Recreate Blue Apron’s signature tomatillo poblano sauce at home. You can use this recipe to replicate your favorite Blue Apron meals, or you can improvise. Try it on any protein, bean dishes, or roasted vegetables. For a creamy kick, stir a spoonful into yogurt or sour cream to make a rich sauce.
This recipe makes more than our standard packages, but don’t worry. The leftovers will keep in the fridge for up to a week. You can use them to spice up everything from breakfast tacos to seared steaks.
Tomatillo poblano sauce recipe
6 medium tomatillos, about 1 lb, husks removed, rinsed, and left whole
1 small onion, quartered
1 jalapeño, whole
1 poblano, whole
2 cloves garlic, peeled and left whole
The juice of 1 lime, about 2 tablespoons
1 small bunch cilantro leaves and tender stems, about 20 grams
Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Transfer the preparedtomatillos, onion, jalapeño, poblano, and garlic to the sheet pan. Drizzle generously with oliveoil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until the vegetables are browned and tender when pierced with a knife. Remove from the oven and let cool.
Remove and discard the stems from the roasted poblano and jalapeño. Transfer the roastedvegetables to a blender or food processor. Add the limejuice and cilantro. Pulse or blend until thoroughly combined and mostly smooth. Taste, then season with salt and pepper if desired. Enjoy!
This dish showcases our bright tomatillo-poblano sauce, which we’re mixing with rich mascarpone cheese to make a creamy, zesty sauce for our seared chicken—perfectly accompanied by a trio of roasted squash, potatoes, and onion.
These hearty tofu steaks get an incredibly flavorful, crispy exterior when baked under layers of traditional Mexican spices, sweet honey, and a duo of panko breadcrumbs and chopped pepitas (or pumpkin seeds). We’re finishing them with a drizzle of our bright tomatillo-poblano sauce, which also gets stirred into a simple side of brown rice.
Bold, zesty flavors abound in this comforting dish thanks to spices like smoked paprika, cayenne pepper, and more that coat the shrimp, vegetables, and crunchy breadcrumb topping, and a zesty tomatillo-sour cream sauce that’s drizzled on top.
This month marks 10 years since the founding of Blue Apron. To celebrate, we’re taking a look back at some memorable moments from our past. We’ve developed hundreds of recipes and spent countless hours in the kitchen together, all for the love of food.
From our very first meal to our latest menu additions, we’ve loved cooking with you. We can’t wait to see where the next ten years will take us.
Blue Apron is celebrating its 10 year anniversary, and this year is important to us and to you for a variety of reasons. Between gas prices, food inflation, and a volatile economic environment—bringing value, wellness, and human connection to people all over the country is more important than ever.
Throughout the past decade, we built a network where we source approximately 80% of what goes in the box directly from producers and farms, which in turn, allows us to bring quality ingredients to home cooks everywhere. Over the years, we have grown and scaled that network to play an even more important function today—bringing you value during a time where value is hard to find.
With our direct sourcing model, we are able to offer those quality ingredients at competitive pricing. We do so without compromising on quality of ingredients and still adhere to our animal welfare standards: no added hormones, no subtherapeutic antibiotics, seafood we seek to source sustainably, and quality produce, while keeping our pricing below the inflationary standard. In fact, we have even compared the prices of ingredients in select recipes to ingredients of similar quality in grocery stores across the US markets, and we offered lower cost.*
But cost isn’t the only benefit. Since our founding, we’ve worked to operate our business in a way that mitigates our impact on the world around us. We’ve limited our food and packaging waste, both within our operations and in your homes. And this year, we became a carbon-neutral company, offsetting estimated upstream and downstream emissions that range from sourcing, packaging, and transporting our products. Now you can confidently cook with us, knowing that we offset the impact of your box on our climate.
And finally, we’ve delivered on these benefits, while growing our product selection. Today, we have over 60 menu options for you to choose from each week, including easy breakfast and lunch meals to help you eat well throughout the day to Premium dishes to elevate any experience.
These past 10 years have taught us a lot—and many of those lessons came from you. Without your dedication and feedback, we could have never gotten to this place. I want to thank you for every single review you left, every #letsblueapron photo you shared, and for inviting us into your homes for moments both big and small.
