I don't usually bother writing up Hello Fresh recipes anymore, since so many of them are variations on stuff we've already cooked, but this one was a huge hit, including with our New Zealish guest.

Blueberry Chicken Salad

Hello Fresh

Ingredients

• 56g sliced almonds
• 2 tbsp brown sugar
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp whole grain mustard
• 4 tbsp blueberry jam
• 2 tsp garlic salt
• 4 large chicken breasts
• 227g spring mix
• 2 gala apples, cut into 1cm cubes

Directions

1. Whisk together olive oil, vinegar, jam, mustard, and 1 tbsp water. Add salt and pepper to taste and buffer.
2. Heat a large pan over medium-low heat. Add almonds, sugar, 1 tbsp water, and a pinch of salt.
3. Cook, stirring often, until almonds are lightly browned and coated with sugar, 3-4 minutes. Remove and buffer on a plate.
4. Increase heat to medium. Add 1 tbsp oil and chicken. Season with pepper and garlic salt.
5. Cook until golden brown on both sides and cooked through (165°F). Remove from heat.
6. Toss spring mix and apples with half the dressing.
7. Thinly slice chicken. Serve salad topped with chicken, almonds, and remaining dressing.

A win from Hello Fresh, this recipe takes a while to come together but isn't particularly difficult, and was a big hit with everyone. The chicken is optional but adds some welcome protein.

Mushroom Risotto with Chicken

Hello Fresh

Ingredients

• 400g mixed cremini, button, and oyster mushrooms
• two large sprigs of sage
• 4 tsp vegetable broth concentrate
• 6 C water
• 500g chicken breasts, cut into strips
• 1+2 tbsp olive oil, divided
• 1½ C arborio rice
• 1 large onion, chopped
• 125g baby spinach
• 6-8 cloves garlic, minced
• ½ C white wine
• 1 tsp garlic salt
• ½ C grated parmesan
• 2 tbsp butter
• 1 tsp chili flakes

Directions

1. Trim stems from button and cremini mushrooms. Slice caps thinly and retain both caps and stems separately.
2. Hand-shred oyster mushrooms.
3. Strip sage leaves from stems; retain both separately.
4. Combine sage stems, mushroom stems, water, and broth concentrate in a medium pot. Bring to a boil, covered, then reduce heat to medium-low and leave covered.
5. Heat 1 tbsp olive oil in a large, deep-sided skillet over medium-high heat.
6. Add the chicken and cook until cooked through and nicely browned; remove and buffer.
7. Add the remaining olive oil and the sage leaves. Cook until the sage is crispy, ~1 minute. Remove and buffer with the chicken.
8. Add the sliced mushroom caps, oyster mushroom shreds, and onions. Cook, stirring often, until softened, ~6 minutes.
9. Stir in the garlic salt, chili flakes, black pepper to taste, rice, and garlic. Cook, stirring often, until fragrant and rice is coated, 1-2 minutes.
10. Add wine and cook until wine is absorbed, 1-2 minutes.
11. Reduce heat to medium.
12. Add 1 cup broth from the simmering pot (leave stems behind). Cook, stirring often, until broth is fully absorbed.
13. Repeat prior step until 5-6C of broth have been absorbed, rice is tender, and overall texture is creamy.
14. Stir in spinach and let wilt.
15. Stir in parmesan and butter until fully melted and incorporated.
16. Top with fried sage and chicken strips and serve with salad.

This is another Hello Fresh recipe. I haven't been writing most of these up, but we all really liked this one and Alex, in particular, was highly enamored of it. And it's quite easy to make, too!

