My second week of Blue Apron has come to a close. Although some of the recipes were more time-intensive than I would prefer and, in my opinion, not quite as yummy as the other service I sampled (although that is a matter of personal taste), I had some pretty good dinners from my own kitchen without ever having to step foot in the grocery store. Success! Without further ado, here’s how the last week played out.
Crispy Fish Tacos with English Pea Guacamole & Pea Tip Salad
I love fish tacos, and I’ll be the first to admit I’m a little fussy about them. These fish tacos were fine. Not great, not bad, but sufficient. Not a glowing endorsement of my own cooking! I don’t think I got the oil up to temp before I added the coated Mahi Mahi, which left the fish soggy with grease. The guacamole was the main accompaniment in the tortilla, and while it was decent, there was no onion. I missed the onion. And there were peas. Blue Apron incorporates seasonal elements to ensure the freshest ingredients possible, but it felt like they didn’t know what to do with the peas, and someone said ‘just throw ‘em in the guac!’ The peas did no harm, but they didn’t seem to have a purpose, either. I couldn’t discern the flavor of the peas in the guacamole, nor did they add much texture. The salad included pea tips (I’m assuming the leaves from the pea plants) and golden beet. I don’t care for red beets (as I thought all beets were), but I completely enjoyed the golden beet in this salad. Points for introducing me to this lovely vegetable!
Pulled Chicken Mole Quesadillas with Monterey Jack Cheese & Shredded Cabbage Salad
These had a lot of flavor and were more hearty than your average chicken quesadilla, likely due to me leaving the cooked chicken in large chunks when I pulled it apart, and the sauce having tomato paste and Mexican dark chocolate, which gave it a serious presence. This was no wimpy quesadilla. In fact, I can’t believe I’m going to say this, the dark chocolate could have been toned down—less of it would have taken this dish from very good to delicious. But very good is very good, right? I burned the first one, standing right in front of it, never taking my eyes from it. Completely my fault. Perhaps I should be subscribing to take-out instead.
Pork & Tomatillo Pozole with Hominy, Avocado & Radishes
With ground pork, lime, and tomatillos, this soup was quite tasty. The garnishes were key—radish, cilantro, and roasted pepitas sprinkled on top added a ton of flavor. This was a fairly simple and quick recipe to make, and I had 3 ½ meals from it. You know I like that. I’ll add this recipe to my book because I like simple, quick, and tasty all together!
The delivery arrived on the appointed day this week (not a day early), and everything was kept cool and seemed fresh. The recipes were all fairly easy, although some were a time drain (a lot of slicing and chopping).
Blue Apron uses less packaging than the other service I tried, which I like. Fewer plastic bottles, a more reusable insulated lining in the box, and a smaller box.
Room for Improvement
- Nutrition labeling – I am stuck on the nutrition labeling thing. Tell me how much sugar is in the little bottle of “Golden Mountain Sauce.”
- Possibly offer the option of having the vegetables pre-chopped for an extra $5. I would pay that so I could eat dinner closer to 9pm vs. 10pm.
Would I Recommend Blue Apron?
Yes, but I would ask if you enjoy spending time in the kitchen (or have time to spend in the kitchen) and also note that even though I found these six recipes to be good, they did not meet the standard set by Plated (in my opinion). It is completely a matter of personal taste. The best part is that I didn’t have to find recipes, shop, and carry it all up the stairs. All I did was push the box through the door and start cooking!
Drop a comment if you have used Blue Apron (or any of the other services). I’d love to hear what you think!