Blue Apron ~ Cod en Papillote

I had never used parchment paper before.  Tonight's fish was cooked in parchment paper.  This dish was made with Freekeh, which was then topped with wilted spinach and cod.  After baking for 15 minutes, I opened the parchment, and added a tasty herb sauce.  Wonderful!

Made:  December 30, 2015

4 Stars

Blue Apron ~ Spicy Cabbage Enchiladas

I made these spicy cabbage enchiladas with a Yellow Tomato Sauce.  They were delicious!

5 Stars

Made:  December 26, 2016

Blue Apron ~ Seared Chicken and Sage Gravy

Made: December 26, 2016

Blue Apron ~ Seared Salmon with Spicy Beet and Millet Salad

This colorful dish featured seared wild salmon served atop a warm beet and millet salad.  The beet mixture had a peperoncino, but it didn't add too much spice.  The beet-millet salad was a tasty combination.  I have had oranges marinated in shallots and vinegar before and it is a surprisingly good mixture.  This dish was a winner.

5 Stars

Made:  December 22, 2016

Blue Apron ~ Crispy Catfish with Dressed Root Vegetables

Instead of Thanksgiving leftovers, I made crispy catfish accompanied by dressed root vegetables.  The catfish was coated in rice flour and a catfish spice blend.  The spice blend consisted of equal parts of:
     Smoked Paprika

     Garlic Powder

     Onion Powder

     Cayenne

The vegetables included carrots, turnip and a red onion.  The vegetables were sautéed, then mixed with a creamy Dijon mustard sauce.  The end result was delicious.  

Made:  November 25, 2016

5 Stars

Blue Apron ~ Fresh Pumpkin Cavatella Pasta

I mixed two different meals to have a Fresh Pumpking Cavatella Pasta with Sautéed Cabbage and Chestnut Breadcrumbs, then made a salad of Marinated Radishes and Satsuma Mandarin.

Cavatella pasta is named because it has a little hollow "cave" in its center, which captures its sauce.  The accompanying sauce was made with mascarpone cheese with sautéed cabbage.  The dish was topped with a marinated radish and mandarin salad.  The salad combination sounds strange, but was really tasty.  The pasta dish was one of my hubby's favorites.

Made: November 23, 2016

4 Stars

Blue Apron ~ Marsala-Spiced Chicken

This was a very colorful meal of Marsala-Spiced Chicken with Kale and Lime Rice.  I think this is the first time I have had kale alone as a vegetable and not mixed with something else.

The chicken was inspired by classic Indian marsala-spiced tomato sauce.  It also was flavored with garlic and ginger.  It was a very nice touch.  I didn't make it quite as spicy as the recipe called for.  Any spice was tempered by the lime Jasmine rice.

I nice quick and easy meal.

Made: November 22, 2016

4 Stars

Blue Apron ~ Seared Barramundi

After nearly a month of travel, I am back home and cooking again.  I had never heard of Barrumundi.  Apparently it is a fish found in Northern Australia and Southeast Asia.  It is sometimes called Asian Sea Bass.  The name "barramundi" comes from an Aboriginal word meaning "large-scaled silver fish."

Seared Barrumundi was on the menu tonight.  It was served over a saute of fregola sarda pasta that was mixed with collard greens.  The fish was then topped with a shallot Agrodolce.  Agrodolce was another first for me.  It is a traditional sweet and sour sauce common in Italian cuisine.

This Agrodolce was made with Shallots, golden raisins, honey, red wine vinegar and red pepper flakes.  It was fabulous!  A definite winner.

Made:  November 20, 2016

5 Stars

Blue Apron ~ Caramelized Onion and Kale Quiches

The Caramelized Onion and Kale Quiches were not winners for me tonight.  Too much Kale and not enough egg.  The accompanying Frisee and Pear Salad, on the other hand was delicious.  The sherry vinegar dressing was just perfect with the tart pear.  I ate the salad and hubby ate my quiche.

2 stars

Made: October 24, 2016

Blue Apron ~ Pan-Seared Chicken

Tonight I made Pan-Seared Chicken with Roasted Honeynut Squash and Apple.  I would never have thought to combine and roast squash, apples, potato and shallot together.  It was delicious.  Today was the first real "Fall" day we have had, so this meal of autumn vegetable was just perfect.  The chicken was topped with a toasted almonds, sage and butter sauce.  I liked the crunch of the almonds, but the sage was a bit too strong.

