Indian-Style Za’atar Pork & Chicken & Couscous Rice

Spanish- Pork & Spiced Spicy Chicken Peanut Sauce

Signature MEAL PREP

ON THE MENU Let’s get cooking 2 servings of each: ONE PREP. EIGHT SERVINGS. OPTIONS FOR DAYS. Here’s your easy step-by-step guide Indian-Style Chicken & for making mealtime magic—from Prep Day to putting on the finishing touches when Rice with Creamy Mango Chutney you’re ready to serve and eat.

Spanish-Spiced Chicken with Couscous & Romesco Mayo

Za’atar Pork & Couscous with Lemon Labneh & Pistachios 1 2 3 4 5 Pork & Spicy Peanut Sauce with Snow Peas, Sweet Peppers & UNBOX + COOK MAKE THE ASSEMBLE + FINISH + Rice PLAN EVERYTHING SAUCES STORE SERVE 15 min 60 min 10 min 10 min 5 min STEP 1 Unbox + Plan

STORAGE YOU’LL NEED 1 2 3 4 5 TOOLS YOU’LL NEED Knife, Cutting Board, Mixing Bowls, Wooden 15 min Spoon, 2 Sheet Pans, 1 Large Nonstick Pan, 1 Medium Pot 8 large 8 small containers containers

Main Cooking Ingredients For All Recipes

4 1 cup 6 oz 1 1/2 lb 1 1/2 tsps 1 Tbsp Boneless, Skinless Jasmine Rice Carrots Yellow Onion Snow Peas Brown & Yellow Spanish Spice Chicken Breasts Mustard Seeds Blend*

1 1/8 lbs 1 cup 6 oz 4 oz 1 1/2 Tbsps 1/3 cup Ground Pork Yellow Shishito Peppers Sweet Peppers Golden Raisins Asian-Style Couscous Sautéed Aromatics

Sauce Ingredients Finishing Touches Indian-Style Chicken & Rice with Creamy Mango Chutney Indian-Style Chicken & Rice with Creamy Mango Chutney

2 Tbsps 2 Tbsps 1/3 cup Mango Chutney Crème Fraîche Crispy Onions

Spanish-Spiced Chicken with Couscous & Romesco Mayo Spanish-Spiced Chicken with Couscous & Romesco Mayo

1/4 cup 2 Tbsps 2 Tbsps 1 bunch Romesco Mayonnaise Sliced Roasted Parsley Sauce** Almonds

Pork & Spicy Peanut Sauce with Snow Peas, Sweet Peppers & Rice Pork & Spicy Peanut Sauce with Snow Peas, Sweet Peppers & Rice

This vibrant, Indonesian-style 1 Tbsp 3 Tbsps 1 Tbsp paste includes 3 Tbsps Smooth Peanut Soy Glaze Sambal Oelek Roasted Peanuts Butter Spread crushed red chiles, salt, and vinegar. Za’atar Pork & Couscous with Lemon Labneh & Pistachios Za’atar Pork & Couscous with Lemon Labneh & Pistachios

1/4 cup 1 tsp 2 Tbsps 1 Tbsp Labneh Cheese Preserved Roasted Za’atar Lemon Purée Pistachios Seasoning***

*Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon **contains almonds blueapron.com ***Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper STEP 2 Cook Everything

MAIN COOKING INGREDIENTS 1 2 3 4 5 Chicken Breasts, Ground Pork, Spanish Spice Blend, Jasmine Rice, Brown & Yellow 60 min Mustard Seeds, Asian-Style Sautéed Aromatics, Carrots, Shishito Peppers, Yellow Onion, Sweet Peppers, Snow Peas, Yellow Couscous, Golden Raisins

Bake & slice the chicken: • Preheat the oven to 450°F. Line 2 sheet pans with foil. • Pat the chicken dry with paper towels; place on one sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly coat 2 of the pieces of chicken with half the Spanish spice blend (you will have extra); turn to coat and arrange in an even layer. • Roast 18 to 20 minutes, or until browned and cooked through.* Leaving the oven on, remove from the oven and transfer to a cutting board. When cool enough to handle, slice crosswise.

