Easing Back In With Blue Apron.

This post is sponsored by Blue Apron.  Thanks for your continued support of Daily Garnish!

Last week was our first week back from our Florida vacation, and it was perfect timing for a Blue Apron box!  I wasn’t quite ready to dive back into massive meal prep or creative cooking, so I was happy to let someone else do the leg work for me.

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Blue Apron and I go way back – we’ve been using it for almost two years now!  We tend to get a box once each month when we have a busy week ahead or just need to mix things up.  I love that there is no commitment, and that every week is different!

If you are new to Blue Apron – or maybe just haven’t used it for a while – here are a few new features that I feel are worth highlighting:

  • Blue Apron helps you learn to make new recipes and cuisines, and teaches new cooking techniques along the way! It a great, healthy alternative to takeout or highly processed prepared foods.
  • Blue Apron is working to develop a sustainable food system and use high quality ingredients. You can check out their mission page here!
  • Blue Apron now offers a recycling program!  You can learn more about how to recycle your packaging here.
  • There’s no commitment – you can skip weeks (or months!) or cancel the service at any time!

If you are new to Blue Apron and want to try it yourself – the first 25 readers will get two free meals in their first box when you click here!

Just as I did last time, I ate all three meals myself this week.  Casey has been eating a lower carb diet recently, and he’s also been working some off-hours, so it was easier for me to just eat and prep the meals myself!

The first dish I made from last week’s box was the Spicy Peanut Noodles with Snow Peas, Pea Tips & Garlic Peanuts.  I always pick what sounds tastiest to make first, and I am such a sucker for anything with peanut sauce.  This one did not disappoint!

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I jumped into cooking as soon as I got home from a Pilates class, and I was starving from minute one.  Prep was pretty simple and easy, and required very few dishes – my kind of meal.

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I loved that they used this Wild Friends peanut butter in the sauce.  I remember seeing them on Shark Tank forever ago!  I love that Blue Apron uses a lot of smaller companies and food retailers to partner with, instead of just the big names.

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I have had black rice pasta before, but never angel hair – so I was really excited to try this.  Even though I planned to eat half that night and half the next day, I went ahead and just cooked it all at once.

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Once I was finished cooking, I plated it into two dishes – one for dinner, and one for tomorrow’s lunch.  It looked incredible, and I was tempted to eat both right then and there.

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I am obsessed with snap peas, so this was right up my alley.  I take a bag of snack peas in my purse a few mornings each week and snack out of it all day long.  Along with the peanuts, they added the perfect crunch on top of the creamy peanut-y pasta.  Delish!

I stuck the other bowl straight into the fridge and covered it until the next day.

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And then I enjoyed my pasta dinner on the couch watching Survivor with Casey.  Wild and crazy!

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Even though it doesn’t feel as exciting to essentially cook for leftovers the next day, it is SUPER exciting each time I come home and remember that I have a ready-to-go delicious meal waiting in the fridge for me for lunch.  I reheated the whole dish in the microwave, and it was just as tasty the next day.

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Served along side some green tea kombucha, while plugging away at work and my always-looming inbox.

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My second Blue Apron meal of the week was the Vadouvan Chickpea Burgers.  We make a lot of homemade veggie burgers at our house, so I was interested to see what would make these different!

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Almost immediately, I messed up the instructions.  I was supposed to add the curry spice blend to the onions and garlic I was sautéing, and accidentally added it to the yogurt sauce instead – OOPS!

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I scooped as much out as I could, but I figured it would be okay to have a spicier dipping sauce – too late to fix it!  The patties were formed from a mixture of cooked onions and garlic, smashed chickpeas, chickpea flour, and parmesan cheese.  I was really surprised at how well it came together without any egg or added oils.

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I ended up deciding to scrap the buns since I felt like there were enough carbs offered between the bean burgers and the side of roasted sweet potatoes.  I never like when bread overwhelms a sandwich!

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I plated up serving number one into a Pyrex and stored it in the refrigerator for the next day.

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And the rest was left for me for dinner!  The roasted sweet potatoes and chickpeas were perfectly cooked and lightly seasoned with a curry sprinkle – so good!

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And I was really, really impressed with how well the burger held together.  With so few ingredients, and all things we tend to have on hand anyway, I’ll definitely be making these again soon.

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The next day it was lunch al fresco – delicious leftovers to help me refuel after a busy morning out with the kids.

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Our weather has been amazing these last few weeks, and we’ve been eating outside for almost every meal.  It was heaven, and this totally hit the spot.

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The third and final meal of the Blue Apron box was the Zucchini & Parmesan Quiches with Red Leaf Lettuce Salad!

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I never, ever make quiche because I usually find the crust to be heavy and intimidating, so I wasn’t sure what to expect from this.  I was very pleasantly surprised though, because it was DELICIOUS.

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The crust was very light and not overwhelming at all, and there was a ton of lemon zest in the filling that really brought some complexity to the dish.  I will definitely use lemon in eggs again – such a tasty combo!

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As for the salad on the side, I didn’t feel like keeping a salad overnight since they tend to get wilted and soggy, so I just ate the whole thing for dinner myself.  There is no such thing as too much salad, right?

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Eaten outside as the sun set over our twinkly patio.  Can you tell how much I love summer time?

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To reheat the extra quiche the next day, I just popped it back into the oven for about 10 minutes on 350 degrees.  It felt so fancy to be eating quiche at lunch time on a weekday!

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It tasted just as fresh as it had the night before.  Using the oven is such a great way to reheat things without losing the original texture of the dish.

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Since I’d eaten the whole salad the night before, I made myself a new one the next day out of simple spring mix, balsamic, and blue cheese crumbles (current obsession).

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It was another delicious week, and a great way to east back into cooking after coming home from our vacation.  This week we finally dusted off our grill, and we’re ready for outdoor cooking season!

Here’s a sweet deal if you are new to Blue Apron and want to try it yourself – the first 25 readers will get two free meals in their first box!  Many thanks to Blue Apron for a tasty week of dinners and lunches – looking forward to seeing their new summer recipes in the coming months.

This post is sponsored by Blue Apron.  Thanks for your continued support of Daily Garnish!