4 Stars

October 23, 2016

Blue Apron ~ Crispy Catfish

Tonight's meal was a real winner.  Crisps catfish with Yellow Curry and Bird's Eye Chile Sauce.  It was inspired by Thai cuisine.  It was served with a hot chili sauce, that was tempered by the coconut palm sugar.  I am not generally a fan of hot, spicy foods, but this was excellent.  One of my favorites.

October 22, 2016

5 Stars

Blue Apron - Seared Chicken and Carmelized Vegetables

Made: September 21, 2016

4 Stars

Blue Apron - Summer Pepper and Potato Shakshuka

Made: September 19, 2016

Two Stars

Blue Apron ~ Basque-Style Cod

Either I am getting better at this cooking thing, or this was Basque-Style Cod with Sweet Pepper-Tomato Sauce and Freekeh was super easy. 

Basque cooking combines French and Spanish influences and is known for cod and red sauces.  This sauce was made with tomatoes and sweet-bell peppers with a hint of ground Espelette pepper.  The cod was topped with a delicious and crunch almond and parsley relish.

4 Stars

Made: September 18, 2016

Blue Apron ~ Paprika Shrimp and Cheddar Grits

The shrimp was prepared in a tomato/lemon sauce and the cheddar grits were made with fresh corn.  I loved the crunchy corn in the grits.  That made a very nice surprise.  While I loved the shrimp seasoned with smoked paprika and mixed with a tomato - lemon sauce, hubby found it too lemony and ate around the tomato.

Made: Septembe 12, 2016

3 Stars

Blue Apron ~ BBQ Sloppy Joes

I haven't had Sloppy Joes since I was a kid.  I wonder why?  They are delicious.  These sloppy Joes were made with BBQ sauce and garlic.  Delicious.  They were accompanied with a blanched green bean and tomato salad.  Perfect meal for a Sunday evening.

Made:  September 11, 2016

5 Stars

Blue Apron ~ Spicy Hoisin Chicken Stir-Fry

Tonight's meal was Spicy Hoisin Chicken Stir-Fry with Baby Bok Choy and Sesame-Ginger Cucumber Salad.  It was very easy to bring together.  The stir-fry was made with a nice sweet and spicy sauce as it was a combination of Hoisin and Sambal Oelek.  It was accompanied by a cucumber salad marinated in a sesame-ginger dressing.  Very tasty.

Made:  September 10, 2016

5 Stars

Blue Apron ~ Sweet Pepper, Zucchini and Corn Stir Fry

I was afraid that my hubby wouldn't like this dish of Sweet Pepper, Zucchini and Corn Stir Fry with Soba Noodles and Ginger Cashews because it was made with corn.  He surprised me and loved this meal.

It was very easy to make, simply fresh vegetables stir fried in a zesty Ponzu sauce and a sweet chili sauce mixed with soba noodles.  The dish was topped off with cashews pan-fried with minced ginger.  The cashews made the perfect topping for this meal.  It was delicious and made enough that we had leftovers for the next day's dinner.

Made: September 7

5 Stars

Blue Apron ~ Seared Salmon and Sauce Gribiche

Another tasty dish.  Tonight I made Seared Salmon and Sauce Gribiche with Summer Beans and Cherry Tomatoes.  The recipe called for mashed potatoes seasoned with shallots, but hubby doesn't eat potatoes, so I made quinoa instead.

The Sauce Gribiche is made with a hard-boiled egg, sharp mustard, miniature pickles called cornichons and tarragon.  It is an excellent accompaniment to the salmon.  The salmon was topped with sautéed string beans and cherry tomatoes, with a hint of garlic.

Excellent!

5 Stars

Made: September 4, 2016

Blue Apron ~ Mexican Beef Quesadillas

I love Mexican food, and my friend who tried this dish said it was Yummy.  Indeed.  This dish of Mexican Beef Quesadillas with Creamy Corn and Shishito Pepper Salsa was delicious.  Quesadillas are always a winner with me, so that was a no-brainer.

The Creamy Corn Salas was excellent!  Fresh corn cut off the cob and the Shishito peppers, which were thinly sliced, were gently sautéed, then mixed in a tangy lime creme fraiche dressing.  The end result was superb.  I just wish there had been more for tonight's meal.  A definite winner.

