onthemenu.json

var json = {"two_person_plan":{"delivery":{"id":170,"date":"2015-03-16T00:00:00Z","is_active":true},"plan":{"id":1,"name":"3 meals per week","description":"2-Person","meals_per_order":3,"is_active":true,"is_family":false,"is_two_person":true,"created_at":"2012-07-02T20:02:38Z","updated_at":"2014-10-28T17:54:54Z"},"recipes":[{"recipe":{"id":652,"slug":"corned-beef-style-with-quick-cabbage-and-boiled-red-potatoes","title":"Corned Beef-Spiced Flank Steaks with Braised Cabbage \u0026 Buttered Red Potatoes","main_title":"Corned Beef-Spiced Flank Steaks","sub_title":"with Braised Cabbage \u0026 Buttered Red Potatoes","description":"We\u0026rsquo;re tipping our hat to the Emerald Isle with this gourmet Irish-American fare. The corned beef and cabbage typically served on St. Patrick\u0026rsquo;s Day is actually a reinvented Irish dish, modified by immigrants to use local American ingredients. In our version, we\u0026rsquo;re serving steaks coated in a corned beef-inspired, custom blend of spices. (Corned beef refers to the \u0026ldquo;corns\u0026rdquo; of salt once used to preserve the meat, but the seasoning has evolved to include spices like coriander and crushed juniper berries.) With sides of braised cabbage and buttery red potatoes, this dish is a trans-Atlantic classic.","location":"/recipes/corned-beef-style-with-quick-cabbage-and-boiled-red-potatoes","square_hi_res_image_url":"//media.blueapron.com/recipes/652/square_newsletter_images/20150305-2220-9797-0772/2P_012815_1_20Corned_20Beef-Spiced_20Steak_20with_20Braised_20Cabbage_20-_208733_hi_res.jpg","renderable_square_hi_res_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F652%2Fsquare_newsletter_images%2F20150305-2220-9797-0772%2F2P_012815_1_20Corned_20Beef-Spiced_20Steak_20with_20Braised_20Cabbage_20-_208733.jpg","created_at":"2015-01-19T16:59:31Z","updated_at":"2015-03-09T19:10:38Z","is_complete":true,"sort_order":100,"calories_per_serving":"650","servings":"2","cuisine_tag_list":["American"],"feature_tag_list":["Fall","Winter"],"main_ingredient_list":["beef"],"wine_pairings":null,"is_gluten_free":false,"culinary_number":"564","guest_chef_name":null,"ingredients":[{"id":10787,"description":"Flank Steaks","customer_facing_name":"2 Flank Steaks","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Flank Steaks","sort_order":1,"stories":[]},{"id":10790,"description":"Carrots","customer_facing_name":"2 Carrots","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Carrots","sort_order":2,"stories":[]},{"id":10791,"description":"Green Cabbage","customer_facing_name":"1 Pound Green Cabbage","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Pound Green Cabbage","sort_order":3,"stories":[]},{"id":10789,"description":"Yellow Onion","customer_facing_name":"1 Yellow Onion","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Yellow Onion","sort_order":4,"stories":[]},{"id":10788,"description":"Red Potatoes","customer_facing_name":"3/4 Pound Red Potatoes","renderable_image_url":null,"customer_facing_quantity":"\u00be","customer_facing_ingredient_name":"Pound Red Potatoes","sort_order":5,"stories":[]},{"id":10792,"description":"Parsley","customer_facing_name":"1 Large Bunch Parsley","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Large Bunch Parsley","sort_order":6,"stories":[]},{"id":10793,"description":"Champagne Vinegar","customer_facing_name":"4 Tablespoons Champagne Vinegar","renderable_image_url":null,"customer_facing_quantity":"4","customer_facing_ingredient_name":"Tablespoons Champagne Vinegar","sort_order":7,"stories":[{"id":144,"title":"Champagne Vinegar","description":"\u003Cp\u003EChampagne vinegar is a light, bright variety often used in salad dressings and as a flavorful marinade. Its name and taste come from the same grapes used to make the distilled beverage. With its added sweetness, Champagne vinegar is a fun and delicious way to mix up traditional vinaigrettes\u0026mdash;for instance, by replacing white wine vinegar.\u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/144/main_images/20141022-2137-14343-1737/Beauty_20-_20Champagne_20Vinegar-0533.jpg","medium":{"url":"//media.blueapron.com/stories/144/main_images/20141022-2137-14343-1737/Beauty_20-_20Champagne_20Vinegar-0533_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/144/main_images/20141022-2137-14343-1737/Beauty_20-_20Champagne_20Vinegar-0533_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/144/main_images/20141022-2137-14343-1737/Beauty_20-_20Champagne_20Vinegar-0533.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F144%2Fmain_images%2F20141022-2137-14343-1737%2FBeauty_20-_20Champagne_20Vinegar-0533.jpg","external_url":"","external_url_text":"Read More","product_id":null,"is_blog":false}]},{"id":10794,"description":"Butter","customer_facing_name":"2 Tablespoons Butter","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Tablespoons Butter","sort_order":8,"stories":[{"id":156,"title":"Butter","description":"\u003Cp\u003EWhat would cooking be without butter? Butter is so essential to so many cuisines and dishes across the world that its absence seems almost unimaginable. Millennia ago, butter was made from goat or sheep\u0026#39;s milk (before the domestication of cattle). In Northern Europe, cooler climates made it easier to store butter for longer periods of time. But even in the warm climates of the eastern Mediterranean, the Middle East and India, butter was used and treasured for its rich, exquisite taste (often in the form of ghee, or other clarified butter preparations). From saut\u0026eacute;ing and frying to baking and sauce-making, butter has been used in countless ways.\u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/156/main_images/20141030-2225-9655-3855/Beauty_20-_20Butter-2444.jpg","medium":{"url":"//media.blueapron.com/stories/156/main_images/20141030-2225-9655-3855/Beauty_20-_20Butter-2444_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/156/main_images/20141030-2225-9655-3855/Beauty_20-_20Butter-2444_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/156/main_images/20141030-2225-9655-3855/Beauty_20-_20Butter-2444.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F156%2Fmain_images%2F20141030-2225-9655-3855%2FBeauty_20-_20Butter-2444.jpg","external_url":null,"external_url_text":"Read More","product_id":null,"is_blog":false}]},{"id":10795,"description":"Honey","customer_facing_name":"2 Tablespoons Honey","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Tablespoons Honey","sort_order":9,"stories":[]},{"id":10796,"description":"Whole Grain Dijon Mustard","customer_facing_name":"2 Tablespoons Whole Grain Dijon Mustard","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Tablespoons Whole Grain Dijon Mustard","sort_order":10,"stories":[{"id":16,"title":"Whole Grain Mustard","description":"\u003Cp\u003EMade from the seeds of the mustard plant, this ubiquitous condiment is also, historically, one of the oldest. Recipes for sauces resembling the mustard we recognize today date as far back as the 4th Century, when they were used to glaze wild boar. And though we don\u0026#39;t have any plans to put boar on the menu, mustard goes well with just about anything. The word itself is derived from two Latin words. \u0026quot;Must\u0026quot; comes from the Latin \u0026quot;mustum,\u0026quot; the first juice pressed from wine grapes. The \u0026quot;-ard\u0026quot; comes from \u0026quot;ardens,\u0026quot; meaning fiery or hot. The first mustards were a simple combination of \u0026quot;must\u0026quot; and ground mustard seeds, infusing the juice with the signature, slightly spicy flavor. The whole grain mustard we use is a combination of whole yellow and brown mustard seeds, blended with white wine and vinegar.\u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/16/main_images/43fee360-f690-47c6-92a1-6038d0c4b889/Beauty%20-%20Whole%20Grain%20Mustard-9740.jpg","medium":{"url":"//media.blueapron.com/stories/16/main_images/43fee360-f690-47c6-92a1-6038d0c4b889/Beauty%20-%20Whole%20Grain%20Mustard-9740_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/16/main_images/43fee360-f690-47c6-92a1-6038d0c4b889/Beauty%20-%20Whole%20Grain%20Mustard-9740_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/16/main_images/43fee360-f690-47c6-92a1-6038d0c4b889/Beauty%20-%20Whole%20Grain%20Mustard-9740.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F16%2Fmain_images%2F43fee360-f690-47c6-92a1-6038d0c4b889%2FBeauty%2520-%2520Whole%2520Grain%2520Mustard-9740.jpg","external_url":null,"external_url_text":"Read More","product_id":null,"is_blog":false}]},{"id":10797,"description":"Corned Beef Spice Blend (Black Mustard Seeds, Ground Coriander, Ground Bay Leaf, Ground Cloves, Crushed Juniper Berries \u0026 Light Brown Sugar)","customer_facing_name":"2 Teaspoon Corned Beef Spice Blend (Black Mustard Seeds, Ground Coriander, Ground Bay Leaf, Ground Cloves, Crushed Juniper Berries \u0026 Light Brown Sugar)","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Teaspoons Corned Beef Spice Blend (Black Mustard Seeds, Ground Coriander, Ground Bay Leaf, Ground Cloves, Crushed Juniper Berries \u0026 Light Brown Sugar)","sort_order":11,"stories":[]}],"renderable_main_dish_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F652%2Fcentered_main_dish_images%2F20150305-2220-8808-9114%2F2P_012815_1_20Corned_20Beef-Spiced_20Steak_20with_20Braised_20Cabbage_20-_208732.jpg","min_cook_time":25,"max_cook_time":35,"ingredient_image_url":"//media.blueapron.com/recipes/652/ingredient_images/20150305-2220-8989-2504/corned-beef-spiced-steak-2p-w.png","renderable_ingredient_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F652%2Fingredient_images%2F20150305-2220-8989-2504%2Fcorned-beef-spiced-steak-2p-w.png","recipe_steps":[{"id":4172,"recipe_id":652,"step_number":2,"step_text":"\u003Cp\u003EIn a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the \u003Cstrong\u003Ecarrots \u003C/strong\u003Eand\u003Cstrong\u003E onion\u003C/strong\u003E; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the \u003Cstrong\u003Ecabbage\u003C/strong\u003E and cook, stirring frequently, 2 to 3 minutes, or until the cabbage has wilted. Stir in the \u003Cstrong\u003Evinegar, honey, mustard \u003C/strong\u003Eand\u003Cstrong\u003E 2 tablespoons of water\u003C/strong\u003E. Cover and reduce the heat to medium-low. Cook 16 to 18 minutes, or until very tender; remove from heat. Season with salt and pepper to taste.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/652/recipe_steps/4172/20150305-2221-9856-8234/2P_012815_1_20Corned_20Beef-Spiced_20Steak_20with_20Braised_20Cabbage_20-_208723.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F652%2Frecipe_steps%2F4172%2F20150305-2221-9856-8234%2F2P_012815_1_20Corned_20Beef-Spiced_20Steak_20with_20Braised_20Cabbage_20-_208723.jpg","step_title":"Braise the cabbage:","stories":[]},{"id":4171,"recipe_id":652,"step_number":1,"step_text":"\u003Cp\u003EWash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove the steaks from the refrigerator to bring to room temperature. Peel and thinly slice the onion. Peel the carrots; thinly slice into rounds. Remove and discard the cabbage core; thinly slice the leaves. Pick the parsley leaves off the stems; discard the stems. Cut the potatoes into bite-sized pieces.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/652/recipe_steps/4171/20150305-2221-9088-5879/2P_012815_1_20Corned_20Beef-Spiced_20Steak_20with_20Braised_20Cabbage_20-_208719.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F652%2Frecipe_steps%2F4171%2F20150305-2221-9088-5879%2F2P_012815_1_20Corned_20Beef-Spiced_20Steak_20with_20Braised_20Cabbage_20-_208719.jpg","step_title":"Prepare the ingredients:","stories":[]},{"id":4175,"recipe_id":652,"step_number":5,"step_text":"\u003Cp\u003EFind the lines of muscle (or grain) of the rested steaks; thinly slice against the grain. Add any juices from the cutting board to the pot of braised cabbage; stir to combine. Stir \u003Cstrong\u003Ehalf the parsley\u003C/strong\u003E into the buttered potatoes. Divide the \u003Cstrong\u003Ebuttered potatoes\u003C/strong\u003E and \u003Cstrong\u003Ebraised cabbage\u003C/strong\u003E between 2 dishes. Top with the \u003Cstrong\u003Esliced steaks\u003C/strong\u003E. Garnish with the \u003Cstrong\u003Eremaining parsley\u003C/strong\u003E. Enjoy!\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/652/recipe_steps/4175/20150305-2221-9916-4798/2P_012815_1_20Corned_20Beef-Spiced_20Steak_20with_20Braised_20Cabbage_20-_208726.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F652%2Frecipe_steps%2F4175%2F20150305-2221-9916-4798%2F2P_012815_1_20Corned_20Beef-Spiced_20Steak_20with_20Braised_20Cabbage_20-_208726.jpg","step_title":"Finish \u0026 plate your dish:","stories":[]},{"id":4174,"recipe_id":652,"step_number":4,"step_text":"\u003Cp\u003EPat the \u003Cstrong\u003Esteaks\u003C/strong\u003E dry with paper towels and season both sides with salt, pepper and the \u003Cstrong\u003Espice blend\u003C/strong\u003E. 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 4 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 5 minutes. \u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/652/recipe_steps/4174/20150305-2221-8501-9523/2P_012815_1_20Corned_20Beef-Spiced_20Steak_20with_20Braised_20Cabbage_20-_208722.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F652%2Frecipe_steps%2F4174%2F20150305-2221-8501-9523%2F2P_012815_1_20Corned_20Beef-Spiced_20Steak_20with_20Braised_20Cabbage_20-_208722.jpg","step_title":"Season \u0026 cook the steaks:","stories":[]},{"id":4173,"recipe_id":652,"step_number":3,"step_text":"\u003Cp\u003EWhile the cabbage braises, add the \u003Cstrong\u003Epotatoes\u003C/strong\u003E to the pot of boiling water. Cook 13 to 15 minutes, or until tender when pierced with a fork. Remove from heat. Drain thoroughly and return to the pot. Stir in the \u003Cstrong\u003Ebutter\u003C/strong\u003E until melted; season with salt and pepper to taste. Set aside in a warm place.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/652/recipe_steps/4173/20150305-2221-9477-1766/2P_012815_1_20Corned_20Beef-Spiced_20Steak_20with_20Braised_20Cabbage_20-_208721.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F652%2Frecipe_steps%2F4173%2F20150305-2221-9477-1766%2F2P_012815_1_20Corned_20Beef-Spiced_20Steak_20with_20Braised_20Cabbage_20-_208721.jpg","step_title":"Cook \u0026 butter the potatoes:","stories":[]}],"stories":[{"id":238,"title":"Chef Essentials: Tongs","description":"\u003Cp\u003EThough they may appear unassuming, this tool is perfect for an exceptionally wide array of tasks. Flipping fillets, stirring soups, and tossing salads are just a few of them. Designed to be precise and strong, just think of tongs as an extension of your hand. We use ours all the time. To check out our favorite version, click the link below!\u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/238/main_images/20150123-2118-588-6034/tongs.jpg","medium":{"url":"//media.blueapron.com/stories/238/main_images/20150123-2118-588-6034/tongs_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/238/main_images/20150123-2118-588-6034/tongs_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/238/main_images/20150123-2118-588-6034/tongs.