Tag Archives: Healthy Recipe

Easy-Peasy Ravioli Gratin

with Spinach, Thyme, and Parmesan Breadcrumbs

By Hello Fresh

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

Fat 26 g

Saturated Fat 15 g

Carbohydrate 48 g

Sugar 4 g

Dietary Fiber 3 g

Protein 24 g

Cholesterol 95 mg

Sodium 860 mg

Utensils

  • Large Pan
  • Small Bowl

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.

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.

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.

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

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.

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

Hearty Steak and Potatoes

with Balsamic-Cranberry Pan Sauce

 

By Hello Fresh

 

Cooking Time: 40 mins

Servings: 4

Nutrition: 535 calories

Ingredients:

 

  • Yellow Onion- 2
  • Rosemary- 1/4 oz
  • Yukon Gold Potatoes- 32 oz
  • Red Cabbage- 8 oz
  • Mustard Seeds- 2 tsp
  • White Wine Vinegar- 4 tbsp
  • Sirloin Steak- 24 oz
  • Balsamic Vinegar- 1 tbsp
  • Soy Sauce- 3 tbsp
  • Cranberry Jam- 8 tsp

 

1  PREHEAT AND PREP. Wash and dry all produce. Preheat oven to 425 degrees. Halve, peel, and thinly slice onion. Strip rosemary leaves from stems and finely chop until you have 1 TBSP. Discard stems. Halve potatoes lengthwise, then cut into 1-inch-thick wedges (like steak fries).

2  ROAST POTATOES. Toss potatoes on a baking sheet with a large drizzle of olive oil and chopped rosemary. Season with salt and pepper. Roast until lightly browned and crisp, about 30-35 minutes.

3  COOK CABBAGE. Heat and drizzle oil in a medium pan on medium-high heat. Add onion and cabbage and cook until softened, about 5 minutes, tossing. Add mustard seeds and cook until they start to pop. Stir in white wine vinegar, sugar, and a pinch of salt. Reduce heat to low, cover, and cook until cabbage is tender, about 10 minutes.

 

4  SEAR STEAK. While cabbage cooks, heat a drizzle of oil in another medium pan over medium-high heat. Pat steak dry with a paper towel, then season all over with salt and pepper. Add to pan and sear until browned and cooked to desired doneness, 4-7 minutes per side. Remove and set aside to rest.

 

5   MAKE PAN SAUCE. Add 1/2 tbsp balsamic vinegar, 1½ TBSP soy sauce, cranberry jam, and 3 TBSP water to same pan over medium heat. Stir to combine. Let simmer until reduced to a syrupy consistency, about 2-3 minutes. Remove from heat.

6   FINISH AND SERVE. Thinly slice steak against the grain. Divide steak, potatoes, and cabbage between plates. Drizzle glaze over steak and serve.

 

Maple and Brown Butter Gnocchi

Photo courtesy: Hello Fresh

with Butternut Squash and Sage

 

By Hello Fresh

 

Cooking Time: 30 mins

Servings: 4

Nutrition: 500

Ingredients:

 

  • Butternut Squash- 24 oz
  • Maple Sugar- 2 tbsp
  • Brussel Sprouts- 16 oz
  • Sage- 1/4 oz
  • Gnocchi- 18 oz
  • Olive Oil- 2 tbsp
  • Butter- 4 tbsp
  • Salt & Pepper

 

 

1  Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Toss squash on a baking sheet with a large drizzle of olive oil and ½ TBSP maple syrup (we’ll use more later). Season with salt and pepper. Roast in oven until lightly browned, 20-25 minutes.

 

2 Trim Brussels sprouts, then cut in half through stem ends. Slice halves crosswise into thin ribbons. Pick and thinly slice enough sage leaves from stems to give you 1 TBSP.

 

3 Heat a drizzle of olive oil in a large pan over medium-high heat. Add Brussels sprouts and season generously with salt and pepper. Cook, tossing occasionally, until softened and starting to brown, 3-5 minutes. Remove from pan and set aside.

 

4 Once water is boiling, add gnocchi to pot. Cook until tender and floating, 3-4 minutes, then drain.

 

5  While gnocchi cooks, add 2 TBSP butter and ½ TBSP maple syrup to pan used for Brussels sprouts over medium-high heat (you will have some syrup left over). Once butter is melted, add sliced sage and cook, stirring, until butter begins to brown and smells nutty, about 2 minutes. Season with salt and pepper, then remove from heat.

 

6  Toss roasted squash and Brussels sprouts into pan with sauce. Gently stir in gnocchi, then season with salt and pepper. Divide between bowls and serve.

 

Winter Squash At Clark’s Nutrition

By Judith Dern

Acorn, buttercup, butternut, delicata, hubbard, spaghetti, turban—a bounty of colorful winter squash and pumpkins overflow grocery produce tables every fall. A fruit (really!) native to North America, and a member of the gourd family like melons and pumpkins, squash is super-easy to stir into hearty autumn soups.

