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 - Orange Shrimp with Broccoli

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

For a fresh twist on your favorite takeout, this shrimp gets stir-fried in a hot pan, and is sweetened with a big squeeze of juicy citrus. The rice is fully cooked, so dinner can be on the table in minutes.

Contains: Wheat, Soy.

What You Get

Broccoli

Scallions

Orange

Stir-fry sauce

Peeled, deveined shrimp (see note)

Cooked white rice

Sesame seeds

What You'll Need

Cornstarch or all-purpose flour

Salt

Vegetable oil

Note: The shrimp will 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 broccoli into florets. Slice a handful scallions. In a small bowl, stir together the juice of the orange and the stir-fry sauce.

Step 2

Remove the shrimp from the packaging and pat dry with paper towels. Place the shrimp in a large bowl, sprinkle with ¼ cup cornstarch or flour, and toss to coat. Season with salt. Place the shrimp by the stove.

Step 3

In a large wok or nonstick frying pan over medium-high heat, warm ¼ cup vegetable oil. When it shimmers, working in batches if necessary, add the shrimp and cook until bright pink and tightly furled, about 2 to 3 minutes. Transfer the shrimp to a plate.

Step 4

Return the pan to the heat. Add the broccoli florets and stir-fry until bright green and tender-crisp, 3 to 5 minutes. Return the shrimp to the pan, along with the orange sauce. Continue to stir-fry until coated and warmed through, 1 minute longer. Season to taste with salt.

Step 5

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

Step 6

Heap the rice into bowls and top with the orange shrimp and broccoli. Sprinkle with the scallions and sesame seeds and serve warm.

Meal Kit #2 - One-Skillet Pork Chop with Charred Cabbage Salad

Active time: 20 mins, Total time: 45 mins. Makes 3 servings.

In the heart of winter, charred purple cabbage and tart green apple add vivid color to your plate. A juicy pork chop and a mustardy vinaigrette marry the flavors, and it all cooks in a single skillet.

Contains:: Tree Nuts (Walnuts).

What You Get

Cabbage

Brined pork chop (see note)

Apple

Parsley

Apple cider vinaigrette

Maple walnuts

What You'll Need

Olive oil

Salt and freshly ground pepper

Whole-grain or Dijon mustard

Note: The pork chop 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

Preheat the oven to 425°F.

Step 2

Remove the outer layers from the cabbage, and cut it into wedges or thick slices about 1 inch thick (you should have about 8 small wedges). Remove the pork chop from the packaging and pat dry with paper towels.

Step 3

In a cast-iron skillet or ovenproof sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the pork chop, fat-side down, and sear until it begins to brown, about 5 minutes. Flip the pork chop and add the cabbage to the pan (it’s okay to crowd it a little, it will cook down). Drizzle the cabbage with 1 tablespoon olive oil and season with salt. Transfer the pan to the oven and roast until the pork is nearly firm or a meat thermometer registers 145°F when inserted into the thickest part, and the cabbage is charred, 30 to 35 minutes.

Step 4

Toward the end of roasting, core and slice the apple. Pick the parsley leaves and toss the stems. In a large bowl, whisk together about ⅓ cup of the vinaigrette and 1 teaspoon mustard.

Step 5

When the pork is ready, transfer it to a cutting board, brush with additional mustard, and let it rest, 5 minutes. When the cabbage is cool enough to handle, add it to the bowl with the mustard vinaigrette, along with the apple, and toss to coat. Season to taste with salt and pepper. Fold in the parsley leaves and maple walnuts last.

Step 6

Slice the pork and transfer to plates, pile the charred cabbage salad on the side, and enjoy warm.

Meal Kit #3 - Sesame Chicken with Noodles & Chard

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

Nutty and creamy, it’s hard to resist tahini. It’s the primary ingredient in this premade sauce, which is easy to toss with long noodles, shredded chicken, and greens.

Contains: Tree nuts (Almonds), Wheat, Soy, Sesame.

What You Get

Linguine

Chard

Green onions

Shredded sous vide chicken breast

Sesame sauce

What You'll Need

Salt

Vegetable oil

Chile flakes (optional)

Instructions:

Step 1

Bring a pot full of salted water to a boil. Add half of the noodles and cook until al dente, 9 minutes or according to package instructions.

Step 2

Meanwhile, separate the chard, thinly slice the leaves, and chop the stems. Trim and slice the green onions into 1-inch pieces. Shred or chop the chicken into bite-size pieces.

Step 3

In a large wok or sauté pan over medium-high heat, warm 3 tablespoons vegetable oil. Add the chard stems and stir-fry until nearly tender, 1 to 2 minutes. Add the chard leaves and stir-fry until wilted, 2 to 3 minutes. Add the green onions and stir-fry to just barely wilt, about 1 minute. Add the chicken and stir to warm through, 1 minute longer. Remove from the heat.

Step 4

Using tongs, transfer the noodles directly to the pan with the chard, drizzle with the sesame sauce, and toss to coat. Season with salt to taste.

Step 5

Heap the stir-fry into bowls, sprinkle with chile flakes, if you want some heat, and serve warm.