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 - Peach Panzanella with Burrata & Mint

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

Summer is here when peaches are for dinner. Tossed with juicy tomatoes, creamy burrata, crushed pistachios, and a kick of mint, this dish is a sunny mix of sweet and savory.

Contains:  Milk, Tree Nuts, Wheat.

What You Get

Baguette

Peaches

Cherry tomatoes

Toasted pistachios

Burrata cheese

Mint

What You'll Need

Olive oil

Salt and freshly ground pepper

Red or white wine vinegar

Instructions:

Step 1

Tear or dice half of the baguette into bite-size pieces (you should have about 4 cups). In a large bowl, toss the baguette with 3 tablespoons olive oil and season with salt and pepper. Preheat a large cast-iron skillet or frying pan over medium heat. Add the baguette and toast until golden, turning occasionally, about 5 minutes.

Step 2

Meanwhile, cut the peaches into bite-size pieces, cutting around and discarding the pits. Remove the tops from the cherry tomatoes, and cut the tomatoes in half. Combine the peaches and tomatoes in a large bowl, drizzle with 2 tablespoons olive oil, season with salt, and toss to coat. Add the warm bread, along with 2 teaspoons vinegar, and toss to combine. Set aside to let the bread soak up the juices, 5 minutes.

Step 3

Meanwhile, return the pan to medium heat. Add the pistachios and toast until warmed through and fragrant, 1 minute. Pour the pistachios onto a board and roughly chop them. Drain the burrata, cutting or tearing it into hunks. Pick a couple of handfuls of mint, toss the stems, and tear the leaves.

Step 4

Just before serving, fold the torn mint leaves into the salad. Heap the panzanella on plates, top with the burrata, and sprinkle with the pistachios. Drizzle the cheese with olive oil, season with salt and grind with pepper, and serve.

Meal Kit #2 - General Tso’s Tofu & Cauliflower

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

Quicker than scrolling for take out, it doesn’t take long to fry up fresh tofu and cauliflower until they’re crispy at the edges. The sweet and spicy sauce is ready to toss in at the end.

Contains: Milk, Soy, Wheat.

What You Get

Cauliflower

Green onions

Tofu

General Tso’s sauce

Cooked white rice

Sesame seeds

What You'll Need

Vegetable oil

Salt

Chile flakes (optional)

Instructions:

Step 1

Core and cut the cauliflower into florets (you should have about 3 cups). Slice a handful of green onions. Remove the tofu from the packaging, place it between paper towels, and press to remove any moisture. Cut the tofu into large dice.

Step 2

In a large wok or sauté pan over medium-high heat, warm 3 tablespoons vegetable oil. Add the cauliflower and stir-fry until browned but still a little firm, about 7 minutes. Add 2 tablespoons more vegetable oil, followed by the tofu, and stir-fry until the tofu is crispy, 5 minutes. Season with a pinch of salt. Turn down the heat to low, drizzle with the General Tso’s sauce, and toss to coat and warm through, 1 minute.

Step 3

Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.

Step 4

Heap the rice into bowls and top with the General Tso’s tofu and cauliflower. Sprinkle with the green onions, sesame seeds, and chile flakes, if you want some heat, and serve warm.

Meal Kit #3 - Chopped Salad with Avocado & Radishes

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

Crunchy and creamy, this easy chop-and-drop salad would be a satisfying side for grilled steak, chicken, or seafood.

Contains: Milk, Wheat, Soy.

What You Get

Romaine lettuce

Radishes

Avocado

Cilantro-lime dressing

Lime

Pepitas (pumpkin seeds)

What You'll Need

Salt and freshly ground pepper

Instructions:

Step 1

Chop romaine into ½-inch strips and slice radishes (about 1 cup).

Step 2

Peel, pit, and slice the avocado.

Step 3

In a bowl, combine romaine, radishes, and avocado.

Step 4

Drizzle with dressing and lime, season with salt and pepper, and toss.

Step 5

Top with pepitas and serve.