[
  {
    "id": "recipe-0001",
    "slug": "brussels-sprout-salad-featuring-roth-grand-cru-cheese",
    "path": "recipes/standard-meal-kit/brussels-sprout-salad-featuring-roth-grand-cru-cheese",
    "name": "Brussels Sprout Salad",
    "description": "This hearty winter salad features brussels sprouts—thinly sliced and quickly sautéed—tossed with arugula, sweet apple, and a tangy dijon vinaigrette. You'll top it all off with almonds, dried cherries, and shavings of rich, nutty grand cru cheese.",
    "category": "Standard Meal Kit",
    "calories": "370 calories",
    "ingredients": [
      "8 oz Brussels Sprouts",
      "1 each Apple",
      "2 oz Arugula",
      "2 oz Grand Cru® Cheese",
      "2 tbsp Sliced Roasted Almonds",
      "3 tbsp Dried Tart Cherries",
      "1 tbsp White Balsamic Vinegar",
      "1 tbsp Whole Grain Dijon Mustard",
      "2 tsp Honey"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts , then thinly slice. Quarter, core, and thinly slice the apple . Lay the grand cru flat on a work surface; use a vegetable peeler to thinly shave into pieces. In a large bowl, whisk together the mustard , vinegar , honey , and a drizzle of olive oil . Season with salt and pepper.",
      "In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced brussels sprouts ; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Turn off the heat and allow to cool slightly.",
      "To the bowl of dressing , add the arugula , cooked brussels sprouts , and sliced apple . Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the shaved grand cru , cherries , and almonds . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0001.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/brussels-sprout-salad-featuring-roth-grand-cru-cheese",
    "source_saved_file": "1234/Brussels Sprout Salad ｜ Blue Apron (2026_9_2 15：31：38).html"
  },
  {
    "id": "recipe-0002",
    "slug": "brown-butter-oatmeal-cookies-with-chocolate-chips-cinnamon",
    "path": "recipes/standard-meal-kit/brown-butter-oatmeal-cookies-with-chocolate-chips-cinnamon",
    "name": "Brown Butter Oatmeal Cookies",
    "description": "These warm, hearty cookies get delicious flavor from rich brown butter, vanilla powder, and warming spices mixed into the dough—studded with semi-sweet chocolate chips and rolled oats.",
    "category": "Standard Meal Kit",
    "calories": "190 calories",
    "ingredients": [
      "1 each Pasture-Raised Eggs",
      "2 oz Salted Butter",
      "5 tbsp Light Brown Sugar",
      "1 cup All-Purpose Flour",
      "1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)",
      "1 tsp Baking Powder",
      "½ cup Rolled Oats",
      "¼ cup Sugar",
      "2 tsp Vanilla Powder",
      "2 oz Semi-Sweet Chocolate Chips"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 375°F. In a small pot, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Transfer to a large bowl and let cool slightly.",
      "In a separate bowl, whisk together the flour , vanilla powder , warming spices , baking powder , and a pinch of salt . To the bowl of browned butter , add the brown sugar , granulated sugar , and egg ; whisk to thoroughly combine. Add the dry ingredients to the wet ingredients . Using a spatula, gently mix just until incorporated (be careful not to overmix). Add the oats and chocolate chips ; stir to incorporate.",
      "Line a sheet pan with parchment paper. Scoop about 2 tablespoons of the dough onto the parchment paper. Repeat with the remaining dough, evenly spacing out the cookies on the sheet pan.",
      "Bake the cookies 10 to 15 minutes, or until the dough is set and cooked through. Remove from the oven (immediately top with flaky sea salt, if desired). Let stand 2 minutes before serving. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0002.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/brown-butter-oatmeal-cookies-with-chocolate-chips-cinnamon",
    "source_saved_file": "1234/Brown Butter Oatmeal Cookies ｜ Blue Apron (2026_9_2 15：31：08).html"
  },
  {
    "id": "recipe-0003",
    "slug": "curried-cauliflower-lentils-with-garlic-naan",
    "path": "recipes/standard-meal-kit/curried-cauliflower-lentils-with-garlic-naan",
    "name": "Curried Cauliflower & Lentils",
    "description": "Inspired by Indian vindaloo, this curried cauliflower (cooked with aromatic curry sauce and cream) is a perfect counterpoint to stewed lentils. We’re serving a traditional side of naan—drizzled with garlic-infused olive oil, then toasted in the oven—for scooping up the lentils.",
    "category": "Standard Meal Kit",
    "calories": "780 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 400°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the garlic . Peel and thinly slice the onion . Quarter the lime . Cut out and discard the core of the cauliflower ; cut into small pieces. Pick the mint leaves off the stems; discard the stems.",
      "In a medium saucepan, heat 1 tablespoon of olive oil on medium- high until hot. Add half the chopped garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Transfer the garlic oil to a bowl. Wipe out the saucepan.",
      "In the same saucepan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion , mustard seeds , and remaining chopped garlic ; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened and the mustard seeds begin to pop. Add the lentils and 2 1/2 cups of water ; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 20 to 24 minutes, or until the lentils have broken down and thickened. Turn off the heat. Stir in the juice of 2 lime wedges ; season with salt and pepper to taste.",
      "Once the lentils have cooked for about 10 minutes, add the cauliflower pieces to the pot of boiling water. Cook 3 to 4 minutes, or until slightly tender when pierced with a fork. Drain thoroughly. Wipe out the pot. In the same pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the boiled cauliflower; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.",
      "Add 1/2 cup of water to the pot and cook, stirring occasionally, 1 to 2 minutes, or until slightly reduced in volume. Add the curry sauce and heavy cream (shaking the bottle just before opening); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Stir in the juice of the remaining lime wedges ; season with salt and pepper to taste.",
      "While the cauliflower cooks, line a sheet pan with foil. Place the naan on the foil. Top with the garlic oil ; season with salt and pepper. Toast in the oven 4 to 6 minutes, or until lightly browned and fragrant. Transfer to a cutting board; cut into equal-sized wedges. Season the labneh with salt and pepper to taste. Garnish the cooked lentils and finished cauliflower with the seasoned labneh and mint leaves (tearing just before adding). Serve with the garlic naan. Enjoy"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0003.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/curried-cauliflower-lentils-with-garlic-naan",
    "source_saved_file": "1234/Curried Cauliflower & Lentils ｜ Blue Apron (2026_9_2 16：12：12).html"
  },
  {
    "id": "recipe-0004",
    "slug": "moussaka-style-lasagna-with-eggplant-spinach",
    "path": "recipes/standard-meal-kit/moussaka-style-lasagna-with-eggplant-spinach",
    "name": "Moussaka-Style Lasagna",
    "description": "In this recipe, we’re taking a traditional Greek dish and adding a little something. Moussaka usually consists of eggplant, tomato and ground (or minced) meat baked with béchamel sauce. But there’s one small problem. If cut right after baking, the rich layers tend to slide apart. The dish needs time to set and cool. (The word “moussaka” actually comes from an Arabic word meaning “chilled.”) In our version, adding pasta sheets in between the layers of sauce and filling eliminates lengthy resting periods, yielding a gorgeous dish straight from the oven.",
    "category": "Standard Meal Kit",
    "calories": "700 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the stem off the eggplant; cut the eggplant into ¼-inch-thick slices. Using a peeler, remove the rind of the orange, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Cut off and discard the remaining peel and pith of the orange. Cut out the segments (or supremes) from between the membranes; place the supremes in a bowl. Squeeze the juice from the membranes over the supremes. Peel and small dice the onion.",
      "Place the eggplant slices on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss gently to coat and arrange in a single, even layer. Roast 16 to 18 minutes, or until tender and browned. Remove from the oven.",
      "While the eggplant roasts, in a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned. Transfer to a bowl, leaving any drippings in the pot.",
      "Add the onion to the pot of drippings. Cook on medium, stirring occasionally, 2 to 3 minutes, or until softened. Add the spice blend and all but a pinch of the orange zest ; cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the crushed tomatoes, raisins and cooked beef. Simmer, stirring occasionally, 10 to 12 minutes, or until reduced. Remove from heat; stir in the spinach and orange supremes and juice . Season with salt and pepper to taste.",
      "While the meat sauce simmers, in a separate, medium pot, heat 2 tablespoons of olive oil on medium-high until hot. Whisk in the flour and remaining orange zest . Cook, stirring frequently, 30 seconds to 1 minute, or until golden brown and fragrant. Slowly whisk in the milk and ¼ cup of water until no lumps remain. Cook, whisking frequently, 4 to 6 minutes, or until thickened. Season with salt and pepper to taste and remove from heat.",
      "Spread a thin layer of meat sauce onto the bottom of an ovenproof baking dish. Evenly distribute a layer of eggplant on top of the sauce. Top with a layer of lasagna noodles. Spread with a layer of béchamel sauce . Repeat layering until the dish is filled. Sprinkle with the feta cheese . Cover the lasagna with an oiled sheet of foil. Bake 9 to 11 minutes, or until hot. Remove the foil and bake 3 to 5 minutes, or until browned. Let stand for 2 minutes before serving. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0004.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/moussaka-style-lasagna-with-eggplant-spinach",
    "source_saved_file": "1234/Moussaka-Style Lasagna ｜ Blue Apron (2026_9_2 17：01：54).html"
  },
  {
    "id": "recipe-0005",
    "slug": "hoisin-glazed-pork-meatloaf-with-sesame-cauliflower-aromatic-rice",
    "path": "recipes/standard-meal-kit/hoisin-glazed-pork-meatloaf-with-sesame-cauliflower-aromatic-rice",
    "name": "Hoisin-Glazed Pork Meatloaf",
    "description": "Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. We’re putting a twist on homestyle meatloaf by baking it with an irresistibly savory-sweet glaze of soy, hoisin, and spicy sambal—a delicious complement to the umami-rich sesame oil dressing our roasted cauliflower.",
    "category": "Standard Meal Kit",
    "calories": "770 calories",
    "ingredients": [
      "18 oz Ground Pork",
      "1 cup Long Grain White Rice",
      "1 head Cauliflower",
      "1 ¼ cup Panko Breadcrumbs",
      "4 tbsp Hoisin Sauce",
      "2 tbsp Soy Glaze",
      "1 tbsp Sambal Oelek",
      "1 tbsp Sesame Oil",
      "⅓ cup East Asian-Style Sautéed Aromatics",
      "1 tsp Black & White Sesame Seeds"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the cauliflower ; cut out and discard the core. Cut the cauliflower into small florets. In a bowl, combine the soy glaze , hoisin sauce , and as much of the sambal oelek as you’d like , depending on how spicy you’d like the dish to be. Stir to thoroughly combine.",
      "Place the cauliflower florets on a sheet pan. Top with the sesame oil and a drizzle of olive oil ; season with salt and pepper. Toss to coat and arrange in an even layer around the edges of the sheet pan.",
      "In a large bowl, combine the pork , breadcrumbs , half the sautéed aromatics , and half the glaze . Season with salt and pepper; gently mix to combine. Transfer to the center of the sheet pan of seasoned cauliflower . Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Evenly spread or brush the remaining glaze onto the prepared meatloaf. Roast 22 to 26 minutes, or until the cauliflower is tender when pierced with a fork and the meatloaf is browned and cooked through.* Remove from the oven. Transfer the roasted meatloaf to a cutting board; let rest at least 2 minutes. *The USDA recommends a minimum safe cooking temperature of 160°F for pork.",
      "Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice , a big pinch of salt , and 2 cups of water . 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; stir in the remaining sautéed aromatics . Cover to keep warm.",
      "Carefully slice the rested meatloaf crosswise. Serve the sliced meatloaf with the aromatic rice and roasted cauliflower . Garnish the meatloaf with the sesame seeds . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0005.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/hoisin-glazed-pork-meatloaf-with-sesame-cauliflower-aromatic-rice",
    "source_saved_file": "1234/Hoisin-Glazed Pork Meatloaf ｜ Blue Apron (2026_9_2 16：33：29).html"
  },
  {
    "id": "recipe-0006",
    "slug": "tangelo-honey-glazed-salmon-with-farro-apple-crispy-rosemary",
    "path": "recipes/standard-meal-kit/tangelo-honey-glazed-salmon-with-farro-apple-crispy-rosemary",
    "name": "Tangelo & Honey-Glazed Salmon",
    "description": "In the cooler months, we love using unique, peak-season citrus to brighten up hearty meals. The tangy-sweet glaze for tonight’s salmon is made from honey and the juice of a tangelo—a delicious cross between a tangerine and a grapefruit. To complement the salmon and nutty farro (tossed with sautéed apple), we’re topping the dish with pan-fried rosemary, which adds a layer of woodsy flavor and crispy texture.",
    "category": "Standard Meal Kit",
    "calories": "650 calories",
    "ingredients": [],
    "instructions": [
      "Heat a large pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 16 to 18 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.",
      "While the farro cooks, wash and dry the fresh produce. Pick the rosemary leaves off the stems; discard the stems. Peel, core and medium dice the apple. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the tangelo and squeeze the juice into a bowl, straining out the seeds.",
      "While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the rosemary and cook, stirring frequently, 1 to 2 minutes, or until crispy and fragrant. Leaving the oil in the pan, transfer the fried rosemary to a paper towel-lined plate.",
      "While the farro continues to cook, add the apple and white bottoms of the scallions to the pan of reserved oil; season with salt and pepper. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until slightly softened and fragrant. Transfer to the pot of cooked farro . Stir to combine and season with salt and pepper to taste. Wipe out the pan.",
      "Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 4 to 5 minutes on the first side, or until browned and the skin is crispy. Flip the fillets and add the tangelo juice , honey and 2 tablespoons of water (be careful, as the liquid may splatter). Cook, occasionally spooning the glaze over the fillets, 2 to 3 minutes, or until the salmon is coated and cooked to your desired degree of doneness. Turn off the heat.",
      "Stir the vinegar and a drizzle of olive oil into the pot of cooked farro and apple ; season with salt and pepper to taste. Divide the finished farro between 2 dishes. Top with the glazed salmon fillets . Drizzle with any remaining glaze from the pan. Garnish the salmon with the fried rosemary and green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0006.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/tangelo-honey-glazed-salmon-with-farro-apple-crispy-rosemary",
    "source_saved_file": "1234/Tangelo & Honey-Glazed Salmon ｜ Blue Apron (2026_9_2 17：46：27).html"
  },
  {
    "id": "recipe-0007",
    "slug": "jerk-chicken-tacos-with-creamy-chipotle-cabbage-slaw-avocado",
    "path": "recipes/standard-meal-kit/jerk-chicken-tacos-with-creamy-chipotle-cabbage-slaw-avocado",
    "name": "Jerk Chicken Tacos",
    "description": "These Caribbean-style tacos feature chicken coated in a blend of flavorful, warming spices including cayenne pepper and allspice, which are perfectly tempered by a cabbage slaw and slices of creamy avocado. A side salad studded with pepitas—or pumpkin seeds—and fresh tomatoes adds a cooling finish to the vibrant meal.",
    "category": "Standard Meal Kit",
    "calories": "550 calories",
    "ingredients": [
      "18 oz Boneless Chicken Breast Pieces",
      "8 each Flour Tortillas",
      "1 each Avocado",
      "8 oz Grape Tomatoes",
      "½ lb Green Cabbage",
      "1 each Lime",
      "1 head Butter Lettuce",
      "2 each Scallions",
      "2 tbsp Raw Pepitas",
      "2 tbsp Creamy Chipotle Sauce",
      "2 tbsp Crème Fraîche",
      "2 tbsp Grated Cotija Cheese",
      "1 tbsp Caribbean Spice Blend (Green Bell Pepper Powder, Onion Powder, Cayenne Pepper, Ground Thyme & Ground Allspice)"
    ],
    "instructions": [
      "If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage ; thinly slice the leaves. Thinly slice the scallions , separating the white bottoms and hollow green tops. Cut off and discard the root end of the lettuce ; roughly chop the leaves. Halve the tomatoes ; place in a bowl and season with salt and pepper. Halve the lime crosswise. Halve and pit the avocado . Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl and top with the juice of 1 lime half .",
      "In a large bowl, combine the sliced cabbage and white bottoms of the scallions . Add the creamy chipotle sauce and a drizzle of olive oil . Season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.",
      "While the slaw marinates, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until cooked through. Turn off the heat.",
      "If using the microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.",
      "In a large bowl, whisk together the crème fraîche , the juice of the remaining lime half , and a drizzle of olive oil ; season with salt and pepper. Add the chopped lettuce , seasoned tomatoes , and pepitas ; toss to coat. Taste, then season with salt and pepper if desired. Assemble the tacos using the warmed tortillas , slaw , cooked chicken , sliced avocado , cheese , and sliced green tops of the scallions . Serve the tacos with the salad on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0007.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/jerk-chicken-tacos-with-creamy-chipotle-cabbage-slaw-avocado",
    "source_saved_file": "1234/Jerk Chicken Tacos ｜ Blue Apron (2026_9_2 16：53：09).html"
  },
  {
    "id": "recipe-0008",
    "slug": "japanese-beef-rice-bowls-with-roasted-broccoli-carrots",
    "path": "recipes/standard-meal-kit/japanese-beef-rice-bowls-with-roasted-broccoli-carrots",
    "name": "Japanese Beef & Rice Bowls",
    "description": "These Japanese-style rice bowls highlight a traditionally sweet and savory sauce made with mirin, soy, and fresh scallions, which we’re using to coat tender beef and onion as they cook in the pan. 12 green SmartPoints® per serving 12 blue SmartPoints® per serving 12 purple SmartPoints® per serving To learn more about WW and SmartPoints® visit",
    "category": "Standard Meal Kit",
    "calories": "570 calories",
    "ingredients": [
      "18 oz Thinly Sliced Beef",
      "1 cup Jasmine Rice",
      "16 oz Broccoli",
      "12 oz Carrots",
      "2 tbsp Rice Vinegar",
      "1 each Yellow Onion",
      "2 each Scallions",
      "1 tbsp Mirin (salted cooking wine)",
      "1 tbsp Soy Sauce",
      "¼ cup Cornstarch",
      "2 tbsp Soy Glaze"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots ; halve lengthwise, then cut crosswise into 1-inch pieces. Halve and peel the onion . Thinly slice one half. Medium dice the remaining half. Thinly slice the scallions , separating the white bottoms and hollow green tops. In a bowl, combine the soy glaze , soy sauce , mirin , vinegar , sliced white bottoms of the scallions , and 1/3 cup of water .",
      "Place the broccoli florets and carrot pieces on a sheet pan. Drizzle with 1 tablespoon of olive oil ; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "Meanwhile, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion ; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the rice , a big pinch of salt , and 2 cups 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, 12 to 14 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.",
      "Meanwhile, separate the beef ; pat dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch and toss to thoroughly coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated beef in an even layer (discarding any excess cornstarch). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced onion ; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until coated and the beef is just cooked through. Turn off the heat.",
      "Serve the cooked rice topped with the roasted vegetables and cooked beef and onion . Garnish with the sliced green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0008.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/japanese-beef-rice-bowls-with-roasted-broccoli-carrots",
    "source_saved_file": "1234/Japanese Beef & Rice Bowls ｜ Blue Apron (2026_9_2 16：53：14).html"
  },
  {
    "id": "recipe-0009",
    "slug": "lamb-sausage-with-late-summer-moroccan-couscous",
    "path": "recipes/standard-meal-kit/lamb-sausage-with-late-summer-moroccan-couscous",
    "name": "Lamb Sausage",
    "description": "As the warm summer months come to an end and the nights begin to cool, a hearty dinner can be just what the doctor ordered. Fluffy couscous acts as the perfect bed for rich lamb sausages. It will soak up the savory juices and mingle with the fragrant end-of-summer herbs and vegetables. Add a final touch of citrus to conjure the flavors of a true mediterranean feast.",
    "category": "Standard Meal Kit",
    "calories": null,
    "ingredients": [],
    "instructions": [
      "Boil a medium pot of salted water. While waiting for the water to boil, peel your onion and garlic and finely dice. Roughly chop the parsley. Cut the squash and tomato into bite-sized pieces. Place all of your ingredients aside in small bowls.",
      "Once the water is boiling, stir in the couscous. It will take about 12 minutes to cook. In the meantime, heat a sauté pan to medium heat. Season the bottom of the pan with a little olive oil and add the sausages. Cook them slowly and carefully so as not to burn them.",
      "While the sausages are cooking slowly, don't forget to keep your eye on the couscous. When it is tender and cooked through strain it in the sink through a fine strainer and set aside.",
      "Once you sausages are cooked through, after about 12-15 minutes, remove them from the pan and set aside to rest on a plate. Return the pan to the heat and add the onion and garlic - sauté these for a minute or two. Then, add in the squash and tomato and cook for another couple minutes.",
      "Lastly, mix in the couscous and parsley and heat everything through. Cut the lemon in two and squeeze half of it onto the couscous. Reserve the other half for garnish.",
      "Slice the sausage lengthwise. Plate the couscous and top with the sausage. Garnish with lemon and a drizzle of good olive oil. Enjoy!!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0009.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/lamb-sausage-with-late-summer-moroccan-couscous",
    "source_saved_file": "1234/Lamb Sausage ｜ Blue Apron (2026_9_2 16：55：01).html"
  },
  {
    "id": "recipe-0010",
    "slug": "honey-chipotle-chicken-with-vegetable-barley",
    "path": "recipes/standard-meal-kit/honey-chipotle-chicken-with-vegetable-barley",
    "name": "Honey-Chipotle Chicken",
    "description": "In this dish, simply seared chicken gets irresistibly sweet-hot flavor from a bold, Mexican-style combo of honey, lime juice, and fiery chipotle paste—delightfully tempered by a drizzle of sour cream brightened with fresh lime zest. We’re bringing it all together over a hearty bed of barley mixed with sautéed sweet peppers and juicy fresh tomatoes. 7-10 PersonalPoints range per serving To learn more about WW's Points program, visit Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.",
    "category": "Standard Meal Kit",
    "calories": "470 calories",
    "ingredients": [
      "10 oz Chicken Breast Strips",
      "½ cup Pearled Barley",
      "1 each Lime",
      "4 oz Grape Tomatoes",
      "2 clove Garlic",
      "4 oz Sweet Peppers",
      "2 tsp Chipotle Chile Paste",
      "¼ cup Sour Cream",
      "2 tsp Honey"
    ],
    "instructions": [
      "Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly.",
      "Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers ; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic . Halve the tomatoes ; place in a large bowl and season with salt and pepper. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. In a bowl, combine the sour cream and lime zest ; season with salt and pepper. In a separate bowl, whisk together the honey (kneading the packet before opening), the juice of 2 lime wedges , 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.",
      "Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Loosely cover with foil to keep warm.",
      "In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes .",
      "To the bowl of cooked peppers and tomatoes , add the cooked barley , the juice of the remaining lime wedges , and a drizzle of olive oil . Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked chicken , honey-chipotle sauce , and lime sour cream . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0010.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/honey-chipotle-chicken-with-vegetable-barley",
    "source_saved_file": "1234/Honey-Chipotle Chicken ｜ Blue Apron (2026_9_2 16：37：25).html"
  },
  {
    "id": "recipe-0011",
    "slug": "ginger-pork-meatballs-with-bok-choy-sushi-rice",
    "path": "recipes/standard-meal-kit/ginger-pork-meatballs-with-bok-choy-sushi-rice",
    "name": "Ginger Pork Meatballs",
    "description": "We’re giving these pork meatballs an aromatic twist thanks to the fresh ginger mixed in. It’s all boosted by the punchy combo of barbecue sauce and soy glaze we’re using to finish the meatballs and tender bok choy.",
    "category": "Standard Meal Kit",
    "calories": "690 calories",
    "ingredients": [
      "10 oz Ground Pork",
      "½ cup Sushi Rice",
      "3 oz Radishes",
      "10 oz Baby Bok Choy",
      "1 piece Ginger",
      "¼ cup Panko Breadcrumbs",
      "1 tbsp Rice Vinegar",
      "¼ cup Barbecue Sauce",
      "2 tbsp Soy Glaze"
    ],
    "instructions": [
      "In a medium pot, combine the rice , a big pinch of salt , and 3/4 cup of water . Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 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.",
      "Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the vinegar ; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Peel the ginger ; finely chop to get 2 teaspoons (you may have extra). Cut off and discard the root ends of the bok choy ; roughly chop, separating the stems and leaves. In a bowl, combine the barbecue sauce , soy glaze , and 2 tablespoons of water .",
      "Meanwhile, in a large bowl, combine the pork , breadcrumbs , and chopped ginger ; season with salt and pepper. Gently mix to combine. Form the mixture into 10 tightly packed meatballs. Transfer to a plate.",
      "In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the meatballs in an even layer. Cook, turning occasionally and shaking the pan (carefully, as the oil may splatter), 7 to 9 minutes, or until browned on all sides. Using a spoon, move the meatballs to one side of the pan. Add the chopped bok choy stems to the other side of the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.",
      "To the pan, add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently and spooning the glaze over the meatballs, 1 to 2 minutes, or until slightly thickened and the meatballs are cooked through.* Turn off the heat. Add the chopped bok choy leaves ; stir until wilted and combined. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished meatballs and bok choy (including any glaze from the pan) and marinated radishes (including any liquid). Enjoy! *The USDA recommends a minimum safe cooking temperature of 160°F for pork."
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0011.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/ginger-pork-meatballs-with-bok-choy-sushi-rice",
    "source_saved_file": "1234/Ginger Pork Meatballs ｜ Blue Apron (2026_9_2 16：22：53).html"
  },
  {
    "id": "recipe-0012",
    "slug": "curry-salmon-with-celery-and-meyer-lemon-aioli",
    "path": "recipes/standard-meal-kit/curry-salmon-with-celery-and-meyer-lemon-aioli",
    "name": "Curry Salmon",
    "description": "The smooth-skinned, slightly sweeter cousin of the common lemon was named for the explorer, Frank Nicholas Meyer, who discovered this prize fruit in China. It’s believed to be a hybrid of mandarin orange and lemon, but tastes mostly of lemon. Because it’s a little less tart and slightly floral, it adds a little “je ne sais quoi” to the French-style garlicky, mayonnaise-based sauce known as aioli.",
    "category": "Standard Meal Kit",
    "calories": null,
    "ingredients": [],
    "instructions": [
      "Wash the potatoes and celery and dry thoroughly. Preheat oven to 500°F, then heat a medium pot of water to boiling. Peel the potatoes and slice them into thick, round discs. Zest the Meyer lemon and finely chop the shallot. Smash, peel, and chop the garlic until it resembles a paste. Slice the celery very thinly diagonally (on the bias). Set everything aside.",
      "When the water boils, add the potato rounds. Boil the potatoes for about 5 to 7 minutes, or until they are soft on the outside, but still firm on the inside when pierced with a knife. Drain well. On a rimmed baking sheet, toss the potatoes with about a tablespoon of olive oil and salt and pepper to taste. Roast in the oven about 15 to 20 minutes, or until golden brown, turning over once. There should be no resistance when the potatoes are pierced with a fork.",
      "In a small bowl, whisk together the mayonnaise, garlic paste, Meyer lemon zest, and the juice of half the Meyer lemon. Season with salt and pepper to taste, then set aside.",
      "In a medium bowl, combine the sliced celery and finely chopped shallot. Toss with about a tablespoon of olive oil and the juice of the other half of the Meyer lemon. Season with salt to taste and set aside.",
      "In a medium skillet, heat a little olive oil on high. Season the salmon fillets with salt, then coat them with the curry powder. Add the fillets to the skillet, skin side down. Cook about 6 to 8 minutes, or until desired doneness, turning over once. Salmon can be enjoyed anywhere from medium to well done.",
      "Divide the salmon fillets and potatoes between two plates. Top the salmon with a portion of the celery slaw. Garnish with the aioli and micro greens. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0012.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/curry-salmon-with-celery-and-meyer-lemon-aioli",
    "source_saved_file": "1234/Curry Salmon ｜ Blue Apron (2026_9_2 16：13：23).html"
  },
  {
    "id": "recipe-0013",
    "slug": "seared-salmon-green-potato-salad-with-pickled-mustard-seeds",
    "path": "recipes/standard-meal-kit/seared-salmon-green-potato-salad-with-pickled-mustard-seeds",
    "name": "Seared Salmon & \"Green\" Potato Salad",
    "description": "Our gorgeous fingerling potato salad gets its green color (and flavor) from the addition of three vegetables: sautéed spinach, crisp celery and delicate scallion. With sour cream and piquant horseradish, it’s a hearty, zesty companion for our simple seared salmon. A unique garnish of pickled mustard seeds (made by boiling the seeds with vinegar and sugar until they plump up) adds exciting pops of taste and texture to this gourmet meal.",
    "category": "Standard Meal Kit",
    "calories": "570 calories",
    "ingredients": [],
    "instructions": [
      "Heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the mustard seeds and cook, stirring occasionally, 1 to 2 minutes, or until toasted and fragrant. Add the sugar , vinegar and 2½ cups of water ; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 18 to 20 minutes, or until the mustard seeds have doubled in size and the liquid has thickened and reduced in volume. Transfer to a bowl. Carefully rinse and wipe out the pan.",
      "While the mustard seeds pickle, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Slice the potatoes into ½-inch-thick rounds. Thinly slice the celery on an angle. Cut off and discard the root end of the scallion; thinly slice the scallion on an angle, separating the white bottom and green top.",
      "While the mustard seeds continue to pickle, add the potatoes to the pot of boiling water and cook 8 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.",
      "In the pan used to pickle the mustard seeds, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach ; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board and finely chop. Wipe out the pan.",
      "Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down, and cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.",
      "While the salmon cooks, to the pot of cooked potatoes , add the celery , white bottom of the scallion , chopped spinach , sour cream and horseradish . Stir to thoroughly combine; season with salt and pepper to taste. Divide the cooked salmon fillets and potato salad between 2 plates. Garnish the salmon with the pickled mustard seeds . Garnish the potato salad with the green top of the scallion . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0013.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/seared-salmon-green-potato-salad-with-pickled-mustard-seeds",
    "source_saved_file": "1234/Seared Salmon & ＂Green＂ Potato Salad ｜ Blue Apron (2026_9_2 17：28：01).html"
  },
  {
    "id": "recipe-0014",
    "slug": "spanish-style-garlic-shrimp-potatoes-with-peppers-onion",
    "path": "recipes/standard-meal-kit/spanish-style-garlic-shrimp-potatoes-with-peppers-onion",
    "name": "Spanish-Style Garlic Shrimp & Potatoes",
    "description": "Spanish cuisine is known for its vibrant seafood dishes, which give inspiration to this easy recipe. We’re serving juicy seared shrimp over a medley of sautéed sweet peppers and onion, and potatoes roasted with a classic blend of smoky spices. This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit",
    "category": "Standard Meal Kit",
    "calories": "480 calories",
    "ingredients": [
      "10 oz Tail-On Shrimp (Peeled & Deveined)",
      "4 oz Sweet Peppers",
      "1 each Yellow Onion",
      "¾ lb Potatoes",
      "2 clove Garlic",
      "1 bunch Chives",
      "1 tbsp Sherry Vinegar",
      "2 tbsp Ghee",
      "1 tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the potatoes ; place on the sheet pan. Drizzle with 1 teaspoon of olive oil ; season with salt, pepper, and half the spice blend (you will have extra). Toss to coat; arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "While the potatoes roast, halve, peel, and thinly slice the onion . Cut off and discard the stems of the peppers ; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic . Cut the chives into 1/2-inch pieces.",
      "While the potatoes continue to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced peppers . Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a large bowl; cover with foil to keep warm. Rinse and wipe out the pan.",
      "Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat the ghee on medium-high until melted. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the chopped garlic . Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.",
      "Add the roasted potatoes to the bowl of cooked vegetables ; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked shrimp (including any ghee from the pan) and sliced chives . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0014.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/spanish-style-garlic-shrimp-potatoes-with-peppers-onion",
    "source_saved_file": "1234/Spanish-Style Garlic Shrimp & Potatoes ｜ Blue Apron (2026_9_2 17：39：44).html"
  },
  {
    "id": "recipe-0015",
    "slug": "cashew-chicken-stir-fry-with-vegetables-quinoa",
    "path": "recipes/standard-meal-kit/cashew-chicken-stir-fry-with-vegetables-quinoa",
    "name": "Cashew Chicken Stir-Fry",
    "description": "This vibrant stir-fry brings together tender chicken, crunchy cashews, and crisp vegetables with a sweet and spicy sauce made from hoisin, sambal oelek, and more. It's all served over a bed of hearty quinoa to catch all of the saucy bites. 14 green SmartPoints® per serving 12 blue SmartPoints® per serving 7 purple SmartPoints® per serving To learn more about WW and SmartPoints® visit Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.",
    "category": "Standard Meal Kit",
    "calories": "730 calories",
    "ingredients": [
      "10 oz Boneless Chicken Breast Pieces",
      "2 each Scallions",
      "6 oz Carrots",
      "3 tbsp Roasted Cashews",
      "1 each Bell Pepper",
      "2 clove Garlic",
      "1 tbsp Sambal Oelek",
      "1 tbsp Soy Sauce",
      "2 tbsp Hoisin Sauce",
      "1 tbsp Sesame Oil",
      "2 tbsp Rice Vinegar",
      "1 tbsp Mirin (salted cooking wine)",
      "½ cup Tri-Color Quinoa"
    ],
    "instructions": [
      "Fill a small pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the mirin ; stir to combine. Cover to keep warm.",
      "Meanwhile, wash and dry the fresh produce. Peel the carrots ; thinly slice into rounds. Thinly slice the scallions , separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper . Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic . Roughly chop the cashews . In a bowl, combine the hoisin sauce , half the vinegar (you will have extra), half the soy sauce , 2 tablespoons of water , and as much of the sambal oelek as you’d like , depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.",
      "Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the remaining soy sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.",
      "Add the sesame oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions , diced pe pper , and chop ped garlic ; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.",
      "Add the cooked chicken , chopped cashews , and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked quinoa topped with the finished stir-fry . Garnish with the sliced green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0015.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/cashew-chicken-stir-fry-with-vegetables-quinoa",
    "source_saved_file": "1234/Cashew Chicken Stir-Fry ｜ Blue Apron (2026_9_2 15：36：28).html"
  },
  {
    "id": "recipe-0016",
    "slug": "cajun-shrimp-tacos-with-marinated-vegetables-cotija-cheese",
    "path": "recipes/standard-meal-kit/cajun-shrimp-tacos-with-marinated-vegetables-cotija-cheese",
    "name": "Cajun Shrimp Tacos",
    "description": "These Southern-inspired tacos pack plenty of zesty flavor: tender shrimp are seasoned with paprika, ground yellow mustard, oregano, and more, then piled inside flour tortillas with tangy-sweet marinated peppers and tomatoes. It all pairs perfectly with our fresh carrot and celery slaw.",
    "category": "Standard Meal Kit",
    "calories": "800 calories",
    "ingredients": [
      "10 oz Tail-On Shrimp (Peeled & Deveined)",
      "4 each Flour Tortillas",
      "2 stalk Celery",
      "4 oz Sweet Peppers",
      "2 each Scallions",
      "4 oz Grape Tomatoes",
      "6 oz Carrots",
      "2 tbsp Red Wine Vinegar",
      "2 tbsp Mayonnaise",
      "2 tbsp Grated Cotija Cheese",
      "½ oz Pickled Peppadew Peppers",
      "1 tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)"
    ],
    "instructions": [
      "STOVE: If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Wash and dry the fresh produce. Thinly slice the celery on an angle. Cut off and discard the root ends of the scallions ; thinly slice, separating the white bottoms and green tops. Peel the carrots ; grate on the large side of a box grater. Roughly chop the piquante peppers . Cut out and discard the stems of the sweet peppers ; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Halve the tomatoes . In a medium bowl, combine the sliced sweet peppers , halved tomatoes , and half the vinegar . Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.",
      "While the vegetables marinate, in a bowl, combine the mayonnaise , sliced celery and white bottoms of the scallions , grated carrots , chopped piquante peppers , and remaining vinegar . Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.",
      "While the slaw marinates, pat the shrimp dry with paper towels. STOVE: Remove and discard the tails of the shrimp. Season with salt, pepper, and half the spice blend (you will have extra spice blend). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate. GRILL: Drizzle the shrimp with olive oil and season with salt, pepper, and half the spice blend (you will have extra spice blend). Grill the seasoned shrimp 2 to 3 minutes per side, or until opaque and cooked through. Transfer to a plate. Carefully remove and discard the tails.",
      "STOVE: If using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in aluminum foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. GRILL: Grill the tortillas 30 seconds to 1 minute per side, or until lightly charred. Transfer to a work surface.",
      "Assemble the tacos using the warmed tortillas , cooked shrimp , marinated vegetables (discarding any marinating liquid), cheese , and sliced green tops of the scallions . Serve the tacos with the slaw on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0016.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/cajun-shrimp-tacos-with-marinated-vegetables-cotija-cheese",
    "source_saved_file": "1234/Cajun Shrimp Tacos ｜ Blue Apron (2026_9_2 15：33：26).html"
  },
  {
    "id": "recipe-0017",
    "slug": "cucumber-tomato-salad-with-olives-creamy-feta-dressing",
    "path": "recipes/standard-meal-kit/cucumber-tomato-salad-with-olives-creamy-feta-dressing",
    "name": "Cucumber & Tomato Salad",
    "description": "This crisp, vibrant salad brings together a bevy of vegetables with a creamy dressing of Greek yogurt mixed with feta cheese, red wine vinegar, and earthy oregano.",
    "category": "Standard Meal Kit",
    "calories": "230 calories",
    "ingredients": [
      "1 each Romaine Lettuce Heart",
      "2 each Persian Cucumbers",
      "4 oz Grape Tomatoes",
      "2 clove Garlic",
      "1 ½ oz Feta Cheese",
      "1 oz Pitted Niçoise Olives",
      "½ cup Plain Nonfat Greek Yogurt",
      "1 oz Sliced Roasted Red Peppers",
      "2 tbsp Red Wine Vinegar",
      "1 tsp Whole Dried Oregano"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes . Peel 1 clove of garlic ; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine the sliced cucumbers , halved tomatoes , half the vinegar , a drizzle of olive oil , and as much of the garlic paste as you’d like . Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 5 minutes.",
      "In a separate bowl, combine the yogurt , oregano , cheese (crumbling before adding), remaining vinegar , a drizzle of olive oil , and 2 tablespoons of water . Season with salt and pepper; stir to combine. Roughly chop the lettuce . Roughly chop the olives and peppers .",
      "To the bowl of marinated vegetables , add the chopped lettuce , a drizzle of olive oil , and enough of the dressing to coat (you may have extra). Season with salt and pepper; toss to combine. Serve the salad garnished with the chopped olives and peppers . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0017.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/cucumber-tomato-salad-with-olives-creamy-feta-dressing",
    "source_saved_file": "1234/Cucumber & Tomato Salad ｜ Blue Apron (2026_9_2 16：11：42).html"
  },
  {
    "id": "recipe-0018",
    "slug": "chocolate-chip-orange-cake-with-rosemary-mascarpone-glaze",
    "path": "recipes/standard-meal-kit/chocolate-chip-orange-cake-with-rosemary-mascarpone-glaze",
    "name": "Chocolate Chip Orange Cake",
    "description": "This delicious cake gets bright, rich flavor from orange zest, sugar, and chocolate chips mixed into the creamy batter. We're finishing it with a savory-sweet glaze made with mascarpone and rosemary-infused simple syrup.",
    "category": "Standard Meal Kit",
    "calories": "380 calories",
    "ingredients": [
      "1 each Pasture-Raised Eggs",
      "1 each Navel Orange",
      "1 cup All-Purpose Flour",
      "½ cup Sugar",
      "1 tsp Baking Powder",
      "4 oz Semi-Sweet Chocolate Chips",
      "½ cup Biscuit Mix",
      "¼ cup Sour Cream",
      "2 oz Salted Butter",
      "½ cup Cream",
      "1 cup Powdered Sugar",
      "1 bunch Rosemary",
      "4 tbsp Mascarpone Cheese"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 350°F. Wash and dry the fresh produce. In a small pot, combine the rosemary sprigs , powdered sugar , and 1/4 cup of water . Cook on high, stirring occasionally, 2 to 4 minutes, or until boiling and the sugar has dissolved. Turn off the heat. Set aside to cool and let the rosemary flavor infuse into the syrup, at least 30 minutes. Carefully discard the rosemary sprigs .",
      "Meanwhile, remove the mascarpone from the refrigerator to bring to room temperature. Using a zester or the small side of a box grater, finely grate the orange to get 2 teaspoons of zest (reserve the orange for future use if desired). In a bowl, combine the flour , biscuit mix , baking powder , and a pinch of salt . Whisk to combine. Working in 30 second increments, melt the butter in a large bowl in the microwave (or melt in a pot on the stove, then transfer to a large bowl). Add the orange zest , cream (shaking the packet before opening), sour cream , egg , and granulated sugar ; whisk to thoroughly combine.",
      "Add the dry ingredients to the bowl of wet ingredients ; using a spatula, gently mix until no white streaks remain. Fold in the chocolate chips .",
      "Lightly grease an 8-inch square baking dish (or line with parchment). Transfer the batter to the prepared dish; spread in an even layer. Bake 23 to 27 minutes, or until the batter is cooked through and a toothpick inserted into the middle comes out clean. Remove from the oven and let cool completely (for quicker cooling, place in the refrigerator).",
      "Once the cake has cooled, in a bowl, whisk together the mascarpone and rosemary simple syrup . Top the cooled cake with the glaze and spread into an even layer. Cut into equal-sized pieces. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0018.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/chocolate-chip-orange-cake-with-rosemary-mascarpone-glaze",
    "source_saved_file": "1234/Chocolate Chip Orange Cake ｜ Blue Apron (2026_9_2 15：58：29).html"
  },
  {
    "id": "recipe-0019",
    "slug": "crispy-prosciutto-lemon-pesto-pasta-with-broccoli-parmesan",
    "path": "recipes/standard-meal-kit/crispy-prosciutto-lemon-pesto-pasta-with-broccoli-parmesan",
    "name": "Crispy Prosciutto & Lemon Pesto Pasta",
    "description": "This easy pasta gets its verdant color two ways: we’re stirring in tender broccoli (sautéed with red pepper flakes for a lightly spicy kick), then bringing it all together with our herbaceous basil pesto, plus some tangy lemon juice and crème fraîche. A topping of crispy prosciutto adds textural contrast and delightfully salty flavor.",
    "category": "Standard Meal Kit",
    "calories": "630 calories",
    "ingredients": [
      "3 oz Prosciutto",
      "6 oz Cavatappi Pasta",
      "8 oz Broccoli",
      "1 each Lemon",
      "3 tbsp Basil Pesto",
      "¼ cup Grated Parmesan Cheese",
      "2 tbsp Crème Fraîche",
      "¼ tsp Crushed Red Pepper Flakes"
    ],
    "instructions": [
      "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. Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise.",
      "Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water , drain thoroughly.",
      "Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto . Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.",
      "In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped broccoli 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, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the broccoli is tender and the water has cooked off.",
      "To the pan, add the cooked pasta and half the reserved pasta cooking water (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Stir in the pesto , crème fraîche , and lemon juice until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the crispy prosciutto and parmesan . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0019.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/crispy-prosciutto-lemon-pesto-pasta-with-broccoli-parmesan",
    "source_saved_file": "1234/Crispy Prosciutto & Lemon Pesto Pasta ｜ Blue Apron (2026_9_2 16：10：04).html"
  },
  {
    "id": "recipe-0020",
    "slug": "chicken-sate-with-peanut-sauce-marinated-green-tomatoes",
    "path": "recipes/standard-meal-kit/chicken-sate-with-peanut-sauce-marinated-green-tomatoes",
    "name": "Chicken Sate",
    "description": "Sate, or satay, is a skewered meat dish popular in Southeast Asia. From street carts to five-star restaurants, sate is everywhere. In Indonesia, where sate was popularized, different regions are famous for different styles. But here, we’re offering you one of the classic preparations: skewered chicken served with a rich, flavorful peanut sauce and paired with a tart green tomato salad.",
    "category": "Standard Meal Kit",
    "calories": "700 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Cut the green tomatoes into wedges. Pick the cilantro leaves off the stems; discard the stems and roughly chop the leaves. Peel and thinly slice the red onion. Place the chicken in a bowl with half of the soy sauce and toss to thoroughly coat; set aside to marinate.",
      "In a small pot, combine the rice, a pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover, reduce the heat to low and simmer 18 to 22 minutes, or until the water is absorbed and the rice is cooked through. Fluff the finished rice with a fork.",
      "While the rice cooks, in a medium bowl, combine the tomatoes, rice vinegar as much of the red onion as you’d like (you may have extra onion), and half of both the cilantro and sesame oil . Toss to coat and season with salt and pepper to taste. Set aside to marinate.",
      "While the rice cooks, thread the marinated chicken onto the skewers . (You may have extra skewers.) In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the skewered chicken and cook 3 to 4 minutes per side, or until browned and cooked through. Transfer the cooked chicken to a plate.",
      "While the chicken cooks, in a medium bowl, combine the peanut butter, mirin and the remaining soy sauce and sesame oil . Whisk in 2 to 3 tablespoons of water to achieve your desired consistency for dipping.",
      "Divide the cooked rice and marinated tomatoes between 2 plates. Place the finished chicken skewers on top of the rice. Garnish with the remaining cilantro . Serve with the peanut sauce on the side for dipping. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0020.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/chicken-sate-with-peanut-sauce-marinated-green-tomatoes",
    "source_saved_file": "1234/Chicken Sate ｜ Blue Apron (2026_9_2 15：53：08).html"
  },
  {
    "id": "recipe-0021",
    "slug": "pork-meatball-italian-wedding-soup-with-ditali-pasta-rosemary",
    "path": "recipes/standard-meal-kit/pork-meatball-italian-wedding-soup-with-ditali-pasta-rosemary",
    "name": "Pork Meatball Italian Wedding Soup",
    "description": "For four weeks, Blue Apron is thrilled to team up with Christian Petroni, television star and Fortina restaurant chef and owner, to bring you his unique, flavor-packed twists on Italian-American classics. Minestra maritata (or married soup) references the soup’s traditional combination of robust greens and meat, paired here with a hearty broth that boasts an abundance of flavor from aromatic rosemary, savory demi-glace, and more.",
    "category": "Standard Meal Kit",
    "calories": "830 calories",
    "ingredients": [
      "10 oz Ground Pork",
      "6 oz Ditali Pasta",
      "6 oz Carrots",
      "2 clove Garlic",
      "2 each Scallions",
      "6 oz Kale",
      "1 bunch Rosemary",
      "2 ½ tbsp Chicken Demi-Glace",
      "¼ cup Grated Parmesan Cheese",
      "2 tbsp Red Wine Vinegar",
      "2 tbsp Tomato Paste",
      "1 tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)"
    ],
    "instructions": [
      "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. Peel the carrots and thinly slice into rounds. Using your hands, separate the kale leaves from the stems; discard the stems and tear the leaves into bite-sized pieces. Peel and roughly chop 2 cloves of garlic . Pick the rosemary leaves off the stems; roughly chop the leaves. Thinly slice the scallions . Combine in a bowl.",
      "In a large bowl, combine the pork and half the cheese ; season with salt and pepper. Gently mix to combine. Shape the mixture into 16 tightly packed meatballs. Transfer to a plate. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs . Cook, turning occasionally, 6 to 8 minutes, or until browned on all sides and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a separate plate.",
      "Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and divide between 2 bowls; drizzle with olive oil .",
      "In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the torn kale ; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the prepared aromatics and half the Italian seasoning (you will have extra). Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant.",
      "Add the tomato paste to the pan. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the demi-glace , vinegar , and 2 1/2 cups of water ; season with salt and pepper. Stir to combine. Heat to boiling on high. Once the soup is boiling, add the cooked meatballs . Reduce the heat to medium-high. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the meatballs are heated through. Taste, then season with salt and pepper if desired. Serve the soup over the cooked pasta . Garnish with the remaining cheese and a drizzle of olive oil . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0021.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/pork-meatball-italian-wedding-soup-with-ditali-pasta-rosemary",
    "source_saved_file": "1234/Pork Meatball Italian Wedding Soup ｜ Blue Apron (2026_9_2 17：17：00).html"
  },
  {
    "id": "recipe-0022",
    "slug": "sweet-spicy-shrimp-over-cilantro-rice-carrots-green-beans",
    "path": "recipes/standard-meal-kit/sweet-spicy-shrimp-over-cilantro-rice-carrots-green-beans",
    "name": "Sweet & Spicy Shrimp",
    "description": "In this dish, juicy shrimp are cooked in a honey-lime glaze with jalapeño pepper and piquant garlic for bold, spicy-sweet flavor. They're served over a bed of brown rice (studded with a duo of sautéed vegetables) and garnished with a topping of crunchy toasted pepitas. 10 Points value per serving To learn more about WW's Points program, visit Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.",
    "category": "Standard Meal Kit",
    "calories": "600 calories",
    "ingredients": [
      "10 oz Tail-On Shrimp (peeled & deveined)",
      "½ cup Brown Rice",
      "2 clove Garlic",
      "2 tsp Honey",
      "1 each Lime",
      "6 oz Carrots",
      "1 each Jalapeño Pepper",
      "2 tbsp Raw Pepitas",
      "¼ cup Cilantro Sauce",
      "½ oz Pickled Peppadew Peppers",
      "6 oz Green Beans",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)"
    ],
    "instructions": [
      "Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice , a big pinch of salt , and 1 1/4 cups of water . Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.",
      "Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic . Peel and thinly slice the carrots on an angle. Cut off and discard any stem ends from the green beans ; halve crosswise. Roughly chop the peppadew peppers . Halve the lime crosswise. Cut off and discard the stem of the jalapeño pepper . Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the honey (kneading the packet before opening), the juice of both lime halves , and 1 tablespoon of water .",
      "In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas in an even layer; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.",
      "Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the lime-honey mixture (carefully, as the liquid may splatter), chopped garlic , and as much of the sliced jalapeño pepper as you'd like , depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.",
      "In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots . Cook, without stirring, 2 to 3 minutes, or until slightly softened. Add the halved green beans ; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until softened. Transfer to the pot of cooked rice ; add the cilantro sauce and chopped peppadew peppers . Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked shrimp over the finished rice . Garnish with the toasted pepitas . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0022.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/sweet-spicy-shrimp-over-cilantro-rice-carrots-green-beans",
    "source_saved_file": "1234/Sweet & Spicy Shrimp ｜ Blue Apron (2026_9_2 17：45：59).html"
  },
  {
    "id": "recipe-0023",
    "slug": "bbq-chicken-cheesy-sweet-potatoes-with-roasted-green-beans-brussels-sprouts",
    "path": "recipes/standard-meal-kit/bbq-chicken-cheesy-sweet-potatoes-with-roasted-green-beans-brussels-sprouts",
    "name": "BBQ Chicken & Cheesy Sweet Potatoes",
    "description": "For rich accompaniment to seared chicken with a sweet and tangy barbecue and sour cherry sauce, we’re topping sweet potatoes with pickled jalapeño pepper, squeaky cheese curds, and melty monterey jack cheese. Hearty brussels sprouts and green beans, roasted until tender, round out the dish.",
    "category": "Standard Meal Kit",
    "calories": "540 calories",
    "ingredients": [
      "4 each Boneless, Skinless Chicken Breasts",
      "24 oz Sweet Potato",
      "8 oz Brussels Sprouts",
      "2 oz Cheddar Cheese Curds",
      "1 oz Sliced Pickled Jalapeño Peppers",
      "¼ cup Barbecue Sauce",
      "2 tbsp Sour Cherry Spread",
      "2 oz Shredded Monterey Jack Cheese",
      "1 tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)",
      "6 oz Green Beans"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1/2-inch-thick rounds. Roughly chop the cheese curds . Cut off and discard the stem ends of the brussels sprouts ; halve lengthwise. Cut off and discard the stem ends of the green beans . Combine in a bowl. Finely chop the pepper . Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the barbecue sauce , sour cherry spread , and 1/4 cup of water . Season with salt and pepper.",
      "Line a sheet pan with foil. Place the sweet potato rounds on the foil; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully top with as much of the chopped pepper as you’d like , depending on how spicy you’d like the dish to be. Evenly top with the chopped cheese curds and monterey jack . Roast 2 to 3 minutes, or until the cheese is melted. Remove from the oven.",
      "Meanwhile, line a separate sheet pan with foil. To the bowl of prepared brussels sprouts and green beans , add a drizzle of olive oil ; season with salt, pepper, and up to half the spice blend (you will have extra). Toss to coat; transfer to the sheet pan and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. * An instant-read thermometer should register 165°F.",
      "To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the cheesy sweet potatoes and roasted vegetables . Top the chicken with the finished sauce . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0023.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/bbq-chicken-cheesy-sweet-potatoes-with-roasted-green-beans-brussels-sprouts",
    "source_saved_file": "1234/BBQ Chicken & Cheesy Sweet Potatoes ｜ Blue Apron (2026_9_2 15：24：15).html"
  },
  {
    "id": "recipe-0024",
    "slug": "tofu-ravioli-with-glazed-baby-bok-choy-leaves",
    "path": "recipes/standard-meal-kit/tofu-ravioli-with-glazed-baby-bok-choy-leaves",
    "name": "Tofu Ravioli",
    "description": "These little pockets of tofu and vegetables were inspired by a popular dish at Blue Ribbon Brasserie, an institution in the New York City restaurant scene. They’re made using fresh dumpling wrappers and are filled with Asian ingredients like tofu, lemongrass, and ginger. Then they’re boiled and coated in sauce just like Italian ravioli. We think they’re the most delicious marriage of technique and flavor.",
    "category": "Standard Meal Kit",
    "calories": null,
    "ingredients": [],
    "instructions": [
      "Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Separate all the baby bok choy leaves. Remove the shiitake mushroom stems and very thinly slice the caps. Thinly slice the scallions. Trim off the top and bottom of the lemongrass stalk. With your fingers, remove the outer fibrous layers of the stalk until you reach the tender core. Peel and mince the garlic, ginger, and lemongrass all together.",
      "In a large pan, heat some oil on medium-high until hot. Add the mushrooms , half the ginger , garlic , and lemon grass mixture , and the scallions . Cook 2 to 4 minutes, or until the mushrooms are completely softened. Season with salt and pepper. Transfer the mixture to a small bowl.",
      "With your hands, squeeze the tofu to crumble it finely into the mushroom mixture. Stir to combine, mashing it with a fork until it resembles fine cheese curds.",
      "Fill a small bowl with water. Spread the dumpling wrappers out on a clean, dry work surface. Dip your fingers in the water and use them to moisten the wrappers. Spoon a scant tablespoon of the filling on to the wrappers. Fold over the wrappers to make half-moon shapes, then use a fork to seal the ravioli, pressing down firmly to crimp the edges together. (We made 20 ravioli, but feel free to make as many as you like, until you run out of wrappers and filling.)",
      "In a small bowl, make the sauce by combining the sesame oil , soy sauce , cornstarch , and ¼ cup of water . Whisk until smooth. Wipe out the pan used for the mushrooms. In the pan, heat some oil on high until hot. Add the remaining ginger , garlic , and lemongrass mixture . Cook for 10 seconds, stirring, then add the baby bok choy leaves . Cook for about 1 minute, then add the sauce. Stir to coat the bok choy in the sauce. Cook about 1 to 2 minutes longer, stirring until the bok choy is tender-crisp, then remove from the heat.",
      "Add the ravioli to the pot of boiling water. Stir gently so they don’t stick together. Cook about 3 minutes, or until the wrappers are cooked through. With a slotted spoon, gently transfer the ravioli to the pan with the bok choy. Heat the pan on medium-high and gently stir to coat the ravioli in the sauce. Divide the ravioli and bok choy between 2 plates. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0024.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/tofu-ravioli-with-glazed-baby-bok-choy-leaves",
    "source_saved_file": "1234/Tofu Ravioli ｜ Blue Apron (2026_9_2 17：47：43).html"
  },
  {
    "id": "recipe-0025",
    "slug": "chicken-schnitzel-with-creamy-potato-salad-lingonberry-jam",
    "path": "recipes/standard-meal-kit/chicken-schnitzel-with-creamy-potato-salad-lingonberry-jam",
    "name": "Chicken Schnitzel",
    "description": "Nothing beats classic chicken schnitzel. Simply a crunchy, breaded cutlet, it’s a favorite in Germany and many of its neighboring countries. In this dish, we’re pairing our chicken with a hearty, creamy potato salad. And for a delicious twist, we’re serving lingonberry jam on the side. Lingonberries—sweet like blueberries, but with the tart notes of cranberries—are the fruit of choice for jams in traditional Scandinavian cooking. Their sweetness provides a perfect counterpoint to the savory flavors of the schnitzel.",
    "category": "Standard Meal Kit",
    "calories": "600 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Medium dice the potatoes. Crack the eggs into a medium bowl; beat until smooth. Finely chop the parsley leaves and stems. Quarter and deseed the lemon.",
      "Add the potatoes to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.",
      "While the potatoes cook, place the flour and breadcrumbs in 2 separate medium bowls; season each with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess), then the beaten eggs (letting the excess drip off), then the breadcrumbs (pressing to adhere). Transfer the breaded chicken to a plate.",
      "While the potatoes continue to cook, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken . Cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.",
      "While the chicken cooks, to the pot of cooked potatoes , add the mayonnaise , sweet pickle relish and half the parsley . Stir to thoroughly combine; season with salt and pepper to taste. Transfer to a serving dish.",
      "Transfer the cooked chicken to a serving dish. Serve with the potato salad , lingonberry jam and lemon wedges on the side. Garnish with the remaining parsley . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0025.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/chicken-schnitzel-with-creamy-potato-salad-lingonberry-jam",
    "source_saved_file": "1234/Chicken Schnitzel ｜ Blue Apron (2026_9_2 15：53：45).html"
  },
  {
    "id": "recipe-0026",
    "slug": "roasted-pork-broccoli-with-apple-cheese-sauce-garlic-breadcrumbs",
    "path": "recipes/standard-meal-kit/roasted-pork-broccoli-with-apple-cheese-sauce-garlic-breadcrumbs",
    "name": "Roasted Pork & Broccoli",
    "description": "To elevate the classic savory-sweet pairing, we’re topping roasted pork with sautéed apple in this crowd-pleasing recipe. The pork and a side of broccoli, roasted on the same sheet pan, come together with a rich, warming fontina cheese sauce.",
    "category": "Standard Meal Kit",
    "calories": "780 calories",
    "ingredients": [
      "1 each Pork Roast",
      "2 clove Garlic",
      "Apple",
      "Panko Breadcrumbs",
      "2 tbsp All-Purpose Flour",
      "2 oz Fontina Cheese",
      "1 tbsp Apple Cider Vinegar",
      "1 tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large pieces, keeping the florets intact. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Pat the pork dry with paper towels; season on all sides with salt, pepper, and the spice blend . Place on the other side of the sheet pan. Drizzle with olive oil; turn to coat. Roast, rotating the sheet pan halfway through, 26 to 28 minutes, or until the broccoli is browned and the pork is cooked through. (An instant-read thermometer inserted into the pork should register 145°F.) Remove from the oven. Transfer the roasted pork to a cutting board and let rest for at least 5 minutes.",
      "While the pork and broccoli roast, peel and finely chop the garlic ; using the side of your knife, smash until it resembles a paste (or use a zester). Core and medium dice the apple . Small dice the cheese .",
      "While the pork and broccoli continue to roast, in a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and half the garlic paste . Cook, stirring constantly, 2 to 3 minutes, or until golden brown. Transfer to a plate; immediately season with salt and pepper. Wipe out the pan.",
      "While the pork and broccoli continue to roast, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced apple ; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the vinegar and cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl; season with salt and pepper to taste. Cover with aluminum foil to keep warm. Rinse and wipe out the pan.",
      "While the pork rests, in the same pan, heat 1 ½ tablespoons of olive oil on medium-high until hot. Add the flour and remaining garlic paste ; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until lightly browned and fragrant. Add the milk and 1/2 cup of water ; season with salt and pepper. Cook, whisking frequently, 2 to 3 minutes, or until thickened. Add the diced cheese ; season with salt and pepper. Cook, whisking constantly, 1 to 2 minutes, or until the cheese has melted. Turn off the heat and season with salt and pepper to taste.",
      "Find the lines of muscle (or grain) on the rested pork ; thinly slice crosswise against the grain. Serve the sliced pork with the roasted broccoli and cheese sauce . Top the pork with the cooked apple and garlic breadcrumbs . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0026.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/roasted-pork-broccoli-with-apple-cheese-sauce-garlic-breadcrumbs",
    "source_saved_file": "1234/Roasted Pork & Broccoli ｜ Blue Apron (2026_9_2 17：21：27).html"
  },
  {
    "id": "recipe-0027",
    "slug": "spicy-pan-fried-chicken-with-corn-on-the-cob-tomato-salad",
    "path": "recipes/standard-meal-kit/spicy-pan-fried-chicken-with-corn-on-the-cob-tomato-salad",
    "name": "Spicy Pan-Fried Chicken",
    "description": "This recipe celebrates the best of down-home Southern cooking—in particular, the irresistible combination of sweet and spicy. We’re serving crispy, honey-drizzled chicken with a deliciously spicy sauce (simply hot sauce mixed with sour cream) and balancing those flavors with a colorful side salad of charm tomatoes and pickled shallot. And to upgrade classic corn on the cob, we’re roasting our corn with garlic butter. Be sure to save the leftover melted butter after roasting—it adds another rich layer of flavor when drizzled over the chicken. (Chefs, your charm tomatoes may be red or yellow!)",
    "category": "Standard Meal Kit",
    "calories": "590 calories",
    "ingredients": [],
    "instructions": [
      "Remove the butter and honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the shallot. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Transfer to a bowl. Remove and discard the corn husks and silks. Halve the tomatoes and place in a medium bowl; season with salt and pepper. Pick the parsley leaves off the stems; discard the stems. In a bowl, combine the hot sauce and sour cream ; season with salt and pepper.",
      "In a small pot, combine the shallot , vinegar , and 2 tablespoons of water ; heat to boiling on high. Once boiling, cook, stirring constantly, 30 seconds to 1 minute, or until the the shallot is slightly softened. Transfer to a heatproof bowl and set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.",
      "While the shallot cools, add the butter to the bowl of garlic paste . Stir to thoroughly combine. Divide the corn cobs between 2 large pieces of aluminum foil; rub each cob on all sides with the garlic butter. Drizzle each with 1 tablespoon of water ; season with salt and pepper. Tightly wrap the foil around each cob to completely seal. Transfer to a sheet pan. Roast 13 to 15 minutes, or until tender. Remove from the oven and set aside in a warm place.",
      "While the corn roasts, place the spice blend on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the spice blend (tapping off any excess). Transfer to a separate plate.",
      "While the corn continues to roast, in a medium pan (nonstick or cast iron, if you have one), heat 1 tablespoon of olive oil on medium until hot. Once the oil is hot enough that a pinch of the spice blend sizzles immediately when added to the pan, add the coated chicken . Cook 5 to 6 minutes per side, or until browned and cooked through. Turn off the heat. Drizzle the cooked chicken with the honey (kneading the packet before opening).",
      "While the chicken cooks, to the bowl of seasoned tomatoes , add the parsley , pickled shallot (including the pickling liquid), and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Reserving the garlic butter , carefully unwrap the roasted corn and transfer to a serving dish. Divide the cooked chicken and salad between 2 dishes. Drizzle the chicken with the reserved garlic butter . Serve with the corn and sauce on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0027.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/spicy-pan-fried-chicken-with-corn-on-the-cob-tomato-salad",
    "source_saved_file": "1234/Spicy Pan-Fried Chicken ｜ Blue Apron (2026_9_2 17：41：59).html"
  },
  {
    "id": "recipe-0028",
    "slug": "baked-tilapia-creamy-kale-with-fregola-sarda-pasta",
    "path": "recipes/standard-meal-kit/baked-tilapia-creamy-kale-with-fregola-sarda-pasta",
    "name": "Baked Tilapia & Creamy Kale",
    "description": "In this Sardinian-inspired recipe, mild tilapia (seasoned with classic spices), kale, and fregola sarda come together in one baking dish. For a golden-brown crust, we’re adding a layer of panko breadcrumbs in the last few minutes of baking. (You may receive green curly, dark green lacinato, or red kale.)",
    "category": "Standard Meal Kit",
    "calories": "580 calories",
    "ingredients": [
      "Grated Romano Cheese"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta and cook 9 to 11 minutes, or until slightly tender. Drain thoroughly and transfer to a large bowl.",
      "While the pasta cooks, wash and dry the fresh produce. Peel and finely chop the garlic ; using the flat side of your knife, smash until it resembles a paste (or use a zester). 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. Remove and discard the kale stems; roughly chop the leaves.",
      "To the bowl of cooked pasta , add the garlic paste , heavy cream (shaking the bottle just before opening), cheese , lemon zest , the juice of 2 lemon wedges , 2 tablespoons of olive oil , 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. Stir to thoroughly combine. Add the chopped kale and stir to thoroughly combine.",
      "Transfer the dressed pasta and kale to a baking dish, making sure the kale is evenly distributed. Cut the butter into 4 equal-sized pieces. Pat the fish fillets dry with paper towels; season on both sides with salt, pepper, and the spice blend . Place the seasoned fillets on top of the pasta and kale. Top each fillet with a piece of the butter. Tightly cover the baking dish with aluminum foil.",
      "Bake the prepared pasta and fish 10 to 12 minutes, or until the fish is almost cooked through. Keeping the oven on, remove from the oven. Carefully remove and discard the foil. Evenly top the fillets with the breadcrumbs . Drizzle with olive oil and season with salt and pepper. Return to the oven and bake 8 to 10 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through. Remove from the oven. Top the baked pasta and fish with the juice of the remaining lemon wedges . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0028.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/baked-tilapia-creamy-kale-with-fregola-sarda-pasta",
    "source_saved_file": "1234/Baked Tilapia & Creamy Kale ｜ Blue Apron (2026_9_2 15：22：23).html"
  },
  {
    "id": "recipe-0029",
    "slug": "crispy-barramundi-fregola-sarda-with-fennel-raisins-orange",
    "path": "recipes/standard-meal-kit/crispy-barramundi-fregola-sarda-with-fennel-raisins-orange",
    "name": "Crispy Barramundi & Fregola Sarda",
    "description": "Tonight, we’re dressing up crispy-skinned barramundi with the bright flavors of southern Italy. Fregola sarda, a toasted semolina pasta, takes on notes of licorice from sautéed fennel and pops of sweetness from golden raisins. To finish, we're making a sauce with fresh orange juice and a vibrant olive oil infused with garlic, oregano, and—for a spicy twist—dried chile de arbol, a petite Mexican chile.",
    "category": "Standard Meal Kit",
    "calories": "750 calories",
    "ingredients": [],
    "instructions": [
      "Heat a small pot of salted water to boiling on high. Once boiling, add the pasta and cook 14 to 16 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and transfer to a bowl. Stir in a drizzle of olive oil and season with salt and pepper to taste. Wipe out the pot.",
      "While the pasta cooks, wash and dry the fresh produce. Cut off and discard any fennel stems. Halve the bulb lengthwise; cut out and discard the core, then thinly slice crosswise. Peel and thinly slice the shallot. Roughly chop the pistachios. Peel the garlic; using the flat side of your knife, gently smash the clove once. Leaving half the oregano sprigs whole, pick the remaining oregano leaves off the stems; discard the stems and roughly chop the leaves. Halve the orange; squeeze the juice into a bowl, straining out any seeds.",
      "In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the fennel and shallot ; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened and fragrant. Add the cooked pasta , pistachios , and raisins ; cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and heated through. Season with salt and pepper to taste. Divide between 2 dishes and set aside in a warm place. Wipe out the pan",
      "In the pot used to cook the pasta, heat 2 tablespoons of olive oil on medium-high until hot. Add the garlic and chile ; cook 2 to 3 minutes, or until fragrant. Turn off the heat and add the whole oregano sprigs . (For a spicier dish, break apart the chile with a spoon.)",
      "Pat the barramundi fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin side down, and cook 3 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, divide between the dishes of finished pasta .",
      "Add the chopped oregano and orange juice to the pan of reserved fond (be careful, as the orange juice may splatter). Cook on medium-high, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume. Turn off the heat. Pouring through a strainer, add the infused oil ; discard the garlic, chile, and oregano sprigs. Stir to thoroughly combine; season with salt and pepper to taste. Top the cooked barramundi fillets with as much of the sauce as you'd like. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0029.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/crispy-barramundi-fregola-sarda-with-fennel-raisins-orange",
    "source_saved_file": "1234/Crispy Barramundi & Fregola Sarda ｜ Blue Apron (2026_9_2 16：07：21).html"
  },
  {
    "id": "recipe-0030",
    "slug": "quinoa-black-bean-burgers-with-sweet-potato-oven-fries-garlic-lime-sauce",
    "path": "recipes/standard-meal-kit/quinoa-black-bean-burgers-with-sweet-potato-oven-fries-garlic-lime-sauce",
    "name": "Quinoa & Black Bean Burgers",
    "description": "Chefs, this recipe does veggie burgers right. We’re using red quinoa and smashed black beans to make burgers that stay creamy on the inside while crisping up on the outside. Two kinds of chile powder lend the burgers a kick of heat, while chopped dates balance the spices with a hint of fruity sweetness. Topped with avocado and a cool sauce of lime-seasoned sour cream­, these burgers are sure to hit the spot. And we’re serving them, of course, with a side of “fries”—sweet potatoes roasted in the oven, for a lighter touch.",
    "category": "Standard Meal Kit",
    "calories": "570 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 475°F. Heat a small pot of salted water to boiling on high. Thoroughly rinse the quinoa . Once the pot of water is boiling, add the rinsed quinoa. Cook 14 to 16 minutes, or until tender. Drain thoroughly and rinse under cold water.",
      "While the quinoa cooks, wash and dry the fresh produce. Halve the buns. Cut the sweet potatoes into ½-inch-thick sticks. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Drain and rinse the beans; place in a large bowl. Smash the rinsed beans with a fork until they resemble a coarse paste. Pit and finely chop the dates. Pick the cilantro leaves off the stems; discard the stems. Quarter the lime. Pit, peel and thinly slice the avocado; top with the juice of 1 lime wedge.",
      "Place the sweet potatoes on a sheet pan. Drizzle with olive oil; season with salt, pepper and ¼ of the spice blend . Toss to thoroughly coat. Arrange in a single, even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "While the sweet potatoes roast, crack the egg into the bowl of smashed beans . Add the cooked quinoa , dates , ¾ of the garlic paste and the remaining spice blend . Season with salt and pepper; stir to thoroughly combine. Using your hands, form the mixture into four 1-inch-thick burgers and place on a plate. In a bowl, combine the sour cream , remaining garlic paste and the juice of the remaining lime wedges . Stir to combine; season with salt and pepper to taste.",
      "While the sweet potatoes continue to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Carefully add the burgers , keeping them separate. Cook 4 to 6 minutes per side, or until crispy and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.",
      "In the pan used to cook the burgers, heat 2 teaspoons of olive oil on medium-high until hot. Working in batches, add the buns , cut sides down. Toast 1 to 2 minutes, or until crispy and browned. Transfer to a plate. Divide the cooked burgers between the toasted bun bottoms. Top with the garlic-lime sauce , avocado , cilantro and bun tops. Divide between 4 plates and serve with the roasted sweet potatoes on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0030.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/quinoa-black-bean-burgers-with-sweet-potato-oven-fries-garlic-lime-sauce",
    "source_saved_file": "1234/Quinoa & Black Bean Burgers ｜ Blue Apron (2026_9_2 17：19：08).html"
  },
  {
    "id": "recipe-0031",
    "slug": "crispy-chicken-schnitzel-with-mashed-potatoes-creamy-mustard-dressed-kale",
    "path": "recipes/standard-meal-kit/crispy-chicken-schnitzel-with-mashed-potatoes-creamy-mustard-dressed-kale",
    "name": "Crispy Chicken Schnitzel",
    "description": "You’ll make an easy spin on the classic Central European dish by coating chicken thighs in flour, egg, and breadcrumbs before searing them in the pan to achieve the characteristically crunchy exterior—perfectly contrasted with a spoonful of tangy-sweet marinated apple. A side of kale dressed in a quick honey mustard sauce cuts through the richness of the dish.",
    "category": "Standard Meal Kit",
    "calories": "930 calories",
    "ingredients": [
      "12 oz Boneless, Skinless Chicken Thighs",
      "1 each Pasture-Raised Eggs",
      "1 each Apple",
      "6 oz Kale",
      "1 ¼ cup Panko Breadcrumbs",
      "1 tbsp Dijonnaise",
      "2 tbsp All-Purpose Flour",
      "2 tbsp Honey",
      "1 tbsp Rice Vinegar",
      "¾ lb Potatoes"
    ],
    "instructions": [
      "Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes . Core the apple ; grate on the large side of a box grater. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. In a large bowl, combine the creamy mustard sauce , a drizzle of olive oil, and half the honey (kneading the packet before opening). Season with salt and pepper. Add the sliced kale to the bowl of mustard sauce ; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.",
      "While the kale marinates, add the diced potatoes to the pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add 1 tablespoon of olive oil. Season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.",
      "While the potatoes cook, in a medium bowl, combine the vinegar and remaining honey . Add the grated apple . Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.",
      "While the apple marinates, place the flour and breadcrumbs on two separate, large plates; season each with salt and pepper. Crack the egg into a large bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.",
      "In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of chicken sizzles immediately when added, add the coated chicken . Cook 5 to 7 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt. Serve the cooked chicken with the mashed potatoes and dressed kale . Top the chicken with the marinated apple (discarding any liquid). Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0031.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/crispy-chicken-schnitzel-with-mashed-potatoes-creamy-mustard-dressed-kale",
    "source_saved_file": "1234/Crispy Chicken Schnitzel ｜ Blue Apron (2026_9_2 16：07：54).html"
  },
  {
    "id": "recipe-0032",
    "slug": "arugula-tomato-salad-with-chive-dressing-everything-bagel-seasoning",
    "path": "recipes/standard-meal-kit/arugula-tomato-salad-with-chive-dressing-everything-bagel-seasoning",
    "name": "Arugula & Tomato Salad",
    "description": "Here, a duo of arugula and spinach are tossed with juicy tomatoes, balsamic-marinated onions, and a creamy, fragrant dressing of sour cream, chives, lemon juice, and garlic paste. A sprinkle of everything bagel seasonings lends some more exciting flavor and a bit of crunch.",
    "category": "Standard Meal Kit",
    "calories": "240 calories",
    "ingredients": [
      "1 tbsp Everything Bagel Seasoning (Poppy Seeds, White Sesame Seeds, Black Sesame Seeds, Dried Minced Garlic, Dried Minced Onion & Coarse Salt)",
      "1 bunch Chives",
      "4 oz Arugula",
      "3 oz Baby Spinach",
      "4 oz Grape Tomatoes",
      "2 clove Garlic",
      "2 oz Balsamic-Marinated Cipolline Onions",
      "1 each Lemon",
      "¼ cup Sour Cream"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Halve the tomatoes . Roughly chop the onions . Thinly slice the chives . Quarter and deseed the lemon . Peel 1 clove of garlic ; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine the sour cream , sliced chives , the juice of 2 lemon wedges , 1 tablespoon of olive oil , and as much of the garlic paste as you’d like . Season with salt and pepper. Whisk to combine.",
      "To the bowl of dressing , add the spinach , arugula , halved tomatoes , and chopped onions . Toss to combine. Serve the salad garnished with the everything bagel seasoning . Serve the remaining lemon wedges on the side, if you’d like. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0032.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/arugula-tomato-salad-with-chive-dressing-everything-bagel-seasoning",
    "source_saved_file": "1234/Arugula & Tomato Salad ｜ Blue Apron (2026_9_2 15：18：47).html"
  },
  {
    "id": "recipe-0033",
    "slug": "garlic-butter-shrimp-corn-with-green-bean-salad-roasted-purple-potatoes",
    "path": "recipes/standard-meal-kit/garlic-butter-shrimp-corn-with-green-bean-salad-roasted-purple-potatoes",
    "name": "Garlic-Butter Shrimp & Corn",
    "description": "Nothing says summer in the Lowcountry region of the South quite like an old-fashioned shrimp boil. Our take features garlicky, buttery shrimp and fresh corn on the cob, seasoned with traditional spices and sautéed—served alongside thyme-roasted purple potatoes. To complete the meal, we’re serving a salad of sweet tomatoes (yours may be yellow or red), crisp green beans, and crunchy oven-toasted croutons tossed in a simple dressing of lemon juice and mayonnaise.",
    "category": "Standard Meal Kit",
    "calories": "600 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the potatoes ; cut lengthwise into 1-inch-wide wedges. Place the potatoes and whole thyme sprigs on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer on 1 side of the sheet pan, with the potatoes skin side down. Roast 16 to 18 minutes, or until slightly softened. Leaving the oven on, remove the roasted potatoes from the oven.",
      "While the potatoes roast, wash and dry the remaining fresh produce. Cut off and discard the stem ends of the green beans. Remove and discard the corn husks and silks. Cut each cob crosswise into 4 equal-sized pieces. Medium dice the baguette. Peel and roughly chop the garlic. Quarter and deseed the lemon. Halve the tomatoes; place in a bowl and season with salt and pepper.",
      "While the potatoes continue to roast, fill a large bowl with ice water; add a pinch of salt and set aside. To the pot of boiling water, add the green beans and corn and cook 3 to 4 minutes, or until slightly softened and the green beans are bright green. Using a slotted spoon or tongs, immediately transfer the cooked green beans to the bowl of ice water. Drain the corn; transfer to a separate bowl. Let the green beans stand until completely cool; drain thoroughly and pat dry with paper towels.",
      "In a bowl, combine the baguette , ¼ of the spice blend , and a drizzle of olive oil. Season with salt and pepper and toss to coat. Carefully arrange in a single layer on the other side of the sheet pan of roasted potatoes . Bake, stirring the baguette halfway through, 10 to 11 minutes, or until the baguette is browned and crispy and the potatoes are browned and tender when pierced with a fork. Transfer the finished potatoes to a serving dish; remove and discard the thyme sprigs . Set the croutons aside to cool.",
      "While the potatoes and baguette bake, pat the shrimp dry with paper towels; transfer to a bowl. Add the garlic and remaining spice blend ; season with salt and pepper. Toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are slightly opaque. Add the cooked corn , butter , and the juice of 2 lemon wedges ; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Transfer to the serving dish of roasted potatoes .",
      "To make the dressing, in a bowl, combine the mayonnaise and the juice of the remaining lemon wedges ; season with salt and pepper. In a large bowl, combine the seasoned tomatoes , cooked green beans , croutons , a drizzle of olive oil, and as much of the dressing as you’d like (you may have extra). Toss to coat. Season with salt and pepper to taste. Transfer to a serving dish. Serve the salad , cooked shrimp and corn , and finished potatoes with any remaining dressing on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0033.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/garlic-butter-shrimp-corn-with-green-bean-salad-roasted-purple-potatoes",
    "source_saved_file": "1234/Garlic-Butter Shrimp & Corn ｜ Blue Apron (2026_9_2 16：20：32).html"
  },
  {
    "id": "recipe-0034",
    "slug": "maple-harissa-pork-chops-with-roasted-broccoli-pearl-couscous",
    "path": "recipes/standard-meal-kit/maple-harissa-pork-chops-with-roasted-broccoli-pearl-couscous",
    "name": "Maple-Harissa Pork Chops",
    "description": "Seared pork chops get a vibrant lift from our sweet and smoky sauce—simply made by cooking maple syrup and harissa paste together in the pan of flavorful pork fond. They’re the perfect accompaniment to our wholesome sides of earthy beets and tender pearl couscous mixed with roasted broccoli, the tangy purée of preserved lemons, and more.",
    "category": "Standard Meal Kit",
    "calories": "690 calories",
    "ingredients": [
      "2 each Boneless, Center-Cut Pork Chops",
      "½ cup Pearl Couscous",
      "8 oz Broccoli",
      "2 each Scallions",
      "4 oz Cooked Beets",
      "1 ½ tbsp Maple Syrup",
      "1 ½ tbsp Red Harissa Paste",
      "1 tbsp Apple Cider Vinegar",
      "1 tsp Preserved Lemon Purée",
      "1 oz Goat Cheese",
      "¼ cup Labneh Cheese"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "While the broccoli roasts, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and let rest at least 5 minutes.",
      "While the pork cooks, thinly slice the scallions , separating the white bottoms and hollow green tops. On a paper towel-lined cutting board, medium dice the beets .",
      "While the pork continues to cook, add the couscous to the pot of boiling water. Cook 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the roasted broccoli , sliced white bottoms of the scallions , lemon purée , cheese (crumbing before adding), and a drizzle of olive oil. Season with salt and pepper; stir to combine.",
      "While the couscous cooks, in a medium bowl, combine the labneh or crème fraîche , vinegar , and 1 tablespoon of olive oil . Add the diced beets and half the sliced green tops of the scallions . Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.",
      "While the pork rests, to the pan of reserved fond, add the maple syrup , harissa paste , and 2 tablespoons of water (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Serve the cooked pork with the finished couscous and dressed beets . Top the pork with the sauce . Garnish with the remaining sliced green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0034.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/maple-harissa-pork-chops-with-roasted-broccoli-pearl-couscous",
    "source_saved_file": "1234/Maple-Harissa Pork Chops ｜ Blue Apron (2026_9_2 16：57：09).html"
  },
  {
    "id": "recipe-0035",
    "slug": "gochujang-chicken-udon-stir-fry-with-bok-choy-scallions",
    "path": "recipes/standard-meal-kit/gochujang-chicken-udon-stir-fry-with-bok-choy-scallions",
    "name": "Gochujang Chicken & Udon Stir-Fry",
    "description": "In this dish, we’re highlighting fresh, chewy udon noodles by tossing them with a spicy sauce of gochujang, honey, and black bean sauce that perfectly complements tender pieces of chicken and crisp bok choy.",
    "category": "Standard Meal Kit",
    "calories": "620 calories",
    "ingredients": [
      "10 oz Boneless Chicken Breast Pieces",
      "½ lb Udon Noodles",
      "10 oz Baby Bok Choy",
      "2 each Scallions",
      "2 clove Garlic",
      "2 tsp Gochujang",
      "1 piece Ginger",
      "2 tbsp Black Bean Sauce",
      "1 tbsp Honey"
    ],
    "instructions": [
      "Remove the noodles and honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Peel the ginger ; finely chop to get 2 teaspoons (you may have extra). Peel and roughly chop 2 cloves of garlic . Cut off and discard the root ends of the bok choy ; roughly chop, separating the stems and leaves. In a bowl, whisk together the honey (kneading the packet before opening), black bean sauce , 1/4 cup of water , and as much of the gochujang as you’d like , depending on how spicy you’d like the dish to be.",
      "Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.",
      "Using your hands, carefully separate the noodles . In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions , chopped ginger , chopped bok choy stems , and chopped garlic . Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the noodles and sauce ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the noodles are heated through and the sauce is slightly thickened.",
      "Add the cooked chicken and chopped bok choy leaves to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the bok choy leaves are wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sliced green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0035.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/gochujang-chicken-udon-stir-fry-with-bok-choy-scallions",
    "source_saved_file": "1234/Gochujang Chicken & Udon Stir-Fry ｜ Blue Apron (2026_9_2 16：23：57).html"
  },
  {
    "id": "recipe-0036",
    "slug": "parmesan-pita-chips-with-creamy-pesto-dip",
    "path": "recipes/standard-meal-kit/parmesan-pita-chips-with-creamy-pesto-dip",
    "name": "Parmesan Pita Chips",
    "description": "For delightful flavor, you'll toast slices of hearty pita finished with a sprinkle of nutty parmesan cheese, then make a creamy dipper with greek yogurt and our verdant basil pesto.",
    "category": "Standard Meal Kit",
    "calories": "460 calories",
    "ingredients": [
      "2 each Pocketless Pitas",
      "6 tbsp Basil Pesto",
      "½ cup Plain Nonfat Greek Yogurt",
      "¼ cup Grated Parmesan Cheese"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Cut the pitas into 6 equal-sized wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Toast in the oven 7 to 9 minutes, or until lightly browned. Remove from the oven and evenly top with the parmesan .",
      "Meanwhile, in a bowl, combine the yogurt and pesto . Taste, then season with salt and pepper if desired. Serve the pita chips with the dip . Drizzle the dip with olive oil . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0036.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/parmesan-pita-chips-with-creamy-pesto-dip",
    "source_saved_file": "1234/Parmesan Pita Chips ｜ Blue Apron (2026_9_2 17：11：29).html"
  },
  {
    "id": "recipe-0037",
    "slug": "flank-steak-tacos-with-chipotle-glazed-vegetables-lime-sour-cream",
    "path": "recipes/standard-meal-kit/flank-steak-tacos-with-chipotle-glazed-vegetables-lime-sour-cream",
    "name": "Flank Steak Tacos",
    "description": "Tucked inside warm flour tortillas, bites of tender flank steak (coated with a blend of bold Mexican spices) and spicy chipotle-glazed pepper and onion find cooling contrast from a layer of zesty lime sour cream. For even more delicious balance, we're serving the tacos alongside a refreshing cucumber, orange, and peanut salad.",
    "category": "Standard Meal Kit",
    "calories": "800 calories",
    "ingredients": [
      "2 each Grass-Fed Flank Steaks",
      "4 each Flour Tortillas",
      "1 each Poblano Pepper",
      "1 each Navel Orange",
      "1 each Lime",
      "2 clove Garlic",
      "1 each Persian Cucumbers",
      "1 each Red Onion",
      "2 tsp Chipotle Chile Paste",
      "1 tbsp Light Brown Sugar",
      "¼ cup Sour Cream",
      "2 tbsp Grated Cotija Cheese",
      "3 tbsp Roasted Peanuts",
      "1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)"
    ],
    "instructions": [
      "If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion . Thinly slice the cucumber into rounds. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Quarter the lime. Peel 1 clove of garlic ; using a zester or the small side of a box grater, finely grate into a paste. In a medium bowl, combine the sliced cucumber , the juice of 2 lime wedges , a drizzle of olive oil , and as much of the garlic paste as you’d like . Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Peel the orange ; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper . Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the sugar , 1/2 cup of water , and as much of the chile paste as you’d like , depending on how spicy you’d like the dish to be.",
      "Pat the steaks dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. *An instant-read thermometer should register 145°F.",
      "In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced pepper . Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 3 to 4 minutes, or until the vegetables are softened and the liquid has mostly cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "Meanwhile, to the bowl of marinated cucumber , add the sliced orange , peanuts , and half the cheese . Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.",
      "If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.",
      "In a bowl, combine the sour cream , lime zest , and the juice of the remaining lime wedges . Find the lines of muscle (or grain) on the rested steaks ; thinly slice crosswise against the grain. Assemble the tacos using the warmed tortillas , lime sour cream , sliced steaks , glazed vegetables (including any glaze from the pan), and remaining cheese . Serve the tacos with the salad on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0037.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/flank-steak-tacos-with-chipotle-glazed-vegetables-lime-sour-cream",
    "source_saved_file": "1234/Flank Steak Tacos ｜ Blue Apron (2026_9_2 16：17：23).html"
  },
  {
    "id": "recipe-0038",
    "slug": "fusilli-broccoli-casserole-with-crispy-onions",
    "path": "recipes/standard-meal-kit/fusilli-broccoli-casserole-with-crispy-onions",
    "name": "Fusilli & Broccoli Casserole",
    "description": "It doesn’t get much more comforting than tonight’s cheesy, creamy pasta and broccoli casserole. We’re tossing springy fusilli bucati and tender vegetables with nutty asiago cheese, then topping the casserole with creamy fontina cheese just before baking it to meld the rich flavors. A garnish of crispy onions finishes the dish with contrasting texture.",
    "category": "Standard Meal Kit",
    "calories": "750 calories",
    "ingredients": [
      "Yellow Onion",
      "¾ lb",
      "¾ lb Fusilli Bucati Corti Pasta",
      "Celery",
      "¼ cup Cream",
      "⅓ cup Crispy Onions",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)",
      "2 oz Fontina Cheese",
      "4 oz Asiago Cheese"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Peel and medium dice the onion and carrots . Medium dice the celery . Keeping them separate, grate the asiago cheese and fontina cheese on the large side of a box grater.",
      "In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped broccoli , diced onion , carrots , and celery , and spice blend ; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until slightly softened. Add 1/3 cup of water ; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened and the water has cooked off. Turn off the heat.",
      "While the vegetables cook, add the pasta to the pot of boiling water; cook 8 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water , drain thoroughly and return to the pot.",
      "To the pot of cooked pasta , add the cooked vegetables , grated asiago cheese , sour cream , and heavy cream (shaking the bottle before opening). Stir to thoroughly combine; season with salt and pepper to taste. Transfer to a baking dish and evenly top with the grated fontina cheese .",
      "Bake the casserole 5 to 7 minutes, or until the cheese is melted. Remove from the oven and top with the crispy onions . Let stand for at least 2 minutes before serving. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0038.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/fusilli-broccoli-casserole-with-crispy-onions",
    "source_saved_file": "1234/Fusilli & Broccoli Casserole ｜ Blue Apron (2026_9_2 16：20：38).html"
  },
  {
    "id": "recipe-0039",
    "slug": "bacon-egg-cheese-on-everything-bagel-biscuits",
    "path": "recipes/standard-meal-kit/bacon-egg-cheese-on-everything-bagel-biscuits",
    "name": "Bacon, Egg & Cheese",
    "description": "We're putting a twist on the classic breakfast sandwich by layering our crispy bacon, cheesy fried eggs, and Calabrian mayo between flaky, everything-seasoned biscuits.",
    "category": "Standard Meal Kit",
    "calories": "790 calories",
    "ingredients": [
      "4 oz Applewood Smoked Uncured Bacon",
      "2 each Pasture-Raised Eggs",
      "2 oz Shredded Cheddar & Monterey Jack Cheese Blend",
      "½ cup Biscuit Mix",
      "2 tbsp All-Purpose Flour",
      "1 ½ tsp Calabrian Chile Paste",
      "2 tbsp Mayonnaise",
      "2 tbsp Crème Fraîche",
      "1 tbsp Everything Bagel Seasoning (Poppy Seeds, White Sesame Seeds, Black Sesame Seeds, Dried Minced Garlic, Dried Minced Onion & Coarse Salt)"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 400°F. In a medium bowl, whisk together the crème fraîche and 2 tablespoons of water until combined. Add the biscuit mix , everything bagel seasoning , and flour . Stir to combine.",
      "Line a sheet pan with parchment paper. Scoop 2 equal-sized dollops of the biscuit dough onto one side of the sheet pan. Arrange the bacon in an even layer on the other side. Bake 12 to 14 minutes, or until the biscuits are set and the bacon is cooked through and crispy. Remove from the oven. Let the baked biscuits stand at least 5 minutes. Transfer the cooked bacon to a paper towel-lined plate.",
      "Meanwhile, in a bowl, combine the mayonnaise and as much of the chile paste as you’d like , depending on how spicy you’d like the dish to be.",
      "While the biscuits rest, in a medium nonstick pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn of the heat. Evenly top the eggs with the cheddar and monterey jack . Cover the pan with a lid or foil to allow the cheese to melt, about 2 minutes. Carefully halve the baked biscuits horizontally. Assemble the sandwiches using the halved biscuits , Calabrian mayo , cooked bacon , and cheesy fried eggs . Enjoy!"
    ],
    "prep_time": null,
    "servings": "2 Servings",
    "image": "/static/recipes/recipe-0039.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/bacon-egg-cheese-on-everything-bagel-biscuits",
    "source_saved_file": "1234/Bacon, Egg & Cheese ｜ Blue Apron (2026_9_2 15：21：13).html"
  },
  {
    "id": "recipe-0040",
    "slug": "brussels-sprouts-spicy-brown-butter-with-crispy-sage-walnuts",
    "path": "recipes/standard-meal-kit/brussels-sprouts-spicy-brown-butter-with-crispy-sage-walnuts",
    "name": "Brussels Sprouts & Spicy Brown Butter",
    "description": "Simple roasted brussels sprouts get a vibrant lift from a dressing of walnut and sage-infused butter, maple syrup, lemon juice, and spicy Calabrian chile paste.",
    "category": "Standard Meal Kit",
    "calories": "150 calories",
    "ingredients": [
      "16 oz Brussels Sprouts",
      "1 each Lemon",
      "1 bunch Sage",
      "2 tbsp Maple Syrup",
      "½ oz Salted Butter",
      "1 ½ tsp Calabrian Chile Paste",
      "¼ cup Roasted Walnuts"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts ; halve lengthwise. Roughly chop the walnuts . Pick the sage leaves off the stems. Halve the lemon crosswise; remove the seeds.",
      "Line a sheet pan with foil. Transfer the halved brussels sprouts to the foil. Drizzle with olive oil and season with salt and pepper. Toast to coat and arrange in an even layer, spreading them out as much as possible. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "Meanwhile, in a medium nonstick pan, heat the butter on medium- high until melted. Add the chopped walnuts and sage leaves ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the sage is dark green and the walnuts are toasted. Using a slotted spoon, transfer the sage and walnuts to a paper towel-lined plate. Transfer the infused butter to a large bowl. Add the maple syrup , the juice of both lemon halves , 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. Whisk to combine.",
      "Transfer the roasted brussels sprouts to the bowl of vinaigrette ; toss to coat. Taste, then season with salt and pepper if desired. Serve the dressed brussels sprouts garnished with the toasted walnuts and crispy sage . Enjoy!"