Garlic Chicken Salad

Hello Fresh

Ingredients

• 600g chicken breasts, cut into strips
• 1 tbsp oil
• 4 tbsp mayonnaise
• 2 tbsp white wine vinegar
• a bunch of fresh dill, chopped
• 1 tsp sugar
• 1.5 tsp garlic salt
• 250g baby spinach
• 250g mini cucumber (or whole cucumber halved lengthwise), cut into 5mm rounds
• 2 gala or fuji apples, cored and cut into 5mm slices

Directions

1. Season chicken all over with garlic salt and black pepper.
2. Heat oil in a large skillet over medium-high heat.
3. Add chicken and cook until cooked through and golden brown.
4. Whisk together mayo, vinegar, dill, and sugar in a large bowl. Season with pepper to taste.
5. Toss spinach, cucumber, and apples with dressing.
6. Serve topped with chicken.

This was really tasty! I'm no stranger to shrimp alfredo but I think the addition of the salmon and bell peppers really elevates it. The original recipe calls for baking the salmon and peppers in the oven; I did them in the skillet, which makes things take longer (since you can't parallelize) but also results in having fewer dishes to do, and lets you incorporate the salmon juices into the sauce.

This was a two-person recipe, but I got three fairly generous portions out of it and I think with a robust side dish it would comfortably serve four, so I've written it up as is.

Linguine with Creamy Salmon-Shrimp Sauce

Hello Fresh

Ingredients

• 250g salmon filets, skin on
• 250g shrimp, peeled (tails permitted but optional)
• 250g fresh linguine
• 3 cloves garlic, minced
• ½ bunch parsley, chopped
• 1 yellow onion, chopped
• 2 bell peppers, cut into 1cm half-length strips
• ¼ tsp chili flakes
• 120mL heavy cream + 120mL milk (or 240mL half-and-half)
• 1 tbsp flour
• 1 tbsp butter
• zest of 1 lemon

Directions

1. Heat a large skillet over medium-high heat.
2. Add 1 tsp oil and the bell peppers and cook, stirring occasionally, until tender-crisp.
3. While peppers are cooking, combine lemon zest, half the parsley, half the garlic, chili flakes, and ½ tbsp oil in a small bowl.
4. Push peppers to the edges of the skillet. Add salmon and pour parsley-garlic mix overtop. Cover and cook until cooked through.
5. Break apart salmon into flakes, remove salmon and bell peppers from pan, and buffer.
6. Reduce heat to medium. Add shrimp, 1 tsp oil, and remaining garlic.
7. Cook, stirring occasionally, until shrimp are pink all over and just cooked through; remove and buffer.
8. Add butter and onion to the pan. Cook until softened, 5-6 minutes.
9. Add flour and stir until well coated, ~30 seconds.
10. Add cream and milk and cook, stirring, until slightly thickened and gently simmering. Season with salt and pepper.
11. Return salmon, bell pepper, shrimp, and accumulated juices to the pan and continue simmering on low heat.
12. Cook the pasta, then add to the skillet and toss with the sauce.

We're still using Hello Fresh, but I haven't been writing up most of the recipes because usually they just aren't that interesting, or are minor variations on recipes we've already documented. This one was new, though, and it was an "Alex super favourite!" and ended up providing multiple school lunches for her. She also mentioned that it was "a bit spicy, but in a good way".

Chipotle Turkey Bowls

Hello Fresh

Ingredients

• 2 jalapeño peppers, thinly sliced
• 4 tbsp white wine vinegar
• 1 tsp sugar
• 6 tbsp guacamole
• 1 tbsp butter
• 3+3 cloves garlic, minced and divided
• 1+1 tbsp enchilada spice mix, divided
• ¾ C white rice
• 1 tsp broth concentrate
• 1 tsp oil
• 1 large red onion, chopped
• 113g corn kernels
• 3 bell peppers, chopped
• 500g ground turkey
• 4 tbsp chipotle sauce

