with Rosemary Fries, Green Beans, and Honey Mustard Sauce

By Hello Fresh

Cooking Time: 45 mins

Servings: 4

Nutrition: 640 Calories

Ingredients:

• Yukon Gold Potatoes- 24 oz
• Panko Bread Crumbs- 1 cup
• Parmesan Cheese- 1/2 cup
• Dried Rosemary- 1 tsp
• Chicken Breasts- 24 oz
• Eggs- 2
• Green Beans- 12 oz
• Honey- 3 oz
• Dijon Mustard- 1/4 cup

1  PREHEAT AND PREP.     Wash and dry all produce. Preheat oven to 450 degrees, distributing racks evenly. Cut potatoes into ½-inch-thick wedges (like steak fries).

2  MAKE CRUST.     Spread panko on a baking sheet. Toast in oven until golden brown, 2-3 minutes. Transfer to a large bowl or shallow dish, then stir in Parmesan and a drizzle of olive oil. Season with salt and pepper.

3 BAKE POTATOES.  Toss together potatoes, a large drizzle of olive oil, rosemary, and a large pinch of salt and pepper on baking sheet used for panko. Bake in oven until nicely browned and crisp, 25-30 minutes, flipping halfway through.

4  COAT CHICKEN.  Cut chicken into 1-inch-wide strips. Season all over with salt and pepper. Crack eggs into a medium bowl and lightly beat. Working one piece at a time, dip chicken into eggs, letting excess drip off, then coat in crust mixture, pressing to adhere. Place on a lightly oiled baking sheet.

5  BAKE GREEN BEANS AND CHICKEN.    Toss green beans on a third baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Bake green beans and chicken in oven until chicken is no longer pink in center and green beans are tender and slightly crisp at the edges, 12-15 minutes. TIP: Alternatively, you can cook the green beans with a drizzle of olive oil in a large pan over medium heat until tender, 4-5 minutes, then season with salt and pepper.

6  MIX SAUCE AND SERVE.     Stir together honey and ¼ cup mustard (we sent more) in a small bowl. Divide chicken, potatoes, and green beans between plates. Serve with honey mustard sauce on the side for dipping.

with Avocado Crema and Cilantro

By Hello Fresh

Cooking Time: 40 mins

Servings: 4

Nutrition: 860 Calories

Ingredients:

• Sweet Potatoes- 4
• Yellow Onion- 1
• Cilantro- 1/4 oz
• Garlic- 4 cloves
• Black Beans- 13.4 oz
• Lime- 2
• Flour Tortillas- 12
• Honey- 1 oz
• Cumin- 2 tsp
• Avocado- 2
• Sour Cream- 8 tbsp

1  ROAST SWEET POTATOES.    Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with 1 TBSP olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, about 20 minutes.

2  PREP.    Meanwhile, halve, peel, and dice onion. Pick cilantro leaves from stems; discard stems. Mince or grate garlic. Drain and rinse half the beans from the box (use the rest as you like). Zest ½ tsp zest from lime, then cut into halves.

3 COOK AROMATICS AND BEANS.  Heat 1 TBSP olive oil in a large pan  over medium heat. Add onion and cook, tossing occasionally, until softened, 5-6 minutes. Season with salt and pepper. Add garlic and beans to pan. Cook, tossing, until fragrant and warmed through, 3-4 minutes.

4  WARM TORTILLAS AND TOSS FILLING. Wrap tortillas in foil and place in oven to warm, about 5 minutes. (TIP: Alternatively, wrap tortillas in a damp paper towel and microwave on high  until warm, about 30 seconds.) Toss sweet potatoes, honey, cumin, and juice from one lime half into pan with beans and cook until liquid is mostly evaporated, 2-3 minutes. Season with salt and pepper.

5  MAKE AVOCADO CREMA.     Halve, pit, and peel avocado. Cut one half into thin slices. Roughly chop other half and place in a medium bowl along with sour cream, juice from remaining lime half, and lime zest.  Mash with a fork until mostly smooth. Season with salt and pepper.

