Blue Apron ~ Chicken and Sage Biscuit Pot Pie

This Chicken and Sage Biscuit Pot Pie was made with Cremini Mushrooms and Purple-Top Turnip.  I also added an onion to the carrot and celery mixture.  The end result was delicious and very easy to make.  The biscuit topping was spooned onto the chicken stew, leaving openings, so the casserole could cook.  This dish made enough for leftovers.

5 Stars

Blue Apron ~ Shrimp and Pineapple Fried Rice

Tonight's meal was Shrimp and Pineapple Fried Rice with Toasted Cashews and Sambal Oelek.  It was absolutely delicious!  The rice was made with garlic and lime zest, which really made an interesting layer to this dish.  The sweetness of the pineapple offset the spicy sambal oleic.  We just loved this meal.  I added a crispy Caesar salad to finish the meal.

5 stars.

Blue Apron ~ Cacciatore-Style Baked Eggs

This Cacciatore-Style Baked Eggs with Lacinato Kale is an Italian version of the Israeli dish Shakshuka.  It is a tomato based dish with vegetables including mushrooms, onion, bell pepper and lots of garlic.  This recipe also called for Kale.  

When I make Shakshuka, I cook the eggs right in the tomato right over the range.  This recipe called for baking the eggs.  I prefer the eggs cooked over the range.

The Kale made an interesting flavor to this dish, and I would include it again when I make shakshuka.

The recipe also called for parmesan-garlic toast, but my toaster is new and I am still trying to figure out the settings.  Unfortunately, the toast burned to a crisp.

3 Stars

Blue Apron ~ Buffalo Chicken Sandwiches

This dish was not one of my favorites, but it was easily the quickest to prepare. The chicken thighs were coated in a spicy blend and fried. The sandwiches were dressed with a romaine salad and topped with blue cheese and a spicy sauce. It was accompanied with an endive salad, which used the same dressing as the romaine salad. It was good, but not one I will make again. 

3 stars

Blue Apron ~ Seared Salmon and Salsa Verde

I'm back cooking again after a hiatus with travel.  Tonight's meal was Seared Salmon and Salsa Verde  with Orange, Spinach and Farro Salad.

The Salad was made, as the name implies, with Farro, fresh spinach and pieces of orange.  The seared salmon was placed on top of the salad with a dollop of salsa verde.  Salsa Verde literally means "green sauce" in both Spanish and Italian.  This sauce was made with minced garlic, almonds and parsley.  It was a perfect compliment to the salmon and salad. 

Delicious!