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 - Zucchini Tacos with Black Beans

Active time: 30 mins, Total time: 35 mins. Makes 3 servings.

Spears of skillet-charred zucchini are the centerpiece for these pleasantly zippy vegetarian tacos. Creamy black beans and tangy goat cheese add a hefty boost of protein.

Contains:  Milk.

What You Get

Zucchini

Red onion

Chile limón seasoning

Lime

Cilantro

Cooked black beans

Corn tortillas

Pepita salsa

Goat cheese log

What You'll Need

Olive oil

Salt

Instructions:

Step 1

Cut the zucchini into thick spears roughly the same length as the tortillas. Thickly slice the red onion. Transfer the zucchini and onion to a bowl, drizzle with 3 tablespoons olive oil, season with 1 teaspoon chile limón and a pinch of salt, and toss to coat. Cut the lime into wedges. Pick the cilantro leaves and toss the stems.

Step 2

Heat a large cast-iron skillet or frying pan over high heat until smoking. Working in batches, add the zucchini and onions in a single layer and cook, flipping the spears as needed, until slightly charred and just tender, about 8 minutes. Transfer to a plate and keep warm.

Step 3

Transfer the black beans to a bowl, and reheat in the microwave until warmed through, stirring occasionally, 2 minutes.

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 tacos, place the tortillas on plates, fill with a spoonful of black beans, and top with the zucchini spears and onions. Drizzle with pepita salsa. Sprinkle with crumbles of goat cheese. Scatter with cilantro leaves. Serve warm, with wedges of lime on the side.

Meal Kit #2 - Green Fried Cauliflower Rice with Scrambled Eggs

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

Toss sweet baby bok choy, fragrant mint, tender pea shoots, and scallion-ginger sauce into a vivid fried cauliflower rice for an ultra-fresh veggie meal.

Contains: Soy, Wheat, Eggs.

What You Get

Baby bok choy

Mint

Eggs

Scallion-ginger sauce

Cauliflower rice

Pea shoots

What You'll Need

Salt

Vegetable oil

Soy sauce (optional)

Sriracha or hot sauce (optional)

Instructions:

Step 1

Trim the stems from half of the bok choy, and cut the leaves crosswise about 1 inch thick, reserving the rest for another use. Pick the mint, toss the stems, and roughly chop the leaves. In a small bowl, lightly beat 3 eggs.

Step 2

In a large wok or nonstick frying pan over medium-high heat, warm 2 tablespoons of the scallion-ginger sauce. Add the bok choy, season with salt, and stir-fry until bright green and tender-crisp, 2 to 3 minutes. Transfer to a plate and set aside.

Step 3

Return the pan to medium-high heat, and warm 2 more tablespoons of scallion-ginger sauce. Add the cauliflower rice, stir to coat, then cook undisturbed until golden on the bottom, 3 to 4 minutes. Push the cauliflower rice to the sides of the pan to make a hole in the center, and add 1 teaspoon vegetable oil, along with the beaten eggs. Scramble until soft curds have formed, 1 minute.

Step 4

Add the pea shoots and mint and stir-fry until wilted, about 1 minute. Return the bok choy to the pan and stir to combine. Season with soy sauce, if using, or salt to taste.

Step 5

Heap the fried cauliflower rice in bowls, drizzle with hot sauce, if you want a kick, and serve warm.

Meal Kit #3 - Summer Minestrone with Basil Butter

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

This rustic soup lightens up for summer with brothy beans, toothsome barley, sweet squash, and earthy greens. Fry a few slices of bread in olive oil for delicious dunking.

Contains: Milk, Wheat.

What You Get

Beans

Cooked barley

Vegetable broth (see note below)

Zucchini

Chard

Lemon

Baguette

Basil butter

What You'll Need

Salt and freshly ground pepper

Olive oil

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

In a saucepan over medium-high heat, combine the beans, along with their liquid, barley, and broth. Bring to a simmer, and cook to let the flavors combine, about 5 minutes. Season with salt to taste.

Step 2

Meanwhile, slice the zucchini into bite-size pieces. Remove the stems from the chard and chop the leaves. Cut the lemon into wedges for serving. Thickly slice 6 pieces of baguette.

Step 3

Add the zucchini and chard leaves to the simmering pot, and cook until tender, 5 minutes longer. Season with salt to taste.

Step 4

In a sauté pan over medium heat, warm 2 tablespoons olive oil. Add the baguette and toast until golden, turning once, 2 to 3 minutes per side. Season lightly with salt.

Step 5

Ladle the minestrone into bowls, add a squeeze of lemon, and swirl a pat of the basil butter into each bowl. Sprinkle with Parmesan, if using. Grind with pepper and serve warm, with the baguette for dipping.