin to soften, about 5 minutes. Smash the tomatoes as they soften to help them burst and release their liquid.

Step 4

Add the gnocchi to the corn mixture and cook for another minute, stirring until combined. Season with more salt and a few grinds of pepper. Add a pinch of chile flakes, if you want some heat.

Step 5

Scatter the burrata and torn basil leaves over the top of the gnocchi. Scoop the gnocchi into bowls, and serve warm.

Meal Kit #3 - Margherita Pizza

Active time: 10 mins, Total time: 25 mins. Makes 3 servings.

Cheese, please! A simple sauce, fresh mozz, and sweet basil are all it takes to make a stunning pie. The pros have already stretched the crust for you, so all you have to do is top and bake.

Contains: Milk, Wheat, Soy.

What You Get

Pizza sauce

Fresh mozzarella cheese

Basil

Grated Parmesan cheese

Artisan flatbread crust x2

What You'll Need

Garlic (optional)

Olive oil

Salt

Chile flakes (optional)

Instructions:

Step 1

Preheat the oven to 450°F. Make sure the rack is in the center of the oven. Place an empty sheet pan below (to catch any drips from the cooking pizza).

Step 2

Remove the pizza crust from the package, but leave it on the cardboard. Sprinkle lightly with water around the edges. Smash a clove of garlic, if using, and rub the crust with it. Using a spoon, spread the sauce over. Drain the mozzarella, tear it into pieces, and arrange some on top (you may not need all of it). Drizzle with olive oil and season with salt. Shimmy the pizza from the cardboard directly onto the oven rack and bake until the edges are browned and crispy, 10 to 12 minutes.

Step 3

Using a clean towel or the cardboard, transfer the pizza to a cutting board. Pick a handful of basil, toss the stems, and tear the leaves. Sprinkle the pizza with Parmesan and scatter with the torn basil.

Step 4

Drizzle lightly with olive oil and sprinkle with chile flakes, if using. Cut the pizza into slices and serve warm.