6  ASSEMBLE TACOS.     Spread avocado crema onto tortillas, then top each with filling, avocado slices, and cilantro. TIP: Break out the hot sauce if you like it spicy.

with Zucchini, Mushrooms and Carrot

By Hello Fresh

Cooking Time: 30 mins

Servings: 4

Nutrition: 760 Calories

Ingredients:

• Zucchini- 2
• Button Mushrooms- 8 oz
• Scallions- 4
• Carrot- 2
• Ginger- 2 thumbs
• Garlic- 4 cloves
• Jasmine Rice 1 1/2 cups
• White Wine Vinegar- 10 tsp
• Sesame Oil- 2 tbsp
• Sriracha- 4 tsp
• Soy Sauce- 6 tbsp
• Ground Beef- 20 oz

1  PREP.     Wash and dry all produce. Bring 1 1/4 cups water to a boil in a small pot. Halve zucchini lengthwise; slice into thin half-moons. Trim and thinly slice mushrooms and scallions, keeping scallion greens and whites separate. Peel carrot; using a peeler, shave lengthwise into ribbons. Peel and mince ginger. Mince garlic.

2  COOK RICE.     Once water is boiling, add rice and a pinch of salt to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, 15-20 minutes.

3 PICKLE SCALLIONS AND MAKE SAUCE.       Toss scallion whites with vinegar and a pinch of salt in a small bowl. Set aside to marinate. In another small bowl, stir together sesame oil, 1½ TBSP sugar, up to half the sriracha, and 1½ TBSP soy sauce (we’ll use the rest of the sriracha and soy sauce later).

4  COOK VEGGIES.       Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add carrot; season with salt and pepper. Cook, tossing, until tender but still crisp, 3-4 minutes. Remove from pan and set aside. Add another drizzle of oil to pan and repeat with zucchini; remove from pan once cooked. Add mushrooms and another drizzle of oil to pan and cook until tender, 3-5 minutes. Season with salt and pepper. Remove from pan and set aside.

5  COOK BEEF     Heat another drizzle of oil in same pan over medium-high heat. Add garlic and ginger and cook until fragrant, about 30 seconds. Add beef, breaking up meat into pieces. Cook, tossing occasionally, until no longer pink, about 4 minutes. Increase heat to high and continue cooking until browned and crisp, about 3 minutes. Pour in remaining soy sauce and cook, tossing, until mostly evaporated, 1-2 minutes. Season with salt and pepper.

6  FINISH AND PLATE.     Divide rice between bowls. Arrange beef, zucchini, carrot, mushrooms, and scallion whites on top. Drizzle with sauce and remaining sriracha (to taste). Sprinkle with scallion greens and serve.

with Roasted Potatoes and a Cranberry and Pine Nut Salad

By Hello Fresh

Cooking Time: 40 mins

Servings: 4

Nutrition: 580 Calories

Ingredients:

• Multicolor Fingerling Potatoes- 24 oz
• Thyme- ¼ oz
• Lemon- 1
• Maple Syrup- 2 oz
• Dijon Mustard- 4 tsp
• Chicken Stock Concentrates- 2
• Pork Chops- 24 oz
• Fall Harvest Spice Blend- 1 tbsp
• Spring Mix Lettuce- 4 oz
• Dried Cranberries- 2 oz
• Pine Nuts- 1 oz

1  ROAST POTATOES.    Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Halve potatoes lengthwise. Toss together potatoes, half the thyme sprigs, salt, pepper, and a large drizzle of olive oil on a baking sheet. Arrange potatoes cut-side down on sheet. Roast in oven until tender and browned, about 30 minutes.

2  PREP.    Strip 1 tbsp thyme leaves from remaining sprigs; roughly chop leaves. Halve lemon; cut one half into wedges. Stir together chopped thyme, maple syrup, mustard, and stock concentrates in a small bowl.

3 COOK PORK.       Heat a large drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Season pork all over with 2 tsp harvest spice (we sent more), salt, and pepper. Add to pan and cook until browned on surface and just shy of desired doneness, 3-4 minutes per side.

4  GLAZE PORK.      Pour maple syrup mixture into pan with pork and let simmer until thickened to a glaze-like consistency, about 2 minutes. Toss pork to coat. Remove pan from heat and stir in a squeeze or two of lemon.

5  TOSS SALAD.    Toss together lettuce, cranberries, pine nuts, 2 TBSP olive oil, and a few squeezes of lemon in a large bowl. Season with salt and pepper. TIP: If you have an extra moment, toast the pine nuts first in a small pan over medium heat until golden, 3-4 minutes—the heat will make their flavor pop.

