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 - Kale Salad with Apples & Wild Rice

Active time: 10 mins, Total time: 10 mins. Makes 3 servings.

This salad was inspired by one of our favorite snacks: apples with cheddar cheese. Pre-cooked wild rice means you can assemble this hearty salad quickly for busy weeknights.

Contains: Milk.

What You Get

Red onion

Apple

Cheddar cheese

Baby kale

Cooked wild rice

Apple cider vinaigrette

What You'll Need

Salt and freshly ground pepper

Instructions:

Step 1

Thinly slice ½ of the red onion, reserving the rest for another use. Core and slice the apple. Thinly slice half of the cheddar, reserving the rest for another use.

Step 2

In a large bowl, combine 4 cups of the kale, the wild rice, apple, cheddar, and sliced red onion. Drizzle with the apple cider vinaigrette, season with salt and pepper, and toss to coat. Heap the salad on plates, grind with pepper, and serve.

Meal Kit #2 - Pesto Quinoa Bowls with Roasted Brussels & Baby Broccoli

Active time: 20 mins, Total time: 35 mins. Makes 3 servings.

Get your greens with these satisfying vegetarian bowls that come together quickly thanks to pre-cooked quinoa from Good Eggs kitchen. Top them off with a drizzle of pistachio pesto and tangly crumbled feta.

Contains: Milk, Tree nuts (pistachio).

What You Get

Brussels sprouts

Baby broccoli

Scallions

Cooked quinoa

Pistachio pesto

Feta

What You'll Need

Olive oil

Salt & freshly ground pepper

Instructions:

Step 1

Preheat the oven to 450°F. Line a sheet pan with parchment or foil. Cut the brussels sprouts in half. Trim any woody ends from the baby broccoli. Thinly slice a handful of scallions.

Step 2

Arrange the baby broccoli and brussels sprouts in a single layer on the prepared sheet pan and drizzle with 3 tablepsoons of olive oil. Season with salt and pepper and transfer to the oven. Roast until tender-crisp and beginning to brown, 15-20 minutes.

Step 3

When the vegetables are nearly done, transfer the quinoa to a microwave safe bowl and reheat in the microwave until warmed through, 1-2 minutes.

Step 4

Divide the quinoa between bowls. Top with the roasted veggies and scallions. Drizzle everything generously with the pistachio pesto, scatter with the feta, and serve.

Meal Kit #3 - French Lentil Stew with Eggs

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

Quick cooking and packed with protein, French lentils are a favorite legume for weeknight suppers. This hearty vegetarian stew is topped with jammy eggs and a sprinkle of shaved parmesan.

Contains: Milk, Eggs.

What You Get

Garlic

Mirepoix

Vegetable broth

Diced tomatoes

Lentils

Bay leaf

Eggs

Lemon

Shaved parmesan

What You'll Need

Olive oil

Salt and freshly ground pepper

Instructions:

Step 1

Chop 2 cloves of garlic. In a large pot or Dutch oven over medium-high heat, warm 2 tablespoons olive oil. Add the mirepoix, season with a pinch of salt, and sauté until soft, 5 minutes. Add the garlic and stir until fragrant, 30 seconds. Add 3 cups of the broth, the tomatoes, ¾ cup of the dried lentils, and 1 bay leaf. Bring to a boil, turn down to a simmer, cover, and cook until the lentils are tender, 30 minutes. Add more broth to thin the soup as necessary, and season to taste with salt and pepper.

Step 2

In a nonstick skillet over medium-high heat, warm 1 tablespoon olive oil. Crack 3 eggs into the pan and season with salt and pepper. Fry until the whites are set and starting to brown around the edges but the yolks are still runny, 2½ to 3 minutes for sunny-side up.

Step 3

Ladle the stew into bowls, drizzle lightly with olive oil, and squeeze with the lemon. Top each bowl with an egg, sprinkle with the Parmesan, and serve warm.