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Turkey Romesco-Dressed Turkey

Oregano Baked Salmon & Salmon Salad

MEAL PREP

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Turkey & Let’s get cooking Salmon ONE PREP. EIGHT SERVINGS. OPTIONS FOR DAYS. Here’s your easy step-by-step guide for making mealtime magic—from Prep Day to putting on the finishing touches when 2 servings of each: you’re ready to serve and eat. Turkey Meatball Salad with Creamy Za’atar Dressing

Romesco-Dressed Turkey Meatballs with Quinoa & Asparagus 1 2 3 4 5

UNBOX + COOK MAKE ASSEMBLE + FINISH + Baked Salmon Salad PLAN EVERYTHING SAUCES STORE SERVE with Pepitas & Ranch 15 min 60 min 10 min 10 min 5 min Salmon & Herb Yogurt with Vegetable Quinoa Wine pairings available from blueapron.com/wine

RIS P EST Y C & Serve turkey dishes with Blue Apron Z & Serve salmon dishes with Blue Apron

wine that has this symbol based on its T wine that has this symbol based on its F R L Y A R U I T flavor profile. O P I C flavor profile.

Share your photos with #mealprep and #blueapron 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, Strainer, 2 Sheet Pans, 1 Medium Pot, 1 Large Nonstick Pan 8 large 8 small containers containers

Main Cooking Ingredients For All Recipes

18 oz 1/2 cup 2 2 4 1/4 cup 2 tsps 1 Tbsp Ground Turkey Tricolor Quinoa Persian Red, Yellow, Scallions Panko Date Smoky Cucumbers or Orange Bell Breadcrumbs Blend1 Peppers

4 1 3/4 lb 1/2 lb 1/2 cup 2 Tbsps 1 tsp 1 Tbsp Skin-On Salmon Yellow Asparagus Grape Tomatoes Part-Skim Red Wine Whole Dried Weeknight Hero Fillets Ricotta Oregano Spice Blend2

Sauce Ingredients Finishing Touches Turkey Meatball Salad with Creamy Za’atar Dressing Turkey Meatball Salad with Creamy Za’atar Dressing

1/2 cup 1 Tbsp 1 oz 1 oz 2.5 oz Tzatziki3 Za’atar Pitted Niçoise Pickled Baby Spinach Seasoning4 Olives Peppadew Peppers Romesco-Dressed Turkey Meatballs with Quinoa & Asparagus Romesco-Dressed Turkey Meatballs with Quinoa & Asparagus

3 Tbsps 2 Tbsps 2 Tbsps Romesco Sauce5 Fromage Blanc Sliced Roasted Almonds

Baked Salmon Salad with Pepitas & Guacamole Ranch Baked Salmon Salad with Pepitas & Guacamole Ranch

1/4 cup 3 Tbsps 2 Tbsps 2 Tbsps 2.5 oz Guacamole Ranch Dressing Raw Pepitas Grated Cotija Baby Spinach Cheese

Oregano Salmon & Herb Yogurt with Vegetable Quinoa Oregano Salmon & Herb Yogurt with Vegetable Quinoa

1/3 cup 1/2 cup 2 Tbsps 1/2 oz Verde Plain Nonfat Roasted Sweety Drop Greek Yogurt Pistachios Peppers

1. Smoked , Sweet Paprika, Ground Yellow , Powder & 2. Onion Powder, , Smoked Paprika & Whole Dried 3. Cucumber-yogurt sauce 4. Ground , Seeds, , Ground , Whole Dried Oregano & Crushed Aleppo Pepper 5. Contains almonds blueapron.com STEP 2 Cook Everything

MAIN COOKING INGREDIENTS 1 2 3 4 5 Ground Turkey, Salmon Fillets, Panko Breadcrumbs, Part-Skim Ricotta Cheese, 60 min Smoky Spice Blend, Weeknight Hero Spice Blend, Whole Dried Oregano, Tricolor Quinoa, Yellow Onion, Bell Peppers, Asparagus, Scallions, Persian Cucumbers, Grape Tomatoes, Date Syrup, Red Wine Vinegar

Form & bake the meatballs • Preheat the oven to 450°F. • Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. • Line two sheet pans with foil. • In a bowl, combine the turkey, breadcrumbs, ricotta, and smoky spice blend. Season with ; gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to one of the sheet pans. • Bake 15 to 17 minutes, or until browned and cooked through.* Remove from the oven.

Prepare & bake the fish • Meanwhile, pat the fish dry with paper towels. • Transfer to the remaining sheet pan. Drizzle with and turn to coat. Season 2 fish fillets on both sides with salt, pepper, and enough of the weeknight hero spice blend to coat. Season the remaining fish fillets on both sides with salt, pepper, and enough of the oregano to coat. Arrange in an even layer skin side down. • Bake 15 to 17 minutes, or until lightly browned and cooked through.* Remove from the oven.

*An instant-read thermometer should register 165°F for turkey and 145°F for fish.

Share your photos with #mealprep and #blueapron blueapron.com STEP Cook Everything 2 continued

Cook the quinoa • Meanwhile, add the quinoa to the pot of boiling water. Cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. • Drain thoroughly and return to the pot.

