It is a great way to try new recipes without a lot of frustration hunting down ingredients or having unused leftover ingredients.
What I enjoyed most about this experience was that I could simply cook the recipes using ingredients that someone else had planned and shopped for. Actually the burgers turned out really well! I ended up leaving them coarsely chopped, and thankfully, the breadcrumbs held it all together. I’d make fish patties with canned salmon or tuna, but never with fresh salmon, so I wasn’t sure how fine to chop up the salmon. I’m the only one who can eat fish (James is allergic) so I made this on an evening when James had to work night shift, saving the other salmon patty for lunch the next day. I was going to switch out this dish, but decided to give it a try at the last minute. I just wasn’t too crazy about the texture. I had never tried Romano beans before, so I didn’t really know if I’d like them or not. The ground chicken was lean and fresh, and the herbs added heaps of flavor, but this was my least favorite of the three meals mostly because of the side dish. It was my first time cooking with long beans, and I’m pretty sure the vegetable will certainly be making more appearances in our kitchen.Ĭhicken Patties with Tomatos and Romano Beans At first I was a bit concerned that the steaks were smaller than what I would usually get at the grocery store, but we ended up feeling comfortably satiated, and not stuffed. Hanger Steaks and Roasted Potatoes with Sauteed Long Beans and Tomato (not pictured) I choose Monday between 3:30pm and 10pm as my delivery time slot since it works best with my work schedule. You can select the proteins when you place the order for the following week (vegetarian meals are available also) depending on your food preferences. If you’re looking for a little change of pace in your kitchen and at the dinner table, Blue Apron might be your ticket!Įach week, you receive a box of fresh, pre-measured ingredients (kept fresh with ice packs and insulated packaging) which allows you to cook three well-balanced meals. Also, there’s only two of us at home so it’s easy to resort to ordering takeout when we’re hungry. The worst scenario is peering inside the fridge and realize that the ingredients together can barely make up a meal. I have to admit to feeling brain-dead most of the time comes 7pm, let alone finding a recipe or thinking of what to cook with ingredients I may or may not have on hand. Cooking a healthy dinner from start to finish can be a challenge.
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