Homemade Jalapeño Poppers & Dipping Sauce

Eating a whole pepper? We promise, you can handle it. Even thought they’re made from whole peppers, jalapeño poppers are only mildly spicy. The tame spice level is thanks, in part, to cheese. Creamy ingredients are a delicious way to tone down the heat in jalapeño poppers.

Here, we use a filling of cream cheese and cheddar to create an at-home version of a a classic finger food. For even more cool factor, pair your poppers with a savory ranch dressing.

Homemade Jalapeno Poppers with Ranch Dipping Sauce

This recipe turns down the heat even more by removing the seeds and ribs from the jalapeños before cooking. Cut your peppers in half lengthwise, keeping the stem attached, and use a knife to cut away the ribs and scrape out the seeds. After you add the filling, you’ll be able to stick the peppers back together.

Jalapeño poppers recipe

Makes: 12 poppers
Cook Time: 25-35 minutes


  • 6 oz cream cheese, softened
  • 2 oz sharp cheddar cheese, grated
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp smoked paprika
  • Your favorite hot sauce
  • 6 three-inch-long jalapeño peppers, halved lengthwise, ribs and seeds removed
  • ½ cup tempura batter
  • ½ cup club soda
  • ½ cup all-purpose flour
  • 1 cup plain breadcrumbs
  • 1 quart canola or vegetable oil
  • Kosher salt
  • Freshly cracked black pepper


Make the filling. In a medium bowl, thoroughly combine the cream cheese, cheddar cheese, onion powder, garlic powder, and smoked paprika. Stir in the hot sauce to taste. Season with salt and pepper to taste.

Stuff the peppers. Season the cavity of each halved pepper with salt and pepper. Spoon about 1 tablespoon of the filling into each seasoned cavity (it should fill the cavity and create a small, rounded mound).

Bread the peppers. In a bowl, combine the tempura batter and club soda; whisk until smooth. Place the flour and breadcrumbs on 2 separate plates. Working 1 piece at a time, thoroughly coat the stuffed peppers in the flour, then in the tempura batter mixture, then in the breadcrumbs (pressing to adhere). Transfer to a plate. Refrigerate for at least 20 minutes to set.

Fry the peppers. In a large, high-sided pan (or cast-iron skillet), heat ½ inch of the oil on medium-high until hot. Once hot enough that a pinch of flour sizzles immediately when added to the pan, working in batches, add the breaded peppers. Cook 45 seconds to 1 minute per side, or until golden brown. Transfer to a paper towel-lined plate and immediately season with salt. Let cool for 5 minutes before serving.

Jalapeño Popper Ranch Dipping Sauce

Makes: ½ cup dressing


  • ¼ cup crème fraîche or sour cream
  • 2 tablespoons buttermilk
  • 2 tablespoons mayonnaise
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried chives
  • ¼ teaspoon dried parsley flakes
  • ¼ teaspoon celery seeds


Make the sauce. Combine all ingredients in a small bowl. Season with salt and pepper to taste.

Try these out next time you’re hosting. These satisfying bites are would be a happy hour or a game day gathering.

Three Easy Make-Ahead Breakfast Recipes

make ahead breakfast overnight oats

Skipping breakfast is a recipe for disaster. Being hungry has never made any decision easier, no matter how small. Still, sometimes busy mornings make it hard to commit to frying up a fresh plate of eggs and bacon. That’s why we rely on make-ahead breakfast recipes.

When it comes to breakfast, a little meal prep can go a long way. These three easy recipes will make mornings less painful for sweet and savory breakfast lovers.

Overnight Oats

Serves 2:

Prep: 5 minutes

  • 3/4 cup milk*
  • 1 cup old fashioned rolled oats
  • 1 5.3-oz container vanilla yogurt (regular, greek, or skyr)

Suggested Stir-Ins: fresh or dried fruit, nut, nut butter, granola, coconut chips, jam or jelly, cinnamon, honey, maple syrup

In a small bowl, mix together the milk, oats and yogurt. Cover and refrigerate at least 6 hours or overnight. In the morning, add your desired stir-ins. If desired, add a little more milk if you’d like the oatmeal thinner. Enjoy!

