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 - Veggie Fajitas with Squash & Corn

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

Fajitas are a fast, fresh, one-pan dinner. Simply slice the veggies, add the ready-to-use flavorful seasoning packet, and all that's left to do is just add sizzle.

Contains: Milk, Tree nuts (Pistachio).

What You Get

Bell pepper

Onion

Summer squash

Corn

Fajita seasoning

Lime

Cilantro

Flour tortillas

Feta cheese

Avocado crema

What You'll Need

Canola oil

Salt and freshly ground pepper

Instructions:

Step 1

Seed and thinly slice the bell pepper. Slice the onion. Slice the squash into half moons. Shuck the corn, and cut the kernels from the cob.

Step 2

In a frying pan over medium-high heat, warm 1 tablespoon canola oil. Add the bell pepper, onion, and squash and sauté until soft, about 5 minutes. Sprinkle with about 2 teaspoons of the fajita seasoning, stir in the corn, and cook until the corn is just tender, 1 to 2 minutes. Season with salt and pepper to taste.

Step 3

Meanwhile, cut the lime into wedges for serving. Pick a handful of cilantro leaves, toss the stems, and chop the leaves.

Step 4

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 5

To build the fajitas, place the tortillas on plates, fill with the vegetable mixture, and sprinkle with the feta. Drizzle with the avocado crema and sprinkle with the cilantro. Serve warm, with the lime wedges for squeezing.

Meal Kit #2 - Creamy Mushroom Pasta

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

Pre-cooked rice gets delightfully crunchy when briefly crisped in a hot pan. Top it with quick-pickled daikon, creamy avocado, and frilly seared mushrooms for a satisfying supper.

Contains: Milk, Eggs, Wheat.

What You Get

Fresh fettuccine

Trumpet mushrooms

Shallot

Garlic

Parsley

Cream

Grated Parmesan cheese

Lemon

What You'll Need

Olive oil

Butter

Salt and freshly ground pepper

Instructions:

Step 1

Bring a pot full of salted water to boil. Set the pasta by the stove but don’t add it yet (it cooks quickly).

Step 2

Trim and slice the mushrooms into rounds. Chop the shallot. Smash 2 or 3 cloves of garlic. Pick a handful of parsley, toss the stems, and chop the leaves.

Step 3

In a wide skillet over medium heat, warm 2 tablespoons olive oil. Add the mushrooms and sauté until golden, about 8 minutes. Add 1 tablespoon butter, the shallot, and garlic and sauté until fragrant, 2 minutes. Add ½ cup of cream, and simmer until thickened slightly, 1 minute longer. Turn down the heat to low. Discard the garlic.

Step 4

Add the pasta to the boiling water and cook until tender, 1 minute or according to package instructions. Using tongs, transfer the pasta to the pan with the mushrooms, along with ¼ cup of the pasta water. Toss until the sauce thickens and coats the pasta, 1 to 2 minutes. Fold in the parsley last.

Step 5

Heap the pasta on plates, finish with a drizzle with olive oil, sprinkle with the Parmesan, and grind with pepper. Squeeze lemon over the top and serve warm.

Meal Kit #3 - Triple Mushroom Tortelloni in Brodo

Active time: 25 mins, Total time: 25 mins. Makes 4 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

Thyme

Wild mushroom tortelloni

Par-baked baguettes

What You'll Need

Butter

Olive oil

Salt and freshly ground pepper

Grated Parmesan cheese (optional)

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.