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GOOD Night!

Get Inspired

Browse our best recipes and shop the ingredients right here.

Easy Peasy Sheetpan Haddock

Our haddock is sustainably caught in Iceland by our partners at Icemar. Try it out in this recipe that's perfect for a weeknight: Preheat oven to 450 degrees. Toss 2 containers cherry tomatoes, 4 tbsp olive oil, 6 sprigs thyme, salt and pepper in a bowl. Spread out on a foil-lined sheet pan. In that same bowl, coat 4 haddock fillets with 2 tbsp olive oil, salt and pepper and place on the sheetpan. Combine 1/2 c grated Parmesan, 1/2 cup panko, and 2 tbsp olive oil in same bowl, then sprinkle evenly over tops of fish on pan (any extra can go on the tomatoes). Roast 12 mins; if crumbs need more browning, finish under broiler and serve immediately.

A Versatile Weeknight Stir-Fry

Our stir-fry strips are a weeknight dinner favorite: simply pair them with veggies and a sauce and you're good to go! When we're in need of some stir-fry inspiration, we turn to this easy version featuring pantry staples like soy sauce, garlic, and sesame: Heat a large pan or wok over medium-high heat. Add 1-2 tbsp of vegetable oil to the pan, then add 1 lb of meat strips/stir-fry, and cook until browned and cooked through. Remove from the pan and set aside in a bowl. In the same pan, add a little more oil. Add your favorite sliced vegetables and a pinch of chili flakes. Cook, tossing, until the vegetables are lightly browned, at least 1-2 minutes. In the meantime, mix 2 tbsp mirin, 2 tsp sugar, 2 tbsp soy sauce, 1 tsp sesame oil, and 2 cloves minced garlic in a bowl. Toss in meat back in the pan, and pour the sauce over it. Cook everything together, letting the flavors meld and the sauce reduce for about 2 minutes, and serve.

How To: Seafood Paella

Paella is a show-stopping dish that is surprisingly simple to master. Give it a try using this basic method that can easily be scaled up for a paella party. The basic ratios to set yourself up for success is 1 cup of paella rice, 2 cups of stock and 2/3 cups of tomato puree or sofrito. Heat a bit of olive oil over medium heat in a 14''-16'' paella, steel, or cast-iron pan. If using seafood, sauté in pan until about half cooked; set aside. If using vegetables, par-cook and set aside. Add 2 cloves minced garlic to the pan along with more olive oil, if needed. Sauté 1 minute, then stir in 1/4 tsp crushed saffron and 1 tsp smoked paprika. Add 1 c paella rice and stir until translucent, about 1 minute. Add 2/3 c tomato puree or sofrito and sauté for 1 minute, then pour in 2 c warm stock and stir briefly, spreading out rice over the bottom of the pan (you can use shrimp shells, herbs, clam juice, and/or squid ink to make a stock; alternatively, use a pre-made stock). Season with salt. Simmer rice 5 minutes, then transfer to an oven at 300 F. Bake until rice reaches desired texture, 12-15 minutes. 5 minutes before done, spread your seafood or vegetables over the rice in pan and finish baking. When cooking on a grill, we follow the same steps but increase our stock by ¼ cup.
The warm, gently-spiced flavors of DONA chai were made for enjoying on a cool fall day. So what's he only thing that could make them more autumnal? Adding a glug of apple cider! Try mixing 8 oz cider with 2 oz DONA chai concentrate and steaming on the stovetop or in the microwave. Then sip, savor, and delight in all the cozy vibes.

Beer-Braised Beef Tacos

Our friends at Beef Checkoff shared this recipe for beef tacos with an irresistibly smoky and spicy flavor. Grab the ingredients and make it for a delectably hearty dinner: Heat 2 tbsp olive oil in a large, heavy-bottomed pot over medium heat. Season a 2 lb boneless beef shoulder roast all over with salt and pepper. Place beef in pot and cook, turning, until browned all over. Pour in 12 oz beer, 2 minced chipotle peppers in adobo, and 2 tbsp of their sauce. Bring to a boil, then reduce heat, cover pot tightly, and simmer gently until fork-tender, 3 1/2 to 4 hours, turning halfway through (check on tenderness starting at 3 hours). Remove beef from pot and let cool slightly. Trim and discard any excess fat, then shred meat with 2 forks. Return beef to pot, add about a 1/2 teaspoon salt, and stir into cooking liquid and ; warm through over medium heat. Serve beef inside tortillas with your favorite toppings (makes about 12 tacos).

Wholesome Soups With Real Asian Flavors

Designed for busy people seeking quality and convenience, Nomz's traditional Asian soups are meant to be enjoyed by all. Featuring clean ingredients and recipes taken from mom's recipe box, each soup just needs a little heating up before savoring its rich flavors. You can also stir in noodles, herbs, or other add-ons to take things up a notch.

Make This: Cod With Chorizo and Clams

Season 4 cod fillets with salt and let stand 10 minutes, then pat dry. In a large skillet, heat 1/4 c olive oil over medium. Add some diced chorizo and kernels from 2 ears corn. Sauté 3 minutes; remove from pan once done. Increase heat under pan to medium high. Lightly dust cod with some flour and white pepper, then cook in pan until golden on bottom, 3 minutes. Flip, then add a dozen littleneck clams or cockles, corn mixture, and 1/2 c dry white wine. Simmer over medium heat until clams open and cod is cooked.

Make a Brown Rice Bowl With Hodo Foods Tofu

Hodo Foods' seasoned tofu cubes make it easy to incorporate more plant-based protein into your meals. Give them a try with this brown rice bowl that pairs together sweet, spicy, and savory flavors: Smash 2 garlic cloves into a paste with a pestle or broad knife. Whisk garlic with 2 tbsp lime juice, 2 tbsp orange juice, 1 tbsp olive oil, and 1 tsp oregano in a bowl. Add 2 cups shredded red cabbage and toss to coat; set aside. In another bowl, toss together 1 cubed mango, 1/2 a diced bell pepper, 1/4 of a small diced red onion, 1/2 a seeded and minced jalapeño, juice and zest from 1/2 a lime, and a pinch of salt; set aside. Heat a large skillet over medium-high heat. Add two 8 oz packages Hodo Harissa Cubes, breaking up cubes with a wooden spoon. Cook without disturbing until golden brown on bottom, 1-2 minutes. Flip cubes, repeating once or twice, until golden brown all over and lightly crisp. Divide 3 cups cooked brown rice between 4 bowls. Arrange harissa cubes, cabbage slaw, and mango salsa on top. Serve with sliced avocado, a sprinkle of cilantro, and lime wedges for squeezing over.

Recipe Inspo: Kimchi Noodle Bowls

One of the simplest ways to use kimchi is to toss it with cooked veggies and noodles for a spicy, slurpable feast. Here's how we do it: Cook rice or ramen noodles slightly less than the package instructions. In a large pan, cook some sliced onion or shallot, minced garlic, sliced shiitake mushrooms, and any other chopped veggies you'd like until lightly browned. Stir in 1-2 tablespoons gochujang (use more or less to taste). Stir in a few tablespoons of bone broth to coat everything in a loose sauce. Stir in the cooked noodles, some roughly-chopped kimchi and its juice, and sliced scallions. Cook, tossing, for a minute or two, or until noodles are fully cooked, and serve.

Make It: Vietnamese Slow-Cooker Pork Bowls

We love a recipe that's minimum effort with maximum flavor and these pork bowls with quick-pickled veggies and spicy mayo fit the bill. Simply cook pork shoulder or butt in a slow-cooker with lemongrass, jalapeño, soy sauce, garlic, and brown sugar, prep your toppings, and put it all together. Get the recipe on the FreshDirect blog.

