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Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Grate the gouda and monterey jack on the large side of a box grater; combine in a bowl. Cut off and discard the stem ends of the green beans. Cut off and discard the stem of the pepper. Halve the pepper lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the broth and mustard until smooth.
In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the diced onion and diced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add half the chopped garlic. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Transfer to a large bowl. Wipe out the pan.
To the bowl of cooked onion and pepper, add the cornbread mix, labneh, half the grated cheeses, and 1/3 cup of water. Mix until just combined. Transfer to a 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Top with the remaining grated cheeses. Bake 17 to 19 minutes, or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven and let stand at least 2 minutes before serving.
Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the prepared green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off. Add the remaining chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Taste, then season with salt and pepper if desired. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
Pat the pork dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes, or until browned. Flip and cook 3 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the pork, 2 to 3 minutes, or until the pork is coated and cooked through.** Turn off the heat. Serve the cooked pork (including any glaze from the pan) with the baked spoonbread and cooked green beans. Enjoy!
**An instant-read thermometer should register 145°F.
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Grate the gouda and monterey jack on the large side of a box grater; combine in a bowl. Cut off and discard the stem ends of the green beans. Cut off and discard the stem of the pepper. Halve the pepper lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the broth and mustard until smooth.
In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the diced onion and diced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add half the chopped garlic. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Transfer to a large bowl. Wipe out the pan.
To the bowl of cooked onion and pepper, add the cornbread mix, labneh, half the grated cheeses, and 1/3 cup of water. Mix until just combined. Transfer to a 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Top with the remaining grated cheeses. Bake 17 to 19 minutes, or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven and let stand at least 2 minutes before serving.
Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the prepared green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off. Add the remaining chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Taste, then season with salt and pepper if desired. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
Pat the pork dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes, or until browned. Flip and cook 3 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the pork, 2 to 3 minutes, or until the pork is coated and cooked through.** Turn off the heat. Serve the cooked pork (including any glaze from the pan) with the baked spoonbread and cooked green beans. Enjoy!
**An instant-read thermometer should register 145°F.
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