6  PLATE AND SERVE.     Discard thyme sprigs from sheet with potatoes, then divide potatoes, pork, and salad between plates. Drizzle pork with remaining glaze in pan. Serve with lemon wedges on the side for squeezing over.

with Cilantro Lime Couscous and Green Beans

By Hello Fresh

Cooking Time: 20 mins

Servings: 4

Nutrition: 600 Calories

Ingredients:

• Veggie Stock Concentrate- 2
• Cilantro-1/2 oz
• Lime- 2
• Panko Breadcrumbs- 1 cup
• Southwest Spice Blend- 2 tbsp
• Couscous- 1 cup
• Tilapia- 22 oz
• Sour Cream- 10 tbsp
• Chipotle Powder- 1 tsp
• Green Beans- 12 oz

1  HEAT STOCK AND PREP.    Wash and dry all produce except green beans. Bring ¾ cup water, stock concentrate, and a pinch of salt to a boil in a small pot. Finely chop cilantro. Cut lime into wedges. Stir together panko and Southwest spice in a shallow dish or bowl. Season with salt and pepper.

2  COOK COUSCOUS.     Once stock is boiling, add couscous to pot. Cover, then remove from heat. Let stand, covered, until liquid is absorbed and grains are tender.

3 COAT FISH.       Brush tilapia all over with 2 tbsp sour cream (1 pack). Season with salt and pepper. Dip each fillet into panko mixture, coating all over and pressing to adhere.

4  COOK FISH.       Heat a thin layer of oil in a large pan over medium-high heat (we used 2 TBSP oil; use a nonstick pan if you have one). Add tilapia to pan and cook until flesh is opaque and panko is golden brown, 4-5 minutes per side.

5  MAKE CREMA AND STEAM GREEN BEANS.    While fish cooks, combine remaining sour cream, a squeeze of lime, and chipotle powder (to taste) in a small bowl. Season with salt and pepper. Pierce green bean bag with a fork and place on a microwave-safe plate. Microwave on high for 3-4 minutes (or until green beans are tender), then carefully remove green beans from bag.

6  FINISH AND SERVE.     Fluff couscous with a fork, then stir in half the cilantro and a squeeze of lime. Season with salt and pepper. Divide between plates, then place tilapia on top. Dollop with crema. Season green beans with salt and pepper and serve on the side. Sprinkle remaining cilantro over everything. Serve with any remaining lime wedges.

with Chicken Sausage, Tomatoes, and Spinach

By Hello Fresh

Cooking Time: 30 mins

Servings: 2

Nutrition: 550 Calories

Ingredients:

• Garlic- 2 cloves
• Baby Spinach- 5 oz
• Lemon- 1
• Grape Tomatoes- 4 oz
• Parsley- 1/4 oz
• Italian Chicken Sausage- 6 oz
• Orzo Pasta- 2/3 cup
• Italian Seasoning- 1/2 tbsp
• Chicken Stock Concentrate- 1
• Mozzarella Cheese- 1/4 cup
• Panko Breadcrumbs- 1/2 cup
• Parmesan Cheese- 1/4 cup

1  PREHEAT AND PREP.     Wash and dry all produce. Preheat broiler to high. Mince garlic. Finely chop spinach until you have 1 cup very packed spinach. Halve lemon; cut one half into wedges. Halve tomatoes. Pick parsley leaves from stems and finely chop; discard stems. Remove 2 links sausage from casings (use other link as you like).

2  COOK SAUSAGE.      Heat a drizzle of olive oil in a large tall-sided pan over medium-high heat (use an ovenproof pan if you have one). Add sausage, breaking up meat into pieces. Cook until just browned, about 3 minutes.

3 START ORZOTTO.        Add tomatoes and garlic to pan with sausage. Cook, stirring occasionally, until tomatoes start to wilt, 2-3 minutes. Add ⅔ cup orzo and ½ TBSP Italian seasoning (we sent more of both). Cook, stirring, until orzo is coated in juices, about 1 minute. Season with salt and pepper.

4  FINISH ORZOTTO.       Add 2 cups water, stock concentrate, and a pinch of salt to same pan. Bring to a boil, then lower heat to medium. Let simmer, stirring occasionally, until orzo is almost al dente, 7-9 minutes. Stir in chopped spinach and cook until wilted, about 3 minutes more. TIP: If mixture seems dry, add water ¼ cup at a time until loose.

5  BROIL ORZOTTO.    Stir ¼ cup mozzarella (we sent more) and a squeeze of lemon into pan. Season with salt, pepper, and more lemon to taste. (TIP: If your pan is not ovenproof, transfer mixture to a baking dish at this point.) Sprinkle panko and Parmesan over top of orzotto. Broil until panko is golden brown, 1-3 minutes.

6  PLATE AND SERVE.      Divide orzotto between plates. Sprinkle parsley over top. Serve with

lemon wedges on the side for squeezing over.

with Artichokes, Olives and Feta

By Hello Fresh

Cooking Time: 25 mins

Servings: 4

Nutrition: 710 Calories

Ingredients:

• Artichokes- 13 oz
• Green Olives- 2 oz
• Grape Tomatoes- 8 oz
• Red Onion- 1
• Garlic- 4 cloves
• Fresh Mozzarella- 8 oz
• Flatbreads- 4
• Feta Cheese- 1/2 cup
• Arugula- 4 oz
• Balsamic Vinegar- 5 tsp

1  PREHEAT OVEN AND PREP VEGGIES.    Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Rinse and drain artichokes, then cut into halves through stem ends. Cut olives and tomatoes in half lengthwise. Halve, peel, and thinly slice onion. Mince or grate garlic.

2  PREP CHEESE.  Tear mozzarella into small piece with hands.

3 ASSEMBLE FLATBREADS.    Place flatbreads on a lightly oiled baking sheet. Spread out mozzarella in an even layer over tops of each. Scatter olives, artichokes, tomatoes, and feta cheese over tops, followed by as much onion and garlic as you like. Season with salt and pepper.

4  BAKE FLATBREADS.       Bake flatbreads in oven until crust is crisp and mozzarella is melted, 7-10 minutes.

5  DRESS ARUGULA.     Toss arugula in a medium bowl with 1 TBSP vinegar (we sent more) and a drizzle of olive oil. Season with salt and pepper.

6  FINISH AND SERVE.    Scatter arugula over flatbreads, then cut into slices and serve.

Recipe By: Breana Lai

“Cut some carbs and use spiralized zucchini in place of noodles in this zesty pesto pasta dish recipe. Top with Cajun-seasoned shrimp to complete this quick and easy dinner.”

Ingredients:

5-6 medium zucchini (2¼-2½ pounds total), trimmed

¾ teaspoon salt, divided

1 ripe avocado

1 cup packed fresh basil leaves

¼ cup unsalted shelled pistachios

2 tablespoons lemon juice

¼ teaspoon ground pepper

¼ cup extra-virgin olive oil plus 2 tablespoons, divided

3 cloves garlic, minced

1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired

1-2 teaspoons Old Bay seasoning

Directions

1Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini “noodles” in a colander and toss with ½ teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.

2Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining ¼ teaspoon salt in a food processor. Pulse until finely chopped. Add ¼ cup oil and process until smooth.

3Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl.

4Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.

with Kiwi Salsa and Lime Crema

By Hello Fresh

Cooking Time: 30 mins

Servings: 4

Nutrition: 650 Calories

Ingredients:

• Red Onion- 2
• Poblano Pepper- 2
• Roma Tomato- 2
• Kiwis- 4
• Cilantro- 1/2 oz
• Limes- 2
• Chorizo Seitan- 16 oz
• Sour Cream- 8 tbsp
• Flour Tortillas- 12

1  PREP.    Wash and dry all produce. Halve, peel, and thinly slice onion. Mince a few slices until you have 3 TBSP minced onion. Core and seed poblano, then thinly slice. Core and seed tomato, then dice into ¼-inch cubes. Peel kiwis, then dice into ¼-inch cubes. Finely chop cilantro. Zest lime until you have a big pinch of zest, then cut into wedges.

2  MAKE KIWI SALSA.    Combine tomato, minced onion, kiwis, a squeeze of lime juice, and half the cilantro in a small bowl. Season with salt, pepper, and more lime juice (to taste). Set aside.

3 COOK VEGGIES.      Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano and sliced onion. Season with salt and pepper. Cook, tossing, until softened and slightly charred, 3-5 minutes.

4  WARM SEITAN.      Add seitan and another drizzle of oil to pan and toss to combine. Season with salt and pepper. Cook until seitan is warmed through and starting to brown, about 5 minutes. Reduce heat to low to keep warm, stirring occasionally.

5  MAKE LIME CREMA.    In another small bowl, combine lime zest, a squeeze of lime juice, and sour cream. Season with salt, pepper, and more lime juice (to taste).