Squash is super-easy to stir into hearty autumn soups

Add squash to your diet for good health

“Winter squashes, especially pumpkin, are one of the most nutritionally valuable foods known to man,” says Steven Pratt, MD, coauthor of SuperFoods. Loaded with good-for-you nutrients, the richly colored interior flesh is the first clue to squashes’ nutritional benefits, which include:

Large amounts of carotenoids, the deep orange-, yellow-, or red-colored plant compounds that help fight a variety of diseases, including heart disease, various cancers, and eye diseases

Vitamins C and E, plus potassium, magnesium, and folic acid

High in fiber

Low in calories

Judith H. Dern, an independent writer living in Seattle, WA, loves vegetables and finds squash soup the perfect cold-weather dish

Fall For Delicious Squash Soups

By Judith H. Dern

Make an easy squash soup the star of your weeknight menu

For a quick and easy squash soup, use fresh, canned, or frozen squash, or canned 100% pumpkin purée (not pumpkin pie mix, which includes sugar and spices) as the soup base.

To prepare squash: If using fresh squash peel a thin-skinned variety such as hubbard or butternut. Cut squash in half and use a large spoon to remove seeds and any fibers; cut squash into 2-inch chunks and set aside.

Two 1-pound (.45 kg) squash will serve four people.

If a squash is difficult to peel, or if you are using a different variety from the two above, use a small knife to poke a few holes in the squash; then bake at 350ºF (177ºC) for 40 minutes or microwave for 12 minutes before slicing.

To make savory curried squash soup: Using a heavy 5.5-quart pot, sauté 1/3 cup diced yellow onion in 1 tablespoon olive oil until translucent (about 5 minutes).

Add squash, 1 quart chicken or vegetable stock, and 2 cups water.

Cook covered over medium heat until squash is soft and blends into stock.

Add more stock to thin mixture, if desired. Add 1/2 tablespoon curry powder (or to taste), salt and pepper to taste, and 1 cup half-and-half; stir to blend. Serve hot, but do not let soup boil after adding half-and-half.

Thyme Gravy Pork Chops

with Asparagus and Mashed Potatoes

By Hello Fresh

Although we love exploring new cuisines and flavors, not every night of the week has to be an adventure. Sometimes, you just wanna kick back with the classics. This recipe was made for just that. Mashed potatoes, pork chops, and roasted asparagus with an herby gravy mean no funny business here. Just pure deliciousness that everyone in your family will love.

Cooking Time

45 minutes

Ingredients

/ serving 4 people

24 ounce

Yukon Potatoes

16 ounce

Asparagus

¼ ounce

Chives

1 unit

Lemon

24 ounce

Pork Chops

1 tablespoon

Flour

(ContainsWheat)

1 unit

Chicken Demi Glace

(ContainsMilk)

¼ ounce

Thyme

½ cup

Milk

4 teaspoon

Vegetable Oil*

2 tablespoon

Butter*

Salt*

Pepper*

Calories550 kcal

 

1

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Cut potatoes into ½-inch cubes. Place in a medium pot with a pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, about 12 minutes. Drain, then return to pot.

2

Trim woody bottom ends from asparagus. Mince chives. Cut lemon into wedges. Pat pork dry with a paper towel. Heat a large drizzle of oil in a large pan over medium-high heat. Season pork with salt, pepper, and half the flour. Cook in pan until just browned, about 2 minutes per side. Transfer pork to a baking sheet, placing toward one side.

3

Toss asparagus with a large drizzle of oil on other side of same baking sheet. Season with salt and pepper. Bake in oven until asparagus starts to brown and pork reaches desired doneness, 7-10 minutes. (TIP: If pork is done before asparagus, remove from sheet and let asparagus finish.) Let pork rest on a plate for 5 minutes after it’s done.

4

Pour out any grease in pan used for pork. Add 1 TBSP butter and remaining flour to same pan over medium heat. Cook, stirring, until butter is melted and a pasty mixture has formed, 1-2 minutes. Stir in demi-glace, thyme sprigs, and ⅔ cup water. Simmer until thickened, about 2 minutes. Add another 1 TBSP butter, stirring to melt. Season with salt and pepper. Remove pan from heat. Stir in a squeeze of lemon.

5

After draining and returning potatoes to pot, add ½ cup milk (we sent more) and chives (add the chives to taste—you may not use all). Mash with potato masher or fork until smooth. Season with salt and pepper. TIP: Add more milk, if necessary, to give potatoes a creamy consistency.

6

Divide potatoes between plates. Stir any juices released by pork into gravy in pan. Divide pork and asparagus between plates. Remove and discard thyme sprigs from gravy, then spoon gravy over everything. Serve with lemon wedges on the side.