    ],
    "prep_time": null,
    "servings": "4 Servings",
    "image": "/static/recipes/recipe-0040.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/brussels-sprouts-spicy-brown-butter-with-crispy-sage-walnuts",
    "source_saved_file": "1234/Brussels Sprouts & Spicy Brown Butter ｜ Blue Apron (2026_9_2 15：31：44).html"
  },
  {
    "id": "recipe-0041",
    "slug": "roast-beef-with-horseradish-sour-cream-heirloom-carrots",
    "path": "recipes/standard-meal-kit/roast-beef-with-horseradish-sour-cream-heirloom-carrots",
    "name": "Roast Beef",
    "description": "Nothing says ‘comfort food’ like roast beef and horseradish. To modernize this classic you’ll be serving it with a side of heirloom carrots and a zesty, slightly peppery green called mizuna. We’re keeping the beautiful simplicity of the beef, roasting it with a just hint of thyme and finishing it with a dollop of horseradish sour cream. This recipe has the perfect balance of tradition and innovation.",
    "category": "Standard Meal Kit",
    "calories": "565 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Remove the beef from the refrigerator to bring to room temperature. Pick the thyme leaves off the stem. Cut the lemon into quarters and remove the seeds. Peel and mince the shallot, then place in a small bowl with the juice of 2 lemon wedges .",
      "Place the beef on a lightly oiled sheet pan or baking dish. Drizzle with olive oil and season with salt and pepper on all sides. Roast the beef in the oven for about 8 to 10 minutes. Remove from oven.",
      "To the sheet pan with the beef, add the carrots . Drizzle the carrots with olive oil and season with salt and pepper. Return the beef and carrots to the oven and roast for 18 to 20 minutes longer, or until the carrots are browned and the beef reaches your desired doneness. (An instant-read thermometer should register 130°F for medium.) Remove from the oven and top the roasted beef and carrots with the thyme , the juice of the remaining lemon wedges and a little olive oil . Transfer the beef to a cutting board or plate and rest for at least 5 minutes, covering loosely with aluminum foil to keep warm.",
      "While the beef and carrots roast, in a small bowl, combine the sour cream and horseradish ; stir until well-combined and season with salt and pepper to taste.",
      "While the beef and carrots roast, make the dressing. To the shallot-lemon juice mixture , slowly whisk in 2 tablespoons of olive oil until well-combined; season with salt and pepper to taste. Just before serving, toss the mizuna with enough of the dressing to coat the greens (you may have extra dressing.)",
      "After the meat has rested for at least 5 minutes, carefully cut off and remove the string. Find the lines of muscle in the roast, or the grain, then thinly slice the beef against (perpendicular to) the grain. Divide the roast beef slices between 2 plates and top with a dollop of the horseradish sour cream . Serve with the mizuna salad and roasted carrots . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0041.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/roast-beef-with-horseradish-sour-cream-heirloom-carrots",
    "source_saved_file": "1234/Roast Beef ｜ Blue Apron (2026_9_2 17：19：50).html"
  },
  {
    "id": "recipe-0042",
    "slug": "seared-steaks-spicy-peppers-with-yuzu-miso-dressed-sweet-potatoes",
    "path": "recipes/standard-meal-kit/seared-steaks-spicy-peppers-with-yuzu-miso-dressed-sweet-potatoes",
    "name": "Seared Steaks & Spicy Peppers",
    "description": "This steak dish is elevated by a few easy Asian-inspired twists. Yuzu juice (from a unique sour citrus fruit) and miso paste combine to dress our sweet potatoes, while crisp sweet peppers get a boost from spicy sambal oelek and citrusy ponzu.",
    "category": "Standard Meal Kit",
    "calories": "620 calories",
    "ingredients": [
      "2 each Top Sirloin Steaks",
      "16 oz Sweet Potato",
      "2 each Scallions",
      "4 oz Sweet Peppers",
      "2 tbsp Mayonnaise",
      "1 tbsp Sweet White Miso Paste",
      "2 tsp Yuzu Juice",
      "1 tbsp Vegetarian Ponzu Sauce",
      "2 tbsp Soy Glaze",
      "1 tbsp Sambal Oelek"
    ],
    "instructions": [
      "Fill a medium pot with water; add a big pinch of salt . Heat to boiling on high. Wash and dry the fresh produce. Peel and large dice the sweet potatoes . Cut off and discard the root ends of the scallions ; thinly slice, separating the white bottoms and green tops. In a large bowl, whisk together the mayonnaise , yuzu juice , miso paste , and sliced white bottoms of the scallions . STOVE: Cut off and discard the stems of the peppers ; remove and discard the cores. Thinly slice lengthwise. GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Cut off and discard the stems of the peppers ; remove and discard the cores, keeping the peppers intact.",
      "Add the diced sweet potatoes to the pot of boiling water. Cook 13 to 15 minutes, or until tender when pierced with a fork. Drain thoroughly and immediately transfer to the bowl of dressing . Stir to coat; season with salt and pepper to taste.",
      "STOVE: Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. GRILL: Pat the steaks dry with paper towels; drizzle with olive oil and season with salt and pepper on both sides. Grill the seasoned steaks 4 to 5 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.",
      "STOVE: Add the sliced peppers to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until softened. Add the ponzu sauce (carefully, as the liquid may splatter) and as much of the sambal oelek as you’d like , depending on how spicy you’d like the dish to be. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until coated. GRILL: Place the cored peppers in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Grill the seasoned peppers, turning occasionally, 5 to 7 minutes, or until softened. Transfer to a cutting board; thinly slice lengthwise. Place in a bowl; add the ponzu sauce and as much of the sambal oelek as you’d like , depending on how spicy you’d like the dish to be. Stir to coat.",
      "Find the lines of muscle (or grain) on the rested steaks ; slice crosswise against the grain. Serve the sliced steaks with the cooked peppers and dressed sweet potatoes on the side. Top the steaks with the soy glaze . Garnish with the sliced green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0042.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/seared-steaks-spicy-peppers-with-yuzu-miso-dressed-sweet-potatoes",
    "source_saved_file": "1234/Seared Steaks & Spicy Peppers ｜ Blue Apron (2026_9_2 17：31：00).html"
  },
  {
    "id": "recipe-0043",
    "slug": "oregano-chicken-creamy-romesco-pasta-with-zucchini-mushrooms",
    "path": "recipes/standard-meal-kit/oregano-chicken-creamy-romesco-pasta-with-zucchini-mushrooms",
    "name": "Oregano Chicken & Creamy Romesco Pasta",
    "description": "For a savory boost of flavor, we’re finishing this rich pasta with two stir-ins: creamy mascarpone cheese and our romesco sauce (a bold, Spanish-style sauce made with almonds, roasted red peppers, tomatoes, and more).",
    "category": "Standard Meal Kit",
    "calories": "730 calories",
    "ingredients": [
      "18 oz Boneless Chicken Breast Pieces",
      "12 oz Cavatappi Pasta",
      "2 each Zucchini",
      "2 clove Garlic",
      "4 tbsp Mascarpone Cheese",
      "¼ cup Grated Parmesan Cheese",
      "¼ tsp Crushed Red Pepper Flakes",
      "8 oz Mushrooms",
      "1 tbsp Red Wine Vinegar",
      "1 tsp Whole Dried Oregano",
      "6 tbsp Romesco Sauce (contains almonds)",
      "2 tbsp Tomato Paste"
    ],
    "instructions": [
      "Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms . Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic .",
      "Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the oregano ; toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.",
      "In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced zucchini . Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic 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, 2 to 3 minutes, or until slightly softened. Add the tomato paste and vinegar (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid is slightly thickened and the vegetables are softened. Turn off the heat.",
      "Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water , drain thoroughly and return to the pot.",
      "To the pot of cooked pasta , add the cooked vegetables and sauce , cooked chicken , and half the reserved pasta cooking water . Season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add the romesco sauce and mascarpone . Stir until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0043.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/oregano-chicken-creamy-romesco-pasta-with-zucchini-mushrooms",
    "source_saved_file": "1234/Oregano Chicken & Creamy Romesco Pasta ｜ Blue Apron (2026_9_2 17：06：24).html"
  },
  {
    "id": "recipe-0044",
    "slug": "togarashi-chicken-brown-rice-bowls-with-roasted-squash-miso-sesame-dressing",
    "path": "recipes/standard-meal-kit/togarashi-chicken-brown-rice-bowls-with-roasted-squash-miso-sesame-dressing",
    "name": "Togarashi Chicken & Brown Rice Bowls",
    "description": "These hearty brown rice bowls are packed with sweet and savory flavors: roasted squash and onion come together with vibrant togarashi-seasoned chicken under a drizzle of our umami-rich miso and sesame dressing. 12 green SmartPoints® per serving 9 blue SmartPoints® per serving 4 purple SmartPoints® per serving To learn more about WW and SmartPoints® visit Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.",
    "category": "Standard Meal Kit",
    "calories": "630 calories",
    "ingredients": [
      "10 oz Boneless Chicken Breast Pieces",
      "½ cup Brown Rice",
      "1 each Red Onion",
      "½ lb Diced Butternut Squash",
      "1 each Persian Cucumbers",
      "1 tbsp Sesame Oil",
      "2 tbsp Rice Vinegar",
      "1 tbsp Sweet White Miso Paste",
      "2 tbsp Coconut Aminos (seasoning sauce)",
      "1 tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)"
    ],
    "instructions": [
      "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. Line a sheet pan with foil. Halve and peel the onion ; cut into 1-inch-wide wedges, keeping the layers intact. Transfer the onion wedges and squash to the sheet pan; drizzle with the olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "Meanwhile, add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.",
      "Meanwhile, halve the cucumber lengthwise, then thinly slice crosswise; place in a bowl. Add half the vinegar and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the miso paste , coconut aminos , sesame oil , and remaining vinegar .",
      "Pat the chicken dry with paper towels; place in a bowl and season with salt, pepper, and all but a pinch of the togarashi . Toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked chicken , roasted vegetables , and marinated cucumber (including any liquid). Drizzle with the dressing . Garnish with the remaining togarashi . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0044.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/togarashi-chicken-brown-rice-bowls-with-roasted-squash-miso-sesame-dressing",
    "source_saved_file": "1234/Togarashi Chicken & Brown Rice Bowls ｜ Blue Apron (2026_9_2 17：47：55).html"
  },
  {
    "id": "recipe-0045",
    "slug": "grana-padano-panko-crusted-cod-with-roasted-potatoes-lemon-dressed-broccoli",
    "path": "recipes/standard-meal-kit/grana-padano-panko-crusted-cod-with-roasted-potatoes-lemon-dressed-broccoli",
    "name": "Grana Padano & Panko-Crusted Cod",
    "description": "We’re topping flaky cod with layers of smooth dijon and cheesy Italian-seasoned breadcrumbs, then roasting it in the oven to achieve an irresistibly crispy, golden brown crust—an easy technique that yields bright, flavorful results. It’s the perfect accompaniment to our simple sides of roasted broccoli and potatoes finished with a bit of nutty Grana Padano cheese.",
    "category": "Standard Meal Kit",
    "calories": "470 calories",
    "ingredients": [
      "2 each Cod Fillets",
      "1 each Lemon",
      "2 clove Garlic",
      "8 oz Broccoli",
      "1 tbsp Dijon Mustard",
      "¼ cup Panko Breadcrumbs",
      "0.7 oz Grana Padano Cheese",
      "1 tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)",
      "12 oz Potatoes"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Thinly slice the potatoes into 1/4-inch-thick rounds. Place in a large bowl; drizzle with 1 teaspoon of olive oil and season with salt, pepper, and half the Italian seasoning . Toss to coat. Reserving the bowl, transfer the seasoned potatoes to the sheet pan; arrange in an even layer on one side. Roast 11 minutes. Leaving the oven on, remove from the oven.",
      "While the potatoes roast, peel 1 clove of garlic ; using a zester, finely grate into a paste (or use the small side of a box grater). Grate the cheese on the small side of a box grater. Quarter and deseed the lemon . In a bowl, combine the breadcrumbs , garlic paste , half the grated cheese , the juice of 2 lemon wedges , 2 teaspoons of olive oil , and the remaining Italian seasoning . Season with salt and pepper.",
      "While the potatoes continue to roast, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Transfer to the reserved bowl. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Carefully transfer to the other side of the sheet pan of partially roasted potatoes . Arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven.",
      "While the vegetables roast, line a separate sheet pan with foil. Lightly oil the center of the foil with 1/2 teaspoon of olive oil . Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the oiled portion of the foil. Evenly spread or brush the mustard onto the fish, then top with the breadcrumb topping (pressing to adhere). Roast 14 to 16 minutes, or until the topping is browned and the fish is cooked through. Remove from the oven.",
      "Evenly top the roasted potatoes with the remaining grated cheese . Return to the oven and roast 2 to 4 minutes, or until the cheese is melted. Remove from the oven. Carefully top the roasted broccoli with the juice of the remaining lemon wedges . Serve the roasted fish with the finished vegetables . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0045.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/grana-padano-panko-crusted-cod-with-roasted-potatoes-lemon-dressed-broccoli",
    "source_saved_file": "1234/Grana Padano & Panko-Crusted Cod ｜ Blue Apron (2026_9_2 16：23：56).html"
  },
  {
    "id": "recipe-0046",
    "slug": "mexican-spiced-shrimp-with-roasted-tomato-rice-creamy-avocado-slaw",
    "path": "recipes/standard-meal-kit/mexican-spiced-shrimp-with-roasted-tomato-rice-creamy-avocado-slaw",
    "name": "Mexican-Spiced Shrimp",
    "description": "A blend of traditional spices like ancho chile powder, paprika, and more gives vibrant flavor to tender shrimp—roasted alongside juicy whole tomatoes that we’re stirring with pickled jalapeño into fluffy rice. For cooling contrast and a bit of satisfying crunch, we’re serving it all with creamy avocado-dressed cabbage and carrots.",
    "category": "Standard Meal Kit",
    "calories": "550 calories",
    "ingredients": [
      "10 oz Tail-On Shrimp (Peeled & Deveined)",
      "½ cup Jasmine Rice",
      "1 each Avocado",
      "4 oz Grape Tomatoes",
      "1 each Lime",
      "½ lb Green Cabbage",
      "6 oz Carrots",
      "1 oz Sliced Pickled Jalapeño Peppers",
      "1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine the rice and 1 cup of water . Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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.",
      "While the rice cooks, wash and dry the fresh produce. Line a sheet pan with foil. Place the tomatoes on the foil. Drizzle with 1 teaspoon of olive oil ; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 5 minutes. Leaving the oven on, remove from the oven.",
      "While the tomatoes roast, halve and pit the avocado . Using a spoon, remove the avocado from the skin. Medium dice one half, keeping the remaining half whole. Halve the lime crosswise. Cut out and discard the core of the cabbage ; thinly slice the leaves. Peel the carrots ; grate on the large side of a box grater. Roughly chop the pepper . Thoroughly wash your hands immediately after handling.",
      "Pat the shrimp dry with paper towels; place in a bowl. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and half the spice blend (you will have extra). Toss to coat. Carefully transfer to the other side of the sheet pan of partially roasted tomatoes . Arrange in an even layer. Roast 5 to 7 minutes, or until the shrimp are opaque and cooked through. Remove from the oven.",
      "While the shrimp and tomatoes roast, in a large bowl, combine the whole avocado half , 1 teaspoon of olive oil , and the juice of both lime halves . Using a fork, mash until smooth. Taste, then season with salt and pepper if desired. Add the sliced cabbage , grated carrots , and diced avocado . Stir to combine. Taste, then season with salt and pepper if desired.",
      "To the pot of cooked rice , add the roasted tomatoes and as much of the chopped pepper as you’d like , depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the roasted shrimp and slaw . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0046.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/mexican-spiced-shrimp-with-roasted-tomato-rice-creamy-avocado-slaw",
    "source_saved_file": "1234/Mexican-Spiced Shrimp ｜ Blue Apron (2026_9_2 16：59：08).html"
  },
  {
    "id": "recipe-0047",
    "slug": "cajun-spiced-catfish-sandwiches-with-roasted-broccoli-remoulade-sauce",
    "path": "recipes/standard-meal-kit/cajun-spiced-catfish-sandwiches-with-roasted-broccoli-remoulade-sauce",
    "name": "Cajun-Spiced Catfish Sandwiches",
    "description": "These irresistible sandwiches pay tribute to one of our favorite New Orleans dishes: the catfish po’ boy. Hearty, flaky catfish fillets dusted with a blend of spices like paprika, ground mustard, and cayenne pepper (plus a bit of rice flour) crisp up beautifully in the pan. In classic style, we’re serving the fish between crusty, oven-toasted baguettes and layers of creamy rémoulade. A side of roasted broccoli gets another layer of flavor and texture from a crunchy peanut garnish.",
    "category": "Standard Meal Kit",
    "calories": "810 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem. Cut the florets and remaining stem into small pieces. Roughly chop the capers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the baguettes. Cut off and discard the root end of the lettuce; thinly slice the leaves. Halve the pickle chips.",
      "Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Roast 15 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the peanuts , half the vinegar , and a drizzle of olive oil. Carefully stir to combine. Season with salt and pepper to taste. Transfer to a serving dish. Set aside in a warm place.",
      "While the broccoli roasts, in a bowl, combine the creamy mustard sauce , capers , and as much of the garlic paste as you’d like . Season with salt and pepper to taste.",
      "While the broccoli continues to roast, place the spice blend on a plate. Pat the catfish fillets dry with paper towels. Season with salt and pepper on both sides. Thoroughly coat the seasoned fillets in the spice blend (tapping off any excess). Transfer to a separate plate. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fillets; cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat.",
      "While the catfish cooks, place the baguettes on a separate sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 6 minutes, or until lightly browned and crispy. Remove from the oven. Transfer to a work surface.",
      "Just before serving, in a medium bowl, combine the lettuce and remaining vinegar . Drizzle with olive oil and season with salt and pepper. Toss to coat; season with salt and pepper to taste. Divide the rémoulade among the cut sides of the toasted baguettes . Top the baguette bottoms with the pickle chips , cooked catfish fillets , and dressed lettuce. Complete the sandwiches with the baguette tops. Divide between 2 dishes. Serve with the dressed broccoli on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0047.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/cajun-spiced-catfish-sandwiches-with-roasted-broccoli-remoulade-sauce",
    "source_saved_file": "1234/Cajun-Spiced Catfish Sandwiches ｜ Blue Apron (2026_9_2 15：33：32).html"
  },
  {
    "id": "recipe-0048",
    "slug": "creamy-pesto-cavatelli-with-spinach-zucchini-tomatoes",
    "path": "recipes/standard-meal-kit/creamy-pesto-cavatelli-with-spinach-zucchini-tomatoes",
    "name": "Creamy Pesto Cavatelli",
    "description": "Fresh cavatelli pasta is tossed in a vibrant sauce of herby pesto, which gets another layer of verdant color and flavor from sautéed zucchini and fresh spinach, folded into the warm pasta just before serving.",
    "category": "Standard Meal Kit",
    "calories": "650 calories",
    "ingredients": [
      "10 oz Cavatelli Pasta",
      "2 clove Garlic",
      "1 each Zucchini",
      "2 oz Spinach",
      "½ lb Cocktail Tomatoes",
      "1 tbsp Crema Bel Paese Cheese",
      "6 tbsp Basil Pesto",
      "¼ tsp Crushed Red Pepper Flakes"
    ],
    "instructions": [
      "Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. If necessary, peel the garlic , then roughly chop. Quarter the tomatoes ; place in a bowl and season with salt and pepper. Stir to coat.",
      "Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water , drain thoroughly.",
      "While the pasta cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic 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 frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat and season with salt and pepper to taste.",
      "Add the cooked pasta , spinach , seasoned tomatoes , cheese , and half the reserved pasta cooking water to the pan of cooked zucchini . Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined and the spinach is wilted. Stir in the pesto (if the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency). Turn off the heat and season with salt and pepper to taste. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0048.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/creamy-pesto-cavatelli-with-spinach-zucchini-tomatoes",
    "source_saved_file": "1234/Creamy Pesto Cavatelli ｜ Blue Apron (2026_9_2 16：04：57).html"
  },
  {
    "id": "recipe-0049",
    "slug": "butternut-squash-orecchiette-with-kale-brown-butter-walnuts",
    "path": "recipes/standard-meal-kit/butternut-squash-orecchiette-with-kale-brown-butter-walnuts",
    "name": "Butternut Squash & Orecchiette",
    "description": "This gourmet, seasonal pasta showcases creamy roasted butternut squash—plus a garnish of walnuts cooked with fragrant rosemary in brown butter, which adds a final layer of rich, toasty flavor.",
    "category": "Standard Meal Kit",
    "calories": "720 calories",
    "ingredients": [
      "6 oz Orecchiette Pasta",
      "2 clove Garlic",
      "6 oz Kale",
      "½ lb Diced Butternut Squash",
      "1 bunch Rosemary",
      "1 oz Salted Butter",
      "2 tbsp Crème Fraîche",
      "1 tbsp Verjus Blanc",
      "1 tbsp Capers",
      "¼ cup Grated Parmesan Cheese",
      "¼ cup Roasted Walnuts",
      "¼ tsp Crushed Red Pepper Flakes"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then 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. Line a sheet pan with foil. Place the squash and half the whole rosemary sprigs on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast, carefully stirring halfway through, 21 to 23 minutes, or until the squash is browned and tender when pierced with a fork. Remove from the oven. Carefully remove and discard the rosemary sprigs .",
      "Meanwhile, roughly chop the walnuts . Pick the remaining rosemary leaves off the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic . Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves.",
      "Add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water , drain thoroughly.",
      "Meanwhile, in a large pan (nonstick, if you have one), heat half the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the butter is lightly browned. Add the chopped walnuts and chopped rosemary . Cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Transfer to a bowl; season with salt and pepper. Wipe out the pan.",
      "In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the capers and chopped garlic ; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped 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, 2 to 3 minutes, or until the kale is slightly wilted. Add the verjus (carefully, as the liquid may splatter) and 1/4 cup of water . Cook, stirring constantly, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat.",
      "To the pan of cooked kale , add the roasted squash , cooked pasta , remaining butter , and half the reserved pasta cooking water . Cook on medium-high, stirring constantly, 1 to 2 minutes, 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 and stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the brown butter walnuts . Garnish with the cheese . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0049.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/butternut-squash-orecchiette-with-kale-brown-butter-walnuts",
    "source_saved_file": "1234/Butternut Squash & Orecchiette ｜ Blue Apron (2026_9_2 15：32：41).html"
  },
  {
    "id": "recipe-0050",
    "slug": "chinese-chicken-meatballs-with-bok-choy-sweet-peppers",
    "path": "recipes/standard-meal-kit/chinese-chicken-meatballs-with-bok-choy-sweet-peppers",
    "name": "Chinese Chicken Meatballs",
    "description": "These easy chicken meatballs get a vibrant Asian-inspired boost from a coating of our sweet, spiced sauce—fragrant with cumin and tingly Sichuan peppercorn. A simple bed of jasmine rice is perfect for soaking up all the delicious flavors.",
    "category": "Standard Meal Kit",
    "calories": "610 calories",
    "ingredients": [
      "10 oz Ground Chicken",
      "½ cup Jasmine Rice",
      "10 oz Baby Bok Choy",
      "4 oz Sweet Peppers",
      "¼ cup Panko Breadcrumbs",
      "3 tbsp Cumin & Sichuan Peppercorn Sauce",
      "2 tbsp Soy Glaze"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Cut off and discard the stems of the peppers ; remove and discard the cores. Thinly slice crosswise into rings. Cut off and discard the root end of the bok choy ; roughly chop. In a bowl, combine the peppercorn sauce , soy glaze , and 3 tablespoons of water .",
      "In a medium saucepan, combine the rice , a big pinch of salt , and 1 cup of water ; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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.",
      "While the rice cooks, in a bowl, combine the chicken and breadcrumbs ; season with salt and pepper. Gently mix to combine. Using your hands, tightly form the mixture into 10 equal-sized meatballs. Transfer to a plate. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally (carefully, as the oil may splatter), 8 to 10 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.",
      "Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced peppers ; season wth salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped bok choy ; cook, stirring occasionally, 2 to 3 minutes, or until softened.",
      "Add the cooked meatballs and sauce to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat; season with salt and pepper to taste. Serve the cooked rice topped with the finished meatballs , vegetables , and sauce . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0050.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/chinese-chicken-meatballs-with-bok-choy-sweet-peppers",
    "source_saved_file": "1234/Chinese Chicken Meatballs ｜ Blue Apron (2026_9_2 15：57：18).html"
  },
  {
    "id": "recipe-0051",
    "slug": "glazed-mushroom-grilled-cheese-with-apple-salad",
    "path": "recipes/standard-meal-kit/glazed-mushroom-grilled-cheese-with-apple-salad",
    "name": "Glazed Mushroom Grilled Cheese",
    "description": "In this recipe, grilled cheese gets an easy, elegant makeover with earthy mushrooms and two kinds of cheese, layered between slices of sourdough. A crisp side salad of arugula and apple cuts through the richness of the sandwiches.",
    "category": "Standard Meal Kit",
    "calories": "540 calories",
    "ingredients": [
      "4 slice Sourdough Pullman Bread",
      "2 oz Arugula",
      "1 each Yellow Onion",
      "4 oz Mushrooms",
      "2 oz Monterey Jack Cheese",
      "1 tbsp Red Wine Vinegar",
      "1 each Apple",
      "2 oz White Cheddar Cheese",
      "¼ cup Grated Romano Cheese"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Thinly slice the mushrooms . Halve, peel, and medium dice the onion to get ½ cup (you may have extra). Thinly slice the cheddar . Thinly slice the monterey jack . Quarter, core, and thinly slice the apple .",
      "In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onion ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add half the vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "Assemble the sandwiches using the bread , sliced cheeses , and glazed mushrooms . Rinse and wipe out the pan used to cook the mushrooms.",
      "In the same pan, heat a drizzle of olive oil on medium until hot. Add the sandwiches . Loosely cover the pan with foil and cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve on an angle.",
      "Just before serving, in a large bowl, combine the arugula , sliced apple , romano , remaining vinegar , and a drizzle of olive oil . Toss to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0051.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/glazed-mushroom-grilled-cheese-with-apple-salad",
    "source_saved_file": "1234/Glazed Mushroom Grilled Cheese ｜ Blue Apron (2026_9_2 16：23：10).html"
  },
  {
    "id": "recipe-0052",
    "slug": "cheesy-pork-chorizo-enchiladas-with-sweet-peppers-rice",
    "path": "recipes/standard-meal-kit/cheesy-pork-chorizo-enchiladas-with-sweet-peppers-rice",
    "name": "Cheesy Pork Chorizo Enchiladas",
    "description": "To make the hearty filling for these enchiladas, you’ll cook flavorful chorizo—a type of Mexican spiced pork sausage—with sweet peppers in a light tomato sauce until tender. It’s all baked under a layer of melty monterey jack cheese, then finished with a dollop of cooling sour cream.",
    "category": "Standard Meal Kit",
    "calories": "830 calories",
    "ingredients": [
      "18 oz Pork Chorizo",
      "8 each Flour Tortillas",
      "8 oz Sweet Peppers",
      "4 tbsp Tomato Paste",
      "½ cup Sour Cream",
      "1 cup Long Grain White Rice",
      "4 oz Shredded Monterey Jack Cheese"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. In a medium pot, combine the rice , a big pinch of salt , and 2 cups of water . 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. Transfer to a large bowl.",
      "Meanwhile, wash and dry the peppers ; cut off and discard the stems. Remove the cores; halve lengthwise, then thinly slice crosswise.",
      "In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo . Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the sliced peppers ; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the tomato paste . Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened and the chorizo is cooked through. Turn off the heat. Transfer to the bowl of cooked rice ; stir in half the sour cream . Taste, then season with salt and pepper if desired.",
      "Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas. Tightly roll up each tortilla around the filling. Transfer to the baking dish, seam side down. Evenly top with the cheese . Bake 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving.",
      "Meanwhile, season the remaining sour cream with salt and pepper. Serve the baked enchiladas topped with the seasoned sour cream . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0052.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/cheesy-pork-chorizo-enchiladas-with-sweet-peppers-rice",
    "source_saved_file": "1234/Cheesy Pork Chorizo Enchiladas ｜ Blue Apron (2026_9_2 15：42：18).html"
  },
  {
    "id": "recipe-0053",
    "slug": "maple-barbecue-glazed-chicken-wings-with-sweet-potato-wedges-coleslaw",
    "path": "recipes/standard-meal-kit/maple-barbecue-glazed-chicken-wings-with-sweet-potato-wedges-coleslaw",
    "name": "Maple & Barbecue-Glazed Chicken Wings",
    "description": "These crowd-pleasing chicken wings are twice-coated with an irresistible combo of barbecue sauce, vinegar, and spicy maple syrup. They’re rounded out by roasted sweet potato wedges and tangy carrot-cabbage coleslaw served on the side.",
    "category": "Standard Meal Kit",
    "calories": "820 calories",
    "ingredients": [
      "1 ½ lb Chicken Wings",
      "2 each Scallions",
      "6 oz Carrots",
      "16 oz Sweet Potato",
      "½ lb Green Cabbage",
      "2 tbsp Spicy Maple Syrup",
      "2 tbsp Mayonnaise",
      "¼ cup Barbecue Sauce",
      "1 tbsp Sugar",
      "1 tbsp Apple Cider Vinegar"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 31 to 33 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "While the sweet potatoes roast, pat the chicken dry with paper towels. Place in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Line a separate sheet pan with aluminum foil. Place the seasoned chicken on the foil and arrange in an even layer. Roast 27 to 29 minutes, or until lightly browned and cooked through. Leaving the oven on, remove from the oven. Reserving the foil-lined sheet pan, carefully transfer the roasted chicken to a large bowl.",
      "While the chicken roasts, cut out and discard the core of the cabbage ; thinly slice the leaves. Cut off and discard the root ends of the scallions ; thinly slice, separating the white bottoms and green tops. Peel the carrots and grate on the large side of a box grater. In a large bowl, combine the barbecue sauce , spicy maple syrup , and half the vinegar .",
      "While the chicken continues to roast, in a medium bowl, combine the sliced cabbage and white bottoms of the scallions , grated carrots , sugar , mayonnaise , and remaining vinegar . Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.",
      "Add half the sauce to the bowl of roasted chicken ; toss to thoroughly coat. Reserving the bowl, return the wings to the foil-lined sheet pan; arrange in an even layer. Roast 5 minutes to set the glaze. Remove from the oven and carefully return to the bowl. Add the remaining sauce ; toss to coat. Serve the glazed chicken with the roasted sweet potatoes and coleslaw on the side. Garnish with the sliced green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0053.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/maple-barbecue-glazed-chicken-wings-with-sweet-potato-wedges-coleslaw",
    "source_saved_file": "1234/Maple & Barbecue-Glazed Chicken Wings ｜ Blue Apron (2026_9_2 16：57：08).html"
  },
  {
    "id": "recipe-0054",
    "slug": "spicy-mapo-tofu-pork-with-tempura-zucchini-ponzu-sauce",
    "path": "recipes/standard-meal-kit/spicy-mapo-tofu-pork-with-tempura-zucchini-ponzu-sauce",
    "name": "Spicy Mapo Tofu & Pork",
    "description": "ORIGIN Mapo Tofu is a traditional Sichuan dish that consists of tofu set in a thin, spicy sauce along with minced meat (usually pork or beef). TECHNIQUE TO HIGHLIGHT Pressing the tofu to drain the excess liquid is vital! It helps develop a crisp, golden brown exterior and absorb more delicious flavor.",
    "category": "Standard Meal Kit",
    "calories": null,
    "ingredients": [
      "14 oz Extra Firm Tofu",
      "10 oz Ground Pork",
      "½ cup Jasmine Rice",
      "10 oz Baby Bok Choy",
      "6 oz Green Beans",
      "1 each Zucchini",
      "3 tbsp Cumin & Sichuan Peppercorn Sauce",
      "2 tbsp Mirin (salted cooking wine)",
      "⅓ cup Chicken Bone Broth",
      "¼ cup Tempura Mix",
      "⅓ cup Asian-Style Sautéed Aromatics",
      "2 tbsp Vegetarian Ponzu Sauce",
      "3 tbsp Savory Black Bean-Chile Sauce",
      "2 tbsp Rice Vinegar"
    ],
    "instructions": [
      "Drain the tofu , then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to drain at least 10 minutes. Transfer the drained tofu to a cutting board, then medium dice.",
      "Meanwhile, wash and dry the fresh produce. Thinly slice the zucchini into rounds. Cut off and discard the root ends of the bok choy ; thinly slice. Cut off and discard the stem ends of the green beans ; cut into 2-inch pieces.",
      "In a small pot, combine the rice , a big pinch of salt , and 1 cup of water . Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.",
      "Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the pork . Cook, without stirring, 4 to 5 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until browned. Add the black bean-chile sauce (carefully, as the liquid may splatter) and cumin-Sichuan sauce . Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the sliced bok choy , green bean pieces , and sautéed aromatics . Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the pork is cooked through.",
      "Add the diced tofu , broth , and mirin to the pan. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the liquid is slightly thickened. Turn off the heat and stir in the vinegar . Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.",
      "In a large bowl, combine the tempura mix and ¼ cup of cold water ; season with salt and pepper. Whisk until smooth. Add the sliced zucchini and stir to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a drop of batter sizzles immediately when added, working in batches if necessary, add the coated zucchini in an even layer (letting any excess batter drip off before adding). Cook 3 to 5 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Serve the mapo tofu with the tempura zucchini , ponzu sauce , and cooked rice on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0054.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/spicy-mapo-tofu-pork-with-tempura-zucchini-ponzu-sauce",
    "source_saved_file": "1234/Spicy Mapo Tofu & Pork ｜ Blue Apron (2026_9_2 17：41：33).html"
  },
  {
    "id": "recipe-0055",
    "slug": "pan-roasted-bratwurst-with-sweet-and-sour-red-cabbage-crispy-potatoes",
    "path": "recipes/standard-meal-kit/pan-roasted-bratwurst-with-sweet-and-sour-red-cabbage-crispy-potatoes",
    "name": "Pan-Roasted Bratwurst",
    "description": "This combination of sweet and sour flavors with traditional Bavarian ingredients is sure to warm you up. Toothsome, tangy cabbage and (twice-cooked) crispy potatoes are perfect, wintertime companions for our classic brats. We’ve included a signature German spice blend to add a little mirth to every aspect of this dish.",
    "category": "Standard Meal Kit",
    "calories": "650 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 500°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Remove the bratwurst from the refrigerator to bring to room temperature. Remove the core of the cabbage and discard. Thinly slice the cabbage leaves. Pick the parsley leaves off the stems; roughly chop the leaves. Peel the potatoes and cut them into 1-inch pieces.",
      "Once the water is boiling, add the potatoes and cook 5 to 6 minutes, or until tender on the outside but firm in the center when pierced with a knife. Drain the potatoes and spread in a single, even layer on a sheet pan.",
      "Drizzle the boiled potatoes with olive oil and season with salt and pepper. Toss to thoroughly coat. Roast for 25 to 30 minutes or until browned and crispy, stirring halfway through.",
      "While the potatoes are cooking, heat the sugar in a medium pot on medium-high. Cook for 3-4 minutes, not stirring. The sugar will begin to melt and thicken as it heats, turning light amber in color. Continue cooking until it becomes a deep reddish-brown. (The caramel will continue to cook in the pan, so be ready to begin the next step almost immediately.)",
      "In the same pot, carefully stir the cabbage into the caramel. Season the mixture with a little salt and pepper and mix until thoroughly combined. Cook 1 to 2 minutes, then stir in the spice mix, seasoning again with salt and pepper to taste. Cook 22 to 25 minutes, or until the cabbage has cooked down and is dark purple in color, stirring occasionally. Remove from heat and stir in the red wine vinegar and parsley.",
      "While the potatoes and cabbage cook, in a medium pan, heat 1 teaspoon of olive oil on medium until hot. Add the bratwursts and cook 2 to 4 minutes per side, or until golden-brown and heated through. (Loosely cover the pan with aluminum foil to help the bratwurst cook faster.) To plate your dish, divide the cabbage, potatoes and bratwursts between 2 plates—slicing the bratwursts if you’d like. Garnish with the whole grain mustard ."
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0055.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/pan-roasted-bratwurst-with-sweet-and-sour-red-cabbage-crispy-potatoes",
    "source_saved_file": "1234/Pan-Roasted Bratwurst ｜ Blue Apron (2026_9_2 17：08：34).html"
  },
  {
    "id": "recipe-0056",
    "slug": "crispy-cajun-catfish-with-dirty-rice-spicy-remoulade",
    "path": "recipes/standard-meal-kit/crispy-cajun-catfish-with-dirty-rice-spicy-remoulade",
    "name": "Crispy Cajun Catfish",
    "description": "This dish, inspired by generations of backyard fish fries in the heart of Cajun Louisiana, is rustic Southern fare at its best. We’re pan-frying catfish, a Southern staple, and serving it over “dirty rice,” or brown rice simmered with traditional Cajun spices, onion, celery and green bell pepper. To spoon over the crispy fillets, we’re making zesty, creamy remoulade. Originally a French sauce, remoulade is incredibly popular in the region. For a little extra heat, we’re infusing ours with Tabasco.",
    "category": "Standard Meal Kit",
    "calories": "700 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Small dice the celery. Cut out and discard the stem, ribs and seeds of the bell pepper; small dice. Peel and small dice the onion. Pick the parsley leaves off the stems; discard the stems and thinly slice the leaves.",
      "In a large pot , heat 2 teaspoons of olive oil on medium-high until hot. Add the celery, bell pepper, onion and half the spice blend ; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Add 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 18 to 20 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.",
      "While the rice cooks, in a small bowl, combine the mayonnaise, sweet pickle relish, half the parsley and as much of the hot sauce as you’d like , depending on how spicy you’d like the remoulade to be; season with salt and pepper to taste.",
      "While the rice continues to cook, combine the rice flour and remaining spice blend on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the rice flour-spice blend mixture (tapping off any excess). Transfer to a separate plate.",
      "While the rice continues to cook, in a medium pan (nonstick, if you have), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated catfish fillets , coated sides down, and cook 3 to 4 minutes on the first side, or until browned and crispy. Flip and cook 1 to 2 minutes, or until golden brown and cooked through. Remove from heat.",
      "Divide the dirty rice between 2 plates. Top with the cooked catfish fillets . Garnish with the remaining parsley . Serve with the remoulade on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0056.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/crispy-cajun-catfish-with-dirty-rice-spicy-remoulade",
    "source_saved_file": "1234/Crispy Cajun Catfish ｜ Blue Apron (2026_9_2 16：07：42).html"
  },
  {
    "id": "recipe-0057",
    "slug": "persimmon-salad-with-fig-shallot-vinaigrette",
    "path": "recipes/seasonal-meal-kit/persimmon-salad-with-fig-shallot-vinaigrette",
    "name": "Persimmon Salad",
    "description": "This vibrant salad features sweet persimmon and crunchy radishes—served over a bed of soft butter lettuce and drizzled with a savory-sweet vinaigrette. A sprinkle of romano cheese and some roasted almonds lends a bit of tangy flavor and pleasant crunch.",
    "category": "Seasonal Meal Kit",
    "calories": "230 calories",
    "ingredients": [
      "1 each Persimmon",
      "1 head Butter Lettuce",
      "¼ cup Grated Romano Cheese",
      "1 tbsp Apple Cider Vinegar",
      "1 tbsp Fig Spread",
      "2 tbsp Sliced Roasted Almonds",
      "1 each Shallot",
      "3 oz Radishes"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Peel and small dice the shallot . Cut off and discard the root end of the lettuce ; separate the leaves. Core the persimmon ; halve lengthwise, then thinly slice. Halve the radishes lengthwise, then thinly slice crosswise.",
      "In a bowl, whisk together the diced shallot , fig spread , vinegar , and 1 tablespoon of olive oil ; season with salt and pepper. Serve the lettuce leaves topped with the sliced persimmon and sliced radishes . Drizzle with the vinaigrette . Garnish with the cheese and almonds . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0057.webp",
    "source_url": "https://www.blueapron.com/recipes/seasonal-meal-kit/persimmon-salad-with-fig-shallot-vinaigrette",
    "source_saved_file": "1234/Persimmon Salad ｜ Blue Apron (2026_9_2 17：12：29).html"
  },
  {
    "id": "recipe-0058",
    "slug": "roasted-sweet-potato-quesadillas-with-creamy-guacamole",
    "path": "recipes/standard-meal-kit/roasted-sweet-potato-quesadillas-with-creamy-guacamole",
    "name": "Roasted Sweet Potato Quesadillas",
    "description": "Layers of Mexican-spiced sweet potato, pickled jalapeño, and melty cheddar cheese curds deliciously come together in these savory quesadillas. A crisp side salad dressed with piquant red wine vinegar (also used to quick pickle our shallot) adds delightful contrast and perfectly tames the dish’s heat.",
    "category": "Standard Meal Kit",
    "calories": "700 calories",
    "ingredients": [
      "4 each Flour Tortillas",
      "16 oz Sweet Potato",
      "1 each Shallot",
      "1 each Romaine Lettuce Heart",
      "1 tbsp Sugar",
      "1 oz Sliced Pickled Jalapeño Peppers",
      "¼ cup Guacamole",
      "1 tbsp Red Wine Vinegar",
      "2 tbsp Fromage Blanc",
      "2 oz Cheddar Cheese Curds",
      "1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1/4-inch-thick rounds. Place in a bowl; drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Transfer to a sheet pan and arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "Meanwhile, peel and thinly slice the shallot . Roughly chop the cheese curds . Roughly chop the lettuce . Roughly chop the pepper . Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the guacamole and fromage blanc ; season with salt and pepper.",
      "In a small saucepan, combine the sliced shallot (separating the layers before adding), vinegar , sugar , and 1/4 cup of water ; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved. Turn off the heat. Set aside to cool, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.",
      "Meanwhile, place the tortillas on a work surface. Top one side of each tortilla with the chopped cheese curds , roasted sweet potatoes (you may have extra), and as much of the chopped pepper as you’d like , depending on how spicy you’d like the dish to be; season with salt and pepper. Fold the tortillas in half over the filling. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Working in batches if necessary, add the quesadillas and cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted. Transfer to a cutting board and immediately season with salt; carefully cut in half.",
      "Just before serving, in a large bowl, combine the chopped lettuce , pickled shallot , half the pickling liquid (you will have extra), and 2 teaspoons of olive oil ; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the halved quesadillas with the salad and creamy guacamole on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0058.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/roasted-sweet-potato-quesadillas-with-creamy-guacamole",
    "source_saved_file": "1234/Roasted Sweet Potato Quesadillas ｜ Blue Apron (2026_9_2 17：21：58).html"
  },
  {
    "id": "recipe-0059",
    "slug": "pizza-burgers-with-garlic-parmesan-zucchini-fries",
    "path": "recipes/standard-meal-kit/pizza-burgers-with-garlic-parmesan-zucchini-fries",
    "name": "Pizza Burgers",
    "description": "What happens when two of the most ubiquitous, beloved meals of all time join forces? Pizza burgers, chefs! Topped with a simple, homemade tomato sauce, melted provolone cheese and fresh basil leaves, these gourmet, Italian-inspired patties are incredibly delicious. We’re serving them in sesame buns, and pairing them with roasted zucchini “fries,” flavored with garlic and Parmesan.",
    "category": "Standard Meal Kit",
    "calories": "660 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the buns. Trim off and discard the ends of the zucchinis. Halve the zucchinis crosswise, then cut lengthwise into 1½-inch-wide wedges. Peel and mince the garlic. Peel and small dice the onion. Quarter and deseed the lemon. Pick the basil leaves off the stems; discard the stems.",
      "Place the zucchini, garlic and half the Parmesan cheese 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 20 to 22 minutes, or until browned and tender when pierced with a fork. Transfer to a serving dish, leaving the oven on.",
      "While the zucchini roasts, in a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion and half the spice blend ; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the crushed tomatoes . Reduce the heat to medium-low and simmer, stirring occasionally, 8 to 10 minutes, or until the liquid is slightly reduced in volume.",
      "While the sauce simmers, in a large bowl, combine the ground beef and remaining Parmesan cheese and spice blend ; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four ¾-inch-thick patties.",
      "While the sauce continues to simmer, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the patties and cook 2 to 4 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Transfer to a plate and set aside.",
      "Place the buns on a sheet pan, cut sides up. Place a cooked patty onto each bun bottom. Top each patty with a few spoonfuls of the sauce and a slice of provolone cheese . Bake 1 to 3 minutes, or until the cheese has melted and the bun tops are lightly toasted. Transfer to a serving dish. Top each burger with a spoonful of the remaining sauce, a few of the basil leaves (reserve the rest for garnish) and a toasted bun top. Garnish the zucchini fries with the lemon wedges and remaining basil . Serve with any remaining sauce on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0059.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/pizza-burgers-with-garlic-parmesan-zucchini-fries",
    "source_saved_file": "1234/Pizza Burgers ｜ Blue Apron (2026_9_2 17：14：41).html"
  },
  {
    "id": "recipe-0060",
    "slug": "chicken-wonton-noodle-stir-fry-with-carrots-cabbage-shishito-peppers",
    "path": "recipes/standard-meal-kit/chicken-wonton-noodle-stir-fry-with-carrots-cabbage-shishito-peppers",
    "name": "Chicken & Wonton Noodle Stir-Fry",
    "description": "In this dynamic stir-fry, we’re making a sweet and savory sauce to coat fresh wonton noodles, tender chicken, and crisp vegetables—first cooked with our fragrant blend of sautéed aromatics for a boost of bright flavor.",
    "category": "Standard Meal Kit",
    "calories": "670 calories",
    "ingredients": [
      "18 oz Boneless Chicken Breast Pieces",
      "12 oz Wonton Noodles",
      "6 oz Carrots",
      "6 tbsp Soy Glaze",
      "¼ cup Sweet Chili Sauce",
      "⅓ cup Asian-Style Sautéed Aromatics",
      "2 tbsp Black Bean Sauce",
      "2 tbsp Rice Vinegar",
      "6 oz Shishito Peppers",
      "½ lb Red Cabbage",
      "3 tbsp Roasted Peanuts"
    ],
    "instructions": [
      "Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage ; thinly slice the leaves. Peel the carrots and thinly slice into rounds. Combine the sliced cabbage and sliced carrots in a bowl.Roughly chop the peanuts .Cut off and discard the stems of the peppers ; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.In a separate bowl, combine the soy glaze , black bean sauce , sweet chili sauce , vinegar , and 1/4 cup of water .",
      "Pat the chicken dry with paper towels; season with salt and pepper. In a large, high-sided pan (or pot), heat the sautéed aromatics on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.",
      "To the pan, add the sliced cabbage and carrots ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the pepper pieces and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the cooked chicken , vegetables , and sauce . Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the chopped peanuts . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0060.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/chicken-wonton-noodle-stir-fry-with-carrots-cabbage-shishito-peppers",
    "source_saved_file": "1234/Chicken & Wonton Noodle Stir-Fry ｜ Blue Apron (2026_9_2 15：54：57).html"
  },
  {
    "id": "recipe-0061",
    "slug": "salmon-lemon-pepita-pan-sauce-with-garlic-rice-sauteed-veggies",
    "path": "recipes/standard-meal-kit/salmon-lemon-pepita-pan-sauce-with-garlic-rice-sauteed-veggies",
    "name": "Salmon & Lemon-Pepita Pan Sauce",
    "description": "The star of this dish is the vibrant pan sauce we're serving over seared salmon featuring a zesty combination of bright lemon juice, crunchy pepitas, and our new tomato chipotle butter. Sides of garlic rice and sautéed green beans and bell pepper round out the dish on a hearty note.",
    "category": "Standard Meal Kit",
    "calories": "730 calories",
    "ingredients": [
      "2 each Skin-On Salmon Fillets",
      "½ cup Long Grain White Rice",
      "1 oz Tomato & Chipotle Flavored Butter",
      "1 each Lemon",
      "2 clove Garlic",
      "2 each Scallions",
      "2 tbsp Raw Pepitas",
      "6 oz Green Beans",
      "¼ tsp Crushed Red Pepper Flakes",
      "1 each Bell Pepper",
      "1 tbsp Light Brown Sugar"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic . Cut off and discard the stem of the pepper . Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard any stem ends from the green beans . Thinly slice the scallions . Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.",
      "Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice , chopped garlic , a big pinch of salt , and 1 cup of water . 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.",
      "Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and green beans ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add as much of the red pepper flakes as you'd like , depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.",
      "Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. *The USDA recommends a minimum safe cooking temperature of 145°F for fish.",
      "To the pan of reserved fond, add the pepitas and sliced scallions . Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the butter , sugar , and lemon juice (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the sugar has dissolved and the butter is melted. Turn off the heat. Serve the cooked fish with the cooked rice and cooked vegetables . Top the fish with the pan sauce . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0061.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/salmon-lemon-pepita-pan-sauce-with-garlic-rice-sauteed-veggies",
    "source_saved_file": "1234/Salmon & Lemon-Pepita Pan Sauce ｜ Blue Apron (2026_9_2 17：23：42).html"
  },
  {
    "id": "recipe-0062",
    "slug": "coconut-bread-pudding-with-mango-dried-cherries",
    "path": "recipes/standard-meal-kit/coconut-bread-pudding-with-mango-dried-cherries",
    "name": "Coconut Bread Pudding",
    "description": "For this irresistible bread pudding, you'll soak fluffy challah bun pieces, fresh mango, and dried cherries in a sweet coconut milk mixture, then bake it all until warm and toasty. You'll top it off with a simple coconut glaze and toasted coconut chips for even more nutty, tropical flavor.",
    "category": "Standard Meal Kit",
    "calories": "240 calories",
    "ingredients": [
      "1 each Pasture-Raised Eggs",
      "2 each Challah Buns",
      "1 each Mango Cheek",
      "1 oz Sweetened Toasted Coconut Chips",
      "1 each 13.5-oz can Light Coconut Milk",
      "1 each Lime",
      "1 ½ tbsp Dried Tart Cherries",
      "1 cup Powdered Sugar"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 350°F. Tear the buns into bite-sized pieces. Small dice the mango . Wash and dry the lime ; using a zester or small side of a box grater, zest the lime to get 2 teaspoons. Quarter the lime.",
      "Crack the egg into a large bowl. Add the lime zest , a pinch of salt , 3/4 cup of the coconut milk , and 3/4 cup of the sugar . Whisk to thoroughly combine. Add the diced mango and cherries ; stir to combine. Add the bun pieces ; gently stir to combine. Set aside to saturate, about 2 minutes.",
      "Lightly grease an 8-inch square baking dish. Transfer the filling to the baking dish; spread into an even layer. Bake 26 to 30 minutes, or until the buns are toasted and the filling is set and cooked through. Remove from the oven; let stand at least 2 minutes before serving. (If making ahead of time, let cool completely, then cover with foil. When ready to serve, keep covered with foil and reheat in a 350°F oven for 15 to 20 minutes, or until heated through.)",
      "Meanwhile, in a small pot, heat the remaining coconut milk to boiling on high. Once boiling, reduce the heat to medium-high to maintain a simmer. Cook, stirring frequently, 12 to 15 minutes, or until the liquid is thick enough to coat the back of a spoon. Turn off the heat. Just before serving, stir in 1 tablespoon of the remaining sugar (you will have extra). Working 1 lime wedge at a time, add enough juice to reach your desired consistency (you may have extra). Serve the baked bread pudding topped with the coconut glaze and coconut chips . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0062.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/coconut-bread-pudding-with-mango-dried-cherries",
    "source_saved_file": "1234/Coconut Bread Pudding ｜ Blue Apron (2026_9_2 16：00：33).html"
  },
  {
    "id": "recipe-0063",
    "slug": "almond-crusted-cod-with-coconut-rice-ginger-spinach",
    "path": "recipes/standard-meal-kit/almond-crusted-cod-with-coconut-rice-ginger-spinach",
    "name": "Almond-Crusted Cod",
    "description": "Tender cod is delicious when prepared with a crispy coating. Often, this coating is made with a simple layer of all-purpose flour. Here, though, we’re swapping in a specialty ingredient: almond flour. Though not a flour in the conventional sense, almond flour (simply, finely ground almonds), coats the fillets, adding complex, nutty taste. As the fish cooks, the ground nuts toast, releasing their essential oils and infusing the cod. The result is a uniquely flavorful take on crispiness!",
    "category": "Standard Meal Kit",
    "calories": "510 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Remove the cod from the refrigerator to bring to room temperature. Peel and mince the ginger. Pick the cilantro leaves off the stems; discard the stems. Quarter the lime.",
      "In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add half the ginger ; cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the rice , 1 cup of water, a big pinch of salt and the coconut milk (shaking the can before opening). Heat to boiling on high. Once boiling, reduce the heat to low and cover. Simmer 24 to 26 minutes, or until the liquid has been absorbed. Fluff the finished rice with a fork. Transfer to a serving dish.",
      "While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the spinach and cook, stirring occasionally, 1 to 2 minutes, or until wilted. (If necessary, work in batches.) Transfer the cooked spinach to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Set the drained spinach aside. Wipe out the pan.",
      "While the rice continues to cook, in the same pan used to cook the spinach, heat 1 tablespoon of olive oil on medium-high until hot. Add the remaining ginger and cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the drained spinach and cook, stirring occasionally, 30 seconds to 1 minute, or until well combined. Add the butter and cook, stirring frequently, 1 to 2 minutes, or until melted. Season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.",
      "While the rice finishes cooking, pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Place the almond flour on a plate. Coat 1 side of each seasoned fillet in the almond flour. In the same pan used to cook the spinach, heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated sides down first, and cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to the serving dish of finished spinach.",
      "Garnish the cooked cod fillets and finished spinach and the coconut rice with the cilantro . Serve with the lime wedges on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0063.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/almond-crusted-cod-with-coconut-rice-ginger-spinach",
    "source_saved_file": "1234/Almond-Crusted Cod ｜ Blue Apron (2026_9_2 15：17：28).html"
  },
  {
    "id": "recipe-0064",
    "slug": "cheesy-broccoli-rotini-casserole-na",
    "path": "recipes/standard-meal-kit/cheesy-broccoli-rotini-casserole-na",
    "name": "Cheesy Broccoli Rotini Casserole",
    "description": "Mac ‘n’ cheese just wasn’t enough. Instead of the usual macaroni, we replaced the pasta with rotini, a spiral shaped noodle perfect for picking up sauce. Also, instead of the classic on-the-stove preparation, we’re cooking the elements of the dish separately and baking them together. There’s nothing to compare with the silky, springy texture of the timeless dish. But in autumn, we like to add a crunchy, golden crust made with panko breadcrumbs.",
    "category": "Standard Meal Kit",
    "calories": "575 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven 425°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Cut off and discard the rind of the cheese; grate the cheese. Separate the broccoli stems from the head. Small dice the stems; cut the head into small florets.",
      "In a medium pot, melt the butter on medium heat. Add the garlic and cook, stirring frequently, 30 to 45 seconds, or until fragrant. Sprinkle in the flour and cook, whisking frequently, 1 to 2 minutes, or until toasted and fragrant.",
      "Gradually whisk the milk and 1 cup of water into the pot. Bring the mixture to a boil, then reduce the heat to low. Simmer, whisking constantly, 3 to 4 minutes, or until thickened. Season with salt and pepper to taste.",
      "Add the broccoli stems and broccoli florets to the pot of béchamel sauce. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli has turned bright green. Add the Gouda cheese and Parmesan cheese and cook, stirring frequently, 30 seconds to 1 minute, or until the Gouda cheese has melted. Season with salt and pepper to taste.",
      "While the sauce simmers, add the rotini pasta to the pot of boiling water. Cook 8 to 10 minutes, or until just shy of al dente . Reserve ½ cup of the pasta cooking water . Thoroughly drain the pasta. Transfer the pasta directly to the pot of broccoli and sauce. Add ¼ cup of the reserved pasta water . Stir to combine. (If the sauce seems too thick, slowly add the remaining reserved pasta water to achieve your desired consistency.)",
      "Transfer the rotini-broccoli mixture to a medium baking dish (about 10 inches by 7 inches). Place the panko breadcrumbs in a small bowl; drizzle with olive oil and toss to coat. Top the casserole with the coated breadcrumbs . Bake 6 to 8 minutes, or until the breadcrumbs are golden brown. Let stand for 2-3 minutes before serving. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0064.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/cheesy-broccoli-rotini-casserole-na",
    "source_saved_file": "1234/Cheesy Broccoli Rotini Casserole ｜ Blue Apron (2026_9_2 15：39：55).html"
  },
  {
    "id": "recipe-0065",
    "slug": "salmon-cilantro-lime-rice-with-peach-corn-salsa",
    "path": "recipes/standard-meal-kit/salmon-cilantro-lime-rice-with-peach-corn-salsa",
    "name": "Salmon & Cilantro-Lime Rice",
    "description": "This recipe celebrates the best of quick, easy summer cooking. To accompany rich pan-seared salmon, we’re preparing a homemade salsa with corn—sautéed for just a few minutes to highlight its fresh flavor—and a summertime favorite: peach. This duo is balanced out by a spicy serrano pepper (be sure to use only as much as you’d like!). Fluffy rice mixed with lime zest and cilantro provides cooling, herbal contrast.",
    "category": "Standard Meal Kit",
    "calories": "600 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Peel the shallot and mince to get 2 tablespoons (you may have extra). Pit and small dice the peach. Roughly chop the cilantro leaves and stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Cut off and discard the stem end of the pepper; thinly slice into rounds.Thoroughly wash your hands immediately after handling the pepper.",
      "In a small pot, combine 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 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.",
      "While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn . Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the shallot and as much of the pepper 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 slightly softened and fragrant. Transfer to a large bowl. Wipe out the pan.",
      "While the rice continues to cook, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 4 to 5 minutes on the first side, or until browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked to your desired degree of doneness. Turn off the heat.",
      "While the salmon cooks, to the bowl of cooked vegetables , add the peach , half the cilantro , the juice of 2 lime wedges , and a drizzle of olive oil; season with salt and pepper. Gently stir to combine; season with salt and pepper to taste.",
      "To the pot of cooked rice , add the lime zest , remaining cilantro , and a drizzle of olive oil; stir to thoroughly combine. Season with salt and pepper to taste. Divide the finished rice, cooked salmon fillets , and salsa between 2 dishes. Garnish with the remaining lime wedges . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0065.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/salmon-cilantro-lime-rice-with-peach-corn-salsa",
    "source_saved_file": "1234/Salmon & Cilantro-Lime Rice ｜ Blue Apron (2026_9_2 17：23：32).html"
  },
  {
    "id": "recipe-0066",
    "slug": "seared-steaks-peppercorn-sauce-with-roasted-potatoes-green-beans",
    "path": "recipes/standard-meal-kit/seared-steaks-peppercorn-sauce-with-roasted-potatoes-green-beans",
    "name": "Seared Steaks & Peppercorn Sauce",
    "description": "This elegant steak dinner highlights a special ingredient: green peppercorns. Subtler in flavor than black peppercorns, they’re pickled in brine to soften their crunch (so they’re delicious eaten whole). We're using the peppercorns in a creamy pan sauce for juicy steaks, served with two classic vegetable sides: simple roasted potatoes and green beans tossed with a piquant whole grain mustard dressing, for a refreshing counterpoint to the rich flavors of the dish.",
    "category": "Standard Meal Kit",
    "calories": "650 calories",
    "ingredients": [],
    "instructions": [
      "Remove the steaks from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Wash and dry the potatoes ; cut into 1-inch-thick wedges. Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin side down. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the cheese . Set aside in a warm place.",
      "While the potatoes roast, wash and dry the green beans; cut off and discard the stem ends. In a bowl, combine the mustard and half the vinegar . Slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste.",
      "While the potatoes continue to roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 5 to 6 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest for at least 5 minutes. Carefully drain off and discard any excess drippings from the pan.",
      "While the steaks rest, add the green beans to the pot of boiling water. Cook, stirring frequently, 2 to 3 minutes, or until bright green and slightly softened. Drain thoroughly. Transfer to a large bowl. Add the dressing and stir to thoroughly coat; season with salt and pepper to taste.",
      "Heat the pan of reserved fond on medium-high until hot. Add the peppercorns , remaining vinegar , and 2 tablespoons of water (be careful, as the liquid may splatter). Cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Add the butter and crème fraîche ; stir constantly to thoroughly combine. Season with salt and pepper to taste.",
      "Find the lines of muscle (or grain) on the rested steaks ; thinly slice crosswise against the grain. Divide the roasted potatoes , dressed green beans , and sliced steaks among 4 dishes. Top the steaks with as much of the sauce as you'd like . Serve with any remaining sauce on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0066.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/seared-steaks-peppercorn-sauce-with-roasted-potatoes-green-beans",
    "source_saved_file": "1234/Seared Steaks & Peppercorn Sauce ｜ Blue Apron (2026_9_2 17：30：27).html"
  },
  {
    "id": "recipe-0067",
    "slug": "cheesy-chipotle-gemelli-pasta-with-spinach-tomatoes",
    "path": "recipes/15-minute-meal-kit/cheesy-chipotle-gemelli-pasta-with-spinach-tomatoes",
    "name": "Cheesy Chipotle Gemelli Pasta",
    "description": "Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! In this dish, our cooked, twisty gemelli pasta is perfect for stirring into a creamy, cheesy sauce spiced with a bit of chipotle paste for exciting flavor.",
    "category": "15 Minute Meal Kit",
    "calories": "620 calories",
    "ingredients": [
      "12 oz Pre-Cooked Gemelli Pasta",
      "4 oz Grape Tomatoes",
      "3 oz Baby Spinach",
      "⅓ cup Béchamel Sauce",
      "¼ cup Cream",
      "¼ cup Grated Parmesan Cheese",
      "2 oz Shredded Cheddar & Monterey Jack Cheese Blend",
      "2 tsp Chipotle Chile Paste"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Halve the tomatoes . In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes ; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.",
      "Add the cream (shaking the packet before opening), béchamel , cheddar and monterey jack , 1/4 cup of water , 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, 1 to 2 minutes, or until combined and the sauce is simmering.",
      "Add the pasta and spinach ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the sauce is thickened. Serve the finished pasta garnished with the parmesan . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0067.webp",
    "source_url": "https://www.blueapron.com/recipes/15-minute-meal-kit/cheesy-chipotle-gemelli-pasta-with-spinach-tomatoes",
    "source_saved_file": "1234/Cheesy Chipotle Gemelli Pasta ｜ Blue Apron (2026_9_2 15：40：23).html"
  },
  {
    "id": "recipe-0068",
    "slug": "seared-chicken-sherry-pan-sauce-with-hot-honey-glazed-carrots-brussels-sprouts",
    "path": "recipes/standard-meal-kit/seared-chicken-sherry-pan-sauce-with-hot-honey-glazed-carrots-brussels-sprouts",
    "name": "Seared Chicken & Sherry Pan Sauce",
    "description": "We’re giving seared chicken a lift with a rich pan sauce, made with honey and tangy sherry vinegar. It’s the perfect accompaniment for creamy mashed potatoes and roasted vegetables, dressed with a bit more honey and red pepper flakes for a kick of heat.",
    "category": "Standard Meal Kit",
    "calories": "740 calories",
    "ingredients": [
      "2 each Boneless, Skinless Chicken Breasts",
      "6 oz Carrots",
      "12 oz Potatoes",
      "8 oz Brussels Sprouts",
      "1 tbsp Sherry Vinegar",
      "1 oz Salted Butter",
      "¼ cup Cream",
      "2 tbsp Sliced Roasted Almonds",
      "4 tsp Honey",
      "¼ tsp Crushed Red Pepper Flakes"
    ],
    "instructions": [
      "Remove the honey from the refrigerator to bring to room temperature. 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. Peel the carrots ; halve crosswise, then quarter lengthwise. Medium dice the potatoes . Cut off and discard the stem ends of the brussels sprouts ; halve lengthwise.",
      "Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cream. Using a fork, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.",
      "Meanwhile, in a large bowl, combine half the honey (kneading the packet before opening) and as much of the red pepper flakes as you'd like , depending on how spicy you'd like the dish to be. Place the carrot pieces and halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Carefully transfer to the bowl of hot honey ; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.",
      "Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.",
      "Add the remaining honey and vinegar to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium- high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.",
      "Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and glazed vegetables . Top the chicken and potatoes with the pan sauce . Garnish with the almonds . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0068.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/seared-chicken-sherry-pan-sauce-with-hot-honey-glazed-carrots-brussels-sprouts",
    "source_saved_file": "1234/Seared Chicken & Sherry Pan Sauce ｜ Blue Apron (2026_9_2 17：26：39).html"
  },
  {
    "id": "recipe-0069",
    "slug": "crispy-seared-tilapia-fregola-sarda-with-fig-caper-butter-sauce",
    "path": "recipes/standard-meal-kit/crispy-seared-tilapia-fregola-sarda-with-fig-caper-butter-sauce",
    "name": "Crispy Seared Tilapia &  Fregola Sarda",
    "description": "In this sophisticated dish, golden brown tilapia and pearls of fregola sarda pasta are deliciously brought together by an irresistible pan sauce made from briny capers, smooth Dijon mustard, and sweet fig spread.",
    "category": "Standard Meal Kit",
    "calories": "620 calories",
    "ingredients": [
      "4 each Tilapia Fillets",
      "1 ¼ cup Fregola Sarda Pasta",
      "¾ lb Shredded Kale",
      "1 oz Salted Butter",
      "1 tbsp Dijon Mustard",
      "⅔ cup All-Purpose Flour",
      "1 tbsp Red Wine Vinegar",
      "2 tbsp Crème Fraîche",
      "1 tbsp Fig Spread",
      "1 tbsp Capers"
    ],
    "instructions": [
      "Heat a large pot of salted water to boiling on high. Once boiling, add the pasta and cook 11 minutes. Add the kale and continue to cook 3 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the vinegar , crème fraîche , and a drizzle of olive oil; season with salt and pepper. Stir to combine. Season with salt and pepper to taste.",
      "In a bowl, combine the mustard , fig spread , capers , and 1/4 cup of water .",
      "Once the pasta has been added to the pot, pat the fish dry with paper towels; season with salt and pepper on both sides. Place the flour on a plate; season with salt and pepper. Thoroughly coat the seasoned fish in the seasoned flour. Transfer to a separate plate (tapping off any excess flour).",
      "In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.",
      "Add the sauce and butter to the pan of reserved fond. Cook on medium , stirring constantly, 2 to 3 minutes, or until thoroughly combined and the butter is melted. Turn off the heat. Serve the finished pasta and kale topped with the cooked fish and finished sauce . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0069.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/crispy-seared-tilapia-fregola-sarda-with-fig-caper-butter-sauce",
    "source_saved_file": "1234/Crispy Seared Tilapia & Fregola Sarda ｜ Blue Apron (2026_9_2 16：10：25).html"
  },
  {
    "id": "recipe-0070",
    "slug": "pork-bolognese-mafalda-pasta-with-english-peas-arugula-salad",
    "path": "recipes/standard-meal-kit/pork-bolognese-mafalda-pasta-with-english-peas-arugula-salad",
    "name": "Pork Bolognese & Mafalda Pasta",
    "description": "Bolognese, an Italian meat sauce associated with the Northern city of Bologna, is typically served with wide, flat pasta shapes like tagliatelle. A broad noodle helps to pick up the thick, rich sauce of meat and aromatic vegetables. In this recipe, we’re pushing that idea even further. We’re using mafalda pasta, with ruffled, chewy edges and an almost square cut. The authentically-spiced bolognese deliciously clings to it. And to balance the richness of the dish, we’re serving it with a tangy arugula and pecorino side salad.",
    "category": "Standard Meal Kit",
    "calories": "695 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and small dice the carrots and onion. Peel and thinly slice the garlic. Small dice the celery. Quarter and deseed the lemon. Shell the peas. Pick the parsley leaves off the stems; discard the stems and thinly slice the leaves.",
      "In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground pork ; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned and cooked through. Transfer to a bowl and set aside. Carefully drain off and discard the drippings from the pan, leaving behind any browned bits (or fond).",
      "While the pork cooks, 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). Reserving 1 cup of the pasta cooking water , thoroughly drain the cooked pasta.",
      "While the pasta cooks, add 1 tablespoon of olive oil to the pan of reserved fond. Heat on medium-high until hot. Add the onion, celery, garlic, carrots and spice blend ; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant. Add the tomato paste . Cook, stirring frequently, 1 to 2 minutes, or until the tomato paste is dark red. Add the peas, cooked pork and 1 cup of water . Reduce the heat to medium and simmer, stirring occasionally, 4 to 6 minutes, or until the sauce has thickened.",
      "To the pan of sauce, add the cooked pasta, half the pecorino cheese and ¾ cup of the pasta cooking water . Cook, stirring frequently, 2 to 4 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.",
      "In a bowl, combine all but a pinch of the remaining pecorino cheese and the juice of all 4 lemon wedges ; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. Place the arugula in a large bowl; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); toss to combine and season with salt and pepper to taste. Transfer to a serving dish. Garnish the finished pasta with the parsley and remaining pecorino cheese . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0070.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/pork-bolognese-mafalda-pasta-with-english-peas-arugula-salad",
    "source_saved_file": "1234/Pork Bolognese & Mafalda Pasta ｜ Blue Apron (2026_9_2 17：15：06).html"
  },
  {
    "id": "recipe-0071",
    "slug": "mushroom-egg-cheese-sandwiches-with-truffle-mayo",
    "path": "recipes/standard-meal-kit/mushroom-egg-cheese-sandwiches-with-truffle-mayo",
    "name": "Mushroom, Egg & Cheese Sandwiches",
    "description": "Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, desserts, or breakfast options that you can add to your box and fill out your table. Start your day with these irresistibly rich, savory sandwiches, which bring together scrambled eggs and fontina, sautéed mushrooms, and a swoosh of truffle-seasoned mayo between toasted sesame buns.",
    "category": "Standard Meal Kit",
    "calories": "630 calories",
    "ingredients": [
      "4 each Pasture-Raised Eggs",
      "2 each Sesame Seed Buns",
      "4 oz Mushrooms",
      "2 tbsp Mayonnaise",
      "¼ tsp Truffle Zest Seasoning (includes natural truffle flavor and black summer truffle)",
      "2 oz Fontina Cheese"
    ],
    "instructions": [
      "Using a damp paper towel, gently brush off any dirt from the mushrooms , then thinly slice. Grate the cheese on the large side of a box grater. Crack the eggs into a bowl; season with salt and pepper and beat until smooth. Stir in the grated cheese . In a separate bowl, combine the mayonnaise and as much of the truffle zest as you’d like .",
      "In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved buns , cut side down. Toast on medium- high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.",
      "In the same pan, heat a drizzle of olive oil on medium- high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and softened. Transfer to a plate. Wipe out the pan.",
      "In the same pan, heat a drizzle of olive oil on medium until hot. Add the beaten eggs and cheese . Cook, stirring constantly, 2 to 3 minutes, or until the eggs are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted buns , truffle mayo , scrambled eggs , and cooked mushrooms . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0071.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/mushroom-egg-cheese-sandwiches-with-truffle-mayo",
    "source_saved_file": "1234/Mushroom, Egg & Cheese Sandwiches ｜ Blue Apron (2026_9_2 17：02：32).html"
  },
  {
    "id": "recipe-0072",
    "slug": "mongolian-beef-noodles-with-sweet-peppers-scallions",
    "path": "recipes/standard-meal-kit/mongolian-beef-noodles-with-sweet-peppers-scallions",
    "name": "Mongolian Beef & Noodles",
    "description": "This take on a Chinese-American favorite highlights a simple trio of tender beef, crisp sweet peppers, and wonton noodles—all brought together by a rich, savory, and sweet sauce.",
    "category": "Standard Meal Kit",
    "calories": "610 calories",
    "ingredients": [
      "18 oz Thinly Sliced Beef",
      "12 oz Wonton Noodles",
      "2 clove Garlic",
      "2 each Scallions",
      "8 oz Sweet Peppers",
      "2 tbsp Soy Sauce",
      "1 piece Ginger",
      "1 tbsp Light Brown Sugar",
      "¼ cup Cornstarch",
      "¼ tsp Crushed Red Pepper Flakes",
      "2 ½ tbsp Chicken Demi-Glace"
    ],
    "instructions": [
      "Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers ; remove and discard the cores, then thinly slice crosswise into rings. If necessary, peel the garlic , then roughly chop. Peel and finely chop the ginger . Cut off and discard the root ends of the scallions ; cut into 1/2-inch pieces, keeping the white bottoms and green tops separate. In a bowl, combine the sliced peppers and white bottoms of the scallions and chopped garlic and ginger .",
      "In a bowl, whisk together the soy sauce , demi-glace , sugar , 1/3 cup of water , and as much of the red pepper flakes as you’d like , depending on how spicy you’d like the dish to be.",
      "In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared pepper mixture ; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to a plate. Wipe out the pan.",
      "Pat the beef dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch ; toss to thoroughly coat. In the same pan, heat 2 tablespoons of olive oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated beef in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat.",
      "While the beef cooks, using your hands, gently separate the noodles . Add the noodles to the pot of boiling water and cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.",
      "To the pot of cooked noodles , add the cooked peppers , cooked beef , and sauce . Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. Turn off the heat and season with salt and pepper to taste. Serve the finished noodles garnished with the sliced green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0072.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/mongolian-beef-noodles-with-sweet-peppers-scallions",
    "source_saved_file": "1234/Mongolian Beef & Noodles ｜ Blue Apron (2026_9_2 17：01：40).html"
  },
  {
    "id": "recipe-0073",
    "slug": "lamb-beef-sliders-with-harissa-labneh-sauce-cucumber-salad",
    "path": "recipes/standard-meal-kit/lamb-beef-sliders-with-harissa-labneh-sauce-cucumber-salad",
    "name": "Lamb & Beef Sliders",
    "description": "This spin on an American classic uses a rich blend of lamb and beef to create six flavorful mini burgers. You’ll season the patties with aromatics, lemon zest and a mix of traditional Middle Eastern spices. Slathered with labneh cheese (a creamy variety made from yogurt) and harissa (a signature North African spice paste), we’re bringing big flavors to these small burgers.",
    "category": "Standard Meal Kit",
    "calories": "700 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Split the slider buns. Peel the garlic cloves. Mince 1 clove; mince the remaining clove, then smash with the side of your knife until it resembles a paste. Halve the cucumber lengthwise; using a spoon, remove and discard the seeds. Thinly slice the cucumber on an angle. Pick the mint off the stems; discard the stems and finely chop the leaves. Cut off and discard the root of the lettuce; separate the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Peel and cut the onion in half. Thinly slice one half into rings; small dice the remaining half.",
      "In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the minced garlic and diced onion ; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the spice blend, lemon zest and half the mint . Cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant. Transfer to a plate and spread in a thin layer. Place in the refrigerator to cool. Wipe out the pan.",
      "While the aromatics cool, in a medium bowl, combine the garlic paste, half the labneh, the remaining mint and the juice of 2 lemon wedges; season with salt and pepper to taste. Add the cucumber and as much sliced red onion as you’d like (you may have extra); mix until well combined. In a separate small bowl, combine the harissa paste, remaining labneh and the juice of the remaining lemon wedges; season with salt and pepper to taste.",
      "In a medium bowl, combine the ground meat with the cooled aromatics ; season with salt and pepper. Gently mix to incorporate. Divide the mixture into 6 equal parts and flatten into ½-inch-thick patties. In the pan used to cook the aromatics, heat 2 teaspoons of olive oil on high until hot. Add the slider patties and cook, occasionally pressing down with a spatula, 2 to 3 minutes per side, or until cooked to your desired degree of doneness. Transfer to a plate; wipe out the pan.",
      "In the same pan used to cook the patties, heat 2 teaspoons of olive oil on medium until hot. Working in batches to avoid overcrowding the pan, add the buns , cut side down, and toast 1 to 2 minutes, or until lightly browned. Transfer the buns to a clean work surface.",
      "Divide the lettuce between the tops of each toasted bun. Place 1 burger patty onto the bottom of each toasted bun and top with a spoonful of the harissa-labneh sauce . Serve with the cucumber salad on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0073.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/lamb-beef-sliders-with-harissa-labneh-sauce-cucumber-salad",
    "source_saved_file": "1234/Lamb & Beef Sliders ｜ Blue Apron (2026_9_2 16：54：57).html"
  },
  {
    "id": "recipe-0074",
    "slug": "curry-spiced-chicken-fried-rice-with-sweet-chili-sauce",
    "path": "recipes/standard-meal-kit/curry-spiced-chicken-fried-rice-with-sweet-chili-sauce",
    "name": "Curry-Spiced Chicken Fried Rice ",
    "description": "This spin on the takeout classic gets dynamic Indian-inspired flavor from the vadouvan curry powder used to spice fluffy rice. It’s deliciously brought together with tender bites of chicken, smoky poblano pepper, and in traditional style, soft scrambled egg.",
    "category": "Standard Meal Kit",
    "calories": "770 calories",
    "ingredients": [
      "10 oz Boneless Chicken Breast Pieces",
      "1 each Pasture-Raised Eggs",
      "½ cup Jasmine Rice",
      "1 each Sweet Onion",
      "1 each Poblano Pepper",
      "3 tbsp Roasted Peanuts",
      "⅓ cup Asian-Style Sautéed Aromatics",
      "3 tbsp Sweet Chili Sauce",
      "2 tsp Vadouvan Curry Powder"
    ],
    "instructions": [
      "In a small pot, combine the rice , half the curry powder (you will have extra), a big pinch of salt , and 1 cup of water . Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.",
      "While the rice cooks, halve, peel, and thinly slice the onion . Roughly chop the peanuts . Wash and dry the pepper ; cut off and discard the stem, then remove the core. Halve the pepper lengthwise, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.",
      "While the rice continues to cook, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onion and pepper ; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened and the chicken is cooked through.",
      "While the chicken and vegetables cook, crack the egg into a bowl; season with salt and pepper and beat until smooth. Using a spoon, move the cooked chicken and vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten egg . Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the chicken, vegetables, and egg to thoroughly combine. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.",
      "In the same pan, heat the sautéed aromatics on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of cooked chicken , vegetables , and egg ; stir to combine. Serve the chicken fried rice drizzled with the sweet chili sauce . Garnish with the chopped peanuts . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0074.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/curry-spiced-chicken-fried-rice-with-sweet-chili-sauce",
    "source_saved_file": "1234/Curry-Spiced Chicken Fried Rice ｜ Blue Apron (2026_9_2 16：13：29).html"
  },
  {
    "id": "recipe-0075",
    "slug": "hot-italian-pork-sausage-pepper-subs-with-roasted-potatoes",
    "path": "recipes/standard-meal-kit/hot-italian-pork-sausage-pepper-subs-with-roasted-potatoes",
    "name": "Hot Italian Pork Sausage & Pepper Subs",
    "description": "These satisfying Italian-style sandwiches feature a filling of hot Italian pork sausage and peppers brought together with melty fontina cheese. It’s all piled onto crispy baguettes, which we’re rubbing with a garlic clove after toasting for another layer of aromatic flavor. Tender roasted potatoes sprinkled with savory parmesan round out the dish.",
    "category": "Standard Meal Kit",
    "calories": "850 calories",
    "ingredients": [
      "10 oz Hot Italian Pork Sausage",
      "2 each Small Baguettes",
      "2 clove Garlic",
      "2 tbsp Tomato Paste",
      "12 oz Potatoes",
      "½ oz Pickled Peppadew Peppers",
      "2 oz Fontina Cheese",
      "¼ cup Grated Parmesan Cheese",
      "1 tsp Whole Dried Oregano",
      "¼ tsp Crushed Red Pepper Flakes",
      "1 each Bell Pepper"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Line two sheet pans with foil. Wash and dry the fresh produce. Quarter the potatoes . Place on one sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven.",
      "Meanwhile, cut off and discard the stem of the bell pepper . Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel 2 cloves of garlic ; keeping 1 clove whole, roughly chop the remaining clove. Halve the baguettes . Roughly chop the peppadew peppers . Thinly slice the fontina .",
      "In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage . Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.",
      "Add the sliced bell pepper to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until softened. Add the chopped garlic , tomato paste , oregano , and as much of the red pepper flakes as you’d like , depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the cooked sausage and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until coated. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "Place the halved baguettes on the remaining sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast 3 to 4 minutes, or until lightly browned. Leaving the oven on, remove from the oven. Carefully rub the cut sides of the toasted baguette tops with the peeled garlic clove ; discard the clove. Carefully divide the filling between the toasted baguette bottoms . Top with the chopped peppadew peppers and sliced fontina . Return to the oven and bake 4 to 5 minutes, or until the cheese is melted. Remove from the oven. Serve the sandwiches with the roasted potatoes on the side. Garnish the potatoes with the parmesan . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0075.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/hot-italian-pork-sausage-pepper-subs-with-roasted-potatoes",
    "source_saved_file": "1234/Hot Italian Pork Sausage & Pepper Subs ｜ Blue Apron (2026_9_2 16：48：18).html"
  },
  {
    "id": "recipe-0076",
    "slug": "hoisin-pork-gochujang-rice-bowls-with-mushrooms-radishes-marinated-cucumbers",
    "path": "recipes/standard-meal-kit/hoisin-pork-gochujang-rice-bowls-with-mushrooms-radishes-marinated-cucumbers",
    "name": "Hoisin Pork & Gochujang Rice Bowls",
    "description": "For these bowls, we’re mixing fluffy white rice with spicy gochujang, then topping it off with pork cooked with lightly sweet hoisin sauce. Crispy marinated radishes and cucumbers provide delightful cooling contrast.",
    "category": "Standard Meal Kit",
    "calories": "730 calories",
    "ingredients": [
      "18 oz Ground Pork",
      "1 cup Long Grain White Rice",
      "2 each Persian Cucumbers",
      "8 oz Mushrooms",
      "3 oz Radishes",
      "2 tsp Gochujang",
      "4 tbsp Hoisin Sauce",
      "1 tbsp Mirin (salted cooking wine)",
      "3 tbsp Roasted Peanuts",
      "1 tbsp Rice Vinegar",
      "⅓ cup East Asian-Style Sautéed Aromatics"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Roughly chop the peanuts . Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Combine the sliced cucumbers and sliced radishes in a bowl. Add the mirin and vinegar ; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.",
      "Meanwhile, in a medium pot, combine 2 cups of water , a big pinch of salt , and as much of the gochujang as you’d like , depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Add the rice ; 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.",
      "Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sautéed aromatics ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the mushrooms are softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.",
      "In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork ; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned. Carefully drain off and discard any excess oil. Add the hoisin sauce and 2 tablespoons of water . Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened and the pork is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the gochujang rice topped with the cooked pork , cooked mushrooms , and marinated vegetables (including any liquid). Garnish with the chopped peanuts . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0076.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/hoisin-pork-gochujang-rice-bowls-with-mushrooms-radishes-marinated-cucumbers",
    "source_saved_file": "1234/Hoisin Pork & Gochujang Rice Bowls ｜ Blue Apron (2026_9_2 16：34：39).html"
  },
  {
    "id": "recipe-0077",
    "slug": "english-pea-potato-samosas-with-spiced-cauliflower-cilantro-mint-chutney",
    "path": "recipes/standard-meal-kit/english-pea-potato-samosas-with-spiced-cauliflower-cilantro-mint-chutney",
    "name": "English Pea & Potato Samosas",
    "description": "Small, flaky and full of savory flavor, samosas are beloved Indian pastries that have been enjoyed for centuries. Versions of these tasty, filled pockets abound across India and the Middle East, but tonight we’re keeping it simple and seasonal: our veggie samosas are stuffed with potatoes, peas and spinach, all seasoned with the complex flavors of Madras curry powder and ras el hanout. The warming and earthy notes of the spice blend also add the perfect depth to a side of nutty roasted cauliflower. And to spoon on top (or for dipping), we’re making a quick, bright chutney with cilantro, mint and a touch of honey.",
    "category": "Standard Meal Kit",
    "calories": "550 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Small dice the potatoes. Shell the peas. Peel and finely chop the garlic. Cut out and discard the cauliflower core; cut the head into small florets. Keeping a few leaves whole, roughly chop the cilantro leaves and stems. Pick the mint off the stems; discard the stems and roughly chop the leaves. Quarter the limes.In a bowl, combine the chopped cilantro and mint, honey and the juice of 6 lime wedges. Drizzle with olive oil; season with salt and pepper to taste.",
      "In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Working in batches if necessary, add the spinach ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board and roughly chop. Wipe out the pan.",
      "In the pan used to cook the spinach, heat 1 tablespoon of olive oil on medium-high until hot. Add the potatoes ; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned and tender. Add the peas , garlic and ⅔ of the spice blend ; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until fragrant and well combined. Turn off the heat and stir in the chopped spinach . Season with salt and pepper to taste. Transfer to a bowl and set aside to cool slightly.",
      "While the filling cools, lightly oil a sheet pan. Fill a small bowl with water. Place the samosa wrappers on a clean, dry work surface. Spoon 3 tablespoons of the filling into the center of each wrapper (you may have extra filling). Using your fingers, working 1 at a time, lightly moisten the edges of the wrappers with water; carefully fold the wrappers in half over the filling. Using a fork, firmly press down on the edges to crimp and seal the samosas. Carefully transfer to the oiled sheet pan.",
      "Place the cauliflower on a separate sheet pan. Drizzle with olive oil and season with salt, pepper and the remaining spice blend ; toss to thoroughly coat. Arrange the seasoned cauliflower in a single, even layer. Roast, stirring halfway through, 16 to 18 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and toss with the juice of the remaining lime wedges ; season with salt and pepper to taste. Set aside in a warm place.",
      "While the cauliflower roasts, place the samosas in the oven and bake, rotating the sheet pan halfway through, 14 to 16 minutes, or until golden brown and puffed up. Remove from the oven; brush or lightly drizzle the tops of the baked samosas with olive oil. Transfer the finished samosas and roasted cauliflower to a serving dish. Garnish the cauliflower with the whole cilantro leaves . Serve with the chutney on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0077.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/english-pea-potato-samosas-with-spiced-cauliflower-cilantro-mint-chutney",
    "source_saved_file": "1234/English Pea & Potato Samosas ｜ Blue Apron (2026_9_2 16：15：00).html"
  },
  {
    "id": "recipe-0078",
    "slug": "miso-mushroom-brown-rice-bowls-with-spicy-mayo-fried-eggs",
    "path": "recipes/standard-meal-kit/miso-mushroom-brown-rice-bowls-with-spicy-mayo-fried-eggs",
    "name": "Miso Mushroom & Brown Rice Bowls",
    "description": "For these savory vegetarian bowls, we’re topping brown rice with tender mushrooms cooked with sweet miso paste, sautéed bok choy and aromatics, and a rich fried egg—all brought together with a drizzle of spicy gochujang mayo and a sprinkle of crunchy sesame seeds. 9-17 PersonalPoints range per serving To learn more about WW's Points program, visit Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.",
    "category": "Standard Meal Kit",
    "calories": "630 calories",
    "ingredients": [
      "2 each Pasture-Raised Eggs",
      "½ cup Brown Rice",
      "8 oz Mushrooms",
      "10 oz Baby Bok Choy",
      "1 tbsp Sweet White Miso Paste",
      "2 tbsp Mayonnaise",
      "2 tsp Gochujang",
      "1 tbsp Mirin (salted cooking wine)",
      "3 tbsp East Asian-Style Sautéed Aromatics",
      "1 tsp Black & White Sesame Seeds"
    ],
    "instructions": [
      "In a small pot, combine the rice , a big pinch of salt , and 1 cup of water . Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; fluff with a fork. Stir in the mirin .",
      "Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy ; roughly chop, separating the stems and leaves. In a bowl, combine the mayonnaise , 1 teaspoon of water , and as much of the gochujang as you'd like , depending on how spicy you'd like the dish to be.",
      "In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Season with salt and pepper. Add the miso paste and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the mushrooms are coated and browned. Transfer to a bowl. Cover with foil to keep warm. Rinse and wipe out the pan.",
      "To the same pan, add the sautéed aromatics (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until softened. Add the chopped bok choy stems . Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the chopped bok choy leaves ; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a bowl. Rinse and wipe out the pan.",
      "In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cooked rice topped with the cooked mushrooms , cooked bok choy , and fried eggs . Drizzle with the spicy mayo . Garnish with the sesame seeds . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0078.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/miso-mushroom-brown-rice-bowls-with-spicy-mayo-fried-eggs",
    "source_saved_file": "1234/Miso Mushroom & Brown Rice Bowls ｜ Blue Apron (2026_9_2 17：00：52).html"
  },
  {
    "id": "recipe-0079",
    "slug": "hoisin-pork-jalapeno-steam-buns-with-ponzu-dressed-shishito-peppers",
    "path": "recipes/standard-meal-kit/hoisin-pork-jalapeno-steam-buns-with-ponzu-dressed-shishito-peppers",
    "name": "Hoisin Pork & Jalapeño Steam Buns",
    "description": "For layers of Asian-style flavor, we’re filling these dynamic bao (or steam buns) with pork spiced with a bit of fresh ginger and a umami-rich sauce of hoisin, sesame oil, and more.",
    "category": "Standard Meal Kit",
    "calories": "850 calories",
    "ingredients": [
      "10 oz Ground Pork",
      "1 each piece Ginger",
      "1 each Jalapeño Pepper",
      "3 oz Shishito Peppers",
      "2 tbsp Hoisin Sauce",
      "1 tbsp Soy Sauce",
      "1 tbsp Sesame Oil",
      "1 tbsp Vegetarian Ponzu Sauce",
      "1 tbsp Sugar",
      "4 each Bao Buns"
    ],
    "instructions": [
      "Fill a medium pot 1/2 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger to get 1 teaspoon (you may have extra). Cut off and discard the stem of the jalapeño pepper ; thinly slice into rounds (for a milder dish, halve lengthwise, then remove the ribs and seeds). Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the tomato paste , hoisin sauce , sesame oil , sugar , and soy sauce until the sugar has dissolved.",
      "In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the shishito peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until charred and softened.Turn off the heat and carefully stir in the ponzu sauce . Transfer to a plate and cover with foil to keep warm. Rinse and wipe out the pan.",
      "In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped ginger ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the pork ; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 6 minutes, or until lightly browned. Add the sauce ; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened and the pork is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "Meanwhile, rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes per batch, or until puffy and softened. Carefully transfer to a work surface.",
      "Gently open the steamed buns . Fill the steamed buns with the cooked pork and sauce and as much of the sliced jalapeño pepper as you’d like , depending on how spicy you’d like the dish to be. Serve the finished buns with the dressed peppers on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0079.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/hoisin-pork-jalapeno-steam-buns-with-ponzu-dressed-shishito-peppers",
    "source_saved_file": "1234/Hoisin Pork & Jalapeño Steam Buns ｜ Blue Apron (2026_9_2 16：34：48).html"
  },
  {
    "id": "recipe-0080",
    "slug": "flat-iron-steaks-with-artichoke-potato-hash-purple-asparagus-caramelized-shallots",
    "path": "recipes/standard-meal-kit/flat-iron-steaks-with-artichoke-potato-hash-purple-asparagus-caramelized-shallots",
    "name": "Flat Iron Steaks with Artichoke-Potato Hash,",
    "description": "Hash can really be any combination of chopped vegetables or potatoes. The word hash actually derives from the French word “hacher,” or to chop. Quartered baby potatoes and halved baby artichokes that are browned alongside a steak make up this one. Truly a one-pan meal, the steak, hash, asparagus, and shallots are all cooked in the same pan, which not only makes cleanup easy, but also helps the flavors accumulate as you cook.",
    "category": "Standard Meal Kit",
    "calories": null,
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Trim off the woody ends of the asparagus, then, with a vegetable peeler, peel the bottom halves of the trimmed spears. Cut the potatoes into quarters. Peel and finely chop the garlic. Peel and thinly slice the shallots.",
      "Pick off the tough outer leaves of the artichokes. Cut off about 1 inch of their pointed tops. Cut off the edges of the stems. With a small knife, peel off the outer layer of the remaining stems, then cut the artichokes in half lengthwise. Place the prepared artichokes in a bowl of cold water with a lemon wedge.",
      "In a large pan, heat some olive oil on medium-high until hot. Add the potatoes, and season with salt and pepper. Cook 1 to 2 minutes, stirring. Meanwhile, pat the steaks dry with paper towels and season them all over with salt and pepper. Add the steaks to the pan with the potatoes. Cook 3 to 5 minutes, stirring the potatoes occasionally without moving the steaks so they can brown.",
      "Add the artichokes to the pan with the steaks and potatoes. Turn over the steaks and cook 3 to 5 minutes on the 2nd side for medium-rare, or until they reach your desired doneness. While the steak cooks, flip the artichokes to ensure they make contact with the pan on both sides. Transfer the cooked steaks, potatoes, and artichokes to a plate so the steaks can rest while you cook the shallots and asparagus.",
      "Add about ¼ cup of water to the hot pan used to cook the steaks and vegetables. Use a spoon or tongs to scrape up any brown bits at the bottom of the pan. Simmer the liquid on medium-high 1 to 2 minutes, or until it evaporates, stirring occasionally. Add a drizzle of olive oil, along with the shallots and garlic, and cook 2 to 3 minutes, or until golden brown, stirring.",
      "Add the asparagus and about ¼ cup more water to the pan with the shallots. Reduce the heat to medium, and cook 2 to 3 minutes, or until the asparagus are tender-crisp. (If you need to, add a little bit more water while cooking the asparagus.) Slice the steaks on an angle, and divide the slices between 2 plates. Top the steaks with the asparagus and caramelized shallots. Serve with the potatoes and artichokes. Garnish with lemon wedges and enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0080.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/flat-iron-steaks-with-artichoke-potato-hash-purple-asparagus-caramelized-shallots",
    "source_saved_file": "1234/Flat Iron Steaks with Artichoke-Potato Hash, ｜ Blue Apron (2026_9_2 16：17：43).html"
  },
  {
    "id": "recipe-0081",
    "slug": "sweet-spicy-wonton-noodles-with-soft-boiled-eggs",
    "path": "recipes/standard-meal-kit/sweet-spicy-wonton-noodles-with-soft-boiled-eggs",
    "name": "Sweet & Spicy Wonton Noodles",
    "description": "This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. Satisfyingly savory flavors abound in this takeout-style dish thanks to the umami-rich sauce of citrusy ponzu, soy sauce, sesame oil, and sweet chili that we’re tossing with delightfully chewy wonton noodles and sautéed veggies.",
    "category": "Standard Meal Kit",
    "calories": null,
    "ingredients": [
      "12 oz Wonton Noodles",
      "4 each Pasture-Raised Eggs",
      "8 oz Sweet Peppers",
      "12 oz Carrots",
      "2 each Scallions",
      "1 piece Ginger",
      "¼ cup Sweet Chili Sauce",
      "1 tbsp Sesame Oil",
      "2 tbsp Soy Sauce",
      "¼ cup Spicy Ponzu Sauce",
      "1 tsp Black & White Sesame Seeds"
    ],
    "instructions": [
      "Fill a large pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots , then thinly slice on an angle. Cut off and discard the stems of the peppers ; remove the cores, then quarter lengthwise. Combine in a bowl. Thinly slice the scallions , separating the white bottoms and hollow green tops. Peel and finely chop the ginger . Place in a bowl; add the sliced white bottoms of the scallions . In a separate bowl, combine the ponzu sauce , soy sauce , sesame oil , and sweet chili sauce .",
      "Carefully add the eggs to the pot of boiling water. Cook 6 to 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs.",
      "While the eggs cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared carrots and peppers . Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the prepared ginger and white bottoms of the scallions . Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "Add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.",
      "To the pot of cooked noodles , add the cooked vegetables and sauce . Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the eggs . Garnish with the sliced green tops of the scallions and sesame seeds . Enjoy!",
      "Prepare as directed, except leave the cooked eggs unpeeled and rinse the cooked noodles under cold water after draining. Stir the sliced green tops of the scallions and sesame seeds into the pot of finished noodles . Transfer the noodles and eggs to separate airtight containers. Cool, uncovered, then cover and refrigerate. When ready to serve, peel the eggs . Serve the finished noodles topped with the eggs . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0081.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/sweet-spicy-wonton-noodles-with-soft-boiled-eggs",
    "source_saved_file": "1234/Sweet & Spicy Wonton Noodles ｜ Blue Apron (2026_9_2 17：46：17).html"
  },
  {
    "id": "recipe-0082",
    "slug": "garlic-shrimp-pesto-barley-with-corn-tomatoes",
    "path": "recipes/standard-meal-kit/garlic-shrimp-pesto-barley-with-corn-tomatoes",
    "name": "Garlic Shrimp & Pesto Barley",
    "description": "We've partnered with public health advocate and chef Sam Kass to bring you recipes that showcase just how easy (and delicious) balanced eating can be. For dynamic texture and flavor, we're loading barley with toothsome corn and fresh tomatoes, the perfect bed for simply seared shrimp. 10 green SmartPoints® per serving 6 blue SmartPoints® per serving 3 purple SmartPoints® per serving To learn more about WW and SmartPoints® visit Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.",
    "category": "Standard Meal Kit",
    "calories": "450 calories",
    "ingredients": [
      "18 oz Tail-On Shrimp (peeled & deveined)",
      "4 ear Corn",
      "1 cup Pearled Barley",
      "2 clove Garlic",
      "8 oz Grape Tomatoes",
      "6 tbsp Basil Pesto",
      "1 tbsp Red Wine Vinegar",
      "¼ tsp Crushed Red Pepper Flakes",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)",
      "1 bunch Chives"
    ],
    "instructions": [
      "Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.",
      "Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn ; cut the kernels off the cobs. Thinly slice the chives . Halve the tomatoes . Peel and roughly chop 2 cloves of garlic .",
      "In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the halved tomatoes 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 slightly 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; cover with foil to keep warm.Wipe out the pan.",
      "Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the chopped garlic . Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.",
      "To the pot of cooked barley , add the pesto and cooked vegetables . Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked shrimp . Garnish with the sliced chives . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0082.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/garlic-shrimp-pesto-barley-with-corn-tomatoes",
    "source_saved_file": "1234/Garlic Shrimp & Pesto Barley ｜ Blue Apron (2026_9_2 16：21：37).html"
  },
  {
    "id": "recipe-0083",
    "slug": "shiitake-mushroom-burgers-with-miso-mayonnaise-roasted-sweet-potato",
    "path": "recipes/standard-meal-kit/shiitake-mushroom-burgers-with-miso-mayonnaise-roasted-sweet-potato",
    "name": "Shiitake Mushroom Burgers",
    "description": "Chefs, the secret to these burgers' spectacular umami (or savory) flavor is dried shiitake mushrooms, which pack even more potency than their fresh counterparts. After rehydrating the mushrooms with a bit of hot water, we're adding them directly to our patties, along with hoisin sauce for a salty-sweet touch. A creamy spread of mayo and miso paste is the perfect complement to the juicy burgers.",
    "category": "Standard Meal Kit",
    "calories": "790 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. In a bowl, combine the mushrooms and 1 cup of hot water ; let stand for at least 10 minutes. Halve the buns. Halve the sweet potato lengthwise, then thinly slice crosswise. Peel and finely chop the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. In a bowl, combine the miso paste and mayonnaise ; season with salt and pepper to taste.",
      "Line a sheet pan with aluminum foil. Place the sweet potato on the prepared 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 browned and tender when pierced with a fork. Remove from the oven, leaving the oven on, and transfer to a plate. Set aside in a warm place. Carefully discard the foil.",
      "While the sweet potato roasts, thoroughly drain the mushrooms (discarding the water) and transfer to a cutting board; finely chop. Transfer to a large bowl. Add the ground beef , garlic , hoisin sauce and white bottom of the scallion ; 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 sweet potato continues to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate and set aside in a warm place.",
      "Place the buns , cut sides up, on the sheet pan used to roast the sweet potato. Toast in the oven 3 to 4 minutes, or until the edges are lightly browned and crispy. Remove from the oven and transfer to a clean, dry work surface.",
      "Spread a layer of the miso mayonnaise onto the cut sides of the toasted buns . Top the bun bottoms with the cooked patties . Complete the burgers with the bun tops. Divide the burgers and roasted sweet potato between 2 dishes. Garnish the sweet potato with the green top of the scallion . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0083.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/shiitake-mushroom-burgers-with-miso-mayonnaise-roasted-sweet-potato",
    "source_saved_file": "1234/Shiitake Mushroom Burgers ｜ Blue Apron (2026_9_2 17：34：39).html"
  },
  {
    "id": "recipe-0084",
    "slug": "pork-chops-brown-butter-grape-sauce-with-roasted-squash-brussels-sprouts",
    "path": "recipes/standard-meal-kit/pork-chops-brown-butter-grape-sauce-with-roasted-squash-brussels-sprouts",
    "name": "Pork Chops & Brown Butter Grape Sauce",
    "description": "The star of this dish is the decadent pan sauce you'll serve over seared pork chops, which gets its rich and complex flavor from a combination of grapes, vinegar, butter, rosemary, and worcestershire sauce. Roasted brussels sprouts and sweet delicata squash sprinkled with parmesan serve as a satisfying accompaniment.",
    "category": "Standard Meal Kit",
    "calories": "440 calories",
    "ingredients": [
      "4 each Boneless, Center-Cut Pork Chops",
      "4 oz Red Seedless Grapes",
      "2 each Delicata Squash",
      "16 oz Brussels Sprouts",
      "1 oz Salted Butter",
      "1 tbsp Sherry Vinegar",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)",
      "¼ cup Grated Parmesan Cheese",
      "1 bunch Rosemary",
      "2 tbsp Vegetarian Worcestershire Sauce"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts ; halve lengthwise. Cut off and discard the ends of the squash . Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Medium dice the squash. Pick the rosemary leaves off the stems; roughly chop the leaves. Halve the grapes .",
      "Divide the halved brussels sprouts and diced squash between two sheet pans. Drizzle with olive oil and season with salt, pepper, and half the spice blend . Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.",
      "Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend . In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. The USDA recommends a minimum safe cooking temperature of 145°F for pork.",
      "In the pan of reserved fond, heat half the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the chopped rosemary , halved grapes , worcestershire sauce (carefully, as the liquid may splatter), and 1 tablespoon of water ; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the grapes are softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined and slightly thickened. Turn off the heat; stir in the remaining butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables . Top the pork with the pan sauce . Garnish the vegetables with the parmesan . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0084.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/pork-chops-brown-butter-grape-sauce-with-roasted-squash-brussels-sprouts",
    "source_saved_file": "1234/Pork Chops & Brown Butter Grape Sauce ｜ Blue Apron (2026_9_2 17：15：18).html"
  },
  {
    "id": "recipe-0085",
    "slug": "guajillo-chicken-tacos-tomato-radish-salsa-with-cabbage-slaw",
    "path": "recipes/standard-meal-kit/guajillo-chicken-tacos-tomato-radish-salsa-with-cabbage-slaw",
    "name": "Guajillo Chicken Tacos & Tomato-Radish Salsa",
    "description": "To add contrast to chicken cooked in our smoky pepper sauce, you’ll pair these zesty tacos with a side of creamy cabbage slaw perked up with sweet, juicy bites of orange. For additional cooling flavors, you’ll top the finished tacos with dollops of tangy sour cream and a sprinkle of a Mexican favorite, cotija cheese.",
    "category": "Standard Meal Kit",
    "calories": "600 calories",
    "ingredients": [
      "18 oz Boneless Chicken Breast Pieces",
      "8 each Flour Tortillas",
      "4 oz Grape Tomatoes",
      "3 oz Radishes",
      "1 lb Green Cabbage",
      "1 each Navel Orange",
      "⅓ cup Guajillo Chile Pepper Sauce",
      "2 tbsp Grated Cotija Cheese",
      "2 tbsp Apple Cider Vinegar",
      "½ cup Sour Cream",
      "3 tbsp Roasted Peanuts",
      "4 tbsp Mayonnaise"
    ],
    "instructions": [
      "If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage ; thinly slice the leaves. Peel and medium dice the orange . Combine in a large bowl. Roughly chop the peanuts . Halve the tomatoes . Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, combine the prepared tomatoes and radishes , half the vinegar , and a drizzle of olive oil . Season with salt and pepper.",
      "To the bowl of prepared cabbage and orange , add the mayonnaise and remaining vinegar . Drizzle with olive oil ; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.",
      "While the slaw marinates, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the guajillo chile sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "If using the microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.",
      "Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas , cooked chicken , salsa (discarding any liquid), seasoned sour cream , and cheese . Serve the tacos with the slaw on the side. Garnish the slaw with the chopped peanuts . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0085.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/guajillo-chicken-tacos-tomato-radish-salsa-with-cabbage-slaw",
    "source_saved_file": "1234/Guajillo Chicken Tacos & Tomato-Radish Salsa ｜ Blue Apron (2026_9_2 16：27：35).html"
  },
  {
    "id": "recipe-0086",
    "slug": "coconut-curry-wonton-noodles-with-zucchini-carrots-poblano-pepper",
    "path": "recipes/standard-meal-kit/coconut-curry-wonton-noodles-with-zucchini-carrots-poblano-pepper",
    "name": "Coconut Curry Wonton Noodles",
    "description": "The star of this comforting dish is the vibrant broth we’re using to bring together our hearty vegetables and tender wonton noodles, which highlights spicy curry paste tempered by sweet, smooth coconut milk. 12 green SmartPoints® per serving 12 blue SmartPoints® per serving 12 purple SmartPoints® per serving To learn more about WW and SmartPoints® visit",
    "category": "Standard Meal Kit",
    "calories": "470 calories",
    "ingredients": [
      "6 oz Wonton Noodles",
      "1 each 13.5-oz can Light Coconut Milk",
      "1 each Zucchini",
      "1 each Poblano Pepper",
      "6 oz Carrots",
      "2 clove Garlic",
      "1 tbsp Yellow Curry Paste",
      "2 tbsp Tomato Paste",
      "1 piece Ginger",
      "1 tbsp Rice Vinegar",
      "1 tsp Black & White Sesame Seeds"
    ],
    "instructions": [
      "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. Medium dice the zucchini . Peel the carrots ; thinly slice on an angle. Peel and roughly chop 2 cloves of garlic . Peel and finely chop the ginger . 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 after handling. In a bowl, combine the sliced carrots , chopped garlic , chopped ginger , and sliced pepper .",
      "In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the prepared vegetable mixture ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.",
      "Add the tomato paste and as much of the curry paste as you’d like , depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter) and vinegar ; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly and transfer to 2 bowls. Serve the cooked noodles topped with the finished curry . Garnish with the sesame seeds . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0086.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/coconut-curry-wonton-noodles-with-zucchini-carrots-poblano-pepper",
    "source_saved_file": "1234/Coconut Curry Wonton Noodles ｜ Blue Apron (2026_9_2 16：00：41).html"
  },
  {
    "id": "recipe-0087",
    "slug": "potato-hash-eggs-with-baby-kale-cheddar-hot-sauce",
    "path": "recipes/standard-meal-kit/potato-hash-eggs-with-baby-kale-cheddar-hot-sauce",
    "name": "Breakfast-for-Dinner Hash & Eggs",
    "description": "Crisped potatoes and robust kale combine in the oven under a layer of melty cheddar cheese—creating a variety of textures and flavors in every bite. For a pleasant kick of heat, it's finished with a drizzle of hot sauce.",
    "category": "Standard Meal Kit",
    "calories": "370 calories",
    "ingredients": [
      "2 each Pasture-Raised Eggs",
      "12 oz Potatoes",
      "3 oz Baby Kale",
      "1 each Bell Pepper",
      "2 oz White Cheddar Cheese",
      "2 each Scallions",
      "2 clove Garlic",
      "1 tbsp Hot Sauce"
    ],
    "instructions": [
      "Preheat the oven 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. Medium dice the potatoes . Once the pot of water is boiling, add the diced potatoes . Cook 6 to 7 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly.",
      "Meanwhile, cut off and discard the stem of the pepper(s) . Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings) . Thinly slice the scallions , separating the white bottoms and hollow green tops. In a bowl, combine the diced pepper(s) , chopped garlic , and sliced white bottoms of the scallions . Grate the cheddar on the large side of a box grater.",
      "In a large pan (cast iron or oven-safe, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the parboiled potatoes in an even layer (carefully, as the oil may splatter). Cook, without stirring, 3 to 4 minutes, or until lightly browned and crispy. Add the prepared pepper mixture ; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened",
      "Add the kale and a drizzle of olive oil to the pan; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly wilted. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "If your pan isn’t oven-safe, transfer the finished hash to a baking dish. Using a spoon, create wells for the eggs in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top the hash with the grated cheddar . Bake in the oven 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven. Let stand at least 2 minutes before serving. Serve the baked eggs and hash garnished with the sliced green tops of the scallions and as much of the hot sauce as you’d like , depending on how spicy you’d like the dish to be. Enjoy!"