All month long, we’ll be celebrating all that we do for the love of food—including sharing all-time top recipes, our favorite customer reviews, and a special first-of-its-kind sweepstakes. Make sure you’re following us on social media to take part in all the fun.
Thank you again for everything—here’s to the next 10 years.
Linda Findley, President and CEO, Blue Apron
*Internal research comparing sample Blue Apron Recipes to comparable groceries in Indiana and New York as well as San Francisco and Cincinnati
What’s better than a home-cooked meal after a busy day? It sounds delightful, but if you’re the one cooking, it can mean even more work. Blue Apron is here to lend a hand with new, Ready to Cook options that cut down on preparation and cleanup time.
Ready to Cook meals are as easy as combine, bake, and serve. Put down that knife and relax! Our chefs reduced preparation time by designing recipes that don’t require any chopping at all. Each dish is cooked entirely within the oven—there’s no need to fuss with multiple burners or a crowded stovetop. Ready to cook meals are combined and baked in an included aluminum tray that can be rinsed and recycled after use. Without sticky pots and pans, cleanup is a breeze.
These recipes include the same high-quality ingredients and sophisticated flavors that you expect from Blue Apron, but with less time spent in the kitchen. Try Ready to Cook options to enjoy homemade meals a fraction of the time, even on the busiest nights of the week.
Look for these Ready to Cook recipes (& more!) coming soon
Oven-Baked Chorizo & Black Bean Tacos with Jalapeño & Monterey Jack
Oven-Baked Sweet Chili Udon & Vegetables with Coconut Chips & Sesame Seeds
Oven-Baked Pesto Chicken & Orzo with Spinach, Tomatoes & Ricotta
These recipes will be available on the 2-serving and 4-serving menus. Find them online or in the Blue Apron app alongside our core recipes. Recipes will rotate, bringing you fresh and exciting options on a weekly basis.
Ready to Cook options are arriving on the menu in time for fall, when schedules fill up, and easy meals become a true necessity. View options on the menu starting 7/29, in boxes by 8/29.
The name cascatelli comes from the Italian word for “waterfalls.” Take one look at these rippling strands of pasta and you’ll see why.
All those ripples aren’t just there for beauty. This pasta was invented by Dan Pashman, the host and creator of the Sporkful podcast, who designed it with three key elements in mind.
The first, “sauceability” is a term introduced to the pasta lexicon by Pashman. It refers to a noodle’s ability to grab and hold onto sauce. The ruffles and ridges of each cascatelli noodle hug sauce tightly, creating a perfect dish of pasta where each bite is composed of the ideal ratio of sauce to noodle.
Pashman also craved a noodle with perfect forkability and toothsinkability. His ideal pasta is easy to eat with a fork. It can be stabbed and lifted without noodles slipping all around the plate. Toothsinkability refers to the satisfying texture of each bite.
Pashman partnered with Sfoglini Pasta to bring this new noodle into the world. Sfoglini Pasta is an artisanal pasta company founded in Brooklyn in 2012. Co-creators Steve Gonzalez and Scott Ketchum share a serious passion for pasta. Gonzales worked as a chef for over 14 years, creating the handmade pasta for beloved New York restaurants like Hearth, Roberta’s, and Frankies Sputino. At Sfoglini, he oversees all things culinary, ensuring their pastas match the standards of any high-end kitchen. Ketchum oversees the creative side of the brand, drawing on his 18 years of experience as a designer in New York and San Francisco. Today, Sfoglini produces over 25 types of pasta, including cascatelli, in their Hudson Valley factory. Each batch of cascatelli is extruded through a bronze die, which creates a slightly rough surface that helps even more sauce cling to these noodles.
Ever since I invented cascatelli, people have been asking me what they should cook with it. I think sauces that are thick and/or creamy are fantastic, because the shape holds those sauces so well between its ruffles. Preparations with big, stabbable chunks like cut up vegetables or shrimp are also great, because cascatelli is so hearty and forkable, so you can assemble great bites by stabbing the pasta along with those other chunky components. That’s why I’m thrilled that the chefs at Blue Apron came up with a preparation that is thick, creamy, and chunky—and full of spice and flavor too! It’s an ideal dish to highlight cascatelli’s sauceability, forkability, and toothsinkability.
For cascatelli and countless other delights delivered right to your door, order your next Blue Apron box now.
