Stella Stadium Bites by Blue Apron

Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the fresh produce. Evenly stack the pitas; cut into equal-sized wedges. Halve, peel, and small dice the onion. Grate the zucchini on the large side of a box grater. 

Place the pita wedges on a sheet pan; drizzle with olive oil and season with salt and pepper. Turn to coat and arrange in an even layer. Toast in the oven 9 to 11 minutes, or until browned and crispy. Remove from the oven. 

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion and grated zucchini; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the onion is translucent and the vegetables have stopped releasing liquid.

To the pan, add the cream, mascarpone, and crème fraîche. Cook, stirring occasionally, 4 to 5 minutes, or until thickened and most of the liquid has cooked off. Add the spinach. Cook, stirring constantly, 2 to 3 minutes, or until wilted and combined. Add the pesto and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Let stand at least 2 minutes before serving. Serve the dip with the pita wedges on the side. Enjoy!

Peel and thinly slice the shallot. Roughly chop the peppers; thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and cilantro sauce; taste, then season with salt and pepper if desired.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo. Cook, stirring occasionally and breaking the meat apart with a spoon, 7 to 8 minutes, or until browned and cooked through. Carefully drain off and discard any excess oil. Transfer the cooked chorizo to bowl; add the sliced shallot, cheese, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired.

Place the tortillas on a work surface. Top one half of each tortilla with the filling; fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil between batches). Transfer to a cutting board and immediately season with salt. Carefully cut each quesadilla into thirds. Serve the cooked quesadillas with the cilantro sour cream. Enjoy! 

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the scallions; thinly slice, separating the white bottoms and hollow green tops. Halve, peel, and thinly slice the onion. Halve the bread. Grate the cheddar and gouda on the large side of a box grater; combine in a bowl. In a separate bowl, combine the honey (kneading the packet before opening) and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until browned and crispy. Leaving any excess fat and browned bits (or fond) in the pan, transfer to a paper towel-lined plate. 

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. To the pan of reserved pancetta fat and fond, add the seasoned chicken and sliced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the onion is softened and the chicken is cooked through. Add the demi-glace (carefully, as the liquid may splatter), hot sauce, and butter. Cook, stirring frequently, 30 seconds to 1 minute, or until the butter is melted and the chicken is coated. Turn off the heat. Taste, then season with salt and pepper if desired.

Line a sheet pan with foil. Place the halved bread on the foil, cut side up. Top with the cooked chicken and onion, grated cheeses, and sliced white bottoms of the scallions; season with salt and pepper. Bake 7 to 9 minutes, or until the cheese is melted and the edges are lightly browned. Remove from the oven and let stand 2 minutes. Carefully transfer to a cutting board and evenly top with the crisped pancetta, hot honey, and ranch dressing. Cut into equal-sized pieces. Serve the finished flatbread garnished with the sliced green tops of the scallions. Enjoy!

Wash and dry the fresh produce. Medium dice the cucumber; place in a bowl and season with salt and pepper. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a separate bowl, combine the labneh, 1 tablespoon of olive oil, 2 teaspoons of water, and as much of the garlic paste as you'd like; season with salt and pepper. Cut off and discard the root end of the lettuce; carefully separate the leaves. 

Pat the steaks dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. 

*An instant-read thermometer should register 145°F.

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the lettuce leaves, sliced steaks, seasoned cucumber, pickled peppers, garlic dressing, salsa verde, and crispy onions separately. Assemble each cup using 2 lettuce leaves. Enjoy!