Directions

1. Combine japaleño slices, vinegar, 60mL water, and sugar in a small pot.
2. Bring to a simmer, stirring often, until sugar dissolves completely. Remove from heat.
3. Stir 2 tsp of the jalapeño pickling liquid into the guacamole; set aside.
4. Transfer other contents (including liquid) to a small container and place in the fridge to cool.
5. Set instant pot to "sautée". Add butter and wait until melted.
6. Add half the garlic, half the enchilada spice, and all of the rice. Cook, stirring, until fragrant and evenly coated, 1-2 minutes.
7. Turn off heat. Add ¾ C water and broth concentrate, cover, and set to "pressure cook high 5 minutes". Follow normal rice cooking procedure.
8. Meanwhile, heat a large skillet oved medium-high heat.
9. Add oil, onions, peppers, and corn. Cook, stirring occasionally, until tender-crisp. Remove and buffer.
10. Add turkey, remaining garlic, and remaning spice blend. Cook, stirring occasionally, until turkey is browned.
11. Add 120mL water and chipotle sauce. Cook, stirring often, until slightly thickened.
12. Return vegetables to the skillet, mix together, and cook until warmed through.
13. Serve over rice, topped with guacamole and pickled jalapeños.

I haven't been writing up a lot of the Hello Fresh recipes, largely because most of them are repeats of recipes we already have with minor variations. This one was new, though, and also a huge hit with everyone, and a nice dinner (or brunch!) on a cold winter day.

We had some extra coconut milk in the fridge, so we replaced some of the water in the recipe with additional coconut milk, making it a roughly 1:1 ratio for the same total volume. I've written it up without this modification.

Salmon Coconut Soup

Hello Fresh

Ingredients

• 340g carrots, peeled, bisected lengthwise, and cut into 5mm half-moons
• 340g sweet potatoes, peeled and cut into 10cm cubes
• 1 tbsp oil
• 1 C "red curry base"¹
• 1-2 red Thai chilis, finely chopped
• 500g salmon filets, skin on
• 200mL coconut milk
• 750mL water
• ½ tsp salt
• 450g bok choi, coarsely chopped

Directions

1. Add carrots, sweet potatoes, and oil to a large pot.
2. Cook over medium heat, covered, stirring occasionally, until they start to soften, 5-10 minutes.
3. Add curry base and chilis. Cook, stirring, until coated and fragrant, ~30 seconds.
4. Add coconut milk, water, and salt. Increase heat to high and bring to a boil.
5. Add salmon. Reduce heat to medium low and cook, covered, until salmon is cooked through, ~5 minutes.
6. Stir in bok choi and cook until wilted.

---

¹ This is not the same as red curry paste; symbol suspects it to be red curry paste diluted with fish sauce and possibly other liquids and aromatics. This is sometimes sold as "red curry paste" in grocery stores, but has a lighter colour and consistency and is meant to be used by the cup rather than the teaspoon. ^Back

Got this as an extra Hello Fresh inclusion and it was delicious, and also really quick and easy to put together. Based on personal experience I recommend doubling the recipe and making it in a larger pan because once made it goes fast.

Crunchy Chocolate Peanut Butter Bars

Hello Fresh

Ingredients

• 2 tbsp butter
• ½ C bittersweet chocolate
• 1 tbsp honey
• 3 tbsp smooth peanut butter
• ⅛ tsp salt
• 2 C cornflakes
• 4 tbsp chopped peanuts

Directions

1. Initialize a double boiler.
2. Add butter, chocolate chips, honey, peanut butter, and salt. Whisk together until chips melt and mixture is smooth.
3. Gently stir in cornflakes.
4. Line an 8" loaf pan with parchment paper. Pour in chocolate-cornflake mix.
5. Sprinkle peanuts overtop.
6. Refrigerate until set, ~2 hours.

A quick and easy Hello Fresh recipe, this got a "super favourite" ranking from Alex. The recipe lists shrimp as an optional inclusion, cooked with the peppers; I think chicken or perhaps ham would also be tasty, if more protein is desired.

