With quick and easy recipes and all the ingredients delivered right to your door, the perfect Blue Apron for your family meal is just a recipe card away!
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly.
In a small pot, heat a drizzleof olive oil on medium-high until hot.
Add the mustard seeds and rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast).
Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high.
Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender.
Turn off the heat and fluff with a fork. Cover to
keep warm.
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•
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•
•
•
1. Make the mustard seed rice
1
2
3
4
5
Meanwhile, wash and dry the fresh produce.
Pull off and discard the tough string that runs the length of each snap pea pod.
Peel and roughly chop 2 cloves of garlic.
Roughly chop the cashews.
Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately afterhandling.
In a bowl, combine the mango chutney, 1/4 cup of water, andas much of the red pepper flakes as you'd like, depending onhow spicy you'd like the dish to be.
•
•
•
•
•
2. Prepare the ingredients &
start the sauce
In a medium pan (nonstick, if you have one), heat a drizzleof olive oil on medium-high until hot.
Add the prepared peas and sliced pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned.
Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or
until softened.
Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the liquid has cooked off.
Transfer to a bowl and cover with foil to keep warm.
Rinse and wipe out the pan.
•
•
•
•
•
•
3. Cook the vegetables
Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra).
In the same pan, heat a drizzleof olive oil on medium-high
until hot.
Add the seasoned fish. Cook3 to 4 minutes per side, or until browned and cooked through.*
Leaving any browned bits (or fond) in the pan,
transfer to a plate.
If you chose Salmon:
Pat the fish dry with paper towels. Season on both sides with salt and pepper. Season only on the skinless side with enough of the curry powder to coat (you may have extra).
In the same pan, heat a drizzle of olive oil on medium-high until hot.-Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy.
Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.*
Leaving any browned bits (or fond) in the pan,
transfer to a plate.
•
•
•
•
•
•
•
•
4. Cook the fish
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly.
In a small pot, heat a drizzleof olive oil on medium-high until hot.
Add the mustard seeds and rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast).
Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high.
Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender.
Turn off the heat and fluff with a fork. Cover to
keep warm.
•
•
•
•
•
•
5. Finish the sauce & serve
your dish
5
1
2
3
4
ingredients
2 Skin-On Salmon Fillets
2 Tilapia Fillets
1 oz Salted Butter
1 1/2 tsps Brown &Yellow MustardSeeds
1/2 cup Long GrainWhite Rice
1/4 tsp Crushed RedPepper Flakes
4 oz Sugar Snap Peas
2 cloves Garlic
2 Tbsps MangoChutney
1 Poblano Pepper
2 tsps VadouvanCurry Powder
3 Tbsps RoastedCashews
1 Tbsp Rice Vinegar
PRESENTED BY
Here's a few quick and delicious Blue Apron meals anyone can throw together in record time.
with Mustard Seed Rice &Sautéed Vegetables
Mango-Curry Tilapia
2 SERVINGS | 25–35 MINS
with Mustard Seed Rice & Sautéed Vegetables
Mango-Curry Tilapia
2 SERVINGS | 25–35 MINS
with Mustard Seed Rice &Sautéed Vegetables
Mango-Curry Tilapia
with Mustard Seed Rice & Sautéed Vegetables
Mango-Curry Tilapia
1
2
3
4
5
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly.
In a small pot, heat a drizzleof olive oil on medium-high until hot.
Add the mustard seeds and rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast).
Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high.
Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender.
Turn off the heat and fluff with a fork. Cover to
keep warm.
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•
•
•
•
•
5. Finish the sauce & serve
your dish
5
Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra).
In the same pan, heat a drizzleof olive oil on medium-high
until hot.
Add the seasoned fish. Cook3 to 4 minutes per side, or until browned and cooked through.*
Leaving any browned bits (or fond) in the pan,
transfer to a plate.
If you chose Salmon:
Pat the fish dry with paper towels. Season on both sides with salt and pepper. Season only on the skinless side with enough of the curry powder to coat (you may have extra).
In the same pan, heat a drizzle of olive oil on medium-high until hot.-Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy.
Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.*
Leaving any browned bits (or fond) in the pan,
transfer to a plate.