 

Pancetta Penne in a Witch’s Cauldron

Photo by: Hello Fresh

with Cream Sauce Potion and Pine Nut Vampire Teeth

 

By Hello Fresh

 

Cooking Time: 25 min.

Servings: 4

Nutrition: Calories: 730

Ingredients:

  • Garlic- 4 cloves
  • Mint- 1/4 oz.
  • Pine Nuts- 2 oz.
  • Penne Pasta- 12 oz.
  • Pancetta- 4 oz.
  • Peas- 8 oz.
  • Sour Cream- 8 tbsp.
  • Parmesan Cheese- 1/2 cup
  • Veggie Stock Concentrate

 

Preparation:

  1. Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate garlic. Pick mint leaves from stems; discard stems. Roughly chop leaves.
  2. TOAST PINE NUTS. Heat a large, empty pan over medium-low heat. Add pine nuts and toast, tossing frequently, until lightly browned and fragrant, 2-3 minutes. Remove from pan and set aside.
  3. BOIL PENNE. Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve ⅓ cup pasta cooking water, then drain.
  4. COOK PANCETTA. Heat a large drizzle of olive oil in same pan over medium heat. Add half the pancetta (use the rest as you like) and cook, tossing, until lightly crisped, 2-3 minutes. Add garlic and peas and cook, tossing, until fragrant, about 1 minute.
  5. MAKE SAUCE. Stir penne, sour cream, half the Parmesan, stock concentrate, and reserved pasta cooking water into pan. Gently toss until a thick, creamy sauce forms, 3-4 minutes. Season with salt and pepper.
  6. PLATE AND SERVE. Divide penne mixture between plates. Sprinkle with mint (to taste), pine nuts, and remaining Parmesan.

Classic Roasted Salmon

Courtesy: Hello Fresh

with Crispy Potato Rounds, Tomatoes and Green Beans

 

By Hello Fresh

When we want a meal that’s satisfying but still full of wholesome ingredients that we can feel good about, we turn to salmon. The fish is not only nice, firm, and meaty, it’s packed with heart-healthy omega-3s. Add some thoughtfully chosen veggies to the side (we’ve opted for green beans and tomatoes this time), along with a smattering of fresh herbs for pizazz, and you’ve got the perfect equation for keeping it hale and hearty during the weeknight hustle and bustle.

 

Cooking Time: 30 min.

Servings: 2

Nutrition: Calories: 560

Ingredients:

  • Heirloom Tomatoes- 4 oz.
  • Garlic- 2 Cloves
  • Dill- 1/4 oz.
  • Yukon Potatoes- 12 oz.
  • Green Beans- 6 oz.
  • Skin-On Salmon Fillets- 10 oz.
  • Butter- 1 tbsp
  • Olive Oil- 1 tbsp
  • Salt and Pepper

 

Preparation:

  1. Wash and dry all produce. Preheat oven to 425 degrees. Fill a large pot with water and a pinch of salt and bring to a boil. Halve tomatoes lengthwise. Thinly slice garlic. Pick dill fronds from stems and finely chop. Slice potatoes into ½-inch-thick rounds.
  2. Once water is boiling, add green beans to pot. Let boil until they turn bright green, 1-2 minutes. Remove from pot with a slotted spoon and transfer to a strainer, keeping pot of boiling water on stove. Rinse green beans under cold water. Add potatoes to same pot and boil until easily pierced by a knife, 12-15 minutes, then drain and let cool slightly.
  3. Meanwhile, melt 1 TBSP butter in a large pan over medium heat. Add tomatoes and season with salt and pepper. Cook, tossing, until slightly wilted, 2-3 minutes. Add green beans and garlic. Cook, tossing, until tender, 2-3 minutes. Stir in half the dill. Season with salt and pepper. Remove from pan and set aside, covered, to keep warm.
  4. Place salmon skin-side down on a lightly oiled baking sheet. Sprinkle with a drizzle of olive oil. Season with salt and pepper. Roast in oven to desired doneness, 8-10 minutes.
  5. Once potatoes are done and cool enough to touch, transfer to a cutting board and lightly crush each round with the back of your knife. Heat a drizzle of olive oil in pan used for veggies over medium-high heat. Add potatoes and cook until browned, 2-3 minutes per side. (TIP: Work in batches if you can’t fit them all.) Sprinkle with remaining dill. Season with salt and pepper.
  6. Divide green beans, tomatoes, salmon, and potatoes between plates and serve

 

When Steak Met Potatoes

Photo courtesy: Hello Fresh

and Creamed Kale with Peppercorn Sauce

By Hello Fresh

 

Cooking Time: 30 min.

