Introducing: A 360 Approach to Wellness

Cooking at home does more than just nourish your body. Time in the kitchen can help you unwind, save money, and learn new skills. 

No matter what health means to you, Blue Apron’s new Wellness menu is full of nutritionist-approved recipes that will fit you and your unique goals. The menu includes Carb Conscious,  WW™ Approved, and vegetarian recipes that the whole family will love. 

Look for recipes with the Wellness label on the signature for 2 menu to find meals designed in collaboration with nutritionists with your holistic health in mind.  Current customers can adjust their account settings and sign up for Wellness meals as a default choice.  

We know that health doesn’t end after dinner. Follow along on Blue Apron’s Facebook and Instagram for tips and tricks supporting mental health, financial health, and more.

Here’s a preview of the meals to look forward to

Ponzu-Sesame Tofu & Vegetables​

Sheet Pan Cilantro Chicken

For loads of umami-rich flavor in this dish, you’ll sear tofu in savory sesame oil until delightfully crisp, then toss it with tender carrots and a combo of citrusy ponzu, soy-miso sauce, and spicy sambal. It’s all complete with a verdant duo of roasted broccoli and shishito peppers.

For irresistibly tender results, we’re using a mix of creamy labneh and cilantro sauce as a marinade for our chicken, which roasts alongside a trio of hearty vegetables—all topped with a drizzle of rich tahini sauce, crunchy almonds, and sweet dates.

Veracruz-Style Shrimp & Vegetables

Yellow Curry & Lemongrass Tilapia

In our spin on shrimp a la Veracruzana—a specialty from the historic Mexican coastal city—shrimp is tossed in a bright, spicy sauce filled with juicy tomatoes, pickled jalapeños, briny capers, and more.

In this sophisticated dish, delicate tilapia fillets and crisp bok choy are cooked in our light, savory-sweet broth that highlights soy sauce, honey, fragrant lemongrass, spicy curry paste, and more. It pairs perfectly with a bed of hearty brown rice, which will soak up all of the vibrant flavors of the broth.

Sign up here for wholesome, nutritious ingredients, and all of the benefits of home cooking, delivered to your door. 

Cooking at Home to Foster Health & Wellness

We’ve long believed in the power of home cooking to transform people’s lives—so when we set out to create our first-ever Wellness menu, we knew it wasn’t just about the food on your plate. Home cooking has the ability to unlock a whole host of benefits for your holistic health. 

Here’s just some of the ways we believe home cooking can benefit your overall wellness. 

Physical Health

Nutrition is the biggest factor that determines our overall health—but with copious amounts of fad diets, medical studies, and unreliable resources, it’s easy to feel overwhelmed and confused by what’s out there. 

Blue Apron’s entire menu is designed for flexibility and balance, so you can enjoy both Meatless Monday and Burger Friday. Our new Wellness menu, launching December 26, focuses first on flavor, but also supports a variety of lifestyles including vegetarian, WW, 600 calories or less, carb conscious, and more. 

Created by our expert team of chefs in collaboration with our nutritionist, these perfectly portioned recipes feature fresh produce, whole grains, high-quality proteins, and natural sweeteners. Our transparent online nutrition information also helps keep you informed so that you can achieve your unique goals—whatever they may be.

Brain Health

If 2020 has proven anything, it’s that keeping our brains engaged is a crucial component to our health. Home cooking is an amazing vehicle to challenge yourself and try out new things. 

Our recipes feature techniques for all skill levels, to help home cooks acquire knowledge they can take with them even when their Blue Apron meal is complete. Additionally, our Premium recipes feature advanced culinary techniques, and unique flavor twists for home chefs looking to take their culinary skills up a notch. At Blue Apron, we want to feed your curiosity and grow your mind. 

Relationship Health

For anyone who’s cooked a meal for their family (or anyone who’s enjoyed Grandma’s lasagna!), it’s not surprising that cooking can be viewed as a form of nurturing. This year, when home cooking has been more important than ever, many of us have rediscovered how a home-cooked meal can strengthen our bonds with family and friends. By cooking together, we’re building better relationships.  