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F238%2Fmain_images%2F20150123-2118-588-6034%2Ftongs.jpg","external_url":"https://www.blueapron.com/market/products/kitchen-tongs","external_url_text":"Check it Out!","product_id":null,"is_blog":false}]}},{"recipe":{"id":1,"slug":"organic-turkey-chili-with-avocado-cilantro-new-york-state-cheddar","title":"Turkey Chili with Avocado \u0026 Cheddar Cheese","main_title":"Turkey Chili","sub_title":"with Avocado \u0026 Cheddar Cheese","description":"\u0026ldquo;Chili con carne,\u0026rdquo; typically shortened to just \u0026ldquo;chili,\u0026rdquo; is truly an American dish\u0026mdash;more specifically, it\u0026rsquo;s attributed to San Antonio, Texas. Its history is long and colorful, marked by chili parlors, mom-and-pop chili shops, communal cook-offs and fiery controversy surrounding the inclusion of beans. (Here, we\u0026rsquo;re in favor!) Most importantly, though: chili is delicious. We\u0026rsquo;re making ours with turkey instead of beef and topping off the rich, delightfully spicy stew with cheddar cheese, avocado, cilantro and lime rounds.","location":"/recipes/organic-turkey-chili-with-avocado-cilantro-new-york-state-cheddar","square_hi_res_image_url":"//media.blueapron.com/recipes/1/square_newsletter_images/20150224-2305-30203-9164/FINALforCard-sq_hi_res.jpg","renderable_square_hi_res_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1%2Fsquare_newsletter_images%2F20150224-2305-30203-9164%2FFINALforCard-sq.jpg","created_at":"2012-09-05T19:46:26Z","updated_at":"2015-03-09T19:13:37Z","is_complete":true,"sort_order":100,"calories_per_serving":"700","servings":"2","cuisine_tag_list":["American","Mexican"],"feature_tag_list":["Summer","Spring","Fall","Winter"],"main_ingredient_list":["poultry"],"wine_pairings":null,"is_gluten_free":false,"culinary_number":"9","guest_chef_name":null,"ingredients":[{"id":10799,"description":"Ground Turkey","customer_facing_name":"10 Ounces Ground Turkey","renderable_image_url":null,"customer_facing_quantity":"10","customer_facing_ingredient_name":"Ounces Ground Turkey","sort_order":1,"stories":[]},{"id":10800,"description":"15-Ounce Can Crushed Tomatoes","customer_facing_name":"1 15-Ounce Can Crushed Tomatoes","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"15-Ounce Can Crushed Tomatoes","sort_order":2,"stories":[]},{"id":10801,"description":"Red Kidney Beans","customer_facing_name":"1 3/4 Cups Red Kidney Beans","renderable_image_url":null,"customer_facing_quantity":"1\u00be","customer_facing_ingredient_name":"Cups Red Kidney Beans","sort_order":3,"stories":[]},{"id":10802,"description":"Garlic","customer_facing_name":"4 Cloves Garlic","renderable_image_url":null,"customer_facing_quantity":"4","customer_facing_ingredient_name":"Cloves Garlic","sort_order":4,"stories":[]},{"id":10803,"description":"Celery","customer_facing_name":"3 Stalks Celery","renderable_image_url":null,"customer_facing_quantity":"3","customer_facing_ingredient_name":"Stalks Celery","sort_order":5,"stories":[]},{"id":10804,"description":"Avocado","customer_facing_name":"1 Avocado","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Avocado","sort_order":6,"stories":[]},{"id":10805,"description":"Lime","customer_facing_name":"1 Lime","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Lime","sort_order":7,"stories":[]},{"id":10806,"description":"Yellow Onion","customer_facing_name":"1 Yellow Onion","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Yellow Onion","sort_order":8,"stories":[]},{"id":10807,"description":"Cilantro","customer_facing_name":"1 Bunch Cilantro","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Bunch Cilantro","sort_order":9,"stories":[]},{"id":10808,"description":"Cheddar Cheese","customer_facing_name":"2 Ounces Cheddar Cheese","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Ounces Cheddar Cheese","sort_order":10,"stories":[]},{"id":10809,"description":"Jalape\u00f1o Pepper","customer_facing_name":"1 Jalape\u00f1o Pepper","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Jalape\u00f1o Pepper","sort_order":11,"stories":[]},{"id":10810,"description":"Turkey Chili Spice Blend (Smoked Chile Powder \u0026 Ground Cumin)","customer_facing_name":"1 1/2 Tablespoon Turkey Chili Spice Blend (Smoked Chile Powder \u0026 Ground Cumin)","renderable_image_url":null,"customer_facing_quantity":"1\u00bd","customer_facing_ingredient_name":"Tablespoons Turkey Chili Spice Blend (Smoked Chile Powder \u0026 Ground Cumin)","sort_order":12,"stories":[]}],"renderable_main_dish_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1%2Fcentered_main_dish_images%2F20150224-2304-30100-9021%2FTurkey_20chili_20beans-1487.jpg","min_cook_time":25,"max_cook_time":35,"ingredient_image_url":"//media.blueapron.com/recipes/1/ingredient_images/20150305-2222-8544-3761/turkey-chili-2p-w.png","renderable_ingredient_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1%2Fingredient_images%2F20150305-2222-8544-3761%2Fturkey-chili-2p-w.png","recipe_steps":[{"id":1270,"recipe_id":1,"step_number":3,"step_text":"\u003Cp\u003ETo the pot of browned turkey, add the \u003Cstrong\u003Egarlic, celery, onion \u003C/strong\u003Eand\u003Cstrong\u003E as much of the jalape\u0026ntilde;o as you\u0026rsquo;d like\u003C/strong\u003E, depending on  how spicy you\u0026rsquo;d like the dish to be. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1/recipe_steps/1270/20140723-1915-3147-6849/Step3.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1%2Frecipe_steps%2F1270%2F20140723-1915-3147-6849%2FStep3.jpg","step_title":"Add the aromatics:","stories":[]},{"id":1271,"recipe_id":1,"step_number":4,"step_text":"\u003Cp\u003EAdd the \u003Cstrong\u003Espice blend \u003C/strong\u003Eto the pot of ground turkey and aromatics; cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Stir in the \u003Cstrong\u003Ecrushed tomatoes, beans \u003C/strong\u003Eand\u003Cstrong\u003E \u0026frac12; cup of water\u003C/strong\u003E; heat to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 7 to 9 minutes, or until slightly reduced in volume. Remove from heat and season with salt and pepper to taste.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1/recipe_steps/1271/20140723-1915-3153-1611/Step4.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1%2Frecipe_steps%2F1271%2F20140723-1915-3153-1611%2FStep4.jpg","step_title":"Finish the chili:","stories":[]},{"id":1272,"recipe_id":1,"step_number":1,"step_text":"\u003Cp\u003EWash and dry the fresh produce. Drain and rinse the beans. Peel and mince the garlic. Small dice the celery. Halve the lime; slice one half into thin rounds, leaving the other half whole. Pit, peel and medium dice the avocado; toss with \u003Cstrong\u003Ethe juice of the lime half\u003C/strong\u003E to prevent browning. Peel and small dice the onion. Pick the cilantro leaves off the stems; discard the stems. Grate the cheddar cheese. Remove and discard the ribs and seeds of the jalape\u0026ntilde;o; small dice the jalape\u0026ntilde;o, washing your hands immediately afterwards.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1/recipe_steps/1272/20150305-2223-8690-7509/Step1-edit.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1%2Frecipe_steps%2F1272%2F20150305-2223-8690-7509%2FStep1-edit.jpg","step_title":"Prepare the ingredients:","stories":[{"id":27,"title":"Two Great Ways of Prepping an Avocado","description":"\u003Cp\u003EFlavorful with a buttery, creamy texture, avocados are one of our favorite ingredients. Also called \u0026quot;alligator pears\u0026quot; for their rough-looking exteriors, these American natives are popular the world over. You\u0026#39;ll find them in guacamole, sushi rolls, and even in some cultures as a dessert. Despite their appearance, avocados can be extremely easy to prep. Chef Matt Wadiak will show you two methods in this short video.\u003C/p\u003E\n","status":"complete","video_url":"https://www.youtube.com/watch?v=dOfXgjIS9Jo","main_image":{"main_image":{"url":"//media.blueapron.com/stories/27/main_images/20140814-2211-1039-7059/How-to-Prep-Avocado-340x340.jpg","medium":{"url":"//media.blueapron.com/stories/27/main_images/20140814-2211-1039-7059/How-to-Prep-Avocado-340x340_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/27/main_images/20140814-2211-1039-7059/How-to-Prep-Avocado-340x340_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/27/main_images/20140814-2211-1039-7059/How-to-Prep-Avocado-340x340.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F27%2Fmain_images%2F20140814-2211-1039-7059%2FHow-to-Prep-Avocado-340x340.jpg","external_url":null,"external_url_text":"Watch the Video","product_id":null,"is_blog":false},{"id":59,"title":"How to Control the Heat of Your Jalape\u00f1os","description":"\u003Cp\u003EWe like a little spice. But, as tastes vary, spice isn\u0026#39;t always nice. The \u0026quot;spiciness\u0026quot; of most peppers is concentrated in the seeds. There are a few simple techniques for controlling the level of heat in your dish. Check out this short video to find out more. \u003C/p\u003E\n","status":"complete","video_url":"https://www.youtube.com/watch?v=ViXKlO2ad-c","main_image":{"main_image":{"url":"//media.blueapron.com/stories/59/main_images/20140829-1618-9080-0648/prepping-hot-peppers-340x340.jpg","medium":{"url":"//media.blueapron.com/stories/59/main_images/20140829-1618-9080-0648/prepping-hot-peppers-340x340_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/59/main_images/20140829-1618-9080-0648/prepping-hot-peppers-340x340_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/59/main_images/20140829-1618-9080-0648/prepping-hot-peppers-340x340.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F59%2Fmain_images%2F20140829-1618-9080-0648%2Fprepping-hot-peppers-340x340.jpg","external_url":null,"external_url_text":"Watch the Video","product_id":null,"is_blog":false},{"id":97,"title":"How To: Small Dice an Onion","description":"\u003Cp\u003ESmall dice an onion? No sweat (but maybe a few tears). Check out this video to see exactly how it\u0026#39;s done.\u003C/p\u003E\n","status":"complete","video_url":"https://www.youtube.com/watch?v=XebTvSBt7d0\u0026index=16\u0026list=PLSOqeBKQd88ONjkrhGcdJs6VbnVlKoEnT","main_image":{"main_image":{"url":"//media.blueapron.com/stories/97/main_images/20150303-2031-3335-5892/onion.png","medium":{"url":"//media.blueapron.com/stories/97/main_images/20150303-2031-3335-5892/onion_medium.png"},"thumb":{"url":"//media.blueapron.com/stories/97/main_images/20150303-2031-3335-5892/onion_thumb.png"}}},"main_image_url":"//media.blueapron.com/stories/97/main_images/20150303-2031-3335-5892/onion.png","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F97%2Fmain_images%2F20150303-2031-3335-5892%2Fonion.png","external_url":null,"external_url_text":"Watch the Video","product_id":null,"is_blog":false}]},{"id":1269,"recipe_id":1,"step_number":2,"step_text":"\u003Cp\u003EIn a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the \u003Cstrong\u003Eground turkey\u003C/strong\u003E; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1/recipe_steps/1269/20140723-1915-1941-4868/Step2.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1%2Frecipe_steps%2F1269%2F20140723-1915-1941-4868%2FStep2.jpg","step_title":"Cook the turkey:","stories":[]},{"id":1273,"recipe_id":1,"step_number":5,"step_text":"\u003Cp\u003EDivide the \u003Cstrong\u003Efinished chili\u003C/strong\u003E between 2 bowls. Garnish with the \u003Cstrong\u003Eavocado, cheddar cheese,  lime rounds \u003C/strong\u003Eand \u003Cstrong\u003Ecilantro\u003C/strong\u003E. Enjoy!\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1/recipe_steps/1273/20140723-1915-2988-4670/Step5.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1%2Frecipe_steps%2F1273%2F20140723-1915-2988-4670%2FStep5.jpg","step_title":"Plate your dish:","stories":[]}],"stories":[{"id":254,"title":"Cheddar Cheese","description":"\u003Cp\u003EThis ubiquitous, sharp cheese was first made in the English village of Cheddar in Somerset. Natural caves near the town provided the perfect environment in which to age the cheese. During the cheese-making process, cheddar goes through a special step called \u0026quot;cheddaring,\u0026quot; in which the curds are kneaded with salt cut into cubes and then aged. This gives the cheese its distinctive taste. \u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/254/main_images/20150130-1716-12-7328/Beauty_20-_20Cheddar_20Cheese_20-_207888.jpg","medium":{"url":"//media.blueapron.com/stories/254/main_images/20150130-1716-12-7328/Beauty_20-_20Cheddar_20Cheese_20-_207888_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/254/main_images/20150130-1716-12-7328/Beauty_20-_20Cheddar_20Cheese_20-_207888_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/254/main_images/20150130-1716-12-7328/Beauty_20-_20Cheddar_20Cheese_20-_207888.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F254%2Fmain_images%2F20150130-1716-12-7328%2FBeauty_20-_20Cheddar_20Cheese_20-_207888.jpg","external_url":null,"external_url_text":"Read More","product_id":null,"is_blog":false}]}},{"recipe":{"id":651,"slug":"shrimp-pasta-with-tom-yum-paste-asina-noodle-not-spaghetti-bw-lobster","title":"Tom Yum-Style Shrimp \u0026 Noodles with Gai Lan \u0026 Thai Basil","main_title":"Tom Yum-Style Shrimp \u0026 Noodles","sub_title":"with Gai Lan \u0026 Thai Basil","description":"A Southeast Asian classic, tom yum is best known for its hot and sour qualities. A base of aromatics like chiles, galangal and makrut lime leaves combine to make the finished dish distinctly delicious. Here, we\u0026rsquo;re taking that foundation and running with it. Our version, made with traditional tom yum paste, is tempered by the smooth richness of coconut milk. Simmering the shrimp and fresh, tender noodles in the sauce infuses them with complex, balanced flavors. Topped with fresh herbs like cilantro and Thai basil, this dish is truly the definition of yum.","location":"/recipes/shrimp-pasta-with-tom-yum-paste-asina-noodle-not-spaghetti-bw-lobster","square_hi_res_image_url":"//media.blueapron.com/recipes/651/square_newsletter_images/20150310-1645-16939-1711/2P_012815_5_20Tom_20Yum_20Shrimp_20R031015_1_20-_209954_hi_res.jpg","renderable_square_hi_res_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F651%2Fsquare_newsletter_images%2F20150310-1645-16939-1711%2F2P_012815_5_20Tom_20Yum_20Shrimp_20R031015_1_20-_209954.jpg","created_at":"2015-01-19T16:56:09Z","updated_at":"2015-03-10T16:46:49Z","is_complete":true,"sort_order":100,"calories_per_serving":"575","servings":"3","cuisine_tag_list":["Thai"],"feature_tag_list":["Summer","Spring","Fall","Winter"],"main_ingredient_list":["shellfish"],"wine_pairings":null,"is_gluten_free":false,"culinary_number":"565","guest_chef_name":null,"ingredients":[{"id":10223,"description":"Shrimp","customer_facing_name":"8 Ounces Shrimp","renderable_image_url":null,"customer_facing_quantity":"8","customer_facing_ingredient_name":"Ounces Shrimp","sort_order":1,"stories":[]},{"id":10813,"description":"Tom Yum Noodles","customer_facing_name":"1 Pound Tom Yum Noodles","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Pound Tom Yum Noodles","sort_order":2,"stories":[]},{"id":10812,"description":"Coconut Milk Powder","customer_facing_name":"1/2 Cup Coconut Milk Powder","renderable_image_url":null,"customer_facing_quantity":"\u00bd","customer_facing_ingredient_name":"Cup Coconut Milk Powder","sort_order":3,"stories":[]},{"id":10811,"description":"Peanuts","customer_facing_name":"1/3 Cup Peanuts","renderable_image_url":null,"customer_facing_quantity":"\u2153","customer_facing_ingredient_name":"Cup Peanuts","sort_order":4,"stories":[]},{"id":10815,"description":"Garlic","customer_facing_name":"2 Cloves Garlic","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Cloves Garlic","sort_order":5,"stories":[]},{"id":10814,"description":"Gai Lan","customer_facing_name":"1 Bunch Gai Lan","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Bunch Gai Lan","sort_order":6,"stories":[]},{"id":11335,"description":"Lime","customer_facing_name":"1 Lime","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Lime","sort_order":7,"stories":[]},{"id":10816,"description":"Cilantro","customer_facing_name":"1 Bunch Cilantro","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Bunch Cilantro","sort_order":8,"stories":[]},{"id":10818,"description":"Thai Basil","customer_facing_name":"1 Large Bunch Thai Basil","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Large Bunch Thai Basil","sort_order":9,"stories":[{"id":137,"title":"Thai Basil","description":"\u003Cp\u003EThai basil is a type of sweet basil popular in Southeast Asian cuisine. Unlike common basil, Thai basil has purplish stems and a stronger, licoricey flavor. It stands up well to heat and is a little less delicate than regular basil, but no less delicious.\u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/137/main_images/20141015-1931-6014-5986/Beauty_20-_20Thai_20Basil-9971.jpg","medium":{"url":"//media.blueapron.com/stories/137/main_images/20141015-1931-6014-5986/Beauty_20-_20Thai_20Basil-9971_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/137/main_images/20141015-1931-6014-5986/Beauty_20-_20Thai_20Basil-9971_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/137/main_images/20141015-1931-6014-5986/Beauty_20-_20Thai_20Basil-9971.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F137%2Fmain_images%2F20141015-1931-6014-5986%2FBeauty_20-_20Thai_20Basil-9971.jpg","external_url":null,"external_url_text":"Read More","product_id":null,"is_blog":false}]},{"id":10817,"description":"Tom Yum Paste","customer_facing_name":"2 Tablespoons Tom Yum Paste","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Tablespoons Tom Yum Paste","sort_order":10,"stories":[]},{"id":10819,"description":"1-Inch Piece Ginger","customer_facing_name":"1 1-Inch Piece Ginger","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"1-Inch Piece Ginger","sort_order":11,"stories":[{"id":92,"title":"Ginger","description":"\u003Cp\u003EThis delicious, knobby root is native to southern China, and from there it spread to the Spice Islands (in present-day Indonesia), West Africa and the Caribbean. Ginger began appearing in Europe in the 1st Century. Botanically, it\u0026#39;s most closely related to turmeric, cardamom and galangal, but it has a distinct flavor. Ginger has very many uses, both candied and pickled. It also has natural preservative qualities. And while we love it in all forms, we like it best minced and added to dishes where its lightly spicy, fresh flavor can truly shine.\u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/92/main_images/20140917-1837-11136-4070/Beauty_20-_20Ginger-2362.jpg","medium":{"url":"//media.blueapron.com/stories/92/main_images/20140917-1837-11136-4070/Beauty_20-_20Ginger-2362_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/92/main_images/20140917-1837-11136-4070/Beauty_20-_20Ginger-2362_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/92/main_images/20140917-1837-11136-4070/Beauty_20-_20Ginger-2362.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F92%2Fmain_images%2F20140917-1837-11136-4070%2FBeauty_20-_20Ginger-2362.jpg","external_url":null,"external_url_text":"Read More","product_id":null,"is_blog":false}]}],"renderable_main_dish_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F651%2Fcentered_main_dish_images%2F20150310-1645-400-8028%2F2P_012815_5_20Tom_20Yum_20Shrimp_20R031015_1_20-_209953.jpg","min_cook_time":15,"max_cook_time":25,"ingredient_image_url":"//media.blueapron.com/recipes/651/ingredient_images/20150310-1645-16932-4035/tom-yum-shrimp-2p-w3.png","renderable_ingredient_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F651%2Fingredient_images%2F20150310-1645-16932-4035%2Ftom-yum-shrimp-2p-w3.png","recipe_steps":[{"id":4168,"recipe_id":651,"step_number":4,"step_text":"\u003Cp\u003EWhile the vegetables cook, add the \u003Cstrong\u003Enoodles\u003C/strong\u003E to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Drain thoroughly and transfer to the pan of aromatics and vegetables. \u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/651/recipe_steps/4168/20150310-1641-16282-6966/2P_012815_5_20Tom_20Yum_20Shrimp_20R031015_1_20-_209945.