This guide to almonds was contributed by Nikki Miller-Ka. Nikki is a culinary expert and social media influencer based in North Carolina. A former associate editor at Food And Wine, her favorite things to cook are tacos and biscuits.
Depending on how they’re prepared, almonds can be slightly sweet, rich and toasty, or mild and buttery. This versatile ingredient can be the golden brown star of a dish, or it can subtly enhance a recipe as a garnish. Almonds have a high oil content, giving them a long shelf life when handled and stored properly. Whole, sliced, diced, slivered, ground, chopped, or blanched—almonds add flavor and texture to just about any savory or sweet recipe.
All almonds taste nuttier and richer when they’re roasted. Roasting almonds brings their natural oils to the surface, and also crisps up the bronze, papery skins. Roasting nuts deepens their flavor, rendering them richer, nuttier, and more complex. It also gives them a crispier texture that shines in many recipes. There are two ways to roast almonds: in the oven or in a frying pan. Read on for instructions for both methods.
How to roast almonds
Preheat the oven to 350ºF. Line a baking sheet with parchment paper or aluminum foil.
Place almonds in a single layer on the sheet. To enhance browning, it’s optional to use a neutral oil and drizzle a small amount (1-2 teaspoons total) over the nuts and toss to coat evenly. Roast whole almonds in the preheated oven for 10-12 minutes, sliced almonds for 5-7 minutes, and slivered almonds for 6-8 minutes. Place in the oven and check every 5 minutes.
Stir and shake the pan so that the nuts are redistributed to roast evenly. When the nuts are browned and smell nutty, remove them from the oven and immediately transfer to a work surface or an unheated baking sheet to cool. The nuts will continue to cook and potentially burn if not removed to a cool surface.
To toast a small number of almonds, use a frying pan. Place the nuts in a single layer in a small dry skillet. Cook over medium heat, stirring often, for 3 to 5 minutes until they start to smell nutty and they look golden. Pay attention to the pan closely as pan-roasted almonds burn easily on the spots in contact with the pan.
Try this romesco sauce recipe using roasted whole almonds. Store it in a jar in the refrigerator for up to one week.
What are blanched almonds?
Blanched almonds are almonds with the skin removed. Blanching refers to briefly submerging the almonds in boiling water to loosen and remove the skins. Without skins, almonds have a shorter shelf-life but can still be roasted or processed to make almond meal, milk, or flour.
How to blanch almonds
There are two common methods for blanching almonds: an overnight soak or a 5-minute boil. Be sure to dry the almonds thoroughly after blanching in a single layer on paper towels or on dish towels. Store in an airtight container, in a cool, dark place.
Overnight Soaking Method
Place almonds in a bowl. Fill it with cold water just until they are fully submerged. Cover the bowl with plastic wrap, a paper towel, or a loose-fitting lid, and let it sit under refrigeration overnight. Drain the water from the bowl. Gently squeeze the almonds to loosen their skins—they should slip off easily. Compost the discarded skins.
Fill a small saucepan with 2 cups of water and bring it to a boil. Once it boils, add the almonds to the saucepan. Turn off the heat, cover the pan and let them rest for 2 minutes. Drain the water from the pan into a colander as soon as the skins become wrinkled. Rinse the almonds under cold water and gently squeeze the almonds to loosen their skins immediately. Start peeling the skins while the almonds are still warm—as they cool down it will become more difficult to remove the skins.
This guide to oven cooking with bacon was contributed by Jonathan Bender. Jonathan is a food writer who lives in Kansas City, Missouri. He’s the author of a pair of cookbooks: Stock, Broth & Bowl and Cookies & Beer.
Crispy. Fatty. Smoky. The sizzle is real. Let’s talk about bacon—the glorious strips on a B.L.T. and the crispy bits that make dish and extra special.
We’ve put together a guide that helps you learn about the different types of bacon, including the difference between bacon and pork belly. We’ll walk you through how to defrost and cook bacon, as well as what to do with bacon grease and (the unlikely event of) leftover bacon.
Discover exactly what cookware you need and the right temperature, along with a few tips and tricks, for beautifully crispy bacon. Read on for a collection of recipes to let you enjoy your newfound bacon knowledge.
Getting started: Choosing the right bacon
The variety of bacon terminology can get confusing; but it’s also a helpful clue about what part of the pig was used to make the bacon.