Mental Health

Home cooking doesn’t just have the power to support your relationships with others—but also with yourself. A form of screen-free self-care, cooking can draw you into the moment, help you feel connected to the present, and allow you to enjoy a sense of accomplishment and achievement when complete. 

Financial Health

The average American household wastes an estimated 31.9% of its food a year—the equivalent of $1,866. While cooking at home can be better for your budget than eating out, predictable spending is key to financial stability. Our flexible plans, starting at as little as $7.49 per serving, help families plan better by delivering high-quality, pre-portioned ingredients, while limiting opportunities for impulse buying and food waste. 

We hope you’ll join us to see all the ways home cooking can help you unlock a holistic approach to wellness in your life. Check out new Wellness recipes, available in boxes starting the week of January 4, and follow Blue Apron on Facebook and Instagram for updates.

A Guide to Our Favorite Spice Blends

Blue Apron Spice Blends

Our cabinets are full of dozens and dozens of seasonings, but there are only a few spice blends that we keep on the countertop. That space is reserved for our tried and true favorites: the flavors that we turn to to make dinner special every day.

Blue Apron Spice Blends

It’s easy to make spice blends at home. Just measure out each spice and dump it into a jar with a lid. Reusing an old mustard or jam jar works well here. Give it a shake, label the jar with the blend and date, and then use it to season everything from popcorn to chicken. If you’re looking for a few ideas, we’ve got you covered. The Blue Apron culinary team carefully crafted five spice blends based on what our chefs use at home. No matter what you’re cooking, these seasonings will take it to the next level. 

Blue Apron Mexican Spice Blend

All the nostalgic flavor of Taco Tuesday, blended into one bottle. This spice blend gets its flavor from a mix of cumin, ancho chile powder, smoked paprika, garlic, and oregano. It’s a blend that all home cooks should be familiar with. This seasoning is  a shortcut to achieving traditional Mexican flavors. We use it to spice up enchilada filling, roasted sweet potatoes, elote corn, and, you guessed it, tacos.

We love it in these popular recipes from our cookbook: 

Blue Apron Tuscan Spice Blend

This blend is made from a combination of ground fennel, rosemary, and sage. It packs all of the traditional flavors of central Italy into one neat package. Use it on roasted vegetables or coat pork with a generous portion before cooking: the fennel seeds will form a nice crust. 

We love it in these popular recipes from our cookbook: 

Blue Apron Cajun Spice Blend

Do you want to recreate Louisiana cuisine at home? This handy cajun spice blend can help you pull it off. It’s a little sweet, with mild spiciness and a savory undertone, thanks to the mustard, oregano, and thyme. This seasoning works on nearly any protein, but the Test Kitchen particularly loves it with shrimp. It’s the perfect addition to any of your favorite New Orleans-inspired meals, from po’ boys to seafood boils. 

We love it in these popular recipes from our cookbook: 

Blue Apron Smoky Spice Blend

Our favorite smoky spice blend is based on a combination of smoked and sweet paprika. This seasoning has a deep, earthy flavor. It’s ideal for coating chicken or blending into ground beef or pork for a burger patty. The best part? It elevates dishes across cuisines, working just as well in a Middle Eastern rice dish as an Italian meatball. Add a pinch anytime you want to up the smoke-factor. 

We love it in these popular recipes from our cookbook: 

Blue Apron Barbecue Spice Blend

This spice blend is a cookout MVP. Use it as a rub for your favorite protein and it will do all the work for you. The blend of paprika, fennel, and garlic powder will impart a picnic-ready sweet and savory flavor (as well as a little char, thanks to the brown sugar). This seasoning works away from the grill too. It’s delicious on any roasted or seared meat. 

