The 10 Best Blue Apron Recipes to Try

The Meal Kit Service Has Some Surprising Hits

Blue Apron

Scott Eisen/Stringer

 

Blue Apron is a meal kit service that delivers pre-portioned and fresh ingredients, ready to be whipped up in your home. It was one of the very first of its kind in the U.S. market, so it's had plenty of time to develop a robust library of recipes that home cooks know and love—here are some of the favorites.

  • 01 of 10

    Crispy Cod and Roasted Corn on the Cob

    potato and code

    Blue Apron

     

    We just can’t decide which is more satisfying: saying crispy cod and roasted corn on the cob or actually eating it. Cod is a terrific fish to work with, especially for anyone who doesn't typically prepare or eat seafood. It’s light in flavor and texture, but it handily holds together in the pan. The purple potatoes also deserve kudos, providing a delightful contrast to the other colors on its plate. It does incorporates two lesser-used techniques that are great for home cooks to keep in their bag of tricks: pickling and creating compound butters

  • 02 of 10

    Lemon and Black Pepper Shrimp

    Shrimp Linguine

    Blue Apron

    This gorgeous linguine is accentuated with shrimp tossed in a creamy sauce. It’s the sort of dish you’ll want to make for a night in with loved ones since it’s simple and satisfying. This recipe also introduces us to fava leaves, which are so buttery and delicious you may wonder why they’re not more common. 

  • 03 of 10

    Tuscan Ribollita Soup

    Tuscan Ribollita Soup

    Blue Apron

    Tuscan ribollita soup isn’t for those who like to graze all day. No, this is a hearty dish, composed of crusty bread, creamy cannellini beans, and rustic kale. This recipe is easily expanded for any number of guests you have, so if you’re new to the hosting game or if you’re simply just not in the mood to be fussy, simmer-up this soup—though, each bowl looks fussed after, thanks to the soft-boiled egg that perches atop each serving. 

  • 04 of 10

    Fusilli Con Buco Pasta

    Fusilli Con Buco Pasta

    Blue Apron

    A dish prepared with summer in mind, this fusilli con buco pasta uses tender summer squash, pecorino cheese, daubs of melted butter, and a few sprigs of mint to set off the fusilli con buco used in this recipe. This type of pasta is quirky and corkscrewed, but also hollow on the inside so its texture stays light and bouncy. It’s a great recipe to keep for leftovers since its flavors will only enhance with time. 

    Continue to 5 of 10 below.
  • 05 of 10

    Mushroom and Fennel Fettuccine

    mushroom and fennel Fettuccine

    Blue Apron

    This mushroom and fennel Fettuccine deserves a slow clap. It’s expertly balanced, featuring earthy mushrooms, crispY fennel, and a luscious coating of butter and mascarpone. Despite its luxury look and flavor, the dish is incredibly achievable. In fact, practically the only hitch you may experience is over-cooking the pasta (read this article so you don't make that mistake). The core ingredients in this recipe are also versatile. Use the cremini mushrooms that this recipe calls for or swap in another kind that pleases you. Or, if the slight licorice flavor of fennel isn’t your thing, but you want to keep the crunch, try celeriac or parsnips, instead. 

  • 06 of 10

    Dukkah-Spiced Vegetable and Farro Bowl

    Dukkah-Spiced Vegetable and Farro Bowl

    Blue Apron

    We could probably all use some more leafy greens in our life. To this end, dukkah-spiced vegetable and farro bowls are an excellent choice. Dukkah is an Egyptian nut-and-spice blend that makes this otherwise standard salad magical. If you’re not familiar with the wonders of Middle Eastern cuisine, this is an excellent gateway recipe.

  • 07 of 10

    Savory Ricotta and Snow Pea Fritters

    Ricotta and Snow Pea Fritters

     Blue Apron

    Savory ricotta and snow pea fritters are splendid for springtime (or when it’s not, but you want to pretend otherwise). Tender asparagus, fresh snow peas, lemon zest, and fluffy ricotta all join together, treating us to a delicious recipe that’s only six steps long. Fritters can also be made in a myriad of ways, making a great option for when you’re ready to stray from the crostini routine.

  • 08 of 10

    Stewed Mushrooms

    Stewed Mushrooms

     Blue Apron

    Mushrooms—much like cilantro—are a controversial food because not everyone appreciates their flavor. That's where this dish of stewed mushrooms and goat cheese polenta comes in. The recipe calls for cremini, oyster, and pioppini, a robust little mushroom you may never have heard of. The fact that it’s pre-portioned is particularly helpful here since the dish is so comforting you’ll want to make it when you’re too frazzled to do anything else. 

    Continue to 9 of 10 below.
  • 09 of 10

    North African Eggplant Tagine

    Tagine

    Blue Apron

    With their lengthy lists of ingredients and unexpected flavor combinations, certain dishes can feel intimidating to make. This North African eggplant tagine makes it more approachable, providing the exact number of ingredients necessary to make a dazzling meal. Tagine is named for the type of earthenware pot it’s traditionally made in, so if you like this recipe it may be worth purchasing a tagine to recreate a more authentic experience. 

  • 10 of 10

    Mushroom and Vegetable Pot Pie

    Pot Pie

    Blue Apron

    If you’re not making your own bread yet, this recipe for mushroom and vegetable pot pie will show you the error of your ways. These biscuits are easy to make and the way they hover like clouds on this dish is delightful. If you enjoy it, you can also experiment with different variations of the same basic recipe. Simply swap in any vegetables or adjust the spice blend to your liking.