Blue Apron ~ Cavatappi Mac and Cheese

Cavatappi is a cork-screw pasta.  This was not a traditional mac and cheese, but was a casserole that contained turnip and kale.  I found the dish bitter.  My hubby liked it though, and so for that reason will give it 3 stars.

3 Stars.

Blue Apron ~ Roasted Cauliflower Steaks with Browned-Butter Grape Sauce and Farro

Instead of White Cauliflower, Blue Apron sent me Romanseco Cauliflower.  I had never heard of this type of cauliflower and it looks so strange.

The directions said to cook it in the same manner as one would cook white cauliflower.

The cauliflower was cut into 1/2 inch slices and roasted.  Meanwhile, the farro and arugula was prepared as a base for the roasted cauliflower.  The meal was topped with a browned-butter, grape and shallot sauce.  The end result was tasty.

3 Stars

Blue Apron ~ Spiced Salmon and Cranberry Chutney

I was really looking forward to this dish and was not disappointed.  As I have previously mentioned, I  have not been a fan of sweet potato, but then I had only eaten them as mashed or in a marshmallow casserole.  I had never had them sliced and roasted.

This dish combined spiced salmon with sautéed sweet potatoes and parsnip.  After sautéing the vegetables, diced clementine was added.  Absolutely fabulous!

In addition, a cranberry chutney accompanied the fish and vegetables.  The chutney was wonderful.  Definitely set the tone for thanksgiving tomorrow.

A very colorful meal!

4 Stars

Blue Apron ~ Trattoria-Style Cheeseburgers

These Trattoria-style cheeseburgers were prepared with a side dish of crispy rosemary-garlic potatoes.  The Fontina-topped burgers were served on Ciabatta rolls with an aioli sauce and lemon dressed ribbons of Lacinato kale.  Lemon zest was mixed in with the burgers before they were cooked.

The meal was good, but not fantastic.

3 Stars

Blue Apron ~ Seared Chicken and Roasted Sweet Potato Rounds

I am not generally a fan of sweet potatoes.  In fact, I have never liked them.  I had never had them roasted and tossed with marinated red onions, however.  That combination is very tasty.

I had also never cooked with chestnuts.  The seared chicken was accompanied with a chestnut and brussels sprout pan sauce.  This combination was also a winner.  A very tasty meal.

5 Stars

Blue Apron ~ North African-Spiced Shrimp and Couscous.

North Africa has a diverse culinary tradition that blends European, Arabic and local influences.  This dish combined spicy shrimp, lemon, dates and couscous.  The Ras El Hanout gave this dish the punch.  Although kale is all the rage nowadays, I had never knowingly eaten it before.  Kale was wilted and combined with the couscous and carrots.  The spiced shrimp was placed atop.  The result was a marvelous meal.  Definitely a keeper.

5 Stars