Sun Basket Review & $30 Coupon – October 2016

Hello Subscription may earn compensation via links in this post. Read the full disclosure
Notification

20161020_092127

Sun Basket provides chef-developed and nutritionist-approved recipes focused on helping people create delicious, healthy meals using quality ingredients and globally-inspired flavors. Recipes are created by Chef Justine Kelly, formerly of The Slanted Door. Meals are between 500–800 calories per serving and use certified organic produce and responsibly sourced meats and seafood (free from antibiotics and added hormones). Pick and choose 3 recipes between the following meal plan menus for your weekly selections: Chef’s choice, Paleo, Gluten-free, and Vegetarian. You can also opt for the Rise & Shine menu which consists of two dinner recipes and two 5-minute breakfast recipes. Sun Basket is now providing 20-minute meals as part of the weekly selection for those short on time, as well as a globetrotter meal that highlights an international destination!

20160608_181729

Sun Basket included this label on the outside of the box.  This information is useful if you have concerns about where your food is sourced.

week-2

Food is well insulated, and recipes are separated into individual bags (with color coded labels). Meals are packaged to stay fresh in the box for up to 8 hours after delivery. Immediately refrigerate ingredients after removing from the box. Note from Sun Basket, recipes with delicate greens and fresh mushrooms are best used within 4 days of delivery. Sun Basket provides most of the ingredients needed for your recipes, but there are a few pantry staples that you’ll be asked to add such as olive oil, grapeseed or sunflower oil, plus salt and freshly-ground pepper. Occasionally, you’ll be asked for wine or butter as an optional recipe item. All Sun Basket packing materials are either recyclable or compostable.

picsart_10-23-10-34-15

With the launch of Sun Basket’s Globetrotter series, each week includes an information card on the featured destination. This week, we are traveling to Iran. The card highlights culinary fare featured in each region of the country.

picsart_10-23-10-56-50

My recipes for the week. On the back (not pictured) are step-by-step directions, as well as ingredients/quantities so that recipes can be repeated if desired. I went back to my Chef’s Choice menu – 3 dinners.

chicken

Moroccan Braised Chicken with Pan-Roasted Carrots:  

picsart_10-23-10-36-45

Making the meal: Brown the chicken, cook the lemon and onion, finish the chicken, and cook the carrots.

chicken-final-3

I used the lemon zest for another dish that I made earlier in the week which made this turn out a bit on the bitter side. The carrots provided just the right amount of sweetness to offset the bitter taste. I liked this dish and will try it again using whole boneless chicken thighs instead of the pieces and with a side of couscous.

pasta

Pappardelle with Cremini Mushrooms, Ricotta, and Rosemary:  

picsart_10-23-10-38-22

Making the meal: Cook the pappardelle and roast the walnuts, cook the shallot and mushrooms, and finish the pasta.

pasta-final-2

This Sun Basket came as I was preparing for Hurricane Matthew, and I’m not sure whether I missed the pasta or it didn’t arrive. I ended up subbing the pappardelle with broad egg noodles. The dish reminded me of a deconstructed lasagna – noodles, filling, cheese. I didn’t really care for the walnuts. They were good for texture but not needed for flavor. I think this dish would be good for a brunch/lunch. It felt light but was filling.

trout

Persian Trout with Tamarind, Barberries, and Fresh Herbs:

picsart_10-23-10-45-18

Making the meal: Cook the trout and the onions, cook the couscous, finish the trout, and finish the couscous.

trout-final-2

This was my favorite meal of the week! According to the recipe card, this is Chef Justine’s take on a classic dish traditionally served at Nowruz, the Persian New Year. The trout came out perfectly and was flaky. The sauce was a mix of tangy and sweet thanks to the barberries and tamarind, which worked well with the fish and couscous. I will have to make this again for Nowruz next year (March 20, 2017).

Another round of meals from Sun Basket and I am still a happy subscriber.  Honestly, I am truly enjoying the globetrotter series. I’ve been introduced to some amazing cuisine that I didn’t even think to try. Have you tried Sun Basket or another meal service? What did you think? Share your thoughts by leaving a comment below. Bon Appétit!

Sun Basket meals breakdown to $11.49 per person, which is similar to eating out at a casual restaurant. There is also a $5.99 weekly delivery fee. You can choose between the 2-person or 4-person plans (weekly $74.93 and $143.87, respectively). Skip or cancel at any time. Sun Basket has an expanded delivery area. However, they do not deliver to the following states: AK, HI, IA, KS, LA, MN, MO, MT, NE, NM, ND, OK, SD, TX, and WI. They only deliver to parts of AR.

Have you tried Sun Basket yet or any other meal service? Save $30 on your first box – about half off! Use this link to get the deal.

Visit Sun Basket to subscribe or find out more!

The Subscription: Sun Basket
The Description: Sun Basket is a new healthy meal kit service that delivers organic ingredients and delicious, easy-to-make recipes for cooking at home. Sun Basket makes it easy to cook healthy, with Paleo, Gluten-free and Vegetarian options, plus healthy breakfasts. Get 3 recipes per week for 2, 4 or 6 people, delivered to your door in recyclable packaging that can be shipped back – free- for reuse.
The Price: $68.94 every week

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *