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 - Warm Lentil Salad with Arugula & Feta

Active time: 10 mins, Total time: 30 mins. Makes 3 servings.

Lentils are one of our favorite plant-based mains: quick cooking and packed with protein. This salad is full of flavor with peppery arugula, tangy feta, and maple glazed walnuts.

Contains: Milk, Tree nuts (Walnuts), Wheat.

What You Get

Lentils

Par-baked baguette or garlic loaf

Parsley

Maple walnuts

Meyer lemon vinaigrette

Arugula

Feta cheese

What You'll Need

Salt and freshly ground pepper

Instructions:

Step 1

Preheat the oven to 375°F. In a saucepan over high heat, combine 1 cup of the dried lentils with 3 cups of water. Bring to a boil, turn down to a simmer, and cook until the lentils are tender, 20 to 25 minutes. Drain and season to taste with salt. Slide the bread into the oven to toast, 8-10 minutes.

Step 2

Meanwhile, pick the parsley leaves and toss the stems. Roughly chop the walnuts. In a large bowl, combine about 3 cups of the arugula with the lentils, feta, walnuts, and ⅓ cup of the meyer lemon vinaigrette, and toss to combine. Pile the salad on plates, sprinkle with parsley, grind with pepper, and serve, with the bread on the side.

Meal Kit #2 - Sheet-Pan Ratatouille with Eggs & Chèvre

Active time: 15 mins, Total time: 40 mins. Makes 3 servings.

Rustic ratatouille takes a big pile of summer vegetables and lets them shine. This version is adapted for the oven, so you can walk away with a glass of rosé, instead of standing over a hot stove.

Contains: Milk, Eggs.

What You Get

Eggplant

Zucchini

Bell pepper

Cherry tomatoes

Red onion

Garlic

Basil

Chèvre cheese

Eggs

What You'll Need

Olive oil

Salt and freshly ground pepper

Instructions:

Step 1

Preheat the oven to 450°F. Line a rimmed baking sheet with foil.

Step 2

Cut the eggplant and zucchini into bite-size pieces. Seed and cut the bell pepper into bite-size pieces. Remove the tops from the cherry tomatoes. Roughly chop the red onion. Smash 4 or 5 cloves of garlic, removing the skins.

Step 3

Pile the vegetables on the prepared pan, drizzle with ¼ cup olive oil, sprinkle with 1 teaspoon salt, grind with pepper, and toss to coat. Transfer to the oven and roast until the vegetables are tender and browned, 30 to 35 minutes.

Step 4

Toward the end of roasting, pick a couple handfuls of basil leaves, toss the stems, and tear the leaves. Remove the chèvre from its packaging, and crumble half of the cheese, reserving the rest for another use.

Step 5

In a nonstick frying pan over medium heat, warm 1 tablespoon olive oil. Crack 3 eggs into the pan and fry until the whites are set but the yolks are still runny, about 3 minutes for sunny-side up. Season with salt and pepper.

Step 6

When the vegetables are ready, fold in the basil, coating everything in the pan juices. Heap the ratatouille on plates, top with the eggs and chèvre, and serve warm.

Meal Kit #3 - Roasted Cauliflower Bucatini with Crispy Crumbs

Active time: 15 mins, Total time: 45 mins. Makes 3 servings.

Roasting cauliflower teases out its sweetness and flavor. Toss it with fresh bucatini pasta and parmesan cheese plus a splash of the pasta water for a quick sauce. Toasted panko adds texture and a squeeze of lemon completes the dish.

Contains: Milk, Wheat.

What You Get

Cauliflower

Smoked paprika

Lemon

Panko

Bucatini pasta

Grated Parmesan cheese

What You'll Need

Olive oil

Vinegar

Cayenne (optional)

Chile flakes (optional)

Instructions:

Step 1

Preheat the oven to 450°F. Line a sheet pan with foil. Bring a pot of salted water to a boil. Core and cut the cauliflower into florets until you have 3 cups, reserving the rest for another use. In a large bowl, whisk together 2 tablespoons olive oil and 1 tablespoon vinegar, 1 teaspoon of the smoked paprika, and a pinch of cayenne, if you want a little heat. Add the cauliflower and toss to coat. Arrange on the prepared pan and season with salt and pepper.

Step 2

Transfer the pan to the oven and roast until the cauliflower is tender and beginning to brown, about 30 minutes. Once out of the oven, add a squeeze of lemon. Set aside.

Step 3

Meanwhile, pour 1 cup of the panko in a bowl, drizzle with 1 tablespoon olive oil, season with salt, and stir to coat. In a frying pan over medium-high heat, toast the panko until lightly golden, 3 to 5 minutes. Transfer to a plate and set aside.

Step 4

When the water is boiling, add the bucatini and cook until al dente, about 3 minutes or according to package directions. Reserve ½ cup of the pasta water and drain the pasta in colander.

Step 5

Combine the bucatini and the roasted cauliflower in the pot off the heat, along with the reserved pasta water and half of the parmesan, and toss to coat. Season with salt and a pinch of chile flakes, if you want some heat. Pile the bucatini and cauliflower into bowls and sprinkle with the crispy crumbs and the remaining cheese. Drizzle lightly with olive oil, season with pepper, and serve warm.