We ended our Blue Apron food fest on a high note with linguine, cod, and fresh peas. The cod was flaky and moist — I could have eaten it by itself, it was so good. I loved the bright flavor of the fresh peas (I de-shelled them myself) along with a squeeze of lemon juice for a touch of acidity. I think this was my favorite dish of the night — I will definitely be making this again! Thanks, Blue Apron, for three delicious meals!
Third course, here we come!
De-shelled these puppies all by myself
Getting ready to fry the cod
It’s getting nice and flaky
Now the peas join the party
The pasta is added along with a squeeze of lemon juice
This delicious dish only took 30 minutes!
It’s a Blue Apron kind of night! The next dish that I made was chicken breast with mixed mushrooms and garlic bread. The chicken was super moist (coating it in flour and frying it made all the difference) and went well with the sautéed mushrooms. I really liked the flavor of the sauce, even though I’m not a huge fan of mushrooms. Toasted garlic bread completed the dish and everyone loved it. Coming up… Linguine with cod and fresh peas!
Second round of ingredients
Chicken is good to go
Time to add the mushrooms
Dinner is served — with a little toasted garlic bread on the side
I’ve already tried Plated (and loved it)… now it’s time to test out one of their competitors, Blue Apron. The concept is the same: new recipes are created each week and the ingredients are delivered to your home. However, Blue Apron is slightly less expensive than Plated ($10 per meal compared to Plated‘s $12 or $15 per meal). But with those savings comes a requirement of six servings per order (the minimum for Plated is four). Both services allow you to input cuisine preferences (e.g. vegetarian, meat, fish, etc.), but Blue Apron does not let you choose the actual meals that you want — Plated does. I was in luck this week because Blue Apron had three meals that sounded great, so I invited some company over and cooked them all in one night! First up, steamed pork belly buns with red cabbage and carrot slaw. The pork belly was pretty fatty, which made me happy. The cabbage slaw helped to cut the richness of the pork and added some brightness with the lime & sesame oil dressing. Overall, it was a successful dish!
First round of ingredients
Lime & sesame oil dressing is made
Refreshing red cabbage and carrot
Steamed buns are good to go
Frying up that succulent pork belly
Ready to eat!