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 - Grain Bowls with Sweet Potato & Apple

Active time: 15 mins, Total time: 25 mins. Makes 3 servings.

Grain bowls get dinner on the table quickly with pre-cooked grains and seasonal produce. Roasted sweet potatoes, crunchy apples, and leafy kale pair perfectly with nutty farro and tangy goat cheese.

Contains: Milk, Whea.

What You Get

Sweet potatoes

Shredded kale

Lemon

Cooked farro

Herbed goat cheese

Apple

Roasted scallion vinaigrette

What You'll Need

Olive oil

Salt and freshly ground pepper

Instructions:

Step 1

Preheat the oven to 450°F. Line a sheet pan with parchment or foil.

Step 2

Cut the sweet potatoes into bite-size pieces. Pile the sweet potatoes on the prepared pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Transfer the pan to the oven and roast until the sweet potatoes are tender, 15 to 20 minutes.

Step 3

Meanwhile, place the kale leaves in a large bowl, drizzle with the juice of ½ lemon, season with a pinch of salt, and massage until the kale is slightly wilted.

Step 4

Reheat the farro in the microwave until steamed through and warm, 1 to 2 minutes. Crumble the goat cheese. Core and thinly slice the apple.

Step 5

To build the grain bowls, divide the farro and kale between bowls and top with piles of the roasted sweet potato, sliced apple, and goat cheese. Drizzle with some of the roasted scallion vinaigrette, grind with pepper, and serve warm.

Meal Kit #2 - Mixed Mushroom Reuben

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

Pan-seared mushrooms get the hot sandwich treatment in this delicious reuben, filled with gooey melted Swiss, crunchy kraut, and golden griddled rye.

Contains: Eggs, Wheat, Soy.

What You Get

Mixed mushrooms

Garlic

Rye bread

Special sauce

Sliced Swiss cheese

Sauerkraut

What You'll Need

Olive oil

Butter

Salt

Instructions:

Step 1

Trim the mushrooms and cut them into bite-sized pieces. Chop 2 cloves of garlic.

Step 2

In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the mushrooms, season with salt, and sauté until they release their liquid and brown, 8 to 10 minutes. Add the garlic and stir until fragrant, 30 seconds. Transfer to a plate.

Step 3

Meanwhile, butter one side of six slices of bread. Flip the bread and spread the special sauce on the other side.

Step 4

Wipe out the pan, and return it to medium heat. Add three slices of bread, butter-side down. Layer with a slice of Swiss, the mushrooms, a pinch of sauerkraut, and another slice of Swiss. Top with the remaining bread, butter-side up. Fry until the bread is golden brown and the cheese is melted, 5 to 7 minutes per side.

Step 5

Cut the mushroom reubens in half, and transfer them to plates. Serve warm, with extra special sauce on the side.

Meal Kit #3 - Cucumber-Radish Salad with Halloumi Croutons

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

This salad incorporates both radishes and their verdant leaves into the mix. Tender chickpeas pack plenty of protein, and pan-fried halloumi squares add a briny, crisp-chewy finish.

Contains: Milk.

What You Get

Chickpeas

Red onion

Cucumber

Red radishes

Oregano

Lemon

Halloumi cheese

What You'll Need

Olive oil

Honey (optional)

Salt and freshly ground pepper

Instructions:

Step 1

Rinse and drain the chickpeas. Slice ½ cup red onion, reserving the rest for another use. Cut the cucumber in half lengthwise, then slice crosswise into half moons. Pick the radish leaves, tossing the stems, and slice the radish roots. Pick the leaves from 1 stem of oregano and toss the stem.

Step 2

In a large bowl, whisk together the juice of 1 lemon, 3 tablespoons olive oil, and 1 teaspoon honey, if you have some on hand. Season with salt and pepper.

Step 3

Add the chickpeas, onion, cucumber, radish leaves and roots to the bowl of vinaigrette and toss to coat. Set aside.

Step 4

Pat the halloumi dry with paper towels and cut the cheese into bite-size squares. In a frying pan over medium-high heat, warm 1 tablespoon olive oil. When the oil is shimmering, add the halloumi and sear until golden brown on all sides, about 5 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain.

Step 5

Heap the salad into bowls and top with the halloumi croutons. Scatter the oregano over the top, season with a few grinds of pepper, and serve.