    ],
    "prep_time": "PT35M",
    "servings": null,
    "image": "/static/recipes/recipe-0087.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/potato-hash-eggs-with-baby-kale-cheddar-hot-sauce",
    "source_saved_file": "1234/Breakfast-for-Dinner Hash & Eggs ｜ Blue Apron (2026_9_2 17：18：11).html"
  },
  {
    "id": "recipe-0088",
    "slug": "harissa-baked-chicken-with-farro-persimmon-goat-cheese-salad",
    "path": "recipes/standard-meal-kit/harissa-baked-chicken-with-farro-persimmon-goat-cheese-salad",
    "name": "Harissa-Baked Chicken",
    "description": "A staple in Middle Eastern and North African cuisines, harissa is a smoky, spicy chile paste that gives the sauce for our baked chicken its bold kick, while a yogurt base helps to balance the harissa and keep the chicken moist. We’re saving some of the delectable sauce to serve on the side—perfect drizzled over the chicken or added into a vibrant farro salad made with collard greens and persimmon, an autumn fruit known for its sweet, delicately spiced flavor.",
    "category": "Standard Meal Kit",
    "calories": "670 calories",
    "ingredients": [],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Heat a small pot of salted water to boiling on high. Line a sheet pan with aluminum foil. Lightly oil the foil. In a large bowl, whisk together the yogurt , harissa paste , half the vinegar , and a drizzle of olive oil. Season with salt and pepper to taste. Transfer half the yogurt sauce to a serving dish; set aside. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Add the seasoned chicken to the large bowl of remaining yogurt sauce . Turn to thoroughly coat. Place on the prepared sheet pan. Bake 19 to 21 minutes, or until the chicken is cooked through. Remove from the oven and transfer to a cutting board",
      "While the chicken bakes, add the farro to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.",
      "While the farro cooks, wash and dry the fresh produce. Peel the carrots and thinly slice into rounds. Peel and roughly chop the garlic. Remove and discard the collard green stems; roughly chop the leaves. Core and medium dice the persimmon. Place in a bowl and top with the remaining vinegar . Roughly chop the parsley leaves and stems.",
      "While the farro continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the garlic and collard greens ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the collard greens are slightly wilted. Add 1/4 cup of water ; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens have wilted and the water has cooked off. Turn off the heat; season with salt and pepper to taste.",
      "Add the cooked vegetables , persimmon (including any liquid), and a drizzle of olive oil to the pot of cooked farro . Stir to thoroughly combine; season with salt and pepper to taste.",
      "Slice the baked chicken crosswise. Divide the farro salad and sliced chicken between 2 dishes. Top the salad with the cheese . Garnish with the parsley . Serve with the reserved yogurt sauce on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0088.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/harissa-baked-chicken-with-farro-persimmon-goat-cheese-salad",
    "source_saved_file": "1234/Harissa-Baked Chicken ｜ Blue Apron (2026_9_2 16：28：12).html"
  },
  {
    "id": "recipe-0089",
    "slug": "fresh-cavatelli-whipped-ricotta-with-spicy-zucchini-corn",
    "path": "recipes/standard-meal-kit/fresh-cavatelli-whipped-ricotta-with-spicy-zucchini-corn",
    "name": "Fresh Cavatelli & Whipped Ricotta",
    "description": "For a bit of creamy texture in every bite, we’re serving this quick-cooking pasta over a bed of ricotta, whipped until light and smooth. Sautéed corn adds pops of sweetness throughout, perfectly complementing the delicate flavors of the dish.",
    "category": "Standard Meal Kit",
    "calories": "830 calories",
    "ingredients": [
      "10 oz Cavatelli Pasta",
      "2 each of Corn",
      "1 each Zucchini",
      "2 clove Garlic",
      "¼ tsp Crushed Red Pepper Flakes",
      "¼ cup Grated Parmesan Cheese",
      "½ cup Part-Skim Ricotta Cheese",
      "2 tbsp Crème Fraîche"
    ],
    "instructions": [
      "Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Remove and discard the husks and silks of the corn . Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic , then roughly chop. In a medium bowl, vigorously whisk together the ricotta cheese and a drizzle of olive oil until lighter in texture and thoroughly combined. Season with salt and pepper.",
      "Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water , drain thoroughly.",
      "While the pasta cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the corn ; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the chopped garlic 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 frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat.",
      "Add the cooked pasta and half the reserved pasta cooking water to the pan of cooked vegetables . Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. Turn off the heat and stir in the crème fraîche . If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Season with salt and pepper to taste. Divide the whipped ricotta between 2 dishes and spread into an even layer. Top with the finished pasta . Garnish with the parmesan cheese . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0089.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/fresh-cavatelli-whipped-ricotta-with-spicy-zucchini-corn",
    "source_saved_file": "1234/Fresh Cavatelli & Whipped Ricotta ｜ Blue Apron (2026_9_2 16：19：01).html"
  },
  {
    "id": "recipe-0090",
    "slug": "shrimp-over-tomato-jalapeno-rice-with-avocado-cabbage-slaw",
    "path": "recipes/standard-meal-kit/shrimp-over-tomato-jalapeno-rice-with-avocado-cabbage-slaw",
    "name": "Shrimp over Tomato-Jalapeño Rice",
    "description": "This flavor-packed dish features plump shrimp—roasted in a smoky blend of Mexican-style spices, then served alongside crisp cabbage and carrots tossed with a creamy avocado-lime dressing. This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit",
    "category": "Standard Meal Kit",
    "calories": "550 calories",
    "ingredients": [
      "10 oz Tail-On Shrimp (Peeled & Deveined)",
      "½ cup Jasmine Rice",
      "1 each Avocado",
      "4 oz Grape Tomatoes",
      "1 each Lime",
      "½ lb Green Cabbage",
      "6 oz Carrots",
      "1 oz Sliced Pickled Jalapeño Peppers",
      "1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine the rice and 1 cup of water . Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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.",
      "While the rice cooks, wash and dry the fresh produce. Line a sheet pan with foil. Place the tomatoes on the foil. Drizzle with 1 teaspoon of olive oil ; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 5 minutes. Leaving the oven on, remove from the oven.",
      "While the tomatoes roast, halve and pit the avocado . Using a spoon, remove the avocado from the skin. Medium dice one half, keeping the remaining half whole. Halve the lime crosswise. Cut out and discard the core of the cabbage ; thinly slice the leaves. Peel the carrots ; grate on the large side of a box grater. Roughly chop the pepper . Thoroughly wash your hands immediately after handling.",
      "Pat the shrimp dry with paper towels; place in a bowl. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and half the spice blend (you will have extra). Toss to coat. Carefully transfer to the other side of the sheet pan of partially roasted tomatoes . Arrange in an even layer. Roast 5 to 7 minutes, or until the shrimp are opaque and cooked through. Remove from the oven.",
      "While the shrimp and tomatoes roast, in a large bowl, combine the whole avocado half , 1 teaspoon of olive oil , and the juice of both lime halves . Using a fork, mash until smooth. Taste, then season with salt and pepper if desired. Add the sliced cabbage , grated carrots , and diced avocado . Stir to combine. Taste, then season with salt and pepper if desired.",
      "To the pot of cooked rice , add the roasted tomatoes and as much of the chopped pepper as you’d like , depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the roasted shrimp and slaw . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0090.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/shrimp-over-tomato-jalapeno-rice-with-avocado-cabbage-slaw",
    "source_saved_file": "1234/Shrimp over Tomato-Jalapeño Rice ｜ Blue Apron (2026_9_2 17：35：39).html"
  },
  {
    "id": "recipe-0091",
    "slug": "oven-baked-shawarma-beef-couscous-with-tzatziki-almonds",
    "path": "recipes/assemble-and-bake-meal-kit/oven-baked-shawarma-beef-couscous-with-tzatziki-almonds",
    "name": "Oven-Baked Shawarma Beef & Couscous",
    "description": "Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! For this flavor-packed dish, you'll combine pearl couscous, tomatoes, spinach, and smoky harissa paste to create the base for shawarma-spiced beef. It's all complete with a dollop of cooling tzatziki just before serving.",
    "category": "Assemble And Bake Meal Kit",
    "calories": "680 calories",
    "ingredients": [
      "20 oz Ground Beef",
      "1 cup Pearl Couscous",
      "8 oz Grape Tomatoes",
      "5 oz Baby Spinach",
      "½ cup Tzatziki (cucumber-yogurt sauce)",
      "1 tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)",
      "4 tbsp Dried Currants",
      "3 tbsp Red Harissa Paste",
      "4 tbsp Sliced Roasted Almonds",
      "6 oz Caramelized Onions & Garlic",
      "2 each Single-Use Aluminum Tray"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Between the two trays, evenly divide the spinach , couscous , caramelized onions , harissa paste , tomatoes , and currants . Add 1/4 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.",
      "Add the beef in an even layer on top of the prepared base (tearing into bite-sized pieces before adding). Season with salt, pepper, and the spice blend . Tightly cover the trays with foil and bake 20 to 22 minutes, or until the couscous is tender and the beef is cooked through. Remove from the oven. Carefully remove the foil and stir to combine. Serve the baked trays topped with the tzatziki and almonds . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0091.webp",
    "source_url": "https://www.blueapron.com/recipes/assemble-and-bake-meal-kit/oven-baked-shawarma-beef-couscous-with-tzatziki-almonds",
    "source_saved_file": "1234/Oven-Baked Shawarma Beef & Couscous ｜ Blue Apron (2026_9_2 17：08：05).html"
  },
  {
    "id": "recipe-0092",
    "slug": "harissa-squash-chickpea-bowls-with-arugula-beets-labneh",
    "path": "recipes/standard-meal-kit/harissa-squash-chickpea-bowls-with-arugula-beets-labneh",
    "name": "Harissa Squash & Chickpea Bowls",
    "description": "Bold, Middle Eastern flavors abound in this vibrant dish, thanks to the smoky harissa we’re using to dress delicate strands of spaghetti squash, and the warming shawarma spice blend that coats crispy roasted chickpeas sprinkled on top. 17 green SmartPoints® per serving 10 blue SmartPoints® per serving 10 purple SmartPoints® per serving To learn more about WW and SmartPoints® visit",
    "category": "Standard Meal Kit",
    "calories": null,
    "ingredients": [
      "1 each Spaghetti Squash",
      "1 each 15.5-oz can Chickpeas",
      "4 oz Cooked Beets",
      "1 tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)",
      "1 oz Dried Medjool Dates",
      "1 ½ tbsp Red Harissa Paste",
      "¼ cup Labneh Cheese",
      "2 oz Arugula",
      "1 tbsp White Wine Vinegar"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drain and rinse the chickpeas . Pit and roughly chop the dates . On a paper towel-lined cutting board, small dice the beets . In a medium bowl, combine the chopped dates , diced beets , vinegar , and a drizzle of olive oil . Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.",
      "Drizzle the cut sides of the prepared squash with olive oil ; season with salt and pepper. Microwave or oven: MICROWAVE: Working in two batches if necessary, transfer the seasoned squash to a microwave-safe baking dish, cut side down. Fill with 1/2 inch of water . Microwave on high 3 to 5 minutes, or until the flesh easily pulls away from the skin. OVEN: Line a sheet pan with parchment paper (or foil). Transfer the seasoned squash to the sheet pan, cut side down. Roast 25 to 30 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin. Transfer the cooked squash to a large bowl to cool slightly.",
      "Meanwhile, line a separate sheet pan with a layer of paper towels. Spread the drained chickpeas onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Arrange in an even layer. Roast 4 to 5 minutes, or until completely dry. Leaving the oven on, remove from the oven. Add a drizzle of olive oil ; season with salt, pepper, and the spice blend . Carefully stir to coat. Arrange in an even layer. Return to the oven and roast, stirring halfway through, 19 to 21 minutes, or until browned and crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.",
      "When cool enough to handle, using a fork, scrape the flesh of the cooked squash into the bowl; separate any clumps. Discard the skins. To the bowl, add the harissa paste and a drizzle of olive oil ; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired.",
      "In a bowl, combine the labneh and 2 teaspoons of water ; season with salt and pepper. Add the arugula to the bowl of marinated dates and beets . Toss to combine. Taste, then season with salt and pepper if desired. Serve the dressed squash topped with the finished arugula and roasted chickpeas . Drizzle with the seasoned labneh . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0092.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/harissa-squash-chickpea-bowls-with-arugula-beets-labneh",
    "source_saved_file": "1234/Harissa Squash & Chickpea Bowls ｜ Blue Apron (2026_9_2 16：28：36).html"
  },
  {
    "id": "recipe-0093",
    "slug": "butter-lettuce-apple-salad-with-parmesan-balsamic-dijon-vinaigrette",
    "path": "recipes/standard-meal-kit/butter-lettuce-apple-salad-with-parmesan-balsamic-dijon-vinaigrette",
    "name": "Butter Lettuce & Apple Salad",
    "description": "Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. For this vibrant salad, you'll bring together soft butter lettuce and crisp, sweet apple with a piquant balsamic and whole grain dijon vinaigrette. It's all complete with garnishes of savory parmesan cheese and roasted pistachios.",
    "category": "Standard Meal Kit",
    "calories": "270 calories",
    "ingredients": [
      "1 head Butter Lettuce",
      "1 each Apple",
      "1 tbsp Whole Grain Dijon Mustard",
      "1 tbsp Honey",
      "¼ cup Grated Parmesan Cheese",
      "2 tbsp Balsamic Vinegar",
      "1 oz Balsamic-Marinated Cipolline Onions",
      "2 tbsp Roasted Pistachios"
    ],
    "instructions": [
      "Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the root end of the lettuce ; roughly chop the leaves. Quarter, core, and thinly slice the apple . Roughly chop the onions . Roughly chop the pistachios . In a large bowl, combine the mustard , half the vinegar (you will have extra), half the honey (kneading the packet before opening), and 1 tablespoon of olive oil ; whisk until thoroughly combined.",
      "To the bowl of dressing , add the chopped lettuce and sliced apple ; season with salt and pepper. Toss to coat. Serve the salad garnished with the chopped onions , chopped pistachios , and cheese . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0093.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/butter-lettuce-apple-salad-with-parmesan-balsamic-dijon-vinaigrette",
    "source_saved_file": "1234/Butter Lettuce & Apple Salad ｜ Blue Apron (2026_9_2 15：32：18).html"
  },
  {
    "id": "recipe-0094",
    "slug": "kung-pao-chicken-with-sauteed-snow-peas-sweet-peppers",
    "path": "recipes/standard-meal-kit/kung-pao-chicken-with-sauteed-snow-peas-sweet-peppers",
    "name": "Kung Pao Chicken",
    "description": "This take on the classic Sichuan dish highlights fresh bird’s eye chile—a petite variety known for its potent heat—sautéed with our chicken and vegetables to help deliver the thrillingly spicy flavor the dish is known for. It’s perfectly tempered by traditional pairings of crunchy peanuts and fluffy white rice.",
    "category": "Standard Meal Kit",
    "calories": "610 calories",
    "ingredients": [
      "10 oz Boneless Chicken Breast Pieces",
      "½ cup Jasmine Rice",
      "4 oz Snow Peas",
      "4 oz Sweet Peppers",
      "2 each Scallions",
      "1 each Bird's Eye Chile Pepper",
      "3 tbsp Cumin & Sichuan Peppercorn Sauce",
      "2 tbsp Soy Sauce",
      "3 tbsp Roasted Peanuts",
      "1 tbsp Mirin (salted cooking wine)",
      "1 tbsp Rice Vinegar"
    ],
    "instructions": [
      "In a small pot, combine the rice , a big pinch of salt , and 1 cup of water ; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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.",
      "While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers ; remove the cores, then quarter lengthwise. Thinly slice the scallions , separating the white bottoms and hollow green tops. Roughly chop the peanuts . Cut off and discard the stem of the chile pepper ; halve lengthwise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands immediately after handling. In a bowl, combine the cumin-Sichuan sauce , soy sauce , mirin , and vinegar .",
      "While the rice continues to cook, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.",
      "To the pan, add the snow peas , quartered sweet peppers , sliced white bottoms of the scallions , and halved chile pepper ; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened and the chicken is cooked through. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Carefully remove and discard the chile pepper . Serve the cooked rice topped with the finished chicken , vegetables , and sauce . Garnish with the chopped peanuts and sliced green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0094.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/kung-pao-chicken-with-sauteed-snow-peas-sweet-peppers",
    "source_saved_file": "1234/Kung Pao Chicken ｜ Blue Apron (2026_9_2 16：54：55).html"
  },
  {
    "id": "recipe-0095",
    "slug": "blackened-cajun-catfish-with-sweet-potato-collard-green-gratin",
    "path": "recipes/standard-meal-kit/blackened-cajun-catfish-with-sweet-potato-collard-green-gratin",
    "name": "Blackened Cajun Catfish",
    "description": "This recipe takes inspiration from the country cooking of Louisiana. Traditional Cajun spices—including smoked paprika, ground mustard and cayenne pepper—lend a pleasant heat to our catfish. We’re serving it with sweet potatoes and collard greens “au gratin,” or baked into a rich, creamy casserole (ours features béchamel, a classic French sauce). The sweet and earthy seasonal vegetables make for a delicious counterpoint to the zesty catfish.",
    "category": "Standard Meal Kit",
    "calories": "600 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into ¼-inch-thick pieces. Remove and discard the collard green stems; finely chop the leaves. Quarter and deseed the lemon. Peel and finely chop the garlic.",
      "In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sweet potatoes ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the collard greens ; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add ½ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until the collard greens have wilted and the water has cooked off. Stir in the juice of 2 lemon wedges . Turn off the heat; season with salt and pepper to taste.",
      "Once the vegetables have cooked for about 5 minutes, in a large pot, heat the butter on medium-high until melted. Add the garlic ; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the flour and cook, whisking frequently, 30 seconds to 1 minute, or until well combined. Slowly whisk in the milk and ½ cup of water ; cook, whisking frequently, 2 to 4 minutes, or until thickened. Turn off the heat; season with salt and pepper to taste.",
      "Transfer the cooked vegetables to the pot of béchamel sauce ; stir to thoroughly combine. Transfer the mixture to a baking dish. Bake 16 to 18 minutes, or until golden brown. Remove from the oven. Let stand for at least 2 minutes before serving.",
      "While the gratin bakes, place the spice blend on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the spice blend (tapping off any excess). Transfer to a separate plate.",
      "Once the gratin has baked for about 10 minutes, wipe out the pan used to cook the vegetables. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated catfish fillets , coated sides down, and cook 4 to 5 minutes on the first side, or until browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.Top with the juice of the remaining lemon wedges . Transfer to a serving dish. Serve with the baked gratin . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0095.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/blackened-cajun-catfish-with-sweet-potato-collard-green-gratin",
    "source_saved_file": "1234/Blackened Cajun Catfish ｜ Blue Apron (2026_9_2 15：28：55).html"
  },
  {
    "id": "recipe-0096",
    "slug": "sugar-snap-pea-red-onion-salad-with-mint-almonds",
    "path": "recipes/standard-meal-kit/sugar-snap-pea-red-onion-salad-with-mint-almonds",
    "name": "Sugar Snap Pea & Red Onion Salad",
    "description": "Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. For a vibrant addition to any meal, we're sautéing crisp snap peas and sliced red onion, then tossing them with tangy vinegar, briny olives, and roasted red peppers.",
    "category": "Standard Meal Kit",
    "calories": "250 calories",
    "ingredients": [
      "1 each Red Onion",
      "8 oz Sugar Snap Peas",
      "1 bunch Mint",
      "1 oz Sliced Roasted Red Peppers",
      "1 oz Pitted Niçoise Olives",
      "¼ cup Grated Parmesan Cheese",
      "1 tbsp Red Wine Vinegar",
      "2 tbsp Sliced Roasted Almonds",
      "¼ tsp Crushed Red Pepper Flakes"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Halve, peel, and thinly slice the onion . Pull off and discard the tough string that runs the length of each snap pea pod. Roughly chop the peppers . Pick the mint leaves off the stems.",
      "In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion ; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the prepared peas 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, 3 to 4 minutes, or until softened. Turn off the heat. Stir in the vinegar , olives , and chopped peppers . Taste, then season with salt and pepper if desired. Serve the cooked vegetables garnished with the cheese , mint leaves (tearing just before adding), almonds , and a drizzle of olive oil . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0096.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/sugar-snap-pea-red-onion-salad-with-mint-almonds",
    "source_saved_file": "1234/Sugar Snap Pea & Red Onion Salad ｜ Blue Apron (2026_9_2 17：44：22).html"
  },
  {
    "id": "recipe-0097",
    "slug": "cajun-shrimp-zucchini-bake-with-spicy-sour-cream-pepper-rice",
    "path": "recipes/standard-meal-kit/cajun-shrimp-zucchini-bake-with-spicy-sour-cream-pepper-rice",
    "name": "Cajun Shrimp & Zucchini Bake",
    "description": "Bold, zesty flavors abound in this comforting dish thanks to spices like smoked paprika, cayenne pepper, and more that coat the shrimp before baking. A spicy sour cream, made by simply mixing sour cream with our hot sauce, adds tangy and creamy contrast to the dish.",
    "category": "Standard Meal Kit",
    "calories": "690 calories",
    "ingredients": [
      "18 oz Tail-On Shrimp (peeled & deveined)",
      "1 each Zucchini",
      "½ cup Long Grain White Rice",
      "2 tbsp Mayonnaise",
      "2 clove Garlic",
      "1 each Bell Pepper",
      "¼ cup Panko Breadcrumbs",
      "1 tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)",
      "1 tbsp Hot Sauce",
      "¼ cup Sour Cream"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem of the pepper . Halve lengthwise; remove the ribs and seeds, then medium dice. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice , diced pepper , a big pinch of salt , and 1 cup of water ; 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.",
      "Meanwhile, large dice the zucchini . Transfer to a medium baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Bake 9 to 11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.",
      "Meanwhile, peel and roughly chop 2 cloves of garlic . Place in a medium bowl. Add the breadcrumbs , mayonnaise , half the spice blend , and 1 tablespoon of olive oil ; season with salt and pepper. Stir to combine.",
      "Pat half the shrimp (you will have extra) dry with paper towels; remove the tails if desired. Place in a bowl; drizzle with olive oil and season with salt, pepper, and the remaining spice blend . Toss to coat. Carefully place the seasoned shrimp in an even layer on top of the partially baked zucchini . Evenly sprinkle with the breadcrumb topping. Bake 9 to 11 minutes, or until the breadcrumbs are toasted and the shrimp are opaque and cooked through. Remove from the oven and let stand at least 2 minutes.",
      "In a bowl, combine the sour cream and hot sauce . If necessary, gradually add up to 1 tablespoon of water to reach your desired consistency. Season with salt and pepper. Serve the pepper rice topped with the baked shrimp and zucchini and spicy sour cream . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0097.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/cajun-shrimp-zucchini-bake-with-spicy-sour-cream-pepper-rice",
    "source_saved_file": "1234/Cajun Shrimp & Zucchini Bake ｜ Blue Apron (2026_9_2 15：33：30).html"
  },
  {
    "id": "recipe-0098",
    "slug": "grilled-veggie-tacos-with-elote",
    "path": "recipes/standard-meal-kit/grilled-veggie-tacos-with-elote",
    "name": "Grilled Veggie Tacos",
    "description": "Chefs! All summer long, we’re bringing you a mix of recipes designed for our favorite outdoor activity—grilling! Tucked inside toasted flour tortillas, bites of grilled poblano pepper, onion, and zucchini find cooling contrast from a layer of sour cream. For an easy take on Mexican street corn, or elote, we’re serving these tacos with a side of grilled corn on the cob dressed with layers of creamy lime mayo and tangy cotija cheese.",
    "category": "Standard Meal Kit",
    "calories": "620 calories",
    "ingredients": [
      "4 each Flour Tortillas",
      "1 each Poblano Pepper",
      "1 each Red Onion",
      "2 ear Corn",
      "1 each Lime",
      "1 each Zucchini",
      "4 oz Grape Tomatoes",
      "2 tbsp Grated Cotija Cheese",
      "2 tbsp Mayonnaise",
      "¼ cup Sour Cream",
      "1 oz Sliced Pickled Jalapeño Peppers",
      "1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)"
    ],
    "instructions": [
      "Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Quarter the zucchini lengthwise. Remove any husks and silks from the corn . Peel the onion ; cut crosswise into 1/2-inch rounds, keeping the layers intact. Halve the lime crosswise. Halve the tomatoes . Cut off and discard the stem of the poblano pepper . Halve lengthwise; remove the ribs and seeds. Roughly chop the jalapeño pepper . Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a medium bowl, combine the halved tomatoes , the juice of 1 lime half , 2 teaspoons of olive oil , and as much of the chopped jalapeño pepper as you'd like , depending on how spicy you'd like the dish to be. Season with salt and pepper; stir to coat.",
      "Place the quartered zucchini , onion rounds , and halved pepper in a large bowl. Drizzle with 2 teaspoons of olive oil and season with salt, pepper, and all but a pinch of the spice blend ; turn to coat. Grill the prepared corn , turning occasionally, 9 to 10 minutes, or until charred and tender. Transfer to a work surface. Grill the seasoned zucchini , onion , and pepper 3 to 6 minutes per side, or until lightly charred and softened. Transfer to a cutting board; roughly chop.",
      "Add the tortillas to the grill and toast 30 seconds to 1 minute per side, or until charred. Transfer to a work surface.",
      "In a bowl, combine the mayonnaise and the juice of the remaining lime half . Season with salt and pepper. Evenly top the grilled corn with the lime mayo , cheese , and remaining spice blend . Season with salt and pepper. Assemble the tacos using the toasted tortillas , sour cream , chopped vegetables , and salsa . Serve the tacos with the elote on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0098.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/grilled-veggie-tacos-with-elote",
    "source_saved_file": "1234/Grilled Veggie Tacos ｜ Blue Apron (2026_9_2 16：27：31).html"
  },
  {
    "id": "recipe-0099",
    "slug": "roasted-broccoli-farro-salad-with-pickled-peppers-marinated-zucchini",
    "path": "recipes/standard-meal-kit/roasted-broccoli-farro-salad-with-pickled-peppers-marinated-zucchini",
    "name": "Roasted Broccoli & Farro Salad",
    "description": "This loaded grain salad has it all: roasted broccoli, marinated zucchini, and pickled peppers, all tossed in a creamy, garlicky dressing. For another layer of rich flavor (and extra heartiness), we’re topping off each bowl with a fried egg.",
    "category": "Standard Meal Kit",
    "calories": "750 calories",
    "ingredients": [
      "1 cup Semi-Pearled Farro",
      "2 each Cage-Free Farm Eggs",
      "½ cup Plain Greek Yogurt",
      "2 clove Garlic",
      "1 each Zucchini",
      "1 oz Castelvetrano Olives",
      "¼ tsp Crushed Red Pepper Flakes",
      "2 tbsp Sliced Roasted Almonds",
      "2 tbsp Golden Raisins",
      "1 tbsp White Wine Vinegar",
      "½ oz Sweety Drop Peppers"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of water to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and season with salt and pepper. Cover to keep warm.",
      "While the farro cooks, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "While the broccoli roasts, medium dice the zucchini . Using the flat side of your knife, smash the olives ; remove and discard the pits, then finely chop. Peel and finely chop the garlic ; using the flat side of your knife, smash until it resembles a paste (or use a zester).",
      "While the broccoli continues to roast, in a medium bowl, combine the diced zucchini , raisins , vinegar , and as much of the red pepper flakes as you’d like , depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.",
      "While the zucchini marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.",
      "While the eggs cook, to make the dressing, in a bowl, combine the chopped olives , yogurt , and as much of the garlic paste as you’d like . Stir in 2 tablespoons of olive oil until thoroughly combined. Season with salt and pepper to taste. To the pot of cooked farro , add the dressing , roasted broccoli , almonds , and peppers ; stir to combine. Season with salt and pepper to taste. Serve the finished farro topped with the marinated zucchini , fried eggs , and a drizzle of olive oil. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0099.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/roasted-broccoli-farro-salad-with-pickled-peppers-marinated-zucchini",
    "source_saved_file": "1234/Roasted Broccoli & Farro Salad ｜ Blue Apron (2026_9_2 17：20：12).html"
  },
  {
    "id": "recipe-0100",
    "slug": "chicken-kale-salad-with-lemon-yogurt-dressing",
    "path": "recipes/standard-meal-kit/chicken-kale-salad-with-lemon-yogurt-dressing",
    "name": "Chicken & Kale Salad",
    "description": "To pair with tender bites of seared chicken, we’re making a hearty salad by tossing kale with crisp radishes, carrots, and sweet pickled peppers in a flavorful combo of Greek yogurt, fresh lemon juice, oregano, and more. This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit",
    "category": "Standard Meal Kit",
    "calories": "420 calories",
    "ingredients": [
      "10 oz Boneless Chicken Breast Pieces",
      "1 each Lemon",
      "3 oz Radishes",
      "2 clove Garlic",
      "6 oz Carrots",
      "1 tbsp Capers",
      "½ cup Plain Nonfat Greek Yogurt",
      "½ oz Pickled Peppadew Peppers",
      "1 tsp Whole Dried Oregano",
      "6 oz Kale"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Quarter and deseed the lemon . Roughly chop the capers . Peel 1 clove of garlic ; using a zester, finely grate into a paste (or use the small side of a box grater). Peel the carrots ; grate on the large side of a box grater. Roughly chop the peppers . Halve the radishes lengthwise, then thinly slice crosswise.",
      "In a large bowl, combine the chopped kale , the juice of two lemon wedges , and 1 teaspoon of olive oil . Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.",
      "While the kale marinates, pat the chicken dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.",
      "While the chicken cooks, in a bowl, combine the yogurt , chopped capers , 1 teaspoon of olive oil , half the oregano (you will have extra), the juice of the remaining lemon wedges , and as much of the garlic paste as you’d like . Taste, then season with salt and pepper if desired.",
      "To the bowl of marinated kale , add the grated carrots , chopped peppers , sliced radishes , and dressing . Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked chicken . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0100.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/chicken-kale-salad-with-lemon-yogurt-dressing",
    "source_saved_file": "1234/Chicken & Kale Salad ｜ Blue Apron (2026_9_2 15：48：15).html"
  },
  {
    "id": "recipe-0101",
    "slug": "chocolate-espresso-pie-with-whipped-cream-caramel-peanuts",
    "path": "recipes/standard-meal-kit/chocolate-espresso-pie-with-whipped-cream-caramel-peanuts",
    "name": "Chocolate Espresso Pie",
    "description": "For this easy, delicious pie, you'll fill buttery pie shells with a mix of chocolate and espresso pastry cream, then top it with homemade whipped cream and crunchy peanuts coated with caramel.",
    "category": "Standard Meal Kit",
    "calories": "560 calories",
    "ingredients": [
      "1 each Pie Crust",
      "1 cup Espresso Pastry Cream",
      "¾ cup Cream",
      "4 oz Semi-Sweet Chocolate Chips",
      "¼ cup Caramel Shards",
      "6 tbsp Roasted Peanuts"
    ],
    "instructions": [
      "Preheat the oven to 375°F. Place the pie crust on a sheet pan, leaving it in its tin. Using a fork, lightly prick (or dock) the bottom of the pie crust all over to allow steam to escape while baking. Bake 14 to 16 minutes, or until lightly browned and cooked through. Transfer to a cooling rack and let stand about 30 minutes, or until room temperature.",
      "Meanwhile, roughly chop the peanuts . Line a plate with parchment paper. In a medium pan (nonstick, if you have one), combine the chopped peanuts , caramel shards , and 2 tablespoons of the cream (shaking the packet before opening). Cook on medium-high, stirring constantly, 6 to 9 minutes, or until the caramel is melted and the peanuts are thoroughly coated. Transfer to the prepared plate; immediately sprinkle with flaky sea salt if desired. Let cool completely. (Store in an airtight container with the parchment if making in advance.)",
      "Once the crust has cooled, in a bowl, combine the chocolate chips , a pinch of salt , and 2 tablespoons of water . Working in 30 second increments, microwave on high, stirring in between, until melted and smooth (or melt in a small pot on the stove, then transfer to a bowl). Add the espresso pastry cream ; whisk to combine. Add the filling to the cooled pie crust and spread into an even layer. Refrigerate about 2 hours (or overnight), or until set and chilled.",
      "(If you refrigerated the pie overnight, remove from the fridge at least 1 hour before serving to bring to room temperature.) When ready to serve, place the remaining cream in a medium bowl (or the bowl of stand mixer). Whisk constantly, 2 to 3 minutes (if using a hand mixer or stand mixer, beat on high 2 minutes), or until stiff peaks form. Serve the set pie topped with the whipped cream and caramel peanuts . Enjoy!"
    ],
    "prep_time": null,
    "servings": "6-8 Servings",
    "image": "/static/recipes/recipe-0101.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/chocolate-espresso-pie-with-whipped-cream-caramel-peanuts",
    "source_saved_file": "1234/Chocolate Espresso Pie ｜ Blue Apron (2026_9_2 15：58：45).html"
  },
  {
    "id": "recipe-0102",
    "slug": "shrimp-fajitas-with-avocado-cotija-cheese-tomatillo-sour-cream",
    "path": "recipes/standard-meal-kit/shrimp-fajitas-with-avocado-cotija-cheese-tomatillo-sour-cream",
    "name": "Shrimp Fajitas",
    "description": "Get ready for fajita night! We're coating shrimp in classic Mexican spices and serving them alongside roasted peppers and onion, marinated avocado and radishes, a creamy tomatillo-poblano sauce, fluffy white rice, and more, for combinations everyone will enjoy.",
    "category": "Standard Meal Kit",
    "calories": "660 calories",
    "ingredients": [
      "18 oz Tail-On Shrimp (peeled & deveined)",
      "8 each Flour Tortillas",
      "1 cup Long Grain White Rice",
      "2 each Bell Pepper",
      "1 each Yellow Onion",
      "1 each Avocado",
      "6 oz Radishes",
      "⅓ cup Tomatillo-Poblano Sauce",
      "¼ cup Sour Cream",
      "1 each Lime",
      "1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)",
      "2 tbsp Grated Cotija Cheese"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice , a big pinch of salt , and 2 cups of water . 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.",
      "Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Quarter the lime . Halve, peel, and thinly slice the onion . Cut off and discard the stems of the peppers . Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve and pit the avocado ; using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl; add the sliced radishes and the juice of 2 lime wedges . Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the sour cream and tomatillo sauce . Taste, then season with salt and pepper if desired.",
      "Place the sliced onion and sliced peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and softened. Remove from the oven and evenly top with the juice of the remaining lime wedges . Carefully stir to coat.",
      "Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a bowl. Season with salt, pepper, and the spice blend . Stir to coat. In a large 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. Turn off the heat.",
      "Meanwhile, if you prefer to use a microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the warmed tortillas with the cooked shrimp , tomatillo sour cream , roasted vegetables , marinated avocado and radishes , and cotija . Serve the cooked rice on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0102.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/shrimp-fajitas-with-avocado-cotija-cheese-tomatillo-sour-cream",
    "source_saved_file": "1234/Shrimp Fajitas ｜ Blue Apron (2026_9_2 17：35：30).html"
  },
  {
    "id": "recipe-0103",
    "slug": "seared-chicken-honey-lime-sauce-with-cilantro-barley-salad",
    "path": "recipes/standard-meal-kit/seared-chicken-honey-lime-sauce-with-cilantro-barley-salad",
    "name": "Seared Chicken & Honey-Lime Sauce ",
    "description": "This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. Zesty, Mexican-inspired flavors abound in this dish thanks to the sweet-tart honey and lime sauce drizzled over seared chicken thighs, which are served over a hearty mix of black beans and barley tossed with fresh tomatoes and radishes in our flavorful, chef-curated cilantro sauce.",
    "category": "Standard Meal Kit",
    "calories": "650 calories",
    "ingredients": [
      "24 oz Boneless, Skinless Chicken Thighs",
      "1 each 15.5-oz can Black Beans",
      "1 cup Pearled Barley",
      "8 oz Grape Tomatoes",
      "3 oz Radishes",
      "2 each Scallions",
      "1 each Lime",
      "1 tbsp Honey",
      "⅓ cup Cilantro Sauce",
      "2 tbsp Grated Cotija Cheese",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)"
    ],
    "instructions": [
      "Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the barley . Cook, uncovered, 28 to 30 minutes, or until tender. Drain thoroughly.",
      "While the barley cooks, wash and dry the fresh produce. Thinly slice the scallions , separating the white bottoms and hollow green tops. Drain and rinse the beans . Halve the tomatoes . Halve the radishes lengthwise, then thinly slice crosswise. Combine in a large bowl; season with salt and pepper. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime; squeeze the juice into a bowl. Add the lime zest and honey (kneading the packet before opening). Season with salt and pepper; whisk to combine.",
      "Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 8 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise. * An instant-read thermometer should register 165°F for chicken.",
      "In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions . Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the beans ; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Transfer to the bowl of seasoned tomatoes and radishes .",
      "To the bowl of tomatoes , radishes , and beans , add the cooked barley , cilantro sauce , and sliced green tops of the scallions ; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley salad topped with the sliced chicken and sauce . Garnish with the cheese . Enjoy!",
      "Prepare as directed. Transfer the finished barley salad and sliced chicken to separate airtight containers; top the chicken with the sauce . Cool, uncovered, then cover and refrigerate. Refrigerate the cheese . Serve the finished barley salad topped with the sliced chicken and sauce . Garnish with the cheese . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0103.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/seared-chicken-honey-lime-sauce-with-cilantro-barley-salad",
    "source_saved_file": "1234/Seared Chicken & Honey-Lime Sauce ｜ Blue Apron (2026_9_2 17：25：42).html"
  },
  {
    "id": "recipe-0104",
    "slug": "meatballs-harissa-tomato-sauce-with-green-beans-orzo-pasta",
    "path": "recipes/standard-meal-kit/meatballs-harissa-tomato-sauce-with-green-beans-orzo-pasta",
    "name": "Meatballs & Harissa Tomato Sauce",
    "description": "We’re elevating these savory meatballs by loading ours with deliciously melty cheese curds, then cooking them in alightly spiced tomato sauce for rich, bright flavor in every bite. It’s all brought together over warm orzo pasta and green beans finished with a touch of crème fraîche.",
    "category": "Standard Meal Kit",
    "calories": "770 calories",
    "ingredients": [
      "18 oz Ground Beef",
      "1 each 14.5-oz can Crushed Tomatoes",
      "8 oz Orzo Pasta",
      "2 clove Garlic",
      "6 oz Green Beans",
      "2 oz Sliced Roasted Red Peppers",
      "2 tbsp Crème Fraîche",
      "¼ cup Panko Breadcrumbs",
      "3 tbsp Golden Raisins",
      "2 oz Cheddar Cheese Curds",
      "1 tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)",
      "1 ½ tbsp Red Harissa Paste",
      "1 each Zucchini"
    ],
    "instructions": [
      "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. Finely chop the cheese curds . Medium dice the zucchini . Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic . Combine the diced zucchini and chopped garlic in a bowl. Cut off and discard the stem ends of the green beans ; cut into 1-inch pieces. Roughly chop the peppers . In a bowl, combine the tomatoes , harissa paste , a big pinch of salt , and 1/4 cup of water .",
      "In a large bowl, combine the beef , chopped cheese curds , breadcrumbs , and spice blend ; season with salt and pepper. Gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to a plate.",
      "In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the meatballs . Cook, turning occasionally, 5 to 6 minutes, or until browned on all sides. Add the prepared zucchini and garlic ; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the peppers are softened.",
      "Meanwhile, add the pasta to the pot of boiling water and cook 5 minutes. Add the green bean pieces and continue to cook 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche , raisins , and chopped peppers ; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.",
      "Add the harissa tomato sauce (carefully, as the liquid may splatter) to the pan of browned meatballs and zucchini . Cook, stirring occasionally and spooning the sauce over the meatballs, 4 to 5 minutes, or until the liquid is slightly reduced in volume and the meatballs are cooked through. ** Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished meatballs and sauce over the finished pasta . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0104.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/meatballs-harissa-tomato-sauce-with-green-beans-orzo-pasta",
    "source_saved_file": "1234/Meatballs & Harissa Tomato Sauce ｜ Blue Apron (2026_9_2 16：57：47).html"
  },
  {
    "id": "recipe-0105",
    "slug": "chicken-piccata-with-fusilli-pasta-garlic-chives",
    "path": "recipes/standard-meal-kit/chicken-piccata-with-fusilli-pasta-garlic-chives",
    "name": "Chicken Piccata",
    "description": "Tonight, we’re making a classic of Italian-American cuisine: chicken piccata. This easy dish is defined by its bright, rich sauce of lemon, butter, fresh parsley and briny capers. Here, we’re pairing our chicken piccata with fusilli col buco (a delightfully springy, curly pasta), tossed with sautéed garlic chives—a seasonal allium with a delicate, garlicky flavor.",
    "category": "Standard Meal Kit",
    "calories": "760 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Roughly chop the capers. Finely chop the parsley leaves and stems. 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. Cut the garlic chives into ½-inch pieces.",
      "Add the pasta to the pot of boiling water and cook 12 to 13 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water , thoroughly drain the cooked pasta; rinse under cool water for 30 seconds to 1 minute to prevent sticking. Rinse and wipe out the pot.",
      "While the pasta cooks, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 5 to 7 minutes on the first side, or until golden brown. Flip and add the butter ; cook 3 to 5 minutes, or until the chicken is cooked through.",
      "To the pan of chicken, add the demi-glace , capers , half the parsley , the juice of 2 lemon wedges and ¼ cup of water ; season with salt and pepper. Cook, occasionally swirling the pan and spooning the sauce over the chicken, 2 to 4 minutes, or until the chicken is thoroughly coated and the sauce is slightly thickened. Remove from heat and season with salt and pepper to taste. Set aside in a warm place.",
      "While the chicken and sauce cook, in the pot used to cook the pasta, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic chives and lemon zest ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant and the garlic chives are bright green.",
      "Add the cooked pasta and half the reserved pasta cooking water to the pot of aromatics; season with salt and pepper. Cook, stirring vigorously, 2 to 3 minutes, or until thoroughly combined and heated through. (If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Top with the finished chicken and a few spoonfuls of the sauce from the pan. Garnish with the cheese and remaining parsley . Serve with the remaining lemon wedges on the side, if you’d like. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0105.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/chicken-piccata-with-fusilli-pasta-garlic-chives",
    "source_saved_file": "1234/Chicken Piccata ｜ Blue Apron (2026_9_2 15：50：58).html"
  },
  {
    "id": "recipe-0106",
    "slug": "mozzarella-zucchini-basil-calzones-with-marinara-sauce-red-leaf-lettuce-salad",
    "path": "recipes/standard-meal-kit/mozzarella-zucchini-basil-calzones-with-marinara-sauce-red-leaf-lettuce-salad",
    "name": "Mozzarella, Zucchini & Basil Calzones",
    "description": "The beauty of the calzone—a spin-off of the pizza—is its amazing versatility. Within its flaky, golden-brown crust, the filling of a calzone can vary dramatically to suit the tastes of the chef and the finest ingredients available. We’re making our calzones deliciously seasonal by filling them with summer squash, garlic and tomatoes, then adding fresh basil and mozzarella cheese. And we’re serving the baked calzones with a homemade marinara dipping sauce and a kid-friendly, carrot and red leaf lettuce salad on the side, lifting this pizzeria standard to gourmet heights.",
    "category": "Standard Meal Kit",
    "calories": "675 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 475°F. Wash and dry the fresh produce. Tear the mozzarella cheese into bite-sized pieces. Peel and mince the garlic. Medium dice the zucchinis. Using a vegetable peeler, peel the carrot, then shave the carrot into thin ribbons. Trim off and discard the root end of the lettuce; separate the leaves. Pick the basil leaves off the stems; discard the stems.",
      "In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchinis ; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add half the garlic and half the crushed tomatoes . Cook, stirring occasionally, 2 to 3 minutes, or until the sauce has thickened. Add half the pecorino cheese ; stir to thoroughly combine and season with salt and pepper to taste. Transfer to a large bowl. Wipe out the pan.",
      "Sprinkle half the semolina flour onto a clean, dry work surface. Divide the pizza dough into 4 equal-sized balls. Using your hands or a rolling pin, stretch or roll each ball of dough into a ¼-inch-thick round. Divide the filling, mozzarella cheese and half the basil between the centers of the rounds; fold each round in half over the filling. Using a fork, press down on the edges to crimp and seal.",
      "Sprinkle a large sheet pan with the remaining semolina flour . Place the calzones onto the prepared sheet pan; lightly brush or drizzle the tops with olive oil. Bake 16 to 18 minutes, or until browned. Let stand for at least 5 minutes before serving.",
      "While the calzones bake, in the pan used to make the filling, heat 1 tablespoon of olive oil on medium-high until hot. Add the remaining garlic ; cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the remaining crushed tomatoes ; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Turn off the heat. Stir in half the remaining pecorino cheese and the remaining basil (roughly chopping just before adding). Transfer to a serving dish; set aside in a warm place.",
      "In a medium bowl, combine the vinegar and remaining pecorino cheese ; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. In a large bowl, combine the shaved carrot and lettuce ; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to combine and season with salt and pepper to taste. Transfer to a serving dish. Serve the baked calzones with the salad and marinara sauce on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0106.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/mozzarella-zucchini-basil-calzones-with-marinara-sauce-red-leaf-lettuce-salad",
    "source_saved_file": "1234/Mozzarella, Zucchini & Basil Calzones ｜ Blue Apron (2026_9_2 17：02：12).html"
  },
  {
    "id": "recipe-0107",
    "slug": "fried-chicken-kale-slaw-with-roasted-sweet-potato-hot-honey",
    "path": "recipes/standard-meal-kit/fried-chicken-kale-slaw-with-roasted-sweet-potato-hot-honey",
    "name": "Fried Chicken & Kale Slaw",
    "description": "Tonight’s Southern dish offers up an easy take on fried chicken—pounded first for even thickness, then breaded for a crunchy, golden-brown crust. We’re also putting a few twists on classic sides of potato wedges and slaw. Sweet potato provides extra flavor and creamy texture, while thin ribbons of kale get a bright lift from a dressing made with earthy caraway and celery seeds. A simple spicy honey finishes the chicken with delicious kick. (Chefs, you may receive green curly, dark green lacinato, or red kale.)",
    "category": "Standard Meal Kit",
    "calories": "720 calories",
    "ingredients": [],
    "instructions": [
      "Remove the honey from the refrigerator to bring to room temperature. Place your oven rack in the center of the oven, then preheat to 450°F. Wash and dry the sweet potato . Halve lengthwise, then crosswise; cut into 1-inch-wide wedges. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single layer, skin side down. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven; set aside in a warm place.",
      "While the sweet potato roasts, wash and dry the kale . Remove and discard the stems; thinly slice the leaves. In a large bowl, combine the kale, mayonnaise , vinegar , and spice blend . Drizzle with olive oil and season with salt and pepper. Stir 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, pat the chicken dry with paper towels. Place between 2 large sheets of plastic wrap on a sturdy surface. With the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness; discard the plastic wrap. Season the chicken with salt and pepper on both sides. Crack the egg into a medium bowl; season with salt and pepper. Beat until smooth. Place the flour and breadcrumbs on 2 separate large plates. Season each with salt and pepper. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a separate plate.",
      "While the slaw continues to marinate, in a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken . Cook 4 to 6 minutes per side, or until browned and cooked through. (If the pan seems dry, add a drizzle of olive oil before flipping.) Transfer to a paper towel-lined plate; immediately season with salt and pepper.",
      "While the chicken cooks, in a bowl, combine the honey (kneading the packet before opening) and as much of the red pepper flakes as you’d like , depending on how spicy you’d like the honey to be. Divide the cooked chicken , roasted sweet potato , and slaw between 2 dishes. Drizzle the chicken with the hot honey. (If the honey seems too thick, before drizzling, stir in enough warm water to achieve your desired consistency.) Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0107.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/fried-chicken-kale-slaw-with-roasted-sweet-potato-hot-honey",
    "source_saved_file": "1234/Fried Chicken & Kale Slaw ｜ Blue Apron (2026_9_2 16：20：01).html"
  },
  {
    "id": "recipe-0108",
    "slug": "cheesy-bacon-dip-with-poblano-pepper-toasted-baguettes",
    "path": "recipes/standard-meal-kit/cheesy-bacon-dip-with-poblano-pepper-toasted-baguettes",
    "name": "Cheesy Bacon Dip",
    "description": "This crowd-pleasing, decadent dip features smoky bacon mixed with poblano pepper, béchamel, sour cream, and tangy hot sauce before baking under a layer of melty cheese. Crunchy toasted baguettes will help you scoop up every delicious bite.",
    "category": "Standard Meal Kit",
    "calories": "520 calories",
    "ingredients": [
      "4 oz Applewood Smoked Uncured Bacon",
      "2 each Small Baguettes",
      "1 each Poblano Pepper",
      "⅓ cup Béchamel Sauce",
      "4 oz Shredded Cheddar & Monterey Jack Cheese Blend",
      "2 each Scallions",
      "½ cup Sour Cream",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)",
      "1 tbsp Hot Sauce",
      "4 tbsp Crème Fraîche"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Slice the baguettes into equal-sized rounds. Thinly slice the scallions , separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper . Halve lengthwise; remove the ribs and seeds, then small dice. Small dice the bacon . Thoroughly wash your hands immediately after handling the pepper and bacon.",
      "Transfer the sliced baguettes to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Toast in the oven 5 to 7 minutes, or until lightly browned. Remove from the oven.",
      "Meanwhile, in a small pan (cast iron or oven-safe, if you have one), add the diced bacon . Cook on medium-high, stirring occasionally, 6 to 8 minutes, or until cooked through and crispy. Leaving any fat in the pan, transfer to a paper towel-lined plate. Reserving 1 tablespoon of the bacon fat in the pan, carefully drain off and discard the remaining fat. Add the diced pepper and sliced white bottoms of the scallions to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the spice blend . Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Reduce the heat to medium-low. Add the béchamel , sour cream , crème fraîche , hot sauce , half the cooked bacon , and half the cheddar and monterey jack ; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and the cheese is melted. Turn off the heat. Evenly top with the remaining cheddar and monterey jack . Turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the dip topped with the remaining cooked bacon and sliced green tops of the scallions . Serve the toasted baguettes on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": "4-6 Servings",
    "image": "/static/recipes/recipe-0108.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/cheesy-bacon-dip-with-poblano-pepper-toasted-baguettes",
    "source_saved_file": "1234/Cheesy Bacon Dip ｜ Blue Apron (2026_9_2 15：39：18).html"
  },
  {
    "id": "recipe-0109",
    "slug": "prosciutto-mozzarella-sandwiches-with-arugula-calabrian-mayo",
    "path": "recipes/lunch-meal-kit/prosciutto-mozzarella-sandwiches-with-arugula-calabrian-mayo",
    "name": "Prosciutto Focaccia Sandwiches",
    "description": "These irresistible sandwiches feature toasted focaccia rolls layered with spicy Calabrian chile mayo, slices of salty prosciutto, and creamy mozzarella tossed with vinegar, oregano, and peppery arugula.",
    "category": "Lunch Meal Kit",
    "calories": "960 calories",
    "ingredients": [
      "3 oz Prosciutto",
      "2 each Focaccia Sandwich Roll",
      "4 oz Fresh Mozzarella Cheese",
      "2 oz Arugula",
      "4 tbsp Mayonnaise",
      "1 tbsp Red Wine Vinegar",
      "1 tsp Whole Dried Oregano",
      "1 ½ tsp Calabrian Chile Paste"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the focaccia . Tear the mozzarella into bite-sized pieces; place in a medium bowl (or large for 4 servings). Add the vinegar , 2 tablespoons of olive oil (or 4 tablespoons for 4 servings) , and up to half the oregano (you will have extra). Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a bowl, combine the mayonnaise and as much of the chile paste as you’d like , depending on how spicy you’d like the dish to be.",
      "Line a sheet pan with foil. Transfer the halved focaccia to the foil, cut side up. Drizzle with olive oil . Toast in the oven 6 to 8 minutes, or until the bread is lightly browned and crispy around the edges. Remove from the oven. Air Fryer: Cook the focaccia at 375°F for 4 to 7 minutes.",
      "To the bowl of marinated mozzarella , add the arugula ; toss to combine. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted focaccia , Calabrian mayo , prosciutto (tearing into bite-sized pieces before adding), and arugula mixture . Enjoy!"
    ],
    "prep_time": "PT20M",
    "servings": null,
    "image": "/static/recipes/recipe-0109.webp",
    "source_url": "https://www.blueapron.com/recipes/lunch-meal-kit/prosciutto-mozzarella-sandwiches-with-arugula-calabrian-mayo",
    "source_saved_file": "1234/Prosciutto Focaccia Sandwiches ｜ Blue Apron (2026_9_2 17：18：37).html"
  },
  {
    "id": "recipe-0110",
    "slug": "jaleo-inspired-meatballs-with-pan-con-tomate-saffron-mayo",
    "path": "recipes/standard-meal-kit/jaleo-inspired-meatballs-with-pan-con-tomate-saffron-mayo",
    "name": "Jaleo-Inspired Meatballs",
    "description": "For eight weeks, we’re exploring the country’s culinary wonders right from the Blue Apron Test Kitchen! Second stop: Washington, DC. Our take on albondigas (or Spanish-style meatballs) is inspired by the vibrant tapas dishes of Jaleo, an acclaimed Spanish restaurant in DC. They’re the perfect pairing for pan con tomate—simply “bread with tomato”—and a drizzle of fragrant saffron mayo. To learn more about what inspired this dish, go to .",
    "category": "Standard Meal Kit",
    "calories": "980 calories",
    "ingredients": [
      "10 oz Ground Beef",
      "2 each Small Baguettes",
      "2 clove Garlic",
      "4 oz Grape Tomatoes",
      "1 each Zucchini",
      "2 tbsp Mayonnaise",
      "¼ cup Panko Breadcrumbs",
      "1 pinch Saffron",
      "1 tbsp Sherry Vinegar",
      "2 tbsp Golden Raisins",
      "1 tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel 2 cloves of garlic ; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the bread . Halve the tomatoes ; place in a bowl and season with salt and pepper. Halve the zucchini lengthwise, then thinly slice crosswise. In a bowl, combine the saffron and 1 teaspoon of warm water .",
      "Line a sheet pan with foil. In a bowl, combine the beef , breadcrumbs , spice blend , and half the garlic paste ; season with salt and pepper. Gently mix to combine. Shape the mixture into 10 tightly packed meatballs. Arrange in an even layer on one side of the sheet pan.",
      "Place the bread cut side up on the other side of the sheet pan of meatballs . Drizzle with olive oil . Bake 10 to 12 minutes, or until the bread is lightly browned around the edges and the meatballs are cooked through. Remove from the oven.",
      "While the meatballs and bread bake, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the raisins ; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the zucchini is softened. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.",
      "In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned tomatoes . Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 2 to 3 minutes, or until the tomatoes begin to break down. Add the vinegar (carefully, as the liquid may splatter), 1/4 cup of water , and remaining garlic paste . Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the tomatoes are broken down and the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "While the tomatoes cook, add the mayonnaise to the bowl of bloomed saffron water . Season with salt and pepper; stir to combine. To make the pan con tomate, top the toasted bread with the cooked tomatoes and a drizzle of olive oil . Carefully cut each piece in half. Serve the baked meatballs with the cooked zucchini . Top with the saffron mayo . Serve the pan con tomate on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0110.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/jaleo-inspired-meatballs-with-pan-con-tomate-saffron-mayo",
    "source_saved_file": "1234/Jaleo-Inspired Meatballs ｜ Blue Apron (2026_9_2 16：53：06).html"
  },
  {
    "id": "recipe-0111",
    "slug": "seared-tofu-snow-peas-with-pink-sesame-rice",
    "path": "recipes/standard-meal-kit/seared-tofu-snow-peas-with-pink-sesame-rice",
    "name": "Seared Tofu & Snow Peas",
    "description": "The pretty, pink rice you’ll use for this dish has an interesting, almost magical backstory. A rice farmer in Madagascar purchased two empty bags to store his crop in. At the bottom of one of the bags, he noticed two unique grains of rice like nothing else he’d ever seen. He planted the seeds and they flourished, bearing gorgeous, pink grains with a buttery, nutty flavor and hints of clove, cinnamon and nutmeg. It’s a true story that’s as magical as it is tasty!",
    "category": "Standard Meal Kit",
    "calories": "690 calories",
    "ingredients": [],
    "instructions": [
      "In a small pot, toss the rice with the sesame oil until well coated. Stir in 1 ¾ cups water and a big pinch of salt . Heat to boiling on high. Once boiling, cover, reduce the heat to low and simmer 16 to 18 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and fluff the finished rice with a fork.",
      "While the rice cooks, wash and dry the fresh produce. Peel and mince the garlic and ginger. Drain and dry the tofu, then cut into 1-inch cubes. Remove and discard the root of the scallion; slice the scallion on an angle, separating the white bottoms and green tops. Trim off and discard the ends of the snow peas.",
      "While the rice continues to cook, heat a large pan (nonstick, if you have one), on medium until hot. Add the sesame seeds and toast, stirring occasionally, 2 to 3 minutes, or until browned. Transfer the toasted sesame seeds to a small bowl and set aside. Wipe out the pan. To make the slurry, in a small bowl, combine the soy sauce, rice vinegar, half the cornstarch and ½ cup of water . Whisk until smooth.",
      "In a medium bowl, toss the tofu with a little pepper and the remaining cornstarch . In the same pan used to toast the sesame seeds, heat 2 teaspoons of oil on medium-high until hot. Add the coated tofu and cook, stirring occasionally, 3 to 5 minutes, or until browned and crispy.",
      "Reduce the heat to medium and add the snow peas . (If the pan looks dry, add an additional teaspoon of oil.) Cook, stirring occasionally, 1 to 2 minutes, or until the peas are bright green and slightly softened. Stir in the garlic, white parts of the scallion and ginger . Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.",
      "Stir the slurry into the pan of vegetables and tofu and cook, stirring occasionally, 30 seconds to 1 minute, or until thickened and saucy. Remove from heat and season with salt and pepper to taste. To plate your dish, divide the rice and tofu-vegetable mixture between 2 plates. Garnish with the toasted sesame seeds and green parts of the scallion. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0111.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/seared-tofu-snow-peas-with-pink-sesame-rice",
    "source_saved_file": "1234/Seared Tofu & Snow Peas ｜ Blue Apron (2026_9_2 17：31：26).html"
  },
  {
    "id": "recipe-0112",
    "slug": "indian-style-paneer-wraps-with-cilantro-yogurt-sauce",
    "path": "recipes/standard-meal-kit/indian-style-paneer-wraps-with-cilantro-yogurt-sauce",
    "name": "Indian-Style Paneer Wraps",
    "description": "This bold yet comforting vegetarian dish is inspired by the popular Indian street food, kathi rolls. While traditionally kathi are wrapped in flatbread like paratha or roti, here you'll wrap a filling of curry-spiced paneer, poblano pepper, and onion in soft flour tortillas before crisping in a pan, and serve the rolls with a side of roasted carrots garnished with pickled mustard seeds.",
    "category": "Standard Meal Kit",
    "calories": "760 calories",
    "ingredients": [
      "4 oz Paneer Cheese",
      "4 each Flour Tortillas",
      "1 each Poblano Pepper",
      "1 each Red Onion",
      "¼ cup Cilantro Sauce",
      "12 oz Carrots",
      "1 ½ tsp Brown & Yellow Mustard Seeds",
      "1 tbsp Sugar",
      "1 tbsp Rice Vinegar",
      "½ cup Plain Nonfat Greek Yogurt",
      "2 tsp Vadouvan Curry Powder",
      "1 oz Salted Butter"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Peel the carrots ; halve lengthwise, then cut crosswise into 2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.",
      "Meanwhile, small dice the cheese . Halve, peel, and thinly slice the onion . Cut off and discard the stem of the pepper . Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the yogurt and half the cilantro sauce .",
      "In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced cheese in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the cheese may pop as it cooks). Season with salt and pepper. Add the sliced onion and sliced pepper . Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the butter and enough of the curry powder to coat (you may have extra); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and coated. Turn off the heat.",
      "Meanwhile, in a small pot, combine the mustard seeds , sugar , vinegar , and 3 tablespoons of water . Heat to boiling on high. Once boiling, cook, stirring occasionally, 2 to 3 minutes, or until the sugar has dissolved. Turn off the heat.",
      "Place the tortillas on a work surface. Divide the filling and remaining cilantro sauce among the centers of the tortillas; tightly roll up each tortilla around the filling. Wipe out the pan used to cook the filling.",
      "In the same pan, heat a drizzle of olive oil on medium-high until hot. Carefully add the wraps , seam side down. Cook, without turning, 2 to 3 minutes, or until lightly browned. Continue to cook, turning occasionally, 4 to 5 minutes, or until browned and crispy on all sides. Transfer to a paper towel-lined plate; immediately season with salt. Let stand at least 2 minutes. Serve the cooked wraps with the cilantro yogurt and roasted carrots on the side. Top the carrots with the pickled mustard seeds . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0112.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/indian-style-paneer-wraps-with-cilantro-yogurt-sauce",
    "source_saved_file": "1234/Indian-Style Paneer Wraps ｜ Blue Apron (2026_9_2 16：50：22) (1).html"
  },
  {
    "id": "recipe-0113",
    "slug": "salmon-dill-burgers-with-marinated-cucumber-roasted-potatoes",
    "path": "recipes/standard-meal-kit/salmon-dill-burgers-with-marinated-cucumber-roasted-potatoes",
    "name": "Salmon-Dill Burgers",
    "description": "Bright and aromatic, dill is a longtime favorite to pair with rich salmon. In tonight's salmon burgers, it adds a layer of freshness along with tart sour cream and marinated cucumber. Forming the patties with breadcrumbs and egg helps bind them together—be sure to let them rest for at least 5 minutes before cooking, to ensure the breadcrumbs soak up plenty of moisture and keep the burgers intact in the pan.",
    "category": "Standard Meal Kit",
    "calories": "710 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 475ºF. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Thinly slice the cucumber into rounds. Peel and finely chop the garlic. Finely chop the dill. Halve the buns. Place the sour cream in a bowl; season with salt and pepper to taste.",
      "Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Set aside in a warm place.",
      "While the potatoes roast, pat the salmon fillets 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 fillets, skinless side down. Cook 2 to 3 minutes per side, or until lightly browned and cooked through. Transfer to a large bowl. Wipe out the pan. When cool enough to handle, carefully remove and discard the skin from each cooked fillet. Using 2 forks, flake the fillets into small pieces.",
      "While the potatoes continue to roast, in a bowl, combine the cucumber , vinegar , sugar , half the garlic , and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.",
      "While the cucumber marinates, to the bowl of flaked salmon , add the dill , egg , breadcrumbs , remaining garlic , and a drizzle of olive oil. Season with salt and pepper; gently mix to combine. Using your hands, form the mixture into two 3/4-inch-thick patties. Transfer to a plate and let rest for 5 minutes. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Carefully 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 and set aside in a warm place.",
      "Add the buns , cut side down, to the pan of reserved fond. (If the pan seems dry, add a drizzle of olive oil.) Toast on medium-high 1 to 2 minutes, or until browned. Transfer to a clean, dry work surface. Spread a layer of the seasoned sour cream onto the cut sides of the toasted buns. Top the bun bottoms with the cooked patties and marinated cucumber (draining before adding). Complete the burgers with the bun tops. Divide the burgers and roasted potatoes between 2 dishes. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0113.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/salmon-dill-burgers-with-marinated-cucumber-roasted-potatoes",
    "source_saved_file": "1234/Salmon-Dill Burgers ｜ Blue Apron (2026_9_2 17：23：23).html"
  },
  {
    "id": "recipe-0114",
    "slug": "chipotle-turkey-veggie-casserole-with-spaghetti-squash-jalapeno-sour-cream",
    "path": "recipes/standard-meal-kit/chipotle-turkey-veggie-casserole-with-spaghetti-squash-jalapeno-sour-cream",
    "name": "Chipotle Turkey & Veggie Casserole",
    "description": "To contrast the sweet flavors of our spaghetti squash—a special variety whose flesh transforms into delicate, spaghetti-like strands when cooked—we're tossing it with spicy chipotle-glazed turkey, poblano, and onion, then baking it all under a layer of melty cheese.",
    "category": "Standard Meal Kit",
    "calories": "580 calories",
    "ingredients": [
      "10 oz Ground Turkey",
      "1 each Red Onion",
      "1 each Poblano Pepper",
      "2 each Scallions",
      "1 each Spaghetti Squash",
      "2 tsp Chipotle Chile Paste",
      "2 oz Monterey Jack Cheese",
      "1 oz Sliced Pickled Jalapeño Peppers",
      "¼ cup Sour Cream"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, cut off the top and bottom of the squash to create a flat surface; turn the squash upright. Starting at the top, slice downward to halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Line a sheet pan with foil. Transfer the prepared squash to the foil, cut side down. Roast 25 to 30 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin. Transfer the roasted squash to a large bowl to cool slightly.",
      "Meanwhile, halve, peel, and thinly slice the onion . Thinly slice the scallions , separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. Cut off and discard the stem of the poblano pepper . Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Finely chop the jalapeño pepper . Thoroughly wash your hands immediately after handling the peppers. In a bowl, combine the sour cream , 1 tablespoon of water , and as much of the chopped jalapeño pepper as you’d like , depending on how spicy you’d like the dish to be. Season with salt and pepper.",
      "In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced poblano pepper ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned.",
      "To the pan of cooked vegetables , add the turkey and sliced white bottoms of the scallions ; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned. Add 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, 1 to 2 minutes, or until thoroughly combined and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "When cool enough to handle, using a fork, scrape the flesh of the roasted squash into the bowl; separate any clumps. Discard the skins. Add the squash strands to the pan; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until combined.",
      "Transfer the filling to a baking dish. Evenly top with the grated cheese . Bake 3 to 4 minutes, or until the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the finished bake topped with the jalapeño sour cream . Garnish with the sliced green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0114.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/chipotle-turkey-veggie-casserole-with-spaghetti-squash-jalapeno-sour-cream",
    "source_saved_file": "1234/Chipotle Turkey & Veggie Casserole ｜ Blue Apron (2026_9_2 15：58：27).html"
  },
  {
    "id": "recipe-0115",
    "slug": "prosciutto-focaccia-pizza-with-creamy-ranch-salad",
    "path": "recipes/standard-meal-kit/prosciutto-focaccia-pizza-with-creamy-ranch-salad",
    "name": "Prosciutto Focaccia Pizza",
    "description": "Rich flavors abound in this crowd-pleasing focaccia pizza thanks to the pleasantly salty prosciutto layered alongside two kinds of melty cheeses—plus caramelized onion for incredible depth of flavor. For bright contrast, we’re elevating a simple ranch-dressed salad with fresh orange.",
    "category": "Standard Meal Kit",
    "calories": "750 calories",
    "ingredients": [
      "3 oz Prosciutto",
      "1 each piece Focaccia Bread",
      "1 each 8-oz can Tomato Sauce",
      "1 each Red Onion",
      "4 oz Fresh Mozzarella Cheese",
      "2 clove Garlic",
      "1 each Romaine Lettuce Heart",
      "1 tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)",
      "3 tbsp Ranch Dressing",
      "4 oz Shredded Fontina Cheese",
      "¼ tsp Crushed Red Pepper Flakes",
      "2 tbsp Sherry Vinegar",
      "2 tsp Honey",
      "¼ cup Grated Parmesan Cheese",
      "1 each Cara Cara Orange"
    ],
    "instructions": [
      "Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Halve the bread horizontally. Peel 1 clove of garlic ; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the tomato sauce , Italian seasoning , and as much of the garlic paste as you'd like ; season with salt and pepper.",
      "Line a sheet pan with foil. Place the halved bread on the foil, cut side up. Evenly top with the seasoned tomato sauce , fontina , and mozzarella (tearing into small pieces before adding). Drizzle with olive oil . Bake 15 to 17 minutes, rotating the sheet pan halfway through, or until the bread is lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes.",
      "Meanwhile, halve, peel, and thinly slice the onion . In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion ; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the vinegar (carefully, as the liquid may splatter), honey (kneading the packet before opening), 2 teaspoons of water , and as much of the red pepper flakes as you’d like , depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "Meanwhile, wash and dry the fresh produce. Roughly chop the lettuce . Peel and medium dice the orange . Remove the plastic lining between the slices of prosciutto ; tear into bite-sized pieces. In a large bowl, combine the ranch dressing , parmesan , and 1 tablespoon of olive oil ; season with salt and pepper.",
      "Just before serving, to the bowl of dressing , add the chopped lettuce and diced orange ; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Transfer the baked pizza to a cutting board, then evenly top with the caramelized onion and prosciutto pieces . Cut into equal-sized pieces. Serve the finished pizza with the salad on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0115.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/prosciutto-focaccia-pizza-with-creamy-ranch-salad",
    "source_saved_file": "1234/Prosciutto Focaccia Pizza ｜ Blue Apron (2026_9_2 17：18：10).html"
  },
  {
    "id": "recipe-0116",
    "slug": "barbecue-vegetable-flatbread-with-swiss-cheese",
    "path": "recipes/standard-meal-kit/barbecue-vegetable-flatbread-with-swiss-cheese",
    "name": "Barbecue Vegetable Flatbread",
    "description": "A base of tangy-sweet barbecue sauce gives this flatbread its irresistibly smoky-sweet twist. Bold toppings of sautéed poblano pepper, onion, and mushrooms lend hearty texture, while juicy tomatoes and pickled jalapeño add fresh flavor and a touch of heat.",
    "category": "Standard Meal Kit",
    "calories": "940 calories",
    "ingredients": [
      "16 oz Pizza Dough",
      "4 oz Mushrooms",
      "4 oz Grape Tomatoes",
      "1 each Poblano Pepper",
      "2 clove Garlic",
      "1 each Red Onion",
      "1 oz Sliced Pickled Jalapeño Peppers",
      "¼ cup Barbecue Sauce",
      "4 oz Swiss Cheese"
    ],
    "instructions": [
      "Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Thinly slice the mushrooms . Peel and roughly chop the garlic . Peel and thinly slice the onion . Cut off and discard the stem end of the poblano pepper ; remove and discard the core. Halve lengthwise, then thinly slice crosswise. Halve the tomatoes ; place in a bowl and season with salt and pepper. Grate the cheese on the large side of a box grater. Roughly chop the jalapeño pepper . Thoroughly wash your hands, knife, and cutting board immediately after handling.",
      "In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced onion and poblano pepper ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat.",
      "Lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/8-inch thickness. If the dough is resistant, let rest 5 minutes. Rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the barbecue sauce , cooked vegetables , seasoned tomatoes , grated cheese , and as much of the chopped jalapeño pepper as you’d like , depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper.",
      "Bake the flatbread , rotating the sheet pan halfway through, 17 to 19 minutes, or until the crust is golden brown and the cheese is melted. Remove from the oven and let stand at least 2 minutes. Transfer the baked flatbread to a cutting board and cut into equal-sized pieces. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0116.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/barbecue-vegetable-flatbread-with-swiss-cheese",
    "source_saved_file": "1234/Barbecue Vegetable Flatbread ｜ Blue Apron (2026_9_2 15：23：36).html"
  },
  {
    "id": "recipe-0117",
    "slug": "pancetta-egg-pizza-with-mozzarella-ricotta-cheddar",
    "path": "recipes/standard-meal-kit/pancetta-egg-pizza-with-mozzarella-ricotta-cheddar",
    "name": "Pancetta & Egg Pizza",
    "description": "We can't think of any better way to start the day than with this irresistible brunch pizza! Featuring three types of cheese, savory pancetta, rich eggs, and a Calabrian honey drizzle, it's sure to become a weekend staple in your home.",
    "category": "Standard Meal Kit",
    "calories": "1230 calories",
    "ingredients": [
      "3 oz Diced Pancetta",
      "2 each Pasture-Raised Eggs",
      "16 oz Pizza Dough",
      "4 oz Fresh Mozzarella Cheese",
      "½ cup Part-Skim Ricotta Cheese",
      "1 bunch Parsley",
      "2 oz Cheddar Cheese Curds",
      "1 ½ tsp Calabrian Chile Paste",
      "2 tsp Honey",
      "2 clove Garlic"
    ],
    "instructions": [
      "Remove the dough and honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Peel 1 clove of garlic ; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the ricotta , garlic paste , and 1 tablespoon of olive oil ; season with salt and pepper. Thinly slice the mozzarella .",
      "Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly top the prepared dough with the garlic ricotta , pancetta , sliced mozzarella , and cheese curds . Bake 9 to 11 minutes, or until lightly browned and the pancetta is cooked through. Leaving the oven on, remove from the oven.",
      "Carefully crack the eggs onto the partially baked pizza . Season with salt and pepper. Bake 4 to 6 minutes, or until the edges are browned, the cheese is melted, and the eggs are cooked to your desired degree of doneness. Remove from the oven and let stand at least 2 minutes.",
      "Meanwhile, wash and dry the parsley , then roughly chop the leaves and stems. In a bowl, combine the honey (kneading the packet before opening) and as much of the chile paste as you’d like , depending on how spicy you’d like the dish to be. Carefully transfer the baked pizza to a cutting board; drizzle with the Calabrian honey . Cut into equal-sized pieces. Serve the finished pizza garnished with the chopped parsley . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0117.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/pancetta-egg-pizza-with-mozzarella-ricotta-cheddar",
    "source_saved_file": "1234/Pancetta & Egg Pizza ｜ Blue Apron (2026_9_2 17：10：08).html"
  },
  {
    "id": "recipe-0118",
    "slug": "korean-pork-rice-cakes-with-bok-choy",
    "path": "recipes/standard-meal-kit/korean-pork-rice-cakes-with-bok-choy",
    "name": "Korean Pork & Rice Cakes",
    "description": "Tteokbokki is a classic preparation of Korean rice cakes, a staple of the cuisine. Our quick-cooking take, made with hearty pork, gets a lift from bok choy, whose crisp texture perfectly contrasts the tender bite of the rice cakes.",
    "category": "Standard Meal Kit",
    "calories": "800 calories",
    "ingredients": [
      "10 oz Ground Pork",
      "8 oz Rice Cakes",
      "10 oz Baby Bok Choy",
      "2 tbsp Crème Fraîche",
      "3 tbsp Savory Black Bean-Chile Sauce",
      "⅓ cup Asian-Style Sautéed Aromatics"
    ],
    "instructions": [
      "Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the bok choy ; cut off and discard the root ends, then roughly chop.",
      "In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork ; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Carefully add half the sautéed aromatics (you will have extra). Cook, stirring frequently, 1 to 2 minutes, or until combined.",
      "To the pan, add the chopped bok choy , black bean-chile sauce (carefully, as the liquid may splatter), and 1 tablespoon of water . Cook, stirring occasionally, 3 to 4 minutes, or until most of the liquid has cooked off and the pork is cooked through. Turn off the heat.",
      "Meanwhile, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly.",
      "Add the cooked rice cakes and crème fraîche to the pan of cooked pork and bok choy . Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0118.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/korean-pork-rice-cakes-with-bok-choy",
    "source_saved_file": "1234/Korean Pork & Rice Cakes ｜ Blue Apron (2026_9_2 16：54：01).html"
  },
  {
    "id": "recipe-0119",
    "slug": "crispy-curry-chicken-roasted-vegetables-with-coconut-rice-creamy-tomato-chutney",
    "path": "recipes/standard-meal-kit/crispy-curry-chicken-roasted-vegetables-with-coconut-rice-creamy-tomato-chutney",
    "name": "Crispy Curry Chicken & Roasted Vegetables",
    "description": "Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. In this delightful dish, we’re coating chicken with dijon mustard and vadouvan curry powder, then parmesan breadcrumbs for sharp, zesty flavor. It’s served alongside roasted cabbage and poblanos and creamy coconut rice.",
    "category": "Standard Meal Kit",
    "calories": "790 calories",
    "ingredients": [
      "4 each Boneless, Skinless Chicken Breasts",
      "1 each 13.5-oz can Light Coconut Milk",
      "1 cup Long Grain White Rice",
      "2 each Poblano Pepper",
      "1 lb Red Cabbage",
      "2 oz Salted Butter",
      "1 tbsp Dijon Mustard",
      "1 ¼ cup Panko Breadcrumbs",
      "4 tbsp Mayonnaise",
      "2 tbsp Tomato Achaar",
      "¼ cup Grated Parmesan Cheese",
      "1 tbsp Vegetarian Ponzu Sauce",
      "2 tsp Vadouvan Curry Powder"
    ],
    "instructions": [
      "Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage ; medium dice the leaves. Cut off and discard the stems of the peppers . Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the mayonnaise , 2 tablespoons of the coconut milk , and as much of the tomato chutney as you’d like , depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.",
      "Meanwhile, melt the butter in a large bowl in the microwave (or melt in a medium pot, then transfer to a large bowl). Add the curry powder and mustard ; whisk until thoroughly combined. Season with salt and pepper. On a large plate, combine the breadcrumbs and cheese ; season with salt and pepper. Pat the chicken dry with paper towels; season on both sides with salt and pepper. Working one piece at a time, thoroughly coat the seasoned chicken in the spiced butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer the breaded chicken to a sheet pan.",
      "Drizzle the breaded chicken with olive oil . Place on the upper oven rack and roast 19 to 21 minutes, or until browned and cooked through.* Remove from the oven. *An instant-read thermometer should register 165°F.",
      "Meanwhile, transfer the diced cabbage and diced peppers to a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Place on the lower oven rack and roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the ponzu sauce ; carefully stir to coat. Taste, then season with salt and pepper if desired.",
      "Meanwhile, in a medium pot (or the same pot used to melt the butter), combine the rice , remaining coconut milk , a big pinch of salt , and 1/2 cup of water . 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 liquid has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Serve the roasted chicken with the coconut rice and finished vegetables . Top the chicken with the creamy chutney . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0119.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/crispy-curry-chicken-roasted-vegetables-with-coconut-rice-creamy-tomato-chutney",
    "source_saved_file": "1234/Crispy Curry Chicken & Roasted Vegetables ｜ Blue Apron (2026_9_2 16：09：01).html"
  },
  {
    "id": "recipe-0120",
    "slug": "seared-salmon-lemon-caper-sauce-with-roasted-broccoli",
    "path": "recipes/standard-meal-kit/seared-salmon-lemon-caper-sauce-with-roasted-broccoli",
    "name": "Seared Salmon & Lemon-Caper Sauce",
    "description": "To give our salmon a rich, bright lift, we’re topping it with a sauce inspired by traditional piccata—simply made from cooking garlic, capers, fresh lemon juice, and a touch of butter together in a pan. The tangy flavors are a delightful contrast to fluffy jasmine rice studded with sweet golden raisins.",
    "category": "Standard Meal Kit",
    "calories": "690 calories",
    "ingredients": [
      "4 each Skin-On Salmon Fillets",
      "1 cup Jasmine Rice",
      "16 oz Broccoli",
      "1 each Lemon",
      "2 clove Garlic",
      "2 oz Salted Butter",
      "1 tbsp Capers",
      "3 tbsp Golden Raisins"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "While the broccoli roasts, if necessary, peel 2 cloves of garlic , then roughly chop. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.",
      "While the broccoli continues to roast, in a small pot, combine the rice , half the chopped garlic , a big pinch of salt , and 2 cups of water . Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the raisins . Cover to keep warm.",
      "While the rice cooks, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.",
      "Add the capers and remaining chopped garlic to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the butter and lemon juice (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thoroughly combined and the butter is melted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the cooked rice and roasted broccoli . Top the fish with the sauce . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0120.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/seared-salmon-lemon-caper-sauce-with-roasted-broccoli",
    "source_saved_file": "1234/Seared Salmon & Lemon-Caper Sauce ｜ Blue Apron (2026_9_2 17：28：13).html"
  },
  {
    "id": "recipe-0121",
    "slug": "mixed-mushroom-risotto-with-porcini-broth-leek-chives",
    "path": "recipes/standard-meal-kit/mixed-mushroom-risotto-with-porcini-broth-leek-chives",
    "name": "Mixed Mushroom Risotto",
    "description": "Fall mushrooms come in a bewitching array of shapes, colors, sizes and textures. Here, we’re using four unique varieties that add tremendous, woodsy complexity to our creamy, Parmesan-laden risotto: ruffled maitake, meaty oyster, mild cremini and the highly prized dried porcini. The drying process enhances the flavor of the porcini, making it intense, concentrated and perfect for infusing the dish with deep umami notes. To make the broth for the risotto, we’re cooking leek with thyme and garlic, then adding both the porcini and the enriched water used to rehydrate them.",
    "category": "Standard Meal Kit",
    "calories": "650 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Cut the maitake, cremini and oyster mushrooms into bite-sized pieces. Pick the thyme leaves off the stems; discard the stems. Peel and mince the garlic. Trim off and discard the root end and upper, dark-green leaves of the leek. Halve the leek lengthwise; thoroughly rinse the layers under cold water, keeping them as intact as possible . Small dice the leek. Cut the chives into ¼-inch pieces. In a medium bowl, combine the dried porcini mushrooms and 4 cups of hot water . Let stand for at least 10 minutes.",
      "In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the maitake, cremini and oyster mushrooms . Cook, stirring occasionally , 5 to 7 minutes, or until golden brown and crispy. Add half the thyme . Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Transfer to a paper towel-lined plate and immediately season with salt and pepper. Set aside in a warm place. Wipe out the pan.",
      "In the pan used to brown the mushrooms, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, leek and remaining thyme ; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Increase the heat to medium-high and stir in the rice . Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant.",
      "While the vegetables cook, transfer the porcini mushrooms to a cutting board, reserving the bowl of porcini water. Roughly chop the porcini mushrooms and add to the pan with the reserved porcini water ; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring frequently, 14 to 16 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). (If the mixture seems dry, add up to ¼ cup of water to achieve your desired consistency.) Remove from heat.",
      "Off the heat, add the cheese , butter and ⅔ of the browned maitake, cremini and oyster mushrooms to the pan. Stir to thoroughly combine and season with salt and pepper to taste.",
      "Divide the finished risotto between 2 dishes. Top with the remaining browned maitake, cremini and oyster mushrooms . Garnish with the chives . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0121.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/mixed-mushroom-risotto-with-porcini-broth-leek-chives",
    "source_saved_file": "1234/Mixed Mushroom Risotto ｜ Blue Apron (2026_9_2 17：01：34).html"
  },
  {
    "id": "recipe-0122",
    "slug": "creamy-tomato-shrimp-fettuccine-with-broccoli",
    "path": "recipes/standard-meal-kit/creamy-tomato-shrimp-fettuccine-with-broccoli",
    "name": "Creamy Tomato Shrimp & Fettuccine",
    "description": "This quick and easy dish highlights bucatini pasta (a thick spaghetti-like variety) and tender shrimp—which get vibrant depth of flavor from a coating of Calabrian chile paste, garlic, and more.",
    "category": "Standard Meal Kit",
    "calories": "630 calories",
    "ingredients": [
      "18 oz Tail-On Shrimp (Peeled & Deveined)",
      "16 oz Broccoli",
      "2 clove Garlic",
      "2 tbsp Mascarpone Cheese",
      "2 tbsp Tomato Paste",
      "1 ½ tsp Calabrian Chile Paste",
      "1 tbsp Capers",
      "¾ lb Bucatini Pasta",
      "1 each Lemon",
      "¼ cup Grated Parmesan Cheese"
    ],
    "instructions": [
      "Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Once boiling, add the pasta to the pot of boiling water and cook, uncovered, 5 minutes. Add the broccoli florets and continue to cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.",
      "While the pasta cooks, if necessary, peel 2 cloves of garlic , then roughly chop. Quarter and deseed the lemon . Pat the shrimp dry with paper towels. Place in a bowl; season with salt and pepper. Add the capers , chopped garlic , tomato paste , 1 tablespoon of olive oil, and the chile paste . Stir to thoroughly coat.",
      "While the pasta and broccoli cook, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the prepared shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add 3/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened and the shrimp are cooked through. Turn off the heat.",
      "To the pot of cooked broccoli and pasta , add the cooked shrimp and sauce , mascarpone cheese , and the juice of all 4 lemon wedges . Cook on medium-high, stirring constantly, 1 to 2 minutes, or until coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan cheese . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0122.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/creamy-tomato-shrimp-fettuccine-with-broccoli",
    "source_saved_file": "1234/Creamy Tomato Shrimp & Fettuccine ｜ Blue Apron (2026_9_2 16：06：43).html"
  },
  {
    "id": "recipe-0123",
    "slug": "mexican-spiced-shrimp-bake-with-rice-creamy-tomatillo-sauce",
    "path": "recipes/standard-meal-kit/mexican-spiced-shrimp-bake-with-rice-creamy-tomatillo-sauce",
    "name": "Mexican-Spiced Shrimp Bake",
    "description": "Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. Bold, zesty flavors abound in this comforting dish thanks to spices like smoked paprika, cayenne pepper, and more that coat the shrimp, vegetables, and crunchy breadcrumb topping, and a zesty tomatillo-sour cream sauce that's drizzled on top.",
    "category": "Standard Meal Kit",
    "calories": "620 calories",
    "ingredients": [
      "18 oz Tail-On Shrimp (peeled & deveined)",
      "1 cup Long Grain White Rice",
      "2 each Zucchini",
      "2 clove Garlic",
      "2 each Poblano Pepper",
      "1 ¼ cup Panko Breadcrumbs",
      "½ cup Sour Cream",
      "⅔ cup Tomatillo-Poblano Sauce",
      "¼ cup Raw Pepitas",
      "1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice , a big pinch of salt , and 2 cups of water ; 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.",
      "Meanwhile, wash and dry the fresh produce. Large dice the zucchini . Cut off and discard the stems of the peppers . Halve lengthwise; remove the ribs and seeds, then large dice. Thoroughly wash your hands immediately after handling. Transfer the diced zucchini and diced peppers to a large baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Bake 9 to 11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.",
      "Meanwhile, peel and roughly chop 2 cloves of garlic . Finely chop the pepitas . In a medium bowl, combine the chopped garlic , chopped pepitas , breadcrumbs , half the spice blend , and 2 tablespoons of olive oil ; season with salt and pepper. Stir to combine.",
      "Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl; drizzle with olive oil and season with salt, pepper, and the remaining spice blend . Toss to coat. Carefully place the seasoned shrimp in an even layer on top of the partially baked vegetables . Evenly sprinkle the breadcrumb topping over the shrimp and zucchini. Bake 9 to 11 minutes, or until the breadcrumbs are toasted and the shrimp are opaque and cooked through. Remove from the oven and let stand at least 2 minutes.",
      "Meanwhile, combine the tomatillo sauce and sour cream in a bowl; season with salt and pepper. Serve the cooked rice topped with the baked shrimp and vegetables and creamy tomatillo sauce . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0123.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/mexican-spiced-shrimp-bake-with-rice-creamy-tomatillo-sauce",
    "source_saved_file": "1234/Mexican-Spiced Shrimp Bake ｜ Blue Apron (2026_9_2 16：58：40).html"
  },
  {
    "id": "recipe-0124",
    "slug": "garlic-caper-chicken-with-calabrian-asparagus-fettuccine",
    "path": "recipes/standard-meal-kit/garlic-caper-chicken-with-calabrian-asparagus-fettuccine",
    "name": "Garlic-Caper Chicken",
    "description": "In this Italian-style dish, a duo of aromatic garlic and briny capers—cooked briefly together to bring out their flavors—creates a simple, irresistible topping for our oregano-seasoned chicken. It all comes together over a bed of fettuccine mixed with asparagus, which we’re sautéing with a bit of Calabrian chile paste for a pleasant kick of heat.",
    "category": "Standard Meal Kit",
    "calories": "890 calories",
    "ingredients": [
      "2 each Boneless, Skinless Chicken Breasts",
      "8 oz Fettuccine Pasta",
      "1 each Lemon",
      "6 oz Asparagus",
      "2 clove Garlic",
      "¼ cup Grated Parmesan Cheese",
      "1 ½ tsp Calabrian Chile Paste",
      "1 tbsp Capers",
      "¼ cup Cream",
      "1 tsp Whole Dried Oregano"
    ],
    "instructions": [
      "Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus ; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Peel and roughly chop 2 cloves of garlic . Roughly chop the capers . Quarter and deseed the lemon .",
      "Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water , drain thoroughly and return to the pot.",
      "Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the asparagus pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add half the chopped garlic 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 frequently, 2 to 3 minutes, or until thoroughly combined and the asparagus is softened. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.",
      "Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano . In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. *An instant-read thermometer should register 165°F.",
      "In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped capers and remaining chopped garlic . Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Turn off the heat and carefully stir in the juice of 2 lemon wedges .",
      "To the pot of cooked pasta , add the cooked asparagus , cream , the juice of the remaining lemon wedges , and half the reserved pasta cooking water . Cook on medium-high, stirring frequently, 1 to 2 minutes, 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. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished pasta . Top the chicken with the garlic-caper topping . Garnish with the cheese . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0124.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/garlic-caper-chicken-with-calabrian-asparagus-fettuccine",
    "source_saved_file": "1234/Garlic-Caper Chicken ｜ Blue Apron (2026_9_2 16：21：02).html"
  },
  {
    "id": "recipe-0125",
    "slug": "quinoa-vegetable-fried-rice-with-sunny-side-up-eggs-peanuts",
    "path": "recipes/standard-meal-kit/quinoa-vegetable-fried-rice-with-sunny-side-up-eggs-peanuts",
    "name": "Quinoa & Vegetable “Fried Rice”",
    "description": "Classic fried rice gets a twist in this recipe: we’re swapping in red quinoa, whose hearty texture complements a flavorful combination of sautéed cabbage, carrots, and shishito peppers. The velvety smooth yolk of a fried egg adds an extra layer of rich, savory flavor. To learn more about WW and SmartPoints® visit 13 green SmartPoints® 11 blue SmartPoints® 7 purple SmartPoints® To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.",
    "category": "Standard Meal Kit",
    "calories": "560 calories",
    "ingredients": [
      "½ cup Red Quinoa",
      "2 each Pasture-Raised Eggs",
      "3 oz Shishito Peppers",
      "6 oz Carrots",
      "2 clove Garlic",
      "½ lb Green Cabbage",
      "3 tbsp Roasted Peanuts",
      "1 piece Ginger",
      "1 tbsp Soy Sauce",
      "1 tbsp Sesame Oil",
      "1 tbsp Rice Vinegar",
      "¼ tsp Crushed Red Pepper Flakes"
    ],
    "instructions": [
      "Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly.",
      "Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic . Peel and finely chop the ginger . Combine in a bowl. Roughly chop the peanuts . Cut out and discard the core of the cabbage ; thinly slice the leaves. Peel the carrots ; thinly slice on an angle. Cut off and discard the stems of the peppers , then thinly slice into rings. Combine in a bowl. Thoroughly wash your hands immediately after handling the peppers.",
      "In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced cabbage , carrots , and peppers ; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the prepared garlic and ginger 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 frequently, 3 to 4 minutes, or until softened. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.",
      "In the same pan, heat the sesame oil on medium-high until hot. Add the cooked quinoa in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in the soy sauce and vinegar . Transfer to the bowl of cooked vegetables ; stir to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.",
      "In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished quinoa and vegetables topped with the fried eggs . Garnish with the chopped peanuts . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0125.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/quinoa-vegetable-fried-rice-with-sunny-side-up-eggs-peanuts",
    "source_saved_file": "1234/Quinoa & Vegetable “Fried Rice” ｜ Blue Apron (2026_9_2 17：19：10).html"
  },
  {
    "id": "recipe-0126",
    "slug": "hot-italian-sausage-red-pepper-pasta-with-capers-mascarpone",
    "path": "recipes/standard-meal-kit/hot-italian-sausage-red-pepper-pasta-with-capers-mascarpone",
    "name": "Hot Italian Sausage & Red Pepper Pasta",
    "description": "In this decadent pasta, strands of fresh basil fettuccine pasta are coated with a bright and flavorful sauce featuring classic Italian seasonings like sage, rosemary, thyme, and more. Rich bites of our subtly spicy pork sausage are tempered by a dollop of mascarpone cheese stirred in right before serving.",
    "category": "Standard Meal Kit",
    "calories": "910 calories",
    "ingredients": [
      "10 oz Hot Italian Pork Sausage",
      "8 oz Basil Fettuccine Pasta",
      "¼ cup Grated Parmesan Cheese",
      "2 tbsp Mascarpone Cheese",
      "4 oz Mushrooms",
      "2 clove Garlic",
      "1 tbsp Capers",
      "1 oz Sliced Roasted Red Peppers",
      "1 each 8-oz can Tomato Sauce",
      "1 tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)"
    ],
    "instructions": [
      "Remove the pasta from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with water; cover and heat to boiling on high. Using a damp paper towel, gently brush off any dirt from the mushrooms , then cut into bite-sized pieces. Peel and roughly chop 2 cloves of garlic . Roughly chop the peppers . Using your hands, carefully separate the strands of pasta .",
      "In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage . Cook, stirring occasionally and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. Cover with foil to keep warm.",
      "Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water , drain thoroughly and return to the pot.",
      "In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers and chopped garlic ; season with salt and pepper. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning . Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and heated through. Turn off the heat.",
      "To the pot of cooked pasta , add the cooked sausage , cooked mushrooms and sauce , chopped peppers , and half the reserved pasta cooking water . Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the mascarpone and season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0126.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/hot-italian-sausage-red-pepper-pasta-with-capers-mascarpone",
    "source_saved_file": "1234/Hot Italian Sausage & Red Pepper Pasta ｜ Blue Apron (2026_9_2 16：48：41).html"
  },
  {
    "id": "recipe-0127",
    "slug": "chicken-sweet-pepper-tacos-with-monterey-jack-cheese",
    "path": "recipes/standard-meal-kit/chicken-sweet-pepper-tacos-with-monterey-jack-cheese",
    "name": "Chicken & Sweet Pepper Tacos",
    "description": "In this recipe, soft flour tortillas are toasted with a layer of melty cheddar cheese, then filled with a duo of sautéed chicken and sweet peppers. They’re perfectly matched by a side of ancho chile-roasted sweet potatoes with a jalapeño mayo for dipping.",
    "category": "Standard Meal Kit",
    "calories": "820 calories",
    "ingredients": [
      "2 each Boneless, Skinless Chicken Breasts",
      "4 each Flour Tortillas",
      "16 oz Sweet Potato",
      "4 oz Sweet Peppers",
      "2 each Scallions",
      "2 tbsp Mayonnaise",
      "2 oz Monterey Jack Cheese",
      "1 oz Sliced Pickled Jalapeño Peppers",
      "1 tbsp Ancho Chile Paste"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place in a large bowl. Add the chile paste . Drizzle with olive oil ; season with salt and pepper. Toss to thoroughly coat. Transfer to a sheet pan and arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "Meanwhile, thinly slice the scallions , separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. Cut off and discard the stems of the sweet peppers ; remove the cores. Thinly slice crosswise into rings. Roughly chop the jalapeño pepper . Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the mayonnaise and as much of the chopped jalapeño pepper as you'd like , depending on how spicy you'd like the dish to be. Season with salt and pepper.",
      "In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced sweet peppers in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions ; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Wipe out the pan.",
      "Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.",
      "Meanwhile, place the tortillas on a separate sheet pan. Evenly top with the grated cheese . Toast in the oven 3 to 4 minutes, or until the cheese is melted. Transfer to a work surface and let stand at least 2 minutes.",
      "Slice the cooked chicken crosswise. Carefully assemble the tacos using the cheesy tortillas , sliced chicken , and cooked peppers . Serve the tacos with the roasted sweet potatoes and jalapeño mayo on the side. Garnish the tacos with the sliced green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0127.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/chicken-sweet-pepper-tacos-with-monterey-jack-cheese",
    "source_saved_file": "1234/Chicken & Sweet Pepper Tacos ｜ Blue Apron (2026_9_2 15：54：28).html"
  },
  {
    "id": "recipe-0128",
    "slug": "orange-soy-glazed-salmon-with-vegetable-fried-rice",
    "path": "recipes/standard-meal-kit/orange-soy-glazed-salmon-with-vegetable-fried-rice",
    "name": "Orange & Soy-Glazed Salmon",
    "description": "In this adaptation of a Chinese takeout classic, fresh orange juice and a soy-based sauce create a sweet and savory glaze for salmon. We’re serving the fillets on a bed of fried rice, brimming with delicious cool-weather vegetables. (Cooking the egg separately from the vegetables before mixing it all together ensures perfect texture!)",
    "category": "Standard Meal Kit",
    "calories": "580 calories",
    "ingredients": [],
    "instructions": [
      "In a small pot, combine the rice , a big pinch of salt , and 2 cups of water . Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Cover and set aside in a warm place.",
      "While the rice cooks, wash and dry the fresh produce. Thinly slice the mushrooms. Peel the carrots and thinly slice into rounds. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.Peel and roughly chop the garlic. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root end of the bok choy; thinly slice crosswise. Halve the orange; squeeze the juice into a bowl, straining out any seeds. Crack the egg into a bowl; season with salt and pepper and beat until smooth.",
      "In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and carrots . Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the garlic , ginger , and white bottoms of the scallions ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the bok choy ; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until softened. Using a spoon, move the vegetables to 1 side of the pan. Add 1 teaspoon of olive oil to the other side; add the egg . Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg to thoroughly combine. Transfer to a bowl. Wipe out the pan.",
      "In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in half the soy glaze . Transfer to the bowl of cooked vegetables and egg ; stir to combine. Season with salt and pepper to taste. Transfer to a bowl; cover with foil and set aside in a warm place. Wipe out the pan.",
      "Pat the fish fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 3 to 4 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate.",
      "Add the orange juice and remaining soy glaze to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat; season with salt and pepper to taste. Divide the fried rice and cooked fish among 4 dishes. Top the fish with the sauce. Garnish with the green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0128.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/orange-soy-glazed-salmon-with-vegetable-fried-rice",
    "source_saved_file": "1234/Orange & Soy-Glazed Salmon ｜ Blue Apron (2026_9_2 17：06：10).html"
  },
  {
    "id": "recipe-0129",
    "slug": "mexican-spiced-pork-chops-with-zucchini-black-beans",
    "path": "recipes/standard-meal-kit/mexican-spiced-pork-chops-with-zucchini-black-beans",
    "name": "Mexican-Spiced Pork Chops",
    "description": "These pork chops get a vibrant lift from a coating of bold spices (ancho chile powder, smoked paprika, cumin, and more) plus a spicy-sweet topping of juicy orange and pickled jalapeño. It’s all complete with a simple side of sautéed zucchini and a hearty duo of black beans and onion brightened with a bit of fresh orange juice. This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit",
    "category": "Standard Meal Kit",
    "calories": "570 calories",
    "ingredients": [
      "2 each Boneless, Center-Cut Pork Chops",
      "1 each 15.5-oz can Black Beans",
      "1 each Zucchini",
      "2 clove Garlic",
      "1 each Sweet Onion",
      "1 each Navel Orange",
      "1 oz Sliced Pickled Jalapeño Peppers",
      "1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Halve, peel, and thinly slice the onion . Drain and rinse the beans . Cut the zucchini into 1/2-inch rounds. Peel and roughly chop 2 cloves of garlic . Halve the orange crosswise. Squeeze the juice of one half into a bowl; add 2 tablespoons of water . Peel and medium dice the remaining half. Roughly chop the pepper . In a bowl, combine the diced orange and as much of the chopped pepper as you’d like , depending on how spicy you’d like the salsa to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper.",
      "While the salsa marinates, pat the pork dry with paper towels; season on both sides with salt, pepper, and half the spice blend . In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.",
      "While the pork cooks, in a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced onion and remaining spice blend ; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the beans and orange juice (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "While the pork rests, add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the zucchini rounds in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic . Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "Slice the rested pork crosswise. Serve the sliced pork with the cooked onion and beans and cooked zucchini . Top the pork with the salsa . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0129.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/mexican-spiced-pork-chops-with-zucchini-black-beans",
    "source_saved_file": "1234/Mexican-Spiced Pork Chops ｜ Blue Apron (2026_9_2 16：58：36).html"
  },
  {
    "id": "recipe-0130",
    "slug": "coconut-curry-lentils-kale-with-roasted-sweet-potato-garlic-yogurt",
    "path": "recipes/standard-meal-kit/coconut-curry-lentils-kale-with-roasted-sweet-potato-garlic-yogurt",
    "name": "Coconut Curry Lentils & Kale",
    "description": "Here, a hearty duo of green lentils and kale get incredibly rich, bold flavor when cooked with spicy yellow curry paste and sweet coconut milk—plus a squeeze of lemon juice for a hint of brightness. It’s all topped with roasted sweet potatoes and a drizzle of creamy garlic yogurt.",
    "category": "Standard Meal Kit",
    "calories": "500 calories",
    "ingredients": [
      "½ cup Green Lentils",
      "1 each 13.5-oz can Light Coconut Milk",
      "8 oz Sweet Potato",
      "2 clove Garlic",
      "1 each Lemon",
      "6 oz Kale",
      "1 piece Ginger",
      "½ cup Plain Nonfat Greek Yogurt",
      "1 tbsp Yellow Curry Paste",
      "1 each Shallot",
      "½ oz Pickled Peppadew Peppers"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potato . Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl.",
      "Meanwhile, peel and small dice the shallot . Peel and finely chop the ginger . Peel 2 cloves of garlic . Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). In a bowl, combine the diced shallot , chopped ginger , and chopped garlic . Separate the kale leaves from the stems; discard the stems, then finely chop the leaves. Quarter and deseed the lemon . Roughly chop the peppers . In a bowl, combine the yogurt , 1 tablespoon of water , and as much of the garlic paste as you’d like . Season with salt and pepper.",
      "In a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared shallot , ginger , and garlic ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the curry paste . Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the lentils , coconut milk (carefully, as the liquid may splatter), and 1 1/4 cups of water ; season with salt and pepper. Cook, stirring occasionally, 18 to 20 minutes, or until thickened. Add the chopped kale . Cook, stirring occasionally, 4 to 6 minutes, or until the lentils are tender and the kale is wilted. Turn off the heat. Stir in the juice of 2 lemon wedges . Taste, then season with salt and pepper if desired.",
      "Meanwhile, to the bowl of roasted sweet potato , add the chopped peppers and the juice of the remaining lemon wedges . Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked lentils and kale topped with the finished sweet potato and garlic yogurt . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0130.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/coconut-curry-lentils-kale-with-roasted-sweet-potato-garlic-yogurt",
    "source_saved_file": "1234/Coconut Curry Lentils & Kale ｜ Blue Apron (2026_9_2 16：00：34).html"
  },
  {
    "id": "recipe-0131",
    "slug": "coconut-korma-chicken-with-rice-chickpeas",
    "path": "recipes/dish-singles/coconut-korma-chicken-with-rice-chickpeas",
    "name": "Coconut Korma Chicken",
    "description": "Juicy chicken thighs with turmeric basmati rice, chickpeas, and green peas in a rich coconut cashew korma sauce. Not a low calorie food. See nutrition information for calorie and fat content.",
    "category": "Dish Singles",
    "calories": "550 calories",
    "ingredients": [
      "1 each Coconut Korma Chicken with Rice"
    ],
    "instructions": [
      "Remove the container's outer packaging. Using a fork or knife, pierce the film 3 to 5 times to allow ventilation. From refrigerated: Oven (do not use a toaster oven): Preheat the oven to 375°F. Bake 20 minutes. Microwave: Cook 4 minutes. Cook thoroughly. After cooking, remove the tray (carefully, as it will be hot). Let stand 1 minute, remove the film and stir. Enjoy! Cooking instructions are based on 1000W microwave. Microwave ovens vary; adjust time as needed. For food safety and quality, cook to 165°F as measured by a food thermometer. CAUTION: Tray pliable while hot."
    ],
    "prep_time": "PT5M",
    "servings": "1 Single-Serving Tray",
    "image": "/static/recipes/recipe-0131.webp",
    "source_url": "https://www.blueapron.com/recipes/dish-singles/coconut-korma-chicken-with-rice-chickpeas",
    "source_saved_file": "1234/Coconut Korma Chicken ｜ Blue Apron (2026_9_2 16：01：04).html"
  },
  {
    "id": "recipe-0132",
    "slug": "spiced-lamb-beef-tagine-with-couscous-pita-chips",
    "path": "recipes/standard-meal-kit/spiced-lamb-beef-tagine-with-couscous-pita-chips",
    "name": "Spiced Lamb & Beef Tagine",
    "description": "Tagine, a fragrant Moroccan stew, makes for a perfect cool-weather dinner. Ours is filled with hearty potato and kale (yours may be green curly, dark green lacinato, or red). The vegetables complement rich lamb and beef, all spiced with ras el hanout—an aromatic blend including turmeric, cinnamon, and coriander. A yogurt sauce adds cooling, creamy contrast, while a side of toasted pita chips is perfect for scooping the vibrant stew.",
    "category": "Standard Meal Kit",
    "calories": "770 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Small dice the potatoes. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Remove and discard the kale stems; roughly chop the leaves. Cut each pita into 8 equal-sized wedges. In a bowl, combine the yogurt and half the vinegar ; season with salt and pepper to taste.",
      "In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground lamb and beef ; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned. Add the potatoes ; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened. Add the garlic , white bottoms of the scallions , ras el hanout , and tomato paste ; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomato paste is dark red and the meat is cooked through.",
      "Add the kale to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add the currants and 2 ½ cups of water ; season with salt and pepper. Cook, stirring occasionally, 12 to 15 minutes, or until the kale has wilted and the liquid is slightly reduced in volume. Turn off the heat; stir in the remaining vinegar . Season with salt and pepper to taste.",
      "While the tagine cooks, in a small saucepan, combine the couscous and 3/4 cup of water ; season with salt and pepper. Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Drizzle with olive oil and season with salt and pepper to taste.",
      "While the couscous cooks, place the pitas on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to thoroughly coat. Arrange in an even layer. Toast in the oven 7 to 9 minutes, or until golden brown and crispy. Remove from the oven.",
      "Divide the cooked couscous and finished tagine among 4 bowls. Garnish with the green tops of the scallions . Serve with the pita chips and yogurt sauce on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0132.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/spiced-lamb-beef-tagine-with-couscous-pita-chips",
    "source_saved_file": "1234/Spiced Lamb & Beef Tagine ｜ Blue Apron (2026_9_2 17：40：12).html"
  },
  {
    "id": "recipe-0133",
    "slug": "roasted-red-pepper-pasta-with-mozzarella-parmesan",
    "path": "recipes/standard-meal-kit/roasted-red-pepper-pasta-with-mozzarella-parmesan",
    "name": "Roasted Red Pepper Pasta",
    "description": "Need a night off from cooking? Our Heat & Eat meals step up the standards for pre-made meals, delivering Blue Apron quality and flavor, in minutes. A robust roasted red pepper sauce seamlessly brings together rigatoni pasta, peas, herbs, and a melty Italian-style cheese blend.",
    "category": "Standard Meal Kit",
    "calories": "490 calories",
    "ingredients": [
      "1 each  Roasted Red Pepper Pasta"
    ],
    "instructions": [
      "Remove the container’s outer packaging. Using a fork or \u0003knife, pierce the film 3 to 5 times to allow ventilation. If thawed, microwave on high 2 minutes, or until steaming and heated through. If frozen, microwave on high 2 minutes. Carefully remove the film and stir. Replace film and microwave 1 minute, or until steaming and heated through. Remove from the microwave (carefully, as the tray will be hot), remove the film, stir, and let stand 1 minute \u0003before serving. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0133.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/roasted-red-pepper-pasta-with-mozzarella-parmesan",
    "source_saved_file": "1234/Roasted Red Pepper Pasta ｜ Blue Apron (2026_9_2 17：22：08).html"
  },
  {
    "id": "recipe-0134",
    "slug": "sheet-pan-pesto-salmon-vegetables-with-olives-capers",
    "path": "recipes/standard-meal-kit/sheet-pan-pesto-salmon-vegetables-with-olives-capers",
    "name": "Sheet Pan Pesto Salmon & Vegetables",
    "description": "You’ll bring this vibrant dish together on one sheet pan by roasting salmon fillets on top of a hearty vegetable medley (featuring potatoes, zucchini, and tomatoes), then serve it all topped with our herbaceous basil pesto. 17 green SmartPoints® per serving 11 blue SmartPoints® per serving 8 purple SmartPoints® per serving To learn more about WW and SmartPoints® visit Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.",
    "category": "Standard Meal Kit",
    "calories": "730 calories",
    "ingredients": [
      "2 each Skin-On Salmon Fillets",
      "4 oz Grape Tomatoes",
      "1 each Zucchini",
      "12 oz Potatoes",
      "6 tbsp Basil Pesto",
      "1 each Shallot",
      "1 oz Pitted Niçoise Olives",
      "1 tbsp Capers",
      "1 tbsp Red Wine Vinegar",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend ; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.",
      "Meanwhile, cut the zucchini into 1/4-inch-thick rounds. Peel and thinly slice the shallot . Halve the tomatoes . Combine the prepared vegetables in a large bowl. Add the olives , capers , vinegar , and a drizzle of olive oil . Season with salt and pepper; toss to combine.",
      "Carefully add the seasoned vegetables to the other side of the sheet pan of partially roasted potatoes ; arrange in an even layer. Roast 7 to 9 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.",
      "Meanwhile, pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). Carefully place on top of the roasted vegetables . Roast 10 to 12 minutes, or until the vegetables are browned and tender when pierced with a fork and the fish is cooked through.* Serve the roasted fish over the roasted vegetables . Top with as much of the pesto as you’d like . Enjoy! *An instant-read thermometer should register 145°F."