*Note: Any milk of your choice will work here, including alt milks like almond milk, oat milk or soy milk. 

feta egg muffin breakfast

Spinach & Feta Egg Muffins

Makes 12 muffins

Cook Time: 30 to 35 minutes 

  • ½ lb turkey breakfast sausage
  • 2.5 oz baby spinach
  • 8 eggs
  • ½ cup crumbled feta cheese
  • 2 to 3 Tablespoons kalamata olives, roughly chopped, optional

Preheat the oven to 400°F. Lightly grease the 12 cups of a muffin pan. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breakfast sausage and cook, stirring frequently and breaking the meat apart with a spoon, 5 to 6 minutes, or until browned. Add the spinach and cook, stirring frequently, 1 to 2 minutes, or until wilted and the turkey is cooked through. Turn off the heat and set aside to cool. 

Meanwhile, evenly divide the feta and, if using, olives among the 12 prepared muffin cups. In a medium mixing bowl, beat the eggs. Once the sausage & spinach mixture is cool enough to handle, evenly divide among the 12 muffin cups. Lastly, evenly distribute the beaten eggs among the 12 muffin cups. 

Bake 15 to 20 minutes, or until the eggs are set and lightly browned around the edges. Set aside to cool. Transfer to an airtight container and either refrigerate or freeze. If refrigerated, rewarm in the microwave 1 to 2 minutes. If frozen, reheat in the microwave 2 to 3 minutes, or until heated through. 

make ahead granola bars

Soft & Chewy No-Bake Granola Bars

Makes 8 bars

  • 1 cup creamy nut butter
  • ½ cup honey or maple syrup
  • 2 cups old fashioned rolled oats
  • ½ chopped nuts (pecans, peanuts, almonds, pistachios, cashews, etc)
  • ½ cup dried fruit (raisins, cranberries, cherries, chopped apricot)
  • 1 teaspoon ground cinnamon (optional)

Line an 8×8 or 9×9 inch baking pan with parchment paper. In a large mixing bowl, combine the nut butter and honey. Stir to combine. (If it’s helpful to get the mixture to come together, microwave for 15 second intervals until it’s able to mix.) Add the oats, chopped nuts, dried fruit, and if using, cinnamon. Stir to combine. Transfer to the prepared pan. Use the bottom of a flat glass or a measuring cup to flatten into an even layer. Chill for 30 minutes to 1 hour, or until set. Cut into bars. Wrap each bar in plastic wrap. Eat within 2 to 3 days or freeze. If frozen, thaw before eating. Enjoy!

Breakfast might be important, but it’s not the only meal of the day. Try a Blue Apron Meal Prep kit for lunch and dinner meal prep made easy.

Cool, Creamy, Craveable Tzatziki

tzatziki recipe with toasted pita chips
Creamy tzatziki with toasted pita chips

Tzatziki is a creamy yogurt-based sauce with origins dating back to the Ottoman empire. In the U.S.,tzatziki is often associated with Greek food, but in reality it’s common in much of Southern Europe, as well in the Middle East. 

What is tzatziki 

Tzatziki has been around for 1000s of years, and there have been quite a few variations on the recipe over time. Some recipes call for mint and cucumbers, while others favor dill. It can be a thick and chunky dip, or a thin sauce. There are some constants: tzatziki is always a yogurt-based sauce with fresh herbs. 

What to eat with tzatziki

Tzatziki is an excellent complement to falafel or grilled meats. It can also be served as a dip alongside toasted pita and assorted vegetables, or slathered on a meaty sandwich. When served with hot food, this cool sauce provides a pleasant temperature contrast. 

tzatziki recipe with salad
Top grilled chicken with tzatziki for a satisfying salad

Cucumber tzatziki recipe 

  • 1 C yogurt 
  • 1 garlic clove
  • ¼ C cucumber, small-diced
  • 2 tsps lemon juice

1. Prep the garlic. If you have a microplane, grate the garlic into a fine paste. If you don’t have a microplane, use a chef’s knife to finely mince the garlic. You can also substitute a pinch of garlic powder, if necessary. 