Prepare the remaining ingredients • Meanwhile, wash and dry the fresh produce for bulk cooking. • Halve, peel, and medium dice the onion. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise on an angle into 2-inch pieces (keeping the pointed tips intact). • Thinly slice the scallions. Thinly slice the cucumbers into rounds. Halve the tomatoes. In a large bowl, combine the sliced scallions, sliced cucumbers, halved tomatoes, date syrup, and vinegar. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

Cook the vegetables & finish the quinoa • In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. • Add the diced onion, diced bell peppers and asparagus pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. • Add 1/4 cup of water (carefully, as the liquid may splatter) and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off. • Transfer to the pot of cooked quinoa; stir to combine. Taste, then season with salt and pepper if desired.

blueapron.com STEP Romesco Herb Yogurt 3 Make the Sauces Dressing

Creamy Za’atar Guacamole Dressing Ranch

INGREDIENTS FOR SAUCES 1 2 3 4 5 Tzatziki, Za’atar Seasoning, Romesco Sauce, Fromage Blanc, Guacamole, Ranch 10 min Dressing, , Plain Nonfat Greek Yogurt

Creamy Za’atar Dressing Romesco Dressing Guacamole Ranch Herb Yogurt • Combine the tzatziki, • Combine the romesco • Combine the guacamole, • Combine the salsa verde, 2 teaspoons of water, and sauce, fromage blanc, ranch dressing, and yogurt, and 2 teaspoons of as much of the za’atar and 2 teaspoons of water. 2 teaspoons of water. water. Season with salt and as you’d like. Taste, then Season with salt and Taste, then season with salt pepper. season with salt and pepper pepper. and pepper if desired. if desired.

STEP 4 Assemble + Store

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

Turkey Meatball Salad Romeso-Dressed Baked Salmon Salad Oregano Salmon & with Creamy Za’atar Dressing Turkey Meatballs with Pepitas & Guacamole Ranch Herb Yogurt Makes 2 servings: with Quinoa & Asparagus Makes 2 servings: with Vegetable Quinoa For each serving, in a large Makes 2 servings: For each serving, in a large Makes 2 servings: container combine: For each serving, in a large container combine: For each serving, in a large • 1/4 marinated vegetables container combine: • 1/4 marinated vegetables container combine: • 3 baked meatballs • 1/4 finished quinoa • 1 baked weeknight hero- • 1/4 finished quinoa Transfer the creamy • 3 baked meatballs spiced fish • 1 baked oregano-seasoned za’atar dressing to 2 small Transfer the romesco Transfer the guacamole fish fillet containers. dressing to 2 small ranch to 2 small containers. Transfer the herb yogurt to containers. 2 small containers.

blueapron.com STEP 5 Finish + Serve

Turkey Meatball Salad Baked Salmon Salad

Oregano Salmon & Romesco-Dressed Herb Yogurt Turkey Meatballs

FINISHING INGREDIENTS 1 2 3 4 5 Baby Spinach, Pitted Niçoise Olives, Pickled Peppadew Peppers, Sliced Roasted 5 min Almonds, Raw Pepitas, Grated Cotija Cheese, Roasted Pistachios, Sweety Drop Peppers

Turkey Meatball Salad Romesco-Dressed Baked Salmon Salad Oregano Salmon & with Creamy Za’atar Dressing Turkey Meatballs with Pepitas & Guacamole Ranch Herb Yogurt Makes 2 servings: with Quinoa & Asparagus Makes 2 servings: with Vegetable Quinoa • Wash and dry half the Makes 2 servings: • Wash and dry the Makes 2 servings: spinach. • Heat the finished meatballs remaining spinach. • Roughly chop the • Roughly chop the olives and quinoa in the • Roughly chop the pepitas. pistachios. microwave 1 to 2 minutes, and peppadew peppers. • Top the spinach with the • Heat the finished salmon or until heated through. • Top the spinach with the finished fish and marinated and quinoa in the finished meatballs and • each serving with vegetables. microwave 1 to 2 minutes, the romesco dressing and or until heated through. marinated vegetables. • Garnish each serving with almonds. • Garnish each serving with the guacamole ranch, • Garnish each serving with the creamy za’atar dressing chopped pepitas, and the herb yogurt, chopped and chopped olives and cotija. pistachios, and sweety peppers. drop peppers.

WW Member? Scan these barcodes in your WW app to track SmartPoints. Wine is not included in SmartPoints calculations. Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoints value per teaspoon) to coat your pan before heating.

TURKEY MEATBALL SALAD ROMESCO TURKEY MEATBALLS BAKED SALMON SALAD OREGANO SALMON & HERB YOGURT

To learn more about WW and SmartPoints visit ww.com. The WW logo, and SmartPoints are the trademarks of WW International, Inc. and are used under license by Blue Apron, LLC.

To view this recipe’s full nutrition information, SEE FULL RECIPE in the current tab of your account Produced in a facility that processes crustacean shellfish, egg, fish, , at blueapron.com or in the Blue Apron app, then click on VIEW FULL NUTRITION. Food safety handling peanuts, soy, tree nuts, and wheat. information: blog.blueapron.com/foodsafety Blue Apron, LLC, New York, NY 10005 051721, MP03 051721, CONTAINS: SEE INGREDIENT PACKAGING FOR ALLERGEN(S). Share your photos with #mealprep and #blueapron