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0134.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/sheet-pan-pesto-salmon-vegetables-with-olives-capers",
    "source_saved_file": "1234/Sheet Pan Pesto Salmon & Vegetables ｜ Blue Apron (2026_9_2 17：33：44).html"
  },
  {
    "id": "recipe-0135",
    "slug": "dukkah-beef-pitas-with-goat-cheese-zucchini-raisin-couscous",
    "path": "recipes/standard-meal-kit/dukkah-beef-pitas-with-goat-cheese-zucchini-raisin-couscous",
    "name": "Dukkah Beef Pitas",
    "description": "These pitas are inspired by the Greek gyro—a hearty sandwich traditionally made with rotisserie-cooked meat served in a flatbread. We’re showcasing thin-sliced beef sautéed with dukkah (an Egyptian-style blend of herbs and spices) which is layered onto soft pitas along with butter lettuce tossed with crunchy almonds, and a vibrant sauce of lemon purée and rich, creamy labneh.",
    "category": "Standard Meal Kit",
    "calories": "620 calories",
    "ingredients": [
      "18 oz Thinly Sliced Beef",
      "4 each Pocketless Pitas",
      "1 cup Yellow Couscous",
      "1 head Butter Lettuce",
      "1 each Zucchini",
      "1 tsp Preserved Lemon Purée",
      "¼ cup Labneh Cheese",
      "1 oz Goat Cheese",
      "2 tbsp Sliced Roasted Almonds",
      "2 tbsp Golden Raisins",
      "1 tbsp Apple Cider Vinegar",
      "1 tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)"
    ],
    "instructions": [
      "If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Quarter the zucchini lengthwise; cut crosswise into 1/2-inch pieces. Cut off and discard the root end of the lettuce ; roughly chop the leaves. In a bowl, whisk together the labneh , lemon purée , and 2 teaspoons of water . Taste, then season with salt and pepper if desired.",
      "In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.",
      "While the zucchini cooks, in a medium pot, combine the couscous , raisins , and 1 cup of water ; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Stir in the cooked zucchini , cheese (crumbling before adding), vinegar , and a drizzle of olive oil . Taste, then season with salt and pepper if desired. Cover to keep warm.",
      "Separate the beef ; pat dry with paper towels. Place in a bowl; season with salt, pepper, and the dukkah . Toss to thoroughly coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and just cooked through. Turn off the heat.",
      "While the beef cooks, if using the microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer the warmed pitas to a work surface and carefully unwrap.",
      "Just before serving, in a medium bowl, combine the chopped lettuce , almonds , and a drizzle of olive oil . Taste, then season with salt and pepper if desired. Fill the warmed pitas with the cooked beef and dressed lettuce . Drizzle with the lemon labneh . Serve the finished pitas with the finished couscous . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0135.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/dukkah-beef-pitas-with-goat-cheese-zucchini-raisin-couscous",
    "source_saved_file": "1234/Dukkah Beef Pitas ｜ Blue Apron (2026_9_2 16：14：39).html"
  },
  {
    "id": "recipe-0136",
    "slug": "sheet-pan-spicy-bbq-chicken-with-roasted-vegetables-creamy-dipping-sauce",
    "path": "recipes/standard-meal-kit/sheet-pan-spicy-bbq-chicken-with-roasted-vegetables-creamy-dipping-sauce",
    "name": "Sheet Pan Spicy BBQ Chicken ",
    "description": "This easy sheet pan dish stars tangy-sweet barbecue sauce two ways. We’re mixing it with fiery chipotle paste to coat our chicken before baking, then mixing in a bit of sour cream to make an irresistibly bold, smoky sauce for dipping. For easy cleanup, we’re roasting our veggie sides on the same sheet pan as our chicken.",
    "category": "Standard Meal Kit",
    "calories": "500 calories",
    "ingredients": [
      "2 each Boneless, Skinless Chicken Breasts",
      "¾ lb Potatoes",
      "8 oz Broccoli",
      "¼ cup Barbecue Sauce",
      "2 tsp Chipotle Chile Paste",
      "¼ cup Sour Cream",
      "1 tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. If you received broccoli , cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. In a large bowl, combine the broccoli or cauliflower florets and potato pieces .",
      "Line a sheet pan with foil. Add a drizzle of olive oil to the bowl of prepared vegetables . Season with salt, pepper, and the spice blend ; stir to coat. Arrange in an even layer on one side of the sheet pan.",
      "In a large bowl, combine the barbecue sauce 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. Transfer half the chipotle-barbecue sauce to a separate bowl and set aside. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Add the seasoned chicken to the bowl of remaining chipotle-barbecue sauce ; turn to coat. Transfer the coated chicken to the other side of the sheet pan of seasoned vegetables . Roast 19 to 21 minutes, or until the chicken is cooked through and the vegetables are tender when pierced with a fork. Remove from the oven.",
      "While the chicken and vegetables roast, add the sour cream to the bowl of reserved chipotle-barbecue sauce . Stir to combine. Taste, then season with salt and pepper if desired. Serve the roasted chicken and vegetables with the dipping sauce on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0136.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/sheet-pan-spicy-bbq-chicken-with-roasted-vegetables-creamy-dipping-sauce",
    "source_saved_file": "1234/Sheet Pan Spicy BBQ Chicken ｜ Blue Apron (2026_9_2 17：34：20).html"
  },
  {
    "id": "recipe-0137",
    "slug": "spiced-chicken-breasts-mashed-potatoes-with-blue-cheese-kale-salad",
    "path": "recipes/standard-meal-kit/spiced-chicken-breasts-mashed-potatoes-with-blue-cheese-kale-salad",
    "name": "Spiced Chicken Breasts & Mashed Potatoes ",
    "description": "To accompany simply spiced chicken and mashed potatoes, tangy sour cream and a mild blue cheese combine to make the sophisticated dressing for our kale salad— studded with some of the season’s first tomatoes.",
    "category": "Standard Meal Kit",
    "calories": "590 calories",
    "ingredients": [
      "2 each Boneless, Skinless Chicken Breasts",
      "¾ cup Low-Fat Milk",
      "12 oz Potatoes",
      "4 oz Grape Tomatoes",
      "2 clove Garlic",
      "¼ cup Crumbled Blue Cheese",
      "¼ cup Sour Cream",
      "1 tbsp Crema Bel Paese Cheese",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)",
      "6 oz Kale",
      "1 bunch Chives"
    ],
    "instructions": [
      "Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the stems of the kale ; thinly slice the leaves. Large dice the potatoes . Peel the garlic ; using the flat side of your knife, smash each clove once to flatten. Halve the tomatoes . Place in a bowl; drizzle with 1 tablespoon of olive oil and season with salt and pepper. Stir to combine. Thinly slice the chives .",
      "In a large bowl, whisk together the sour cream and 3 tablespoons of milk (reserving the remaining milk) until thoroughly combined. Stir in the blue cheese ; season with salt and pepper to taste. Add the sliced kale ; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.",
      "While the kale marinates, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the bel paese cheese and half the remaining milk (you will have extra milk). Using a fork or potato masher, mash to your desired consistency; season with salt and pepper to taste. Cover to keep warm.",
      "While the potatoes cook, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Turn off the heat. Transfer to a cutting board. Carefully slice crosswise.",
      "Just before serving, to the bowl of marinated kale , add the seasoned tomatoes ; stir to combine. Serve the sliced chicken with the mashed potatoes and salad on the side. Garnish with the sliced chives . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0137.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/spiced-chicken-breasts-mashed-potatoes-with-blue-cheese-kale-salad",
    "source_saved_file": "1234/Spiced Chicken Breasts & Mashed Potatoes ｜ Blue Apron (2026_9_2 17：40：06).html"
  },
  {
    "id": "recipe-0138",
    "slug": "chipotle-vegetable-farro-salad-with-avocado-crispy-tortilla-strips",
    "path": "recipes/standard-meal-kit/chipotle-vegetable-farro-salad-with-avocado-crispy-tortilla-strips",
    "name": "Chipotle Vegetable & Farro Salad",
    "description": "Our satisfying, Mexican-inspired farro salad showcases tender sweet potato and broccoli roasted with spicy chipotle in adobo—infusing the whole dish with its smoky flavor. Bites of juicy cara cara orange and crisp radishes (marinated with a touch of agave nectar and lime juice) lend welcome brightness, while creamy avocado and light, crumbly queso fresco help tame the pepper’s heat. Oven-toasted tortilla strips make for the perfect, crunchy mix-in.",
    "category": "Standard Meal Kit",
    "calories": "780 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Quarter the lime. Peel and small dice the sweet potato. Cut the broccoli into bite-sized florets. Cut off and discard the radish ends; thinly slice into rounds. Peel and mince the shallot. Stack the tortillas; cut in half, then thinly slice into strips. Cut off and discard the rind and white pith of the orange; medium dice. Peel, pit and large dice the avocado. Place in a bowl with the juice of 1 lime wedge to prevent browning; season with salt and pepper. Crumble the cheese. Finely chop the pepper. Thoroughly wash your hands immediately after handling the pepper.",
      "Add the farro to the pot of boiling water and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat; drain thoroughly and return to pot. Stir in the juice of 1 lime wedge and a drizzle of olive oil. Season with salt and pepper to taste. Set aside in a warm place.",
      "While the farro cooks, line a sheet pan with aluminum foil. In a large bowl, combine the sweet potato , broccoli and as much of the pepper as you’d like , depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Transfer to the prepared sheet pan and arrange in a single, even layer. Thoroughly wash your hands immediately after handling the pepper. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven and carefully transfer to the pot of cooked farro . Discard the aluminum foil.",
      "While the vegetables roast, in a bowl, combine the radishes , shallot , agave nectar and the juice of the remaining lime wedges . Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.",
      "Place the tortilla strips on the same sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven 5 to 7 minutes, or until browned and crispy.",
      "To the pot of cooked farro and roasted vegetables , add the orange and marinated radishes and shallot (including the marinating liquid). Stir to thoroughly combine and season with salt and pepper to taste. Divide the finished salad between 2 dishes. Top with the avocado , cheese and toasted tortilla strips . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0138.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/chipotle-vegetable-farro-salad-with-avocado-crispy-tortilla-strips",
    "source_saved_file": "1234/Chipotle Vegetable & Farro Salad ｜ Blue Apron (2026_9_2 15：58：29).html"
  },
  {
    "id": "recipe-0139",
    "slug": "mexican-style-chicken-potato-salad-with-cotija-cheese",
    "path": "recipes/standard-meal-kit/mexican-style-chicken-potato-salad-with-cotija-cheese",
    "name": "Mexican-Style Chicken & Potato Salad",
    "description": "This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. This vibrant dish features juicy chicken thighs coated with a blend of bold spices (like smoked paprika, cumin, and more), then served alongside a hearty potato salad dressed with a lightly spicy sauce made with tomatillo, a tart fruit classic in Mexican cuisine.",
    "category": "Standard Meal Kit",
    "calories": "610 calories",
    "ingredients": [
      "12 oz Boneless, Skinless Chicken Thighs",
      "12 oz Potatoes",
      "1 each Poblano Pepper",
      "2 each Scallions",
      "⅓ cup Tomatillo-Poblano Sauce",
      "½ oz Pickled Peppadew Peppers",
      "1 tbsp Dijonnaise",
      "2 tbsp Grated Cotija Cheese",
      "1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)"
    ],
    "instructions": [
      "Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes . Once the pot of water is boiling, add the diced potatoes and cook 15 to 17 minutes, or until tender when pierced with a fork. Drain thoroughly.",
      "While the potatoes cook, thinly slice the scallions , separating the white bottoms and hollow green tops. Roughly chop the piquante peppers . Cut off and discard the stem of the poblano pepper ; remove the core, then medium dice. Thoroughly wash your hands immediately after handling.",
      "While the potatoes continue to cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 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. * An instant-read thermometer should register 165°F for chicken.",
      "In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and diced poblano pepper ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.",
      "In a large bowl, whisk together the tomatillo-poblano sauce and creamy mustard sauce . Add the cooked potatoes , cooked poblano pepper , and chopped piquante peppers . Season with salt and pepper; stir to combine. Serve the cooked chicken with the potato salad . Garnish with the sliced green tops of the scallions and cheese . Enjoy!",
      "Prepare as directed, except slice the cooked chicken crosswise. Transfer the potato salad and sliced chicken to separate airtight containers. Top the potato salad with the sliced green tops of the scallions . Cool, uncovered, then cover and refrigerate. Refrigerate the cheese . When ready to serve, garnish the sliced chicken and potato salad with the cheese . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0139.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/mexican-style-chicken-potato-salad-with-cotija-cheese",
    "source_saved_file": "1234/Mexican-Style Chicken & Potato Salad ｜ Blue Apron (2026_9_2 16：59：31).html"
  },
  {
    "id": "recipe-0140",
    "slug": "seared-salmon-lemon-aioli-with-red-potato-asparagus-collard-green-hash",
    "path": "recipes/standard-meal-kit/seared-salmon-lemon-aioli-with-red-potato-asparagus-collard-green-hash",
    "name": "Seared Salmon & Lemon Aioli",
    "description": "In this recipe, we’re serving seared salmon fillets over a delicious springtime hash. For a dynamic variety of flavors and textures, our hash combines satisfyingly crispy potatoes with sautéed asparagus, collard greens and onion. Adding a bit of water to the pan during cooking helps steam our veggies as they sauté, allowing them to achieve perfect tenderness in a fraction of the time. A creamy aioli infused with lemon is the perfect condiment to round out this hearty dish.",
    "category": "Standard Meal Kit",
    "calories": "550 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Medium dice the potatoes. Peel and finely chop the garlic ; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemons. Peel and medium dice the onion. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 2-inch pieces on an angle. Remove and discard the collard green stems; roughly chop the leaves.",
      "In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the potatoes in a single, even layer; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until browned on all sides and slightly softened.",
      "While the potatoes cook, in a medium bowl, combine the garlic paste , mustard , mayonnaise and the juice of 4 lemon wedges ; season with salt and pepper to taste.",
      "While the potatoes continue to cook, place the spice blend on a plate. Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Coat the skinless side of each seasoned fillet in the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down. Cook 1 to 2 minutes on the first side, or until browned. Flip and cook 3 to 5 minutes, or until browned and cooked to your desired degree of doneness. Remove from heat and set aside in warm place.",
      "Add the onion to the pan of potatoes; season with salt and pepper. (If the pan seems dry, add up to 2 teaspoons of olive oil.) Cook, stirring occasionally, 2 to 4 minutes, or until the onion has softened. Add the asparagus , collard greens and ¼ cup of water ; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the collard greens have wilted. Remove from heat and season with salt and pepper to taste.",
      "Divide the finished hash between 4 plates. Top with the cooked salmon fillets . Garnish with the remaining lemon wedges . Serve with the aioli on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0140.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/seared-salmon-lemon-aioli-with-red-potato-asparagus-collard-green-hash",
    "source_saved_file": "1234/Seared Salmon & Lemon Aioli ｜ Blue Apron (2026_9_2 17：28：17).html"
  },
  {
    "id": "recipe-0141",
    "slug": "creamy-tomato-banza-chickpea-pasta-with-mushrooms-sweet-peppers",
    "path": "recipes/standard-meal-kit/creamy-tomato-banza-chickpea-pasta-with-mushrooms-sweet-peppers",
    "name": "Creamy Tomato Banza Chickpea Pasta",
    "description": "In this dish, hearty chickpea-based pasta and tender vegetables are tossed with a vibrant, aromatic tomato sauce, which highlights garlic, capers, Italian seasoning, and a bit of smooth mascarpone. A sprinkle of parmesan cheese just before serving provides the perfect finishing touch.",
    "category": "Standard Meal Kit",
    "calories": "760 calories",
    "ingredients": [
      "10 oz Hot Italian Pork Sausage",
      "6 oz Banza Chickpea Rotini Pasta",
      "2 tbsp Mascarpone Cheese",
      "1 each 8-oz can Tomato Sauce",
      "¼ cup Grated Parmesan Cheese",
      "2 clove Garlic",
      "4 oz Mushrooms",
      "4 oz Sweet Peppers",
      "1 tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)",
      "1 tbsp Capers"
    ],
    "instructions": [
      "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. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic . Cut off and discard the stems of the peppers ; remove the cores, then thinly slice into rings.",
      "Add the pasta to the pot of boiling water and cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water , drain thoroughly and rinse under cold water to prevent sticking.",
      "Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. - Add the sausage and mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. - Add the capers , chopped garlic , and sliced peppers ; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until slightly softened.",
      "To the pan, add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning ; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the sausage is cooked through. Turn off the heat.",
      "To the pan of cooked sausage , vegetables , and sauce , add the cooked pasta and half the reserved pasta cooking water . Cook on medium-high, stirring gently, 1 to 2 minutes, 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. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0141.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/creamy-tomato-banza-chickpea-pasta-with-mushrooms-sweet-peppers",
    "source_saved_file": "1234/Creamy Tomato Banza Chickpea Pasta ｜ Blue Apron (2026_9_2 16：06：11).html"
  },
  {
    "id": "recipe-0142",
    "slug": "spring-herb-vegetable-lo-mein-na",
    "path": "recipes/standard-meal-kit/spring-herb-vegetable-lo-mein-na",
    "name": "Spring Herb & Vegetable Lo Mein",
    "description": "In this lightning-fast recipe for a take-out classic, you’ll use fresh, seasonal ingredients like asparagus and yellow squash along with aromatic, peppery Thai basil and mint. The secret to making the smooth, glossy stir-fry sauce is the simple addition of cornstarch, which thickens the sauce and intensifies the flavors.",
    "category": "Standard Meal Kit",
    "calories": "515 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic and ginger. Pick the basil and mint leaves off the stems. Cut the squash lengthwise into quarters, then, on an angle, into ¼-inch thick slices. Snap off and discard the tough, woody ends of the asparagus stems; cut the asparagus on an angle into 1-inch pieces. Peel and thinly slice the onion.",
      "Once the water is boiling, add the noodles and cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Drain the cooked noodles thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Set aside as you continue cooking.",
      "While the noodles cook, in a small bowl, whisk together the cornstarch , soy sauce, hoisin sauce and ½ cup of water until smooth.",
      "In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the onion, garlic and ginger and cook, stirring frequently, 1 to 2 minutes, or until softened. Add the asparagus and squash and cook, stirring occasionally, 2 to 3 minutes, or until the asparagus is bright green and the squash is slightly softened.",
      "Add the stir-fry sauce to the pan of vegetables and bring to a simmer. Cook 1 to 2 minutes, or until slightly reduced and thickened.",
      "Rinse the cooked noodles under water once more to loosen them. Add the rinsed noodles to the pan along with ¾ cup of water, half of the basil and half of the mint (chopping or tearing the leaves just before adding if you’d like). Cook, tossing to coat, 1 to 2 minutes, or until heated through and combined. To plate your dish, divide the noodles and vegetables between 2 dishes. Garnish with the remaining basil and mint . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0142.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/spring-herb-vegetable-lo-mein-na",
    "source_saved_file": "1234/Spring Herb & Vegetable Lo Mein ｜ Blue Apron (2026_9_2 17：42：54).html"
  },
  {
    "id": "recipe-0143",
    "slug": "calabrian-shrimp-orzo-with-tomatoes-parmesan-cheese",
    "path": "recipes/standard-meal-kit/calabrian-shrimp-orzo-with-tomatoes-parmesan-cheese",
    "name": "Calabrian Shrimp & Orzo",
    "description": "This quick and easy dish highlights tender orzo pasta and plump shrimp, which get vibrant depth of flavor (and the perfect amount of mild heat) from a coating of hot Calabrian chile paste.",
    "category": "Standard Meal Kit",
    "calories": "510 calories",
    "ingredients": [
      "10 oz Tail-On Shrimp (peeled & deveined)",
      "4 oz Orzo Pasta",
      "2 clove Garlic",
      "1 each Lemon",
      "1 ½ tsp Calabrian Chile Paste",
      "2 tbsp Crème Fraîche",
      "1 tbsp Capers",
      "¼ cup Grated Parmesan Cheese",
      "4 oz Grape Tomatoes"
    ],
    "instructions": [
      "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 tomatoes . Quarter and deseed the lemon . Peel and roughly chop 2 cloves of garlic . Pat the shrimp dry with paper towels; remove the tails. Place in a bowl; add the chopped garlic , capers , and as much of the chile paste as you’d like , depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Stir to combine.",
      "Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.",
      "Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes . Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.",
      "To the pot of cooked pasta , add the cooked shrimp and tomatoes , crème fraîche , and the juice of 2 lemon wedges . Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished shrimp and pasta garnished with the cheese . Serve the remaining lemon wedges on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0143.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/calabrian-shrimp-orzo-with-tomatoes-parmesan-cheese",
    "source_saved_file": "1234/Calabrian Shrimp & Orzo ｜ Blue Apron (2026_9_2 15：34：49).html"
  },
  {
    "id": "recipe-0144",
    "slug": "sweet-chili-hoisin-glazed-chicken-thighs-with-vegetable-fried-rice",
    "path": "recipes/standard-meal-kit/sweet-chili-hoisin-glazed-chicken-thighs-with-vegetable-fried-rice",
    "name": "Sweet Chili & Hoisin-Glazed Chicken Thighs",
    "description": "In this adaptation of a Chinese-American classic, we’re cooking jasmine rice with lemongrass (pounded first to release its citrusy aroma), before tossing it with sautéed vegetables and scrambled eggs. We’re topping the fried rice with slices of chicken, twice glazed in our irresistible sweet chili and hoisin-based sauce.",
    "category": "Standard Meal Kit",
    "calories": "650 calories",
    "ingredients": [
      "24 oz Boneless, Skinless Chicken Thighs",
      "¾ lb",
      "1 lb Green Cabbage",
      "2 each Cage-Free Farm Eggs",
      "1 cup Jasmine Rice",
      "2 each Scallions",
      "2 stalk Celery",
      "2 tbsp Hoisin Sauce",
      "¼ cup Sweet Chili Sauce",
      "1 tbsp Rice Vinegar",
      "2 tbsp Soy Sauce",
      "2 clove Black Garlic",
      "2 ½ tbsp Chicken Demi-Glace",
      "1 stalk Lemongrass"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the lemongrass ; peel away and discard the fibrous outer layer. Using a small, heavy-bottomed pot, pound the lemongrass stalk to release the fragrant oils. Cut the stalk crosswise into four equal-sized pieces. In the same pot, combine the lemongrass pieces , rice , a big pinch of salt , and 2 cups of water ; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; carefully remove and discard the lemongrass . Fluff the cooked rice with a fork.",
      "While the rice cooks, line a sheet pan with aluminum foil. In a small bowl, combine the sweet chili sauce , hoisin sauce , and half the vinegar . Transfer half the sauce to a large bowl; reserve for later. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Place on the sheet pan and top with the remaining sauce ; turn to coat. Bake 17 to 19 minutes, or until the chicken is browned and cooked through. Transfer the baked chicken to a cutting board.",
      "While the chicken bakes, peel the carrots ; thinly slice into rounds. Thinly slice the celery . Cut out and discard the core of the cabbage ; thinly slice the leaves. Peel and roughly chop the garlic . Cut off and discard the root ends of the scallions ; thinly slice, separating the white bottoms and green tops. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth.",
      "While the chicken continues to bake, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and celery ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sliced cabbage , chopped garlic , and sliced white bottoms of the scallions ; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly softened. Move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side; add the beaten eggs . Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to combine. Transfer to a large bowl; season with salt and pepper to taste. Cover with foil to keep warm. Wipe out the pan.",
      "In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in the soy sauce , demi-glace , and remaining vinegar . Transfer to the bowl of cooked vegetables and egg . Stir to combine. Season with salt and pepper to taste.",
      "Slice the baked chicken crosswise. Transfer to the large bowl of reserved sauce ; stir to coat. Serve the finished chicken over the fried rice . Garnish with the sliced green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0144.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/sweet-chili-hoisin-glazed-chicken-thighs-with-vegetable-fried-rice",
    "source_saved_file": "1234/Sweet Chili & Hoisin-Glazed Chicken Thighs ｜ Blue Apron (2026_9_2 17：45：12).html"
  },
  {
    "id": "recipe-0145",
    "slug": "pan-seared-cod-with-meyer-lemon-sauce-fall-vegetables",
    "path": "recipes/standard-meal-kit/pan-seared-cod-with-meyer-lemon-sauce-fall-vegetables",
    "name": "Pan-Seared Cod",
    "description": "In this classic American dish, we’re letting the season’s best ingredients shine. Meyer lemons—an incredibly aromatic variety notable for its subtle sweetness—bring their distinctively fruity flavor to the lemon-butter sauce for our flaky cod. To finish the sauce, we’re stirring in chopped almonds, lending a pleasant crunch to each bite. On the side, tangy crème fraîche ties together a seasonal medley of carrots, broccoli and roasted potatoes.",
    "category": "Standard Meal Kit",
    "calories": "500 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; thinly slice crosswise. Peel the carrots and thinly slice on an angle. Cut the broccoli into small pieces. Peel and finely chop the garlic. Quarter and deseed the lemon. Roughly chop the almonds.",
      "Place the potatoes on a sheet pan; drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven and set aside in a warm place.",
      "While the potatoes roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the carrots and broccoli ; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until slightly softened. Add the garlic and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add ½ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until the vegetables have softened and the water has cooked off. Transfer to a large bowl; season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.",
      "While the potatoes continue to roast, place the flour on a plate; season with salt and pepper and stir to incorporate. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat 1 side of each seasoned fillet in the seasoned flour (tapping off any excess). Transfer to a plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side, or until golden brown. 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.",
      "Add the roasted potatoes and crème fraîche to the bowl of cooked carrots and broccoli ; stir to thoroughly combine. Season with salt and pepper to taste.",
      "Heat the pan of reserved fond on medium until hot. Add the juice of all 4 lemon wedges (be careful, as the juice may splatter); cook, stirring occasionally, 30 seconds to 1 minute, or until reduced in volume by about half. Add the butter and 2 tablespoons of water ; cook, stirring frequently, 1 to 2 minutes, or until well combined. Turn off the heat. Stir in the almonds . Season with salt and pepper to taste. Divide the dressed vegetables and cooked cod fillets between 4 dishes. Top with the sauce. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0145.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/pan-seared-cod-with-meyer-lemon-sauce-fall-vegetables",
    "source_saved_file": "1234/Pan-Seared Cod ｜ Blue Apron (2026_9_2 17：09：17).html"
  },
  {
    "id": "recipe-0146",
    "slug": "seared-chicken-dijon-pan-sauce-with-creamy-mashed-potatoes-green-beans",
    "path": "recipes/standard-meal-kit/seared-chicken-dijon-pan-sauce-with-creamy-mashed-potatoes-green-beans",
    "name": "Seared Chicken & Dijon Pan Sauce",
    "description": "This wholesome dish gets a sophisticated lift from a flavorful pan sauce made with whole grain dijon, maple syrup, and demi-glace (simply reduced chicken stock), which lends rich, complex flavor to our seared chicken. 9 Points value per serving To learn more about WW's Points program, visit Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.",
    "category": "Standard Meal Kit",
    "calories": "570 calories",
    "ingredients": [
      "2 each Boneless, Skinless Chicken Breasts",
      "2 clove Garlic",
      "12 oz Potatoes",
      "6 oz Green Beans",
      "2 ½ tbsp Chicken Demi-Glace",
      "1 tbsp Whole Grain Dijon Mustard",
      "1 ½ tbsp Spicy Maple Syrup",
      "¼ cup Labneh Cheese",
      "1 tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)"
    ],
    "instructions": [
      "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. Medium dice the potatoes . Cut off and discard any stem ends from the green beans . Peel and roughly chop 2 cloves of garlic .",
      "Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the labneh and 1 tablespoon of olive oil . Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.",
      "Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Add the chopped garlic ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.",
      "Pat the chicken dry with paper towels; season on both sides with salt, pepper, and up to half the spice blend (you will have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.",
      "To the pan of reserved fond, add the demi-glace (carefully, as the liquid may splatter), mustard , maple syrup , and 1/4 cup of water . Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked green beans . Top the chicken with the pan sauce . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0146.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/seared-chicken-dijon-pan-sauce-with-creamy-mashed-potatoes-green-beans",
    "source_saved_file": "1234/Seared Chicken & Dijon Pan Sauce ｜ Blue Apron (2026_9_2 17：25：33).html"
  },
  {
    "id": "recipe-0147",
    "slug": "pork-miso-ramen-with-asparagus-marinated-cucumber",
    "path": "recipes/standard-meal-kit/pork-miso-ramen-with-asparagus-marinated-cucumber",
    "name": "Pork & Miso Ramen",
    "description": "This summery take on ramen was developed in collaboration with the Kahn family of San Francisco, California, winners of the 2016 Blue Apron Kids Cooking Camp. A satisfying, earthy broth gets savory flavor from three ingredients: miso paste, dried shiitakes, and kombu (a type of dried seaweed). It’s the perfect base for springy, fresh ramen noodles topped with seasonal asparagus, cooked briefly to retain its crisp bite. Sweet-tart marinated cucumber, served on the side, adds refreshing crunch to the dish.",
    "category": "Standard Meal Kit",
    "calories": "700 calories",
    "ingredients": [],
    "instructions": [
      "Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. In a large bowl, combine the mushrooms and 4 ½ cups of warm water . Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the pointed tips intact. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut the cucumber into ¼-inch-thick rounds. In a medium bowl, combine the cucumber , half the mirin , and half the vinegar ; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.",
      "While the cucumber marinates, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the asparagus ; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until bright green and softened. Transfer to a plate. Wipe out the pan.",
      "While the cucumber continues to marinate, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground pork (removing and discarding the paper lining from the bottom); season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through.",
      "Add the garlic and white bottoms of the scallions to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the remaining mirin and remaining vinegar (be careful, as the vinegar may splatter); season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat.",
      "Reserving the mushroom water , thoroughly drain the mushrooms and transfer to a cutting board; finely chop. To the pan of cooked pork and aromatics , add the chopped mushrooms, miso paste , half the kombu , and the reserved mushroom water. Season with salt and pepper. Cook on medium-high, stirring frequently, 6 to 7 minutes, or until slightly reduced in volume. Turn off the heat; season with salt and pepper to taste.",
      "While the broth cooks, to the medium pot of boiling water, add the noodles , stirring gently to separate. Cook 2 to 3 minutes, or until tender. Drain thoroughly and divide among 4 bowls. Divide the broth among the bowls of cooked noodles. Top with the cooked asparagus . Garnish with the remaining kombu and green tops of the scallions . Serve with the marinated cucumber on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0147.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/pork-miso-ramen-with-asparagus-marinated-cucumber",
    "source_saved_file": "1234/Pork & Miso Ramen ｜ Blue Apron (2026_9_2 17：17：07).html"
  },
  {
    "id": "recipe-0148",
    "slug": "spicy-sausage-rigatoni-with-spinach-romano-cheese",
    "path": "recipes/15-minute-meal-kit/spicy-sausage-rigatoni-with-spinach-romano-cheese",
    "name": "Spicy Sausage Rigatoni",
    "description": "Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! In this creamy pasta, hot Italian sausage and tubular rigatoni simmer in a simple tomato sauce. A swirl of mascarpone cheese provides cooling contrast to the extra kick of heat from Calabrian chile paste.",
    "category": "15 Minute Meal Kit",
    "calories": "810 calories",
    "ingredients": [
      "10 oz Hot Italian Pork Sausage",
      "10 oz Pre-Cooked Rigatoni Pasta",
      "3 oz Baby Spinach",
      "1 each 8-oz can Tomato Sauce",
      "¼ cup Grated Romano Cheese",
      "1 ½ tsp Calabrian Chile Paste",
      "2 tbsp Mascarpone Cheese"
    ],
    "instructions": [
      "Wash and dry the spinach . In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage . Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until browned.",
      "To the pan, add the tomato sauce , 1/2 cup of water (carefully, as the liquid may splatter), 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 frequently, 2 to 3 minutes, or until combined, slightly thickened, and the sausage is cooked through.",
      "To the pan, add the pasta , mascarpone , and spinach ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the spinach is wilted. Turn off the heat. Serve the finished pasta garnished with the romano . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0148.webp",
    "source_url": "https://www.blueapron.com/recipes/15-minute-meal-kit/spicy-sausage-rigatoni-with-spinach-romano-cheese",
    "source_saved_file": "1234/Spicy Sausage Rigatoni ｜ Blue Apron (2026_9_2 17：41：54).html"
  },
  {
    "id": "recipe-0149",
    "slug": "stuffed-shells-with-spinach-ricotta",
    "path": "recipes/standard-meal-kit/stuffed-shells-with-spinach-ricotta",
    "name": "Stuffed Shells",
    "description": "Ricotta (which translates to “recooked”) is made by reheating the whey separated from the curd during cheese making. The whey is allowed to ferment for up to 48 hours before boiling, which leaves behind a soft, mild cheese. Ricotta is found in many dishes, including ravioli, manicotti, and of course — stuffed shells.",
    "category": "Standard Meal Kit",
    "calories": "675 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 500°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Finely chop the spinach. Pick the basil leaves off the stems. With a peeler, remove the peel of the lemon. Finely chop the peel to make about 2 teaspoons of zest (or use a citrus grater). Cut the lemon into quarters and remove the seeds. Peel and medium dice the onion.",
      "In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onions and garlic for 4 to 5 minutes, stirring occasionally, until the onions are soft. Reduce the heat to medium and add the crushed tomatoes ; season with salt and pepper to taste. Simmer for 10 to 12 minutes, as you continue to cook.",
      "While the sauce is simmering, in a bowl, combine the ricotta cheese, egg, chopped spinach, cinnamon, lemon zest, lemon juice from all the lemon wedges, half of the Parmesan cheese and all but a pinch of the basil (roughly chopping, if you’d like). Stir until well combined, seasoning with salt and pepper.",
      "Add the shells to the boiling water and cook for 7 to 9 minutes, or until they are almost cooked through. The shells should still be slightly firm — this will help keep them together when you fill them. Carefully drain the shells and gently toss with olive oil to prevent sticking.",
      "Spread a thin layer of tomato sauce on the bottom of an oven-safe dish. Then, working one at a time, fill each cooked shell with a generous tablespoon of spinach-ricotta mixture . (Keep a paper towel nearby to clean your fingers as you work to keep the shells neat.) Lay the filled shells into the baking dish in an even layer.",
      "Spread the remaining tomato sauce on top of the shells, then top with the remaining Parmesan cheese . Bake for 12 to 15 minutes, or until the sauce is bubbly and the cheese is slightly browned. Remove from the oven and let stand at least 5 minutes to set. To plate your dish, scoop the shells onto each plate and garnish with the remaining basil leaves . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0149.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/stuffed-shells-with-spinach-ricotta",
    "source_saved_file": "1234/Stuffed Shells ｜ Blue Apron (2026_9_2 17：44：23).html"
  },
  {
    "id": "recipe-0150",
    "slug": "blood-orange-salad-with-pepitas-cilantro-lemon-dressing",
    "path": "recipes/standard-meal-kit/blood-orange-salad-with-pepitas-cilantro-lemon-dressing",
    "name": "Blood Orange Salad",
    "description": "This colorful salad is packed with bold flavor thanks to the cilantro dressing that coats our mix of spinach, arugula, radishes, blood orange, and toasted pepitas.",
    "category": "Standard Meal Kit",
    "calories": "220 calories",
    "ingredients": [
      "1 each Blood Orange",
      "3 oz Baby Spinach",
      "2 oz Arugula",
      "2 tbsp Raw Pepitas",
      "1 each Lemon",
      "¼ cup Cilantro Sauce",
      "3 oz Radishes",
      "2 tsp Honey",
      "2 tbsp Grated Cotija Cheese"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Thinly slice the radishes into rounds. Peel the orange ; halve lengthwise, then thinly slice crosswise. Halve the lemon crosswise; remove the seeds. In a large bowl, combine the cilantro sauce , honey , and the juice of 1 lemon half (you will have extra).",
      "In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas ; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Turn off the heat.",
      "To the bowl of dressing , add the spinach , arugula , sliced radishes , and sliced orange ; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the toasted pepitas and feta (crumbling before serving) . Enjoy!"
    ],
    "prep_time": null,
    "servings": "2-4 Servings",
    "image": "/static/recipes/recipe-0150.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/blood-orange-salad-with-pepitas-cilantro-lemon-dressing",
    "source_saved_file": "1234/Blood Orange Salad ｜ Blue Apron (2026_9_2 15：29：11).html"
  },
  {
    "id": "recipe-0151",
    "slug": "roasted-squash-apple-salad-with-almond-breadcrumbs-dijon-vinaigrette",
    "path": "recipes/standard-meal-kit/roasted-squash-apple-salad-with-almond-breadcrumbs-dijon-vinaigrette",
    "name": "Roasted Squash & Apple Salad",
    "description": "This vibrant salad is brimming with quintessential fall flavors thanks to sweet delicata squash, crisp apple, and fragrant rosemary-almond breadcrumbs. It all comes together with a verdant duo of spinach and arugula, plus a tangy-sweet vinaigrette made with apple cider vinegar, dijon, and honey.",
    "category": "Standard Meal Kit",
    "calories": "370 calories",
    "ingredients": [
      "1 each Apple",
      "2 oz Arugula",
      "3 oz Baby Spinach",
      "1 each Delicata Squash",
      "¼ cup Panko Breadcrumbs",
      "1 bunch Rosemary",
      "2 tbsp Apple Cider Vinegar",
      "1 tbsp Whole Grain Dijon Mustard",
      "2 tbsp Sliced Roasted Almonds",
      "2 tsp Honey"
    ],
    "instructions": [
      "Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut off and discard the ends of the squash . Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into ½-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender. Remove from the oven.",
      "Meanwhile, roughly chop the almonds . Pick the rosemary leaves off the stems; roughly chop the leaves. Quarter, core, and thinly slice the apple . In a bowl, combine the vinegar , honey , mustard , and 2 tablespoons of olive oil . Season with salt and pepper.",
      "In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs , chopped almonds , and chopped rosemary ; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted. Turn off the heat. In a large bowl, combine the arugula , spinach , sliced apple , roasted squash , and enough of the vinaigrette to coat (you may have extra). Toss to coat; taste, then season with salt and pepper if desired. Serve the salad garnished with toasted breadcrumbs . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0151.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/roasted-squash-apple-salad-with-almond-breadcrumbs-dijon-vinaigrette",
    "source_saved_file": "1234/Roasted Squash & Apple Salad ｜ Blue Apron (2026_9_2 17：22：12).html"
  },
  {
    "id": "recipe-0152",
    "slug": "prosciutto-fried-rice-with-sesame-snow-peas-bok-choy",
    "path": "recipes/standard-meal-kit/prosciutto-fried-rice-with-sesame-snow-peas-bok-choy",
    "name": "Prosciutto Fried Rice",
    "description": "For this delicious dish, we’re putting an exciting Italian twist on a takeout favorite, pork fried rice, by stirring crisped prosciutto (or dry-cured ham) into our umami-packed rice, vegetables, and egg.",
    "category": "Standard Meal Kit",
    "calories": "620 calories",
    "ingredients": [
      "3 oz Prosciutto",
      "1 each Pasture-Raised Eggs",
      "½ cup Jasmine Rice",
      "10 oz Baby Bok Choy",
      "4 oz Snow Peas",
      "2 clove Garlic",
      "2 tbsp Soy Glaze",
      "2 tbsp Ghee",
      "1 tbsp Sesame Oil",
      "2 tbsp Apple Cider Vinegar",
      "¼ tsp Crushed Red Pepper Flakes",
      "1 tsp Black & White Sesame Seeds"
    ],
    "instructions": [
      "Remove the ghee from the refrigerator to bring to room temperature. In a small pot, combine the rice , a big pinch of salt , and 1 cup of water . Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.",
      "While the rice cooks, wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Halve the snow peas crosswise. Peel and roughly chop 2 cloves of garlic . Cut off and discard the root end of the bok choy ; roughly chop the leaves and stems. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. In a separate bowl, whisk together the soy glaze and vinegar .",
      "In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto and cook, stirring frequently and breaking apart any clumps, 2 to 3 minutes, or until lightly browned and slightly crispy. Leaving any browned bits (or fond) in the pan, transfer the crisped prosciutto to a paper towel-lined plate.",
      "In the pan of reserved fond, heat the sesame oil on medium-high until hot. Add the halved snow peas ; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and slightly softened. Add the chopped garlic and as much of the red pepper flakes as you’d like , depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped bok choy ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten egg . Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg to thoroughly combine. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.",
      "In the same pan, heat the ghee on medium-high until melted. Add the cooked rice in an even layer and cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat and stir in the sauce . Transfer the fried rice and crisped prosciutto to the bowl of cooked vegetables and egg ; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished fried rice garnished with the sesame seeds . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0152.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/prosciutto-fried-rice-with-sesame-snow-peas-bok-choy",
    "source_saved_file": "1234/Prosciutto Fried Rice ｜ Blue Apron (2026_9_2 17：18：23).html"
  },
  {
    "id": "recipe-0153",
    "slug": "new-jersey-asparagus-dumplings-na",
    "path": "recipes/standard-meal-kit/new-jersey-asparagus-dumplings-na",
    "name": "New Jersey Asparagus & Dumplings",
    "description": "There are many different types of dumplings popular in American cooking, including those that are baked, filled, rolled, and fried. These delicious, doughy morsels, a combination of self-rising flour and milk, represent the boiled dumplings common in the South that you’d usually find in a chicken soup. In this vegetarian adaptation of the classic, the milk left over from making the dough, and the dumplings themselves, help thicken the soup to a rich, gravy-like consistency.",
    "category": "Standard Meal Kit",
    "calories": null,
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Peel and chop the garlic. Trim off the woody ends of the asparagus and cut the spears into 1-inch lengths on an angle. Pick the thyme leaves off their stems. Roughly chop the parsley leaves. Peel and small dice the onion. Slice the celery. Cut the carrots in half lengthwise.",
      "Sprinkle 2 tablespoons of the flour onto a clean work surface. In a large bowl, stir together the remaining 1 cup of flour, a pinch of salt, and ½ cup of the milk, until a dough forms. On the floured work surface, flatten the dough with your fingers until it’s about ½-inch thick. Cut the dough into long strips, then crosswise into bite-sized dumplings.",
      "In a large pot, heat some olive oil on medium-high until hot. Add the garlic, thyme, onion, carrots, and celery. Season with salt and pepper. Cook 3 to 4 minutes, or until the vegetables start to soften.",
      "Add the vegetable demi-glace, 2 cups of water, the remaining milk, and some salt and pepper. Bring the mixture to a simmer, stirring to incorporate the demi-glace. Simmer 2 to 3 minutes, then stir in the asparagus and cook about 1 minute, or until it starts to turn bright green.",
      "Add the dumplings and simmer everything together for 3 to 4 minutes, or until thickened. Squeeze a little lemon juice into the mixture, and season with salt and pepper to taste.",
      "Divide the asparagus and dumplings between 2 bowls. Garnish with the parsley. Serve with lemon wedges. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0153.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/new-jersey-asparagus-dumplings-na",
    "source_saved_file": "1234/New Jersey Asparagus & Dumplings ｜ Blue Apron (2026_9_2 17：03：53).html"
  },
  {
    "id": "recipe-0154",
    "slug": "egg-cucumber-sandwiches-with-smoked-gouda-spread-persimmon-salad",
    "path": "recipes/standard-meal-kit/egg-cucumber-sandwiches-with-smoked-gouda-spread-persimmon-salad",
    "name": "Egg & Cucumber Sandwiches",
    "description": "For our hearty take on the English classic, the cucumber sandwich, we’re layering toasted baguettes with crunchy cucumbers, hard-boiled egg, and a creamy spread of gouda cheese, mayo, and spicy pickled jalapeño mixed with zesty spices like paprika and cayenne pepper.",
    "category": "Standard Meal Kit",
    "calories": "850 calories",
    "ingredients": [
      "2 each Pasture-Raised Eggs",
      "2 each Small Baguettes",
      "2 each Persian Cucumbers",
      "2 oz Smoked Gouda Cheese",
      "2 oz Arugula",
      "1 each Persimmon",
      "1 tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)",
      "2 tbsp Mayonnaise",
      "1 tbsp Sugar",
      "1 tbsp Whole Grain Dijon Mustard",
      "1 tbsp Apple Cider Vinegar",
      "1 oz Sliced Pickled Jalapeño Peppers"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the baguettes . Grate the gouda on the large side of a box grater. Core the persimmon ; halve lengthwise, then thinly slice. Thinly slice the cucumbers on an angle. In a bowl, combine the sugar and half the vinegar ; season with salt and pepper. Stir until the sugar has dissolved. Add the sliced cucumbers ; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Finely chop the peppers . Thoroughly wash your hands, knife, and cutting board immediately after handling.",
      "Meanwhile, carefully add the eggs to the pot of boiling water. Cook 9 minutes for hard-boiled. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board; thinly slice, then season with salt and pepper.",
      "Meanwhile, place the halved baguettes on a sheet pan, cut side up. Drizzle with olive oil . Toast in the oven 4 to 5 minutes, or until lightly browned around the edges. Transfer to a work surface.",
      "Meanwhile, in a bowl, combine the mayonnaise , grated gouda , half the spice blend (you will have extra), and as much of the chopped peppers as you’d like , depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.",
      "Assemble the sandwiches using the toasted baguettes , smoked gouda spread , marinated cucumbers (discarding any liquid), and sliced eggs . Carefully halve the sandwiches on an angle. In a large bowl, combine the mustard and remaining vinegar . Slowly whisk in 1 tablespoon of olive oil until thoroughly combined. Add the arugula and sliced persimmon ; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the sandwiches with the salad on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0154.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/egg-cucumber-sandwiches-with-smoked-gouda-spread-persimmon-salad",
    "source_saved_file": "1234/Egg & Cucumber Sandwiches ｜ Blue Apron (2026_9_2 16：14：34).html"
  },
  {
    "id": "recipe-0155",
    "slug": "sweet-potato-spicy-cucumber-bao-with-black-garlic-mayo",
    "path": "recipes/standard-meal-kit/sweet-potato-spicy-cucumber-bao-with-black-garlic-mayo",
    "name": "Sweet Potato & Spicy Cucumber Bao",
    "description": "One bite into layers of roasted sweet potato, creamy black garlic mayo, and pillowy, delicately sweet Chinese steam buns and you’ll see why these bao are as fun to eat as they are to make!",
    "category": "Standard Meal Kit",
    "calories": "650 calories",
    "ingredients": [
      "6 each Steam Buns",
      "3 oz Radishes",
      "16 oz Sweet Potato",
      "1 each Persian Cucumbers",
      "½ lb Napa Cabbage",
      "4 tbsp Mayonnaise",
      "2 tbsp Rice Vinegar",
      "2 clove Black Garlic",
      "1 tbsp Sambal Oelek",
      "1 tbsp Mirin (salted cooking wine)",
      "1 tsp Furikake"
    ],
    "instructions": [
      "Heat a medium pot of water to boiling on high. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1/4-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.",
      "While the sweet potatoes roast, cut out and discard the core of the cabbage ; thinly slice the leaves. Cut off and discard the ends of the radishes ; halve lengthwise, then thinly slice crosswise. Halve the cucumber lengthwise, then thinly slice crosswise. Peel and finely chop the garlic . In a bowl, combine the mayonnaise and chopped garlic ; season with salt and pepper.",
      "While the sweet potatoes continue to roast, in a bowl, combine the sliced cabbage and radishes , furikake , mirin , half the vinegar , and a drizzle of olive oil. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.",
      "While the slaw marinates, rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches if necessary, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes, or until softened and puffy. Carefully transfer to a work surface.",
      "While the buns steam, in a bowl, combine the sliced cucumber , remaining vinegar , and as much of the sambal oelek as you’d like , depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper to taste.",
      "Gently open the steamed buns . Assemble the bao using the buns, black garlic mayo , roasted sweet potatoes , and spicy cucumbers . Serve the bao with the slaw on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0155.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/sweet-potato-spicy-cucumber-bao-with-black-garlic-mayo",
    "source_saved_file": "1234/Sweet Potato & Spicy Cucumber Bao ｜ Blue Apron (2026_9_2 17：45：25).html"
  },
  {
    "id": "recipe-0156",
    "slug": "challah-bread-pudding-muffins-with-dried-fruit-maple-butter",
    "path": "recipes/standard-meal-kit/challah-bread-pudding-muffins-with-dried-fruit-maple-butter",
    "name": "Challah Bread Pudding Muffins",
    "description": "We're turning classic bread pudding into individual, handheld treats by baking them in muffin tins! You'll start by soaking fluffy challah bun pieces in a mixture of cream, sugar, warming spices, dried fruits, and more, then bake it all until warm and toasty. To finish, you'll dust them with powdered sugar and serve them with sweet maple butter.",
    "category": "Standard Meal Kit",
    "calories": "390 calories",
    "ingredients": [
      "2 each Pasture-Raised Eggs",
      "½ cup Cream",
      "2 each Challah Buns",
      "1 oz Salted Butter",
      "4 oz Dried Medjool Dates",
      "1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)",
      "2 tsp Vanilla Powder",
      "3 tbsp Golden Raisins",
      "1 cup Powdered Sugar",
      "2 tbsp Maple Syrup",
      "4 tbsp Crème Fraîche"
    ],
    "instructions": [
      "Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 350°F. Pit and roughly chop the dates . Tear the buns into bite-sized pieces.",
      "Crack the eggs into a large bowl. Add the cream , vanilla powder , warming spices , crème fraîche , and 3/4 cup of the powdered sugar . Whisk to thoroughly combine. Add the raisins , chopped dates , and bun pieces ; gently stir to combine. Set aside to saturate about 2 minutes.",
      "Lightly grease 6 rounds of a muffin tin. Divide the filling among the prepared rounds, using about 1/3 cup in each. Bake 26 to 30 minutes, or until the buns are toasted and the filling is set and cooked through. Remove from the oven; let stand at least 2 minutes before serving. (If making ahead of time, let cool completely, then cover with foil. When ready to serve, keep covered with foil and reheat in the oven at 350°F for 15 to 20 minutes, or until heated through.) Meanwhile, in a bowl, combine the softened butter and maple syrup . Using a fork, mash until smooth. Serve the muffins dusted with the remaining powdered sugar . Serve the maple butter on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0156.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/challah-bread-pudding-muffins-with-dried-fruit-maple-butter",
    "source_saved_file": "1234/Challah Bread Pudding Muffins ｜ Blue Apron (2026_9_2 15：37：45).html"
  },
  {
    "id": "recipe-0157",
    "slug": "prosciutto-mozzarella-sandwiches-with-oregano-mayo-olive-salad",
    "path": "recipes/standard-meal-kit/prosciutto-mozzarella-sandwiches-with-oregano-mayo-olive-salad",
    "name": "Prosciutto & Mozzarella Sandwiches",
    "description": "This delicious sandwich—inspired by the classic New Orleans favorite, the Muffaletta—features a tangy, piquant mix of chopped black and green olives, roasted peppers, and shallot, which we're layering onto chewy focaccia alongside prosciutto, mozzarella, and oregano mayo.",
    "category": "Standard Meal Kit",
    "calories": "330 calories",
    "ingredients": [
      "3 oz Prosciutto",
      "1 each piece Focaccia Bread",
      "4 oz Fresh Mozzarella Cheese",
      "4 tbsp Mayonnaise",
      "1 tbsp Sherry Vinegar",
      "1 oz Sliced Roasted Red Peppers",
      "1 oz Pitted Niçoise Olives",
      "1 each Shallot",
      "2 tsp Honey",
      "1 tsp Whole Dried Oregano",
      "1 oz Castelvetrano Olives"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. Halve the bread horizontally. Thinly slice the cheese . Remove the plastic lining between the slices of prosciutto ; tear into bite-sized pieces. Peel and thinly slice the shallot . Pit and roughly chop the Castelvetrano olives . Roughly chop the Niçoise olives . Roughly chop the peppers . In a bowl, combine the vinegar , honey , and a drizzle of olive oil ; season with salt and pepper. Add the sliced shallot , both chopped olives , and chopped peppers . Set aside to marinate, stirring occasionally, at least 10 minutes.",
      "Place the halved bread on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 7 to 9 minutes, or until lightly browned. Transfer to a cutting board.",
      "Meanwhile, in a bowl, combine the mayonnaise and oregano . Assemble the sandwiches using the toasted bread , oregano mayo , sliced cheese , prosciutto pieces , and marinated olive salad . Cut into 8 equal-sized sandwiches. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0157.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/prosciutto-mozzarella-sandwiches-with-oregano-mayo-olive-salad",
    "source_saved_file": "1234/Prosciutto & Mozzarella Sandwiches ｜ Blue Apron (2026_9_2 17：18：37).html"
  },
  {
    "id": "recipe-0158",
    "slug": "asiago-smothered-chicken-with-roasted-zucchini-smoky-corn",
    "path": "recipes/standard-meal-kit/asiago-smothered-chicken-with-roasted-zucchini-smoky-corn",
    "name": "Asiago-Smothered Chicken ",
    "description": "Simple, oregano-spiced chicken breasts are generously covered by a blanket of rich, nutty Asiago cheese. Two vegetable sides complement the chicken; corn, coated with butter that’s mixed with our signature smoky spice blend and zucchini simply roasted alongside the corn cobs in the oven.",
    "category": "Standard Meal Kit",
    "calories": "730 calories",
    "ingredients": [
      "2 each Boneless, Skinless Chicken Breasts",
      "1 each Zucchini",
      "2 ear of Corn",
      "2 clove Garlic",
      "1 oz Salted Butter",
      "2 oz Asiago Cheese",
      "1 tsp Whole Dried Oregano",
      "1 tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)"
    ],
    "instructions": [
      "Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450ºF. Wash and dry the fresh produce. Cut the zucchini crosswise into 1/2-inch-thick rounds. If necessary, peel the garlic , then finely chop. If necessary, remove and discard the husks and silks of the corn . Grate the cheese on the large side of a box grater.",
      "Line a sheet pan with aluminum foil. Place the zucchini rounds on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer on one side of the sheet pan. Evenly top with the chopped garlic . Divide the corn cobs between two large pieces of aluminum foil. Drizzle each cob with olive oil and 1 tablespoon of water ; season with salt and pepper. Tightly wrap the foil around each cob to completely seal; place on the other side of the sheet pan. Roast 18 to 20 minutes, or until the zucchini is lightly browned and tender when pierced with a fork. Remove from the oven.",
      "While the vegetables roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano . In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes on the first side, or until browned. Flip and cook 4 minutes. Evenly top with the grated cheese . Loosely cover the pan with aluminum foil and continue to cook 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through. Turn off the heat.",
      "While the chicken cooks, in a bowl, combine the softened butter and half the spice blend (you will have extra). Using a fork, mash to thoroughly combine. Carefully unwrap the cooked corn . Coat each cob with the smoky butter . Serve the cooked chicken with the roasted zucchini and buttered corn . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0158.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/asiago-smothered-chicken-with-roasted-zucchini-smoky-corn",
    "source_saved_file": "1234/Asiago-Smothered Chicken ｜ Blue Apron (2026_9_2 15：19：08).html"
  },
  {
    "id": "recipe-0159",
    "slug": "middle-eastern-pork-persimmon-with-lemon-yogurt",
    "path": "recipes/standard-meal-kit/middle-eastern-pork-persimmon-with-lemon-yogurt",
    "name": "Middle Eastern Pork & Persimmon",
    "description": "This recipe highlights ras el hanout (a beloved North African blend of cumin, coriander, cinnamon, and more) which lends bold flavor to our rich pork roast—perfectly tempered by a swoosh of bright, cooling lemon yogurt underneath. We’re serving the pork alongside a colorful duo of sautéed green beans and peppers, then finishing it with a garnish of sweet persimmon.",
    "category": "Standard Meal Kit",
    "calories": "440 calories",
    "ingredients": [
      "1 each Pork Roast",
      "1 each Persimmon",
      "1 each Lemon",
      "4 oz Sweet Peppers",
      "2 clove Garlic",
      "½ cup Plain Nonfat Greek Yogurt",
      "1 tbsp Apple Cider Vinegar",
      "¼ tsp Crushed Red Pepper Flakes",
      "1 tbsp Ras el Hanout",
      "6 oz Green Beans"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Pat the pork dry with paper towels; place in a bowl. Drizzle with 1 teaspoon of olive oil and season on all sides with salt, pepper, and the ras el hanout ; turn to coat. Transfer to the sheet pan. Roast 25 to 27 minutes, or until browned and cooked through.* Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes. * An instant-read thermometer should register 145°F.",
      "Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the green beans . Cut off and discard the stems of the peppers ; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic . Core and medium dice the persimmon . Quarter and deseed the lemon . In a bowl, combine the yogurt and the juice of 2 lemon wedges ; season with salt and pepper.",
      "In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off. Add the quartered peppers , chopped garlic , 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, 2 to 3 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.",
      "While the pork rests, in the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced persimmon ; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat; stir in the juice of the remaining lemon wedges .",
      "Find the lines of muscle (or grain) on the rested pork ; thinly slice crosswise against the grain. Divide the lemon yogurt between two dishes; spread into an even layer. Top with the sliced pork and cooked vegetables . Top the pork with the cooked persimmon . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0159.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/middle-eastern-pork-persimmon-with-lemon-yogurt",
    "source_saved_file": "1234/Middle Eastern Pork & Persimmon ｜ Blue Apron (2026_9_2 17：00：02).html"
  },
  {
    "id": "recipe-0160",
    "slug": "salmon-freekeh-salad-with-sweet-peppers-dates-olives",
    "path": "recipes/standard-meal-kit/salmon-freekeh-salad-with-sweet-peppers-dates-olives",
    "name": "Salmon & Freekeh Salad",
    "description": "For tonight’s dish, we’re pairing simple pan-seared salmon with a vibrant Middle Eastern grain salad. Nutty, smoky freekeh (a type of green wheat popular in the region) provides a hearty base for sautéed spinach and sweet peppers, plus olives, dates, and almonds for even more contrasting textures and flavors. To spoon over it all, our salsa verde calls on sesame seeds and citrusy sumac to evoke the classic flavors of dried za’atar.",
    "category": "Standard Meal Kit",
    "calories": "760 calories",
    "ingredients": [],
    "instructions": [
      "Heat a medium pot of salted water to boiling on high. Once boiling, add the freekeh and cook, uncovered, 23 to 25 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.",
      "While the freekeh cooks, wash and dry the fresh produce. Finely chop the parsley leaves and stems. Transfer to a bowl. Pick the oregano leaves off the stems; discard the stems and finely chop the leaves. Transfer to the bowl of parsley. Quarter and deseed the lemon. Peel and finely chop the garlic. Cut off and discard the pepper stems; halve lengthwise, then remove and discard the ribs and seeds. Cut the peppers crosswise into ¼-inch-thick pieces. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Pit and roughly chop the dates.",
      "While the freekeh continues to cook, to the bowl of parsley and oregano , add the spice blend , the juice of 2 lemon wedges , up to half the garlic , and 2 tablespoons of olive oil . Stir to combine. Season with salt and pepper to taste.",
      "While the freekeh continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the spinach and remaining garlic ; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until the spinach has wilted. Turn off the heat and stir in the juice of 1 lemon wedge . Season with salt and pepper to taste. Transfer to the pot of cooked freekeh . Wipe out the pan.",
      "Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked to your desired degree of doneness. Turn off the heat.",
      "While the salmon cooks, to the pot of cooked freekeh and vegetables , add the olives , dates , almonds , the juice of the remaining lemon wedge , and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Divide the finished freekeh between 2 dishes. Top with the cooked salmon fillets . Serve with the salsa verde on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0160.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/salmon-freekeh-salad-with-sweet-peppers-dates-olives",
    "source_saved_file": "1234/Salmon & Freekeh Salad ｜ Blue Apron (2026_9_2 17：23：38).html"
  },
  {
    "id": "recipe-0161",
    "slug": "roasted-chicken-with-fingerling-potatoes-italian-style-dressing",
    "path": "recipes/standard-meal-kit/roasted-chicken-with-fingerling-potatoes-italian-style-dressing",
    "name": "Roasted Chicken",
    "description": "Chefs, this recipe is homestyle cooking at its best. We’re using one sheet pan to roast three ingredients: half chickens, which develop crackling skin and deliciously juicy meat, along with fingerling potatoes and garlic. (Holding off on peeling the cloves ensures that they slowly soften and sweeten in the oven.) To drizzle over our chicken and vegetables—including honey-glazed carrots—we’re making a bright, aromatic dressing by combining the roasted garlic with Italian spices and vinegar.",
    "category": "Standard Meal Kit",
    "calories": "670 calories",
    "ingredients": [],
    "instructions": [
      "Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 475ºF. Wash and dry the fresh produce. Halve the potatoes lengthwise. Using the flat side of your knife, without peeling them, gently crush the whole garlic cloves. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch- thick pieces. In a medium bowl, combine the vinegar and as much of the spice blend as you'd like , depending on how spicy you'd like the dish to be.",
      "Place the potatoes and unpeeled crushed garlic cloves on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, with the potatoes cut side down, along the edges of the sheet pan. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Place skin side up in the center of the sheet pan. Drizzle with olive oil.",
      "Roast the seasoned potatoes and chicken , rotating the sheet pan halfway through, 34 to 36 minutes, or until the potatoes are tender when pierced with a fork and the chicken is cooked through. (An instant-read thermometer inserted into the thickest part of the chicken thigh should register 165ºF.) Remove from the oven.",
      "Once the potatoes and chicken have roasted for about 20 minutes, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the carrots ; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the honey (kneading the package before opening) and ¼ cup of water . Cook, stirring occasionally, 7 to 9 minutes, or until the carrots have softened and the water has cooked off. Season with salt and pepper to taste. Transfer to a serving dish.",
      "When cool enough to handle, using your fingers, carefully squeeze the roasted garlic cloves out of their skins; discard the skins and transfer the cloves to the bowl with the vinegar-spice blend mixture . Whisk to thoroughly combine. Season with salt and pepper to taste.",
      "Transfer the roasted potatoes and chicken to the serving dish of cooked carrots . Carefully transfer any drippings from the sheet pan to the bowl of dressing ; stir to thoroughly combine. Season with salt and pepper to taste. Top the chicken with half the finished dressing . Serve with the remaining finished dressing on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0161.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/roasted-chicken-with-fingerling-potatoes-italian-style-dressing",
    "source_saved_file": "1234/Roasted Chicken ｜ Blue Apron (2026_9_2 17：21：09).html"
  },
  {
    "id": "recipe-0162",
    "slug": "bacon-tomato-grilled-cheese-with-roasted-broccoli",
    "path": "recipes/standard-meal-kit/bacon-tomato-grilled-cheese-with-roasted-broccoli",
    "name": "Bacon & Tomato Grilled Cheese",
    "description": "Between slices of golden brown sourdough bread, layers of crispy smoked bacon and melty monterey jack find sweet and tangy complement from fresh tomatoes cooked with garlic and sherry vinegar until soft and jammy.",
    "category": "Standard Meal Kit",
    "calories": "570 calories",
    "ingredients": [
      "4 oz Applewood Smoked Uncured Bacon",
      "4 slice Sourdough Pullman Bread",
      "8 oz Broccoli",
      "4 oz Grape Tomatoes",
      "2 clove Garlic",
      "2 oz Monterey Jack Cheese",
      "1 tbsp Sherry Vinegar"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve the tomatoes . Peel and roughly chop 2 cloves of garlic . Grate the monterey jack on the large side of a box grater.",
      "Line a sheet pan with foil. Arrange the bacon on the foil in an even layer. Roast 8 to 10 minutes, or until cooked through and crispy. Transfer to a paper towel-lined plate.",
      "Meanwhile, place the broccoli florets on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with half the vinegar ; carefully stir to coat.",
      "In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned and slightly softened. Add the chopped garlic ; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Turn off the heat; carefully stir in the remaining vinegar . Using the back of a spoon, carefully press down on the tomatoes to burst.",
      "Transfer the cooked bacon to a cutting board; halve each piece. Assemble the sandwiches using the bread , cooked tomatoes , halved bacon , and grated monterey jack ; season with salt and pepper. Rinse and wipe out the pan used to cook the tomatoes.",
      "In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches ; loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve on an angle. Serve the cooked sandwiches with the finished broccoli on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0162.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/bacon-tomato-grilled-cheese-with-roasted-broccoli",
    "source_saved_file": "1234/Bacon & Tomato Grilled Cheese ｜ Blue Apron (2026_9_2 15：21：12).html"
  },
  {
    "id": "recipe-0163",
    "slug": "greek-style-burgers-with-tomato-olive-romaine-salad",
    "path": "recipes/standard-meal-kit/greek-style-burgers-with-tomato-olive-romaine-salad",
    "name": "Greek-Style Burgers",
    "description": "These juicy beef burgers get a tangy, pleasantly salty twist from crumbly feta cheese mixed right into the patties. We’re serving them on toasted buns with a swipe of cucumber yogurt and roasted red peppers for rich flavor and creamy texture in every bite. A side salad combines crunchy romaine, briny olives, and zesty marinated tomatoes for delightful contrast.",
    "category": "Standard Meal Kit",
    "calories": "660 calories",
    "ingredients": [
      "18 oz Ground Beef",
      "4 each Potato Buns",
      "2 each Romaine Lettuce Heart",
      "4 oz Grape Tomatoes",
      "1 ½ oz Feta Cheese",
      "½ cup Tzatziki (cucumber-yogurt sauce)",
      "2 oz Sliced Roasted Red Peppers",
      "1 tbsp Honey",
      "1 oz Pitted Niçoise Olives",
      "1 tbsp Apple Cider Vinegar",
      "1 tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)"
    ],
    "instructions": [
      "Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the buns . Roughly chop the lettuce and olives ; combine in a large bowl. Halve the tomatoes . In a bowl, whisk together the vinegar , honey (kneading the packet before opening), za’atar , and 2 tablespoons of olive oil . Add the halved tomatoes and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.",
      "Meanwhile, crumble the cheese into a medium bowl. Add the beef ; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the patties . Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil. * An instant-read thermometer should register 160°F",
      "Working in batches if necessary, add the buns , cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.",
      "To the bowl of chopped lettuce and olives , add the marinated tomatoes (including any liquid). Toss to combine. Taste, then season with salt and pepper if desired.",
      "Assemble the burgers using the toasted buns , cooked patties , tzatziki , and peppers . Serve the burgers with the salad . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0163.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/greek-style-burgers-with-tomato-olive-romaine-salad",
    "source_saved_file": "1234/Greek-Style Burgers ｜ Blue Apron (2026_9_2 16：24：53).html"
  },
  {
    "id": "recipe-0164",
    "slug": "orange-tofu-brown-rice-with-snow-peas-kohlrabi-cashews",
    "path": "recipes/standard-meal-kit/orange-tofu-brown-rice-with-snow-peas-kohlrabi-cashews",
    "name": "Orange Tofu & Brown Rice",
    "description": "For this vibrant dish, you’ll sear marinated tofu and glaze it in the pan with a sweet and savory mix of fresh orange juice, orange marmalade, spicy sambal, and more, then serve it over sautéed vegetables and hearty brown rice. A garnish of roasted cashews lends a bit of nutty flavor and crunch to each bite.",
    "category": "Standard Meal Kit",
    "calories": "760 calories",
    "ingredients": [
      "14 oz Extra Firm Tofu",
      "½ cup Brown Rice",
      "1 each Navel Orange",
      "1 each Kohlrabi",
      "4 oz Snow Peas",
      "2 each Scallions",
      "1 tbsp Sesame Oil",
      "2 tbsp Orange Marmalade",
      "1 tbsp Sambal Oelek",
      "3 tbsp Soy-Miso Sauce",
      "3 tbsp Roasted Cashews",
      "2 tbsp Coconut Aminos (seasoning sauce)"
    ],
    "instructions": [
      "Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Drain the tofu . Place on a paper towel-lined plate. Place several layers of paper towels on top, then place a separate heavy-bottomed pot (or pan) on top. Set aside to release the excess liquid at least 10 minutes.",
      "Meanwhile, wash and dry the fresh produce. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then small dice. Thinly slice the scallions , separating the white bottoms and hollow green tops. Halve the orange crosswise; squeeze the juice into a medium bowl. Add the soy-miso sauce , orange marmalade , sesame oil , 2 tablespoons of water , and as much of the sambal oelek as you’d like , depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Roughly chop the cashews .",
      "Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.",
      "Meanwhile, transfer the pressed tofu to a cutting board, then medium dice. Place in a large bowl. Add the coconut aminos ; gently stir to coat. Set aside to marinate at least 5 minutes.",
      "In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced kohlrabi in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced white bottoms of the scallions and snow peas ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.",
      "In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of tofu sizzles immediately when added, add the marinated tofu in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until lightly browned on all sides. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently and spooning the glaze over the tofu, 1 to 2 minutes, or until the glaze is slightly thickened and the tofu is coated. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and glazed tofu (including any glaze from the pan). Garnish with the chopped cashews and sliced green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0164.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/orange-tofu-brown-rice-with-snow-peas-kohlrabi-cashews",
    "source_saved_file": "1234/Orange Tofu & Brown Rice ｜ Blue Apron (2026_9_2 17：06：15).html"
  },
  {
    "id": "recipe-0165",
    "slug": "italian-wedding-soup-with-pork-meatballs",
    "path": "recipes/standard-meal-kit/italian-wedding-soup-with-pork-meatballs",
    "name": "Italian Wedding Soup",
    "description": "This hearty soup is all about the union of aromatic vegetables with rich meat. The dish that likely inspired modern-day Italian wedding soup was called “minestra maritata,” or “married soup”—brought to the U.S. and adapted by immigrants from Naples in the early 20th Century. Our version features earthy collard greens and juicy pork meatballs seasoned with a blend of fennel seeds and dried oregano. We’re simmering it all with a robust, ancient variety of wheat berries that have a deliciously distinctive, nutty flavor.",
    "category": "Standard Meal Kit",
    "calories": "800 calories",
    "ingredients": [],
    "instructions": [
      "Heat a medium pot of salted water to boiling on high. Once boiling, add the khorasan wheat and cook, uncovered, 16 to 18 minutes, or until tender. Reserving 2¼ cups of the khorasan wheat cooking water , drain thoroughly.",
      "While the khorasan wheat cooks, wash and dry the fresh produce. Peel and medium dice the carrot. Peel and small dice the onion. Medium dice the celery. Peel and mince the garlic. Remove and discard the collard green stems; roughly chop the leaves.",
      "While the khorasan wheat continues to cook, in a medium bowl, combine the ground pork (removing and discarding the paper lining from the bottom), spice blend , half the cheese 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. Gently mix until just combined. Using your hands, form the mixture into 12 to 14 equal-sized meatballs; transfer to a plate.",
      "In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate and set aside in a warm place.",
      "Add the carrot , onion , celery and garlic to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 4 to 6 minutes, or until slightly softened and fragrant.",
      "Add the collard greens , diced tomatoes , browned meatballs , cooked khorasan wheat and reserved khorasan wheat cooking water to the pan; season with salt and pepper. Bring to a simmer. Once simmering, cook, stirring occasionally, 8 to 10 minutes, or until the liquid has reduced in volume by about ¼ and the meatballs are cooked through. Season with salt and pepper to taste. Divide the finished soup between 2 bowls. Garnish with the remaining cheese and a drizzle of olive oil. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0165.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/italian-wedding-soup-with-pork-meatballs",
    "source_saved_file": "1234/Italian Wedding Soup ｜ Blue Apron (2026_9_2 16：52：51).html"
  },
  {
    "id": "recipe-0166",
    "slug": "soy-glazed-pork-chops-crispy-shallot-with-snow-pea-cucumber-salad",
    "path": "recipes/standard-meal-kit/soy-glazed-pork-chops-crispy-shallot-with-snow-pea-cucumber-salad",
    "name": "Soy-Glazed Pork Chops & Crispy Shallot",
    "description": "The star of this flavorful Asian-inspired dish is our crispy shallot rings, which you’ll fry until golden brown, then use as a garnish for sweet, soy-glazed pork chops. For a burst of refreshing flavor and a kick of heat, we’re serving them alongside a trio of cucumbers, radishes, and sautéed snow peas dressed with spicy sambal, vinegar, and sesame oil. This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit",
    "category": "Standard Meal Kit",
    "calories": "530 calories",
    "ingredients": [
      "2 each Boneless, Center-Cut Pork Chops",
      "2 each Persian Cucumbers",
      "3 oz Radishes",
      "4 oz Snow Peas",
      "2 each Scallions",
      "1 tbsp Soy Sauce",
      "1 tbsp Rice Vinegar",
      "1 tbsp Light Brown Sugar",
      "1 each Shallot",
      "¼ cup Rice Flour",
      "1 tbsp Sambal Oelek",
      "1 tbsp Sesame Oil"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Peel the shallot ; thinly slice into rounds. Thinly slice the scallions , separating the white bottoms and hollow green tops. Thinly slice the radishes and cucumbers into rounds. In a large bowl, combine the sliced radishes , cucumbers , and green tops of the scallions , half the sesame oil , half the vinegar , and as much of the sambal oelek as you’d like , depending on how spicy you’d like the dish to be. Season with salt and pepper.",
      "In a bowl, combine the sliced shallot and half the flour (you will have extra); season with salt and pepper. Toss to thoroughly coat and separate the layers. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated shallot in an even layer (shaking off any excess flour before adding). Cook, stirring occasionally, 3 to 4 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Rinse and wipe out the pan.",
      "In the same pan, heat the remaining sesame oil on medium-high until hot. Add the snow peas in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the sliced white bottoms of the scallions ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Transfer to the bowl of dressed vegetables ; stir to combine. Wipe out the pan.",
      "While the snow peas cook, in a bowl, whisk together the soy sauce , sugar , remaining vinegar , and 1/4 cup of warm water until the sugar has dissolved.",
      "Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork . Cook 4 to 6 minutes, or until browned. Flip and cook 4 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the pork, 1 to 2 minutes, or until coated and cooked through. Turn off the heat. Serve the finished vegetables with the glazed pork (including any glaze from the pan). Garnish the pork with the crispy shallot . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0166.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/soy-glazed-pork-chops-crispy-shallot-with-snow-pea-cucumber-salad",
    "source_saved_file": "1234/Soy-Glazed Pork Chops & Crispy Shallot ｜ Blue Apron (2026_9_2 17：38：55).html"
  },
  {
    "id": "recipe-0167",
    "slug": "one-pan-udon-stir-fry-with-carrots-spinach-sesame-seeds",
    "path": "recipes/standard-meal-kit/one-pan-udon-stir-fry-with-carrots-spinach-sesame-seeds",
    "name": "One-Pan Udon Stir-Fry",
    "description": "In this dish, we’re highlighting chewy udon noodles by tossing them with a sauce of black bean sauce, soy glaze, gochujang, and more that perfectly complements the richness of ground beef. It’s all stirred together with tender, sautéed bites of spinach and carrots for satisfying crunch.",
    "category": "Standard Meal Kit",
    "calories": "700 calories",
    "ingredients": [
      "10 oz Ground Beef",
      "½ lb Udon Noodles",
      "2 clove Garlic",
      "1 tbsp Sherry Vinegar",
      "6 oz Carrots",
      "3 oz Baby Spinach",
      "1 tbsp Sesame Oil",
      "1 tsp Black & White Sesame Seeds",
      "2 tbsp Soy Glaze",
      "2 tsp Gochujang",
      "2 tbsp Black Bean Sauce"
    ],
    "instructions": [
      "Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the carrots ; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic . In a bowl, whisk together the black bean sauce , soy glaze , sesame oil , vinegar , 1/2 cup of water , and as much of the gochujang as you'd like , depending on how spicy you'd like the dish to be.",
      "In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef . Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until browned. Carefully drain off and discard any excess oil.",
      "Add the sliced carrots and chopped garlic ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the carrots are softened and the beef is cooked through.",
      "Using your hands, carefully separate the noodles . To the pan of cooked beef and carrots , add the noodles , spinach , and sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the spinach is wilted and the noodles are coated and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0167.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/one-pan-udon-stir-fry-with-carrots-spinach-sesame-seeds",
    "source_saved_file": "1234/One-Pan Udon Stir-Fry ｜ Blue Apron (2026_9_2 17：05：09).html"
  },
  {
    "id": "recipe-0168",
    "slug": "cheesy-truffle-steak-tip-sandwiches-with-arugula-potato-salad",
    "path": "recipes/standard-meal-kit/cheesy-truffle-steak-tip-sandwiches-with-arugula-potato-salad",
    "name": "Cheesy Truffle  Steak Tip Sandwiches",
    "description": "INGREDIENT IN FOCUS Our aromatic truffle butter (which includes salt and mild white truffle) is perfect for lending the rich, earthy flavor for which truffles are prized, but without overpowering too much. Here, we're using it to coat the toasted baguettes of our savory steak tip sandwiches—loaded with more dynamic flavor from melty fontina and caramelized onion.",
    "category": "Standard Meal Kit",
    "calories": "1250 calories",
    "ingredients": [
      "20 oz Grass-Fed Tenderloin Steak Tips",
      "4 each Small Baguettes",
      "4 oz Arugula",
      "1 each Lemon",
      "1 each Sweet Onion",
      "2 oz White Truffle Flavored Butter",
      "¼ cup Grated Parmesan Cheese",
      "2 tbsp Vegetarian Worcestershire Sauce",
      "2 tbsp Roasted Pistachios",
      "2 oz Balsamic-Marinated Cipolline Onions",
      "4 oz Shredded Fontina Cheese",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)",
      "20 oz Potatoes"
    ],
    "instructions": [
      "Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Halve the baguettes . Halve, peel, and thinly slice the sweet or yellow onion . Roughly chop the balsamic onions . Quarter and deseed the lemon . Roughly chop the pistachios .",
      "Line two sheet pans with foil. Transfer the potato pieces to one sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "Meanwhile, place the halved baguettes on the remaining sheet pan, cut side up. Evenly spread the softened butter onto the cut sides. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Leaving the oven on, remove from the oven.",
      "Meanwhile, pat the steak tips dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak tips in an even layer. Cook, without stirring, 2 minutes. Continue to cook, stirring occasionally, 1 to 3 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a plate. *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak tips an additional 2 to 3 minutes to achieve this.",
      "Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced onion ; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and softened. Add the worcestershire sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the onion is browned and the liquid has been absorbed. Turn off the heat.",
      "Top the toasted baguette bottoms with the cooked steak , caramelized onion , and fontina . Leaving the sandwiches open, toast in the oven 2 to 3 minutes, or until the cheese is melted. Remove from the oven; carefully transfer to a cutting board. Finish the sandwiches using the toasted baguette tops , then halve on an angle. In a large bowl, combine the arugula , chopped balsamic onions , roasted potatoes , half the parmesan , the juice of 3 lemon wedges (you will have extra), and a drizzle of olive oil . Toss to combine. Taste, then season with salt and pepper if desired. Serve the finished sandwiches with the salad on the side. Garnish the salad with the chopped pistachios and remaining parmesan . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0168.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/cheesy-truffle-steak-tip-sandwiches-with-arugula-potato-salad",
    "source_saved_file": "1234/Cheesy Truffle Steak Tip Sandwiches ｜ Blue Apron (2026_9_2 15：43：51).html"
  },
  {
    "id": "recipe-0169",
    "slug": "honey-mustard-chicken-with-garlic-herb-squash-spicy-brussels-sprouts",
    "path": "recipes/standard-meal-kit/honey-mustard-chicken-with-garlic-herb-squash-spicy-brussels-sprouts",
    "name": "Honey Mustard Chicken",
    "description": "For an elevated side to seared chicken topped with a honey-mustard sauce, you'll score roasted squash by simply cutting diagonal slits 1/4 inch deep, which allows the garlic and herb butter we're lathering on top to soak in to every bite. A second side of subtly spicy brussels sprouts brings the rest of the meal together.",
    "category": "Standard Meal Kit",
    "calories": "590 calories",
    "ingredients": [
      "2 each Boneless, Skinless Chicken Breasts",
      "1 each Butterbaby Squash",
      "8 oz Brussels Sprouts",
      "1 tbsp Dijon Mustard",
      "1 oz Garlic & Herb Flavored Butter",
      "2 tbsp Mayonnaise",
      "2 tsp Honey",
      "¼ tsp Crushed Red Pepper Flakes",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)"
    ],
    "instructions": [
      "Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash . Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut off and discard the stem ends of the brussels sprouts ; halve lengthwise. Place in a bowl; drizzle with olive oil and season with salt, pepper, and as much of the red pepper flakes as you'd like , depending on how spicy you'd like the dish to be. Stir to coat. In a bowl, combine the honey , mayonnaise , and half the mustard (you will have extra).",
      "Line a sheet pan with foil. Transfer the halved squash to one side the foil, cut side up. Drizzle with olive oil ; season with salt and pepper. Flip to be cut side down. Roast 7 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned brussels sprouts to the other side of the sheet pan. Return to the oven and roast 14 to 16 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.",
      "Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Transfer to a cutting board. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.",
      "Using tongs, carefully flip the roasted squash to be cut side up. Using the tip of your knife, score the cut side of each squash half diagonally to form a cross-hatch pattern, about 1/4-inch deep.",
      "Slice the cooked chicken crosswise. Serve the sliced chicken with the scored squash and roasted brussels sprouts . Top the chicken with the sauce . Top the squash with the softened butter . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0169.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/honey-mustard-chicken-with-garlic-herb-squash-spicy-brussels-sprouts",
    "source_saved_file": "1234/Honey Mustard Chicken ｜ Blue Apron (2026_9_2 16：43：10).html"
  },
  {
    "id": "recipe-0170",
    "slug": "hot-italian-sausage-pasta-with-broccoli-rosemary-breadcrumbs",
    "path": "recipes/standard-meal-kit/hot-italian-sausage-pasta-with-broccoli-rosemary-breadcrumbs",
    "name": "Hot Italian Sausage Pasta",
    "description": "In this dish, bites of wavy mafalda pasta are perfectly paired with the classic, aromatic spices of hot Italian pork sausage, slices of piquant shallot, and bites of tender broccoli. To create an elevated garnish, you'll add a finishing layer of crispy breadcrumbs, pan-toasted with herbaceous rosemary.",
    "category": "Standard Meal Kit",
    "calories": "780 calories",
    "ingredients": [
      "10 oz Hot Italian Pork Sausage",
      "6 oz Mafalda Pasta",
      "8 oz Broccoli",
      "1 bunch Rosemary",
      "2 clove Garlic",
      "¼ cup Panko Breadcrumbs",
      "1 each Shallot",
      "¼ cup Cream",
      "1 tbsp Sherry Vinegar"
    ],
    "instructions": [
      "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. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Pick the rosemary leaves off the stems; roughly chop the leaves. Peel and roughly chop 2 cloves of garlic . Peel and thinly slice the shallot .",
      "Add the pasta to the pot of boiling water and cook, uncovered, 6 minutes. Add the broccoli florets . Continue to cook 4 to 6 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water , drain thoroughly.",
      "Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and chopped rosemary ; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned. Transfer to a bowl. Wipe out the pan.",
      "In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage . Cook, stirring occasionally and breaking the meat apart with a spoon, 6 to 8 minutes, or until browned. Add the chopped garlic and sliced shallot . Cook, stirring frequently, 1 to 2 minutes, or until softened and the sausage is cooked through. Add the vinegar (carefully, as the liquid may splatter) and cream ; season with salt and pepper. Cook, stirring frequently and scraping up any browned bits (or fond), 30 seconds to 1 minute, or until combined. Turn off the heat.",
      "To the pan of cooked sausage , add the cooked pasta and broccoli and half the reserved pasta cooking water . Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and 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 garnished with the rosemary breadcrumbs . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0170.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/hot-italian-sausage-pasta-with-broccoli-rosemary-breadcrumbs",
    "source_saved_file": "1234/Hot Italian Sausage Pasta ｜ Blue Apron (2026_9_2 16：48：38).html"
  },
  {
    "id": "recipe-0171",
    "slug": "creamy-kale-pasta-with-fried-rosemary-walnuts",
    "path": "recipes/standard-meal-kit/creamy-kale-pasta-with-fried-rosemary-walnuts",
    "name": "Creamy Kale Pasta",
    "description": "For exciting contrast to this silky pasta dish, we’re garnishing each bowl with rosemary and walnuts—pan-fried to develop delightfully crispy texture and enhance their rich, aromatic flavors.",
    "category": "Standard Meal Kit",
    "calories": "760 calories",
    "ingredients": [
      "6 oz Mafalda Pasta",
      "2 clove Garlic",
      "6 oz Kale",
      "1 bunch Rosemary",
      "1 each Shallot",
      "1 oz Salted Butter",
      "1 tbsp Verjus Blanc",
      "¼ cup Roasted Walnuts",
      "2 tbsp Mascarpone Cheese",
      "¼ cup Grated Parmesan Cheese",
      "¼ tsp Crushed Red Pepper Flakes"
    ],
    "instructions": [
      "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. Pick the rosemary leaves off the stems. Roughly chop the walnuts . Peel and thinly slice the shallot . Peel and roughly chop 2 cloves of garlic . Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves.",
      "Add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water , drain thoroughly.",
      "Meanwhile, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves and chopped walnuts . Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until fragrant and the rosemary is crispy. Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.",
      "In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot and chopped garlic ; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned and slightly softened. Add the chopped 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 frequently, 2 to 3 minutes, or until the kale is slightly wilted. Add the verjus (carefully, as the liquid may splatter) and 1/4 cup of water . Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "To the pan of cooked kale , add the cooked pasta , butter , and half the reserved pasta cooking water . Cook on medium-high, stirring constantly, 1 to 2 minutes, 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 and stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the fried rosemary and walnuts and parmesan . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0171.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/creamy-kale-pasta-with-fried-rosemary-walnuts",
    "source_saved_file": "1234/Creamy Kale Pasta ｜ Blue Apron (2026_9_2 16：04：25).html"
  },
  {
    "id": "recipe-0172",
    "slug": "ravioli-pancetta-prime-beef-bolognese-with-spinach-mushrooms",
    "path": "recipes/standard-meal-kit/ravioli-pancetta-prime-beef-bolognese-with-spinach-mushrooms",
    "name": "Ravioli, Pancetta & Prime Beef Bolognese",
    "description": "WHY WE LOVE THIS DISH For this comforting dish, you'll make an Italian-style meat sauce (or bolognese, in reference to the city of Bologna where it originated) with earthy mushrooms, rich pancetta, and sweet tomatoes. To finish, you'll fold in tender ravioli filled with five types of cheese: ricotta, mozzarella, asiago, provolone, and parmesan.",
    "category": "Standard Meal Kit",
    "calories": "1350 calories",
    "ingredients": [
      "12 oz USDA Prime Ground Beef",
      "3 oz Diced Pancetta",
      "12 oz Five Cheese Ravioli",
      "⅓ cup Mirepoix",
      "4 oz Mushrooms",
      "1 tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)",
      "¼ cup Cream",
      "3 oz Baby Spinach",
      "1 tbsp Red Wine Vinegar",
      "¼ tsp Crushed Red Pepper Flakes",
      "¼ cup Grated Parmesan Cheese",
      "1 each 14-oz can Whole Peeled Tomatoes",
      "2 tbsp Vegetarian Worcestershire Sauce",
      "2 tbsp Tomato Paste"
    ],
    "instructions": [
      "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. Thinly slice the mushrooms . Place the tomatoes in a bowl; gently break apart with your hands.",
      "In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the pancetta , beef , and Italian seasoning ; season with salt and pepper. Cook, stirring frequently and breaking the beef apart with a spoon, 7 to 9 minutes, or until browned. Add the tomato paste , mirepoix (carefully, as the liquid may splatter), sliced mushrooms , 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, 4 to 5 minutes, or until the mushrooms are softened and the pancetta and beef are cooked through.",
      "Add the vinegar (carefully, as the liquid may splatter) and worcestershire sauce . Cook, stirring frequently and scraping up any browned bits (or fond), 1 to 2 minutes, or until thoroughly combined. Add the crushed tomatoes (carefully, as the liquid may splatter) and 1/4 cup of water ; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the sauce is thickened. Turn off the heat.",
      "Meanwhile, add the ravioli to the pot of boiling water. Cook, stirring occasionally, 3 to 5 minutes, or until the ravioli float to the top of the pot. Turn off the heat. Reserving 1/2 cup of the ravioli cooking water , drain thoroughly.",
      "To the pan of finished bolognese , add the cooked ravioli , spinach , cream (shaking the packet before opening), and half the reserved ravioli cooking water (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the spinach is wilted and the ravioli are coated (if necessary, gradually add the remaining cooking water to ensure the ravioli are thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished ravioli garnished with the parmesan . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0172.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/ravioli-pancetta-prime-beef-bolognese-with-spinach-mushrooms",
    "source_saved_file": "1234/Ravioli, Pancetta & Prime Beef Bolognese ｜ Blue Apron (2026_9_2 17：19：15).html"
  },
  {
    "id": "recipe-0173",
    "slug": "garam-masala-shrimp-with-garlic-spinach-rice-toasted-coconut-flakes",
    "path": "recipes/standard-meal-kit/garam-masala-shrimp-with-garlic-spinach-rice-toasted-coconut-flakes",
    "name": "Garam Masala Shrimp",
    "description": "The secret to this recipe’s delicious depth is the classic Indian spice blend known as garam masala—traditionally a mix of warming and earthy spices like cinnamon, cardamom and peppercorns. Along with peppery nigella seeds, we’re using the complex blend to coat shrimp, which we’re then cooking in a coconut milk sauce. To accompany these lively flavors, we’re infusing rice with sautéed garlic, and then mixing it with cooked spinach, for a gorgeous and flavorful way to soak up the sweet and savory sauce. We’re sprinkling toasted coconut flakes on top for irresistible crunch.",
    "category": "Standard Meal Kit",
    "calories": "700 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Peel and mince the garlic and ginger. Peel and small dice the onion. Pick the cilantro leaves off the stems; discard the stems. Quarter the lime. Pat the shrimp dry with paper towels; place in a bowl. Season the shrimp with salt, pepper and half the spice blend ; toss to coat and set aside to marinate.",
      "In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic ; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the rice , a big pinch of salt and 2 cups of water . Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.",
      "While the rice cooks, heat a large, dry, high-sided pan (or pot) on medium until hot. Add the coconut flakes . Cook, stirring occasionally, 3 to 5 minutes, or until golden brown and fragrant. Transfer to a plate. Wipe out the pan.",
      "While the rice continues to cook, in the pan used to toast the coconut flakes, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach ; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board and finely chop. Wipe out the pan.",
      "While the rice continues to cook, in the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium until hot. Add the onion , ginger and remaining spice blend ; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Add the coconut milk (shaking the can just before opening); season with salt and pepper. Simmer, stirring occasionally, 2 to 3 minutes, or until heated through. (Be careful not to boil the sauce, as the coconut milk may separate.)",
      "Add the marinated shrimp to the pan of sauce; season with salt and pepper. Simmer, stirring occasionally, 4 to 6 minutes, or until the shrimp are opaque and cooked through. Remove from heat and season with salt and pepper to taste. While the shrimp cook, stir the chopped spinach into the pot of cooked rice ; season with salt and pepper to taste. Divide the cooked shrimp and sauce and finished rice between 4 bowls. Garnish with the toasted coconut flakes , cilantro and lime wedges . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0173.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/garam-masala-shrimp-with-garlic-spinach-rice-toasted-coconut-flakes",
    "source_saved_file": "1234/Garam Masala Shrimp ｜ Blue Apron (2026_9_2 16：20：40).html"
  },
  {
    "id": "recipe-0174",
    "slug": "15-min-bacon-kimchi-fried-rice-with-eggs-bok-choy-pre-cooked-rice",
    "path": "recipes/standard-meal-kit/15-min-bacon-kimchi-fried-rice-with-eggs-bok-choy-pre-cooked-rice",
    "name": "15-Min Bacon & Kimchi Fried Rice",
    "description": "Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! This luxurious fried rice features crispy bacon, silky fried eggs, and a duo of traditional Korean ingredients—kimchi, a fermented vegetable side dish, and gochujang, a spicy chile paste that lends a bit of heat.",
    "category": "Standard Meal Kit",
    "calories": "610 calories",
    "ingredients": [
      "4 oz Applewood Smoked Uncured Bacon",
      "2 each Pasture-Raised Eggs",
      "10 oz Cooked White Rice",
      "10 oz Baby Bok Choy",
      "2 each Scallions",
      "⅓ cup Kimchi",
      "2 tsp Gochujang",
      "2 tbsp Soy Glaze",
      "1 tsp Black & White Sesame Seeds"
    ],
    "instructions": [
      "In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished fried rice topped with the fried eggs . Garnish with the kimchi , sesame seeds , and sliced green tops of the scallions . Enjoy!",
      "Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy ; thinly slice crosswise. Thinly slice the scallions , separating the white bottoms and hollow green tops. Medium dice the bacon . Pat the rice dry with paper towels. Heat a large pan (nonstick, if you have one) on medium-high until hot. Add the diced bacon . Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the dried rice in an even layer. Cook, without stirring, 2 to 3 minutes, or until the rice is slightly crispy and the bacon is cooked through. Transfer to a large bowl; stir to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.",
      "In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy , sliced white bottoms of the scallions , soy glaze , and as much of the gochujang as you'd like , depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the vegetables are slightly softened. Transfer to the bowl of cooked bacon and rice ; stir to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan."
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0174.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/15-min-bacon-kimchi-fried-rice-with-eggs-bok-choy-pre-cooked-rice",
    "source_saved_file": "1234/15-Min Bacon & Kimchi Fried Rice ｜ Blue Apron (2026_9_2 15：14：55).html"
  },
  {
    "id": "recipe-0175",
    "slug": "beef-broccoli-in-cumin-spiced-sauce-with-garlic-rice",
    "path": "recipes/standard-meal-kit/beef-broccoli-in-cumin-spiced-sauce-with-garlic-rice",
    "name": "Beef & Broccoli in Cumin-Spiced Sauce",
    "description": "For a quick spin on this Chinese takeout favorite, bites of tender beef and broccoli come together in a flavor-packed sauce made from fragrant cumin, tingly Sichuan peppercorn, soy glaze, and more. It’s served atop a bed of aromatic jasmine rice, which is perfect for soaking up any extra sauce.",
    "category": "Standard Meal Kit",
    "calories": "660 calories",
    "ingredients": [
      "10 oz Diced Beef",
      "½ cup Jasmine Rice",
      "8 oz Broccoli",
      "2 clove Garlic",
      "2 tbsp Soy Glaze",
      "1 tbsp Sambal Oelek",
      "3 tbsp Cumin & Sichuan Peppercorn Sauce",
      "2 tbsp Tahini"
    ],
    "instructions": [
      "Peel and roughly chop 2 cloves of garlic . In a medium pot, combine the rice , chopped garlic , a big pinch of salt , and 1 cup of water . Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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.",
      "While the rice cooks, wash and dry the broccoli . Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. In a bowl, whisk together the cumin-Sichuan sauce , soy glaze , tahini , and as much of the sambal oelek as you’d like , depending on how spicy you’d like the dish to be.",
      "While the rice continues to cook, in a large pan (nonstick, if you have one), heat 1/3 cup of water to boiling on high. Once boiling, carefully add the broccoli florets in an even layer; season with salt and pepper. Loosely cover the pan with foil and cook, without stirring, 5 to 6 minutes, or until the water has cooked off and the broccoli is lightly browned. Transfer to a bowl. Wipe out the pan.",
      "Pat the beef dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter) and cooked broccoli . Cook, stirring frequently, 1 to 2 minutes, or until the beef is coated and just cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked beef and broccoli over the garlic rice . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0175.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/beef-broccoli-in-cumin-spiced-sauce-with-garlic-rice",
    "source_saved_file": "1234/Beef & Broccoli in Cumin-Spiced Sauce ｜ Blue Apron (2026_9_2 15：25：26).html"
  },
  {
    "id": "recipe-0176",
    "slug": "chicken-brown-rice-bowl-with-marinated-vegetables-sambal-sauce",
    "path": "recipes/standard-meal-kit/chicken-brown-rice-bowl-with-marinated-vegetables-sambal-sauce",
    "name": "Chicken & Brown Rice Bowl",
    "description": "Our Vietnamese-inspired rice bowl is packed with zingy spice thanks to a sauce of citrusy ponzu and spicy sambal oelek that is first tossed with nutty brown rice, then drizzled over the finished dish. Perfectly seasoned tomatoes and a garnish of lime adds even more zesty flavor to our marinated vegetable slaw and shredded chicken that tops the rice.",
    "category": "Standard Meal Kit",
    "calories": "530 calories",
    "ingredients": [
      "2 each Boneless, Skinless Chicken Breasts",
      "1 each Lime",
      "½ lb Green Cabbage",
      "6 oz Carrots",
      "½ lb Cocktail Tomatoes",
      "1 tbsp Rice Vinegar",
      "1 tbsp Sambal Oelek",
      "1 tbsp Vegetarian Ponzu Sauce",
      "1 tbsp Sesame Oil",
      "½ cup Brown Rice"
    ],
    "instructions": [
      "Fill a medium pot with water; add a big pinch of salt . Heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.",
      "While the rice cooks, wash and dry the fresh produce. Quarter the tomatoes . Place in a bowl; drizzle with olive oil and season with salt and pepper. Cut out and discard the core of the cabbage ; thinly slice the leaves. Peel the carrots ; grate on the large side of a box grater. Quarter the lime . In a bowl, combine the prepared cabbage and carrots and the juice of 2 lime wedges . Drizzle with olive oil and season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.",
      "While the vegetables marinate, 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 a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board. When cool enough to handle, using two forks, carefully shred into bite-sized pieces.",
      "While the chicken cooks, in a bowl, combine the vinegar , ponzu sauce , sesame oil , and as much of the sambal oelek as you’d like , depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.",
      "Add half the sauce to the pot of cooked rice . Stir to combine; season with salt and pepper to taste. Serve the finished rice topped with the seasoned tomatoes , shredded chicken , and marinated vegetables (including any liquid). Drizzle with the remaining sauce . Serve with the remaining lime wedges on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0176.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/chicken-brown-rice-bowl-with-marinated-vegetables-sambal-sauce",
    "source_saved_file": "1234/Chicken & Brown Rice Bowl ｜ Blue Apron (2026_9_2 15：46：00).html"
  },
  {
    "id": "recipe-0177",
    "slug": "sweet-potato-fontina-pizza-with-apple-celeriac-arugula-salad",
    "path": "recipes/standard-meal-kit/sweet-potato-fontina-pizza-with-apple-celeriac-arugula-salad",
    "name": "Sweet Potato & Fontina Pizza",
    "description": "In this autumn-inspired recipe, we’re topping our gourmet pizza with béchamel­, a traditional French white sauce—with mild Fontina cheese melted in. Then we’re layering on sweet potato, red onion and arugula. For a seasonal side, we’re tossing arugula with refreshing, crunchy apple and celeriac (or celery root). When peeling the celeriac, be sure to use your sturdiest, sharpest knife. “Squaring off” the root (or cutting off the sides to turn it into a square) both peels it and makes it easier to cut into matchsticks. Celeriac’s uniquely delicate and crisp flavor is worth the effort!",
    "category": "Standard Meal Kit",
    "calories": "700 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel the sweet potatoes; slice into ¼-inch-thick rounds. Cut off and discard the rind of the Fontina cheese; small dice. Peel, halve and thinly slice the onion. Quarter and deseed the lemon. Core the apple; cut into matchsticks. Peel the celeriac; cut into matchsticks. In a bowl, toss the apple and celeriac with the juice of 1 lemon wedge .",
      "Add the sweet potatoes to the pot of boiling water. Cook 6 to 8 minutes, or until just tender when pierced with a fork. Drain thoroughly.",
      "While the potatoes cook, in a large pot, heat 2 tablespoons of olive oil on medium-high until hot. Whisk in the flour. Cook, whisking frequently, 1 to 2 minutes, or until golden brown. Slowly whisk in the milk and ½ cup of water . Cook, whisking frequently, 3 to 5 minutes, or until slightly thickened. (If the sauce seems dry, add up to ¼ cup of water.) Add half the Fontina cheese ; whisk to combine. Season with salt and pepper to taste. Remove from heat.",
      "Lightly oil a large sheet pan. On a clean, dry work surface, using your hands, gently stretch out the dough to a ¼-inch thickness. Transfer to the prepared sheet pan; gently rub into the pan to coat the bottom of the dough in oil. Spread the béchamel sauce onto the dough. Top with the cooked sweet potatoes , as much of the onion as you’d like, half the Parmesan cheese and the remaining Fontina cheese ; season with salt and pepper.",
      "Place the pizza in the oven and bake, turning halfway through, 16 to 18 minutes, or until the cheese has browned and the crust is crispy and cooked through. Remove from the oven. Let cool for 2 minutes before serving.",
      "While the pizza bakes, in a small bowl, combine the remaining Parmesan cheese and the juice of the remaining lemon wedges ; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. Just before serving, in a large bowl, combine the apple , celeriac , arugula and as much of the dressing as you’d like (you may have extra). Toss to combine; season with salt and pepper to taste. Transfer to a serving dish. Garnish the baked pizza with some of the dressed arugula . Serve with the salad on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0177.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/sweet-potato-fontina-pizza-with-apple-celeriac-arugula-salad",
    "source_saved_file": "1234/Sweet Potato & Fontina Pizza ｜ Blue Apron (2026_9_2 17：45：22).html"
  },
  {
    "id": "recipe-0178",
    "slug": "crispy-shrimp-cilantro-rice-with-chipotle-cabbage-slaw",
    "path": "recipes/standard-meal-kit/crispy-shrimp-cilantro-rice-with-chipotle-cabbage-slaw",
    "name": "Crispy Shrimp & Cilantro Rice",
    "description": "In this Baja-style dish, juicy shrimp are coated in a light tempura batter, then pan-fried until crispy and golden brown—the perfect topping for a bed of jasmine rice tossed with our herbaceous cilantro sauce. To complete the dish, creamy chipotle sauce is first tossed with crunchy cabbage to make our slaw, then also used as a final garnish for layers of creaminess and a touch of heat.",
    "category": "Standard Meal Kit",
    "calories": "700 calories",
    "ingredients": [
      "10 oz Tail-On Shrimp (Peeled & Deveined)",
      "½ cup Jasmine Rice",
      "½ lb Shredded Cabbage",
      "2 each Scallions",
      "¼ cup Tempura Mix",
      "⅓ cup Cilantro Sauce",
      "¼ cup Creamy Chipotle Sauce",
      "1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)"
    ],
    "instructions": [
      "In a small pot, combine the rice , a big pinch of salt , and 1 cup of water . Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the cilantro sauce . Cover to keep warm.",
      "While the rice cooks, wash and dry the fresh produce. Thinly slice the scallions , separating the white bottoms and hollow green tops. Pat the shrimp dry with paper towels. Remove the tails; season with salt and pepper. In a bowl, combine half the chipotle sauce and 1 teaspoon of water . Season with salt and pepper.",
      "While the rice continues to cook, in a medium bowl, combine the cabbage , sliced white bottoms of the scallions , and remaining chipotle sauce . Drizzle with olive oil and season with salt and pepper. Stir to thoroughly coat.",
      "To make the batter, in a medium bowl, whisk together the tempura mix , half the spice blend (you will have extra), and 1/4 cup of cold water . Add the seasoned shrimp to the batter and stir to coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of shrimp sizzles immediately when added, add the coated shrimp in an even layer. Cook 2 to 3 minutes per side, or until the shrimp are crispy and cooked through. Transfer to a paper towel-lined plate and immediately season with salt. Serve the cilantro rice topped with the slaw and cooked shrimp . Drizzle with the sauce . Garnish with the sliced green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0178.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/crispy-shrimp-cilantro-rice-with-chipotle-cabbage-slaw",
    "source_saved_file": "1234/Crispy Shrimp & Cilantro Rice ｜ Blue Apron (2026_9_2 16：10：14).html"
  },
  {
    "id": "recipe-0179",
    "slug": "pesto-shrimp-orzo-pasta-with-tomatoes-zucchini",
    "path": "recipes/standard-meal-kit/pesto-shrimp-orzo-pasta-with-tomatoes-zucchini",
    "name": "Pesto Shrimp & Orzo Pasta",
    "description": "For this vibrant, crowd-pleasing dish, we’re combining tender orzo pasta with tomatoes, zucchini, and plump shrimp, then tossing it all with our irresistible basil pesto. You'll finish it off with a sprinkle of parmesan cheese for a touch of richness. 13 Points value per serving To learn more about WW's Points program, visit Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.",
    "category": "Standard Meal Kit",
    "calories": "710 calories",
    "ingredients": [
      "18 oz Tail-On Shrimp (peeled & deveined)",
      "4 oz Orzo Pasta",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)",
      "6 tbsp Basil Pesto",
      "2 clove Garlic",
      "1 each Zucchini",
      "¼ tsp Crushed Red Pepper Flakes",
      "4 oz Grape Tomatoes",
      "1 tbsp Apple Cider Vinegar",
      "¼ cup Grated Parmesan Cheese"
    ],
    "instructions": [
      "Fill a large 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 thinly slice crosswise. Peel and roughly chop 2 cloves of garlic . Halve the tomatoes ; place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat.",
      "Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.",
      "Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic 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 frequently, 2 to 3 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.",
      "Pat half the shrimp (you will have extra) dry with paper towels; remove the tails if desired Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat.",
      "To the pot of cooked pasta , add the cooked zucchini , cooked shrimp , seasoned tomatoes , pesto , vinegar , half the parmesan , and 1 tablespoon of olive oil . Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the remaining parmesan . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0179.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/pesto-shrimp-orzo-pasta-with-tomatoes-zucchini",
    "source_saved_file": "1234/Pesto Shrimp & Orzo Pasta ｜ Blue Apron (2026_9_2 17：13：31).html"
  },
  {
    "id": "recipe-0180",
    "slug": "quiche-lorraine-with-bacon-chives",
    "path": "recipes/standard-meal-kit/quiche-lorraine-with-bacon-chives",
    "name": "Quiche Lorraine",
    "description": "This beloved, classic quiche has everything you need for a delicious, savory brunch: bacon, eggs, cream, and onion come together inside flaky pie crusts—all topped with nutty grand cru cheese and fresh chives.",
    "category": "Standard Meal Kit",
    "calories": "690 calories",
    "ingredients": [
      "4 oz Applewood Smoked Uncured Bacon",
      "4 each Pasture-Raised Eggs",
      "1 each Pie Crust",
      "1 each Yellow Onion",
      "1 bunch Chives",
      "½ cup Cream",
      "4 oz Grand Cru® Cheese"
    ],
    "instructions": [
      "Preheat the oven to 400°F. Halve, peel, and thinly slice the onion . Wash, dry, and thinly slice the chives . Grate the grand cru on the large side of a box grater.",
      "Line a sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Roast 11 to 13 minutes, or until cooked through and crispy. Reserving the sheet pan, transfer to a paper towel-lined plate. Discard the foil.",
      "Meanwhile, in a medium nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion ; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat.",
      "Crack the eggs into a large bowl; add the cream (shaking the packet before opening) and beat until smooth. Add the cooked bacon (crumbling into pieces before adding), cooked onion , and half the grated grand cru . Season with salt and pepper; stir to combine. Place the pie crust on the reserved sheet pan, leaving it in its tin. Add the filling . Top with the remaining grated grand cru ; season with salt and pepper. Bake the quiche 18 to 22 minutes, or until lightly browned and the filling is set and cooked through. Remove from the oven; let stand at least 2 minutes before serving. Serve the baked quiche garnished with the sliced chives . Enjoy!"
    ],
    "prep_time": null,
    "servings": "4-6 Servings",
    "image": "/static/recipes/recipe-0180.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/quiche-lorraine-with-bacon-chives",
    "source_saved_file": "1234/Quiche Lorraine ｜ Blue Apron (2026_9_2 17：19：04).html"
  },
  {
    "id": "recipe-0181",
    "slug": "spiced-shrimp-tacos-with-poblano-pepper-guacamole",
    "path": "recipes/standard-meal-kit/spiced-shrimp-tacos-with-poblano-pepper-guacamole",
    "name": "Spiced Shrimp Tacos",
    "description": "This Mexican-style dish features the zesty heat of two kinds of peppers: smoky fresh poblano is sautéed with plump shrimp for our tacos, while tangy pickled jalapeño provides bursts of contrasting flavor in our side of creamy cabbage slaw. This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit",
    "category": "Standard Meal Kit",
    "calories": "530 calories",
    "ingredients": [
      "10 oz Tail-On Shrimp (Peeled & Deveined)",
      "4 each Flour Tortillas",
      "½ lb Green Cabbage",
      "1 each Poblano Pepper",
      "1 oz Sliced Pickled Jalapeño Peppers",
      "¼ cup Guacamole",
      "1 tbsp Rice Vinegar",
      "2 tbsp Mayonnaise",
      "1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)"
    ],
    "instructions": [
      "If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. In a bowl, combine the guacamole and fromage blanc . Taste, then season with salt and pepper if desired. Cut out and discard the core of the cabbage ; thinly slice the leaves. Finely chop the jalapeño pepper . Cut off and discard the stem of the poblano pepper ; remove the core. Quarter lengthwise, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling the peppers. In a large bowl, whisk together the mayonnaise , half the vinegar , and 2 teaspoons of olive oil . Add the sliced cabbage and as much of the chopped jalapeño pepper as you’d like , depending on how spicy you’d like the slaw to be. Season with salt and pepper; toss to combine. Set the slaw aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.",
      "While the slaw marinates, pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and the spice blend . Toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned shrimp and sliced poblano peppe r in an even layer. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Continue to cook, stirring occasionally, 2 to 3 minutes, or until the poblano pepper is softened and the shrimp are cooked through. Turn off the heat. Stir in the remaining vinegar (carefully, as the liquid may splatter). Taste, then season with salt and pepper if desired.",
      "If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in a large piece of foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.",
      "Assemble the tacos using the warmed tortillas , seasoned guacamole , and cooked shrimp and poblano pepper . Serve the tacos with the slaw on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0181.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/spiced-shrimp-tacos-with-poblano-pepper-guacamole",
    "source_saved_file": "1234/Spiced Shrimp Tacos ｜ Blue Apron (2026_9_2 17：40：26).html"
  },
  {
    "id": "recipe-0182",
    "slug": "spicy-orange-glazed-yellowtail-fillets-with-fried-rice-candied-cashews",
    "path": "recipes/standard-meal-kit/spicy-orange-glazed-yellowtail-fillets-with-fried-rice-candied-cashews",
    "name": "Spicy Orange-Glazed Yellowtail Fillets",
    "description": "WHY WE LOVE THIS DISH Our tender yellowtail fillets get rich, bright flavor from a glaze of fresh orange juice, soy glaze, honey, and spicy gochujang—spooned over the fish as it cooks in the pan. TECHNIQUE TO HIGHLIGHT To make the spiced, candied cashews, you’ll cook them briefly in the pan with our bold togarashi blend and brown sugar to develop that sweet, sticky coating. Transferring them to parchment or a lightly greased plate is key so they don’t stick to the plate as they cool!",
    "category": "Standard Meal Kit",
    "calories": "1140 calories",
    "ingredients": [
      "2 each Sustainably Sourced Yellowtail Fillets",
      "½ cup Long Grain White Rice",
      "2 each Pasture-Raised Eggs",
      "1 each Navel Orange",
      "10 oz Baby Bok Choy",
      "3 oz Shishito Peppers",
      "1 each Bell Pepper",
      "1 tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)",
      "3 tbsp Soy Glaze",
      "3 tbsp Roasted Cashews",
      "1 tbsp Sesame Oil",
      "1 tbsp Light Brown Sugar",
      "1 tbsp Soy Sauce",
      "1 tbsp Rice Vinegar",
      "3 tbsp East Asian-Style Sautéed Aromatics",
      "2 tsp Gochujang",
      "1 tbsp Honey"
    ],
    "instructions": [
      "Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a small pot, combine the rice , a big pinch of salt , and 1 cup of water . 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.",
      "Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the bell pepper . Halve lengthwise; remove the ribs and seeds, then medium dice. Cut off and discard the root ends of the bok choy ; thinly slice crosswise. Crack the eggs into a bowl; season with salt and pepper, then beat until smooth. Halve the orange ; squeeze the juice into a bowl. Add the vinegar , honey (kneading the packet before opening), soy glaze , and as much of the gochujang as you’d like , depending on how spicy you’d like the sauce to be; whisk until thoroughly combined. Cut off and discard the stems of the shishito peppers ; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.",
      "Line a plate with parchment paper or lightly grease with oil. Heat a large pan (nonstick, if you have one) on medium-high until hot. Add the cashews and 1 teaspoon of olive oil . Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add the togarashi and sugar . Cook, stirring constantly, 1 to 2 minutes, or until combined and the sugar begins to dissolve. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the cashews are coated and the water has cooked off. Transfer to the prepared plate in an even layer to avoid sticking; immediately season with salt. Set aside to cool. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.",
      "In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced bell pepper and shishito pepper pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced bok choy and sautéed aromatics ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten eggs . Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to thoroughly combine. Transfer to a large bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.",
      "In the same pan, heat the sesame oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of cooked vegetables and eggs ; add the soy sauce and stir to combine. Taste, then season with salt and pepper if desired. Cover with the foil to keep warm. Wipe out the pan.",
      "Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish . Cook 3 to 4 minutes, or until lightly browned. Flip the fish and add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the fish, 3 to 4 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish (including any glaze from the pan) over the fried rice . Garnish with the candied cashews . Enjoy! *The USDA recommends a minimum safe cooking temperature of 145°F for fish."