Creamy Rosé Tortellini with Bell Peppers

Hello Fresh

Ingredients

• 4 tbsp butter (or 2 tbsp butter + 2 tbsp olive oil)
• 4 large garlic cloves, minced
• 2 large bell peppers, roasted and chopped into ~1cm pieces
• 2 tbsp flour
• 400mL crushed tomatoes
• 240mL heavy cream
• 1 bunch chives, finely chopped
• 700g tortellini
• 360mL mozzarella cheese, shredded

Directions

1. Heat butter (and oil, if using) in a large, oven-safe skillet or pot over medium heat.
2. Add garlic and cook until fragrant, ~30 seconds.
3. Add peppers and cook until heated through and softened, 2-3 minutes. Season with salt and pepper.
4. Add flour and stir until peppers are coated.
5. Add tomatoes, cream, and chives. Simmer, stirring often, until sauce thickens, 3-5 minutes. Remove from heat and adjust seasoning as needed.
6. Meanwhile, cook tortellini (al dente if possible) and drain, reserving 160mL (⅔ C) cooking water.
7. Add pasta to sauce. Gently stir to combine.
8. Cover with cheese.
9. Bake at 450°F until cheese is golden brown and bubbly, 5-8 minutes.

This Hello Fresh recipe was a quick build. Symbol and I both liked it; the Kidlet liked it so much that she had it for lunch several days in a row!

Black Bean & Corn Stew

Hello Fresh

Ingredients

• 30mL (2 tbsp) oil
• 740mL (3 C) black beans, tinned, with their juice
• 30mL (2 tbsp) enchilada spice blend
• 1 tsp garlic salt
• 360mL (1½ C) vegetable broth
• 2.5mL (½ tsp) sugar
• 2 bell peppers, diced
• 480mL (2 C) tomato salsa
• 250g corn kernels
• ~120mL cilantro, chopped
• ~120mL (½ C) guacamole
• 1 lime, wedged
• tortilla chips or toasted pita wedges, for serving

Directions

1. Heat a large pot over medium-high heat.
2. Add the oil, beans (with their tinning liquid), enchilada spice blend, garlic salt, and black pepper to taste.
3. Bring to a simmer, reduce heat to medium, and cook until heated through and beans soften slightly, ~4-5 minutes.
4. Carefully mash most of the beans, leaving some whole.
5. Add broth, sugar, cilantro, corn, and peppers.
6. Simmer until peppers are tender, 8-10 minutes.
7. Garnish with guacamole and lime squeezings. Serve with tortilla chips.

It's been a while since we did Hello Fresh, but symbol and I have both been kind of discombobulated lately and deemed it a good idea for this week. The Kidlet picked this one out of the box and it was a hit; she said that it was "spicy, but I can handle it, and I actually like the feeling of the spicy in my mouth"! Maybe her spicy resistance has leveled up?

Black Bean Enchiladas

Hello Fresh

Ingredients

• 4 scallions, sliced, whites and greens separated
• 3+3 cloves garlic, minced and divided
• 2 tbsp enchilada seasoning
• 1½ C jasmine rice
• zest of 2 limes
• 2 yellow onions, chopped
• 4 tbsp mexican seasoning
• 740mL tinned black beans, with their liquid
• juice of 1 lime
• 12 6" flour tortillas
• 2 C tomato salsa
• 2 C grated mozzarella cheese
• 12 tbsp guacamole

Directions

1. Set instant pot to sautée. Add 2 tbsp oil, scallion whites, half the garlic, rice, and enchilada seasoning. Cook until fragrant, 2-3 minutes.
2. Add 1½ C water, cover, and pressure cook as normal for rice (4 minutes + 10 minute cooldown for white jasmine rice).
3. When rice is done, fluff it and stir in scallion greens and lime zest.
4. Meanwhile, heat 4 tbsp oil in a large skillet over medium heat.
5. Add onions and remaining garlic and cook until onion is softened and turning golden.
6. Add mexican seasoning and black pepper and cook until fragrant, 30-60s.
7. Stir in lime juice and black beans (with their liquid), bring to a boil, and simer, stirring occasionally, until liquid reduces and beans soften.
8. Remove from heat and mash beans with a potato masher.
9. Divide beans between tortillas.
10. Roll tortillas into tubes and place, seam down, into a lightly oiled 9×13" baking pan.
11. Pour over salsa.
12. Top with cheese.
13. Broil on middle rack 5-6 minutes, until cheese and edges of tortillas are browned.
14. Serve with guacamole and lime wedges.

