Celebrate Mother’s Day with Rosemary Currant Scones

rosemary currant scones
Butter me up

What’s your first food memory? This past week at Blue Apron, we’ve been thinking a lot about our moms. For so many of us, mothers and grandmothers played a pivotal role in shaping our relationships with food. We helped them cook, begged them for snacks, and if we were good, we got to pick out a treat at the grocery store. 

This Mother’s Day feels a little different. Some of us are isolated away from our family and wish we could be closer. Some of us are with our family, and could probably benefit from a little personal space. All of us are craving some of our childhood classics. Chef Annabel Epstein is missing her mom’s classic stuffed peppers. Chef Alex Saggiomo loves his mom’s banana bread so much that he’s shared the recipe with the entire test kitchen. For Chef Jessica Halper, teatime with mom is a sacred ritual.

This year Jessica is recreating the tradition with these flaky rosemary and currant scones. They make a perfect addition to any brunch table, but they’re also an excellent snack all on their own. 

Rosemary Currant Scones

Adapted from Ovenly bakery in New York City, makes 8 larges scones


  • 8 tablespoons (4 ounces) chilled, unsalted butter cut into ½-inch cubes
  • 3 cups all-purpose flour
  • 1/4 cup plus 1 tablespoon sugar
  • 1 1/2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 1 cup dried currants
  • 1 teaspoon orange zest
  • 2 tablespoons finely chopped rosemary
  • 1 1/2 cups chilled heavy cream plus more for brushing
  • 2 tablespoons turbinado sugar for garnish


  1. Preheat the oven to 425° F. Place the cubed butter and heavy cream in the freezer 10 minutes before using.
  2. Whisk together the flour, sugar, baking powder and salt in a large bowl.
  3. Using a pastry cutter or your fingertips, work quickly to cut or blend the cold butter into the dry mixture until it resembles small pebbles. Add the orange zest, currants and chopped rosemary to the flour-butter mixture. Carefully mix until just combined.
  4. Slowly stir the chilled cream into the flour-butter mixture with a large wooden spoon until the dough begins to come together. The flour should not be fully incorporated at this point. Do not overmix the dough.
  5. Transfer the dough and any loose floury bits to a floured countertop and quickly knead the dough until it comes fully together. Using a rolling pin or the palm of your hand, flatten the dough into a 3/4 inch-thick mound. The shape does not matter at this point. 
  6. Fold the dough in half, give it a quarter turn and then flatten it again using the palm of your hand or a rolling pin. Repeat this process 3 more times. This helps to build the flaky layers in the scone.
  7. Flour your surface once more, and then shape the dough into a 3/4 inch-thick round. Use a bench scraper or a knife to cut the dough into 4 equal triangles. Then cut those in half to make 8 even triangles. Place the triangles on an ungreased rimmed sheet pan.
  8. Place the sheet pan in the freezer for 10 minutes. Brush with cream and top with turbinado sugar just before baking.
  9. Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted in the center of the scones comes out clean. Cool the scones on a wire rack. Serve warm with butter and jam and a cup of tea.

Ricotta Toast is A Restaurant-Worthy Snack

Some days, it takes a little treat to make it to 5 pm. For those occasions, Chef Jessica Goodman seeks out a good snack. If you’re feeling a little peckish, check out her recipe for whipped ricotta toast.

ricotta toast
Take a break, have some toast

Nothing creates a moment of zen in the middle of a chaotic afternoon like a well-composed snack. If the snack is easy to make, that’s even better. This dressed up toast would fit right in on a hip brunch menu, but it’s also easy to *whip* up in your home kitchen. 

Any flavor of jam works well here, just grab your favorite jar and go for it. If you don’t have a food processor, a blender will work. If you really feel like going the extra mile, you could make your own ricotta ahead of time. It’s a great way to use up milk that’s approaching its expiration date. 

Whipped Honey Ricotta Toasts:

  • 1 cup of ricotta 
  • 1 tablespoon honey
  • 1 teaspoon salt 
  • 1 piece sourdough bread
  • 1 tablespoon jam

1. Place the ricotta, honey, and salt into a food processor. Whip the ricotta until it forms a smooth consistency. Taste, and adjust seasoning as desired. 