Servings: 4

Nutrition: Calories: 525

Ingredients:

  • Yukon Gold Potatoes- 24 oz.
  • Kale- 8 oz
  • Shallot- 2
  • Black Peppercorns- ½ tsp
  • Sirloin Steak- 24 oz
  • Beef Stock Concentrate- 2
  • Sour Cream- 8 tbsp
  • Oil- 2 tbsp
  • Butter- 2 tbsp

 

Preparation:

  1. Preheat and prep. Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into ¾-inch-thick wedges. Remove and discard stems and ribs from kale. Chop or tear leaves into 1-inch pieces. Halve, peel, and mince shallot. Use a mallet or heavy pan to pound and crush peppercorns in their bag until coarsely ground.
  2. Roast Potatoes. Toss potatoes with a drizzle of oil and a pinch of salt and pepper on a baking sheet or baking dish. Roast in oven until tender and lightly browned, 30-35 minutes, tossing halfway through.
  3. Cook Kale. Melt 1 TBSP butter in a large pan over medium heat. Add kale and a splash of water. Cook until leaves are completely wilted and very tender, 4-5 minutes. Season with salt and pepper. Remove from heat, keeping kale in pan.
  4. Sear Steak. Heat a drizzle of oil in a medium pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 4-7 minutes per side. Remove from pan and set aside to rest, 5 minutes.
  5. Make Peppercorn Sauce: Heat another drizzle of oil in same pan. Add shallot and ¼ tsp crushed peppercorns (more or less to taste). Cook until shallots are soft, 2-3 minutes. Add stock concentrate and ½ cup water. Scrape up any browned bits from pan. Bring to a simmer and let bubble until reduced by half, 2-3 minutes. Remove pan from heat, then stir in half the sour cream.
  6. Make Creamed Kale and Plate. Return pan with kale to medium heat. When just warmed, remove from heat and stir in remaining sour cream. Season with salt and pepper. Slice steak against the grain. Divide between plates and serve next to potatoes and kale. Drizzle with sauce.

Italian Ciabatta Cheeseburgers

with Mozzarella, Onion and Balsamic Greens

 

By Hello Fresh

Cooking Time: 30 mins

Servings: 4

Nutrition: 830 Calories

Ingredients:

 

  • Red Onion- 1
  • Garlic- 1/2 tsp
  • Tomato Paste- 1 tbsp
  • Balsamic Vinegar- 2 tbsp
  • Ground Beef- 20 oz.
  • Mozzarella Cheese- 1 cup
  • Ciabatta Bread- 4
  • Heirloom Grape Tomatoes- 8 oz.
  • Spring Mix Lettuce- 4 oz.
  • Dried Cranberries- 2 oz.

1  PREHAEAT OVEN AND COOK ONION.    Wash and dry all produce. Preheat oven or toaster oven to 400 degrees. Halve, peel, and thinly slice onion. Heat a large drizzle of olive oil in a large pan over medium heat. Add onion and 2 tsp sugar. Cook, tossing, until browned, 6-8 minutes. Season with salt and pepper. Remove from pan and set aside.

 

2  MAKE VINAIGRETTE.    While onion cooks, mince or grate garlic until you have ½ tsp. In a large bowl, whisk together 1 TBSP tomato paste, 2 TBSP balsamic vinegar, 2 TBSP olive oil, and as much minced garlic as you like (we sent more tomato paste and vinegar than needed). Season with salt and pepper.

 

3 COOK BURGERS.       Wipe out pan used for onion, then heat a large drizzle of olive oil in it over medium-high heat. Shape beef into 4 patties. Season all over with salt and pepper. Add to pan and cook until just shy of desired doneness, 2-4 minutes per side. Sprinkle mozzarella on top of each. Cover pan and continue cooking until cheese melts, about 1 minute more.

 

4  TOAST BREAD AND PREP.       While burgers cook, split ciabatta in half. Toast in oven or toaster oven until golden, 3-5 minutes (place them on a baking sheet first if toasting in oven). Halve tomatoes lengthwise.

 

5  TOSS SALAD.   Add lettuce, tomatoes, and cranberries to bowl with vinaigrette and toss to combine. Season with salt and pepper.

 

6  ASSEMBLE AND SERVE.      Fill ciabattas with burgers, onion and a small amount of salad. Divide between plates and serve with remaining salad on the side.

“Little Ears” Pasta

Photo courtesy: Hello Fresh

with Sausage, Baby Broccoli, and Pesto

 

By Hello Fresh

 

Cooking Time: 25 mins

Servings: 4

Nutrition: 900 Calories

Ingredients:

 

  • Baby Broccoli- 12 oz.
  • Sweet Italian Pork Sausage- 18 oz.
  • Orecchiette Pasta- 12 oz
  • Chili Flakes- 1 tsp
  • Pesto- 4 oz
  • Parmesan Cheese- ½ cup

 

1  PREP.    Wash and dry all produce. Bring large pot of salted water to a boil. Trim woody bottom ends from baby broccoli, then cut stalks and florets into 1-inch pieces. Remove sausage from casings.

