Thank you to Blue Apron for sponsoring this post!
The first 20 readers to click here will get 3 free meals on their first order.
Hey guys! As you know, Matt and I are continuing to enjoy our weekly Blue Apron dinners (which we pay for on our own outside of the free week I get for these occasional sponsored reviews). It has been especially helpful with all the travel we’ve been doing on the weekends – no time for grocery shopping or planning dinner recipes!
We have been doing Blue Apron for a couple years now and really love it for a few big reasons:
- Grocery trips are faster because I can just grab breakfast and lunch staples – meanwhile, the exact quantities of ingredients we need for 3 yummy dinners (and we usually have leftovers) arrive right at our doorstep.
- No staring into the fridge asking each other “what should we make for dinner?” or making the same old things over and over.
- No one is the “keeper” of the recipe/dinner plan, so whoever gets home first can just grab one of the Blue Apron recipe cards and the ingredients and get cooking!
Blue Apron is also great when I have friends over for dinner – no stress figuring out what to make! My grad school friend Stephanie came over for dinner one night last week when Matt was out and we made a really yummy Seared Salmon and Miso Soba Noodle Salad.
It was delicious!
Another thing I really love about Blue Apron is it has us cooking with unique and new-to-us ingredients. An example from this month was purple beans!
They taste just like green beans, and interestingly when they are cooked they change to green – cool right?! Neat to watch them change right before our eyes – magic!
The magic beans were in a vegetarian Neapolitan-Style Stewed Vegetables and Farro dish. Loved all the veggie volume and the chewy farro – so colorful!
It made a TON of food, too, so we had two more servings worth of leftovers – it made a great lunch, too! I added some lentils to the mix that we had on hand that needed to be used up – solid addition. 🙂
Other Blue Apron meals Matt and I have loved lately are Seared Cod with Pickled Grapes and Summer Succotash – so unique and very summery with all the fresh produce!
This Seared Chicken with Fregola Sarda and Salsa Verde was also amazing – super flavorful!
I will leave you with a fun fact: did you know that Chefs in training worldwide wear blue aprons? It’s become a symbol of lifelong learning in cooking! Apparently Matt needs to ditch his orange apron and get a blue one… 😉
If you haven’t tried Blue Apron yet, give it a shot – the first 20 readers to click here will get 3 free meals on their first order. They offer two types of plans, a 2 person plan and a family plan – and you can cancel or skip weeks at any time! The ingredients arrive in a refrigerated box so the food stay fresh even if you’re not home – and they offer a recycling program for the packaging, too – more info here.
Happy cooking, my friends!