Blue Apron · Recipes

Tomato Zucchini Quiche

Boy, do I love quiche. Too bad it isn’t the healthiest thing around! What it lacks in fiber it makes up for in protein, however, and for vegetarians this can be a very good thing. Not to mention it’s a simple meal to throw together on a hot night, and if you toss a light salad alongside, you can make it a balanced dinner that’s budget- and family-friendly. I use pre-bought pie crusts when I’m crunched for time, and zucchini and tomatoes from my garden when they’re abundant. Combine that with some ricotta, eggs, and cheese, and you’re only 20 minutes away from yum.

QUICHE (1)

Zucchini & Tomato Quiche

INGREDIENTS

  • 1 large, pre-baked pie crust (or 2 mini), store bought or home made
  • 1 zucchini, diced small
  • 1/2 cup cherry tomatoes, quartered
  • 2 eggs
  • 2 cloves garlic
  • 1/2 cup skim ricotta
  • 1/4 cup fontina cheese, grated or chopped small
  • salt, pepper & olive oil

DIRECTIONS

Preheat the oven to 425. Set the pie crust(s) out on a non-stick baking sheet to come to room temperature.

Small dice the zucchini and quarter the tomatoes. Dice or shred the cheese if it comes in a block. Peel and mince the garlic and smash into a paste using either the side of a knife, a mortar and pestle, or a zester.

In a medium non-stick pan, heat olive oil over medium-high until hot, then add the zucchini and cook, seasoning with salt and pepper. Cook for 5 minutes or until browned and soft, then add the tomatoes and garlic paste. Stir for a couple minutes or until fragrant, then remove from the heat.

In a medium sized bowl, crack the two eggs and whisk; add the ricotta and whisk again, the add the cooked zucchini and tomatoes, seasoning lightly with salt and pepper.

Pour the mixture into the pie crust(s) and evenly top with cheese.

Bake the quiches in the oven for 18-20 minutes, or until the edges are browned and the fillings are set. Remove from the oven and let stand for 5 minutes.

Serve warm, at room temp, or even cold straight from the refrigerator!

Notes: 1/4 cup cheese is about one ounce, or 4 TBSP; you can also just eyeball the amount you’d like based on how heavy you want the dish to be. Add more or less to your health and taste needs, and vary the cheese type if you like something else better. You can also add a little more garlic; I did. Don’t want to overdo it, though.

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This recipe came to me in my Blue Apron delivery. Unlike some of their meals, this featured no hard-to-find ingredients or complex preparation steps, so it was easy for us to replicate. I’ve also made more than a few quiche in my day, but even for newbies it’s a pretty hard dish to mess up! Enjoy and stay cool in this drought-level heat wave.

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Blue Apron · kid-friendly · Recipes

Updating a Classic: Orechiette with Kale & Paprika-Roasted Chickpeas

Back in the early days of my blog, I made this Spinach and Chickpea spaghetti dish that quickly became a favorite and a regular in our rotation. It’s healthy, hearty and easy. Well, I recently updated it a bit and loved the results, so I’m doing a quick post to share! The new version uses orechiette instead of spaghetti and kale instead of spinach, and I roasted the chickpeas in advance to give them some crunch and an extra pump of zest thanks to a sprinkling of paprika when they’re fresh out of the oven. Such simple switches, but they made all the difference! And there was so much flavor that I was able to cut way back on the dairy used for the creamy sauce. 


