Vegetables - Extra Helpings

7 Magical Quesadilla Recipes for Dinner

A quesadilla doesn’t have to be fancy. It’s delicious even in its simplest form—gooey cheese that’s been melted inside of a crispy tortilla. Any additional ingredients are strictly optional, but bulking up a quesadilla with vegetables, protein, and a topping or side dish is a great way to turn this beloved snack into a satisfying meal. Try some of our favorite quesadilla recipes for a dinner that everyone will love.

Loaded Quesadilla Recipes

Cheesy Chicken Quesadillas with Butter Lettuce & Pickled Pepper Salad

These zesty Tex-Mex quesadillas are loaded with bites of spiced chicken and two kinds of melty cheese. Tender butter lettuce tossed with pickled peppers, peanuts, and creamy dressing rounds out the dish.

Spicy Mushroom & Onion Quesadillas with Guacamole

In these crispy quesadillas, mild monterey jack cheese delightfully melts around a rich filling of tender cremini mushrooms and onion—sautéed in chipotle chile paste (a specialty condiment made from dried, smoked jalapeños) for a kick of heat. In traditional style, we’re serving them with a topping of zesty guacamole.

Spicy Zucchini Quesadillas with Poblano Pepper & Fried Eggs

To top these zesty shredded zucchini and cheddar quesadillas, we’re making an easy take on rajas con crema, a comforting Mexican dish of smoky roasted poblano strips coated with smooth crema or sour cream. The rich yolks from our crispy fried eggs provide the perfect finishing touch

Cheesy Chipotle Black Bean Quesadillas with Caramelized Shallot

These crispy quesadillas are loaded with melty cheese and a duo of saucy black beans and caramelized onion, which get deliciously smoky heat from chipotle chile paste.

Spinach & Sweet Potato Quesadillas with Queso Oaxaca & Guacamole

These quesadillas pack plenty of cheesy, zesty flavor, thanks to queso Oaxaca (a delightfully stringy Mexican cheese) and a blend of cumin, paprika, cayenne and more. We’re also layering in a couple of seasonal additions: sautéed spinach and roasted sweet potato. Fresh guacamole and cooling sour cream, served on the side, make for tasty dipping or dolloping.

Spicy Pepper & Onion Quesadillas with Roasted Broccoli Salad

In this zesty Tex-Mex dish, quesadillas are loaded with melty Monterey Jack cheese and sweet peppers and onion—sautéed with chipotle chile paste for a kick of heat. A mashed avocado dipper provides cooling contrast for the spicy quesadillas, while creamy dressed broccoli tossed with roasted peanuts makes for a unique side.

Chicken Korma Quesadillas with Pickled Mustard Seed Veggies & Lime Sour Cream

We’re filling these flavorful quesadillas with monterey jack cheese and chicken cooked in our korma sauce––an Indian cuisine staple made from a blend of aromatics, coconut cream, cashew butter, and traditional spices like garam masala. For hearty complement, we’re serving it all alongside roasted carrots and poblano tossed in lime juice and pickled mustard seeds.

Missing a few ingredients? Just get creative! If you have tortillas, you can use just about anything to make dinner.

What is 898 Squash?

This fall we’re digging into 898 squash—an adorable, travel-sized squash that fits in the palm of your hand. 898 squash is an all-new squash bred by the folks at the Row 7 Seeds Company. Their mission was to pack the sweet and nutty flavor of butternut squash into a tender, single-serving package.

The Row 7 Seeds Company is dedicated to breeding and crossbreeding better-tasting produce. The selection in American supermarkets is generally limited to one or two cultivars per item. For example, there are over 200 hundred varieties of potatoes available in the United States, but you’ll probably just find russet, sweet, and maybe red potatoes at your local market. The problem is that the varieties that end up on grocery store shelves are often selected for their durability and shelf-life, not their flavor. Row 7 Seeds company is a collaboration between chefs and farmers that hopes to change that. When breeding new seeds, whether for squash or tomatoes, flavor is their top priority.

How to cook with 898 squash

898 squash can be used in any recipe that calls for butternut squash. It’s delicious roasted with olive oil, mashed up with cheese, or pureed into a sweet and nutty soup. The smaller size (when compared with butternut) shortens the cooking time of this squash. It’s also, conveniently, the perfect serving size for two.

Recipes with 898 squash

Parmesan-Baked Chicken & Cheesy Pesto Squash with Artichoke, Balsamic Onion & Romaine Salad

Baked squash, smothered in pesto and melty cheese makes an unbelievable fall side dish.