2. Combine all ingredients in a medium bowl and season to taste. Tzatziki can be served right away, but the flavor will improve over time. If possible, chill for 2 hours before serving. Tzatziki will keep in the fridge in a sealed container for up to a week.

Lemon dill tzatziki recipe 

  • 1 C yogurt 
  • 1 bunch dill, picked and finely chopped
  • 1 lemon, zested
  • 1 garlic clove 

1. Prep the garlic. If you have a microplane, grate the garlic into a fine paste. If you don’t have a microplane, use a chef’s knife to finely mince the garlic. You can also substitute a pinch of garlic powder, if necessary. 

2. Combine all ingredients in a medium bowl and season to taste. Tzatziki can be served right away, but the flavor will improve over time. If possible, chill for 2 hours before serving. Tzatziki will keep in the fridge in a sealed container for up to a week.

A Tangy Sweet Meyer Lemon Almond Tart

Hearty almonds add a satisfying texture to this light and summery Meyer lemon tart. We use Treehouse almonds for a nut that’s as sustainable as it is delicious. If you’re searching for your next potluck dessert, look no further. Chef Alex Saggiomo designed this recipe for anyone with a sweet tooth.

Meyer lemon tart
A slice of tangy Meyer lemon tart


For the Almond Crust: 

  • ½ C whole almonds
  • 1 C flour
  • ⅓ C powdered sugar
  • ½ C (1 stick) cold butter, cut into small cubes
  • 1 Tbsp cold water

For the Filling: 

  • 7 large egg yolks
  • 2 large eggs
  • 1 C sugar
  • 2 Tbsps grated fresh Meyer lemon zest (from 4 to 5 lemons)
  • ⅔ C fresh Meyer lemon juice (from 4 to 5 lemons)
  • A pinch of kosher salt
  • 4 Tbsps (½ stick) unsalted butter, cut into small pieces
  • 3 Tbsps heavy cream, chilled
  • Toasted almond slices, for garnish


1. To prepare the crust: Preheat oven to 375°F. Place almonds in the bowl of a food processor and pulse until finely ground. Add flour and powdered sugar, pulse until combined.

2. Add the butter into the flour mixture and pulse until just combined; drizzle in water and pulse a few more times until the dough comes together. Remove dough from the food processor.

3. Place the dough into a 9-inch-round tart pan with removable bottom. Firmly press dough into the bottom and up the sides of the pan. Gently prick the dough with a fork to prevent from puffing up too much during baking.

almond crust for meyer lemon tart

4. Bake for 13 minutes, or until edges are lightly golden brown. Remove from oven and place on a wire rack to cool slightly while you prepare the filling.

5. To Prepare the Filling: In a medium saucepan, whisk together the eggs, egg yolks, sugar, lemon zest, lemon juice, and salt until combined. Add the butter and cook over medium-low heat, stirring constantly, until the mixture thickens slightly, about 5 minutes.

6. Pour the filling mixture through a fine-mesh strainer and into a heat-proof bowl; then stir in the heavy cream.

7. To Assemble: Pour the filling into the tart shell. Return the filled tart back to the oven and bake until the filling is in the center jiggles slightly when shaken, about 13 to 15 minutes. Remove from oven and cool completely to room temperature, then, refrigerate until ready to serve. Garnish with the toasted almond slices. Enjoy!

Red, White & Blue Berry Shortcakes with Mascarpone Whipped Cream

mixed berry shortcake
Mixed berry shortcakes

We love a friendly competition just as much as we love dessert. Our 4th of July bakeoff is all wrapped up, and it’s time to offer a big congratulations to Lisa Appleton!

Lisa’s mixed berry shortcakes strike a balance between patriotic and refined. Strawberries, raspberries, blueberries, and whipped cream bring in the colors of the flag. The addition of mascarpone brings luxurious texture and a little sophistication to the party.

Try the recipe below for a picnic friendly red, white, & blue dessert.

Mixed Berry Shortcake Recipe

Serves 8


For the berries:

  • 4 cups mixed berries (strawberries, raspberries, blueberries, or blackberries, cut-up if necessary)
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoon lemon zest  
  • 2 tablespoons lemon juice 

For the biscuits: *

  • 1 ¾ cups flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 8 tablespoons butter/ 1 stick, small diced
  • 1 cup heavy cream
  • Turbinado sugar (optional)

For the whipped topping: 

  • 1 cup heavy cream
  • ½ cup mascarpone cheese
  • 1 to 2 tablespoons powdered sugar**
  1. Macerate the berries:

Preheat oven to 400°F. Wash and dry the fresh berries. In a medium bowl, combine the mixed berries, 2 tablespoons of the sugar, lemon zest and lemon juice. Stir to combine and set aside to marinate while making the biscuits. 

  1. Make the dough & bake the biscuits:

Line a baking sheet with parchment paper. In a large bowl, whisk together flour, the remaining 2 tablespoons sugar, baking powder and salt. Working quickly, use your fingers to mix the diced butter into the flour mixture until the mixture forms pea-sized pieces. Add the heavy cream and stir with a fork just until combined. The dough will look a bit clumpy, but should stick together if you press it together in your hands. Scoop the dough about 8 mounds (each will be about ¼ cup) on the prepared baking sheet. If clumpy pieces fall apart, it’s okay. Just use your hands to mound it back together. If using, sprinkle the tops with some turbinado sugar. Bake 18 to 22 minutes, or until golden brown. Transfer to a wire rack to cool. 

  1. Make the whipped cream:

In a separate, clean bowl, combine the heavy cream, mascarpone cheese and powdered sugar. Using a whisk or a hand mixer, whisk until soft to stiff peaks form. The peaks should curl at the top. 

  1. Assemble the shortcake:

Place the biscuits on plates or a platter. Top with some macerated berries and some mascarpone whipped cream. If desired, top with a sprinkle of additional turbinado sugar. Enjoy!


The biscuits come together pretty quickly and they’re worth the effort, however, if you want to save some time, you can buy pre-made biscuits at the bakery, or bake a canned biscuit at home. Top canned biscuits with a little turbinado sugar to make them feel extra special. 

**Chef Tip:

Taste the berries before making the whipped cream. If they’re a little tart, 2 tablespoons of powdered sugar in the whipped cream will help even that out. If they’re already pretty sweet, 1 tablespoon could be enough.

Make Your Own Ranch Dressing

Ranch dressing can be controversial. Some people love it on French fries and pizza, while others take offense if it’s more than 6 inches away from a salad. We’re not here to make rules about how you enjoy your ranch, we just want to provide the best homemade ranch dressing recipe possible.

homemade ranch dressing on pizza
When you make your own ranch dressing, you can make your own rules

Sure, the bottled stuff will do in a pinch, but this at-home version provides more flavor and flexibility. Our recipe uses a combination of buttermilk, mayonnaise, and sour cream to create a balance of creaminess and tang. This recipe makes a large batch. Just store it in the fridge in an airtight jar, and keep for up to a week. It won’t be hard to use all of it, ranch is delicious on top of pretty much anything. 

Homemade ranch dressing recipe

  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon finely chopped fresh chives
  • 1 teaspoon finely chopped fresh dill
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
Ingredients, assembled


In a medium bowl, whisk together buttermilk, sour cream, and mayo. Mix in parsley, chives, dill, lemon juice, mustard, onion powder, salt, and black pepper. Place in an airtight container and refrigerate for at least one hour before using. Serve on salads, alongside vegetable platters, or however you see fit. Homemade ranch dressing will keep up to one week in the refrigerator in an airtight jar. 

Yuzu Cheesecake Recipe from Chef Roy Yamaguchi

yuzu cheesecake
Rainbow sprinkles go with everything

In this sweet and tangy cheesecake, chef Roy Yamaguchi brings his signature combination of Asian flavors and classic preparations to dessert. This yuzu cheesecake is the perfect ending to any Blue Apron x Roy Yamaguchi dinner.


Cheesecake Filling

  • 3 lbs cream cheese (room temperature) 
  • 3 whole eggs
  • 5 cups sour cream 
  • ½ cup heavy cream 
  • 1 Tbsp vanilla extract 
  • 1 ½ cups granulated sugar 
  • ¾ cup cornstarch 

Sprinkle Shortbread Cookie

  • 4 cups flour
  • 4 cups powdered sugar
  • 1 tsp kosher salt
  • 30oz unsalted butter, melted
  • 1 pint rainbow sprinkles 

Yuzu Curd

  • 3 large egg yolks
  • ½ cup granulated sugar
  • ¼ cup yuzu juice
  • 4 Tbsps unsalted butter, cut into cubes


1. Make the yuzu cheesecake filling: using a stand mixer fitted with the paddle attachment, combine the eggs, heavy cream, sour cream and vanilla.

