Blue Apron
Blue Apron
yesterday at 21:32. Facebook
Did you catch this great article about our friends at Mara Seaweed? Keep an eye out in your box this week–we're sending their kombu, or dried seaweed, to sprinkle on top of our ramen dish!
Did you catch this great article about our friends at Mara Seaweed

Scotland’s Love Affair With Seaweed (NYTimes)

nytimes.com
Blue Apron
Blue Apron
yesterday at 17:24. Facebook
What'd you cook this weekend? Did you step out of your comfort zone with squid ink spaghetti? Or try our newest menu item: knockwurst? Or stick with a classic seared chicken recipe? Tell us in the comments below!
Whatd you cook this weekend Did you step out of your comfort
Justine Elizabeth
Cheryl Cook
Kristen Manley
Blue Apron
Blue Apron
05/21/2017 at 16:00. Facebook
Who's making this juicy roasted pork and soba noodles dish for Sunday brunch?
Who's making this juicy roasted pork and soba noodles dish for Sunday brunch

Roasted Pork & Soba Noodles with Sweet Chili-Glazed Vegetables

blueapron.com
Jessica Velez
Keesa Skaar
Jamie Baxter
Blue Apron
Blue Apron
05/21/2017 at 14:00. Facebook
As part of our "What's in the Ground" series, this week we're spotlighting mini sweet peppers! It's now warm enough for New York growers to start getting ready to transplant peppers from the greenhouse where they were started. These miniature peppers pack a pleasant crunch and have an almost sweet flavor. What color mini sweet pepper is your favorite? How do you cook them?
As part of our Whats in the Ground series this week were
Angela KR
Brenda Williams
Toula Milios Guilfoyle
Blue Apron
Blue Apron
05/20/2017 at 21:15. Facebook
Scott Naylor
Dennis Plus Ann Smith
Leslie Love
Blue Apron
Blue Apron
05/20/2017 at 19:30. Facebook
Did you know "tostadas" comes from the Spanish word for "toasted"?
Did you know "tostadas" comes from the Spanish word for "toasted"

Chicken & Sweet Pepper Tostadas with Roasted Summer Squash

blueapron.com
Julie Griffen Childs
Marcia O'Neill-Kruse
Tinia Gebhart
Blue Apron
Blue Apron
05/20/2017 at 15:00. Facebook
It's our favorite time of day–dinnertime!
It's our favorite time of day–dinnertime
Paula Fay Wostenberg
Bianca Pur Folkerts
Laura Irwin
Blue Apron
Blue Apron
05/19/2017 at 21:45. Facebook
Behold: squid ink-infused spaghetti and its striking color! Have you ever tasted the mild seafood flavor of squid ink pasta?
Behold squid inkinfused spaghetti and its striking color Have you ever tasted

Shrimp & Squid Ink Spaghetti with Sugar Snap Peas

blueapron.com
Lillian Albrecht Rodgers
Vicki Moore
Sara Zadorozny
Blue Apron
Blue Apron
05/19/2017 at 16:32. Facebook
As the weather warms up, delicious (yet simple) appetizers are a must. Check out our crostini recipe (in the comments below) featuring this seasonal fave and our ingredient of the week: ramps!
Angelique Adermann
Janette Petty Thompson
Janda Carlson
Blue Apron
Blue Apron
05/18/2017 at 23:30. Facebook
Ever spice things up with sumac? It's a particularly great spice for anywhere you'd want the flavor of lemon—but without the juice.
Ever spice things up with sumac Its a particularly great spice for

Sumac-Spiced Barramundi with Coconut Rice & Collard Greens

blueapron.com
Laura Irwin
Shannon Egan Malsnee
Julie Sabin Breedlove
Blue Apron
Blue Apron
05/18/2017 at 18:00. Facebook
How spicy do you like your chile peppers? Zoom into this infographic to learn more about these different fiery fruits featured in our latest Extra Helpings card! The more shaded the dots, the hotter the pepper. Plus, the card has our favorite recipe for Jalapeño Poppers, so be sure to check it out.
How spicy do you like your chile peppers Zoom into this infographic
Teri Sutton Selbicky
Marty Rangel
Mary O'Driscoll
Blue Apron
Blue Apron
05/17/2017 at 22:00. Facebook
Knockwurst is on our menu for the first time ever! Are you cooking up these flavorful beef sausages?
Knockwurst is on our menu for the first time ever Are you

Beef Knockwurst & Sauerkraut with Potato Salad & Whole Grain Mustard

blueapron.com
Blue Apron
Jennifer Fischer Walker
Kathy Hubbard-Schniering
Blue Apron
Blue Apron
05/17/2017 at 16:30. Facebook
Ingredient of the Week: Did you know ramps are a cross between garlic and onion? We'll be featuring an extra special ramps recipe this weekend–don't miss it! Check back here on Friday to get the full recipe.
Ingredient of the Week Did you know ramps are a cross between
Shirley Lynch
Tan Jackson
Hannah McKenna
Blue Apron
Blue Apron
05/16/2017 at 21:00. Facebook
Do you have a favorite late spring ingredient? We love sugar snap peas!
Do you have a favorite late spring ingredient We love sugar snap peas

Seared Chicken & Mustard Pan Sauce with Summer Squash & Garlic Mashed Potatoes

fal.cn
Karen Bauer
Alison Knight
Ann Sorrells Wicke
Blue Apron
Blue Apron
05/16/2017 at 15:25. Facebook
Welcome tender squash season in style—with a thin-sliced squash salad!
Welcome tender squash season in style—with a thinsliced squash salad

Mozzarella & Arugula Paninis with Marinated Summer Squash & Olive Salad

blueapron.com
Gail Prince
Andrea Callahan Deege
Anne Norris Butterworth
Ever hear the wine term "terroir?" It’s the idea that a wine’s flavors come from the vineyard's unique climate, soil and season. Historically, terroir referred only to certain French wines. Now, the concept’s used everywhere. Do you think terroir truly impacts a wine's flavor?
Ever hear the wine term terroir Its the idea that a wines
Noelle Neu
Terry Rohe
Tyler Travis
Here we have a beautiful Gold Bar Squash growing at one of our partner farms in Georgia, Southern Valley Fruit and Vegetable! Summer squash has a mildly sweet flavor and is delicious cooked or raw. We have not one, but two recipes on our menu next week (the week of May 22) featuring this summer staple: Asparagus & Summer Squash Curry and Spiced Cod & Summer Squash Cakes.
Here we have a beautiful Gold Bar Squash growing at one of
John Wells
Laura Wilson
Marie Jemison
What'd you cook this weekend? Did you try any new flavors or learn a useful technique? Tell us in the comments below!
Whatd you cook this weekend Did you try any new flavors or
Guille Nicholson
Aaron Sugar
Linda Clinedinst DeVaughn
Udon noodles are a chewy Japanese variety made from wheat.
Udon noodles are a chewy Japanese variety made from wheat

Stir-Fried Chicken & Udon Noodles with Asparagus & Carrots

blueapron.com
Tom Schiren
Christine DeLuca
Laurie Schulz
Moms, look away! This week on our "Extra Helpings" card, we feature an all-time favorite Eggs Benedict recipe for you to cook for mom. How are you celebrating Mother's Day this weekend?
Moms look away This week on our Extra Helpings card we feature
Jessica Myers
Julie Shipps Friedman
Lisa Hamilton