More Blue Apron!

With how busy I've been it's been tough to consistently get Blue Apron or even create new recipes but I was able to get a few in the last couple months.  They've looked so pretty in the pan while I've been preparing them that they were photographed before and after they made it to the plate!

Blue Apron now offers more choices (there are eight options now) and you can choose between any of the dishes without any stipulations.  If you want all meat, you can do pork, chicken and steak, or if you want to stay vegetarian, you have that choice as well.  AND if you want to get four recipes one week and two a different week, you now have that ability.  Blue Apron has definitely stepped up their game!

Starting on the top left going clockwise is a Mixed Mushroom Bucatini with Collard Greens.  It was a great vegetarian dish that was portioned well, packed with flavor and tasted other-worldly!  Not to mention it was pretty easy to make.  The second photo is Roasted Pork with Sauteed Apples, Broccoli in a Fontina Cream Sauce and Garlic Breadcrumbs.  I had originally taken Porf off my profile because I'm not a real big fan of it, aside from Bacon, because of course, Bacon!  This dish has made me think twice about incorporating it into my meals on occasion.  The edges of the Pork were roasted while the inside was juicy and tender and the Apples were so yummy.  This was a dish that required more attention to detail but it was really exciting to create something so pretty.  I made these Spicy Red Thai Curry Meatballs as an early going away Lunch for Giana.  I had never made Meatballs before but I would use the base they suggested again and again because they were delicious!  The Red Curry gave it a little kick while the coconut milk evened it out.  I love Curry dishes so this was a no-brainer choice for me!  That final photo is a Chipotle-Glazed Meatloaf with Crispy Potatoes.  I also added some Vegetables that I steamed and then sauteed for flavor to have as a side.  The Meatloaf was enough for three meals and I had used all the Chipotle Pepper and it was HOT!  I actually didn't mind the heat but it might have been a little much for the average eater.  This was the best Meatloaf I've ever made so I'll for sure be creating this recipe again!

I've got a busy month of May and June so hopefully I can hop back into Blue Apron once Summer heats up.  Until then you can follow my food adventures and all things fun on Instagram at https://www.instagram.com/lyndseywegner/ Thanks for reading and Happy Cooking :)

Why you should try Blue Apron!

Over the past year I've been doing Blue Apron on a fairly regular basis. I love to cook and create my own recipes but there's something about having the food and recipes delivered to your door that's so convenient and it gets me more excited to cook.  The step-by-step instructions with photos make it easy to follow along and the food is usually quite impressive!  I make sure to invite friends over for at least one shipment to share in the joy!

Seared Barramundi with Fregola Sarda, Collard
Greens, and a Shallot Agrodolce that I will make
again and again.  It was just that lovely!

Since I was getting these recipes coming from Fall into Winter, there were some fresh corn dishes, some seared Salmon & Barramundi, a Steak meal (which I made when Dad was visiting at Thanksgiving) and plenty of vegetarian options.  One of them was a Squash Curry with Jasmine Rice (not pictured here) that turned out beautifully and was spicy to boot!  And the Steak meal was good but I preferred the tenderloin cut I got a few months back to the NY Strip Dad and I had this past time.

In the group of four photos below, starting from the top left was a Sweet Corn & Ditali Pasta with Ricotta Cheese.  It was one of the easiest recipes and packed a kick thanks to the Jalapeño.  I love getting a little spice in a meal.  Going clockwise is the Seared Salmon on top of Saffron Yukon Gold Potatoes and Cumin/Orange Glazed Carrots. I loved all the spices in this dish, including Saffron which I've never worked with before but was very excited about. The Salmon was incredible and the Carrots reminded me of my Mom's Glazed Carrot recipe (I'm going to try to re-create hers thanks to this one) that was always so yummy.  The next Dinner was a Chicken dish with a Caper Salsa Verde, extra Corn & Tomatoes, and Fregola Sarda.  I love capers and this salsa was the bomb!  Rounding it out was another vegetarian recipe of Neapolitan-Style Stewed Vegetables and Farro.  This recipe actually made it through three helpings!  The Gremolata of Parsley, Lemon, Garlic and Shallots on top really finished it off strong in addition to the fresh mozzarella.

Ditali Pasta & Ricotta, Seared Salmon & Saffron Yukon Gold Potatoes, Chicken
with Salsa Verde and Neopolitan-Style Stewed Vegetables with Farro.

Blue Apron can be tried on an affordable basis especially with the promotions they put out there for first-time users.  Or you can even find deals on Groupon!  Once you start cooking with Blue Apron, you'll have Free Meals to send to friends or family members (perhaps even someone else in your household).  Most of the recipes I feel like $60 is totally worth it based on the convenience-factor, ingredients, and portion-size.  Other times I feel like I could have found the ingredients for cheaper at Trader Joe's or another grocery store.  They usually do a good job of making sure the recipes are varied and that it's worth the price you're paying!

If you want to see all of my Blue Apron adventures, you can find them on my Instagram at: Lyndsey on Instagram.  I'd love to hear about your culinary adventures too!  I'm looking forward to making some of the recipes I've received in the past year a second time around now :)