Bacon slices, sometimes called “streaky bacon” for the white runs of fat, are most commonly made from pork belly. Here, we’re talking crackling strips for BLTs, bacon-wrapped figs and backyard cheeseburgers.
Canadian bacon or back bacon (loin),cottage bacon (shoulder), jowl bacon (cheek meat) and slab bacon (sides) are all different cuts you may encounter. The wide slices of back bacon and thin slices of lean cottage bacon can both anchor a breakfast sandwich, while fatty jowl bacon adds smokiness and depth to greens.
Chop thick slices of slab bacon (cubed or sticks of slab bacon are often called lardons) and tuck them inside tortillas for tacos, sprinkle atop pasta, or sneak some pieces in a gooey grilled cheese.
What’s the difference between bacon and pork belly?
This is a bit of a square vs. rectangle situation. Bacon is usually (but not always) made from pork belly; but pork belly isn’t bacon unless it’s been cured.
Bacon is typically cured (salt and seasoning is added to draw out moisture) and/or smoked before it’s packaged. Pork belly (named for the butcher’s cut, it comes from the belly of a pig) is sold fresh and often has a band of fat at the top, as well as fat marbled throughout the meat.
What’s the difference between pancetta and bacon?
Pancetta is also made from pork belly. Unlike bacon, pancetta is not cured or smoked before it is packaged. It’s generally ok to substitute chopped bacon for pancetta in most recipes, though it may add an additional smoky flavor. You can also substitute pancetta in recipes that use small pieces of bacon, or lardons.
A note on cooking cured versus uncured bacon
Uncured bacon or pork belly is best when it can be cooked for a long time at a low temperature in order to let the fat slowly render down, transforming your slice into tender bites. Braising and smoking pork belly are popular choices. Overcooked pork belly—either at too high a temperature or for too long—can make your meat tough or rubbery in texture.
Methods for defrosting bacon
You have several options when it comes to thawing frozen bacon. If you know you’re making brunch on the weekend, place frozen bacon in the refrigerator on a plate or defrosting tray the day before you want to cook.
Need bacon to thaw faster? Put your unopened package of frozen bacon on a wire rack in your sink. Then, run a slow, steady stream of cool water over the bacon. It should thaw in roughly 30 minutes. Once you’re able to separate the slices, cook them immediately.
How to cook bacon on the stovetop
There are lots of effective ways to cook bacon. The one you choose will likely depend on your available cookware, the amount of people you’re feeding, and your tolerance for cleaning up grease. Let’s work our way from the top of the stove to your oven.
A skillet that stretches over two burners is best if you’re trying to cook a whole package of bacon strips. Cooking for two people? You can fit six strips of bacon (a little less than half of a one-pound package) in a 12-inch nonstick pan or cast iron pan.
Lay your bacon flat, making sure there’s a bit of space between each slice, on a cold skillet. Turn the heat to medium. When your bacon begins to curl at the edges, flip it to the other side. Flip your bacon frequently to ensure even cooking.
Pro tip: If you want extra crispy bacon, add enough cold water to cover the bottom of the pan while the skillet is still cold. The water will boil off, but before it does, it helps render the fat and reduces splatter. Your bacon will take a little longer to cook; but will be beautifully browned and add a nice bit of crunch to a salad or sandwich.
How to cook bacon in the oven
If you dread making bacon because of the mess and effort, you’ll want to try using a rimmed baking sheet in the oven. Remember the rimmed part—grease will spill over the edges of a flat cookie sheet onto your oven floor.
For fewer dishes, line your baking sheet with parchment paper or foil, which will help trap some of the grease and make clean-up easier. Crinkle your foil lightly before you use it so your slices sit slightly above the foil and crisp up without being saturated in grease.
You can also lay the bacon strips on a wire rack atop a rimmed baking sheet. The strips can be snug; but try to keep them from touching. While the strips cook, grease will drip through the rack (and be caught by the baking sheet) so your bacon is crispier.
Start your baking sheet in a cold oven. Heat to 400℉ and cook for 25 to 30 minutes. If you prefer your bacon well-done, opt for 450℉ and roughly 20 minutes. Cook until the bacon is evenly browned.
As for the microwave oven, save it for popcorn (with a bit of bacon grease). Bacon will brown and crisp up slightly—tuck slices between paper towels on top of a microwave safe plate—in your microwave; but it lacks crunch and char.