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0182.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/spicy-orange-glazed-yellowtail-fillets-with-fried-rice-candied-cashews",
    "source_saved_file": "1234/Spicy Orange-Glazed Yellowtail Fillets ｜ Blue Apron (2026_9_2 17：41：57).html"
  },
  {
    "id": "recipe-0183",
    "slug": "spiced-pork-bucatini-pasta-with-zucchini-spinach",
    "path": "recipes/standard-meal-kit/spiced-pork-bucatini-pasta-with-zucchini-spinach",
    "name": "Spiced Pork & Bucatini Pasta",
    "description": "To add exciting contrast of flavor to this comforting pasta, you’ll cook ground pork with plump, sweet currants and briny capers in a bright sauce flavored with our warming quatre épices spice blend. A garnish of parmesan cheese adds a final layer of savory flavor to the dish.",
    "category": "Standard Meal Kit",
    "calories": "790 calories",
    "ingredients": [
      "18 oz Ground Pork",
      "¾ lb Bucatini Pasta",
      "1 each Yellow Onion",
      "2 each Zucchini",
      "2 clove Garlic",
      "5 oz Baby Spinach",
      "1 tbsp Capers",
      "2 tbsp Dried Currants",
      "2 tbsp Tomato Paste",
      "2 tbsp Crème Fraîche",
      "1 oz Salted Butter",
      "¼ cup Grated Parmesan Cheese",
      "1 ½ tsp Calabrian Chile Paste",
      "1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)"
    ],
    "instructions": [
      "Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the zucchini . Halve, peel, and thinly slice the onion . Peel and roughly chop 2 cloves of garlic . Place the currants in a bowl; add 1/4 cup of warm water . Set aside to rehydrate at least 10 minutes.",
      "Add the pasta to the pot of boiling water. Cook, stirring occasionally, 6 to 8 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water , drain thoroughly and return to the pot.",
      "Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.",
      "In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork , sliced onion , chopped garlic , capers , and quatre épices ; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 6 minutes, or until lightly browned. Add the tomato paste and chile paste ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter), the spinach , and rehydrated currants (including the liquid); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the pork is cooked through. Turn off the heat.",
      "To the pot of cooked pasta , add the cooked pork and sauce , browned zucchini , butter , and half the reserved pasta cooking water . Cook on medium-high, stirring constantly, 1 to 2 minutes, 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. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0183.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/spiced-pork-bucatini-pasta-with-zucchini-spinach",
    "source_saved_file": "1234/Spiced Pork & Bucatini Pasta ｜ Blue Apron (2026_9_2 17：40：31).html"
  },
  {
    "id": "recipe-0184",
    "slug": "cheesy-chicken-quesadillas-with-romaine-pickled-pepper-salad",
    "path": "recipes/standard-meal-kit/cheesy-chicken-quesadillas-with-romaine-pickled-pepper-salad",
    "name": "Cheesy Chicken Quesadillas",
    "description": "These zesty quesadillas are loaded with bites of spiced chicken and melty monterey jack cheese. Crispy lettuce tossed with pickled peppers, peanuts, and creamy dressing rounds out the dish.",
    "category": "Standard Meal Kit",
    "calories": "670 calories",
    "ingredients": [
      "18 oz Boneless Chicken Breast Pieces",
      "8 each Flour Tortillas",
      "1 each Romaine Lettuce Heart",
      "1 each Red Onion",
      "1 each Lime",
      "1 oz Pickled Peppadew Peppers",
      "2 clove Garlic",
      "2 tbsp Grated Cotija Cheese",
      "3 tbsp Roasted Peanuts",
      "¼ cup Sour Cream",
      "4 oz Shredded Monterey Jack Cheese",
      "1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Halve, peel, and thinly slice the onion . Quarter the lime . Peel 1 clove of garlic ; using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the lettuce . Roughly chop the peppers . In a large bowl, combine the chopped lettuce , chopped peppers , and peanuts .",
      "Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend . Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onion ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the onion is slightly softened and the chicken is browned and cooked through. Turn off the heat; carefully stir in the juice of 2 lime wedges . Taste, then season with salt and pepper if desired.",
      "Place the tortillas on a work surface. Top one half of each tortilla with the monterey jack and cooked chicken and onion ; fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the chicken and onion.",
      "In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches, add the quesadillas . Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt.",
      "Meanwhile, in a bowl, whisk together the sour cream , half the cotija , 2 tablespoons of olive oil , the juice of the remaining lime wedges , 1 teaspoon of water , and as much of the garlic paste as you’d like . Taste, then season with salt and pepper if desired.",
      "To the bowl of chopped lettuce , peppers , and peanuts , add enough of the dressing to coat (you may have extra). Toss to combine. Taste, then season with salt and pepper if desired. Cut each cooked quesadilla into thirds. Serve the quesadillas with the salad on the side. Garnish the salad with the remaining cotija . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0184.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/cheesy-chicken-quesadillas-with-romaine-pickled-pepper-salad",
    "source_saved_file": "1234/Cheesy Chicken Quesadillas ｜ Blue Apron (2026_9_2 15：40：06).html"
  },
  {
    "id": "recipe-0185",
    "slug": "sweet-spicy-orange-beef-with-sesame-oil-wonton-noodles-cabbage",
    "path": "recipes/standard-meal-kit/sweet-spicy-orange-beef-with-sesame-oil-wonton-noodles-cabbage",
    "name": "Sweet & Spicy Orange Beef ",
    "description": "Our Asian-style noodles are tossed with crisp veggies and sliced beef, then finished with roasted peanuts for a crunchy contrast. A combination of orange marmalade and sambal oelek—a type of Indonesian chile paste—adds citrusy heat and depth of flavor to this quick-cooking dish.",
    "category": "Standard Meal Kit",
    "calories": "700 calories",
    "ingredients": [
      "18 oz Thinly Sliced Beef",
      "12 oz Wonton Noodles",
      "½ lb Shredded Cabbage",
      "6 oz Green Beans",
      "2 tbsp Orange Marmalade",
      "6 tbsp Soy Glaze",
      "1 tbsp Sambal Oelek",
      "2 tbsp Rice Vinegar",
      "¼ cup Cornstarch",
      "3 tbsp Roasted Peanuts",
      "2 tbsp Sesame Oil"
    ],
    "instructions": [
      "Heat a large pot of salted water to boiling on high. Cut the green beans into 1-inch pieces. Roughly chop the peanuts . In a bowl, combine the orange marmalade , soy glaze , vinegar , sesame oil , 1/4 cup of water , and as much of the sambal oelek as you’d like , depending on how spicy you’d like the dish to be.",
      "Pat the beef dry with paper towels and place in a bowl. Season with salt and pepper. Add the cornstarch ; toss to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of coated beef sizzles immediately when added, add the beef in an even layer (tapping off any excess cornstarch). Cook, without stirring, 2 to 3 minutes, or until browned. Add the cabbage and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the cabbage is slightly softened and the beef is cooked through. Turn off the heat.",
      "While the beef cooks, to the pot of boiling water, add the green bean pieces and noodles (stirring gently to separate). Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.",
      "To the pot of cooked green beans and noodles , add the cooked beef and cabbage and sauce . Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. Turn off the heat. Serve the finished noodles garnished with the chopped peanuts . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0185.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/sweet-spicy-orange-beef-with-sesame-oil-wonton-noodles-cabbage",
    "source_saved_file": "1234/Sweet & Spicy Orange Beef ｜ Blue Apron (2026_9_2 17：45：57).html"
  },
  {
    "id": "recipe-0186",
    "slug": "harissa-lamb-beef-burgers-with-roasted-carrot-fries",
    "path": "recipes/standard-meal-kit/harissa-lamb-beef-burgers-with-roasted-carrot-fries",
    "name": "Harissa Lamb & Beef Burgers",
    "description": "Chefs, it’s time to give ketchup the night off. Harissa—a hot, tasty North African chile paste made from dried peppers, garlic and spices—is the perfect condiment for these Mediterranean-inspired burgers. Its smoky depth accents the peppery arugula, tangy homemade pickles, juicy lamb and beef and rich, crumbled feta. A side of roasted, sweet and spicy carrot \"fries\" perfectly balances this delicious dinner.",
    "category": "Standard Meal Kit",
    "calories": "700 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 475°F. Wash and dry the fresh produce. In a small pot, heat 1½ cups of water to boiling on high. Peel the carrots and cut into ½-inch-thick sticks. Thinly slice the cucumber into rounds; place in a heatproof container (or bowl) with the vinegar . Peel the onion and halve crosswise; thinly slice one half into rings and small dice the remaining half. Halve the buns.",
      "Place the carrots on a sheet pan. Drizzle with olive oil and season with salt, pepper and the spice blend ; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "While the carrots roast, carefully pour the boiling water into the heatproof container of cucumber and vinegar , making sure the cucumber slices are completely submerged. Set aside to pickle, stirring occasionally, for at least 10 minutes.",
      "While the carrots continue to roast, in a large bowl, combine the ground lamb and beef, breadcrumbs and as much of the diced onion as you’d like (you may have extra diced onion); season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ¾-inch-thick burgers. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the burgers and cook, occasionally pressing the burgers down with a spatula, 4 to 6 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer the cooked burgers to a plate and set aside in a warm place. Wipe out the pan.",
      "In the pan used to cook the burgers, heat 2 teaspoons of olive oil on medium until hot. Add the buns , cut sides down. Toast 1 to 2 minutes, or until crispy and lightly browned. Transfer the toasted buns to a clean, dry work surface.",
      "Spread the cut sides of the toasted buns with as much of the harissa paste as you’d like , depending on how spicy you’d like the dish to be. Top each bun bottom with as much of the sliced onion and pickles as you’d like (draining the pickles before adding). Top with the cooked burgers , cheese , arugula and bun tops. Divide between two plates. Serve with the carrot fries . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0186.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/harissa-lamb-beef-burgers-with-roasted-carrot-fries",
    "source_saved_file": "1234/Harissa Lamb & Beef Burgers ｜ Blue Apron (2026_9_2 16：28：51).html"
  },
  {
    "id": "recipe-0187",
    "slug": "pan-seared-pork-mashed-potatoes-with-calabrian-brown-sugar-pan-sauce",
    "path": "recipes/standard-meal-kit/pan-seared-pork-mashed-potatoes-with-calabrian-brown-sugar-pan-sauce",
    "name": "Pan-Seared Pork & Mashed Potatoes",
    "description": "To elevate simply seared pork chops, you’ll top them with a sweet and spicy pan sauce of butter, Calabrian chile paste, and brown sugar. It’s all complete with two hearty sides of creamy mashed potatoes and sautéed green beans.",
    "category": "Standard Meal Kit",
    "calories": "670 calories",
    "ingredients": [
      "2 each Boneless, Center-Cut Pork Chops",
      "2 clove Garlic",
      "12 oz Potatoes",
      "6 oz Green Beans",
      "1 oz Salted Butter",
      "¼ cup Grated Parmesan Cheese",
      "1 ½ tsp Calabrian Chile Paste",
      "1 tbsp Light Brown Sugar",
      "¼ cup Sour Cream"
    ],
    "instructions": [
      "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. Medium dice the potatoes . Peel and roughly chop 2 cloves of garlic . Cut off and discard any stem ends from the green beans . In a bowl, whisk together the sugar , 1/4 cup of water , and as much of the chile paste as you'd like , depending on how spicy you'd like the dish to be.",
      "Add the diced potatoes and half the chopped garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sour cream and 2 teaspoons of olive oil ; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.",
      "Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the remaining chopped garlic and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the green beans are softened and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.",
      "Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. *The USDA recommends a minimum safe cooking temperature of 145°F for pork.",
      "To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and cooked green beans . Top the pork with the finished sauce . Garnish the potatoes with the cheese . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0187.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/pan-seared-pork-mashed-potatoes-with-calabrian-brown-sugar-pan-sauce",
    "source_saved_file": "1234/Pan-Seared Pork & Mashed Potatoes ｜ Blue Apron (2026_9_2 17：09：27).html"
  },
  {
    "id": "recipe-0188",
    "slug": "one-pan-beef-udon-noodle-stir-fry-with-snow-peas-sweet-peppers",
    "path": "recipes/standard-meal-kit/one-pan-beef-udon-noodle-stir-fry-with-snow-peas-sweet-peppers",
    "name": "One-Pan Beef & Udon Noodle Stir-Fry",
    "description": "For quick-cooking (and easy cleanup!), you’ll make this dish all in one pan by tossing tender beef, noodles, and crisp vegetables together with an umami-rich blend of sweet soy glaze, nutty sesame oil, and spicy gochujang.",
    "category": "Standard Meal Kit",
    "calories": "850 calories",
    "ingredients": [
      "10 oz Diced Beef",
      "½ lb Udon Noodles",
      "4 oz Sweet Peppers",
      "4 oz Snow Peas",
      "1 tbsp Sesame Oil",
      "2 tsp Gochujang",
      "1 tbsp White Wine Vinegar",
      "¼ cup Cornstarch",
      "2 each Scallions",
      "2 tbsp Soy Glaze"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Cut off and discard the stems of the peppers ; remove the cores, then thinly slice into rings. Thinly slice the scallions , separating the white bottoms and hollow green tops. In a bowl, combine the soy glaze , sesame oil , vinegar , 1/4 cup of water , and as much of the gochujang as you’d like , depending on how spicy you’d like the dish to be.",
      "Pat the beef dry with paper towels; place in a bowl and season with salt and pepper. Add the cornstarch . Stir to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of beef sizzles immediately when added, add the coated beef in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.",
      "Add the sliced peppers and white bottoms of the scallions to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly softened. Add the snow peas ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.",
      "Using your hands, carefully separate the noodles . Add the noodles, cooked beef , and sauce to the pan of cooked vegetables . Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the noodles are heated through and the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished beef and noodles garnished with the sliced green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0188.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/one-pan-beef-udon-noodle-stir-fry-with-snow-peas-sweet-peppers",
    "source_saved_file": "1234/One-Pan Beef & Udon Noodle Stir-Fry ｜ Blue Apron (2026_9_2 17：04：13).html"
  },
  {
    "id": "recipe-0189",
    "slug": "mushroom-panko-crusted-chicken-thighs-with-garlic-herb-rice-spinach",
    "path": "recipes/assemble-and-bake-meal-kit/mushroom-panko-crusted-chicken-thighs-with-garlic-herb-rice-spinach",
    "name": "Mushroom & Panko-Crusted Chicken Thighs",
    "description": "Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll make an indulgent topping for tender chicken thighs by mixing together breadcrumbs, mushroom duxelles, mayo, and parmesan. You'll bake the chicken over a bed of rice mixed with spinach and earthy mushrooms.",
    "category": "Assemble And Bake Meal Kit",
    "calories": "830 calories",
    "ingredients": [
      "16 oz Boneless, Skinless Chicken Thighs",
      "½ cup Long Grain White Rice",
      "1 ½ tbsp Mushroom Duxelles",
      "2 tbsp Mayonnaise",
      "¼ cup Panko Breadcrumbs",
      "¼ cup Grated Parmesan Cheese",
      "3 oz Baby Spinach",
      "4 oz Mushrooms",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)",
      "1 oz Garlic & Herb Flavored Butter",
      "1 each Single-Use Aluminum Tray"
    ],
    "instructions": [
      "Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray with a drizzle of olive oil . In the prepared tray, combine the spinach , rice , mushrooms (tearing into bite-sized pieces before adding), and softened butter . Stir to combine. Add 1 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.",
      "Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Place the seasoned chicken in an even layer on top of the prepared base . Tightly cover the tray with foil and bake 25 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil.",
      "Meanwhile, in a bowl, combine the mayonnaise , mushroom duxelles , breadcrumbs , and half the parmesan ; season with salt and pepper. Stir to combine. Carefully top the partially baked chicken with the mushroom-breadcrumb mixture . Return to the oven and bake, uncovered, 9 to 11 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven. Serve the finished tray garnished with the remaining parmesan . Enjoy! *The USDA recommends a minimum safe cooking temperature of 165°F for chicken."
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0189.webp",
    "source_url": "https://www.blueapron.com/recipes/assemble-and-bake-meal-kit/mushroom-panko-crusted-chicken-thighs-with-garlic-herb-rice-spinach",
    "source_saved_file": "1234/Mushroom & Panko-Crusted Chicken Thighs ｜ Blue Apron (2026_9_2 17：03：00).html"
  },
  {
    "id": "recipe-0190",
    "slug": "chipotle-tacos-with-orange-salad-lime-sour-cream",
    "path": "recipes/standard-meal-kit/chipotle-tacos-with-orange-salad-lime-sour-cream",
    "name": "Chipotle Tacos",
    "description": "Tucked inside warm flour tortillas, bites of tender steak and spicy chipotle-glazed pepper and onion find cooling contrast from a layer of zesty lime sour cream. For even more delicious balance, we're serving the tacos alongside a refreshing cucumber, orange, and peanut salad.",
    "category": "Standard Meal Kit",
    "calories": "790 calories",
    "ingredients": [
      "2 each Top Sirloin Steaks",
      "4 each Flour Tortillas",
      "1 each Poblano Pepper",
      "1 each Lime",
      "2 tbsp Grated Cotija Cheese",
      "1 each Red Onion",
      "1 each Persian Cucumbers",
      "2 tsp Chipotle Chile Paste",
      "1 tbsp Light Brown Sugar",
      "2 clove Garlic",
      "1 each Navel Orange",
      "¼ cup Sour Cream",
      "3 tbsp Roasted Peanuts"
    ],
    "instructions": [
      "If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion . Thinly slice the cucumber into rounds. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Peel 1 clove of garlic ; using a zester or the small side of a box grater, finely grate into a paste. Peel the orange ; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper . Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a medium bowl, combine the sliced cucumber , the juice of 2 lime wedges , a drizzle of olive oil , and as much of the garlic paste as you’d like . Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the sugar , 1/2 cup of water , and as much of the chile paste as you’d like , depending on how spicy you’d like the dish to be.",
      "Pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.",
      "In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced pepper . Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 3 to 4 minutes, or until the vegetables are softened and the liquid has mostly cooked off. Turn off the heat.",
      "Meanwhile, to the bowl of marinated cucumber , add the sliced orange , peanuts , and half the cheese . Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.",
      "If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.",
      "In a bowl, combine the sour cream , lime zest , and the juice of the remaining lime wedges . Find the lines of muscle (or grain) on the rested steaks ; slice crosswise against the grain. Assemble the tacos using the warmed tortillas , lime sour cream , sliced steaks , glazed vegetables (including any glaze from the pan), and remaining cheese . Serve the tacos with the salad on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0190.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/chipotle-tacos-with-orange-salad-lime-sour-cream",
    "source_saved_file": "1234/Chipotle Tacos ｜ Blue Apron (2026_9_2 15：58：24).html"
  },
  {
    "id": "recipe-0191",
    "slug": "honey-mustard-chicken-with-potato-salad-roasted-broccoli",
    "path": "recipes/standard-meal-kit/honey-mustard-chicken-with-potato-salad-roasted-broccoli",
    "name": "Honey Mustard Chicken",
    "description": "The easy sauce for our chicken thighs calls on the classic sweet-sharp pairing of honey and Dijon mustard. It’s a comforting match for creamy potato salad and roasted broccoli, dressed with tangy pepper relish.",
    "category": "Standard Meal Kit",
    "calories": "600 calories",
    "ingredients": [
      "24 oz Boneless, Skinless Chicken Thighs",
      "20 oz Potatoes",
      "16 oz Broccoli",
      "2 clove Garlic",
      "2 stalk Celery",
      "1 oz Sweety Drop Peppers",
      "1 tbsp Dijon Mustard",
      "4 tbsp Mayonnaise",
      "1 each Shallot",
      "1 tbsp Verjus Blanc",
      "2 tbsp Roasted Almonds",
      "2 tbsp Sweet Pickle Relish",
      "1 tbsp Honey",
      "1 bunch Chives"
    ],
    "instructions": [
      "If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Large dice the potatoes . Halve the celery lengthwise, then thinly slice crosswise. Peel and finely chop the garlic ; using the flat side of your knife, smash until it resembles a paste (or use a zester). Thinly slice the chives . Roughly chop the peppers and almonds . Peel and finely chop the shallot to get 2 tablespoons (you may have extra). In a bowl, combine the chopped peppers and almonds , half the chopped shallot , and 2 tablespoons of olive oil ; season with salt and pepper.",
      "Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. Add the pepper relish and stir to combine. Season with salt and pepper to taste.",
      "While the broccoli roasts, in a bowl, combine the mayonnaise , sweet pickle relish , verjus , remaining chopped shallot , 2 tablespoons of olive oil , and as much of the garlic paste as you’d like . Season with salt and pepper.",
      "While the broccoli continues to roast, add the diced potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sliced celery and dressing . Stir to combine; season with salt and pepper to taste.",
      "STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 8 minutes per side, or until browned and cooked through. Transfer to a plate. GRILL : Pat the chicken dry with paper towels. Drizzle with 1 tablespoon of olive oil and season with salt and pepper on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a plate.",
      "In a bowl, whisk together the honey (kneading the packet before opening) and mustard until smooth. Serve the cooked chicken with the potato salad and dressed broccoli on the side. Top the chicken with the honey mustard. Garnish with the sliced chives . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0191.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/honey-mustard-chicken-with-potato-salad-roasted-broccoli",
    "source_saved_file": "1234/Honey Mustard Chicken ｜ Blue Apron (2026_9_2 16：43：34).html"
  },
  {
    "id": "recipe-0192",
    "slug": "seared-steaks-mushroom-agrodolce-with-roasted-potatoes-brussels-sprouts",
    "path": "recipes/standard-meal-kit/seared-steaks-mushroom-agrodolce-with-roasted-potatoes-brussels-sprouts",
    "name": "Seared Steaks & Mushroom Agrodolce",
    "description": "To elevate this steakhouse-style dish, we’re topping our juicy seared steaks with tender mushrooms cooked with vinegar, sugar, and red pepper flakes—a nod to classic Italian agrodolce, or sweet-and-sour sauce. We’re serving it with a complementary side of roasted potatoes and brussels sprouts (sprinkled with parmesan cheese), then garnishing it all with piquant pickled peppers for bursts of tangy flavor.",
    "category": "Standard Meal Kit",
    "calories": "660 calories",
    "ingredients": [
      "2 each Top Sirloin Steaks",
      "12 oz Potatoes",
      "4 oz Brussels Sprouts",
      "4 oz Mushrooms",
      "4 tbsp Balsamic Vinegar",
      "1 tbsp Sugar",
      "½ oz Sweety Drop Peppers",
      "¼ cup Grated Parmesan Cheese",
      "¼ tsp Crushed Red Pepper Flakes",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes . Cut off and discard the stem ends of the brussels sprouts ; halve lengthwise. Thinly slice the mushrooms .",
      "Place the diced potatoes and halved brussels sprouts in a bowl. Drizzle with 1 tablespoon of olive oil ; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Transfer to the reserved bowl. Add the cheese ; toss to coat. Taste, season with salt and pepper if desired.",
      "Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.** Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. * An instant-read thermometer should register 145°F for medium-rare.",
      "While the steaks rest, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sugar , vinegar (carefully, as the liquid may splatter), and as much of the red pepper flakes as you’d like , depending on how spicy you’d like the dish to be. Cook, stirring frequently and scraping up any fond, 1 to 3 minutes, or until the mushrooms are coated and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "Find the lines of muscle (or grain) on the rested steaks ; slice crosswise against the grain. Serve the sliced steaks with the roasted potatoes and brussels sprouts . Top the steaks with the mushroom agrodolce . Garnish with the peppers . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0192.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/seared-steaks-mushroom-agrodolce-with-roasted-potatoes-brussels-sprouts",
    "source_saved_file": "1234/Seared Steaks & Mushroom Agrodolce ｜ Blue Apron (2026_9_2 17：30：24).html"
  },
  {
    "id": "recipe-0193",
    "slug": "artichoke-caper-dijon-chicken-with-mashed-potatoes-green-beans",
    "path": "recipes/standard-meal-kit/artichoke-caper-dijon-chicken-with-mashed-potatoes-green-beans",
    "name": "Savory Artichoke & Dijon Chicken",
    "description": "The star of this dish is the rich, vibrant pan sauce that we're spooning over perfectly seared chicken breasts, which features miso paste, mustard, capers, marinated artichoke hearts, and more for a medley of flavors in every bite. Sides of hearty mashed potatoes and sautéed green beans complete the meal.",
    "category": "Standard Meal Kit",
    "calories": "530 calories",
    "ingredients": [
      "2 each Boneless, Skinless Chicken Breasts",
      "12 oz Potatoes",
      "6 oz Green Beans",
      "2 clove Garlic",
      "¼ cup Marinated Artichoke Hearts",
      "1 tbsp Capers",
      "1 oz Salted Butter",
      "1 tbsp Dijon Mustard",
      "1 tbsp Sweet White Miso Paste",
      "1 tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)"
    ],
    "instructions": [
      "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. Medium dice the potatoes . Cut off and discard any stem ends from the green beans . Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings) . Roughly chop the artichokes . In a bowl, whisk together the miso paste , mustard , and 1 / 2 cup of warm water (or 1 cup for 4 servings) .",
      "Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and a drizzle of olive oil . Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.",
      "Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the green beans . Cook, without stirring, 4 to 5 minutes, or until lightly browned. Carefully add the chopped garlic and 2 tablespoons of water (or 4 tablespoons for 4 servings) ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. Air Fryer: Cook the green beans at 380°F for 8 to 10 minutes.",
      "Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the Italian seasoning . In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise. The USDA recommends a minimum safe cooking temperature of 165°F for chicken.",
      "To the pan of reserved fond, carefully add the chopped artichokes , capers , and sauce . Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Stir in the remaining butter until melted and combined. Serve the sliced chicken with the mashed potatoes and cooked green beans . Top the chicken and potatoes with the finished sauce . Enjoy!"
    ],
    "prep_time": "PT45M",
    "servings": null,
    "image": "/static/recipes/recipe-0193.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/artichoke-caper-dijon-chicken-with-mashed-potatoes-green-beans",
    "source_saved_file": "1234/Savory Artichoke & Dijon Chicken ｜ Blue Apron (2026_9_2 15：18：35).html"
  },
  {
    "id": "recipe-0194",
    "slug": "homestyle-chicken-biscuit-bake-with-butternut-squash-sage",
    "path": "recipes/standard-meal-kit/homestyle-chicken-biscuit-bake-with-butternut-squash-sage",
    "name": "Homestyle Chicken & Biscuit Bake",
    "description": "Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. For this hearty Southern-style dish, we’re topping a medley of vegetables, fresh sage leaves, and seared chicken with rustic drop biscuits—baked to achieve a perfectly golden brown exterior and fluffy interior.",
    "category": "Standard Meal Kit",
    "calories": "710 calories",
    "ingredients": [
      "18 oz Boneless Chicken Breast Pieces",
      "1 each Yellow Onion",
      "½ lb Diced Butternut Squash",
      "2 stalk Celery",
      "12 oz Carrots",
      "1 bunch Sage",
      "1 cup Biscuit Mix",
      "½ cup Cream",
      "2 ½ tbsp Chicken Demi-Glace",
      "4 oz Shredded Monterey Jack Cheese",
      "¼ tsp Crushed Red Pepper Flakes",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)",
      "¼ cup Labneh Cheese"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion . Medium dice the celery . Peel the carrots and cut into 1/2-inch-thick rounds. Pick the sage leaves off the stems; thinly slice the leaves. Place the diced onion , diced celery , carrot rounds , squash , and sliced sage leaves in a large baking dish. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, and all but a pinch of the spice blend . Toss to coat. Spread into an even layer. Bake 15 to 17 minutes, or until slightly softened. Leaving the oven on, remove from the oven.",
      "Meanwhile, in a large bowl, combine the biscuit mix , monterey jack , remaining spice blend , and 1/2 cup of water . Stir until just combined (be careful not to overmix).",
      "In a large bowl, whisk together the cream , labneh , demi- glace , and as much of the red pepper flakes as you'd like , depending on how spicy you'd like the dish to be. Pat the chicken dry with paper towels; season with salt and pepper. Add the seasoned chicken to the bowl of sauce . Stir to combine.",
      "To the baking dish of roasted vegetables , carefully add the seasoned chicken and sauce . Stir to thoroughly combine, then spread into an even layer.Scoop out 8 equal-sized dollops of the biscuit dough . Evenly place on top of the chicken and vegetable mixture . Lightly brush or drizzle the tops of the biscuits with olive oil . Bake the chicken and biscuits 16 to 18 minutes, or until the biscuits are lightly browned and set and the chicken is cooked through. Let stand at least 2 minutes before serving. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0194.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/homestyle-chicken-biscuit-bake-with-butternut-squash-sage",
    "source_saved_file": "1234/Homestyle Chicken & Biscuit Bake ｜ Blue Apron (2026_9_2 16：36：55).html"
  },
  {
    "id": "recipe-0195",
    "slug": "cajun-fish-tacos-with-marinated-vegetables-cotija-cheese",
    "path": "recipes/standard-meal-kit/cajun-fish-tacos-with-marinated-vegetables-cotija-cheese",
    "name": "Cajun Fish Tacos",
    "description": "These Southern-inspired tacos pack plenty of zesty flavor: flaky tilapia is seasoned with paprika, ground yellow mustard, oregano, and more, then piled inside flour tortillas with tangy-sweet marinated peppers and tomatoes.",
    "category": "Standard Meal Kit",
    "calories": "750 calories",
    "ingredients": [
      "4 each Tilapia Fillets",
      "8 each Flour Tortillas",
      "2 stalk Celery",
      "8 oz Sweet Peppers",
      "8 oz Grape Tomatoes",
      "2 each Scallions",
      "12 oz Carrots",
      "1 oz Pickled Peppadew Peppers",
      "2 tbsp Red Wine Vinegar",
      "4 tbsp Mayonnaise",
      "2 tbsp Grated Cotija Cheese",
      "1 tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)"
    ],
    "instructions": [
      "If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Thinly slice the celery on an angle. Cut off and discard the root ends of the scallions ; thinly slice, separating the white bottoms and green tops. Peel the carrots ; grate on the large side of box grater. Roughly chop the piquante peppers . Cut out and discard the stems of the sweet peppers ; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Halve the tomatoes . In a medium bowl, combine the sliced sweet peppers , halved tomatoes , and half the vinegar . Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.",
      "While the vegetables marinate, in a bowl, combine the sliced celery and white bottoms of the scallions , grated carrots , chopped piquante peppers , mayonnaise , and remaining vinegar . Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.",
      "While the slaw marinates, pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through. Transfer to a cutting board. Carefully halve each piece lengthwise.",
      "While the fish cooks, if using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the tortillas in a large piece of aluminum foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.",
      "Assemble the tacos using the warmed tortillas , halved fish , marinated vegetables (discarding any marinating liquid), cheese , and sliced green tops of the scallions . Serve the tacos with the slaw on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0195.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/cajun-fish-tacos-with-marinated-vegetables-cotija-cheese",
    "source_saved_file": "1234/Cajun Fish Tacos ｜ Blue Apron (2026_9_2 15：33：22).html"
  },
  {
    "id": "recipe-0196",
    "slug": "sweet-soy-chicken-with-broccoli-cashew-fried-rice",
    "path": "recipes/standard-meal-kit/sweet-soy-chicken-with-broccoli-cashew-fried-rice",
    "name": "Sweet Soy Chicken",
    "description": "Soy glaze is an incredible variation on soy sauce. A little sweeter and thicker, it’s an ideal substitution in recipes that call for a syrupy sauce that will cling to hearty ingredients. In this recipe, we’re coating crispy chicken cutlets in soy glaze, then serving them with a classic side of fried rice that’s infused with soy glaze, too. Mixed into the stir-fry with sesame oil and eggs, the glaze brings the ingredients of the fried rice together, adding delicious texture. And in flavor, the sweet, potent glaze is perfectly balanced by savory aromatics and earthy broccoli and cashews.",
    "category": "Standard Meal Kit",
    "calories": "590 calories",
    "ingredients": [],
    "instructions": [
      "In a medium pot, combine the rice, a big pinch of salt and 1½ cups of water ; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.",
      "While the rice cooks, wash and dry the fresh produce. Heat a second medium pot of salted water to boiling on high. Cut the broccoli into small florets. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Crack the eggs into a small bowl; beat until smooth.",
      "While the rice continues to cook, add the broccoli to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly softened. Drain thoroughly and rinse under cold water for 20 to 30 seconds to stop the cooking process.",
      "In a large pan (nonstick, if you have one) , heat 1 tablespoon of oil on medium-high until hot. Add the garlic, ginger and white bottoms of the scallions ; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the cooked rice and blanched broccoli ; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the rice is lightly browned.",
      "Add the eggs, sesame oil, cashews and ⅓ of the soy glaze to the pan of fried rice. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the eggs are cooked through; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.",
      "Place the flour on a plate.Pat the chicken cutlets dry with paper towels; season with salt and pepper on both sides. Coat the seasoned cutlets in the flour (shaking off any excess). In the same pan, heat 1 tablespoon of oil on medium-high until hot. Add the cutlets; cook 4 to 6 minutes per side, or until golden brown and cooked through. Stir in the remaining soy glaze and ⅓ cup of water ; season with salt and pepper. Cook, occasionally spooning the sauce over the chicken, 1 to 2 minutes, or until thoroughly coated. Transfer to a serving dish. Garnish the cooked chicken and fried rice with the sesame seeds and green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0196.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/sweet-soy-chicken-with-broccoli-cashew-fried-rice",
    "source_saved_file": "1234/Sweet Soy Chicken ｜ Blue Apron (2026_9_2 17：45：56).html"
  },
  {
    "id": "recipe-0197",
    "slug": "italian-shrimp-pesto-rice-with-sauteed-vegetables-crispy-capers",
    "path": "recipes/standard-meal-kit/italian-shrimp-pesto-rice-with-sauteed-vegetables-crispy-capers",
    "name": "Italian Shrimp & Pesto Rice",
    "description": "A bed of fluffy white rice (mixed with our fragrant basil pesto) forms the base of these vibrant bowls, which we’re topping with sautéed zucchini and peppers, Italian-seasoned shrimp, and crispy pan-fried capers.",
    "category": "Standard Meal Kit",
    "calories": "530 calories",
    "ingredients": [
      "10 oz Tail-On Shrimp (peeled & deveined)",
      "6 tbsp Basil Pesto",
      "1 tbsp Capers",
      "2 clove Garlic",
      "½ cup Long Grain White Rice",
      "¼ tsp Crushed Red Pepper Flakes",
      "1 each Zucchini",
      "1 tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)",
      "1 tbsp Red Wine Vinegar",
      "1 each Bell Pepper"
    ],
    "instructions": [
      "Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice and 1 cup of water . 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. Stir in the pesto . Taste, then season with salt and pepper if desired. Cover to keep warm.",
      "Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stem of the pepper . Halve lengthwise; remove the ribs and seeds, then large dice. Peel and roughly chop 2 cloves of garlic .",
      "Spread the capers onto a paper towel-lined work surface. Using a second paper towel, gently pat or roll the capers to thoroughly dry. Discard the paper towels. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a caper sizzles immediately when added, add the dried capers (carefully, as the oil may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until crispy. Leaving the oil in the pan, transfer to a paper towel-lined plate.",
      "Heat the pan of reserved caper oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced pepper , chopped garlic , 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, 3 to 4 minutes, or until the vegetables are softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.",
      "Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl; season with salt, pepper, and the Italian seasoning . Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. Serve the pesto rice topped with the cooked vegetables and cooked shrimp . Garnish with the fried capers . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0197.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/italian-shrimp-pesto-rice-with-sauteed-vegetables-crispy-capers",
    "source_saved_file": "1234/Italian Shrimp & Pesto Rice ｜ Blue Apron (2026_9_2 16：52：12).html"
  },
  {
    "id": "recipe-0198",
    "slug": "baked-eggs-potato-hash-with-sweet-peppers-kale",
    "path": "recipes/standard-meal-kit/baked-eggs-potato-hash-with-sweet-peppers-kale",
    "name": "Baked Eggs & Potato Hash",
    "description": "Potato hash is comfort food at its finest—perfect for highlighting a bevy of hearty, cool-weather produce. Our hash features colorful fingerling potatoes (celebrated for their naturally petite size and creamy flavor), sweet tinkerbell peppers and Lacinato kale, a robust variety popular in Tuscan cooking. The delectably rich flavors of baked eggs and aged cheddar cheese—added to the hash right before it goes into the oven—are livened up with a splash of Tabasco hot sauce served on the side.",
    "category": "Standard Meal Kit",
    "calories": "520 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into ¼-inch-thick pieces on an angle. Cut off and discard the root ends of the scallions; thinly slice on an angle. Cut out and discard the stems, ribs and seeds of the peppers; thinly slice on an angle, separating the white bottoms and green tops. Peel and mince the garlic. Remove and discard the kale stems ; roughly chop the leaves. Grate the cheese. Pick the parsley leaves off the stems; discard the stems.",
      "In a medium pan (nonstick and oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until browned and crispy.",
      "Reduce the heat to medium and add 2 teaspoons of olive oil to the pan. Add the peppers , garlic and white bottoms of the scallions ; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant.",
      "Add the kale to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Turn off the heat. (If your pan isn’t oven-safe, transfer the finished hash to a baking dish.)",
      "Using a spoon, create 2 wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top the eggs and hash with the cheese . Bake 6 to 8 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven.",
      "Garnish the baked hash with the parsley and green tops of the scallions . Serve with the hot sauce on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0198.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/baked-eggs-potato-hash-with-sweet-peppers-kale",
    "source_saved_file": "1234/Baked Eggs & Potato Hash ｜ Blue Apron (2026_9_2 15：21：45).html"
  },
  {
    "id": "recipe-0199",
    "slug": "corn-feta-quiche-with-butter-lettuce-radish-salad",
    "path": "recipes/standard-meal-kit/corn-feta-quiche-with-butter-lettuce-radish-salad",
    "name": "Corn & Feta Quiche",
    "description": "Flaky pie crusts are the perfect partner for a filling of sweet corn and tangy feta cheese—all baked to a golden brown finish. The richness of the quiche is balanced by a lightly-dressed salad punctuated with bites of crisp sliced radishes.",
    "category": "Standard Meal Kit",
    "calories": "820 calories",
    "ingredients": [
      "2 each Pie Crust",
      "2 each Pasture-Raised Eggs",
      "2 clove Garlic",
      "3 oz Radishes",
      "2 each Scallions",
      "1 head Butter Lettuce",
      "2 ear Corn",
      "3 tbsp Green Goddess Dressing",
      "1 ½ oz Feta Cheese",
      "¼ tsp Crushed Red Pepper Flakes"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 425°F. Wash and dry the fresh produce. Remove any husks and silks from the corn ; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic . Thinly slice the scallions , separating the white bottoms and hollow green tops. Cut off and discard the root end of the lettuce ; separate the leaves. Halve the radishes lengthwise, then thinly slice crosswise.",
      "In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the chopped garlic , sliced white bottoms of the scallions , 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 frequently, 1 to 2 minutes, or until softened. Turn off the heat.",
      "Crack the eggs into a large bowl. Add the cheese (crumbling before adding) and 1/4 cup of water . Whisk until combined. Add the cooked corn . Season with salt and pepper; stir until thoroughly combined.",
      "Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the crusts; season with salt and pepper. Bake, rotating the sheet pan halfway through, 18 to 20 minutes, or until the crusts are browned and the filling is set and cooked through. Remove from the oven. Let stand at least 2 minutes before serving.",
      "Just before serving, in a large bowl, combine the lettuce leaves and sliced radishes . Add the green goddess dressing . Season with salt and pepper; toss to coat. Serve the baked quiches with the salad on the side. Garnish with the sliced green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0199.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/corn-feta-quiche-with-butter-lettuce-radish-salad",
    "source_saved_file": "1234/Corn & Feta Quiche ｜ Blue Apron (2026_9_2 16：02：19).html"
  },
  {
    "id": "recipe-0200",
    "slug": "indian-lamb-fresh-mint-sauce-with-achaar-dressed-potatoes-arugula-salad",
    "path": "recipes/standard-meal-kit/indian-lamb-fresh-mint-sauce-with-achaar-dressed-potatoes-arugula-salad",
    "name": "Indian Lamb & Fresh Mint Sauce",
    "description": "INGREDIENT IN FOCUS Our savory tomato achaar is made with tomatoes, tamarind, and a blend of traditional spices like turmeric, red chile powder, and more. The irresistibly tangy, sweet, and spicy flavor combination is classic in Indian cuisine. TECHNIQUE TO HIGHLIGHT When slicing the lamb rack, use the rib bones as a guide. Place your knife between two bones and gently slice through the meat, following the direction of the bones so you don’t hit them.",
    "category": "Standard Meal Kit",
    "calories": "660 calories",
    "ingredients": [
      "1 each Frenched Rack of Lamb",
      "8 oz Multicolored Grape Tomatoes",
      "4 oz Arugula",
      "1 each Lime",
      "2 each Persian Cucumbers",
      "1 ¼ lb Fingerling Potatoes",
      "1 bunch Mint",
      "½ cup Tzatziki (cucumber-yogurt sauce)",
      "2 tsp Date Syrup",
      "2 tbsp Red Wine Vinegar",
      "1 each Shallot",
      "¼ cup Roasted Pistachios",
      "2 tbsp Tomato Achaar",
      "2 tsp Vadouvan Curry Powder"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Line two sheet pans with foil. Place the halved potatoes on one sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, cut side down. Pat the lamb dry with paper towels; season on all sides with salt, pepper, and the curry powder . Place on the other sheet pan, bone side down. Roast 27 to 29 minutes for medium-rare (125°F), or until the potatoes are browned and tender when pierced with a fork and the lamb is cooked to your desired degree of doneness.* Remove from the oven. Transfer the roasted lamb to a cutting board and let rest at least 10 minutes. *The USDA recommends a minimum safe cooking temperature of 145°F for lamb. Roast the lamb 33 to 35 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.",
      "Meanwhile, halve the lime crosswise. Roughly chop the pistachios . Pick the mint leaves off the stems. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes . Peel and thinly slice the shallot . In a large bowl, combine the sliced cucumbers , halved tomatoes , sliced shallot , and vinegar . Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the date syrup , the juice of both lime halves , and 1 tablespoon of olive oil . Season with salt and pepper.",
      "While the lamb rests, transfer the roasted potatoes to a medium bowl; add as much of the tomato achaar as you’d like , depending on how spicy you’d like the dish to be. Toss to coat. Taste, then season with salt and pepper if desired.",
      "To the bowl of lime-date sauce , add the chopped pistachios and mint leaves (tearing just before adding); stir to combine. Taste, then season with salt and pepper if desired. To the bowl of marinated vegetables , add the arugula ; season with salt and pepper. Toss to coat.",
      "Slice the rested lamb between each bone. On a serving dish, spread the tzatziki into an even layer. Top with the salad . Serve the sliced lamb with the finished salad and dressed potatoes . Top the lamb with the finished sauce . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0200.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/indian-lamb-fresh-mint-sauce-with-achaar-dressed-potatoes-arugula-salad",
    "source_saved_file": "1234/Indian Lamb & Fresh Mint Sauce ｜ Blue Apron (2026_9_2 16：49：35).html"
  },
  {
    "id": "recipe-0201",
    "slug": "ancho-honey-chicken-delicata-squash-nachos-with-black-beans-guacamole-lime-sour-cream",
    "path": "recipes/standard-meal-kit/ancho-honey-chicken-delicata-squash-nachos-with-black-beans-guacamole-lime-sour-cream",
    "name": "Ancho-Honey Chicken & Delicata Squash \"Nachos\"",
    "description": "For a playful riff on nachos, you'll sub out tortilla chips for slices of sweet delicata squash and crisp red onion, which bake in the oven until tender, then get topped with black beans, two types of cheese, guacamole, and lime sour cream for classic Mexican flavors. It's the perfect side for simply seared chicken topped with a subtly sweet and spicy ancho-honey sauce.",
    "category": "Standard Meal Kit",
    "calories": "790 calories",
    "ingredients": [
      "4 each Boneless, Skinless Chicken Breasts",
      "1 each Delicata Squash",
      "1 each 15.5-oz can Black Beans",
      "2 each Scallions",
      "4 oz Shredded Monterey Jack Cheese",
      "1 each Lime",
      "¼ cup Sour Cream",
      "1 cup Long Grain White Rice",
      "1 each Red Onion",
      "1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)",
      "½ cup Guacamole",
      "1 tbsp Ancho Chile Paste",
      "2 tsp Honey"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the scallions ; separating the white bottoms and hollow green tops. Cut off and discard the ends of the squash . Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Halve, peel, and thinly slice the onion . Drain and rinse the beans . Halve the lime crosswise. In a bowl, combine the sour cream and the juice of 1 lime half . In a separate bowl, combine the honey , chile paste , and the juice of the remaining lime half .",
      "Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions ; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add the rice , a big pinch of salt , and 2 cups of water (carefully, as the liquid may splatter). 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.",
      "Meanwhile, place the sliced squash and sliced onion in a large baking dish. Drizzle with olive oil and season with salt, pepper, and the spice blend . Toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Top with the drained beans and monterey jack . Return to the oven and roast 3 to 5 minutes, or until the cheese is melted. Remove from the oven and let stand at least 2 minutes.",
      "Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Transfer to a cutting board.",
      "Slice the cooked chicken crosswise. Serve the cooked rice topped with the sliced chicken and ancho-honey sauce . Serve the squash nachos topped with the guacamole and lime sour cream . Garnish with the sliced green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0201.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/ancho-honey-chicken-delicata-squash-nachos-with-black-beans-guacamole-lime-sour-cream",
    "source_saved_file": "1234/Ancho-Honey Chicken & Delicata Squash ＂Nachos＂ ｜ Blue Apron (2026_9_2 15：18：01).html"
  },
  {
    "id": "recipe-0202",
    "slug": "smoky-guajillo-beef-rice-bowls-with-fresh-tomato-salsa-lime-mayo",
    "path": "recipes/standard-meal-kit/smoky-guajillo-beef-rice-bowls-with-fresh-tomato-salsa-lime-mayo",
    "name": "Smoky Guajillo Beef & Rice Bowls",
    "description": "This satisfying bowl highlights a duo of bold Mexican-style ingredients, including the blend of traditional spices like ancho chile powder, smoked paprika, and cumin that flavors roasted carrots, and the smoky-sweet guajillo chile pepper sauce we’re pairing with savory ground beef.",
    "category": "Standard Meal Kit",
    "calories": "850 calories",
    "ingredients": [
      "10 oz Ground Beef",
      "½ cup Long Grain White Rice",
      "4 oz Grape Tomatoes",
      "1 each Lime",
      "12 oz Carrots",
      "1 oz Sliced Pickled Jalapeño Peppers",
      "2 tbsp Mayonnaise",
      "2 tbsp Grated Cotija Cheese",
      "⅓ cup Guajillo Chile Pepper Sauce",
      "1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots ; halve lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "Meanwhile, in a small pot, combine the rice , a big pinch of salt , and 1 cup of water . 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.",
      "Meanwhile, halve the tomatoes . Halve the lime crosswise. Roughly chop the pepper . Thoroughly wash your hands immediately after handling. In a medium bowl, combine the halved tomatoes , the juice of 1 lime half , a drizzle of olive oil , and as much of the chopped pepper as you’d like , depending on how spicy you’d like the dish to be. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.",
      "Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef ; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the guajillo chile sauce (carefully, as the liquid may splatter) and 1/4 cup of water ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is slightly thickened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "Meanwhile, in a bowl, combine the mayonnaise and the juice of the remaining lime half . Season with salt and pepper. Serve the cooked rice topped with the cooked beef , roasted carrots , and salsa . Drizzle with the lime mayo and garnish with the cheese . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0202.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/smoky-guajillo-beef-rice-bowls-with-fresh-tomato-salsa-lime-mayo",
    "source_saved_file": "1234/Smoky Guajillo Beef & Rice Bowls ｜ Blue Apron (2026_9_2 17：37：41).html"
  },
  {
    "id": "recipe-0203",
    "slug": "seared-chicken-creamy-lemon-sauce-with-salsa-verde-potato-salad",
    "path": "recipes/standard-meal-kit/seared-chicken-creamy-lemon-sauce-with-salsa-verde-potato-salad",
    "name": "Seared Chicken & Creamy Lemon Sauce ",
    "description": "For an easy side to accompany simply seared chicken, we’re cooking green beans and potatoes together until delightfully tender, then tossing it all with sour cream, bright salsa verde, and fresh tomatoes. For even more vibrant flavor, we’re topping the chicken with a creamy lemon sauce.",
    "category": "Standard Meal Kit",
    "calories": "580 calories",
    "ingredients": [
      "4 each Boneless, Skinless Chicken Breasts",
      "8 oz Grape Tomatoes",
      "1 each Lemon",
      "6 oz Green Beans",
      "⅓ cup Salsa Verde",
      "¼ cup Sour Cream",
      "4 tbsp Mayonnaise",
      "2 tbsp Sliced Roasted Almonds",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)",
      "1 ¼ lb Potatoes"
    ],
    "instructions": [
      "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. Medium dice the potatoes . Cut off and discard the stem ends of the green beans ; cut into 1-inch pieces. Halve the tomatoes . Zest the lemon to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. In a bowl, combine the mayonnaise , lemon zest , half the sour cream , and 1 teaspoon of water ; season with salt and pepper. Whisk to combine.",
      "Add the diced potatoes to the pot of boiling water. Cook 15 minutes. Add the green bean pieces . Continue to cook 2 to 3 minutes, or until the vegetables are tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.",
      "Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. * An instant-read thermometer should register 165°F for chicken.",
      "To the pot of cooked potatoes and green beans , add the salsa verde , halved tomatoes , and remaining sour cream ; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the potato salad . Top the chicken with the sauce . Garnish with the almonds . Serve the lemon wedges on the side; garnish with as much of the juice as you’d like. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0203.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/seared-chicken-creamy-lemon-sauce-with-salsa-verde-potato-salad",
    "source_saved_file": "1234/Seared Chicken & Creamy Lemon Sauce ｜ Blue Apron (2026_9_2 17：25：18).html"
  },
  {
    "id": "recipe-0204",
    "slug": "broccolini-goat-cheese-polenta-with-soft-boiled-eggs-red-onion-jam",
    "path": "recipes/standard-meal-kit/broccolini-goat-cheese-polenta-with-soft-boiled-eggs-red-onion-jam",
    "name": "Broccolini & Goat Cheese Polenta",
    "description": "Broccolini is a wonderful, versatile cross between broccoli and Chinese kale. Here, we’re blanching it (boiling it for just a few minutes, to soften its stalks and bring out its mild sweetness­) before sautéing it with aromatics and sliced almonds. We’re serving our broccolini over warming, goat cheese-infused polenta, with a garnish of homemade onion jam—simply onion cooked down with honey and red wine vinegar, for vibrant, fruity flavor. A soft-boiled egg tops off each bowl of this gourmet, Italian-inspired meal.",
    "category": "Standard Meal Kit",
    "calories": "580 calories",
    "ingredients": [],
    "instructions": [
      "Heat a medium pot of salted water to boiling on high. Once boiling, carefully add the eggs and cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper. Rinse and dry the pot.",
      "While the eggs cook, wash and dry the fresh produce. Heat a second medium pot of salted water to boiling on high. Cut off and discard the bottom inch of the broccolini stalks; halve the stalks crosswise. Peel and small dice the onion. Crumble the goat cheese. Peel and mince the garlic.",
      "Add the broccolini to the second pot of boiling water and cook 3 to 5 minutes, or until the stalks are tender when pierced with a knife. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Rinse and dry the pot.",
      "While the broccolini cooks, in the pot used to cook the eggs, combine the onion and ¾ cup of water ; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 8 to 10 minutes, or until the water has evaporated. Add the honey and vinegar . Reduce the heat to medium-high and cook, stirring occasionally, 2 to 4 minutes, or until the liquid has thickened; season with salt and pepper to taste. Transfer to a bowl. Carefully rinse and dry the pot.",
      "While the onion jam cooks, in the pot used to cook the broccolini , combine 3 cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, slowly add the polenta , whisking to break up any clumps. Reduce the heat to low and simmer, whisking occasionally, 10 to 12 minutes, or until thickened and tender. (If the polenta seems too thick, add up to ¼ cup of water to achieve your desired consistency.) Remove from heat and whisk in the goat cheese until thoroughly combined; season with salt and pepper to taste. Set aside in a warm place.",
      "In the pot used to make the onion jam, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the blanched broccolini and almonds ; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until warmed through; season with salt and pepper to taste. Divide the cooked polenta between 2 dishes. Top with the finished broccolini, onion jam and peeled eggs . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0204.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/broccolini-goat-cheese-polenta-with-soft-boiled-eggs-red-onion-jam",
    "source_saved_file": "1234/Broccolini & Goat Cheese Polenta ｜ Blue Apron (2026_9_2 15：30：50).html"
  },
  {
    "id": "recipe-0205",
    "slug": "italian-chicken-tomato-glazed-onion-with-garlic-rolls-roasted-vegetables",
    "path": "recipes/standard-meal-kit/italian-chicken-tomato-glazed-onion-with-garlic-rolls-roasted-vegetables",
    "name": "Italian Chicken & Tomato-Glazed Onion",
    "description": "Classic Italian ingredients like oregano, sage, parmesan, and more give our sautéed chicken bright, zesty flavor. It’s perfectly complemented by the soft garlic rolls you’ll make (to scoop up extra bites of saucy, tangy-sweet tomatoes and onion) and a hearty side of roasted broccoli and peppers.",
    "category": "Standard Meal Kit",
    "calories": "760 calories",
    "ingredients": [
      "4 each Boneless, Skinless Chicken Breasts",
      "16 oz Pizza Dough",
      "8 oz Sweet Peppers",
      "2 clove Garlic",
      "16 oz Broccoli",
      "¼ cup Grated Parmesan Cheese",
      "1 oz Salted Butter",
      "2 tbsp Tomato Paste",
      "2 tbsp Vegetarian Worcestershire Sauce",
      "3 tbsp Ranch Dressing",
      "1 tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)",
      "1 each Sweet Onion"
    ],
    "instructions": [
      "Remove the dough from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stems of the peppers ; remove the cores, then quarter lengthwise. Halve, peel, and thinly slice the onion . Peel 1 clove of garlic ; using a zester or the small side of a box grater, finely grate into a paste.",
      "Place the broccoli florets and quartered peppers on a sheet pan. Drizzle with olive oil ; season with salt and pepper. Toss to coat; arrange in an even layer. Place on the lower oven rack and roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a bowl. Add the ranch dressing ; toss to thoroughly coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.",
      "Meanwhile, lightly oil a separate sheet pan. Tear the dough into 12 to 16 equal-sized pieces (about 2 inches per piece); shape into rounds. Transfer to the sheet pan; arrange in an even layer. Place on the upper oven rack and bake 12 to 16 minutes, or until lightly browned and cooked through. Remove from the oven.",
      "Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning . In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.",
      "To the pan of reserved fond, add the sliced onion (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the tomato paste . Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as it may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the liquid is slightly thickened. Turn off the heat; stir in the worcestershire sauce . Taste, then season with salt and pepper if desired.",
      "Meanwhile, melt the butter in a large bowl in the microwave (or melt in a medium pot, then transfer to a large bowl). Add half the cheese , 2 tablespoons of olive oil , and as much of the garlic paste as you’d like ; stir to combine. Add the baked rolls ; toss to thoroughly coat. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished rolls and dressed vegetables . Top the chicken with the glazed onion . Garnish with the remaining cheese . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0205.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/italian-chicken-tomato-glazed-onion-with-garlic-rolls-roasted-vegetables",
    "source_saved_file": "1234/Italian Chicken & Tomato-Glazed Onion ｜ Blue Apron (2026_9_2 16：51：39).html"
  },
  {
    "id": "recipe-0206",
    "slug": "seared-chicken-fresh-tomato-pan-sauce-with-southern-style-potato-salad",
    "path": "recipes/standard-meal-kit/seared-chicken-fresh-tomato-pan-sauce-with-southern-style-potato-salad",
    "name": "Seared Chicken & Fresh Tomato Pan Sauce",
    "description": "To celebrate the vibrant flavors of summer, we’re making a tomato pan sauce to top simply seared chicken by cooking fresh tomatoes with butter and garlic in the chicken’s fond. Classic potato salad is elevated by bites of pickled peppers, crunchy celery, and hard-boiled eggs, whose yolks provide even more rich, savory flavor.",
    "category": "Standard Meal Kit",
    "calories": "600 calories",
    "ingredients": [
      "4 each Boneless, Skinless Chicken Breasts",
      "2 each Pasture-Raised Eggs",
      "20 oz Potatoes",
      "2 clove Garlic",
      "8 oz Grape Tomatoes",
      "2 stalk Celery",
      "4 each Persian Cucumbers",
      "¼ cup Dijonnaise",
      "1 oz Salted Butter",
      "2 tbsp Apple Cider Vinegar",
      "2 oz Pickle Chips",
      "1 tbsp Sugar",
      "1 oz Sweety Drop Peppers",
      "1 tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)"
    ],
    "instructions": [
      "Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs to the pot of water. Cook 9 minutes. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board, then small dice.",
      "While the eggs cook, wash and dry the fresh produce. Medium dice the potatoes . Roughly chop the pickle chips . Small dice the celery . Quarter the cucumbers lengthwise. Halve the tomatoes . Peel and roughly chop 1 clove of garlic . Combine in a bowl.",
      "Add the diced potatoes to the same pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the chopped pickle chips , creamy mustard sauce , spice blend , diced celery , peppers , diced eggs , and a drizzle of olive oil ; season with salt and pepper. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.",
      "While the potatoes cook, in a large bowl, whisk together the sugar and half the vinegar . Add the quartered cucumbers ; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.",
      "While the cucumbers marinate, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.",
      "In the pan of reserved fond, heat half the butter on medium-high until melted. Add the prepared tomatoes and garlic ; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the remaining butter , remaining vinegar (carefully, as the liquid may splatter), and 2 tablespoons of water . Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the potato salad and marinated cucumbers (discarding any liquid). Top the chicken with the tomato pan sauce . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0206.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/seared-chicken-fresh-tomato-pan-sauce-with-southern-style-potato-salad",
    "source_saved_file": "1234/Seared Chicken & Fresh Tomato Pan Sauce ｜ Blue Apron (2026_9_2 17：25：38).html"
  },
  {
    "id": "recipe-0207",
    "slug": "hoisin-chicken-brown-rice-bowl-with-bok-choy-spicy-maple-delicata",
    "path": "recipes/standard-meal-kit/hoisin-chicken-brown-rice-bowl-with-bok-choy-spicy-maple-delicata",
    "name": "Hoisin Chicken & Brown Rice Bowl",
    "description": "This hearty rice bowl features one of our favorite varieties of autumn squash: delicata, which we’re roasting in the oven before finishing with a sweet and spicy duo of maple syrup and chili crisp. We’re serving it over a bed of hearty brown rice and bok choy—finished with a dash of sesame oil—and bites of hoisin-maple glazed chicken.",
    "category": "Standard Meal Kit",
    "calories": "640 calories",
    "ingredients": [
      "10 oz Boneless Chicken Breast Pieces",
      "½ cup Brown Rice",
      "1 each Delicata Squash",
      "10 oz Baby Bok Choy",
      "1 tbsp Sesame Oil",
      "1 tbsp Maple Syrup",
      "2 tbsp Hoisin Sauce",
      "1 tbsp Rice Vinegar",
      "4 tsp Chili Crisp Seasoning"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice , a big pinch of salt , and 1 1/4 cups of water . Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.",
      "Meanwhile, cut off and discard the root ends of the bok choy ; roughly chop, separating the stems and leaves. In a bowl, combine the hoisin sauce , half the maple syrup , half the vinegar , and 1 tablespoon of water . In a separate, large bowl, whisk together the remaining maple syrup and as much of the chili crisp as you'd like (reserving a pinch for serving), depending on how spicy you'd like the dish to be.",
      "Meanwhile, wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash . Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/4-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven.",
      "To the bowl of cooked bok choy , add the cooked rice and sesame oil ; season with salt and pepper. Stir to combine. To the bowl of spicy maple syrup , add the roasted squash and a drizzle of olive oil ; toss to coat. Serve the finished rice topped with the finished squash and glazed chicken (including any glaze from the pan). Garnish with as much of the remaining chili crisp as you'd like . Enjoy!",
      "Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. Add the hoisin glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat.",
      "In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy stems . Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped bok choy leaves and remaining vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a large bowl. Cover with foil to keep warm. Wipe out the pan."
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0207.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/hoisin-chicken-brown-rice-bowl-with-bok-choy-spicy-maple-delicata",
    "source_saved_file": "1234/Hoisin Chicken & Brown Rice Bowl ｜ Blue Apron (2026_9_2 16：29：28).html"
  },
  {
    "id": "recipe-0208",
    "slug": "orange-brown-butter-tilapia-with-collard-greens-garlic-rice",
    "path": "recipes/standard-meal-kit/orange-brown-butter-tilapia-with-collard-greens-garlic-rice",
    "name": "Orange & Brown Butter Tilapia",
    "description": "In this recipe, you’ll top Mexican-spiced tilapia with crunchy pepitas—or pumpkin seeds—cooked in a pan sauce of fresh orange juice and brown butter. Sides of garlic rice and collard greens sautéed with pickled jalapeño complete the dish with more aromatic, zesty flavor. 14 green SmartPoints® per serving 13 blue SmartPoints® per serving 13 purple SmartPoints® per serving To learn more about WW and SmartPoints® visit Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.",
    "category": "Standard Meal Kit",
    "calories": "670 calories",
    "ingredients": [
      "2 each Tilapia Fillets",
      "½ cup Long Grain White Rice",
      "2 clove Garlic",
      "6 oz Collard Greens",
      "1 each Navel Orange",
      "1 oz Salted Butter",
      "2 tbsp Raw Pepitas",
      "1 oz Sliced Pickled Jalapeño Peppers",
      "1 tbsp Honey",
      "1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)"
    ],
    "instructions": [
      "Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic . Separate the collard green leaves from the stems; discard the stems, then thinly slice the leaves. Halve the orange crosswise; squeeze the juice into a bowl. Roughly chop the pepper . Thoroughly wash your hands immediately after handling.",
      "In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic ; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the rice , a big pinch of salt , and 1 cup of water (carefully, as the liquid may splatter). 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.",
      "Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced collard greens and as much of the chopped pepper as you’d like , depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the collard greens are wilted and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.",
      "Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. *An instant-read thermometer should register 145°F.",
      "In the pan of reserved fond, heat the butter and pepitas on medium-high until the butter has melted. Once melted, cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Season with salt and pepper. Add the orange juice (carefully, as the liquid may splatter) and honey (kneading the packet before opening). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the garlic rice and cooked collard greens . Top the fish with the pan sauce . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0208.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/orange-brown-butter-tilapia-with-collard-greens-garlic-rice",
    "source_saved_file": "1234/Orange & Brown Butter Tilapia ｜ Blue Apron (2026_9_2 17：05：42).html"
  },
  {
    "id": "recipe-0209",
    "slug": "flank-steaks-mushroom-agrodolce-with-roasted-squash-brussels-sprouts",
    "path": "recipes/standard-meal-kit/flank-steaks-mushroom-agrodolce-with-roasted-squash-brussels-sprouts",
    "name": "Flank Steaks & Mushroom Agrodolce",
    "description": "Seared steaks get topped with tender mushrooms cooked with vinegar, sugar, and red pepper flakes—a nod to classic Italian agrodolce, or sweet-and-sour sauce. It's served with a complementary side of roasted potatoes and brussels sprouts (sprinkled with parmesan cheese), then garnished with piquant pickled peppers for bursts of tangy flavor.",
    "category": "Standard Meal Kit",
    "calories": null,
    "ingredients": [
      "2 each Grass-Fed Flank Steaks",
      "8 oz Brussels Sprouts",
      "4 oz Mushrooms",
      "1 each Delicata Squash",
      "2 tbsp Balsamic Vinegar",
      "1 tbsp Sugar",
      "½ oz Sweety Drop Peppers",
      "¼ cup Grated Parmesan Cheese",
      "¼ tsp Crushed Red Pepper Flakes",
      "½ tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash . Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then medium dice the squash. Cut off and discard the stem ends of the brussels sprouts ; halve lengthwise. Thinly slice the mushrooms .",
      "Place the diced squash and halved brussels sprouts in a bowl. Drizzle with olive oil ; season with salt, pepper, and the spice blend . Toss to thoroughly coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer. Roast 19 to 23 minutes, or until browned and tender when pierced with a fork. Transfer to the reserved bowl. Add the parmesan ; toss to coat. Taste, then season with salt and pepper if desired.",
      "Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested steaks ; slice crosswise against the grain. *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.",
      "In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sugar , vinegar (carefully, as the liquid may splatter), and as much of the red pepper flakes as you’d like , depending on how spicy you’d like the dish to be. Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until the mushrooms are coated and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the sliced steaks with the finished squash and brussels sprouts . Top the steaks with the mushroom agrodolce . Garnish with the peppers . Enjoy!"
    ],
    "prep_time": "PT35M",
    "servings": null,
    "image": "/static/recipes/recipe-0209.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/flank-steaks-mushroom-agrodolce-with-roasted-squash-brussels-sprouts",
    "source_saved_file": "1234/Flank Steaks & Mushroom Agrodolce ｜ Blue Apron (2026_9_2 17：30：35).html"
  },
  {
    "id": "recipe-0210",
    "slug": "chipotle-pinto-bean-quesadillas-with-romaine-candied-seed-salad",
    "path": "recipes/standard-meal-kit/chipotle-pinto-bean-quesadillas-with-romaine-candied-seed-salad",
    "name": "Chipotle Pinto Bean Quesadillas",
    "description": "These rich quesadillas are loaded with melty cheese and a duo of saucy pinto beans and caramelized onion, which get deliciously smoky heat from chipotle chile paste. We’re balancing out the bold flavors with a sour cream dipper and a refreshing honey-lime romaine salad sprinkled with candied sunflower and sesame seeds.",
    "category": "Standard Meal Kit",
    "calories": "810 calories",
    "ingredients": [
      "4 each Flour Tortillas",
      "1 each 15.5-oz can Pinto Beans",
      "1 each Yellow Onion",
      "¼ cup Sour Cream",
      "2 tsp Chipotle Chile Paste",
      "1 each Romaine Lettuce Heart",
      "3 oz Radishes",
      "2 oz Shredded Cheddar & Monterey Jack Cheese Blend",
      "1 each Lime",
      "1 tbsp Light Brown Sugar",
      "2 tsp Honey",
      "2 clove Garlic",
      "2 tbsp Roasted Sunflower Seeds",
      "1 tsp Black & White Sesame Seeds"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Halve, peel, and thinly slice the onion . Drain and rinse the beans . Roughly chop the lettuce . Halve the radishes lengthwise, then thinly slice crosswise. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons of zest. Halve the lime crosswise. Peel 1 clove of garlic ; using a zester or the small side of a box grater, finely grate into paste. In a bowl, combine the lime zest , sugar , and 2 teaspoons of water . Stir until the sugar has dissolved. In a separate, large bowl, combine the honey , the juice of 1 lime half , 1 tablespoon of olive oil , and as much of the garlic paste as you'd like . Season with salt and pepper; whisk to combine.",
      "In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sunflower seeds and sesame seeds ; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the lime-sugar mixture (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until coated and the liquid has cooked off. Transfer to a bowl. Rinse and wipe out the pan.",
      "In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion ; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the drained beans , 1/2 cup of water (carefully, as the liquid may splatter), 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 occasionally, 5 to 6 minutes, or until thoroughly combined and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "Place the tortillas on a work surface. Top one half of each tortilla with the cheddar and monterey jack and filling ; season with salt and pepper. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas . Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. When cool enough to handle, halve each quesadilla.",
      "In a bowl, combine the sour cream and the juice of the remaining lime half . To the bowl of honey-lime dressing , add the chopped lettuce and sliced radishes ; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the salad and lime sour cream on the side. Top the salad with the candied seeds (breaking into small pieces before adding). Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0210.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/chipotle-pinto-bean-quesadillas-with-romaine-candied-seed-salad",
    "source_saved_file": "1234/Chipotle Pinto Bean Quesadillas ｜ Blue Apron (2026_9_2 15：57：45).html"
  },
  {
    "id": "recipe-0211",
    "slug": "seared-chicken-saffron-couscous-with-summer-squash-red-bell-pepper",
    "path": "recipes/standard-meal-kit/seared-chicken-saffron-couscous-with-summer-squash-red-bell-pepper",
    "name": "Seared Chicken & Saffron Couscous",
    "description": "Tonight’s dish highlights the vibrant flavors of Moroccan cuisine. Fluffy couscous gets a subtle, aromatic lift from saffron—an exquisite red spice. A bold, garlicky tomato sauce coats our chicken and a duo of tender summer vegetables: red bell pepper and squash (you may receive grey or green zucchini, or yellow squash). To top it all off, we’re making a classic aioli with mayonnaise and another touch of garlic.",
    "category": "Standard Meal Kit",
    "calories": "570 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. In a bowl, combine the saffron , 1 cup of warm water , and a big pinch of salt . Roughly chop the almonds. Roughly chop the parsley leaves and stems. Peel and small dice the onion. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Medium dice the squash. Place the tomatoes in a bowl; gently break apart with your hands. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).",
      "In a medium pot, combine the couscous , a big pinch of salt , and the saffron-water mixture . Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Stir in the almonds , half the parsley , and a drizzle of olive oil; season with salt and pepper to taste. Set aside in a warm place.",
      "While the couscous cooks, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a plate. Set aside in a warm place.",
      "Add the onion to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Add the pepper and squash ; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until slightly softened.",
      "Add the tomatoes and half the garlic paste to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the mixture is slightly thickened. Add the cooked chicken ; cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat; season with salt and pepper to taste.",
      "While the vegetables cook, in a bowl, whisk together the mayonnaise , 1 teaspoon of water , and as much of the remaining garlic paste as you’d like ; season with salt and pepper to taste. Divide the cooked couscous and finished vegetables and chicken among 4 dishes. Garnish with the aioli and remaining parsley . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0211.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/seared-chicken-saffron-couscous-with-summer-squash-red-bell-pepper",
    "source_saved_file": "1234/Seared Chicken & Saffron Couscous ｜ Blue Apron (2026_9_2 17：26：28).html"
  },
  {
    "id": "recipe-0212",
    "slug": "oregano-chicken-orzo-with-feta-olives",
    "path": "recipes/standard-meal-kit/oregano-chicken-orzo-with-feta-olives",
    "name": "Oregano Chicken & Orzo",
    "description": "A simple olive tapenade—a favorite Provençal condiment—adds irresistibly briny flavor to our pan-seared chicken, which also gets a layer of aromatic flavor from a coating of dried oregano. It’s perfect for serving atop a bed of tender orzo (a rice-shaped pasta) mixed with tangy feta and crisp snap peas.",
    "category": "Standard Meal Kit",
    "calories": "650 calories",
    "ingredients": [
      "2 each Boneless, Skinless Chicken Breasts",
      "4 oz Orzo Pasta",
      "2 clove Garlic",
      "4 oz Sugar Snap Peas",
      "2 tbsp Crème Fraîche",
      "1 ½ oz Feta Cheese",
      "1 oz Pitted Niçoise Olives",
      "1 tbsp Red Wine Vinegar",
      "1 tsp Whole Dried Oregano"
    ],
    "instructions": [
      "Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the snap peas . Pull off and discard the tough string that runs the length of each pea pod; halve the peas crosswise. Finely chop the olives . Peel 1 clove of garlic ; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the chopped olives , half the vinegar , 1/2 teaspoon of olive oil , and as much of the garlic paste as you’d like . Taste, then season with salt and pepper if desired.",
      "Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano . In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with foil to keep warm. *An instant-read thermometer should register 165°F.",
      "Meanwhile, add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.",
      "In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the halved peas ; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Turn off the heat.",
      "To the pot of cooked pasta , add the cooked peas , crème fraîche , cheese (crumbling before adding), and remaining vinegar . Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished pasta topped with the sliced chicken and tapenade . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0212.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/oregano-chicken-orzo-with-feta-olives",
    "source_saved_file": "1234/Oregano Chicken & Orzo ｜ Blue Apron (2026_9_2 17：06：23).html"
  },
  {
    "id": "recipe-0213",
    "slug": "sweet-pepper-olive-pizza-with-spicy-broccoli",
    "path": "recipes/standard-meal-kit/sweet-pepper-olive-pizza-with-spicy-broccoli",
    "name": "Sweet Pepper & Olive Pizza",
    "description": "A combo of classic Italian flavors are sure to make this pizza a household favorite. We’re topping our dough with oregano-seasoned red sauce, briny kalamata olives, and crisp sweet peppers—all brought together by melty fontina cheese. For more bright flavor (and a bit of heat), we’re serving it with a side of broccoli dressed in lemon juice and hot sauce.",
    "category": "Standard Meal Kit",
    "calories": "690 calories",
    "ingredients": [
      "16 oz Pizza Dough",
      "1 each 8-oz can Tomato Sauce",
      "2 clove Garlic",
      "1 each Lemon",
      "8 oz Broccoli",
      "4 oz Sweet Peppers",
      "Sweet Onion",
      "4 oz Fontina Cheese",
      "1 oz Kalamata Olives",
      "1 tbsp Hot Sauce",
      "1 oz Pecorino Romano Cheese",
      "1 tsp Whole Dried Oregano"
    ],
    "instructions": [
      "Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Fill a medium pot with water; add a big pinch of salt and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic . Peel and thinly slice the onion . Grate the fontina cheese on the large side of a box grater. Cut off and discard the stems of the peppers ; remove and discard the cores, then thinly slice lengthwise. Using the flat side of your knife, smash the olives ; remove and discard the pits, then roughly chop. Grate the Pecorino cheese on the small side of a box grater.",
      "In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced onion . Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter) and oregano ; season with salt and pepper to taste. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat; season with salt and pepper to taste.",
      "Lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/4-inch thickness. If the dough is resistant, let rest 5 minutes. Rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the sauce , grated fontina cheese , sliced peppers , and chopped olives . Season with salt and pepper. Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the crust is golden brown and the cheese is melted. Remove from the oven and let stand at least 2 minutes.",
      "While the pizza bakes, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Once the pizza has baked about 10 minutes, to the pot of boiling water, add the broccoli florets . Cook 3 to 5 minutes, or until bright green and tender when pierced with a fork. Drain thoroughly and carefully pat dry with paper towels. Transfer to the bowl of lemon juice . Add as much of the hot sauce as you’d like , depending on how spicy you’d like the dish to be. Drizzle with olive oil and toss to coat; season with salt and pepper to taste.",
      "Transfer the baked pizza to a cutting board; cut into equal-sized pieces. Serve the sliced pizza with the dressed broccoli on the side. Garnish with the grated Pecorino cheese . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0213.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/sweet-pepper-olive-pizza-with-spicy-broccoli",
    "source_saved_file": "1234/Sweet Pepper & Olive Pizza ｜ Blue Apron (2026_9_2 17：45：16).html"
  },
  {
    "id": "recipe-0214",
    "slug": "seared-chicken-verjus-pan-sauce-with-mashed-potatoes-mushrooms-kale",
    "path": "recipes/standard-meal-kit/seared-chicken-verjus-pan-sauce-with-mashed-potatoes-mushrooms-kale",
    "name": "Seared Chicken & Verjus Pan Sauce",
    "description": "Verjus, used in cooking since the Middle Ages, is a mellow, tart juice pressed from grapes that have been harvested while still young. Here, we’re using it in a delicious pan sauce for our seared chicken and sautéed vegetables. A dollop of mashed potatoes soaks up some of the sauce’s brightness, rounding out this rustic, comforting dinner with ease.",
    "category": "Standard Meal Kit",
    "calories": "605 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Large dice the potatoes. Thinly slice the mushrooms. Remove and discard the kale stems; roughly chop the leaves. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves.",
      "Add the potatoes to the pot of boiling water and cook 15 to 17 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add half the butter . Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.",
      "While the potatoes cook, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.",
      "While the potatoes continue to cook, add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and softened; season with salt and pepper.",
      "Add the kale , verjus , crème fraîche and ½ cup of water to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 3 to 5 minutes, or until the kale has wilted and the sauce has reduced in volume by about half.",
      "Add the cooked chicken , remaining butter and all but a pinch of the thyme to the pan of vegetables and sauce; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Remove from heat and season with salt and pepper to taste. Divide the mashed potatoes between 2 dishes. Top with the finished chicken , vegetables and sauce . Garnish with the remaining thyme . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0214.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/seared-chicken-verjus-pan-sauce-with-mashed-potatoes-mushrooms-kale",
    "source_saved_file": "1234/Seared Chicken & Verjus Pan Sauce ｜ Blue Apron (2026_9_2 17：26：53).html"
  },
  {
    "id": "recipe-0215",
    "slug": "broccoli-ricotta-cannelloni-with-spicy-tomato-sauce",
    "path": "recipes/standard-meal-kit/broccoli-ricotta-cannelloni-with-spicy-tomato-sauce",
    "name": "Broccoli & Ricotta Cannelloni",
    "description": "This take on an Italian-American classic, cannelloni (or baked, filled rolls of pasta), highlights a flavorful filling of creamy ricotta and tender roasted broccoli, punched up with bites of tangy-sweet pickled peppers and briny olives.",
    "category": "Standard Meal Kit",
    "calories": "580 calories",
    "ingredients": [
      "6 each Pasta Sheets",
      "1 each 14.5-oz can Crushed Tomatoes",
      "2 clove Garlic",
      "8 oz Broccoli",
      "½ cup Part-Skim Ricotta Cheese",
      "1 oz Pitted Niçoise Olives",
      "1 ½ tsp Calabrian Chile Paste",
      "¼ cup Grated Parmesan Cheese",
      "½ oz Pickled Peppadew Peppers"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the broccoli ; cut off and discard the bottom 1/2 inch of the stem, then roughly chop the broccoli. Transfer to the sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.",
      "While the broccoli roasts, peel 1 clove of garlic ; using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the olives and peppers .",
      "While the broccoli continues to roast, using your hands, separate the sheets of pasta . Add to the pot of boiling water. Cook 1 to 2 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Carefully transfer the cooked pasta to a work surface. Pat dry with paper towels.",
      "In a large bowl, combine the chopped olives and peppers , roasted broccoli , garlic paste , ricotta , and a drizzle of olive oil . Season with salt and pepper. Taste, then season with salt and pepper if desired.",
      "To make the sauce, in a bowl, combine the tomatoes 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. Spread about 1/4 cup of the sauce into the bottom of a baking dish. Evenly divide the filling among the centers of the cooked pasta sheets . Roll the pasta sheets around the filling. Carefully place into the baking dish, seam side down. Evenly top with the remaining sauce and half the parmesan .",
      "Bake the cannelloni 10 to 12 minutes, or until heated through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked cannelloni garnished with the remaining parmesan . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0215.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/broccoli-ricotta-cannelloni-with-spicy-tomato-sauce",
    "source_saved_file": "1234/Broccoli & Ricotta Cannelloni ｜ Blue Apron (2026_9_2 15：30：11).html"
  },
  {
    "id": "recipe-0216",
    "slug": "grilled-monterey-jack-poblano-burgers-with-cilantro-lime-carrots",
    "path": "recipes/standard-meal-kit/grilled-monterey-jack-poblano-burgers-with-cilantro-lime-carrots",
    "name": "Grilled Monterey Jack & Poblano Burgers",
    "description": "Chefs! All summer long, we’re bringing you a mix of recipes designed for our favorite outdoor activity—grilling! For an extra decadent topping to your USDA Prime Niman Ranch ground beef burgers, you'll make a rich combination of monterey jack cheese, tangy garlic paste, grilled poblano pepper, and sour cream to deliciously melt over the patties while they cook.",
    "category": "Standard Meal Kit",
    "calories": "750 calories",
    "ingredients": [
      "12 oz USDA Prime Ground Beef",
      "2 each Challah Buns",
      "1 each Poblano Pepper",
      "2 clove Garlic",
      "12 oz Carrots",
      "1 each Lime",
      "¼ cup Sour Cream",
      "1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)",
      "2 oz Monterey Jack Cheese",
      "¼ cup Cilantro Sauce",
      "1 oz Sliced Pickled Jalapeño Peppers",
      "2 tbsp Grated Cotija Cheese"
    ],
    "instructions": [
      "Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Peel the carrots ; halve lengthwise, then halve crosswise. Place in a bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Grate the monterey jack on the large side of a box grater. Peel 1 clove of garlic ; using a zester or the small side of a box grater, finely grate into a paste. Halve the buns . Quarter the lime . Cut off and discard the stem of the poblano pepper . Halve lengthwise; remove the ribs and seeds. Place in a separate bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Thoroughly wash your hands, knife, and cutting board immediately after handling.",
      "Place a large piece of foil on the grill. Place the seasoned carrots on top of the foil. Grill 5 to 6 minutes per side, or until charred and softened. Transfer to a large bowl; cover with foil to keep warm. Grill the seasoned pepper halves 4 to 5 minutes per side, or until charred and softened. Transfer to a cutting board. Thinly slice the grilled pepper ; transfer to a medium bowl. Add the grated monterey jack , garlic paste , and sour cream . Season with salt and pepper.",
      "Place the beef in a bowl; season with salt, pepper, and the spice blend . Gently mix to combine. Form the mixture into two ½-inch-thick patties. Grill the patties 4 to 5 minutes, or until browned. Flip and grill 3 to 4 minutes, or until browned. Evenly top with the poblano mixture . Grill 1 to 2 minutes, or until the cheese is melted and the patties are cooked through.* Transfer to a work surface. *The USDA recommends a minimum safe cooking temperature of 160°F for beef.",
      "Add the halved buns , cut side down, to the grill and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.",
      "To the bowl of grilled carrots , add the cilantro sauce and the juice of 2 lime wedges ; season with salt and pepper. Assemble the burgers using the toasted buns , finished patties , the juice of the remaining lime wedges , and as much of the jalapeño pepper as you'd like , depending on how spicy you'd like the dish to be. Serve the burgers with the finished carrots on the side. Garnish the carrots with the cotija . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0216.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/grilled-monterey-jack-poblano-burgers-with-cilantro-lime-carrots",
    "source_saved_file": "1234/Grilled Monterey Jack & Poblano Burgers ｜ Blue Apron (2026_9_2 16：26：24).html"
  },
  {
    "id": "recipe-0217",
    "slug": "arugula-spinach-tomato-salad-with-feta-cheese-croutons",
    "path": "recipes/standard-meal-kit/arugula-spinach-tomato-salad-with-feta-cheese-croutons",
    "name": "Arugula, Spinach & Tomato Salad",
    "description": "This vibrant salad features a duo of spinach and arugula tossed with marinated tomatoes and onion, tangy feta, roasted peppers, sweet dates, and crispy homemade croutons. A simple honey vinaigrette brings it all together.",
    "category": "Standard Meal Kit",
    "calories": "630 calories",
    "ingredients": [
      "5 oz Baby Spinach",
      "2 oz Arugula",
      "1 each Small Baguettes",
      "1 each Red Onion",
      "4 tsp Honey",
      "4 oz Grape Tomatoes",
      "1 ½ oz Feta Cheese",
      "2 clove Garlic",
      "2 tbsp Red Wine Vinegar",
      "1 oz Sliced Roasted Red Peppers",
      "2 oz Dried Medjool Dates"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion . Halve the tomatoes . Pit and roughly chop the dates . In a large bowl, whisk together the honey , vinegar , and 1 tablespoon of olive oil . Season with salt and pepper. Add the sliced onion , halved tomatoes , and chopped dates . Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.",
      "Large dice the baguette . Peel 1 clove of garlic ; using a zester or the small side of a box grater, finely grate into a paste. Place in a bowl; add 1 tablespoon of olive oil and season with salt and pepper. Stir to combine. Add the diced baguette ; toss to coat. Transfer to a sheet pan; arrange in an even layer. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Remove from the oven and let cool.",
      "Meanwhile, roughly chop the peppers . To the bowl of marinated onion and tomatoes , add the croutons , spinach , and arugula . Season with salt and pepper; toss to coat. Serve the salad topped with the chopped peppers and feta (crumbling before adding). Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0217.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/arugula-spinach-tomato-salad-with-feta-cheese-croutons",
    "source_saved_file": "1234/Arugula, Spinach & Tomato Salad ｜ Blue Apron (2026_9_2 15：18：51).html"
  },
  {
    "id": "recipe-0218",
    "slug": "italian-sausage-mozzarella-burger-with-balsamic-roasted-peppers-pesto-potatoes",
    "path": "recipes/standard-meal-kit/italian-sausage-mozzarella-burger-with-balsamic-roasted-peppers-pesto-potatoes",
    "name": "Italian Sausage & Mozzarella Burger",
    "description": "WHY WE LOVE THIS DISH You'll make these irresistible burgers with hot Italian pork sausage, giving them incredible texture and rich, lightly spiced flavor. To finish, you'll top them with melty, oregano-seasoned mozzarella, honey-balsamic roasted bell pepper, and a swoosh of cipolline onion and olive mayo—all sandwiched between fluffy challah buns.",
    "category": "Standard Meal Kit",
    "calories": "1100 calories",
    "ingredients": [
      "20 oz Hot Italian Pork Sausage",
      "4 each Challah Buns",
      "8 oz Fresh Mozzarella Cheese",
      "6 tbsp Basil Pesto",
      "1 ¼ lb Fingerling Potatoes",
      "2 oz Sliced Roasted Red Peppers",
      "1 oz Castelvetrano Olives",
      "2 oz Garlic & Herb Flavored Butter",
      "4 tbsp Mayonnaise",
      "2 oz Balsamic-Marinated Cipolline Onions",
      "1 tsp Whole Dried Oregano",
      "4 tsp Honey",
      "1 tbsp Balsamic Vinegar",
      "2 each Bell Pepper"
    ],
    "instructions": [
      "Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut off and discard the stems of the bell peppers . Halve lengthwise; remove the ribs and seeds, then cut crosswise into 2-inch pieces. Thinly slice the cheese ; place in a bowl. Add the oregano and a drizzle of olive oil ; season with salt and pepper. Turn to coat. Halve the buns . Roughly chop the onions . Roughly chop the roasted peppers . Pit and roughly chop the olives . In a bowl, combine the chopped onions , chopped roasted peppers , chopped olives , and mayonnaise ; season with salt and pepper. In a separate, large bowl, combine the vinegar and honey .",
      "Line two sheet pans with foil. Transfer the halved potatoes to one sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a bowl; add the pesto and stir to coat. Taste, then season with salt and pepper if desired.",
      "Meanwhile, transfer the bell pepper pieces to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 13 to 15 minutes, or until tender when pierced with a fork. Transfer to the bowl of balsamic honey ; stir to coat. Taste, then season with salt and pepper if desired.",
      "Meanwhile, form the sausage into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties . Cook 5 to 6 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the seasoned cheese . Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.",
      "Spread the softened butter onto the cut sides of the halved buns . Working in batches, add the prepared buns , cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns , pepper-olive mayo , cooked patties , and finished peppers . Serve the burgers with the finished potatoes on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0218.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/italian-sausage-mozzarella-burger-with-balsamic-roasted-peppers-pesto-potatoes",
    "source_saved_file": "1234/Italian Sausage & Mozzarella Burger ｜ Blue Apron (2026_9_2 16：52：22).html"
  },
  {
    "id": "recipe-0219",
    "slug": "maryland-style-cod-cake-sandwiches-with-tartar-sauce-red-cabbage-slaw",
    "path": "recipes/standard-meal-kit/maryland-style-cod-cake-sandwiches-with-tartar-sauce-red-cabbage-slaw",
    "name": "Maryland-Style Cod Cake Sandwiches",
    "description": "The Chesapeake Bay region is famous for its seafood dishes, often rich with the warm, zippy flavors of bay leaf, celery, nutmeg, cayenne pepper and more. For dinner tonight, we’re serving classic fish cakes (made with flaky cod) on soft potato buns, layered with a refreshing, crunchy slaw and dolloped with tangy-sweet tartar sauce. (Before shaping your cakes, be sure to let the mixture stand for a few minutes. This allows the ingredients—including eggs and finely ground matzo—to bind together, keeping the cakes intact as they cook.)",
    "category": "Standard Meal Kit",
    "calories": "720 calories",
    "ingredients": [],
    "instructions": [
      "Pat the cod fillets 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 fillets and cook 2 to 3 minutes per side, or until lightly browned and cooked through. Transfer to a large bowl. Using 2 forks, flake the cooked fillets into small pieces. Rinse and wipe out the pan.",
      "While the cod cooks, wash and dry the fresh produce. Halve the buns. Cut out and discard the cabbage core; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops.",
      "In a large bowl, combine the cabbage , white bottoms of the scallions , vinegar and half the mayonnaise . Toss to coat; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes. While the slaw marinates, in a small bowl, combine the pickle relish and remaining mayonnaise ; season with salt and pepper to taste.",
      "While the slaw continues to marinate, drain off and discard any liquid from the bowl of flaked cod . Add the eggs , matzo meal , spice blend and all but a pinch of the green tops of the scallions ; season with salt and pepper. Using your hands, gently mix to combine. Let the mixture stand for 5 minutes, then form into two ¾-inch-thick cakes. Transfer to a plate.",
      "In the pan used to cook the cod, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the cod cakes and cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Set aside in a warm place. Wipe out the pan.",
      "In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the buns , cut sides down, and toast 1 to 2 minutes, or until golden brown and heated through. Transfer to a work surface. Divide some of the slaw (you will have extra) between the toasted bun bottoms. Top with the cooked cod cakes and some of the tartar sauce . Complete the sandwiches with the bun tops. Divide between 2 dishes. Serve with the remaining slaw on the side. Garnish with the remaining green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0219.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/maryland-style-cod-cake-sandwiches-with-tartar-sauce-red-cabbage-slaw",
    "source_saved_file": "1234/Maryland-Style Cod Cake Sandwiches ｜ Blue Apron (2026_9_2 16：57：19).html"
  },
  {
    "id": "recipe-0220",
    "slug": "honey-habanero-chicken-wraps-with-romaine-guacamole-ranch",
    "path": "recipes/lunch-meal-kit/honey-habanero-chicken-wraps-with-romaine-guacamole-ranch",
    "name": "Honey Habanero Chicken Wraps",
    "description": "Tucked inside flour tortillas, tender bites of chicken (coated in our smoky honey-habanero spice blend) are paired with crisp romaine, pickled jalapeños, and a creamy dressing made with guacamole, ranch, cotija and lime juice.",
    "category": "Lunch Meal Kit",
    "calories": "580 calories",
    "ingredients": [
      "10 oz Boneless Chicken Breast Pieces",
      "2 each Flour Tortillas",
      "1 each Romaine Lettuce Heart",
      "2 tbsp Grated Cotija Cheese",
      "1 oz Sliced Pickled Jalapeño Peppers",
      "1 each Lime",
      "¼ cup Guacamole",
      "3 tbsp Ranch Dressing",
      "2 tsp Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Roughly chop the lettuce . Quarter the lime(s) . In a large bowl, combine the ranch dressing , guacamole , cotija , and the juice of 2 lime wedges (or 4 wedges for 4 servings) (you will have extra). Season with salt and pepper.",
      "Pat the chicken dry with paper towels; season with salt and pepper. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat; add the spice blend and stir until the chicken is coated.",
      "To the bowl of dressing , add the cooked chicken , chopped lettuce , and as much of the peppers as you’d like , depending on how spicy you’d like the dish to be. Toss to combine. Wrap the tortillas in a damp paper towel and microwave on high 30 seconds to 1 minute, or until heated through. Transfer to a work surface. Evenly divide the salad (you may have extra) among the center of the bottom half of each tortilla (the half that is closest to you). Fold the three adjacent sides over the filling, holding them in place so the filling is covered. Roll away from you, tightly tucking in the sides as you roll into a wrap. Halve the wraps on an angle, seam side down. Enjoy!"
