With Dijon Mushroom Sauce and Israeli Couscous

By Hello Fresh

Chicken gets a major flavor upgrade when Dijon mustard is involved. In fact, it’s one of our secret weapons in the kitchen. Hailing from Dijon, France, this grayish-yellow condiment pairs impeccably with garlic and lemon to lend a distinct and rich flavor to the sauce.

Cooking Time: 30 min.

Servings: 2

Nutrition: Calories: 500 cal, Fat: 21g, Sat. Fat: 6 g, Protein: 46g, Carbs: 36 g, Sugar: 4 g, Sodium: 359 mg, Fiber: 6 g

Ingredients:

• Button Mushrooms- 4oz.
• Garlic- 1 Clove
• Chicken Breasts- 12 oz.
• Whole Wheat Israeli Couscous- ½ Cup
• Chicken Stock Concentrate- 1
• Sour Cream- 4 TBSP
• Dijon Mustard- 1 tsp
• Lemon- 1
• Arugula- 2 oz.
• Olive Oil- 5 tsp.

Preparation:

1. Preheat and prep: Wash and dry all produce. Preheat oven to 350 degrees. Bring a medium pot of salted water to a boil. Thinly slice mushrooms and garlic.
2. Cook the chicken: Heat a large drizzle of olive oil in a large pan over medium heat. Season chicken on all sides with salt and pepper. Cook until browned but not yet cooked through, 2-3 minutes per side. Place on a baking sheet, and bake until juices run clear when pierced with a knife, 10-11 minutes. Let rest 5 minutes.
3. Cook the couscous: Add Israeli couscous to boiling water, and cook until al dente, 8-9 minutes. Drain (just like pasta).
4. Cook the mushrooms: Meanwhile, heat a drizzle of olive oil in same pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and toss until browned, 3-4 minutes. Season with salt and pepper.
5. Make the sauce: Add ½ cup water and stock concentrate. Scrape up any browned bits from pan. Simmer on low until reduced by half, 2-3 minutes. Remove pan from heat, and stir in sour cream and 1 tsp Dijon mustard. Season to taste with salt and pepper.

With Kidney Beans, Cheddar Cheese, and Sour Cream

By Hello Fresh  

Take a quick trip to New Mexico by simmering smoky poblanos with ground beef, tomatoes, kidney beans, chili powder, and cumin. With a dollop of sour cream and a sprinkle of cheddar cheese to cool things off, this dish is as creamy as it is hearty.

Cooking Time: 30 min.

Servings: 2

Nutrition: Calories: 637 cal, Fat: 26g, Sat. Fat: 11 g, Protein: 46g, Carbs: 50 g, Sugar: 8 g, Sodium: 1243 mg, Fiber: 17 g

Ingredients:

• Scallions- 2
• Garlic- 1 clove
• Poblano Pepper- 1
• Kidney Beans-1 box
• Ground Beef- 8 oz.
• Chili Powder- 1t
• Cumin- 1t
• Beef Stock Concentrate- 1
• Crushed Tomatoes- 1 Box
• Cheddar Cheese- ½ Cup
• Sour Cream- 2T
• Olive Oil- 1t

Preparation:

1. Prep: Wash and dry all produce. Thinly slice scallions. Mince garlic. Drain and rinse beans. Core, seed, and dice poblano pepper into ½-inch cubes.
2. Brown the beef: Heat a drizzle of olive oil in a large pan over medium–high heat. Add ground beef. Break up into pieces, and cook until browned, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.
3. Cook the veggies: Add poblano peppers, scallions, and garlic to the same pan. Toss until softened, 4-5 minutes. Add chili powder and cumin. Toss until fragrant, about 30 seconds. Season with salt and pepper.
4. Simmer the chili: Add stock concentrate, beans, tomatoes, ground beef, and 1 cup water. Bring to a boil, then reduce to a simmer until thickened, about 10 minutes. Season to taste with salt and pepper. TIP: If you have time, simmer longer. The flavor gets better with time!
5. Serve: Divide the smoky beef and poblano chili between bowls. Top with cheddar cheese and a dollop of sour cream. Enjoy!

