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HomeMarketMealsWeekly Meal PlanGood Eggs Meal KitsComfort Classics Veggie Meal Kit Trio

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Good Eggs Meal Kits

Comfort Classics Veggie Meal Kit Trio

59.49

3 meals, 3 servings each

$6.61 / serving

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Product Details

3 meals, 3 servings each

Our Comfort Classics Veggie Meal Kit Trio is a vegetarian bundle of cozy, satisfying meals designed to simplify a week of dinners with hearty, plant-forward recipes. Featuring a mix of comforting classics and fresh, seasonal flavors, this trio makes it easy to enjoy meatless meals that don’t compromise on richness or flavor.

Meal Kit #1 - Chickpea Salad Sandos with Pea Shoots & Tahini

Active time: 10 min, Total time: 10 min, 4 servings

No sad desk lunch here! These plant-based sandwiches are packed with protein and flavor. A salad of smashed chickpeas with creamy tahini vinaigrette, scallions for crunch and garlic for a kick of heat is the perfect filling for a toasted baguette. You can make the salad ahead of time and load up sandwiches throughout the week, and they also travel well in lunchboxes.

Contains: wheat, sesame.

What You Get

Garlic

Scallions

Chickpeas

Tahini dressing

Par-baked baguettes

Pea shoots

What You'll Need

Salt & freshly ground pepper

Mayo (optional)

Step 1

Preheat the oven to 375°F. Chop 2 cloves of garlic. Slice a large handful of scallions. Rinse and drain both cans of chickpeas. Combine the scallions, garlic, chickpeas, and the tahini dressing in a bowl. Stir to combine, smashing some of the chickpeas as you stir. Season with salt and pepper.

Step 2

Cut the baguettes in half and then split lengthwise and slide into the oven to toast until golden, 8-10 minutes. Spread half of each baguette with mayo, if using. Top with the chickpea salad. Sprinkle with a generous pinch of the pea shoots, and serve.

Meal Kit #2 - Fattoush Salad with Brussels Sprouts & Delicata Squash Kit

Active time: 20 min, Total time: 35 mins, 3 servings

Fattoush is the bread salad of the Middle East, with lots of bright herbs and tart sumac. Our fall version is a celebration of peak season produce, with roasted brussels and sweet delicata squash.

Contains: wheat, milk.

What You Get

Delicata squash

Brussels sprouts

Pita bread

Mint

Parsley

Feta

Meyer Lemon/ Red Wine/ Roasted Scallion Vinaigrette

Sumac

What You'll Need

Olive oil

Salt & freshly ground pepper

Step 1

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

Step 2

To prep the squash, cut the delicata in half lengthwise, scoop out the seeds, and slice into half moons about ½ inch thich. Trim the root end of the brussels sprouts and cut them in half.

Step 3

Arrange the brussels sprouts and squash on the prepared pan in a single layer, toss with ¼ cup of olive oil, season with salt & freshly ground pepper, and transfer to the oven. Roast until the veggies are tender-crisp and golden, 15-20 minutes.

Step 4

Brush 2 pieces of pita with olive oil, season with salt, and transfer to the oven to toast until crisp, 5 minutes. Once cool enough to handle, break the pita bread into bite-sized pieces.

Step 5

Pick the mint and parsley leaves and toss the stems. In a large bowl, combine the roasted veggies, herbs, feta, and toasted pita. Drizzle with ⅓ cup of the vinaigrette and turn to coat. Sprinkle with the sumac, grind with pepper, and serve.

Meal Kit #3 - Veggie Fettuccine Alfredo Kit

Active time: 15 min, Total time: 35 mins, 4 servings

Alfredo is impossible to resist, for appetites big and small. Toss veggies into a classic creamy sauce, with a final squeeze of lemon to keep it light and bright.

Contains: milk, wheat.

What You Get

Trumpet mushrooms

Broccoli

Parsley

Lemon

Cream

Fettuccine

Grated Parmesan cheese

What You'll Need

Olive oil

Salt and freshly ground pepper

Chile flakes (optional)

Step 1

Cut the mushrooms into bite-sized rounds.Cut the broccoli into florets, and cut the stems into bite-size pieces. Pick the parsley, toss the stems, and roughly chop the leaves. Cut the lemon in half for squeezing.

Step 2

In a large sauté pan over medium-high heat, warm 2 tablespoon olive oil. Add the mushrooms and sauté until they begin to brown and release their liquid, about 8 minutes. Transfer to a plate. Return the pan to medium heat and add the cream. Bring it to a simmer and cook until reduced by half, 5 minutes. Remove the pan from the heat.

Step 3

Meanwhile, bring a pot of salted water to boil. Add the broccoli to the boiling water and blanch until bright green and tender, 2 to 4 minutes. Using a slotted spoon, transfer the broccoli to the pan with the cream, along with the mushrooms, and stir to combine.

Step 4

Add the pasta to the boiling water and cook until al dente, according to the package instructions. Drain the pasta, reserving ½ cup of the pasta water. Add the pasta and reserved pasta water to the pan with the cream, along with ⅔ cup of the grated cheese. Return the pan to low heat and stir until the sauce thickens, 2 minutes. Fold in the chopped parsley last.

Step 5

Heap the pasta alfredo into bowls or plates. Add a squeeze of lemon and drizzle lightly with olive oil. Sprinkle with the remaining cheese and chile flakes, if you want a little heat. Grind with pepper and serve warm.