Steaks & Creamy Dijon Pan Sauce with Cheesy Mashed Squash & Green Beans

Mashed squash flavored with truffle butter and parmesan is a refreshing alternative to mashed potatoes when paired with seared steaks and a vegetable side.

Try 898 squash at home—look for this new ingredient featured on Blue Apron menus throughout the fall.

Tomatillo Poblano Sauce

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 prepared tomatillos, onion, jalapeño, poblano, and garlic to the sheet pan. Drizzle generously with olive oil 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 roasted vegetables to a blender or food processor. Add the lime juice and cilantro. Pulse or blend until thoroughly combined and mostly smooth. Taste, then season with salt and pepper if desired. Enjoy!

Recipes with tomatillo poblano sauce

Southwest-Style Turkey Skillet

This delightful skillet brings together all the classic taco fixings: black beans, melty cheese, tomatoes, and creamy guacamole for a crowd-pleasing meal.

Tomatillo-Poblano Chicken Thighs

chicken thighs with tomatillo poblano sauce

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.

Pepita & Panko-Crusted Tofu

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.

Mexican-Spiced Shrimp Bake

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.

For more flavorful sauces, try our favorite pesto recipe.

Homemade Snacks: Creamy Avocado Dip

When an afternoon snack craving hits, creamy avocado dip will pick up your energy and lift your spirits right away.

Avocado delivers the kind of creamy satisfaction that normally only comes from foods that are a little bit less healthful than this popular, irresistible fruit.

This isn’t guacamole. We’ve created a creamier dip by switching up the texture with some added sour cream. A generous addition of chopped cilantro adds even more bright green flavor, and a little bit of minced pepper keeps everything perky. Pack up a serving and add it to your lunchbox or keep the ingredients in the fridge and mash up some dip for an after-work snack.

Read on for the full recipe.

Shishito Peppers Recipe: How To Cook Them & More

Charred peppers just need a sprinkle of salt

Tender, smoky shishito peppers are a restaurant staple—but they’re easy to use at home too. These vibrantly green and slightly smoky Japanese chiles—shaped a bit like wrinkled fingers— have become a late summer and early fall favorite on menus across the country. It’s for good reason: they’re delicious, super snackable, and, despite their fancy appearance when blistered and sprinkled with flaky salt, incredibly easy to prepare. Shishito peppers are small green peppers of Japanese origin. These peppers ripen from green to red, but they’re typically harvested while still green.

These peppers have a very thin skin. Their delicate nature means that they will cook quickly compared to heartier varieties like bell peppers. They are often served lightly charred or blistered. This can be done in a pan or on the grill. Either way, it will take less than 10 minutes. After they’re charred, they can be served as a snack with just a sprinkle of crunchy salt, or incorporated into a dish.

How to cook shishito peppers

Char the peppers: — Charring peppers in a pan

Charring or blistering these small peppers is simple. All you need is a pan and a heat proof spoon or spatula.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until charred and softened. Season to your liking and serve immediately.

Should you remove the seeds?

Leave those ribs and seeds alone! Shishitos can be eaten whole, so all you have to do is cut off the stem—unless you serve them as finger food, where the stem can act as a nifty handle. Each pepper contains a lot of seeds (more than you might expect), but they’re totally edible and don’t need to be removed.

Are shishito peppers spicy?

While most shishito peppers are mild, about 1 in 10 is spicy. The occasional hot one is the result of over-exposure to the sun. Unfortunately (or fortunately, if you’re a thrill seeker) there are no visual cues for spiciness; while the peppers turn red as they ripen, that’s not indicative of flavor, so bite carefully!

Can you eat shishito peppers raw?

Shishito peppers can be eaten raw, although it’s more common to serve them charred or blistered. If eaten raw, they will have a slightly sweeter, fruiter taste.

Recipes with shishito peppers

Pair shishito peppers with crunchy green beans for a healthy green side dish.

Top charred peppers with fragrant lime salt for extra fruity flavor.

Roasted peppers add flavor and texture to this Mexican-inspired grain bowl.

How to Store Herbs

Fresh herbs are irreplaceable. When you add them to a dish, they bring delicate flavors and beautiful aromatics that their dried counterparts simply can’t match. Using fresh herbs, whether it’s a few springs dropped on top of a grain bowl or several handfuls chopped into a salad, is a surefire way to take a dish from good to excellent. Cooking with herbs also shows that you care. They’re a delicious ingredient, but let’s be honest—they can be a bit fussy. A dinner packed with parsley and dill means that the cook took the time to wash, dry, and store herbs. The effort is worth it, but it’s effort nonetheless.