Made:  August 31, 2016

5 Stars.

Blue Apron ~ Seared Chicken and Fregola Sarda

This meal of seared chicken and fregola sarda with salsa verde, corn and tomato, was very tasty.  The fresh corn added a nice crunch texture to the fregola sarda pasta.  The chicken was topped with a fresh salsa verde made with parsley, garlic paste, capers, and parmesan cheese.

The recipe called for boneless skin-on chicken breasts, but I had 4 boneless skinless chicken breasts, so have chicken left over.

4 Stars 

Made: August 39, 2016

Blue Apron ~ Seared Salmon and Miso Soba Noodle Salad

I was a bit hesitant to try this dish because the reviews had been negative.  I am glad I tried it, however; it was very tasty.

We both love salmon, and that was seared in a pan, as we would normally prepare it.  The soba noodle salad was a new twist.  Soba noodles are a staple of Japanese cuisine.  This salad was made with a very spicy dressing made with Gochujang, which is a chili paste used in Korean foods.  It has a pretty powerful punch.  I used less than the recipe called for.  Fairy Tale eggplant was sautéed and added to the cooked miso and Gochujang dressing.  After the soba noodles were cooked and cooled, they were added to the dressing along with thin slices of cucumber and baby greens.  It made a delightful salad upon which the cooked salmon was placed.

4 Stars

Made:  August 28, 2016

Blue Apron ~ Serrano Pepper and Goat Cheese Burgers

I am a fan of a good burger.  Tonight I tried Serrano Pepper and Goat Cheese Burgers with a Zucchini-Cilantro Slaw.  The spice of the pepper was tempered with the marinade of agave nectar.  I also de-seeded the pepper to further temper the hotness of the pepper.  The pepper-agave was actually quite good.  I am not a big fan of goat cheese, so if I made this dish again, I would probably try another mild cheese.

The zucchini-cilantro slaw was made with thin strips of raw zucchini marinated in sherry vinegar and minced garlic.  The dressing was good, but I wasn't crazy about the raw zucchini.  I probably won't try that dish again.

3 Stars

Made: July 27, 2016

Blue Apron ~ Lemon Chicken and Green Beans

This dish of Lemon Chicken and Green Beans with Parmesan-Roasted Summer Squash and Potatoes did not sound all that thrilling.  I was also afraid that the dish would be too lemony.  Instead, I found it very delicious.  

The potatoes were small diced and roasted along with the summer squash, which was cut into rounds and topped with minced garlic and parmesan cheese.  The green beans were blanched then coated in a pan sauce of lemon and butter and the frond from the cooked chicken.

4 Stars

Made: July 25, 2016

Blue Apron ~ Shrimp and Squid Ink Spaghetti

About a year ago, I had some squid ink pasta for the first time.  I love it, so I was really looking forward to tonight's meal of Shrimp and Squid Ink Spaghetti with Summer Vegetables and Mint.  This meal was very easy to make, yet very elegant.

While the squid ink spaghetti cooked, I prepared the fresh corn, which was sautéed with a bit of garlic, then cooked with some red pepper flakes, a finely chopped plum tomato and fresh mint.  I then sautéed the shrimp.  Everything was then combined in the pan then served.

Delicious!

5 Stars

Made: July 24, 2016

Blue Apron ~ Za'atar Chicken Burgers and Oven Fries

I rather liked tonight's meal of Za'atar-spiced Chicken Burgers with Feta Labneh Spread and Garlic Chips.  Hubby, however, was not crazy about this meal.  In fact, this is the first meal that he didn't finish.  Not sure what he didn't like about this meal.

Za'atar is a middle-eastern spice blend.  The blend that came with this meal was more bland than I am accustomed to.

3 Stars

Made: July 19, 2016

Blue Apron ~ Zucchini and Cherry Tomato Quiche

I generally like quiches, but this meal fell flat.  The quiche was made with sautéed zucchini and cherry tomatoes, which was then mixed with the egg and ricotta cheese.  Before baking, the quiche was topped with Fontina cheese.  It was this cheese that gave the quiche the flavor and it could have used a much bigger helping.

The meal was accompanied by an arugula-tomato salad with a lemon-garlic dressing.  The dressing was too lemony.

It was easy to make, but not a dish I would make again.