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F651%2Frecipe_steps%2F4168%2F20150310-1641-16282-6966%2F2P_012815_5_20Tom_20Yum_20Shrimp_20R031015_1_20-_209945.jpg","step_title":"Cook \u0026 add the noodles:","stories":[]},{"id":4167,"recipe_id":651,"step_number":3,"step_text":"\u003Cp\u003EAdd the \u003Cstrong\u003Egai lan, half the basil\u003C/strong\u003E and \u003Cstrong\u003E2 tablespoons of water \u003C/strong\u003Eto the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the gai lan leaves have wilted.  \u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/651/recipe_steps/4167/20150305-2219-8914-5404/2P_012815_5_20Tom_20Yum_20Shrimp_20-_208792.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F651%2Frecipe_steps%2F4167%2F20150305-2219-8914-5404%2F2P_012815_5_20Tom_20Yum_20Shrimp_20-_208792.jpg","step_title":"Add the vegetables:","stories":[]},{"id":4166,"recipe_id":651,"step_number":2,"step_text":"\u003Cp\u003EIn a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the \u003Cstrong\u003Egarlic \u003C/strong\u003Eand\u003Cstrong\u003E ginger\u003C/strong\u003E. Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant. Add the \u003Cstrong\u003Etom yum paste\u003C/strong\u003E. Cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/651/recipe_steps/4166/20150305-2218-8278-5439/2P_012815_5_20Tom_20Yum_20Shrimp_20-_208791.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F651%2Frecipe_steps%2F4166%2F20150305-2218-8278-5439%2F2P_012815_5_20Tom_20Yum_20Shrimp_20-_208791.jpg","step_title":"Cook the aromatics:","stories":[]},{"id":4169,"recipe_id":651,"step_number":5,"step_text":"\u003Cp\u003EAdd the \u003Cstrong\u003Eshrimp, coconut milk powder mixture\u003C/strong\u003E and \u003Cstrong\u003E\u0026frac34; cup of water\u003C/strong\u003E to the pan of vegetables and noodles. Cook, stirring frequently to coat the noodles in sauce, 2 to 4 minutes, or until the shrimp are cooked through. (Be careful not to boil the sauce, as the coconut milk powder mixture may separate.) Remove from heat and stir in \u003Cstrong\u003Ethe juice of 2 lime wedges\u003C/strong\u003E.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/651/recipe_steps/4169/20150310-1641-1488-1202/2P_012815_5_20Tom_20Yum_20Shrimp_20R031015_1_20-_209947.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F651%2Frecipe_steps%2F4169%2F20150310-1641-1488-1202%2F2P_012815_5_20Tom_20Yum_20Shrimp_20R031015_1_20-_209947.jpg","step_title":"Finish the noodles:","stories":[]},{"id":4165,"recipe_id":651,"step_number":1,"step_text":"\u003Cp\u003EWash and dry the fresh produce. Heat a large pot of salted water to boiling on high. \u003Ca class=\"story-link\" data-story=\"231\" href=\"#\"\u003EPeel and mince the garlic\u003C/a\u003E and ginger. Trim off the ends of the gai lan stems; roughly chop the gai lan. Quarter the lime. Pick the cilantro and basil leaves off the stems; discard the stems. Roughly chop the peanuts. In a medium bowl, combine the \u003Cstrong\u003Ecoconut milk powder \u003C/strong\u003Eand \u003Cstrong\u003E\u0026frac12; cup of water\u003C/strong\u003E; stir until smooth.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/651/recipe_steps/4165/20150310-1641-1477-8956/2P_012815_5_20Tom_20Yum_20Shrimp_20R031015_1_20-_209941.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F651%2Frecipe_steps%2F4165%2F20150310-1641-1477-8956%2F2P_012815_5_20Tom_20Yum_20Shrimp_20R031015_1_20-_209941.jpg","step_title":"Prepare the ingredients:","stories":[{"id":231,"title":"How To: Peel Garlic","description":"\u003Cp\u003EIf you\u0026#39;re cooking with us, you\u0026#39;re using garlic in virtually every recipe. Don\u0026#39;t waste any more time trying to peel it! Check out the video for a quick tip.\u003C/p\u003E\n","status":"complete","video_url":"https://www.youtube.com/watch?v=GcGAdAGYXyo","main_image":{"main_image":{"url":"//media.blueapron.com/stories/231/main_images/20150122-1820-19289-6019/peeling-garlic-square1.jpg","medium":{"url":"//media.blueapron.com/stories/231/main_images/20150122-1820-19289-6019/peeling-garlic-square1_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/231/main_images/20150122-1820-19289-6019/peeling-garlic-square1_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/231/main_images/20150122-1820-19289-6019/peeling-garlic-square1.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F231%2Fmain_images%2F20150122-1820-19289-6019%2Fpeeling-garlic-square1.jpg","external_url":null,"external_url_text":"Check Out the Video!","product_id":null,"is_blog":false}]},{"id":4170,"recipe_id":651,"step_number":6,"step_text":"\u003Cp\u003EDivide the \u003Cstrong\u003Efinished noodles \u003C/strong\u003Ebetween bowls. Garnish with the \u003Cstrong\u003Ecilantro, peanuts\u003C/strong\u003E and \u003Cstrong\u003Eremaining lime wedges and basil\u003C/strong\u003E. Enjoy!\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/651/recipe_steps/4170/20150310-1642-16289-1416/2P_012815_5_20Tom_20Yum_20Shrimp_20R031015_1_20-_209949.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F651%2Frecipe_steps%2F4170%2F20150310-1642-16289-1416%2F2P_012815_5_20Tom_20Yum_20Shrimp_20R031015_1_20-_209949.jpg","step_title":"Plate your dish:","stories":[]}],"stories":[{"id":221,"title":"Chef Essentials: The Japanese Chef\'s Knife","description":"\u003Cp\u003EWe consider this the most useful (and most used) tool in the kitchen. From mincing garlic to peeling and large dicing squash or root vegetables, a sturdy, sharp knife is essential to the home chef. Not only does it make life in the kitchen easier, it also makes your cuts cleaner, resulting in a better-looking finished dish. When using a sharp knife, remember to let it do the work for you. A good model, and the skills it will help you develop, can last a lifetime. In our kitchen, we use a hand-forged Japanese chef\u0026#39;s knife. Click the link below to have a look at our model.\u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/221/main_images/20141231-1725-1728-0772/knife.jpg","medium":{"url":"//media.blueapron.com/stories/221/main_images/20141231-1725-1728-0772/knife_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/221/main_images/20141231-1725-1728-0772/knife_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/221/main_images/20141231-1725-1728-0772/knife.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F221%2Fmain_images%2F20141231-1725-1728-0772%2Fknife.jpg","external_url":"https://www.blueapron.com/market/products/hand-forged-japanese-chef-s-knife","external_url_text":"Check it out!","product_id":null,"is_blog":false}]}},{"recipe":{"id":653,"slug":"baked-pasta-with-brussels-lemon-hazelnuts-fontina-bechamel-lc","title":"Baked Fontina Pasta with Brussels Sprouts \u0026 Sage Breadcrumbs","main_title":"Baked Fontina Pasta","sub_title":"with Brussels Sprouts \u0026 Sage Breadcrumbs","description":"Chefs, have we got a treat for you\u0026mdash;in the form of creamy, savory, oven-baked pasta. We\u0026rsquo;re using ruffled campanelle pasta, named for its resemblance to bellflowers. The pasta\u0026rsquo;s unique edges cling to the rich Fontina cheese b\u0026eacute;chamel, making campanelle the perfect choice for this dish. As an added textural element, we\u0026rsquo;re infusing panko breadcrumbs with sage and sprinkling them on top to complete the meal. Forget ziti\u0026mdash; let\u0026rsquo;s bake something special!","location":"/recipes/baked-pasta-with-brussels-lemon-hazelnuts-fontina-bechamel-lc","square_hi_res_image_url":"//media.blueapron.com/recipes/653/square_newsletter_images/20150305-2225-10015-7824/2P_013015_1_20Baked_20Fontina_20Pasta_20-_209039_hi_res.jpg","renderable_square_hi_res_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F653%2Fsquare_newsletter_images%2F20150305-2225-10015-7824%2F2P_013015_1_20Baked_20Fontina_20Pasta_20-_209039.jpg","created_at":"2015-01-19T17:02:39Z","updated_at":"2015-03-09T19:17:09Z","is_complete":true,"sort_order":100,"calories_per_serving":"600","servings":"3","cuisine_tag_list":["Italian","American"],"feature_tag_list":["Fall","Winter"],"main_ingredient_list":["vegetarian"],"wine_pairings":null,"is_gluten_free":false,"culinary_number":"566","guest_chef_name":null,"ingredients":[{"id":10822,"description":"Campanelle Pasta","customer_facing_name":"8 Ounces Campanelle Pasta","renderable_image_url":null,"customer_facing_quantity":"8","customer_facing_ingredient_name":"Ounces Campanelle Pasta","sort_order":1,"stories":[{"id":253,"title":"Campanelle Pasta","description":"\u003Cp\u003ECampanelle, Italian for \u0026quot;little bells,\u0026quot; is a cone-shaped, frilled pasta. Usually served with hearty, chunky sauces, it\u0026#39;s shape is perfect for picking up and delivering flavors. \u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/253/main_images/20150130-1714-5753-3425/Beauty_20-_20Campanelle_20Pasta-0679.jpg","medium":{"url":"//media.blueapron.com/stories/253/main_images/20150130-1714-5753-3425/Beauty_20-_20Campanelle_20Pasta-0679_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/253/main_images/20150130-1714-5753-3425/Beauty_20-_20Campanelle_20Pasta-0679_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/253/main_images/20150130-1714-5753-3425/Beauty_20-_20Campanelle_20Pasta-0679.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F253%2Fmain_images%2F20150130-1714-5753-3425%2FBeauty_20-_20Campanelle_20Pasta-0679.jpg","external_url":null,"external_url_text":"Read More","product_id":null,"is_blog":false}]},{"id":10820,"description":"Fontina Cheese","customer_facing_name":"2 Ounces Fontina Cheese","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Ounces Fontina Cheese","sort_order":2,"stories":[{"id":245,"title":"Fontina Cheese","description":"\u003Cp\u003EFontina cheese has been produced in the Alpine valley of Aosta, Italy, for the last 900 years. Though somewhat milder than the original, today\u0026rsquo;s versions maintain a little ripeness and all the creamy texture. This cow\u0026rsquo;s milk variety is a natural choice for everything melty: from grilled cheese to gourmet toasts. \u200b\u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/245/main_images/20150130-1622-7737-0319/Beauty_20-_20Fontina_20Cheese_20-_204074.jpg","medium":{"url":"//media.blueapron.com/stories/245/main_images/20150130-1622-7737-0319/Beauty_20-_20Fontina_20Cheese_20-_204074_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/245/main_images/20150130-1622-7737-0319/Beauty_20-_20Fontina_20Cheese_20-_204074_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/245/main_images/20150130-1622-7737-0319/Beauty_20-_20Fontina_20Cheese_20-_204074.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F245%2Fmain_images%2F20150130-1622-7737-0319%2FBeauty_20-_20Fontina_20Cheese_20-_204074.jpg","external_url":null,"external_url_text":"Read More","product_id":null,"is_blog":false}]},{"id":10821,"description":"Brussels Sprouts","customer_facing_name":"6 Ounces Brussels Sprouts","renderable_image_url":null,"customer_facing_quantity":"6","customer_facing_ingredient_name":"Ounces Brussels Sprouts","sort_order":3,"stories":[]},{"id":10823,"description":"Sage","customer_facing_name":"1 Bunch Sage","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Bunch Sage","sort_order":4,"stories":[]},{"id":10824,"description":"All-Purpose Flour","customer_facing_name":"3 Tablespoons All-Purpose Flour","renderable_image_url":null,"customer_facing_quantity":"3","customer_facing_ingredient_name":"Tablespoons All-Purpose Flour","sort_order":5,"stories":[]},{"id":10825,"description":"Butter","customer_facing_name":"2 Tablespoons Butter","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Tablespoons Butter","sort_order":6,"stories":[]},{"id":10828,"description":"Heavy Cream","customer_facing_name":"2 Tablespoons Heavy Cream","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Tablespoons Heavy Cream","sort_order":7,"stories":[]},{"id":10826,"description":"Shallot","customer_facing_name":"1 Shallot","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Shallot","sort_order":8,"stories":[]},{"id":10827,"description":"Panko Breadcrumbs","customer_facing_name":"1/2 Cup Panko Breadcrumbs","renderable_image_url":null,"customer_facing_quantity":"\u00bd","customer_facing_ingredient_name":"Cup Panko Breadcrumbs","sort_order":9,"stories":[]}],"renderable_main_dish_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F653%2Fcentered_main_dish_images%2F20150305-2225-8643-1372%2F2P_013015_1_20Baked_20Fontina_20Pasta_20-_209038.jpg","min_cook_time":25,"max_cook_time":35,"ingredient_image_url":"//media.blueapron.com/recipes/653/ingredient_images/20150305-2224-10035-8449/baked-fontina-pasta-2p-w.png","renderable_ingredient_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F653%2Fingredient_images%2F20150305-2224-10035-8449%2Fbaked-fontina-pasta-2p-w.png","recipe_steps":[{"id":4181,"recipe_id":653,"step_number":6,"step_text":"\u003Cp\u003EAdd the \u003Cstrong\u003Ecooked pasta \u003C/strong\u003Eand\u003Cstrong\u003E cooked Brussels sprouts\u003C/strong\u003E to the pot of Fontina b\u0026eacute;chamel sauce. Stir until thoroughly combined; season with salt and pepper to taste. Transfer the mixture to a baking dish. Place the baking dish on a sheet pan. Bake in the oven 5 to 7 minutes, or until bubbly. Remove from the oven. Top the \u003Cstrong\u003Ebaked pasta\u003C/strong\u003E with the \u003Cstrong\u003Esage breadcrumbs\u003C/strong\u003E. Let stand for at least 2 minutes before serving. Enjoy!\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/653/recipe_steps/4181/20150305-2227-8929-7691/2P_013015_1_20Baked_20Fontina_20Pasta_20-_209009.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F653%2Frecipe_steps%2F4181%2F20150305-2227-8929-7691%2F2P_013015_1_20Baked_20Fontina_20Pasta_20-_209009.jpg","step_title":"Finish \u0026 bake the pasta:","stories":[]},{"id":4180,"recipe_id":653,"step_number":5,"step_text":"\u003Cp\u003EIn the same pot used to cook the pasta, melt the \u003Cstrong\u003Ebutter\u003C/strong\u003E on medium-high. Once melted, add the \u003Cstrong\u003Eflour\u003C/strong\u003E; cook, whisking frequently, 30 seconds to 1 minute, or until toasted and fragrant. Slowly whisk in the \u003Cstrong\u003Eheavy cream\u003C/strong\u003E and \u003Cstrong\u003Ereserved pasta cooking water\u003C/strong\u003E; cook, whisking frequently, 2 to 4 minutes, or until thickened. Add the \u003Cstrong\u003EFontina cheese\u003C/strong\u003E; stir until melted and combined. Season with salt and pepper to taste. Remove from heat.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/653/recipe_steps/4180/20150305-2227-9398-3878/2P_013015_1_20Baked_20Fontina_20Pasta_20-_209008.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F653%2Frecipe_steps%2F4180%2F20150305-2227-9398-3878%2F2P_013015_1_20Baked_20Fontina_20Pasta_20-_209008.jpg","step_title":"Make the Fontina b\u00e9chamel sauce:","stories":[{"id":307,"title":"Chef Essentials: The Whisk","description":"\u003Cp\u003EFor whipping and combining, a good sturdy whisk is absolutely essential. Most commonly, we use it to mix sauces, or for vinaigrettes. Vinaigrettes are a special case. Like hollandaise, a vinaigrette is something called an emulsion, a stable blend of a water-based ingredient (like vinegar) and an oil-based ingredient (like olive oil). Notoriously, they don\u0026rsquo;t mix well. However, if you use a tool, like a whisk, to agitate the solution, what you\u0026rsquo;re actually doing is breaking the oil up into billions of tiny particles that disperse within the vinegar, creating a smooth emulsion that has a perfect balance of richness and tang. All this just from a simple whisk.\u003C/p\u003E\n\n\u003Cp\u003EOur favorite model fits perfectly into the contours of bowls and is ideal for our purposes. Click the link below to check it out at our Market.\u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/307/main_images/20150305-1843-7268-1556/M022715_20Whisk_201140px-9900.jpg","medium":{"url":"//media.blueapron.com/stories/307/main_images/20150305-1843-7268-1556/M022715_20Whisk_201140px-9900_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/307/main_images/20150305-1843-7268-1556/M022715_20Whisk_201140px-9900_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/307/main_images/20150305-1843-7268-1556/M022715_20Whisk_201140px-9900.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F307%2Fmain_images%2F20150305-1843-7268-1556%2FM022715_20Whisk_201140px-9900.jpg","external_url":"https://www.blueapron.com/market/products/best-french-wire-whisk-10","external_url_text":"Check it Out","product_id":null,"is_blog":false}]},{"id":4177,"recipe_id":653,"step_number":2,"step_text":"\u003Cp\u003EAdd the \u003Cstrong\u003Epasta\u003C/strong\u003E to the pot of boiling water. Cook 9 to 11 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving \u003Cstrong\u003E2 cups of the pasta cooking water\u003C/strong\u003E, drain the cooked pasta thoroughly and set aside in a warm place. Rinse and dry the pot.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/653/recipe_steps/4177/20150305-2226-9391-4115/2P_013015_1_20Baked_20Fontina_20Pasta_20-_209005.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F653%2Frecipe_steps%2F4177%2F20150305-2226-9391-4115%2F2P_013015_1_20Baked_20Fontina_20Pasta_20-_209005.jpg","step_title":"Cook the pasta:","stories":[]},{"id":4179,"recipe_id":653,"step_number":4,"step_text":"\u003Cp\u003EIn the same pan used to make the sage breadcrumbs, heat 2 teaspoons of olive oil on medium-high until hot. Add the \u003Cstrong\u003Eshallot\u003C/strong\u003E. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the \u003Cstrong\u003EBrussels sprouts\u003C/strong\u003E; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and bright green. Remove from heat. \u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/653/recipe_steps/4179/20150305-2226-9306-1458/2P_013015_1_20Baked_20Fontina_20Pasta_20-_209006.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F653%2Frecipe_steps%2F4179%2F20150305-2226-9306-1458%2F2P_013015_1_20Baked_20Fontina_20Pasta_20-_209006.jpg","step_title":"Cook the Brussels sprouts:","stories":[]},{"id":4178,"recipe_id":653,"step_number":3,"step_text":"\u003Cp\u003EWhile the pasta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the \u003Cstrong\u003Esage\u003C/strong\u003E and \u003Cstrong\u003Ebreadcrumbs\u003C/strong\u003E; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until fragrant and browned. Transfer to a bowl and set aside. Wipe out the pan.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/653/recipe_steps/4178/20150305-2226-10142-5230/2P_013015_1_20Baked_20Fontina_20Pasta_20-_209003.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F653%2Frecipe_steps%2F4178%2F20150305-2226-10142-5230%2F2P_013015_1_20Baked_20Fontina_20Pasta_20-_209003.jpg","step_title":"Make the sage breadcrumbs:","stories":[{"id":224,"title":"Chef Essentials: The Nonstick Pan","description":"\u003Cp\u003EOf course, we here at Blue Apron love cooking. Doing the dishes? Maybe not so much. In our recipes, we like to re-use our pans multiple times. In some cases, it\u0026#39;s to create complex flavors or delicious pan sauces. In other cases, we\u0026#39;re just trying to simplify the clean-up. When we\u0026#39;re cooking, we often find it easiest to use a good nonstick pan. In between steps, you just have to wipe it out and move on\u0026mdash;no scouring necessary. This saves valuable time in the kitchen. Our nonstick pans have a special titanium and ceramic coating that\u0026#39;s completely toxin-free and remarkably sturdy. You can check out our favorite model at our Market. Just click the link below.\u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/224/main_images/20150115-1751-167-8762/Scanpan-1140px-A61A2636.jpg","medium":{"url":"//media.blueapron.com/stories/224/main_images/20150115-1751-167-8762/Scanpan-1140px-A61A2636_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/224/main_images/20150115-1751-167-8762/Scanpan-1140px-A61A2636_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/224/main_images/20150115-1751-167-8762/Scanpan-1140px-A61A2636.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F224%2Fmain_images%2F20150115-1751-167-8762%2FScanpan-1140px-A61A2636.jpg","external_url":"https://www.blueapron.com/market/products/toxin-free-nonstick-pan","external_url_text":"Check it Out!","product_id":null,"is_blog":false}]},{"id":4176,"recipe_id":653,"step_number":1,"step_text":"\u003Cp\u003EPreheat the oven to 450\u0026deg;F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the rind of the Fontina cheese; grate the cheese. Cut off and discard the stem ends of the Brussels sprouts. Cut the Brussels sprouts in half lengthwise; thinly slice the halves. Pick the sage leaves off the stems; discard the stems and finely chop the leaves. Peel and thinly slice the shallot. \u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/653/recipe_steps/4176/20150305-2226-9788-7408/2P_013015_1_20Baked_20Fontina_20Pasta_20-_209000.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F653%2Frecipe_steps%2F4176%2F20150305-2226-9788-7408%2F2P_013015_1_20Baked_20Fontina_20Pasta_20-_209000.jpg","step_title":"Prepare the ingredients:","stories":[]}],"stories":[]}},{"recipe":{"id":654,"slug":"quinoa-cakes-burgers-with-baked-sweet-potato-fries-and-roasted-garlic-aioli","title":"Salvadoran Black Bean \u0026 Cheese Pupusas with Cabbage \u0026 Radish Curtido","main_title":"Salvadoran Black Bean \u0026 Cheese Pupusas","sub_title":"with Cabbage \u0026 Radish Curtido","description":"Pupusas, a hallmark of traditional Salvadoran cuisine, are thick, handmade corn tortillas stuffed with beans, cheeses and other savory ingredients. Popular in El Salvador for centuries, pupusas made their way to the U.S. in the 1980s, and here they\u0026rsquo;ve been enjoyed ever since. We\u0026rsquo;re making ours with queso Oaxaca, a deliciously stringy, semi-hard cheese, and beans seasoned with onion, cilantro and authentic spices. As per custom, we\u0026rsquo;re shaping and filling the tortillas ourselves\u0026mdash;so get ready for some hands-on action!","location":"/recipes/quinoa-cakes-burgers-with-baked-sweet-potato-fries-and-roasted-garlic-aioli","square_hi_res_image_url":"//media.blueapron.com/recipes/654/square_newsletter_images/20150305-2228-9477-7112/2P_020315_1_20Salvadorian_20Pupusa_20-_209286_20SQ_hi_res.jpg","renderable_square_hi_res_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F654%2Fsquare_newsletter_images%2F20150305-2228-9477-7112%2F2P_020315_1_20Salvadorian_20Pupusa_20-_209286_20SQ.jpg","created_at":"2015-01-19T17:03:58Z","updated_at":"2015-03-09T19:20:14Z","is_complete":true,"sort_order":100,"calories_per_serving":"665","servings":"2","cuisine_tag_list":["Latin American"],"feature_tag_list":["Spring","Fall","Winter"],"main_ingredient_list":["vegetarian"],"wine_pairings":null,"is_gluten_free":false,"culinary_number":"567","guest_chef_name":null,"ingredients":[{"id":10840,"description":"Instant Masa Harina","customer_facing_name":"1 Cup Instant Masa Harina","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Cup Instant Masa Harina","sort_order":1,"stories":[]},{"id":10843,"description":"Black Beans","customer_facing_name":"1 1/2 Cups Black Beans","renderable_image_url":null,"customer_facing_quantity":"1\u00bd","customer_facing_ingredient_name":"Cups Black Beans","sort_order":2,"stories":[]},{"id":10842,"description":"Green Cabbage","customer_facing_name":"8 Ounces Green Cabbage","renderable_image_url":null,"customer_facing_quantity":"8","customer_facing_ingredient_name":"Ounces Green Cabbage","sort_order":3,"stories":[]},{"id":10841,"description":"Radishes","customer_facing_name":"2 Ounces Radishes","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Ounces Radishes","sort_order":4,"stories":[]},{"id":10844,"description":"Lime","customer_facing_name":"1 Lime","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Lime","sort_order":5,"stories":[]},{"id":10845,"description":"Red Onion","customer_facing_name":"1 Red Onion","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Red Onion","sort_order":6,"stories":[]},{"id":10846,"description":"Cilantro","customer_facing_name":"1 Large Bunch Cilantro","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Large Bunch Cilantro","sort_order":7,"stories":[]},{"id":10848,"description":"Queso Oaxaca","customer_facing_name":"2 Ounces Queso Oaxaca","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Ounces Queso Oaxaca","sort_order":8,"stories":[{"id":94,"title":"Queso Oaxaca","description":"\u003Cp\u003EQueso Oaxaca is a stringy, semi-hard cheese from the state of Oaxaca in southern Mexico. Made using many of the same cutting and stretching techniques as for Italian mozzarella, queso Oaxaca is delicately rich and durable, yet melty when heated. It contains cow\u0026#39;s milk, as opposed to water buffalo\u0026#39;s milk. It\u0026#39;s terrific in tortilla dishes, like quesadillas and the local tlayuda (similar to a quesadilla, but cooked open-faced).\u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/94/main_images/20140917-1838-11220-8621/Beauty_20-_20Queso_20Oaxaca-3379.jpg","medium":{"url":"//media.blueapron.com/stories/94/main_images/20140917-1838-11220-8621/Beauty_20-_20Queso_20Oaxaca-3379_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/94/main_images/20140917-1838-11220-8621/Beauty_20-_20Queso_20Oaxaca-3379_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/94/main_images/20140917-1838-11220-8621/Beauty_20-_20Queso_20Oaxaca-3379.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F94%2Fmain_images%2F20140917-1838-11220-8621%2FBeauty_20-_20Queso_20Oaxaca-3379.jpg","external_url":null,"external_url_text":"Read More","product_id":null,"is_blog":false}]},{"id":10847,"description":"Sugar","customer_facing_name":"2 Tablespoons Sugar","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Tablespoons Sugar","sort_order":9,"stories":[]},{"id":10849,"description":"Pupusa Spice Blend (Ancho Chile Powder, Chipotle Chile Powder, Ground Cumin \u0026 Garlic Powder)","customer_facing_name":"2 Teaspoon Pupusa Spice Blend (Ancho Chile Powder, Chipotle Chile Powder, Ground Cumin \u0026 Garlic Powder)","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Teaspoons Pupusa Spice Blend (Ancho Chile Powder, Chipotle Chile Powder, Ground Cumin \u0026 Garlic Powder)","sort_order":10,"stories":[]}],"renderable_main_dish_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F654%2Fcentered_main_dish_images%2F20150305-2228-8956-9659%2F2P_020315_1_20Salvadorian_20Pupusa_20-_209285.jpg","min_cook_time":25,"max_cook_time":35,"ingredient_image_url":"//media.blueapron.com/recipes/654/ingredient_images/20150305-2228-9867-8713/pupusa-2p-w.png","renderable_ingredient_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F654%2Fingredient_images%2F20150305-2228-9867-8713%2Fpupusa-2p-w.png","recipe_steps":[{"id":4186,"recipe_id":654,"step_number":5,"step_text":"\u003Cp\u003EIn a large pan (nonstick, if you have one), heat a thin layer of olive oil on medium-high until hot. Carefully add the \u003Cstrong\u003Epupusas\u003C/strong\u003E. Cook, gently pressing down to ensure even browning, 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a clean, dry work surface. \u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/654/recipe_steps/4186/20150305-2229-8753-9395/2P_020315_1_20Salvadorian_20Pupusa_20-_209268.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F654%2Frecipe_steps%2F4186%2F20150305-2229-8753-9395%2F2P_020315_1_20Salvadorian_20Pupusa_20-_209268.jpg","step_title":"Cook the pupusas:","stories":[]},{"id":4182,"recipe_id":654,"step_number":1,"step_text":"\u003Cp\u003EWash and dry the fresh produce. Drain and rinse the beans; transfer to a medium bowl and mash with a fork. Remove and discard the cabbage core; thinly slice the leaves. Cut the radishes into matchsticks. Quarter the lime. Peel and halve the onion; thinly slice one half and \u003Ca class=\"story-link\" data-story=\"97\" href=\"#\"\u003Esmall dice the other.\u003C/a\u003E Pick the cilantro leaves off the stems; mince the stems and keep the leaves whole. Grate the Oaxaca cheese.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/654/recipe_steps/4182/20150305-2230-9243-2449/2P_020315_1_20Salvadorian_20Pupusa_20-_209260.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F654%2Frecipe_steps%2F4182%2F20150305-2230-9243-2449%2F2P_020315_1_20Salvadorian_20Pupusa_20-_209260.jpg","step_title":"Prepare the ingredients:","stories":[{"id":97,"title":"How To: Small Dice an Onion","description":"\u003Cp\u003ESmall dice an onion? No sweat (but maybe a few tears). Check out this video to see exactly how it\u0026#39;s done.\u003C/p\u003E\n","status":"complete","video_url":"https://www.youtube.com/watch?v=XebTvSBt7d0\u0026index=16\u0026list=PLSOqeBKQd88ONjkrhGcdJs6VbnVlKoEnT","main_image":{"main_image":{"url":"//media.blueapron.com/stories/97/main_images/20150303-2031-3335-5892/onion.png","medium":{"url":"//media.blueapron.com/stories/97/main_images/20150303-2031-3335-5892/onion_medium.png"},"thumb":{"url":"//media.blueapron.com/stories/97/main_images/20150303-2031-3335-5892/onion_thumb.png"}}},"main_image_url":"//media.blueapron.com/stories/97/main_images/20150303-2031-3335-5892/onion.png","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F97%2Fmain_images%2F20150303-2031-3335-5892%2Fonion.png","external_url":null,"external_url_text":"Watch the Video","product_id":null,"is_blog":false}]},{"id":4187,"recipe_id":654,"step_number":6,"step_text":"\u003Cp\u003ECarefully slice the pupusas in half. Divide the \u003Cstrong\u003Esliced pupusas\u003C/strong\u003E and\u003Cstrong\u003E radish curtido\u003C/strong\u003E between 2 dishes. Garnish with the \u003Cstrong\u003Ecilantro leaves\u003C/strong\u003E. Serve with \u003Cstrong\u003Eany\u003C/strong\u003E \u003Cstrong\u003Eremaining cooked beans \u003C/strong\u003Eon the side. Enjoy!\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/654/recipe_steps/4187/20150305-2229-9006-9234/2P_020315_1_20Salvadorian_20Pupusa_20-_209269.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F654%2Frecipe_steps%2F4187%2F20150305-2229-9006-9234%2F2P_020315_1_20Salvadorian_20Pupusa_20-_209269.jpg","step_title":"Plate your dish:","stories":[]},{"id":4184,"recipe_id":654,"step_number":3,"step_text":"\u003Cp\u003EWhile the beans cook, in a large bowl, combine the \u003Cstrong\u003Ecabbage, radishes, sugar, as much of the sliced onion as you\u0026rsquo;d like\u003C/strong\u003E and \u003Cstrong\u003Ethe juice of all 4 lime wedges\u003C/strong\u003E. Drizzle with olive oil and stir to thoroughly combine. Season with salt and pepper to taste. Set aside. \u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/654/recipe_steps/4184/20150305-2229-10277-7313/2P_020315_1_20Salvadorian_20Pupusa_20-_209264.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F654%2Frecipe_steps%2F4184%2F20150305-2229-10277-7313%2F2P_020315_1_20Salvadorian_20Pupusa_20-_209264.jpg","step_title":"Make the radish curtido:","stories":[]},{"id":4185,"recipe_id":654,"step_number":4,"step_text":"\u003Cp\u003EIn a large bowl, combine the\u003Cstrong\u003E masa harina \u003C/strong\u003Eand\u003Cstrong\u003E \u0026frac34; cup of water\u003C/strong\u003E; season with salt and pepper. (The dough should be slightly damp and easy to shape. If it seems too dry, add up to an additional \u0026frac14; cup of water.) Using wet hands, divide the mixture into 4 equal-sized balls; carefully flatten into rounds, each about 5 inches in diameter. Divide the \u003Cstrong\u003Ecooked beans \u003C/strong\u003Ebetween the centers of 2 of the rounds; spread into an even layer, leaving a small border around the edge of each (you may have extra beans). Top with the\u003Cstrong\u003E Oaxaca cheese\u003C/strong\u003E and remaining dough rounds. Using your hands, carefully press down to seal the edges of the pupusas around the filling.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/654/recipe_steps/4185/20150305-2229-10348-1969/2P_020315_1_20Salvadorian_20Pupusa_20-_209266.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F654%2Frecipe_steps%2F4185%2F20150305-2229-10348-1969%2F2P_020315_1_20Salvadorian_20Pupusa_20-_209266.jpg","step_title":"Make the pupusas:","stories":[]},{"id":4183,"recipe_id":654,"step_number":2,"step_text":"\u003Cp\u003EIn a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the \u003Cstrong\u003Ediced onion, cilantro stems \u003C/strong\u003Eand\u003Cstrong\u003E spice blend\u003C/strong\u003E; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the \u003Cstrong\u003Emashed beans \u003C/strong\u003Eand\u003Cstrong\u003E \u0026frac14; cup of water\u003C/strong\u003E; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until thickened. Set aside to cool.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/654/recipe_steps/4183/20150305-2229-8979-0849/2P_020315_1_20Salvadorian_20Pupusa_20-_209263.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F654%2Frecipe_steps%2F4183%2F20150305-2229-8979-0849%2F2P_020315_1_20Salvadorian_20Pupusa_20-_209263.jpg","step_title":"Cook the beans:","stories":[]}],"stories":[{"id":224,"title":"Chef Essentials: The Nonstick Pan","description":"\u003Cp\u003EOf course, we here at Blue Apron love cooking. Doing the dishes? Maybe not so much. In our recipes, we like to re-use our pans multiple times. In some cases, it\u0026#39;s to create complex flavors or delicious pan sauces. In other cases, we\u0026#39;re just trying to simplify the clean-up. When we\u0026#39;re cooking, we often find it easiest to use a good nonstick pan. In between steps, you just have to wipe it out and move on\u0026mdash;no scouring necessary. This saves valuable time in the kitchen. Our nonstick pans have a special titanium and ceramic coating that\u0026#39;s completely toxin-free and remarkably sturdy. You can check out our favorite model at our Market. Just click the link below.\u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/224/main_images/20150115-1751-167-8762/Scanpan-1140px-A61A2636.jpg","medium":{"url":"//media.blueapron.com/stories/224/main_images/20150115-1751-167-8762/Scanpan-1140px-A61A2636_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/224/main_images/20150115-1751-167-8762/Scanpan-1140px-A61A2636_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/224/main_images/20150115-1751-167-8762/Scanpan-1140px-A61A2636.