Cook the rice: • Meanwhile, in a medium pot, heat a drizzle of olive oil on medium-high until hot. • Add the rice and mustard seeds. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they cook). • Add a big pinch of salt and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until tender and the water has been absorbed. Turn off the heat and fluff with a fork. Stir in thesautéed aromatics until combined. Transfer to a large bowl. Rinse and wipe out the pot.

Prepare the ingredients: • Meanwhile, wash and dry the fresh produce for bulk cooking. • Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. • Halve, peel, and thinly slice the onion. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Halve the snow peas crosswise. • Cut off and discard the stems of the shishito peppers; cut crosswise into ½-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling.

*An instant-read thermometer should register 165°F.

Share your photos with #mealprep and #blueapron blueapron.com STEP BulkCook CookingEverything 2 continued

Roast the carrots & shishito peppers: • Transfer the carrot pieces and shishito pepper pieces to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. • Roast 11 to 13 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the pork: • Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. • Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. • Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook & finish the couscous: • In the same pot used to cook the rice, combine the couscous, a big pinch of salt, and 1 cup of water. Heat to boiling on high. • Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. • Add the raisins and roasted carrots and shishito peppers; stir to combine. Taste, then season with salt and pepper if desired.

Cook the vegetables & finish the rice: • In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. • Add the sliced onion and quartered sweet peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. • Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. • Transfer to the bowl of cooked rice; stir to combine. Taste, then season with salt and pepper if desired.

blueapron.com STEP Romesco Lemon 3 Make the Sauces Mayo Labneh

Creamy Spicy Mango Peanut Chutney Sauce

INGREDIENTS FOR SAUCES 1 2 3 4 5 Mango Chutney, Crème Fraîche, Romesco Sauce, Mayonnaise, Smooth Peanut 10 min Butter Spread, Soy Glaze, Sambal Oelek, Labneh Cheese, Preserved Lemon Purée

Creamy Mango Chutney Romesco Mayo Spicy Peanut Sauce Lemon Labneh • Combine the mango • Combine the romesco • Whisk together the peanut • Combine the labneh, chutney, crème fraîche, sauce, mayonnaise, and butter spread, soy glaze, lemon purée, and 2 and 2 teaspoons of water. 2 teaspoons of water. 2 teaspoons of water, and teaspoons of water. Taste, Taste, then season with salt Taste, then season with salt as much of the sambal then season with salt and pepper if desired. and pepper if desired. oelek as you’d like, and pepper if desired. depending on how spicy you’d like the dish to be.

STEP 4 Assemble + Store

STORAGE YOU’LL NEED 1 2 3 4 5 8 large containers, 8 small containers 10 min

Indian-Style Chicken & Spanish-Spiced Chicken Pork & Za’atar Pork & Couscous Rice with Couscous & Romesco Mayo Spicy Peanut Sauce with Lemon Labneh & Pistachios with Creamy Mango Chutney Makes 2 servings: with Snow Peas, Makes 2 servings: Sweet Peppers & Rice Makes 2 servings: For each serving, in a large For each serving, in a large For each serving, in a large container combine: Makes 2 servings: container combine: container combine: • 1/4 finished couscous For each serving, in a large • 1/4 finished couscous • 1/4 finished rice • 1 Spanish-spiced chicken container combine: • 1/4 cooked pork • 1 sliced chicken breast breast • 1/4 finished rice Transfer the lemon labneh Transfer the creamy Transfer the romesco • 1/4 cooked pork to 2 small containers. mango chutney to 2 small mayo to 2 small containers. Transfer the spicy peanut containers. sauce to 2 small containers.

blueapron.com STEP 5 Finish + Serve

Indian-Style Chicken & Rice Pork & Spicy Peanut Sauce

Spanish-Spiced Chicken Za’atar Pork & Couscous

FINISHING INGREDIENTS 1 2 3 4 5 Crispy Onions, Parsley, Sliced Roasted Almonds, Roasted Peanuts, 5 min Roasted Pistachios, Za’atar Seasoning