3 Stars

Made: July 18, 2016

Blue Apron ~ Crispy Cod and Summer Squash

Tonight's meal of Crispy Cod and Summer Squash with a Quinoa and Arugula Salad has to be on of my favorites.  I love quinoa and ate as much of it as I could when I was in Peru.

Quinoa is not technically a grain, but is the seed of a cereal grass.  It was cultivated in the Andes and is a staple in many South American cuisines.  This salad called for red quinoa.

The summer squash, which I love, was not cooked, but was marinated in a mustard, vinegar, garlic and olive oil dressing.  The left-over dressing from the marinade was then used as the dressing for the arugula and quinoa salad.

I just love the crispy fish, which is made crispy by first dredging in flour, then egg, and finally panko breadcrumbs.  The end result is a nice and crispy piece of fish, which tonight was cod.

Made: July 17, 2016

5 Stars

Blue Apron ~ Empanadas de Picadillo

Empanadas de Picadillo are savory pastry turnovers.  These were served with a spiced ground beef and baked until a crispy golden brown.  This was served with a fresh tomato-cucumber salad and lime creme for dipping.  The cucumber was partially peeled, giving the salad both additional color and texture.

The Mexican Spice Blend consisted of equal parts:

     Ancho Chili Pepper
     Smoked Paprika

     Garlic Powder

     Ground Cumin

     Dried Oregano

Made: July 12

4 Stars

Blue Apron ~ Sweet Chili Chicken

Tonight's chicken meal was bit-sized stir-fried chicken breasts served with green beans and tinker bell peppers.  They were sautéed in a sweet chili sauce and served atop coconut-jasmine rice.  In addition to being tasty, it was also very colorful!

Made July 11, 2016

4 Stars

Blue Apron ~ Spiced Shrimp and Pearl Couscous

I love couscous.  It goes well with any dish.  Tonight is was mixed with Spiced Shrimp and sautéed zucchini.  Before the shrimp was cooked, it was coated in a light summer spice blend of ground fennel, ground turmeric and Aleppo pepper.  The result was a nice light flavor, balanced with tomato sauce and verjus rouge.

I had never heard of verjus rouge.  It is the pressed juice of unripened grapes.  It is used in a way similar to vinegar, but it had a gentler flavor and is a bit more "sweet-tart."

This dish was delicious and definitely one I will try again.

4 Stars

Made: July 9, 2016

Blue Apron ~ Enchiladas Suizas

Enchiladas suizas, or Swiss Enchiladas, are named after the Swiss immigrants to Mexico.  Who knew?  They added as "taste of home" as it were by adding dairy to the Mexican cuisine.  These enchiladas were stuffed with zucchini, poblano pepper and jasmine rice that had been combined with a bit of sour cream.  They were then topped with a lime, tomatillo-based and sour cream salsa verde, or green sauce and baked.  The end result was delicious.  My enchiladas, however, did not look the way enchiladas should look because the corn tortillas were too dry.  I'll know next time to be sure they are damp and flexible.

4 Stars

Made: July 6, 2016

Blue Apron ~ Fried Chicken and Kale Slaw

For a super easy meal, this Fried Chicken and Kale Slaw fits the bill.  It was also served with Roasted Sweet Potato Wedges and Hot Honey.  The Hot Honey is "hot" due to the addition of red pepper flakes.  It makes an interesting taste sensation when drizzled on the roasted sweet potatoes.  We both loved this dish.

5 Stars

Made: July 5, 2016

Blue Apron ~ Seared Cod and Potato Salad

What better meal for the 4th of July than a nice piece of cod with a warm potato salad.  The salad was made with red potatoes, radishes and celery.  The pan-fried cod was served with crispy capers and marinated cucumbers.  Both were topped with fresh dill.  The salad and the marinated cucumbers were good, but the fish could have used additional spice.

Made: July 4, 2016

3 Stars

Blue Apron ~ Black Garlic-Shoyu Ramen

Tonight's meal was a Japanese-style dish of Black Garlic-Shoyu Ramen noodles with Green Beans and Shiitake Mushrooms.  It was a vegetarian meal with black garlic.  I had never heard of black garlic before.  It is garlic that is aged under special conditions and when peeled, it is very soft.  I was afraid at first that it might have been spoiled.

The black garlic, however, had an interesting flavor.  It was cooked into the broth which contained ginger and shiitake mushrooms.  The broth was served over the ramen noodles, then the dish was topped with blanched green beans and soft-boiled eggs.  As a garnish, Furikake, a Japanese condiment made of crushed, dried seaweed and sesame seeds, and kosher sea salt.

