Blue Apron is a subscription box for making great meals at home. If you’re like me, you periodically find yourself in a serious cooking rut. You make the same things every week, but the thought of researching a recipe and acquiring all of the ingredients is just too much work. Blue Apron is the solution! Each week, Blue Apron sends you a refrigerated box with all the fresh ingredients you need to make the included recipes. You can select the 2-person plan – 3 meals a week of 2 portions each – or the family plan – 2 to 4 meals a week of 4 portions each. The menus are set, but you can ask Blue Apron to avoid ingredients you don’t eat – shellfish and lamb, in my case.
We got the Family Plan for 2 meals. I set the delivery date and it arrived right on time, securely packaged in a heavy-duty box. All of the ingredients are wrapped in an adorable insulated blanket and cooled with ice packs. Mine took a day to arrive and sat on my porch for 3 hours, and everything was perfectly cool inside.
Pricing: 2-Person Plan – $59.94 for 3 recipes. Family Plan (serves 4) – $69.92 for 2 recipes, $139.84 for 4 recipes.
The box is generally divided by meal, which reduces time needed to sort the ingredients. Nice!
DEAL: Save $30 on your first order! Use this link – no coupon code required!
The meat is at the bottom, surrounded by still-frozen gel ice packs. The meat was not double-bagged this month again, which I don’t like. Leakage can ruin a box. Bring back the zip-top bags, Blue Apron!
Our first meal was the Crispy Fish Sandwiches with Tartar Sauce and Roasted Sweet Potato Wedges.
As usual, all of the ingredients were included. A simple recipe this time, nothing complicated about the ingredients. I really liked the pollock they sent this month–it was firm and easy to work with. BA is pushing its proprietary spice blends–“weeknight hero” is garlic powder, onion powder, and smoked paprika.
The meals come with nutrition info and ingredients. Know what you’re eating!
All of the directions are straightforward. This prep was easy and fast, just a bit of chopping and dredging. And, yes, that’s a Blue Apron wine subscription bottle over there.
Sometimes these recipes can be a bit of a juggling act (see the chicken recipe below), but the fish cooked quickly while the sweet potatoes were roasting. The “homemade” tartar sauce was a bit of a cheat, mixing three premade ingredients, but it did taste authentic.
The fish was easy to prep and cook. The timing on the recipe was right but you know you’re done when you get a nice flake on the fish.
These were pretty good. The pollock is very mild, so even my fish-averse husband thought it was tasty. It’s hard to get that pretty, even color advertised on the recipe card without a deep fryer, so our sandwiches weren’t quite as crispy as the model. We had plenty of food, with an extra serving for lunch the next day.
Our next meal was Ancho-Orange Chicken with Kale Rice and Roasted Carrots. This is a pretty straightforward meat-plus-sides meal, so we queued it up for Sunday night.
A few more ingredients for this one, but nothing you couldn’t find in your local grocery store, except maybe the ancho paste. All of the produce was in good shape this month.
As usual, Blue Apron does a great job of sending you just the amount you need for the recipe, so you don’t waste anything; nor do you have to think about how much to add to the recipe.
Each recipe comes with these easy-to-follow instructions. Even if you are new to knife skills, you will be able to do everything on this list. I admit that I changed this up this recipe because I find cooking chicken breasts on the stovetop to be frustrating and tends to produce overdone chicken. Plus, there were a lot of moving parts with the rice and the carrots, so I baked my chicken in the oven and built the ancho-orange glaze as a pan sauce. It meant we didn’t get that glowy glazed look on the chicken, but it improved the work flow in the kitchen. I’m not afraid to improvise!
Nutrition facts are good for you.
The kale this month was legit–a scary dark bouquet of fiber.
Even cooking it down longer than directed, it had a bit too much bite in the rice, I think. Spinach might have been a better choice here.
The seasonally-appropriate citrus was a nice addition. Lime zest is so lovely.
This was serviceable. The chicken was good, but the sauce was a bit one-note with the chile, and the orange flavor didn’t really come through. The rice had good flavor but the texture was a bit tough. Roasted carrots were delicious and an easy side for any meal. Lots of leftover chicken.
Hey, did you know that Blue Apron has a wine program now? It’s super easy to match your wine to your meal, like the tasty Vermentino I had with the fish sandwiches.
It’s nice to not have to decide “what’s for dinner” all the time. Overall, Blue Apron has been enjoyable and gets us out of our boring dinner routine. Honestly, you can forget how fun cooking can be. Interesting ingredients, easy recipes, and delicious food. We can’t wait to see what we get next time!
What is your go-to veg side dish? Let us know in the comments below!