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 - Beef & Broccoli with Black Bean Sauce

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

Sliced beef and everyday broccoli go way back with a dark and salty black bean sauce. Toss them together in a hot wok, and it’s a fresh and fast alternative to takeout.

Contains: Wheat, Soy.

What You Get

Broccoli

Green onions

Sliced beef (see note)

Black bean sauce

Cooked white rice

Toasted sesame seeds

What You'll Need

Vegetable oil

Chile flakes (optional)

Note: The beef 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 broccoli, separate the tops into florets, and chop the stems into bite-size pieces. Slice 4 or 5 of the green onions into 1-inch pieces. Drain the beef and pat dry with paper towels.

Step 2

In a large wok or sauté pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the broccoli and sauté until tender-crisp, about 3 minutes. Transfer to a plate.

Step 3

Return the pan to the heat, and warm 2 tablespoons vegetable oil. Add the beef and sear without disturbing, 5 minutes. Stir and continue to cook until no longer pink at the center, 1 minute longer. Turn down the heat to low. Return the broccoli to the pan, along with the green onions. Drizzle with the black bean sauce and toss to coat and warm through, 2 minutes.

Step 4

Reheat the rice in the microwave, 1 to 2 minutes or according to package instructions.

Step 5

Heap the rice in bowls and top with the beef and broccoli. Sprinkle with sesame seeds and chile flakes, if you want some heat, and serve warm.

Meal Kit #2 - Garlic-Butter Shrimp with Bitter Greens & Creamy Polenta

Active time: 20 mins, Total time: 20 mins. Makes 4 servings.

Big beautiful shrimp curl up quickly in a hot pan with lots of garlic, butter, and herbs. Leaving the shells on enriches the flavor, but the “easy” peels pop off without a fight.

Contains: Milk, Crustacean Shellfish.

What You Get

Polenta

Milk

Escarole or rapini

Lemon

Garlic

Easy-peel shrimp (see note)

Herb butter

What You'll Need

Salt

Olive oil

Chile flakes (optional)

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

Instructions:

Step 1

In a small pot, 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, about 10 minutes. Remove from the heat and whisk in 1 tablespoon olive oil and ½ teaspoon salt.

Step 2

Meanwhile, chop the escarole. Cut the lemon into wedges for serving. Finely chop 2 cloves of garlic. Drain the shrimp and pat dry with paper towels.

Step 3

In a large sauté pan over medium-high heat, warm 2 tablespoons olive oil. Add the escarole, season with ½ teaspoon salt, and sauté until wilted, 4 minutes. Transfer to a bowl and keep warm.

Step 4

Wipe out the pan, return it to the heat, and add 2 tablespoons olive oil. Add the shrimp, season with salt, and sear until bright pink and tightly furled, flipping once, 3 minutes per side. Turn down the heat to low, add 2 tablespoons of the herb butter and the chopped garlic, and toss to melt and coat, 1 minute.

Step 5

Spoon the hot polenta into bowls and top with the wilted escarole and garlic-butter shrimp. Set out a bowl for discarding the shells and plenty of napkins. Sprinkle with chile flakes, if you want some heat. Serve warm, with the lemon wedges for squeezing.

Meal Kit #3 - Chicken Pot Pie with Leeks & Mushrooms

Active time: 30 mins, Total time: 60 mins. Makes 3-4 servings.

A creamy chicken stew filled with sweet leeks and earthy mushrooms only gets better with a puff of pastry on top. For extra sheen, whisk an egg, and brush the crust before baking.

Contains: Milk, Wheat.

What You Get

Leek

Thyme

Sous vide chicken breast

Milk

Puff pastry (see note)

Mushroom

What You'll Need

Butter or vegetable oil

Salt and freshly ground pepper

Dry white wine or chicken broth (optional)

All-purpose flour

Note: The puff pastry will arrive frozen. Place it in the fridge to defrost for 2 to 3 hours before handling.

Instructions:

Step 1

Preheat the oven to 400°F. To prep the leek, trim the roots and remove the dark tops. Cut the leek in half lengthwise, then slice crosswise (you should have about 1½ cups). Rinse in cool water and pat or shake dry. Pick a few sprigs of thyme and roughly chop the leaves. Drain the chicken, reserving the sous vide liquid. Dice the chicken into ½-inch cubes. Wash, dry and slice the mushrooms.

Step 2

In a large sauté pan over medium-high heat, melt 3 tablespoons butter. Add the mushrooms and sauté until they begin to release their liquid, about 3 minutes. Add the leeks and sauté until browned, 7 minutes longer. Season with ½ teaspoon salt. Add ½ cup wine, broth, or water, stirring to scrape up the browned bits from the bottom of the pan. Transfer to a bowl.

Step 3

Return the pan to medium heat, and melt 3 tablespoons butter. Sprinkle with 3 tablespoons flour and whisk until the flour smells toasted, 2 minutes. Whisk in 2 cups of milk and the sous vide liquid and stir until thickened slightly, 5 minutes. Return the vegetables to the pan, along with the chicken and thyme, and season with ½ teaspoon salt and several grinds of pepper. Transfer the mixture to a pie dish (9 inches in diameter).

Step 4

Meanwhile, on a lightly floured surface, unfold the pastry, and roll it out gently to smooth. Cut it to roughly larger than the shape of the pan, so it will hang over the edge, and prick a few holes at the center with a fork. Top the pie with the pastry and seal the edges, firmly pressing the dough against the pan. Transfer the pie to the oven and bake until the pastry is firm and dry to the touch, and the filling is creamy and thickened, 30 to 40 minutes.

Step 5

Let the chicken pot pie rest for a few minutes. Cut through the pastry with a very sharp knife, scoop the filling and pastry into bowls, and serve warm.