Tag Archives: Recipies

Hoisin-Glazed Meatballs

with Roasted Sweet Potato and Broccolini

By Hello Fresh   

Photo courtesy: Hello Fresh

Photo courtesy: Hello Fresh

We’re big fans of baking, rather than frying, our meatballs for a healthier alternative to this dinnertime staple. But don’t worry, the dish is still jam-packed with flavor thanks to a sweet hoisin glaze, roasted sweet potatoes, and crispy veggies. One bite and you’ll be hooked.

Cooking Time: 30 min.

Servings: 2

Nutrition: Calories: 580 cal, Fat: 22g, Sat. Fat: 7 g, Protein: 35g, Carbs: 64 g, Sugar: 19 g, Sodium: 451 mg, Fiber: 10 g

Ingredients:

  • Ground Beef- 10 oz.
  • Sweet Potatoes- 1
  • Broccolini- 6 oz.
  • Panko Breadcrumbs- ¼ cup
  • Ginger- 1 Thumb
  • Scallions- 2
  • Hoisin Sauce- 2T
  • Lime- 1
  • Sugar- 1t
  • Oil- 1T

Preparation:

  1. Prep: Wash and dry all produce. Preheat the oven to 450 degrees. Halve the sweet potato lengthwise, then thinly slice into ¼-inch half moons. Peel and mince the ginger. Thinly slice the scallions, then chop until finely minced.
  2. Roast the sweet potatoes: Toss the sweet potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for about 20 minutes, flipping once, until golden brown.
  3. Make the meatballs: In a medium bowl, combine the ginger, scallions, beef, panko, and 1 teaspoon sugar. Season with salt (we used ¾ teaspoon kosher salt) and pepper. Form into 1-inch meatballs, and place onto one side of a lightly oiled baking sheet.
  4. Roast the broccolini: Place the broccolini on the opposite side of the baking sheet with the meatballs. Toss with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 15 minutes, until tender and slightly crispy.
  5. Glaze the meatballs: After 15 minutes, glaze each meatball with a little hoisin sauce. Remove the broccolini from the baking sheet, then return to the oven for about 5 minutes.
  6. Finish and serve: Cut the lime into wedges. Serve the meatballs with the broccolini and sweet potatoes on the side. Squeeze over a lime wedge and enjoy!

Pan-Seared Salmon

Photo courtesy: Hello Fresh

Photo courtesy: Hello Fresh

with Arugula-Mint Pesto, Quinoa Salad, and Char-Broiled Snap Peas

By Hello Fresh

Cooking Time: 30 min.

Servings: 2

Nutrition: Calories: 750 cal, Fat: 43g, Sat. Fat: 3 g, Protein: 50g, Carbs: 42 g, Sugar: 3 g, Sodium: 200 mg, Fiber: 7 g

Ingredients:

  • Salmon- 12oz.
  • Arugula- 2 oz.
  • Mint- ¼ oz.
  • White Quinoa- ½ cup
  • Whole-Grain Mustard- 2t
  • Sliced Almonds- 1oz.
  • Garlic- 1 clove
  • Snap Peas- 4 oz.
  • Olive Oil- 5t

Preparation:

  1. Cook the quinoa: Preheat the broiler to high or the oven to 500 degrees. In a small pot, bring 1 cup water to a boil with a large pinch of salt. Once boiling, add the quinoa, cover, and reduce to a simmer for 15-20 minutes, until tender. Fluff with a fork and place in a large bowl to cool.
  2. Prep remaining ingredients: Wash and dry all produce. Meanwhile, finely chop the mint leaves and half the arugula. Mince or grate 1 clove garlic. Trim the snap peas, if necessary.
  3. Make the arugula-mint pesto: In a small bowl, combine the mint, chopped arugula, and a large drizzle of olive oil. Stir in a pinch of garlic and season to taste with salt and pepper.
  4. Cook the salmon: Heat a drizzle of olive oil in a large pan over medium-high heat. Season the salmon on all sides with salt and pepper. Add the salmon to the pan and cook for 3-5 minutes per side, until just opaque throughout. Remove and discard the skin, if desired.
  5. Broil the snap peas: While the salmon cooks, toss the snap peas on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place the snap peas under the broiler for 4-5 minutes, until slightly charred.
  6. Make the quinoa salad: Toss the cooled quinoa with the remaining arugula, almonds, 2 teaspoons mustard (or less, to taste), and a drizzle of olive oil. Season with salt and pepper.
  7. Finish: Toss the snap peas with half the pesto. Plate the salmon alongside the snap peas and quinoa salad. Drizzle the remaining pesto over the salmon and enjoy!

Summertime Pork Schnitzel

with Yellow Squash, Tomatoes, and Yukon Golds

By Hello Fresh  

Photo Courtesy: Hello Fresh

Photo Courtesy: Hello Fresh

Cooking Time: 30 min

Servings: 2

Nutrition: Calories: 630 cal, Fat: 26g, Sat. Fat: 7 g, Protein: 45g, Carbs: 55 g, Sugar: 9 g, Sodium: 271 mg, Fiber: 9 g

Ingredients:

  • Pork Chops- 12 oz.
  • Panko Breadcrumbs- ½ Cup
  • Sour Cream- 2 T
  • Yukon Potatoes- 12 oz.
  • Lemon- 1
  • Yellow Squash- 1
  • Parsley- ¼ oz.
  • Grape Tomatoes- 4 oz.
  • Dijon Mustard- 2t
  • Balsamic Vinegar- 1T
  • Oil- 5t

Preparation:

  1. Cook the potatoes: Wash and dry all produce. Preheat the oven to 400 degrees. Cut the potatoes into bite-sized pieces. Place the potatoes in a large pot with a pinch of salt and enough water so they’re covered by 2 inches. Bring to a boil and cook 10-15 minutes, until fork-tender. Drain.
  2. Make the dressing: In a small bowl, whisk together 2 teaspoons Dijon mustard, 1 Tablespoon balsamic vinegar, and a large drizzle of oil (to taste). Season with salt and pepper.
  3. Prep the remaining ingredients: Zest and halve the lemon. Cut one half into wedges. Halve the tomatoes. Finely chop the parsley. Halve the squash lengthwise, then slice into half moons. Place the pork chops under a layer of plastic wrap and pound with a mallet or heavybottomed pan until about 1/2-inch thick.
  4. Bread the pork: Place the pork chops on a lightly oiled baking sheet. In a small bowl, combine the panko, parsley, a drizzle of oil, and a pinch of salt and pepper. Spread the sour cream evenly over each pork chop. Spread the pork chops with the breadcrumb mixture and press to adhere. Place in the oven for 8 minutes. Then heat broiler to high (or oven to 500 degrees) and broil 2 minutes, until golden brown.
  5. Cook the veggies: Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add the squash and cook, tossing, for 5-6 minutes, until soft and golden brown. Add the tomatoes and toss another 1-2 minutes, until softened. Add the potatoes and dressing to the pan and toss to combine. Season generously with salt and pepper.
  6. Plate: Serve the herb-crusted pork alongside the potatoes and veggies. Serve with a lemon wedge and a sprinkle of lemon zest!