By HelloFresh

Gremolata may sound fancy, but it’s really just a simple combination of herbs, garlic, and lemon zest. Our chefs added almonds into the mix and toasted it all for a deep flavor and slight crunch. We may be biased, but we think it pairs beautifully with the old-school Italian combo of sausage, baby broccoli, and pasta.

Cooking Time: 30 min.

Servings: 2

Nutrition: Calories: 767 cal, Fat: 31g, Sat. Fat: 9 g, Protein: 45g, Carbs: 85 g, Sugar: 6 g, Sodium: 936 mg, Fiber: 11 g

Ingredients:

• Sweet Italian Sausage- 9 oz.
• Gemelli Pasta- 6 oz.
• Baby Broccoli- 6 oz.
• Parmesan Cheese- ¼ Cup
• Garlic- 2 Cloves
• Almonds- 1 oz.
• Oregano- ¼ oz.
• Lemon- 1
• Olive Oil- 1 T

Preparation:

1. Prep: Wash and dry all produce. Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil. Line up the baby broccoli on your cutting board, and cut into 1-inch pieces. Discard the ends. Roughly chop the garlic. Pick the oregano leaves off the stems. Discard the stems.
2. Cook the sausage: Place the sausage onto a baking sheet. Cook in the oven for about 15 minutes.
3. Boil the pasta: Add the pasta to the boiling water. Cook 9-11 minutes, until al dente. While the pasta cooks, add the baby broccoli to the same water. Cook 3-4 minutes, until tender. Remove the baby broccoli with a slotted spoon and set aside.
4. Prep the gremolata: Meanwhile, place the almonds, oregano leaves, and chopped garlic in a pile on your cutting board. Run your knife over the mixture until finely chopped (some larger pieces of nuts can remain). Check on the pasta, drain when ready, then return to the pot.
5. Cook the gremolata: Heat a large drizzle of olive oil in a large pan over medium-low heat. Add the gremolata mixture. Cook, tossing, for 3-4 minutes, until beginning to turn golden brown. Season generously with salt and pepper. Remove pan from heat. Zest about 1 teaspoon lemon directly in the pan, and stir thoroughly to release the lemon oils.
6. Toss and serve: Thinly slice the sausage. Halve the lemon. Toss the sausage, baby broccoli, gremolata, half the Parmesan cheese, and a drizzle of olive oil into the pot with the pasta. Reheat over medium heat if necessary. Season generously with salt and pepper. Stir in a squeeze of lemon, to taste. Divide between bowls, serve with the remaining Parmesan cheese, and enjoy!

With Poblano and Mexican Corn Salad

By Hello Fresh 

Mole isn’t your ordinary Mexican spice blend. It contains onion, garlic, chiles, ground seeds such as sesame or pumpkin, and a secret ingredient: CHOCOLATE! Although the seasoning doesn’t lend sweetness to the dish, it does contribute an irresistible richness.

Cooking Time: 35 min.

Servings: 2

Nutrition: Calories: 884 cal, Fat: 34g, Sat. Fat: 12 g, Protein: 53g, Carbs: 86 g, Sugar: 12 g, Sodium: 602 mg, Fiber: 9 g

Ingredients:

• Sirloin Steak Tips- 12 oz.
• Flour Tortillas- 6
• Poblano Pepper- 1
• Corn- 1 Can
• Red Onion- 1
• Sour Cream- 6T
• Mole Spice Blend- 1T
• Chili Powder- 1t
• Lime- 1
• Oil- 4t

Preparation:

1. Prep: Wash and dry all produce. Preheat the oven to 400 degrees (If you have a microwave you can skip this step). Core, seed, and very thinly slice the poblano. Halve and peel the onion. Thinly slice one half. Finely dice the remaining half. Drain the corn. Cut the lime into wedges. Toss the steak in a medium bowl with 2 teaspoons mole spice blend (we sent more), a drizzle of oil, and a large pinch of salt and pepper. Set aside.
2. Cook the poblano and onions: Heat a drizzle of oil in a large pan over medium-high heat. Add the poblano and sliced onion. Cook, tossing, for 5-6 minutes, until softened and slightly charred. Season with salt and pepper. Remove from the pan and set aside.
3. Make the corn salad: Heat another drizzle of oil in the same pan over high heat. Add the diced onion. Cook 1-2 minutes, until slightly softened. Add the corn. Cook, tossing, for 3-4 minutes, until lightly charred. Season with salt, pepper, and as much chili powder as you like. Remove from the pan and place in a medium bowl. Stir in 2 Tablespoons sour cream and one wedge of lime. Cover to keep warm.
4. Warm the tortillas and cook the steak: Wrap the tortillas in foil and place in the oven to warm for 3-5 minutes. Alternatively, wrap in a moistened paper towel and warm in the microwave for 30 seconds. Heat another drizzle of oil in the same large pan over high heat. Add the steak tips and cook for 3-4 minutes per side, until browned.
5. Make the crema: In a small bowl, stir together the remaining sour cream, a squeeze of lime, and as much remaining mole spice and chili powder as you like (start with a little and go up from there). Thin to a pourable consistency with about 1 teaspoon water. Season with salt and pepper.
6. Serve: Assemble the mole-spiced tacos with steak, poblano, onion, and crema. Serve the Mexican corn salad on the side or in the tacos. Enjoy!

with Spinach and Roasted Potatoes

By Hello Fresh  

Best part of chicken Parmesan? The thick layer of gooey, creamy cheese melted on top of crispy chicken. In this dish, we’ve recreated the same dreamy combination but given it a lighter twist by tossing in some greens. Needless to say, it’s the best of both worlds.

Cooking Time: 30 min.

Servings: 2

Ingredients:

• Chicken Breasts- 12 oz.
• Yukon Potatoes -12 oz.
• Spinach- 5 oz.
• Panko Breadcrumbs- ¼ cup
• Parmesan Cheese- ¼ cup
• Garlic Powder -1t
• Source Cream-3 T
• Lemon- 1
• Olive Oil- 4t

Preparation:

1. Prep: Wash and dry all produce. Preheat the oven to 450 degrees. In a shallow dish, combine the panko, Parmesan cheese, garlic powder, and a pinch of salt and pepper. Cut the potatoes into 3/4- inch cubes and toss on a baking sheet with a drizzle of olive oil and a large pinch of salt and pepper.
2. Roast the potatoes: Place the potatoes in the oven for 25 minutes, flipping once, until golden brown and tender.
3. Pound the chicken breasts: Working one at a time, place the chicken breasts between two pieces of plastic wrap. Pound with a rolling pin, mallet, or heavy-bottomed pan until ½-inch thick. Season with salt and pepper.
4. Bake the chicken: Place the chicken on a lightly oiled baking sheet and spread with 1 Tablespoon sour cream each. Press the panko mixture into the sour cream. Place in the oven for 12-15 minutes, until the chicken is cooked through and crispy.
5. Make the dressing: Halve the lemon. Cut one of the halves into wedges. In a large bowl, combine 1 Tablespoon sour cream, a large drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper.
6. Dress the spinach and potatoes: When the potatoes are ready, toss them into the bowl with the dressing along with the spinach. Season with salt and pepper.
7. Plate: Serve the crispy chicken Parmesan on a bed of spinach salad with a wedge of lemon for squeezing. Enjoy!

with Monterey Jack Cheese and Red Cabbage Slaw

By Hello Fresh 

Did you know that pineapple is a traditional symbol of hospitality? If that’s not an excuse to share our Hawaiian inspired dish with loved ones, we don’t know what is. This tropical gem adds a hint of sweetness, and the slaw adds a welcome crunch. Together, the combination is unbeatable.

Cooking Time: 30 min.

