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Disney’s Luca Recipes to get inspired by

Disney’s Luca Recipes to get inspired by

We partnered with Disney and Blue Apron to bring you these inspired Disney’s Luca Recipes. All opinions are my own.

Kick-off summer adventures and spark imagination with dinner and a movie. Blue Apron helps make dinnertime your family’s favorite time. With the release of Disney’s Luca coming up soon, I am so excited to share these delicious and easy recipes that the whole family will love. They are also fun to make together with your kids! The movie comes out on Disney+ this weekend, so grab the ingredients for these recipes and make them with your family this week and get ready for a great new Disney movie the whole family will love!

Disney’s Luca Recipes (inspired by the movie)

The three recipes from Blue Apron that I am going to share are Dijon Roasted Trout and Potatoes, Oregano Chicken and Orzo, and Calabrian Honey Pork Chops. I loved being able to make these with all of the ingredients pre-measured and ready to go. It makes meal-prep so simple and all of the food tasted absolutely delicious. My kids are excited to make these Luca recipes again and watch the movie this weekend.

Dijon Roasted Trout and Potatoes

Click here for the printable recipe

Get inspired by these Disney's Luca Recipes  - Dijon Roasted Trout and Potatoes

Ingredients

  • 2 Skin-On Steelhead Trout Fillets
  • 4 oz Grape Tomatoes
  • 2 oz Arugula
  • 1 Tbsp Honey
  • 1 Tbsp Dijon Mustard
  • 6 oz Green Beans
  • 1 tsp Whole Dried Oregano
  • 2 Tbsps Red Wine Vinegar
  • 3/4 lb Golden Potatoes
  • 1 oz Pitted Niçoise Olives

Directions

Prepare the ingredients
•Remove the honey from the refrigerator to bring to room temperature.
• Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F.
• Wash and dry the fresh produce.
• Medium dice the potatoes.
•Cut off and discard any stem ends from the green beans; halve crosswise.
• In a bowl, combine the halved green beans and tomatoes; drizzle with olive oil and season with salt and pepper. Stir to coat.
•Roughly chop the olives.

Roast the vegetables
• Transfer the diced potatoes to a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss
to coat. Arrange in an even layer on one side of the sheet pan.
• Place on the upper oven rack and roast 10 minutes.
• Leaving the oven on, remove from the oven. Carefully transfer the seasoned green beans and tomatoes to the other side of the sheet pan.
•Return to the upper oven rack and roast 8 to 12 minutes, or until browned and tender when pierced with a fork.
• Transfer to a large bowl and set aside to cool.

Roast the fish
• Meanwhile, transfer 1 teaspoon of the mustard to a bowl; set aside.
• Pat the fish dry with paper towels; season on both sides with salt, pepper, and the oregano.
• Transfer to a separate sheet pan, skin side down.
• Evenly spread or brush the remaining mustard onto the fish.
• Place on the lower oven rack and roast 10 to 15 minutes, or until browned and cooked through.*
•Remove from the oven.

Make the vinaigrette
• Meanwhile, to the bowl of reserved mustard, add the honey (kneading the packet before opening), vinegar,
chopped olives, and 2 tablespoons of olive oil. Season with salt and pepper.
• Whisk to combine.

Make the salad & serve your dish
• To the bowl of roasted vegetables, add the arugula and half the vinaigrette; toss to combine.
• Taste, then season with salt and pepper if desired.
• Serve the salad topped with the roasted fish. Drizzle with the remaining vinaigrette. Enjoy!