•
•
•
•
•
•
•
•
4. Cook the fish
4
In a medium pan (nonstick, if you have one), heat a drizzleof olive oil on medium-high until hot.
Add the prepared peas and sliced pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned.
Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or
until softened.
Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the liquid has cooked off.
Transfer to a bowl and cover with foil to keep warm.
Rinse and wipe out the pan.
•
•
•
•
•
•
3. Cook the vegetables
3
Meanwhile, wash and dry the fresh produce.
Pull off and discard the tough string that runs the length of each snap pea pod.
Peel and roughly chop 2 cloves of garlic.
Roughly chop the cashews.
Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately afterhandling.
In a bowl, combine the mango chutney, 1/4 cup of water, andas much of the red pepper flakes as you'd like, depending onhow spicy you'd like the dish to be.
•
•
•
•
•
2. Prepare the ingredients &
start the sauce
2
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly.
In a small pot, heat a drizzleof olive oil on medium-high until hot.
Add the mustard seeds and rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast).
Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high.
Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender.
Turn off the heat and fluff with a fork. Cover to
keep warm.
•
•
•
•
•
•
1. Make the mustard seed rice
1
ingredients
2 Skin-On Salmon Fillets
1 oz Salted Butter
1/4 tsp Crushed RedPepper Flakes
2 cloves Garlic
1 Poblano Pepper
3 Tbsps RoastedCashews
2 Tilapia Fillets
1 1/2 tsps Brown &Yellow MustardSeeds
1/2 cup Long GrainWhite Rice
4 oz Sugar Snap Peas
2 Tbsps MangoChutney
2 tsps VadouvanCurry Powder
1 Tbsp Rice Vinegar
2 SERVINGS | 25–35 MINS
with Mustard Seed Rice &Sautéed Vegetables
Mango-Curry Tilapia
with Mustard Seed Rice & Sautéed Vegetables
Mango-Curry Tilapia
1
2
3
4
5
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly.
In a small pot, heat a drizzleof olive oil on medium-high until hot.
Add the mustard seeds and rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast).
Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high.
Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender.
Turn off the heat and fluff with a fork. Cover to
keep warm.
•
•
•
•
•
•
5. Finish the sauce & serve
your dish
5
Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra).
In the same pan, heat a drizzleof olive oil on medium-high
until hot.
Add the seasoned fish. Cook3 to 4 minutes per side, or until browned and cooked through.*
Leaving any browned bits (or fond) in the pan,
transfer to a plate.
If you chose Salmon:
Pat the fish dry with paper towels. Season on both sides with salt and pepper. Season only on the skinless side with enough of the curry powder to coat (you may have extra).
In the same pan, heat a drizzle of olive oil on medium-high until hot.-Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy.
Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.*
Leaving any browned bits (or fond) in the pan,
transfer to a plate.
•
•
•
•
•
•
•
•
4. Cook the fish
4
In a medium pan (nonstick, if you have one), heat a drizzleof olive oil on medium-high until hot.
Add the prepared peas and sliced pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned.
Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or
until softened.
Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the liquid has cooked off.
Transfer to a bowl and cover with foil to keep warm.
Rinse and wipe out the pan.
•
•
•
•
•
•
3. Cook the vegetables
3
Meanwhile, wash and dry the fresh produce.
Pull off and discard the tough string that runs the length of each snap pea pod.
Peel and roughly chop 2 cloves of garlic.
Roughly chop the cashews.
Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately afterhandling.
In a bowl, combine the mango chutney, 1/4 cup of water, andas much of the red pepper flakes as you'd like, depending onhow spicy you'd like the dish to be.
•
•
•
•
•
2. Prepare the ingredients &
start the sauce
2
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly.
In a small pot, heat a drizzleof olive oil on medium-high until hot.
Add the mustard seeds and rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast).
Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high.
Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender.
Turn off the heat and fluff with a fork. Cover to
keep warm.