 

2  BOIL PASTA.    Once water is boiling, add orecchiette to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve ¼ cup pasta cooking water, then drain.

 

3  COOK BABY BROCCOLI.    Heat a drizzle of olive oil in a large pan over medium heat. Add baby broccoli and 2 tsp water. Cover and steam 3 minutes. Uncover and increase heat to medium high. Cook, tossing occasionally, until browned and tender, 3-6 minutes more. Season with salt and pepper. Remove from pan and set aside.

 

4  COOK SAUSAGE.    Heat another drizzle of olive oil in same pan over medium-high heat. Add sausage, breaking up meat into pieces. Cook until crisp at edges and no longer pink, 4-5 minutes. Add a pinch of chili flakes (to taste) and cook another 30 seconds.

 

5  TOSS PASTA.    Add orecchiette, baby broccoli, pesto, pasta cooking water, and half the Parmesan to pan. Toss until everything is well-coated and a thick sauce has formed, 1-2 minutes. Season with salt and pepper.

 

6 PLATE AND SERVE.    Divide orecchiette mixture between plates. Sprinkle with remaining Parmesan and serve.

Tropical Fish Tacos

with Mango Cabbage Slaw and Chipotle Crema

 

By Hello Fresh

Cooking Time: 25 mins

Servings: 4

Nutrition: 540 Calories

Ingredients:

 

  • Mango- 2
  • Lime- 2
  • Red Cabbage- 8 oz
  • Southwest Spice Blend- 2 tbsp
  • Tilapia- 22 oz
  • Sour Cream- 8 tbsp
  • Chipotle Powder- 1 tsp
  • Flour Tortillas- 12
  • Cilantro- ½ oz

 

1  PREP.     Wash and dry all produce. Peel mango, then remove flesh from pit; discard pit. Cut into thin slices, then cut slices into skinny matchsticks. Halve lime.

2  MAKE SLAW.   Place mango, cabbage, and a squeeze of lime juice in a medium bowl. Season with salt and pepper. Toss to combine, then set aside.

3  SEASON FISH.     Set aside ½ tsp Southwest spice in a small bowl. Season tilapia all over with salt, pepper, and remaining Southwest spice. Sprinkle with a drizzle of olive oil. Rub seasonings into fish until moistened.

4  COOK FISH.     Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add tilapia and cook until opaque and flaky, 3-4 minutes per side.

5  MAKE CREMA.   Meanwhile, add sour cream and a pinch of chipotle powder to bowl with reserved Southwest spice. Season with salt, pepper, and more chipotle powder (to taste). Stir in water 1 tsp at a time until mixture is a drizzly consistency.

6  WARM TORTILLAS AND ASSEMBLE   Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. Break up tilapia into bite-sized pieces and divide between tortillas. Top with slaw (you may not use all). Tear cilantro leaves from stems and scatter over. Drizzle with crema. Serve with any remaining slaw on the side.

Herbed Chicken Over Zucchini Risotto

with Shallot and Blistered Tomatoes

By Hello Fresh

 

Cooking Time: 35 mins

Servings: 4

Nutrition: 510 Calories

Ingredients:

  • Shallot- 2
  • Dill- ¼ oz
  • Zucchini- 4
  • Grape Tomatoes- 8 oz
  • Chicken Breasts- 24 oz
  • Herbs de Provence- 2 tbsp
  • Italian Cheese Blend- 1 cup
  • Sour Cream- 4 tbsp
  • Whole Wheat Pita- 2

1  PREHEAT AND PREP.   Wash and dry all produce. Preheat oven or toaster oven to 400 degrees. Halve, peel, and thinly slice shallot. Pick dill fronds from stems and roughly chop; discard stems. Grate zucchini using the large holes of a box grater.

2  BLISTER VEGGIES.    Heat a drizzle of olive oil in a large pan over medium-high heat. Add shallot and cook, tossing, until translucent, about 3 minutes. Add tomatoes and increase heat to high. Cook until tomatoes are blistered and shallot is crisp at edges, 3-5 minutes. Remove from pan and set aside.

3  BUTTERFLY CHICKEN.   With your hand on top of one chicken breast, cut ¾ of the way, parallel to cutting board, stopping before you slice through completely. Open it up, cover with plastic wrap, and pound with a mallet or heavy pan until an even thickness throughout. Repeat with other chicken breast.

4  COOK CHICKEN.   Wipe out pan used for veggies and heat a drizzle of olive oil in it over medium-high heat. Season chicken all over with salt, pepper, and herbs de Provence. Add to pan and cook until browned and cooked through, 3-5 minutes per side. Remove from pan and set aside to rest. TIP: Loosely cover chicken with foil to keep warm.