Indian-Style Chicken & Spanish-Spiced Chicken Pork & Za’atar Pork & Couscous Rice with Couscous & Romesco Mayo Spicy Peanut Sauce with Lemon Labneh & Pistachios with Creamy Mango Chutney Makes 2 servings: with Snow Peas, Makes 2 servings: Sweet Peppers & Rice Makes 2 servings: • Wash and dry the parsley; • Roughly chop the Makes 2 servings: • Heat the finished chicken roughly chop the leaves pistachios. and rice in the microwave and stems. • Roughly chop the peanuts. • Heat the finished pork and 1 to 2 minutes, or until • Heat the finished chicken • Top the finished pork couscous in the microwave heated through. and couscous in the and rice with the spicy 1 to 2 minutes, or until • Garnish each serving with microwave 1 to 2 minutes, peanut sauce. Heat in the heated through. the creamy mango chutney or until heated through. microwave 1 to 2 minutes, • Garnish each serving with and crispy onions. • Garnish each serving or until heated through. the lemon labneh, chopped with the romesco mayo, • Garnish each serving with pistachios, and as much almonds, and chopped the chopped peanuts. of the za’atar as you’d like parsley. (you may have extra).

Safe Handling This product is intended to be cooked within 7 days from receipt of box delivery in accordance with our Freshness Guarantee. Store raw meats, poultry, fish and seafood separately from other foods in the fridge until you’re ready to cook. Wash hands and surfaces often. Cool uncovered then refrigerate prepared foods in airtight containers within 2 hours after cooking. For best quality, reheat prepared food to 165° F within 4 days after cooking. Do not reheat more than once. Use microwave-safe containers, cover food, and stir or rotate for even reheating.

Share your photos with #mealprep and #blueapron blueapron.com SIGNATURE MEAL PREP Nutrition Information

INDIAN-STYLE CHICKEN & RICE SPANISH-SPICED CHICKEN Indian-Style Chicken & Rice Spanish-Spiced Chicken with CreamyWITH Mango Chutney CREAMY MANGO CHUTNEY with CouscousWITH & Romesco COUSCOUS Mayo & ROMESCO MAYO

2 2 1/2 meal kit prepared (419 g 1/2 meal kit prepared (348 g unprepared) unprepared) 710 740 590 590

25g 32% 30g 38% 27g 35% 29g 37% 11g 55% 12g 60% 2.5g 13% 3g 15% 0g 0g 0g 0g 145mg 48% 145mg 48% 135mg 45% 135mg 45% 360mg 16% 950mg 41% 410mg 18% 920mg 40% 71g 26% 70g 25% 41g 15% 39g 14% 4g 14% 4g 14% 6g 21% 5g 18% 13g 13g 9g 8g 4g 8% 4g 8% 0g 0% 0g 0% 46g 46g 47g 46g

0.7mcg 4% 0.7mcg 4% 0.1mcg 0% 0.1mcg 0% 80mg 6% 80mg 6% 100mg 8% 80mg 6% 2.8mg 15% 2.8mg 15% 3.9mg 20% 3.1mg 15% 970mg 20% 960mg 20% 1180mg 25% 1090mg 25% 90mg 10% 80mg 8% 500mg 60% 410mg 45% 76mg 80% 34mg 40% 116mg 130% 42mg 45%

