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 - Teriyaki Chicken Bowls with Cucumber & Avocado 

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

Chicken thighs get the star treatment with a sticky-sweet sauce. Round it out with quick pickles, creamy avocado, and a sprinkle of seaweed and seeds. It’s a winner chicken bowl for dinner.

Contains: Wheat, Soy.

What You Get

Cucumber

Boneless, skinless chicken thighs (see note below)

Japanese BBQ or teriyaki sauce

Cooked rice

Avocado

Green onions

Togarashi (Japanese seasoning)

What You'll Need

Rice vinegar or white wine vinegar

Sugar

Salt

Vegetable oil

Note: The chicken may arrive frozen to maintain freshness. For best results, defrost in the refrigerator before cooking. If needed, you can speed up the process by placing the sealed package in a bowl of cold water under a thin stream from the tap for about 30 minutes.

Instructions:

Step 1

Cut the cucumber in half lengthwise, then thinly slice crosswise. In a bowl, toss the cucumber with 1 tablespoon rice vinegar, 1 teaspoon sugar, and a couple of pinches of salt. Let rest until softened.

Step 2

Remove the chicken from the packaging, and slice it about ½-inch thick. In a frying pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the chicken and sear until it starts to brown on the first side, about 5 minutes. Stir and continue to cook until no longer pink at the center, 3 minutes longer. Drizzle with ¼ cup teriyaki sauce and stir until the sauce reduces slightly and coats the chicken, 2 minutes longer.

Step 3

Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Peel, pit, and dice the avocado. Slice the green onions.

Step 4

Heap the rice in bowls and top with the teriyaki chicken, marinated cucumber, and diced avocado. Sprinkle with the green onions and togarashi and serve warm.

Meal Kit #2 - Lamb Meatballs with Herbed Rice & Cucumber Salad

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

With a quick roll between your hands, spiced ground lamb bundles into flavorful little meatballs. Their richness is offset by a cooling cucumber salad and herb-packed fluffy rice.

Contains:: Milk.

What You Get

Cucumbers

Garlic

Parsley

Dill

Yogurt

Spiced ground lamb (see note)

Cooked white rice

Lemons

What You'll Need

Olive oil Salt and freshly ground pepper

Note: The ground lamb may arrive frozen to maintain freshness. For best results, defrost in the refrigerator before cooking. If needed, you can speed up the process by placing the sealed package in a bowl of cold water under a thin stream from the tap for about 30 minutes.

Instructions:

Step 1

Chop half of the cucumbers into bite-size pieces, reserving the rest for another use. Finely chop 2 cloves garlic. Chop all of the parsley and dill, including a bit of the stems.

Step 2

In a bowl, combine the cucumbers, garlic, ¼ cup of the parsley, and ½ cup of the dill. Add the yogurt and 2 tablespoons olive oil, season with salt and pepper, and stir to combine.

Step 3

Roll the lamb into meatballs about 1½ to 2 inches in diameter (you should have 12 meatballs). In a large frying pan over medium-high heat, warm 3 tablespoons olive oil. When the oil shimmers, add the meatballs and cook until browned and firm, 2 to 3 minutes per side. Transfer to a plate.

Step 4

Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Transfer the rice to a bowl and fluff with a fork. Add the juice of 1 lemon, 1 tablespoon olive oil, and the remaining herbs. Season with salt and pepper. Slice the other lemon into wedges.

Step 5

Spoon the herbed rice onto plates, top with the lamb meatballs, and dollop with the cucumber salad. Serve warm, with the lemon wedges for squeezing.

Meal Kit #3 - Quick Chicken Chili Verde

Active time: 15 mins, Total time: 30 mins. Makes 3 servings.

Ready in minutes, this green soup tastes slow cooked, thanks to our tangy tomatillo salsa and precooked chicken. Dig in with fresh toppings, including crunchy tortilla chips.

Contains: Milk, Wheat.

What You Get

Tomatillo salsa

Sous vide chicken breast

Avocado

Lime

Cilantro

Sour cream

Tortilla chips

Canned Pinto Beans

What You'll Need

Olive oil

Chicken broth (optional)

Salt

Instructions:

Step 1

In a pot over medium heat, warm 2 tablespoons olive oil. Add the tomatillo salsa and ½ cup broth or water and bring to a simmer. Drain and rinse the canned beans. Drain and shred the chicken, add it to the pot along with the beans, and simmer to warm through and let the flavors combine, about 5 minutes. Season to taste with salt.

Step 2

Peel, pit, and dice the avocado. Cut the lime into wedges for serving. Pick a handful of cilantro leaves and toss the stems.

Step 3

Spoon the chili verde into bowls, and top with a dollop of sour cream and the avocado. Squeeze with lime and scatter with the cilantro leaves. Serve warm, with the tortilla chips for dipping.