Blue Apron Delivers Good Eats Home [Recipe]
When I was in my 20s and in college, I lived with an empty fridge. I was never a fast food eater. I was never a fan of t.v. dinners or frozen meals, and I never really spent time in supermarkets. I was busy working, going to college, you know – being in my 20s.
Even if I had a service like Fresh Direct, where groceries are delivered to your home, I know I just wouldn’t have taken the time to figure out what to make and looking up recipes would’ve never entered my mind. Of course, that is not at all my life now, but I know it is the reality of a lot people, many of which enjoy a good meal when they can, but never really have or make the time for all it takes to prepare it.
When I heard about Blue Apron, the service that not only delivers food, but also recipes and all ingredients to the exact measurement of what is needed, I had to check it out. Blue Apron sent me enough ingredients for three different meals to feed two adults (and whatever kid of mine asked for some) each.
I expected to get the main ingredients: the protein, starch, and vegetables, but was impressed to have also received the smaller ingredients, such as lemons, onions, garlic, even the exact measure of mayonnaise, and red wine vinegar, and celery. Whatever was needed, other than salt and pepper, was included. It was such a convenience. Recipes are specific – very specific – which can be super helpful to someone who is not that great at cooking – just yet. They also come with images and even a calorie count.
I tested them on the toughest critics out there, my kids, and they enjoyed the food. I tried out all three meals: Fish Tacos with Avocado and Radish, Lamb Sausage with Late Summer Moroccan Couscous, and Chicken Paillard with warm potato salad.
The fish tacos were quick to make, a perfect dinner or afternoon meal. The two dinner meals, the Lamb Sausage and Chicken Paillard took a bit more prep time, but were filling and my husband and I really enjoyed a lot of the flavors from the different combination of herbs and ingredients. Though we thoroughly enjoyed all the meals, the chicken was our favorite, the recipe for which I will share with you here so you see what one of their recipes looks like when made by a regular person like me.
Even though you can order for as many people as you’d like, this service is perfect for the single person, or a couple who tend to eat out, but would rather eat in. Membership starts at $9.95 per person. You can indicate how many meals you want to prepare and delivery is free. Those with food allergies and other food sensitivities, just need indicate it in their membership and deliveries and ingredients will be put together to match their needs.
Blue Apron currently delivers to the Northeastern US, including most parts of Massachusetts, New York, Connecticut, Pennsylvania, New Jersey, Rhode Island and Maryland. This includes major cities in the region like Boston, New York City, Washington D.C., Philadelphia, and Baltimore.
Wanna give it a try? Blue Apron is offering Girl Gone Travel readers a 25% discount off their first order. Click this link to claim it at BlueApron.com.
In the meantime, check out this great recipe from Blue Apron for one of the meals I tried here at home – a huge hit with the guys.
Chicken Paillard with Warm Potato Salad
2 chicken breasts
1/2 cup of flour
1 clove of garlic
1 small bunch of basil
1 teaspoon of red wine vinegar
1 tablespoon olive oil
1 sprig tarragon
1 stalk celery
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1) Rinse the fingerling potatoes under cold water and chop into bite-sized pieces. Place the pieces into a medium-sized pot and fill with cold water making sure that all the potatoes are covered. Turn your stove on to a medium-high heat and cover the pot until the water begins to boil.
2) While you’re waiting for the potatoes to boil, slice the tomatoes in half. Cut the top and bottom off the shallot and peel off the papery outer layers. Cut the shallot in half and finely mince. Smash the garlic with the side of your knife and chop so finely that you are essentially left with paste. Pick the tender leave off the lemon basil off their woody stem and roughly chop. Mix all of this in a bowl with red wine vinegar, olive oil, salt and pepper. Set aside for later.
3) Chop the cornichons and tarragon leaves. Slice the celery in half lengthwise first, then chop as well. Cut your lemon in half and squeeze one section into a mixing bowl saving the other piece for garnish. Add the cornichons, celery and tarragon to the juice, set aside.
4) Place each chicken breast between two sheets of heavy-duty plastic wrap and pound with a mallet until approximately 1/4 inch think. (If you don’t have a mallet you can use a small heavy cooking pan.) Put a skillet on medium-high heat with some olive oil. Dredge your pounded chicken in the flour and sauté in the skillet until golden brown on both sides. When done arrange the chicken on plates with kitchen tongs and wash your hands.
5) Once the potatoes begin to boil, remove the lid and poke them regularly with a fork until you can easily slide it into the potatoe’s center. When you can do this with little resistance they are done. Drain but do not rinse or chill. Add the boiled potatoes to the bowl with cornichons, celery, tarragon, and lemon juice. Add mayonnaise, mustard, olive oil, salt, and pepper to taste. Mix thoroughly with a spatula or large spoon until all of the ingredients are integrated.
6) Serve and enjoy!
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