No shopping, no grocery lines, no kitchen disasters, no grumpy diners. Every week the HelloFresh chefs create amazing recipes for you to follow along and cook balanced meals at home. Get all the farm-fresh ingredients & recipes delivered straight to your door. They even start the prep work by pre-measuring and pre-cutting the ingredients for you! Simply have fun cooking dinner, no planning necessary. The easy way to cook dinner from scratch.

 

HelloFresh delivers to 95% of the Canadian population including Ontario, Quebec, Manitoba, Saskatchewan, Alberta, British Columbia, Newfoundland, and the Maritimes. They’re expanding quickly and actively working on expanding their delivery area.

 

F.A.Q

 

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When do they deliver?
They deliver Sunday-Thursday each week depending on your postal code and deliveries typically arrive between 8am-8pm. 

What if you’re not home to accept delivery?
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Meal Plans

 

Family Plan

The Family Plan features easy-to-follow recipes with fresh, healthy ingredients. It’s the best way to get the entire family (even picky eaters!) into the kitchen to cook and enjoy dinner together.

 

Pronto Plan

The Pronto Plan is quick, convenient, delicious and nutritious! Meals are simple to prepare, taking under 30 minutes to make, and full of exciting flavours to help break your mealtime routine.

 

Veggie Plan

The Veggie Plan involves an abundance of seasonal produce, hearty grains, and vegetarian friendly proteins.

Garlic-Ginger Glazed Beef

 

No need for take out! HelloFresh shows you how to make your own sweet and savory teriyaki sauce to coat your juicy beef and crisp green beans. Top it off with some crispy shallots. You won’t be able to grab your chopsticks fast enough!

Ingredients

• 570 g Beef Strips

• 60 g Ginger

• 1 tbsp Honey

• 100 g Shallot

• 56 g Crispy Shallots

• 12 g Garlic

• 340 g Green Beans

• 340 g Green Beans

• 4 tsp Cornstarch

• 6 tbsp Oyster-Soy Sauce

 

Instructions

1–     In a medium pot, add 1 1/3 cups water (use 2 1/2 cups for 4 ppl). Cover and bring to a boil over high heat.

2–     Peel, then mince or grate the garlic. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Cut the stems off the green beans, if needed. Cut the trimmed beans into 2-inch pieces. Peel then thinly slice the shallot(s) into 1/4-inch slices.

3–     Pat the beef dry with paper towels, then season with salt and pepper.

4–     In a medium bowl, add the garlic and ginger. Whisk in the cornstarch. Once combined, whisk in the oyster-soy sauce, 1/2 tbsp honey (dbl for 4 ppl) and 1/4 cup water (dbl for 4 ppl). Set aside.

5–     Add the rice to the medium pot with the boiling water. Reduce the heat to medium-low. Cook, still covered, until the rice is tender and the liquid has been absorbed, 12-14 min.

6–     Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil, then half the beef. Cook until browned and cooked through, 1-2 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Transfer to a plate and repeat with another 1/2 tbsp oil and remaining beef. (TIP: Don’t overcrowd the pan; cook the beef in four batches for 4 ppl, using 1/2 tbsp oil for each batch!)

7–     Reduce the heat to medium, then add 1/2 tbsp oil (dbl for 4 ppl) to the same pan. Add the shallots and green beans. Cook, stirring occasionally, until the green beans are tender-crisp, 3-4 min. Add the sauce from the medium bowl. Cook, stirring together, until the sauce slightly thickens, 2 min. Add the beef and stir to coat, 1 min.

8–     Fluff the rice with a fork, then season with salt. Divide the rice between bowls and top with the beef and veggies. Drizzle over any remaining sauce from the pan and sprinkle with the crispy shallots.

 

Final Results

 

This is such an amazing and easy dish that you can pull together in the nick of time. The sauce is so good, savory and sweet that you will want to lick your plate clean. The fresh ginger adds such refreshing flavor that combines so well with the sweetness from the honey.

The recipe is great as is, but we’ve also enjoyed adding extra veggies such as; broccoli, cauliflower, carrots, water chestnuts, bean sprouts, brussel sprouts and even peppers.

Veggie Quinoa-Stuffed Peppers

 

 

Mmmmmm! These multi-colored stuffed peppers are delectable and full of flavour. They are sliced open then filled with wholesome quinoa to make a classic comfort food all the better for you.

Ingredients

• 1 cup White Quinoa

• 340 g Yellow Bell Pepper

• 340 g Red Bell Pepper

• 12 g Garlic

• 454 g Zucchini

• 200 g Bocconcini Cheese

• 2 unit Vegetable Broth Concentrate

• 100 g Shallot

• 56 g Sun-Dried Tomatoes

• 20 g Parsley

• 1 tbsp Herbes de Provence

• 2 tbsp Balsamic Vinegar

• 113 g Spring Mix

 

Instructions

1–     Preheat the broiler to high (to broil the peppers). 

