Blue Apron ~ Spinach, Parmesan and Parsnip Risotto

Generally, I really like risotto.  This dish, however, did not make the cut.  It was very bland.  It needed more cheese and herbs of some sort.

Risotto is a Northern Italian rustic dish, named for the city in the Po Valley where it originated.  It is typically made with Arborio rice, which I like very much.  This rice should have the ability to absorb flavors of the ingredients that it is cooked with.  I think I like the summer seasonal vegetables better than the winter ones for this dish.

Made December 30, 2015

2 Stars

Blue Apron ~ Mushroom and Swiss Chard Quiches with Gruyere Cheese

This hearty quiche, made with a savory, custardy filling of fried mushrooms, Swiss Chard and gruyere cheese is one of my hubby's favorites.  It was paired with a lemony arugula salad.  Yummy.  

5 Stars

Made: December 28, 2015

Blue Apron ~ Salmon and Lemon Bucatini

After a hiatus of a month, I am back to cooking again.  This pasta dish was made with pan-seared and flaked salmon paired with Brussels Sprouts that were sautéed with shallot and garlic.  The pasta was combined with the salmon and Brussel Sprouts and the sauce was a light Creme Fraiche, topped with toasted Panko breadcrumbs.  The result was delicious.

I supplemented this dish with a Caesar Salad.

5 Stars