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!
Sun Basket included this label on the outside of the box. It is color coordinated to match a meal in the box, making it easy to be specific on which recipe and ingredient is being targeted. This information is useful if you have concerns about where your food is sourced.
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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. 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.
This is the final week of Sun Basket’s Globetrotter series. During each week of the series, a different culinary destination was featured. Oaxaca was a great way to end. This box arrived the week of Halloween and Día de Muertos celebrations.
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.
Almond-crusted Pork with Sautéed Mustard Greens and Pears:
Making the meal: Prep and cook the pork, cook the pears, and cook the mustard greens.
This was an OK meal. I thought the pears and honey mustard sauce (on the pork) helped to mellow the bitterness of the mustard greens. Although my pork crust is slightly burnt, the meat was actually not overcooked! As a Southern girl, it killed me to cook the greens so quickly, but I made it through. Usually when I make them, it involves smoked pork and a long, slow braise.
Steak Teriyaki with Cauliflower “Rice”:
Making the meal: Prep the veggies, make the cauliflower “rice”, brown the steak, and finish the stir-fry.
I liked this meal a lot. I’ve made cauliflower “rice” with a few of my Sun Basket meals and think it is a nice alternative, especially if you need to watch your carbs. The sambal oelek added a nice kick of heat to the sweet teriyaki. This meal was 550 calories per serving, but I think I can get that down by cutting back the steak and using more mushrooms. This recipe was definitely a keeper. Plus, it was a 20-minute meal!
Oaxaca: Chicken Mole Coloradito:
Making the meal: Cook the rice, make the mole coloradito sauce, cook the chicken, and finish the stew.
This was the first time I’ve made a mole sauce. Thanks to Sun Basket, it wasn’t as daunting as I expected. The Mexican chocolate had a hint of sweetness, and the coloradito blend added some warm spices (cinnamon, cloves, and allspice) and heat. Overall, this stew ended up with a well-balanced flavor. In my opinion, the lime wasn’t needed for the dish and would have been better used in a margarita or cold beer.
I love the culinary journey that Sun Basket took me on this week. The meals were tasty and easy to prepare. It’s also nice that I get a chance to try my hand (and tastebuds) with something new. As much as I liked the teriyaki, I think the mole chicken might be my favorite for the week. 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?