DoorDash Inc.

04/05/2021 | Press release | Distributed by Public on 04/06/2021 04:45

DashMart Recipe Week

Discover a new recipe each day. Get all of the ingredients delivered from DashMart in the DoorDash app. Happy cooking!

We've got your meal prep and grocery list covered this week. Discover seven days of recipes to cook at home - and have the ingredients delivered from DashMart, a new store in the DoorDash app.

To kick off the week, we're partnering with Brandon Zingale who invites us to be better than the box with a tasty twist on classic mac and cheese.

Monday: Buffalo Chicken Mac & Cheese

Ingredients:

  • Hot Buffalo Wing Sauce
  • Protein: Canned Chicken or Turkey
  • Panko Coating Mix
  • Shredded Mozzarella Cheese
  • Sharp Cheddar Cheese Block
  • Cream Cheese Spread
  • Macaroni

Instructions:

Preheat oven to 350°. Cook macaroni. Melt butter in pot over medium-low heat. Add the flour and stir until smooth. Add milk and spices. Stir and bring to a boil. Reduce heat, and stir until thickened. Add all cheeses and stir 'til smooth. Stir in hot sauce. Add shredded chicken (or turkey) and pasta to the mixture and stir. Pour into baking dish. Top with Panko and bake for 15 minutes.

Tuesday: Penne with Spinach & Garlic

Ingredients:

  • Spinach
  • Garlic
  • Olive oil
  • Chicken Sausage
  • Onion
  • Basil

Instructions:

Cook pasta according to box. Heat oil in a sauté pan. Remove chicken sausage from casing to crumble. Brown meat with garlic and red pepper flakes and salt. Add spinach, and a tablespoon of reserved water from pasta. Cover and simmer 8 minutes. Toss in pasta, mix and serve with grated cheese.

Wednesday: Sheet-Pan Tacos

Ingredients:

  • Corn or flour tortillas, heated
  • Olive Oil, divided
  • Cauliflower Head, cut
  • Red Onion, thinly sliced.
  • Chili powder
  • Cumin
  • Red Chili Flakes
  • Mushrooms, sliced
  • Garlic Cloves, minced
  • Chickpeas
  • Lime
  • Feta cheese

Instructions:

Stir to veggies and spices with oil to combine. Transfer to baking sheet and spread out evenly. Cook in preheated oven at 400°F for 15 minutes. Add veggies and garlic and stir to combine. Add dried chickpeas and salt and transfer to a parchment paper-lined baking pan. Cook both veggies mixture and the chickpeas for 20 minutes (on two separate pans). Toss in lime juice. Heat tortillas. Serve.

Thursday: Creamy Alfredo & Roasted Tomato Pasta

Ingredients

  • Pasta
  • Shredded Mozzarella Cheese
  • Parmesan Cheese
  • Organic Valley Cream Cheese
  • Organic Grape Tomatoes
  • Salted Butter
  • Lemon
  • Olive Oil
  • Garlic Salt

Instructions:

Preheat the oven to 400˚F, and toss the cherry tomatoes with a bit of olive oil on a sheet pan. Sprinkle generously with salt and pepper, spread in an even layer, and roast for 15-20 minutes until soft. In the meantime, heat olive oil in a large saucepan over medium heat (pick a pan that's wide enough to fit the pasta). Add in minced garlic and shallot, sautéing for 2-3 minutes until fragrant and translucent. Pour the vegetable broth and almond milk into the pan, then add salt, nutritional yeast, and miso paste and stir until incorporated. Add in the dry pasta, and gently mix and submerge until it is softened in the liquid.

Boil then let simmer for 20-25 minutes, occasionally stirring to ensure nothing sticks to the bottom of the pan. When the sauce has thickened and the pasta is cooked to your liking, remove from heat and stir in lemon juice. Taste and adjust seasoning, adding more salt and pepper as needed. Serve immediately, topped with vegan parmesan, the roasted cherry tomatoes, and fresh herbs as garnish. Will keep for 3-5 days in the fridge in an airtight container.

Start the weekend with a sweet treat from Food Network champion Bobby Parrish.

Friday: Vanilla Custard and Strawberry Jam

Ingredients:

  • Coconut Milk Item
  • Strawberry Jam
  • Organic Eggs
  • Organic Amber Maple Syrup
  • Potato Starch Item
  • Pure Vanilla Extract Item
  • Whipped Cream
  • Fresh Strawberries to garnish

OR, skip the homemade custard and order vanilla pudding.

Instructions:

Warm coconut milk just below a boil. Add the egg yolks to a large bowl along with the tapioca starch and whisk. Add maple syrup and whisk. Slowly add the hot coconut milk while whisking fast. Cook until the mixture starts to bubble and whisk the entire time, 7 minutes. Add the vanilla extract, butter, and whisk. Allow to cool. Top with whipped cream. Garnish with a strawberry slice.

Saturday: Savory Stir-Fry

Ingredients

  • Steak, Tofu, or your favorite protein
  • Broccoli
  • Cauliflower
  • Carrots
  • Red Pepper
  • Rice
  • Soy Sauce
  • Vegetable Oil
  • Rice

Instructions:

Heat oil in a large skillet. Add your chopped vegetables. Shake skillet 3 minutes or until veggies are slightly tender, remove and set aside. Cook protein in skillet about 3 minutes. Add vegetables and toss all for 2 minutes over medium-high heat. Let cool for 2 minutes. Season, spice, and spoon over instant rice.

Sunday: Seafood Sunday

Ingredients:

  • Atlantic Salmon, or your favorite seafood protein
  • Lemon
  • Fish Seasoning
  • Garlic Salt
  • Black Pepper
  • Minced Garlic
  • Rice
  • Asparagus, on the side

Instructions:

Preheat the oven to 450° F. In a small bowl, combine spices. Season each piece of fish with the rub. Place salmon, skin side down, on a nonstick baking sheet. Bake until cooked through, about 12 to 15 minutes. Serve over rice with asparagus on the side.