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F224%2Fmain_images%2F20150115-1751-167-8762%2FScanpan-1140px-A61A2636.jpg","external_url":"https://www.blueapron.com/market/products/toxin-free-nonstick-pan","external_url_text":"Check it Out!","product_id":null,"is_blog":false}]}},{"recipe":{"id":655,"slug":"smokey-beluga-lentils-with-manchego-croutons-and-a-soft-boiled-egg-braising-mix-via-beth","title":"Smoky Beluga Lentils  with Garlic Toast \u0026 Soft-Boiled Eggs","main_title":"Smoky Beluga Lentils ","sub_title":"with Garlic Toast \u0026 Soft-Boiled Eggs","description":"This tasty lentil stew gets its incredible smoky quality from a special spice: piment\u0026oacute;n. Piment\u0026oacute;n is an extraordinary kind of paprika, indispensable to Spanish cuisine. It\u0026rsquo;s so cherished that its name is protected\u0026mdash;meaning that paprika can only be called \u0026ldquo;piment\u0026oacute;n\u0026rdquo; if the red chile peppers used to make it were grown in certain regions of Spain, where the climate is just right. The peppers are dried, smoked and ground into a gorgeous red powder. Combined with ground bay leaf and cayenne pepper in our spice blend, piment\u0026oacute;n provides a unique flavor base for this dish.","location":"/recipes/smokey-beluga-lentils-with-manchego-croutons-and-a-soft-boiled-egg-braising-mix-via-beth","square_hi_res_image_url":"//media.blueapron.com/recipes/655/square_newsletter_images/20150305-2230-8856-1564/2P_013015_4_20Smokey_20Beluga_20Lentils_20-_209207_hi_res.jpg","renderable_square_hi_res_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F655%2Fsquare_newsletter_images%2F20150305-2230-8856-1564%2F2P_013015_4_20Smokey_20Beluga_20Lentils_20-_209207.jpg","created_at":"2015-01-19T17:05:35Z","updated_at":"2015-03-10T15:35:59Z","is_complete":true,"sort_order":100,"calories_per_serving":"635","servings":"2","cuisine_tag_list":["American","Spanish"],"feature_tag_list":["Spring"],"main_ingredient_list":["vegetarian"],"wine_pairings":null,"is_gluten_free":false,"culinary_number":"568","guest_chef_name":null,"ingredients":[{"id":10829,"description":"Farm Eggs","customer_facing_name":"2 Farm Eggs","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Farm Eggs","sort_order":1,"stories":[]},{"id":10834,"description":"Beluga Lentils","customer_facing_name":"1 Cup Beluga Lentils","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Cup Beluga Lentils","sort_order":2,"stories":[{"id":244,"title":"Beluga Lentils","description":"\u003Cp\u003EBeluga lentils, the \u0026ldquo;caviar\u0026rdquo; of the legume world, are a favorite among experienced chefs for their flavor, color, and ability to hold their shape during cooking. In addition to their petit good looks, these delicious little pearls are high in protein and essential amino acids. Lentils are a technically a kind of seed called a pulse, and fittingly, they deliver a burst of flavor with each bite.\u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/244/main_images/20150130-1617-904-1777/Beauty_20-_20Beluga_20Lentils_20-_207725.jpg","medium":{"url":"//media.blueapron.com/stories/244/main_images/20150130-1617-904-1777/Beauty_20-_20Beluga_20Lentils_20-_207725_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/244/main_images/20150130-1617-904-1777/Beauty_20-_20Beluga_20Lentils_20-_207725_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/244/main_images/20150130-1617-904-1777/Beauty_20-_20Beluga_20Lentils_20-_207725.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F244%2Fmain_images%2F20150130-1617-904-1777%2FBeauty_20-_20Beluga_20Lentils_20-_207725.jpg","external_url":null,"external_url_text":"Read More","product_id":null,"is_blog":false}]},{"id":10837,"description":"Small Baguette","customer_facing_name":"1 Small Baguette","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Small Baguette","sort_order":3,"stories":[]},{"id":10838,"description":"15-Ounce Can Diced Tomatoes","customer_facing_name":"1 15-Ounce Can Diced Tomatoes","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"15-Ounce Can Diced Tomatoes","sort_order":4,"stories":[]},{"id":10835,"description":"Braising Greens","customer_facing_name":"4 Ounces Braising Greens","renderable_image_url":null,"customer_facing_quantity":"4","customer_facing_ingredient_name":"Ounces Braising Greens","sort_order":5,"stories":[]},{"id":10833,"description":"Garlic","customer_facing_name":"3 Cloves Garlic","renderable_image_url":null,"customer_facing_quantity":"3","customer_facing_ingredient_name":"Cloves Garlic","sort_order":6,"stories":[]},{"id":10830,"description":"Carrots","customer_facing_name":"2 Carrots","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Carrots","sort_order":7,"stories":[]},{"id":10831,"description":"Yellow Onion","customer_facing_name":"1 Yellow Onion","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Yellow Onion","sort_order":8,"stories":[]},{"id":10832,"description":"Manchego Cheese","customer_facing_name":"2 Ounces Manchego Cheese","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Ounces Manchego Cheese","sort_order":9,"stories":[]},{"id":10836,"description":"Sherry Vinegar","customer_facing_name":"2 Tablespoons Sherry Vinegar","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Tablespoons Sherry Vinegar","sort_order":10,"stories":[{"id":12,"title":"Sherry Vinegar","description":"\u003Cp\u003ESherry vinegar is a product of the southernmost tip of Spain, where it\u0026rsquo;s distilled from Palomino grapes. To be called sherry vinegar, it must be aged in American oak casks for at least six months before distillation. Just like aging wine, this process develops the flavor, giving the vinegar notes of dried fruit, caramel and hazelnut. It\u0026rsquo;s the perfect base for vinaigrettes, providing brightness and acidity and a robust, complex finish.\u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/12/main_images/d3c26f4b-95c0-4795-a1c9-05e7928fa6c6/Beauty%20-%20Sherry%20Vinegar-0079.jpg","medium":{"url":"//media.blueapron.com/stories/12/main_images/d3c26f4b-95c0-4795-a1c9-05e7928fa6c6/Beauty%20-%20Sherry%20Vinegar-0079_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/12/main_images/d3c26f4b-95c0-4795-a1c9-05e7928fa6c6/Beauty%20-%20Sherry%20Vinegar-0079_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/12/main_images/d3c26f4b-95c0-4795-a1c9-05e7928fa6c6/Beauty%20-%20Sherry%20Vinegar-0079.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F12%2Fmain_images%2Fd3c26f4b-95c0-4795-a1c9-05e7928fa6c6%2FBeauty%2520-%2520Sherry%2520Vinegar-0079.jpg","external_url":null,"external_url_text":"Read More","product_id":null,"is_blog":false}]},{"id":10839,"description":"Smoky Lentil Spice Blend (Piment\u00f3n, Ground Bay Leaf \u0026 Cayenne Pepper)","customer_facing_name":"2 Teaspoons Smoky Lentil Spice Blend (Piment\u00f3n, Ground Bay Leaf \u0026 Cayenne Pepper)","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Teaspoons Smoky Lentil Spice Blend (Piment\u00f3n, Ground Bay Leaf \u0026 Cayenne Pepper)","sort_order":11,"stories":[]}],"renderable_main_dish_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F655%2Fcentered_main_dish_images%2F20150305-2230-10348-6386%2F2P_013015_4_20Smokey_20Beluga_20Lentils_20-_209203.jpg","min_cook_time":35,"max_cook_time":45,"ingredient_image_url":"//media.blueapron.com/recipes/655/ingredient_images/20150305-2230-9644-4389/smokey-beluga-lentils-2p-w.png","renderable_ingredient_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F655%2Fingredient_images%2F20150305-2230-9644-4389%2Fsmokey-beluga-lentils-2p-w.png","recipe_steps":[{"id":4193,"recipe_id":655,"step_number":6,"step_text":"\u003Cp\u003EStir the \u003Cstrong\u003Ebraising greens \u003C/strong\u003Eand\u003Cstrong\u003E as much of the vinegar as you\u0026rsquo;d like \u003C/strong\u003Einto the pot of lentils. Season with salt and pepper to taste; remove from heat. Divide the \u003Cstrong\u003Efinished lentils\u003C/strong\u003E between 2 bowls. Top each with a \u003Cstrong\u003Esoft-boiled egg\u003C/strong\u003E and garnish with the \u003Cstrong\u003EManchego cheese\u003C/strong\u003E. Serve with the \u003Cstrong\u003Egarlic toast\u003C/strong\u003E on the side. Just before serving, split open the soft-boiled eggs. Enjoy!\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/655/recipe_steps/4193/20150305-2232-10455-7387/2P_013015_4_20Smokey_20Beluga_20Lentils_20-_209172.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F655%2Frecipe_steps%2F4193%2F20150305-2232-10455-7387%2F2P_013015_4_20Smokey_20Beluga_20Lentils_20-_209172.jpg","step_title":"Finish \u0026 plate your dish:","stories":[]},{"id":4192,"recipe_id":655,"step_number":4,"step_text":"\u003Cp\u003EWhile the lentils cook, add the \u003Cstrong\u003Eeggs\u003C/strong\u003E to the pot of boiling water and cook for exactly 6 minutes. Drain thoroughly; rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the eggs; season with salt and pepper.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/655/recipe_steps/4192/20150305-2232-9221-1176/2P_013015_4_20Smokey_20Beluga_20Lentils_20-_209160.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F655%2Frecipe_steps%2F4192%2F20150305-2232-9221-1176%2F2P_013015_4_20Smokey_20Beluga_20Lentils_20-_209160.jpg","step_title":"Soft-boil the eggs:","stories":[]},{"id":4191,"recipe_id":655,"step_number":5,"step_text":"\u003Cp\u003EWhile the lentils cook, drizzle a \u003Ca class=\"story-link\" data-story=\"225\" href=\"#\"\u003Esheet pan\u003C/a\u003E with olive oil. Lightly coat both cut sides of each \u003Cstrong\u003Ebaguette piece\u003C/strong\u003E in the olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until lightly browned. Remove from the oven. Carefully rub one cut side of each baguette piece with the \u003Cstrong\u003Ewhole garlic clove\u003C/strong\u003E. Discard the garlic clove.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/655/recipe_steps/4191/20150305-2232-9010-7229/2P_013015_4_20Smokey_20Beluga_20Lentils_20-_209173.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F655%2Frecipe_steps%2F4191%2F20150305-2232-9010-7229%2F2P_013015_4_20Smokey_20Beluga_20Lentils_20-_209173.jpg","step_title":"Make the garlic toast:","stories":[{"id":225,"title":"Chef Essentials: The Half Sheet Pan","description":"\u003Cp\u003EFrom roasting vegetables to transform their flavors, to braising meat until it\u0026#39;s mouthwateringly tender, to crisping bread and tortillas for satisfying, crunchy garnishes\u0026mdash;we love to use our oven. Because of how much use it gets, a good sheet pan is an extremely useful tool. And it\u0026#39;s not just for cooking, it can actually help keep your kitchen clean. When making casseroles, gratins or lasagna (pretty much anything bubbly) we usually place the baking dish on top of a sheet pan. That way, if anything bubbles out, it falls right on the sheet pan rather than directly into your oven, where it might smoke. We found a perfectly-sized model for all our needs, and it\u0026#39;s available at our marketplace. Click the link below to see our essential sheet pan.\u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/225/main_images/20150109-1855-567-3115/sheetpan.jpg","medium":{"url":"//media.blueapron.com/stories/225/main_images/20150109-1855-567-3115/sheetpan_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/225/main_images/20150109-1855-567-3115/sheetpan_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/225/main_images/20150109-1855-567-3115/sheetpan.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F225%2Fmain_images%2F20150109-1855-567-3115%2Fsheetpan.jpg","external_url":"https://www.blueapron.com/market/products/half-sheet-pan","external_url_text":"Check it Out!","product_id":null,"is_blog":false}]},{"id":4188,"recipe_id":655,"step_number":1,"step_text":"\u003Cp\u003EPreheat the oven to 450\u0026deg;F. Wash and dry the fresh produce. Heat a small pot of water to boiling on high. Cut off and discard the very ends of the baguette; slice the baguette into 4 equal-sized pieces on an angle. Peel the garlic; thinly slice 2 of the cloves, leaving the remaining clove whole. Peel the carrots and slice into thin rounds. Peel and small dice the onion. Discard the rind of the Manchego cheese; using a fork or \u003Ca class=\"story-link\" data-story=\"229\" href=\"#\"\u003Esmall knife\u003C/a\u003E, break the cheese into small pieces.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/655/recipe_steps/4188/20150305-2232-9366-9566/2P_013015_4_20Smokey_20Beluga_20Lentils_20-_209152.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F655%2Frecipe_steps%2F4188%2F20150305-2232-9366-9566%2F2P_013015_4_20Smokey_20Beluga_20Lentils_20-_209152.jpg","step_title":"Prepare the ingredients:","stories":[{"id":229,"title":"Chef Essentials: The Petty Knife","description":"\u003Cp\u003EDon\u0026#39;t let the name fool you. The petty knife is an incredibly important tool. Our is forged Japanese steel, handcrafted and held to the highest standards of quality. It\u0026#39;s part of a tradition of knife forgery that dates back centuries and actually began with swords. The small version you see here is perfect for more delicate prep work like breaking apart hard cheeses and coring. We think it\u0026#39;s beautiful. Check it out in our Market.\u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/229/main_images/20150115-1753-6376-9921/pettyknife.jpg","medium":{"url":"//media.blueapron.com/stories/229/main_images/20150115-1753-6376-9921/pettyknife_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/229/main_images/20150115-1753-6376-9921/pettyknife_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/229/main_images/20150115-1753-6376-9921/pettyknife.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F229%2Fmain_images%2F20150115-1753-6376-9921%2Fpettyknife.jpg","external_url":"https://www.blueapron.com/market/products/hand-forged-japanese-petty-knife","external_url_text":"Check it Out!","product_id":null,"is_blog":false}]},{"id":4190,"recipe_id":655,"step_number":3,"step_text":"\u003Cp\u003EAdd the \u003Cstrong\u003Elentils, tomatoes \u003C/strong\u003Eand\u003Cstrong\u003E 3 cups of water\u003C/strong\u003E to the pot of aromatics and carrots; season with salt and  pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high; cook, stirring occasionally, 20 to 22 minutes, or until the lentils  are tender. \u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/655/recipe_steps/4190/20150305-2232-8983-6148/2P_013015_4_20Smokey_20Beluga_20Lentils_20-_209171.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F655%2Frecipe_steps%2F4190%2F20150305-2232-8983-6148%2F2P_013015_4_20Smokey_20Beluga_20Lentils_20-_209171.jpg","step_title":"Add the lentils \u0026 tomatoes:","stories":[]},{"id":4189,"recipe_id":655,"step_number":2,"step_text":"\u003Cp\u003EIn a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the \u003Cstrong\u003Esliced garlic, carrots, onion\u003C/strong\u003E and \u003Cstrong\u003Espice blend\u003C/strong\u003E; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/655/recipe_steps/4189/20150305-2232-9629-2307/2P_013015_4_20Smokey_20Beluga_20Lentils_20-_209154.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F655%2Frecipe_steps%2F4189%2F20150305-2232-9629-2307%2F2P_013015_4_20Smokey_20Beluga_20Lentils_20-_209154.jpg","step_title":"Cook the aromatics \u0026 carrots:","stories":[]}],"stories":[]}}]},"family_plan":{"delivery":{"id":170,"date":"2015-03-16T00:00:00Z","is_active":true},"plan":{"id":3,"name":"Family","description":"Family","meals_per_order":2,"is_active":true,"is_family":true,"is_two_person":false,"created_at":"2014-10-28T17:55:49Z","updated_at":"2014-12-10T21:30:18Z"},"recipes":[{"recipe":{"id":1073,"slug":"mushroom-beef-stroganoff-with-iceberg-lettuce-radish-salad--2","title":"Mushroom \u0026 Beef Stroganoff with Iceberg Lettuce \u0026 Radish Salad","main_title":"Mushroom \u0026 Beef Stroganoff","sub_title":"with Iceberg Lettuce \u0026 Radish Salad","description":"Count Pavel Stroganoff, a 19th-Century Russian dignitary, was a known gourmand. To satisfy his lofty tastes, his personal chef created a new dish. Today called simply \u0026ldquo;stroganoff,\u0026rdquo; this incredibly delicious meal has gained popularity the world over. At its most basic, stroganoff consists of beef finished in sour cream, which cuts the meat\u0026rsquo;s richness. And we\u0026rsquo;re staying true to those ingredients. But we\u0026rsquo;re also making ours with cremini mushrooms and serving it over chewy, spiral egg noodles (the classic American adaptation).","location":"/recipes/mushroom-beef-stroganoff-with-iceberg-lettuce-radish-salad--2","square_hi_res_image_url":"//media.blueapron.com/recipes/1073/square_newsletter_images/20150218-2143-2899-7735/FP_013015_5_20Mushroom_20__20Beef_20Stroganoff_20-_209230_20SQ_hi_res.jpg","renderable_square_hi_res_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1073%2Fsquare_newsletter_images%2F20150218-2143-2899-7735%2FFP_013015_5_20Mushroom_20__20Beef_20Stroganoff_20-_209230_20SQ.jpg","created_at":"2015-02-10T22:11:07Z","updated_at":"2015-03-06T21:37:08Z","is_complete":true,"sort_order":100,"calories_per_serving":"700","servings":"4","cuisine_tag_list":["American","Eastern European"],"feature_tag_list":["Spring","Winter"],"main_ingredient_list":["beef"],"wine_pairings":null,"is_gluten_free":false,"culinary_number":"fp41","guest_chef_name":null,"ingredients":[{"id":10850,"description":"Ground Beef","customer_facing_name":"1 Pound Ground Beef","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Pound Ground Beef","sort_order":1,"stories":[]},{"id":10852,"description":"Egg Noodles","customer_facing_name":"8 Ounces Egg Noodles","renderable_image_url":null,"customer_facing_quantity":"8","customer_facing_ingredient_name":"Ounces Egg Noodles","sort_order":2,"stories":[]},{"id":10856,"description":"Radishes","customer_facing_name":"4 Ounces Radishes","renderable_image_url":null,"customer_facing_quantity":"4","customer_facing_ingredient_name":"Ounces Radishes","sort_order":3,"stories":[]},{"id":10854,"description":"Iceberg Lettuce","customer_facing_name":"1 Head Iceberg Lettuce","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Head Iceberg Lettuce","sort_order":4,"stories":[]},{"id":10855,"description":"Navel