•
•
•
•
•
•
1. Make the mustard seed rice
1
ingredients
2 Skin-On Salmon Fillets
1 oz Salted Butter
1/4 tsp Crushed RedPepper Flakes
2 cloves Garlic
1 Poblano Pepper
3 Tbsps RoastedCashews
2 Tilapia Fillets
1 1/2 tsps Brown &Yellow MustardSeeds
1/2 cup Long GrainWhite Rice
4 oz Sugar Snap Peas
2 Tbsps MangoChutney
2 tsps VadouvanCurry Powder
1 Tbsp Rice Vinegar
2 SERVINGS | 25–35 MINS
with Mustard Seed Rice &Sautéed Vegetables
Mango-Curry Tilapia
2 SERVINGS | 30–40 MINS
with Carrot Fries & Harissa Mayo
Sheet Pan Za'atar Chicken Pitas
2 SERVINGS | 30–40 MINS
with Salsa Verde Zucchini
Creamy Calabrian Shrimp & Cascatelli
with Mustard Seed Rice & Sautéed Vegetables
Mango-Curry Tilapia
1
2
3
4
5
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly.
In a small pot, heat a drizzleof olive oil on medium-high until hot.
Add the mustard seeds and rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast).
Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high.
Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender.
Turn off the heat and fluff with a fork. Cover to
keep warm.
•
•
•
•
•
•
5. Finish the sauce & serve
your dish
5
Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra).
In the same pan, heat a drizzleof olive oil on medium-high
until hot.
Add the seasoned fish. Cook3 to 4 minutes per side, or until browned and cooked through.*
Leaving any browned bits (or fond) in the pan,
transfer to a plate.
If you chose Salmon:
Pat the fish dry with paper towels. Season on both sides with salt and pepper. Season only on the skinless side with enough of the curry powder to coat (you may have extra).
In the same pan, heat a drizzle of olive oil on medium-high until hot.-Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy.
Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.*
Leaving any browned bits (or fond) in the pan,
transfer to a plate.
•
•
•
•
•
•
•
•
4. Cook the fish
4
In a medium pan (nonstick, if you have one), heat a drizzleof olive oil on medium-high until hot.
Add the prepared peas and sliced pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned.
Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or
until softened.
Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the liquid has cooked off.
Transfer to a bowl and cover with foil to keep warm.
Rinse and wipe out the pan.
•
•
•
•
•
•
3. Cook the vegetables
3
Meanwhile, wash and dry the fresh produce.
Pull off and discard the tough string that runs the length of each snap pea pod.
Peel and roughly chop 2 cloves of garlic.
Roughly chop the cashews.
Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately afterhandling.
In a bowl, combine the mango chutney, 1/4 cup of water, andas much of the red pepper flakes as you'd like, depending onhow spicy you'd like the dish to be.
•
•
•
•
•
2. Prepare the ingredients &
start the sauce
2
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly.
In a small pot, heat a drizzleof olive oil on medium-high until hot.
Add the mustard seeds and rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast).
Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high.
Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender.
Turn off the heat and fluff with a fork. Cover to
keep warm.
•
•
•
•
•
•
1. Make the mustard seed rice
1
ingredients
2 Skin-On Salmon Fillets
1 oz Salted Butter
1/4 tsp Crushed RedPepper Flakes
2 cloves Garlic
1 Poblano Pepper
3 Tbsps RoastedCashews
2 Tilapia Fillets
1 1/2 tsps Brown &Yellow MustardSeeds
1/2 cup Long GrainWhite Rice
4 oz Sugar Snap Peas
2 Tbsps MangoChutney
2 tsps VadouvanCurry Powder
1 Tbsp Rice Vinegar
with Carrot Fries & Harissa Mayo
Sheet Pan Za'atar Chicken Pitas
1
2
3
4
5
In a bowl, combine themayonnaise and harissa paste. Season with salt and pepper.
Roughly chop the olives.
Slice the roasted chicken crosswise.
Spread the tzatziki onto the warmed pitas. Top with the sliced chicken, roasted onion and pepper, and chopped olives.
Serve the finished pitas with the carrot fries and harissa mayo on the side. Enjoy!
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5. Finish & serve your dish
5
Meanwhile, wrap the pitas in a damp paper towel. Microwave on high 30 seconds to 1 minute, or until heated through
and pliable.
Transfer to a work surface and carefully unwrap.
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4. Warm the pitas
4
Meanwhile, transfer the onion wedges and pepper strips to a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan.
Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the za'atar to coat (you may have extra).
•Transfer to the other side of the sheet pan.
Place on the lower oven rack and roast 18 to 20 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through.*
Remove from the oven.
Carefully transfer the roasted chicken to a
cutting board.
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3. Roast the chicken, onion
& pepper
3
Transfer the carrot pieces to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer.
Place on the upper oven rack and roast 20 to 22 minutes, or until browned and tender when pierced with a fork.
Remove from the oven.
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2. Make the carrot fries
2
Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F.
Wash and dry the fresh produce.
Peel the carrots; halve crosswise, then halve lengthwise.
Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact.
Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then slice crosswise into 1/2-inch strips. Thoroughly wash your hands, knife, and cutting board immediately after handling.
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1. Prepare the ingredients
1
ingredients
3/4 lb Carrots
1 Tbsp Za'atar Seasoning
1 Poblano Pepper
1 Red Onion
2 Tbsps Mayonnaise
3 Tbsps RoastedCashews
12 oz Boneless, Skinless
Chicken Thighs
1 1/2 Tbsps Red
Harissa Paste
2 Pocketless Pitas
1/2 cup Tzatziki
1 oz Pitted Niçoise Olives
2 tsps VadouvanCurry Powder
1 Tbsp Rice Vinegar
with Salsa Verde Zucchini
Creamy Calabrian Shrimp & Cascatelli
1
2
3
4
5
In the pan of reserved fond,heat a drizzle of olive oil on medium-high until hot.
Add the diced onion andremaining chopped garlic. Cook, stirring occasionally and scraping up any fond, 3 to 5minutes, or until softened.
Add the tomato paste and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook,
stirring constantly, 2 to 3 minutes, or until
thoroughly combined.
Reduce the heat to low and add the cream. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened.
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5. Make the sauce
5
Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a bowl. Seasonwith salt, pepper, the Italianseasoning, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stirto coat.
In a medium pan (nonstick, if you have one), heat a drizzle
of olive oil on medium-high until hot.
Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through.
Leaving any browned bits (or fond) in the pan,
transfer to a plate.
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4. Cook the shrimp
4
Meanwhile, line a sheet panwith foil.•Transfer the zucchini pieces to the foil; drizzle with olive oil and season with salt and pepper. Turn to coat.
Arrange in an even layer, cut side down.
Roast 13 to 15 minutes, or until lightly browned
and softened.
Remove from the oven.
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3. Roast the zucchini
3
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 13 to 15 minutes, or until al dente (still slightly firm to the bite). Turn off the heat.
Reserving 1/4 cup of thepasta cooking water, drain thoroughly and return to the pot.
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2. Cook the pasta
2
Place an oven rack in the center of the oven;
preheat to 450°F.
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
Wash and dry the fresh produce.
Halve the zucchini lengthwise, then cut on an angle into thirds.
Halve, peel, and small dicethe onion.
Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon.
Roughly chop the parsley leaves and stems.
Peel and finely chop 2 cloves of garlic.
In a bowl, combine the lemon zest, capers, almonds, half the chopped parsley, half the chopped garlic, the juice of 2 lemon wedges, and 2 tablespoons of olive oil; season with salt and pepper. Stir to combine.
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1. Prepare the ingredients &
make the salsa verde
1
ingredients
1 Sweet or Yellow Onion
2 Tbsps Mascarpone Cheese
1 Tbsp Italian Seasoning
2 cloves Garlic
1/4 cup Tomato Paste
2 Zucchini
10 oz Tail-On Shrimp
1 Lemon
2 Tbsps Capers
1/2 lb Cascatelli Pasta
1/4 cup Grated
Romano Cheese
1/4 cup Sliced
Roasted Almonds
1 bunch Parsley
Parents, Here’s Some Quick And Easy Blue Apron Meals Perfect For Your On-The-Go Family
When you're a busy parent, there's bound to be chaos in your home.
But that chaos shouldn't spread to the kitchen.
Melty, creamy, zesty? This dynamic meal checks off all the boxes for your palate and the box for making an easy meal.
(...And the kids will love it, so bonus points there!)