INGREDIENTS: Chicken Breast, Jasmine Rice, Snow Peas, Onion, Sweet Peppers, Asian-Style Sauteed Aromatics INGREDIENTS: Chicken Breast, Carrot, Shishito Peppers, Couscous (Durum Wheat Semolina), Romesco Sauce (Palm Oil, Garlic, Green Onions, Ginger, Onions, Canola Oil, Salt), Mango Chutney (Mango, Light Brown Sugar, (Canola Oil, Water, Roasted Red Bell Peppers, Tomatoes, Almonds, Red Wine Vinegar, Dried Tomatoes, Parsley, Salt, Vinegar,INGREDIENTS Golden Raisins, Onion, Ginger, Lemon Juice, Garlic, Salt, Garam Masala [Coriander, Cumin, Black Pepper, DehydratedINGREDIENTS Garlic, Spices, Paprika), Mayonnaise (Canola Oil, Egg Yolk, Water, Honey, Distilled Vinegar, Egg, 2% or Cinnamon, Cardamom, Star Anise, Clove, Bay Leaf, Ginger, Red Chili Pepper, Long Pepper, Nutmeg, Mace]), Creme less of Salt, Spice, Lemon Juice Concentrate), Almonds, Spanish Spice Blend (Smoked Paprika, Cumin, Coriander, ChickenFraiche (Pasteurized Breast, CulturedJasmine Cream), Rice, Fried Snow Onions Peas, (Onions, Onion, Palm SweetOil, Wheat Peppers, Flour, Salt, Asian-Style Dextrose), Brown Sauteed and Yellow RedChicken Pepper, Breast, Cinnamon, Carrot, Oregano), Shishito Golden Peppers,Raisins (Raisins, Couscous Sunflower (Durum Oil, Sulfur Wheat Dioxide Semolina),[Sulfites as preservative]), Romesco AromaticsMustard Seeds (Palm (Brown Oil, Mustard Garlic, Seeds, Green Yellow Onions, Mustard Seeds). Ginger, Onions, Canola Oil, Salt), Mango Parsley.Sauce (Canola Oil, Water, Roasted Red Bell Peppers, Tomatoes, Almonds, Red Wine Chutney (Mango, Light Brown Sugar, Vinegar, Golden Raisins, Onion, Ginger, Lemon Vinegar, Dried Tomatoes, Parsley, Salt, Dehydrated Garlic, Spices, Paprika), Mayonnaise Juice, Garlic, Salt, Garam Masala [Coriander, Cumin, Black Pepper, Cinnamon, (Canola Oil, Egg Yolk, Water, Honey, Distilled Vinegar, Egg, 2% or less of Salt, Spice, Cardamom,Net. Wt. Star 28 Anise, oz Clove,(1.8 Baylbs) Leaf, 839 Ginger, g Red Chili Pepper, Long Pepper, Nutmeg, Net.Lemon JuiceWt. Concentrate), 24 oz (1.5 Almonds, lbs) Spanish 696 g Spice Blend (Smoked Paprika, Cumin, Mace]), Creme Fraiche (Pasteurized Cultured Cream), Fried Onions (Onions, Palm Oil, Coriander, Red Pepper, Cinnamon, Oregano), Golden Raisins (Raisins, Sunflower Oil, Wheat Flour, Salt, Dextrose), Brown and Yellow Mustard Seeds (Brown Mustard Seeds, Sulfur Dioxide [Sulfites as preservative]), Parsley. Yellow Mustard Seeds). Net. Wt. 24 oz (1.5 lbs) 696 g Net. Wt. 28 oz (1.8 lbs) 839 g

Contains: See ingredients packaging for allergen(s). Contains: See ingredients packaging for allergen(s). Produced in a facility that processes crustacean shellfish, egg, fish, Produced in a facility that processes crustacean shellfish, egg, fish, milk, peanuts, soy, tree nuts, and wheat. milk, peanuts, soy, tree nuts, and wheat. Blue Apron, LLC, 28 Liberty Street, 28th Floor, New York, NY 10005 Blue Apron, LLC, 28 Liberty Street, 28th Floor, New York, NY 10005 MP01 4/20/2020MP01 4/20/2020

blueapron.com SIGNATURE MEAL PREP Nutrition Information

PORK & SPICY PEANUT SAUCE ZA’ATAR PORK & COUSCOUS Pork & Spicy Peanut Sauce Za’atar Pork & Couscous withWITH Snow Peas, SNOW Sweet Peppers PEAS, & Rice SWEET PEPPERS & RICE with LemonWITH Labneh LEMON & Pistachios LABNEH & PISTACHIOS

2 2 1/2 meal kit prepared (388 g 1/2 meal kit prepared (295 g unprepared) unprepared) 810 850 550 570

40g 51% 46g 59% 31g 40% 34g 44% 11g 55% 11g 55% 10g 50% 11g 55% 0g 0g 0g 0g 85mg 28% 85mg 28% 105mg 35% 105mg 35% 1380mg 60% 1890mg 82% 460mg 20% 890mg 39% 77g 28% 76g 28% 42g 15% 41g 15% 6g 21% 6g 21% 5g 18% 5g 18% 19g 18g 10g 9g 13g 26% 13g 26% 0g 0% 0g 0% 36g 36g 31g 31g

0.5mcg 2% 0.5mcg 2% 0.5mcg 2% 0.5mcg 2% 90mg 6% 90mg 6% 90mg 6% 90mg 6% 4mg 20% 4mg 20% 3.8mg 20% 3.7mg 20% 780mg 15% 770mg 15% 880mg 20% 830mg 20% 90mg 10% 80mg 8% 450mg 50% 410mg 45% 74mg 80% 33mg 35% 106mg 120% 37mg 40%

INGREDIENTS: Ground Pork, Jasmine Rice, Snow Peas, Onion, Soy Glaze (Sugar, Soy Sauce [Water, Soybeans, INGREDIENTS: Ground Pork, Carrot, Shishito Peppers, Couscous (Durum Wheat Semolina), Labneh Cheese (Cul- Wheat, Salt], Water, Modified Cornstarch, Salt, Molasses, Vinegar, Yeast Extract), Sweet Peppers, Asian-Style Sauteed tured Pasteurized Skim Milk, Heavy Cream, Pectin), Roasted Salted Pistachios (Pistachios, Salt), Za’atar Seasoning AromaticsINGREDIENTS (Palm Oil, Garlic, Green Onions, Ginger, Onions, Canola Oil, Salt), Roasted Peanuts, Sambal Oelek (Chili BlendINGREDIENTS (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme, Oregano), Golden Raisins (Raisins, Sunflower Oil, Sulfur Peppers, Salt, Distilled Vinegar, Xanthan Gum), Peanut Butter Spread (Peanuts, Sugar, Palm Oil, Salt), Brown and Dioxide [Sulfites as preservative]), Preserved Lemon Paste (Lemons, Lemon Juice, Sea Salt). GroundYellow Mustard Pork, Seeds Jasmine (Brown Rice,Mustard Snow Seeds, Peas, Yellow MustardOnion, Seeds).Soy Glaze (Sugar, Soy Sauce [Water, Ground Pork, Carrot, Shishito Peppers, Couscous (Durum Wheat Semolina), Labneh Soybeans, Wheat, Salt], Water, Modified Cornstarch, Salt, Molasses, Vinegar, Yeast Cheese (Cultured Pasteurized Skim Milk, Heavy Cream, Pectin), Roasted Salted Extract), Sweet Peppers, Asian-Style Sauteed Aromatics (Palm Oil, Garlic, Green Onions, Net.Pistachios Wt. (Pistachios, 20 oz Salt), (1.3 Za’atar lbs) Seasoning 591 g Blend (Sumac, Aleppo Pepper, Sesame Ginger,Net. Onions,Wt. 27 Canola oz Oil,(1.7 Salt), lbs) Roasted 776 Peanuts, g Sambal Oelek (Chili Peppers, Salt, Seeds, Salt, Thyme, Oregano), Golden Raisins (Raisins, Sunflower Oil, Sulfur Dioxide Distilled Vinegar, Xanthan Gum), Peanut Butter Spread (Peanuts, Sugar, Palm Oil, Salt), [Sulfites as preservative]), Preserved Lemon Paste (Lemons, Lemon Juice, Sea Salt). Brown and Yellow Mustard Seeds (Brown Mustard Seeds, Yellow Mustard Seeds). Net. Wt. 20 oz (1.3 lbs) 591 g Net. Wt. 27 oz (1.7 lbs) 776 g

Contains: See ingredients packaging for allergen(s). Contains: See ingredients packaging for allergen(s). Produced in a facility that processes crustacean shellfish, egg, fish, Produced in a facility that processes crustacean shellfish, egg, fish, milk, peanuts, soy, tree nuts, and wheat. milk, peanuts, soy, tree nuts, and wheat. Blue Apron, LLC, 28 Liberty Street, 28th Floor, New York, NY 10005 Blue Apron, LLC, 28 Liberty Street, 28th Floor, New York, NY 10005 MP01 4/20/2020MP01 4/20/2020

CONTAINS: See ingredient packaging for allergen(s) Produced in a facility that processes crustacean shellfish, egg, fish, milk, peanuts, soy, tree nuts, and wheat. Blue Apron, LLC New York, NY 10005 blueapron.com