6  FINISH AND SERVE.    Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. Fill tortillas with seitan mixture, then top with kiwi salsa and dollop with lime crema. Sprinkle with remaining cilantro. Serve with any remaining lime wedges on the side for squeezing over.

with Spinach, Thyme, and Parmesan Breadcrumbs

Just when we thought pasta night couldn’t get any better, our chefs doubled down on the spinach. This nutritious green can be found in the ravioli AND fresh in the gratin. But this dish is more than just a veggie-lover’s delight: there’s also a thick and creamy sauce and toasted breadcrumb topping that keeps things comfy, cozy, and utterly delicious.

Preparation Time

30 minutes

Cooking difficulty

Level 1

Ingredients

½  Onion

¼ oz Thyme

Vegetable Stock Concentrate

9 ounce Spinach and Ricotta Ravioli

¼ cup Panko

¼ cup Parmesan Cheese

4 tablespoon Sour Cream

5 ounce Spinach

1 tbs Butter

1 tsp Olive Oil

Salt

Pepper

Nutrition Values

Calories 530

1. Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and thinly slice half the onion (use the other half as you like). Strip thyme leaves from stems; discard stems.

2. Melt 1 TBSP butter in a large pan over medium heat (use an ovenproof pan if you have one). Add thyme and onion. Cook until softened, 5-6 minutes. Season with salt and pepper. Pour in stock concentrate and 1½ cups water and bring to a simmer.

3. Once stock mixture is simmering, add ravioli to pan. Cover and cook 4 minutes. Uncover and increase heat to high. Continue cooking, spooning stock over ravioli, until ravioli are tender and stock has reduced, 5-6 minutes. Shake pan occasionally to keep ravioli from sticking.

4. Combine panko, Parmesan, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.

5. Remove pan from heat. Carefully stir sour cream and spinach into pan until thoroughly combined and spinach is wilted. Season with salt and pepper. (TIP: Add a splash of water if sauce seems very thick.) If your pan is not ovenproof, transfer mixture to a baking dish at this point.

6. Sprinkle ravioli in pan (or dish) with crust mixture. Place under broiler and broil until golden brown, 1-2 minutes. Divide between plates

Photo courtesy: Hello Fresh

with Balsamic Fig Sauce, Green Beans & Rosemary Potatoes

By Hello Fresh

Servings: 4

Nutrition: 526 Calories

Ingredients:

• Pork Tenderloin- 24 oz
• Yukon Potatoes- 24 oz
• Green Beans- 12 oz
• Shallot- 2
• Balsamic Vinegar- 4 tbsp
• Chicken Stock Concentrate- 2
• Fig Jam- 2 tbsp
• Rosemary- 1/2 oz
• Butter- 2 tbsp
• Oil- 8 tsp

1  PREP.    Wash and dry all produce. Preheat the oven to 450 degrees. Halve, peel, and finely chop the shallot. Strip the rosemary from the stems and finely chop the leaves. Cut the potatoes into ½-inch cubes.

2  ROAST THE POTATOES. Toss the potatoes on a baking sheet with a drizzle of oil, half the rosemary, and a pinch of salt and pepper. Place in the oven for about 20 minutes, tossing halfway through, until golden brown and tender.

3 COOK THE PORK AND GREEN BEANS.       Meanwhile, heat a drizzle of oil in a large pan over medium heat. Season the pork on all sides with salt and pepper. Sear 2-3 minutes per side, until golden brown all around. Transfer to another baking sheet. Toss the green beans on the same baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven to finish cooking for about 10 minutes, until the pork is just barely pink in the center and the green beans are tender.

4  MAKE THE BALSAMIC FIG SAUCE.      In the same pan you cooked the pork in, heat a drizzle of oil over medium heat. Add the shallot and remaining rosemary. Cook, tossing, for 2-3 minutes, until softened. Add the fig jam, stock concentrate, ¼ cup water, and 2 Tablespoons balsamic vinegar to the pan. Stir to combine. Simmer 2-3 minutes, until thickened. Remove pan from heat and stir in 1 Tablespoon butter. Season with salt and pepper.

5  SLICE THE PORK.    Remove the pork from the oven. Let rest a few minutes before thinly slicing.

6  PLATE AND SERVE.     Serve the rosemary potatoes and green beans alongside the roasted pork. Drizzle the balsamic fig sauce over the pork and enjoy!