Orange","customer_facing_name":"1 Navel Orange","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Navel Orange","sort_order":5,"stories":[]},{"id":10853,"description":"Yellow Onion","customer_facing_name":"1 Yellow Onion","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Yellow Onion","sort_order":6,"stories":[]},{"id":10851,"description":"Cremini Mushrooms","customer_facing_name":"3/4 Pound Cremini Mushrooms","renderable_image_url":null,"customer_facing_quantity":"\u00be","customer_facing_ingredient_name":"Pound Cremini Mushrooms","sort_order":7,"stories":[]},{"id":10857,"description":"Parsley","customer_facing_name":"1 Large Bunch Parsley","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Large Bunch Parsley","sort_order":8,"stories":[]},{"id":10858,"description":"Beef Demi-Glace","customer_facing_name":"3 Tablespoons Beef Demi-Glace","renderable_image_url":null,"customer_facing_quantity":"3","customer_facing_ingredient_name":"Tablespoons Beef Demi-Glace","sort_order":9,"stories":[]},{"id":10859,"description":"All-Purpose Flour","customer_facing_name":"2 Tablespoons All-Purpose Flour","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Tablespoons All-Purpose Flour","sort_order":10,"stories":[]},{"id":10860,"description":"Sour Cream","customer_facing_name":"1/2 Cup Sour Cream","renderable_image_url":null,"customer_facing_quantity":"\u00bd","customer_facing_ingredient_name":"Cup Sour Cream","sort_order":11,"stories":[]},{"id":10861,"description":"Stroganoff Spice Blend (Smoked Paprika, Garlic Powder \u0026 Dried Thyme)","customer_facing_name":"2 Teaspoon Stroganoff Spice Blend (Smoked Paprika, Garlic Powder \u0026 Dried Thyme)","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Teaspoons Stroganoff Spice Blend (Smoked Paprika, Garlic Powder \u0026 Dried Thyme)","sort_order":12,"stories":[]}],"renderable_main_dish_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1073%2Fcentered_main_dish_images%2F20150218-2143-2906-8918%2FFP_013015_5_20Mushroom_20__20Beef_20Stroganoff_20-_209229.jpg","min_cook_time":25,"max_cook_time":35,"ingredient_image_url":"//media.blueapron.com/recipes/1073/ingredient_images/20150306-1911-4976-5005/mushroom-beef-stroganoff-fp-w.png","renderable_ingredient_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1073%2Fingredient_images%2F20150306-1911-4976-5005%2Fmushroom-beef-stroganoff-fp-w.png","recipe_steps":[{"id":4026,"recipe_id":1073,"step_number":1,"step_text":"\u003Cp\u003EWash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. \u003Ca class=\"story-link\" data-story=\"312\" href=\"#\"\u003ESlice the radishes into thin rounds. \u003C/a\u003EHalve the orange; squeeze the juice of both halves into a bowl, straining out the seeds. Thinly slice the mushrooms. Pick the parsley leaves off the stems; discard the stems. \u003Ca class=\"story-link\" data-story=\"235\" href=\"#\"\u003ERemove and discard the core of the lettuce\u003C/a\u003E; roughly chop the leaves. Peel and thinly slice the onion.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1073/recipe_steps/4026/20150218-2232-13430-4656/FP_013015_5_20Mushroom_20__20Beef_20Stroganoff_20-_209211.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1073%2Frecipe_steps%2F4026%2F20150218-2232-13430-4656%2FFP_013015_5_20Mushroom_20__20Beef_20Stroganoff_20-_209211.jpg","step_title":"Prepare the ingredients:","stories":[{"id":235,"title":"How To: Core Iceberg Lettuce","description":"\u003Cp\u003EBelieve it or not, you can core iceberg lettuce in one (somewhat violent) step. Let our chefs demonstrate in the video.\u003C/p\u003E\n","status":"complete","video_url":"https://www.youtube.com/watch?v=1ISU6n1e0qE","main_image":{"main_image":{"url":"//media.blueapron.com/stories/235/main_images/20150122-1815-17698-9290/lettuce-square1.jpg","medium":{"url":"//media.blueapron.com/stories/235/main_images/20150122-1815-17698-9290/lettuce-square1_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/235/main_images/20150122-1815-17698-9290/lettuce-square1_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/235/main_images/20150122-1815-17698-9290/lettuce-square1.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F235%2Fmain_images%2F20150122-1815-17698-9290%2Flettuce-square1.jpg","external_url":null,"external_url_text":"Check Out the Video!","product_id":null,"is_blog":false},{"id":312,"title":"How To: Hold a Chef\'s Knife","description":"\u003Cp\u003EAt the core of many knife skills in holding the knife properly. This simple grip gives you all the power and freedom you\u0026rsquo;ll need to prep whatever\u0026rsquo;s on your cutting board. So get a grip and watch this short video to see how it\u0026rsquo;s done!\u003C/p\u003E\n","status":"complete","video_url":"https://www.youtube.com/watch?v=OnIftm3Qz94\u0026index=10\u0026list=PLSOqeBKQd88ONjkrhGcdJs6VbnVlKoEnT","main_image":{"main_image":{"url":"//media.blueapron.com/stories/312/main_images/20150303-2031-3164-6758/knife.png","medium":{"url":"//media.blueapron.com/stories/312/main_images/20150303-2031-3164-6758/knife_medium.png"},"thumb":{"url":"//media.blueapron.com/stories/312/main_images/20150303-2031-3164-6758/knife_thumb.png"}}},"main_image_url":"//media.blueapron.com/stories/312/main_images/20150303-2031-3164-6758/knife.png","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F312%2Fmain_images%2F20150303-2031-3164-6758%2Fknife.png","external_url":"","external_url_text":"Watch the Video","product_id":null,"is_blog":false}]},{"id":4027,"recipe_id":1073,"step_number":2,"step_text":"\u003Cp\u003EIn a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the \u003Cstrong\u003Eground beef\u003C/strong\u003E and season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 5 to 7 minutes, or until browned. Carefully drain off and discard the drippings. Transfer the browned beef to a plate and set aside, leaving any browned bits (or fond) in the pan.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1073/recipe_steps/4027/20150218-2232-13437-9916/FP_013015_5_20Mushroom_20__20Beef_20Stroganoff_20-_209213.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1073%2Frecipe_steps%2F4027%2F20150218-2232-13437-9916%2FFP_013015_5_20Mushroom_20__20Beef_20Stroganoff_20-_209213.jpg","step_title":"Brown the beef:","stories":[]},{"id":4029,"recipe_id":1073,"step_number":4,"step_text":"\u003Cp\u003EAdd the \u003Cstrong\u003Eflour\u003C/strong\u003E to the pan of mushrooms and onions. Cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant. Add the \u003Cstrong\u003Ebeef demi-glace\u003C/strong\u003E and \u003Cstrong\u003E1\u0026frac12; cups of water\u003C/strong\u003E; cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Add the \u003Cstrong\u003Ebrowned beef\u003C/strong\u003E; cook, stirring occasionally, 2 to 4 minutes, or until well combined and heated through. Remove from heat and stir in \u0026frac34;\u003Cstrong\u003E of the sour cream\u003C/strong\u003E; season with salt and pepper to taste. Set aside in a warm place.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1073/recipe_steps/4029/20150218-2232-13463-6788/FP_013015_5_20Mushroom_20__20Beef_20Stroganoff_20-_209216.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1073%2Frecipe_steps%2F4029%2F20150218-2232-13463-6788%2FFP_013015_5_20Mushroom_20__20Beef_20Stroganoff_20-_209216.jpg","step_title":"Make the stroganoff:","stories":[]},{"id":4031,"recipe_id":1073,"step_number":6,"step_text":"\u003Cp\u003EIn a small bowl, combine the \u003Cstrong\u003Eorange juice\u003C/strong\u003E and \u003Cstrong\u003Eremaining sour cream\u003C/strong\u003E; season with salt and pepper. Slowly whisk in \u003Cstrong\u003E2 tablespoons of olive oil\u003C/strong\u003E until well combined. In a large bowl, combine the \u003Cstrong\u003Elettuce\u003C/strong\u003E and \u003Cstrong\u003Eradishes\u003C/strong\u003E. Add enough of the \u003Cstrong\u003Eorange juice-sour cream dressing \u003C/strong\u003Eto coat the salad (you may have extra dressing); toss to combine and season with salt and pepper to taste. Transfer to a serving dish. Top the \u003Cstrong\u003Ecooked noodles\u003C/strong\u003E with the \u003Cstrong\u003Estroganoff\u003C/strong\u003E. Garnish with the \u003Cstrong\u003Eparsley\u003C/strong\u003E. Enjoy!\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1073/recipe_steps/4031/20150218-2233-13481-9763/FP_013015_5_20Mushroom_20__20Beef_20Stroganoff_20-_209219.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1073%2Frecipe_steps%2F4031%2F20150218-2233-13481-9763%2FFP_013015_5_20Mushroom_20__20Beef_20Stroganoff_20-_209219.jpg","step_title":"Finish \u0026 serve your dish:","stories":[]},{"id":4030,"recipe_id":1073,"step_number":5,"step_text":"\u003Cp\u003EWhile the stroganoff cooks, add the \u003Cstrong\u003Enoodles\u003C/strong\u003E to the pot of boiling water. Cook 3 to 4 minutes, or until tender. \u003Ca class=\"story-link\" data-story=\"295\" href=\"#\"\u003EDrain thoroughly\u003C/a\u003E and transfer to a serving dish. Set aside in a warm place.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1073/recipe_steps/4030/20150218-2232-13470-6448/FP_013015_5_20Mushroom_20__20Beef_20Stroganoff_20-_209218.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1073%2Frecipe_steps%2F4030%2F20150218-2232-13470-6448%2FFP_013015_5_20Mushroom_20__20Beef_20Stroganoff_20-_209218.jpg","step_title":"Cook the noodles:","stories":[{"id":295,"title":"Chef Essentials: The Fine Mesh Strainer","description":"\u003Cp\u003EThe fine mesh strainer is one of the unsung heroes of the kitchen. While it\u0026rsquo;s perfect for draining small grains like quinoa, it\u0026rsquo;s also good for pastas and other boiled ingredients. But it\u0026rsquo;s utility doesn\u0026rsquo;t stop there. During your prep, it\u0026rsquo;s a great way to dry washed vegetables and greens. We found one we absolutely love and it\u0026rsquo;s available now in our Market.\u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/295/main_images/20150130-2336-22165-9191/Strainer-1140px.jpg","medium":{"url":"//media.blueapron.com/stories/295/main_images/20150130-2336-22165-9191/Strainer-1140px_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/295/main_images/20150130-2336-22165-9191/Strainer-1140px_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/295/main_images/20150130-2336-22165-9191/Strainer-1140px.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F295%2Fmain_images%2F20150130-2336-22165-9191%2FStrainer-1140px.jpg","external_url":"https://www.blueapron.com/market/products/stainless-steel-strainer","external_url_text":"Check it Out!","product_id":null,"is_blog":false}]},{"id":4028,"recipe_id":1073,"step_number":3,"step_text":"\u003Cp\u003EHeat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the \u003Cstrong\u003Emushrooms\u003C/strong\u003E; cook, stirring occasionally, 6 to 8 minutes, or until browned. Add the \u003Cstrong\u003Eonion\u003C/strong\u003E and \u003Cstrong\u003Espice blend\u003C/strong\u003E; cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1073/recipe_steps/4028/20150218-2232-13456-4765/FP_013015_5_20Mushroom_20__20Beef_20Stroganoff_20-_209214.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1073%2Frecipe_steps%2F4028%2F20150218-2232-13456-4765%2FFP_013015_5_20Mushroom_20__20Beef_20Stroganoff_20-_209214.jpg","step_title":"Cook the mushrooms \u0026 onion:","stories":[]}],"stories":[]}},{"recipe":{"id":1074,"slug":"adobo-style-chicken-with-bok-choy-wild-rice","title":"Adobo-Style Chicken with Bok Choy \u0026 Wild Rice","main_title":"Adobo-Style Chicken","sub_title":"with Bok Choy \u0026 Wild Rice","description":"We\u0026rsquo;re celebrating the incredible cuisine of the Philippines in this dish, one of the staples of the archipelago. In Filipino, the word \u0026ldquo;adobo\u0026rdquo; simply means \u0026ldquo;sauce.\u0026rdquo; But it typically describes a special type of sauce with a uniquely flavorful combination of ingredients. Made with garlic, vinegar and soy sauce, adobo is deliciously aromatic and tangy. In this recipe, we\u0026rsquo;re mixing in tender bok choy leaves and finishing the succulent chicken thighs in it with a quick braise.","location":"/recipes/adobo-style-chicken-with-bok-choy-wild-rice","square_hi_res_image_url":"//media.blueapron.com/recipes/1074/square_newsletter_images/20150218-2144-12-5734/FP_012915_1_20Soy_20Braised_20Chicken_20Thighs_20with_20Wild_20RIce_20-_208829_20SQ_hi_res.jpg","renderable_square_hi_res_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1074%2Fsquare_newsletter_images%2F20150218-2144-12-5734%2FFP_012915_1_20Soy_20Braised_20Chicken_20Thighs_20with_20Wild_20RIce_20-_208829_20SQ.jpg","created_at":"2015-02-10T22:29:20Z","updated_at":"2015-03-09T20:38:14Z","is_complete":true,"sort_order":100,"calories_per_serving":"575","servings":"4","cuisine_tag_list":["Asian"],"feature_tag_list":["Summer","Spring","Fall","Winter"],"main_ingredient_list":["poultry"],"wine_pairings":null,"is_gluten_free":false,"culinary_number":"fp42","guest_chef_name":null,"ingredients":[{"id":10867,"description":"Chopped Chicken Thighs","customer_facing_name":"1 1/8 Pounds Chopped Chicken Thighs","renderable_image_url":null,"customer_facing_quantity":"1\u215b","customer_facing_ingredient_name":"Pounds Chopped Chicken Thighs","sort_order":1,"stories":[]},{"id":10865,"description":"Wild Rice Blend","customer_facing_name":"1 1/2 Cups Wild Rice Blend","renderable_image_url":null,"customer_facing_quantity":"1\u00bd","customer_facing_ingredient_name":"Cups Wild Rice Blend","sort_order":2,"stories":[]},{"id":10864,"description":"Garlic","customer_facing_name":"4 Cloves Garlic","renderable_image_url":null,"customer_facing_quantity":"4","customer_facing_ingredient_name":"Cloves Garlic","sort_order":3,"stories":[]},{"id":10862,"description":"Scallions","customer_facing_name":"3 Scallions","renderable_image_url":null,"customer_facing_quantity":"3","customer_facing_ingredient_name":"Scallions","sort_order":4,"stories":[]},{"id":10863,"description":"Baby Bok Choy","customer_facing_name":"3/4 Pound Baby Bok Choy","renderable_image_url":null,"customer_facing_quantity":"\u00be","customer_facing_ingredient_name":"Pound Baby Bok Choy","sort_order":5,"stories":[]},{"id":10866,"description":"Cilantro","customer_facing_name":"1 Large Bunch Cilantro","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Large Bunch Cilantro","sort_order":6,"stories":[]},{"id":10872,"description":"Rice Wine Vinegar","customer_facing_name":"3 Tablespoons Rice Wine Vinegar","renderable_image_url":null,"customer_facing_quantity":"3","customer_facing_ingredient_name":"Tablespoons Rice Wine Vinegar","sort_order":7,"stories":[{"id":53,"title":"Rice Vinegar","description":"\u003Cp\u003EA pillar of Asian cooking, rice vinegar is slightly milder than regular (or grape) vinegar. Its aftertaste is also faintly sweet. Rice vinegar is made by soaking rice in water, then straining out the rice and boiling the water with sugar. Yeast is added, and the mixture is allowed to ferment. It\u0026#39;s great for pickling and using in sweet-and-sour recipes. It\u0026#39;s also essential for making sushi rice.\u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/53/main_images/20140828-2336-688-3940/Beauty_20-_20Rice_20Vinegar-2598.jpg","medium":{"url":"//media.blueapron.com/stories/53/main_images/20140828-2336-688-3940/Beauty_20-_20Rice_20Vinegar-2598_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/53/main_images/20140828-2336-688-3940/Beauty_20-_20Rice_20Vinegar-2598_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/53/main_images/20140828-2336-688-3940/Beauty_20-_20Rice_20Vinegar-2598.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F53%2Fmain_images%2F20140828-2336-688-3940%2FBeauty_20-_20Rice_20Vinegar-2598.jpg","external_url":null,"external_url_text":"Read More","product_id":null,"is_blog":false}]},{"id":10873,"description":"2-Inch Piece Ginger","customer_facing_name":"1 2-Inch Piece Ginger","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"2-Inch Piece Ginger","sort_order":8,"stories":[]},{"id":10870,"description":"Black \u0026 White Sesame Seeds","customer_facing_name":"1 Tablespoon Black \u0026 White Sesame Seeds","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Tablespoon Black \u0026 White Sesame Seeds","sort_order":9,"stories":[]},{"id":10871,"description":"Cornstarch","customer_facing_name":"1 Tablespoon Cornstarch","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Tablespoon Cornstarch","sort_order":10,"stories":[]},{"id":10868,"description":"Soy Sauce","customer_facing_name":"1/4 Cup Soy Sauce","renderable_image_url":null,"customer_facing_quantity":"\u00bc","customer_facing_ingredient_name":"Cup Soy Sauce","sort_order":11,"stories":[]},{"id":10869,"description":"Sweet Soy Sauce","customer_facing_name":"1/4 Cup Sweet Soy Sauce","renderable_image_url":null,"customer_facing_quantity":"\u00bc","customer_facing_ingredient_name":"Cup Sweet Soy Sauce","sort_order":12,"stories":[]}],"renderable_main_dish_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1074%2Fcentered_main_dish_images%2F20150218-2144-19-4889%2FFP_012915_1_20Soy_20Braised_20Chicken_20Thighs_20with_20Wild_20RIce_20-_208829.jpg","min_cook_time":25,"max_cook_time":35,"ingredient_image_url":"//media.blueapron.com/recipes/1074/ingredient_images/20150306-1915-6135-1538/soy-braised-chicken-fp-w.png","renderable_ingredient_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1074%2Fingredient_images%2F20150306-1915-6135-1538%2Fsoy-braised-chicken-fp-w.png","recipe_steps":[{"id":4034,"recipe_id":1074,"step_number":3,"step_text":"\u003Cp\u003EWhile the rice continues to cook, pat the \u003Cstrong\u003Echicken\u003C/strong\u003E dry with paper towels. \u003Ca class=\"story-link\" data-story=\"294\" href=\"#\"\u003EIn a large pan\u003C/a\u003E, heat 1 tablespoon of oil on medium-high until hot. Add the chicken; season with pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set aside.