I've been bad at doing writeups lately, especially for Hello Fresh meals, but the kidlet absolutely loved this one and had it both for dinner and for school lunches, declaring it a "Super Favourite".

Beyond Meat Taco Bowls

Hello Fresh

Ingredients

• zest and juice of one lime
  
• 1 tsp sugar
• 340g shredded cabbage or coleslaw mix
• 2 tomatoes, diced
  
• 6 tbsp sour cream
• 4 tbsp tomato paste
• 1½ C basmati rice
• ½+¼ tsp garlic salt, divided
  
• 2 green onions, thinly sliced
  
• 4 patties Beyond Meat
• 2 tbsp Mexican seasoning
• ½ tsp chipotle powder
• ½ C cheddar or feta cheese, grated/crumbled (or both!)
• oil
• salt and pepper

Directions

1. Whisk together lime juice, 1 tsp sugar, and 2 tbsp oil in a large bowl.
2. Add slaw mix and tomatoes and toss to combine.
3. Whisk together sour cream and lime zest.
   
4. Heat 2 tbsp oil in a pot over medium heat.
5. Add rice and tomato paste and cook, stirring often, until fragrant.
6. Add 2½ C water and ½ tsp garlic salt, cover, and bring to a boil.
7. Reduce heat to low and cook, covered, until water is absorbed.
8. Remove from the heat and set aside for 10 minutes, then fluff and mix in green onions.
   
9. Meanwhile, heat 2 tbsp oil in a large skillet over medium-high heat.
10. Add Beyond Meat and break into small pieces.
11. Stir in mexican seasoning, chipotle powder, remaining garlic salt, and black pepper to taste. Cook until slightly crispy, 5-6 minutes.
12. Fill bowls with rice, then top with Beyond Meat, cheese, slaw, and sour cream.

This recipe was a hit with everyone, but especially symbol, who declared it a personal favourite.

Jerk Chicken Burger with Charred Pineapple

Hello Fresh

Ingredients

• 2-3 large sweet potatoes
• 2 tsp + 4 tsp jerk seasoning, divided
• corn oil
  
• ½ C mayonnaise
  
• Zest and juice of 1 lime
• 2 green onions, minced
  
• 4 chicken breasts (or 8 chicken thighs)
• 4 burger buns
• 400g pineapple, chunked (or 4 pineapple rings)
  
• 1 large tomato, sliced
  

Directions

1. Cut sweet potatoes into wedges.
2. Toss with 2 tbsp oil and 2 tsp jerk seasoning.
3. Bake at 450°F for 20-25 minutes.
4. Whisk together mayo, lime juice, lime zest, and green onions. Season with black pepper.
   
5. Season chicken with remaining jerk seasoning.
   
6. Heat 1 tbsp oil over medium-high heat in a large skillet.
7. Add pineapple and cook, turning occasionally, until browned, 5-6 minutes. Remove and buffer pineapple.
8. Reduce heat to medium and add another 1 tbsp oil and chicken.
9. Cook until golden brown and cooked through.
10. Toast buns. Spread with mayo, then top with tomato, chicken, and pineapple.
11. Serve with remaining mayo on the side to dip sweet potato wedges into.

The kidlet was lukewarm on this and I thought it was ok but not outstanding, but symbol loved it and had two bowls, and it's very easy to make -- apart from the greens, it even uses ingredients that we almost always have on hand. So I could definitely see us making this again.

I made a few modifications to make the green onions more evenly distributed, and it's that modified version I record here.

Sesame-Soy Salad

Hello Fresh

Ingredients

• 1 lb beyond meat (or ground beef)
• 3 cloves garlic, minced
• 1 tsp minced ginger
• 2-4 tsp sriracha
• ¼ C oyster sauce
  
• 1+1 tbsp soy sauce, divided
• 4 green onions, thinly sliced
  
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 2 bell peppers, diced
• 1 tsp sugar
• ½ lb spring mix

Directions

1. Heat 1 tbsp oil in a large skillet over medium-high heat.
2. Add the meat, breaking into bite-sized pieces. Cook until slightly crispy.
3. Add the garlic and ginger and cook until fragrant, ~1 minute.
4. Add the sriracha, oyster sauce, and half of the soy sauce. Stir together until the sauce is absorbed.
5. Remove from the heat and stir in the green onions.
   
6. Whisk together the remaining soy sauce, vinegar, sesame oil, and sugar.
7. Toss with the spring mix and bell peppers.
8. Serve salad topped with meat.

This was a Hello Fresh recipe and came with a salad; I've included the instructions for the salad as well, but you can easily swap it out for something else or omit it entirely. Symbol and I both liked this, and the Kidlet wanted me to put it on the "super favourite" list.

As an added bonus, between frozen naan and pesto in a jar, we often have all of the ingredients needed for this on hand except the bocconcini.

Pesto Bocconcini Pizza Naan

Hello Fresh

Ingredients

• 4 naan
• 120mL + 10mL  basil pesto, divided
• 15mL white wine vinegar
• 15mL olive oil
• 132g cucumber, cut into half moons
  
• 225g cherry tomatoes, halved
  
• 113g spring mix greens
• 2 bell peppers, sliced
• 400g bocconcini, sliced
  
• cooking oil
  

Directions

1. Preheat the oven to 450°F.
2. Arrange the naan in a single layer and bake until golden brown; time could be anywhere between 2-7 minutes depending on oven and whether the naan is frozen or not. Remove the naan and set aside to cool.
3. Meanwhile, whisk together vinegar, olive oil, 10mL pesto, and salt and pepper to taste in a large bowl as the salad dressing.
4. Add the tomatoes, cucumber, and greens and toss to combine.
5. Heat a large pan over medium-high heat. Add a splash of oil and the bell peppers and cook, stirring often, until tender.
6. Spread the remaining pesto over the now-cool naan. Evenly divide bocconcini slices and bell pepper between them.
7. Return the naan to the oven and cook until melty, ~5 minutes.

This was pretty tasty, and while it took a while to prep it wasn't very difficult. The Kidlet was initially lukewarm on it, then decided that she likes mushrooms now and got a lot more enthusiastic about it.

Ravioli in Coconut Cream Sauce

Hello Fresh

Ingredients

• 700g ravioli or other stuffed pasta
• 2 cloves garlic, minced
• 60mL butter
  
• 500g mushrooms, sliced
• 330mL full fat coconut milk
• 30mL soy sauce
• 125g baby spinach
• 15 g basil, coarsely chopped
• chili flakes to taste

Directions

1. Cook pasta. Drain, reserving 120mL water, and set aside; you may wish to toss with a small amount of oil to keep it from sticking together while you cook the sauce.
2. Melt the butter in a large, deep skillet or saucepan over medium-high heat.
3. Add the mushrooms and cook until they release their liquid and cook down, 4-5 minutes.
4. Season with salt and pepper (remembering that the soy sauce will be quite salty), add the garlic, and cook until fragrant, ~30s.
5. Add the coconut milk, soy sauce, and reserved pasta. Cook, stirring often, until it thickens, anywhere from 2 to 10 minutes depending on how thick you want it.
6. Add the spinach and stir in until just wilted.
7. Toss with the ravioli and basil and serve.
   

One more Hello Fresh. This was, unsurprisingly, a hit with the Kidlet, who likes absolutely everything in it.

