Cooking For One with Blue Apron.

This post is sponsored by Blue Apron.  Thank you for your continued support of Daily Garnish, and of our family.

Last week was another Blue Apron week in our house!  In the past, we’ve used our Blue Apron meals to be fancier weeknight dinners for me and Casey – something we cook after the kids go to bed (or even better, he cooks while I’m working out and then we eat together afterward!).  But this week was a little different!

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Casey is trying out a new style of eating (I hate the word “diet”) that is focused on eating high fat and protein, and very little carbs.  This makes eating out or eating pre-planned meals a little trickier, since he’s still exploring exactly which meals and foods work best for his current eating style.

And so that meant that the Blue Apron meals this week were all just for me!  Rather than just stuff myself full of both servings – which I’m definitely capable of – I decided to try a different approach.  I went ahead and cooked both servings of each meal, and then plated one into my dinner dish, and the other into a Pyrex to save for lunch the next day.  I know plenty of people who live alone or just cook for one use Blue Apron, so I was excited to see how this would work for me.

I’ve written about Blue Apron quite a bit here before, but for those of you who are just hearing about the service, here is the basic rundown:

  • Recipes and ingredients delivered for you to create chef-designed meals at home.
  • All ingredients pre-portioned into exact amounts needed for the recipes – no waste and no extra trips to the store!
  • Two types of plans available – the 2-Person Plan and Family Plan (we use the 2-Person Plan, since the Family Plan is not available for vegetarians quite yet).
  • New recycling program available now! Use the recycling locator to find recycling options in your community or return your packaging for free to Blue Apron via USPS.
  • No commitment – you can skip or cancel the service at any time!

If you want to try Blue Apron yourself, the first 50 readers who sign up will receive two free meals off the first box – click here to sign up!   

I kicked off my week of cooking with the Fontina & Preserved Lemon Grilled Cheese Sandwiches.  I will admit, when I first saw this recipe card, I wasn’t super excited about eating a grilled cheese for dinner.  It just didn’t seem special.  Boy was I wrong!

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The recipe had me do a quick-preserve of the lemons in a sugar mixture and – omg – why have I never done this before?  The lemon slices basically turned into candy.

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I went ahead and prepped both sandwiches – bread, sliced fontina, and as much preserved lemon as I could fit onto each slice.

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Then I put one prepped (uncooked) sandwich directly into the refrigerator, and went ahead and grilled the other one on the stovetop.  I decided to prep and eat the entire salad for dinner since it was already dressed, and I was pretty hungry (rather than saving half the salad for the next day).

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Like I said before, the lemons were insanity – I will definitely be doing this again!  Soooo delicious.

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The next day, I grabbed my prepped grilled cheese out of the fridge and tossed it into a pan for lunch.  It was so nice to have lunch ready to go and pulled together super quickly, since weekday naptimes are always a hustle to cram in as much as possible.  The sandwich was just as delicious the next day, and the lemons might have been even tastier after preserving overnight.

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The next night I was back in the kitchen for the recipe I was looking forward to the most – Vegetable Bibimbap & Kimchi.  Anything with an egg on top is a win in my book, but this looked particularly amazing.

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I cheated and made the rice for this dish ahead of time in my rice cooker, so all I had to do was prep the kimchi and cook the vegetables and egg when it was time to eat.

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Since this was a hot dish with some cold accompaniments on top, I portioned the extra serving into two small Pyrex dishes – one for the hot rice, mushrooms, and veggies.

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And the other one for the kimchi and scallions that I would put on top after re-heating.  So easy!

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This was seriously delicious and super filling.  Of course I loved the egg, but my favorite component was the delicious enoki mushrooms!

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I was beyond excited to have something so delicious waiting for me for lunch the next day.

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Way better than my usual yogurt and granola thrown together on the fly!

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Last but certainly not least, I made the Roasted Butternut Squash with White Beans, Brussels Sprouts, and Gremolata.  It’s worth nothing that I actually made this one over a week after the box arrived (due to celebrating my birthday and then getting sick!), and the ingredients were still super fresh.

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I actually made this one for lunch one day when we were low on groceries and I was caught up on work and laundry for the afternoon – I thought I’d take the extra time to make a nice meal mid-day.  Just as I did with the other meals, I served and ate one delicious portion, and saved the the other for the next day.

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I loved the dressed Brussels sprouts leaves on top as a salad accompaniment – so clever and something I’ll be doing again for sure!

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A super delicious, healthy and filling lunch two day in a row.  Yum!

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This was definitely a different way to use my Blue Apron meals this week, and while I didn’t necessarily love the big production of cooking a meal just for myself at night, I definitely appreciated those lunch leftovers each time I dug into the fridge the next day.

If you are interested in trying out Blue Apron yourself, the first 50 readers who click here will get two free meals in their first box!

Hope your week is going well – I’ll be back on Friday with a fun “favorites” post and some kombucha business updates!

This post is sponsored by Blue Apron.  Thanks for your continued support of our family.