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HomeMarketMealsWeekly Meal PlanGood Eggs Meal KitsLight & Lively Meal Kit Trio

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This is how Light & Lively Meal Kit Trio looks, 1. image reference

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Good Eggs Meal Kits

Light & Lively Meal Kit Trio

84.99

3 meals, 3 servings each

$9.44 / serving

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Product Details

3 meals, 3 servings each

Light & Lively Meal Kit Trio is a fresh, balanced bundle of lighter meals designed to simplify a week of dinners with bright, seasonal flavors. Featuring wholesome ingredients and vibrant recipes, this trio makes it easy to enjoy satisfying meals that feel both nourishing and refreshing.

Meal Kit #1 - Teriyaki Salmon Bowls with Cucumber & Avocado Kit

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

If there’s one way to get a kid to eat salmon, it’s a sticky-sweet sauce. Round it out with quick pickles, creamy avocado, and a sprinkle of seaweed and seeds. It’s a delish fish bowl for dinner.

Contains: fish. wheat, soy.

Note: The salmon 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

What You Get

Cucumber

Wild salmon (see note below)

Teriyaki glaze (Traditional Japanese BBQ Sauce)

Cooked white rice

Avocado

Green onions

Togarashi (Japanese seasoning)

What You'll Need

Rice vinegar or white wine vinegar

Sugar

Salt

Vegetable oil

Step 1

Cut the cucumber in half lengthwise, then thinly slice crosswise. In a bowl, toss the cucumber with 1 tablespoon rice vinegar, 1 teaspoon sugar, and a couple of pinches of salt. Let rest until softened.

Step 2

Remove the salmon from the packaging, cut it into 3 pieces, pat dry with paper towels, and season on both sides with salt. In a nonstick frying pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the salmon, skin-side down, and sear until crispy and cooked to your liking, 2 to 3 minutes per side for rare. Transfer to a plate and brush with the teriyaki glaze, coating completely.

Step 3

Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Peel, pit, and dice the avocado. Slice the green onions.

Step 4

Heap the rice in bowls and top with the teriyaki salmon, marinated cucumber, and diced avocado. Sprinkle with the green onions and togarashi and serve warm.

Meal Kit #2 - Lemon-Caper Sole with Baby Spinach & Herbed Rice Kit

Active time: 30 mins, Total time: 30 mins. Makes 3 servings.

Delicate sole fillets are covered in a tangy lemon-caper sauce, with quickly sautéed spinach and herbed rice to soak up all the delicious juices.

Contains: milk, fish.

What You Get

Parsley

Garlic

Wild petrale sole

Lemon

Capers

Baby spinach

Cooked rice

Butter

What You'll Need

Salt and freshly ground pepper

All-purpose flour

Olive oil

Dry white wine or chicken broth

Step 1

Preheat the oven to 200°F. Pick 1 cup of parsley, toss the stems, and chop the leaves. Chop 4 cloves of garlic.

Step 2

Cut the sole into 3 pieces, if necessary. Pat dry with paper towels, and season with salt and pepper on both sides. Pour ¼ cup flour onto a plate. Dredge the sole in the flour until evenly coated, then shake off any excess.

Step 3

In a large nonstick frying pan over medium-high heat, warm 1 tablespoon olive oil and 1 tablespoon butter. Add the sole and fry until golden brown and flakes easily with a fork, 2 to 3 minutes per side. Transfer the sole to plates, and slide into the low oven to keep warm.

Step 4

Return the pan to medium heat. Add half the garlic and stir until fragrant, 30 seconds. Add ½ cup wine or broth and simmer until reduced by about half, 2 minutes. Remove from the heat. Add the juice of ½ lemon, 1 tablespoon capers, half of the parsley, and 2 tablespoons butter, and swirl until the butter is melted and the sauce is glossy. Season to taste with salt. Scrape the sauce into a small bowl.

Step 5

Wipe out the pan, return it to medium-high heat, and warm 1 tablespoon olive oil. Add the remaining garlic and stir until fragrant, 30 seconds. Add the spinach and sauté until wilted, 2 minutes. Season with salt.

Step 6

Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Transfer the rice to a bowl and fluff with a fork. Add 2 tablespoons butter, season with salt and pepper, and stir until the butter is melted. Fold in the remaining parsley last.

Step 7

Cut the remaining ½ lemon into wedges. Heap the herbed rice onto the plates, with the sole and spinach on the side. Pour the pan sauce over the sole and serve warm, with the lemon wedges for squeezing.

Meal Kit #3 - Spring Panzanella with Asparagus & Burrata

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

Who said you can’t make panzanella without tomatoes? Spring asparagus, pea shoots, and outrageously creamy burrata bring a fresh vibe to the classic bread salad.

Contains: milk, eggs, tree nuts, wheat.

What You Get

Par-baked baguettes

Asparagus

Lemon

Pea shoots

Burrata cheese

Pistachio pesto

What You'll Need

Olive oil

Salt and freshly ground pepper

White or red wine vinegar (optional)

Step 1

Preheat the oven to 425°F. Line 2 sheet trays with parchment or foil.

Step 2

Cut one of the baguettes into bite-sized cubes. Pile the bread cubes on one of the prepared pans, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Transfer the pan to the oven and toast until the bread is golden but still a little soft, 10 minutes.

Step 3

Meanwhile, snap off the tough ends of the asparagus, and cut the asparagus into bite-size pieces. Pile the asparagus on the other pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast until the asparagus is tender-crisp, 5 to 7 minutes.

Step 4

In a large bowl, whisk together the juice of ½ lemon, 1 teaspoon vinegar, if using, and 1 tablespoon olive oil. When the toasted bread and asparagus are mostly cool, add them to the bowl and toss to coat. Fold in the pea shoots last. Season with salt to taste.

Step 5

Heap the panzanella on plates. Drain the burrata, tear it into pieces, and scatter on top. Drizzle with some of the pesto, grind with pepper, and serve.