    ],
    "prep_time": "PT20M",
    "servings": null,
    "image": "/static/recipes/recipe-0220.webp",
    "source_url": "https://www.blueapron.com/recipes/lunch-meal-kit/honey-habanero-chicken-wraps-with-romaine-guacamole-ranch",
    "source_saved_file": "1234/Honey Habanero Chicken Wraps ｜ Blue Apron (2026_9_2 16：42：05).html"
  },
  {
    "id": "recipe-0221",
    "slug": "middle-eastern-style-pasta-with-roasted-broccoli-brown-butter-tomato-sauce",
    "path": "recipes/standard-meal-kit/middle-eastern-style-pasta-with-roasted-broccoli-brown-butter-tomato-sauce",
    "name": "Middle Eastern-Style Pasta",
    "description": "This unique pasta is inspired by manti, a Turkish dumpling dish which pairs two vibrant sauces: creamy garlic and brown butter-tomato, which you’ll stir together here to coat ribbons of wavy mafalda. Tender bites of broccoli and crunchy almonds finish it all with hearty, contrasting texture.",
    "category": "Standard Meal Kit",
    "calories": "750 calories",
    "ingredients": [
      "6 oz Mafalda Pasta",
      "1 each 8-oz can Tomato Sauce",
      "8 oz Broccoli",
      "2 clove Garlic",
      "1 oz Salted Butter",
      "2 tbsp Tomato Paste",
      "¼ cup Labneh Cheese",
      "¼ cup Cream",
      "1 tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)",
      "3 tbsp Roasted Almonds"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the broccoli ; cut off and discard the bottom 1/2 inch of the stem. Cut the broccoli into small florets. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the za’atar . Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "While the broccoli roasts, add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water , drain thoroughly.",
      "While the pasta cooks, peel 1 clove of garlic ; using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the almonds . In a bowl, whisk together the labneh , cream (shaking the bottle before opening), and as much of the garlic paste as you’d like . Season with salt and pepper.",
      "In a medium pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the tomato paste . Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the tomato sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened. Turn off the heat.",
      "To the pan of brown-butter tomato sauce , add the cooked pasta and reserved pasta cooking water . Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated. Turn off the heat. Stir in the cream sauce . Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with as much of the remaining za’atar as you’d like . Top with the roasted broccoli and chopped almonds . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0221.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/middle-eastern-style-pasta-with-roasted-broccoli-brown-butter-tomato-sauce",
    "source_saved_file": "1234/Middle Eastern-Style Pasta ｜ Blue Apron (2026_9_2 16：59：56).html"
  },
  {
    "id": "recipe-0222",
    "slug": "honey-ginger-pork-chops-with-spicy-marinated-vegetables-crispy-shallot",
    "path": "recipes/standard-meal-kit/honey-ginger-pork-chops-with-spicy-marinated-vegetables-crispy-shallot",
    "name": "Honey-Ginger Pork Chops ",
    "description": "This flavorful Thai-inspired dish gets a sophisticated lift from crispy shallot rings, which you’ll fry until golden brown, then use as a garnish for pork chops also topped with a sweet honey-ginger sauce. Crunchy marinated cucumbers and radishes tossed with sliced bird's eye chile add a burst of refreshing flavor and thrilling heat.",
    "category": "Standard Meal Kit",
    "calories": "730 calories",
    "ingredients": [
      "2 each Boneless, Center-Cut Pork Chops",
      "½ cup Jasmine Rice",
      "2 each Persian Cucumbers",
      "3 oz Radishes",
      "1 each Bird's Eye Chile Pepper",
      "1 tbsp Sesame Oil",
      "1 tbsp Honey",
      "1 piece Ginger",
      "¼ cup Rice Flour",
      "1 each Shallot",
      "1 tbsp Rice Vinegar",
      "1 tbsp Coconut Palm Sugar"
    ],
    "instructions": [
      "Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice , a big pinch of salt , and 1 cup of water ; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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.",
      "While the rice cooks, wash and dry the fresh produce. Thinly slice the cucumbers into rounds. Cut off and discard the ends of the radishes ; halve lengthwise, then thinly slice crosswise. Combine in a medium bowl. Peel and thinly slice the shallot into rounds. Peel and finely chop the ginger . Place in a bowl with the honey (kneading the packet before opening), sesame oil , and 2 tablespoons of warm water . Whisk to combine. Season with salt and pepper. Cut off and discard the stem of the chile . Thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling.",
      "To the bowl of prepared cucumbers and radishes , add the sugar , vinegar , and as much of the sliced chile as you’d like , depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.",
      "While the vegetables marinate, place the flour and sliced shallot in a medium bowl; season with salt and pepper. Toss to separate the layers and thoroughly coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of shallot sizzles immediately when added, add the coated shallot in an even layer (tapping off any excess flour before adding). Cook, stirring frequently, 2 to 3 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Drain off and discard any excess oil. Wipe out the pan.",
      "Pat the pork dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Stir the sauce to recombine, then add to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat.",
      "Slice the rested pork crosswise. Serve the sliced pork over the cooked rice and marinated vegetables (including any marinating liquid). Top the pork with the sauce and crispy shallot . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0222.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/honey-ginger-pork-chops-with-spicy-marinated-vegetables-crispy-shallot",
    "source_saved_file": "1234/Honey-Ginger Pork Chops ｜ Blue Apron (2026_9_2 16：40：42).html"
  },
  {
    "id": "recipe-0223",
    "slug": "spicy-panko-crusted-chicken-with-roasted-potatoes-broccoli",
    "path": "recipes/standard-meal-kit/spicy-panko-crusted-chicken-with-roasted-potatoes-broccoli",
    "name": "Spicy Panko-Crusted Chicken",
    "description": "This simple dish gets a bright lift from the vibrant mayo (made with spicy Calabrian chile paste and tangy pickled peppers) and crispy breadcrumbs used to coat our chicken before baking. It’s the perfect accompaniment to our sides of oregano-seasoned potatoes and broccoli dressed with a touch of fresh lemon juice. This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit",
    "category": "Standard Meal Kit",
    "calories": "560 calories",
    "ingredients": [
      "2 each Boneless, Skinless Chicken Breasts",
      "8 oz Broccoli",
      "12 oz Potatoes",
      "2 tbsp Mayonnaise",
      "1 ½ tsp Calabrian Chile Paste",
      "¼ cup Panko Breadcrumbs",
      "½ oz Pickled Peppadew Peppers",
      "1 tsp Whole Dried Oregano",
      "1 each Lemon"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and the oregano . Toss to coat; arrange an even layer, skin side down. Roast 28 to 30 minutes, or until tender when pierced with a fork. Remove from the oven.",
      "While the potatoes roast, cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Quarter and deseed the lemon . Roughly chop the peppers . In a bowl, combine the mayonnaise , chopped peppers , 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.",
      "While the potatoes continue to roast, line a separate sheet pan with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of the sheet pan. Evenly top with the mayonnaise mixture and breadcrumbs (pressing lightly to adhere). Drizzle with 1/2 teaspoon of olive oil . Place the broccoli florets on the other side of the sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Bake 19 to 21 minutes, or until the broccoli is tender when pierced with a fork and the chicken is cooked through. Remove from the oven.",
      "Evenly top the baked broccoli with the juice of 2 lemon wedges . Serve the baked chicken with the finished broccoli and roasted potatoes . Serve the remaining lemon wedges on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0223.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/spicy-panko-crusted-chicken-with-roasted-potatoes-broccoli",
    "source_saved_file": "1234/Spicy Panko-Crusted Chicken ｜ Blue Apron (2026_9_2 17：41：44).html"
  },
  {
    "id": "recipe-0224",
    "slug": "roasted-chicken-fall-vegetables-with-cranberry-ginger-compote",
    "path": "recipes/standard-meal-kit/roasted-chicken-fall-vegetables-with-cranberry-ginger-compote",
    "name": "Roasted Chicken & Fall Vegetables",
    "description": "For this comforting autumn dinner, we’re seasoning half chickens with the classic flavors of garlic, onion, and smoked paprika, then roasting them along with sweet potatoes and Brussels sprouts. The rich chicken finds delicious contrast in a tart-sweet compote, made simply by cooking fresh cranberries and ginger with a bit of sugar and water.",
    "category": "Standard Meal Kit",
    "calories": "780 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Pat the chicken dry with paper towels and place on the foil. Season on both sides with salt, pepper, and the spice blend . Drizzle with olive oil and turn to coat; arrange skin side up. Roast 36 to 38 minutes, or until browned and cooked through. (An instant-read thermometer inserted into the thickest part of the thigh should register 165ºF.) Reserving any drippings on the sheet pan, transfer to a cutting board and let rest for at least 5 minutes.",
      "While the chicken roasts, wash and dry the fresh produce. Medium dice the sweet potatoes. Cut off and discard the ends of the Brussels sprouts; halve lengthwise.",
      "While the chicken continues to roast, place the sweet potatoes and Brussels sprouts on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast, stirring halfway through, 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and top with the vinegar ; carefully stir to coat. Set aside in a warm place.",
      "While the vegetables roast, peel and finely chop the ginger. Roughly chop the walnuts.",
      "While the vegetables continue to roast, in a small saucepan, combine the cranberries , sugar , ginger , and 1/4 cup of water ; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 4 to 6 minutes, or until thickened and the cranberries are mostly broken down; season with salt and pepper to taste. Transfer to a serving dish.",
      "Using a sharp, sturdy knife, cut along the leg of the rested chicken to separate the thigh and breast. Cut the breast in half crosswise through the bone (keeping the wing intact). Cut through the joint connecting the drumstick to the thigh. Divide the carved chicken and finished vegetables among 4 dishes. Top with any reserved drippings. Garnish with the walnuts . Serve the compote on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0224.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/roasted-chicken-fall-vegetables-with-cranberry-ginger-compote",
    "source_saved_file": "1234/Roasted Chicken & Fall Vegetables ｜ Blue Apron (2026_9_2 17：21：03).html"
  },
  {
    "id": "recipe-0225",
    "slug": "sesame-hoisin-chicken-with-bok-choy-bell-pepper-rice",
    "path": "recipes/standard-meal-kit/sesame-hoisin-chicken-with-bok-choy-bell-pepper-rice",
    "name": "Sesame-Hoisin Chicken",
    "description": "In this flavorful dish, chicken is dusted with a coating of cornstarch just before hitting a hot pan to create a delicate crust—perfect for soaking up a dynamic combination of nutty sesame dressing and hoisin sauce. To contrast the bold flavors, we’re serving it over crisp vegetables stirred into fluffy white rice.",
    "category": "Standard Meal Kit",
    "calories": "530 calories",
    "ingredients": [
      "18 oz Boneless Chicken Breast Pieces",
      "1 cup Long Grain White Rice",
      "15 oz Baby Bok Choy",
      "1 each Bell Pepper",
      "2 each Scallions",
      "6 tbsp Sesame Dressing",
      "2 tbsp Hoisin Sauce",
      "¼ cup Cornstarch",
      "¼ tsp Crushed Red Pepper Flakes",
      "1 tsp Black & White Sesame Seeds"
    ],
    "instructions": [
      "Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice , a big pinch of salt , and 2 cups of water . 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.",
      "Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper . Halve lengthwise; remove the ribs and seeds, then medium dice. Cut off and discard the root ends of the bok choy ; thinly slice crosswise. Thinly slice the scallions , separating the white bottoms and hollow green tops. In a large bowl, combine the sesame dressing and hoisin sauce .",
      "In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy , sliced white bottoms of the scallions , 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, 3 to 4 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked rice ; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.",
      "Pat the chicken dry with paper towels; place in a bowl and season with salt and pepper. Add the cornstarch and toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.",
      "Discarding any oil from the pan, transfer the cooked chicken to the bowl of sauce . Toss to combine. Serve the finished rice topped with the dressed chicken . Garnish with the sesame seeds and sliced green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0225.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/sesame-hoisin-chicken-with-bok-choy-bell-pepper-rice",
    "source_saved_file": "1234/Sesame-Hoisin Chicken ｜ Blue Apron (2026_9_2 17：31：27).html"
  },
  {
    "id": "recipe-0226",
    "slug": "sheet-pan-crispy-pesto-trout-with-sweet-potatoes-broccoli-radishes",
    "path": "recipes/standard-meal-kit/sheet-pan-crispy-pesto-trout-with-sweet-potatoes-broccoli-radishes",
    "name": "Sheet Pan Crispy Pesto Trout",
    "description": "For this simple sheet pan recipe, rich trout is coated with a sauce of vibrant pesto and creamy mayonnaise, topped with a sprinkle of breadcrumbs, then baked to achieve a crispy, flavorful crust.",
    "category": "Standard Meal Kit",
    "calories": "770 calories",
    "ingredients": [
      "2 each Skin-On Steelhead Trout Fillets",
      "8 oz Sweet Potato",
      "2 tbsp Mayonnaise",
      "1 each Lemon",
      "3 oz Radishes",
      "8 oz Broccoli Florets",
      "¼ cup Panko Breadcrumbs",
      "3 tbsp Basil Pesto",
      "½ tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Quarter the radishes lengthwise. Large dice the sweet potato(es) . Transfer the quartered radishes , diced sweet potato(es) , and broccoli florets to one sheet pan; drizzle with olive oil and season with salt, pepper, and the spice blend . Toss to coat; arrange in an even layer. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "Meanwhile, lightly coat the center of the remaining sheet pan with oil. In a bowl, combine the pesto and mayonnaise . Pat the fish dry with paper towels; season with salt and pepper on both sides. Place on the oiled portion of the sheet pan, skin side down. Evenly top with half the pesto mayo (avoiding any contact between the raw fish and remaining pesto mayo) and breadcrumbs (pressing gently to adhere). Season with salt and pepper; drizzle with olive oil .",
      "Roast the coated fish 10 to 15 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through. Remove from the oven. *The USDA recommends a minimum safe cooking temperature of 145°F for fish.",
      "Meanwhile, quarter and deseed the lemon(s) . To the bowl of remaining pesto mayo , add the juice of 2 lemon wedges (or 4 wedges for 4 servings) ; stir to combine. Taste, then season with salt and pepper if desired. Evenly top the roasted vegetables with the juice of the remaining lemon wedges . Serve the roasted fish with the finished vegetables and pesto sauce . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0226.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/sheet-pan-crispy-pesto-trout-with-sweet-potatoes-broccoli-radishes",
    "source_saved_file": "1234/Sheet Pan Crispy Pesto Trout ｜ Blue Apron (2026_9_2 17：33：32).html"
  },
  {
    "id": "recipe-0227",
    "slug": "cheesy-bacon-bell-pepper-omelette-with-herb-butter-toast-arugula-salad",
    "path": "recipes/standard-meal-kit/cheesy-bacon-bell-pepper-omelette-with-herb-butter-toast-arugula-salad",
    "name": "Cheesy Bacon & Bell Pepper Omelette",
    "description": "This hearty breakfast features a fluffy omelette filled with bites of bacon, bell pepper, and scallions, plus a layer of white cheddar. You'll serve it with garlic-herb buttered toast and a simple arugula salad.",
    "category": "Standard Meal Kit",
    "calories": "1240 calories",
    "ingredients": [
      "4 oz Applewood Smoked Uncured Bacon",
      "4 each Pasture-Raised Eggs",
      "2 oz Arugula",
      "1 each Bell Pepper",
      "2 each Scallions",
      "2 each Sandwich Rolls",
      "2 oz White Cheddar Cheese",
      "1 oz Pickled Peppadew Peppers",
      "¼ cup Cream",
      "½ oz Salted Butter",
      "2 tsp Honey",
      "1 tbsp Sherry Vinegar",
      "1 oz Garlic & Herb Flavored Butter"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Line a sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Roast 8 to 10 minutes, or until cooked through and crispy. Transfer to a cutting board; roughly chop.",
      "Meanwhile, wash and dry the fresh produce. Halve the rolls . Small dice the bell pepper (discarding the stem, ribs, and seeds). Slice the scallions , separating the white bottoms and green tops. Grate the cheddar on the large side of a box grater. Roughly chop the pickled peppers . Crack the eggs into a bowl; add the cream (shaking the packet before opening). Season with salt and pepper; beat until smooth. In a large bowl, whisk together the honey , vinegar , and 1 tablespoon of olive oil . Add the arugula and chopped pickled peppers ; season with salt and pepper. Toss to coat.",
      "Place the halved rolls on a separate sheet pan, cut side up; evenly top with the garlic-herb butter . Toast in the oven 5 to 7 minutes, or until lightly browned. Transfer to a cutting board; carefully halve on an angle.",
      "Meanwhile, in a medium nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the diced bell pepper and sliced white bottoms of the scallions . Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a plate. Wipe out the pan.",
      "In the same pan, heat the plain butter on medium until melted. Add the beaten eggs ; gently swirl to fill the pan. Cook, tilting the pan in a circular motion until the eggs are slightly cooked and just set around the edges, about 1 minute. Using a spatula, gently pull the edges towards the center of the pan, tilting slightly so the uncooked egg hits the pan, 1 to 2 minutes, or until set. Top one half with the cooked vegetables , chopped bacon , and grated cheddar . Carefully fold the other half over the filling. Cook 30 seconds to 1 minute, or until the cheese is melted. Carefully transfer to a work surface; halve the omelette lengthwise. Serve the finished omelettes with the salad and toast on the side. Garnish with the sliced green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0227.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/cheesy-bacon-bell-pepper-omelette-with-herb-butter-toast-arugula-salad",
    "source_saved_file": "1234/Cheesy Bacon & Bell Pepper Omelette ｜ Blue Apron (2026_9_2 15：39：16).html"
  },
  {
    "id": "recipe-0228",
    "slug": "seared-steaks-mashed-potatoes-with-braised-red-cabbage-apples",
    "path": "recipes/standard-meal-kit/seared-steaks-mashed-potatoes-with-braised-red-cabbage-apples",
    "name": "Seared Steaks & Mashed Potatoes",
    "description": "Braised red cabbage with apple, a traditional German preparation, makes for perfect cooler-weather fare. In this recipe, a little sugar and red wine vinegar enhance the Granny Smith apple’s natural sweetness and tartness, giving the braise its exciting flavor. By keeping the pan covered tightly while the ingredients simmer together, you’ll lock in enough moisture to get authentically tender results. This delicious, seasonal side balances (and beautifully brightens) our hearty steaks and mashed potatoes, served under a rich pan sauce.",
    "category": "Standard Meal Kit",
    "calories": "575 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Core the apple; cut into matchsticks. Peel, halve and thinly slice the onion. Cut out and discard the cabbage core; thinly slice the leaves. Peel and large dice the potatoes. Pick the parsley leaves off the stems; discard the stems and thinly slice the leaves.",
      "In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the apple and onion ; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened.",
      "Add the cabbage to the pan of apple and onion; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the cabbage has wilted. Reduce the heat to medium-low. Stir in the vinegar , sugar and ¼ cup of water . Cook, tightly covering the pan with foil (or a lid), 12 to 14 minutes, or until the vegetables are very tender; season with salt and pepper to taste. Transfer to a bowl and loosely cover with foil; set aside in a warm place. Rinse and wipe out the pan.",
      "While the vegetables cook, add the potatoes to the pot of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a fork. Reserving ¼ cup of the cooking water , drain thoroughly and return to the pot. Off the heat, add ¾ of the butter and half the reserved cooking water . Using a fork, mash the mixture to your desired consistency. (If the mixture seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Set aside in a warm place.",
      "Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the vegetables, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate or cutting board, leaving any browned bits (or fond) in the pan. Loosely cover the cooked steaks with foil; let rest for at least 5 minutes.",
      "While the steaks rest, heat the pan of reserved fond on medium-high until hot. Add the demi-glace , remaining butter and ¼ cup of water ; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 2 to 3 minutes, or until the liquid has reduced in volume by about half. Remove from heat and season with salt and pepper to taste. Divide the rested steaks , finished vegetables and mashed potatoes between 4 plates. Top the steaks and mashed potatoes with a few spoonfuls of the pan sauce . Garnish with the parsley . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0228.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/seared-steaks-mashed-potatoes-with-braised-red-cabbage-apples",
    "source_saved_file": "1234/Seared Steaks & Mashed Potatoes ｜ Blue Apron (2026_9_2 17：30：18).html"
  },
  {
    "id": "recipe-0229",
    "slug": "pan-seared-chicken-with-roasted-fall-vegetables-butter-caper-sauce",
    "path": "recipes/standard-meal-kit/pan-seared-chicken-with-roasted-fall-vegetables-butter-caper-sauce",
    "name": "Pan-Seared Chicken",
    "description": "This dish highlights some of autumn’s finest produce, including acorn squash and cauliflower (which, depending on what’s freshest near you, may be white, green, orange, purple or Romanesco). Roasted together with orange-hued potatoes, these vegetables take on a distinctive sweetness—a delicious counterpoint to our chicken’s bright, briny pan sauce. (When peeling the acorn squash, we instruct you to leave alternating strips of skin intact. Since the skin is edible, there’s no need to get in between the raised ridges with your peeler!)",
    "category": "Standard Meal Kit",
    "calories": "575 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Peel the squash, leaving alternating strips of skin intact. Halve the squash; scoop out and discard the pulp and seeds, then large dice. Cut out and discard the cauliflower core; cut the head into bite-sized florets. Large dice the potatoes. Peel the garlic; finely chop 2 of the cloves and thinly slice the remaining cloves. Roughly chop the capers. Finely chop the parsley leaves and stems.",
      "Place the squash , cauliflower , potatoes and sliced garlic on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 34 to 36 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "Once the vegetables have roasted for about 10 minutes, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add half the seasoned chicken and cook 3 to 5 minutes per side, or until browned. Transfer to a plate, leaving any browned bits (or fond) in the pan. Repeat with the remaining seasoned chicken, leaving it in the pan.",
      "Return the first batch of browned chicken to the pan with the second batch. Add the capers , butter and chopped garlic . Cook, frequently swirling the pan, 30 seconds to 1 minute, or until fragrant. Add ½ cup of water (be careful, as the sauce may splatter). Cook, occasionally turning the chicken, 1 to 2 minutes, or until the liquid has reduced in volume by about half and the chicken is cooked through. Add the vinegar and cook, frequently swirling the pan, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Stir in all but a pinch of the parsley ; season with salt and pepper to taste.",
      "Divide the roasted vegetables between 4 dishes. Top with the finished chicken and pan sauce . Garnish with the remaining parsley . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0229.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/pan-seared-chicken-with-roasted-fall-vegetables-butter-caper-sauce",
    "source_saved_file": "1234/Pan-Seared Chicken ｜ Blue Apron (2026_9_2 17：09：13).html"
  },
  {
    "id": "recipe-0230",
    "slug": "bbq-chicken-pizza-with-tangy-dressed-broccoli",
    "path": "recipes/standard-meal-kit/bbq-chicken-pizza-with-tangy-dressed-broccoli",
    "name": "BBQ Chicken Pizza",
    "description": "This crowd-pleasing pizza gets its hearty texture from tender bites of chicken and sautéed onion coated in our smoky barbecue spice blend—plus a delightfully melty layer of sharp white cheddar. We’re serving it with a sweet-and-tangy side of roasted broccoli tossed with golden raisins and lemon juice.",
    "category": "Standard Meal Kit",
    "calories": "770 calories",
    "ingredients": [
      "18 oz Boneless Chicken Breast Pieces",
      "22 oz Pizza Dough",
      "1 each 8-oz can Tomato Sauce",
      "1 each Red Onion",
      "16 oz Broccoli",
      "1 each Lemon",
      "¼ cup Barbecue Sauce",
      "4 oz White Cheddar Cheese",
      "2 oz Pickled Goathorn Peppers",
      "2 tbsp Golden Raisins",
      "¼ cup Sour Cream",
      "1 tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)",
      "¼ cup Grated Parmesan Cheese"
    ],
    "instructions": [
      "Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion . Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. In a bowl, combine the tomato sauce and half the spice blend . Roughly chop the peppers . Grate the cheddar cheese on the large side of a box grater.",
      "Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onion and remaining spice blend ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes or until softened and the chicken is cooked through. Turn off the heat.",
      "Lightly oil a sheet pan. Using your hands, gently stretch the dough to a ¼-inch thickness. Carefully shape the dough to fill the sheet pan (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly top the prepared dough with the seasoned tomato sauce , cooked chicken and onion , chopped peppers , and grated cheddar cheese . Season with salt and pepper. Bake the pizza, rotating the sheet pan halfway through, 19 to 21 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.",
      "While the pizza bakes, place the broccoli florets on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "While the broccoli roasts, halve the lemon crosswise. Squeeze the juice into a large bowl, straining out the seeds. In a bowl, combine the sour cream and barbecue sauce .",
      "Transfer the baked pizza to a cutting board; cut into equal-sized pieces. Evenly top with the barbecue sour cream . Transfer the roasted broccoli to the bowl of lemon juice ; add the raisins and half the grated Grana Padano cheese . Drizzle with olive oil and season with salt and pepper. Stir to combine. Serve the finished pizza with the dressed broccoli on the side. Garnish the broccoli with the remaining grated Grana Padano cheese . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0230.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/bbq-chicken-pizza-with-tangy-dressed-broccoli",
    "source_saved_file": "1234/BBQ Chicken Pizza ｜ Blue Apron (2026_9_2 15：24：05).html"
  },
  {
    "id": "recipe-0231",
    "slug": "panko-crusted-everything-bagel-chicken-with-roasted-brussels-sprouts-mashed-potatoes",
    "path": "recipes/standard-meal-kit/panko-crusted-everything-bagel-chicken-with-roasted-brussels-sprouts-mashed-potatoes",
    "name": "Panko-Crusted Everything Bagel Chicken",
    "description": "The star of this dish are juicy chicken breasts, which get breaded in classic everything bagel seasonings like sesame seeds, poppy seeds, and dried garlic and onion, along with panko breadcrumbs and parmesan before baking to crispy perfection in the oven.",
    "category": "Standard Meal Kit",
    "calories": "670 calories",
    "ingredients": [
      "4 each Boneless, Skinless Chicken Breasts",
      "16 oz Brussels Sprouts",
      "½ cup Panko Breadcrumbs",
      "1 tbsp Everything Bagel Seasoning (Poppy Seeds, White Sesame Seeds, Black Sesame Seeds, Dried Minced Garlic, Dried Minced Onion & Coarse Salt)",
      "2 oz Salted Butter",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)",
      "20 oz Potatoes",
      "1 tbsp Dijon Mustard",
      "1 bunch Chives",
      "¼ cup Grated Parmesan Cheese",
      "4 tbsp Crème Fraîche"
    ],
    "instructions": [
      "Arrange two oven racks in the upper and lower thirds 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. Medium dice the potatoes . Cut off and discard the stem ends of the brussels sprouts ; halve lengthwise. Thinly slice the chives .",
      "Line two sheet pans with foil. Melt half the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Stir in the mustard and half the weeknight hero spice blend ; season with salt and pepper. On a large plate, combine the breadcrumbs , parmesan , and everything bagel seasoning ; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the spiced butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer the breaded chicken to one sheet pan.",
      "Top the breaded chicken with a drizzle of olive oil . Place on the upper oven rack and bake 19 to 21 minutes, or until browned and cooked through.* Remove from the oven. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.",
      "Meanwhile, add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the remaining butter and 2 tablespoons of olive oil . Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.",
      "Meanwhile, place the halved brussels sprouts on the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend ; toss to coat. Arrange in an even layer. Place on the lower oven rack and roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.",
      "In a bowl, combine the crème fraîche and sliced chives ; season with salt and pepper. Serve the baked chicken with the roasted brussels sprouts and mashed potatoes . Serve the chive crème fraîche on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0231.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/panko-crusted-everything-bagel-chicken-with-roasted-brussels-sprouts-mashed-potatoes",
    "source_saved_file": "1234/Panko-Crusted Everything Bagel Chicken ｜ Blue Apron (2026_9_2 17：10：54).html"
  },
  {
    "id": "recipe-0232",
    "slug": "steaks-blueberry-bourbon-pan-sauce-with-mashed-potatoes-asparagus",
    "path": "recipes/standard-meal-kit/steaks-blueberry-bourbon-pan-sauce-with-mashed-potatoes-asparagus",
    "name": "Steaks & Blueberry Bourbon Pan Sauce",
    "description": "This hearty dish pairs seared steaks with a rich and fruity pan sauce featuring whole grain mustard, worcestershire sauce, and our blueberry bourbon spread. Simple sides of parmesan mashed potatoes and sautéed asparagus round out the meal.",
    "category": "Standard Meal Kit",
    "calories": "610 calories",
    "ingredients": [
      "2 each Top Sirloin Steaks",
      "12 oz Potatoes",
      "6 oz Asparagus",
      "2 clove Garlic",
      "1 oz Blueberry Bourbon Spread",
      "2 tbsp Vegetarian Worcestershire Sauce",
      "¼ cup Grated Parmesan Cheese",
      "1 tbsp Whole Grain Dijon Mustard",
      "½ oz Salted Butter"
    ],
    "instructions": [
      "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. Medium dice the potatoes . Snap off and discard the tough, woody stem ends of the asparagus ; halve crosswise. Peel and roughly chop 2 cloves of garlic . In a bowl, combine the mustard , blueberry spread , worcestershire sauce , and 1 tablespoon of water .",
      "Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the parmesan and 2 tablespoons of olive oil . Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.",
      "Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved asparagus ; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the chopped garlic . Cook, stirring frequently, 1 to 2 minutes, or until combined and the asparagus is browned and softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.",
      "Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.",
      "While the steaks rest, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium- high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks ; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and cooked asparagus . Top the steaks with the finished sauce . Garnish the asparagus and potatoes with the remaining parmesan . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0232.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/steaks-blueberry-bourbon-pan-sauce-with-mashed-potatoes-asparagus",
    "source_saved_file": "1234/Steaks & Blueberry Bourbon Pan Sauce ｜ Blue Apron (2026_9_2 17：43：29).html"
  },
  {
    "id": "recipe-0233",
    "slug": "15-min-tahini-chicken-grain-bowls-with-arugula-salad-pre-cooked-quinoa",
    "path": "recipes/standard-meal-kit/15-min-tahini-chicken-grain-bowls-with-arugula-salad-pre-cooked-quinoa",
    "name": "15-Min Tahini Chicken Grain Bowls",
    "description": "Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! For this delectable grain bowl, you'll whip up a fruity, nutty sauce with our tahini and new pomegranate syrup to dress bites of tender chicken. A simple arugula salad and cooling tzatziki add a plethora of tastes and textures in every bite.",
    "category": "Standard Meal Kit",
    "calories": "580 calories",
    "ingredients": [
      "10 oz Shrimp (peeled & deveined)",
      "10 oz Cooked Tri-Color Quinoa",
      "4 oz Grape Tomatoes",
      "1 each Persian Cucumbers",
      "2 oz Arugula",
      "1 tbsp Red Wine Vinegar",
      "½ tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)",
      "2 tsp Honey",
      "1 tbsp Pomegranate Syrup",
      "2 tbsp Tahini",
      "½ cup Tzatziki (cucumber-yogurt sauce)"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the tomatoes . In a medium bowl, whisk together the tahini , honey , pomegranate syrup , and a drizzle of olive oil .",
      "Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and the za'atar . Toss to 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 in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Transfer to the bowl of sauce ; toss to combine.",
      "Meanwhile, cut a 1-inch vent in the package of quinoa . Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl. Drizzle with olive oil and season with salt and pepper. Stir to combine. In a separate bowl, combine the sliced cucumber , halved tomatoes , arugula , vinegar , and a drizzle of olive oil . Season with salt and pepper; toss to combine. Serve the warmed quinoa topped with the salad , dressed shrimp , and tzatziki . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0233.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/15-min-tahini-chicken-grain-bowls-with-arugula-salad-pre-cooked-quinoa",
    "source_saved_file": "1234/15-Min Tahini Chicken Grain Bowls ｜ Blue Apron (2026_9_2 15：16：33).html"
  },
  {
    "id": "recipe-0234",
    "slug": "arugula-pancetta-salad-with-pistachios-parmesan",
    "path": "recipes/standard-meal-kit/arugula-pancetta-salad-with-pistachios-parmesan",
    "name": "Arugula & Pancetta Salad",
    "description": "This vibrant arugula-tomato salad gets a deliciously savory boost from crispy pancetta, which complements the sweet and tangy dressing of sherry vinegar, date syrup, and shallot that brings it all together.",
    "category": "Standard Meal Kit",
    "calories": null,
    "ingredients": [
      "3 oz Diced Pancetta",
      "2 oz Arugula",
      "8 oz Grape Tomatoes",
      "1 each Shallot",
      "1 tbsp Sherry Vinegar",
      "¼ cup Grated Parmesan Cheese",
      "2 tbsp Roasted Pistachios",
      "2 tsp Date Syrup"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Peel and small dice the shallot . Place in a large bowl; add the vinegar and date syrup . Season with salt and pepper; whisk to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the tomatoes .",
      "In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta . Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate.",
      "To the bowl of marinated shallot , whisk in 1 tablespoon of olive oil until combined; season with salt and pepper. Add the arugula , halved tomatoes , and cooked pancetta ; toss to combine. Serve the salad garnished with the pistachios and cheese . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0234.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/arugula-pancetta-salad-with-pistachios-parmesan",
    "source_saved_file": "1234/Arugula & Pancetta Salad ｜ Blue Apron (2026_9_2 15：19：00).html"
  },
  {
    "id": "recipe-0235",
    "slug": "salsa-verde-salmon-with-sweet-corn-pesto-farro-salad",
    "path": "recipes/standard-meal-kit/salsa-verde-salmon-with-sweet-corn-pesto-farro-salad",
    "name": "Salsa Verde Salmon",
    "description": "We’re making an easy Italian salsa verde from scallions, parsley, and capers to give simple, pan-seared salmon a fresh lift. It’s the perfect partner for a salad of warm grains studded with tomatoes and corn and dressed with flavorful basil pesto.",
    "category": "Standard Meal Kit",
    "calories": "720 calories",
    "ingredients": [
      "4 each Skin-On Salmon Fillets",
      "1 cup Semi-Pearled Farro",
      "8 oz Grape Tomatoes",
      "1 bunch Parsley",
      "4 each Scallions",
      "2 clove Garlic",
      "2 ear Corn",
      "1 tbsp Capers",
      "6 tbsp Basil Pesto",
      "1 tbsp Rice Vinegar"
    ],
    "instructions": [
      "Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn ; cut the kernels off the cobs. Halve the tomatoes . Place in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. Roughly chop the parsley leaves and stems. Roughly chop the capers . Thinly slice the scallions , separating the white bottoms and hollow green tops. Peel 1 clove of garlic ; using a zester or the small side of a box grater, finely grate into a paste.",
      "Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.",
      "Meanwhile, pat the salmon dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm. *The USDA recommends a minimum safe cooking temperature of 145°F for fish.",
      "In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked farro . Add the seasoned tomatoes , pesto , half the vinegar , and a drizzle of olive oil . Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.",
      "Meanwhile, in a bowl, combine the chopped parsley , chopped capers , sliced white bottoms of the scallions , remaining vinegar , 2 tablespoons of olive oil , and as much of the garlic paste as you’d like . Taste, then season with salt and pepper if desired. Serve the cooked salmon over the finished farro . Top the salmon with the salsa verde . Garnish with the sliced green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0235.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/salsa-verde-salmon-with-sweet-corn-pesto-farro-salad",
    "source_saved_file": "1234/Salsa Verde Salmon ｜ Blue Apron (2026_9_2 17：24：09).html"
  },
  {
    "id": "recipe-0236",
    "slug": "ribeye-steak-spring-panzanella-with-pickled-pepper-butter",
    "path": "recipes/standard-meal-kit/ribeye-steak-spring-panzanella-with-pickled-pepper-butter",
    "name": "Ribeye Steak & Spring Panzanella",
    "description": "WHY WE LOVE THIS DISH This elegant steak dish pairs tender, buttered ribeye with a vibrant panzanella (or Italian bread salad) featuring seasonal spring vegetables like sugar snap peas and asparagus. TECHNIQUE TO HIGHLIGHT First, you’ll sear the steak in a hot pan to caramelize its natural sugars and develop a crisp, brown crust, then transfer to the oven to finish cooking through gently and evenly to your desired temperature.",
    "category": "Standard Meal Kit",
    "calories": "1300 calories",
    "ingredients": [
      "1 each 20-oz Grass-Fed Ribeye Steak",
      "2 each Small Baguettes",
      "2 oz Arugula",
      "1 bunch Mint",
      "6 oz Asparagus",
      "4 oz Sugar Snap Peas",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)",
      "1 ½ oz Feta Cheese",
      "¼ cup Buttermilk",
      "1 each Lemon",
      "2 clove Garlic",
      "½ oz Pickled Peppadew Peppers",
      "1 oz Pitted Niçoise Olives",
      "1 tsp Whole Dried Oregano",
      "1 oz Salted Butter"
    ],
    "instructions": [
      "Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the baguettes . Snap off and discard the tough, woody stem ends of the asparagus ; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Pull off and discard the tough string that runs the length of each snap pea pod. Halve crosswise. Pick the mint leaves off the stems. Roughly chop the peppers . Quarter and deseed the lemon . Peel 1 clove of garlic ; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine the buttermilk , cheese (crumbling before adding), the juice of 2 lemon wedges , and as much of the garlic paste as you’d like . Season with salt and pepper. In a separate bowl, combine the chopped peppers and softened butter . Using a fork, mash until thoroughly combined.",
      "Pat the steak dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook, turning occasionally, 8 to 10 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a sheet pan. Roast in the oven 5 to 9 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 minutes. *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak[s] an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.",
      "Meanwhile, line a separate sheet pan with foil. Transfer the diced baguettes to the foil. Drizzle with olive oil and season with salt, pepper, and the oregano . Toss to coat and arrange in an even layer. Toast in the oven 6 to 8 minutes, or until lightly browned. Remove from the oven.",
      "Meanwhile, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved peas ; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.",
      "To the bowl of dressing , add the croutons , cooked vegetables , olives , and arugula ; toss to thoroughly coat. Taste, then season with salt and pepper if desired.",
      "Find the lines of muscle (or grain) on the rested steak ; thinly slice crosswise against the grain. Serve the sliced steak with the panzanella . Top the steak with the pickled pepper butter . Garnish the panzanella with the mint leaves (tearing just before adding). Serve the remaining lemon wedges on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0236.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/ribeye-steak-spring-panzanella-with-pickled-pepper-butter",
    "source_saved_file": "1234/Ribeye Steak & Spring Panzanella ｜ Blue Apron (2026_9_2 17：19：29).html"
  },
  {
    "id": "recipe-0237",
    "slug": "roast-cornish-hen-with-mini-baked-potatoes-spring-vegetable-saute",
    "path": "recipes/standard-meal-kit/roast-cornish-hen-with-mini-baked-potatoes-spring-vegetable-saute",
    "name": "Roast Cornish Hen",
    "description": "Aside from gorgeous mushrooms and fresh peas, this spring vegetable sauté features special little onions. Cipollini, pronounced chip-oh-lee-nee, means small onions in Italian. They’re sweeter than common onions and have less of the bite that can sometimes make you cry when chopping them. A higher level of natural sugars makes them perfect for caramelizing, or browning in a hot pan. It’s easy to remove the thin skins if you cut off the onions’ tops and bottoms before peeling.",
    "category": "Standard Meal Kit",
    "calories": null,
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Slice off the top and bottom ends of the cipollini onions, then peel them. Pierce the potatoes all over with a fork. Peel and roughly chop the garlic. Finely chop the chives. Shell the peas. Slice the oyster and cremini mushrooms.",
      "Place the potatoes and the Cornish hen halves on a lightly oiled baking sheet. Drizzle both with a little olive oil and season with salt and pepper. Roast in the oven 25 to 30 minutes, or until the hen is cooked through and the potatoes are tender when pierced with a fork.",
      "About halfway through roasting the hen and potatoes, heat some olive oil in a large pan on medium-high until hot. Add the cipollini onions, and cook 2 to 3 minutes, or until they start to soften, stirring occasionally. Add all the mushrooms and cook 2 to 3 minutes, or until browned. Season with salt and pepper. Add the peas, garlic, and butter and cook about 2 minutes, or until the peas are bright green, stirring to coat them in the butter. Season with salt and pepper to taste.",
      "When the potatoes and hen come out of the oven, allow them to cool slightly. Using a knife, cut an “x” shape in the tops of the potatoes and gently squeeze them from the outside to expose some of their insides.",
      "Divide the potatoes, Cornish hen, and sautéed vegetables between 2 plates. Top each potato with a dollop of sour cream and some chives. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0237.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/roast-cornish-hen-with-mini-baked-potatoes-spring-vegetable-saute",
    "source_saved_file": "1234/Roast Cornish Hen ｜ Blue Apron (2026_9_2 17：20：02).html"
  },
  {
    "id": "recipe-0238",
    "slug": "salsa-verde-fettuccine-with-zucchini-parmesan-cheese",
    "path": "recipes/standard-meal-kit/salsa-verde-fettuccine-with-zucchini-parmesan-cheese",
    "name": "Salsa Verde Fettuccine",
    "description": "To deliciously bring together tender fettuccine and zucchini (sautéed with just a bit of red pepper flakes for a kick), we’re tossing them with our vibrant salsa verde and a bit of crème fraîche to create a verdant, silky sauce.",
    "category": "Standard Meal Kit",
    "calories": "680 calories",
    "ingredients": [
      "8 oz Fettuccine Pasta",
      "1 each Zucchini",
      "2 clove Garlic",
      "1 oz Sliced Roasted Red Peppers",
      "¼ tsp Crushed Red Pepper Flakes",
      "⅓ cup Salsa Verde",
      "2 tbsp Crème Fraîche",
      "¼ cup Grated Parmesan Cheese"
    ],
    "instructions": [
      "Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta and cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 3/4 cup of the pasta cooking water , drain thoroughly and return to the pot.",
      "Meanwhile, wash and dry the zucchini ; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic . Roughly chop the peppers .",
      "In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic 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 frequently, 2 to 3 minutes, or until softened. Turn off the heat.",
      "To the pot of cooked pasta , add the cooked zucchini , chopped peppers , and half the reserved pasta cooking water . Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Add the salsa verde and crème fraîche ; stir until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0238.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/salsa-verde-fettuccine-with-zucchini-parmesan-cheese",
    "source_saved_file": "1234/Salsa Verde Fettuccine ｜ Blue Apron (2026_9_2 17：24：00).html"
  },
  {
    "id": "recipe-0239",
    "slug": "spicy-cabbage-enchiladas-with-yellow-tomato-sauce",
    "path": "recipes/standard-meal-kit/spicy-cabbage-enchiladas-with-yellow-tomato-sauce",
    "name": "Spicy Cabbage Enchiladas",
    "description": "The sauce for tonight’s vegetarian enchiladas gets a sunny twist from yellow tomatoes, known for their subtly sweet flavor. To match the irresistible sauce, we’re filling flour tortillas with a hearty combination of roasted red onion and alcosa cabbage—a variety with striking, crinkled leaves. A touch of creamy Greek yogurt ties the filling together and balances the robust, smoky heat of chipotle pepper.",
    "category": "Standard Meal Kit",
    "calories": "630 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 475°F. Wash and dry the fresh produce. Cut out and discard the cabbage core; roughly chop the leaves. Peel and halve the onion; thinly slice 1 half and small dice the remaining half . Peel and mince the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Using a peeler, remove the lime rind, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Grate the cheese. Finely chop the pepper; thoroughly wash your hands and cutting board afterwards.",
      "In a small pot, combine 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 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.",
      "While the rice cooks, place the cabbage and sliced onion on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in an even layer and roast 11 to 13 minutes, or until the cabbage has wilted and the onion has softened. Remove from the oven, leaving the oven on. Carefully transfer the roasted vegetables to a large bowl.",
      "In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and garlic ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the tomatoes ; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until thickened. Turn off the heat. Season with salt and pepper to taste.",
      "To the bowl of roasted vegetables , add the cooked rice , yogurt , lime zest , half the cheese , the juice of 1 lime wedge and as much of the pepper as you’d like , depending on how spicy you’d like the dish to be. Stir to thoroughly combine; season with salt and pepper to taste. Place the tortillas on a clean, dry work surface. Spread about ⅓ cup of the filling into the bottom of a baking dish. Divide the remaining filling between the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam sides down. Top with the sauce and remaining cheese .",
      "Place the enchiladas in the oven and bake 10 to 12 minutes, or until lightly browned and the cheese has melted. Remove from the oven and let stand for at least 2 minutes. Divide ⅔ of the baked enchiladas between 2 dishes (you will have extra). Serve with the remaining lime wedges on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0239.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/spicy-cabbage-enchiladas-with-yellow-tomato-sauce",
    "source_saved_file": "1234/Spicy Cabbage Enchiladas ｜ Blue Apron (2026_9_2 17：40：51).html"
  },
  {
    "id": "recipe-0240",
    "slug": "crispy-prosciutto-lemon-pesto-pasta-with-asparagus-parmesan",
    "path": "recipes/standard-meal-kit/crispy-prosciutto-lemon-pesto-pasta-with-asparagus-parmesan",
    "name": "Crispy Prosciutto & Lemon Pesto Pasta",
    "description": "This easy pasta gets its verdant color two ways: we’re stirring in tender asparagus (sautéed with red pepper flakes for a lightly spicy kick), then bringing it all together with our herbaceous basil pesto (plus some tangy lemon juice and crème fraîche). A topping of crispy prosciutto adds textural contrast and delightfully salty flavor.",
    "category": "Standard Meal Kit",
    "calories": null,
    "ingredients": [
      "2 oz Sopressa",
      "6 oz Cavatappi Pasta",
      "6 oz Asparagus",
      "1 each Lemon",
      "6 tbsp Basil Pesto",
      "¼ cup Grated Parmesan Cheese",
      "2 tbsp Crème Fraîche",
      "¼ tsp Crushed Red Pepper Flakes"
    ],
    "instructions": [
      "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. Snap off and discard the tough, woody stem ends of the asparagus ; cut into 1-inch pieces (keeping the pointed tips intact). Halve the lemon(s) crosswise; squeeze the juice into a bowl, straining out the seeds. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise.",
      "Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water (or 1 cup for 4 servings) , drain thoroughly.",
      "Meanwhile, in a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto . Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.",
      "In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces 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, 4 to 5 minutes, or until lightly browned and softened.",
      "To the pan, add the cooked pasta and half the reserved pasta cooking water (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until combined and the liquid has reduced in volume. Turn off the heat. Stir in the pesto , crème fraîche , and as much of the lemon juice as you'd like until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the crispy prosciutto and parmesan . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0240.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/crispy-prosciutto-lemon-pesto-pasta-with-asparagus-parmesan",
    "source_saved_file": "1234/Crispy Prosciutto & Lemon Pesto Pasta ｜ Blue Apron (2026_9_2 16：10：02).html"
  },
  {
    "id": "recipe-0241",
    "slug": "broccoli-mozzarella-pizza-with-calabrian-chile-ricotta",
    "path": "recipes/standard-meal-kit/broccoli-mozzarella-pizza-with-calabrian-chile-ricotta",
    "name": "Broccoli & Mozzarella Pizza",
    "description": "Toppings of tender sautéed broccoli, sliced shallot, and sweet roasted peppers give classic red sauce pizza a flavorful upgrade. Added just before serving, spoonfuls of creamy ricotta cheese mixed with spicy Calabrian chile paste add another irresistible layer of flavor.",
    "category": "Standard Meal Kit",
    "calories": "730 calories",
    "ingredients": [
      "16 oz Pizza Dough",
      "1 each 8-oz can Tomato Sauce",
      "8 oz Broccoli",
      "2 clove Garlic",
      "½ cup Part-Skim Ricotta Cheese",
      "4 oz Fresh Mozzarella Cheese",
      "1 oz Sliced Roasted Red Peppers",
      "1 ½ tsp Calabrian Chile Paste",
      "1 tbsp Capers",
      "1 each Shallot"
    ],
    "instructions": [
      "Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the broccoli . Cut off and discard the bottom 1/2 inch of the broccoli stem, then roughly chop. Peel and roughly chop 2 cloves of garlic . Peel and thinly slice the shallot . Roughly chop the peppers .",
      "In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped broccoli ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic and capers ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.",
      "Lightly oil a sheet pan. Using your hands, gently stretch the dough to a ¼-inch thickness (if the dough is resistant, let rest 5 minutes). Carefully transfer to the sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, spread enough of the tomato sauce onto the prepared dough to coat (you may have extra). Evenly top with the cooked broccoli , sliced shallot , mozzarella cheese (tearing into bite-sized pieces before adding), and chopped peppers . Season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.",
      "While the pizza bakes, in a bowl, combine the ricotta cheese , a drizzle of olive oil, 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. Transfer the baked pizza to a cutting board. Evenly top with the spicy ricotta . Cut the finished pizza into equal-sized pieces. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0241.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/broccoli-mozzarella-pizza-with-calabrian-chile-ricotta",
    "source_saved_file": "1234/Broccoli & Mozzarella Pizza ｜ Blue Apron (2026_9_2 15：30：43).html"
  },
  {
    "id": "recipe-0242",
    "slug": "oven-baked-chicken-marbella-with-potatoes-arugula-salad",
    "path": "recipes/standard-meal-kit/oven-baked-chicken-marbella-with-potatoes-arugula-salad",
    "name": "Oven-Baked Chicken Marbella",
    "description": "Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. To achieve the same irresistible flavors of slow-cooked chicken Marbella, we’re making our take on the classic sweet and savory sauce by marinating our chicken breasts in a punchy mix of prunes, olives, capers, and garlic, then sprinkling it all with a bit of brown sugar just before baking.",
    "category": "Standard Meal Kit",
    "calories": "710 calories",
    "ingredients": [
      "2 each Boneless, Skinless Chicken Breasts",
      "12 oz Potatoes",
      "2 oz Arugula",
      "2 clove Garlic",
      "1 oz Prunes",
      "1 oz Castelvetrano Olives",
      "1 tbsp Light Brown Sugar",
      "1 tbsp Capers",
      "1 tbsp Verjus Blanc",
      "¼ cup Grated Parmesan Cheese",
      "2 tbsp Red Wine Vinegar",
      "⅓ cup Chicken Bone Broth",
      "1 tsp Whole Dried Oregano",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Transfer to a baking dish. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Bake 15 minutes. Leaving the oven on, remove from oven.",
      "Meanwhile, peel and roughly chop 2 cloves of garlic . Roughly chop the capers . Pit and roughly chop the olives . Roughly chop the prunes . Combine in a medium bowl; add the verjus , oregano , and 2 tablespoons of olive oil . Season with salt and pepper; stir to thoroughly combine. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Add the seasoned chicken to the bowl of marinade . Turn to coat. Set aside to marinate at least 5 minutes.",
      "Carefully top the partially baked potatoes with the marinated chicken (including any marinade from the bowl). Carefully add the broth along the edges of baking dish. Evenly sprinkle the sugar over the potatoes and chicken; season with salt and pepper. Carefully cover the baking dish with foil. Bake 14 minutes. Remove from the oven and carefully discard the foil. Return to the oven and bake 2 to 4 minutes, or until the potatoes are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Let stand at least 2 minutes before serving. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.",
      "Meanwhile, in a large bowl, whisk together the vinegar and 1 tablespoon of olive oil ; season with salt and pepper. Just before serving, add the arugula and half the cheese to the bowl of vinaigrette ; toss to combine. Serve the baked chicken and potatoes with the salad on the side. Garnish the salad with the remaining cheese . Top the chicken and potatoes with any remaining juices from the baking dish, if you'd like. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0242.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/oven-baked-chicken-marbella-with-potatoes-arugula-salad",
    "source_saved_file": "1234/Oven-Baked Chicken Marbella ｜ Blue Apron (2026_9_2 17：07：31).html"
  },
  {
    "id": "recipe-0243",
    "slug": "seared-steak-shrimp-with-fregola-sarda-spinach-pistachios",
    "path": "recipes/standard-meal-kit/seared-steak-shrimp-with-fregola-sarda-spinach-pistachios",
    "name": "Seared Steak & Shrimp",
    "description": "WHY WE LOVE THIS RECIPE Call more attention to this section and tell the story of where the recipe came from. Di id mos apicium quatem litio. Nam fugitiusape voluptatur. apicium quatem litio. Nam fugitiusap WHY WE LOVE THIS RECIPE Call more attention to this section and tell the story of where the recipe came from. Di id mos apicium quatem litio. Nam fugitiusape voluptatur. apicium quatem litio. Nam fugitiusap",
    "category": "Standard Meal Kit",
    "calories": "770 calories",
    "ingredients": [
      "2 each 12-oz New York Strip Steak",
      "18 oz Tail-On Shrimp (Peeled & Deveined)",
      "1 ¼ cup Fregola Sarda Pasta",
      "1 each Lemon",
      "8 oz Sweet Peppers",
      "8 oz Grape Tomatoes",
      "5 oz Baby Spinach",
      "2 oz Salted Butter",
      "3 tsp Calabrian Chile Paste",
      "1 bunch Parsley",
      "1 bunch Oregano",
      "2 tbsp Roasted Pistachios",
      "1 tbsp Capers",
      "1 each Shallot"
    ],
    "instructions": [
      "Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers ; remove the cores. Medium dice. Halve the tomatoes . Quarter and deseed the lemon . Peel and thinly slice the shallot . Roughly chop the pistachios . Pick the oregano leaves off the stems; finely chop the leaves. Roughly chop the parsley leaves and stems.",
      "Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl and cover with foil to keep warm.",
      "Meanwhile, place the pasta in a strainer and thoroughly rinse under cold water to remove any excess starch. Transfer to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Reserving 1/2 cup of the pasta cooking water , drain thoroughly and return to the pot.",
      "In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced peppers ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved tomatoes, spinach, and 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the spinach is wilted and the vegetables are softened. Transfer to the pot of cooked pasta . Add the butter, half the reserved pasta cooking water , and as much of the chile paste as you'd like , depending on how spicy you'd like the dish to be. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the cooked shrimp and the juice of 2 lemon wedges . Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.",
      "Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak; cook 5 to 7 minutes per side for medium-rare, or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. An instant-read thermometer should register 145°F.",
      "While the steaks rest, heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced shallot and capers . Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the chopped pistachios and oregano . Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and stir in the juice of the remaining lemon wedges . Taste, then season with salt and pepper if desired. Serve the finished shrimp and pasta garnished with the chopped parsley and a drizzle of olive oil. Serve the sliced steaks topped with the pan sauce. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0243.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/seared-steak-shrimp-with-fregola-sarda-spinach-pistachios",
    "source_saved_file": "1234/Seared Steak & Shrimp ｜ Blue Apron (2026_9_2 17：29：16).html"
  },
  {
    "id": "recipe-0244",
    "slug": "soy-butter-glazed-chicken-with-ponzu-vegetables-white-rice",
    "path": "recipes/standard-meal-kit/soy-butter-glazed-chicken-with-ponzu-vegetables-white-rice",
    "name": "Soy & Butter-Glazed Chicken",
    "description": "This vibrant dish features bites of tender chicken coated with rice flour before searing to create a delightfully crispy crust—perfect for soaking up a rich, sweet combo of soy glaze, vinegar, and butter. For a hearty accompaniment, we’re serving it over a bed of white rice studded with bok choy and mushrooms (finished in fragrant ponzu sauce for a bit of bright, citrusy flavor).",
    "category": "Standard Meal Kit",
    "calories": "760 calories",
    "ingredients": [
      "10 oz Boneless Chicken Breast Pieces",
      "½ cup Long Grain White Rice",
      "4 oz Mushrooms",
      "10 oz Baby Bok Choy",
      "1 oz Salted Butter",
      "¼ tsp Crushed Red Pepper Flakes",
      "1 tsp Black & White Sesame Seeds",
      "¼ cup Rice Flour",
      "3 tbsp Soy Glaze",
      "1 tbsp Rice Vinegar",
      "1 tbsp Vegetarian Ponzu Sauce"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy ; thinly slice. In a bowl, combine the soy glaze and vinegar .",
      "Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice , a big pinch of salt , and 1 cup of water . 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.",
      "Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy 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, 2 to 3 minutes, or until the vegetables are softened. Add the ponzu sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.",
      "Pat the chicken dry with paper towels; place in a bowl and season with salt and pepper. Add the flour and toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken in an even layer (discarding any excess flour). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned on all sides. Add the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally and spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Stir in the butter until melted and combined.",
      "Add the cooked vegetables to the pot of cooked rice ; stir to combine. Taste, then season with salt and pepper if desired. Serve the glazed chicken (including any glaze from the pan) over the finished rice . Garnish with the sesame seeds . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0244.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/soy-butter-glazed-chicken-with-ponzu-vegetables-white-rice",
    "source_saved_file": "1234/Soy & Butter-Glazed Chicken ｜ Blue Apron (2026_9_2 17：38：51).html"
  },
  {
    "id": "recipe-0245",
    "slug": "mushroom-stew-bread-bowls-with-truffle-parmesan",
    "path": "recipes/standard-meal-kit/mushroom-stew-bread-bowls-with-truffle-parmesan",
    "name": "Mushroom Stew Bread Bowls",
    "description": "For this hearty dish, you'll scoop out and fill challah buns with an irresistibly rich, creamy stew, packed with bites of earthy cremini and shiitake mushrooms, plus a sprinkle of black truffle zest for deep, savory flavor.",
    "category": "Standard Meal Kit",
    "calories": "370 calories",
    "ingredients": [
      "¼ cup Cornstarch",
      "8 oz Mushrooms",
      "½ cup Cream",
      "⅓ cup Mirepoix",
      "1 bunch Parsley",
      "¼ tsp Truffle Zest Seasoning (includes natural truffle flavor and black summer truffle)",
      "½ oz Dried Shiitake Mushrooms",
      "1 cup Chicken Bone Broth",
      "1 tbsp Sherry Vinegar",
      "4 each Challah Buns",
      "¼ cup Grated Parmesan Cheese"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Place the shiitake mushrooms in a bowl; cover with hot water . Set aside to rehydrate at least 10 minutes. Halve the cremini mushrooms lengthwise, then thinly slice crosswise. Roughly chop the parsley leaves and stems. To make the slurry, in a bowl, whisk together 1 tablespoon of the cornstarch and 1/4 cup of water .",
      "Cut out a circle, 2-inches wide in diameter, from the top of each bun , keeping the rest of the bun intact. Using your hands, gently scoop out the center to create a bread bowl. Line a sheet pan with foil. Place the bread bowls and bread tops on the foil, cut side up. Drizzle with olive oil . Toast in the oven 3 to 5 minutes, or until golden brown.",
      "Meanwhile, drain the rehydrated shiitake mushrooms , then finely chop. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced cremini mushrooms and chopped shiitake mushrooms . Cook, stirring occasionally, 3 to 4 minutes, or until browned. Add the mirepoix ; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined. Add the vinegar . Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has mostly cooked off. Add the cream , broth , and cornstarch slurry (whisking to recombine before adding). Heat to boiling on high. Once boiling, reduce the heat to medium-low. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Turn off the heat. Add as much of the truffle zest as you’d like ; stir to combine. Evenly divide the stew among the toasted bread bowls . Serve the finished bread bowls garnished with the cheese and chopped parsley . Serve the toasted bread tops on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0245.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/mushroom-stew-bread-bowls-with-truffle-parmesan",
    "source_saved_file": "1234/Mushroom Stew Bread Bowls ｜ Blue Apron (2026_9_2 17：03：16).html"
  },
  {
    "id": "recipe-0246",
    "slug": "creamy-romesco-pasta-with-spinach-tomatoes",
    "path": "recipes/15-minute-meal-kit/creamy-romesco-pasta-with-spinach-tomatoes",
    "name": "Creamy Romesco Pasta",
    "description": "Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! In this creamy pasta, nutty romesco sauce, fresh tomatoes, briny capers, and more coat gemelli pasta, whose twisted shape is perfect for catching every saucy bite.",
    "category": "15 Minute Meal Kit",
    "calories": "550 calories",
    "ingredients": [
      "12 oz Pre-Cooked Gemelli Pasta",
      "3 oz Baby Spinach",
      "4 oz Grape Tomatoes",
      "1 oz Sliced Roasted Red Peppers",
      "3 tbsp Romesco Sauce (contains almonds)",
      "2 tbsp Tomato Paste",
      "¼ cup Cream",
      "1 tbsp Capers",
      "¼ cup Grated Parmesan Cheese",
      "¼ tsp Crushed Red Pepper Flakes"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Halve the tomatoes .",
      "In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes , tomato paste , peppers , capers , and as much of the red pepper flakes as you'd like , depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the romesco sauce , cream (shaking the packet before opening), spinach , and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the spinach is wilted.",
      "Add the pasta ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the sauce is slightly thickened (if the sauce seems too thick, add 1 tablespoon of water at a time to reach your desired consistency). Turn off the heat. Serve the finished pasta garnished with the parmesan . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0246.webp",
    "source_url": "https://www.blueapron.com/recipes/15-minute-meal-kit/creamy-romesco-pasta-with-spinach-tomatoes",
    "source_saved_file": "1234/Creamy Romesco Pasta ｜ Blue Apron (2026_9_2 16：05：51).html"
  },
  {
    "id": "recipe-0247",
    "slug": "mexican-style-fish-cilantro-sour-cream-with-black-beans-shishito-peppers-toasted-pepitas",
    "path": "recipes/standard-meal-kit/mexican-style-fish-cilantro-sour-cream-with-black-beans-shishito-peppers-toasted-pepitas",
    "name": "Mexican-Style Fish & Cilantro Sour Cream",
    "description": "This vibrant dish features smoky-spiced wild Alaskan pollock served over a trio of black beans, onion, and shishito peppers—all topped with herby cilantro sour cream and crunchy toasted pepitas (or pumpkin seeds).",
    "category": "Standard Meal Kit",
    "calories": "570 calories",
    "ingredients": [
      "10 ½ oz Wild Alaskan Pollock Fillets",
      "1 each 15.5-oz can Black Beans",
      "1 each Red Onion",
      "2 clove Garlic",
      "3 oz Shishito Peppers",
      "¼ cup Cilantro Sauce",
      "¼ cup Sour Cream",
      "2 tbsp Raw Pepitas",
      "1 tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic . Halve, peel, and thinly slice the onion . Drain and rinse the beans . Cut off and discard the stems of the peppers , then cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the cilantro sauce , sour cream , and 1 tablespoon of water . Season with salt and pepper.",
      "In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas . Cook, stirring frequently, 2 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Leaving the oil in the pan, transfer to a paper towel-lined plate and immediately season with salt.",
      "To the pan of reserved pepita oil , add 1/2 teaspoon of olive oil ; heat on medium-high until hot. Add the pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly charred. Add the chopped garlic and sliced onion ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the drained beans ; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and heated through. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.",
      "Meanwhile, pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until browned and cooked through. Turn off the heat. Serve the cooked vegetables and beans topped with the cooked fish and cilantro sour cream . Garnish with the toasted pepitas . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0247.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/mexican-style-fish-cilantro-sour-cream-with-black-beans-shishito-peppers-toasted-pepitas",
    "source_saved_file": "1234/Mexican-Style Fish & Cilantro Sour Cream ｜ Blue Apron (2026_9_2 16：59：39).html"
  },
  {
    "id": "recipe-0248",
    "slug": "shrimp-gnocchi-with-creamy-tomato-sauce",
    "path": "recipes/standard-meal-kit/shrimp-gnocchi-with-creamy-tomato-sauce",
    "name": "Shrimp & Gnocchi",
    "description": "This comforting dish brings together pillowy gnocchi and tender shrimp with an irresistibly creamy tomato sauce—seasoned with a bit of earthy, dried oregano for savory flavor in every bite.",
    "category": "Standard Meal Kit",
    "calories": "550 calories",
    "ingredients": [
      "18 oz Tail-On Shrimp (Peeled & Deveined)",
      "17.6 oz Gnocchi",
      "1 each 14.5-oz can Crushed Tomatoes",
      "4 oz Grape Tomatoes",
      "2 clove Garlic",
      "8 oz Sweet Peppers",
      "1 each Red Onion",
      "2 tbsp Ghee",
      "¼ cup Cream",
      "¼ cup Grated Parmesan Cheese",
      "¼ tsp Crushed Red Pepper Flakes",
      "1 tsp Whole Dried Oregano"
    ],
    "instructions": [
      "Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then 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. Line a sheet pan with foil. Cut off and discard the stems of the peppers ; remove the cores, then quarter lengthwise. Place the fresh tomatoes and quartered peppers on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 10 to 12 minutes, or until softened. Remove from the oven.",
      "Meanwhile, halve, peel, and small dice the onion . Peel and roughly chop 2 cloves of garlic . Combine in a bowl. Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper.",
      "In a large pot, heat the ghee on medium-high until melted. Add the prepared onion and garlic . Season with salt, pepper, the oregano , and as much of the red pepper flakes as you’d like , depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the canned tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined. Add the seasoned shrimp . Cook, stirring frequently, 4 to 5 minutes, or until the sauce is thickened and the shrimp are opaque and cooked through. Turn off the heat.",
      "Meanwhile, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Drain thoroughly.",
      "To the pot of cooked sauce and shrimp , add the cooked gnocchi , roasted vegetables , and cream (shaking the bottle before opening). Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished shrimp and gnocchi garnished with the cheese . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0248.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/shrimp-gnocchi-with-creamy-tomato-sauce",
    "source_saved_file": "1234/Shrimp & Gnocchi ｜ Blue Apron (2026_9_2 17：35：37).html"
  },
  {
    "id": "recipe-0249",
    "slug": "lemon-date-tilapia-saffron-rice-with-zucchini-almonds",
    "path": "recipes/standard-meal-kit/lemon-date-tilapia-saffron-rice-with-zucchini-almonds",
    "name": "Lemon-Date Tilapia & Saffron Rice",
    "description": "This dish is packed with bold flavors thanks to the blend of Spanish-style spices on our seared tilapia fillets, which we're topping with a rich, buttery pan sauce. It's all served over a bed of fragrant saffron-infused rice studded with sweet dates and spicy sautéed zucchini.",
    "category": "Standard Meal Kit",
    "calories": "600 calories",
    "ingredients": [
      "2 each Tilapia Fillets",
      "1 pinch Saffron",
      "½ cup Long Grain White Rice",
      "1 each Zucchini",
      "1 each Lemon",
      "1 oz Dried Medjool Dates",
      "1 tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)",
      "1 bunch Parsley",
      "2 clove Garlic",
      "1 oz Salted Butter",
      "2 tbsp Sliced Roasted Almonds",
      "¼ tsp Crushed Red Pepper Flakes"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic . Halve the lemon crosswise; remove the seeds. Roughly chop the parsley leaves and stems. Pit and finely chop the dates ; place in a medium bowl. Cover with 1/4 cup hot water . Set aside to rehydrate at least 10 minutes.",
      "Carefully rinse the rice (sifting through for any impurities). Drain thoroughly In a medium pot, combine the rice , saffron , a big pinch of salt , and 1 cup of water . 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.",
      "Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add half the chopped garlic 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 frequently, 1 to 2 minutes, or until combined and softened. Add the juice of 1 lemon half (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off and the zucchini is softened. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.",
      "Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend 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 . Cook 3 to 4 minutes, or until lightly browned. Flip and cook 2 to 3 minutes. Add the butter , rehydrated dates (including the liquid), and remaining chopped garlic . Cook, constantly spooning the mixture over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat; top with the juice of the remaining lemon half . Taste, then season with salt and pepper if desired. *The USDA recommends a minimum safe cooking temperature of 145°F for fish.",
      "To the pot of cooked rice , add the cooked zucchini and a drizzle of olive oil ; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the glazed fish (including any glaze from the pan). Garnish with the almonds and chopped parsley . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0249.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/lemon-date-tilapia-saffron-rice-with-zucchini-almonds",
    "source_saved_file": "1234/Lemon-Date Tilapia & Saffron Rice ｜ Blue Apron (2026_9_2 16：55：26).html"
  },
  {
    "id": "recipe-0250",
    "slug": "corn-on-the-cob-with-spicy-mayo-sesame-seeds",
    "path": "recipes/standard-meal-kit/corn-on-the-cob-with-spicy-mayo-sesame-seeds",
    "name": "Corn on the Cob",
    "description": "Here, sweet corn gets a rich, spicy flavor boost from a duo of mayo and gochujang (a favorite Korean chile paste), plus a garnish of crunchy sesame seeds and aromatic chives.",
    "category": "Standard Meal Kit",
    "calories": "410 calories",
    "ingredients": [
      "4 ear Corn",
      "1 bunch Chives",
      "2 tsp Gochujang",
      "4 tbsp Mayonnaise",
      "1 tsp Black & White Sesame Seeds"
    ],
    "instructions": [
      "Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn . Thinly slice the chives . In a bowl, combine the mayonnaise and as much of the gochujang as you’d like , depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine.",
      "Add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly and pat dry with paper towels. Serve the cooked corn topped with the spicy mayo , sliced chives , and sesame seeds . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0250.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/corn-on-the-cob-with-spicy-mayo-sesame-seeds",
    "source_saved_file": "1234/Corn on the Cob ｜ Blue Apron (2026_9_2 16：02：25).html"
  },
  {
    "id": "recipe-0251",
    "slug": "seared-barramundi-caper-relish-with-roasted-potatoes-marinated-kale",
    "path": "recipes/standard-meal-kit/seared-barramundi-caper-relish-with-roasted-potatoes-marinated-kale",
    "name": "Seared Barramundi & Caper Relish",
    "description": "This flavor-packed dish features crispy-skinned barramundi, which we’re topping with a vibrant relish made with roasted red peppers, briny capers, lemon juice, and garlic. We’re serving it over a hearty bed of marinated kale studded with juicy tomatoes, crisp radishes, and roasted potatoes. This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit",
    "category": "Standard Meal Kit",
    "calories": "380 calories",
    "ingredients": [
      "2 each Skin-On Barramundi Fillets",
      "3 oz Radishes",
      "6 oz Kale",
      "1 each Lemon",
      "2 clove Garlic",
      "4 oz Grape Tomatoes",
      "1 tbsp Capers",
      "1 oz Sliced Roasted Red Peppers",
      "1 tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)",
      "12 oz Potatoes"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and the Italian seasoning . Toss to coat and arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "While the potatoes roast, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Quarter and deseed the lemon . Roughly chop the capers and peppers ; combine in a bowl. Peel 1 clove of garlic ; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the radishes lengthwise, then thinly slice crosswise. Halve the tomatoes .",
      "While the potatoes continue to roast, in a large bowl, combine the sliced kale , 1 teaspoon of olive oil , and the juice of 2 lemon wedges . Season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes.",
      "While the kale marinates, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish, skin side down, and cook 4 to 5 minutes, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked through. Turn off the heat.",
      "While the fish cooks, to the bowl of chopped capers and peppers , add the juice of the remaining lemon wedges and as much of the garlic paste as you’d like . Season with salt and pepper; stir to combine.",
      "To the bowl of marinated kale , add the roasted potatoes , sliced radishes , and halved tomatoes . Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished kale topped with the cooked fish . Top the fish with the caper relish . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0251.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/seared-barramundi-caper-relish-with-roasted-potatoes-marinated-kale",
    "source_saved_file": "1234/Seared Barramundi & Caper Relish ｜ Blue Apron (2026_9_2 17：24：56).html"
  },
  {
    "id": "recipe-0252",
    "slug": "grass-fed-ny-strip-steaks-with-mushrooms-thyme-butter-potato-rosti",
    "path": "recipes/standard-meal-kit/grass-fed-ny-strip-steaks-with-mushrooms-thyme-butter-potato-rosti",
    "name": "Grass-Fed NY Strip Steaks",
    "description": "Rösti [roe-stee] noun: a Swiss dish consisting mainly of potatoes, in the style of a fritter. TECHNIQUE TO HIGHLIGHT You’ll use butter and thyme to spoon over (or baste) the steaks as they sear—an easy way to develop a delicious crust and imbue the meat with rich, aromatic flavors.",
    "category": "Standard Meal Kit",
    "calories": "830 calories",
    "ingredients": [
      "2 each 12-oz New York Strip Steak",
      "8 oz Mushrooms",
      "1 bunch Thyme",
      "1 bunch Parsley",
      "2 tbsp Vegetarian Worcestershire Sauce",
      "1 oz Salted Butter",
      "⅓ cup Crispy Onions",
      "⅓ cup Chicken Bone Broth",
      "1 tbsp Dijon Mustard",
      "1 tbsp Apple Cider Vinegar",
      "2 tbsp Fromage Blanc",
      "¾ lb Potatoes"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Grate the potatoes on the large side of a box grater. Transfer to a strainer; hold or rest the strainer over a large bowl. Add a big pinch of salt ; stir to combine. Set aside to drain at least 5 minutes. Cut the mushrooms into bite-sized pieces. Pick half the thyme leaves off the stems, leaving the rest whole. Roughly chop the parsley leaves and stems. Season the fromage blanc with salt and pepper. In a bowl, whisk together the broth , worcestershire sauce , and mustard .",
      "Place the mushroom pieces on a sheet pan. Drizzle with olive oil ; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 13 to 15 minutes, or until tender. Transfer to a bowl; stir in the vinegar .",
      "Meanwhile, pat the steaks dry with paper towels; season with salt and pepper. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks . Cook 5 to 7 minutes, or until browned. Flip and cook 4 minutes. Add the butter and whole thyme sprigs . Cook, frequently spooning the butter over the steaks, 1 to 2 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.** Turn off the heat. Transfer the steaks to a cutting board; let rest at least 5 minutes. Carefully remove and discard the thyme sprigs. Leaving half the thyme butter in the pan, transfer the remaining thyme butter to the bowl of roasted mushrooms ; stir to coat. An instant-read thermometer should register 145°F.",
      "Meanwhile, using a spoon, press down on the grated potatoes to release the excess liquid; discard the liquid. Wipe out the bowl, then transfer the potatoes to the bowl. Add the thyme leaves ; stir to combine. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared potatoes in an even layer, pressing down with a spatula to flatten. Cook, without stirring, 7 to 9 minutes, or until golden brown and crisp on the bottom.",
      "Add 1 tablespoon of water to the pan. Loosely cover the pan with foil. Cook, without stirring, 3 to 5 minutes, or until the rösti is browned and the water has cooked off. Transfer to a cutting board, crispy side down. Carefully cut into 4 equal-sized pieces.",
      "Heat the pan of reserved thyme butter on medium-high until hot. Add the sauce (carefully, as it may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Find the lines of muscle (or grain) on the rested steaks ; slice crosswise against the grain. Serve the sliced steaks topped with the finished sauce . Serve the finished mushrooms , finished rösti (crispy side up), and seasoned fromage blanc on the side. Garnish the mushrooms with the crispy onions and chopped parsley . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0252.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/grass-fed-ny-strip-steaks-with-mushrooms-thyme-butter-potato-rosti",
    "source_saved_file": "1234/Grass-Fed NY Strip Steaks ｜ Blue Apron (2026_9_2 16：24：17).html"
  },
  {
    "id": "recipe-0253",
    "slug": "charcuterie-board-with-prosciutto-wrapped-peach-marinated-feta",
    "path": "recipes/standard-meal-kit/charcuterie-board-with-prosciutto-wrapped-peach-marinated-feta",
    "name": "Charcuterie Board",
    "description": "This crowd-pleasing charcuterie board gets a summery twist from sweet, juicy peach wrapped with rich, salty prosciutto. You'll also whip up a creamy lemon-labneh dip, tangy marinated feta, and brown butter nuts to serve alongside crispy baguettes and some more delicious cheeses.",
    "category": "Standard Meal Kit",
    "calories": "730 calories",
    "ingredients": [
      "3 oz Prosciutto",
      "3 oz Feta Cheese",
      "2 each Small Baguettes",
      "½ cup Roasted Walnuts",
      "1 each Lemon",
      "1 oz Salted Butter",
      "4 oz White Cheddar Cheese",
      "1 oz Pickled Peppadew Peppers",
      "2 oz Blueberry Bourbon Spread",
      "1 each Peach",
      "¼ cup Roasted Pistachios",
      "2 oz Smoked Gouda Cheese",
      "¼ cup Labneh Cheese",
      "2 tsp Honey",
      "2 tbsp Crème Fraîche"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the baguettes into equal-sized rounds. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Halve the lemon crosswise; remove the seeds. Halve and pit the peach ; cut into 6 equal-sized wedges. Roughly chop the peppers . Thinly slice the cheddar and smoked gouda . In a bowl, combine the chopped peppers , feta (crumbling before adding), honey , and a drizzle of olive oil ; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the labneh , crème fraîche , lemon zest , and the juice of 1 lemon half ; season with salt and pepper. Remove the plastic lining between the slices of prosciutto . Wrap one piece of prosciutto around each peach wedge , then halve crosswise (you may have extra prosciutto for serving).",
      "Transfer the baguette rounds to a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat and arrange in an even layer. Toast in the oven 6 to 8 minutes, or until lightly browned. Remove from the oven.",
      "Meanwhile, in a small pot, heat the butter on medium until melted. Once melted, add the pistachios and walnuts ; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until golden brown and the butter is fragrant (it should smell nutty and toasted). Turn off the heat. Stir in the juice of the remaining lemon half . Transfer to a serving bowl; taste, then season with salt and pepper if desired. On a serving platter, arrange the toasted baguettes , prosciutto-wrapped peach , sliced cheddar and gouda , marinated feta , labneh dip , brown butter nuts , and blueberry spread as desired. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0253.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/charcuterie-board-with-prosciutto-wrapped-peach-marinated-feta",
    "source_saved_file": "1234/Charcuterie Board ｜ Blue Apron (2026_9_2 15：38：01).html"
  },
  {
    "id": "recipe-0254",
    "slug": "smoky-chicken-creamy-cilantro-sauce-with-vegetable-farro",
    "path": "recipes/standard-meal-kit/smoky-chicken-creamy-cilantro-sauce-with-vegetable-farro",
    "name": "Smoky Chicken & Creamy Cilantro Sauce",
    "description": "For our quick spin on piri piri chicken—or Portuguese-style spiced, marinated chicken—we’re coating chicken with a blend of paprika, ground yellow mustard, and more, then topping it with a creamy cilantro sauce for cooling contrast. It’s all served over a hearty bed of tender sweet peppers and zucchini folded into warm farro. 14 green SmartPoints® 11 blue SmartPoints® 7 purple SmartPoints® To learn more about WW and SmartPoints® visit To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.",
    "category": "Standard Meal Kit",
    "calories": "530 calories",
    "ingredients": [
      "4 each Boneless, Skinless Chicken Breasts",
      "1 cup Semi-Pearled Farro",
      "2 each Zucchini",
      "2 clove Garlic",
      "8 oz Sweet Peppers",
      "¼ cup Cilantro Sauce",
      "2 tbsp Fromage Blanc",
      "2 tbsp Honey",
      "1 oz Sweety Drop Peppers",
      "1 tbsp Red Wine Vinegar",
      "1 tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)",
      "¼ tsp Crushed Red Pepper Flakes"
    ],
    "instructions": [
      "Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.",
      "Meanwhile, wash and dry the fresh produce. Medium dice the zucchini . Peel and roughly chop 2 cloves of garlic . Cut off and discard the stems of the sweet peppers ; remove the cores, then large dice. Roughly chop the pickled peppers . In a bowl, whisk together the cilantro sauce and fromage blanc . To make the dressing, in a separate bowl, whisk together the honey (kneading the packet before opening), vinegar , 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.",
      "In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and diced sweet peppers . Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.",
      "Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Turn off the heat. * An instant-read thermometer should register 165°F.",
      "To the pot of cooked farro , add the dressing , chopped pickled peppers , cooked vegetables , and 1/2 teaspoon of olive oil . Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked chicken . Drizzle with the creamy cilantro sauce . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0254.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/smoky-chicken-creamy-cilantro-sauce-with-vegetable-farro",
    "source_saved_file": "1234/Smoky Chicken & Creamy Cilantro Sauce ｜ Blue Apron (2026_9_2 17：37：35).html"
  },
  {
    "id": "recipe-0255",
    "slug": "hoisin-pork-spicy-rice-bowls-with-mushrooms-radishes-marinated-cucumbers",
    "path": "recipes/standard-meal-kit/hoisin-pork-spicy-rice-bowls-with-mushrooms-radishes-marinated-cucumbers",
    "name": "Hoisin Pork & Spicy Rice Bowls",
    "description": "For these bowls, we’re mixing fluffy white rice with spicy gochujang, then topping it off with pork cooked with lightly sweet hoisin sauce. Crispy marinated radishes and cucumbers provide delightful cooling contrast.",
    "category": "Standard Meal Kit",
    "calories": "710 calories",
    "ingredients": [
      "18 oz Ground Pork",
      "1 cup Long Grain White Rice",
      "2 tsp Gochujang",
      "2 each Persian Cucumbers",
      "8 oz Mushrooms",
      "3 oz Radishes",
      "4 tbsp Hoisin Sauce",
      "1 tbsp Mirin (salted cooking wine)",
      "3 tbsp Roasted Peanuts",
      "1 tbsp Rice Vinegar",
      "⅓ cup East Asian-Style Sautéed Aromatics"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Roughly chop the peanuts . Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Combine the sliced cucumbers and sliced radishes in a bowl. Add the mirin and vinegar ; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.",
      "Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine 2 cups of water , a big pinch of salt , and as much of the gochujang as you’d like , depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Add the rice ; 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.",
      "Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the mushrooms are softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.",
      "In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork ; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned. Carefully drain off and discard any excess oil. Add the hoisin sauce and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened and the pork is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked pork , cooked mushrooms , and marinated vegetables (including any liquid). Garnish with the chopped peanuts . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0255.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/hoisin-pork-spicy-rice-bowls-with-mushrooms-radishes-marinated-cucumbers",
    "source_saved_file": "1234/Hoisin Pork & Spicy Rice Bowls ｜ Blue Apron (2026_9_2 16：35：39).html"
  },
  {
    "id": "recipe-0256",
    "slug": "everything-bagel-crusted-pizza-with-onion-bell-pepper-smoked-gouda-cheese",
    "path": "recipes/standard-meal-kit/everything-bagel-crusted-pizza-with-onion-bell-pepper-smoked-gouda-cheese",
    "name": "Everything Bagel-Crusted Pizza",
    "description": "This simple cheese and veggie pizza gets an aromatic lift from a garlicky tomato sauce, smoked gouda cheese, and a sprinkling of everything bagel seasoning on the crispy crust.",
    "category": "Standard Meal Kit",
    "calories": null,
    "ingredients": [
      "16 oz Pizza Dough",
      "1 each Bell Pepper",
      "1 each Yellow Onion",
      "2 clove Garlic",
      "1 each 8-oz can Tomato Sauce",
      "4 oz Fresh Mozzarella Cheese",
      "¼ cup Grated Parmesan Cheese",
      "2 oz Smoked Gouda Cheese",
      "1 tbsp Everything Bagel Seasoning (Poppy Seeds, White Sesame Seeds, Black Sesame Seeds, Dried Minced Garlic, Dried Minced Onion & Coarse Salt)"
    ],
    "instructions": [
      "Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Halve, peel, and thinly slice the onion . Wash and dry the pepper ; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic . Tear the mozzarella into small pieces. Grate the gouda on the large side of a box grater.",
      "In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced pepper ; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until lightly browned and softened. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to a plate.",
      "In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic ; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, spread the sauce onto the prepared dough; season with salt and pepper. Evenly top with the cooked vegetables , mozzarella pieces , parmesan , and grated gouda ; season with salt and pepper. Brush the edges of the pizza with olive oil , then sprinkle with the everything bagel seasoning .",
      "Bake the pizza , rotating the sheet pan halfway through, 17 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes. Transfer to a cutting board; cut into equal-sized pieces. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": null,
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/everything-bagel-crusted-pizza-with-onion-bell-pepper-smoked-gouda-cheese",
    "source_saved_file": "1234/Everything Bagel-Crusted Pizza ｜ Blue Apron (2026_9_2 16：15：09).html"
  },
  {
    "id": "recipe-0257",
    "slug": "sumac-spiced-salmon-labneh-with-freekeh-kale-almond-salad",
    "path": "recipes/standard-meal-kit/sumac-spiced-salmon-labneh-with-freekeh-kale-almond-salad",
    "name": "Sumac-Spiced Salmon & Labneh",
    "description": "In this vibrant recipe, our seared salmon gets a lift from the distinctive flavors of turmeric and sumac—a red spice used for centuries to add lemony brightness to Middle Eastern dishes. We’re serving the fillets over a warm salad made with cracked freekeh, an ancient grain with a deliciously nutty taste. Seasoned with fresh mint and lemon juice, a dollop of labneh, favored for its yogurt-like texture and tang, makes for a delightfully cooling finish.",
    "category": "Standard Meal Kit",
    "calories": "675 calories",
    "ingredients": [],
    "instructions": [
      "Heat a large pot of salted water to boiling on high. Once boiling, add the freekeh and cook 22 to 25 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.",
      "While the freekeh cooks, wash and dry the fresh produce. Peel and mince the garlic. Remove and discard the kale stems; finely chop the leaves. 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. Pick the mint leaves off the stems; discard the stems. Pit and roughly chop the dates.",
      "While the freekeh continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and almonds ; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the kale and ¼ cup of water ; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.",
      "While the kale cooks, in a bowl, combine the labneh , half the mint (roughly chopping just before adding) and the juice of 2 lemon wedges ; season with salt and pepper to taste.",
      "While the freekeh continues to cook, place the spice blend on a plate. Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Coat the skinless side of each seasoned fillet in the spice blend (tapping off any excess). In the pan used to cook the kale, heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a plate.",
      "Stir the cooked kale , lemon zest , dates and the juice of the remaining lemon wedges into the pot of cooked freekeh ; season with salt and pepper to taste. Divide the finished freekeh between 2 dishes. Top with the cooked salmon fillets . Garnish with the seasoned labneh and remaining mint . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0257.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/sumac-spiced-salmon-labneh-with-freekeh-kale-almond-salad",
    "source_saved_file": "1234/Sumac-Spiced Salmon & Labneh ｜ Blue Apron (2026_9_2 17：44：27).html"
  },
  {
    "id": "recipe-0258",
    "slug": "spicy-chicken-rice-bowls-with-tomatoes-sweet-peppers-peanuts",
    "path": "recipes/standard-meal-kit/spicy-chicken-rice-bowls-with-tomatoes-sweet-peppers-peanuts",
    "name": "Spicy Chicken & Rice Bowls",
    "description": "To top our fluffy jasmine rice and tender sautéed veggies, we’re searing chicken with a complex, spicy glaze of fiery chipotle paste, sweet honey, and tamarind paste—made from the pleasantly sour, sticky fruit of the tropical tamarind tree. It’s all complete with a garnish of roasted peanuts for delightful crunch and nutty flavor in each bite.",
    "category": "Standard Meal Kit",
    "calories": "740 calories",
    "ingredients": [
      "10 oz Boneless Chicken Breast Pieces",
      "½ cup Jasmine Rice",
      "4 oz Sweet Peppers",
      "4 oz Grape Tomatoes",
      "2 each Scallions",
      "2 tsp Chipotle Chile Paste",
      "2 tsp Tamarind Paste",
      "2 tbsp Mayonnaise",
      "1 tbsp Rice Vinegar",
      "2 tbsp Grated Cotija Cheese",
      "3 tbsp Roasted Peanuts",
      "2 tsp Honey"
    ],
    "instructions": [
      "Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stems of the peppers ; remove the cores, then thinly slice into rings. Halve the tomatoes . Thinly slice the scallions , separating the white bottoms and hollow green tops. Roughly chop the peanuts . In a bowl, whisk together the honey (kneading the packet before opening), tamarind paste , 1/4 cup of water , 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.",
      "In a small pot, combine the rice , a big pinch of salt , and 1 cup of water . Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mayonnaise . Taste, then season with salt and pepper if desired. Cover to keep warm.",
      "Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved tomatoes ; 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, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.",
      "Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions . Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the chicken is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked vegetables and cooked chicken (including any glaze from the pan). Garnish with the sliced green tops of the scallions , chopped peanuts , and cheese . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0258.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/spicy-chicken-rice-bowls-with-tomatoes-sweet-peppers-peanuts",
    "source_saved_file": "1234/Spicy Chicken & Rice Bowls ｜ Blue Apron (2026_9_2 17：41：04).html"
  },
  {
    "id": "recipe-0259",
    "slug": "brussels-sprout-black-bean-tacos-with-roasted-sweet-potatoes",
    "path": "recipes/standard-meal-kit/brussels-sprout-black-bean-tacos-with-roasted-sweet-potatoes",
    "name": "Brussels Sprout & Black Bean Tacos",
    "description": "Warm flour tortillas are loaded with a delicious duo of mashed black beans and brussels sprouts, roasted with fiery chipotle chile paste until perfectly tender. To contrast the bold flavors, we’re serving our tacos with a simple, hearty side of roasted sweet potatoes.",
    "category": "Standard Meal Kit",
    "calories": "730 calories",
    "ingredients": [
      "4 each Flour Tortillas",
      "1 each 15.5-oz can Black Beans",
      "8 oz Brussels Sprouts",
      "1 tbsp Light Brown Sugar",
      "1 each Shallot",
      "2 tsp Chipotle Chile Paste",
      "¼ cup Sour Cream",
      "16 oz Sweet Potato"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then thinly slice crosswise. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "Meanwhile, cut off and discard the stem ends of the brussels sprouts ; quarter lengthwise. Peel and thinly slice the shallot . Drain and rinse the beans .",
      "Line a separate sheet pan with foil. Place the quartered brussels sprouts in a bowl. Drizzle with olive oil ; season with salt and pepper. Add as much of the chile paste as you’d like , depending on how spicy you’d like the dish to be. Toss to thoroughly coat. Transfer to the sheet pan and arrange in an even layer. Roast 12 to 14 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot and sugar ; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sugar is dissolved and the shallot is slightly softened. Add the drained beans and 2 tablespoons of water ; season with salt and pepper. Cook, stirring occasionally and mashing the beans with the back of a spoon, 3 to 4 minutes, or until thickened and the beans are broken down. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "If you prefer to use a microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.",
      "Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas , cooked beans , roasted brussels sprouts , and seasoned sour cream . Serve the tacos with the roasted sweet potatoes on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0259.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/brussels-sprout-black-bean-tacos-with-roasted-sweet-potatoes",
    "source_saved_file": "1234/Brussels Sprout & Black Bean Tacos ｜ Blue Apron (2026_9_2 15：31：12).html"
  },
  {
    "id": "recipe-0260",
    "slug": "asparagus-summer-squash-curry-with-ginger-lime-peanuts",
    "path": "recipes/standard-meal-kit/asparagus-summer-squash-curry-with-ginger-lime-peanuts",
    "name": "Asparagus & Summer Squash Curry",
    "description": "Tonight’s vibrant dish combines two of our favorite vegetables only briefly in season together: tender asparagus and summer squash. We’re cooking them in a sauce made with yellow curry paste (a milder variety of the Thai staple), whose heat is balanced by smooth coconut milk and a touch of coconut palm sugar. Our side of jasmine rice is perfect for soaking up the flavorful sauce, while a garnish of peanuts sautéed with ginger and lime zest adds crunch and aromatic zing. (Chefs, your squash may be green or grey zucchini, or yellow summer squash.)",
    "category": "Standard Meal Kit",
    "calories": "640 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Peel and roughly chop the ginger. Roughly chop the peanuts. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and thinly slice the shallot. Peel the carrots and thinly slice into rounds. Medium dice the squash. Cut off and discard the tough, woody stem ends of the asparagus; halve on an angle. Roughly chop the cilantro leaves and stems.",
      "In a small pot, combine 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 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.",
      "While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add half the ginger . Cook, stirring constantly, 1 to 2 minutes, or until softened and fragrant. Reduce the heat to low; add the peanuts . Cook, stirring frequently, 1 to 2 minutes, or until toasted. Add the lime zest and season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Transfer to a paper towel-lined plate and immediately season with salt. Set aside in a warm place. Rinse and wipe out the pan.",
      "While the rice continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot , carrots , squash , and remaining ginger ; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add as much of the curry paste as you’d like , depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.",
      "To the pan, add the asparagus , coconut milk (shaking the can just before opening), Golden Mountain sauce , and sugar ; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until slightly reduced in volume and the asparagus has softened. Turn off the heat and stir in the juice of 2 lime wedges . Season with salt and pepper to taste.",
      "Divide the cooked rice and finished curry between 2 dishes. Garnish with the cilantro and ginger-lime peanuts . Serve with the remaining lime wedges on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0260.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/asparagus-summer-squash-curry-with-ginger-lime-peanuts",
    "source_saved_file": "1234/Asparagus & Summer Squash Curry ｜ Blue Apron (2026_9_2 15：20：18).html"
  },
  {
    "id": "recipe-0261",
    "slug": "family-meal-prep-with-chicken-pork",
    "path": "recipes/standard-meal-kit/family-meal-prep-with-chicken-pork",
    "name": "Family Meal Prep",
    "description": "Meet your weekday hero that gets family dinner on the table in a snap. Designed to cook at once and give you multiple meals, these crowd-pleasing recipes feature a changing mix of meat, grains, and veggies with delicious flavors that satisfy all. This week's meals are: Italian Pork Chops & Potato Salad with Creamy Red Pepper Sauce & Pistachios Pesto Chicken Sandwiches with Peach, Corn & Pepper Salad",
    "category": "Standard Meal Kit",
    "calories": null,
    "ingredients": [
      "4 each Boneless, Center-Cut Pork Chops",
      "2 oz Balsamic-Marinated Cipolline Onions",
      "2 tbsp Roasted Pistachios",
      "¼ cup Grated Parmesan Cheese",
      "2 oz Sliced Roasted Red Peppers",
      "⅓ cup Salsa Verde",
      "20 oz Potatoes",
      "1 tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)",
      "18 oz Boneless Chicken Breast Pieces",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)",
      "1 oz Sweety Drop Peppers",
      "2 tbsp Sliced Roasted Almonds",
      "2 each Peach",
      "¼ cup Buttermilk",
      "2 each Romaine Lettuce Heart",
      "4 each Challah Buns",
      "4 tbsp Mayonnaise",
      "6 tbsp Basil Pesto",
      "1 tbsp Apple Cider Vinegar",
      "4 tbsp Crème Fraîche",
      "2 tbsp Red Wine Vinegar",
      "1 tsp Whole Dried Oregano",
      "2 tsp Date Syrup",
      "4 ear Corn",
      "2 each Red Onion",
      "8 oz Sweet Peppers"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes . Cut off and discard the stems of the sweet peppers ; remove the cores. Halve lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the red onions . Remove any husks and silks from the corn ; cut the kernels off the cobs.",
      "Line a sheet pan with foil. Transfer the diced potatoes to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 26 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a bowl; add the salsa verde . Stir to coat. Taste, then season with salt and pepper if desired.",
      "Pat the pork dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning . In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Wipe out the pan. Slice the rested pork crosswise. *The USDA recommends a minimum safe cooking temperature of 145°F for pork.",
      "Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend ; toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.",
      "In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced sweet peppers , sliced red onions , and corn kernels ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the date syrup , oregano , and red wine vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the bowl of dressed potatoes ; stir to combine. Taste, then season with salt and pepper if desired.",
      "STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. FINISH & SERVE: Halve the buns . Roughly chop the lettuce . Halve, pit, and thinly slice the peaches . In a large bowl, combine the buttermilk , apple cider vinegar , and half the crème fraîche . Add the chopped lettuce , remaining cooked vegetables , sliced peaches , and almonds . Season with salt and pepper; toss to coat. In a separate bowl, combine the pesto and mayonnaise . Wipe out the pan used to cook the vegetables. In the same pan, heat a drizzle of olive oil on medium-high until hot. Working in batches, add the halved buns , cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns , pesto mayo , cooked chicken , and sweety drop peppers . Serve the sandwiches with the salad on the side. Enjoy!",
      "STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. FINISH & SERVE: Roughly chop the pistachios . Roughly chop the cipolline onions . Roughly chop the roasted red peppers . In a bowl, combine the chopped roasted peppers and remaining crème fraîche ; season with salt and pepper. Serve the sliced pork with the finished potato salad . Top the pork with the creamy red pepper sauce . Garnish with the cheese , chopped pistachios , and chopped cipolline onions . Enjoy!",
      "If you saved the dish for later, reheat the chicken in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.",
      "If you saved the dish for later, reheat the pork in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed."
