Weekly Menu: Three Vegetarian Meals

Our meatless meal trio utilizes plant-based proteins to craft satisfying vegetarian dishes. Our chef crafts these dishes using fresh produce and innovative flavors. Subscribe and save 25% off the total value of these bundles!

Visit the site each Thursday to view the new menu for the upcoming week.

This week's vegetarian menu includes: 

Meal Kit #1 - Green Goddess Salad with White Beans & Tomatoes

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

Fun fact: Green goddess dressing, lush with citrus and herbs, was invented in San Francisco. This version comes already blended up, so it's ready to toss with peak-summer produce, fluffy white beans, and crunchy seeds.

Contains: Eggs.

What You Get

White beans

Limes

Cherry tomatoes

Cucumbers

Cilantro

Corn

Avocado

Little gems

Green goddess dressing

Toasted pepitas

What You'll Need

Olive oil

Salt and freshly ground pepper

Instructions:

Step 1

Rinse and drain the beans. In a small bowl, combine the beans with the juice of 1 lime and 1 tablespoon olive oil. Season with salt and pepper. Set aside and let marinate.

Step 2

Halve the cherry tomatoes. Slice half of the cucumbers into rounds, reserving the rest for another use. Pick the cilantro leaves and toss the stems. Shuck the corn and cut the kernels from the cob. Peel, pit, and dice the avocado. Trim away the little gems and separate the leaves.

Step 3

Add the juice of the remaining lime to the green goddess dressing and whisk to loosen. Place the little gems in a bowl, drizzle with ⅓ cup of the dressing, season with salt and pepper, and toss to coat.

Step 4

To assemble the salads, transfer the dressed little gems to bowls. Top with piles of the marinated beans, cucumbers, tomatoes, corn, and avocado. Sprinkle with the pepitas, scatter with cilantro leaves, and serve.

Meal Kit #2 - Caprese Salad with Tomatoes & Fresh Mozzarella

Active time: 10 mins, Total time: 10 mins. Makes 3-4 servings.

Celebrate the height of heirloom tomato season with this vibrant, no-cook Caprese Salad. Juicy tomatoes, creamy fresh mozzarella, fragrant basil, and tangy balsamic vinaigrette come together for a refreshing summer dish that’s as stunning as it is satisfying. Perfect as a side or light main, it’s ready in just 10 minutes.

Contains: Milk.

What You Get

Heirloom tomatoes

Cherry tomatoes

Basil

Fresh mozzarella cheese

Balsamic vinaigrette

What You'll Need

Salt & freshly ground pepper

Instructions:

Step 1

Cut heirloom tomatoes into wedges and cherry tomatoes in half. Place in a large bowl.

Step 2

Tear basil leaves and mozzarella into bite-sized pieces. Add to the bowl.

Step 3

Drizzle with about ½ cup of the balsamic vinaigrette. Season with salt and toss gently to combine.

Step 4

Transfer to a platter, grind pepper on top, and scatter with any remaining basil. Serve and enjoy.

Meal Kit #3 - Corn & Fresh Bean Salad with Feta

Active time: 15 mins, Total time: 20 mins. Makes 3 servings.

Sweet veggies and pasta, when tossed with a tangy vinaigrette, make the perfect summery salad. It’s good right away and only gets better as it rests, making it a chill side for barbecues and picnics.

Contains: Milk, Wheat.

What You Get

Red onion

Red wine vinaigrette

Fusilli pasta

Cherry tomatoes

Cucumber

Bell pepper

Feta cheese

What You'll Need

Salt and freshly ground pepper

Olive oil

Instructions:

Step 1

Finely chop half of the red onion, reserving the rest for another use. In a large bowl, combine the chopped red onion with half of the vinaigrette and let soften.

Step 2

Bring a pot of salted water to a boil. Add 3 cups of the pasta to the water and cook until al dente, 8 minutes or according to package instructions. Drain the pasta and rinse under cold water until cool.

Step 3

Meanwhile, remove the tops from the cherry tomatoes and cut the tomatoes in half. Slice the cucumbers into half moons. Seed and chop the bell pepper. Add the vegetables to the bowl, along with the pasta and feta, and toss to combine. Season with salt and pepper to taste.

Step 4

Heap the pasta salad onto plates, grind with pepper, and serve cool.