Whipped ricotta, honey, and salt in a food processor showing the correct texture. This ricotta is ready to be spread on a piece of toast.
Whip until light and fluffy

2. Toast the slice of sourdough bread to your desired doneness. Layer on a thick swoop of the whipped ricotta, and a tablespoon of your jam. 

ricotta being spread onto sourdough toast
Don’t be shy, spoon on a generous portion

3. Enjoy, ideally while looking out of a window with a cup of tea.

Never Waste a Scallion: Make Scallion Jam

Oh, the possibilites

Spring has sprung, and so have the alliums. Whether you’re supporting your local CSA, or you’ve been picking up that new hobby of re-growing scallions on your windowsill, there’s a good chance you’re about to have a LOT of green onions on your hands.

Scallions are the perfect garnish— they’re crisp and verdant, with a slight garlicky tang. Unfortunately, they don’t last very long on their own. By cooking them and packing them with oil, you can extend their shelf life by a few weeks. 

This recipe is a riff on ginger-scallion sauce, a favorite condiment of Cantonese cuisine. By cooking down the scallions, the sharp hallmark tang of allium decreases and is replaced by a mellow caramelized flavor profile. Its aromatic, barely sweet garlicky flavor is the perfect topping for noodles, roasted poultry, or maybe just eating straight out of the jar.

scallion jam on noodles
Perfect for a bowl of noodles

Recipe: Scallion Jam

  • 2-3 bunches scallions, green onions, or leeks
  • 1-2 cups oil with a high smoke point (see note)

1. Thinly slice or quickly food process your greens until everything is either finely chopped or in less than 1/4 inch pieces. 

2. Add half the chopped greens and half of the oil to a medium pan. Choose a neutral oil like canola, sunflower, or peanut oil. Olive oil isn’t good for this recipe, unless you dilute it to a 50/50 ratio to mellow out the flavor and increase the heat tolerance.

3. Heat on medium until the oil starts to bubble. Carefully stir, making sure no greens are sticking to the bottom, then add the remaining greens. Reduce the heat to low (so they’re just barely sizzling), and cook about 10 minutes.

4. Stir to combine, then gradually add the remaining oil to coat and cover the greens. Reheat on high until bubbling and cook for 15 minutes, or until the greens have broken down and are an “army green” color. 

5. Let the mixture cool, then transfer to heat-safe jars.

Smoky Carrot Hummus with Pistachio Dukkah

An autumnal take on classic hummus — with a punchy orange color to boot. This dip gets its smoky flavor from smoked paprika and the roasty bits of carrot, which also add a layer of deep, root vegetable-y sweetness. We like to serve ours topped with a generous sprinkling of dukkah, a savory toasted blend of nuts, seeds, and spices. If you don’t have a spice mill, don’t worry: after toasting your nuts and seeds mixture in a dry pan, place it in a sealable plastic bag before smashing it with the bottom of a pot or heavy cup measure to create small, crumbly pieces, ideal for garnishing your hummus — or serving alongside crusty bread and olive oil for dipping.

Makes about 2 cups


1 lb. carrots, peeled and halved lengthwise, then cut into 1-inch pieces
1 1/2 tsp smoked paprika, divided
1 tsp ground cumin
1/4 cup shelled pistachios
2 tsp cumin seed
2 tsp coriander seed
1 tbsp sesame seeds
1/2 tsp ground ginger
1/8 tsp crushed red pepper flakes
1 15-.5-oz can chickpeas, drained and rinsed
1 large clove garlic, peeled
1/2 cup tahini
3 tbsp sherry vinegar
Olive oil
Kosher salt and freshly ground black pepper
Flaky salt
Crudite, for serving (we like purple cauliflower, Persian cucumbers, radishes, and endive)

  1. Roast the carrots:
    Place an oven rack in the center of the oven, then preheat to 450°F. Place the carrot pieces on a sheet pan; drizzle with olive oil and season with salt, pepper, the ground cumin, and 1 teaspoon of the smoked paprika. Toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

  2. Make the dukkah:
    While the carrots roast, heat a dry pan over medium heat until hot. Add the pistachios, cumin seeds, coriander seeds, and sesame seeds. Toast, stirring frequently, 2 to 3 minutes, or until lightly toasted and fragrant. Transfer to a bowl to let cool slightly. When cool enough to handle, transfer to a sealable plastic bag (or spice mill, if you have one). Smash with the bottom of a pot of heavy cup measure (or pulse in the spice mill) to break into small pieces. Return to the bowl. Stir in the ground ginger and crushed red pepper flakes; season with flaky salt and pepper.

  3. Make the hummus:
    In a food processor, combine the roasted carrots, chickpeas, garlic clove, tahini, sherry vinegar, remaining 1/2 teaspoon of smoked paprika, and 1/4 cup of olive oil. Season well with salt and pepper. Pulse to blend until smooth.

  4. Assemble & serve your dish:
    Transfer the hummus to a serving bowl; drizzle with olive oil and garnish with the dukkah. Serve the finished hummus with the crudite. Enjoy!

Greenmarket Inspo: Sweet Pepper Confit Toasts

Every week, our test kitchen team pays an early morning visit to New York City’s biggest farmers market: the Union Square Greenmarket in Manhattan. Comprised of over 70 stalls bursting with flowers, local products, and beautiful seasonal produce, it’s the perfect place for a hit of mid-week inspiration. Follow us on Instagram to tag along (bring a tote bag, it’s impossible to leave empty handed!) and see what we decide to make with our market haul.

Cooked in oil until soft, then flavored with an agrodolce (aka sweet and sour) pairing of honey and sherry vinegar, these peppers are ideal on slices of bread for a simple summer appetizer. If you’re not in the mood for toast, skip the baguette; the confited peppers can be stirred into a room temperature pasta salad for a picnic or piled atop grilled steak or chicken for company.

Sweet Pepper Confit Toasts

Sweet pepper confit toasts

Makes about 15 toasts


¾ lb mini sweet peppers, cored and cut lengthwise into ½-inch strips
1 shallot, halved and thinly sliced
2 cloves garlic, peeled
Olive oil
Kosher salt
Freshly ground black pepper
1 tbsp sherry vinegar
1 tbsp honey
1 baguette, thinly sliced on an angle
1 small bunch basil
Flaky sea salt, for serving


1. Cook the vegetables:

In a small pot, combine the sliced peppers, sliced shallot, and 1 clove of garlic, finely grated. Season with 1 teaspoon salt and pepper. Add ⅓ cup olive oil; stir to combine. Heat to medium-low and cook, stirring occasionally, 45 minutes to 1 hour, or until the vegetables are soft. Add the vinegar and honey; cook, stirring occasionally, 3 to 4 minutes, or until combined. Turn off the heat.

2. Toast the baguette:

While the vegetables cook, halve 1 clove of garlic crosswise. Place an oven rack in the center of the oven, then set the broiler to high. Place the baguette slices on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Toast in the oven, flipping halfway through, 4 to 5 minutes. Remove from the oven and let cool slightly. Rub each toasted slice with the cut side of the garlic clove.

3. Assemble the dish:

Assemble each toast using the toasted baguette, cooked vegetables, and basil, tearing or thinly slicing just before adding. Season with flaky salt and pepper. Enjoy!

HOT TIP: Save the leftover oil from the bottom of the pot after you assemble the toasts; it’s a little garlicky, a little sweet, a little bright — ideal for use in a salad dressing!

Easy Cheesy

Our guide to pairing wine and cheese quickly, simply and deliciously. 


The best thing about pairing wine and cheese: There are no wrong decisions, only better ones.

Sure, a bold Cabernet Sauvignon and a light, zesty goat cheese may not be the “correct” pairing, but it’ll taste pretty good. After all, you’re still marrying two of the most delightful indulgences, wine and cheese. Why overcomplicate things? Because if you take just a little time to look at why certain wines and cheeses match so well, you’ll discover pairings that aren’t simply good but truly perfect.

Epicurean beauty really is more than rind-deep.

Cheese: Cypress Grove Humboldt Fog
Wine: Sauvignon Blanc
This slightly aged goat cheese with a creamy edge is delightfully tangy. The classic pairing with really any goat cheese is Sauvignon Blanc, since the wine’s bright acidity matches up with the cheese’s tanginess and makes it taste creamier. Also, this is a “what grows together goes together” pairing: France’s Loire Valley is a hub for both goat cheese and Sauvignon Blanc production.

Cheese: Jasper Hill Farm Cabot Clothbound Cheddar
Wine: Cabernet Sauvignon
Cabernet is classically paired with cheddar because the wine’s fruitiness complements the cheese’s sharp tang and nuttiness. The wine and cheese also have similar weight, or body—one doesn’t overpower the other. Cabot Clothbound also has a slight sweetness that marries perfectly with fruity Cabernet.

Cheese: Vermont Creamery Bonne Bouche
Wine: Rosé
Did we say something about Sauvignon Blanc being the classic pairing for goat cheese? It’s certainly a safe bet, but Bonne Bouche is creamier and oozier than most goat cheeses. That extra heartiness and its breadlike, yeasty flavor and aroma make rosé a better choice. The wine has the fruitiness to complement the flavors of the cheese, and the weight to stand up to it.

Cheese: Spring Brook Farm Reading
Wine: Oaked Chardonnay
This cheese is an American take on raclette, typically melted and served with potatoes, pickles and cured meats. Spring Brook’s version is richer, nuttier and earthier than Swiss raclette, so while you certainly can melt this one, it’s delicious as is and served with Chardonnay. The wine’s fuller body will match the weight of the cheese, and the oaky, vanilla flavor of the wine will complement its nuttiness.

Cheese: La Tur
Wine: Sparkling
La Tur is a dense, creamy trifecta of cow, goat and sheep milk. It has a little bit of everything, from tanginess to oozy richness to a slightly earthy flavor, all of it working harmoniously in each bite. La Tur is sublime with a dry, crisp sparkling wine such as Prosecco, which cuts through the cheese’s richness while accentuating the cheese’s tanginess—and doesn’t overpower its complex flavors.

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Rosé and Aioli: A Classic Warm-Weather Pairing

The French always pour rosé alongside garlicky aioli—and you’ll instantly taste why. 

The key to a perfect pairing of wine and food is balance. The wine’s job is to either match the flavors on the plate or to provide a contrast that cleanses your palate for the next bite of food. There are few better examples of the latter than an everyday indulgence you find in southern France: a crisp rosé and garlicky aioli.

The best part about this pairing? The versatility. It doesn’t matter whether you spread your aioli on a sandwich or bite-size toasts, or serve it as a dip for cruditées, shrimp or even homemade french fries. After each sip of the crisp rosé, you’ll notice that its zesty acidity cuts the richness of the aioli, cleanses your palate of the garlic flavor and then instantly makes your mouth water for another bite of food. That’s precisely what a classic food-wine pairing is supposed to do.

This easy recipe is sure to become a standard of your sunny weekend lunches all through this spring and summer.

Quick Aioli


1 cup mayonnaise, preferably a premium brand
Juice of half a lemon
2 cloves of garlic
Drizzle of your best olive oil
Salt and pepper to taste


1.     Peel and finely chop the garlic. Using the flat side of your knife, smash the garlic until it resembles a paste (or use a microplane). If you prefer a stronger garlic flavor, mince 1 or 2 more cloves, depending on their size.
2.     Add the mayonnaise, lemon juice, garlic and olive oil to a bowl, and stir to combine.
3.     Season with salt and pepper to taste.

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A Recipe for the Rest of the Watermelon


Most of the time, we tend to treat watermelon rinds like ice pop sticks: just something to grab onto as you treat your parched tastebuds to waves of cool, refreshing fruitiness. But a humble rind can be transformed into a delicious ingredient in its own right.

In the South, there’s a longstanding tradition of—you guessed it—pickling the rinds. This technique does a couple of things: it tenderizes them slightly and then imparts a satisfying crunch, plus a delightfully tangy-sweet flavor. (Peeling the tough outer skin first helps the brine do its work.) How do you actually eat a pickled rind, you ask? Casually toss it into salads as a gourmet add-in, serve it alongside grilled meats for bright contrast, or even just enjoy it as a summertime snack.

Once you’ve picked out the perfect watermelon and made the most of the fruit itself, pickle the rind using the breezy recipe below. And remember: never leave another rind behind.

Pickled Watermelon Rinds

Serves: 8

2 cups apple cider vinegar
2 cups water
1 cup granulated white sugar
1 tablespoon pickling spice
1 teaspoon kosher salt
½ teaspoon crushed red pepper flakes
1  2-inch piece peeled fresh ginger
Rinds from 1 8-to-10-pound watermelon, peeled and cut into 1-inch dice (about 8 cups)


Make the Pickling Liquid

In a large pot, combine the vinegar, water, sugar, pickling spice, salt, red pepper flakes, and ginger. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 3 minutes, or until the sugar has dissolved.

Start the Pickle

Reduce the heat to medium-low. Add the watermelon rinds and cook, stirring occasionally, 5 to 7 minutes, or until just tender when pierced with a fork. Turn off the heat.

Finish the Pickle

If needed, place a plate on top of the watermelon rinds to keep them fully submerged. Let stand 1 hour, or until cooled to room temperature.

Refrigerate Overnight

Transfer the pickled watermelon rinds and pickling liquid to an airtight container (or containers). Refrigerate overnight, or until ready to use.



Blue Apron’s Bowl Guide to the Big Game


The bowl that gets our attention during the Big Game is the guacamole bowl. And the spicy cheddar dip bowl. And the salsa bowl. Closely followed by the chip bowl (psst, it’s really easy to make your own). Don’t get us wrong, we’re watching the game, the halftime show, and the commercials, but we always have our eye on the snacks.

And we’ve realized that while we’re watching the action on the field, we’re playing a bit of our own game off the field – a game of hogging the best eats.  How do you win at chips and dip? You come with a strategy. You come hungry, you choose your seat based on proximity to the guac, and you know the rules.

Want to get a head start on this year’s “bowl” game? Make your favorite dips for your viewing party with these quick recipes:

Pretzel Bites with Spicy Cheddar Dip


Pretzel Bites:
1 1/4-oz package active dry yeast (or 2 1/4-teaspoons)
1/4 cup sugar
2 1/2 cups flour
1 Tbsp baking soda
Sea salt

Spicy Cheddar Dip:
1 cup whole milk
2 Tbsps butter
2 Tbsps flour
1 cup sharp cheddar, shredded (or 3 ounce block)
1 Tbsp hot sauce
1 tsp ground cayenne pepper

To make the pretzel bites:
In a large mixing bowl, combine the yeast, 1 cup warm water, and sugar. Let stand for 5 minutes or until the mixture is bubbly. Using a wooden spoon, stir in 2 cups of flour and 1 teaspoon salt until the dough is soft and not sticky (you may need to add the remaining ½ cup flour). Turn the dough out onto a work surface and knead until the dough is elastic and smooth, about 3 to 4 minutes. Place the dough in an oiled bowl, cover with a kitchen towel and let stand in a warm place for about 1 hour, or until the dough has doubled in size.

Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.

Fill a large saucepan with 7 cups of water and the baking soda; heat to boiling on high. Meanwhile, punch down the dough and turn it onto a work surface. Separate the dough into 8 pieces and roll each into a rope about 1/2-inch thick. Using a knife, cut the rope into 1/2-inch to 1-inch lengths.

Carefully drop 3 to 4 of the dough pieces into the boiling water and boil for about 30 seconds. Using a slotted spoon, remove the dough pieces and transfer to the prepared baking sheet. Repeat with the remaining dough pieces. Sprinkle with sea salt and bake for 10-12 minutes or until golden brown. Remove from the oven.

To make the spicy cheddar dip:
In a medium saucepan, heat the butter on medium until melted. Add the flour and cook, whisking occasionally 1 to 2 minutes, or until the flour is golden brown and fragrant. Slowly whisk in the milk, stirring frequently to break up any clumps. Bring the mixture to a boil and cook 3 to 4 minutes or until all the clumps have disappeared and the mixture has thickened.

Remove from heat and stir in the cheese, hot sauce and cayenne until smooth. Serve warm with the baked pretzel bites.

Salsa Verde


4 cloves garlic
1.5 lbs tomatillos (approximately 8)
1 red onion
1 bunch cilantro
2 limes

Wash and dry the fresh produce. Peel and mince the garlic. Using a peeler, remove the green rind of the limes, avoiding the white pith; mince the rind to get 3 teaspoons of zest. Quarter the limes. Remove and discard the papery skins of the tomatillos; medium dice the tomatillos. Roughly chop the cilantro leaves and stems. Peel and small dice the onion.

In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and onion; season with salt and pepper. Cook 1 minute, or until fragrant. Add the tomatillos and season with salt and pepper. Cook, smashing the tomatillos with a spoon, 10-12 minutes, or until thickened and saucy. Remove from heat. Add the lime zest, ¾ of the cilantro and the juice of all 8 lime wedges; season with salt and pepper to taste. Garnish with remaining cilantro.

Classic Guacamole


6 avocados
3 tomatoes
2-3 jalapeños
1 large red onion
1 bunch cilantro
6 garlic cloves
4 limes

Wash and dry the fresh produce. Pit, peel and medium dice the avocados. Small dice the tomatoes. Peel and small dice the onion. Roughly chop the cilantro leaves and stems. Peel and mince the garlic. Halve the limes; squeeze the juice into a large bowl. Remove and discard the ribs and seeds of the jalapeños; small dice the jalapeños. Thoroughly wash your hands immediately after handling the jalapeños.

To the bowl of lime juice, add the avocados, tomatoes, onion, cilantro, and garlic. Stir to combine and season with salt and pepper to taste.

Pineapple Avocado Salsa


1 lb cubed pineapple
3 limes
4 avocados
1 large bunch cilantro

Wash and dry the cilantro; roughly chop the leaves and stems. Quarter the limes. Pit, peel and medium dice the avocados; toss with the juice of 3 lime wedges to prevent browning. Small dice the pineapple.

In a medium bowl, combine the pineapple, avocados, cilantro, the juice of the remaining lime wedges and a drizzle of olive oil. Toss to combine and season with salt and pepper to taste.

Now, with dips in hand, let the Big Game begin!


Put an End to the Default Desk Lunch with Apple Butter

Desk lunch Apple Butter Recipe LeadDidn’t catch last month’s recipes? Here’s the scoop on this new series: Every month, we share four office lunch recipes that feature the same specialty ingredient (think apple butter, toasted coconut flakes, matcha.) The specialty ingredient is one that you may be hesitant to pick up at the store for fear of only using once and then relegating to pantry-placeholder status until (or well beyond) the use-by date. So, we recipe tested our way to a convenient excuse for you to work something new and entirely interesting into your office lunch routine!

New month, new lunch! This November we’re mixing up our default desk lunch with another specialty ingredient, apple butter. Many orchard-goers turn their apples into “butter” (or cider or dessert) this time of year, jarring the fruit to use once the apple season is over. Now is the perfect time to work this specialty ingredient into your office lunch! Before the recipes, let’s get to know the ingredient.

Apple butter:

  • It is a staple at Farmer’s markets and orchards but you should still be able to find some in the jam section at most grocery stores.
  • It is a highly concentrated apple sauce wherein the sugar from the apples actually caramelizes, turning the butter a rich brown color.

  • It can range in color and taste depending on how it’s made (IE: how long it’s cooked down)Some apple butter is light brown and apply, while others are dark brown and almost caramel-ey.
  • There’s no dairy in apple butter – the term is just used to refer to the butter-like consistency.

Chickpea Salad with Apple Butter Dressing

apple butter salad

While we love this chickpea salad as it is hearty and full of fall, this apple butter dressing could be drizzled over all of your fall salads!


1/3 Cup Apple Butter
3 Tablespoons Apple Cider Vinegar
1 Tablespoon Whole Grain Mustard
1 Tablespoon Honey
¼ Cup Olive Oil
½ Lemon, juiced

2 Ounces Sharp White Cheddar
½  Butternut Squash
1 14 Ounce Can Chickpeas
½ Head Radicchio
¼ Cup Roasted Pecans
¼ Red Onion
1 Honey Crisp Apple, cubed


Preheat the oven to 500 degrees. Peel, deseed and cube the butternut squash. Cube the cheese. Thinly slice the radicchio. Roughly chop the pecans. Peel and thinly slice the red onion. Quarter, core and cube the apple. Drain the chickpeas and pat dry.

Place the squash and chickpeas on a sheet pan (you may need to separate them between 2 sheets pans if they are crowded) and drizzle with olive oil. Season with salt and pepper; toss to thoroughly coat. Roast in the oven, tossing halfway through, 20 to 23 minutes, or until browned and tender when pierced with a fork.

To make the dressing, combine all the ingredients in a small jar with a tight fitting lid and shake until combined.

In a medium bowl, combine the cheese, squash, chickpeas, pecans, red onions, apple and as much dressing as you desire. Toss to combine and transfer to a tall jar with a tight fitting lid. Top with the sliced radicchio. Store in the refrigerator. To prepare for lunch, gently shake the contents of the jar to mix the radicchio and dressing into the chickpea salad.  You may want to add more dressing as the chickpeas and squash tend to soak it up.


Open-Faced Apple Butter, Ham & Gruyere Sandwich

Open Faced sandwich

We’ve taken the classic ham and cheese and added a few key ingredients that take it from default desk lunch to desk envy status! 

1 Slice Multigrain Bread
3 Slices Ham
2 Slices Havarti Cheese
2 Tablespoons Apple Butter
2 Tablespoons Dijon Mustard
A few slivers sliced Red Onions


Preheat oven to 500 degrees. In a small bowl, whisk to combine the apple butter and Dijon mustard. Place the bread slice on a sheet tray. Spread as much of the apple butter condiment as desired onto the bread. Top with a few pieces of red onion slices and top with the ham and cheese. Season with salt and pepper. Bake 4 to 6 minutes, or until the cheese has melted. If you want to store the sandwich, let cool, wrap in foil and when ready to consume, warm the sandwich in a toaster oven until the cheese has melted.


Peanut Butter & Apple Dip

Apple butter dip

This here is a surprisingly filling, energizing recipe that is also extremely healthful – perfect as we get ready for the holiday season!

1 Cup Plain Greek Yogurt
¼ Cup Creamy Peanut Butter
½ Cup Apple Butter
1 Tablespoon Honey
1 Teaspoon Cinnamon

Combine everything in a bowl and stir to combine. Transfer to a jar and refrigerate. Enjoy with sliced apples, Asian pears, pita chips or celery sticks.


Apple Butter Muffins

Apple Butter Muffin

We know you love breakfast for dinner, so we decided there’s no reason breakfast can’t work for lunch,specially when all you want in November is something hot, spiced, and flavored with the best of fall!


2 Cups Flour
¾ Cup Sugar
3 Teaspoons Baking Powder
1 Teaspoon Cinnamon
½ Teaspoon Salt
2 Eggs
¾ Cup Milk
½ Cup Oil
½ Cup Apple Butter

½ Cup Sugar
8 Tablespoons Flour
¼ Teaspoon cinnamon
2 Tablespoons Butter


In a small bowl, combine the flour, sugar, baking powder, cinnamon and salt. In a large bowl add the egg, milk, and oil and whisk until thoroughly mixed. Add the dry ingredients into the wet ingredients and mix just until combined. Do not overmix! 

For the streusel, in a medium bowl, combine the flour, sugar and cinnamon. Cube the butter and add it to the flour mixture. Using your fingertips, gently rub the butter into the mixture until it is crumbly.

Spray muffin tins with cooking spray and evenly divide the batter between the cups. Put a tablespoon of apple butter over top the batter, then using a toothpick, swirl the apple butter into the batter. Divide the streusel topping between the tins.

Bake at 400 for 15 to 18 minutes. The muffins are done when a toothpick inserted into the center comes out clean.



DIY Beef Jerky for Father’s Day

Beef Jerky Cooling

With Father’s Day around the corner, this year we’re opting for a homemade gift, and cooking up something special for dad. Beef jerky, to be exact.

The traditional method of making beef jerky involves slowly baking the beef in low heat for 4 to 6 hours. But this Vietnamese method doesn’t use the oven at all – it’s marinated and braised on the stove with rich, Vietnamese flavors like roasted chile paste, fish sauce, and garlic, and is much quicker than the traditional technique.  Braising results in a softer, more tender finished product that still packs a punch from the spicy Thai chili. (That reminds us – please don’t prep these with your bare hands!)

So, without further ado, here’s our recipe for Vietnamese-Style Beef Jerky.


Braising Liquid:
1 ½ Cups Soy Sauce
8 Scallions
2 Pounds Beef Top Round, Preferably 1-2 Pieces

½ Cup Soy Sauce
3 Tablespoons Honey
1 Tablespoon Roasted Chile Paste
1 Tablespoon Fish Sauce
5 Cloves Garlic
1 Teaspoon Crushed Red Pepper Flakes
3 Thai Chile Peppers



Trim off and discard the tops and root ends of the scallions. Peel and mince the garlic. While wearing protective gloves, trim the stem of the chile, then halve and discard the ribs and seeds. Mince the chile to yield 1 tablespoon.

In a large pot combine 1 ½ cups soy sauce, scallions and 8 cups water. Add the beef and heat to a boil on high. Reduce the heat to low and simmer uncovered for 60 to 75 minutes, or until the meat reaches an internal temperature of 160°F. Strain the beef and set aside to cool to room temperature. Discard the braising liquid.

While the beef cools, make the marinade. In a large bowl, combine the ½ cup of soy sauce, honey, chile paste, fish sauce, half of the minced garlic, red pepper flakes, thai chile and 1 cup water; season with salt. Whisk to combine.

Once the beef is cool, thinly slice with the grain into ⅛-inch-thick slices. Add the slices to the marinade and toss to coat.

Beef Jerky Step 2 Marinade

Transfer the beef and marinade to a large pan. Cook on medium-low, stirring occasionally, 18 to 20 minutes, or until liquid has almost completely reduced and the beef is glazed. Remove from heat.

Set a wire rack on a rimmed sheet pan. Arrange the glazed beef in a single layer and cool to room temperature. Store in an airtight container for up to 4 days in the refrigerator.

Beef jerky in bag

Hope dad enjoys it!

Pretzel Bites with Spicy Cheese Sauce

Pretzels: not just from a packet, not just as a bun, not just from New York City street vendors. Now you can make your own homemade soft pretzel (bites). And dip them in cheese sauce.
Pretzel Bites with Spicy Cheese Sauce

Soft pretzel dough is much easier than you would think t0 make. It’s a soft yeast dough that has a bit of sweetness in it from sugar, and it’s actually quite similar to the dough you’d use for bagels.

Pretzel Bites with Spicy Cheese SaucePretzel Bites with Spicy Cheese Sauce

Though the dough is soft, with some extra flour on the counter, you won’t have too much trouble kneading it until it’s very smooth. Then, you’ll let it rise in a warm, dark spot in your kitchen.Pretzel Bites with Spicy Cheese Sauce

And then, you make pretzels. Since these are just pretzel bites, you don’t have to worry about twisting the dough into pretzel-shaped knots. Rather, after rolling the dough into ropes, you cut it into bite-sized nuggets.

Pretzel Bites with Spicy Cheese SaucePretzel Bites with Spicy Cheese Sauce

Here’s probably the most important (but still not hard!) part of making these pretzel bites. You boil them in baking soda-spiked boiling water, a step that gives the pretzels their signature pretzel-y taste.

Pretzel Bites with Spicy Cheese Sauce

Finally, after that, you bake the pretzels. You can do the whole batch ahead of time, then reheat them in smaller portions when you’re ready to eat (that makes them a  good office snack, even).

And of course, there’s also the cheese sauce. Once you learn to make cheese sauce, you’ll find you’ll want to dip everything in it–not just pretzels.

Pretzel Bites with Spicy Cheese Sauce

Simply make a roux from butter, flour, and milk, then add cheese, hot sauce, and cayenne.

Making Cheese Sauce for Hot Pretzels

And: time to go for the dip!

Pretzel Bites with Spicy Cheese Sauce

Get the full recipe below.

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