Click here for the printable recipe

Get inspired by these Disney's Luca Recipes  - Dijon Roasted Trout and Potatoes

Oregano Chicken and Orzo

Click here for the printable recipe

Get inspired by these Disney's Luca Recipes  - Oregano Chicken and Orzo

Ingredients

  • 10 oz Chopped Chicken Breast
  • 4 oz Orzo Pasta
  • 3 oz Baby Spinach
  • 2 cloves Garlic
  • 4 oz Grape Tomatoes
  • 1 oz Sliced Roasted Red Peppers
  • 2 Tbsps Tomato Paste
  • 1 Tbsp Red Wine Vinegar
  • 1 1/2 oz Feta Cheese
  • 1 tsp Whole Dried Oregano
  • 1/4 tsp Crushed Red Pepper Flakes

Directions

Prepare the ingredients
• Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
• Wash and dry the fresh produce.
• Halve the tomatoes; place in a bowl and season with salt and pepper.
• Peel and roughly chop 2 cloves of garlic.
• Roughly chop the peppers.

Cook the pasta & wilt the spinach
• Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat.
• Drain thoroughly and return to the pot.
• Immediately add the spinach; stir until combined and slightly wilted.
•Cover to keep warm.

Cook the chicken & make the sauce
• Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the oregano. Stir to coat.
• In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
• Add the seasoned chicken. Cook, without stirring, 3 to 4 minutes, or until lightly browned.
• Add the seasoned tomatoes, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened.
• Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined.
• Add 1/4 cup water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the sauce is slightly thickened and the chicken is cooked through.
• Turn off the heat. Stir in half the cheese (crumbling before adding). Taste, then season with salt and pepper if desired.

Finish the pasta & serve your dish
• To the pot of cooked pasta and spinach, add the chopped peppers, vinegar, and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine.
• Taste, then season with salt and pepper if desired.
• Serve the finished pasta topped with the cooked chicken and sauce. Garnish with the remaining cheese (crumbling before adding). Enjoy!

Click here for the printable recipe

Get inspired by these Disney's Luca Recipes  - Oregano Chicken and Orzo

Calabrian Honey Pork Chops

Click here for the printable recipe

Get inspired by these Disney's Luca Recipes  - Calabrian Honey Pork Chops

Ingredients:

  • 2 Boneless, Center-Cut Pork Chops
  • 1 head Multicolored or White Cauliflower
  • 1 Red, Yellow, or Orange Bell Pepper
  • 1 Tbsp Capers
  • 2 Tbsps Dried Currants
  • 1 1/2 tsps Calabrian Chile Paste
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Honey
  • 2 Tbsps Sliced Roasted Almonds
  • 1 tsp Whole Dried Oregano

Directions:

Prepare the ingredients
•Remove the honey from the refrigerator to bring it to room temperature.
• Place an oven rack in the center of the oven; preheat to 450°F.
• Wash and dry the fresh produce.
•Cut out and discard the core of the cauliflower; cut into small florets.
•Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1/2-inch strips.
• Place the currants in a bowl; cover with hot water. Set aside to rehydrate for at least 10 minutes.
• In a separate bowl, combine the honey (kneading the packet before opening) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Roast the vegetables
• Transfer the cauliflower florets and pepper strips to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer.
•Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork.

Cook the pork
• Meanwhile, pat the pork dry with paper towels. Season on both sides with salt, pepper, and the oregano.
• In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.
• Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.*
• Transfer to a cutting board and let rest at least 5 minutes.

Finish & serve your dish
• Transfer the roasted vegetables to a large bowl.
• Add the vinegar, capers, and rehydrated currants (draining before adding); season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired.
• Slice the rested pork crosswise.
• Serve the sliced pork with the finished vegetables. Drizzle the pork with the Calabrian honey. Garnish the vegetables with almonds. Enjoy!

Click here for the printable recipe

Get inspired by these Disney's Luca Recipes  - Calabrian Honey Pork Chops

Be sure to watch Disney and Pixar’s LUCA on Disney+ starting June 18

I hope these have inspired you to get into your kitchen and start making some delicious food with your family! These were simple Luca recipes that didn’t take long to make (maybe 25 mins tops for the longest one). It is all healthy and delicious and great for a summer dinner.

Which of these Luca recipes is your favorite?

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