We love it in these popular recipes from our cookbook: 

Blue Apron Weeknight Hero Spice Blend 

When in doubt, this spice blend is the answer. Use it to season the protein or vegetables, toss it into salad dressings or swirl it into dipping sauces. Our ultimate go-to is a classic combination of onion, garlic, parsley, and paprika that makes any meal sing. In the test kitchen, our favorite application is on chicken. 

We love it in these popular recipes from our cookbook: 

Stock up on these spice blends or make your own, then head over to our cookbook and get cooking.

HBO Max and Blue Apron Partner

hbo max + blue apron

To celebrate their launch, Blue Apron has teamed up with HBO Max to bring you A Week of So Much More

Starting on May 25th, the recipe cards included in Blue Apron subscriber’s boxes will feature pairing suggestions for so much more flavor. These cards will highlight beloved titles now streaming on HBO Max such as Aquaman, The Sopranos and The Big Bang Theory as the perfect content to enjoy with your Blue Apron meal.

Blue Apron will also offer live virtual cooking tutorials for cooks at any level on Instagram. These brand new recipes are the perfect snacks for streaming alongside some of your favorite shows. Recipes will include Atomic Shrimp, inspired by The Big Bang Theory; Fiery Dragon Wings, inspired by Game of Thrones; Ruh Roh Puppy Chow, inspired by Scooby Doo; The One with the Mug Cake for fans of Friends; and more. Be sure to follow along on Instagram during the week of 5/31 and 6/2 at 6pm to catch these cooking tutorials live.

Follow Blue Apron and HBO Max on Instagram all week long for exciting content and exclusive recipes featuring our favorite dishes to pair with your favorite HBO Max titles, available to stream now.

To The People Who Get Dinner on the Table

The past few months have been full of uncertainty. Here at Blue Apron, the global crisis has caused us to pause, and think about the things that really matter. In some cases, it’s helped us see things that have always been true in a new light. 

We’ve always been honored to have a place in your homes. Now, we’re moved beyond words. We’re proud to offer our customers a way to cook together, challenge themselves, and try new things, all while staying home and staying safe.  

Of course, we wouldn’t be able to keep sending out Blue Apron boxes without our fulfillment centers. The staff of the fulfillment centers has risen above and beyond this challenge. They’ve adapted to changing safety regulations with ease, and throughout it all they’ve supported each other and maintained high Blue Apron standards. It’s because of their hard work that we’re able to keep going, and we’re grateful to them. 

Blue Apron is more than the chefs who design our meals. It takes a whole team of people working together to get dinner on the table, but there’s nothing we’d rather do. Thank you for cooking with us.

Fulfillment Centers, Food, and Families: Our Commitment to Safety During the Time of COVID-19

We know that in these uncertain, ever-changing times, safety is at the forefront of everyone’s mind. At Blue Apron, we consider our fulfillment center employees to be the true heroes of our operation and we’re constantly inspired by their level of dedication to food, family, and each other. That’s why we’ve always been committed to the highest level of safety in our fulfillment centers so we can take care of our employees while they work to take care of you. In response to COVID-19, we’ve added to our already rigorous safety practices and implemented a comprehensive approach to food and employee safety that includes heightened precautions as recommended by the CDC, FDA, and OSHA

With the rapid spread of COVID-19 across the country, it is likely that everyone’s lives or businesses will be affected in some way or another by this virus. For us, we recognize that we are an essential service during this time and that is not a designation we take lightly. In order to do our part to keep our team members and customers safe, we have implemented a two-pronged safety approach: 

  1. Adopt social distancing guidelines to reduce the risk of spread between employees, and
  2. Significantly enhance our daily cleaning, sanitation, and disinfecting practices on top of our already rigorous safety standards.  

As a food facility regulated by the FDA, a comprehensive food safety program is followed in every part of our operation. In addition, Blue Apron takes an extra step in our food safety practices by certifying with the third-party program called the Safe Quality Food (SQF) Food Safety Code. SQF is widely considered one of the most rigorous and comprehensive food safety standards in the world and we are proud to have achieved this designation the last two years for all of our sites. 