(even the kids...assuming they know Italian)
This classic, Italian flair dish will earn a
“molto bene” from everyone at the table.
Fresh, Delicious Meals at Home
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+ free shipping on your first box when you start ordering today
1
2
1. cucumber-yogurt sauce 2. Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano*Ingredients may be replaced and quantities may vary.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
6
To the pot of cooked pasta,add the cooked shrimp,sauce, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated).
Turn off the heat. Taste, then season with salt and pepper if desired.
Serve the finished pasta with the roasted zucchini on the side. Top the zucchini with the salsa verde and half the romano. Garnish the pasta with the remaining chopped parsley and remaining romano. Serve the remaining lemon wedges on the side. Enjoy!
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6. Finish the pasta & serve
your dish
6
1. peeled & deveined 2. Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram*Ingredients may be replaced and quantities may vary.
1
1 1/2 tsps CalabrianChile Paste
1/4 cup Cream
1/4 tsp Crushed Red
Pepper Flakes
2
Parents, Here’s Some Quick And Easy Blue Apron Meals Perfect For Your On-The-Go Family
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly.
In a small pot, heat a drizzleof olive oil on medium-high until hot.
Add the mustard seeds and rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast).
Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high.
Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender.
Turn off the heat and fluff with a fork. Cover to
keep warm.
•
•
•
•
•
•
1. Make the mustard seed rice
1
2
3
4
5
Meanwhile, wash and dry the fresh produce.
Pull off and discard the tough string that runs the length of each snap pea pod.
Peel and roughly chop 2 cloves of garlic.
Roughly chop the cashews.
Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately afterhandling.
In a bowl, combine the mango chutney, 1/4 cup of water, andas much of the red pepper flakes as you'd like, depending onhow spicy you'd like the dish to be.
•
•
•
•
•
2. Prepare the ingredients &
start the sauce
In a medium pan (nonstick, if you have one), heat a drizzleof olive oil on medium-high until hot.
Add the prepared peas and sliced pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned.
Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or
until softened.
Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the liquid has cooked off.
Transfer to a bowl and cover with foil to keep warm.
Rinse and wipe out the pan.
•
•
•
•
•
•
3. Cook the vegetables
Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra).
In the same pan, heat a drizzleof olive oil on medium-high
until hot.
Add the seasoned fish. Cook3 to 4 minutes per side, or until browned and cooked through.*
Leaving any browned bits (or fond) in the pan,
transfer to a plate.
If you chose Salmon:
Pat the fish dry with paper towels. Season on both sides with salt and pepper. Season only on the skinless side with enough of the curry powder to coat (you may have extra).
In the same pan, heat a drizzle of olive oil on medium-high until hot.-Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy.
Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.*
Leaving any browned bits (or fond) in the pan,
transfer to a plate.
•
•
•
•
•
•
•
•
4. Cook the fish
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly.
In a small pot, heat a drizzleof olive oil on medium-high until hot.
Add the mustard seeds and rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast).
Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high.
Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender.
Turn off the heat and fluff with a fork. Cover to
keep warm.
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5. Finish the sauce & serve
your dish
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ingredients
2 Skin-On Salmon Fillets
2 Tilapia Fillets
1 oz Salted Butter
1 1/2 tsps Brown &Yellow MustardSeeds
1/2 cup Long GrainWhite Rice
1/4 tsp Crushed RedPepper Flakes
4 oz Sugar Snap Peas
2 cloves Garlic
2 Tbsps MangoChutney
1 Poblano Pepper
2 tsps VadouvanCurry Powder
3 Tbsps RoastedCashews
1 Tbsp Rice Vinegar
PRESENTED BY
Here's a few quick and delicious Blue Apron meals anyone can throw together in record time.
with Mustard Seed Rice &Sautéed Vegetables
Mango-Curry Tilapia
2 SERVINGS | 25–35 MINS
2 SERVINGS | 25–35 MINS
with Mustard Seed Rice &Sautéed Vegetables
Mango-Curry Tilapia
2 SERVINGS | 25–35 MINS
with Mustard Seed Rice &Sautéed Vegetables
Mango-Curry Tilapia
with Mustard Seed Rice &Sautéed Vegetables
Mango-Curry Tilapia