5  COOK ZUCCHINI.   Rinse out same pan and heat a drizzle of olive oil in it over medium-high heat. Add zucchini and cook, stirring frequently, until tender, 5-7 minutes. Remove from heat and stir in Italian cheese blend, sour cream, and half the dill. Season generously with salt and pepper.

6 PLATE AND SERVE.   Cut pita in half and toast in oven or toaster oven until warm and slightly crisp, 2-4 minutes. Divide zucchini mixture between plates along with veggies. Top with chicken and garnish with remaining dill. Serve with pita on the side.

Amazing Apricot Chicken

with Roasted Potatoes and Green Beans

 

By Hello Fresh

 

Cooking Time: 35 mins

Servings: 4

Nutrition: 500 Calories

Ingredients:

  • Fingerling Potatoes- 24 oz
  • Green Beans- 12 oz
  • Shallot- 1
  • Chicken Breasts- 24 oz
  • Thyme- 1/4 oz
  • Balsamic Vinegar- 4 tbsp
  • Apricot Jam- 1 oz
  • Chicken Stock Concentrates- 2

 

1  PREHEAT OVEN AND ROAST POTATOES.  Wash and dry all produce. Preheat oven to 425 degrees. Cut potatoes in half lengthwise. Toss on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, 20-25 minutes, tossing halfway through.

2  ROAST GREEN BEANS.  Toss green beans on another baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until slightly crispy, about 12 minutes.

3  PREP SHALLOT.  Halve and peel shallot, then finely mince.

4  COOK CHICKEN.  Heat a large drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel, then season all over with salt and pepper. Add to pan and cook until no longer pink in center, 4-5 minutes per side. Remove from pan and set aside to rest.

5  MAKE SAUCE.  Add shallot, thyme, and a drizzle of olive oil to same pan over medium heat. Cook, tossing, until shallot is so, 2-3 minutes. Stir in balsamic vinegar and apricot jam. Let simmer until syrupy, about 1 minute. Stir in ½ cup water and stock concentrates. Simmer until thickened, about 3 minutes. Remove pan from heat, add 2 TBSP butter, and stir or gently swirl pan until melted.

6 PLATE AND SERVE. Discard thyme from pan. Season sauce with salt and pepper. Thinly slice chicken. Divide chicken, green beans, and potatoes between plates. Drizzle sauce over chicken and serve.

One-Pan Orzo Italiano

with Chicken Sausage, Tomatoes, and Spinach

 

By Hello Fresh

 

Cooking Time: 30 mins

Servings: 4

Nutrition: 610 Calories

Ingredients:

  • Garlic- 2 cloves
  • Baby Spinach- 5 oz
  • Lemon- 1
  • Grape Tomatoes- 8 oz
  • Italian Chicken Sausage- 12 oz
  • Parsley- 1/4 oz
  • Orzo Pasta- 1 ½ cups
  • Italian Seasoning- 1 tbsp
  • Chicken Stock Concentrate- 2
  • Mozzarella Cheese- ½ cup
  • Panko Breadcrumbs- ½ cup
  • Parmesan Cheese- ½ 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. Cut lemon in half; cut one half into wedges. Cut tomatoes in half. Remove sausage from casings of 2 links (use the other as you like). Pick parsley leaves from stems and finely chop; discard stems.

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, 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 spinach and cook until wilted, about 3 minutes more. TIP: If mixture seems dry, add water ¼ cup at a time until loosened.

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.

The Pat LaFrieda Burger

By HelloFresh

with Balsamic Onions and Crispy Cauliflower Oven Fries

By HelloFresh

Ingredients:

10 ounce

Cauliflower Florets

 

0.25 cup

Panko

(ContainsWheat)

 

1 unit

Red Onion

 

1 clove

Garlic

 

1 tablespoon

Balsamic Vinegar

 

10 ounce

Pat LaFrieda Hamburger Blend

 

1 teaspoon

Dried Oregano

 

1 tablespoon

Mayonnaise

(ContainsEgg,Soy)

 

2 unit

Buns

(ContainsWheat,Egg,Soy,Milk)

 

4 teaspoon

Vegetable Oil*

 

Salt*

Pepper*

 

Total: 30 min

Calories: 820

 

Instructions:

