Blue Apron ~ Southern-Style Burgers

Although I have lived in the South for nearly 30 years, I had never heard of southern-style burgers before.  I guess it's the green tomato that made for the Southern twist.  The burgers were served with green tomato chow chow.  The recipe also called for Old Bay oven fries, but I didn't make the fries.

I had never heard of chow chow before.  It is a vinegary relish made with green onion, onion and a spice blend made up of celery seeds, dill seeds, black mustard seeds, turmeric and cayenne powder.  It was delicious.  A portion of the chow chow was mixed into the burgers before they were cooked.  The burgers were topped with more chow chow and chopped collard greens.

Nice meal.

4 Stars

Blue Apron ~ One-Pot Shrimp Perloo

I was really looking forward to this dish.  Perloo is, apparently, a traditional rice and seafood dish of the low country region of the Carolinas and Georgia.  It is similar to Louisiana's jambalaya, with a base of rice, tomato, bell pepper, celery, onion and garlic.  This recipe even called for a Cajun Spice blend.  Unfortunately, something was missing.  The end result was rather bland.  Hubby liked, it, though.

2 Stars

Blue Apron ~ Seared Chicken and Autumn Vegetables

Tonight I made Seared Chicken and Autumn Vegetables with Apple-Cider-Mustard Jus.  The dish used skin-on chicken thighs.  I think it would be better with chicken breasts.  That said, the chicken was seared then sautéed with purple-top turnip and cone cabbage.  The sauce was made using apple cider, whole grain Dijon mustard and Turkish figs.  The figs really made this dish pop.

3 Stars

Blue Apron ~ Creamy Broccoli and Fennel Casserole

Tonight's meal was a vegetarian casserole with pasta, broccoli and fennel.  I never knew that this curly pasta had a name ~ mafalda.  It was apparently named for Princess Mafalda of Savoy (1902 ~ 1944).  The pasta's shape is perfect for holding the rich Fontina cheese and béchamel sauce.  Before being baked, the casserole was topped with a Pecorino cheese-Panko mixture.

I love any variation of a macaroni and cheese meal.  This fit the bill, although I enjoyed it more than my hubby.

4 Stars

As an aside, Princess Malfada married Prince Philipp of Hesse, the grandson of German Emperor Frederick III.  Prince Philip was a member of the Nazi party.  Hitler, however, believed that Princess Mafalda was working against the war effort.

While on a trip to Bulgaria in 1943, the Gestapo arrested her and she was sent to a concentration camp where she died.

Blue Apron ~ Crispy Cod with Warm Cauliflower and Mustard Green Salad

Although the calendar says it's Fall, the temperatures still say Summer.  Still, I am ready for some fall dishes.  Tonight's meal was crispy cod served with a warm cauliflower and mustard green salad.  I would never have thought to combine the salad ingredients together.  It was made with a pickled red onion and golden raisin dressing.  Absolutely fabulous.  The cod was coated in rice flower, then pan-seared.  We thoroughly enjoyed the meal.

4 Stars

Blue Apron ~ Za'atar Chicken and Farro Salad

I get za'atar whenever I am in Israel.  It is a spice blend that is commonly used in Israeli foods.  Tonight's meal was a za'atar encrusted chicken breast placed atop a farro salad (made with arugula) with a marinated beet side.  Everything was then topped with pistachio nuts, fresh mint and feta cheese.  The end result was delicious.

4 Stars

Blue Apron ~ Seared Chicken and Caramelized Fennel

I am so happy to be learning how to cook with fennel.  The caramelized fennel and onion really made the chicken breasts pop.  Both the fennel and onion are naturally sweet vegetables, so when cooked slowly, their sugars caramelized.  This made the base for the sauce, to which was added sherry vinegar and a dab of butter.  The chicken and fennel was served over Jasmine rice, which was topped with thyme-infused cherry tomatoes.  Another tasty meal.

4 Stars

Blue Apron ~ Pan-Seared Salmon and Farro Salad

This dish is a definite keeper!  The salmon was topped on a Farro Salad made with Brussel Sprouts and Apple.  The secret ingredient to the salad was, indeed the Brussel sprouts.  They were sliced thine and cooked with a little lemon zest before mixed with the apple and farro in a vinaigrette dressing.  Absolutely fabulous!

5 Stars

Blue Apron ~ Merguez Lamb Sausages

Unfortunately this dish ~ Merguez Lamb Sausages with French Lentils, Mint and Feta was not a winner.  Granted, I am not a fan of lamb, but I thought the merguez lamb sausages sounded interesting.  They are originally from North African cuisine.  In fact, the name comes from the Berber word for sausage.  The sausages were served on a lentil dish, made with French green lentils, carrots, onion and garlic.  The dish was topped with fresh mint and feta cheese.

The lentil portion of the dish was very bland, despite being made with three clove garlics.  This dish could have used much more spice.

1 Star.