$0.00

Subtotal

$50 minimum — Continue shopping

Checkout

HomeMarketNew & FeaturedSubscriptionGood Eggs Meal KitsWeekly Menu: Three Omnivore Meals

Good Eggs Meal Kits

Weekly Menu: Three Omnivore Meals

89.99

3 meals, 3 servings each

$9.99 / serving

Favorite

Product Details

3 meals , 3 servings each, total value: $99.99. | New Menu Each Week!

Make weeknight dinner less of a chore with a weekly delivery of three delicious, easy meal kits. Our chef crafts these dishes using local produce, healthy proteins, and innovative recipes. Subscribe and save 25% off the total value of these bundles!

Visit the site each Thursday to view the new menu for the upcoming week.

This week's omnivore menu includes:

Meal Kit #1 - One-Pan Skirt Steak with Blistered Cherry Tomatoes Kit

Active time: 15 mins, Total time: 35 mins, 3 servings

Juicy steak and burst cherry tomatoes sizzle in a single pan, making cleanup a breeze. You could add crusty bread or pasta, or you could keep it sweet and simple.

Note: The steak 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

Cherry tomatoes

Garlic

Skirt steak (see note below)

Thyme

What You'll Need

Olive oil

Salt and freshly ground pepper

Step 1

Preheat the oven to 450°F. Line a sheet pan with foil. Remove the tops from the cherry tomatoes. Smash and peel 5 or 6 cloves of garlic. Remove the steak from the packaging and pat dry with paper towels.

Step 2

Pile the cherry tomatoes, garlic, and a few sprigs of thyme on half of the prepared pan. Drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Transfer the pan to the oven and roast until the tomatoes are blistered, 20 to 25 minutes. Transfer the tomatoes to a bowl and tent with foil to keep warm.

Step 3

Switch the oven to broil on high. On the same pan you used to roast the tomatoes, drizzle the steak with 1 tablespoon olive oil. Season the steak with salt and pepper. Slide the pan onto the top rack (about 6 inches from the heat) and broil until the steak is browned and sizzling, 3 minutes. Flip and continue to cook until done to your liking, 30 seconds longer for medium, depending on thickness. Transfer the steak to a cutting board to rest, 5 minutes. Slice across the grain.

Step 4

Transfer the steak to plates, and spoon the cherry tomatoes and their juices over. Grind with pepper and serve warm.

Meal Kit #2 - Sesame Noodle Salad with Chicken, Carrots & Cabbage Kit

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

Creamy, crunchy, and cool, this noodle salad comes together in just a few minutes, thanks to pre-cooked chicken, quick-soaking rice noodles, and a pre-made sesame sauce.

Contains: tree nuts, soy, wheat, sesame.

What You Get

Rice noodles

Green onions

Sous vide chicken breast

Cabbage slaw

Sesame sauce

What You'll Need

Vegetable oil

Step 1

Bring a large pot of water to a boil. Add the rice noodles and cook until tender, 3 minutes or according to package directions. Drain and rinse under cold water until cool. Drizzle with 1 teaspoon vegetable oil and toss to separate the strands.

Step 2

Meanwhile, slice a handful of green onions. Shred or dice the chicken. In a large bowl, combine the cabbage slaw, chicken, noodles, and sesame sauce, and toss to combine.

Step 3

Heap the noodle salad into bowls, sprinkle with the green onions and serve. Or transfer individual servings into airtight containers, and refrigerate for up to 3 days.

Meal Kit #3 - Baja Salmon Burritos with Avocado Kit

Time: 30 min active, 30 min total. Makes 3 servings.

Flaky salmon, creamy black beans, crunchy cabbage, and buttery avocado fill these weeknight-easy burritos. Roll ‘em up, then give ‘em a flash in a hot pan to get that golden crust.

Contains: fish, wheat.

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

Red onion

Wild salmon (see note below)

Chile limón seasoning

Shredded red and green cabbage

Lime

Cilantro

Avocado

Cooked black beans

Large flour tortillas

What You'll Need

Salt

Olive oil

Hot sauce (optional)

Step 1

Slice half of the red onion (you should have about 1 cup). Remove the salmon from the packaging, pat dry with paper towels. Season the salmon with 1 tablespoon of the chile limón seasoning and a generous pinch of salt.

Step 2

In a large nonstick frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the red onion and sauté until the onion is softened and starting to brown, about 4 minutes. Season with salt. Transfer the onions to a plate. Warm 1 tablespoon olive oil in the pan. Add the salmon, and sear until firm, turning once, 2 to 3 minutes per side, depending on the thickness of the fish. Transfer to the plate to let cool slightly, then break the salmon into large flakes.

Step 3

Meanwhile, in a bowl, combine the shredded cabbage, juice of ½ lime, 1 tablespoon olive oil, and a pinch of salt, and toss to coat. Cut the remaining lime half into wedges. Chop the cilantro, including the stems. Peel, pit, and slice the avocado.

Step 4

Transfer the black beans to a bowl, and reheat in the microwave until warmed through, stirring occasionally, 2 minutes.

Step 5

To build the burritos, place 3 tortillas on plates, and fill with the beans, cabbage, salmon pieces, sautéed onions, avocado, and cilantro. Dab with hot sauce, if you want a kick. Tuck in the ends and roll up snugly.

Step 6

Wipe out the frying pan and return it to medium heat. Add the burritos and toast until golden and crispy, 1 minute per side. Transfer the burritos to plates and serve warm, with lime wedges for squeezing.