My husband really enjoyed this dish.  I found it so-so.

Made June 28, 2016

3 Stars

Blue Apron ~ Crispy Catfish and Parsley Mashed Potatoes

Of course, living in Louisiana, we are well familiar with Cajun-style foods.  This meal featured pan-fried catfish with a spicy Cajun slaw.  Before cooking the catfish fillets, they were marinated in a milk and vinegar solution, then twice dredged in flour.  This made for a crispy crust.  The fish was then topped with a spicy, zesty slaw.

The original recipe called for parsley mashed potatoes, but since hubby doesn't eat potatoes, I substituted a quinoa dish.

The meal was excellent!

Made: June 27, 2016

4 Stars

Blue Apron ~ Crispy Catfish and Parsley Mashed Potatoes

Of course, living in Louisiana, we are well familiar with Cajun-style foods.  This meal featured pan-fried catfish with a spicy Cajun slaw.  Before cooking the catfish fillets, they were marinated in a milk and vinegar solution, then twice dredged in flour.  This made for a crispy crust.  The fish was then topped with a spicy, zesty slaw.

The original recipe called for parsley mashed potatoes, but since hubby doesn't eat potatoes, I substituted a quinoa dish.

The meal was excellent!

Made: June 27, 2016

4 Stars

Blue Apron ~ Spicy Hoisin Turkey Meatballs

I just love these spicy hoisin turkey meatballs with sautéed zucchini served over brown rice.  The savory-sweet hoisin sauce mixes well with the samba oelek in the meatballs.  The meatballs were then cooked with zucchini and served over the rice.  I made a similar meal last year and it still stands up.

5 Stars

June 25, 2016

Blue Apron ~ Chicken Piccata

Tonight's meal was Chicken Piccata with Fusilli Pasta and Garlic Chives.  I would probably have liked this a tad better if it had been made with chicken breasts instead of chicken thighs, but it was still very good.  I love the combination of the capers and lemon.  That really adds a nice tang to the dish.

Made June 8, 2016

4 Stars

Blue Apron ~ Lemon-Butter Salmon

I am a big Salmon fan, so look forward to the fish dishes. Tonight was Lemon-butter Salmon with a creamy barley and zucchini salad. Another winner.

5 Stars

June 6, 2016

Blue Apron ~ Spiced Lamb and Beef Tagine

Tonight's meal was the North African dish of Spiced Lamb and Beef Tagine with Lemon-Garlic Couscous and Labneh.  I am not a fan of lamb, but hadn't cooked in a long time, so decided to try this recipe.  Tagline is a traditional North African dish of ground lamb, vegetables and Medjool dates.  It was served on garlic-infused couscous.  It was delicious!

Served: June 5, 2016

5 Stars

Blue Apron ~ Greek Pizza

Tonight's dish was Greek Pizza with Kalamata Olives, Feta and Pea Tips.  The pizza dough was difficult to work with, so I feared how this pizza might turn out.  As it was, it was delicious.  I had never had pea tips before, but they really added to the dish.

4 Stars

Blue Apron ~ Spring Chicken Fettuccine

Tonight's meal was spring chicken fettuccine with sautéed asparagus, kale and rosemary. It was very good.

4 Stars

Blue Apron ~ Crispy Cod Tacos

Crispy Cod Tacos with Chipotle-Cabbage Slaw.  The fish didn't turn out all that well, and I wasn't crazy about the flour tortillas, but the chipotle-cabbage slaw was delicious.

2 Stars


May 7, 2016

Blue Apron ~ Hoisin and Shiitake Burgers

These Hoisin and Shiitake burgers with Miso-Mayonnaise and Roasted Sweet Potato Wedges were the best burgers yet.  The Shiitake mushrooms were dried, but rehydrated in hot water then chopped and added to the ground beef along with the hoisin sauce, garlic and scallion whites.  The burgers were then topped with ribbons of bok choy and a savory-sweet condiment made with mayo and a miso paste.  

The roasted sweet potatoes were the perfect accompaniment (and I am not a sweet potato fan).

Absolutely fabulous.