Servings: 2

Nutrition: Calories: 769 cal, Fat: 38g, Sat. Fat: 12 g, Protein: 38g, Carbs: 68 g, Sugar: 23 g, Sodium: 650 mg, Fiber: 7 g

Ingredients:

• Ground Beef- 10 oz.
• Brioche Buns- 2
• Pineapple- 4 oz.
• Monterey Jack Cheese- ¼ cup
• Red Onion- 1
• Red Cabbage- 4 oz.
• Carrot- 1
• Mayonnaise- 2T
• White Wine Vinegar- 1T
• Chives- ¼ oz.
• Sugar- 1t
• Oil- 2t

Preparation:

1. Prep: Wash and dry all produce. Preheat the oven to 400 degrees. Halve, peel, and finely dice half the onion. Drain and finely chop the pineapple. Finely chop the chives. Peel the carrot, then grate it with a box grater.
2. Make the pineapple relish: Heat a drizzle of oil in a large ovenproof pan over medium heat. Add the diced onion. Cook, tossing, for 2-3 minutes, until softened. Add the pineapple. Cook, tossing, for 2-3 minutes, until lightly caramelized and at a jelly-like consistency, adding 1 Tablespoon of water if necessary. Season with salt and pepper. Remove from the pan and set aside in a large bowl. Rinse out any browned bits from the bottom of the pan.
3. Make the slaw: Meanwhile, toss the cabbage in a medium bowl with the chives, carrot, 1½ Tablespoons mayonnaise, 1 Tablespoon white wine vinegar, and 1 teaspoon sugar. Season generously with salt and pepper.
4. Form the patties: Form the ground beef into two equal-sized patties. Season generously with salt and pepper.
5. Cook the patties: Heat a drizzle of oil in the same pan over medium-high heat. Add the patties to the pan. Cook 2-5 minutes per side, until cooked to desired doneness (2 for rare and 5 for well done). Top each patty with Monterey Jack cheese, covering the pan to allow it to melt. Meanwhile, split the buns and place in the oven to toast 3-5 minutes.
6. Assemble and serve: Thinly slice the remaining onion. Spread the buns with the remaining mayonnaise and top with a burger, carmelized-pineapple relish, and a few slices of onion (if desired). Serve alongside the red cabbage slaw and enjoy!

With Sun-Dried Tomatoes, Roasted Green Beans, and Garlic Rosemary Mashed Potatoes

By Hello Fresh  

We’re not sure what we like best about this recipe: the unique and flavorful ingredients, the quicker cook time of individual patties versus slow cooking, traditional meatloaf, or the silky, melt-in-your-mouth mashed potatoes. We’ll let you make the call.

Cooking Time: 45 min.

Servings: 2

Nutrition: Calories: 690 cal, Fat: 31g, Sat. Fat: 13 g, Protein: 43g, Carbs: 63 g, Sugar: 15 g, Sodium: 751 mg, Fiber: 10 g

Ingredients:

• Ground Beef- 10 oz.
• Russet Potatoes- 12 oz.
• Green Beans- 6 oz.
• Chicken Stock Concentrate- 1
• Sun-dried Tomatoes- 1 ½ oz.
• Shallot- 1
• Rosemary- ¼ oz.
• Garlic- 2 cloves
• White Bread- 1 slice
• Sour Cream- 2 T
• Butter- 1 ½ T
• Oil- 2t

Preparation:

1. Prep: Wash and dry all produce. Preheat the oven to 400 degrees. Halve, peel, and mince the shallot. Mince or grate the garlic. Strip the rosemary leaves off the stems and finely chop (about 2 teaspoons). Finely chop the sun-dried tomatoes. Trim the ends of the green beans.
2. Make the meatloaf: In a medium bowl, soak the bread with the stock concentrate and ¼ cup water. Break up the bread with your hands until a paste forms. Add the beef, sun-dried tomatoes, shallot, half the garlic, half the rosemary, and a large pinch of salt (we used ½ teaspoon kosher salt) and pepper to the bowl. Mix with your hands until just combined. Form the beef mixture into 2 oval patties, then place onto a lightly oiled baking sheet. Place in the oven for 20-25 minutes, until cooked through.
3. Boil the potatoes: Meanwhile, peel and dice the potatoes into ½-inch cubes. Place in a medium pot with a large pinch of salt. Add enough water to cover, then bring to a boil. Reduce to a simmer and cook about 12 minutes, until potatoes are fork-tender.
4. Roast the green beans: With 15 minutes left to go on the meatloaf, toss the green beans in a medium bowl with a drizzle of olive oil and a pinch of salt and pepper. Spread onto the baking sheet with the meatloaf. Cook about 15 minutes, until tender.
5. Mash the potatoes: Once tender, drain the potatoes. In the same pot you cooked the potatoes in, heat 1½ Tablespoons butter, the remaining garlic, and the remaining chopped rosemary over medium heat. Cook 30 seconds, until melted and fragrant. Add the potatoes and sour cream to the pot. Mash with a fork or potato masher until very smooth, adding a splash of water (or milk) if necessary. Taste and season with salt and pepper.
6. Serve: Plate the garlic rosemary mashed potatoes, then top with the roasted green beans and Italian meatloaf. Enjoy!

With Charred Corn, Sautéed Veggies, and Salsa Fresca

By Hello Fresh   

Photo courtesy: Hello Fresh

Celebrate taco Tuesday any day of the week with these crowd-pleasers. There’s a bit of heat thanks to our unique southwest spice blend, a kick of tang from the lime crema, and a pop of color with the addition of sweet corn and succulent tomatoes. It’s an unbeatable combination.

Cooking Time: 30 min.

Servings: 2

Nutrition: Calories: 647 cal, Fat: 22g, Sat. Fat: 7 g, Protein: 45g, Carbs: 65 g, Sugar: 11 g, Sodium: 618 mg, Fiber: 5 g

Ingredients:

• Chicken Thighs- 12 oz.
• Flour Tortillas- 6
• Red Bell Pepper- 1
• Red Onion- 1
• Roma Tomato- 1
• Lime- 1
• Jalapeno Pepper- 1
• Corn on the Cob- 1 Ear
• Sour Cream- 2T
• Southwest Spice Blend- 1t
• Olive Oil- 2t

Preparation:

1. Prep: Wash and dry all produce. Preheat the oven to 400 degrees. Shuck the corn then cut the kernels off the cob. Core, seed, and thinly slice the red bell pepper. Core, seed, and dice the tomato. Halve, peel, and thinly slice the onion. Mince the jalapeño, removing the ribs and seeds if you prefer less heat. Zest and halve the lime, then cut one half into wedges. Thinly slice the chicken into strips.
2. Make the lime crema: Combine the sour cream, lime zest, and a squeeze of lime in a small bowl. Season with salt and pepper. Thin to a drizzling consistency with 1 teaspoon or so of water.
3. Cook the veggies: Heat a drizzle of olive oil in a large pan over medium-high heat. Add the onion and bell pepper. Cook, tossing, for 5-6 minutes, until slightly caramelized. Add the corn. Cook another 3-4 minutes, until slightly charred. Season with salt and pepper. Remove from pan and set aside.
4. Make the salsa fresca: Meanwhile, combine the tomato, a squeeze of lime, and as much jalapeño as you like (use with caution, start with 1 Tablespoon, you can always add more) in a small bowl. Season with salt and pepper.
5. Cook the chicken: Heat another drizzle of olive oil in the same pan over medium-high heat. Add the chicken strips to the pan. Cook 3-4 minutes per side, until browned and cooked through. Sprinkle with the Southwest seasoning and toss to combine. Season with salt and pepper.
6. Warm the tortillas and serve: Meanwhile, wrap the tortillas in foil, then place in the oven to warm about 5 minutes. Fill each tortilla with some chicken, veggies, salsa fresca, and lime crema. Serve the smoky chicken tacos with lime wedges for squeezing over and enjoy!