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 - Greek Chopped Chicken Salad with Beets & Feta 

Active time: 15 mins, Total time: 25 mins. Makes 3 servings.

This Greek salad is inspired by the classic chop, but swaps in sweet beets, balanced with briny olives and salty feta.

Contains: Milk.

What You Get

Lemon-garlic marinated chicken breast

Romaine lettuce

Marinated beets

Kalamata olives

Red wine vinaigrette

Feta cheese

What You'll Need

Salt and freshly ground pepper

Olive oil

Instructions:

Step 1

Preheat the oven to 400°F.

Step 2

Remove the chicken from the marinade, and season on both sides with salt. In an ovenproof frying pan over medium heat, warm 1 tablespoon olive oil. Add the chicken and cook until golden on the first side, 5 minutes. Flip the chicken, transfer the pan to the oven, and bake until no longer pink at the center, 10 minutes. Let the chicken rest for at least 5 minutes before slicing across the grain.

Step 3

Meanwhile, trim away the base and slice the romaine. Rinse to remove any grit and pat dry. Cut the beets into bite-size pieces. Drain and roughly chop the olives.

Step 4

In a large bowl, combine the romaine, beets, and olives. Season with a pinch of salt, drizzle with ⅓ cup of the vinaigrette, and toss to coat. Season to taste with more dressing or salt.

Step 5

Heap the salad on plates, place the chicken on top or on the side, and crumble some of the feta over. Grind with pepper and serve.

Meal Kit #2 - Udon Noodle Stir-Fry with Beef & Asparagus

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

Ditch the greasy takeout, and toss together this fresh stir-fry, featuring lean steak, grassy asparagus, and big, bouncy udon noodles.

Contains:: Wheat, Soy.

What You Get

Fresh udon noodles

Asparagus

Green onions

Sliced beef

Black bean sauce

What You'll Need

Vegetable oil

Salt

Chile flakes (optional)

Instructions:

Step 1

Bring a pot of water to a boil. Add the noodles and cook until nearly tender, 3 minutes or according to package instructions. Drain and rinse the noodles under cold water to stop the cooking. Drizzle lightly with vegetable oil and toss to separate the strands.

Step 2

Meanwhile, snap off the tough ends of the asparagus, and slice the asparagus into bite-size pieces. Slice the green onions into 1-inch pieces. Drain the beef and pat dry with paper towels.

Step 3

In a large wok or sauté pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the beef 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. Transfer the beef and any juices to a bowl and set aside.

Step 4

Return the pan to the heat, and add 1 tablespoon vegetable oil. Add the asparagus and sauté until tender-crisp, 2 to 3 minutes. Return the beef to the pan, add the green onions, and stir to wilt slightly, 1 minute. Add the black bean sauce and noodles and toss to coat and warm through. Season to taste with salt.

Step 5

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

Meal Kit #3 - One-Pan Chicken Thighs with Sweet Potatoes & Aji Verde Kit

Active time: 15 mins, Total time: 45 mins. Makes 4 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 below)

Adobo seasoning

Baby kale

Aji verde (Peruvian green sauce)

What You'll Need

Olive oil

Salt

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

Preheat the oven to 450°F. Line 2 sheet pans with parchment or foil.

Step 2

Cut the sweet potatoes into wedges about 1-inch thick. Pile on one of the prepared pans, drizzle with 3 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 pan, drizzle with 2 tablespoons olive oil, and sprinkle with 1 tablespoon of the adobo seasoning and 1 teaspoon salt. Transfer both pans to the oven and roast until the chicken is golden and no longer pink at the center and the sweet potatoes are tender, flipping the sweet potatoes once during roasting, 30 to 35 minutes.

Step 4

Transfer the chicken to plates. Add 3 big handfuls of baby kale to the pan and toss 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.