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 - Green Goddess Salad with Chickpeas & Avocado

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

Fun fact: Green goddess dressing, lush with lemon and herbs, was invented in San Francisco. This version comes already blended up, so it’s ready to toss with fluffy chickpeas, crunchy radishes, and creamy avocado.

Contains: Eggs.

What You Get

Asparagus

Chickpeas

Lemon

Radishes

Avocado

Chives

Butter lettuce

Green goddess dressing

What You'll Need

Olive oil

Salt and freshly ground pepper

Instructions:

Step 1

Preheat the oven to 400°F. Line a sheet pan with foil or parchment.

Step 2

Trim the asparagus and cut it into bite-sized pieces. Pile the asparagus on the prepared pan, drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Transfer the pan to the oven and roast until tender-crisp, 15 to 20 minutes. Let cool.

Step 3

Meanwhile, rinse and drain the chickpeas. In a small bowl, combine the juice of ½ lemon, 1 tablespoon olive oil, and the chickpeas, and season with salt and pepper. Set aside and let marinate.

Step 4

Trim and slice one of the radishes. Peel, pit, and slice the avocado. Chop the chives.

Step 5

Tear the butter lettuce into bite-sized pieces. Add the juice of ½ lemon to the green goddess dressing and whisk to loosen. Place the butter lettuce in a large bowl, drizzle with ⅓ cup of the green goddess dressing, season with salt, and toss to coat.

Step 6

To assemble the salads, transfer the dressed lettuce to bowls. Top with piles of the marinated chickpeas, roasted asparagus, sliced radishes, and avocado. Sprinkle the chives over the top, season with pepper, and serve.

Meal Kit #2 - Kuku Sabzi (Persian-Style Herb Frittata)

Active time: 20 mins, Total time: 35 mins. Makes 4 servings.

A veggie frittata is a fresh twist on dinner, and this Persian-style kuku sabzi is jammed with herbs and greens. Wrap up leftover wedges so they’re within reach for breakfasts and lunches.

Contains: Milk, Eggs, Wheat.

What You Get

Red onion

Cilantro

Parsley

Dill

Eggs

Spinach

Crumbled feta cheese

Pita bread

Greek yogurt

What You'll Need

Olive oil

Salt

Instructions:

Step 1

Preheat the oven to 475°F. Slice half of the red onion, reserving the rest for another use (you should have about 1 cup). Roughly chop ⅓ cup each of the cilantro, parsley, and dill. In a small bowl, toss to combine. Crack 9 of the eggs into a large bowl and whisk to combine. Whisk in ¼ teaspoon salt and the herbs, reserving 1 tablespoon of the herbs for the yogurt.

Step 2

In a large cast-iron skillet or ovenproof pan over medium heat, warm 2 tablespoons olive oil. Add the red onion and sauté until soft, 5 minutes. Add the spinach and sauté until wilted, 2 minutes.

Step 3

Pour in the egg mixture. Sprinkle the feta over the top. Cook until the edges of the frittata are set, 3 minutes. Transfer the pan to the oven and bake until the middle is set, about 10 minutes longer, depending on the size of your pan.

Step 4

Meanwhile, wrap the pita in foil. During the last few minutes of baking, slide the pita into the oven to warm. Stir the remaining 1 tablespoon of herbs into the yogurt, mixing until combined.

Step 5

Let the frittata rest for a few minutes before cutting into wedges. Transfer the wedges to plates and dollop with the yogurt. Serve warm, with the pita bread on the side.

Meal Kit #3 - Green Lasagna with Ricotta & Salsa Verde

Active time: 25 mins, Total time: 60 mins. Makes 6 servings.

A hearty lasagna is jam-packed with leafy greens and drizzled with bright and tangy salsa verde. But it’s easy being green with layers of fresh pasta sheets and premade cheese sauce.

Contains: Milk, Eggs, Wheat.

What You Get

Braising mix

Shallots

Garlic

Cheese sauce

Ricotta cheese

Grated Parmesan cheese

Fresh lasagna sheets

Salsa verde

What You'll Need

Olive oil

Salt and freshly ground pepper

Chile flakes (optional)

Instructions:

Step 1

Preheat the oven to 400°F. Set out a rectangular baking dish (about 9 by 13 inches) and lightly grease with olive oil. Remove any big ribs or stems from the braising mix, and roughly chop the leaves. Chop ½ cup shallots. Chop 5 cloves garlic.

Step 2

In a large sauté pan over medium-high heat, warm 3 tablespoons olive oil. Add the shallots and sauté until tender, about 2 minutes. Add the garlic and stir until fragrant, 30 seconds. Add the greens, working in batches if necessary, and sauté until wilted, 5 minutes. Pour off any excess liquid from the pan. Season with ½ teaspoon salt, and add a pinch of red chile flakes, if you want some heat. Remove from the heat.

Step 3

Microwave the cheese sauce to loosen to a spoonable consistency, 30 seconds. In a small bowl, stir together about 2 cups ricotta and ½ cup Parmesan, and season with ½ teaspoon salt and a few grinds of pepper. Cut each sheet of pasta into 3 equal strips.

Step 4

To assemble the lasagna, spoon a thin layer of cheese sauce into the bottom of the prepared pan. Lay down a single layer of pasta sheets. Spread with half of the ricotta mixture. Top with half of the greens. Repeat with another layer of pasta, the remaining ricotta, and the remaining greens. Finish with a final layer of pasta (you may have some extra you don’t need). Spread the remaining cheese sauce on top, and sprinkle with ½ cup Parmesan.

Step 5

Cover the dish with foil, transfer to the oven, and bake until bubbling, 30 minutes. Remove the foil and continue to bake until the lasagna is golden and springy, 5 minutes longer.

Step 6

Let the lasagna rest for a few minutes before cutting into squares. Transfer the lasagna to plates, spoon the salsa verde over, and serve warm.