2–     In a small pot, add 2 1/2 cups water and broth concentrate(s). Cover and bring to a boil. Meanwhile, finely chop the sun-dried tomatoes. Add the quinoa, sun-dried tomatoes and 1 tbsp Herbes de Provence to the small pot with the boiling water. Reduce heat to medium-low. Cover and cook, until quinoa is tender and all the liquid has been absorbed, 15-18 min.

3–     Meanwhile, cut the bell peppers into halves, then remove the inside cores and seeds to make bowl shapes (keep the stems on). On a baking sheet, place the peppers cut-side down and coat each pepper half with 1/2 tsp oil. Season with salt and pepper. Broil in the centre of the oven, until slightly tender, 8-10 min.

4–     Meanwhile, peel, then mince or grate the garlic. Cut the zucchini into 1/2-inch cubes. Cut the bocconcini into 1/4-inch cubes. Peel, then finely chop the shallot(s) into 1/4-inch pieces. Finely chop the parsley.

5–     Heat a large non-stick pan over medium-high heat. When the pan is hot, add 2 tbsps oil, then the zucchini. Cook, stirring occasionally, until the zucchini is tender, 3 min. Reduce the heat to medium. Add the shallots and garlic. Cook, stirring occasionally, until the shallot softens, 3-4 min.

6–     When the quinoa is done cooking, add the quinoa mixture, bocconcini and half the parsley into the pan with the zucchini. Stir until any remaining liquid is absorbed, 1-2 min. Season with salt and pepper. Divide quinoa mixture between pepper halves.

7–     In a small bowl, whisk together 2 tsps sugar, 2 tbsps vinegar and 4 tbsps oil. Season with salt and pepper.

8–     Divide the spring mix between plates and drizzle over as much dressing as you like. Serve with the stuffed peppers and sprinkle over the remaining parsley.

 

Final Results

 

The trouble with eating less animal products is you can sometimes feel less full. But it’s not the case with this dish! It’s hearty, incredibly filling and oh-so flavorful. Bonus? These quinoa stuffed peppers are incredibly easy to make and a perfect vegetarian option too! Another bonus? These quinoa stuffed peppers are just as good as leftovers.

The next time I make these I’d really like to try experimenting with the flavors, possibly adding corn an black beans to the mix. 

Tex Mex Risotto

 

If something tastes good, run with it! HelloFresh has mixed-up, mashed-up a risotto that features some distinctly non-Italian flavors, such as; jalapeño, corn, and Monterey jack cheese. These ingredients give the risotto a Tex-Mex edge, adding some larger-than-life personality to the extra-creamy grains of rice.

Ingredients

• 1.5 cup Arborio Rice

• 12 g Garlic

• 20 g Cilantro

• 100 g Shallot

• 1.33 cup Corn Kernels

• 320 g Red Bell Pepper

• 2 units Jalapeño

• 4 unit Vegetable Broth Concentrate

• 2 tbsps Mexican Seasoning

• 1 cup Smoked Cheddar Cheese, shredded

 

Instructions

1–     Preheat your broiler to high (to broil the peppers). 

2–     In a medium pot, combine 5 1/2 cups of water and broth concentrates. Cover and bring to a gentle boil. Meanwhile, peel, then grate the garlic. Roughly chop the cilantro. Peel and finely chop the shallots into 1/4-inch pieces. Finely chop the jalapeño, removing the seeds for less heat. 

3–     Core, then slice the bell pepper(s) into 1/4-inch slices. On a baking sheet, toss the peppers with half the Mexican seasoning and 1 tbsp oil. Season with salt and pepper. Broil in the middle of the oven, stirring halfway through cooking, until golden-brown, 8-10 min.

4–     Meanwhile, heat a large non-stick pan over medium heat. Add 1 tbsp oil (dbl for 4 ppl), then the shallots. Cook, stirring occasionally, until softened, 1-2 min. Add the rice, garlic, 2 tbsp jalapeño and remaining Mexican seasoning. Stir to toast the rice slightly, 1 min. 

5–     Add 1 cup broth to the rice. Cook, stirring regularly, until the broth has been absorbed by the rice. Continue adding the broth, 1 cup at a time, stirring constantly after each addition until the broth is absorbed.

6–     After the last cup of broth has been stirred in and absorbed, the rice should be tender and the texture should be creamy. (The entire process should take 28-30 min.) Stir in the broiled peppers, corn, cheese and half the cilantro. Stir until heated through, 2-3 min. Season with salt and pepper.

7–     Divide the risotto between plates. Sprinkle with the remaining cilantro.

 

Final Results

 

I absolutely love risotto. There’s just something about the creaminess and texture. I experimented with this one a little bit and used only one Jalapeño because we aren’t big on spicy food. I also opted out of using the cilantro as I’m not a big fan, I find it tastes like soap. It was incredibly delicious, perfectly cheesy with just the right amount of kick from the Jalapeño.

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