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Onion Crunch Chicken

Onion Crunch Chicken

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with Mashed Potatoes, Roasted Green Beans & Honey Dijon Dressing

Yield: 2

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Chicken breasts brushed with honey mustard dressing, coated with a mixture of Monterey Jack and crushed fried onions. The chicken’s roasted to juicy perfection and served with creamy mashed potatoes and roasted green beans. There’s more honey mustard on the side for dunking and drizzling. 😊
Prep: 10 Cook: 30

  • 12oz Potatoes
  • 1oz Crispy Fried Onions
  • ¼cup Monterey Jack Cheese
  • 10oz Chicken Cutlets
  • 1½oz Honey Dijon Dressing
  • 6oz Green Beans
  • 1½TBS Sour Cream
  • salt & pepper
  • 1tsp olive oil
  • 2TBS butter

Prep & make crust:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Dice potatoes into ½-inch pieces.

Using your hands, finely crush crispy fried onions in a bowl or bag.

Tip: Once crushed, crispy fried onions should resemble breadcrumbs. Transfer to a small bowl, stir in Monterey Jack.

Reserve 1 TBS dressing in a second small bowl (you’ll use it in step 3).

Cook potatoes:

Place potatoes in a medium pot with enough salted water to cover by inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Cover to keep warm.

Coat chicken:

Meanwhile, pat chicken dry with paper towels and season all over with salt and pepper. Place on one side of a baking sheet.

Evenly spread the tops of chicken with a thin layer of reserved dressing. Mound coated sides of chicken with onion crust, pressing to adhere (no need to coat the undersides).

Roast chicken & beans:

On opposite side of sheet from coated chicken, toss green beans with a drizzle of olive oil, salt, and pepper.

Roast on middle rack until chicken is cooked through and green beans are browned and tender, 15-20 minutes.

Tip: Check chicken periodically—if the crust browns too quickly, loosely cover with foil. Additionally, if green beans finish before chicken, remove from sheet and continue roasting chicken.

Mash potatoes:

Meanwhile, mash potatoes with sour cream, 2 TBS butter, and a big pinch of salt until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.

Serve:

Divide mashed potatoes, green beans, and chicken between plates. Serve with remaining dressing on the side.

Mustard Apricot Pork Tenderloin

Mustard Apricot Pork Tenderloin

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with Parmesan Potatoes & Roasted Green Beans

Yield: 2 Servings

Pork Tenderloin with a saucy coating that includes Dijon, apricot jam, and rich chicken stock. Served with sides of crispy Parmesan potatoes and tender roasted green beans.
Prep: 10 Cook: 40

  • 10oz pork tenderloin
  • 1TBS fry seasoning (see below)
  • 12oz potatoes
  • 2TBS apricot jam
  • 4tsp Dijon mustard
  • 1tsp chicken stock concentrate
  • 3TBS parmesan cheese
  • 6oz green beans
  • 10tsp cooking oil
  • 1TBS butter

Prep:

Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry produce.

Slice potatoes into ¼-inch-thick rounds.

Pat pork dry with paper towels and season all over with half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.

Roast potato clusters:

Lightly oil a baking sheet.

In a large bowl, combine potatoes, 2 TBS oil, remaining Fry Seasoning, and a couple big pinches of salt and pepper, toss until potatoes are completely coated. Arrange potatoes on prepared sheet in clusters (about 6 slightly overlapping slices each).

Roast on middle rack for 10 minutes.

Season beans & sear pork:

Meanwhile, toss green beans on a second baking sheet with a drizzle of oil, salt, and pepper, push to one side.

Heat a large drizzle of oil in a medium pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes.

Turn off heat. Transfer pork to empty side of sheet with green beans.

Roast green beans & pork:

Once potatoes have roasted 10 minutes, remove sheet from oven. Sprinkle each cluster with Parmesan. Return to middle rack.

Place sheet with green beans and pork on top rack.

Roast until cheese is lightly browned, potatoes and green beans are tender, and pork is cooked through, 10-12 minutes.

Make sauce:

Meanwhile, wipe out pan used for pork and return to medium-high heat. Once hot, pour in ¼ cup water, jam, mustard, and stock concentrate, whisk to combine. Bring to a simmer and cook until thoroughly combined and thickened, 2- to 4-minutes.

