seasonal

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Falling for Fall Flavors

This time of year, it’s easy to taste why some pairings make perfect sense from the very first bite and sip. Follow these simple pairing suggestions to experience food-and-wine aha moments you’ll want to try again and again. Read more »

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10 Takes On Seasonal Squash

One of the season’s most versatile vegetables is back and better than ever! Here are our ten favorite ways to cook with it this fall.   1. Penne Pasta & Delicata Squash with Kale & Ricotta Cheese Unlike many cool-weather squash, delicata squash has skin that is tender enough to eat, which makes for easy prep.   […] Read more »

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The Tomato Is Dead, Long Live the Tomato

Harry Klee has eaten, by his estimation, over 500 different varieties of tomatoes. He eats tomatoes in “massive quantities,” he says, multiple times per week. Here’s what he thinks is wrong with this delicious ingredient and how he’s fixing it.

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Week 3: Grow It Yourself

You’ve definitely heard the buzz around “edible schoolyards” and school veggie gardens. There’s a reason health officials, parents, teachers, and students alike love them: Growing their own produce helps kids understand where their food comes from and makes them likelier to try healthy, fresh-grown ingredients. Read more »

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Cooler Ways to Cook

Summer ushers in plenty of delicious produce to savor, usually along with temperatures too high to cook in. Luckily, many of the season’s crops shine even when raw—or practically so. Two of our favorite hand-in-hand, no-heat-required techniques are marinating and macerating. Learn the basics of each, and try out two simple recipes along the way. Read more »

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Guide To: Misfit Produce

Every summer, plenty of imperfect-looking produce is passed over at farmers’ markets and grocery stores. Read more »

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Cantaloupe & Lime Frozen Yogurt Pops

The ultra-sweetness of ripe, in-season melon meets the tang of lime and Greek yogurt in these fruity, creamy pops. Don’t have ice pop moulds? No problem! Use small, disposable plastic or paper cups! Fill the cups as you would the molds, then cover each cup with aluminum foil. Carefully cut a slit in the center of each foil lid. Place an ice pop stick through each slit (the foil will help keep the sticks upright) and freeze. Read more »

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