What to do with bacon grease
Keep in mind that hot bacon grease can melt a garbage bag, and bacon grease poured down the drain can solidify and cause a back up in your pipes. You have to be a bit intentional with bacon grease.
Let the grease cool slightly before you do anything else. If you’re not keeping your grease, pour it into a yogurt cup or empty metal can while it’s still warm. The grease will solidify as it cools. After it’s cooled, it can be safely tossed in the trash.
Before you head for the trash, consider saving bacon grease to reap the delicious dividends. Pour warm bacon grease into a heat-resistant container with an airtight lid. Use a fine mesh sieve or coffee filter to catch some of the solid bacon pieces. This will improve its shelf life in your fridge.
Refrigerated bacon grease should last at least three months (frozen grease will keep much longer). Your nose will let you know when it’s time to make a new batch.
Bacon grease is handy in the kitchen. It adds a bit of umami to roasted vegetables, fried chicken, or scrambled eggs. We love the depth that bacon grease, swapped for butter, lends to cookies and shortbreads.
A note on splatter:Once splatter has cooled slightly, spray an all-purpose cleaner on your stovetop or counter. Wait a minute, then wipe it up with paper towels or a sponge. If you’re cooking bacon often, consider getting a splatter screen which will keep the grease contained.
Can bacon be saved?
It sounds impossible; but sometimes there is leftover bacon. Cooked slices in a sealed container or bag will keep for five days in the fridge. Freezing bacon? Place slices individually on wax or parchment paper on a cookie sheet for several hours (or overnight) before transferring to a bag you can seal to avoid large frozen clumps of bacon. Bacon will keep for at least a month in the freezer.
Buzz Lightyear’s story is coming to the Blue Apron menu. Blue Apron collaborated with Disney & Pixar to create a series of limited-edition meals celebrating the spirit of adventure and the all-new movie Lightyear, in theaters June 17th.
These meals are designed for the whole family to enjoy together. We’ve followed the Disney Check Guidelines for creating perfect portions for these nutritious recipes that kids will love.
Learn more below about how our meals provide great nutritional value (and fun) for your kids.
Star Command Shrimp & Orzo with Vegetables & Almond Breadcrumbs
Fruits and vegetables are a great way to introduce different flavors and textures to young palates. They provide important vitamins and minerals that growing kids need. Each Disney check portion of our Star Command Shrimp & Orzo with Vegetables & Almond Breadcrumbs provides ½ cup of vegetables. USDA’s My Plate recommends children ages 2-13 consume between 1 and 3 ½ cups of vegetables a day.
The below features nutrition for our 4 serving recipe. To see the NFP for our 2 serving recipe, click here.
Intergalactic Honey Mustard Chicken with Mashed Potatoes & Garlic-Parmesan Broccoli
Our Intergalactic Honey Mustard Chicken with Mashed Potatoes & Garlic-Parmesan Broccoli is a great way to introduce roasted broccoli to kids. The broccoli in a Disney Check serving of this dish provides an excellent source of vitamin c, which supports a healthy immune system.
The below features nutrition for our 4 serving recipe. To see the NFP for our 2 serving recipe, click here.
Mission Control Turkey Meatloaf Sandwiches with Roasted Green Beans & Date Ketchup
Protein helps support muscle growth and development and can come from either plant or animal sources. The Disney Check portion of Mission Control Turkey Meatloaf Sandwiches with Roasted Green Beans & Date Ketchup provides over 20 grams of muscle building protein
The below features nutrition for our 4 serving recipe. To see the NFP for our 2 serving recipe, click here.
Space Ranger Chicken Enchiladas with Cilantro Sauce & Caramelized Onion
Fiber is an extremely important, and often under consumed, nutrient for kids. Fiber consumption can promote regularity, enhance satiety, and support gut health. The black beans and quinoa in one enchilada from our Space Ranger Chicken Enchiladas with Cilantro Sauce & Caramelized Onion recipe provide a good source of fiber.
The below features nutrition for our 4 serving recipe. To see the NFP for our 2 serving recipe, click here.
Follow along on Facebook and Instagram for more nutrition tips as we countdown to the release of Disney and Pixar’s Lightyear.
