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 Thursday mornings to see the new menu for the week ahead.

This week's omnivore menu includes:

Meal Kit #1 - One-Pan Trout & Baby Broccoli

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

With beautiful trout, you can keep the rest simple. Sear it in a hot skillet, and add a thick pat of herb or basil butter, melting down into the tender flakes.

Contains: Milk, Fish.

What You Get

Baby broccoli

Lemon

Trout (see note)

Herb butter or Basil butter

What You'll Need

Olive oil

Salt and freshly ground pepper

Butter

Note: The trout 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

Trim the baby broccoli. Cut the lemon into wedges for serving. Remove the trout from the packaging, pat dry with paper towels, and season with salt and pepper on both sides. Set the herb or basil butter on the counter and let it come to room temperature.

Step 2

Warm a large cast-iron skillet or nonstick frying pan over medium-high heat. Add the baby broccoli, ¼ cup water, and season with salt. Bring to a simmer, cover, and steam until the baby broccoli is tender-crisp, about 3 minutes. Drain the baby broccoli and transfer to a bowl. Set aside and keep warm.

Step 3

Wipe out the pan, return it to the heat, and add 2 tablespoons olive oil. Add the trout, skin-side down, and cook until the skin is crispy and the flesh is opaque halfway through, 3 to 4 minutes. Flip the fish to kiss the second side, 1 minute longer.

Step 4

Transfer the trout and baby broccoli to plates. Add pats of herb butter and grind with pepper. Serve warm, with the lemon wedges for squeezing.

Meal Kit #2 - Singapore Shrimp Noodles

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

Curry-scented rice noodles tangle up with plump shrimp, sweet peppers, and onions in this takeout-inspired stir-fry. A shower of bean sprouts before serving adds satisfying crunch.

Contains:: Crustacean Shellfish, Wheat, Soy.

What You Get

Rice noodles

Red bell pepper

Onion

Scallions

Garlic

Peeled, deveined shrimp (see note)

Curry powder

Bean sprouts

What You'll Need

Soy sauce

Sugar (optional)

Salt

Vegetable oil

Note: The shrimp arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them the same day, remove them from the packaging, place the shrimp in a bowl of cold water for about 5 minutes, then drain and pat dry.

Instructions:

Step 1

Bring a pot of water to a boil. Add the noodles and cook until almost tender, 3 minutes or according to package instructions. Drain and rinse with cold water until cool.

Step 2

Meanwhile, stir 2 tablespoons water, 2 tablespoons soy sauce, ½ teaspoon sugar, if you have some on hand, and ¼ teaspoon salt together until dissolved. Seed and slice the bell pepper. Slice half of the onion, reserving the rest for another use (you should have about 1 cup). Slice the dark green parts of 2 scallions. Chop 3 garlic cloves. Drain the shrimp, pat dry with paper towels, and season with salt on both sides.

Step 3

In a large wok or nonstick frying pan over medium-high heat, warm 1 tablespoon vegetable oil. Add the shrimp and stir-fry until bright pink and tightly furled, 2 to 3 minutes. Transfer to a bowl.

Step 4

Return the pan to medium-high heat, and warm 1 tablespoon vegetable oil. Add the bell pepper and onion, season with salt, and stir-fry until tender-crisp and starting to brown, about 3 minutes. Transfer the vegetables to the bowl of shrimp.

Step 5

Turn down the heat, and add 1 tablespoon vegetable oil. Stir in 1 tablespoon curry powder and the garlic and cook until fragrant, 30 seconds. Add the noodles and soy sauce mixture and toss until combined. Return the shrimp and vegetables to the pan, add 1 cup bean sprouts, and toss to combine. Remove from the heat.

Step 6

Heap the noodles into bowls, shower with the sliced scallions, and serve warm.

Meal Kit #3 - Kale Caesar Salad with Roasted Chicken & Crispy Potatoes

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

This hearty riff on a classic Caesar features tender chicken and dark greens, but it swaps croutons for crispy potatoes.

Contains: Milk, Eggs, Wheat, Soy.

What You Get

Steamed potatoes

Lemon-herb marinated chicken breast

Lacinato kale

Avocado

Lemon

Caesar dressing

Shaved Parmesan cheese

What You'll Need

Olive oil

Salt and freshly ground pepper

Instructions:

Step 1

Preheat the oven to 400°F. Cut the potatoes into halves or quarters, depending on size.

Step 2

In a large cast-iron skillet or sauté pan over medium heat, warm 3 tablespoons olive oil. Add the chicken and cook until golden on the first side, 5 minutes. Flip the chicken, add the potatoes, season with salt, and transfer the pan to the oven. Bake until the chicken is no longer pink at the center, and the potatoes are crispy, 10 minutes. Let the chicken rest for at least 5 minutes before slicing across the grain.

Step 3

Meanwhile, remove the ribs from the kale and chop the leaves into bite-size pieces. Peel, pit, and dice the avocado.

Step 4

Place the kale leaves in a bowl, drizzle with the juice of ½ lemon and 1 tablespoon olive oil, and season with a pinch of salt. Massage to help the leaves soften slightly, 30 seconds. Drizzle with ⅓ cup of the dressing, sprinkle with some of the Parmesan, and toss to coat.

Step 5

Heap the salad on plates, and top with the chicken, crispy potatoes, and avocado. Sprinkle with Parmesan, grind with pepper, and serve.