Blue Apron Spices

Hero Spice Blend (Equal Parts)
• Smoked Paprika
• Whole Dried Parsley
• Garlic Powder
• Onion Powder

 

Smoky Spice Blend (Equal Parts)
• Smoked Paprika
• Sweet Paprika
• Mustard Powder
• Garlic Powder
• Onion Powder

  

Simple Sauce for Steaks

• 1 Shallot, thinly chopped
• 2 Tablespoon Worcestershire Sauce
• 1 clove garlic, thinly sliced

Add drizzle of olive oil to pan, heat to medium high.

Add sliced shallots, salt pepper, cook 2 to 3 min.

Add garlic, cook 1 to 2 minutes.

Turn off heat, add Worcestershire.

  

Panzanella

• 4 oz Grape Totatoes
• 1 Tbsp Red Wine Vinegar
• 1 oz Pitted Olives, Nicoise or other
• 2 Persian Cucumbers
• 2 Tbsp Mayonnaise
• 1/2 Tbsp Italian Seasoning
• Small Baguette
• 1/4 Cup Grated Parmesan Cheese

Large dice Baguette

Halve the tomatoes

Quarter the cucumbers lengthwise, the cut crosswise into 1/2 inch pieces.

Roughly chop olives

Combine vegetables in a large bowl, add vinegar and 1 tbsp olive oil, season with salt/pepper. Stir to coat.

In a medium pan, head 2 tbsp olive oil, medium heat, add diced baguette, season with salt pepper. Cook stirring frequently, 7 to 9 minutes, or until browned and toasted.

Transfer to bowl of prepared vegetables.

Add mayo, cheese and Italian seasoning. Stir to combine

  

Salmon Asian Sauce

• 1 Tablespoon Soy sauce
• 1 Tablespoon Brown Sugar
• 1/2 Rice Vinegar
• 1 Tablespoon Sambal Oelek
• 2 Tablespoon water

Mix all ingredients. Baste over Salmon when it is almost cooked.

Other uses: heat in pan until bubbling then add cooked black eyed peas

  

Roast Broccoli and Sweet Potatos with Lemon

• 1/2 lb Broccoli
• 1 lb Sweet Potato
• Half of 1 Lemon,
• 1 Tablespoon Hero Spice Blend (use up to 1 tbl spoon)

Wash vegetables. Line a sheet pan with foil.

Cut off and discard the bottom 1/2 inch of the broccoli stem, cut the broccoli into large florets.

Medium dice the sweet potato.

Place vegetables on sheet pan. Drizzle with olive oil, season with salt/pepper and spice blend, toss to coat. Arrange in even layer.

Roast 24 to 26 minutes or until tender. If broccoli cooks before potatoes, remove from pan, continue cooking potatoes.

When done, evenly top the roasted vegetables with juice of half the lemon

  

Tomato Pan Sauce

• 4 oz Cherry Tomatoes, halved
• 1 Tbsp Capers, chopped
• 1/2 tsp dried oregano
• 1/2 cup water

Best used with chicken or fish. Used pan that cooked the protein.

Add 1 tablespoon to of olive oil to pan of reserved fond (if available), heat medium high until hot.

Add halved tomatoes, salt, pepper, cook, stiring frequently, pressing on tomatoes with back of spoon. 1 to 2 minutes.

Add chopped capers and oregano, stir while cooking 1 minute.

Add water, salt, pepper, stir, cooking until thickened, 2 to 4 minutes.

  

Garlic-Sauteed Kale

• 1 Bunch Kale
• 2 Garlic Cloves
• 1/4 to 1/2 tsp red pepper flakes
• 1.4 cup water
• 1 Tbsp White Wine Vinegar

Separate kale leaves from stems, discard stems, roughly chop leaves.

Add 1 teaspoon olive oil to pan ( on medium high heat)

Add chopped garlic and rec pepper flakes. Cook stirring frequently, 1 minute.

Add chopped Kale, cook 2 to 3 minutes, stirring occasionally.

Add 1/4 cup water, cook 2 to 3 minutes, stirring occasionally or until Kale is wilted and water has cooked off.

Turn off heat, add vinegar. salt, pepper to taste.

  

Homemade Steak Sacue

• Sliced White Scallions (2 scallions)
• 2 Tablespoons Soy Glaze
• 1 Tablespoon Red Wine Vinegar
• 1 Tablespoon Brown Sugar
• 1 Tablespoon Ketchup
• 2 tablespoon water

In a small bowl, combine the scallions, soy glaze, vinegar, sugar, ketchup and water. Stir until sugar is dissolved.

After pan cooked steaks are done, remove steaks, add combined sauce. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened.

Turn off heat, season with salt/pepper to taste