Personal Safety

With these standards already in place at our facilities, employees are required to follow what’s called “Good Manufacturing Practices” by washing their hands thoroughly and wearing appropriate protective equipment, including nitrile gloves, smocks, hair nets, beard nets, and safety glasses before entering a production area.

In response to COVID-19, in early March, we changed shift interactions to reduce human contact, increased social distancing efforts and awareness both on and off the production floor, and enhanced equipment cleaning and sanitation procedures. In addition, we are following the new FDA and CDC guidelines for our employees who voluntarily wear face masks in our facility.  *Update—Based on changes to local laws and regulations and updated guidelines from the CDC and FDA, all employees in all Blue Apron fulfillment centers are required to wear face masks at all times. Blue Apron is providing face masks along with training and guidance on the proper use of them from CDC and FDA.

Facility Safety

The cleaning and disinfecting procedures we use meet the high standards of the FDA and CDC in reducing the spread of contagious illnesses, including COVID-19. When it was apparent that COVID-19 was spreading rapidly across the country, our team quickly created a formal COVID-19 Cleaning and Disinfecting Policy which focused on increasing the frequency of cleaning, disinfecting high-touch areas including areas like bathrooms and break rooms, and additional nightly cleaning and sanitizing of production equipment. 

These measures, specifically designed to mitigate the spread of COVID-19 to our employees, are on top of our already rigorous food-safety standards and are published on our blog here. In the event that we have an employee who has tested positive for COVID-19, we have additional measures in place that include a deep cleaning of both work and common areas. We also directly notify employees. If anyone reports to us that they are experiencing symptoms of COVID-19 (or if they outwardly exhibit symptoms), they are asked not to report to the fulfillment center, or if they are at a fulfillment center, they are immediately sent home. In this case, we conduct regular wellness checks with them while they are at home and deploy targeted additional cleanings. It’s also important to remember that the FDA has stated that there is currently no evidence that COVID-19 can be transferred through food or food packaging

People Matter Most 

We take our role in providing food to people across the country during this challenging time seriously. To show our front line fulfillment center employees how much we appreciate their hard work, we recently implemented a temporary pay increase to reward them for their dedication during these unprecedented times and for meeting such high safety standards. 

None of us know when this period of time will end and that uncertainty can be unsettling. But if there’s one thing you can trust right now, it’s that when you order from Blue Apron, a group of talented and passionate employees take safety seriously and pack each box with your family in mind. Because in these times, that’s what matters most. 

What We Ate This Week

The latest hits from our home cooking exploits and restaurant visits

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It should come as no surprise that we at Blue Apron are serious food people. We talk food, think food, and generally plan out the next time we’ll get to eat food all day long. Our desks are piled with cookbooks and our walls are covered with print-outs of inspiring recipes from around the web; our version of water cooler talk is excitedly detailing what we made for dinner or the best thing we ordered out at brunch. Our new mission? To dish about the best bites of our week with more than just each other. In this series, a few members of the team each week share their most recent culinary high points — the meals they can’t stop thinking about.

Since moving to Montclair, we’ve been doing a slow crawl of the restaurants there, but our clear favorite thus far has been Villalobos. All the tacos I’ve tried have been delicious, but my can’t-miss, the one I must have every week, is the lengua. The tongue is braised until super tender but still a touch bouncy, diced, crisped and then soused in a sharp vinegar. It’s served inside a tortilla (they make them daily, onsite) with a smooth pistachio-chile de arbol salsa, raw white onion, and cilantro. Super simple, super delicious. You can read a New York Times review from a few years back here. 

John Adler, VP of Physical Product

I recently read America’s Test Kitchen’s The Perfect Pie from cover to cover, and have been flipping through it taking very detailed notes in anticipation for the holidays — I’m very obsessed with their classic tart dough recipe. The final product turns up looking a little more refined than your average pie with perfectly fluted edges! This one has a mascarpone filling and is topped with poached pears, figs, and a sprinkling of dried raspberries for an extra pop of color!