Cornmeal-crusted Salmon with Green Beans & Potatoes

Hello Fresh

Ingredients

• 720g potatoes, sliced into 5mm rounds
• 120mL cornmeal
• 30+90mL mayonnaise, divided
  
• ~500g salmon filets, boneless
• 340 green beans, trimmed
• 2 shallots, minced
• 2 garlic cloves, minced
• 180mL sour cream
• 30mL white wine vinegar
• 15g dill, finely chopped
  
• 15g parsley, finely chopped
  

Directions

1. Preheat oven to 450°F.
2. Toss potatoes with 30mL oil. Season with salt and pepper, and bake until golden-brown, 25-30 minutes.
3. Combine cornmeal with 2.5mL salt and 5mL pepper in a shallow dish.
4. Brush salmon with mayo 30mL and then dredge in cornmeal.
5. Heat a large skillet over medium-high heat.
6. Add 30mL oil, 60mL water, green beans, garlic, and shallots. Cook, stirring occasionally, until tender-crisp, 6-7 minutes. Remove and buffer.
7. Reduce heat to medium, add another 30mL of oil, and cook salmon until golden-brown and cooked through, ~4-5 minutes/side.
8. Whisk together sour cream, vinegar, parsley, dill, and remaining mayo in a small bowl.
9. Serve with mayo on the side as dipping sauce, or drizzled over fish and potatoes.
   

As is often the case with Hello Fresh's vegetarian dishes, this is tasty but not well balanced -- it's best served with a salad and some kind of protein.

It's quite similar to the pasta with cheesy cauliflower sauce I was fond of as a kid, though.

Pasta with Creamy Cauliflower Sauce

Hello Fresh

Ingredients

• 570g cauliflower florets, cut into bite-sized pieces
  
• 15+15mL garlic salt, divided
  
• 30mL oil
• 340g dry rigatoni
• 30mL butter
• 1 small yellow onion, chopped
• 30mL flour
• 240mL milk
• 113g baby spinach
• 180mL sour cream
• 240mL grated cheddar
• 1 bunch chives, finely chopped
  
• chili flakes for serving

Directions

1. Toss cauliflower with oil, garlic salt, and black pepper.
   
2. Bake at 425°F until golden-brown, 14-16 minutes.
3. While cauliflower bakes, cook rigatoni al dente. Drain, reserving 240mL of pasta water.
4. Heat a large skillet over medium heat. Add butter and onions. Cook, stirring often, until softened, 3-4 minutes.
   
5. Add flour and remaining garlic salt. Stir until the flour forms a roux coating the onion, 1-2 minutes.
   
6. Add milk and cook, stirring often, until thickened.
7. Reduce heat to low. Add spinach and cover until wilted, then stir in.
8. Add sour cream, cheddar, chives, and cauliflower. Season with salt and pepper to taste.
9. Add pasta water as needed to adjust thickness.
10. Toss with pasta and serve with chili flakes.

This Hello Fresh box comes together pretty nicely and is really tasty, although I upped the garlic in the salad dressing to a whole clove and the Kidlet declared that to be too many garlic even for her -- taking that into account I've written it up here with the smaller quantity of garlic requested in the original recipe.

Cheesy Italian Burgers with Garlic Salad

Hello Fresh

Ingredients

• ½ tsp minced garlic
• 4 tbsp mayonnaise
• 2 tbsp white wine vinegar
• ½ tsp + 2 tbsp italian seasoning, divided
• salt and pepper
  
• 2 mini cucumbers, sliced into 5mm rounds
  
• 225g cherry or grape tomatoes, halved
  
• 113g spinach-arugula or similar green mix
• 4 burger buns
• 360mL shredded mozzarella
• 4 beef or beyond meat burger patties
• 1 C marinara sauce
• oil

Directions

1. Preheat oven to 450°F.
2. In a large bowl, whisk together garlic, mayo, vinegar, and ½ tsp italian seasoning to form salad dressing; add salt and pepper to taste.
   
3. Toss with cucumbers, tomatoes, and greens.
   
4. Split buns. Coat top and bottom with mozzarella. Bake in oven until cheese has melted and started to brown, 5-6 minutes.
5. Season both sides of each patty with remaining italian seasoning.
6. Heat oil in a skillet over medium heat. Sear patties, 3-4 minutes per side.
7. Transfer patties to baking sheet and top them with the marinara sauce.
8. Bake until cooked through, 6-8 minutes.
9. Serve in buns.
   