Turn off heat. Stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Let pork rest 5 minutes after roasting, then slice crosswise.

Divide pork, Parmesan potatoes, and green beans between plates. Spoon mustard apricot sauce over pork and serve.

Fry Seasoning

  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp paprika
Sheet Pan Lemon-Pesto Cod

Sheet Pan Lemon-Pesto Cod

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with Roasted Potatoes & Green Beans

Yield: 2
Adapted from Blue Apron

Flaky cod with creamy lemon pesto and crunchy almond breadcrumbs, roasted it in the oven to achieve an irresistibly crispy, golden brown crust. It’s the perfect accompaniment to the simple sides of roasted green beans and potatoes (with more lemon pesto for dipping).
Time: 35

  • 26-8 oz cod fillets
  • ⅓cup basil pesto
  • 1lemon
  • 2TBS mayonnaise
  • ¼cup panko breadcrumbs
  • ¾lb potatoes
  • 6oz green beans
  • 2TBS sliced roasted almonds


Prep:

Preheat the oven to 450°F.

Wash and dry the fresh produce.

Cut the potatoes into ¼-inch rounds.

Cut off and discard any stem ends from the green beans.

Zest the lemon to get 2 tsp.

Quarter and de-seed the lemon.

Roughly chop the almonds.

In a bowl, combine the pesto, mayonnaise, and the juice of 2 lemon wedges. Season with salt and pepper.

In a separate bowl, combine the breadcrumbs, lemon zest, and chopped almonds.

Roast the potatoes:

Line two sheet pans with foil or parchment. Transfer the potato rounds to one sheet pan. Drizzle with olive oil, season with salt and pepper. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the fish & green beans:

Meanwhile, transfer half the creamy pesto to a separate bowl, set aside for serving.

Transfer the green beans to the remaining sheet pan, drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side.

Lightly oil the other side of the sheet pan.

Pat the fish dry with paper towels, season with salt and pepper on both sides. Transfer to the oiled portion of the sheet pan.

Evenly top the fish with the remaining creamy pesto, then top with the almond breadcrumbs (pressing gently to adhere).

Season with salt and pepper. Roast 12 to 15 minutes, or until the fish is cooked though, and the green beans are tender when pierced with a fork. Remove from the oven.

Finish the green beans:

Evenly top the roasted green beans with the juice of 1 lemon wedge (you will have extra), carefully stir to coat.

Serve:

Serve the roasted fish with the roasted potatoes and finished green beans.

Serve the reserved creamy pesto on the side. Enjoy!

Chicken & Prosciutto Cordon Bleu

Chicken & Prosciutto Cordon Bleu

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with Green Beans Amandine & Herbed Rice Pilaf

Yield: 2

Chicken is wrapped around rich prosciutto and Swiss cheese, breaded with panko and roasted to crispy perfection. It’s finished with a shallot-mustard-cream sauce and served with garlicky, buttery rice and green beans with crunchy almonds.
Prep: 10 Cook: 45

  • ¼oz parsley
  • 1lemon
  • 10oz chicken cutlets
  • 3TBS sour cream
  • ½oz sliced almonds
  • 1shallot
  • 6oz green beans
  • ½cup panko breadcrumbs
  • 1tsp garlic powder
  • 2oz prosciutto
  • 2slices Swiss cheese
  • ½cup basmati rice
  • 2oz chicken stock concentrates
  • 2tsp Dijon mustard
  • 2TBS garlic herb butter
  • salt & pepper
  • 4tsp cooking oil
  • 2TBS butter

Prep & toast panko:

Adjust rack to top position and preheat oven to 425°F. Lightly oil a baking sheet. Wash and dry produce.

Finely chop parsley. Halve, peel, and finely chop shallot. Trim green beans if necessary. Quarter lemon.

Melt 1 TBS plain butter in a medium pan over medium- high heat. Add panko and toast, stirring, until golden and fragrant, 2- to 3-minutes.

Turn off heat, transfer to a shallow dish and stir in garlic powder, half the parsley, and a pinch of salt and pepper. Wipe out pan.

Prep & roll chicken:

Pat chicken dry with paper towels, season all over with salt and pepper. Place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ¼ inch thick. Remove and discard top layer of plastic wrap.

Keeping chicken on plastic wrap, arrange prosciutto and Swiss cheese on bottom halves of cutlets.