Make Burgers With More Veggies & Less Meat

Delight your taste buds while being kinder to the planet by making burgers with Misfit Foods meat and veggie blends. This recipe features their gochujang beef and beets, which has delicious, gently spicy Korean flavors: Shape 2 packages Misfit Food's Beet Gochujang Ground Beef into 4 patties. With your fingers, make a big indent in the middle of each patty. Heat your grill for direct heat, oil the grates, and add patties. Cook until gently charred, about 4 minutes per side. If desired, add a slice of cheese while cooking on second side. Let rest for about 15 minutes so juices can settle. Add desired toppings: onions, tomatoes, avocado, lettuce, bacon, or sautéed mushrooms are all great - we love finishing it off with a mixture of 2 tbsp miso, 1 c mayo, and sliced scallion greens.

How To: Creamy Chicken & Chickpea Salad with Avocado Lime Dressing

This recipe is perfect for a easy-breezy lunch or dinner. Best of all, it uses ingredients you likely already have in your kitchen - you can even use leftover roast chicken, if you like. Preheat oven to 400 F. Drain and rinse 1 can chickpeas. Toss chickpeas in olive oil and spread evenly on a baking sheet. Season with salt and pepper. Bake until lightly crisp and browned, about 10 minutes, tossing halfway through. Meanwhile, place in a food processor 1 avocado, 1 clove garlic, 1/4 c cilantro leaves, 1/4 c Greek yogurt, 2 tbsp fresh lime juice, 3 tbsp olive oil, 1 tsp salt, and 1/4 tsp pepper. Blend until creamy. Add 1/2 cup water and blend again until smooth. If very thick, add more water. In a large bowl, toss chickpeas, a handful or two of diced chicken, and a few handfuls of lettuce. Dress with 1/4-1/2 c yogurt dressing, or to taste.

Bread Gal's White Chocolate French Toast

Bread Gal's white chocolate bread jazzes up your classic Pullman loaf with delectable bits of sweetness. Its ultimate use is in French toast - give it a try with Bread Gal's signature recipe! What to do: in a bowl, mix 4 eggs, 1 c milk, 1 tbsp sugar, 1 tsp vanilla extract, 1/2 tsp cinnamon, and a pinch of salt. Heat a pan over medium low and add 1 tbsp butter, allowing to melt. Dip a slice of Bread Gal White Chocolate French Toast into the egg mixture, coating all over, and let the bread soak briefly. Place the slice in the pan and cook until golden brown, about 4 minutes per side. Repeat this with additional slices of bread, adding more butter as needed to coat the pan (you should have enough of the egg mixture to coat the whole loaf). Serve with toppings such as warm maple syrup, chocolate syrup, caramel sauce, fresh fruit, or whipped cream.

Slow-Cooker Pork Carnitas for Tacos

Pork carnitas is a taco stand favorite that's easy to recreate at home - all you need is a slow cooker and some spices for juicy, tender meat that's begging to be stuffed in a tortilla. Give it a try with this simple recipe: Cut 2 1/2-3 lb pork shoulder or butt into large chunks, then place in a slow cooker. In a small bowl, mix 2 tsp ground cumin, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp onion powder, and 1/2 tsp pepper. Sprinkle mixture over meat in cooker. Squeeze over juice from one lime, then toss everything to coat all over. Cover and cook on high for 4 hours, or 8-9 hours on low. When tender, shred the meat with a fork. If crispier carnita texture is desired, cook meat in skillet with some of the juices until browned.

How To: Blueberry Chia Parfaits

Antioxidant-rich blueberries are the perfect food for starting your day. Make them into a complete breakfast with this sweet and simple Greek yogurt and chia seed parfait recipe. Here's how it's done: In a medium bowl, whisk together 1/4 c chia seeds, 2 tbsp honey, 1 tsp vanilla extract, and 1 c almond milk until just combined. Cover and let sit in the refrigerator overnight. The next day, give the mixture a stir. Take 1 c Greek yogurt and divide between 3 serving cups, spreading it in an even layer. Follow with layers of 1 1/2 c granola, honey, 1 1/2 c blueberries, and chia mixture. Top with more blueberries and honey if desired.