Orechiette with Kale & Paprika-Roasted Chickpeas

INGREDIENTS

  • Half of a one-pound box of orechiette
  • 1½ Cups Chickpeas
  • 3 Cloves Garlic
  • 1 Bunch Kale
  • 1 Lemon
  • 1 Onion
  • one pat of butter (about 2 TBSP)
  • 1 TBSP Capers (I keep a jar in the fridge)
  • 1 tsp Smoked Paprika
  • Grated Parmesan (or Pecorino) Cheese, amount to taste (approx. 1/4 cup)

DIRECTIONS

First, roast the chickpeas. Preheat the oven to 450 and line a baking sheet with aluminum foil. Drain and rinse the can of chickpeas, then dry thoroughly between paper towels (laying on a flat surface and rolling sometimes works well). Discard any loose skins that come off. Arrange on the baking sheet in an even layer, coat with olive oil, salt and pepper,  and toss to coat, then roast — stirring halfway through — for about 25 minutes, or until crispy and browned (but not burnt!) After removing from the oven, season the chickpeas with the smoked paprika, tossing to coat evenly, and set aside.

While the chickpeas roast, wash and dry the kale. Prep the produce: peel and dice the onion and garlic, roughly chop the kale leaves (or tear by hand), discarding the stems, and roughly  chop the capers. Quarter and de-seed the lemon. Finally, put a pot of water on to boil the pasta. Once boiling, add the pasta and cook for about 10 minutes, reserving half a cup of the cooking water.

While the pasta cooks, heat olive oil over medium-hot in a large pan. Add the diced onion and garlic, and season with salt and pepper. Cook, stirring, until softened (about 5 minutes). Add the kale and 1/4 cup of water and cook, stirring occasionally, until the greens have wilted and the water has cooked off.

Add the cooked pasta to the pan of kale and then throw in the capers, butter, juice of three lemon wedges and the reserved pasta cooking water. Cook for a few minutes, stirring thoroughly to combine, and season again with salt and pepper after removing from heat. Once off the stove, top the dish with the roasted chickpeas and stir to combine. Top with cheese and squeeze the remaining lemon wedge over the dish before eating.

Voila!

Without the cream cheese, this actually felt light enough to be in contention as an early spring dish, instead of a heavy “load up for hibernation” winter dinner. Georgia really loves roasted chickpeas as a snack, so she mostly kinda ate this, picking the onion and kale out and setting it off to the side. Cooked greens = bad, but cold fresh greens in a salad = OK by her. Pasta, of course, is always a toddler win.

I live by toddler logic.

That’s all from me today everyone! I hope you try this and like it as much as we did, and that you stay dry in the soggy northeast this week. Happy Tuesday!

Blue Apron · kid-friendly · Recipes

Salmon Burgers with Potato Salad & Tossed Arugula

Here is an oldie but goodie from my first month using Blue Apron. We have recreated it many times since! It’s a great way to get some healthy salmon into your diet — including for Georgia, who loves salmon burgers and the grilled salmon Caesar salad I often make, especially in the summer. She may drive me crazy wanting the same foods over and over, but every now and then she surprises me by embracing something like lettuce or fish. As they say, it’s important to keep offering new foods over and over until they come around. Sorry the lighting on these is so blah! I promise they taste good 🙂

Salmon can be very expensive, and the great thing about making salmon burgers is that one fillet makes two burgers (and therefore feeds two people). Grab a couple of fillets and you should have plenty; scale up from there.

SALMON BURGERS WITH RED POTATO SALAD & TOSSED ARUGULA

Note: this feeds two. Double it to feed four, and so on.

INGREDIENTS

  • 1 Skin-On Salmon Fillet (about 8 ounces)
  • 2 Buns
  • 2 Cloves Garlic
  • 1 Lemon
  • ½ Pound Red Potatoes
  • 1 Ounce Arugula
  • 1 Bunch Mint
  • 2 TBSP capers
  • 1 Shallot
  • 1/3 Cup Crème Fraiche or Greek yogurt
  • ¼ Cup Breadcrumbs
  • optional: 1 egg white to help the patties bind

DIRECTIONS

Preheat the oven to 450. Place a large piece of foil on a sheet pan. Place the salmon on the foil, skin side down; drizzle with olive oil and season with salt and pepper. Roast in the oven 12 to 14 minutes, or until lightly browned on top. Using a spatula, lift the roasted salmon off its skin and transfer to a large bowl. Discard the skin. Using a fork, flake the roasted salmon into small pieces. When the salmon has cooled, drain off and discard any liquid from the bowl.