Tip: Break cheese slices in half if necessary. Starting at the bottom, tightly roll up chicken, removing plastic wrap as you go.

Coat & roast chicken:

Brush stuffed chicken all over (including the open ends) with half the sour cream (you’ll use the rest later). Working one piece at a time, press chicken into panko mixture to coat on all sides. Place, seam sides down, on prepared baking sheet.

Roast on top rack until browned and cooked through, 18-20 minutes.

Cook rice:

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add half the shallot and cook, stirring occasionally, until softened and translucent, 2- to 3-minutes.

Stir in rice, half the stock concentrates, and ¾ cup water. Bring to a boil, then reduce heat to low. Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Cook green beans:

While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add green beans, season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5- to 7-minutes.

Remove pan from heat, stir in almonds and 1 TBS plain butter. Stir until butter is melted and almonds are golden, 30-60 seconds. Cover to keep warm.

Make sauce:

Heat a drizzle of oil in pan used for panko over medium heat. Add remaining shallot and a pinch of salt. Cook, stirring, until softened and translucent, 3- to 5-minutes.

Tip: Reduce heat to medium low if shallot is browning too quickly.

Stir in ¼ cup water and remaining stock concentrates. Cook, stirring, until liquid has reduced by half, 2- to 3-minutes.

Remove pan from heat, stir in half the mustard, half the garlic herb butter, and remaining sour cream until melted and combined.

Finish & serve:

Fluff rice with a fork. Stir in the remaining garlic-herb-butter and remaining parsley, season with salt and pepper if desired.

Slice chicken crosswise.

Divide chicken, green beans, and rice pilaf between plates. Spoon sauce over chicken, top green beans with a squeeze of lemon juice. Serve with remaining lemon wedges on the side.

Pesto Panko Chicken

Pesto Panko Chicken

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with Roasted Potatoes & Green Beans

Yield: 2

Chicken, covered in a blanket of basil pesto, coated in a mix of panko and mozzarella. Deliciously juicy, with a crispy crust plated with roasted potatoes and green beans.
Prep: 10 Cook: 30

  • 12oz potatoes
  • 10oz chicken cutlets
  • ½cup panko breadcrumbs
  • ½cup mozzarella cheese
  • 4TBS pesto
  • 6oz green beans
  • salt & pepper
  • 2tsp olive oil
  • 2tsp cooking oil
  • 1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim green beans if necessary.

Roast potatoes:

Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper.

Roast on top rack for 10 minutes (you’ll add the green beans then).

Mix panko:

Add 1 TBS butter to a small microwave-safe bowl. Microwave until melted, 30-45 seconds. Stir in panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.

Roast chicken:

Pat chicken dry with paper towels, season all over with salt and pepper. Place on a second lightly oiled baking sheet. Brush tops of chicken with a thin layer of pesto (you may not use all the pesto). Mound with panko mixture, pressing to adhere (no need to coat the undersides).

Roast on middle rack until chicken is browned and cooked through, 20-22 minutes.

Roast green beans:

Once potatoes have roasted 10 minutes, remove baking sheet from oven. Push potatoes to one side of sheet. Carefully toss green beans on opposite side of sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until potatoes and green beans are browned and tender, 12-15 minutes.

Serve:

Divide potatoes, chicken, and green beans between plates. Serve.

Creamy Dill Pork Tenderloin

Creamy Dill Pork Tenderloin

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with Couscous & Green Beans

Yield: 2

succulent pork tenderloin with roasted green beans and savory couscous. To finish things off, the pork is drizzled with a life-affirming creamy dill sauce.
Prep: 5 Cook: 30

  • 6oz green beans
  • 1tsp chili flakes
  • 3TBS sour cream
  • ¼oz dill
  • 10oz pork tenderloin
  • 2½oz Israeli couscous
  • 2oz chicken stock concentrates
  • 2tsp Dijon mustard
  • salt & pepper
  • 1TBS olive oil
  • 2TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Line a baking sheet with foil. Wash and dry produce.

Trim green beans if necessary. Pick and roughly chop fronds from dill.

Sear pork:

Pat pork dry with paper towels, season generously with salt and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes (it’ll finish cooking in the next step).

Turn off heat, transfer pork to one side of prepared baking sheet.

