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.
The Blue Apron website got a redesign recently, and you now have more options from which to choose for your meals. It’s easy to switch up or add meals to your box.
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 even in the 90+ heat here in the Southeast, 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.
This summer, Blue Apron is bringing you recipes that work on the grill or the stove, plus the normal assortment of Mediterranean and celebrity-inspired meals.
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 double-bagged in a zip-top bag, keeping errant meat juice inside.
It’s September! Theoretically, it’ll be Fall soon, but it sure doesn’t feel like it here in the South. This month, we went a bit outside our box for the Sweet and Spicy Orange Beef and Wonton Noodles.
As usual, all of the ingredients were included, including some pre-shredded cabbage that I greatly appreciated on a busy Saturday.
The meals come with nutrition info and ingredients. Know what you’re eating!
All of the produce looked great this month. Everyone squeed over the adorable jar of marmalade.
The directions are straightforward. This month, it didn’t involve much prep at all. Smash up those peanuts inside the bag instead of making a mess of your countertop.
I put in about half of the sambal oleek, since I was cooking for kids, but it wasn’t very spicy–you could definitely use all of it without worrying that you will catch on fire.
The mis-en-place was literally just tossing beef with cornstarch and chopping some green beans (that had already been strung!). This could not have been easier. And, yes, that’s a Blue Apron wine subscription bottle over there.
Why have I never considered cooking the veggies and pasta together?! Genius.
This was delicious. One of the reviewers on the BA website suggested a lightly-cooked fried egg to the top, and that would be amazing. Everyone enjoyed this and there were leftovers forever. Plus, with a 30-minute prep, this fits in nicely between the US Open and college football. #GatorNation.
Our second recipe was a chicken Mediterranean meal, the Greek-Inspired Chicken and Freekeh Salad. (What’s with the “Greek-inspired” business? Is Greece making an intellectual property claim on the cuisine nomenclature?)
Everything was in good shape for this meal. Love those little cukes.
No big deal to chop some veg for this meal. Grate that garlic and use shears on the parsley unless you’re practicing for your Iron Chef debut.
The freekeh (farro’s less-credentialed cousin) cooks for a long time, but if you just start everything in staggered form, it’ll all be done at about the same time.
The yogurt sauce was surprisingly tasty with the espelette pepper.
Harissa can be overwhelmingly spicy, but mixed with honey, it was mild and flavorful. I folded the carrots into the freekeh, because the amount of grain seemed high relative to the cucumber and feta.
Nutrition facts are good for you, as is this meal. No guilt here!
This was a tasty and well-composed meal. It made tons of leftovers, too. Thumbs up for another really good meal.
What a great start to fall! We really enjoyed the variety of the meals this month.
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 delicious Bordeaux we had with the orange beef.
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’s your favorite late summer meal? Let us know in the comments below!