While the salmon roasts, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Halve the buns. Peel and mince the garlic. Cut the potatoes into bite-sized pieces. Pick the mint off the stems; discard the stems. Roughly chop the capers. Zest the lemon, then quarter and deseed it. Peel and mince the shallot to get 2 tablespoons of minced shallot and place in a bowl with the juice of all 4 lemon wedges; season with salt and pepper.

While the salmon continues to roast, in a medium bowl, combine the crème fraiche or yogurt, shallot-lemon juice mixture and half the mint (roughly chopping just before adding); season with salt and pepper to taste.

Add the potatoes to the pot of boiling water. Cook 12 minutes, or until tender. Drain thoroughly and return to the pot. Off the heat, add the capers and half the crème fraîche sauce; stir to combine and season with salt and pepper to taste.

While the potatoes cook, to the bowl of flaked salmon, add the breadcrumbs, garlic, lemon zest and remaining mint (roughly chopping just before adding); season with salt and pepper. Gently mix to combine (this is where you can add the optional egg white). Form the mixture into two ¾-inch-thick patties, squeezing firmly to ensure that the patties are tightly packed. In a medium nonstick pan heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 2 to 3 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate. Carefully wipe out the pan.

In the pan used to cook the patties, heat 2 teaspoons of olive oil on medium until hot. Add the buns, cut sides down, and toast 2 to 3 minutes, or until golden brown. Transfer to a clean, dry work surface. Place the arugula in a medium bowl; drizzle with olive oil and toss to coat. Season with salt and pepper to taste. Top each toasted bun bottom with a cooked patty, half the remaining crème fraîche sauce, a pinch of the dressed arugula and a toasted bun top. Serve with the potato salad and remaining dressed arugula on the side. Enjoy!

You can also definitely use any kind of potato or green in substitute. Also, feel free to throw good old fashioned tartar sauce on this if you don’t want to fuss with crème fraiche or Greek Yogurt. Whatever you use, I think you’ll find it a light alternative to a regular burger! Perfect for when winter is transitioning to the warmer seasons.

We are in the land of great fish right now — the Gulf Coast of Florida — and I know it’s going to be another few weeks of stews, chili and casseroles once we get back home before we can really switch to spring flavors. I’ll be posting some photos of our vacation to Sarasota soon. Until then, stay warm if you’re in New England, and I’ll be back shortly with some awesome slow cooker recipes that I made before we left, including baby back ribs and pulled pork sliders. XO!

Blue Apron · kid-friendly · Recipes · Uncategorized

Coconut Kale & Sweet Potato Casserole

Well, I guess the nasty weather has officially arrived. The Southern temps were fun while they lasted! (Although 70 degrees on Christmas just felt wrong). Now that we’ve had to turn the heat back on and bundle up for commuting again, it feels like it’s time to start making casseroles again. Especially all that holiday cooking…who wants to do anything fussy now? This vegetarian dish is hearty, nutritious and as spicy as you want it to be (or not). A few inexpensive ingredients will feed you for days and warm you from the inside out. As a bonus, you can make tea from the leftover ginger peels, and that’s great for healthy digestion (and for kicking the common cold, if you toss in some honey, lemon and bourbon 😉 ). Cuddle up for some home cooking and, as Georgia likes to say, “get cozy.”

Coconut Kale & Sweet Potato Casserole

INGREDIENTS

  • 5 Ounces Egg Noodles
  • 1¾ Cups Light Coconut Milk
  • 1 Bunch Kale
  • 1 Pound Sweet Potatoes
  • 2 Tablespoons All-Purpose Flour
  • 1-Inch Piece of Fresh Ginger
  • ⅓ C Grated Parmesan Cheese
  • ¼ C Panko Breadcrumbs
  • If you want it spicier, add some red pepper flakes or chilli powder. Totally optional.