2. Combine and sift together the sugar and cornstarch on a piece of parchment paper. 

3. Starting on low speed, mix the cream cheese, gradually increase to medium-low speed. Mix until very smooth, scraping the sides of the bowl as needed.

5. Add the sugar cornstarch mixture, and mix until incorporated; scarpe down the sides of the bowl. 

7. Add the egg mixture, and mix until fully incorporated. Transfer to a container and set aside. 

Sprinkle Shortbread Cookie

1. Preheat the oven to 325°F. In a large bowl, combine the melted butter and sugar. Using a hand mixer, cream together until light and fluffy.

2. Add the remaining ingredients and mix with your hands until a dough forms. 

3. Divide the dough into 1lb portions and roll into roulades on sheets of parchment paper. Chill in the refrigerator until firm. 

4. Bake for 8 minutes, or until lightly golden. Set aside to cool.

Yuzu Curd

1. Fill a medium sauce pot with 1” of water; bring to a boil.

2. In a medium size heat proof mixing bowl, whisk together the egg yolks and sugar. Add the yuzu juice and whisk until smooth. 

3. Place the mixing bowl over the double boiler and whisk until it reaches a pudding-like consistency, about 4-6 minutes. 

4. Remove from heat and whisk in the cubed butter until fully incorporated. Transfer to a container with a lid and let set in the refrigerator for 2 to 4 hours, or until set. 

Assembly & Baking

1. Preheat the oven to 275°F. Spray metal ring molds (2.5″ x 3″) with non-stick cooking spray. Line with parchment and spray again. Transfer to a sheet tray, making sure they are evenly spaced. 

2. Crumble 2 to 3 tablespoons of the shortbread cookie into each ring, pressing so that it fills the base of the ring. 

3. Add 1 tablespoon of the yuzu curd to each ring. 

4. Bake for 14 to 17 minutes, or until set. Let cool completely. Lower the oven to 250°F. 

5. Add the cheesecake filling to the molds, leaving about ⅓” of space at the top. 

6. Top with about 1 tablespoon of the yuzu curd.

7. Bake for 35 to 40 minutes, or until firm with a slight jiggle in the center. Let cool to room temperature for at least 1 hour. Refrigerate for at least 2-3 hours before serving. 


1. Remove the cooled cheesecakes from the refrigerator. Run a paring knife along the inside of the ring mold between the parchment paper and the ring mold. Push from the bottom to release the cheesecake from the ring mold. Remove and discard the parchment paper. 

2. Spread some of the yuzu curd in a circular design off center on the plate. Place the cheesecake in the center of the plate on top of the yuzu curd. Repeat with the remaining cheesecakes. 

3. Sprinkle the reserved crushed sprinkle cookies on top of the cheesecakes. Enjoy!

For desserts delivered to your door, try Blue Apron Add-ons.

All About Chimichurri

What is chimichurri

Chimichurri is a bright green sauce common in Argentine and Uruguayan cuisine. Authentic chimichurri must include fresh herbs, spicy pepper, something acidic, and lots of good olive oil. Our recipe takes this basic principle and adds a slight spin: using mint in addition to cilantro and parsley, and adding lime zest for a fresh bite. It’s super bright, tangy, and has the perfect amount of heat.

How to use chimichurri

Chimichurri is a traditional part of Argentinian barbecue. It goes well with any grilled or roasted meats, but it’s especially delicious on steak. The tangy, herbaceous sauce adds the perfect refreshing contrast to rich beef. If steak isn’t on the menu, this sauce is delicious atop any grilled protein, on vegetable salads, as a dunker for charred bread, or mixed into mayo or yogurt for a creamy condiment. These are a few of our favorite ways to cook with this spicy green sauce. 

