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 - Sheet-Pan Ratatouille with Eggs & Chèvre

Active time: 15 mins, Total time: 40 mins. Makes 3 servings.

Rustic ratatouille takes a big pile of summer vegetables and lets them shine. This version is adapted for the oven, so you can walk away with a glass of rosé, instead of standing over a hot stove.

Contains: Milk, Eggs.

What You Get

Eggplant

Zucchini

Bell pepper

Cherry tomatoes

Red onion

Garlic

Basil

Chèvre cheese

Eggs

What You'll Need

Olive oil

Salt and freshly ground pepper

Instructions:

Step 1

Preheat the oven to 450°F. Line a rimmed baking sheet with foil.

Step 2

Cut the eggplant and zucchini into bite-size pieces. Seed and cut the bell pepper into bite-size pieces. Remove the tops from the cherry tomatoes. Roughly chop the red onion. Smash 4 or 5 cloves of garlic, removing the skins.

Step 3

Pile the vegetables on the prepared pan, drizzle with ¼ cup olive oil, sprinkle with 1 teaspoon salt, grind with pepper, and toss to coat. Transfer to the oven and roast until the vegetables are tender and browned, 30 to 35 minutes.

Step 4

Toward the end of roasting, pick a couple handfuls of basil leaves, toss the stems, and tear the leaves. Remove the chèvre from its packaging, and crumble half of the cheese, reserving the rest for another use.

Step 5

In a nonstick frying pan over medium heat, warm 1 tablespoon olive oil. Crack 3 eggs into the pan and fry until the whites are set but the yolks are still runny, about 3 minutes for sunny-side up. Season with salt and pepper.

Step 6

When the vegetables are ready, fold in the basil, coating everything in the pan juices. Heap the ratatouille on plates, top with the eggs and chèvre, and serve warm.

Meal Kit #2 - Mushroom Larb in Cabbage Leaves

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

This vegetarian version of a Thai-style larb uses a medley of mushrooms in place of more traditional minced meat. Sizzle them with shallots and lime, then wrap in cabbage leaves for a fun, hands-on dinner.

Contains: Wheat.

What You Get

Mixed mushrooms

Green cabbage

Shallots

Jalapeño

Cilantro

Mint

Lime

Cooked brown rice

What You'll Need

Fish sauce or soy sauce

Sugar

Vegetable oil

Salt

Instructions:

Step 1

Cut or tear the mushrooms into bite-size pieces. Trim the cabbage, separate the leaves, but leave them whole. Chop the shallots (you should have about ⅔ cup). Chop the jalapeño, if you want a kick. Pick the cilantro and mint leaves and toss the stems.

Step 2

In a small bowl, combine the juice from ½ lime, 2 tablespoons fish sauce or soy sauce, and 1 teaspoon sugar, and stir until the sugar has dissolved. Cut the remaining lime into wedges for serving.

Step 3

In a large wok or sauté pan over high heat, warm 2 tablespoons vegetable oil. Add the shallot and jalapeño and sauté until they start to brown, about 1 minute. Add the mushrooms and sauté until they release their liquid and brown, 8 minutes. Add the lime juice mixture and simmer until absorbed, 1 minute. Season to taste with salt.

Step 4

Meanwhile, reheat the rice in the microwave until steamed through and warm, about 2 minutes.

Step 5

Place the cabbage leaves on plates, and pile with the rice and mushroom larb. Scatter with the cilantro and mint leaves and serve warm, with the lime wedges for squeezing.

Meal Kit #3 - Egg Salad Sandwiches with Radishes & Arugula

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

Egg Salad Sandwiches with Radishes & Arugula is a fresh, fuss-free meal that’s ready in minutes. Creamy egg salad meets crisp radishes, peppery arugula, and soft brioche for a classic yet elevated sandwich. Perfect for a quick lunch, light dinner, or picnic-ready bite.

Contains: Milk, Eggs, Wheat, Soy.

What You Get

Radishes

Sliced brioche bread

Arugula

Egg salad with herbs

What You'll Need

Salt and freshly ground pepper

Instructions:

Step 1

Trim and thinly slice about ½ cup of the radishes.

Step 2

Place 8 slices of brioche on a cutting board. On half of the slices, layer the radish slices and arugula.

Step 3

On the remaining bread slices, spoon dollops of egg salad. Season with salt and freshly ground pepper.

Step 4

Press the sandwich halves together. Slice in half and serve immediately, or wrap and refrigerate for up to 1 day.