  1. Wash and dry all produce. Preheat oven to 425 degrees. Toss cauliflower with panko, a large drizzle of oil, and a pinch of salt and pepper in a medium bowl. Transfer to a baking sheet and bake until browned and crisp, about 25 minutes.
  2. Halve, peel, and thinly slice onion. Mince or grate 1 clove garlic (use the other clove as you like).
  3. Heat a drizzle of oil in a large pan over medium heat. Add onion and cook until softened, 4-5 minutes, tossing occasionally. Stir in 1 TBSP balsamic vinegar (we sent more) and reduce heat to low. Cook until very so‡, about 10 minutes. Season with salt and pepper. Remove from pan and set aside.
  4. Shape Pat LaFrieda Hamburger Blend into two patties with your hands (you’ll want them to be slightly wider than the buns). Season with oregano, salt, and pepper. Carefully wipe out pan you cooked onion in with a paper towel, then heat a drizzle of oil in it over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.
  5. In a small bowl, combine 1 TBSP mayonnaise (we sent more) and a pinch of garlic. Season with salt, pepper, and more garlic (to taste). Split buns in half, place on another baking sheet, and toast in oven until golden brown, 3-5 minutes.
  6. Spread aioli on buns, then fill each with a burger and some onion. Serve with cauliflower on the side.

Crispy Top Parmesan Chicken

Courtesy: Hello Fresh

with Balsamic Potato Salad and Garlic-Roasted Tomatoes

 

By Hello Fresh

 

Cooking Time: 30 mins

Servings: 4

Nutrition: 520 Calories

Ingredients:

 

  • Yukon Gold Potatoes- 24 oz
  • Panko Breadcrumbs- 1/2 cup
  • Parmesan Cheese- 1/2 cup
  • Chicken Breast- 24 oz
  • Dijon Mustard- 4 tsp
  • Grape Tomatoes- 8 oz
  • Scallions- 4
  • Garlic- 4 cloves
  • Balsamic Vinegar- 2 tbsp

 

1  PREHEAT OVEN AND BOIL POTATOES. Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into ½-inch cubes. Place in a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 10-12 minutes. Drain and place in a large bowl.

 

2  PREP CHICKEN.  Meanwhile, combine panko, Parmesan, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl. Pat chicken dry with a paper towel. Season all over with salt and pepper. Place toward one side of a lightly oiled baking sheet. Brush 1 tsp Dijon mustard onto top of each piece. Sprinkle panko mixture onto tops, pressing to adhere.

 

3  ROAST CHICKEN AND PREP  Roast chicken in oven until no longer pink in center, 15-20 minutes total (we’ll be adding more items to the sheet halfway through). Meanwhile, halve tomatoes. Trim, then thinly slice scallions, keeping greens and whites separate. Mince or grate garlic.

 

4  ROAST TOMATOES  About 8 minutes before chicken is done, remove sheet from oven. Toss tomatoes, scallion whites, garlic, and a drizzle of olive oil on empty side of sheet. (TIP: Use tongs to avoid touching the hot sheet. No tongs? Get them for next time at HelloFresh.com/Shop) Season with salt and pepper. Return sheet to oven and roast until chicken is done and tomatoes are soft, 7-8 minutes.

 

5  MAKE POTATO SALAD Add scallion greens, 1 TBSP balsamic vinegar (we sent more), and a large drizzle of olive oil to bowl with potatoes. Toss to combine. Season with salt and pepper.

 

6 PLATE AND SERVE. Divide chicken, tomatoes, and potato salad between plates and serve.

Sweet-As-Honey Chicken

Photo courtesy: Hello Fresh

with Snow Peas over Jasmine Rice

 

By Hello Fresh

 

Cooking Time: 30 mins

Servings: 4

Nutrition: 510 Calories

Ingredients:

  • Garlic- 4 cloves
  • Lime- 1
  • Snow Peas- 8 oz
  • Ginger- 1 thumb
  • Jasmine Rice- 1 cup
  • Chicken Breasts- 24 oz
  • White Wine Vinegar- 3 tbsp
  • Soy Sauce- 2 tbsp
  • Chicken Stock Concentrate- 2
  • Honey- 2 oz

 

1  PREP.  Wash and dry all produce. Bring 1 cup water and a pinch of salt to a boil in a small pot. Mince garlic. Cut lime into wedges. Trim half the snow peas (use the rest as you like). Peel, then mince ginger until you have 1 TBSP.

2  COOK RICE AND CHICKEN.  Once water boils, add rice to pot. Cover and reduce to a simmer. Cook until tender, 15-20 minutes. Meanwhile, heat a drizzle of oil in a large pan over mediumhigh heat. Season chicken all over with salt and pepper. Add to pan and cook until browned and no longer pink in center, 4-5 minutes per side. Remove from pan and set aside.

3  COOK AROMATICS.  Reduce heat under pan to medium low and add a drizzle of oil. Toss in ginger and garlic and cook until soŒ and fragrant, about 1 minute. Pour in 1½ TBSP white wine vinegar (we sent more) and let reduce until almost dry and evaporated.

4  MAKE GLAZE.  Stir soy sauce, 2 TBSP water, stock concentrate, and honey into same pan. Let simmer until mixture thickens to a glaze-like consistency, 2-3 minutes. Remove from heat, then return chicken to pan and toss to coat. Set aside until rest of meal is ready.

