This post is sponsored by Blue Apron. Thank you for to continuing to support Daily Garnish and our family, particularly as we start a new business!
Thank you guys SO MUCH for all the amazing comments on the last few posts!! I read every single one of them and tried my best to respond to as many as I could. We feel so lucky to have such amazing support from this awesome community. I will keep you posted on all things kombucha as there are new developments! And now onto other matters…
Last week felt insanely busy! We had a huge order to fill for the business, we cleaned out and organized the garage (which was no small task!), and I had a great week of workouts. It was one of those weeks where by the end of each day I was totally ready to roll into pajamas and collapse at 7:31pm – the minute the kids were in bed.
I had very little energy or mental capacity to create anything interesting to eat, so it was Blue Apron to the rescue!
I’ve talked about Blue Apron a million times here before, but for those of you who are new – it’s a meal prep delivery service that provides recipes and ingredients for you to make three healthy meals each week. We always choose the vegetarian menu option, and we’ve really enjoyed almost everything we’ve made. Here’s the basic overview:
Farm-fresh, pre-portioned ingredients delivered right to your doorstep. No last minute runs to the grocery store!
Food is delivered in a refrigerated box so ingredients will stay fresh even if you’re not at home when your package arrives, recylcing is now available for the packaging! Learn more about that here. There are two ways to recycle your Blue Apron packaging.
No commitment – you can skip or cancel the service at any time! We typically use it once a month when we know we have a busy week coming up, or when the menu looks too yummy to resist.
A commitment to sustainability, local food sourcing, and reducing food waste – check out their new mission page!
This week’s menu looked particularly delicious, and like perfect (healthy) comfort food for all the gloomy rain we’ve had in Seattle lately. On Blue Apron nights, Casey and I feed the kids leftovers or a hodgepodge, and then we hang out and cook together once the kids go to bed. Then we pour some bubbly kombucha on tap, and take our meal to the living room so that we can catch up on whatever TV show we’re binge-watching at the time.
The first meal we made from our box this week – Cacciatorie-Style Baked Eggs, eaten in front of Making A Murderer! (WHO ELSE IS WATCHING?)
Casey actually made this one for us, and I was impressed by how much it looked like the provided photo! Also, anything with an egg on top is a win in my book.
It was a delicious medley of cooked kale, tomatoes, peppers, and lots of aromatics – all baked together with two farms, and then scooped into bowls for eating.
On the side, we baked garlic toast for dipping – my favorite way to eat!
This was really good and warm and comforting without being unhealthy. We were both plenty full at the end! And the show – soooo much to say about Making a Murderer. WARNING: SPOILER ALERT. We haven’t’ actually finished watching yet, but my mind is totally boggled as to how this guy is sitting in jail. I literally fist pumped in the air when they found the vile of blood with the pin hole prick in the top. How in the world was that not an immediate dismissal!?
Moving right along to the next night, our cooking and couch potato collapse continued. This was actually our Friday night dinner – which is something I look forward to all week long!
There is something so magical about Friday nights. We never actually DO anything, other than typically get takeout. But I love all the excitement and hope and possibility for the weekend ahead that you feel on a Friday, and I will forever hope that my kids will sleep in on the weekends (even though they never do).
This week, instead of takeout – it was Blue Apron meal #2! We saved money and probably plenty of calories by cooking at home, and it did not disappoint.
I made this Apple & Blue Cheese Panzanella Salad right after the boys went to bed, and it came together really quickly. I love all the beautiful photos on the Blue Apron instructions. Some day it will be daylight again in Seattle and my photos will look half that good!
But until then, they will be shadowy and somewhat yellowed. Forgive me.
I have a thing for blue cheese, and I had to stop myself from eating half the crumbles while I waited for the potatoes to finish cooking. I loved the smashed potatoes combined with the toasted bread cubes in salad – it didn’t seem like this would have been filling enough at all after a big day, but we were both super satisfied afterward.
The apples gave a nice sweetness and crunch – delicious. What I love about Blue Apron is that some of the recipes and cooking methods become adopted into our regular meal planning. This is one of those meals I would totally toss together again on my own – but probably with double the amount of blue cheese. The only think I would probably change about this next time is adding some additional protein – it was a bit carb-heavy!
It was another night of Making A Murderer, and I was super annoyed that Casey passed out on the couch early which meant I had to stop watching too (so we can continue to watch together). It’s obvious that the show itself is slanted toward siding with Avery, so I’m excited to finish the series and then read a bit more afterward to get a more balanced perspective. For now, I’m just watching in horror and disbelief. The district attorney is the biggest creep EVER.
And last but not least, Monday night was chili night! It’s worth noting that we cooked this Butternut Squash & Poblano Chili almost a full week after the box of ingredients arrived, and everything still appeared fresh as can be. I have always been really impressed by the quality of the Blue Apron produce.
Casey and I tag-teamed on this one. I started the meal, and the he finished it while I grabbed my laptop and started to reply to the many (very sweet!) comments on our business announcement post. And while I often think of chili as something that needs to cook for a good while to come together, I was surprised how quickly he announced, “time to eat!”
We make a LOT of chili in our house – it’s a weekly staple through the fall and winter months. And being vegetarians, we usually use a variety of squash, pumpkin, or sweet potatoes combined with various beans or lentils. We never, ever eat peppers since Cullen is allergic to them, so this was a fun departure from our usual recipes.
It was spicy and sweet, and super delicious. I only wished I had cornbread or something on the side because I live for dipping.
What we DID have on the side though, was a night with Bachelor Ben and all the crazy ladies vying for his heart. I love all things Bachelor, but I’m disappointed in their choice for this season. No offense to Ben, but he’s only 26! I don’t think 26 year olds should be resorting to reality TV extremes because they haven’t found “the one.” And because he is so young, all the girls are like 22, and the whole thing is just painful to watch. Although of course I will keep watching. Perhaps ABC is trying to tell almost-35 year old me that I need to find more age-appropriate TV programming?
It was another fun week of Blue Apron cooking, and the timing was perfect with our loaded schedules and lack of time/energy for meal planning. If you haven’t used Blue Apron yet and are interested in trying it out, the first 50 readers who click here receive two free meals off their first box!
Have a GREAT weekend – I’m hoping to get another post up on Saturday! :)
This post is sponsored by Blue Apron. Thank you for to continuing to support Daily Garnish, and our family!