Fresh herbs are often sold by the bunch, but most dishes only use a few tablespoons. This presents both a problem and an opportunity. Leftover herbs mean more flavorful meals in your future, but storing them can be a pain. Herbs have a short shelf life, and can grow limp, dry, or slimy if not used within a few days. Learning how to store herbs properly can help them last longer. Follow these tips and you should be able to get through the whole bouquet before they go bad.

How to store herbs to extend their shelf life

If available, buy rooted herbs

Some grocery stores and markets offer herbs with the roots attached. These bunches will last longer than trimmed alternatives. The roots can still absorb moisture and nutrients, and will help keep the plant alive if stored properly.

Store herbs upright in glass

Fill a small glass or recycled jar with an inch of water. Arrange your leftover herbs in the glass like a bouquet of flowers and store them upright in the refrigerator. The added water will help keep the herbs fresh, and storing them upright prevents them from coming into contact with the shelves of your refrigerator. This method also keeps leftover herbs top of mind. If it’s easy to see them when you open the refrigerator, you’re more likely to remember to use them.

Or wrap in damp paper towel

Wrapping in a damp paper towel will keep your herbs moist and organized neatly. If you’re worried about the towel absorbing odors from the refrigerator, try placing the entire bundle in a ziploc bag.

how to store herbs in a bag — Keep the bag open to allow airflow

Avoid covering them tightly

Most produce gives off CO2 as it rests. Trapping this gas can help fruits and vegetables ripen even after they’re picked (this is why we store unripe bananas or tomatoes in brown paper bags) but it will also accelerate decay. To keep herbs from getting slimy, make sure there’s plenty of airflow. If you’re storing them in a ziploc bag, try keeping the bag open to allow the gas to escape.

Looking for ways to use extra herbs? Try tossing them all in a classic frittata.

How to Store Tomatoes: Keep Them Fresh & Flavorful

Perfectly ripe tomatoes are one of the great joys of summer. Very little can compare to an heirloom tomato picked up at the farmer’s market in August, but even grocery store tomatoes will be at their best during this time. After you get home, before you get to crafting your BLT or perfect Caprese salad, you’ll want to store tomatoes in a way that preserves their flavor and texture.

The standard advice is to store your tomatoes outside of the refrigerator. Most home refrigerators hover around 37ºF. This is much colder than the ideal temperature for a tomato. Storing a tomato in the refrigerator can mute its flavors and degrade its texture. If you’ve ever eaten a tomato with a loose skin and overly soft flesh, a refrigerator might be to blame. Local tomatoes purchased at the farmer’s market have likely never been refrigerated, and they’ll have a robust flavor to show for it. Conventional tomatoes purchased at a supermarket were probably in cold storage before hitting the shelves, and may be slightly older than their local counterparts.

Of course, nothing in life can be simple. A perfectly ripe heirloom tomato won’t last long at room temperature. Ripe tomatoes should be eaten immediately, or they will quickly grow mold and rot. If you can’t use your ripe tomatoes immediately, storing them in the fridge will prevent rot for a few days.

Tomatoes that aren’t yet at peak ripeness should be stored on the counter. The amount of time they will last on the counter depends on environmental factors, like the heat and humidity in your apartment. To help retain moisture, store them stem-side down on a plate or tray. Over a few days, moisture can escape out of the top of a tomato if it’s stored stem-side up, causing it to turn soft and wrinkly. Storing them face down helps retain this moisture (read more about this phenomenon in this excellent article from Serious Eats). For vine-ripened or vine on tomatoes, remove the excess stem before storing.

Once they reach peak ripeness, it’s time to use them. Whip up your favorite recipe or take the simple route and make a classic summer treat: a tomato sandwich with nothing but tomato, mayonnaise, and a generous sprinkle of flaky salt.

The Ultimate Guide to Cooking with Tofu

This guide to cooking with tofu was compiled by Victoria Bekiempis. Victoria is a journalist in New York City. She covers courts, crime, and cooking.

Tofu is one of the most versatile plant-based proteins available to home cooks. Preparing tofu dishes presents both an opportunity to recreate restaurant favorites from the comfort of your own kitchen, and to experiment with texture and flavor.

Tofu can take the form of a light breakfast scramble or a substantial dinner stir-fry. It can be roasted for refreshing salads, or mixed into a creamy snacktime smoothie. Tofu also boasts several advantages over other meat-free proteins. It is relatively inexpensive and can be found at almost every grocery across the U.S., whereas the availability and price of prepared and frozen vegan picks can vary.

Whether you’re new to tofu or a longtime connoisseur, this guide will explain how to shake up supper with this soy superfood. We’ll explain the ins and outs of cooking tofu—from picking the right texture to prepping it for the pan—and share our favorite recipes. If it isn’t already, we’re sure that tofu will soon become one of your weeknight staples.

What is tofu?

Tofu, at the most basic level, is soybean curds. To make tofu, soybean milk is boiled, curdled with some sort of coagulant, such as calcium sulfate (gypsum) or magnesium chloride(nigari),and strained. Once the liquid is gone, the solids are compressed. The process is comparable to making cheese from milk, according to Serious Eats. As for taste, many people describe it differently. Some say that plain tofu doesn’t taste like anything, while others detect a slightly sour flavor.

Are there different types of tofu?

Yes. Generally speaking, the types of uncooked tofu you will encounter at the grocery include silken, soft, medium, firm, and extra firm. Softer tofu has a higher water content, whereas firmer tofu has a lower one, according to Bon Appétit. Many groceries also sell tofu that has been cooked and seasoned, such as barbecue-style chunks or smoky grilled slices. Some stores sell fried tofu in the refrigerator case, which can range in texture from chewy to puffy. In some parts of the US, locally made tofu is available.

How do you prepare tofu for cooking?

The first step in successfully putting together any tofu dish: figuring out which texture is best. The water content of tofu will dictate what it can be. If you want to pump up the protein in a fruit smoothie, then silken is the way to go. If you’re planning to use tofu as a hearty main for a grain bowl, then extra firm is your best bet.

Once you have picked the best tofu for your dish, drain whatever excess water is in the packaging. With silken or soft tofu, wrap blocks in paper towel. With firmer tofus, there are a few techniques for getting water out. The DIY route is to wrap an entire block of tofu in paper towel or cheesecloth, place something heavy like a cast iron pan on top, and then wait an hour or more for liquid to drain. If you cook tofu a lot, consider purchasing a tofu press. There are different kinds of tofu presses with various mechanisms, but the gist is that once the block is cradled inside, it squeezes the water out. You can just leave the tofu press inside your fridge and use the drained block whenever you’re ready.

How do you add flavor?

There are a few different schools of thought on adding flavor to tofu. Some cooks say that tofu absorbs the flavors of whatever spice, sauce, marinade, or topping it’s prepped with. Others say that tofu doesn’t absorb marinades and that it needs to be pan fried in order to take in the marinades.

In general, we have always been able to flavor tofu powerfully without that pan frying-then-marinating step. The key to doing so is to remember that tofu is a very watery blank canvas, and act accordingly. Be prepared to add more seasoning and spices than you would normally add to food. With savory tofu dishes, toss pressed chunks or slices with generous splashes of soy sauce. Then, add spices or seasonings, before adding whatever oil your recipe calls for.

How do you cook tofu?

Now that you’ve prepped your tofu, it’s time to do something with it! With simple shakes and sauces, cooking could be as simple as blending tofu with whatever other ingredients are required. Several heat-based methods of cooking tofu include baking, frying, searing, and grilling. To bake tofu, line a half-sheet pan with foil, and lightly drizzle with oil. Place pressed, seasoned cubes of extra-firm tofu on the foil. Bake at 400 degrees for 15 minutes. Remove from the oven, turn over each cube, and return to the oven for another 15 minutes, according to Gimme Some Oven. Adjust baking time to reach desired texture; the longer tofu bakes, the crispier it will be.

Seared slices of tofu make for a great main alongside stacks of fresh roasted veggies. To do this, cut a pressed block into four lengthwise pieces. Season the pieces as desired. Heat two tablespoons of oil in a pan on medium-high heat. When hot, add the pieces to the pan, so each is positioned evenly. Heat for five-to-six minutes. When browned, flip each piece and cook for another two-to-three minutes.

Breaded-and-fried tofu is also a favorite, achieving a particularly crispy texture without the labor of deep frying. Slice pressed tofu as you would when searing. Season, coat in oil, and then dunk in breadcrumbs. Place in a pan with oil that’s at medium high heat. Cook each slice for three-to-four minutes.

With softer tofu, heat-based cooking methods are simpler. For soups or sauces, you can add soft or silken tofu to the pan or pot. Every now and then, stir gently. The tofu will heat up, and absorb some flavor, in around three-to-five minutes. For plain heated tofu, steam or pop in the microwave for one-to-two minutes.

Recipes we love with tofu

Mapo Doufu

Coconut-Poached Tofu

General Tso’s-Style Tofu

Stir-Fried Tofu & Vegetables

Sesame & Maple-Glazed Tofu

Tofu Katsu & Soy Mayo

Sweet & Spicy Tofu

Pepita & Panko-Crusted Tofu

Black Bean-Chile Tofu

Spicy Sweet & Sour Tofu

How to Make Fresh Spring Rolls

The 8 Great Things You Can Do with Tortillas, Filling, and Maybe Some Cheese

How to Adapt Any Recipe for The Grill

Grilling isn’t just for hot dogs and hamburgers (don’t get us wrong, we love a good hot dog). A grill is a versatile cooking tool that can add caramelized depth and satisfying char to almost any meal. If you’re suddenly overcome with the urge to grill, almost any recipe can be adapted to work outside.

To adapt a recipe for the grill, you might have to modify the preparation and the cooking time. Grilling works well with large pieces of vegetables or protein, as smaller chunks may fall through the grates. Smaller items like shrimp can be kept together with a skewer. Aluminum foil packets can be used to keep skinny green beans together, or to trap heat and help delicate salmon cook all the way through.

Follow these guidelines below for adjusted cooking times.

How to adapt a recipe for meat & fish

Protein	Portion	Prep	Time	Method	Temp	Cue
Chicken Breast	6 oz. skin off each	Whole	7 to 8 minutes	Per side	165°F	Browned and cooked through
Chicken thighs	3 oz skin on each	Whole	5 to 6 first side, 3 to 4 second side	Skin side down	165°F	Browned and cooked through
Chicken thighs	6 oz skin off each	Whole	5 to 6 minutes	Per side	165°F	Browned and cooked through
Flat Steaks	5.5 oz each	Whole	4 to 5 minutes	Per side	145°F	Browned and cooked through
Beef Medallions	2.75 oz each	Whole	2 to 3 minutes	Per side	145°F	Browned and cooked through
Bistro Steaks	5.5 oz each	Whole	4 to 5 minutes	Per side	145°F	Browned and cooked through
Ground Beef	5 oz each	Burger w/ breadcrumbs	6 to 7 minutes	Per side	160°F	Browned and cooked through
Ground Beef	5 oz each	Cheeseburger	6 to 7 minutes	Cook for 4 minutes, flip top with cheese, and cook 2-3 minutes	160°F	Cheese is melted and the patties are cooked through
Ground Pork	5 oz each	Burger w/ breadcrumbs	6 to 7 minutes	Per side	160°F	Browned and cooked through
Ground Pork	5 oz each	Cheeseburger	6 to 7 minutes	Cook for 4 minutes, flip, top with cheese, and cook 2-3 minutes	160°F	Cheese is melted and the patties are cooked through
Pork Chops	6 oz each	Whole	3 to 4 minutes	Per side	145°F	Browned and cooked through
Shrimp	10 oz total	Whole	2 to 3 minutes	Per side	145°F	Opaque and cooked through
Salmon	2 or 4 filets	Whole	8 to 10 minutes	Foil packet	145°F	Cooked through
NY Strip:	2-3	Whole	2-3	Per side	125°F	Browned and cooked through
Ribeye	5-8	Whole	5-8 minutes	Per side	125°F	Browned and cooked through
Tenderloin	6-8	Whole	6-8 minutes	Per side	125°F	Browned and cooked through

Check out our guide on how to grill protein for more ideas.

How to adapt a recipe for fruits and vegetables

Protein	Portion	Prep	Time	Method	Cue
Corn	1 ear	Husked and silked	9 to 10 minutes	Turn occasionally	Charred and softened / cooked through
Green Beans	6 oz	Trimmed	5 to 6 minutes	Foil packet with 2 tbsp water	Softened
Green/Red Cabbage	8 oz	Whole	7 to 8 minutes	Per side, directly on piece of foil	Lightly charred
Green/Red Cabbage	16 oz	Halve lengthwise, keeping the root intact	5 to 6 minutes	Per side, directly on piece of foil	Lightly charred
Green/Red Cabbage	1 each	Thinly sliced	10 to 12 minutes	In a foil packet	Until softened
Jalapeno Peppers	1 each	Seeds removed, halved lengthwise	3 to 4 minutes	Per side, starting with cut side down	Charred and softened
Martins Buns	1 each	Halved	30 seconds to 1 minute	Cut side down	Lightly browned
Mini Sweet Peppers	1 each	Whole, seeds removed	5 to 7 minutes	Turning occasionally	Slightly softened
Bell Pepper	1 each	Halved	4 to 5 minutes	Per side, starting with cut side down	Charred and softened
Poblano Pepper	1 each	Seeds removed, halved lengthwise	4 to 5 minutes	Per side, starting with cut side down	Charred and softened
Peaches / Nectarines	5.5 oz each	Halved, pitted	3 to 5 minutes	Per side	Charred and slightly softened
Red, Yellow & Sweet Onion	1 each	Peeled, cut into 1/2-inch-thick rings	3 to 4 minutes	Per side	Charred and softened
Romaine Heart	1 each	Halved, keeping the root intact	2 to 3 minutes	Per side, starting with cut side down	The leaves are lightly charred
Scallions	1 oz	Whole	2 to 3 minutes	Per side	Softened and charred
Zucchini	1 each	Quartered lengthwise	3 to 5 minutes	Per side	Lightly charred and softened
Asparagus	6 oz, 12 oz	Whole	5 to 6 minutes	Flipping halfway through	Charred and tender
Carrots	6 oz, 12 oz	Quartered	10 to 12	Turning occasionally, on foil	Charred and softened
Sweet Potatoes	8 oz, 16 oz	1-inch wedges	12 to 14 minutes	Turning occasionally	Charred and tender
Golden Potatoes	12 oz, 20 oz	Medium dice	14 to 16	Foil packet with 2 tbsp water	Tender
Fingerling Potatoes	6 oz, 12 oz	1/4″ coins	19 to 21 minutes	Foil packet with 2 tbsp water	Tender
Fingerling Potatoes	6 oz, 12 oz	1/2″ coins	20 to 22 minutes	Foil packet with 2 tbsp water	Tender
Fingerling Potatoes	6 oz 12 oz	Halved	24 to 26 minutes	Foil packet with 2 tbsp water	Tender
Shishito Peppers	3 oz 6 oz	Whole	6 to 8 minutes	Turning occasionally	Charred and softened

Check out our guide to grilling fruits and vegetables for more tips.

Grill bread & more

Protein	Portion	Prep	Time	Method	Cue
Pitas	1 each	Whole, unwrapped	1 to 2 minutes	Per side	Lightly browned and pliable
Baguette	1 or 2 each	Halved lengthwise	1 to 2 minutes	Per side	Lightly browned and toasted
Flour Tortillas	1 each	Whole, unwrapped	30 seconds to 1 minute	Per side	Charred
Paneer	4 oz	Whole	3 minutes	Per side	Charred and softened

Head to our cookbook for more recipe ideas.

Brighten Your Day with Beautiful Aloha Peppers

Aloha peppers have a familiar flavor dressed up in a cute outfit. Also known as striped Holland bell peppers, this varietal was discovered in the Netherlands and has been cultivated to show off its stunning stripes.

Aloha peppers taste very similar to bell peppers. They have a sweet, mild flavor combined with a striking appearance. These peppers can be eaten raw or cooked. They’re a perfect addition to salads, and work well grilled or seared. They will keep their variegated stripes even after they are cooked.

Sunset Aloha peppers are grown in North America, and boast a better shelf life when compared to European grown bell peppers.

Try one of these recipes with Aloha peppers to brighten up your dinner table.

Garlic Ricotta Pizza with Peppers & Olives

This delicious pizza has all the makings of comfort food: the golden brown crust is topped with a seasoned tomato sauce, melty, creamy mozzarella, and bright aloha peppers. For cooling finish, we’re garnishing the warm pizza with dollops of garlicky ricotta.

Chicken Enchiladas Divorciadas with White Rice & Black Beans

These hearty enchiladas are filled with a combination of fragrant, Mexican-spiced rice and chicken, black beans, and sautéed peppers.

Baked Eggs & Sweet Potato Hash with Brussels Sprouts & Smoked Gouda

For this comforting dish, we’re nestling rich eggs between a hearty mix of sweet potatoes, brussels sprouts, and aloha pepper—all baked underneath a layer of melty smoked gouda, then finished with a drizzle of hot sauce for a pleasant kick.

Mafalda Pasta & Yellow Tomato Sauce with Spinach, Pepper & Onion

For bright flavor and gorgeous, sunny color, we’re tossing delightfully ruffled mafalda pasta with a sauce of yellow tomatoes, tender vegetables, and briny capers—complete with a dusting of savory parmesan cheese just before serving.

Salmon & Sushi Rice Bowls with Avocado & Spicy Mayo

This dish highlights a bevy of toppings for delicious contrast in every bite: flaky salmon dressed with citrusy ponzu, avocado, and soy-marinated peppers and cucumbers all come together with a zesty sauce of mayo and sambal oelek.

Blue Apron’s Favorite Cilantro Sauce

cilantro sauce ingredients — Fresh herbs, lime juice, and seasonings

Creamy cilantro sauce is one of our favorite ways to add a contrasting pop of flavor to our plate. We love drizzling cilantro sauce over grilled chicken, spiced beef, or seared fish dishes.

We send our sauce premade to make dinner fast and easy for our home chefs. If you love your meal so much that you want to make it again, use this recipe to recreate your favorite Blue Apron dinner at home.

Blue Apron cilantro sauce recipe

Makes ¼ cup

1.5 oz fresh cilantro leaves and tender stems, about 1 heaping cup
Juice of 1/2 lime
3 Tbsp water
1 tsp extra virgin olive oil
Salt and pepper

Combine all ingredients in a blender or small food processor and blend until smooth. Add more water, lime juice, salt or pepper to taste. After it’s blended, measure your sauce. If it makes slightly more than ¼ cup, save the remainder in a sealed container in the fridge for up to three days.

blended cilantro sauce — Blend all ingredients

Recipes with Blue Apron’s cilantro sauce

Smoky Chicken & Creamy Cilantro Sauce with Vegetable Farro

For our quick spin on piri piri chicken—or Portuguese-style spiced, marinated chicken—we’re coating chicken with a blend of paprika, ground yellow mustard, and more, then topping it with a creamy cilantro sauce for cooling contrast.

Beef over Curry-Spiced Rice

Served over a bed of fragrant, vadouvan-seasoned rice, our beef and carrots also get dynamic flavor from the spicy, sweet, and savory Indian tomato chutney they cook with in the pan. To bring it all together, we’re finishing the dish with a drizzle of bright, creamy sauce.

Chicken over Spicy Carrots & Farro

This vibrant dish is bursting with exciting flavors thanks to the blend of smoky spices (like paprika and ground yellow mustard) on our seared chicken, the herby cilantro sauce drizzled on top, and the fiery bird’s eye chile pepper mixed into the farro salad served underneath.

Seared Tilapia & Cilantro Sauce with Vegetable Barley & Pepitas

In this dish, flaky tilapia fillets are seared with a coating of our Mexican-spice blend, then served over a bed of barley tossed with spinach and marinated carrots. It’s all topped with a mix of crème fraîche and herbaceous sauce.

Creamy Cilantro Chicken with Toasted Pepita Rice & Green Beans

This dish is filled with bold, Mexican-style flavors thanks to the creamy cilantro sauce drizzled over spiced chicken, and a bed of rice loaded with toasted pepitas, spicy pickled jalapeño, and bright lime zest.

Chicken & Black Bean Enchiladas

These crowd-pleasing enchiladas are stuffed with a hearty filling of Mexican-spiced chicken, black beans, kale, and tender bites of rice. It’s all brought together with a bit of rich sour cream.

Mexican-Spiced Salmon & with Quinoa, Shishito Peppers & Orange

This colorful dish features spiced salmon fillets served over hearty quinoa (studded with shishito peppers) and a fresh orange-radish salsa—all topped with a drizzle of herbaceous sauce and crunchy roasted peanuts.

Mexican-Spiced Steaks & Cilantro Sauce with Radish, Orange & Chayote Squash Salad

To elevate our seared, spiced steaks, we’re topping them with a bright, herbaceous mix of cilantro sauce, fresh lemon juice, and spicy pickled jalapeño.

Creamy Chipotle Chicken with Cilantro Rice & Cotija Cheese

Our verdant sauce lends bold, herbaceous flavor to sautéed vegetables and jasmine rice—a satisfying accompaniment to bites of tender chicken dressed with a delightfully spicy-sweet chipotle mayo.

Find more recipes like these in the Blue Apron cookbook.

13 Reasons to Love Brussels Sprouts

Years ago, Brussels sprouts were considered a controversial vegetable. It’s not just that times have changed–sprouts have changed too. The sprouts we consume now have fewer of the bitter compounds that made these vegetables unpopular in the past. Today, sprouts are a welcome addition to any plate. We love roasting them and serving them as a side dish or shaving them and eating them as a raw salad. Sometimes we’ll even get creative! Try our favorite recipes for Brussels sprouts, including cheesy pizzas and meaty pastas.

Brussels sprouts recipes

Roasted Brussels Sprouts & Squash with Hot Honey Vinaigrette

For this hearty side, tender roasted vegetables are finished in a sweet and spicy hot honey vinaigrette, then topped with pepitas and almonds for a welcome bit of crunch.

Roasted Brussels Sprouts & Carrots with Walnuts & Maple Syrup Vinaigrette

Here, a hearty trio of roasted sprouts, carrots, and shallot gets a boost of sweet and savory flavors from toppings of pickled peppers, parmesan cheese, and a drizzle of maple syrup vinaigrette.

Crispy Brussels Sprout & Saffron Risotto with Parmesan & Goat Cheese

We’re taking a comfort food favorite, risotto (a classic Italian dish of rice slow-cooked in liquid until creamy and al dente) and adding creamy goat cheese for rich flavor, plus a topping of crispy roasted sprouts for delightful textural contrast.

Smoky Brussels Sprouts & Black Bean Tacos

In this recipe, warm flour tortillas are loaded with a delicious duo of mashed black beans and Brussels sprouts tossed with fiery chipotle chile paste and roasted until perfectly tender.

Seared Steaks & Caper Butter with Mashed Potatoes & Roasted Brussels Sprouts

To give this dish a sophisticated lift, we’re dolloping a rich, flavorful compound butter (simply butter combined with capers) onto savory pan-seared steaks. Sides of mashed potatoes and roasted sprouts round out the plate on a comforting note.

Three-Cheese Flatbread with Brussels Sprouts & Hot Honey

For unique flavor and texture, we’re topping this veggie flatbread with slightly sweet red onion and hearty sprouts (thinly sliced and roasted in the oven into deliciously crispy bites). A drizzle of hot honey just before serving lends sweet heat to the finished dish.

One-Pan Prosciutto Gnocchi with Brussels Sprouts & Lemon

This easy pasta dish features delicate prosciutto (a style of dry-cured ham) stirred in alongside our plump gnocchi, verdant Brussels sprouts, and a zesty sauce of honey, creamy butter, and lemon––with just a touch of crushed red pepper flakes for welcome heat.

BBQ-Glazed Chicken with Mashed Potatoes & Creamy Brussels Sprout Slaw

A side of smooth mashed potatoes and a trio of raw sprouts, apple, and almonds dressed in creamy mustard sauce make this dinner a standout.

Roasted Brussels Sprout & Freekeh Salad with Lemon Yogurt & Barrel-Aged Feta

Nutty freekeh and roasted sprouts get pops of sweetness from pickled peppers and dates, balanced by briny crumbled Feta.

Tofu Bánh Mì with Sesame-Roasted Brussels Sprouts

In this take on the beloved Vietnamese sandwich, toasted baguettes are piled high with bites of roasted tofu. A side of sesame roasted sprouts make this dinner complete.

Bucatini Bolognese with Brussels Sprouts & Pecorino Cheese

Heartier than spaghetti, bucatini pasta is the perfect vehicle for our take on bolognese—the famous meat sauce named after Bologna, a city located in northern Italy. Tender sprout leaves, stirred in with the pasta, add a fall touch to the dish, and fresh basil lends its sweet, peppery fragrance.

Hot Honey Brussels Sprout & Sweet Potato Grain Bowls with Pickled Shallot & Walnuts

For these vegetarian grail bowls, a base of hearty barley is served with a bevy of toppings: roasted sweet potato and sprouts (finished with hot honey), tender kale, pickled shallot, crunchy walnuts, and a dollop of creamy yogurt to bring it all together.

Three-Cheese & Lemon Pasta with Brussels Sprouts

This simple, sophisticated pasta gets plenty of bright, sunny flavor from a generous squeeze of lemon juice that finishes our sautéed sprouts and shallot.

Find more recipes like these in the Blue Apron cookbook.