5  COOK SNOW PEAS.  Heat a drizzle of oil in a medium pan over medium heat. Add snow peas and cook, tossing, until tender but still a little crisp, 3-4 minutes. Season with salt, pepper, and a squeeze of lime.

6 PLATE AND SERVE. Divide rice between plates. Top with snow peas and chicken. Serve with lime wedges on the side for squeezing over.

Southwestern Stuffed Peppers

photo courtesy: Hello Fresh

with Ground Beef, Quinoa and Monterey Jack Cheese

 

By Hello Fresh

 

Cooking Time: 30 mins

Servings: 4

Nutrition: 710 Calories

Ingredients:

 

  • Chicken Stock Concentrate- 2
  • Yellow Onion- 2
  • Scallions- 4
  • Lime- 2
  • Quinoa- 1 Cup
  • Ground Beef- 16 oz
  • Southwest Spice Blend- 2 tsp
  • Red Bell Pepper- 2
  • Yellow Bell Pepper- 2
  • Crushed Tomatoes- 2 Boxes
  • Monterey Jack Cheese- 1 Cup

 

1 PREHEAT AND PREP Wash and dry all produce. Preheat oven to 400 degrees. Bring 1 cup water, stock concentrate, and a pinch of salt to a boil in a small pot. Halve, peel, and dice onion. Trim, then thinly slice scallions. Cut lime into wedges.

 

2  COOK QUINOA  Once water is boiling, add quino to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes.

 

3 START FILLING  Heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and scallions and cook, tossing, until softened, 4-5 minutes. Season with salt and pepper. Add ground beef, breaking up meat into pieces. Cook until browned, 3-4 minutes. Stir in Southwest spice blend and cook until fragrant, about 30 seconds. Season with salt and pepper.

 

4  PREP AND ROAST PEPPERS While onions and beef cook, halve bell peppers lengthwise, then remove white ribs and seeds. Rub with a drizzle of olive oil, then season with salt and pepper. Place on a baking sheet. Roast in oven until softened, 5-7 minutes. Once cool enough to handle, arrange bell peppers cut-side up on baking sheet.

 

5 FINISH FILLING  Stir crushed tomatoes into pan with beef and bring to a simmer. Let simmer until flavors have come together and tomatoes have reduced slightly, about 5 minutes. Once quinoa has finished cooking, add it to pan and stir to combine. Season with salt and pepper.

 

6 BAKE AND SERVE  Stuff bell peppers with as much filling as will fit. Sprinkle Monterey Jack cheese over top of each. Return to oven and continue roasting until very soft, about 10 minutes. Divide remaining filling between plates, then place stuffed peppers on top. Serve with lime wedges on the side for squeezing over.

One-Pan Shrimp Lo Mein

with Udon Noodles, Green Beans, and Carrot

 

By Hello Fresh

 

Cooking Time: 30 mins

Servings: 4

Nutrition: 510 Calories

Ingredients:

 

  • Green Beans- 12 oz
  • Ginger- 1 thumb
  • Garlic- 2 cloves
  • Scallions- 4
  • Carrot- 2
  • Soy Sauce- 2 tbsp
  • Veggie Stock Concentrate- 2
  • Hoisin Sauce- 2 tbsp
  • Shrimp- 20 oz
  • Udon Noodles- 16 oz

 

1 PREP Wash and dry all produce. Cut green beans into 1-inch pieces. Peel ginger, then mince until you have 1 TBSP. Mince or grate garlic. Trim, then thinly slice scallions. (TIP: Set aside some of the scallion greens for garnish, if you like.) Peel carrot, then cut in half lengthwise. Slice each half into thin half-moons

 

2  COOK VEGGIES Heat a drizzle of oil in a large, tallsided pan over medium-high heat. Add green beans and toss until softened slightly, 3-4 minutes. Add carrot and toss until both are fully tender, 3-4 minutes more. Season with salt and pepper.

 

3 MAKE SAUCE While veggies cook, stir together soy sauce, stock concentrate, 1 TBSP hoisin sauce (we sent more), 2 tsp sugar, and ¼ cup water in a small bowl.

 

4  COOK SHRIMP Rinse shrimp and pat dry with a paper towel. Add shrimp, ginger, scallions, and garlic to pan with veggies. Cook, tossing, until shrimp are nearly opaque and firm, 1-2 minutes. Season with salt and pepper.

 

5  TOSS LO MEIN Stir sauce into pan and let reduce slightly, 2-3 minutes. Add udon noodles and cook, tossing frequently, until tender and chewy, 3-4 minutes. (TIP: If noodles won’t loosen up or sauce seems dry, add a splash of water.) Season with salt and pepper.

 

6 PLATE AND SERVE Divide lo mein between bowls and sprinkle with reserved scallion greens, if using, and serve.