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1074/recipe_steps/4034/20150218-2235-392-4664/FP_012915_1_20Soy_20Braised_20Chicken_20Thighs_20with_20Wild_20RIce_20-_208811.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1074%2Frecipe_steps%2F4034%2F20150218-2235-392-4664%2FFP_012915_1_20Soy_20Braised_20Chicken_20Thighs_20with_20Wild_20RIce_20-_208811.jpg","step_title":"Cook the chicken:","stories":[{"id":294,"title":"Chef Essentials: The Saut\u00e9 Pan","description":"\u003Cp\u003EA good pan can be a chef\u0026rsquo;s best friend. It\u0026rsquo;s an indispensable tool. When we went looking for the perfect pan, we wanted something that would heat up evenly and retain that heat, ensuring that our chicken skin was evenly crisp and our vegetables\u0026mdash;even the ones at the edge of the pan\u0026mdash;were browned to perfection.\u003C/p\u003E\n\n\u003Cp\u003ESo, why not use a nonstick? For some tasks in the kitchen, you\u0026rsquo;re not just using the ingredient you\u0026rsquo;re cooking. Searing meats often leaves little, incredibly flavorful browned bits at the bottom of the pan. A stainless steel pan holds onto these bits better than a nonstick, keeping more flavor in the pan. All you have to do to release it is deglaze with a little stock, wine or water to create an amazing pan sauce.\u003C/p\u003E\n\n\u003Cp\u003EWe were incredibly excited to find a pan that met all these criteria. Check it out in our Market.\u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/294/main_images/20150130-2202-10152-6769/Saucier-1140px-A61A2641.jpg","medium":{"url":"//media.blueapron.com/stories/294/main_images/20150130-2202-10152-6769/Saucier-1140px-A61A2641_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/294/main_images/20150130-2202-10152-6769/Saucier-1140px-A61A2641_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/294/main_images/20150130-2202-10152-6769/Saucier-1140px-A61A2641.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F294%2Fmain_images%2F20150130-2202-10152-6769%2FSaucier-1140px-A61A2641.jpg","external_url":"https://www.blueapron.com/market/products/professional-saute-pan","external_url_text":"Check it Out!","product_id":null,"is_blog":false}]},{"id":4035,"recipe_id":1074,"step_number":4,"step_text":"\u003Cp\u003EHeat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of oil.) Add the \u003Cstrong\u003Egarlic, ginger \u003C/strong\u003Eand\u003Cstrong\u003E white bottoms of the scallions\u003C/strong\u003E. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the \u003Cstrong\u003Ebok choy\u003C/strong\u003E and \u003Cstrong\u003E\u0026frac12; cup of water\u003C/strong\u003E. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 2 to 4 minutes, or until the bok choy is slightly wilted.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1074/recipe_steps/4035/20150218-2236-322-6592/FP_012915_1_20Soy_20Braised_20Chicken_20Thighs_20with_20Wild_20RIce_20-_208812.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1074%2Frecipe_steps%2F4035%2F20150218-2236-322-6592%2FFP_012915_1_20Soy_20Braised_20Chicken_20Thighs_20with_20Wild_20RIce_20-_208812.jpg","step_title":"Cook the aromatics \u0026 bok choy:","stories":[]},{"id":4033,"recipe_id":1074,"step_number":2,"step_text":"\u003Cp\u003EWhile the rice cooks, wash and dry the fresh produce. Remove the chicken from the refrigerator to bring to room temperature. \u003Ca class=\"story-link\" data-story=\"231\" href=\"#\"\u003EPeel and mince the garlic and ginger.\u003C/a\u003E 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 ends of the bok choy; separate the leaves. Pick the cilantro leaves off the stems; discard the stems.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1074/recipe_steps/4033/20150218-2234-204-4974/FP_012915_1_20Soy_20Braised_20Chicken_20Thighs_20with_20Wild_20RIce_20-_208810.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1074%2Frecipe_steps%2F4033%2F20150218-2234-204-4974%2FFP_012915_1_20Soy_20Braised_20Chicken_20Thighs_20with_20Wild_20RIce_20-_208810.jpg","step_title":"Prepare the ingredients:","stories":[{"id":231,"title":"How To: Peel Garlic","description":"\u003Cp\u003EIf you\u0026#39;re cooking with us, you\u0026#39;re using garlic in virtually every recipe. Don\u0026#39;t waste any more time trying to peel it! Check out the video for a quick tip.\u003C/p\u003E\n","status":"complete","video_url":"https://www.youtube.com/watch?v=GcGAdAGYXyo","main_image":{"main_image":{"url":"//media.blueapron.com/stories/231/main_images/20150122-1820-19289-6019/peeling-garlic-square1.jpg","medium":{"url":"//media.blueapron.com/stories/231/main_images/20150122-1820-19289-6019/peeling-garlic-square1_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/231/main_images/20150122-1820-19289-6019/peeling-garlic-square1_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/231/main_images/20150122-1820-19289-6019/peeling-garlic-square1.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F231%2Fmain_images%2F20150122-1820-19289-6019%2Fpeeling-garlic-square1.jpg","external_url":null,"external_url_text":"Check Out the Video!","product_id":null,"is_blog":false}]},{"id":4036,"recipe_id":1074,"step_number":5,"step_text":"\u003Cp\u003EIn a small bowl, combine the \u003Cstrong\u003Ecornstarch\u003C/strong\u003E and\u003Cstrong\u003E \u0026frac14; cup of water\u003C/strong\u003E. To the pan of aromatics and bok choy, add the \u003Cstrong\u003Ecooked chicken, vinegar, soy sauce, sweet soy sauce\u003C/strong\u003E and \u003Cstrong\u003Ecornstarch-water mixture\u003C/strong\u003E. Bring to a simmer and cook, stirring occasionally, 6 to 8 minutes, or until thickened and slightly reduced in volume. Remove from heat and season with salt and pepper to taste.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1074/recipe_steps/4036/20150218-2236-372-2750/FP_012915_1_20Soy_20Braised_20Chicken_20Thighs_20with_20Wild_20RIce_20-_208816.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1074%2Frecipe_steps%2F4036%2F20150218-2236-372-2750%2FFP_012915_1_20Soy_20Braised_20Chicken_20Thighs_20with_20Wild_20RIce_20-_208816.jpg","step_title":"Finish the chicken:","stories":[]},{"id":4037,"recipe_id":1074,"step_number":6,"step_text":"\u003Cp\u003ETransfer the \u003Cstrong\u003Efinished chicken \u003C/strong\u003Eto a serving dish. Garnish with the \u003Cstrong\u003Egreen tops of the scallions\u003C/strong\u003E. Garnish the chicken and the \u003Cstrong\u003Ecooked rice\u003C/strong\u003E with the \u003Cstrong\u003Ecilantro\u003C/strong\u003E and \u003Cstrong\u003Esesame seeds\u003C/strong\u003E. Enjoy!\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1074/recipe_steps/4037/20150218-2236-14140-9796/FP_012915_1_20Soy_20Braised_20Chicken_20Thighs_20with_20Wild_20RIce_20-_208820.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1074%2Frecipe_steps%2F4037%2F20150218-2236-14140-9796%2FFP_012915_1_20Soy_20Braised_20Chicken_20Thighs_20with_20Wild_20RIce_20-_208820.jpg","step_title":"Serve your dish:","stories":[]},{"id":4032,"recipe_id":1074,"step_number":1,"step_text":"\u003Cp\u003EHeat a medium pot of salted water to boiling on high. Once boiling, add the \u003Cstrong\u003Erice\u003C/strong\u003E and cook 25 to 27 minutes, or until tender. Drain thoroughly and transfer to a serving dish.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1074/recipe_steps/4032/20150218-2234-180-0790/FP_012915_1_20Soy_20Braised_20Chicken_20Thighs_20with_20Wild_20RIce_20-_208817.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1074%2Frecipe_steps%2F4032%2F20150218-2234-180-0790%2FFP_012915_1_20Soy_20Braised_20Chicken_20Thighs_20with_20Wild_20RIce_20-_208817.jpg","step_title":"Cook the rice:","stories":[]}],"stories":[]}},{"recipe":{"id":1075,"slug":"pan-roasted-salmon-with-roasted-cauliflower-farro-salad","title":"Pan-Roasted Salmon with Roasted Cauliflower \u0026 Farro Salad","main_title":"Pan-Roasted Salmon","sub_title":"with Roasted Cauliflower \u0026 Farro Salad","description":"There\u0026rsquo;s honey mustard, and then there\u0026rsquo;s the dressed-up honey-mustard sauce we\u0026rsquo;re making for this flaky salmon. We\u0026rsquo;re combining sweet honey and peppery, smooth Dijon mustard with chopped parsley, minced shallot, red wine vinegar and olive oil. Then we\u0026rsquo;re spooning the flavorful mixture over crisp, pan-roasted fillets coated in spices like paprika, coriander and cardamom. The sauce\u0026rsquo;s tart sweetness perfectly cuts the richness of the salmon, and the heady flavors of the herbs and shallot make every bite of this meal something to savor.","location":"/recipes/pan-roasted-salmon-with-roasted-cauliflower-farro-salad","square_hi_res_image_url":"//media.blueapron.com/recipes/1075/square_newsletter_images/20150218-2145-16-3154/FP_012915_2_20Salmon_20with_20Salso_20Verde_20__20cauliflower_20farro_20salad_20-_208893_20SQ_hi_res.jpg","renderable_square_hi_res_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1075%2Fsquare_newsletter_images%2F20150218-2145-16-3154%2FFP_012915_2_20Salmon_20with_20Salso_20Verde_20__20cauliflower_20farro_20salad_20-_208893_20SQ.jpg","created_at":"2015-02-10T22:40:12Z","updated_at":"2015-03-06T21:37:30Z","is_complete":true,"sort_order":100,"calories_per_serving":"585","servings":"4","cuisine_tag_list":["American"],"feature_tag_list":["Spring","Fall","Winter"],"main_ingredient_list":["fish"],"wine_pairings":null,"is_gluten_free":false,"culinary_number":"fp43","guest_chef_name":null,"ingredients":[{"id":10874,"description":"Skinless Salmon Fillets","customer_facing_name":"4 Skinless Salmon Fillets","renderable_image_url":null,"customer_facing_quantity":"4","customer_facing_ingredient_name":"Skinless Salmon Fillets","sort_order":1,"stories":[]},{"id":10883,"description":"Pearled Farro","customer_facing_name":"1 1/2 Cups Pearled Farro","renderable_image_url":null,"customer_facing_quantity":"1\u00bd","customer_facing_ingredient_name":"Cups Pearled Farro","sort_order":2,"stories":[]},{"id":10884,"description":"Arugula","customer_facing_name":"3 Ounces Arugula","renderable_image_url":null,"customer_facing_quantity":"3","customer_facing_ingredient_name":"Ounces Arugula","sort_order":3,"stories":[]},{"id":10875,"description":"Cauliflower","customer_facing_name":"1 Head Cauliflower","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Head Cauliflower","sort_order":4,"stories":[]},{"id":10876,"description":"Lemon","customer_facing_name":"1 Lemon","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Lemon","sort_order":5,"stories":[]},{"id":10877,"description":"Parsley","customer_facing_name":"1 Large Bunch Parsley","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Large Bunch Parsley","sort_order":6,"stories":[]},{"id":10878,"description":"Red Wine Vinegar","customer_facing_name":"2 Tablespoons Red Wine Vinegar","renderable_image_url":null,"customer_facing_quantity":"2","customer_facing_ingredient_name":"Tablespoons Red Wine Vinegar","sort_order":7,"stories":[]},{"id":10879,"description":"Shallot","customer_facing_name":"1 Shallot","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Shallot","sort_order":8,"stories":[{"id":33,"title":"Shallot","description":"\u003Cp\u003EShallots are an intensely flavorful bulb in the same family as garlic and leeks. Many of the vegetables in this family are considered aromatics. Garlic, shallots, leeks, onions and many other fragrant vegetables are called aromatics because of the amazing scents they produce during cooking. Almost every cuisine uses some combination of these vegetables as a base. Aromatics build flavor, providing structure and a subtle, well-rounded backdrop for the \u0026ldquo;stars\u0026rdquo; of your dish.\u003C/p\u003E\n\n\u003Cp\u003E \u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/33/main_images/20140814-2227-1541-7138/Shallot_20Beauty.jpg","medium":{"url":"//media.blueapron.com/stories/33/main_images/20140814-2227-1541-7138/Shallot_20Beauty_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/33/main_images/20140814-2227-1541-7138/Shallot_20Beauty_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/33/main_images/20140814-2227-1541-7138/Shallot_20Beauty.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F33%2Fmain_images%2F20140814-2227-1541-7138%2FShallot_20Beauty.jpg","external_url":null,"external_url_text":"Read More","product_id":null,"is_blog":false}]},{"id":10880,"description":"Dijon Mustard","customer_facing_name":"1 Tablespoon Dijon Mustard","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Tablespoon Dijon Mustard","sort_order":9,"stories":[]},{"id":10881,"description":"Honey","customer_facing_name":"1 Tablespoon Honey","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Tablespoon Honey","sort_order":10,"stories":[{"id":171,"title":"Honey","description":"\u003Cp\u003EThough it\u0026#39;s not one of the kitchen\u0026#39;s more mysterious ingredients, honey is incredibly versatile. It\u0026#39;s great for adding a touch of sweetness to vinaigrettes or creating sweet and savory glazes. In short, it\u0026#39;s a touch of nectar that will elevate your dish as a whole.\u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/171/main_images/20141113-1624-2046-1839/Beauty_20-_20Honey-2295.jpg","medium":{"url":"//media.blueapron.com/stories/171/main_images/20141113-1624-2046-1839/Beauty_20-_20Honey-2295_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/171/main_images/20141113-1624-2046-1839/Beauty_20-_20Honey-2295_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/171/main_images/20141113-1624-2046-1839/Beauty_20-_20Honey-2295.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F171%2Fmain_images%2F20141113-1624-2046-1839%2FBeauty_20-_20Honey-2295.jpg","external_url":null,"external_url_text":"Read More","product_id":null,"is_blog":false}]},{"id":10882,"description":"Pan-Roasted Salmon Spice Blend (Ground Coriander, Ground Fennel, Ground Cardamom, Smoked Paprika \u0026 Ground Nutmeg)","customer_facing_name":"1 Tablespoon Pan-Roasted Salmon Spice Blend (Ground Coriander, Ground Fennel, Ground Cardamom, Smoked Paprika \u0026 Ground Nutmeg)","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Tablespoon Pan-Roasted Salmon Spice Blend (Ground Coriander, Ground Fennel, Ground Cardamom, Smoked Paprika \u0026 Ground Nutmeg)","sort_order":11,"stories":[]}],"renderable_main_dish_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1075%2Fcentered_main_dish_images%2F20150218-2144-2913-5586%2FFP_012915_2_20Salmon_20with_20Salso_20Verde_20__20cauliflower_20farro_20salad_20-_208892.jpg","min_cook_time":25,"max_cook_time":35,"ingredient_image_url":"//media.blueapron.com/recipes/1075/ingredient_images/20150306-1918-7011-5379/salmon-salsa-verde-fp-w.png","renderable_ingredient_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1075%2Fingredient_images%2F20150306-1918-7011-5379%2Fsalmon-salsa-verde-fp-w.png","recipe_steps":[{"id":4050,"recipe_id":1075,"step_number":6,"step_text":"\u003Cp\u003EAdd the \u003Cstrong\u003Earugula, roasted cauliflower\u003C/strong\u003E and \u003Cstrong\u003Ethe juice of 2 lemon wedges\u003C/strong\u003E to the pot of \u003Cstrong\u003Ecooked farro\u003C/strong\u003E. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Transfer to a serving dish. Top the \u003Cstrong\u003Ecooked salmon fillets\u003C/strong\u003E with the \u003Cstrong\u003Ehoney-mustard sauce\u003C/strong\u003E and garnish with the \u003Cstrong\u003Eremaining lemon wedges\u003C/strong\u003E. Serve with the \u003Cstrong\u003Esalad\u003C/strong\u003E on the side. Enjoy!\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1075/recipe_steps/4050/20150218-2239-1143-0295/FP_012915_2_20Salmon_20with_20Salso_20Verde_20__20cauliflower_20farro_20salad_20-_208846.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1075%2Frecipe_steps%2F4050%2F20150218-2239-1143-0295%2FFP_012915_2_20Salmon_20with_20Salso_20Verde_20__20cauliflower_20farro_20salad_20-_208846.jpg","step_title":"Make the salad \u0026 serve your dish:","stories":[]},{"id":4046,"recipe_id":1075,"step_number":2,"step_text":"\u003Cp\u003EWhile the farro cooks, preheat the oven to 475\u0026deg;F. Wash and dry the fresh produce. Remove the salmon from the refrigerator to bring to room temperature. Remove and discard the core of the cauliflower; cut the head into small florets. Quarter and deseed the lemon. Peel and mince the shallot; place in a medium bowl with the \u003Cstrong\u003Evinegar\u003C/strong\u003E. Pick the parsley leaves off the stems; discard the stems and roughly chop the leaves.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1075/recipe_steps/4046/20150218-2238-1040-2786/FP_012915_2_20Salmon_20with_20Salso_20Verde_20__20cauliflower_20farro_20salad_20-_208835.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1075%2Frecipe_steps%2F4046%2F20150218-2238-1040-2786%2FFP_012915_2_20Salmon_20with_20Salso_20Verde_20__20cauliflower_20farro_20salad_20-_208835.jpg","step_title":"Prepare the ingredients:","stories":[]},{"id":4047,"recipe_id":1075,"step_number":3,"step_text":"\u003Cp\u003EWhile the farro continues to cook, place the \u003Cstrong\u003Ecauliflower\u003C/strong\u003E on a sheet pan. Drizzle with olive oil and season with salt, pepper and \u003Cstrong\u003Ehalf the spice blend\u003C/strong\u003E. Arrange the seasoned cauliflower in a single, even layer and roast, stirring halfway through, 20 to 22 minutes, or until browned and tender.