5 BIG Stars

Blue Apron ~ Provincal Chicken and Potato Stew

Tonight's dinner could have used a difference balance of chicken vs. potato.  The stew, which was influenced by southern France, was tasty as it combined the classic Herbes de Province with chicken, chard, tomato and potato.  There was far more potato to chicken, however, so Larry couldn't eat all that much.

I didn't make the Ailoi and garlic toast, but instead supplemented the meal with a Caesar Salad.

3 Stars.

Blue Apron ~ Sumac-Spiced Salmon and Labneh

It has been a few weeks since I have had a chance to cook.  Tonight I made Sumac-Spiced Salmon and Labneh with a Freekeh, Kale and Almond Salad.  The salmon was spiced with a turmeric and sumac blend, which was really delicious.  The salmon was placed atop the salad, which was made of fresh, kale, roasted almonds and Medjool Dates.  The dates really made the salad.  Overall this was a delicious meal.

5 Stars.

Blue Apron ~ Alsatian Spiced Chicken

I made Alsatian Spiced Chicken with Glazed Red Cabbage.  The recipe called for Smashed Potatoes, but I substituted the potatoes with rice.

I learned that Alsace is a region of France which borders Germany and has its own unique cuisine, that combines classic French and German influences.  The chicken breasts were rubbed with Alsatian spices ~ a combination of pepper, cloves, nutmeg and ginger.  I didn't find that this spice blend to be really fabulous, but the chicken was good.

I made the rice in the same manner as I would have made the potatoes ~ with the addition of creme fraiche.  It was actually very delicious.

The best part of this recipe was the glazed red cabbage.  It was very, very easy to prepare (simply cook the cabbage in a little water until the water boils off, then add vinegar and sugar), and the payoff was fabulous!

3 Stars

Blue Apron ~ Pretzel Burgers with Hoppy Cheddar Sauce and Roasted Sweet Potato Rounds

The pretzel rolls were a delicious addition to the basic American hamburger.  I would love to be able to find these buns in my local grocery store.  This meal was a twist on the cheeseburger because the cheese wasn't melted onto the burger.  Instead, a cheese sauce was prepared that were infused with fresh hops flowers.  I found the sauce to be a bit bland.

I was pleasantly surprised, however, with the roasted sweet potato rounds.  The sweet potatoes were roasted with a drizzle of olive oil, then tossed with fresh thyme.  That was delicious!

3 Stars

Blue Apron ~ Catfish Meuniere

Tonight I made Catfish Meunière with Ras El Hanout Collard Greens and Lentils.  Fish served à la meunière is a classic French preparation and is often seen in Louisiana's cuisine, so I was familiar with this style of cooking.  The fish fillets were dredged in rice flour and served in a browned butter sauce, with lemons and capers.  The fish was served atop a bed of beluga lentils with sautéed collard greens.  The collard greens were sautéed with ras el hanout coated onion.  The end result was a very hardy and delicious meal.

4 Stars

Blue Apron ~ Trinidadian Chicken Curry

Tonight's dish was influenced by the Caribbean island of Trinidad, combining Indian curry with coconut and lime.  I "marinated" the chicken in the curry seasoning before making the grits in coconut water, mixed with lime zest.  The curry wasn't especially spicy, but made a nice contract with the sweet, creamy grits.  The grits were topped with wilted collard greens, curry chicken and toasted coconut flakes.  Interesting flavors.

3 Stars

Blue Apron ~ Spicy Shrimp Spaghetti

Tonight's dish of Spicy Shrimp Spaghetti with Cabbage and Toasted Breadcrumbs was a snap to make and very tasty.  It is basically a classic spaghetti, except instead of meatballs, the recipe called for shrimp.  In addition, the sauce was made with sautéed cabbage, which gave it a nice flavor.  Although the dish was called "spicy", I guess my palate has been accustomed to Louisiana cuisine.  I wouldn't call this dish "spicy."  I would, however make it again.

5 Stars

Blue Apron ~ Creamy Lemon Linguine

When I looked at the ingredients for this dish ~ Creamy Lemon Linguine with Caramelized Onion, Chard and Walnuts ~ I thought it sounded like a strange combination.  Instead, this is now one of my favorites.

This dish used both the stems and the leaves of the Chard.  The stems were combined with the caramelized onions and garlic, then the leaves were wilted into the mix.  The cooked lemon linguine was added, along with the yogurt and juice of the lemon.  

The end result was a nice, tasty and really creamy pasta dish.

5 Stars!

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!