Blue Apron advocates for dietary and planetary wellness – and that includes our commitment to the ocean. The world’s oceans – their temperature, chemistry, currents and life – drive global systems that make the Earth habitable for humankind. Our rainwater, drinking water, weather, climate, coastlines, much of our food, and even the oxygen in the air we breathe, are all ultimately provided and regulated by the sea. The concept of a ‘World Oceans Day’ was first proposed in 1992 at the Earth Summit in Rio de Janeiro as a way to celebrate our world’s shared oceans as well as to raise awareness about the crucial role the ocean plays in our lives and the important ways people can help protect it. To support this year’s World Oceans Day theme: One Ocean, One Climate, One Future – Together, we want to share more about Blue Apron’s efforts to support the preservation of oceanic health.
Let’s start with carbon. We know that human activities (primarily the burning of fossil fuels) have fundamentally increased the concentration of greenhouse gasses (GHGs) in the Earth’s atmosphere, warming the planet. But the ocean is also affected. The ocean absorbs about one third of those GHGs, which has negative effects on ocean health causing pH reductions and alterations in fundamental chemical balances (commonly referred to as ocean acidification). This is why finding ways to reduce GHG emissions is critical, and why we were so proud to announce Blue Apron’s carbon neutrality earlier this year. As Blue Apron (and other companies and countries around the globe) strive to find ways to reduce emissions it is not only with climate change in mind, but ocean health as well.
The increase in ocean plastic is also a concern. Blue Apron has committed to achieving 100% recyclable, reusable or compostable packaging in our meal kits by 2025. We have already done a lot of work towards that goal. We partner with How2Recycle®, a standardized labeling system that clearly communicates recycling instructions to the public, and are working to add How2Recycle® labels to all of our internal packaging. The gel packs that are used to keep our meal kit boxes cold in transit are designed to be drain safe and fully recyclable. We also operate a packaging engineering lab that conducts regular tests on new materials and innovative solutions to identify opportunities to reduce the environmental footprint of our packaging, including improved recyclability and increased post-consumer recycled content. Also, as part of our carbon neutrality commitment, we are working to assess the GHG emissions associated with all of our packaging to support more informed decision making in support of our sustainability goals.
Lastly, seafood is a critical dietary component for over 3 billion people and a favorite ingredient in our recipes. How we source our seafood is crucial for ocean health. We partner with The Monterey Bay Aquarium Seafood Watch®, a leading authority on seafood sustainability. As we monitor the sustainability of seafood, we aim to source as sustainably as is reasonably possible. This could mean sourcing from farms or fisheries with sustainability certifications from leading sustainability organizations, such as from Marine Stewardship Council, Aquaculture Stewardship Council or Best Aquaculture Practices or finding smaller fisheries who are involved in fishery improvement projects. Additionally, in March 2021, Blue Apron became the first meal kit company to join the Ocean Disclosure Project, a platform for voluntary seafood sourcing disclosures.
We will continue to find ways to share our love of the sea and shape our business practices with that value in mind. Share below ways that you show your love to the sea for World Oceans Day.
Blue Apron is teaming up with Disney & Pixar to celebrate their all-new movie Lightyear, in theaters June 17th. We’re bringing you more ways than ever to unlock a world of flavor and excitement.
A Blue Apron box holds more than just your next great meal—it’s also a ticket to outer space. Follow these instructions to use the box, bubble liner, and a few household items to create a DIY spacesuit costume for any little ones who love adventure. Now you can go To Infinity and Beyond any night of the week!
Jam has been a beloved way to preserve fragile fruits for centuries. With inventive flavors like blueberry bourbon and banana with a splash of rum, Brooklyn-based jam company The Jam Stand is putting a modern twist on this classic food preservation technique.
The Jam Stand co-founders Sabrina and Jessica first met while studying at the University of Florida. Their shared passion for crafting and learning new things quickly sparked a lifelong friendship.
Years later, the idea for a modern jam company was born. Jessica and Sabrina started testing unique flavors in an apartment kitchen in 2011. Today, The Jam Stand produces hundreds of thousands of pounds of jam a year.
Although their business has changed, their mission remains the same. The Jam Stand aims to create fun and innovative flavors made with quality ingredients. Two of these exciting flavors, Blueberry Bourbon and Raspberry Jalapeño, are coming to the Blue Apron menu.