DIRECTIONS

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat two large pots of water to boiling on high. Peel and medium-dice the sweet potatoes. Peel and mince the ginger. Remove and discard the kale stems and rough-chop the leaves.

Add the sweet potatoes to the first pot of boiling water. Cook 7 to 9 minutes, or until tender when pierced with a fork. Drain thoroughly and place in a large bowl.

While the sweet potatoes cook, add the noodles to the second pot of boiling water. Cook 5 to 6 minutes, or until just shy of al dente. Drain thoroughly and transfer to the bowl of cooked sweet potatoes. Rinse and wipe out the pot.

In the pot used to cook the noodles, heat 2 tablespoons of olive oil on medium-high until hot. Add the ginger and cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Add the flour and spices, if using; cook, whisking frequently, 30 seconds to 1 minute, or until toasted and fragrant. Slowly add the coconut milk (shaking the can before opening) and ¾ cup of water; season with salt and pepper. Cook, whisking frequently, 3 to 5 minutes, or until thickened. Season with salt and pepper to taste.

Stir the kale into the pot of béchamel sauce. Cook, stirring frequently, 1 to 2 minutes, or until the kale has wilted. Turn off the heat. Add the cooked sweet potatoes and noodles; stir until thoroughly combined. Season with salt and pepper to taste.

Transfer the finished filling to a baking dish. In a small bowl, combine the breadcrumbs and cheese. Stir in enough olive oil to moisten the mixture; season with salt and pepper to taste. Evenly top the filling with the breadcrumb-cheese mixture. Place the baking dish on a sheet pan. Bake 8 to 10 minutes, or until bubbly and browned on top. Remove from the oven and let stand for at least 2 minutes before serving. Enjoy!

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This recipe is modified from my Blue Apron delivery subscription. I love when they have budget-friendly, easily-replicable recipes for our family to add to our repertoire! I hope you enjoy this as much as we did. The first time I made it as part of my Blue Apron delivery, it came out rather spicy, so I toned it down a LOT the next time I made it. I’m really happy with the non-spicy version and will likely make it that way from here on out. I hope you like it! It reheats for lunches and leftovers so well.

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Happy New Year, everyone! Here’s to a healthy, fulfilling 2016.

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Blue Apron · kid-friendly · Recipes

Tomato, Sweet Pepper & Goat Cheese Pie

You might call this too summery, but I say we are in the midst of a warm spell and we might as well eat like it. Soon enough, we’ll be back to chili, soups, stews and risotto, so for now: bite into a tangy tomato, and a seasoned bell pepper, and enjoy the creamy goat cheese floating under this tender crust! Before you know it, the winter foods will be back in rotation, and wouldn’t you like to have this recent memory to sustain you through those days of early nightfall and windy, icy commutes? I thought so.

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This is very easy, but the most critical tip I can share is to assemble the pie right before you put it in the oven. If you put the tomatoes in and let them sit while you prepare the rest of the filling, it will make the crust too soggy to hold together while baking, so it’s critical to prep your ingredients and then put it all together at once before placing into a pre-heated oven. As with most recipes I share involving pie, I use a pre-made, store-bought crust. If you’re looking for a great homemade pie crust recipe, I like this one.

This recipe originally came from my Blue Apron delivery and I’ve recreated it using my own seasonings and garden tomatoes with excellent results. It really is easy and crowd-pleasing, and vegetarian to boot.

Tomato, Sweet Pepper & Goat Cheese Pie

INGREDIENTS

  • 1 Pie Crust, homemade or store bought pre-made
  • 2 Tomatoes (large beefsteak/heirloom variety)
  • 3 Cloves Garlic
  • Sweet Peppers (3-4 small ones or one large)
  • 1 Red Onion
  • 1 Bunch Basil
  • ½ Cup Crumbled Goat Cheese (or more if you really love it!)
  • 1 Tablespoon Sherry Vinegar (or sub another kind you prefer)
  • ½ Cup Grated Parmesan Cheese
  • ¼ Cup Panko Breadcrumbs
  • 1½ TBSP Spice Blend: equal parts Flour, Mustard Powder & Dried Thyme

DIRECTIONS

Preheat the oven to 425F.

Peel and mince the garlic (I used a garlic press). Cut out and discard the stem, ribs and seeds of the sweet pepper and thinly slice them into rings. Chop the onion. Cut the tomatoes into ¼-inch-thick slices. Pick the basil leaves off the stems and discard the stems.

In a medium pan, heat some olive oil on medium-high until hot. Add the garlic, onion and sweet pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Stir in the vinegar; cook, stirring frequently, about a minute or until well combined. Remove from heat and season with salt and pepper to taste.

Next, make the breadcrumb topping: while the onion and pepper cook, combine the Parmesan cheese and breadcrumbs in a small bowl, then season with salt and pepper to taste. Stir in enough olive oil to moisten the mixture slightly.

Layer half the tomatoes onto the bottom of the pie crust in an overlapping pattern; season with salt and pepper. Top with the cooked onion and sweet pepper, half the spice blend, half the goat cheese and the basil; drizzle with olive oil and season with salt and pepper. Repeat with the remaining tomatoes, spice blend and goat cheese.

Evenly top the assembled pie with the breadcrumb topping; season with salt and pepper.

Place the topped pie on a sheet pan. Bake, turning halfway through, 20 to 22 minutes, or until the topping and crust are golden brown. Remove from the oven and let stand for 5 minutes before serving.

Eat all in one sitting with a glass of white wine!

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Other things you can try if the crust comes out soggy: either pre-bake it for a couple minutes on low heat, then proceed with the recipe as usual; or, you can move it lower in your oven and thus closer to the heat source, which may solve the problem. Other solutions might include pricking the bottom of the pie with a tooth pick before baking, and/or lining the bottom of the crust with Parmesan before you add the tomatoes. If you pre-bake and are concerned about the top getting over browned, you can always cover that part with foil while it’s cooking, and it should prevent burning. But again, I didn’t have any issues with sogginess, I just noticed it was a common complaint about this recipe on the Blue Apron Facebook page.

The last piece of advice I would give is something that Blue Apron has taught me, which I must admit has improved all of my cooking: seasoning with salt and pepper throughout the preparation of any dish is essential to making sure it’s fully flavored at the end. You don’t have to be too heavy-handed with it, you just have to keep the seasonings coming at each step of the recipe. That’s definitely true of this pie as well!

Good luck, have fun cooking, and tell me how you’re getting ready for Thanksgiving! I’m cooking a turkey for the first time this year, for our community’s “Don’t Be Alone on Thanksgiving” event, which feeds over 900 people on Thanksgiving each year. Some come in person for the meal at our local high school, while families in shelters and elderly or disabled shut-ins have a meal delivered to their home. I’m using this helpful guide for first timers, although Ina Garten (aka the Barefoot Contessa) also has an excellent one. I’ll let you know how it turns out. Something tells me cooking the bird will pale in complexity against actually delivering the darn thing to the proper location with a rambunctious two-year-old in tow! 🙂

Blue Apron · News · Tips and Tricks

Finally! @BlueApron offers packaging return

Whenever someone asks me about the pros and cons of Blue Apron, I always tell them: it’s a cost effective, high quality, fun ingredient-delivery service to supplement your weekly meal planning, but it’s really hard to stomach all the packaging. They describe themselves as anti-waste because they only ship the exact amount of food you need for each meal, but with everything in its own box, bag or carton, it does feel as if you’re throwing away a lot of garbage as you cook. They’ve long had instructions on their website for breaking down and recycling the shipping and packing materials, but after trying all those suggested steps just once, I decided it was too labor-intensive and time-consuming for even a die-hard recycle-er. So I gave up, put the cardboard shipping box out with our paper goods on trash day, and threw away everything else. Until now!