Chimichurri Shrimp with Barley, Pepper & Tomatoes

chimichurri shrimp

Seared NY Strip Steaks & Chicken with Chimichurri & Quinoa-Vegetable Salad

chimichurri steak

Queso & Pepper Arepas with Kale-Avocado Salad

vegetarian chimmichurri arepa

How to make chimichurri

Making chimichurri at home is easy. The most important part of this recipe is to finely chop all of your ingredients. The goal here is to create a cohesive, smooth mixture. A little texture is okay, but this is meant to be a sauce, not a salad!

Chimichurri recipe 

Makes 1 cup

Cook time: 10 minutes


  • 20g / ¼ bunch parsley leaves and stems, finely chopped (to yield ⅓ cup)
  • 20g / ¼ bunch cilantro leaves and stems, finely chopped (to yield ⅓ cup)
  • 6g / ¼ packed cup mint leaves, finely chopped
  • 1 large garlic clove, zested
  • 3 tbsp finely chopped shallot
  • 1 lime, zested and juiced
  • 1 jalapeño pepper, ribs and seeds removed, finely chopped
  • ½ cup olive oil


Place all ingredients in a bowl; season with salt and pepper. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve with grilled meats, salads, or as a dip for charred bread. Chimichurri can also be used as a marinade

This spicy green sauce will turn up the flavor on all of your grilled summer meats. Kick start your next cookout with Blue Apron Butcher Bundles, the easiest way to have high-quality protein delivered right to your door.

A Healthy Lunch with Crave-able Flavors

buffalo cauliflower wrap
Packed with decadent flavor and healthy vegetables

Here’s how Blue Apron Chef Jessica Goodman makes a healthy, satisfying lunch. 

This Buffalo Cauliflower Wrap with Avocado Ranch is inspired by my favorite indulgent dish: Fried Buffalo Chicken Sandwiches. I am always craving these flavors, so I found a healthier way to enjoy my favorite food while getting a good portion of veggies in for the day.

The wrap is tangy, creamy, and hits all the crave-able flavors I want with a healthier approach. It’s balanced with hot sauce for spice, Worcestershire for umami, and date syrup for a little sweetness. The creamy avocado-greek yogurt provides the perfect counterpoint to the spicy cauliflower and adds a feeling of creamy indulgence. 

Buffalo Cauliflower Wrap

Serving size:  2 Servings  

Estimated Cook Time: 30 minutes  

  • Cauliflower, 1 head  
  • Melted Butter, ½ tablespoon
  • Hot Sauce, 1.5 tablespoons
  • Worcestershire Sauce, ½ tsp
  • Date Syrup, ½ tsp
  • Garlic Powder, 1 tsp
  • Onion Powder, 1 tsp 
  • Spinach or Whole Wheat Wrap, 2 each 
  • Avocado, 1 each
  • Greek Yogurt, ½ cup 
  • Lemon, 1 each 
  • Lettuce, 1 small head 
  • Carrot, 1 each 

1. Roast the cauliflower: 

Preheat the oven to 450 degrees. Wash and dry the fresh produce. Cut the cauliflower into small florets.  Place the cauliflower on a sheet pan; drizzle with olive oil and season with salt and pepper. Roast for 22 to 24 minutes. Transfer to the bowl of sauce and toss to combine. 

2. Prepare the remaining ingredients: 

Wash and dry the fresh produce. Thinly slice the lettuce. Peel the carrot and cut into ¼ inch pieces lengthwise. Quarter and deseed the lemon. In a large bowl, combine the melted butter, hot sauce, worcestershire sauce, date syrup, half of the garlic powder and half of the onion powder. Taste, then season with salt and pepper if desired. 

3. Make the Avocado-Ranch

Meanwhile, To a blender or food processor add the greek yogurt, avocado, the juice of 2 lemon wedges, the remaining garlic and onion powder, and 2 tablespoons of water. Season with salt and pepper and blend until smooth adding an additional teaspoon of water at a time to get your desired consistency. Transfer to a bowl. 