The Jam Stand’s jams are designed to work with sweet or savory recipes. Try serving their inventive preserves alongside your next cheese plate, spooned over ice cream, or incorporated into dinner. Check out the recipe below to see how we used their Blueberry Bourbon preserves to create a sophisticated duck dinner.
Blue Apron is committed to the humane treatment of animals raised for meat and poultry and providing our customers with high quality ingredients that they can feel good about.
At the core of our Animal Welfare Policy is the Five Freedoms, a set of principles adopted by the World Organization for Animal Health that seeks to ensure the physical and mental well-being of animals under human control. The Five Freedoms are:
● Freedom from hunger, malnutrition and thirst;
● Freedom from fear and distress;
● Freedom from physical and thermal discomfort;
● Freedom from pain, injury and disease; and
● Freedom to express normal patterns of behavior.
We aspire to the Five Freedoms and animals’ physical and mental well-being by prioritizing enriched environments, pasture-based farming and other means of allowing animals to exhibit their natural behaviors in all of our meat and egg sourcing.
We also recognize that on their own, the Five Freedoms do not guarantee improved farm animal welfare. That’s why we’ve decided to align our animal welfare goals with recognized animal welfare certifications such as Certified Humane Raised and Handled ® and Global Animal Partnership. At Blue Apron, we’re committed to transparency and want our customers to be confident knowing what goes into their boxes. These animal welfare certifications required third-party, on-farm inspections, so you can trust that animals were raised according to science-based standards for improved animal welfare.
Where We Stand Today and Looking Forward
Growth Promoters, Antibiotics and Vegetarian Feed
No animal raised for meat as part of our supply chain is ever given growth promoters, such as added hormones, subtherapeutic antibiotics, or beta-agonists (federal law prohibits the use of added hormones in poultry) . No animal is ever given subtherapeutic antibiotics, and we require that all of our animal protein suppliers promptly treat animals in the event that they become sick and their welfare requires it. All animals raised for meat and poultry are fed vegetarian diets free from animal byproducts, except the laying hens producing our shell eggs — 100% of our shell eggs come from Certified Humane Raised and Handled ® pasture-raised hens who eat plenty of bugs and grubs.
All of our beef comes from cattle that spend at minimum 80% of their life span on pasture and over 10% is Global Animal Partnership (GAP) 4 certified*. By 2025, our goal is to have 100% of our beef come from Certified Humane Raised and Handled ® or GAP 4 certified cattle.
All of our pork comes from pigs raised in group housing systems or in systems that do not use gestation crates. All of our whole muscle pork, comprising about 35% of our total spend on pork, is Certified Humane Raised and Handled ®*. By 2025, our goal is to have 100% Certified Humane Raised and Handled ® or GAP 4 certified pork.
95% of our chicken comes from broiler chickens raised without the use of broiler cages with an average stocking density of less than 6 live pounds per square foot, as specified in the Better Chicken Commitment.
By 2024, we are committed to aligning 100% of our broiler supply with the remaining guidelines provided by the Better Chicken Commitment, as outlined below.
1) Provide birds enriched environments including litter, lighting, and enrichment that meets Global Animal Partnership’s standards.
2) Process chickens in a manner that avoids pre-stun handling and instead utilizes a multi-step controlled-atmosphere processing system that induces an irreversible stun.
3) Demonstrate compliance with all standards via third-party auditing
Furthermore, by 2026 we’re committed to adopting breeds that demonstrate higher welfare outcomes that meet the criteria of the RSPCA Broiler Breed Welfare Assessment Protocol or Global Animal Partnership (GAP).
Laying Hens (Shell Eggs)
100% of our shell eggs come from laying hens that are Certified Humane Raised & Handled ® pasture-raised.
Our Commitment to Transparency and Accountability
Our commitment to animal welfare guides the sourcing decisions we make for all meat and poultry products in our supply chain. This commitment is shared across our organization, with oversight from our Senior Vice President of Procurement and Supply Chain and Protein Category Managers, and its implementation is the responsibility of our Head of Sustainability and Social Impact, Senior Director of Food Safety & Quality, and Senior Director of Regulatory Affairs.
We have processes in place for ensuring that all of our meat, poultry and egg suppliers live up to the standards described above and are committed to providing our customers with transparent information. We look forward to providing updates on our work, including specific progress toward implementing our goals, in the future.