— Kristen Merris-Huffman, Culinary Associate

I made chipotle-roasted cauliflower tacos with bacon-y black beans! I had some stray cauliflower and carrots at home, but have been eyeing this tostada recipe — I decided to make my own version by roasting veggies in chipotle chile paste, making some lime-marinated radishes and lime crema, and chopping up a lot of fresh cilantro. I live right next to a tortilla factory (Los Hermanos in Bushwick) so I picked some hot ones up on my way home from the subway. Those bacon-y black beans were the highlight, getting all smoky and delicious from the bacon fat.

— Annabel Epstein, Culinary Associate

Honeynut squash soup! I bought honeynut squash at Trader Joe’s because they were so cute and I’d never tried them before! I picked this recipe because it is paleo — made with coconut milk and bone broth! The texture was perfect, it tastes good hot or cold, and I’ve been eating it all week. Took pics for my Instagram Story, of course.

Laura Kruser, Senior Product Marketing Manager

Along with Ashleigh Lovelace, our Senior Culinary Manager for Editorial, I made family meal this week, a Blue Apron test kitchen tradition. Every Monday we team up to make lunch for the rest of the squad, and Ashleigh and I went with a Cuban theme, complete with crispy tostones and guava empanadas. The star of the spread was definitely the pressed cubano sandwiches; we used this recipe from Serious Eats (Kenji would never lead us astray) which was melty, crispy, salty, perfect. Multiple significant others got foil-wrapped leftovers for dinner and gave it rave reviews, even cold. 

— Kendra Vaculin, Senior Culinary Associate

Blue Apron Begins Same-Day Delivery in the Bay Area

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We all know the feeling. It’s 10:00 am and you’re asking yourself, “what should I cook for dinner tonight?”. Today, we are excited to introduce a solution to this all-too-common dilemma by launching on-demand delivery of Blue Apron meals to consumers across the Bay Area!

This new on-demand delivery option can be ordered directly from the Blue Apron platform, where, each week, consumers can select from the meals we offer on our Signature Two-Person menu with no subscription required, allowing us to meet more consumers when and where they are thinking about dinner.

We are proud to partner with AxleHire, a last-mile delivery and logistics company, to enable same-day or next-day delivery for consumers. Orders will be available for delivery between 4-6pm PT, Sunday through Thursday. Orders can be placed any day of the week, and any orders placed before 12pm PST will be delivered same-day, while orders placed after 12pm PST will be delivered the next delivery day. Consumers across the Bay Area (see this map for specific areas we cover) can order up to two meals from our Signature Two-Person menu each week.

From meals like Togarashi Popcorn Chicken and Seared Steak & Gochujang-Soy Sauce to Honey-Lime Tilapia and Fennel & Onion Pizza, home cooks across the Bay Area will always have a variety of recipes to order, cook, and enjoy––all on the same day and with the convenience of delivery straight to their door.

We look forward to learning from this exciting initiative as we continue to enhance our capabilities to meet consumers on their terms.

Calling All Grill Masters: Introducing Summer Cookout, Our First Grilling Box!


Today we are excited to introduce Blue Apron Summer Cookout, our first culinary offering designed specifically for the grill, one of the most popular culinary tools in the summer.

Designed for hosting a delicious and seamless summer gathering, our new box serves six to eight people and features a variety of proteins, seasonal produce including corn, zucchini, peaches, and tomatoes, and our first dessert offering! Every recipe puts a unique twist on classic summer grilling staples, using flavors from Spain, Italy, Greece, the Middle East, and beyond––like the corn on the cob which uses tzatziki and za’atar instead of traditional elote seasonings or the panzanella salad which features a creamy parmesan dressing rather than a traditional vinaigrette.

In addition to the step-by-step recipes and pre-portioned ingredients needed to prepare a main course, side dishes, and dessert, each box includes a guide to teach home cooks how to plan their prep time, cooking time, and assembly duties, ensuring a stress free, achievable, and fun hosting experience.

Recipes include:

• Spanish-Spiced Mixed Grill with Chimichurri Sauce (*Comes with a choice of two protein combinations):

    • • Steak & Chicken
    • • Shrimp & Steak
    • • Chicken & Shrimp

• Red Rice & Vegetable Salad with Oregano Vinaigrette
• Panzanella with Marinated Vegetables & Parmesan Dressing
• Corn on the Cob with Tzatziki & Za’atar
• Grilled Peaches with Balsamic Glaze & Mascarpone Cheese

Our new Summer Cookout box is available through September on the Blue Apron Market giving home cooks everything they need to host delicious and memorable gatherings all summer long!

Corn Panzanella

Blue Apron Awarded the 2019 Innovation in Design Optimization Award from the Sustainable Packaging Coalition

Blue Apron was honored to accept the 2019 Innovation in Design Optimization Award from the Sustainable Packaging Coalition.

SPC logo

In 2016, Blue Apron partnered with GreenBlue, a non-profit organization and parent company to the Sustainable Packaging Coalition, to understand our packaging baseline and analyze the impact our packaging has on the environment. As a result of this analysis, Blue Apron used the information to continuously optimize our packaging, including:

  1. Use of recyclable materials

  2. Use of post-consumer recycled content

  3. Optimizing our box and ice pack materials based on the season

  4. Implementing a drain safe ice pack

  5. Designing a unique compostable tray for our on-demand and retail products

  6. Being the first meal kit company to join the How2Recycle® program

All of this work was recognized with an award in the “Innovations in Design Optimization” category at this year’s SPC Impact Conference in Seattle, WA. This is awarded to companies that “demonstrate the creative and significant work that our industry does to advance sustainability in packaging” according to the Sustainable Packaging Coalition.

Blue Apron Participates in Annual Cancer Wellness Expo

The Cancer Wellness Expo is an annual conference that features inspirational speakers and health experts who address the unique issues that women with cancer must confront through honest, provocative, and positive conversations. Blue Apron was proud to attend the Cancer Wellness Expo this year. In addition to serving lunch to conference attendees, Jessica Halper, Culinary Manager for Nutrition and Wellness for Blue Apron, answered questions related to nutrition and the importance of eating a well-balanced and diverse diet both during and following treatment. Cancer and cancer treatments affect the way the body tolerates food making eating well key to maintaining strength and energy during the treatment process, and we were honored to attend such an inspiring conference and contribute to this important conversation.


Macrobiotic Bowl

Famous as an emblem of 1960’s hippiedom, the macrobiotic diet finds its roots in Zen Buddhism and the balance of the yin and the yang. Each meal, which consists of a combination of whole grains, vegetables, beans or fish, and fermented foods, emphasizes a holistic approach to both the plate and the mind. While this dietary philosophy can intimidate at first, its major principles are universal in the wellness arena: reduced consumption of animal products, increased consumption of locally grown, seasonal foods, and most importantly, consumption in moderation.

Serving Size: 4

1 1/2 pounds sweet potatoes
2 cloves garlic
1 lb lacinato kale
1 15-ounce can adzuki beans
1 cup kimchi
3 cups cooked white quinoa
1 cup rehydrated sea vegetables
1 1/2 cups Miso-Carrot Dressing (see recipe below)

Miso-Carrot Dressing

1/2 lb carrots
1 1-inch piece ginger
1/4 cup sweet white miso paste
5 tablespoons cups rice vinegar
1 tablespoon mirin
1 tablespoon honey
2 tablespoons toasted sesame oil