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0261.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/family-meal-prep-with-chicken-pork",
    "source_saved_file": "1234/Family Meal Prep ｜ Blue Apron (2026_9_2 16：16：22).html"
  },
  {
    "id": "recipe-0262",
    "slug": "spiced-fish-tacos-with-creamy-chipotle-cabbage-slaw",
    "path": "recipes/standard-meal-kit/spiced-fish-tacos-with-creamy-chipotle-cabbage-slaw",
    "name": "Spiced Fish Tacos",
    "description": "We’re bringing bold, smoky flavor to classic fish tacos by searing our tilapia fillets with a coating of Mexican-style spices before tucking them into warm tortillas alongside crisp radishes and creamy avocado. A crunchy cucumber-cabbage slaw, dressed in creamy chipotle sauce, makes for the perfect side. This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit",
    "category": "Standard Meal Kit",
    "calories": "540 calories",
    "ingredients": [
      "2 each Tilapia Fillets",
      "4 each Flour Tortillas",
      "1 each Avocado",
      "3 oz Radishes",
      "½ lb Red Cabbage",
      "1 each Persian Cucumbers",
      "2 tbsp Creamy Chipotle Sauce",
      "1 tbsp Rice Vinegar",
      "1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)"
    ],
    "instructions": [
      "If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage ; thinly slice the leaves. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Halve and pit the avocado . Using a spoon, remove the avocado from the skin, then medium dice. In a bowl, combine the sliced radishes , diced avocado , and vinegar ; season with salt and pepper.",
      "In a large bowl, combine the sliced cabbage and cucumber and creamy chipotle sauce ; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.",
      "While the slaw marinates, pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through. Transfer to a cutting board. Using a fork, carefully flake into large pieces.",
      "While the fish cooks, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in a large piece of foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.",
      "Assemble the tacos using the warmed tortillas , flaked fish , and salsa . Serve the tacos with the slaw on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0262.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/spiced-fish-tacos-with-creamy-chipotle-cabbage-slaw",
    "source_saved_file": "1234/Spiced Fish Tacos ｜ Blue Apron (2026_9_2 17：40：23).html"
  },
  {
    "id": "recipe-0263",
    "slug": "shrimp-spicy-sesame-sauce-with-bok-choy-carrots",
    "path": "recipes/standard-meal-kit/shrimp-spicy-sesame-sauce-with-bok-choy-carrots",
    "name": "Shrimp & Spicy Sesame Sauce",
    "description": "This vibrant dish highlights the umami-rich combo of soy glaze, sesame oil, and spicy sambal oelek, which we’re drizzling over tender shrimp––paired with a classic duo of sautéed vegetables and fluffy white rice.",
    "category": "Standard Meal Kit",
    "calories": "490 calories",
    "ingredients": [
      "10 oz Tail-On Shrimp (peeled & deveined)",
      "2 each Scallions",
      "2 clove Garlic",
      "1 tbsp Sesame Oil",
      "½ cup Long Grain White Rice",
      "1 tbsp Sambal Oelek",
      "6 oz Carrots",
      "2 tbsp Soy Glaze",
      "1 tsp Black & White Sesame Seeds",
      "10 oz Baby Bok Choy"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Thinly slice the scallions , separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic . Peel the carrots ; thinly slice on an angle. Cut off and discard the root ends of the bok choy , then roughly chop.",
      "Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and half the chopped garlic ; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the rice and 1 cup of water (carefully, as the liquid may splatter). 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. Add the sliced green tops of the scallions ; stir to combine.",
      "Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots ; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy and remaining chopped garlic . Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.",
      "Meanwhile, in a bowl, combine the soy glaze , half the sesame oil , and as much of the sambal oelek as you’d like , depending on how spicy you’d like the dish to be.",
      "Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat the remaining sesame oil on medium-high until hot. Add the seasoned shrimp. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. Serve the cooked shrimp with the cooked vegetables and garlic-scallion rice . Top the shrimp with the sauce . Garnish with the sesame seeds . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0263.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/shrimp-spicy-sesame-sauce-with-bok-choy-carrots",
    "source_saved_file": "1234/Shrimp & Spicy Sesame Sauce ｜ Blue Apron (2026_9_2 17：35：57).html"
  },
  {
    "id": "recipe-0264",
    "slug": "middle-eastern-style-beef-pitas-with-butter-lettuce-date-salad",
    "path": "recipes/standard-meal-kit/middle-eastern-style-beef-pitas-with-butter-lettuce-date-salad",
    "name": "Middle Eastern-Style Beef Pitas",
    "description": "This flavorful dish features herby za’atar-spiced beef, which we’re piling onto warm pitas alongside creamy garlic-seasoned labneh. A salad of butter lettuce tossed with crisp radishes and sweet dates offers refreshing contrast.",
    "category": "Standard Meal Kit",
    "calories": "640 calories",
    "ingredients": [
      "8 oz Thinly Sliced Beef",
      "2 each Pocketless Pitas",
      "1 head Butter Lettuce",
      "2 clove Garlic",
      "3 oz Radishes",
      "2 oz Dried Medjool Dates",
      "¼ cup Labneh Cheese",
      "2 tbsp Red Wine Vinegar",
      "1 tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)"
    ],
    "instructions": [
      "If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Peel 1 clove of garlic ; using a zester, finely grate into a paste (or use the small side of a box grater). Cut off and discard the root end of the lettuce ; roughly chop the leaves. Pit and roughly chop the dates . Halve the radishes lengthwise, then thinly slice crosswise. In a large bowl, combine the chopped lettuce , chopped dates , and sliced radishes .",
      "Separate the beef and pat dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the za’atar to coat (you may have extra); toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned and just cooked through. Add half the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.",
      "Meanwhile, if using the microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto the oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.",
      "Meanwhile, in a bowl, combine the labneh , a drizzle of olive oil , and as much of the garlic paste as you’d like . Taste, then season with salt and pepper if desired.",
      "Spread the garlic labneh onto the warmed pitas . Top with the cooked beef and a drizzle of olive oil .",
      "Just before serving, to the bowl of salad ingredients , add the remaining vinegar and a drizzle of olive oil ; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the finished pitas with the finished salad on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0264.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/middle-eastern-style-beef-pitas-with-butter-lettuce-date-salad",
    "source_saved_file": "1234/Middle Eastern-Style Beef Pitas ｜ Blue Apron (2026_9_2 17：00：08).html"
  },
  {
    "id": "recipe-0265",
    "slug": "pinto-bean-tostadas-with-tomatoes-bell-pepper-guacamole",
    "path": "recipes/standard-meal-kit/pinto-bean-tostadas-with-tomatoes-bell-pepper-guacamole",
    "name": "Pinto Bean Tostadas",
    "description": "This take on the beloved Latin American dish (whose name is a reference to the toasted tortillas at its base) features a trio of tomatoes, bell pepper, and onion cooked with spicy chipotle chile paste. The smoky heat is tempered by toppings of creamy guacamole and cotija cheese.",
    "category": "Standard Meal Kit",
    "calories": "630 calories",
    "ingredients": [
      "4 each Flour Tortillas",
      "1 each 15.5-oz can Pinto Beans",
      "1 each Red Onion",
      "2 each Scallions",
      "4 oz Grape Tomatoes",
      "1 tbsp Light Brown Sugar",
      "2 tbsp Grated Cotija Cheese",
      "¼ cup Sour Cream",
      "¼ cup Guacamole",
      "2 tsp Chipotle Chile Paste",
      "1 each Bell Pepper"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the scallions , separating the white bottoms and hollow green tops. Drain and rinse the beans . Halve the tomatoes . Halve, peel, and medium dice the onion . Cut off and discard the stem of the pepper . Halve lengthwise; remove the ribs and seeds, then medium dice. In a bowl, combine the guacamole and 1 tablespoon of the sour cream ; season with salt and pepper.",
      "In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions ; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and mashing the beans with the back of a spoon, 4 to 5 minutes, or until slightly thickened. Transfer to a bowl; stir in the remaining sour cream . Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.",
      "Place the tortillas on a sheet pan. Using a fork, prick the tortillas all over to prevent air bubbles from forming. Drizzle with olive oil and season with salt and pepper; turn to coat. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven.",
      "Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes , diced onion , and diced pepper in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the sugar , 2 tablespoons of water (carefully, as the liquid may splatter), 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 occasionally, 3 to 4 minutes, or until the vegetables are coated and softened. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "Assemble the tostadas using the toasted tortillas , mashed beans , and cooked vegetables . Serve the tostadas topped with the creamy guacamole . Garnish with the cheese and sliced green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0265.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/pinto-bean-tostadas-with-tomatoes-bell-pepper-guacamole",
    "source_saved_file": "1234/Pinto Bean Tostadas ｜ Blue Apron (2026_9_2 17：14：27).html"
  },
  {
    "id": "recipe-0266",
    "slug": "indian-style-grilled-cheese-with-peach-tomato-chutney",
    "path": "recipes/standard-meal-kit/indian-style-grilled-cheese-with-peach-tomato-chutney",
    "name": "Indian-Style Grilled Cheese",
    "description": "Between slices of irresistibly golden brown naan (a classic Indian bread), a layer of melted monterey jack cheese finds sweet and savory complement from grated peach and spiced tomato chutney. The sandwiches are perfectly accompanied by a crisp, refreshing side salad of fresh veggies and crunchy almonds. This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit",
    "category": "Standard Meal Kit",
    "calories": "490 calories",
    "ingredients": [
      "2 each Pieces Naan Bread",
      "2 each Persian Cucumbers",
      "1 each Peach",
      "4 oz Grape Tomatoes",
      "3 oz Radishes",
      "2 oz Monterey Jack Cheese",
      "2 tbsp Tomato Achaar",
      "2 tbsp Sliced Roasted Almonds",
      "1 tbsp Red Wine Vinegar"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Halve each piece of naan lengthwise. Thinly slice the cheese . Grate the peach on the large side of a box grater, discarding the pit. Halve the tomatoes . Medium dice the cucumbers . Halve the radishes lengthwise, then thinly slice crosswise. Combine in a large bowl; add the vinegar and 1 teaspoon of olive oil . Season with salt and pepper; toss to coat.",
      "Place the halved naan on a work surface, brown side up. Divide the tomato chutney , grated peach , and sliced cheese between two pieces of halved naan; season with salt and pepper. Complete with the remaining halved naan.",
      "In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sandwiches . Cook 2 to 3 minutes per side, or until lightly browned and the cheese is melted. Transfer to a cutting board and immediately season with salt.",
      "Carefully halve each cooked sandwich crosswise. Serve the sandwiches with the salad on the side. Garnish the salad with the almonds . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0266.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/indian-style-grilled-cheese-with-peach-tomato-chutney",
    "source_saved_file": "1234/Indian-Style Grilled Cheese ｜ Blue Apron (2026_9_2 16：49：55).html"
  },
  {
    "id": "recipe-0267",
    "slug": "spiced-chickpea-vegetable-tagine-with-couscous",
    "path": "recipes/standard-meal-kit/spiced-chickpea-vegetable-tagine-with-couscous",
    "name": "Spiced Chickpea & Vegetable Tagine",
    "description": "This hearty vegetarian tagine—a Moroccan stew traditionally cooked in an earthenware pot of the same name—is rich with the warm, potent flavors of ras el hanout, a beloved North African blend of spices. Garnishes of roasted walnuts and tangy goat cheese elevate the dish with pops of bright flavor and texture.",
    "category": "Standard Meal Kit",
    "calories": "790 calories",
    "ingredients": [
      "1 cup Yellow Couscous",
      "1 each 15.5-oz can Chickpeas",
      "1 each Sweet Onion",
      "4 oz Sweet Peppers",
      "2 clove Garlic",
      "2 oz Spinach",
      "2 tbsp Tomato Paste",
      "3 tbsp Golden Raisins",
      "1 oz Goat Cheese",
      "1 oz Kalamata Olives",
      "1 tbsp Honey",
      "¼ cup Roasted Walnuts",
      "1 tbsp Ras el Hanout"
    ],
    "instructions": [
      "Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the onion and cut into 1/2-inch-wide wedges; separate the layers. Peel and roughly chop the garlic . Cut off and discard the stems of the peppers ; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Drain and rinse the chickpeas . Using the flat side of your knife, smash the olives ; remove and discard the pits, then roughly chop. Roughly chop the walnuts .",
      "In a small pot, combine the couscous , a big pinch of salt , and 1 cup of water ; heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm.",
      "While the couscous cooks, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the onion wedges ; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the chopped garlic and sliced peppers ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until thoroughly coated and fragrant.",
      "Add the chickpeas , honey (kneading the packet before opening), 1 cup of water (carefully, as the liquid may splatter), and the ras el hanout (for a milder flavor, start with half the ras el hanout). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Add the spinach and chopped olives . Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Turn off the heat and season with salt and pepper to taste.",
      "Add the raisins to the pot of cooked couscous ; stir to combine. Serve the finished couscous topped with the finished vegetables , chopped walnuts , and cheese (crumbling before adding). Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0267.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/spiced-chickpea-vegetable-tagine-with-couscous",
    "source_saved_file": "1234/Spiced Chickpea & Vegetable Tagine ｜ Blue Apron (2026_9_2 17：39：58).html"
  },
  {
    "id": "recipe-0268",
    "slug": "cod-with-szechuan-sauce-over-cellophane-noodles",
    "path": "recipes/standard-meal-kit/cod-with-szechuan-sauce-over-cellophane-noodles",
    "name": "Cod with Szechuan Sauce",
    "description": "Perhaps you’ve heard someone say “it’s all about the sauce” when describing a tasty dish. That’s certainly the case in this recipe where a delicate white fish like cod and thin cellophane noodles get covered in this richly flavored sauce. Sweet, salty, and scented with ginger and tingly Szechuan peppercorns, we found it to be irresistible and hope you do too.",
    "category": "Standard Meal Kit",
    "calories": null,
    "ingredients": [],
    "instructions": [
      "Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Slice the scallions and roughly chop the broccolini. Peel and mince the ginger. Peel and thinly slice the onion. Set aside 2 tablespoons of the cornstarch. Crush the Szechuan peppercorns with the bottom of a pan or the side of a knife.",
      "Heat a little olive oil in a nonstick pan on medium until hot. Pat the cod dry with paper towels, then coat it in the remaining cornstarch, tapping off any excess. Add to the pan and cook 3 to 4 minutes, or until golden brown; turn over and cook 1 minute longer. Transfer to a plate and season with salt and pepper.",
      "After removing the fish, add the onion, ginger, broccolini, peppercorns, and birdseye chilis to the pan. Cook 3 to 4 minutes, stirring until the broccolini is bright green and the onion softens. Meanwhile, add the vegetable broth to a medium bowl. Slowly whisk the reserved 2 tablespoons of cornstarch, then the ketchup and soy sauce, into the broth until smooth.",
      "Add the broth and cornstarch mixture to the vegetables in the pan. Allow the sauce to come to a simmer, then cook about 1 minute longer, or until thickened. Add the fish back to the pan. Cook about 2 minutes longer, then remove from the heat.",
      "While the fish and sauce finish cooking, add the noodles to the pot of boiling water. Remove the pot from the heat, and let stand 2 minutes, or until the noodles are cooked through. Drain the noodles just before serving.",
      "Divide the noodles between 2 plates. Top each with the fish and sauce. Garnish with the scallions. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0268.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/cod-with-szechuan-sauce-over-cellophane-noodles",
    "source_saved_file": "1234/Cod with Szechuan Sauce ｜ Blue Apron (2026_9_2 16：01：50).html"
  },
  {
    "id": "recipe-0269",
    "slug": "mushroom-goat-cheese-quiches-with-arugula-salad-pink-lemon-vinaigrette",
    "path": "recipes/standard-meal-kit/mushroom-goat-cheese-quiches-with-arugula-salad-pink-lemon-vinaigrette",
    "name": "Mushroom & Goat Cheese Quiches",
    "description": "These sophisticated quiches highlight a satisfying duo of earthy chard and cremini mushrooms, which we’re quickly sautéing before combining with our eggs. A sprinkling of goat cheese provides a bit of tanginess to cut through the hearty filling and buttery pastry crust. In our side salad, arugula gets a floral lift from the juice of a pink lemon, a striking green-striped variety with rosy flesh. (Chefs, you may receive white-stemmed Swiss or colorful-stemmed rainbow chard.)",
    "category": "Standard Meal Kit",
    "calories": "650 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 425°F. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and mince the garlic. Pick the thyme leaves off the stems; discard the stems. Halve the chard lengthwise through the stem; thinly slice crosswise. Halve the lemon crosswise. Squeeze the juice of both halves into a bowl, straining out any seeds. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with the juice of all 4 lemon wedges.",
      "In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the garlic and as much of the thyme as you'd like ; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the chard ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the leaves have wilted. Turn off the heat and season with salt and pepper to taste.",
      "Crack the eggs into a large bowl; add 1/4 cup of water and beat until smooth. Add the cooked vegetables ; season with salt and pepper. Whisk to thoroughly combine.",
      "Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the pie crusts. Evenly top with the cheese ; 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 5 minutes before serving.",
      "While the quiches bake, slowly whisk 2 teaspoons of olive oil into the shallot-lemon juice mixture until well combined. Season with salt and pepper to taste.",
      "Just before serving, place the arugula in a medium bowl 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. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0269.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/mushroom-goat-cheese-quiches-with-arugula-salad-pink-lemon-vinaigrette",
    "source_saved_file": "1234/Mushroom & Goat Cheese Quiches ｜ Blue Apron (2026_9_2 17：02：39).html"
  },
  {
    "id": "recipe-0270",
    "slug": "muffuletta-style-grilled-cheese-sandwiches-with-baby-romaine-pistachio-salad",
    "path": "recipes/standard-meal-kit/muffuletta-style-grilled-cheese-sandwiches-with-baby-romaine-pistachio-salad",
    "name": "Muffuletta-Style Grilled Cheese Sandwiches",
    "description": "Muffuletta sandwiches are a specialty of New Orleans cuisine, popularized by the city’s Italian-American population. Here, we’re drawing on the classic to make a unique grilled cheese. Our tasty filling combines celery, green olives and sweet piquanté peppers (a mild, pickled favorite) with a little vinegar. Layered on both sides of the filling, slices of provolone melt down deliciously—and help keep the sandwiches intact as they toast. A salad of tender baby romaine and pistachios offers refreshing crunch on the side.",
    "category": "Standard Meal Kit",
    "calories": "775 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Using the flat side of your knife, smash the olives; remove and discard the pits, then finely chop the olives. Finely chop the peppers. Small dice the celery. Pick the parsley leaves off the stems; discard the stems and roughly chop half the leaves, keeping the remaining leaves whole. Cut off and discard the root end of the lettuce; separate the leaves. Peel and mince the shallot to get 2 tablespoons (you may have extra); place in a bowl with the vinegar .",
      "Season the shallot-vinegar mixture with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.",
      "In a medium bowl, combine the olives , peppers , celery , chopped parsley and half the vinaigrette . Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste.",
      "Place the bread slices on a clean, dry work surface. Divide half the cheese between 2 of the bread slices; top with the filling . Complete the sandwiches with the remaining cheese and remaining bread slices.",
      "In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sandwiches and cook 2 to 4 minutes per side, or until the bread is golden brown and the cheese has melted. (If the pan seems dry, add an additional teaspoon of olive oil before flipping the sandwiches.) Transfer to a cutting board.",
      "While the sandwiches cook, in a large bowl, combine the lettuce , pistachios and whole parsley leaves . Add enough of the remaining vinaigrette to coat the salad (you may have extra vinaigrette); gently toss to combine and season with salt and pepper to taste. Cut the cooked sandwiches in half and divide between 2 plates. Serve with the salad on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0270.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/muffuletta-style-grilled-cheese-sandwiches-with-baby-romaine-pistachio-salad",
    "source_saved_file": "1234/Muffuletta-Style Grilled Cheese Sandwiches ｜ Blue Apron (2026_9_2 17：02：17).html"
  },
  {
    "id": "recipe-0271",
    "slug": "butternut-squash-spinach-lasagna-with-pancetta-arugula-salad",
    "path": "recipes/standard-meal-kit/butternut-squash-spinach-lasagna-with-pancetta-arugula-salad",
    "name": "Butternut Squash & Spinach Lasagna",
    "description": "WHY WE LOVE THIS DISH To make the decadent filling for this wintry lasagna, we're using seasonal favorite butternut squash—mashed with a bit of cream and a touch of rich brown sugar. It all comes together under layers of melty fontina cheese, fresh pasta sheets, and herbaceous basil pesto for a crowd-pleasing dish.",
    "category": "Standard Meal Kit",
    "calories": "1110 calories",
    "ingredients": [
      "3 oz Diced Pancetta",
      "6 each Pasta Sheets",
      "½ lb Diced Butternut Squash",
      "3 oz Baby Spinach",
      "2 oz Arugula",
      "2 tbsp Sliced Roasted Almonds",
      "1 each Shallot",
      "¼ cup Cream",
      "¼ cup Grated Parmesan Cheese",
      "1 tbsp Sherry Vinegar",
      "1 tbsp Honey",
      "1 tbsp Light Brown Sugar",
      "6 tbsp Basil Pesto",
      "4 oz Fontina Cheese"
    ],
    "instructions": [
      "Remove the honey and pasta sheets from the refrigerator to bring to room temperature. 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. Add the pancetta to a small baking dish. Roast 10 to 12 minutes, or until cooked through and crispy. Leaving the oven on, remove from the oven. Reserving the baking dish, transfer the roasted pancetta to a bowl.",
      "Meanwhile, peel and small dice the shallot . Place in a large bowl; add the vinegar and honey (kneading the packet before opening). Season with salt and pepper; whisk to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.",
      "Transfer the squash to the reserved baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 minutes. Leaving the oven on, remove from oven. Carefully add the spinach and 1 tablespoon of water (carefully, as the liquid may splatter) to the baking dish. Cover with foil. Return to the oven and roast 5 to 7 minutes, or until the squash is tender when pierced with a fork and the spinach is wilted. Reserving the baking dish, transfer the roasted squash and spinach to a large bowl. Add the cream and sugar ; season with salt and pepper. Using a fork, mash until thoroughly combined. Taste, then season with salt and pepper if desired.",
      "Meanwhile, using your hands, separate the pasta sheets ; add to the pot of boiling water and cook 1 to 2 minutes, or until just shy of al dente (still firm to the bite). Turn off the heat. Drain thoroughly and rinse under cold water to stop the cooking process.",
      "Grate the fontina on the large side of a box grater. Spread about 1/3 of the pesto onto the bottom of the reserved baking dish. Top with half the parboiled pasta sheets (if necessary, trim the pasta sheets to fit snugly into the baking dish). Top the pasta sheets with half the vegetable mixture and half the grated fontina . Repeat with half the remaining pesto , the remaining pasta sheets , remaining vegetable mixture , and remaining grated fontina . Drizzle with the remaining pesto , then evenly top with the parmesan ; season with salt and pepper. Bake 11 to 13 minutes, or until lightly browned and the pasta sheets are cooked through. Remove from the oven; let stand at least 5 minutes.",
      "Meanwhile, to the bowl of marinated shallot , whisk in 1 tablespoon of olive oil until combined; season with salt and pepper. Just before serving, add the arugula and roasted pancetta to the bowl of dressing ; toss to combine. Serve the baked lasagna with the salad . Garnish the salad with the almonds . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0271.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/butternut-squash-spinach-lasagna-with-pancetta-arugula-salad",
    "source_saved_file": "1234/Butternut Squash & Spinach Lasagna ｜ Blue Apron (2026_9_2 15：32：41).html"
  },
  {
    "id": "recipe-0272",
    "slug": "kung-pao-tofu-with-chinese-broccoli-brown-rice",
    "path": "recipes/standard-meal-kit/kung-pao-tofu-with-chinese-broccoli-brown-rice",
    "name": "Kung Pao Tofu",
    "description": "Kung Pao, a chili and vegetable stir-fry from the Szechuan province of China, is believed to be named after a former governor of the province from the Qing Dynasty. His title, Gong Bao, translates to “palatial guardian.” Peanuts and tingly Szechuan peppercorns are typical ingredients that define Kung Pao. We also included black vinegar, an aged rice vinegar that’s often used to add richness and complexity to this flavorful dish.",
    "category": "Standard Meal Kit",
    "calories": "540 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Peel and mince the garlic and ginger. Slice the scallions. Roughly chop the Chinese broccoli. Drain the tofu and cut it into 1-inch cubes, then pat dry with a paper towel. With the side of your knife, smash the Szechuan peppercorns to crack them slightly. Roughly chop the peanuts.",
      "In a medium pot, heat the brown rice, a big pinch of salt and 1½ cups of water to boiling on high. Reduce the heat to low, then cover and simmer 25 to 30 minutes, or until all of the water is absorbed and the rice is cooked through. Fluff the cooked rice with a fork.",
      "In a large pan (nonstick, if you have one), heat a couple teaspoons of oil on high until hot. Add the tofu and cook 4 to 6 minutes, or until browned on all sides, stirring occasionally. Transfer to a plate.",
      "While the tofu cooks, make the slurry. In a small bowl, whisk together the cornstarch, soy sauce, black vinegar and ¾ cup of water until smooth.",
      "In the same pan, heat a couple teaspoons of oil on medium-high until hot. Add the Chinese broccoli and cook 1 to 2 minutes, or until bright green. Add the scallions, ginger and garlic and cook 1 to 2 minutes, or until fragrant, stirring frequently.",
      "Stir in the slurry, sesame oil, whole dried chilis and as much of the Szechuan peppercorns as you’d like, depending on how spicy you’d like the dish to be. Cook for 30 seconds to 1 minute, or until thoroughly combined. Stir in the browned tofu and cook 1 to 2 minutes, or until thickened and saucy; season with salt and pepper to taste. To plate your dish, divide the rice, tofu and Chinese broccoli between 2 plates, removing the whole dried chilis. Garnish with the chopped peanuts . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0272.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/kung-pao-tofu-with-chinese-broccoli-brown-rice",
    "source_saved_file": "1234/Kung Pao Tofu ｜ Blue Apron (2026_9_2 16：54：40).html"
  },
  {
    "id": "recipe-0273",
    "slug": "black-bean-zucchini-enchiladas-with-cheddar-monterey-jack-cheese",
    "path": "recipes/standard-meal-kit/black-bean-zucchini-enchiladas-with-cheddar-monterey-jack-cheese",
    "name": "Black Bean & Zucchini Enchiladas",
    "description": "For these crowd-pleasing enchiladas, a hearty medley of zucchini, black beans, and tricolored quinoa fill soft flour tortillas. You’ll finish it all with a creamy chipotle-tomato sauce and a sprinkling of cheese baked until melty and golden brown.",
    "category": "Standard Meal Kit",
    "calories": "730 calories",
    "ingredients": [
      "8 each Flour Tortillas",
      "1 cup Tri-Color Quinoa",
      "1 each 15.5-oz can Black Beans",
      "1 each Zucchini",
      "1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)",
      "½ cup Sour Cream",
      "4 tbsp Tomato Paste",
      "2 each Scallions",
      "2 tsp Chipotle Chile Paste",
      "1 tbsp Rice Vinegar",
      "4 oz Shredded Cheddar & Monterey Jack Cheese Blend",
      "5 oz Baby Spinach"
    ],
    "instructions": [
      "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. Once boiling, add the quinoa and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and transfer to a large bowl.",
      "Meanwhile, wash and dry the fresh produce. Medium dice the zucchini . Drain and rinse the beans . Thinly slice the scallions , separating the white bottoms and hollow green tops.",
      "In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt, pepper, and half the spice blend (you will have extra). Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Add the spinach ; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Transfer to the bowl of cooked quinoa . Add the drained beans , vinegar , and a drizzle of olive oil . Season with salt and pepper and stir to combine. Rinse and wipe out the pan.",
      "In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions ; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly 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. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the sauce is slightly thickened. Turn off the heat. Stir in the sour cream until combined. Taste, then season with salt and pepper if desired.",
      "Spread about 2 cups of the filling into the bottom of a large baking dish. Place the tortillas on a work surface. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in an even layer, seam side down. Evenly top with the sauce and cheese . Season with salt and pepper.",
      "Bake the enchiladas 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes before serving. Serve the baked enchiladas garnished with the sliced green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0273.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/black-bean-zucchini-enchiladas-with-cheddar-monterey-jack-cheese",
    "source_saved_file": "1234/Black Bean & Zucchini Enchiladas ｜ Blue Apron (2026_9_2 15：28：44).html"
  },
  {
    "id": "recipe-0274",
    "slug": "pork-lettuce-cups-with-cauliflower-rice-marinated-tomatoes",
    "path": "recipes/standard-meal-kit/pork-lettuce-cups-with-cauliflower-rice-marinated-tomatoes",
    "name": "Pork Lettuce Cups ",
    "description": "These lettuce cups are loaded with juicy pork and sweet peppers—seasoned with sesame oil and savory coconut aminos for punchy, satisfying flavor.",
    "category": "Standard Meal Kit",
    "calories": "640 calories",
    "ingredients": [
      "10 oz Ground Pork",
      "½ lb Cauliflower Rice",
      "1 head Butter Lettuce",
      "4 oz Sweet Peppers",
      "½ lb Cocktail Tomatoes",
      "2 tbsp Coconut Aminos (seasoning sauce)",
      "1 tbsp Rice Vinegar",
      "1 tbsp Sesame Oil",
      "1 oz Sliced Pickled Jalapeño Peppers"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers ; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the lettuce ; separate the leaves. Depending on their size, quarter or halve the tomatoes into bite-sized pieces. Place in a bowl and top with half the vinegar . Season with salt and pepper; stir to coat. Set aside to marinate. Roughly chop the jalapeño pepper . Thoroughly wash your hands, knife, and cutting board immediately after handling.",
      "In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the pork ; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the sliced sweet peppers , coconut aminos , sesame oil , and remaining vinegar . Increase the heat to high. Cook, stirring frequently, 3 to 4 minutes, or until the peppers are softened and the pork is cooked through. Turn off the heat.",
      "While the pork cooks, in a small pot, heat a drizzle of olive oil on medium-high until hot. Add the cauliflower rice ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Season with salt and pepper to taste.",
      "While the cauliflower rice cooks, to the bowl of marinated tomatoes , add as much of the chopped jalapeño pepper as you’d like , depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Stir to combine.",
      "Assemble the lettuce cups using the lettuce leaves (you may have extra), cooked cauliflower rice , cooked pork and peppers , and finished tomatoes (including any liquid). Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0274.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/pork-lettuce-cups-with-cauliflower-rice-marinated-tomatoes",
    "source_saved_file": "1234/Pork Lettuce Cups ｜ Blue Apron (2026_9_2 17：16：53).html"
  },
  {
    "id": "recipe-0275",
    "slug": "italian-pasta-salad-with-soppressata-fontina-mozzarella",
    "path": "recipes/standard-meal-kit/italian-pasta-salad-with-soppressata-fontina-mozzarella",
    "name": "Italian Pasta Salad",
    "description": "A perfect side dish to accompany your summer cookout, this vibrant pasta salad features ruffly mafalda pasta tossed with rich soppressata, fresh tomatoes and arugula, Castelvetrano olives, fontina, and creamy mozzarella marinated in a garlicky vinaigrette.",
    "category": "Standard Meal Kit",
    "calories": "620 calories",
    "ingredients": [
      "3 oz Soppressata",
      "12 oz Mafalda Pasta",
      "4 oz Fresh Mozzarella Cheese",
      "4 oz Grape Tomatoes",
      "2 oz Fontina Cheese",
      "1 tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)",
      "2 tbsp Red Wine Vinegar",
      "2 oz Sliced Roasted Red Peppers",
      "2 clove Garlic",
      "1 oz Balsamic-Marinated Cipolline Onions",
      "2 oz Arugula",
      "1 oz Pitted Castelvetrano Olives"
    ],
    "instructions": [
      "Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta . Cook, stirring occasionally, 11 to 13 minutes, or until tender. Turn off the heat. Drain thoroughly.",
      "Meanwhile, wash and dry the fresh produce. Peel 1 clove of garlic ; using a zester or the small side of a box grater, finely grate into a paste. Halve the tomatoes . Small dice the mozzarella . In a large bowl combine the vinegar , Italian seasoning , 2 tablespoons of olive oil , and as much of the garlic paste as you’d like ; season with salt and pepper. Add the halved tomatoes and diced mozzarella ; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Small dice the fontina . Roughly chop the onions , peppers , and olives (if necessary, remove the pits). Thinly slice the soppressata .",
      "To the bowl of marinated tomatoes and mozzarella , add the cooked pasta , arugula , diced fontina , chopped onions , peppers , and olives , and sliced soppressata ; stir to combine. Taste, then season with salt and pepper if desired. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0275.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/italian-pasta-salad-with-soppressata-fontina-mozzarella",
    "source_saved_file": "1234/Italian Pasta Salad ｜ Blue Apron (2026_9_2 16：51：52).html"
  },
  {
    "id": "recipe-0276",
    "slug": "sheet-pan-miso-ginger-salmon-with-bok-choy-spicy-sweet-potatoes",
    "path": "recipes/standard-meal-kit/sheet-pan-miso-ginger-salmon-with-bok-choy-spicy-sweet-potatoes",
    "name": "Sheet Pan Miso-Ginger Salmon",
    "description": "Here, you'll roast salmon with a coating of miso paste, fresh ginger, and mirin, allowing the fish to imbue with all of the bright, savory flavors as it cooks in the oven. You'll serve the salmon alongside honey-sambal dressed sweet potatoes and tender bok choy. 4-16 PersonalPoints range per serving To learn more about WW's Points program, visit Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.",
    "category": "Standard Meal Kit",
    "calories": "600 calories",
    "ingredients": [
      "2 each Skin-On Salmon Fillets",
      "16 oz Sweet Potato",
      "1 tbsp Sambal Oelek",
      "1 tbsp Sweet White Miso Paste",
      "1 tsp Black & White Sesame Seeds",
      "1 piece Ginger",
      "1 tbsp Mirin (salted cooking wine)",
      "1 tbsp Rice Vinegar",
      "2 tsp Honey",
      "10 oz Baby Bok Choy",
      "2 clove Garlic"
    ],
    "instructions": [
      "Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the root ends of the bok choy ; roughly chop. Peel and roughly chop 2 cloves of garlic . Peel the ginger ; using a zester or the small side of a box grater, finely grate to get 2 teaspoons (you may have extra). In a bowl, combine the miso paste , mirin , and half of the grated ginger . In a separate, large bowl, whisk together the vinegar , honey (kneading the packet before opening), and as much of the sambal oelek as you'd like , depending on how spicy you'd like the dish to be.",
      "Place the sweet potato pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "Meanwhile, place a large, rectangular piece of foil on a work surface. Place the chopped bok choy on one side of the foil. Add the chopped garlic , remaining grated ginger , and 1 tablespoon of water . Drizzle with olive oil and season with salt and pepper; carefully stir to combine. Fold the foil in half over the bok choy. Fold the three open edges inwards to completely seal the packet.",
      "Pat the fish dry with paper towels. Transfer to one side of a separate sheet pan, skin side down. Evenly top with the miso-ginger glaze . Place the foil packet of seasoned bok choy on the other side of the sheet pan. Roast 10 to 13 minutes, or until the bok choy is tender when pierced with a fork and the fish is cooked through.* Remove from the oven. Carefully open the foil packet. *The USDA recommends a minimum safe cooking temperature of 145°F for fish.",
      "Transfer the roasted sweet potatoes to the bowl of sambal dressing ; stir to coat. Taste, then season with salt and pepper if desired. Serve the roasted fish with the roasted bok choy and dressed sweet potatoes . Garnish with the sesame seeds . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0276.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/sheet-pan-miso-ginger-salmon-with-bok-choy-spicy-sweet-potatoes",
    "source_saved_file": "1234/Sheet Pan Miso-Ginger Salmon ｜ Blue Apron (2026_9_2 17：33：22).html"
  },
  {
    "id": "recipe-0277",
    "slug": "blueberry-lemon-pudding-cake-with-maple-mascarpone",
    "path": "recipes/standard-meal-kit/blueberry-lemon-pudding-cake-with-maple-mascarpone",
    "name": "Blueberry-Lemon Pudding Cake",
    "description": "To make this irresistible dessert, you'll top a lemony batter with fresh blueberries—first coated in powdered sugar and flour—before pouring hot water over the top and baking until the blueberries are gooey and pudding-like and the cake is golden brown.",
    "category": "Standard Meal Kit",
    "calories": "330 calories",
    "ingredients": [
      "6 oz Blueberries",
      "1 each Lemon",
      "1 cup All-Purpose Flour",
      "2 oz Salted Butter",
      "½ cup Sugar",
      "2 tsp Baking Powder",
      "¼ cup Cream",
      "2 tsp Vanilla Powder",
      "¼ cup Powdered Sugar",
      "2 tbsp Mascarpone Cheese",
      "2 tbsp Maple Syrup"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 425°F. Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Halve the lemon crosswise; squeeze the juice into a medium bowl, straining out the seeds. Add the blueberries , powdered sugar , and 1/4 cup of the flour ; toss to thoroughly coat.",
      "Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the lemon zest , cream (shaking the packet before opening), and 1 tablespoon of water . Whisk to thoroughly combine. In a separate bowl, combine the vanilla powder , granulated sugar , baking powder , remaining flour , and a pinch of salt . Add the dry ingredients to the bowl of wet ingredients . Using a spatula, mix until just combined.",
      "If you prefer to use the microwave to boil water, measure 2 cups of water into a microwave-safe container; microwave on high until boiling. If you prefer to use the stove, fill a pot with 2 cups of water ; cover and heat to boiling on high. Lightly grease an 8-inch square baking dish. Transfer the batter to the baking dish and spread into an even layer (it will be thin). Evenly top with the blueberry mixture (including any liquid) and press down on the blueberries slightly. Carefully measure out 1 1/4 cups of the boiling water (you will have extra) and pour on top of the mixture. Bake, rotating the baking dish halfway through, 25 to 27 minutes, or until the cake is golden brown and the blueberry mixture is bubbling and pudding-like. Remove from the oven and let stand at least 5 minutes before serving, but make sure to serve while still warm.",
      "Meanwhile, in a bowl, whisk together the mascarpone and maple syrup . Serve the baked cake drizzled with the maple mascarpone . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0277.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/blueberry-lemon-pudding-cake-with-maple-mascarpone",
    "source_saved_file": "1234/Blueberry-Lemon Pudding Cake ｜ Blue Apron (2026_9_2 15：29：38).html"
  },
  {
    "id": "recipe-0278",
    "slug": "pork-meatballs-in-butter-lettuce-cups-with-soy-dipping-sauce-sticky-rice",
    "path": "recipes/standard-meal-kit/pork-meatballs-in-butter-lettuce-cups-with-soy-dipping-sauce-sticky-rice",
    "name": "Pork Meatballs in Butter Lettuce Cups",
    "description": "For this refreshing dish, we’re taking inspiration from Southeast Asian cuisines. Our pork meatballs are packed with warm, citrusy flavors, like those of coriander and lemongrass. We’re coating the meatballs in a little tangy-sweet soy sauce (the rest of the sauce is for dipping) and serving them in crisp lettuce cups. Butter lettuce is perfect for the job: its leaves are not only buttery-smooth, but also uniquely sturdy, perfect for holding the meatballs and deliciously sticky rice. As a special touch, we’re also adding delicately crunchy pea shoots.",
    "category": "Standard Meal Kit",
    "calories": "700 calories",
    "ingredients": [],
    "instructions": [
      "In a small pot, combine the rice , a big pinch of salt and ¾ cup of water . Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 11 to 13 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff with a fork. Set aside in a warm place.",
      "While the rice cooks, wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard the root end of the lettuce; separate the leaves. Pick the mint leaves off the stems; discard the stems. Peel and halve the onion; small dice 1 half and thinly slice the remaining half. Place the sliced onion in a small bowl with half the vinegar . To make the sauce, in a separate small bowl, combine the soy glaze and remaining vinegar ; season with salt and pepper to taste.",
      "In a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the diced onion , white bottoms of the scallions and spice blend ; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Remove from heat and transfer to a medium bowl. Wipe out the pan.",
      "Add the ground pork and breadcrumbs to the bowl of cooked aromatics ; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 16 equal-sized meatballs.",
      "In the pan used to cook the aromatics, heat 2 teaspoons of oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned and cooked through. Add ¼ of the sauce and ¼ cup of water ; season with salt and pepper. Cook, occasionally spooning the sauce over the meatballs, 2 to 3 minutes, or until the sauce is slightly reduced in volume and the meatballs are thoroughly coated. Remove from heat.",
      "Place a few lettuce leaves on each plate; fill each with the sticky rice, pea shoots and meatballs. Top with the pickled onion. Serve with the remaining sauce on the side. Garnish with the mint and the green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0278.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/pork-meatballs-in-butter-lettuce-cups-with-soy-dipping-sauce-sticky-rice",
    "source_saved_file": "1234/Pork Meatballs in Butter Lettuce Cups ｜ Blue Apron (2026_9_2 17：17：06).html"
  },
  {
    "id": "recipe-0279",
    "slug": "steaks-sauteed-green-beans-with-sour-cream-cheesy-scallion-potato-cakes",
    "path": "recipes/standard-meal-kit/steaks-sauteed-green-beans-with-sour-cream-cheesy-scallion-potato-cakes",
    "name": "Steaks & Sautéed Green Beans",
    "description": "We’re putting an exciting, flavorful twist on classic steak and potatoes by serving juicy seared steaks alongside crispy potato cakes, which boast a tender interior studded with aromatic scallions and melty cheese—all finished with a dollop of cooling sour cream.",
    "category": "Standard Meal Kit",
    "calories": "790 calories",
    "ingredients": [
      "2 each Top Sirloin Steaks",
      "2 each Scallions",
      "6 oz Green Beans",
      "4 oz Grape Tomatoes",
      "½ cup Potato Flakes",
      "½ cup Biscuit Mix",
      "¼ cup Sour Cream",
      "2 tbsp Vegetarian Worcestershire Sauce",
      "1 tbsp Sugar",
      "2 tbsp Sherry Vinegar",
      "2 oz Monterey Jack Cheese"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Thinly slice the scallions . Grate the cheese on the large side of a box grater. Cut off and discard any stem ends from the green beans . Halve the tomatoes . In a medium bowl, whisk together the sugar , half the vinegar (you will have extra), and half the worcestershire sauce until the sugar has dissolved. Add the halved tomatoes to the bowl; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.",
      "Meanwhile, in a medium bowl, combine the potato flakes , biscuit mix , sliced scallions , grated cheese , and 2/3 cup of water ; season with salt and pepper. Set aside to let the batter rest.",
      "Pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and loosely cover with foil to keep warm. Let rest at least 5 minutes. *An instant-read thermometer should register 145°F.",
      "While the steaks rest, add the green beans to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Add the remaining worcestershire sauce ; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the green beans are coated. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.",
      "In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Scoop the batter into the pan to make 4 equal-sized cakes, keeping them separate. Using the back of a spoon, gently flatten each cake into a 3- to 5-inch diameter. Cook 4 to 5 minutes per side, or until golden brown and cooked through. Turn off the heat. Find the lines of muscle (or grain) on the rested steaks ; slice crosswise against the grain. Serve the sliced steaks with the cooked potato cakes and cooked green beans . Top the potato cakes with the sour cream . Top the steaks with the marinated tomatoes (including as much of the liquid as you’d like). Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0279.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/steaks-sauteed-green-beans-with-sour-cream-cheesy-scallion-potato-cakes",
    "source_saved_file": "1234/Steaks & Sautéed Green Beans ｜ Blue Apron (2026_9_2 17：43：35).html"
  },
  {
    "id": "recipe-0280",
    "slug": "loaded-baked-potato-wedges-with-pancetta-chipotle-mayo",
    "path": "recipes/standard-meal-kit/loaded-baked-potato-wedges-with-pancetta-chipotle-mayo",
    "name": "Loaded Baked Potato Wedges",
    "description": "These hearty potato wedges are covered with melty monterey jack cheese, savory pancetta, and a spicy chipotle mayo for creamy texture and a kick of heat—nicely balanced by a squeeze of fresh lime juice and garnish of scallions.",
    "category": "Standard Meal Kit",
    "calories": "770 calories",
    "ingredients": [
      "3 oz Diced Pancetta",
      "20 oz Potatoes",
      "1 each Lime",
      "2 oz Monterey Jack Cheese",
      "2 tsp Chipotle Chile Paste",
      "4 tbsp Mayonnaise",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)",
      "2 each Scallions"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Grate the cheese on the large side of a box grater. In a bowl, combine the mayonnaise , 1 tablespoon of water , and as much of the chile paste as you’d like , depending on how spicy you’d like the dish to be. Thinly slice the scallions . Quarter the lime .",
      "Line a sheet pan with foil. Transfer the potato wedges to the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Arrange in an even layer. Bake 14 minutes. Leaving the oven on, remove from the oven.",
      "Carefully add the pancetta in an even layer. Return to the oven and bake 10 to 12 minutes, until the pancetta is cooked through and the potatoes are tender when pierced with a fork. Remove from the oven and immediately top with grated cheese ; cover with foil and let stand 2 to 3 minutes, or until the cheese is melted. Serve the finished potatoes drizzled with the with chipotle mayo and the juice of 2 lime wedges (you will have extra). Garnish with the sliced scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0280.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/loaded-baked-potato-wedges-with-pancetta-chipotle-mayo",
    "source_saved_file": "1234/Loaded Baked Potato Wedges ｜ Blue Apron (2026_9_2 16：56：24).html"
  },
  {
    "id": "recipe-0281",
    "slug": "calabrian-chile-baked-chicken-with-oregano-potatoes-lemon-dressed-broccoli",
    "path": "recipes/standard-meal-kit/calabrian-chile-baked-chicken-with-oregano-potatoes-lemon-dressed-broccoli",
    "name": "Calabrian Chile Baked Chicken",
    "description": "The star of this recipe is the vibrant coating for our chicken, which pairs a creamy, spicy mayonnaise with a layer of delicate panko breadcrumbs to create a golden brown crust in the oven. Our two simple sides of oregano-roasted potatoes and broccoli brightened with fresh lemon juice round out this wholesome dish.",
    "category": "Standard Meal Kit",
    "calories": "560 calories",
    "ingredients": [
      "2 each Boneless, Skinless Chicken Breasts",
      "8 oz Broccoli",
      "12 oz Potatoes",
      "2 tbsp Mayonnaise",
      "1 ½ tsp Calabrian Chile Paste",
      "¼ cup Panko Breadcrumbs",
      "½ oz Pickled Peppadew Peppers",
      "1 tsp Whole Dried Oregano",
      "1 each Lemon"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and the oregano . Toss to coat; arrange an even layer, skin side down. Roast 28 to 30 minutes, or until tender when pierced with a fork. Remove from the oven.",
      "While the potatoes roast, cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Quarter and deseed the lemon . Roughly chop the peppers . In a bowl, combine the mayonnaise , chopped peppers , 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.",
      "While the potatoes continue to roast, line a separate sheet pan with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of the sheet pan. Evenly top with the mayonnaise mixture and breadcrumbs (pressing lightly to adhere). Drizzle with 1/2 teaspoon of olive oil . Place the broccoli florets on the other side of the sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Bake 19 to 21 minutes, or until the broccoli is tender when pierced with a fork and the chicken is cooked through. Remove from the oven.",
      "Evenly top the baked broccoli with the juice of 2 lemon wedges . Serve the baked chicken with the finished broccoli and roasted potatoes . Serve the remaining lemon wedges on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0281.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/calabrian-chile-baked-chicken-with-oregano-potatoes-lemon-dressed-broccoli",
    "source_saved_file": "1234/Calabrian Chile Baked Chicken ｜ Blue Apron (2026_9_2 15：34：32).html"
  },
  {
    "id": "recipe-0282",
    "slug": "lentil-crusted-salmon-with-spinach-yogurt-dal-apricot-chutney",
    "path": "recipes/standard-meal-kit/lentil-crusted-salmon-with-spinach-yogurt-dal-apricot-chutney",
    "name": "Lentil-Crusted Salmon",
    "description": "Here, we’re celebrating one of our favorite legumes by using it two ways. We’re coating the salmon fillets in lentil flour. A light dusting of this specialty ingredient (simply finely-ground lentils) creates a delicate crust with a hearty, toasty flavor. And as a side, we’re using whole lentils in a creamy dal—a traditional Indian stew. Ours features quick-cooking, golden lentils, mixed with spinach and creamy Greek yogurt.",
    "category": "Standard Meal Kit",
    "calories": "700 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Pick the cilantro leaves off the stems; discard the stems. Peel and mince the ginger. Small dice the apricots.",
      "In a large pot, heat half the ghee on medium-high until melted. Add half the ginger and half the spice blend . Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the lentils and 1½ cups of water ; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer 8 to 10 minutes, or until the lentils are tender and slightly broken down.",
      "While the dal cooks, in a medium pan (nonstick, if you have one), heat the remaining ghee on medium-high until melted. Add the remaining ginger and spice blend . Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Add the apricots and ½ cup of water ; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until most of the water has evaporated. Stir in the tamarind concentrate . Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat; transfer to a bowl. Rinse and wipe out the pan.",
      "Stir the spinach and Greek yogurt into the pot of dal. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and the spinach has wilted. Remove from heat and season with salt and pepper to taste. Set aside in a warm place.",
      "Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Place the lentil flour on a plate. Coat both sides of each fillet in the lentil flour, tapping off any excess. In the same pan used to make the chutney, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fillets and cook 3 to 4 minutes per side, or until golden brown and cooked to your desired degree of doneness. Remove from heat.",
      "Divide the finished dal and cooked salmon fillets between 2 bowls. Garnish with the cilantro . Serve with the apricot chutney on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0282.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/lentil-crusted-salmon-with-spinach-yogurt-dal-apricot-chutney",
    "source_saved_file": "1234/Lentil-Crusted Salmon ｜ Blue Apron (2026_9_2 16：56：16).html"
  },
  {
    "id": "recipe-0283",
    "slug": "meatloaf-with-parsnip-sweet-potato-oven-fries",
    "path": "recipes/standard-meal-kit/meatloaf-with-parsnip-sweet-potato-oven-fries",
    "name": "Meatloaf",
    "description": "Chefs, this time of year is perfect for getting to know our root vegetables. In this recipe, we’re serving a comforting, classic meatloaf—infused with tangy Worcestershire sauce, ketchup and spices—with a side of sweet potato and parsnip “fries.” Similar in appearance to carrots (their close relatives), parsnips are a pale-hued, uniquely sweet delight of the cooler seasons. Dusted with a rich assortment of spices and crisped up in the oven, these parsnips and sweet potatoes give standard fries some healthy (and delicious) competition.",
    "category": "Standard Meal Kit",
    "calories": "600 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and mince the garlic. Peel and small dice the onion. Finely chop the parsley leaves and stems. Peel the parsnips; cut the parsnips and sweet potatoes lengthwise into ½-inch-thick sticks.",
      "In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic , onion and ¾ of the spice blend ; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Transfer to a large bowl.",
      "To the bowl of cooked aromatics , add the ground beef , eggs , breadcrumbs , Worcestershire sauce , half the parsley and half the ketchup ; season with salt and pepper. Mix until combined.",
      "Place a large piece of aluminum foil (or parchment paper) on a clean, dry work surface. Place the ground beef mixture in the center of the foil. Gently roll and shape the mixture with the foil until it forms a tightly-packed, 10-inch by 3-inch loaf. Transfer the loaf and foil to a sheet pan (unrolling and flattening the foil to line the pan); evenly spread the remaining ketchup on top of the loaf. Bake 28 to 30 minutes, or until lightly browned and cooked through. Remove from the oven and carefully transfer to a serving dish. Let rest for at least 5 minutes.",
      "While the meatloaf bakes, place the parsnips and sweet potatoes on a sheet pan. Drizzle with olive oil; season with salt, pepper and the remaining spice blend . Toss to thoroughly coat and arrange in a single, even layer. Place on a separate oven rack and roast 28 to 30 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish.",
      "Slice the rested meatloaf into ¾-inch-thick pieces. Serve with the parsnip and sweet potato oven fries on the side. Garnish with the remaining parsley . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0283.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/meatloaf-with-parsnip-sweet-potato-oven-fries",
    "source_saved_file": "1234/Meatloaf ｜ Blue Apron (2026_9_2 16：57：54).html"
  },
  {
    "id": "recipe-0284",
    "slug": "miso-maple-chicken-thighs-rice-with-mushrooms-spinach",
    "path": "recipes/assemble-and-bake-meal-kit/miso-maple-chicken-thighs-rice-with-mushrooms-spinach",
    "name": "Miso-Maple Chicken Thighs & Rice",
    "description": "Chicken thighs get a flavorful lift from a rich miso and maple syrup glaze before baking alongside aromatic rice and tender vegetables in our recyclable baking tin.",
    "category": "Assemble And Bake Meal Kit",
    "calories": "590 calories",
    "ingredients": [
      "12 oz Boneless, Skinless Chicken Thighs",
      "½ cup Long Grain White Rice",
      "4 oz Mushrooms",
      "3 oz Baby Spinach",
      "1 tbsp Sweet White Miso Paste",
      "3 tbsp East Asian-Style Sautéed Aromatics",
      "1 tsp Black & White Sesame Seeds",
      "1 tbsp Soy Sauce",
      "1 tbsp Maple Syrup",
      "1 each Single-Use Aluminum Tray"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray(s) with a drizzle of olive oil . In the prepared tray(s), combine the spinach , rice , sautéed aromatics , soy sauce , and mushrooms (tearing into bite-sized pieces before adding). Stir to combine. Add 1 cup of water to the tray (or to each tray for 4 servings). Stir to thoroughly combine.",
      "Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Arrange the seasoned chicken in an even layer on top of the prepared base . Tightly cover the tray(s) with foil and bake 38 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil.",
      "Meanwhile, in a bowl, whisk together the miso paste and maple syrup . Evenly top the partially baked chicken with the miso-maple glaze . Return to the oven and bake, uncovered, 7 to 9 minutes, or until the chicken is cooked through. Remove from the oven. Serve the finished tray(s) garnished with the sesame seeds . Enjoy! The USDA recommends a minimum safe cooking temperature of 165°F for chicken."
    ],
    "prep_time": "PT10M",
    "servings": null,
    "image": "/static/recipes/recipe-0284.webp",
    "source_url": "https://www.blueapron.com/recipes/assemble-and-bake-meal-kit/miso-maple-chicken-thighs-rice-with-mushrooms-spinach",
    "source_saved_file": "1234/Miso-Maple Chicken Thighs & Rice ｜ Blue Apron (2026_9_2 17：00：46).html"
  },
  {
    "id": "recipe-0285",
    "slug": "curry-spiced-vegetables-lentils-farro-with-fried-eggs-spiced-tomato-labneh",
    "path": "recipes/standard-meal-kit/curry-spiced-vegetables-lentils-farro-with-fried-eggs-spiced-tomato-labneh",
    "name": "Curry-Spiced Vegetables, Lentils, & Farro",
    "description": "This warming dish features some of our favorite Indian-style ingredients, like fragrant vadouvan curry, which coats the seasonal duo of roasted fennel and carrots tossed with our hearty farro and lentils. We’re serving it all over a layer of creamy labneh mixed with spiced tomato chutney, which highlights classic Indian flavors like tamarind, mustard seed, and fenugreek.",
    "category": "Standard Meal Kit",
    "calories": "760 calories",
    "ingredients": [
      "½ cup Black Beluga Lentils",
      "½ cup Semi-Pearled Farro",
      "2 each Pasture-Raised Eggs",
      "6 oz Carrots",
      "1 each Fennel Bulb",
      "1 bunch Mint",
      "¼ cup Labneh Cheese",
      "2 tbsp Tomato Achaar",
      "2 tbsp Golden Raisins",
      "1 tbsp Red Wine Vinegar",
      "2 tsp Vadouvan Curry Powder"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Discarding any stems, halve, core, and thinly slice the fennel . Peel the carrots ; halve lengthwise, then cut crosswise into 1/2-inch pieces. Place the prepared fennel and carrots on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the curry powder to coat (you may have extra). Toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "While the vegetables roast, add the lentils to the pot of boiling water and cook 7 minutes. Add the farro and continue to cook, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water; return to the pot.",
      "While the lentils and farro cook, pick the mint leaves off the stems; discard the stems. In a bowl, combine the raisins and vinegar . To make the spiced labneh, in a separate bowl, combine the labneh , a drizzle of olive oil, and as much of the tomato chutney as you’d like , depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.",
      "When the lentils and farro have about 5 minutes left to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.",
      "To the pot of cooked lentils and farro , add the roasted vegetables , raisin-vinegar mixture , and a drizzle of olive oil; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Divide the spiced labneh between two dishes; spread into an even layer. Top with the finished lentils and farro , fried eggs , and mint (tearing the leaves just before adding). Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0285.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/curry-spiced-vegetables-lentils-farro-with-fried-eggs-spiced-tomato-labneh",
    "source_saved_file": "1234/Curry-Spiced Vegetables, Lentils, & Farro ｜ Blue Apron (2026_9_2 16：13：12).html"
  },
  {
    "id": "recipe-0286",
    "slug": "alsatian-spiced-chicken-with-smashed-potatoes-glazed-red-cabbage",
    "path": "recipes/standard-meal-kit/alsatian-spiced-chicken-with-smashed-potatoes-glazed-red-cabbage",
    "name": "Alsatian Spiced Chicken",
    "description": "Alsace, a region of France bordering Germany, distinctively (and deliciously) combines French and German culinary influences. In this Alsatian-style recipe, we’re coating our succulent chicken in the classic “quatre épices,” or four spices: pepper, cloves, nutmeg and ginger. Alongside the chicken, we’re serving creamy smashed potatoes, and red cabbage glazed with red wine vinegar for tangy-sweet contrast and plenty of satisfying texture.",
    "category": "Standard Meal Kit",
    "calories": "685 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove and discard the cabbage core; halve the cabbage crosswise and separate the leaves. Large dice the potatoes.",
      "In a large, high-sided pan, heat 1½ cups of water to boiling on high. Add the cabbage ; season with salt and pepper. Cook, stirring occasionally, 12 to 14 minutes, or until the cabbage is tender and the water has cooked off. Reduce the heat to medium-high and add the sugar and vinegar ; season with salt and pepper. Cook, stirring occasionally to coat the cabbage, 2 to 3 minutes, or until the sugar has dissolved and the liquid is slightly reduced in volume; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Rinse and wipe out the pan.",
      "While the cabbage cooks, add the potatoes to the pot of boiling water and cook 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the crème fraîche and butter . Using a fork, smash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.",
      "Place the spice blend on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the spice blend (shaking off any excess). In the pan used to cook the cabbage, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until browned and cooked through.",
      "Add the demi-glace and ¼ cup water to the pan of chicken; season with salt and pepper. Cook, stirring occasionally and spooning the sauce over the chicken, 2 to 3 minutes, or until the sauce is slightly reduced in volume and the chicken is thoroughly coated. Remove from heat; season with salt and pepper to taste.",
      "Leaving the sauce in the pan, transfer the finished chicken to a cutting board and slice crosswise on an angle. Divide the glazed cabbage , smashed potatoes and sliced chicken between 2 plates. Top the chicken with a few spoonfuls of the pan sauce . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0286.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/alsatian-spiced-chicken-with-smashed-potatoes-glazed-red-cabbage",
    "source_saved_file": "1234/Alsatian Spiced Chicken ｜ Blue Apron (2026_9_2 15：17：54).html"
  },
  {
    "id": "recipe-0287",
    "slug": "lamb-beef-feta-burgers-with-romano-bean-eggplant-summer-pepper-salad",
    "path": "recipes/standard-meal-kit/lamb-beef-feta-burgers-with-romano-bean-eggplant-summer-pepper-salad",
    "name": "Lamb & Beef Feta Burgers",
    "description": "Tonight we’re preparing a Mediterranean spin on classic cheeseburgers. This summer meal balances rich, robust flavors—hearty lamb and beef patties layered with a creamy feta cheese sauce—with the refreshing brightness of seasonal produce. Our colorful side salad is filled with Romano beans (a flat Italian variety), sweet peppers and eggplant, plus the pop of marinated onion. And chefs, after assembling your burgers, feel free to drizzle any juices from the plate of cooked patties into the salad­­—one of our favorite tricks for adding a touch of savory richness!",
    "category": "Standard Meal Kit",
    "calories": "630 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Halve the buns. Peel and halve the onion; small dice 1 half. Thinly slice the remaining half; place in a bowl with the vinegar and season with salt and pepper. Quarter the eggplant lengthwise; cut crosswise into ¼-inch-thick pieces. Pick the parsley off the stems; discard the stems. Remove and discard the stems, ribs and seeds of the peppers; thinly slice crosswise. Cut off and discard the stem ends of the beans; halve crosswise. Peel and finely chop the garlic. Core the tomato; cut into 4 rounds.",
      "In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and half the garlic ; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Transfer to a large bowl and set aside to cool slightly. Wipe out the pan.",
      "In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the eggplant in a single, even layer. Cook, stirring occasionally, 6 to 8 minutes, or until browned and softened. While the eggplant cooks, in a large bowl, combine the onion-vinegar mixture , peppers and parsley ; season with salt and pepper. Add the cooked eggplant and toss to combine. Wipe out the pan.",
      "In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the beans ; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until bright green. Add the remaining garlic ; cook, stirring frequently, 30 to 45 seconds, or until fragrant. Add ¼ cup of water ; cook, stirring occasionally, 3 to 5 minutes, or until cooked off. Transfer to the bowl of cooked vegetables . Toss to combine; season with salt and pepper to taste. Wipe out the pan.",
      "Add the ground lamb and beef to the bowl of cooled aromatics ; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four ½-inch-thick patties. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the patties; cook, loosely covering the pan with foil, 3 to 4 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked patties with foil and set aside in a warm place.",
      "Working in batches, add the buns , cut sides down, to the pan of reserved fond. (If the pan seems dry, add up to 2 teaspoons of olive oil.) Toast on medium 2 to 3 minutes, or until golden brown. Transfer to a plate. To make the sauce, in a bowl, combine the cheese and yogurt ; season with salt and pepper to taste. Spread a layer of the sauce onto the bun bottoms. Top with the cooked patties and tomato ; season with salt and pepper. Complete with the bun tops. Divide the burgers and finished salad between 4 plates. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0287.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/lamb-beef-feta-burgers-with-romano-bean-eggplant-summer-pepper-salad",
    "source_saved_file": "1234/Lamb & Beef Feta Burgers ｜ Blue Apron (2026_9_2 16：54：39).html"
  },
  {
    "id": "recipe-0288",
    "slug": "seared-chicken-with-mashed-sweet-potatoes-roasted-broccoli",
    "path": "recipes/standard-meal-kit/seared-chicken-with-mashed-sweet-potatoes-roasted-broccoli",
    "name": "Seared Chicken",
    "description": "In this simple, crowd-pleasing recipe, you’ll coat chicken in a combination of flour, Grana Padano cheese, and savory spices before pan-searing it. We’re adding more of the same spices to a bright, creamy sauce—perfect for spooning over the chicken and roasted broccoli.",
    "category": "Standard Meal Kit",
    "calories": "610 calories",
    "ingredients": [
      "4 each Boneless, Skinless Chicken Breasts",
      "1 each Lemon",
      "16 oz Broccoli",
      "24 oz Sweet Potato",
      "2 tbsp All-Purpose Flour",
      "4 tbsp Mayonnaise",
      "2 tbsp Mascarpone Cheese",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)",
      "0.7 oz Grana Padano Cheese"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Quarter and deseed the lemon . Peel and medium dice the sweet potatoes . Grate the Grana Padano cheese on the small side of a box grater.",
      "Place the broccoli florets on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges .",
      "While the broccoli roasts, add the diced sweet potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone cheese and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.",
      "While the sweet potatoes cook, on a large plate, combine the flour , half the grated cheese , and all but a pinch of the spice blend . Season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour mixture (tapping off any excess). Transfer to a separate plate.",
      "While the sweet potatoes continue to cook, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the coated chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Turn off the heat.",
      "While the chicken cooks, in a bowl, combine the mayonnaise , remaining spice blend , and the juice of the remaining lemon wedges . Taste, then season with salt and pepper if desired. Serve the cooked chicken with the roasted broccoli and mashed sweet potatoes . Garnish with the remaining grated cheese . Serve with the sauce on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0288.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/seared-chicken-with-mashed-sweet-potatoes-roasted-broccoli",
    "source_saved_file": "1234/Seared Chicken ｜ Blue Apron (2026_9_2 17：27：10).html"
  },
  {
    "id": "recipe-0289",
    "slug": "chicken-persimmon-pan-sauce-with-scallion-mashed-potatoes",
    "path": "recipes/standard-meal-kit/chicken-persimmon-pan-sauce-with-scallion-mashed-potatoes",
    "name": "Chicken & Persimmon Pan Sauce",
    "description": "Persimmon, a late-fall fruit beloved for its gorgeous orange hue, is the key to our rich pan sauce’s delicate sweetness—the perfect complement to seared chicken. Sides of creamy scallion mashed potatoes and tender roasted carrots round out the dish.",
    "category": "Standard Meal Kit",
    "calories": "680 calories",
    "ingredients": [
      "2 each Boneless, Skinless Chicken Breasts",
      "1 each Persimmon",
      "2 each Scallions",
      "2 tsp Honey",
      "1 tbsp Sherry Vinegar",
      "12 oz Potatoes",
      "2 tbsp Crème Fraîche",
      "12 oz Carrots",
      "1 oz Salted Butter",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)",
      "2 tbsp Vegetarian Worcestershire Sauce"
    ],
    "instructions": [
      "Remove the honey from the refrigerator to bring to room temperature. 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. Peel the carrots ; halve lengthwise, then cut crosswise into 1-inch pieces. Medium dice the potatoes . Thinly slice the scallions , separating the white bottoms and hollow green tops. Core and small dice the persimmon . In a bowl, whisk together the vinegar , worcestershire sauce , honey (kneading the packet before opening), and 1/4 cup of warm water . Season with salt and pepper.",
      "Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "Meanwhile, add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and half the sliced green tops of the scallions . Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.",
      "Meanwhile, 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 a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.",
      "In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced persimmon and sliced white bottoms of the scallions ; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until the liquid is slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted carrots . Top the chicken with the pan sauce . Garnish with the remaining sliced green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0289.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/chicken-persimmon-pan-sauce-with-scallion-mashed-potatoes",
    "source_saved_file": "1234/Chicken & Persimmon Pan Sauce ｜ Blue Apron (2026_9_2 15：50：49).html"
  },
  {
    "id": "recipe-0290",
    "slug": "crispy-zucchini-spicy-radish-bao-with-cucumber-tomato-salad",
    "path": "recipes/standard-meal-kit/crispy-zucchini-spicy-radish-bao-with-cucumber-tomato-salad",
    "name": "Crispy Zucchini &  Spicy Radish Bao",
    "description": "In this vibrant dish, you’ll learn to tempura fry zucchini—a favorite Japanese technique—then use the light, airy slices to fill soft steam buns, alongside a spread of sweet hoisin and radishes tossed with spicy chile paste. A side of marinated juicy tomatoes and crisp cucumbers makes for a refreshing, seasonal accompaniment.",
    "category": "Standard Meal Kit",
    "calories": "710 calories",
    "ingredients": [
      "6 each Steam Buns",
      "3 oz Radishes",
      "4 oz Grape Tomatoes",
      "1 each Zucchini",
      "2 each Scallions",
      "2 each Persian Cucumbers",
      "1 tsp Furikake",
      "¼ cup Tempura Mix",
      "1 tbsp Rice Vinegar",
      "1 tbsp Sambal Oelek",
      "2 tbsp Hoisin Sauce"
    ],
    "instructions": [
      "Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes . Thinly slice the cucumbers into rounds. Thinly slice the zucchini into rounds. Thinly slice the scallions , separating the white bottoms and hollow green tops. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the sliced white bottoms of the scallions and as much of the sambal oelek as you’d like , depending on how spicy you’d like the dish to be. Season with salt and pepper and stir to combine.",
      "In a medium bowl, combine the halved tomatoes , sliced cucumbers and green tops of the scallions , furikake , vinegar , and 1/2 teaspoon of olive oil . Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.",
      "While the salad marinates, in a large bowl, combine the tempura mix and ¼ cup of cold water ; season with salt and pepper. Whisk until smooth. Add the sliced zucchini and stir to thoroughly coat. In a large pan (nonstick, if you have one), heat 2 1/2 teaspoons of olive oil on medium-high until hot. Working in batches if necessary, add the coated zucchini to the pan in an even layer (letting any excess batter drip off). Cook 2 to 4 minutes per side, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt.",
      "While the zucchini cooks, rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches if necessary, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes, or until puffy and softened. Carefully transfer to a work surface.",
      "Gently open the steamed buns . Assemble the bao using the steamed buns, hoisin sauce , tempura zucchini , and spicy radishes (including any liquid). Serve the bao with the cucumber-tomato salad on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0290.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/crispy-zucchini-spicy-radish-bao-with-cucumber-tomato-salad",
    "source_saved_file": "1234/Crispy Zucchini & Spicy Radish Bao ｜ Blue Apron (2026_9_2 16：11：18).html"
  },
  {
    "id": "recipe-0291",
    "slug": "mushroom-grilled-cheese-sandwiches-with-persimmon-salad",
    "path": "recipes/standard-meal-kit/mushroom-grilled-cheese-sandwiches-with-persimmon-salad",
    "name": "Mushroom Grilled Cheese Sandwiches",
    "description": "In this recipe, grilled cheese gets an easy, elegant makeover with creamy fontina and earthy creminis, layered between slices of sourdough. A side salad of arugula and marinated persimmon—a seasonal fruit with sweet flavor and crisp texture—cuts through the richness of the sandwiches.",
    "category": "Standard Meal Kit",
    "calories": "770 calories",
    "ingredients": [
      "2 oz Arugula",
      "Yellow Onion"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Quarter and deseed the lemon . Core the persimmon ; halve lengthwise, then thinly slice crosswise. Thinly slice the mushrooms . Peel and medium dice the onion to get ½ cup (you will have extra). Thinly slice the fontina cheese .",
      "In a bowl, whisk together the juice of all 4 lemon wedges and 1 tablespoon of olive oil ; season with salt and pepper. Add the sliced persimmon and stir to coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.",
      "While the persimmon marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms and diced onion ; season with salt and pepper. Cook, stirring frequently, 6 to 8 minutes, or until softened. Add the vinegar and cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat and season with salt and pepper to taste.",
      "Place the bread slices on a work surface. Divide the sliced fontina cheese and cooked mushrooms between 2 of the slices; season with salt and pepper. Top with the remaining slices. Wipe out the pan used to cook the mushrooms.",
      "In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches and cook, loosely covering the pan with aluminum foil, 2 to 4 minutes per side, or until lightly browned and the cheese has melted. (If the pan seems dry, add a drizzle of olive oil before flipping.) Transfer to a cutting board; immediately season with salt. When cool enough to handle, halve on an angle.",
      "Just before serving, in a large bowl, combine the arugula , parmesan cheese , and marinated persimmon (including the marinating liquid); season with salt and pepper. Toss to coat and season with salt and pepper to taste. Serve the cooked sandwiches with the salad. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0291.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/mushroom-grilled-cheese-sandwiches-with-persimmon-salad",
    "source_saved_file": "1234/Mushroom Grilled Cheese Sandwiches ｜ Blue Apron (2026_9_2 17：02：51).html"
  },
  {
    "id": "recipe-0292",
    "slug": "soy-marinated-chicken-thighs-with-jalapeno-rice-summer-squash",
    "path": "recipes/standard-meal-kit/soy-marinated-chicken-thighs-with-jalapeno-rice-summer-squash",
    "name": "Soy-Marinated Chicken Thighs",
    "description": "Tonight, we’re thrilled to share a dish created with Samin Nosrat, the woman declared “America’s next great cooking teacher” by Alice Waters. Her bestselling cookbook Salt, Fat, Acid, Heat is a visionary new master class in cooking that distills decades of professional experience into just four simple elements. This dish balances the lively flavors of summer vegetables, jalapeño-spiced rice, and chicken marinated and glazed with soy sauce and Chinese five-spice. (Note that you may receive yellow squash, green zucchini, or grey zucchini.) Many thanks to Chef Nosrat for sharing this recipe!",
    "category": "Standard Meal Kit",
    "calories": "640 calories",
    "ingredients": [],
    "instructions": [
      "In a medium bowl, combine the soy sauce , five-spice powder , and half the mirin . Pat the chicken dry with paper towels. Add to the bowl and turn to thoroughly coat. Set aside to marinate, turning occasionally, for at least 20 minutes.",
      "While the chicken marinates, in a small pot, combine 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 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.",
      "While the rice cooks, wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact; halve lengthwise. Using a spoon, scoop out and discard the seeds. Cut into ½-inch-thick pieces on an angle. Thinly slice the squash on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Pick the cilantro leaves off the stems; discard the stems. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Pick the mint leaves off the stems; discard the stems. Cut off and discard the stem end of the pepper. Quarter lengthwise; remove and discard the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling the pepper.",
      "In a medium bowl, combine the cucumber , squash , white bottoms of the scallions , cilantro , half the vinegar , half the sesame oil , the remaining mirin , and as much of the garlic paste as you’d like . Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.",
      "While the vegetables marinate, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the marinated chicken (reserving the marinade) and cook 2 to 3 minutes on the first side, or until browned. Flip and add the reserved marinade , remaining vinegar , and ½ cup of water . Cook, frequently spooning the sauce over the chicken, 7 to 8 minutes, or until coated and cooked through. Turn off the heat.",
      "To the pot of cooked rice , add the remaining sesame oil and as much of the pepper as you’d like , depending on how spicy you’d like the dish to be. Stir to combine; season with salt and pepper to taste. Divide the finished rice, marinated vegetables , and glazed chicken (including any sauce from the pan) between 2 dishes. Garnish with the mint (tearing the leaves just before adding) and green tops of scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0292.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/soy-marinated-chicken-thighs-with-jalapeno-rice-summer-squash",
    "source_saved_file": "1234/Soy-Marinated Chicken Thighs ｜ Blue Apron (2026_9_2 17：39：18).html"
  },
  {
    "id": "recipe-0293",
    "slug": "shrimp-fajitas-with-spiced-rice-marinated-tomatoes-lime-sour-cream",
    "path": "recipes/standard-meal-kit/shrimp-fajitas-with-spiced-rice-marinated-tomatoes-lime-sour-cream",
    "name": "Shrimp Fajitas",
    "description": "Wrapped in warm flour tortillas, tender shrimp—coated in a blend of bold Mexican-style spices like ancho chile powder, paprika, and cumin—pairs perfectly with toppings of cooling lime sour cream, marinated tomatoes, and tender sautéed vegetables.",
    "category": "Standard Meal Kit",
    "calories": "600 calories",
    "ingredients": [
      "18 oz Tail-On Shrimp (peeled & deveined)",
      "4 each Flour Tortillas",
      "½ cup Long Grain White Rice",
      "1 each Yellow Onion",
      "¼ cup Sour Cream",
      "1 each Lime",
      "1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)",
      "1 each Poblano Pepper",
      "4 oz Grape Tomatoes"
    ],
    "instructions": [
      "If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice , half the spice blend , a big pinch of salt , and 1 cup of water . 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.",
      "Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion . Halve the tomatoes . Quarter the lime . Cut off and discard the stem of the pepper . Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the halved tomatoes and the juice of 2 lime wedges . Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the sour cream and the juice of the remaining lime wedges . Taste, then season with salt and pepper if desired.",
      "In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced pepper ; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.",
      "Pat half the shrimp (you will have extra) dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and the remaining spice blend . Toss to coat. In the same pan, 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. Turn off the heat.",
      "Meanwhile, if using a microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the warmed tortillas with the cooked shrimp , lime sour cream , cooked vegetables , and marinated tomatoes . Serve the cooked rice on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0293.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/shrimp-fajitas-with-spiced-rice-marinated-tomatoes-lime-sour-cream",
    "source_saved_file": "1234/Shrimp Fajitas ｜ Blue Apron (2026_9_2 17：35：36).html"
  },
  {
    "id": "recipe-0294",
    "slug": "achaar-chicken-cheesy-naan-with-honey-curry-butter-corn",
    "path": "recipes/standard-meal-kit/achaar-chicken-cheesy-naan-with-honey-curry-butter-corn",
    "name": "Achaar Chicken & Cheesy Naan",
    "description": "In this delightful dish, we’re marinating chicken with vibrant tomato achaar and creamy yogurt for sharp, rich flavor. It’s served alongside naan baked with a dynamic mix of spicy jalapeño pepper, zesty garlic, and melty fontina cheese––plus tender corn coated with a luxe curry butter for even more South Asian-inspired flavor.",
    "category": "Standard Meal Kit",
    "calories": "780 calories",
    "ingredients": [
      "4 each Boneless, Skinless Chicken Breasts",
      "4 each Pieces Naan Bread",
      "4 ear Corn",
      "1 each Jalapeño Pepper",
      "2 clove Garlic",
      "2 oz Salted Butter",
      "1 tbsp Honey",
      "4 tbsp Tomato Achaar",
      "½ cup Plain Nonfat Greek Yogurt",
      "4 oz Shredded Fontina Cheese",
      "2 tsp Vadouvan Curry Powder"
    ],
    "instructions": [
      "Remove the butter from the refrigerator to soften. Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. To make the marinade, in a large bowl, combine the tomato achaar and yogurt . Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the bowl of marinade ; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.",
      "Meanwhile, wash and dry the fresh produce. Peel and finely chop 2 cloves of garlic . Cut off and discard the stem of the pepper . Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. Remove any husks and silks from the corn . In a bowl, combine the cheese , chopped garlic , and diced pepper . Season with salt and pepper.",
      "Line two sheet pans with foil. Letting any excess marinade drip off, carefully transfer the marinated chicken to one sheet pan. Bake 19 to 21 minutes, or until lightly browned and cooked through.* Transfer to a cutting board.",
      "Meanwhile, place the naan on the remaining sheet pan. Evenly top with the cheese mixture . Season with salt and pepper. Bake 7 to 9 minutes, or until the cheese is melted and the naan is heated through. Transfer to a cutting board and carefully cut each piece into 4 equal-sized wedges.",
      "Meanwhile, add the corn cobs to the pot of boiling water and cook 3 to 4 minutes, or until bright yellow and tender. Drain thoroughly and pat dry with paper towels.",
      "Meanwhile, in a bowl, combine the softened butter , curry powder , and honey (kneading the packet before opening); season with salt and pepper. Using a fork, mash to thoroughly combine. Evenly top the cooked corn with the honey-curry butter . Slice the baked chicken crosswise. Serve the sliced chicken with the cheesy naan and finished corn . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0294.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/achaar-chicken-cheesy-naan-with-honey-curry-butter-corn",
    "source_saved_file": "1234/Achaar Chicken & Cheesy Naan ｜ Blue Apron (2026_9_2 15：17：21).html"
  },
  {
    "id": "recipe-0295",
    "slug": "greek-chicken-with-olive-tapenade-creamy-orzo",
    "path": "recipes/standard-meal-kit/greek-chicken-with-olive-tapenade-creamy-orzo",
    "name": "Greek Chicken",
    "description": "This chicken gets its exciting Greek flavor from a coating of dried oregano and a topping of tapenade—a briny, punchy paste made with niçoise olives. For a simple, flavorful side, we’re tossing orzo with roasted Brussels sprouts and Feta cheese.",
    "category": "Standard Meal Kit",
    "calories": "660 calories",
    "ingredients": [
      "2 each Boneless, Skinless Chicken Breasts",
      "2 tbsp Crème Fraîche",
      "2 clove Garlic",
      "1 each Lemon",
      "4 oz Orzo Pasta",
      "1 ½ oz Feta Cheese",
      "1 oz Pitted Niçoise Olives",
      "1 tsp Whole Dried Oregano",
      "8 oz Brussels Sprouts"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta and cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.",
      "While the pasta cooks, wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts ; halve lengthwise. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste. Carefully transfer to the pot of cooked pasta . Cover to keep warm.",
      "While the Brussels sprouts roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano . In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and loosely cover the pan with aluminum foil. Cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.",
      "While the chicken cooks, 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. Finely chop the olives . Peel and finely chop the garlic ; using the flat side of your knife, smash until it resembles a paste (or use a zester). To make the tapenade, in a bowl, combine the chopped olives , lemon zest , 1 tablespoon of olive oil , and as much of the garlic paste as you’d like . Season with salt and pepper to taste.",
      "While the chicken continues to cook, to the pot of cooked pasta and Brussels sprouts , add the crème fraîche , cheese (crumbling before adding), the juice of all 4 lemon wedges , and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Thinly slice the cooked chicken crosswise. Serve the sliced chicken with the finished pasta. Top the chicken with the tapenade . Enjoy"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0295.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/greek-chicken-with-olive-tapenade-creamy-orzo",
    "source_saved_file": "1234/Greek Chicken ｜ Blue Apron (2026_9_2 16：24：30).html"
  },
  {
    "id": "recipe-0296",
    "slug": "seared-salmon-salad-with-english-peas-arugula-pink-lemon",
    "path": "recipes/standard-meal-kit/seared-salmon-salad-with-english-peas-arugula-pink-lemon",
    "name": "Seared Salmon Salad",
    "description": "In this bright and refreshing dish, we’re serving flaky salmon over a gorgeous, delightfully textural salad of seasonal vegetables. Tender peas, arugula and red potato find delicious contrast in crunchy radish and sunflower seeds. And for an elegant finishing touch, we’re garnishing the salmon with lightly marinated pink lemon—a specialty variety with a rosy hue.",
    "category": "Standard Meal Kit",
    "calories": "640 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Slice the potato into ¼-inch-thick rounds. Cut off and discard the peel and white pith of the lemon. Small dice the lemon, discarding the seeds; transfer to a bowl. Cut off and discard the ends of the radishes; thinly slice the radishes into rounds.",
      "Add the potato to the pot of boiling water and cook 6 to 8 minutes, or until slightly tender when pierced with a fork. Add the peas and cook 3 to 4 minutes, or until the potato is tender and the peas are bright green. Drain thoroughly and transfer to a large bowl.",
      "While the potato cooks, season the lemon with salt and pepper to taste. Slowly stir in 2 tablespoons of olive oil until well combined. Set aside to marinate for at least 5 minutes.",
      "While the lemon marinates, pat the salmon fillets dry with paper towels; season with salt, pepper and the spice blend 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 fillets, skinless sides down, and cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.",
      "Just before serving, add the arugula , sunflower seeds , radishes and vinegar to the bowl of cooked potato and peas . Drizzle with olive oil and toss to combine; season with salt and pepper to taste.",
      "Divide the salad between 2 dishes. Top with the cooked salmon fillets . Garnish the salmon with a few spoonfuls of the marinated lemon . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0296.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/seared-salmon-salad-with-english-peas-arugula-pink-lemon",
    "source_saved_file": "1234/Seared Salmon Salad ｜ Blue Apron (2026_9_2 17：28：36).html"
  },
  {
    "id": "recipe-0297",
    "slug": "crunchy-pork-chops-with-summer-squash-slaw-roasted-potato-wedges",
    "path": "recipes/standard-meal-kit/crunchy-pork-chops-with-summer-squash-slaw-roasted-potato-wedges",
    "name": "Crunchy Pork Chops",
    "description": "In this summer recipe, we’re serving up a very special treat: crunchy, panko-breaded pork chops. Coating the pork chops in breadcrumbs adds incredible textural contrast. (The breading crisps up in the pan, turning a toasty golden brown.) But it also helps to seal in the rich juices of the chops, resulting in unbeatable succulence. On the side, we’re serving a cooling, creamy, garlic-lemon aioli to spoon over top. The result is a uniquely delicious take on the traditional pork chop dinner.",
    "category": "Standard Meal Kit",
    "calories": "700 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Peel and mince the garlic ; using the flat side of your knife, smash until it resembles a paste. Quarter and deseed the lemon. Cut off and discard the ends of the squash and zucchini, then cut into 2-inch-long matchsticks. Pick the basil leaves off the stems; discard the stems.",
      "Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potatoes, skin sides down, in a single, even layer and roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Transfer to a serving dish.",
      "While the potatoes roast, in a small bowl, combine the garlic paste, mayonnaise, ¼ of the mustard and the juice of 2 lemon wedges ; season with salt and pepper to taste.",
      "While the potatoes continue to roast, in a medium bowl, combine the squash, zucchini, all but a pinch of the basil (tearing the leaves just before adding), ¼ of the aioli and the juice of the remaining lemon wedges . Toss to thoroughly combine and season with salt and pepper to taste. Transfer the slaw and the remaining aioli to 2 separate serving dishes.",
      "While the potatoes continue to roast, place the breadcrumbs and flour in 2 separate medium bowls; season with salt and pepper. In a third medium bowl, whisk together the remaining mustard and 3 tablespoons of water . Pat the pork chops dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, coat the seasoned pork chops in the flour (shaking off any excess), then dip in the mustard mixture (letting the excess drip off), then coat in the breadcrumbs (pressing down firmly so the breadcrumbs adhere). Transfer the breaded pork chops to a plate.",
      "In a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded pork chops . Cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate and season immediately with salt and pepper. Transfer to a serving dish. Garnish the slaw with the remaining basil . Serve the pork chops with the slaw, roasted potatoes and remaining aioli on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0297.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/crunchy-pork-chops-with-summer-squash-slaw-roasted-potato-wedges",
    "source_saved_file": "1234/Crunchy Pork Chops ｜ Blue Apron (2026_9_2 16：11：26).html"
  },
  {
    "id": "recipe-0298",
    "slug": "chicken-lo-mein-with-bok-choy-hoisin-chile-sauce",
    "path": "recipes/standard-meal-kit/chicken-lo-mein-with-bok-choy-hoisin-chile-sauce",
    "name": "Chicken Lo Mein",
    "description": "Tossed with Asian-inspired ingredients like hoisin, sesame oil, and our flavorful black bean-chile sauce, delightfully springy noodles blend seamlessly with tender pieces of chicken and crisp bok choy. Sweet roasted peppers and a garnish of sesame seeds round out the dish with more varied flavor and texture.",
    "category": "Standard Meal Kit",
    "calories": "720 calories",
    "ingredients": [
      "18 oz Boneless Chicken Breast Pieces",
      "1 lb Lo Mein Noodles",
      "15 oz Baby Bok Choy",
      "6 tbsp Savory Black Bean-Chile Sauce",
      "1 tbsp Rice Vinegar",
      "1 tbsp Sesame Oil",
      "2 oz Sliced Roasted Red Peppers",
      "4 tbsp Hoisin Sauce",
      "1 tsp Black & White Sesame Seeds"
    ],
    "instructions": [
      "Heat a large pot of salted water to boiling on high. Wash and dry the bok choy . Cut off and discard the root end, then thinly slice. In a bowl, combine the black bean-chile sauce , sesame oil , hoisin sauce , vinegar , and 1/2 cup water .",
      "Pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the chicken is cooked through. Turn off the heat.",
      "While the chicken cooks, carefully separate the noodles and add to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.",
      "Add the cooked chicken , sliced bok choy , peppers , and sauce to the pot of cooked noodles . Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Season with salt and pepper to taste. Serve the finished chicken and noodles garnished with the sesame seeds . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0298.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/chicken-lo-mein-with-bok-choy-hoisin-chile-sauce",
    "source_saved_file": "1234/Chicken Lo Mein ｜ Blue Apron (2026_9_2 15：49：11).html"
  },
  {
    "id": "recipe-0299",
    "slug": "garlic-caper-chicken-with-creamy-calabrian-zucchini-orzo",
    "path": "recipes/standard-meal-kit/garlic-caper-chicken-with-creamy-calabrian-zucchini-orzo",
    "name": "Garlic-Caper Chicken",
    "description": "In this Italian-style dish, a duo of aromatic garlic and briny capers—cooked briefly together to bring out their flavors—creates a simple, irresistible topping for our oregano-seasoned chicken. It all comes together over a bed of tender orzo mixed with zucchini, which we’re sautéing with a bit of Calabrian chile paste for a pleasant kick of heat. 13 green SmartPoints® per serving 10 blue SmartPoints® per serving 10 purple SmartPoints® per serving To learn more about WW's Points program, visit Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.",
    "category": "Standard Meal Kit",
    "calories": "670 calories",
    "ingredients": [
      "2 each Boneless, Skinless Chicken Breasts",
      "4 oz Orzo Pasta",
      "1 each Zucchini",
      "1 each Lemon",
      "2 clove Garlic",
      "¼ cup Grated Parmesan Cheese",
      "1 ½ tsp Calabrian Chile Paste",
      "1 tbsp Capers",
      "¼ cup Cream",
      "1 tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)"
    ],
    "instructions": [
      "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 thinly slice crosswise. Roughly chop the capers . Peel and roughly chop 2 cloves of garlic . Quarter and deseed the lemon .",
      "Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.",
      "Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 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 frequently, 2 to 3 minutes, or until thoroughly combined and the zucchini is softened. Transfer to a plate; cover with foil to keep warm. Rinse and wipe out the pan.",
      "Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.",
      "In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped capers and chopped garlic . Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Turn off the heat and stir in the juice of 2 lemon wedges .",
      "To the pot of cooked pasta , add the cooked zucchini , cream , and the juice of the remaining lemon wedges . Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished pasta topped with the sliced chicken and garlic-caper topping . Garnish with the cheese . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0299.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/garlic-caper-chicken-with-creamy-calabrian-zucchini-orzo",
    "source_saved_file": "1234/Garlic-Caper Chicken ｜ Blue Apron (2026_9_2 16：21：06).html"
  },
  {
    "id": "recipe-0300",
    "slug": "creamy-lumaca-rigata-pasta-with-asparagus-goat-cheese",
    "path": "recipes/standard-meal-kit/creamy-lumaca-rigata-pasta-with-asparagus-goat-cheese",
    "name": "Creamy Lumaca Rigata Pasta",
    "description": "A verdant trio of seasonal spinach, fresh basil, and asparagus gives tonight’s pasta a delicious lift. Before tossing the vegetables with curled tubes of lumaca rigata, we’re blanching and shocking the asparagus—or boiling it only briefly and then transferring it to ice water to stop the cooking process, preserving its crisp texture. Our tangy goat cheese topping provides a bit of creaminess when stirred into every bite.",
    "category": "Standard Meal Kit",
    "calories": "740 calories",
    "ingredients": [],
    "instructions": [
      "Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the tough, woody stem ends of the asparagus; cut into ½-inch pieces on an angle, leaving the pointed tips intact. Peel and finely chop the garlic. Roughly chop the spinach.",
      "Fill a medium bowl with ice water; add a pinch of salt. Set aside. To the pot of boiling water, add the asparagus and cook 2 to 3 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon, immediately transfer the cooked asparagus to the bowl of ice water. Let stand until cool; drain thoroughly and pat dry with paper towels.",
      "While the asparagus cools, add the pasta to the same pot of boiling water and cook 9 to 11 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water , drain thoroughly.",
      "While the pasta cooks, in a bowl, combine the goat cheese and a drizzle of olive oil. Season with salt and pepper to taste.",
      "While the pasta continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic , tomato paste , 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 constantly, 1 to 2 minutes, or until dark red and fragrant. Turn off the heat.",
      "Add the spinach and half the reserved pasta cooking water to the pan of cooked aromatics ; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the spinach has wilted. Add the cooked pasta , shocked asparagus , and butter . Cook, stirring vigorously, 1 to 2 minutes, or until coated and thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste. Pick the basil leaves off the stems; discard the stems. Divide the finished pasta between 2 dishes. Top with the seasoned goat cheese . Garnish with the parmesan cheese and basil leaves (tearing just before adding). Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0300.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/creamy-lumaca-rigata-pasta-with-asparagus-goat-cheese",
    "source_saved_file": "1234/Creamy Lumaca Rigata Pasta ｜ Blue Apron (2026_9_2 16：04：32).html"
  },
  {
    "id": "recipe-0301",
    "slug": "orange-cucumber-salad-with-cotija-peanuts-guacamole-dressing",
    "path": "recipes/standard-meal-kit/orange-cucumber-salad-with-cotija-peanuts-guacamole-dressing",
    "name": "Orange & Cucumber Salad",
    "description": "For an exciting variety of flavors and textures, we're tossing a duo of spinach and arugula with fresh, juicy orange and crunchy cucumber—all complete with a bright, herby dressing of cilantro sauce, shallot, and guacamole.",
    "category": "Standard Meal Kit",
    "calories": "280 calories",
    "ingredients": [
      "3 oz Baby Spinach",
      "2 oz Arugula",
      "1 each Cara Cara Orange",
      "1 each Shallot",
      "1 each Persian Cucumbers",
      "¼ cup Cilantro Sauce",
      "¼ cup Guacamole",
      "2 tbsp Grated Cotija Cheese",
      "1 tbsp Sherry Vinegar",
      "3 tbsp Roasted Peanuts"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Peel the orange ; halve lengthwise, then thinly slice crosswise. Thinly slice the cucumber into rounds. Halve and peel the shallot ; finely chop to get 2 tablespoons (you may have extra); place in a large bowl. Add the cilantro sauce , vinegar , and guacamole ; stir to combine.",
      "To the bowl of dressing , add the arugula , spinach , sliced orange , and sliced cucumber ; toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the peanuts and cotija . Enjoy!"
    ],
    "prep_time": null,
    "servings": "2-4 Servings",
    "image": "/static/recipes/recipe-0301.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/orange-cucumber-salad-with-cotija-peanuts-guacamole-dressing",
    "source_saved_file": "1234/Orange & Cucumber Salad ｜ Blue Apron (2026_9_2 17：05：35).html"
  },
  {
    "id": "recipe-0302",
    "slug": "bbq-pork-burgers-corn-on-the-cob-with-crispy-onion-rings-garlic-herb-butter",
    "path": "recipes/standard-meal-kit/bbq-pork-burgers-corn-on-the-cob-with-crispy-onion-rings-garlic-herb-butter",
    "name": "BBQ Pork Burgers & Corn on the Cob",
    "description": "These juicy, mustard-infused pork burgers, served between two delicious layers of barbecue sauce, show off a uniquely satisfying topping: homemade onion rings. With a quick trick—soaking the onion in cold water first, to soften its flavor and help the flour stick—you’ll achieve restaurant-quality crispiness. On the side, buttery, garlicky corn on the cob and tangy pickle chips round out our updated summertime classic.",
    "category": "Standard Meal Kit",
    "calories": "800 calories",
    "ingredients": [],
    "instructions": [
      "Remove the butter from the refrigerator to soften. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel the onion and thinly slice into rings; separate the layers and place in a bowl of cold water. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Finely chop the parsley leaves and stems. Remove and discard the corn husks and silks; halve the cob. Halve the buns.",
      "In a bowl, combine the butter , garlic paste and parsley . Using a fork, mash and stir to thoroughly combine; season with salt and pepper to taste.",
      "Thoroughly drain the onion ; pat dry with paper towels. Transfer to a bowl. Add the flour and toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once hot enough that a pinch of flour sizzles immediately when added to the pan, working in batches, add the coated onion in a single, even layer. Cook, turning occasionally, 3 to 4 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Set aside in a warm place. Carefully discard the oil and wipe out the pan.",
      "While the onion cooks, in a medium bowl, combine the ground pork (removing and discarding the paper lining from the bottom) and mustard ; 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. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the patties and cook, loosely covering the pan with foil, 3 to 4 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked patties with foil.",
      "While the patties cook, add the corn to the pot of boiling water and cook 2 to 3 minutes, or until bright yellow and slightly softened. Drain thoroughly and return to the pot. Off the heat, add the garlic-herb butter and toss to thoroughly coat. Set aside in a warm place.",
      "Add 2 teaspoons of olive oil to the pan of reserved fond; 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. Spread half the barbecue sauce onto the toasted bun bottoms. Top with the cooked patties , remaining barbecue sauce and onion rings . Complete the burgers with the bun tops. Divide the burgers, dressed corn and pickle chips between 2 plates. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0302.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/bbq-pork-burgers-corn-on-the-cob-with-crispy-onion-rings-garlic-herb-butter",
    "source_saved_file": "1234/BBQ Pork Burgers & Corn on the Cob ｜ Blue Apron (2026_9_2 15：24：37).html"
  },
  {
    "id": "recipe-0303",
    "slug": "chipotle-glazed-crispy-chicken-bites-with-cilantro-rice-poblano-onion",
    "path": "recipes/standard-meal-kit/chipotle-glazed-crispy-chicken-bites-with-cilantro-rice-poblano-onion",
    "name": "Chipotle Glazed Crispy Chicken Bites",
    "description": "Verdant cilantro, lime, and jalapeño sauce lends herbaceous flavor to rice and sautéed vegetables—a satisfying accompaniment to crispy chicken dressed with a spicy-sweet chipotle mayo.",
    "category": "Standard Meal Kit",
    "calories": "680 calories",
    "ingredients": [
      "10 oz Boneless Chicken Breast Pieces",
      "½ cup Long Grain White Rice",
      "1 each Yellow Onion",
      "1 each Poblano Pepper",
      "2 tbsp Grated Cotija Cheese",
      "¼ cup Cornstarch",
      "2 tbsp Mayonnaise",
      "2 tsp Chipotle Chile Paste",
      "¼ cup Cilantro Sauce",
      "2 tsp Honey"
    ],
    "instructions": [
      "Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice , a big pinch of salt , and 1 cup of water (or 2 cups for 4 servings) . 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.",
      "Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion(s) . Cut off and discard the stem of the pepper(s) . Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a large bowl, whisk together the mayonnaise , honey , 1 teaspoon of warm water (or 2 teaspoons for 4 servings) , and as much of the chile paste as you’d like , depending on how spicy you’d like the dish to be.",
      "Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and toss to coat. In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to the bowl of sauce (discarding any excess oil from the pan); stir to coat. Taste, then season with salt and pepper if desired.",
      "In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion(s) and sliced pepper(s) ; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Carefully add 2 tablespoons of water (or 4 tablespoons for 4 servings) . Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Transfer to the pot of cooked rice ; add the cilantro sauce and stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the dressed chicken . Garnish with the cotija . Enjoy!"