Roast pork & green beans:

Add green beans to empty side of baking sheet with pork, toss with a drizzle of olive oil, salt, pepper, and chili flakes to taste.

Roast on top rack until green beans are tender and pork is cooked through, 12-15 minutes.

Remove from oven, transfer pork to a cutting board to rest for 5 minutes.

Cook couscous:

Meanwhile, add couscous and 1 TBS butter to a small pot over medium-high heat. Cook, stirring, until butter has melted, and couscous is lightly toasted, 2- to 3-minutes.

Add ¾ cup water, half the stock concentrates (you’ll use more in the next step), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6- to 8-minutes.

Tip: Drain excess water if necessary.

Keep covered off heat until ready to serve.

Make sauce:

While couscous cooks, heat pan used for pork over medium-high heat. Add remaining stock concentrates and ¼ cup water, bring to a simmer and cook 1- to 2-minutes.

Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat. Stir in 1 TBS butter and any resting juices from pork. Season with salt and pepper.

Finish & serve:

Fluff couscous with a fork and season with salt and pepper.

Slice pork crosswise.

Divide couscous, pork, and green beans between plates. Spoon sauce over pork and sprinkle with remaining chopped dill and any remaining chili flakes to taste. Serve.

Creamy Dijon Dill Chicken

Creamy Dijon Dill Chicken

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with Roasted Potatoes & Green Beans

Yield: 2

A drizzly herb and Dijon concoction, draped across pan-seared chicken, roasted potatoes, and green beans.
Prep: 10 Cook: 30

  • 12oz potatoes
  • ¼oz dill
  • 10oz chicken cutlets
  • 6oz green beans
  • 1oz chicken stock concentrate
  • 3TBS sour cream
  • 2tsp Dijon mustard
  • salt & pepper
  • 1TBS cooking oil
  • 1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Pick and finely chop fronds from dill.

Roast potatoes:

Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper.

Roast on top rack, tossing halfway through, until lightly browned and tender, 20-30 minutes.

Cook chicken:

While potatoes roast, pat chicken dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

Turn off heat, transfer to a cutting board and set aside to rest. produce.

Roast green beans:

While chicken cooks, trim green beans if necessary, toss on a second baking sheet with a drizzle of oil and a pinch of salt and pepper.

Roast on middle rack until tender, 10-16 minutes.

Make sauce:

Meanwhile, in pan used for chicken, combine stock concentrate and ¼ cup water, bring to a simmer over medium-high heat, 1- to 2-minutes.

Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat.

Stir in 1 TBS butter and any resting juices from chicken. Season with salt and pepper.

Finish & serve:

Slice chicken crosswise.

Divide chicken, potatoes, and green beans between plates. Drizzle sauce over chicken. Garnish with as much remaining chopped dill as you like and serve.

Hoisin-Glazed Pork Tenderloin

Hoisin-Glazed Pork Tenderloin

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with Scallion Rice, Ponzu Roasted Green Beans & Sriracha Mayo

Yield: 2

Pork tenderloin glazed with a blend of hoisin sauce and garlic powder for a sticky-sweet result. Paired with fluffy rice, ponzu roasted green beans, and spicy (or not) mayo.
Prep: 5 Cook: 35

  • 2scallions
  • 1tsp garlic powder
  • 3TBS mayonnaise
  • 1TBS sesame seeds
  • 6oz green beans
  • 2TBS hoisin sauce
  • ½cup jasmine rice
  • 10oz pork tenderloin
  • 1tsp sriracha
  • 6ml ponzu sauce
  • salt & pepper
  • 1TBS cooking oil
  • 1TBS butter

Prep & make glaze:

Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.

In a small microwave-safe bowl, combine hoisin, ¼ tsp garlic powder, and 1 TBS water. (You’ll use more garlic powder later.) Microwave until warmed through, 30 seconds.

Cook rice:

Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites, cook until softened, 1 minute.

Stir in rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Sear pork:

Meanwhile, pat pork dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork, sear, turning occasionally, until browned all over, 4- to 8-minutes. Transfer pork to one side of a baking sheet.

Tip: For easy cleanup, line sheet pan with foil or parchment first.

Roast pork & green beans:

On opposite side of sheet from pork, toss green beans with a drizzle of oil, salt, and pepper.

