Spiced Beef Skewers with Roasted Squash & Garlic Rice

Spiced Beef Skewers with Roasted Squash & Garlic Rice

10 Ounces Ground Beef
4 Wooden Skewers
½ Cup Brown Rice
2 Cloves Garlic
1 Butternut Squash
1 Lemon
3 Tablespoons Panko Breadcrumbs
2 Teaspoons Ras El Hanout
1½ Tablespoons Golden Raisins
¼ Cup Labneh Cheese

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the squash ends; using a knife, carefully peel the squash, then separate the neck and bulb. Cut the squash into ½-inch-thick rounds; scoop out and discard the pulp and seeds. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

In a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add half the garlic and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until golden brown and fragrant. Stir in the rice, a big pinch of salt and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 43 to 45 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

Once the rice has cooked for about 10 minutes, place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in a single, even layer and roast, flipping halfway through, 30 to 32 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the lemon zest, the juice of 2 lemon wedges and a drizzle of olive oil; carefully turn to coat.

Once the squash has roasted for about 15 minutes, in a medium bowl, combine the ground beef, breadcrumbs, raisins, ras el hanout and remaining garlic; season with salt and pepper. Gently mix to combine. Using your hands, form into 4 oval-shaped patties, each about 1 inch thick. Transfer to a plate. Working 1 at a time, insert the ends of the skewers lengthwise through the patties. Season with salt and pepper.

While the squash continues to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the assembled skewers and cook 4 to 5 minutes per side, or until browned and cooked through. Remove from heat.

While the skewers cook, in a bowl, combine the labneh and the juice of the remaining lemon wedges; season with salt and pepper to taste. Divide the cooked skewers, cooked rice and roasted squash between 2 dishes. Serve with the seasoned labneh on the side. Enjoy!

Spiced Pork Burgers with Pickled Beets & Cone Cabbage Slaw

Spiced Pork Burgers with Pickled Beets & Cone Cabbage Slaw

10 Ounces Ground Pork
2 Challah Buns
1 Carrot
1 Head Cone Cabbage
2½ Ounces Sliced Pickled Beets
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Crumbled Goat Cheese
1 Shallot
1 Tablespoon Mayonnaise
1 Tablespoon Whole Grain Dijon Mustard
2 Teaspoons Pork Burger Spice Blend (Sweet Paprika, Ground Coriander, Ground Fennel Seeds & Garlic Powder)

Wash and dry the fresh produce. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with the vinegar. Peel the carrot and grate on the large side of a box grater. Cut out and discard the cabbage core; thinly slice the leaves and place in a large bowl. Halve the buns. In a bowl, combine the mustard, cheese and half the mayonnaise; season with salt and pepper to taste.

Add the carrot, shallot-vinegar mixture and remaining mayonnaise to the bowl of cabbage; season with salt and pepper. Toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

While the slaw marinates, in a medium bowl, combine the ground pork (removing and discarding the paper lining from the bottom) and spice blend; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties. Transfer to a plate.

While the slaw continues to marinate, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the patties and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Add 1 teaspoon of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the buns, cut sides down, and toast 1 to 2 minutes, or until lightly browned. Transfer to a work surface.

Top the bottoms of the toasted buns with the cooked patties, pickled beets (draining before adding) and cheese spread. Complete the burgers with the bun tops. Divide between 2 dishes. Divide the slaw between 2 separate dishes and serve on the side. Enjoy!

 

Recipe by: Blue Apron

Pan-Seared Chicken with Roasted Honeynut Squash & Apple

Pan-Seared Chicken with Roasted Honeynut Squash & Apple

2 Boneless, Skin-On Chicken Breasts
1 Gala Apple
1 Honeynut Squash
1 Yukon Gold Potato
1 Bunch Sage
2 Tablespoons Butter
2 Tablespoons Roasted Almonds
2 Tablespoons White Wine Vinegar
1 Shallot

Preheat the oven to 475°F. Wash and dry and the fresh produce. Cut off and discard the squash ends; carefully peel the squash. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Medium dice the squash. Medium dice the potato. Core and medium dice the apple. Peel and thinly slice the shallot. Pick the sage leaves off the stems; discard the stems and thinly slice. Roughly chop the almonds.

Place the squash and potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 16 to 18 minutes, or until lightly browned. Remove from the oven, leaving the oven on.

Carefully add the apple and shallot to the sheet pan of roasted vegetables; stir to combine. Return to the oven and roast 9 to 11 minutes, or until browned and the squash and potato are tender when pierced with a fork. Remove from the oven and set aside in a warm place.

While the vegetables finish roasting, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down; cook, loosely covering the pan with foil, 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

Add the butter to the pan of reserved fond; heat on medium-high until melted. Cook, stirring occasionally and swirling the pan, 1 to 2 minutes, or until deep golden brown and fragrant. Add the sage, almonds and vinegar (be careful, as the liquid may splatter). Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Remove from heat and season with salt and pepper to taste.

Divide the finished vegetables and cooked chicken between 2 dishes. Top with a few spoonfuls of the sage-brown butter sauce. Enjoy!

Recipe by: Blue Apron

Caramelized Onion & Kale Quiches with Frisée & Pear Salad

Caramelized Onion & Kale Quiches with Frisée & Pear Salad

2 Cage-Free Farm Eggs
2 Pie Crusts
1 Clove Garlic
1 Head Frisée
1 Pear
1 Yellow Onion
½ Bunch Kale
1 Bunch Chives

2 Tablespoons Crumbled Goat Cheese
1 Tablespoon Sherry Vinegar
¼ Teaspoon Crushed Red Pepper Flakes

Preheat the oven to 425°F. Wash and dry the fresh produce. Crack
the eggs into a large bowl; beat until smooth. Peel and thinly slice
the onion. Peel and mince the garlic. Remove and discard the kale
stems; roughly chop the leaves. Core and thinly slice the pear. Cut
off and discard the root end of the frisée; roughly chop the leaves
and place in a large bowl. Thinly slice the chives.

In a medium pot, heat 1 teaspoon of olive oil on medium until hot.
Add the onion and season with salt and pepper. Cook, stirring
occasionally, 8 to 10 minutes, or until lightly browned. Add 1
tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or
until the onion is browned and very tender. Stir in an additional
tablespoon of water, scraping up any browned bits from the
bottom of the pot; season with salt and pepper. Transfer to a bowl.

While the onion caramelizes, in a medium pan (nonstick, if you
have one), heat 1 teaspoon of olive oil on medium-high until hot.
Add the garlic and cook, stirring occasionally, 30 seconds to 1
minute, or until fragrant. Add the kale and as much of the red
pepper flakes as you’d like, depending on how spicy you’d
like the dish to be; season with salt and pepper. Cook, stirring
occasionally, 1 to 2 minutes, or until the kale is slightly softened.
Add ½ cup of water; cook, stirring occasionally, 3 to 4 minutes,
or until the kale has wilted and the water has cooked off. Remove
from heat. Season with salt and pepper to taste.

Place the pie crusts on a sheet pan, leaving them in their tins.
To make the filling, to the bowl of eggs, add the caramelized
onion, cooked kale and 2 tablespoons of water; season with
salt and pepper. Stir to thoroughly combine. Divide the filling
between the pie crusts. Evenly top with the cheese and season
with salt and pepper. Bake 18 to 20 minutes, or until the crusts
are browned and the filling is set and cooked through. Remove
from the oven and let stand for at least 2 minutes before serving.

While the quiches bake, place the vinegar in a bowl. Slowly whisk
in 1 tablespoon of olive oil until well combined. Season with salt
and pepper to taste.

Just before serving, add the pear to the bowl of frisée; season
with salt and pepper. Add enough of the vinaigrette to coat the
salad (you may have extra vinaigrette). Toss to combine; season
with salt and pepper to taste. Divide the baked quiches and salad
between 2 dishes. Garnish the quiches with the chives. Enjoy!

Courtesy: Blue Apron (Recipe #1001)

Turkey Burgers with Brie, Cranberries, and Fresh Rosemary

Turkey Burgers with Brie, Cranberries, and Fresh Rosemary

1 slice white bread, torn into small pieces
1 clove garlic, minced
3 tablespoons boiling water
1 pound ground turkey
1/2 medium red onion, chopped
1/4 cup dried cranberries, chopped
2 ounces Brie cheese, cubed
2 tablespoons tomato ketchup
2 sprigs fresh rosemary, chopped
salt and pepper to taste

Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.

Combine the white bread, garlic, and boiling water in a mixing bowl; mash with a fork to combine. Add the turkey, red onion, cranberries, Brie, rosemary, ketchup, salt, and pepper; mix thoroughly with your hands. Shape the mixture into 6 patties.

Cook under the preheated broiler until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F.