4. Finish & serve your dish: 

Combine the cut lettuce and carrots in a bowl; drizzle with olive oil and season with salt and pepper. Place your wrap on a work surface. Spread a thin layer of the avocado-ranch on the middle of the wrap. Place 1 to 2 tablespoons of dressed cauliflower in a line ¾ down on the wrap leaving 1 inch on both sides of the wrap. Top with 1 to 2 tablespoons of the seasoned lettuce and carrots. Fold the wrap starting at the bottom and tucking in the corners as you roll. Place a toothpick on each end of the wrap if desired and cut in half. Serve with the remaining avocado-ranch dressing

Enjoy this healthy lunch, and let Blue Apron handle dinner. Our Wellness menu is designed with holistic health in mind. Look for meals with the “Wellness” badge to find these feel-good options. 

Take on a Challenge: Make Pasta al Limone

While stuck at home, Blue Apron’s Head Chef John Adler turned to an old favorite recipe. Keep reading for Chef John’s advice on how to master this occasionally tricky dish: Pasta al Limone.

pasta al limone

The thing that I love the most about this Pasta al Limone recipe is its deceptive simplicity. It’s just 5 familiar ingredients, but it can be tricky to pull them together into an elegant “simple” sauce. 

This dish is a Neopolitan classic, and there are dozens of versions. This is the Franny’s version, and in my unbiased opinion, it’s easily the best. During my time as the Head Chef at Franny’s, I had a list of customers I had to notify when this was coming back on the menu. The Meyer Lemon Spaghetti, in particular, had a dedicated fanbase. 

Franny’s Pasta al Limone

The mise en place is easy: 1 pound of dried pasta, 4 oz butter, 1/2 cup grated parm, zest and juice of 3 lemons, separated (if you can do this with meyer lemons it’s a whole different ball game), good olive oil, salt and pepper. 

pasta al limone ingredients
Pasta al limone ingredients

The secret, as they say, is in the sauce. Better stated, it’s in how you build the sauce. 

You begin as you would for cacio e pepe, by toasting freshly cracked pepper in a dry pan over medium-low heat. The key here is the aroma; you want to unlock the fruity aromas that are bound up deep within all dried spices. 

When the pepper begins to smell floral and complex, you’re there. Add 1/2 cup tap water and turn off the heat.

Cook your pasta in heavily salted water. I favor long noodles here, mainly because this entire dish is an aromatic experience. When you slurp up long noodles, you get more of that. Cooking time will vary based on your noodle selection, but be sure to leave the noodles al dente so that you can finish them in the sauce. 

When the pasta is one minute away from being done, take out 3/4 cup water and pour 1/2 cup of it over the zest. This activates the zest, and also keeps it from clumping up in the pan.

Drain the pasta and add it to the pan of pepper water. Turn the heat to medium.

Add your zest, butter, a few more cracks of paper, and a medium *glug* of oil to the pan of noodles. Stir constantly until it is glazed. If it starts to break, add a few drops of the reserved pasta water to bring it back together.

Add the parm and stir to incorporate. 

Turn off the heat and add in the lemon juice. Stir until fully incorporated and the pasta looks light and creamy. 

Divide between bowls (serves 2 in times of emotional eating, 3 if feeling reasonable, or 4 as a mid course) and finish with another drizzle of oil.

Braised Chicken Thighs with White Wine and Capers

Braised chicken thighs with white wine
Braise it in wine, then pair it with wine

If you’re looking for a new idea for a chicken dinner, consider this. These braised chicken thighs are tangy, tender, and full of flavor. Braising in white wine brings in extra complexity to help you create a satisfying dinner with a short ingredient list. You can use any dry white wine that you like, just don’t forget the golden rule: if you wouldn’t drink it, don’t cook with it.

Recipe: White Wine-Braised Chicken Thighs 


  • 8 bone-in, skin-on chicken thighs
  • 2 tablespoons all-purpose flour
  • 1 shallot, sliced 
  • 4 cloves garlic, sliced 
  • 1 cup dry white wine 
  • 1.5 cups chicken broth or stock
  • 1 tablespoon capers
  • 1 lemon, sliced and deseeded 
  • 4 sprigs thyme
  • 2 bay leaves


1. Preheat the oven to 375°F. Pat the chicken dry with paper towels; season with salt and pepper generously on both sides. Dust lightly with the flour.