 

 

 

I honestly did not have high hopes for this recipe from Hello Fresh just because the Kidlet has been very averse to mushrooms in recent years, but -- possibly due to the generous helping of brie -- she loved it!

Unfortunately, like most Hello Fresh vegetarian dishes, it is very short on protein; you definitely want to accompany it with something.

Brie & Mushroom Sandwich with Spinach & Green Bean Salad

Hello Fresh

Ingredients

• 56g whole cashews
• 30+30mL oil, divided
  
• 340g green beans, trimmed and halved crosswise
• 113g baby spinach
• 30mL whole grain mustard
• 2.5mL sugar
  
• 450g cremini mushrooms, sliced
• 1 small onion, sliced
  
• 60mL tbsp balsamic glaze (some sort of balsamic vinegar/sugar mix, I think?)
• 250g brie, sliced
  
• 4 ciabatta buns

Directions

1. Heat a large skillet over medium heat. Toast the cashews until golden-brown, stirring often, 4-5 minutes; remove to a plate.
2. Add 30mL of oil, the green beans, and 60mL water. Cook, stirring occasionally, until tender-crisp, another 4-5 minutes.
3. While vegetables are cooking, slice ciabatta buns. Cover bottom halves with brie. Toast or broil until top is toasty and brie on bottom has melted.
   
4. Remove the green beans to a bowl, season with salt and pepper to taste, and toss with the spinach, mustard, sugar, and cashews.
   
5. Add the remaining oil to the skillet, along with the mushrooms and onions. Cook, covered, until the mushrooms release their moisture.
6. Uncover and continue cooking until the moisture has cooked off and the mushrooms soften, ~5 minutes.
7. Stir in balsamic glaze and cook until thickened, 1-2 minutes.
   
8. Top each bun with some of the mushroom-onion mix.
9. Toss any remaining mix with the green bean and spinach salad. Serve.

This Hello Fresh dinner was a huge hit with the Kidlet, who declared it her favourite that she wanted to have for every pasta dish forever. symbol and I enjoyed it, but were not that enthusiastic about it.

I've adjusted the recipe slightly to reduce the number of moving parts; in particular, more things go straight into the sauce rather than being added as a garnish at the end.

Bocconcini Romesco Pasta

Hello Fresh

Ingredients

• 340g cavatappi
  
• 200g bocconcini, cut into 8ths
  
• 30mL parsely, coarsely chopped
• 2.5-5mL red pepper flakes
  
• salt and pepper
• 10+30mL oil, divided
  
• 56g almonds, finely chopped
  
• 340mL roasted red peppers in glass, drained and chopped
  
• 4-6 garlic cloves, minced
• 30mL smoked paprika
  
• 740mL crushed tomatoes
• 2 large shallots, finely chopped
• 30mL red wine vinegar
• 60mL butter

Directions

1. Begin boiling and salting the water for the pasta -- you'll need some of the pasta water.
   
2. Combine bocconcini, parsley, red pepper flakes, 1mL salt, and 10mL oil in a small bowl; set aside.
3. Heat a large, deep skillet over medium heat. Add the almonds and toast, stirring frequently, until lightly browned, 3-4 minutes -- do not burn!
4. Add 30mL oil, the roasted red peppers, and the shallots. Continue cooking until the almonds soften slightly, 2-3 minutes.
5. Add the garlic, vinegar, paprika, and crushed tomatoes. Cook, stirring often, until the sauce reduces slightly, ~5 minutes.
6. When the pasta is done al dente, drain, reserving 120mL pasta water.
7. Add the reserved water, butter, and marinated bocconcini to the sauce; stir to combine and let thicken slightly more. Taste for salt and pepper and adjust as needed.
8. Toss with the pasta and serve.