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Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the garlic; roughly chop one clove. Finely chop the remaining clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Halve the rolls. Cut off and discard the root end of the lettuce; roughly chop the leaves. Peel and medium dice the orange. Roughly chop the peppers. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and broccoli and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add half the vinegar and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is softened and the water has cooked off. Turn off the heat. Add the chopped peppers and olives; stir to combine. Season with salt and pepper to taste.
While the broccoli cooks, in a bowl, combine the mayonnaise and as much of the garlic paste as you’d like. Season with salt and pepper to taste.
While the broccoli continues to cook, place the rolls on a sheet pan, cut side up. Evenly spread the aioli onto the cut sides of the rolls. Toast in the oven 6 to 8 minutes, or until lightly browned. Transfer the toasted rolls to a work surface.
While the rolls toast, to make the dressing, in a large bowl, combine the crème fraîche or quark cheese, Pecorino cheese, remaining vinegar, and a drizzle of olive oil. Season with salt and pepper to taste. Add the chopped lettuce and diced orange to the bowl of dressing; season with salt and pepper. Toss to coat; season with salt and pepper to taste.
In a bowl, vigorously whisk together the ricotta cheese and goat cheese until lighter in texture and thoroughly combined. Season with salt and pepper to taste. Divide among the toasted rolls; spread into an even layer. Top with the cooked broccoli. Serve the finished tartines with the salad on the side. Enjoy!
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the garlic; roughly chop one clove. Finely chop the remaining clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Halve the rolls. Cut off and discard the root end of the lettuce; roughly chop the leaves. Peel and medium dice the orange. Roughly chop the peppers. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and broccoli and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add half the vinegar and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is softened and the water has cooked off. Turn off the heat. Add the chopped peppers and olives; stir to combine. Season with salt and pepper to taste.
While the broccoli cooks, in a bowl, combine the mayonnaise and as much of the garlic paste as you’d like. Season with salt and pepper to taste.
While the broccoli continues to cook, place the rolls on a sheet pan, cut side up. Evenly spread the aioli onto the cut sides of the rolls. Toast in the oven 6 to 8 minutes, or until lightly browned. Transfer the toasted rolls to a work surface.
While the rolls toast, to make the dressing, in a large bowl, combine the crème fraîche or quark cheese, Pecorino cheese, remaining vinegar, and a drizzle of olive oil. Season with salt and pepper to taste. Add the chopped lettuce and diced orange to the bowl of dressing; season with salt and pepper. Toss to coat; season with salt and pepper to taste.
In a bowl, vigorously whisk together the ricotta cheese and goat cheese until lighter in texture and thoroughly combined. Season with salt and pepper to taste. Divide among the toasted rolls; spread into an even layer. Top with the cooked broccoli. Serve the finished tartines with the salad on the side. Enjoy!
Tips from Home Chefs