Bowl Directions

  1. Prepare the ingredients: Wash and dry the fresh produce. Place a steamer basket inside a pot. Fill with enough water to go up about 2 inches up the sides of the pot (the basket should sit above the water). Peel and medium dice the sweet potatoes. Peel and roughly chop the garlic. Remove and discard the stems of the kale; roughly chop the leaves. Drain and rinse the beans. Roughly chop the kimchi.
  2. Steam the sweet potatoes: Once the water is boiling, carefully add the diced sweet potatoes. Cover the pot and steam 18 to 20 minutes, or until tender when pierced with a fork. Remove; drizzle with olive oil and season with salt and pepper.
  3. Cook the kale: While the sweet potatoes have steamed for about 10 minutes, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and cook, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale and 2 tablespoons of water. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until wilted. Turn off the heat and transfer to a bowl. Cover with foil to keep warm.
  4. Cook the beans: While the sweet potatoes continue to steam, in the same pan, combine the beans and ¼ cup of water. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Season with salt and pepper to taste.
  5. Finish & serve your dish: Serve the cooked quinoa topped with the steamed sweet potatoes, cooked kale, cooked beans, chopped kimchi, and rehydrated sea vegetable. Drizzle with the miso-carrot dressing. Enjoy!

*How To Rehydrate Sea Vegetables: Combine the sea vegetables in a bowl with lukewarm water and let stand until softened and pliable.

Miso-Carrot Dressing Directions

  1. Prepare the ingredients: Wash and dry the fresh produce. Peel and thinly slice the carrots. Peel and thinly slice the ginger.
  2. Make the dressing: In a high-powered blender, combine the sliced carrots and ginger, miso paste, vinegar, mirin, honey, and 2 tablespoons of water (err on the side of caution – more water can also be added later). Blend until almost smooth. Add the sesame oil and 5 tablespoons of olive oil (check consistency while pouring!)Blend until completely smooth. Season with salt and pepper to taste.


Dukkah Chickpea Bowl with Turmeric-Tahini Dressing 

Turmeric—the golden spice—has been used as an aromatic and a medicinal herb for thousands of years. Many of its healing properties come from the compound curcumin, which is both a potent antioxidant and anti-inflammatory agent. Ayurvedic medicine, a traditional Indian system of treatment, recommends turmeric for a variety of health conditions including chronic pain and digestive ailments. Given that the spice is highly versatile, it can be utilized in a variety of manners including in marinades, dressings, and even in smoothies. 

Serving Size: 4

1 15oz ounce can chickpeas
1 tablespoon dukkah seasoning
1 clove garlic
8 dried medjool dates
2 avocados
3 persian cucumbers
4 oz spinach
3 cups cooked bulgur
Optional: 4 cooked boneless, skinless chicken breasts (half chicken breast per serving) 
3/4 cup Turmeric-tahini dressing (see recipe)
2 cups Quick pickled red onions (see recipe)

Chickpea Bowl Directions

  1. Roast the chickpeas: Place an oven rack in the center of the oven, then preheat to 450°F. Drain and rinse the chickpeas. Spread the rinsed chickpeas onto a paper towel lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Drizzle with olive oil and season with salt, pepper and the dukkah seasoning; toss to coat. Arrange in an even layer and roast 21 to 23 minutes, or until the the chickpeas are crispy. Remove from the oven.
  2. Prepare the ingredients: While the chickpeas roast, wash and dry the fresh produce. Peel and roughly chop the garlic. Pit and roughly chop the dates. Pit, peel, and thinly slice the avocado. Cut the cucumbers in half lengthwise, then thinly slice crosswise. Place in a bowl; drizzle with olive oil and season with salt and pepper.
  3. Cook the spinach: While the chickpeas continue to roast, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the spinach and cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat.
  4. Cook Chicken (Optional): Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board and slice crosswise.
  5. Finish & serve your dish:In a large bowl, combine the cooked bulgur, chopped dates, and a drizzle of olive oil. Season with salt and pepper to taste. Serve the bulgur-date mixture topped with the roasted chickpeas, sliced avocado, sliced cucumbers, and, if using, cooked chicken. Drizzle with the turmeric tahini dressing and garnish with the pickled onions. Enjoy!