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1075/recipe_steps/4047/20150218-2239-623-4533/FP_012915_2_20Salmon_20with_20Salso_20Verde_20__20cauliflower_20farro_20salad_20-_208843.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1075%2Frecipe_steps%2F4047%2F20150218-2239-623-4533%2FFP_012915_2_20Salmon_20with_20Salso_20Verde_20__20cauliflower_20farro_20salad_20-_208843.jpg","step_title":"Roast the cauliflower:","stories":[]},{"id":4049,"recipe_id":1075,"step_number":5,"step_text":"\u003Cp\u003EWhile the cauliflower continues to roast, pat the \u003Cstrong\u003Esalmon fillets\u003C/strong\u003E dry with paper towels. Season on both sides with salt, pepper and the \u003Cstrong\u003Eremaining spice blend\u003C/strong\u003E. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned salmon fillets and cook 3 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a serving dish.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1075/recipe_steps/4049/20150218-2239-603-6808/FP_012915_2_20Salmon_20with_20Salso_20Verde_20__20cauliflower_20farro_20salad_20-_208845.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1075%2Frecipe_steps%2F4049%2F20150218-2239-603-6808%2FFP_012915_2_20Salmon_20with_20Salso_20Verde_20__20cauliflower_20farro_20salad_20-_208845.jpg","step_title":"Cook the salmon:","stories":[]},{"id":4048,"recipe_id":1075,"step_number":4,"step_text":"\u003Cp\u003EWhile the cauliflower roasts, add the \u003Cstrong\u003Ehoney, mustard \u003C/strong\u003Eand \u003Cstrong\u003Eparsley \u003C/strong\u003Eto the \u003Cstrong\u003Eshallot-vinegar mixture\u003C/strong\u003E. Slowly whisk in \u003Cstrong\u003E2 tablespoons of olive oil \u003C/strong\u003Euntil thoroughly combined; season with salt and pepper to taste. Set aside.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1075/recipe_steps/4048/20150218-2239-1036-1920/FP_012915_2_20Salmon_20with_20Salso_20Verde_20__20cauliflower_20farro_20salad_20-_208838.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1075%2Frecipe_steps%2F4048%2F20150218-2239-1036-1920%2FFP_012915_2_20Salmon_20with_20Salso_20Verde_20__20cauliflower_20farro_20salad_20-_208838.jpg","step_title":"Make the honey-mustard sauce:","stories":[]},{"id":4045,"recipe_id":1075,"step_number":1,"step_text":"\u003Cp\u003EHeat a large pot of salted water to boiling on high. Once boiling, add the \u003Cstrong\u003Efarro\u003C/strong\u003E. Cook 16 to 18 minutes, or until tender. \u003Ca class=\"story-link\" data-story=\"34\" href=\"#\"\u003EDrain thoroughly and return to the pot.\u003C/a\u003E Set aside.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1075/recipe_steps/4045/20150218-2238-540-4703/FP_012915_2_20Salmon_20with_20Salso_20Verde_20__20cauliflower_20farro_20salad_20-_208842.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1075%2Frecipe_steps%2F4045%2F20150218-2238-540-4703%2FFP_012915_2_20Salmon_20with_20Salso_20Verde_20__20cauliflower_20farro_20salad_20-_208842.jpg","step_title":"Cook the farro:","stories":[{"id":34,"title":"How to Cook Your Grains \"Pasta\" Style","description":"\u003Cp\u003EIn some of our recipes, we have you measure out water to cook your grains in. In others, we only specify to heat a pot of boiling water and add the grains to it. For the grain in this recipe, an exact ratio of water to grain isn\u0026#39;t necessary. You just need enough boiling water to give the grain some room and let it dance: a few quarts will do. We chose this method because it\u0026#39;s more streamlined and easier for hearty grains (like farro, spelt and wild rice). Just think: cook it like pasta!\u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/34/main_images/20140815-2122-3284-0167/Boiling_20Pot-7960.jpg","medium":{"url":"//media.blueapron.com/stories/34/main_images/20140815-2122-3284-0167/Boiling_20Pot-7960_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/34/main_images/20140815-2122-3284-0167/Boiling_20Pot-7960_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/34/main_images/20140815-2122-3284-0167/Boiling_20Pot-7960.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F34%2Fmain_images%2F20140815-2122-3284-0167%2FBoiling_20Pot-7960.jpg","external_url":null,"external_url_text":"Read More","product_id":null,"is_blog":false}]}],"stories":[]}},{"recipe":{"id":1076,"slug":"moroccan-root-vegetable-tagine-with-almond-couscous-lemon-yogurt","title":"Moroccan Root Vegetable Tagine with Almond Couscous \u0026 Lemon-Yogurt Sauce","main_title":"Moroccan Root Vegetable Tagine","sub_title":"with Almond Couscous \u0026 Lemon-Yogurt Sauce","description":"Tagine and couscous are an age-old Moroccan combination. The mild, light couscous perfectly balances the heartiness of the stew, which is traditionally served over it. Topped with a dollop of tart yogurt sauce, the result is incredibly delicious. Here, we\u0026rsquo;re putting a seasonal spin on the classic recipe by using three kinds of root vegetables as the base of the tagine. Ras el hanout, a North African spice blend, brings the unique and varied flavors of this dish together.","location":"/recipes/moroccan-root-vegetable-tagine-with-almond-couscous-lemon-yogurt","square_hi_res_image_url":"//media.blueapron.com/recipes/1076/square_newsletter_images/20150218-2145-71-3774/FP_012815_4_20Root_20Vegetable_20Tagine_20with_20Herbed_20Couscous_20-_208784_hi_res.jpg","renderable_square_hi_res_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1076%2Fsquare_newsletter_images%2F20150218-2145-71-3774%2FFP_012815_4_20Root_20Vegetable_20Tagine_20with_20Herbed_20Couscous_20-_208784.jpg","created_at":"2015-02-10T22:49:47Z","updated_at":"2015-03-09T20:38:26Z","is_complete":true,"sort_order":100,"calories_per_serving":"540","servings":"4","cuisine_tag_list":["Moroccan"],"feature_tag_list":["Spring","Fall","Winter"],"main_ingredient_list":["vegetarian"],"wine_pairings":null,"is_gluten_free":false,"culinary_number":"fp44","guest_chef_name":null,"ingredients":[{"id":10886,"description":"Couscous","customer_facing_name":"1 1/2 Cups Couscous","renderable_image_url":null,"customer_facing_quantity":"1\u00bd","customer_facing_ingredient_name":"Cups Couscous","sort_order":1,"stories":[]},{"id":10885,"description":"28-Ounce Can Whole Peeled Tomatoes","customer_facing_name":"1 28-Ounce Can Whole Peeled Tomatoes","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"28-Ounce Can Whole Peeled Tomatoes","sort_order":2,"stories":[]},{"id":10890,"description":"sliced almonds","customer_facing_name":"1/2 Cup Sliced Almonds","renderable_image_url":null,"customer_facing_quantity":"\u00bd","customer_facing_ingredient_name":"Cup Sliced Almonds","sort_order":3,"stories":[]},{"id":10891,"description":"Greek Yogurt","customer_facing_name":"1/2 Cup Greek Yogurt","renderable_image_url":null,"customer_facing_quantity":"\u00bd","customer_facing_ingredient_name":"Cup Greek Yogurt","sort_order":4,"stories":[]},{"id":10892,"description":"Lemon","customer_facing_name":"1 Lemon","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Lemon","sort_order":5,"stories":[]},{"id":10889,"description":"Parsnips","customer_facing_name":"1 Pound Parsnips","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Pound Parsnips","sort_order":6,"stories":[{"id":166,"title":"Parsnip","description":"\u003Cp\u003EThese delicious cold-weather root vegetables are similar to carrots, but sweeter, particularly after cooking. They\u0026#39;ve been used in cuisines the world over for centuries. They\u0026#39;re also a staple of traditional British Sunday roasts and Christmas dinners.\u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/166/main_images/20150109-2037-693-0390/Roots_20History_20SQ.jpg","medium":{"url":"//media.blueapron.com/stories/166/main_images/20150109-2037-693-0390/Roots_20History_20SQ_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/166/main_images/20150109-2037-693-0390/Roots_20History_20SQ_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/166/main_images/20150109-2037-693-0390/Roots_20History_20SQ.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F166%2Fmain_images%2F20150109-2037-693-0390%2FRoots_20History_20SQ.jpg","external_url":null,"external_url_text":"Read More","product_id":null,"is_blog":false}]},{"id":10887,"description":"Red Onion","customer_facing_name":"1 Red Onion","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Red Onion","sort_order":7,"stories":[]},{"id":10888,"description":"Sweet Potatoes","customer_facing_name":"1 Pound Sweet Potatoes","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Pound Sweet Potatoes","sort_order":8,"stories":[]},{"id":10893,"description":"Purple Top Turnip","customer_facing_name":"1/2 Pound Purple Top Turnip","renderable_image_url":null,"customer_facing_quantity":"\u00bd","customer_facing_ingredient_name":"Pound Purple Top Turnip","sort_order":9,"stories":[]},{"id":10894,"description":"Parsley","customer_facing_name":"1 Large Bunch Parsley","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Large Bunch Parsley","sort_order":10,"stories":[]},{"id":10895,"description":"Ras\u00a0El\u00a0Hanout","customer_facing_name":"1 Tablespoon Ras\u00a0El\u00a0Hanout","renderable_image_url":null,"customer_facing_quantity":"1","customer_facing_ingredient_name":"Tablespoon Ras\u00a0El\u00a0Hanout","sort_order":11,"stories":[{"id":150,"title":"Ras el Hanout","description":"\u003Cp\u003EIn Arabic, \u0026quot;ras el hanout\u0026quot; means \u0026quot;head of the shop\u0026quot;\u0026mdash;or the shopkeeper\u0026#39;s best spices of the day, all blended together. Now, ras el hanout has become a staple mixture in the cuisine of North Africa, even though its contents continue to vary deliciously, depending on the purveyor. Most blends will feature coriander, cumin, allspice, cardamom, ginger, turmeric and black pepper. \u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/150/main_images/20141022-2206-18151-0519/Beauty_20-_20Ras_20El_20Hanot-0372.jpg","medium":{"url":"//media.blueapron.com/stories/150/main_images/20141022-2206-18151-0519/Beauty_20-_20Ras_20El_20Hanot-0372_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/150/main_images/20141022-2206-18151-0519/Beauty_20-_20Ras_20El_20Hanot-0372_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/150/main_images/20141022-2206-18151-0519/Beauty_20-_20Ras_20El_20Hanot-0372.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F150%2Fmain_images%2F20141022-2206-18151-0519%2FBeauty_20-_20Ras_20El_20Hanot-0372.jpg","external_url":null,"external_url_text":"Read More","product_id":null,"is_blog":false}]},{"id":10896,"description":"Golden Raisins","customer_facing_name":"1/3 Cup Golden Raisins","renderable_image_url":null,"customer_facing_quantity":"\u2153","customer_facing_ingredient_name":"Cup Golden Raisins","sort_order":12,"stories":[]}],"renderable_main_dish_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1076%2Fcentered_main_dish_images%2F20150218-2145-36-6133%2FFP_012815_4_20Root_20Vegetable_20Tagine_20with_20Herbed_20Couscous_20-_208783.jpg","min_cook_time":35,"max_cook_time":45,"ingredient_image_url":"//media.blueapron.com/recipes/1076/ingredient_images/20150306-1929-9983-5801/root-veg-tagine-herbed-couscous-w.png","renderable_ingredient_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1076%2Fingredient_images%2F20150306-1929-9983-5801%2Froot-veg-tagine-herbed-couscous-w.png","recipe_steps":[{"id":4040,"recipe_id":1076,"step_number":2,"step_text":"\u003Cp\u003E\u003Ca class=\"story-link\" data-story=\"239\" href=\"#\"\u003EIn a large pot\u003C/a\u003E, heat 1 tablespoon of olive oil on medium-high until hot. Add the \u003Cstrong\u003Eonion\u003C/strong\u003E and \u003Cstrong\u003Eras el hanout\u003C/strong\u003E; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1076/recipe_steps/4040/20150218-2241-750-7960/FP_012815_4_20Root_20Vegetable_20Tagine_20with_20Herbed_20Couscous_20-_208771.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1076%2Frecipe_steps%2F4040%2F20150218-2241-750-7960%2FFP_012815_4_20Root_20Vegetable_20Tagine_20with_20Herbed_20Couscous_20-_208771.jpg","step_title":"Start the tagine:","stories":[{"id":239,"title":"Chef Essentials: The Stock Pot","description":"\u003Cp\u003EDon\u0026#39;t let the name fool you. This pot is for more than just stocks. A good-sized pot, with a wide enough base to saut\u0026eacute; vegetables and enough volume to allow your pastas and grains adequate room to dance in, is essential to any kitchen. We found one that was perfect for our purposes. Check it out in our Market!\u003C/p\u003E\n","status":"complete","video_url":null,"main_image":{"main_image":{"url":"//media.blueapron.com/stories/239/main_images/20150123-2122-4667-6191/4QStockpot-1140px-2182.jpg","medium":{"url":"//media.blueapron.com/stories/239/main_images/20150123-2122-4667-6191/4QStockpot-1140px-2182_medium.jpg"},"thumb":{"url":"//media.blueapron.com/stories/239/main_images/20150123-2122-4667-6191/4QStockpot-1140px-2182_thumb.jpg"}}},"main_image_url":"//media.blueapron.com/stories/239/main_images/20150123-2122-4667-6191/4QStockpot-1140px-2182.jpg","renderable_main_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Fstories%2F239%2Fmain_images%2F20150123-2122-4667-6191%2F4QStockpot-1140px-2182.jpg","external_url":"https://www.blueapron.com/market/products/4-quart-stockpot","external_url_text":"Check it Out!","product_id":null,"is_blog":false}]},{"id":4044,"recipe_id":1076,"step_number":6,"step_text":"\u003Cp\u003EGarnish the \u003Cstrong\u003Efinished tagine \u003C/strong\u003Eand\u003Cstrong\u003E almond couscous\u003C/strong\u003E with the \u003Cstrong\u003Eparsley\u003C/strong\u003E. Serve with the \u003Cstrong\u003Elemon-yogurt sauce\u003C/strong\u003E on the side. Enjoy!\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1076/recipe_steps/4044/20150218-2242-1534-9699/FP_012815_4_20Root_20Vegetable_20Tagine_20with_20Herbed_20Couscous_20-_208776.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1076%2Frecipe_steps%2F4044%2F20150218-2242-1534-9699%2FFP_012815_4_20Root_20Vegetable_20Tagine_20with_20Herbed_20Couscous_20-_208776.jpg","step_title":"Finish \u0026 serve your dish:","stories":[]},{"id":4043,"recipe_id":1076,"step_number":5,"step_text":"\u003Cp\u003EWhile the tagine continues to simmer, in a medium bowl, combine the \u003Cstrong\u003EGreek yogurt\u003C/strong\u003E and \u003Cstrong\u003Ethe juice of the remaining lemon wedge\u003C/strong\u003E; season with salt and pepper to taste. Set aside.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1076/recipe_steps/4043/20150218-2243-1465-8581/FP_012815_4_20Root_20Vegetable_20Tagine_20with_20Herbed_20Couscous_20-_208773.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1076%2Frecipe_steps%2F4043%2F20150218-2243-1465-8581%2FFP_012815_4_20Root_20Vegetable_20Tagine_20with_20Herbed_20Couscous_20-_208773.jpg","step_title":"Make the lemon-yogurt sauce:","stories":[]},{"id":4042,"recipe_id":1076,"step_number":4,"step_text":"\u003Cp\u003EWhile the tagine simmers, in a medium pot, heat \u003Cstrong\u003E2 cups of water \u003C/strong\u003Eand \u003Cstrong\u003Ea pinch of salt\u003C/strong\u003E to boiling on high. Once boiling, stir in the \u003Cstrong\u003Ecouscous\u003C/strong\u003E. Remove from heat. Cover and let stand for 4 to 6 minutes, or until the water is completely absorbed. Stir in the \u003Cstrong\u003Ealmonds, the juice of 3 lemon wedges\u003C/strong\u003E and a drizzle of olive oil; season with salt and pepper to taste. Transfer to a serving dish and set aside.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1076/recipe_steps/4042/20150218-2242-894-0376/FP_012815_4_20Root_20Vegetable_20Tagine_20with_20Herbed_20Couscous_20-_208774.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1076%2Frecipe_steps%2F4042%2F20150218-2242-894-0376%2FFP_012815_4_20Root_20Vegetable_20Tagine_20with_20Herbed_20Couscous_20-_208774.jpg","step_title":"Make the almond couscous:","stories":[]},{"id":4041,"recipe_id":1076,"step_number":3,"step_text":"\u003Cp\u003ETo the pot of onion and ras el hanout, add the \u003Cstrong\u003Etomatoes, parsnips, turnip, sweet potatoes, raisins\u003C/strong\u003E and \u003Cstrong\u003E1\u0026frac12; cups of water\u003C/strong\u003E; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer 23 to 25 minutes, or until the vegetables are tender. Transfer to a serving dish.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1076/recipe_steps/4041/20150218-2241-1286-8029/FP_012815_4_20Root_20Vegetable_20Tagine_20with_20Herbed_20Couscous_20-_208775.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1076%2Frecipe_steps%2F4041%2F20150218-2241-1286-8029%2FFP_012815_4_20Root_20Vegetable_20Tagine_20with_20Herbed_20Couscous_20-_208775.jpg","step_title":"Finish the tagine:","stories":[]},{"id":4039,"recipe_id":1076,"step_number":1,"step_text":"\u003Cp\u003EWash and dry the fresh produce. Medium dice the parsnips and turnip. Peel and medium dice the onion and sweet potatoes. Pick the parsley leaves off the stems; discard the stems. Quarter and deseed the lemon. Place the tomatoes in a bowl; using your hands, gently break the tomatoes apart.\u003C/p\u003E\n","recipe_step_image_url":"//media.blueapron.com/recipes/1076/recipe_steps/4039/20150218-2241-529-5616/FP_012815_4_20Root_20Vegetable_20Tagine_20with_20Herbed_20Couscous_20-_208770.jpg","renderable_recipe_step_image_url":"https://image-service.blueapron.com/render/q/src/https%3A%2F%2Fmedia.blueapron.com%2Frecipes%2F1076%2Frecipe_steps%2F4039%2F20150218-2241-529-5616%2FFP_012815_4_20Root_20Vegetable_20Tagine_20with_20Herbed_20Couscous_20-_208770.jpg","step_title":"Prepare the ingredients:","stories":[]}],"stories":[]}}]}};