Weekly Menu: Three Omnivore Meals

Make weeknight dinner less of a chore with a weekly delivery of three delicious, easy meal kits. Our chef creates these using local produce, healthy proteins, and inspiring recipes. Subscribe and save 25% off the total value of these bundles! 

Visit the site each week on Friday morning to see the new menu for the week ahead.

This week's omnivore menu includes:

Meal Kit #1 - One-Pan Chicken Thighs with Sweet Potatoes & Aji Verde Kit 

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

Roasted chicken can be comforting and nourishing when it’s rubbed down with warm spices, piled on top of sweet potatoes and baby kale, and all slashed with a vibrant green sauce.

Contains: Eggs, Soy.

What You Get

Sweet potatoes

Chicken thighs (see note)

Adobo seasoning

Baby kale

Aji Verde (Peruvian green sauce)

What You'll Need

Olive Oil

Salt

Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

Instructions:

Step 1

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

Step 2

Cut the sweet potatoes into wedges about 1-inch thick. Pile on half of the prepared pan, drizzle with 2 tablespoons olive oil, season with ½ teaspoon salt, and toss to coat.

Step 3

Remove the chicken from the packaging and pat dry with paper towels. Arrange on the other half of the pan, drizzle with 1 tablespoon olive oil, and sprinkle with 1 tablespoon of the adobo seasoning and 1 teaspoon salt. Transfer the pan to the oven and roast until the chicken is golden and no longer pink at the center and the potatoes are tender, about 35 minutes.

Step 4

Transfer the chicken to plates. Add 2 big handfuls of baby kale to the pan and toss with the warm sweet potatoes to coat in the chicken fat and wilt slightly.

Step 5

Transfer the sweet potatoes and kale to the plates with the chicken thighs. Drizzle everything with the aji verde and serve warm.

Meal Kit #2 - Ginger-Scallion Fish Foil Packets Kit

Active time: 20 mins, Total time: 30 mins. Makes 3 servings.

For a clean-up-friendly supper, let the oven gently steam fish fillets with ginger-scallion sauce in foil pouches. Sautéed bok choy, shiitakes, and rice soak up the flavorful sauce.

Contains: Fish, Wheat, Soy.

What You Get

Baby bok choy

Shiitake mushrooms

Cilantro

Wild cod

Ginger-scallion sauce

Cooked white rice

What You'll Need

Salt and freshly ground pepper

Vegetable oil

Soy sauce or tamari

Note: The fish may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

Instructions:

Step 1

Preheat the oven to 400ºF.

Step 2

Trim the bok choy and separate the leaves. Cut or tear the mushrooms into bite-size pieces, discarding the stems. Pick the cilantro leaves, coarsely chop, and toss the stems. Pat the fish dry with paper towels, then cut into 3 portions, if needed. Season the fish with salt and pepper.

Step 3

Prepare 3 sheets of foil that are several inches longer than each portion of fish. Set a piece of fish in the middle of each foil sheet, then spread 1 tablespoon of ginger-scallion sauce on top of the fish. Bring the edges of the foil to the center, fold them down, and then cinch in the sides to create a sealed packet. Place the packets on a sheet pan and roast until the fish is firm and flakes easily, 8 to 10 minutes.

Step 4

Meanwhile, in a large wok or sauté pan over medium-high heat, warm 1 tablespoon vegetable oil. Add the mushrooms, season generously with salt, and cook, stirring occasionally, until they release their liquid and brown, 5 to 6 minutes. Transfer the mushrooms to a bowl.

Step 5

In the same pan, warm 2 tablespoons of the ginger-scallion sauce. Add the bok choy and 2 tablespoons water, season with salt, and stir-fry until the water has evaporated and the bok choy is bright green and crisp-tender, 2 to 3 minutes. Return the mushrooms to the pan and toss to combine. Season to taste with salt and pepper.

Step 6

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

Step 7

Pile the rice onto plates and spoon the bok choy and mushrooms alongside. Open the foil packets, being mindful of the steam. Place a piece of fish onto each plate, drizzle a little soy sauce over the top, and garnish with cilantro. Serve warm with the rest of the ginger-scallion sauce.

Meal Kit #3 - Turkey Meatballs with Polenta & Broccoli Kit

Active time: 35 mins, Total time: 35 mins. Makes 3 servings.

Meatballs don’t have to be a big project when the mix is ready to roll. These turkey meatballs are sweet with ricotta and basil, swirled in gravy, and served with creamy polenta and crunchy broccoli.

Contains: Milk, Eggs.

What You Get

Baby broccoli

Turkey meatball mix (see note)

Polenta

Milk

Lemon

Grated Parmesan Cheese

What You'll Need

Salt and freshly ground pepper

Olive oil or butter

Dry white wine or chicken broth (optional)

Note: The turkey meatball mix may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes

Instructions: 

Step 1

Bring a pot of salted water to a boil. Trim the broccoli. Roll the turkey into meatballs, about the size of large golf balls, and set on a plate. (They may be a bit sticky, but you can rub a little olive oil between your palms.)

Step 2

Add the broccoli to the boiling water and blanch until tender, 4 to 5 minutes. Drain the broccoli and transfer it to a plate. Drizzle lightly with olive oil, sprinkle with salt, and set aside.

Step 3

Return the pot to the stove, and bring 3 cups water and a pinch of salt to a simmer. In a bowl, combine 1 cup polenta, 1 cup milk, and a pinch of salt and let soak. When the water is simmering, whisk in the polenta, along with the soaking liquid. Turn down the heat to low, cover, and simmer until tender, stirring occasionally, 10 minutes. Remove from the heat and whisk in 1 tablespoon olive oil and ½ teaspoon salt.

Step 4

Meanwhile, in a sauté pan over medium-high heat, warm 2 tablespoons olive oil. When the oil shimmers, add the meatballs and cook until browned on the first side, 5 minutes. Flip and cook until browned on the second side, 3 minutes. Transfer to a plate and set aside.

Step 5

Return the pan to the heat and add ½ cup wine, broth, or water, stirring to scrape up any browned bits from the bottom of the pan. Simmer until the liquid has reduced by about half, 5 minutes. Add 1 tablespoon butter and swirl until melted and glossy. Return the meatballs to the pan and stir gently to coat. Finish with a squeeze of lemon.

Step 6

Spoon the polenta into bowls, top with the meatballs and sauce, and place the broccoli on the side. Sprinkle with the cheese, grind with pepper, and serve warm.