Weekly Menu: Three Vegetarian Meals

Our meatless meal trio takes advantage of plant-based proteins to create satisfying vegetarian dishes. Our chef creates these using fresh produce and inspired flavors. Subscribe and save 25% off the total value of these bundles!

Visit the site each week on Thursday morning to see the new menu for the week ahead.

This week's vegetarian menu includes: 

Meal Kit #1 - Barley Salad with Spiced Chickpeas, Beets & Feta

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

Packed with plant protein and hearty grains, warm spices and fresh herbs, this textured salad comes together quickly thanks to cooked barley and marinated beets (no peeling required).

Contains: Milk, Wheat.

What You Get

Chickpeas

Za’atar Seasoning

Red onion

Dill

Pitted Kalamata olives

Cooked barley

Marinated beets

Lemon

Pre-washed baby arugula

Crumbled feta cheese

What You'll Need

Olive oil

Ground cayenne pepper (optional)

Salt and freshly ground pepper

Instructions:

Step 1

Preheat the oven to 425°F. Line a sheet pan with parchment or foil.

Step 2

Rinse and drain the chickpeas and pat dry with paper towels. Place the chickpeas on the prepared pan, and toss with 2 tablespoons olive oil, 2 teaspoons of za’atar, a pinch of cayenne, if you’d like a little heat, and ½ teaspoon salt. Roast until the chickpeas are crisp but still tender, 12 to 15 minutes. Let cool slightly.

Step 3

Meanwhile, chop ½ cup red onion, reserving the rest for another use. Chop ½ cup of the dill fronds, including a little bit of stems. Cut the olives in half.

Step 4

In a bowl, combine the barley, beets, red onion, and olives. Drizzle with 2 tablespoons olive oil, the juice of 1 lemon, season with salt and pepper, and toss to coat. Fold in the crispy chickpeas, dill, and about 2 cups of arugula last.

Step 5

Pile the barley salad on plates and scatter with feta. Grind with pepper and serve.

Meal Kit #2 - Veggie Crunch Wraps with Cabbage Slaw

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

Griddled tortillas are filled with a hearty mix of beans, cheese, and thick tortilla chips for extra crunch. Pile fresh pico de gallo salsa and a cabbage-radish slaw on the side.

Contains: Milk, Wheat.

What You Get

Black beans

Shredded Cheddar cheese

Shredded cabbage

Pico de gallo salsa

Radishes

Lime

Flour tortillas

Tortilla chips

What You'll Need

Salt

Hot sauce (optional)

Vegetable oil

Instructions:

Step 1

Rinse and drain the beans. Transfer the beans to a large bowl and lightly mash with a fork. Add the cheese, 1 cup of the shredded cabbage, and ½ cup of the pico de gallo, and mix until combined. Season to taste with salt and hot sauce, if you want a kick.

Step 2

Trim and thinly slice the radishes. In a large bowl, combine the radishes and the remaining cabbage, drizzle with the juice of ½ lime and 2 tablespoons vegetable oil, season with salt, and toss to coat. Cut the remaining ½ lime into wedges for serving.

Step 3

Tear one of the tortillas into 5 roughly triangular-shaped pieces. Stack the remaining tortillas on a plate and cover with a damp towel. Microwave until warmed through, about 30 seconds. Wrap in a towel and keep warm.

Step 4

To assemble the crunch wraps, working with one whole tortilla at a time, lay it on a work surface. Place about 1 packed cup of the bean mixture onto the center, then spread it into a 5-inch round. Top with a single layer of tortilla chips and press gently so no sharp corners are sticking up (it's okay if they crack). Place a piece of torn tortilla on top of the chips.

Step 5

Fold the top of the tortilla down over the filling to the center. Holding that piece down and working your way around the tortilla, continue folding the rest of the tortilla towards the middle until the filling is completely covered (5 to 6 folds). Flip the crunch wrap over. Continue filling and folding the crunch wraps until all of the tortillas are used.

Step 6

In a large frying pan or a griddle over medium heat, warm 1 tablespoon vegetable oil. Working in batches as necessary, add the crunch wraps, folded-side down, in a single layer. Cook until browned and heated through, 4 to 5 minutes per side. Add a drizzle of oil to the pan between batches.

Step 7

Cut each crunch wrap in half, transfer to plates, and pile the cabbage slaw on the side. Serve warm, with the remaining pico de gallo on the side and lime wedges for squeezing.

Meal Kit #3 - Oven-Fried Ravioli with Arrabbiata Sauce & Kale Salad with Avocado & Almonds

Active time: 25 mins, Total time: 45 mins. Makes 3 servings.

Fresh ravioli is an unexpected treat when it takes a dip in breadcrumbs, baking up crunchy and golden. Serve with spicy tomato sauce for a slam dunk. Paired with a Kale Salad with Avocado & Almonds.

Contains: Milk, Eggs, Wheat, Tree nuts (Almonds).

What You Get

Panko bread crumbs

Eggs

Cheese ravioli

Arrabiata sauce

Pre-washed baby kale

Meyer lemon vinaigrette

Avocado

Toasted, chopped almonds

What You'll Need

Olive oil

Grated Parmesan cheese (optional)

Salt and freshly ground pepper

Instructions:

Step 1

Preheat the oven to 400°F. Line a sheet pan with foil and grease with olive oil.

Step 2

In a bowl, stir together the panko, ¼ cup Parmesan, if you have some on hand, and 2 tablespoons olive oil, and season with salt and pepper. Crack 2 eggs into a bowl, season with salt, and beat with a fork. Dredge each ravioli in the eggs, letting any excess drip back into the bowl. Coat with the panko mixture, pressing gently to help the crumbs stick. Space out the breaded ravioli on the prepared pan.

Step 3

Bake until the ravioli are crispy and golden, 18 to 20 minutes. Pour about 1 cup of the arrabbiata into a bowl and warm in the microwave, 1 minute.

Step 4

Transfer the ravioli to a platter and serve warm, with the arrabbiata for dipping.

Step 5

Place about 4 cups of the kale in a bowl, drizzle with the Meyer lemon vinaigrette, season with salt, and turn to coat. Peel, pit, and dice the avocado. Fold the avocado into the salad. Sprinkle with the almonds, grind with pepper, and serve.