2. In a large, oven safe pan (nonstick, if you have one), heat 2 tablespoons of olive oil medium-high heat until hot. Add the seasoned chicken, skin side down, and cook 8 to 10 minutes, or until browned. Flip and cook 4 to 5 minutes, until browned, but not necessarily fully cooked through. Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off any excess fat, leaving about 1 tablespoon in the pan. 

3. Heat the pan of reserved fond on medium. Add the sliced shallot and cook, 1 to 2 minutes, or until translucent. Add the sliced garlic and cook for 30 seconds to 1 minute, or until fragrant. Add the wine (carefully, as the liquid may splatter), and cook, scraping up any fond, until the wine has reduced by half. 

4. Add the chicken broth, capers, lemon slices, thyme and bay leaf to the pan. Heat to boiling on high. Carefully add the browned chicken back to the pan, skin-side up. Turn off the heat. Place the pan in the oven and cook, uncovered, 30 to 35 minutes, or until the chicken is cooked through and tender. Remove the pan from the oven.

5. If you’d like a slightly thicker sauce, remove the finished chicken from the pan and reduce the sauce until it’s a desired consistency. Enjoy!

Lemon Poppy Seed Pound Cake

lemon poppy seed pound cake
For best results, serve with whipped cream

Sometimes March and April just aren’t as springy as you want them to be. Emotionally you might feel ready to cast winter aside, but outside it’s still jacket weather. The worst part: it will still be a few months before delicious seasonal produce starts to pile up on grocery store shelves. The best way to dispel these winter blues is, or course, to make a cake. This lemon poppy seed pound cake will make it feel like the sun is shining in your home, no matter what is happening outside. 

The bright lemon flavor makes this dessert, even though it’s a pound cake! The finished loaf is not-to-sweet, and a tiny bit tart from the lemon. Even though the technique is simple, this lemon-y loaf really feels like something special. 

Lemon Poppy Seed Pound Cake Recipe

Prep Time: 15 Minutes, Baked Time: 55 to 65 minutes

Makes 1 loaf cake


  • 1 cup unsalted butter, at room temperature, plus more for greasing
  • 2 cups all-purpose flour, plus more for the pan
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1.5 tablespoons poppy seeds
  • 1 cup granulated sugar
  • 1 teaspoon finely grated lemon zest
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons lemon juice*
  • ½ cup sour cream
  • Fresh strawberries, blueberries or blackberries (optional, for serving)
  • Whipped Cream (optional, for serving)


  1. Prepare the pan. Preheat the oven to 325°F. Lightly grease bottom and sides of a 9 x 5-inch loaf pan with butter. Line the bottom of the pan with a piece of parchment paper. Lightly grease the parchment and coat the pan with flour; invert the pan and tap to remove any excess flour. In a bowl, whisk together the 2 cups flour, baking powder, salt and poppy seeds
  1. Start the batter. In a bowl of a stand mixer fitted with a paddle attachment, combine the 1 cup butter, sugar, and lemon zest. Cream the mixture on medium-low speed for 3 minutes (it will turn pale yellow and become very fluffy). Add the eggs, one at a time, allowing each egg to incorporate before adding the next. After the last egg has been added, stop the mixer and scrape down the bottom and sides of the bowl. Add the vanilla and lemon juice. Mix for 30 seconds at medium-low speed until just combined. 
  1. Finish the batter. Stop the mixer. Add the flour mixture and sour cream. Mix on low speed until just combined, about 30 seconds. Pour the batter into the loaf pan and smooth the surface with a spatula. 
  1. Bake the cake. Bake for 55 to 65 minutes, rotating the pan halfway through, until golden brown. (A cake tester or toothpick inserted into the center of the cake should come out clean.) Remove from the oven and place on a wire cooling rack. Let the cake cool in its pan for 10 minutes. Turn the cake out onto the wire rack. Remove and discard the parchment. Let the cake cool completely before slicing and serving. If desired, serve with fresh berries and whipped cream. Enjoy!

*Test Kitchen Tip: Each lemon gives about 2 tablespoons of juice, so you’ll need 2 lemons to get 3 tablespoons for this recipe.

Looking for even more lemon flavor? Try this lemon ice box cake.