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 - Seared Halloumi Bowls with Wild Rice, Pesto & Asparagus

Active time: 20 mins, Total time: 25 mins. Makes 3 servings.

Halloumi cheese gets a quick sear until warm and golden, then set on a bed of pesto-dressed wild rice and asparagus for these springtime bowls. Lemony radishes add plenty of crunch.

Contains: Milk, Tree nuts (Pistachio).

What You Get

Shallot

Asparagus

Red radishes

Halloumi cheese

Cooked wild rice

Pistachio pesto

Lemon

What You'll Need

Olive oil

Salt and freshly ground pepper

Instructions:

Step 1

Chop the shallot. Snap off the tough ends of the asparagus, and cut the asparagus into bite-size pieces. Slice 4 or 5 radishes. Slice the halloumi.

Step 2

In a large nonstick frying pan over medium heat, warm 1 tablespoon olive oil. Add the shallot and asparagus and cook until the asparagus is nearly tender-crisp, 2 to 3 minutes. Add the wild rice and cook until heated through, 2 minutes. Remove the pan from the heat and stir in the pesto until combined. Season with salt and pepper. Divide the wild rice between bowls.

Step 3

Wipe out the pan with a paper towel. Return the pan to medium heat and warm 1 tablespoon olive oil. Add the cheese in a single layer and cook undisturbed until deep golden-brown on the bottom, 3 to 4 minutes. Use a spatula to flip the cheese, keeping the golden crust intact, and cook for 1 minute more (this side will not be browned). Remove the pan from the heat.

Step 4

Meanwhile, in a bowl combine the radish slices with the juice of ½ lemon. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to combine. Cut the remaining lemon half into wedges for serving.

Step 5

Set the halloumi pieces, browned-side up, on top of the wild rice and asparagus. Top with the lemony radishes and serve warm, with the lemon wedges for squeezing.

Meal Kit #2 - Crispy Rice Bowls with Avocado & Mushrooms

Active time: 20 mins, Total time: 25 mins. Makes 3 servings.

Pre-cooked rice gets delightfully crunchy when briefly crisped in a hot pan. Top it with quick-pickled daikon, creamy avocado, and frilly seared mushrooms for a satisfying supper.

Contains: Eggs.

What You Get

Daikon radishes

Maitake mushrooms

Avocado

Scallion-ginger sauce

Lime

Cooked white rice

Eggs

Sesame seeds

Pea shoots

What You'll Need

White or rice vinegar

Sugar

Salt

Fish or soy sauce

Vegetable oil

Instructions:

Step 1

To make the quick pickle, quarter and thinly slice the daikon (you should have about 3 cups). In a bowl, whisk together ⅔ cup vinegar, ½ cup warm water, ¼ cup sugar, and ½ teaspoon salt until the sugar and salt are dissolved. Add the daikon to the bowl, toss to combine, and set aside.

Step 2

Tear the mushrooms into a few large, bite-size pieces. Peel, pit and slice the avocado. Season the scallion-ginger sauce with the juice of 1 lime and 1 tablespoon fish or soy sauce.

Step 3

In a large cast-iron or sauté pan over medium-high heat, warm 1 tablespoon vegetable oil. When the oil is shimmering, add the mushrooms. When they start to sizzle, set another skillet or heavy pan on top of the mushrooms, or press down with a spatula, and sear until the mushrooms are flat and evenly browned, 3 to 5 minutes. Flip the mushrooms and repeat on the second side, 3 minutes more. Season with salt.

Step 4

Reheat the rice in the microwave, 1 to 2 minutes or according to the package instructions. In a nonstick pan over medium heat, warm 2 tablespoons vegetable oil. When the oil is shimmering, add the rice and spread into a single layer. Cook, undisturbed, until the rice is crispy and lightly golden, 5 to 7 minutes. Use a spatula to flip the rice in large sections and cook until the other side is crispy and golden, 3 to 5 minutes more. Season with salt. Divide the rice between serving bowls.

Step 5

Wipe out the pan and warm 1 tablespoon vegetable oil. Crack 3 eggs into the pan and fry until the whites are set but the yolks are still runny, 3 minutes for sunny-side up.

Step 6

Top the crispy rice with the seared mushrooms, avocado, eggs, and pickled daikon. Drizzle everything with scallion-ginger sauce. Sprinkle with the sesame seeds and pea shoots, and serve.

Meal Kit #3 - Veggie Nachos with Beans & Cheese

Active time: 5 mins, Total time: 15 mins. Makes 4 servings.

Dinner doesn’t have to be complicated. This easy, satisfying Veggie Nachos Kit turns a weeknight into a flavor-packed occasion. Just layer tortilla chips with creamy refried beans, melty jack cheese, and mild jalapeños, then bake until golden and bubbly. Served with fresh pico de gallo and tangy sour cream, it’s a warm, comforting meal that comes together in 15 minutes—no fuss, all flavor.

Contains: Milk.

What You Get

Tortilla chips

Refried beans

Shredded jack cheese

Sliced mild jalapeño peppers

Sour cream

Pico de gallo

Instructions:

Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment or foil. Spread the tortilla chips on the prepared pan, and top with dollops of the beans, the cheese, and jalapeños to taste.

Step 2

Transfer the pan to the oven and bake until the cheese is melted and bubbling, about 7 minutes. Serve warm, with sour cream and pico de gallo on the side.