Turmeric-Tahini Dressing

1 lemon
1 clove garlic
1/4 tsp turmeric
1/2 cup labneh cheese
1/4 cup tahini


  1. Prepare the ingredients: Wash and dry the fresh produce. Quarter the lemon. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a small bowl, combine the turmeric and 2 tablespoons hot water; stir until the turmeric has dissolved.
  2. Make the dressing: In a medium bowl, combine the labneh, tahini, the juice of 2 lemon wedges, garlic paste, and 1 tablespoon of the turmeric mixture. Season with salt and pepper to taste. (If the dressing seems too thick, gradually add water a teaspoon at a time until it reaches drizzling consistency.)

Quick Pickled Red Onions

1 1/2 cups rice vinegar, white vinegar, or apple cider vinegar
1 teaspoon sugar
1 teaspoon salt
5 allspice berries
1 medium red onion, about 5 ounces


  1. In a small pot, combine the vinegar, sugar, salt, peppercorns, and allspice berries. Heat until boiling. While the mixture comes to a boil, peel and thinly slice the onion; place in a large heatproof bowl. Once boiling, pour the liquid over the sliced onions, making sure the onion stays submerged. Set aside to pickle, stirring occasionally, at least 30 minutes.





Blue Apron Announces The September Whole30® Meal Plan

Following successful eight-week partnership in January, Blue Apron adds 12 new Whole30 Approved® recipes to menus beginning September 3rd


Blue Apron today announced The September Whole30: a new selection of Whole30 Approved® recipe offerings intended to ease meal planning and preparation for customers following the 30-day lifestyle program. Beginning September 3rd and continuing through the end of the month, Blue Apron will offer customers three Whole30 Approved® recipes each week.

“I have never seen such an overwhelming response to a campaign as when we announced in January that Blue Apron would be offering two Whole30 meals on its weekly menus,” said Melissa Hartwig, Whole30 CEO. “Our community already loved the simplicity and convenience of Blue Apron, but offering Whole30 Approved® meals was a game-changer, especially for people trying our program for the first time. I’m sure our social media feeds will be overloaded with excited emojis when we announce they’re coming back in September with all-new recipes and three meals a week.”

“We are excited to partner with Whole30 for a second time,” said Christine Fu, Head of Partnerships, Blue Apron. “All of the recipes were designed with ease in mind, many of which can be prepared in 25 minutes or less. We look forward to offering Whole30 fans a selection of delicious and easy-to-prepare recipes as they follow the program throughout the month of September.”

The Blue Apron Whole30 recipes that will be available on Blue Apron’s Two-Serving Plan beginning September 3rd include:

  • Week of September 3:
    • Mediterranean Salmon with Sautéed Kale & Zucchini
    • Crispy Chicken Tenders & Mashed Potatoes with Butter Lettuce Salad & Ranch Dressing
    • Pork Fried Cauliflower Rice with Cabbage & Sweet Peppers
  • Week of September 10:
    • Spice-Crusted Salmon & Carrot Fries with Avocado-Kale Salad & Chipotle Dipping Sauce
    • Beef & Vegetable Stir-Fry with Cauliflower Rice
    • Dukkah-Crusted Pork Roast with Roasted Cauliflower & Tahini Dressing
  • Week of September 17:
    • Cajun Tilapia with Cauliflower Dirty Rice
    • Steak Frites with Butter Lettuce Salad
    • Chicken Piccata with Roasted Broccoli & Mashed Potatoes
  • Week of September 24:
    • Garlic Shrimp & Spanish Potatoes with Peppers & Onions
    • One-Pan Coconut Chicken Curry with Sweet Potatoes & Bok Choy
    • Ground Pork Lettuce Cups with Cauliflower Rice

Blue Apron x Whole30 recipes will be available only to Blue Apron customers and can be ordered now for the weeks of September 3rd and September 10th. For more information, visit: