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 - Cheese Ravioli with Cherry Tomatoes & Corn

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

Cheese ravioli are a weeknight classic, filled with fluffy ricotta and just a pinch of nutmeg. Skip the heavy sauces and swing into summer with sweet corn and bursting tomatoes.

Contains: Milk, Eggs, Wheat.

What You Get

Three-cheese ravioli

Sweet corn

Cherry tomatoes

Garlic

Basil

Grated Parmesan cheese

What You'll Need

Salt and freshly ground pepper

Olive oil

Instructions:

Step 1

Bring a pot of salted water to a boil. Add the ravioli and cook until tender, about 5 minutes or according to package instructions. Drain the ravioli, reserving ¼ cup of the pasta water.

Step 2

Meanwhile, shuck the corn and cut the kernels from the cob. Cut the cherry tomatoes in half. Roughly smash 2 cloves of garlic. Pick a handful of basil, toss the stems, and tear the leaves.

Step 3

In a large frying pan over medium-high heat, warm 2 tablespoons olive oil. Add the garlic and stir until fragrant, about 1 minute. Remove and discard the garlic. Add half of the basil and the cherry tomatoes to the pan, along with a pinch of salt, and cook until the tomatoes begin to collapse and release their juices, 5 minutes. Add the corn and continue to cook until sweet and tender, 3 minutes longer. Turn down the heat to low.

Step 4

Add the ravioli to the pan with the tomatoes, along with the reserved pasta water, and turn to coat. Simmer until the sauce has thickened slightly, 2 minutes. Season to taste with salt.

Step 5

Heap the ravioli, tomatoes, and corn in bowls. Drizzle with olive oil, sprinkle with the Parmesan, and scatter with the remaining torn basil. Grind with pepper and serve warm.

Meal Kit #2 - Pappardelle with Plant-Based Ragù

Active time: 30 mins, Total time: 30 mins. Makes 3 servings.

Traditional ragù can take hours to prepare, but this veggie weeknight version comes together in just 30 minutes.

Contains: Milk, Eggs, Tree nuts, Wheat.

What You Get

Chard

Parsley

Lemon

Garlic

Mirepoix

Plant-based ground beef

Crushed tomatoes

Fresh pappardelle

Grated Parmesan cheese

What You'll Need

Salt

Olive oil

Chile flakes (optional)

Instructions:

Step 1

Bring a large pot of salted water to a boil. Wash the chard, strip out and chop the ribs, and cut the leaves into strips. Pick a handful of parsley leaves, toss the stems, and chop the leaves. Cut the lemon in half for juicing. Finely chop 2 or 3 cloves of garlic.

Step 2

Meanwhile, in a saucepan over medium heat, warm 2 tablespoons of olive oil. Add the mirepoix and sauté until softened, about 5 minutes. Add the garlic and stir until fragrant, 30 seconds. Add the plant-based ground beef and cook, breaking it up with a wooden spoon, until it loses its pink color and begins to brown, 6 to 8 minutes. Add the crushed tomatoes to the pan and bring to a simmer. Cook until the flavors meld and the sauce reduces slightly, 15 minutes.

Step 3

When the water is boiling, add the chard stems and blanch until nearly tender, 3 minutes. Add the chard leaves and blanch until tender, 30 seconds to 1 minute longer. Remove the chard from the water with tongs or a slotted spoon and transfer to a plate to cool. Drizzle with olive oil and the juice of ½ lemon and season lightly with salt.

Step 4

Return the pot of water to a boil. Add the pappardelle, stirring to separate the strands, and cook until tender, 1 minute or according to package instructions. Drain the pasta, reserving ½ cup of the pasta water. Add the pasta, along with the pasta water, to the ragù and toss to coat, 2 minutes. Season with salt and pepper to taste.

Step 5

Heap the pasta on plates, sprinkle with the Parmesan and parsley, and grind with pepper. Pile the lemony chard on the side and serve warm.

Meal Kit #3 - Skillet Mac & Cheese Bake with Broccoli

Active time: 15 mins, Total time: 45 mins. Makes 3 servings.

Is there anything more comforting than pasta baked with creamy Monterey Jack cheese? Maybe you bake it in a skillet to get a little crispy on the bottom and crunchy on top. Fold in a few bites of broccoli, and you have a winning one-pan dinner.

Contains: Milk, Wheat.

What You Get

Broccoli di Ciccio or baby broccoli

Penne or Fusili pasta

Panko breadcrumbs

Grated Parmesan cheese

Parsley

Shredded Jack Cheese

What You'll Need

Olive oil

Salt and freshly ground pepper

Instructions:

Step 1

Preheat the oven to 425°F. Pull out a large cast-iron skillet or oven-proof pan.

Step 2

While the oven is preheating, cook 8 oz of dry pasta (about half of the box) according to package instructions until al dente. Drain well and set aside.

Step 3

Rinse the broccoli, trim away any woody stems, and chop the broccoli into ½-inch pieces, including the stems and leaves. Place the pan over medium-high heat, and warm 1 tablespoon of olive oil. Add the broccoli and sauté until it starts to turn bright green and tender-crisp, about 3 minutes. Remove from the heat and stir in the pasta and jack cheese. Season with ½ teaspoon salt and mix to coat well.

Step 4

Meanwhile, in a small bowl, stir together half a cup of panko and the parmesan cheese. Drizzle with 1 tablespoon of olive oil and toss to coat. Sprinkle the bread crumb mixture over the top of the pasta. Transfer the pan to the oven and bake until bubbling and golden, 15 minutes.

Step 5

Remove the pan from the oven and let rest for a few minutes. Pick the parsley, toss the stems, and roughly chop the leaves.

Step 6

Scoop the mac and cheese into bowls, sprinkle with the parsley, freshly ground pepper, and serve warm.