Roast on middle rack until pork is cooked through and green beans are tender, 10-16 minutes.

In the last 3- to 5-minutes, remove sheet from oven, carefully pour half the hoisin glaze (save the rest for serving) over pork, turning to coat. Return to oven until glaze is tacky. Transfer pork to a cutting board. Let rest at least 5 minutes, then thinly slice crosswise.

Make sriracha mayo:

Meanwhile, in a second small bowl, combine mayonnaise, remaining garlic powder to taste, and as much Sriracha as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter and season with salt and pepper. Toss green beans with ponzu and half the sesame seeds.

Divide rice, green beans, and pork between plates. Drizzle pork with remaining hoisin glaze, drizzle everything with as much Sriracha mayo as you like. Top with scallion greens and sesame seeds as you like. Serve.

Firecracker Meatballs

Firecracker Meatballs

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with Roasted Green Beans & Jasmine Rice

Yield: 2

These meatballs are a game-changer thanks to firecracker sauce—a creamy, spicy, sweet, and savory sauce that’s so good, it’ll make your taste buds explode! Once the meatballs are baked, they’re tossed in the magical condiment, then plated atop rice along with crispy roasted green beans. Don’t be surprised when you find yourself swiping up every last drop.
Prep: 10 Cook: 40

  • 2scallions
  • 1½TBS sour cream
  • 1tsp sriracha
  • ¼cup panko breadcrumbs
  • 1thumb ginger
  • 2TBS mayonnaise
  • 2tsp honey
  • 2TBS soy sauce
  • ½cup jasmine rice
  • 10oz ground beef
  • 6oz green beans
  • salt & pepper
  • 2tsp cooking oil

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens, mince whites. Peel and mince ginger.

Make firecracker sauce:

In a large bowl, combine mayonnaise, sour cream, honey, 2 tsp soy sauce, and Sriracha to taste. (You’ll use the rest of the soy sauce later.) Set aside.

Cook rice:

In a small pot, combine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Form meatballs:

While rice cooks, in a second large bowl, combine beef, panko, scallion whites, ginger, remaining soy sauce, ½ tsp salt, and pepper.

Form into 10-12 1½-inch meatballs.

Roast:

Place meatballs on one side of a lightly oiled baking sheet.

Trim green beans if necessary. Toss on empty side with a drizzle of oil, salt, and pepper.

Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes.

Finish & serve:

Fluff rice with a fork, season with salt and pepper.

Carefully add meatballs to bowl with sauce, toss to coat.

Divide rice between bowls or plates. Top with meatballs and drizzle with any remaining sauce. Serve green beans on the side. Garnish with scallion greens.

Miso Peach Pork Chops

Miso Peach Pork Chops

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with Ginger Rice & Green Beans

Yield: 2

In less than 5 minutes a delicious pan sauce with aromatic fresh ginger and garlic, umami-packed miso sauce concentrate, and sweet peach jam. It’s drizzled all over seared pork chops, then served with fluffy rice and tender green beans.
Prep: 10 Cook: 30

  • 1thumb ginger
  • 10oz pork chops
  • 1oz peach jam
  • 1clove garlic
  • 1lemon
  • 6oz green beans
  • ½cup jasmine rice
  • 1oz miso sauce concentrate
  • salt & pepper
  • 4tsp cooking oil
  • 2TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Peel and mince ginger. Trim green beans if necessary. Peel and mince garlic. Zest and quarter lemon.

Cook rice:

Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook until fragrant, 30 seconds.

Stir in rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Cook pork:

Pat pork dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4- to 6-minutes per side.

Turn off heat, transfer pork to a plate. Wipe out pan.

Roast green beans:

While pork cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 10-12 minutes.

Make sauce:

Return pan used for pork to medium heat. Add a drizzle of oil, garlic, and remaining ginger. Cook, stirring, until fragrant, 30 seconds.

Add ¼ cup water, jam, and miso sauce concentrate. Cook, stirring, until thickened, 3- to 4-minutes.

Remove pan from heat and stir in 2 TBS butter until melted. Stir in a squeeze of lemon juice to taste.

Finish & serve:

Fluff rice with a fork, stir in lemon zest and a pinch of salt if necessary.

Divide rice, pork, and green beans between plates. Drizzle pork with sauce and serve with any remaining lemon wedges on the side.