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Enter the new Blue Apron package return system.

There are two options:you can still follow this guide to recycling the packaging at home, or you can send all the packing materials back to them at no charge for reuse and recycling on their end. This page has detailed instructions on how that second option works. We are definitely going to do this, especially since the shipping is covered by Blue Apron if you wait to send back two weeks worth of packing materials at a time. All you have to do is create a mailing label on their website.

It won’t solve the problem of how long it takes to clean all those little baggies properly for recycling, but it will take care of the worst offenders — the large freezer bag and jumbo reusable ice packs that I’ve had no choice but to thaw and discard up until now.

What do you think? Does this change your mind about Blue Apron? Read my initial thoughts on the service here, and check out a couple Blue Apron recipes here and hereAnd have a great week! 

Blue Apron · Recipes

Sirloin Steak with Smashed Purple Potatoes & Green Beans

As you all know, I am barely a meat-eater, never mind a steak eater. But in the interest of broadening my child’s palate, and in treating my poor Irish husband to more of the meat n’ potatoes fare he grew up with, I have branched out into cooking sirloin … for the first time ever. And I dare say it came out really good.

Thanks to my Blue Apron membership, I had a recipe that I knew would turn out really well, and I loved the idea of pairing a good-quality organic meat with something offbeat, like Purple Potatoes and this tangy Green Bean side dish zipping with the flavors of garlic, tomato and scallion.

Sirloin is a cut from the back of the animal. It is a bit less tender than top sirloin, but not at all tough if you cook it for the exact amount of time called for. Seriously, if I can’t screw this up, then truly nobody can.

Sirloin Steaks with Purple Potatoes & Green Beans

INGREDIENTS

  • 2 sirloin steaks, best quality you can find
  • 10 oz. purple (sometimes also called ‘blue’) potatoes
  • 2 cloves garlic
  • 8 oz. green beans
  • 2 scallions
  • 2 oz. cherry tomatoes
  • 1 bunch of tarragon
  • 4 TBSP butter
  • 1 TBSP red wine vinegar
  • olive oil for the pan
  • salt and pepper to taste for seasoning

DIRECTIONS

To start, wash and dry the fresh produce. Heat a small pot of salted water to boiling on high and large-dice the potatoes. Peel and slice the garlic thin. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Trim off and discard the stem ends of the green beans. Halve the tomatoes. Pick the tarragon leaves off the stems (discarding them).

Add the potatoes to the pot of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add half the butter. Using a fork, mash the cooked potatoes to your desired consistency. Stir in the white bottoms of the scallions; season with salt and pepper to taste. Cover and set aside in a warm place.

While the potatoes cook, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 TBSP olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 4 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let the cooked steaks rest for at least 5 minutes.

While the steaks rest, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 2 teaspoons of olive oil.) Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Add the garlic and tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes have softened slightly.

Add the vinegar and ⅓ cup of water to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the liquid has reduced by ¾ and the green beans have softened. Add the tarragon and the remaining butter. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Remove from heat and season with salt and pepper to taste.

Slice the meat against the grain and add any juices left on the cutting board to the vegetables, then stir to combine. Divide the sliced steaks, mashed potatoes and finished vegetables between two plates, garnish with the green tops of the scallions, and enjoy!

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Options: If you really prefer much creamier potatoes, you can add milk, sour cream or creme fraiche to these, but I prefer them without. You could also decrease the amount of garlic and/or scallions if they’re too strong for you. And, it’s possible to substitute other types of vinegar (such as cider) if you don’t have red wine on hand.

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Buon Appetito!

And enjoy the last truly warm week we are going to get. I know I am.