    ],
    "prep_time": "PT30M",
    "servings": null,
    "image": "/static/recipes/recipe-0303.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/chipotle-glazed-crispy-chicken-bites-with-cilantro-rice-poblano-onion",
    "source_saved_file": "1234/Chipotle Glazed Crispy Chicken Bites ｜ Blue Apron (2026_9_2 16：03：42).html"
  },
  {
    "id": "recipe-0304",
    "slug": "italian-pork-sausage-kale-pasta-with-fried-sage",
    "path": "recipes/standard-meal-kit/italian-pork-sausage-kale-pasta-with-fried-sage",
    "name": "Italian Pork Sausage & Kale Pasta",
    "description": "To complement tender bites of mafalda pasta, you’ll fry fresh sage leaves until delicately crispy, then use its aromatic oil to cook spicy pork sausage (finished with cream) for layers of herbaceous flavor in every bite. A garnish of parmesan lends savory finish to the final dish.",
    "category": "Standard Meal Kit",
    "calories": "920 calories",
    "ingredients": [
      "10 oz Hot Italian Pork Sausage",
      "1 bunch Sage",
      "1 each Shallot",
      "¼ cup Cream",
      "¼ cup Grated Parmesan Cheese",
      "6 oz Kale",
      "1 tbsp Rice Vinegar",
      "6 oz Mafalda Pasta"
    ],
    "instructions": [
      "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. Pick the sage leaves off the stems. Separate the kale leaves from the stems; discard the stems and roughly chop the leaves. Peel and thinly slice the shallot .",
      "In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sage leaves in an even layer. Cook, stirring occasionally, 1 to 2 minutes, or until dark green and crispy. Leaving the oil in the pan, carefully transfer the fried sage leaves to a paper towel-lined plate. Immediately season with salt.",
      "To the pan of reserved sage oil , add the sausage . Cook on medium-high, stirring occasionally and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the chopped kale and sliced shallot ; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until softened and the sausage is cooked through. Add the vinegar (carefully, as the liquid may splatter) and cream ; season with salt and pepper. Cook, stirring frequently and scraping up any browned bits (or fond), 30 seconds to 1 minute, or until combined. Turn off the heat.",
      "Meanwhile, add the pasta to the pot of boiling water. Cook, uncovered, 10 to 12 minutes, or until the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water , drain thoroughly.",
      "To the pan of cooked sausage and sauce , add the cooked pasta and half the reserved pasta cooking water . Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and 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 garnished with the fried sage leaves and cheese . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0304.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/italian-pork-sausage-kale-pasta-with-fried-sage",
    "source_saved_file": "1234/Italian Pork Sausage & Kale Pasta ｜ Blue Apron (2026_9_2 16：52：08).html"
  },
  {
    "id": "recipe-0305",
    "slug": "sweet-potato-kale-mushroom-gratin-with-apple-butter-lettuce-salad",
    "path": "recipes/standard-meal-kit/sweet-potato-kale-mushroom-gratin-with-apple-butter-lettuce-salad",
    "name": "Sweet Potato, Kale & Mushroom Gratin",
    "description": "Potato gratin is comfort food at its finest—traditionally featuring layers of sliced potato smothered in a rich cream sauce, then finished in the oven. For our seasonal version, smooth, silky béchamel (a classic white sauce made by whisking milk into browned flour and butter) brings together layers of sweet potato and a hearty sauté of cremini mushrooms and kale. To match the gratin’s robust flavors, we’re making our butter lettuce salad with a fall-inspired trio of pistachios, apples and blue cheese.",
    "category": "Standard Meal Kit",
    "calories": "740 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Thinly slice the mushrooms. Remove and discard the kale stems; thinly slice the leaves. Peel the sweet potatoes; thinly slice into rounds. Using a peeler, remove the yellow lemon rind, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the pistachios. Peel and mince the garlic. Cut off and discard the lettuce root. Core and thinly slice the apple; place in a bowl with the juice of 1 lemon wedge .",
      "In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Season with salt and pepper. Add the kale and cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add ¼ cup of water ; cook, stirring occasionally, 2 to 4 minutes, or until the water has cooked off. Turn off the heat; stir in the lemon zest . Season with salt and pepper to taste. Transfer to a large bowl and set aside in a warm place.",
      "While the vegetables cook, add the sweet potatoes to the pot of boiling water and cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly; transfer to a plate and set aside in a warm place. Rinse and wipe out the pot.",
      "In the same pot, heat the butter on medium-high until melted. Add the garlic ; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the flour and cook, whisking frequently, 30 seconds to 1 minute, or until thoroughly combined. Slowly whisk in the milk and ½ cup of water ; cook, whisking frequently, 2 to 4 minutes, or until thickened. Remove from heat and season with salt and pepper to taste.",
      "Spread about ⅓ cup of the sauce into the bottom of a baking dish. Evenly top with ⅓ of the cooked sweet potatoes , then ⅓ of the cooked vegetables , then ⅓ of the remaining sauce . Repeat twice with the remaining sweet potatoes , cooked vegetables and sauce . Evenly top with the Parmesan cheese . Bake 14 to 16 minutes, or until golden brown and heated through. Remove from the oven. Let stand for at least 2 minutes before serving.",
      "While the gratin bakes, squeeze the juice of the remaining lemon wedges into a bowl. Slowly whisk in 2 tablespoons of olive oil until well combined ; season with salt and pepper to taste. Just before serving, in a large bowl, combine the lettuce , apple , blue cheese , pistachios and enough of the dressing to coat the salad (you may have extra). Toss to combine; season with salt and pepper to taste. Serve the baked gratin with the salad on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0305.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/sweet-potato-kale-mushroom-gratin-with-apple-butter-lettuce-salad",
    "source_saved_file": "1234/Sweet Potato, Kale & Mushroom Gratin ｜ Blue Apron (2026_9_2 17：45：20).html"
  },
  {
    "id": "recipe-0306",
    "slug": "seared-salmon-salsa-verde-with-orange-spinach-farro-salad",
    "path": "recipes/standard-meal-kit/seared-salmon-salsa-verde-with-orange-spinach-farro-salad",
    "name": "Seared Salmon & Salsa Verde",
    "description": "Salsa verde, literally “green sauce” in both Italian and Spanish, can refer to two distinctive (and delicious) condiments. In this dish, we’re making the milder Italian version—a traditional topping for fish. You’ll combine chopped parsley, almonds and capers with garlic paste and olive oil to create a bright, herbaceous garnish for seared salmon, served over a warm salad of farro, spinach and fresh orange.",
    "category": "Standard Meal Kit",
    "calories": "525 calories",
    "ingredients": [],
    "instructions": [
      "Heat a large pot of salted water to boiling on high. Once boiling, add the farro and cook 16 to 18 minutes, or until tender. Turn off the heat. Thoroughly drain the cooked farro and return to the pot.",
      "While the farro cooks, wash and dry the fresh produce. Peel and mince the garlic; using the side of your knife, smash until it resembles a paste (or use a zester). Finely chop the almonds and capers. Finely chop the parsley leaves and stems. Peel and thinly slice the shallot. Using a peeler, remove the rind of the orange, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester) . Remove and discard the pith; medium dice and deseed the orange. Roughly chop the spinach.",
      "While the farro continues to cook, in a bowl, combine the garlic paste , almonds , capers and parsley . Stir in enough olive oil to create a rough paste; season with salt and pepper to taste.",
      "In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot ; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the vinegar and 2 tablespoons of water ; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume. Transfer to the pot of cooked farro. Wipe out the pan.",
      "Add the orange , orange zest and spinach to the pot of cooked farro and shallot . Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Set aside in a warm place.",
      "Pat the salmon fillets dry with paper towels and season with salt and pepper on both sides. In the pan used to cook the shallot, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down. Cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Divide the farro salad and cooked salmon fillets between 2 dishes. Top with the salsa verde . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0306.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/seared-salmon-salsa-verde-with-orange-spinach-farro-salad",
    "source_saved_file": "1234/Seared Salmon & Salsa Verde ｜ Blue Apron (2026_9_2 17：28：38).html"
  },
  {
    "id": "recipe-0307",
    "slug": "chicken-steam-buns-with-french-breakfast-radish-cucumber-kimchi",
    "path": "recipes/standard-meal-kit/chicken-steam-buns-with-french-breakfast-radish-cucumber-kimchi",
    "name": "Chicken Steam Buns",
    "description": "Steam buns are always a delicious treat—from the delicate sweetness and sticky bite of the buns themselves to the rich, savory flavors of the filling. For tonight’s dinner, we’re serving up Korean-inspired chicken steam buns, complete with a wonderfully crunchy, ten-minute kimchi. In lieu of the typical shredded cabbage, we’re marinating sliced cucumber and French Breakfast radishes (an elegant heirloom variety) with vinegar and classic spices, for a pleasantly zesty kick.",
    "category": "Standard Meal Kit",
    "calories": "540 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Heat a medium pot of water to boiling on high. Trim off and discard the ends of the radishes; thinly slice lengthwise. Thinly slice the cucumber into rounds. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top.",
      "In a large bowl, combine the radishes , cucumber , vinegar and up to half the spice blend (reserving the rest), depending on how spicy you’d like the dish to be. Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.",
      "While the kimchi marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the ground chicken ; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 6 to 8 minutes, or until lightly browned and cooked through.",
      "To the pan of chicken, add the white bottom of the scallion , black bean sauce , ½ cup of water and as much of the remaining spice blend as you’d like , depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until thoroughly combined and the sauce has thickened. Remove from heat and season with salt and pepper to taste.",
      "Rest a strainer over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches if necessary, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes, or until softened and puffy. Carefully transfer the steamed buns to a clean, dry work surface.",
      "When cool enough to handle, carefully open the steamed buns . Divide the filling and some of the kimchi (you will have extra kimchi) between the buns. Divide the finished buns between 2 dishes. Serve with the remaining kimchi on the side. Garnish with the green top of the scallion . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0307.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/chicken-steam-buns-with-french-breakfast-radish-cucumber-kimchi",
    "source_saved_file": "1234/Chicken Steam Buns ｜ Blue Apron (2026_9_2 15：53：59).html"
  },
  {
    "id": "recipe-0308",
    "slug": "spicy-butternut-squash-empanadas-with-green-tomato-salsa-lime-crema",
    "path": "recipes/standard-meal-kit/spicy-butternut-squash-empanadas-with-green-tomato-salsa-lime-crema",
    "name": "Spicy Butternut Squash Empanadas",
    "description": "A Mexican street-food favorite turns into an autumnal delight with these tasty butternut squash-filled empanadas. We’re sautéing the sweet squash with hot jalapeño and smoky spices, then baking the filling with Monterey Jack cheese inside irresistibly flaky pastry. The empanadas get bright, tart counterpoints from a fresh salsa of cilantro, lime and green tomato—a culinary favorite, picked just before the fruit begins to ripen—and tangy lime crema for dipping.",
    "category": "Standard Meal Kit",
    "calories": "785 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. C ut off and discard the squash ends. Peel the squash; separate the neck and bulb. Halve the bulb lengthwise; scoop out and discard the pulp and seeds, then small dice the squash. Peel and mince the garlic. Peel and small dice the onion. Grate the cheese. Core and small dice the tomato. Using a peeler, remove the lime rind, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Roughly chop the cilantro leaves and stems. Cut out and discard the stem, ribs and seeds of the pepper; small dice. Immediately wash your hands and cutting board afterwards.",
      "In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the squash and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened.",
      "To the pan, add the garlic , onion , spice blend and as much of the pepper as you’d like , depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add 2 tablespoons of water and cook, stirring occasionally, 30 seconds to 1 minute, or until the water has cooked off. Remove from heat. Season with salt and pepper to taste. Transfer to a bowl.",
      "Lightly oil a sheet pan. Fill a small bowl with water. Place the empanada wrappers on a work surface. Spoon 3 tablespoons of the filling into the center of each wrapper (you may have extra filling); top each with some of the cheese . Using your fingers, working 1 at a time, lightly moisten the edges of the wrappers with water; fold in half over the filling. Firmly press down on the edges with a fork to crimp and seal completely. Transfer to the prepared sheet pan.",
      "Place the empanadas in the oven and bake, rotating the sheet pan halfway through, 16 to 20 minutes, or until golden brown and puffed up. Remove from the oven and let stand for at least 2 minutes before serving.",
      "In a bowl, combine the crema , lime zest and the juice of 2 lime wedges ; season with salt and pepper to taste. To make the salsa, in a separate bowl, combine the tomato , cilantro and the juice of the remaining lime wedges . Toss to mix and season with salt and pepper to taste. Divide the baked empanadas between 2 dishes; top with the salsa. Serve with the lime crema on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0308.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/spicy-butternut-squash-empanadas-with-green-tomato-salsa-lime-crema",
    "source_saved_file": "1234/Spicy Butternut Squash Empanadas ｜ Blue Apron (2026_9_2 17：40：45).html"
  },
  {
    "id": "recipe-0309",
    "slug": "one-pan-prosciutto-gnocchi-with-lemony-brussels-sprouts",
    "path": "recipes/standard-meal-kit/one-pan-prosciutto-gnocchi-with-lemony-brussels-sprouts",
    "name": "One-Pan Prosciutto Gnocchi",
    "description": "This easy pasta dish features delicate prosciutto (a style of dry-cured ham) crisped in the pan, then sprinkled over our plump gnocchi, verdant brussels sprouts, and a zesty sauce of honey, creamy butter, and lemon––with just a touch of crushed red pepper flakes for welcome heat.",
    "category": "Standard Meal Kit",
    "calories": "800 calories",
    "ingredients": [
      "3 oz Prosciutto",
      "12 oz Gnocchi",
      "8 oz Brussels Sprouts",
      "1 each Lemon",
      "2 clove Garlic",
      "1 tbsp Honey",
      "1 oz Salted Butter",
      "¼ cup Grated Romano Cheese",
      "¼ tsp Crushed Red Pepper Flakes"
    ],
    "instructions": [
      "Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Cut off and discard the stem ends of the brussels sprouts ; quarter lengthwise. Peel and roughly chop 2 cloves of garlic . Quarter and deseed the lemon .",
      "In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto . Cook, stirring frequently and breaking apart any clumps, 2 to 3 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.",
      "In the pan of reserved fond, heat 3 tablespoons of olive oil on medium-high until hot. Add the quartered brussels sprouts in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic 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 frequently, 1 to 2 minutes, or until softened.",
      "To the pan, add the gnocchi and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off and the gnocchi are tender. Add the butter and honey (kneading the packet before opening); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the butter is melted and combined. Turn off the heat. Carefully stir in the juice of 2 lemon wedges . Taste, then season with salt and pepper if desired. Serve the finished gnocchi topped with the crispy prosciutto and cheese . Serve the remaining lemon wedges on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0309.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/one-pan-prosciutto-gnocchi-with-lemony-brussels-sprouts",
    "source_saved_file": "1234/One-Pan Prosciutto Gnocchi ｜ Blue Apron (2026_9_2 17：04：36).html"
  },
  {
    "id": "recipe-0310",
    "slug": "crispy-spiced-catfish-potato-salad-with-cabbage-apple-pecan-slaw",
    "path": "recipes/standard-meal-kit/crispy-spiced-catfish-potato-salad-with-cabbage-apple-pecan-slaw",
    "name": "Crispy Spiced Catfish & Potato Salad",
    "description": "Tonight, we’re seasoning our catfish with a savory, smoky spice blend, breading it, and then pan-frying it for a crispy exterior. To balance the catfish, we’re making a creamy, tangy slaw of thin-sliced red cabbage and green apple, which adds welcome crunch and gorgeous color to the dish. A salad of roasted potato and bell pepper rounds it all out with delicious heartiness. (Your bell pepper may be green, purple, or even have streaks of red!)",
    "category": "Standard Meal Kit",
    "calories": "710 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 475°F. Wash and dry the potatoes and pepper . Medium dice the potatoes. Place on a sheet pan. Cut off and discard the pepper stem. Halve the pepper lengthwise, then remove and discard the ribs and seeds. Thinly slice lengthwise. Place in a bowl. Drizzle the potatoes and pepper with olive oil and season with salt and pepper. Toss to coat. Arrange the potatoes in a single layer on the sheet pan. Roast 9 to 11 minutes, or until lightly browned. Leaving the oven on, remove the browned potatoes from the oven. Carefully add the pepper to the sheet pan; toss to combine. Return to the oven and roast 9 to 11 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Transfer to a large bowl.",
      "While the potatoes roast, wash and dry the remaining fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Place in a large bowl. Core and thinly slice the apple. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Roughly chop the pecans.",
      "While the vegetables roast, to the bowl of cabbage , add the apple , white bottoms of the scallions , mayonnaise , pickle relish , and half the vinegar . Season with salt and pepper. Toss to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.",
      "While the slaw marinates, crack the eggs into a large bowl; season with salt and pepper and beat until smooth. Place the spice blend and breadcrumbs on 2 separate large plates; season each with salt and pepper. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned fillets in the spice blend (tapping off any excess), then in the beaten eggs (letting any excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a separate plate.",
      "In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added to the pan, working in batches if necessary, add the breaded catfish fillets . Cook 3 to 4 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.",
      "While the catfish cooks, add the remaining vinegar and a drizzle of olive oil to the bowl of roasted vegetables . Stir to combine; season with salt and pepper to taste. Transfer to a serving dish. Garnish with the green tops of the scallions . Divide the cooked catfish fillets and slaw among 4 dishes. Garnish the slaw with the pecans . Serve with the potato salad on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0310.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/crispy-spiced-catfish-potato-salad-with-cabbage-apple-pecan-slaw",
    "source_saved_file": "1234/Crispy Spiced Catfish & Potato Salad ｜ Blue Apron (2026_9_2 16：11：13).html"
  },
  {
    "id": "recipe-0311",
    "slug": "salsa-verde-pork-sandwiches-with-carrot-fries-calabrian-mayo",
    "path": "recipes/standard-meal-kit/salsa-verde-pork-sandwiches-with-carrot-fries-calabrian-mayo",
    "name": "Salsa Verde Pork Sandwiches",
    "description": "For these zesty sandwiches, we're layering toasted baguettes with rich pork (tossed with our herbaceous salsa verde), roasted red peppers, and creamy mayo mixed with Calabrian chile paste, a specialty ingredient from southern Italy known for its irresistibly sweet-hot flavor. A hearty side of carrot fries rounds out the dish.",
    "category": "Standard Meal Kit",
    "calories": "910 calories",
    "ingredients": [
      "2 each Boneless, Center-Cut Pork Chops",
      "2 each Small Baguettes",
      "12 oz Carrots",
      "1 ½ tsp Calabrian Chile Paste",
      "2 tbsp Mayonnaise",
      "⅓ cup Salsa Verde",
      "1 oz Sliced Roasted Red Peppers",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the carrots . Peel and halve crosswise, then quarter lengthwise. Halve the baguettes . Roughly chop the peppers . In a bowl, combine the mayonnaise 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.",
      "Line a sheet pan with foil. Place the carrot pieces on one side of the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 8 minutes. Leaving the oven on, remove from the oven. Carefully add the halved baguettes to the other side of the sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Return to oven and roast 7 to 9 minutes, or until the baguettes are lightly browned and the carrots are browned and tender when pierced with a fork. Remove from the oven.",
      "Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. *The USDA recommends a minimum safe cooking temperature of 145°F for pork.",
      "Thinly slice the rested pork crosswise; place in a bowl. Add the salsa verde and toss to coat.",
      "Assemble the sandwiches using the toasted baguettes , Calabrian mayo , chopped peppers , and dressed pork . Serve the sandwiches with the roasted carrots on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0311.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/salsa-verde-pork-sandwiches-with-carrot-fries-calabrian-mayo",
    "source_saved_file": "1234/Salsa Verde Pork Sandwiches ｜ Blue Apron (2026_9_2 17：24：04).html"
  },
  {
    "id": "recipe-0312",
    "slug": "cajun-shrimp-with-zucchini-rice-creamy-dressing",
    "path": "recipes/standard-meal-kit/cajun-shrimp-with-zucchini-rice-creamy-dressing",
    "name": "Cajun Shrimp",
    "description": "This bright meal is brimming with zesty flavors. We’re serving spiced shrimp (coated with paprika, thyme, a hint of cayenne pepper, and more) over a bed of rice tossed with zucchini and smoky poblano pepper. It all finds cooling balance from a drizzle of our tangy, creamy yogurt dressing.",
    "category": "Standard Meal Kit",
    "calories": "490 calories",
    "ingredients": [
      "18 oz Tail-On Shrimp (peeled & deveined)",
      "2 clove Garlic",
      "1 cup Long Grain White Rice",
      "1 tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)",
      "2 each Zucchini",
      "1 each Poblano Pepper",
      "1 tbsp Apple Cider Vinegar",
      "½ cup Plain Nonfat Greek Yogurt",
      "1 bunch Chives"
    ],
    "instructions": [
      "Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice , a big pinch of salt , and 2 cups of water . 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.",
      "Meanwhile, wash and dry the fresh produce. Medium dice the zucchini . Peel and roughly chop 2 cloves of garlic . Thinly slice the chives . Cut off and discard the stem of the pepper . Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling.",
      "In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the diced zucchini and diced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the pot of cooked rice ; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.",
      "Meanwhile, in a bowl, combine the yogurt , vinegar , and 2 teaspoons of olive oil . Taste, then season with salt and pepper if desired.",
      "Pat the shrimp dry with paper towels and place in a bowl; season with salt, pepper, and the spice blend . Toss to thoroughly coat. In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. Serve the finished rice topped with the cooked shrimp and creamy dressing . Garnish with the sliced chives . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0312.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/cajun-shrimp-with-zucchini-rice-creamy-dressing",
    "source_saved_file": "1234/Cajun Shrimp ｜ Blue Apron (2026_9_2 15：33：24).html"
  },
  {
    "id": "recipe-0313",
    "slug": "cod-coconut-curry-with-baby-bok-choy-yukon-gold-potatoes",
    "path": "recipes/standard-meal-kit/cod-coconut-curry-with-baby-bok-choy-yukon-gold-potatoes",
    "name": "Cod Coconut Curry",
    "description": "Kaffir lime is an important aromatic component of many Southeast Asian dishes. The bumpy rind of the fruit is used to make Thai and Lao curry pastes. The more common dark green leaves are often steeped in a liquid like coconut milk to impart a fragrant, herbal citrus flavor. Typically the leaves are left whole, but in certain dishes, they can be sliced very thinly and eaten.",
    "category": "Standard Meal Kit",
    "calories": null,
    "ingredients": [],
    "instructions": [
      "Heat a small pot of salted water to boiling on high. Wash and dry the potatoes, bok choy, and cilantro. Cut the potatoes into bite-sized pieces. Cut the bok choy in half lengthwise. Roughly chop the cilantro. Peel and mince the garlic and ginger. If you want your curry spicy, cut the birdseye chilis in half. (Wash your hands afterward.)",
      "When the water comes to a boil, add the potatoes. Boil 6 to 8 minutes, or until tender when pierced with a fork. Drain and set aside.",
      "While the potatoes boil, in a large pan, heat some olive oil on medium until hot. Add the garlic, ginger, birdseye chilis, and kaffir lime leaf. Cook 1 minute, stirring. Stir in the curry powder and cook about 30 seconds.",
      "Stir in the coconut milk, using a whisk or spoon to scrape up any curry powder on the bottom of the pan. Allow the coconut milk to come to a simmer, then add the fish. Cook 3 to 5 minutes per side, or until cooked through. Gently transfer the cooked fish to a plate.",
      "Add the drained potatoes and bok choy, and cook about 3 minutes or until the bok choys wilt, stirring to coat everything in the curry.",
      "Place a piece of fish on each of 2 dishes. Serve each with half the bok choy and potato curry. Use the kaffir lime leaf and birdseye chilis for garnish, if you like. Top each dish with the cilantro. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0313.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/cod-coconut-curry-with-baby-bok-choy-yukon-gold-potatoes",
    "source_saved_file": "1234/Cod Coconut Curry ｜ Blue Apron (2026_9_2 16：01：42).html"
  },
  {
    "id": "recipe-0314",
    "slug": "egg-cucumber-sandwiches-with-smoked-gouda-spread-butter-lettuce-salad",
    "path": "recipes/standard-meal-kit/egg-cucumber-sandwiches-with-smoked-gouda-spread-butter-lettuce-salad",
    "name": "Egg & Cucumber Sandwiches",
    "description": "For our hearty take on the English classic, the cucumber sandwich, we’re layering toasted baguette with crunchy cucumbers, hard-boiled egg, and a creamy spread of gouda cheese, mayo, and spicy pickled jalapeño mixed with zesty spices like paprika and cayenne pepper.",
    "category": "Standard Meal Kit",
    "calories": "750 calories",
    "ingredients": [
      "2 each Small Baguettes",
      "2 each Pasture-Raised Eggs",
      "2 each Persian Cucumbers",
      "1 each Persimmon",
      "1 head Butter Lettuce",
      "2 oz Smoked Gouda Cheese",
      "2 tbsp Mayonnaise",
      "1 tbsp Sugar",
      "1 tbsp Whole Grain Dijon Mustard",
      "1 tbsp Apple Cider Vinegar",
      "1 oz Sliced Pickled Jalapeño Peppers",
      "1 tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the baguettes . Grate the cheese on the large side of a box grater. Cut off and discard the root end of the lettuce ; roughly chop. Place in a large bowl. Core the persimmon ; halve lengthwise, then thinly slice. Add to the bowl of chopped lettuce . Thinly slice the cucumbers on an angle. In a bowl, combine the sugar and half the vinegar ; season with salt and pepper. Stir until the sugar has dissolved. Add the sliced cucumbers ; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Finely chop the pepper . Thoroughly wash your hands, knife, and cutting board immediately after handling.",
      "Meanwhile, carefully add the eggs to the pot of boiling water. Cook 9 minutes for hard-boiled. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board. Thinly slice, then season with salt and pepper.",
      "Meanwhile, place the halved baguettes on a sheet pan, cut side up. Drizzle with olive oil . Toast 4 to 5 minutes, or until lightly browned around the edges. Transfer to a work surface.",
      "Meanwhile, in a bowl, combine the mayonnaise , grated cheese , half the spice blend (you will have extra), and as much of the chopped pepper as you’d like , depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.",
      "Assemble the sandwiches using the toasted baguettes , smoked gouda spread , marinated cucumbers (discarding any liquid), and sliced eggs . Carefully halve the sandwiches on an angle. To make the dressing, in a bowl, combine the mustard and remaining vinegar . Slowly whisk in 1 tablespoon of olive oil until thoroughly combined. Just before serving, add the dressing to the bowl of prepared lettuce and persimmon ; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the sandwiches with the salad on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0314.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/egg-cucumber-sandwiches-with-smoked-gouda-spread-butter-lettuce-salad",
    "source_saved_file": "1234/Egg & Cucumber Sandwiches ｜ Blue Apron (2026_9_2 16：14：30).html"
  },
  {
    "id": "recipe-0315",
    "slug": "cumin-crusted-pork-with-fig-blood-orange-pan-sauce",
    "path": "recipes/standard-meal-kit/cumin-crusted-pork-with-fig-blood-orange-pan-sauce",
    "name": "Cumin-Crusted Pork",
    "description": "We’re celebrating the height of citrus season with one of our favorite fruits: the gorgeous blood orange. Known for its crimson-hued flesh and juice, we’re using it here along with dried Turkish figs to create a sweet and tart sauce for our roasted pork (rubbed with spices like cumin, coriander and sumac). A bed of nutty farro and aromatic fennel completes this hearty winter dish.",
    "category": "Standard Meal Kit",
    "calories": "750 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard any fennel stems. Quarter the bulb lengthwise; cut out and discard the core, then cut crosswise into ¼-inch-thick pieces. Finely chop the figs. Halve the orange and squeeze the juice into a bowl, straining out the seeds. Roughly chop the almonds.",
      "Line a sheet pan with foil. Pat the pork dry with paper towels; season all sides with salt, pepper and the spice blend . In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 3 to 5 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan on the stove, transfer to the prepared sheet pan. Roast 20 to 22 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Transfer to a cutting board and let rest for at least 5 minutes.",
      "While the pork sears, add the farro to the pot of boiling water and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.",
      "While the farro cooks, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the fennel and season with salt and pepper. Cook, stirring occasionally, 11 to 13 minutes, or until lightly browned and softened. Transfer to a plate. Wipe out the pan.",
      "In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the figs ; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and fragrant. Add the vinegar and ¾ cup of water ; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until the figs have softened and the sauce has thickened. Turn off the heat and stir in the orange juice ; season with salt and pepper to taste.",
      "To the pot of cooked farro , add the cooked fennel , almonds and a drizzle of olive oil; stir to combine and season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested pork ; thinly slice crosswise against the grain. Divide the finished farro and sliced pork between 2 dishes. Top the pork with the pan sauce . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0315.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/cumin-crusted-pork-with-fig-blood-orange-pan-sauce",
    "source_saved_file": "1234/Cumin-Crusted Pork ｜ Blue Apron (2026_9_2 16：11：54).html"
  },
  {
    "id": "recipe-0316",
    "slug": "miso-ponzu-beyond-burger-with-sesame-shishitos-mushrooms",
    "path": "recipes/standard-meal-kit/miso-ponzu-beyond-burger-with-sesame-shishitos-mushrooms",
    "name": "Miso-Ponzu Beyond Burger™",
    "description": "For these umami-rich burgers, you’ll cook rounds of onion alongside the patties until they’re lightly charred, then layer it all on soft buns with a savory-sweet spread of mayonnaise, miso paste, and ponzu sauce. It’s perfectly accompanied by a hearty duo of shishito peppers and mushrooms sautéed in fragrant sesame oil.",
    "category": "Standard Meal Kit",
    "calories": "710 calories",
    "ingredients": [
      "2 each Beyond Burger® Plant-Based Patties",
      "2 each Potato Buns",
      "4 oz Mushrooms",
      "1 tbsp Sweet White Miso Paste",
      "3 oz Shishito Peppers",
      "1 tbsp Sesame Oil",
      "1 tsp Black & White Sesame Seeds",
      "2 tbsp Mayonnaise",
      "1 tbsp Vegetarian Ponzu Sauce",
      "1 each Yellow Onion"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel the onion and cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Halve the buns . Cut off and discard the stems of the peppers ; cut crosswise into 1-inch pieces. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, whisk together the miso paste , ponzu sauce , and mayonnaise .",
      "In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the mushroom pieces and pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.",
      "In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and onion rounds in an even layer. Cook 3 to 5 minutes per side (flipping carefully, as the oil may splatter), or until the onion rounds are lightly charred and the patties are browned and cooked through* (the center will still be red or pink). Transfer to a plate. Wipe out the pan. *An instant-read thermometer should register 165°F for Beyond Burger™.",
      "In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved buns , cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns , miso-ponzu mayo , cooked patties , and as much of the cooked onion as you’d like . Serve the burgers with the cooked vegetables . Garnish the vegetables with the sesame seeds . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0316.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/miso-ponzu-beyond-burger-with-sesame-shishitos-mushrooms",
    "source_saved_file": "1234/Miso-Ponzu Beyond Burger™ ｜ Blue Apron (2026_9_2 17：00：59).html"
  },
  {
    "id": "recipe-0317",
    "slug": "oven-baked-cornbread-chili-casserole-with-pinto-beans-jalapeno-sour-cream",
    "path": "recipes/assemble-and-bake-meal-kit/oven-baked-cornbread-chili-casserole-with-pinto-beans-jalapeno-sour-cream",
    "name": "Oven-Baked Cornbread Chili Casserole",
    "description": "Our Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Pinto beans and tomatoes add hearty, creamy texture to this vegetarian chili—which gets its smoky, sweet flavor from our guajillo sauce. It's perfectly complemented by a cornbread-inspired topping (with jalapeño for a kick of heat).",
    "category": "Assemble And Bake Meal Kit",
    "calories": "680 calories",
    "ingredients": [
      "1 each 15.5-oz can Pinto Beans",
      "⅓ cup Guajillo Chile Pepper Sauce",
      "⅓ cup Mirepoix",
      "2 oz Shredded Cheddar & Monterey Jack Cheese Blend",
      "1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)",
      "4 oz Grape Tomatoes",
      "¼ cup Sour Cream",
      "½ cup Cornbread Mix",
      "1 each Pasture-Raised Eggs",
      "1 oz Sliced Pickled Jalapeño Peppers",
      "2 tsp Honey",
      "2 tbsp Tomato Paste",
      "1 each Single-Use Aluminum Tray"
    ],
    "instructions": [
      "Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes . Drain and rinse the beans . In the tray, combine the drained beans , guajillo sauce , mirepoix , spice blend , tomatoes , and tomato paste . Season with salt and pepper. Add 1/2 cup of water to the tray. Stir to thoroughly combine. Tightly cover the tray with foil and bake 10 minutes. Leaving the oven on, remove from the oven.",
      "Meanwhile, in a bowl, combine the egg , cornbread mix , and 2 tablespoons of water ; season with salt and pepper. Stir until just combined.",
      "Carefully remove the foil. Evenly top with the cheese . Top with 4 equal-sized dollops of the batter . Press as much of the pepper as you'd like into the batter, depending on how spicy you'd like the dish to be. Return to the oven and bake, uncovered, 8 to 10 minutes, or until the cornbread is cooked through and the chili is thickened. Remove from the oven. Serve the baked tray topped with the sour cream . Top the cornbread with the honey (kneading the packet before opening). Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0317.webp",
    "source_url": "https://www.blueapron.com/recipes/assemble-and-bake-meal-kit/oven-baked-cornbread-chili-casserole-with-pinto-beans-jalapeno-sour-cream",
    "source_saved_file": "1234/Oven-Baked Cornbread Chili Casserole ｜ Blue Apron (2026_9_2 17：07：39).html"
  },
  {
    "id": "recipe-0318",
    "slug": "creamy-mafalda-pasta-with-asparagus-mushrooms-crispy-leek",
    "path": "recipes/standard-meal-kit/creamy-mafalda-pasta-with-asparagus-mushrooms-crispy-leek",
    "name": "Creamy Mafalda Pasta",
    "description": "Tonight’s pasta dish is a lighter, springtime take on classic green bean casserole that swaps in asparagus, along with maitake mushrooms and leek. Frilly mafalda pasta is a perfect match for the equally ruffly maitake mushrooms, while the thin slices of pan-fried leek provide delicate crunch. These satisfying flavors and textures all shine through a light cream sauce.",
    "category": "Standard Meal Kit",
    "calories": "670 calories",
    "ingredients": [],
    "instructions": [
      "Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Trim off and discard the root end and upper, dark-green leaves of the leek. Halve lengthwise, then thinly slice crosswise; place in a large bowl of cold water and stir vigorously to remove any dirt between the layers. Tear the mushrooms into bite-sized pieces. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces, leaving the pointed tips intact. Peel and roughly chop the garlic. Roughly chop the parsley leaves and stems.",
      "Using your hands (or a slotted spoon), remove the rinsed leek from the bowl of cold water and thoroughly pat dry with paper towels. Transfer to a large bowl; add the flour . Season with salt and pepper. Toss to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated leek in a single layer (tapping off any excess flour before adding). Cook, stirring frequently, 4 to 6 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate. Immediately season with salt and pepper. Wipe out the pan.",
      "In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. (If the pan seems dry, add 1 teaspoon of olive oil.) Season with salt and pepper.",
      "Add the asparagus to the pan and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the garlic and cook, stirring constantly, 1 to 2 minutes, or until softened and fragrant. Turn off the heat.",
      "While the vegetables cook, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ¾ cup of the pasta cooking water , drain thoroughly and return to the pot.",
      "To the pot of cooked pasta , add the cooked vegetables , butter , sour cream , half the parsley , and half the reserved pasta cooking water . Cook on medium-high, stirring vigorously, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste. Divide the finished pasta among 4 dishes. Top with the crispy leek , cheese , and remaining parsley . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0318.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/creamy-mafalda-pasta-with-asparagus-mushrooms-crispy-leek",
    "source_saved_file": "1234/Creamy Mafalda Pasta ｜ Blue Apron (2026_9_2 16：04：31).html"
  },
  {
    "id": "recipe-0319",
    "slug": "chicken-noodle-soup-with-dill-fennel",
    "path": "recipes/standard-meal-kit/chicken-noodle-soup-with-dill-fennel",
    "name": "Chicken Noodle Soup",
    "description": "What could be better than chicken soup on a cold day? Before a long-awaited spring, warm your stomach and your kitchen with this quick and easy chicken noodle soup. The classic “mirepoix” of carrots, celery, and onion is spiced up a bit with the addition of fennel. We then gave it the little extra layer of flavor with a garnish of sweet dill that we know you will love.",
    "category": "Standard Meal Kit",
    "calories": null,
    "ingredients": [],
    "instructions": [
      "Place the chicken pieces, bones, and 3 cups of water in a large pot; cover and heat to boiling on high. Wash the vegetables. Peel and medium dice the carrots and onion. Peel and roughly chop the garlic. Medium dice the celery. Remove the core and medium dice the fennel. Roughly chop the dill.",
      "Add all the vegetables (just not the dill) and the chicken base to the pot and continue to heat to boiling, covered. Once the soup boils, uncover and reduce the heat to medium. Simmer about 20 minutes, or until the chicken is cooked through.",
      "As the chicken cooks oil and foam will come to the surface of the pot. As the soup simmers, use a spoon to skim off any foam.",
      "After about 20 minutes, carefully take the chicken out of the pot. When it’s just cool enough to handle, remove the meat from the bones and chop or shred it into bite-sized pieces, discarding the skin and bones.",
      "While you cut up the chicken, add the noodles to the pot. Simmer about 4 minutes, then add the chicken meat to the pot and cook 1 minute longer. Taste the broth for seasoning. Add some salt and pepper, little by little, tasting after each addition, until you reach the desired level of seasoning.",
      "Just before serving, add most of the dill to the pot. Divide the soup between 2 bowls. Garnish each bowl with the remaining dill. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0319.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/chicken-noodle-soup-with-dill-fennel",
    "source_saved_file": "1234/Chicken Noodle Soup ｜ Blue Apron (2026_9_2 15：50：27).html"
  },
  {
    "id": "recipe-0320",
    "slug": "sheet-pan-pork-lemon-garlic-potatoes-with-zucchini-tomatoes-feta",
    "path": "recipes/standard-meal-kit/sheet-pan-pork-lemon-garlic-potatoes-with-zucchini-tomatoes-feta",
    "name": "Sheet Pan Pork & Lemon-Garlic Potatoes",
    "description": "Here, we're topping our pork roast with a za'atar honey mixture for a sweet, salty, and earthy flavor. A medley of roasted oregano potatoes, zucchini, and tomatoes, plus a garnish of tangy feta, round out this hearty meal.",
    "category": "Standard Meal Kit",
    "calories": "540 calories",
    "ingredients": [
      "2 each Pork Roast",
      "20 oz Potatoes",
      "2 each Zucchini",
      "4 tsp Honey",
      "1 tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)",
      "2 clove Garlic",
      "8 oz Grape Tomatoes",
      "1 ½ oz Feta Cheese",
      "1 each Lemon",
      "1 tsp Whole Dried Oregano",
      "⅓ cup Mirepoix",
      "½ cup Tzatziki (cucumber-yogurt sauce)"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Large dice the potatoes . Halve the zucchini lengthwise; cut crosswise into 1-inch pieces. Peel 1 clove of garlic . Using a zester or the small side of a box grater, finely grate into a paste. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add as much of the garlic paste as you'd like . Stir to combine. In a separate bowl, combine the honey , za'atar , and 1 tablespoon of olive oil .",
      "Transfer the diced potatoes to one sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano ; toss to coat. Arrange in an even layer around the edges of the sheet pan. Pat the pork dry with paper towels; season with salt and pepper on all sides. Transfer to the center of the sheet pan of seasoned potatoes . Roast 24 minutes. Leaving the oven on, remove from the oven. Carefully top the pork with the za'atar honey . Return to the oven and roast 12 to 14 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the potatoes are tender when pierced with a fork. Remove from the oven. Carefully transfer the roasted pork to a cutting board. Let rest at least 5 minutes. *The USDA recommends a minimum safe cooking temperature of 145°F for pork.",
      "Meanwhile, place the tomatoes on the remaining sheet pan. Top with the mirepoix ; season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Add the zucchini pieces to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until tender when pierced with a fork. Remove from the oven. Carefully stir to combine; using the back of a spoon, gently burst the tomatoes.",
      "Find the lines of muscle (or grain) on the rested pork ; thinly slice crosswise against the grain. Transfer the roasted potatoes to the bowl of lemon-garlic mixture ; toss to combine. Taste, then season with salt and pepper if desired. Serve the sliced pork with the finished potatoes and roasted vegetables . Top the vegetables with the cheese (crumbling before adding). Top the pork with the tzatziki . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0320.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/sheet-pan-pork-lemon-garlic-potatoes-with-zucchini-tomatoes-feta",
    "source_saved_file": "1234/Sheet Pan Pork & Lemon-Garlic Potatoes ｜ Blue Apron (2026_9_2 17：33：46).html"
  },
  {
    "id": "recipe-0321",
    "slug": "bangaladumpa-upma-koora-na",
    "path": "recipes/standard-meal-kit/bangaladumpa-upma-koora-na",
    "name": "Bangaladumpa Upma Koora",
    "description": "This recipe uses a unique, exotic spice called asafoetida, which is cultivated from the sap of a plant in the fennel and carrot family. Known for its powerful, pungent aroma when raw, this special spice mellows as it cooks, releasing notes of onion, garlic and even a slight hint of white truffle. In addition to its culinary popularity, asafoetida is used in homeopathic medicine.",
    "category": "Standard Meal Kit",
    "calories": "500 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Peel and finely chop the ginger. Roughly chop the cilantro. Cut the lime into quarters. Peel and small dice the onion. Pick the curry leaves off of the stems.",
      "In a medium pot, heat 2 teaspoons of olive oil over medium until hot. Add the curry leaves —you should hear them sputter and pop a little—and cook 30 seconds to 1 minute, or until slightly crispy and fragrant, stirring frequently.",
      "Add the onion and ginger and season with a little salt and pepper. Cook 3 to 5 minutes, or until the onion and ginger are softened. Add the whole dried chilis, ground mustard, asafoetida powder and mong dal . Cook 1 to 2 minutes, or until thoroughly combined and fragrant, stirring frequently.",
      "Stir in the tomato paste along with 3 cups of water . Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium and simmer 25 to 30 minutes, or until the mong dal is tender, stirring occasionally. Season with salt and pepper to taste.",
      "Once the small pot of water is boiling, add the potatoes. Cook for 15 to 18 minutes, or until the potatoes can be easily pierced with a fork. Drain thoroughly and return to the empty pot to keep warm while the mong dal finishes cooking.",
      "Once the mong dal is tender, turn off the heat and remove the peppers. Stir in half the cilantro and the juice of 2 lime wedges . Divide the cooked potatoes between 2 dishes. Then using a fork or the back of a spoon, smash the potatoes, drizzle with olive oil and season with salt and pepper. Spoon the curry mixture on top and garnish with the remaining chopped cilantro and lime wedges . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0321.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/bangaladumpa-upma-koora-na",
    "source_saved_file": "1234/Bangaladumpa Upma Koora ｜ Blue Apron (2026_9_2 15：23：21).html"
  },
  {
    "id": "recipe-0322",
    "slug": "soy-glazed-chicken-thighs-with-kung-pao-brussels-sprouts-jasmine-rice",
    "path": "recipes/standard-meal-kit/soy-glazed-chicken-thighs-with-kung-pao-brussels-sprouts-jasmine-rice",
    "name": "Soy-Glazed Chicken Thighs",
    "description": "Brussels sprouts, a cool weather favorite, get a special Chinese-style twist in this dish. A roast in the oven (alongside our soy-coated chicken) turns them tender and slightly crispy, then a quick glaze on the stove with citrusy ginger, fiery bird’s eye chile, and more imbues them with irresistibly sweet heat.",
    "category": "Standard Meal Kit",
    "calories": "830 calories",
    "ingredients": [
      "2 each Boneless, Skin-On Chicken Breasts",
      "½ cup Jasmine Rice",
      "8 oz Brussels Sprouts",
      "2 clove Garlic",
      "2 each Scallions",
      "2 tbsp Soy Glaze",
      "1 each Bird's Eye Chile Pepper",
      "1 piece Ginger",
      "1 tbsp Soy Sauce",
      "1 tbsp Rice Vinegar",
      "1 tbsp Sugar"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut off and discard the stem end of the Brussels sprouts ; halve lengthwise. Transfer to the prepared sheet pan. Drizzle with olive oil and toss to coat. Arrange in an even layer on one side of the sheet pan.",
      "Pat the chicken dry with paper towels. Place skin side up on the other side of the sheet pan of prepared Brussels sprouts . Evenly top the chicken with the soy glaze . Roast 17 to 19 minutes, or until the Brussels sprouts are tender when pierced with a fork and the chicken is cooked through. Remove from the oven.",
      "While the Brussels sprouts and chicken roast, in a small pot, combine the rice , a big pinch of salt , and 1 cup of water . Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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.",
      "While the rice cooks, peel and finely chop the garlic and ginger . Cut off and discard the root ends of the scallions ; thinly slice, separating the white bottoms and green tops. Cut off and discard the stem of the pepper ; thinly slice crosswise. In a bowl, combine the chopped garlic and ginger , sliced white bottoms of the scallions , and as much of the sliced pepper as you’d like , depending on how spicy you’d like the dish to be. Thoroughly wash your hands immediately after handling the pepper.",
      "In a medium saucepan, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared garlic mixture . Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and softened. Add the soy sauce (carefully, as the liquid may splatter), vinegar , sugar , and 2 tablespoons of water ; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly reduced in volume. Turn off the heat.",
      "Add the roasted Brussels sprouts to the saucepan of glaze . Stir to combine; season with salt and pepper to taste. Serve the roasted chicken with the glazed Brussels sprouts and cooked rice . Garnish with the sliced green tops of the scallions . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0322.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/soy-glazed-chicken-thighs-with-kung-pao-brussels-sprouts-jasmine-rice",
    "source_saved_file": "1234/Soy-Glazed Chicken Thighs ｜ Blue Apron (2026_9_2 17：38：50).html"
  },
  {
    "id": "recipe-0323",
    "slug": "chicken-piccata-meatballs-with-tomatoes-orzo",
    "path": "recipes/standard-meal-kit/chicken-piccata-meatballs-with-tomatoes-orzo",
    "name": "Chicken Piccata Meatballs",
    "description": "In this spin on an Italian-American classic, we’re cooking chicken meatballs along with seasonal zucchini and tomatoes in a buttery, briny sauce. It’s all served over orzo pasta simply dressed with a touch of rich, smooth crème fraîche.",
    "category": "Standard Meal Kit",
    "calories": null,
    "ingredients": [
      "10 oz Ground Chicken",
      "4 oz Orzo Pasta",
      "2 clove Garlic",
      "½ lb Cocktail Tomatoes",
      "1 tbsp Capers",
      "¼ cup Panko Breadcrumbs",
      "1 oz Salted Butter",
      "2 tbsp Crème Fraîche",
      "2 ½ tbsp Chicken Demi-Glace",
      "1 tbsp White Wine Vinegar",
      "1 each Zucchini"
    ],
    "instructions": [
      "Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. If necessary, peel the garlic , then roughly chop. Quarter the tomatoes ; place in a bowl and season with salt and pepper.",
      "Place the chicken and breadcrumbs in a large bowl; season with salt and pepper. Gently mix to combine. Using your hands, tightly form the mixture into 10 equal-sized meatballs. Transfer to a plate. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally (carefully, as the oil may splatter), 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.",
      "While the meatballs cook, add the pasta to the pot of boiling water and cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.",
      "Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced zucchini in an even layer; cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped garlic and capers ; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant.",
      "Add the demi-glace , butter , vinegar , seasoned tomatoes , and cooked meatballs to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and saucy. Turn off the heat and season with salt and pepper to taste. To the pot of cooked pasta , add the crème fraîche and a drizzle of olive oil. Season with salt and pepper and stir to combine. Serve the finished meatballs and sauce over the finished pasta . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0323.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/chicken-piccata-meatballs-with-tomatoes-orzo",
    "source_saved_file": "1234/Chicken Piccata Meatballs ｜ Blue Apron (2026_9_2 15：50：57).html"
  },
  {
    "id": "recipe-0324",
    "slug": "double-chocolate-muffins-with-chocolate-chips",
    "path": "recipes/standard-meal-kit/double-chocolate-muffins-with-chocolate-chips",
    "name": "Double Chocolate Muffins",
    "description": "These simple muffins are ideal for any chocolate lovers—made with both semi-sweet chocolate chips and cocoa powder frosting for rich, chocolatey flavor.",
    "category": "Standard Meal Kit",
    "calories": "370 calories",
    "ingredients": [
      "1 each Pasture-Raised Eggs",
      "¼ cup Dutch Processed Cocoa Powder (processed with alkali)",
      "5 tbsp Light Brown Sugar",
      "4 oz Semi-Sweet Chocolate Chips",
      "2 tsp Baking Powder",
      "1 cup All-Purpose Flour",
      "¼ cup Cream",
      "2 tsp Vanilla Powder",
      "½ cup Sour Cream",
      "2 oz Salted Butter"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 350°F. Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove; transfer to a large bowl). Add the sugar , cream (shaking the packet before opening), sour cream , and egg . Whisk to combine.",
      "In a separate bowl, whisk together the flour , baking powder , vanilla powder , cocoa powder , and a pinch of salt . Transfer the dry ingredients to the bowl of wet ingredients . Using a spatula, stir until no dry streaks remain, then fold in half the chocolate chips .",
      "Lightly grease 6 rounds of a cupcake tin (or line with cupcake liners). Transfer the batter to the prepared rounds, then top with the remaining chocolate chips . Bake 16 to 21 minutes, or until the muffins are set and cooked through (a toothpick inserted into the middle should come out clean). Remove from the oven. Let stand at least 5 minutes before serving. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0324.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/double-chocolate-muffins-with-chocolate-chips",
    "source_saved_file": "1234/Double Chocolate Muffins ｜ Blue Apron (2026_9_2 16：14：28).html"
  },
  {
    "id": "recipe-0325",
    "slug": "persian-style-chicken-crispy-rice-with-zucchini-currants-lemon-labneh",
    "path": "recipes/standard-meal-kit/persian-style-chicken-crispy-rice-with-zucchini-currants-lemon-labneh",
    "name": "Persian-Style Chicken & Crispy Rice",
    "description": "For authentic Persian flavor, we’re coating bites of chicken with warming spices like cumin and turmeric, then cooking it alongside tender zucchini, onion, and crunchy almonds. We’re serving it over a hearty bed of rice—half of which we’re crisping in the oven after cooking to create delicious layers of contrasting texture.",
    "category": "Standard Meal Kit",
    "calories": "710 calories",
    "ingredients": [
      "10 oz Boneless Chicken Breast Pieces",
      "½ cup Jasmine Rice",
      "1 each Zucchini",
      "1 each Lemon",
      "1 each Yellow Onion",
      "2 tbsp Dried Currants",
      "2 tbsp Sliced Roasted Almonds",
      "¼ cup Labneh Cheese",
      "1 tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine the rice , a big pinch of salt , and 1 cup of water . Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer half the cooked rice to a sheet pan; spread into an even layer. Set the remaining cooked rice aside and cover to keep warm.",
      "Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion . Quarter the zucchini lengthwise; cut crosswise into ¼-inch pieces. Roughly chop the almonds . Zest the lemon to get 1 teaspoon (or use the small side of a box grater). Quarter and deseed the lemon. Combine the currants and the juice of 2 lemon wedges in a bowl.",
      "Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.",
      "In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion ; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the zucchini pieces ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Reserving the bowl, add the cooked chicken and chopped almonds ; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Transfer to the reserved bowl. Wipe out the pan.",
      "Meanwhile, drizzle the sheet pan of half the cooked rice with 1 tablespoon of olive oil . Crisp in the oven, stirring halfway through, 7 to 9 minutes, or until lightly browned and crispy. Remove from the oven and let stand at least 2 minutes. Carefully transfer back to the pot of remaining cooked rice . Stir in the dressed currants (including any liquid). Taste, then season with salt and pepper if desired.",
      "Meanwhile, in a bowl, whisk together the lemon zest , labneh , the juice of the remaining lemon wedges , and 1 teaspoon of water . Taste, then season with salt and pepper if desired. Serve the finished rice topped with the finished chicken and vegetables and lemon labneh . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0325.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/persian-style-chicken-crispy-rice-with-zucchini-currants-lemon-labneh",
    "source_saved_file": "1234/Persian-Style Chicken & Crispy Rice ｜ Blue Apron (2026_9_2 17：12：26).html"
  },
  {
    "id": "recipe-0326",
    "slug": "shrimp-tacos-peach-salsa-with-roasted-potato-wedges",
    "path": "recipes/standard-meal-kit/shrimp-tacos-peach-salsa-with-roasted-potato-wedges",
    "name": "Shrimp Tacos & Peach Salsa",
    "description": "Here, soft flour tortillas are packed with Mexican-spiced shrimp and bell pepper, juicy peach-jalapeño salsa, and cooling lime mayo. A side of hearty roasted potato wedges with a sprinkle of cotija rounds out the dish.",
    "category": "Standard Meal Kit",
    "calories": "730 calories",
    "ingredients": [
      "10 oz Tail-On Shrimp (peeled & deveined)",
      "4 each Flour Tortillas",
      "1 each Peach",
      "1 each Lime",
      "1 oz Sliced Pickled Jalapeño Peppers",
      "4 tbsp Mayonnaise",
      "2 each Scallions",
      "1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)",
      "2 tbsp Grated Cotija Cheese",
      "1 each Bell Pepper",
      "12 oz Potatoes"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place the potato wedges on the sheet pan. Drizzle with olive oil and season with salt and pepper. Arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.",
      "Meanwhile, halve the lime crosswise. Halve, pit, and small dice the peach . Thinly slice the scallions , separating the white bottoms and hollow green tops. Cut off and discard the stem of the bell pepper . Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper . Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the mayonnaise and the juice of 1 lime half . Season with salt and pepper. In a separate bowl, combine the diced peach , sliced green tops of the scallions , the juice of the remaining lime half , a drizzle of olive oil , and as much of the chopped jalapeño pepper as you'd like , depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to coat.",
      "Pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to 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 , sliced white bottoms of the scallions , and sliced bell pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "If you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas , half the lime mayo , cooked shrimp and bell pepper , and salsa (discarding any liquid). Serve the tacos with the roasted potato wedges and remaining lime mayo on the side. Top the potatoes with the cheese . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0326.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/shrimp-tacos-peach-salsa-with-roasted-potato-wedges",
    "source_saved_file": "1234/Shrimp Tacos & Peach Salsa ｜ Blue Apron (2026_9_2 17：36：15).html"
  },
  {
    "id": "recipe-0327",
    "slug": "challah-bread-pudding-muffins-with-dates-maple-butter",
    "path": "recipes/standard-meal-kit/challah-bread-pudding-muffins-with-dates-maple-butter",
    "name": "Challah Bread Pudding Muffins",
    "description": "We're turning classic bread pudding into individual, handheld treats by baking them in muffin tins! You'll start by soaking fluffy challah bun pieces in a mixture of cream, sugar, warming spices, dried fruits, and more, then bake it all until warm and toasty. To finish, you'll dust them with powdered sugar and serve them with sweet maple butter.",
    "category": "Standard Meal Kit",
    "calories": "390 calories",
    "ingredients": [
      "2 each Pasture-Raised Eggs",
      "½ cup Cream",
      "2 each Challah Buns",
      "1 oz Salted Butter",
      "4 oz Dried Medjool Dates",
      "1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)",
      "2 tsp Vanilla Powder",
      "3 tbsp Golden Raisins",
      "1 cup Powdered Sugar",
      "2 tbsp Maple Syrup",
      "4 tbsp Crème Fraîche"
    ],
    "instructions": [
      "Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 350°F. Pit and roughly chop the dates . Tear the buns into bite-sized pieces.",
      "Crack the eggs into a large bowl. Add the cream (shaking the packet before opening), vanilla powder , warming spices , crème fraîche , and 3/4 cup of the powdered sugar . Whisk to thoroughly combine. Add the raisins , chopped dates , and bun pieces ; gently stir to combine. Set aside to saturate about 2 minutes.",
      "Lightly grease 6 rounds of a muffin tin. Divide the filling among the prepared rounds, using about 1/3 cup in each. Bake 26 to 30 minutes, or until the buns are toasted and the filling is set and cooked through. Remove from the oven; let stand at least 2 minutes before serving. (If making ahead of time, let cool completely, then cover with foil. When ready to serve, keep covered with foil and reheat in the oven at 350°F for 15 to 20 minutes, or until heated through.) Meanwhile, in a bowl, combine the softened butter and maple syrup . Using a fork, mash until smooth. Serve the muffins dusted with as much of the remaining powdered sugar as you’d like . Serve the maple butter on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0327.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/challah-bread-pudding-muffins-with-dates-maple-butter",
    "source_saved_file": "1234/Challah Bread Pudding Muffins ｜ Blue Apron (2026_9_2 15：37：43).html"
  },
  {
    "id": "recipe-0328",
    "slug": "chorizo-creamy-tomato-gnocchi-with-parmesan-cheese",
    "path": "recipes/assemble-and-bake-meal-kit/chorizo-creamy-tomato-gnocchi-with-parmesan-cheese",
    "name": "Chorizo & Creamy Tomato Gnocchi",
    "description": "Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll bake rich chorizo (a type of Mexican spiced pork sausage), plump gnocchi, and juicy tomatoes in a creamy tomato sauce.",
    "category": "Assemble And Bake Meal Kit",
    "calories": "760 calories",
    "ingredients": [
      "10 oz Pork Chorizo",
      "12 oz Gnocchi",
      "2 tbsp Tomato Paste",
      "4 oz Grape Tomatoes",
      "3 tbsp Pepper Sofrito",
      "¼ cup Cream",
      "¼ cup Grated Parmesan Cheese",
      "1 each Single-Use Aluminum Tray"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes . In the tray, combine the gnocchi , tomato paste , tomatoes , pepper sofrito , cream (shaking the packet before opening), and 1/2 cup of water . Season with salt and pepper; stir to thoroughly combine.",
      "Add the chorizo (tearing into bite-sized pieces before adding) in an even layer. Tightly cover the tray with foil and bake 30 minutes. Remove from the oven. Let stand at least 3 minutes before serving. Serve the baked tray garnished with the parmesan . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0328.webp",
    "source_url": "https://www.blueapron.com/recipes/assemble-and-bake-meal-kit/chorizo-creamy-tomato-gnocchi-with-parmesan-cheese",
    "source_saved_file": "1234/Chorizo & Creamy Tomato Gnocchi ｜ Blue Apron (2026_9_2 15：59：24).html"
  },
  {
    "id": "recipe-0329",
    "slug": "one-pot-shrimp-udon-noodles-with-peanuts-mint",
    "path": "recipes/standard-meal-kit/one-pot-shrimp-udon-noodles-with-peanuts-mint",
    "name": "One-Pot Shrimp & Udon Noodles",
    "description": "This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. For quick cooking (and easy cleanup!), you’ll make this dish all in one pot by bringing together tender noodles, bites of shrimp, and crisp carrots with an umami (or savory) sauce of sesame oil, worcestershire, and soy sauce.",
    "category": "Standard Meal Kit",
    "calories": "490 calories",
    "ingredients": [
      "18 oz Tail-On Shrimp (Peeled & Deveined)",
      "1 lb Udon Noodles",
      "8 oz Mushrooms",
      "12 oz Carrots",
      "1 each Lime",
      "1 bunch Mint",
      "3 tbsp Roasted Peanuts",
      "2 tbsp Vegetarian Worcestershire Sauce",
      "2 tbsp Soy Sauce",
      "1 tbsp Sugar",
      "1 tbsp Sesame Oil"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Thinly slice the mushrooms . Peel the carrots ; thinly slice on an angle. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise; squeeze the juice into a bowl. Roughly chop the peanuts . In a bowl, whisk together the soy sauce , sesame oil , worcestershire sauce , sugar , and 1/4 cup of warm water until the sugar has dissolved.",
      "In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced carrots ; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened.",
      "Add the seasoned shrimp to the pot. Cook, stirring occasionally, 2 to 3 minutes, or until slightly opaque.",
      "Using your hands, carefully separate the noodles . Add the noodles and sauce to the pot. Cook, stirring occasionally, 2 to 3 minutes, or until the noodles are heated through and the shrimp are opaque and cooked through. Turn off the heat. Stir in the lime zest and lime juice . Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the chopped peanuts and mint leaves (picking the leaves off the stems and tearing just before adding). Enjoy!",
      "Prepare as directed. Transfer the finished noodles to an airtight container; cool, uncovered, then cover and refrigerate. Refrigerate the mint sprigs . Transfer the peanuts to a zip-top bag; set aside. When ready to serve, add 2 tablespoons of hot water to the finished noodles ; stir to loosen the noodles (if they’re still sticking together, add up to 2 additional tablespoons of hot water). Serve as directed in Step 4. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0329.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/one-pot-shrimp-udon-noodles-with-peanuts-mint",
    "source_saved_file": "1234/One-Pot Shrimp & Udon Noodles ｜ Blue Apron (2026_9_2 17：05：24).html"
  },
  {
    "id": "recipe-0330",
    "slug": "seared-steaks-everything-bagel-seasoning-biscuits-with-roasted-cauliflower",
    "path": "recipes/standard-meal-kit/seared-steaks-everything-bagel-seasoning-biscuits-with-roasted-cauliflower",
    "name": "Seared Steaks & Everything Bagel Seasoning Biscuits",
    "description": "This wholesome dish pairs rich steaks and a savory maple sauce with warm, homemade biscuits—baked with the same seasonings beloved on the classic everything bagel like sesame seeds, poppy seeds, and dried garlic and onion, then topped with a homemade chive butter. It’s all complete with a simple side of tender cauliflower finished with fresh lemon juice and parmesan cheese.",
    "category": "Standard Meal Kit",
    "calories": "680 calories",
    "ingredients": [
      "4 each Top Sirloin Steaks",
      "1 head Romanesco Cauliflower",
      "1 each Lemon",
      "1 bunch Chives",
      "2 oz Salted Butter",
      "1 cup Biscuit Mix",
      "¼ cup Grated Parmesan Cheese",
      "½ cup Sour Cream",
      "1 ½ tbsp Maple Syrup",
      "2 tbsp Sherry Vinegar",
      "2 ½ tbsp Chicken Demi-Glace",
      "1 tbsp Everything Bagel Seasoning (Poppy Seeds, White Sesame Seeds, Black Sesame Seeds, Dried Minced Garlic, Dried Minced Onion & Coarse Salt)"
    ],
    "instructions": [
      "Remove the butter from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower ; cut into small florets. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Thinly slice the chives . In a bowl combine the vinegar , maple syrup , and demi-glace .",
      "In a bowl, combine the biscuit mix , sour cream , half the everything bagel seasoning , and 3 tablespoons of water . Gently stir until just combined (be careful not to overmix).",
      "Evenly coat a sheet pan with a drizzle of olive oil . Place the cauliflower florets on one side of the sheet pan. Season with salt and pepper; toss to coat. Arrange in an even layer. Scoop 4 equal-sized dollops of the biscuit dough onto the other side of the sheet pan. Top with the remaining everything bagel seasoning . Bake 14 to 16 minutes, or until the biscuits are set and cooked through and the cauliflower is tender when pierced with a fork. Remove from the oven and let stand at least 2 minutes.",
      "Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.",
      "While the steaks rest, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Whisk in half the butter until melted and combined. Taste, then season with salt and pepper if desired.",
      "In a bowl, combine the remaining butter and sliced chives ; season with salt and pepper. Using a fork, mash until thoroughly combined. Evenly top the roasted cauliflower with the lemon juice and cheese ; toss to combine. Find the lines of muscle (or grain) on the rested steaks ; slice crosswise against the grain. Serve the sliced steaks with the baked biscuits and dressed cauliflower . Top the steaks with the pan sauce . Top the biscuits with the chive butter . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0330.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/seared-steaks-everything-bagel-seasoning-biscuits-with-roasted-cauliflower",
    "source_saved_file": "1234/Seared Steaks & Everything Bagel Seasoning Biscuits ｜ Blue Apron (2026_9_2 17：29：56).html"
  },
  {
    "id": "recipe-0331",
    "slug": "chickpea-pasta-turkey-bolognese-with-spinach-parmesan-cheese",
    "path": "recipes/standard-meal-kit/chickpea-pasta-turkey-bolognese-with-spinach-parmesan-cheese",
    "name": "Chickpea Pasta & Turkey Bolognese",
    "description": "This recipe features hearty, chickpea-based rotini pasta, whose grooved, spiral shape is ideal for catching our robust turkey bolognese (or Italian meat sauce) spiced with a bit of Calabrian chile paste. A sprinkle of savory parmesan cheese just before serving provides the perfect finishing touch.",
    "category": "Standard Meal Kit",
    "calories": "730 calories",
    "ingredients": [
      "10 oz Ground Turkey",
      "6 oz Banza Chickpea Rotini Pasta",
      "1 each 14.5-oz can Crushed Tomatoes",
      "1 each Yellow Onion",
      "2 clove Garlic",
      "6 oz Carrots",
      "3 oz Baby Spinach",
      "1 ½ tsp Calabrian Chile Paste",
      "¼ cup Grated Parmesan Cheese",
      "1 tsp Whole Dried Oregano"
    ],
    "instructions": [
      "Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots ; halve lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion . Peel and roughly chop 2 cloves of garlic . In a bowl, combine the diced onion and chopped garlic .",
      "In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the turkey and sliced carrots ; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until browned. Add the prepared onion and garlic ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the turkey is cooked through.",
      "To the pan, add the oregano and as much of the chile paste as you’d like , depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter) and 1/2 cup of water ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is slightly thickened. Turn off the heat.",
      "Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water , drain thoroughly and rinse under water to prevent sticking. Return to the pot.",
      "To the pot of cooked pasta , add the finished bolognese , spinach , and half the reserved pasta cooking water . Cook on medium-high, stirring gently, 1 to 2 minutes, or until 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 garnished with the parmesan . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0331.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/chickpea-pasta-turkey-bolognese-with-spinach-parmesan-cheese",
    "source_saved_file": "1234/Chickpea Pasta & Turkey Bolognese ｜ Blue Apron (2026_9_2 15：56：05).html"
  },
  {
    "id": "recipe-0332",
    "slug": "italian-style-poached-tilapia-with-sweet-peppers-zucchini-yellow-tomatoes",
    "path": "recipes/standard-meal-kit/italian-style-poached-tilapia-with-sweet-peppers-zucchini-yellow-tomatoes",
    "name": "Italian-Style Poached Tilapia",
    "description": "This sophisticated dish features delicately flaky tilapia fillets, which are added to a vibrant broth made with specialty yellow tomatoes to cook—a technique called shallow-poaching that yields incredibly flavorful results. It’s all garnished with briny Castelvetrano olives, a Sicilian variety prized for its bright color and buttery flavor. This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit",
    "category": "Standard Meal Kit",
    "calories": "280 calories",
    "ingredients": [
      "2 each Tilapia Fillets",
      "1 each 14-oz can Whole Peeled Yellow Tomatoes",
      "2 clove Garlic",
      "4 oz Sweet Peppers",
      "1 each Zucchini",
      "1 ½ tsp Calabrian Chile Paste",
      "1 tbsp Red Wine Vinegar",
      "1 oz Castelvetrano Olives"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic . Cut off and discard the stems of the peppers ; remove the cores, then thinly slice into rings. Place the tomatoes in a bowl; gently break apart with your hands.",
      "In a large, high-sided pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced peppers ; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add as much of the chile paste as you’d like , depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter) and 1 cup of water ; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly reduced in volume.",
      "While the vegetables cook, pat the fish dry with paper towels; season with salt and pepper on both sides. Place the seasoned fish on top of the cooked vegetables and broth . Loosely cover the pan with foil. Cook on medium-high 10 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Add the vinegar ; carefully stir to combine.",
      "While the fish cooks, using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Serve the cooked vegetables and broth topped with the cooked fish . Garnish with the chopped olives . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0332.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/italian-style-poached-tilapia-with-sweet-peppers-zucchini-yellow-tomatoes",
    "source_saved_file": "1234/Italian-Style Poached Tilapia ｜ Blue Apron (2026_9_2 16：52：44).html"
  },
  {
    "id": "recipe-0333",
    "slug": "sheet-pan-korma-chicken-with-potatoes-garlic-green-beans",
    "path": "recipes/standard-meal-kit/sheet-pan-korma-chicken-with-potatoes-garlic-green-beans",
    "name": "Sheet Pan Korma Chicken",
    "description": "Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. This dish is brimming with bold, nutty flavors thanks to our korma sauce––an Indian cuisine staple made from a blend of aromatics, coconut cream, cashew butter, and traditional spices like garam masala. We're mixing it with peanut butter spread and creamy labneh to create the flavorful marinade for tender chicken roasted in the oven.",
    "category": "Standard Meal Kit",
    "calories": "600 calories",
    "ingredients": [
      "2 each Boneless, Skinless Chicken Breasts",
      "12 oz Potatoes",
      "6 oz Green Beans",
      "2 clove Garlic",
      "1 each Lime",
      "¼ cup Coconut Cashew Korma Sauce",
      "1 tbsp Smooth Peanut Butter Spread",
      "¼ cup Labneh Cheese",
      "2 tsp Vadouvan Curry Powder",
      "¼ tsp Crushed Red Pepper Flakes"
    ],
    "instructions": [
      "Preheat the oven to 450°F. In a large bowl, combine the korma sauce , peanut butter spread , and labneh . Transfer half the marinade to a separate bowl; season with salt and pepper. Set aside for serving. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the large bowl of remaining marinade ; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.",
      "Meanwhile, wash and dry the fresh produce. Medium dice the potatoes . Cut off and discard any stem ends from the green beans . Peel 1 clove of garlic ; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine the garlic paste , 2 teaspoons of olive oil , 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. Quarter the lime .",
      "Line two sheet pans with foil. Place the diced potatoes on a prepared sheet pan; drizzle with olive oil and season with salt, pepper, and the curry powder . Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 13 minutes. Leaving the oven on, remove from the oven.",
      "Meanwhile, carefully transfer the marinated chicken to a separate sheet pan; top the chicken with any remaining marinade from the bowl. Roast 18 to 20 minutes, or until lightly browned and cooked through.* Remove from the oven. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.",
      "Add the green beans to the bowl of spicy garlic oil ; toss to coat. Carefully transfer to the other side of the sheet pan of partially roasted potatoes ; arrange in an even layer. Roast 11 to 13 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven. Carefully top the roasted potatoes with the juice of 2 lime wedges ; stir to coat. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the roasted green beans and potatoes . Top the chicken with the reserved marinade . Serve the remaining lime wedges on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0333.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/sheet-pan-korma-chicken-with-potatoes-garlic-green-beans",
    "source_saved_file": "1234/Sheet Pan Korma Chicken ｜ Blue Apron (2026_9_2 17：32：56).html"
  },
  {
    "id": "recipe-0334",
    "slug": "curry-chicken-salad-sandwiches-with-grapes-cashews",
    "path": "recipes/15-minute-meal-kit/curry-chicken-salad-sandwiches-with-grapes-cashews",
    "name": "Curry Chicken Salad Sandwiches",
    "description": "These open-faced sandwiches feature crunchy toasted rolls, soft butter lettuce, and a vibrant, flavor-packed chicken salad made with curry mayo, juicy grapes, scallions, and cashews.",
    "category": "15 Minute Meal Kit",
    "calories": "1020 calories",
    "ingredients": [
      "10 oz Cooked Pulled Chicken",
      "2 each Sandwich Rolls",
      "1 head Butter Lettuce",
      "4 oz Red Seedless Grapes",
      "3 tbsp Roasted Cashews",
      "2 each Scallions",
      "8 tbsp Mayonnaise",
      "1 tbsp Apple Cider Vinegar",
      "½ tbsp Vadouvan Curry Powder"
    ],
    "instructions": [
      "Preheat the oven to 400°F. Wash and dry the fresh produce. Halve the grapes . Thinly slice the scallions . Cut off and discard the root end of the lettuce ; separate the leaves. In a large bowl, combine the curry powder and vinegar . Set aside to bloom at least 5 minutes.",
      "Halve the rolls . Place the halved rolls on a sheet pan, cut side up. Drizzle with olive oil ; season with salt and pepper. Toast in the oven 7 to 9 minutes, or until lightly browned and crispy around the edges. Remove from the oven. Air Fryer: Cook the bread at 390°F for 7 to 9 minutes.",
      "Meanwhile, add the mayonnaise to the bowl of bloomed curry powder . Stir to thoroughly combine. Add the pulled chicken (tearing the pieces apart before adding), halved grapes , sliced scallions , and cashews . Stir to combine. Taste, then season with salt and pepper if desired. Top each piece of toasted bread with the lettuce leaves and chicken salad . Serve open-faced. Enjoy!"
    ],
    "prep_time": null,
    "servings": "2-4 Servings",
    "image": "/static/recipes/recipe-0334.webp",
    "source_url": "https://www.blueapron.com/recipes/15-minute-meal-kit/curry-chicken-salad-sandwiches-with-grapes-cashews",
    "source_saved_file": "1234/Curry Chicken Salad Sandwiches ｜ Blue Apron (2026_9_2 16：12：21).html"
  },
  {
    "id": "recipe-0335",
    "slug": "black-lentil-salad-with-spicy-blistered-snap-peas-asparagus",
    "path": "recipes/standard-meal-kit/black-lentil-salad-with-spicy-blistered-snap-peas-asparagus",
    "name": "Black Lentil Salad",
    "description": "Blistering vegetables, or pan-cooking them over high heat until their exteriors begin to char, creates delicious contrast in both texture and flavor. Here, we’re blistering seasonal asparagus and sugar snap peas, then tossing them with crunchy turnip (yours may be scarlet queen or purple top), fresh mint, and Calabrian chile paste, a specialty ingredient known for its pungent heat. We’re serving our vegetables over a bed of arugula and gorgeous black lentils tossed with a creamy dressing of mascarpone and lemon juice.",
    "category": "Standard Meal Kit",
    "calories": "670 calories",
    "ingredients": [],
    "instructions": [
      "Heat a medium pot of salted water to boiling on high. Rinse the lentils and drain thoroughly. Once the pot of water is boiling, add the lentils. Cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.",
      "While the lentils cook, wash and dry the fresh produce. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the pointed tips intact. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod. Cut the snap peas in half on an angle. Pick the mint leaves off the stems; discard the stems. Roughly chop the arugula. Roughly chop the pistachios. Quarter and deseed the lemon. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a medium bowl with the juice of 2 lemon wedges . Peel the turnip; quarter lengthwise, then thinly slice crosswise. Place in a bowl and season with salt.",
      "While the lentils continue to cook, to the bowl with the shallot-lemon juice mixture , add the mascarpone cheese . Season with salt and pepper. Slowly whisk in 1 tablespoon of olive oil until well combined. Season with salt and pepper to taste.",
      "While the lentils continue to cook, heat a large, dry pan (nonstick, if you have one) on high until hot. Add the asparagus and snap peas in a single, even layer. Cook, without stirring, 3 to 5 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and softened. Transfer to a large bowl; immediately season with salt and pepper.",
      "To the bowl of blistered vegetables , add the seasoned turnip , mint (tearing the leaves just before adding), the juice of the remaining lemon wedges , and as much of the chile paste as you'd like , depending on how spicy you'd like the dish to be. Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine. Season with salt and pepper to taste.",
      "To the pot of cooked lentils , add the arugula and dressing . Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine. Season with salt and pepper to taste. Divide the finished lentils between 2 dishes. Top with the finished vegetables . Drizzle with olive oil. Garnish with the pistachios and goat cheese . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0335.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/black-lentil-salad-with-spicy-blistered-snap-peas-asparagus",
    "source_saved_file": "1234/Black Lentil Salad ｜ Blue Apron (2026_9_2 15：28：36).html"
  },
  {
    "id": "recipe-0336",
    "slug": "15-min-chili-crisp-beef-udon-with-mushrooms-spinach",
    "path": "recipes/standard-meal-kit/15-min-chili-crisp-beef-udon-with-mushrooms-spinach",
    "name": "15-Min Chili Crisp Beef Udon",
    "description": "This spicy, saucy noodle dish—featuring delightfully chewy udon noodles, ground beef, and earthy mushrooms—is bursting with dynamic flavors thanks to the sauce featuring soy glaze, soy sauce, chili crisp, and black vinegar.",
    "category": "Standard Meal Kit",
    "calories": "660 calories",
    "ingredients": [
      "10 oz Ground Pork",
      "½ lb Udon Noodles",
      "3 oz Baby Spinach",
      "4 oz Mushrooms",
      "2 tbsp Soy Glaze",
      "1 tbsp Soy Sauce",
      "1 tbsp Seasoned Black Vinegar",
      "4 tsp Chili Crisp Seasoning",
      "3 tbsp East Asian-Style Sautéed Aromatics"
    ],
    "instructions": [
      "Using your hands, carefully separate the noodles . To the pan, add the noodles , spinach , and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with as much of the remaining chili crisp as you'd like . Enjoy!",
      "Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. In a bowl, combine the soy glaze , soy sauce , vinegar , 1/4 cup of water , and up to half the chili crisp , depending on how spicy you'd like the dish to be.",
      "In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork and sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the mushroom pieces ; season with salt and pepper if desired. Cook, stirring occasionally, 3 to 4 minutes, or until softened and the pork is cooked through."
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0336.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/15-min-chili-crisp-beef-udon-with-mushrooms-spinach",
    "source_saved_file": "1234/15-Min Chili Crisp Beef Udon ｜ Blue Apron (2026_9_2 15：15：30).html"
  },
  {
    "id": "recipe-0337",
    "slug": "caramel-macchiato-pie-with-espresso-pastry-cream",
    "path": "recipes/standard-meal-kit/caramel-macchiato-pie-with-espresso-pastry-cream",
    "name": "Caramel Macchiato Pie",
    "description": "To emulate the flavors of the beloved, sweet coffee beverage, you'll fill pie shells with a mixture of melted chocolate and espresso pastry cream, then top it with whipped cream and a delicious caramel sauce.",
    "category": "Standard Meal Kit",
    "calories": "420 calories",
    "ingredients": [
      "¾ cup Cream",
      "4 oz Semi-Sweet Chocolate Chips",
      "2 each Pie Crust",
      "¼ cup Caramel Shards",
      "1 cup Espresso Pastry Cream"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven, then preheat to 375°F. Place the pie crusts on a sheet pan, leaving them in their tins. Bake 10 to 12 minutes, or until lightly browned and cooked through. Transfer to a cooling rack and let stand about 10 minutes, or until room temperature.",
      "Once the pie crusts have cooled about 5 minutes, in a bowl, combine the chocolate chips , a pinch of salt , and 2 tablespoons of water . Working in 30 second increments, microwave on high, stirring in between, until melted and smooth (or melt in a small pot on the stove, then transfer to a bowl). Add the espresso pastry cream ; whisk to combine. Divide the filling between the cooled pie crusts and spread into an even layer. Refrigerate about 2 hours (or overnight), or until set and chilled.",
      "(If you refrigerated the pie overnight, remove from the fridge at least 1 hour before serving to bring to room temperature.) When ready to serve, in a small pot (or the pot used to melt the chocolate), combine the caramel shards , 1/4 cup of the cream , and a pinch of salt . Cook on medium, stirring constantly, 4 to 6 minutes, or until the caramel has dissolved and the mixture is thickened. Transfer to a bowl and let cool slightly.",
      "Place the remaining cream in a medium bowl (or the bowl of stand mixer). Whisk constantly, 2 to 3 minutes (if using a hand mixer or stand mixer, beat on high about 2 minutes), or until stiff peaks form. Top the set pies with the whipped cream and caramel sauce (garnish with flaky sea salt if desired). Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0337.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/caramel-macchiato-pie-with-espresso-pastry-cream",
    "source_saved_file": "1234/Caramel Macchiato Pie ｜ Blue Apron (2026_9_2 15：35：09).html"
  },
  {
    "id": "recipe-0338",
    "slug": "kale-caesar-salad-with-soft-boiled-egg-toasted-hazelnuts-homemade-croutons",
    "path": "recipes/standard-meal-kit/kale-caesar-salad-with-soft-boiled-egg-toasted-hazelnuts-homemade-croutons",
    "name": "Kale Caesar Salad",
    "description": "You may have noticed that kale has been popping up on more and more restaurant menus these days, which inspired us to combine this trendy superfood with another menu staple, the classic Caesar Salad. In addition to the sturdy, bitter green, we topped this recipe off with crunchy, homemade croutons and silky soft-boiled eggs.",
    "category": "Standard Meal Kit",
    "calories": "570 calories",
    "ingredients": [],
    "instructions": [
      "Preheat the oven to 375°F. Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Peel and mince the garlic, smashing until it resembles a paste. Cut the kale into medium-sized ribbons. Peel and cut the celeriac into thin matchsticks. Place the celeriac in a bowl with the white wine vinegar and honey . Cut the crust off the bread boule and cut the rest into bite-sized cubes.",
      "Place the bread cubes on a baking sheet. Drizzle about 1 tablespoon olive oil over the bread and toss to coat. Toast in the oven 12 to 14 minutes, or until golden brown, stirring halfway through. When slightly cooled, transfer the croutons to a large bowl. Season with salt to taste.",
      "While the croutons toast, place the eggs in the pot of boiling water and cook for exactly 7 minutes. Drain the eggs and run them under cold water to stop the cooking. Cover the eggs with cold water. When cool enough to handle, carefully peel the eggs and slice them in half. (Being careful not to smash them.)",
      "In a small bowl, combine the mayonnaise, the juice of the whole lemon, the garlic paste, and half the Parmesan cheese. Slowly whisk in about 1 tablespoon olive oil until combined. Season with salt and pepper to taste.",
      "On the same baking sheet used for the croutons, toast the hazelnuts in the oven for 3 to 5 minutes, or until warm and fragrant. Place the toasted hazelnuts in a clean kitchen towel, fold over, and rub the hazelnuts with the towel until the skins come off. Roughly chop the peeled hazelnuts in half.",
      "To the bowl with the croutons, add the kale, the remaining Parmesan cheese, and all but a pinch of the celeriac and hazelnuts . (Reserve the rest for garnish.) Add some of the dressing (you may have extra dressing) and toss to coat. Season with salt and pepper to taste. Divide the salad between 2 plates. Top each with an egg. Garnish with the remaining celeriac and hazelnuts . Season with pepper. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0338.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/kale-caesar-salad-with-soft-boiled-egg-toasted-hazelnuts-homemade-croutons",
    "source_saved_file": "1234/Kale Caesar Salad ｜ Blue Apron (2026_9_2 16：53：18).html"
  },
  {
    "id": "recipe-0339",
    "slug": "cajun-spiced-shrimp-bake-with-remoulade-pepper-rice",
    "path": "recipes/standard-meal-kit/cajun-spiced-shrimp-bake-with-remoulade-pepper-rice",
    "name": "Cajun-Spiced Shrimp Bake",
    "description": "Bold, zesty flavors abound in this comforting dish thanks to spices like smoked paprika, cayenne pepper, and more that coat the shrimp before baking. A homemade remoulade—a Louisiana-style condiment made with pickle relish, hot sauce, sour cream, and more—adds creamy contrast to the dish.",
    "category": "Standard Meal Kit",
    "calories": "660 calories",
    "ingredients": [
      "18 oz Tail-On Shrimp (peeled & deveined)",
      "1 cup Long Grain White Rice",
      "2 each Zucchini",
      "2 clove Garlic",
      "4 tbsp Mayonnaise",
      "1 ¼ cup Panko Breadcrumbs",
      "2 tbsp Sweet Pickle Relish",
      "1 tbsp Hot Sauce",
      "1 tbsp Rice Vinegar",
      "¼ cup Sour Cream",
      "1 tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)",
      "2 each Poblano Pepper"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Large dice the zucchini . Transfer to a large baking dish. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 9 to 11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.",
      "Meanwhile, cut off and discard the stems of the peppers . Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a medium pot, combine the rice , diced peppers , a big pinch of salt , and 2 cups of water ; 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.",
      "Meanwhile, peel and roughly chop 2 cloves of garlic . Place in a medium bowl. Add the breadcrumbs , mayonnaise , half the spice blend , and 2 tablespoons of olive oil ; season with salt and pepper. Stir to combine.",
      "Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a medium bowl. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend . Toss to coat. Carefully place the seasoned shrimp in an even layer on top of the partially roasted zucchini . Evenly sprinkle the breadcrumb topping over the shrimp and zucchini. Bake 9 to 11 minutes, or until the breadcrumbs are toasted and the shrimp are opaque and cooked through. Remove from the oven.",
      "Meanwhile, in a bowl, combine the sour cream , hot sauce , pickle relish , vinegar , and 1 tablespoon of water . Season with salt and pepper. Serve the pepper rice topped with the baked shrimp and zucchini and remoulade . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0339.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/cajun-spiced-shrimp-bake-with-remoulade-pepper-rice",
    "source_saved_file": "1234/Cajun-Spiced Shrimp Bake ｜ Blue Apron (2026_9_2 15：33：48).html"
  },
  {
    "id": "recipe-0340",
    "slug": "soy-miso-udon-with-vegetables-sesame-seeds",
    "path": "recipes/dish-by-ba/soy-miso-udon-with-vegetables-sesame-seeds",
    "name": "Soy-Miso Udon",
    "description": "Our fresh take on pre-made meals delivers ultimate convenience as well as chef-crafted quality and variety. These delicious, non-frozen meals arrive chilled to ensure freshness, and are ready to reheat in minutes. Our soy-miso glazed Japanese-style udon noodles are loaded with veggies including edamame, carrots, mushrooms, red peppers, and bok choy.",
    "category": "Dish By Ba",
    "calories": "390 calories",
    "ingredients": [
      "1 each Soy-Miso Udon"
    ],
    "instructions": [
      "Remove the container’s outer packaging. Using a fork or knife, pierce the film 3 to 5 times to allow ventilation. For the microwave , heat on high 2 to 3 minutes, or until heated through. For the conventional oven , preheat to 375°F. Place ventilated meal on a sheet pan. Bake 15 to 18 minutes, or until heated through. (Do not use a toaster oven.) After heating, remove the tray (carefully, as it will be hot), remove the film, stir, and let stand 1 minute before serving. Enjoy!"
    ],
    "prep_time": null,
    "servings": "1 Single-Serving Tray",
    "image": "/static/recipes/recipe-0340.webp",
    "source_url": "https://www.blueapron.com/recipes/dish-by-ba/soy-miso-udon-with-vegetables-sesame-seeds",
    "source_saved_file": "1234/Soy-Miso Udon ｜ Blue Apron (2026_9_2 17：39：23).html"
  },
  {
    "id": "recipe-0341",
    "slug": "grilled-pork-pita-burgers-with-harissa-mayo-red-onion",
    "path": "recipes/standard-meal-kit/grilled-pork-pita-burgers-with-harissa-mayo-red-onion",
    "name": "Grilled Pork Pita Burgers",
    "description": "Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! For these delicious grilled pork burgers, we’re grilling pita bread until delightfully golden brown to use as burger buns, then layering it all with a swoosh of smoky, creamy harissa mayo. They’re perfectly paired with a side salad of ranch-dressed butter lettuce—dotted with currants for sweet contrast.",
    "category": "Standard Meal Kit",
    "calories": "880 calories",
    "ingredients": [
      "10 oz Ground Pork",
      "2 each Pocketless Pitas",
      "1 each Red Onion",
      "1 head Butter Lettuce",
      "1 ½ tbsp Red Harissa Paste",
      "2 tbsp Mayonnaise",
      "3 tbsp Ranch Dressing",
      "2 tbsp Dried Currants",
      "1 tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)"
    ],
    "instructions": [
      "Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Peel the onion ; cut into 1/2-inch-thick rounds, keeping the layers intact. Place in a bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Cut off and discard the root end of the lettuce ; roughly chop. In a bowl, combine the harissa paste and mayonnaise . Season with salt and pepper.",
      "In a medium bowl, combine the pork and dukkah seasoning ; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. Transfer to a plate.",
      "Grill the patties 6 to 7 minutes per side, or until browned and cooked through.* Grill the onion rounds 3 to 4 minutes per side, or until softened and charred. Transfer to a work surface. *An instant-read thermometer should register 160°F.",
      "Toast the pitas 1 to 2 minutes per side, or until lightly browned and pliable. Transfer to a work surface. Carefully cut each pita into 4 equal-sized wedges.",
      "In a bowl, combine the chopped lettuce and currants . Add the ranch dressing and toss to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted pitas , harissa mayo , grilled patties , and as much of the grilled onion as you’d like . Serve the burgers with the salad on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0341.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/grilled-pork-pita-burgers-with-harissa-mayo-red-onion",
    "source_saved_file": "1234/Grilled Pork Pita Burgers ｜ Blue Apron (2026_9_2 16：26：20).html"
  },
  {
    "id": "recipe-0342",
    "slug": "spanish-spiced-chicken-saffron-aioli-with-mashed-potatoes-vegetables",
    "path": "recipes/standard-meal-kit/spanish-spiced-chicken-saffron-aioli-with-mashed-potatoes-vegetables",
    "name": "Spanish-Spiced Chicken & Saffron Aioli",
    "description": "This recipe highlights the bold flavors of Spanish cuisine thanks to the blend of traditional spices (like paprika, coriander, and more) we’re using to season our seared chicken––plus a drizzle of creamy, bright saffron aioli. 6-12 PersonalPoints range per serving To learn more about WW's Points program, visit Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.",
    "category": "Standard Meal Kit",
    "calories": "520 calories",
    "ingredients": [
      "4 each Boneless, Skinless Chicken Breasts",
      "20 oz Potatoes",
      "8 oz Grape Tomatoes",
      "2 clove Garlic",
      "2 each Zucchini",
      "4 tbsp Mayonnaise",
      "1 tbsp Sherry Vinegar",
      "1 tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)",
      "4 tbsp Crème Fraîche",
      "¼ tsp Crushed Red Pepper Flakes",
      "1 pinch Saffron"
    ],
    "instructions": [
      "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. Medium dice the potatoes . Quarter the zucchini lengthwise; cut crosswise into 1-inch pieces. Peel 2 cloves of garlic . Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Halve the tomatoes . Place in a bowl; add the chopped garlic . Season with salt and pepper; stir to combine. In a separate bowl, combine the saffron and 1 teaspoon of warm water ; set aside to steep (or bloom).",
      "Add the diced potatoes to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and a drizzle of olive oil ; using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.",
      "Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend . In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.",
      "In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the prepared tomatoes and garlic and as much of the red pepper flakes as you'd like , depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated and most of the liquid has cooked off. Turn off the heat.",
      "Meanwhile, to the bowl of bloomed saffron , add the mayonnaise and as much of the garlic paste as you'd like . Season with salt and pepper; stir to combine. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked vegetables . Top the chicken with the saffron aioli . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0342.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/spanish-spiced-chicken-saffron-aioli-with-mashed-potatoes-vegetables",
    "source_saved_file": "1234/Spanish-Spiced Chicken & Saffron Aioli ｜ Blue Apron (2026_9_2 17：39：25).html"
  },
  {
    "id": "recipe-0343",
    "slug": "smoked-gouda-burgers-with-caramelized-onion-roasted-carrots",
    "path": "recipes/standard-meal-kit/smoked-gouda-burgers-with-caramelized-onion-roasted-carrots",
    "name": "Smoked Gouda Burgers",
    "description": "To top beef patties (which are also deliciously packed with bites of melty gouda cheese), we’re making tender caramelized onion, which gets its rich flavor from additions of savory worcestershire sauce, honey, and hot sauce.",
    "category": "Standard Meal Kit",
    "calories": "910 calories",
    "ingredients": [
      "10 oz Ground Beef",
      "2 each Potato Buns",
      "12 oz Carrots",
      "1 each Yellow Onion",
      "2 oz Smoked Gouda Cheese",
      "1 tbsp Hot Sauce",
      "2 tbsp Mayonnaise",
      "2 tbsp Vegetarian Worcestershire Sauce",
      "1 tbsp Honey"
    ],
    "instructions": [
      "Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash, dry, and peel the carrots ; halve lengthwise, then cut crosswise into 2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil ; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "Meanwhile, grate the cheese on the large side of a box grater. Halve, peel, and thinly slice the onion . In a bowl, combine the mayonnaise and half the worcestershire sauce . Taste, then season with salt and pepper if desired.",
      "In a medium bowl, combine the beef and grated cheese . Season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. Transfer to a plate.",
      "In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties to one side of the pan. Add the sliced onion to the other side of the pan. Cook, occasionally stirring the onion, 4 to 5 minutes, or until the onion is slightly softened and the patties are browned. Flip the patties (carefully, as the oil may splatter). Continue to cook, occasionally stirring the onion, 4 to 5 minutes, or until the onion is softened and the patties are cooked through. Turn off the heat. Leaving the onion in the pan, transfer the cooked patties to a plate. To the pan, carefully add the honey (kneading the packet before opening), hot sauce , and remaining worcestershire sauce . Stir to combine. Taste, then season with salt and pepper if desired. Transfer the caramelized onion to a bowl. Rinse and wipe out the pan. *An instant-read thermometer should register 160°F.",
      "Halve the buns . In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved buns , cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns , cooked patties , and caramelized onion . Serve the burgers with the roasted carrots and dipping sauce on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0343.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/smoked-gouda-burgers-with-caramelized-onion-roasted-carrots",
    "source_saved_file": "1234/Smoked Gouda Burgers ｜ Blue Apron (2026_9_2 17：37：21).html"
  },
  {
    "id": "recipe-0344",
    "slug": "seared-chicken-rosemary-panzanella-with-spinach-balsamic-onions",
    "path": "recipes/standard-meal-kit/seared-chicken-rosemary-panzanella-with-spinach-balsamic-onions",
    "name": "Seared Chicken & Rosemary Panzanella",
    "description": "For our take on panzanella (or Italian bread salad), you’ll make your own golden brown croutons to toss with fresh tomatoes, spinach, and cipolline onions—small, delicately sweet onions marinated in balsamic vinegar for delightful, tangy flavor. It’s the perfect savory complement to seared chicken finished with a creamy hot honey sauce.",
    "category": "Standard Meal Kit",
    "calories": "630 calories",
    "ingredients": [
      "4 each Boneless, Skinless Chicken Breasts",
      "2 each Sandwich Rolls",
      "2 clove Garlic",
      "8 oz Grape Tomatoes",
      "1 bunch Rosemary",
      "¼ cup Grated Parmesan Cheese",
      "5 oz Baby Spinach",
      "2 oz Balsamic-Marinated Cipolline Onions",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)",
      "1 tbsp Sherry Vinegar",
      "1 tbsp Hot Sauce",
      "2 tbsp Mascarpone Cheese",
      "2 tbsp Crème Fraîche",
      "2 tsp Honey"
    ],
    "instructions": [
      "Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the rolls . Pick the rosemary leaves off the stems; roughly chop the leaves. Peel 1 clove of garlic ; using a zester or the small side of a box grater, finely grate into a paste. Halve the tomatoes (or quarter if they’re large); place in a bowl. Season with salt and pepper. Roughly chop the onions . In a bowl, whisk together the honey , mascarpone , and as much of the hot sauce as you’d like , depending on how spicy you’d like the dish to be.",
      "Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend . In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.",
      "Meanwhile, in a large bowl, combine the diced rolls , chopped rosemary , half the parmesan , and 2 tablespoons of olive oil ; season with salt and pepper. Toss to coat. Reserving the bowl, transfer to a sheet pan. Arrange in an even layer. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Remove from the oven.",
      "In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the spinach ; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Turn off the heat.",
      "In the reserved bowl, combine the crème fraîche , vinegar , a drizzle of olive oil , and as much of the garlic paste as you’d like . Whisk to combine. Add the seasoned tomatoes , croutons , wilted spinach , chopped onions , and remaining parmesan . Season with salt and pepper. Toss to thoroughly combine. Slice the cooked chicken crosswise. Serve the sliced chicken with the panzanella . Top the chicken with the sauce . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0344.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/seared-chicken-rosemary-panzanella-with-spinach-balsamic-onions",
    "source_saved_file": "1234/Seared Chicken & Rosemary Panzanella ｜ Blue Apron (2026_9_2 17：26：29).html"
  },
  {
    "id": "recipe-0345",
    "slug": "stovetop-mac-cheese-with-summer-squash-cucumber-salad",
    "path": "recipes/standard-meal-kit/stovetop-mac-cheese-with-summer-squash-cucumber-salad",
    "name": "Stovetop Mac & Cheese",
    "description": "This recipe puts a gourmet stovetop spin on a classic comfort food: mac and cheese. We’re using both sharp cheddar and mild fontina, which melt deliciously into a creamy sauce for our corkscrew-shaped fusilli pasta and spinach. On the side, a salad of crisp cucumber and summer squash (you may receive green zucchini, grey zucchini, or yellow squash) balances the rich flavors of the dish.",
    "category": "Standard Meal Kit",
    "calories": "780 calories",
    "ingredients": [],
    "instructions": [
      "Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Grate the cheddar and fontina cheeses on the large side of a box grater; combine in a medium bowl. Thinly slice the squash into rounds. Peel the cucumber, leaving alternating strips of skin intact; thinly slice into rounds. Roughly chop the peppers. Pick the basil leaves off the stems; discard the stems. Quarter and deseed the lemon.",
      "Add the pasta to the pot of boiling water. Cook 10 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water , drain thoroughly and return to the pot.",
      "While the pasta cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach 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 frequently, 1 to 2 minutes, or until wilted. Transfer to a plate; season with salt and pepper to taste. Wipe out the pan.",
      "While the pasta continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic ; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the flour and cook, whisking constantly, 1 to 2 minutes, or until thoroughly combined. Slowly whisk in the milk and ¾ cup of water ; cook, whisking frequently, 1 to 2 minutes, or until slightly thickened. Reduce the heat to low. Add the cheddar and fontina cheeses and cook, whisking frequently, 1 to 2 minutes, or until melted and thoroughly combined. Turn off the heat and season with salt and pepper to taste.",
      "In a medium bowl, combine the squash , cucumber , peppers , basil (tearing the leaves just before adding), and the juice of all 4 lemon wedges . Drizzle with olive oil and season with salt and pepper. Toss to combine and season with salt and pepper to taste. Transfer to a serving dish.",
      "To the pot of cooked pasta , add the cooked spinach (including any liquid from the plate), cheese sauce , and half the reserved pasta cooking water . Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined and the pasta is coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Transfer the finished pasta to a serving dish. Serve with the salad on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0345.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/stovetop-mac-cheese-with-summer-squash-cucumber-salad",
    "source_saved_file": "1234/Stovetop Mac & Cheese ｜ Blue Apron (2026_9_2 17：44：18).html"
  },
  {
    "id": "recipe-0346",
    "slug": "romaine-wedge-salad-with-artichokes-breadcrumbs-creamy-italian-dressing",
    "path": "recipes/standard-meal-kit/romaine-wedge-salad-with-artichokes-breadcrumbs-creamy-italian-dressing",
    "name": "Romaine Wedge Salad",
    "description": "For our Italian spin on the classic wedge salad, you'll top romaine with crispy garlic breadcrumbs, a marinated artichoke and tomato medley, and an irresistible creamy, herby dressing.",
    "category": "Standard Meal Kit",
    "calories": "560 calories",
    "ingredients": [
      "2 each Romaine Lettuce Heart",
      "4 oz Grape Tomatoes",
      "1 oz Sliced Roasted Red Peppers",
      "½ cup Marinated Artichoke Hearts",
      "1 tbsp Red Wine Vinegar",
      "1.4 oz Grana Padano Cheese",
      "¼ cup Panko Breadcrumbs",
      "2 tbsp Mayonnaise",
      "¼ cup Grated Parmesan Cheese",
      "2 tbsp Crème Fraîche",
      "1 tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)",
      "2 clove Garlic",
      "1 bunch Parsley"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Keeping the stems intact, quarter the lettuce lengthwise. Quarter the tomatoes . Roughly chop the artichokes . Roughly chop the peppers . Peel and roughly chop 2 cloves of garlic . Roughly chop the parsley . In a bowl, combine the quartered tomatoes , chopped artichokes , chopped peppers , Grana Padano (crumbling before adding), and a drizzle of olive oil . In a separate bowl, whisk together the mayonnaise , crème fraîche , vinegar , parmesan , Italian seasoning , and 1 tablespoon of olive oil ; season with salt and pepper.",
      "In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and chopped garlic ; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Turn off the heat.",
      "Place the quartered lettuce on a serving dish, cut side up. Drizzle with olive oil and season with salt and pepper. Top with the dressing , prepared vegetable mixture , garlic breadcrumbs , and chopped parsley . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0346.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/romaine-wedge-salad-with-artichokes-breadcrumbs-creamy-italian-dressing",
    "source_saved_file": "1234/Romaine Wedge Salad ｜ Blue Apron (2026_9_2 17：22：34).html"
  },
  {
    "id": "recipe-0347",
    "slug": "seared-pork-chops-pickled-mustard-seeds-with-potato-salad-slaw",
    "path": "recipes/standard-meal-kit/seared-pork-chops-pickled-mustard-seeds-with-potato-salad-slaw",
    "name": "Seared Pork Chops & Pickled Mustard Seeds ",
    "description": "For exciting texture and piquant flavor, we’re quickly pickling mustard seeds (along with honey and shallot) to make a sophisticated topping for our pork chops in this recipe. We’re rounding it out with comforting sides of slaw and a mustardy potato salad whose dressing gets a tangy kick from buttermilk.",
    "category": "Standard Meal Kit",
    "calories": "680 calories",
    "ingredients": [
      "2 each Boneless, Center-Cut Pork Chops",
      "12 oz Potatoes",
      "½ lb Napa Cabbage",
      "2 clove Garlic",
      "1 tbsp Honey",
      "1 ½ tsp Brown & Yellow Mustard Seeds",
      "1 tsp Whole Dried Oregano",
      "1 tbsp Dijon Mustard",
      "1 each Shallot",
      "¼ cup Buttermilk",
      "2 tbsp Apple Cider Vinegar"
    ],
    "instructions": [
      "If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Remove the honey from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes . Cut out and discard the core of the cabbage ; thinly slice the leaves. Peel and small dice the shallot . Peel and finely chop the garlic ; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, whisk together the buttermilk , mustard , oregano , 2 tablespoons of olive oil , 1 tablespoon of water , and as much of the garlic paste as you’d like ; season with salt and pepper.",
      "Add the diced potatoes to the pot of boiling water and cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the dressing and stir to coat; season with salt and pepper to taste.",
      "While the potatoes cook, in a medium bowl, combine the sliced cabbage , half the honey (kneading the packet before opening), half the vinegar , and 1 tablespoon of olive oil . Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.",
      "While the slaw marinates, in a medium pan, combine the mustard seeds , diced shallot , remaining honey , remaining vinegar , and 1/4 cup of water ; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 2 to 3 minutes, or until slightly reduced in volume. Transfer to a heatproof bowl. Stir in a drizzle of olive oil. Set aside to cool at least 10 minutes.",
      "STOVE : Rinse and wipe out the pan used to make the mustard seed topping. Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat. GRILL : Pat the pork dry with paper towels. Drizzle with olive oil and season with salt and pepper on both sides. Grill 3 to 4 minutes per side, or until browned and cooked through. Transfer to a plate. Serve the cooked pork with the potato salad and slaw . Top the pork with the pickled mustard seed topping . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0347.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/seared-pork-chops-pickled-mustard-seeds-with-potato-salad-slaw",
    "source_saved_file": "1234/Seared Pork Chops & Pickled Mustard Seeds ｜ Blue Apron (2026_9_2 17：28：00).html"
  },
  {
    "id": "recipe-0348",
    "slug": "florentine-pork-chops-salsa-verde-with-roasted-vegetables",
    "path": "recipes/standard-meal-kit/florentine-pork-chops-salsa-verde-with-roasted-vegetables",
    "name": "Florentine Pork Chops & Salsa Verde",
    "description": "For six weeks, Blue Apron is teaming with Airbnb to bring you the best home cooking from around the world. This week, we’re traveling to Florence with a pork chop recipe from Max, a local chef who hosts an Airbnb Experience in his family restaurant. We’re serving the simply seared pork chops with a rustic take on Italian salsa verde featuring fresh rosemary, almonds, and capers.",
    "category": "Standard Meal Kit",
    "calories": "540 calories",
    "ingredients": [
      "4 each Boneless, Center-Cut Pork Chops",
      "16 oz Broccoli",
      "2 clove Garlic",
      "1 bunch Rosemary",
      "1 tbsp Capers",
      "1 tbsp Red Wine Vinegar",
      "2 tbsp Sliced Roasted Almonds",
      "1 oz Salted Butter",
      "¼ tsp Crushed Red Pepper Flakes",
      "1 ¼ lb Multi-Colored Potatoes"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes crosswise into 1/2-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast 27 to 29 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.",
      "While the potatoes roast, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Place on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.",
      "While the vegetables roast, keeping half the rosemary sprigs whole, pick the leaves off the remaining stems. Discard the stems and finely chop the leaves. Finely chop the capers . Peel the garlic ; keeping one clove whole, finely chop the remaining clove. Using the flat side of your knife, smash until it resembles a paste (or use a zester).",
      "While the vegetables continue to roast, in a bowl, combine the chopped rosemary and capers , almonds , vinegar , 1 tablespoon of olive oil , as much of the garlic paste as you’d like , 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.",
      "Pat the pork dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the butter , whole garlic clove , and whole rosemary ; cook, frequently spooning the mixture over the pork, 3 to 4 minutes, or browned and cooked through. Turn off the heat. Transfer the cooked pork to a cutting board and let rest at least 5 minutes. Carefully remove and discard the garlic clove and rosemary from the pan. Pour any remaining drippings into the bowl of salsa verde ; stir to combine.",
      "Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables . Top the pork with the salsa verde . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0348.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/florentine-pork-chops-salsa-verde-with-roasted-vegetables",
    "source_saved_file": "1234/Florentine Pork Chops & Salsa Verde ｜ Blue Apron (2026_9_2 16：17：47).html"
  },
  {
    "id": "recipe-0349",
    "slug": "barramundi-orange-glazed-vegetables-with-roasted-potatoes",
    "path": "recipes/standard-meal-kit/barramundi-orange-glazed-vegetables-with-roasted-potatoes",
    "name": "Barramundi & Orange-Glazed Vegetables  ",
    "description": "For a vibrant pairing for simply seared fish, we’re combining sweet orange juice with tart verjus to create the glaze for tender sautéed vegetables, also garnished with aromatic mint leaves. A side of roasted potatoes finishes the dish on a simple, hearty note.",
    "category": "Standard Meal Kit",
    "calories": "410 calories",
    "ingredients": [
      "4 each Skin-On Barramundi Fillets",
      "20 oz Potatoes",
      "2 clove Garlic",
      "12 oz Carrots",
      "1 each Fennel Bulb",
      "1 each Navel Orange",
      "1 bunch Mint",
      "2 tbsp Ghee",
      "2 tbsp Verjus Blanc",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)"
    ],
    "instructions": [
      "Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes . Place on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and half the spice blend . Toss to coat; arrange in an even layer. Roast 25 to 27 minutes, or until tender when pierced with a fork. Remove from the oven.",
      "While the potatoes roast, cut off and discard any stems from the fennel ; halve, core, and thinly slice the bulb. Peel the carrots ; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic . Combine in a bowl. Pick the mint leaves off the stems; discard the stems. Halve the orange crosswise; squeeze the juice into a medium bowl. Add the verjus and 1/4 cup of water ; stir to combine.",
      "While the potatoes continue to roast, pat the fish dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend . In a large pan (nonstick, if you have one), heat the ghee and a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 4 to 5 minutes, or until lightly browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and cover with foil to keep warm.",
      "To the pan of reserved fond, add the prepared fennel mixture (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the glaze . Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "Serve the cooked fish with the roasted potatoes . Top the fish with the glazed vegetables . Garnish with the mint leaves (tearing before adding). Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0349.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/barramundi-orange-glazed-vegetables-with-roasted-potatoes",
    "source_saved_file": "1234/Barramundi & Orange-Glazed Vegetables ｜ Blue Apron (2026_9_2 15：23：44).html"
  },
  {
    "id": "recipe-0350",
    "slug": "poached-pear-crispy-goat-cheese-salad-with-escarole-walnuts",
    "path": "recipes/standard-meal-kit/poached-pear-crispy-goat-cheese-salad-with-escarole-walnuts",
    "name": "Poached Pear & Crispy Goat Cheese Salad",
    "description": "With its sweet flavor and crisp, juicy texture, Anjou pear makes an ideal partner for tangy, soft goat cheese. With this recipe, we’re taking things up a notch by coating slices of goat cheese with airy panko breadcrumbs, then pan-frying them to crunchy-on-the-outside, creamy-on-the-inside perfection. Poaching the pear in a liquid of verjus (a tart grape juice), honey and spices imparts rich, delicious flavor. Over a bed of escarole, the goat cheese and pear are perfectly complemented by walnuts, fresh tarragon and mustard vinaigrette.",
    "category": "Standard Meal Kit",
    "calories": "700 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Peel the pear and halve lengthwise; remove and discard the stem and seeds. Crack the egg into a medium bowl; beat until smooth. Slice the cheese crosswise into 6 equal-sized pieces. Trim off and discard the root end of the escarole; roughly chop the leaves. Pick the tarragon leaves off the stems; reserve the stems and roughly chop the leaves. Roughly chop the walnuts.",
      "In a small pot, combine the pear , verjus , honey , juniper berries, mustard seeds , tarragon stems and 1¼ cups of water ; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 16 to 18 minutes, or until the pear is tender when pierced with a knife. Using a slotted spoon, carefully transfer the poached pear to a cutting board; reserve the poaching liquid (carefully discarding the juniper berries and tarragon stems). When cool enough to handle, thinly slice the poached pear.",
      "While the pear poaches, place the flour and breadcrumbs into 2 separate bowls; season each with salt and pepper. Working 1 at a time, thoroughly coat each piece of cheese in the seasoned flour (tapping off any excess), then the beaten egg (letting the excess drip off), then the seasoned breadcrumbs (pressing to adhere). Transfer to a plate.",
      "While the pear continues to poach, in a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Add the coated cheese in a single layer. Cook 1 to 3 minutes per side, or until golden brown and crispy. Carefully transfer to a paper towel-lined plate and immediately season with salt and pepper. Set aside to cool.",
      "While the cheese crisps, in a small bowl, combine the mustard and 2 tablespoons of the reserved poaching liquid (discarding the rest); season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined.",
      "In a large bowl, combine the escarole and all but a pinch of both the tarragon leaves and walnuts . Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to mix and season with salt and pepper to taste. Divide the salad , sliced pear and crispy cheese between 2 dishes. Garnish with the remaining tarragon leaves and walnuts . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0350.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/poached-pear-crispy-goat-cheese-salad-with-escarole-walnuts",
    "source_saved_file": "1234/Poached Pear & Crispy Goat Cheese Salad ｜ Blue Apron (2026_9_2 17：14：44).html"
  },
  {
    "id": "recipe-0351",
    "slug": "jalapeno-ranch-salad-with-tomatoes-avocado-peanuts",
    "path": "recipes/standard-meal-kit/jalapeno-ranch-salad-with-tomatoes-avocado-peanuts",
    "name": "Jalapeño Ranch Salad",
    "description": "This delicious salad is packed with flavor thanks to our pickled jalapeño-ranch dressing—perfectly balanced by bites of creamy avocado, arugula, spinach, and a duo of crunchy, toasted peanuts and pepitas.",
    "category": "Standard Meal Kit",
    "calories": "420 calories",
    "ingredients": [
      "3 oz Baby Spinach",
      "2 oz Arugula",
      "4 oz Grape Tomatoes",
      "1 each Avocado",
      "1 oz Sliced Pickled Jalapeño Peppers",
      "1 each Lemon",
      "2 each Scallions",
      "2 tbsp Crème Fraîche",
      "3 tbsp Ranch Dressing",
      "3 tbsp Roasted Peanuts",
      "2 tbsp Raw Pepitas"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Thinly slice the scallions , separating the white bottoms and hollow green tops. Halve the tomatoes . Halve and pit the avocado . Using a spoon, remove the avocado from the skin, then medium dice. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Roughly chop the peppers . Thoroughly wash your hands immediately after handling. To the bowl of lemon juice , add the ranch dressing , crème fraîche , sliced white bottoms of the scallions , and as much of the chopped peppers as you’d like , depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired.",
      "In a small nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the peanuts and pepitas ; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned and toasted. Turn off the heat.",
      "To the bowl of dressing , add the spinach , arugula , and halved tomatoes ; toss to combine. Serve the salad topped with the diced avocado , sliced green tops of the scallions , and toasted peanuts and pepitas . Enjoy!"
    ],
    "prep_time": null,
    "servings": "2-4 Servings",
    "image": "/static/recipes/recipe-0351.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/jalapeno-ranch-salad-with-tomatoes-avocado-peanuts",
    "source_saved_file": "1234/Jalapeño Ranch Salad ｜ Blue Apron (2026_9_2 16：53：04).html"
  },
  {
    "id": "recipe-0352",
    "slug": "one-pot-chicken-dumplings-with-vegetables-fresh-thyme",
    "path": "recipes/standard-meal-kit/one-pot-chicken-dumplings-with-vegetables-fresh-thyme",
    "name": "One-Pot Chicken & \"Dumplings\"",
    "description": "Chefs! To start the new year off with a clean slate, we’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. It doesn’t get much more comforting than this hearty dish: chicken, gnocchi, and seasonal vegetables all come together in a rich gravy seasoned with fresh thyme and aromatic spices.",
    "category": "Standard Meal Kit",
    "calories": "680 calories",
    "ingredients": [
      "18 oz Boneless Chicken Breast Pieces",
      "17.6 oz Gnocchi",
      "12 oz Carrots",
      "2 stalk Celery",
      "1 each Yellow Onion",
      "1 bunch Thyme",
      "2 tbsp All-Purpose Flour",
      "1 oz Salted Butter",
      "2 ½ tbsp Chicken Demi-Glace",
      "¾ cup Low-Fat Milk",
      "½ cup Cream",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Halve, peel, and medium dice the onion . Halve the celery lengthwise, then cut into 1-inch pieces. Peel the carrots ; halve lengthwise, then cut into 1/2-inch pieces. Pick half the thyme leaves off the stems, leaving the rest whole.",
      "Pat the chicken dry with paper towels; place in a large bowl. Season with salt, pepper, and the spice blend . Toss to coat. In a large pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the butter , diced onion , celery pieces , carrot pieces , and whole thyme sprigs ; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the vegetables are softened and the chicken is cooked through. Evenly top with the flour . Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined.",
      "Add the milk (carefully, as the liquid may splatter), demi-glace , and 2 cups of water ; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 10 to 12 minutes, or until thickened.",
      "To the pot, add the gnocchi and cream . Cook, stirring frequently, 3 to 5 minutes, or until the gnocchi are tender. Turn off the heat. Carefully remove the thyme sprigs . Taste, then season with salt and pepper if desired. Serve the cooked chicken , vegetables , and gnocchi garnished with as much of the thyme leaves as you’d like . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0352.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/one-pot-chicken-dumplings-with-vegetables-fresh-thyme",
    "source_saved_file": "1234/One-Pot Chicken & ＂Dumplings＂ ｜ Blue Apron (2026_9_2 17：05：04).html"
  },
  {
    "id": "recipe-0353",
    "slug": "crispy-catfish-with-coconut-lime-curry-kale",
    "path": "recipes/standard-meal-kit/crispy-catfish-with-coconut-lime-curry-kale",
    "name": "Crispy Catfish",
    "description": "In this Thai-inspired dish, you’ll serve crispy catfish over a spicy, tangy, and sweet curry sauce, which gets balance from cooling coconut milk. A bed of fluffy jasmine rice is perfect for soaking up all the bright flavors of the curry.",
    "category": "Standard Meal Kit",
    "calories": "740 calories",
    "ingredients": [
      "4 each Catfish Fillets",
      "½ cup Jasmine Rice",
      "1 each 13.5-oz can Light Coconut Milk",
      "6 oz Kale",
      "Lime",
      "¼ cup Rice Flour",
      "1 ½ tbsp Yellow Curry Paste",
      "1 piece Ginger",
      "1 tbsp Coconut Palm Sugar"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Peel and finely chop the ginger . Remove and discard the stems of the kale ; roughly chop the leaves. Quarter the lime .",
      "In a small pot, combine the rice , a big pinch of salt , and 1 cup of water . Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Cover to keep warm.",
      "While the rice cooks, place the flour on a plate. Pat the fish dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned fish in the flour (tapping off any excess). Transfer to a separate plate.",
      "While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate; immediately season with salt and pepper. Cover with aluminum foil to keep warm.",
      "To the pan of reserved fond, add the chopped ginger and as much of the curry paste as you’d like , depending on how spicy you’d like the dish to be. Season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until combined and fragrant. Shaking the can before opening, add the coconut milk (carefully, as the liquid may splatter). Add the chopped kale and sugar ; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the kale is wilted and the liquid is slightly reduced in volume. Turn off the heat and stir in the juice of 2 lime wedges . Season with salt and pepper to taste.",
      "Serve the cooked fish over the cooked rice and curry . Serve the remaining lime wedges on the side, if you’d like. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0353.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/crispy-catfish-with-coconut-lime-curry-kale",
    "source_saved_file": "1234/Crispy Catfish ｜ Blue Apron (2026_9_2 16：07：48).html"
  },
  {
    "id": "recipe-0354",
    "slug": "ricotta-spicy-zucchini-crostini-with-pistachios-mint",
    "path": "recipes/standard-meal-kit/ricotta-spicy-zucchini-crostini-with-pistachios-mint",
    "name": "Ricotta & Spicy Zucchini Crostini",
    "description": "We've partnered with public health advocate and chef Sam Kass to bring you recipes that showcase just how easy (and delicious) balanced eating can be. These irresistible crostini (or mini toasts) are layered with creamy ricotta cheese and tender zucchini—sautéed and dressed with a spicy Calabrian chile dressing for a pleasant kick of heat.",
    "category": "Standard Meal Kit",
    "calories": "440 calories",
    "ingredients": [
      "1 each Small Baguettes",
      "1 each Zucchini",
      "2 clove Garlic",
      "1 bunch Mint",
      "½ cup Part-Skim Ricotta Cheese",
      "1 ½ tsp Calabrian Chile Paste",
      "1 tbsp Red Wine Vinegar",
      "2 tbsp Roasted Pistachios"
    ],
    "instructions": [
      "Wash and dry the fresh produce. Medium dice the zucchini . Peel 2 cloves of garlic ; keeping 1 clove whole, roughly chop the other clove. Slice the bread into 8 rounds. Roughly chop the pistachios . Pick the mint leaves off the stems. In a bowl, combine the ricotta and a drizzle of olive oil . Season with salt and pepper; stir to combine.",
      "In a medium bowl, combine the vinegar , 1 tablespoon of olive oil , and as much of the chile paste as you’d like , depending on how spicy you’d like the dish to be. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 1 to 2 minutes, or until browned. Add the chopped garlic ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to the bowl of spicy dressing ; toss to coat. Wipe out the pan.",
      "In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced bread . Toast 3 to 4 minutes per side, or until lightly browned. Transfer to a work surface. When cool enough to handle, rub one side of each slice with the whole garlic clove ; discard the clove. Serve the toasted bread topped with the seasoned ricotta and dressed zucchini . Garnish with the chopped pistachios and mint leaves (tearing just before adding). Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0354.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/ricotta-spicy-zucchini-crostini-with-pistachios-mint",
    "source_saved_file": "1234/Ricotta & Spicy Zucchini Crostini ｜ Blue Apron (2026_9_2 17：19：48).html"
  },
  {
    "id": "recipe-0355",
    "slug": "chicken-lo-mein-with-vegetables-spicy-hoisin-sauce",
    "path": "recipes/standard-meal-kit/chicken-lo-mein-with-vegetables-spicy-hoisin-sauce",
    "name": "Chicken Lo Mein",
    "description": "For this comforting noodle dish, we’re making a spicy and savory sauce to coat fresh lo mein noodles, tender chicken, and crisp snap peas and carrots—first cooked with our fragrant blend of sautéed aromatics for a boost of bright flavor.",
    "category": "Standard Meal Kit",
    "calories": "840 calories",
    "ingredients": [
      "10 oz Boneless Chicken Breast Pieces",
      "½ lb Lo Mein Noodles",
      "6 oz Carrots",
      "4 oz Sugar Snap Peas",
      "3 tbsp Soy Glaze",
      "2 tbsp Rice Vinegar",
      "2 tbsp Hoisin Sauce",
      "1 tbsp Sambal Oelek",
      "3 tbsp East Asian-Style Sautéed Aromatics",
      "3 tbsp Roasted Peanuts"
    ],
    "instructions": [
      "Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots and thinly slice into rounds. Pull off and discard the tough string that runs the length of each snap pea pod. In a bowl, combine the soy glaze , hoisin sauce , vinegar , 1/4 cup of water , and as much of the sambal oelek as you'd like , depending on how spicy you'd like the dish to be.",
      "Pat the chicken dry with paper towels; season with salt and pepper if desired. In a large, high-sided pan (or pot), heat half the sautéed aromatics (you will have extra) on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.",
      "Add the sliced carrots to the pan. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the prepared peas . Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are softened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.",
      "Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking.",
      "Add the cooked noodles to the pan of cooked chicken , vegetables , and sauce . Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the peanuts . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0355.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/chicken-lo-mein-with-vegetables-spicy-hoisin-sauce",
    "source_saved_file": "1234/Chicken Lo Mein ｜ Blue Apron (2026_9_2 15：49：13).html"
  },
  {
    "id": "recipe-0356",
    "slug": "paneer-veggie-tacos-with-peanut-arugula-salad",
    "path": "recipes/standard-meal-kit/paneer-veggie-tacos-with-peanut-arugula-salad",
    "name": "Paneer & Veggie Tacos",
    "description": "The star of these hearty vegetarian tacos is paneer—a type of firm, fresh cheese that holds up against heat, which you’ll pan-fry until beautifully golden brown. It’s then stuffed into warm flour tortillas alongside smoky sautéed sweet peppers and onion, cooling avocado, and a creamy, spicy chipotle sauce.",
    "category": "Standard Meal Kit",
    "calories": "660 calories",
    "ingredients": [
      "4 oz Paneer Cheese",
      "4 each Flour Tortillas",
      "1 each Red Onion",
      "1 each Lime",
      "4 oz Sweet Peppers",
      "2 oz Arugula",
      "3 oz Radishes",
      "3 tbsp Roasted Peanuts",
      "1 tbsp Apple Cider Vinegar",
      "¼ cup Sour Cream",
      "2 tsp Chipotle Chile Paste",
      "1 oz Sliced Pickled Jalapeño Peppers",
      "2 tsp Honey",
      "¼ cup Guacamole"
    ],
    "instructions": [
      "Remove the honey from the refrigerator to bring to room temperature. If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion . Cut off and discard the stems of the sweet peppers ; remove the cores. Thinly slice lengthwise. Medium dice the cheese . Halve the radishes lengthwise, then thinly slice crosswise. Quarter the lime . In a bowl, combine the guacamole and the juice of 2 lime wedges ; season with salt and pepper. Roughly chop the jalapeño pepper . Thoroughly wash your hands and cutting board immediately after handling. In a bowl, whisk together the sour cream , the juice of the remaining lime wedges , 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.",
      "In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced sweet peppers ; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.",
      "In the same pan, heat a drizzle of olive oil on medium until hot. Add the diced cheese (carefully, as it may pop). Cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and crispy. Transfer to a paper towel-lined plate; season with salt.",
      "Meanwhile, in a large bowl, whisk together the honey (kneading the packet before opening), vinegar , and a drizzle of olive oil . Add the sliced radishes , arugula , peanuts , and as much of the chopped jalapeño pepper as you'd like , depending on how spicy you'd like the dish to be. Season with salt and pepper. Toss to thoroughly combine. Taste, then season with salt and pepper if desired.",
      "If using the microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas , cooked vegetables , lime guacamole , browned cheese , and chipotle sour cream . Serve the tacos with the salad on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0356.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/paneer-veggie-tacos-with-peanut-arugula-salad",
    "source_saved_file": "1234/Paneer & Veggie Tacos ｜ Blue Apron (2026_9_2 17：10：46).html"
  },
  {
    "id": "recipe-0357",
    "slug": "chicken-stewed-white-beans-with-thyme-breadcrumbs",
    "path": "recipes/standard-meal-kit/chicken-stewed-white-beans-with-thyme-breadcrumbs",
    "name": "Chicken & Stewed White Beans",
    "description": "Tonight’s recipe takes inspiration from cassoulet, a hearty, slow-cooked bean stew from southwestern France. We’re cooking white beans with carrots and kale in a light broth, which gets enticing aroma from shallot, garlic, and thyme. It all makes for a hearty companion to seared chicken, topped with crunchy pan-toasted breadcrumbs. (Chefs, you may receive green curly, dark green lacinato, or red kale.)",
    "category": "Standard Meal Kit",
    "calories": "600 calories",
    "ingredients": [],
    "instructions": [
      "Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 3 to 5 minutes per side, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.",
      "While the chicken browns, wash and dry the fresh produce. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Peel the carrots; quarter lengthwise, then thinly slice crosswise. Re move and discard the kale stems; roughly chop the leaves. Drain and rinse the beans. Pick the thyme leaves off the stems; discard the stems.",
      "Add 2 teaspoons of olive oil to the pan of reserved fond. Heat on medium-high until hot. Add the shallot , garlic , and carrots ; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and slightly softened. Add the kale and beans ; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add the mustard and 1 cup of water ; cook, stirring occasionally, 6 to 7 minutes, or until the kale has wilted and the liquid is slightly thickened. Season with salt and pepper to taste.",
      "While the vegetables cook, in a separate medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the breadcrumbs ; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until golden brown. Turn off the heat and add half the thyme ; stir to combine. Transfer to a plate. Season with salt and pepper to taste.",
      "Add the browned chicken and remaining thyme to the pan of cooked vegetables ; loosely cover with aluminum foil. Cook, stirring occasionally, 2 to 4 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through. Turn off the heat. Transfer the cooked chicken to a cutting board and slice crosswise. Stir the vinegar into the pan of vegetables. Season with salt and pepper to taste. Divide the finished vegetables between 2 bowls. Top with the sliced chicken. Drizzle with olive oil and garnish with the thyme breadcrumbs . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0357.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/chicken-stewed-white-beans-with-thyme-breadcrumbs",
    "source_saved_file": "1234/Chicken & Stewed White Beans ｜ Blue Apron (2026_9_2 15：54：07).html"
  },
  {
    "id": "recipe-0358",
    "slug": "sheet-pan-romesco-salmon-with-roasted-vegetables",
    "path": "recipes/standard-meal-kit/sheet-pan-romesco-salmon-with-roasted-vegetables",
    "name": "Sheet Pan Romesco Salmon",
    "description": "Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. We’re topping our salmon with layers of creamy romesco mayo and panko breadcrumbs, then roasting it in the oven to achieve a beautifully golden brown crust—an easy technique that yields moist, flavorful results. It’s all complete with a duo of hearty roasted vegetables topped with sweet dates and crunchy almonds.",
    "category": "Standard Meal Kit",
    "calories": "720 calories",
    "ingredients": [
      "4 each Skin-On Salmon Fillets",
      "16 oz Sweet Potato",
      "2 each Scallions",
      "4 tbsp Mayonnaise",
      "½ cup Panko Breadcrumbs",
      "6 tbsp Romesco Sauce (contains almonds)",
      "4 tbsp Sliced Roasted Almonds",
      "2 oz Dried Medjool Dates",
      "1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)",
      "2 each Bell Pepper"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the peppers . Quarter lengthwise; remove the ribs and seeds. Transfer the sweet potato pieces and quartered peppers to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend ; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.",
      "Meanwhile, lightly coat the center of a separate sheet pan with oil. In a bowl, combine the romesco sauce and mayonnaise . Transfer 2/3 of the romesco mayo to a separate bowl and set aside for serving. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the oiled portion of the sheet pan, skin side down. Evenly top with the remaining romesco mayo and enough of the breadcrumbs to coat (you may have extra). Drizzle with olive oil .",
      "Roast the coated fish 12 to 15 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through.* Remove from the oven. *The USDA recommends a minimum safe cooking temperature of 145°F for fish.",
      "Meanwhile, pit and roughly chop the dates . Thinly slice the scallions . To the sheet pan of roasted vegetables , add the almonds , sliced scallions , and chopped dates ; drizzle with olive oil and carefully stir to combine. Taste, then season with salt and pepper if desired. Serve the roasted fish with the finished vegetables . Top with the reserved romesco mayo . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0358.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/sheet-pan-romesco-salmon-with-roasted-vegetables",
    "source_saved_file": "1234/Sheet Pan Romesco Salmon ｜ Blue Apron (2026_9_2 17：34：10).html"
  },
  {
    "id": "recipe-0359",
    "slug": "stir-fried-beef-udon-noodles-with-gai-lan-thai-basil",
    "path": "recipes/standard-meal-kit/stir-fried-beef-udon-noodles-with-gai-lan-thai-basil",
    "name": "Stir-Fried Beef & Udon Noodles",
    "description": "In this recipe, we’re making an easy stir-fry inspired by a range of Asian cuisines. We’re cooking beef and gai lan (or Chinese broccoli, a bittersweet leafy green) in hoisin sauce, a Chinese condiment used much like American barbecue sauce. And we’re mixing in Thai basil to infuse the dish with deeply herbaceous flavor. Finally, Japanese udon noodles offer extra heartiness and distinctively chewy texture. They can simply be added to the pan in the last few minutes of stir-frying—no boiling necessary. You’ll get delectable results in no time!",
    "category": "Standard Meal Kit",
    "calories": "700 calories",
    "ingredients": [],
    "instructions": [
      "Wash and dry the fresh produce. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard the bottom inch of the gai lan stems; roughly chop the leaves and stems. Pick the basil leaves off the stems; discard the stems. Quarter the lime. Roughly chop the peanuts.",
      "In a large pan, heat 1 tablespoon of oil on medium-high until hot. Add the ground beef ; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned and just cooked through. Add the garlic , ginger and white bottoms of the scallions ; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.",
      "Add the gai lan to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the gai lan is bright green and slightly wilted.",
      "Add the hoisin sauce , basil and ½ cup of water to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the noodles . Cook, stirring frequently, 2 to 4 minutes, or until the noodles are thoroughly coated. Remove from heat and season with salt and pepper to taste.",
      "Divide the cooked beef and noodles between 4 dishes. Garnish with the lime wedges , green tops of the scallions and peanuts . Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0359.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/stir-fried-beef-udon-noodles-with-gai-lan-thai-basil",
    "source_saved_file": "1234/Stir-Fried Beef & Udon Noodles ｜ Blue Apron (2026_9_2 17：44：05).html"
  },
  {
    "id": "recipe-0360",
    "slug": "curry-shrimp-tacos-with-sweet-chili-mayo-roasted-potatoes",
    "path": "recipes/standard-meal-kit/curry-shrimp-tacos-with-sweet-chili-mayo-roasted-potatoes",
    "name": "Curry Shrimp Tacos",
    "description": "These zesty tacos feature shrimp coated in bold vadouvan curry powder, bell pepper glazed in mirin and ponzu, and roasted peanuts for added crunch. A hearty side of roasted potato wedges rounds out the dish.",
    "category": "Standard Meal Kit",
    "calories": "850 calories",
    "ingredients": [
      "10 oz Tail-On Shrimp (peeled & deveined)",
      "2 tsp Vadouvan Curry Powder",
      "4 each Flour Tortillas",
      "4 tbsp Mayonnaise",
      "3 tbsp Sweet Chili Sauce",
      "1 each Persian Cucumbers",
      "1 tbsp Mirin (salted cooking wine)",
      "12 oz Potatoes",
      "1 each Lime",
      "1 tbsp Vegetarian Ponzu Sauce",
      "3 tbsp Roasted Peanuts",
      "1 each Bell Pepper"
    ],
    "instructions": [
      "Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.",
      "Meanwhile, cut off and discard the stem of the pepper . Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the peanuts . Thinly slice the cucumber into rounds. Quarter the lime . In a bowl, combine the sliced cucumber and the juice of 2 lime wedges ; season with salt and pepper. In a separate bowl, combine the mayonnaise and sweet chili sauce ; season with salt and pepper.",
      "Pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with the curry powder and stir to 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. Transfer to a bowl. Wipe out the pan.",
      "In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the ponzu sauce (carefully, as the liquid may splatter) and mirin . Cook, stirring frequently, 1 to 2 minutes, or until coated. Turn off the heat.",
      "If you prefer to use the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas , sweet chili mayo , cooked shrimp , glazed pepper , dressed cucumber (discarding any liquid), and chopped peanuts . Serve the tacos with the roasted potatoes and remaining lime wedges on the side. Enjoy!"
    ],
    "prep_time": null,
    "servings": null,
    "image": "/static/recipes/recipe-0360.webp",
    "source_url": "https://www.blueapron.com/recipes/standard-meal-kit/curry-shrimp-tacos-with-sweet-chili-mayo-roasted-potatoes",
    "source_saved_file": "1234/Curry Shrimp Tacos ｜ Blue Apron (2026_9_2 16：13：01).html"
  }
]