Blue Apron ~ Cod and Tomatillo Salsa

Tonight's meal was Cod and Tomatillo Salsa with a Summer Squash and Sweet Potato Hash.  The sweet potato and summer squash hash was spiced with scallions and garlic, and made a nice accompaniment to the jalapeño pepper tomatillo salsa.  A cool sour cream-lemon mixture provided just enough coolness for the dish.  We enjoyed this meal.

Made:  July 1, 2017

4 Stars

Blue Apron ~ Smoked Trout and Asparagus Salad

I was really looking forward to this Smoked Trout and Asparagus Salad with fingerling potatoes and garlic croutons.  I was not disappointed.  

I loved smoked fish, and this smoked trout was delicious.  The salad was made with boiled fingerling potatoes and vegetables.  The vegetables ~ asparagus and red onion ~ were sautéed in a pickled mustard seed dressing that was made by boiling the mustard seeds with vinegar and a tad of sugar.  The dressing went well with the smoky fish.

Definitely a favorite hardy salad.

Made:  June 19, 2017

5 Stars

Blue Apron ~ Seared Cod and Creme Fraiche Sauce

Tonight's meal was Seared Cod and Creme Fraiche Sauce with a Potato, Cabbage and Olive Hash.

Made: April 30

Blue Apron ~ Tangelo and Honey-Glazed Salmon

The secret of this dish of Tangelo and Honey-Glazed Salmon with Farro, Apple and Crispy Rosemary  is the fruit.  The apples and scallions were cooked in the frying pan then added to the cooked farro.  The apple made both a nice texture and flavor.  The salmon was cooked then coated in a tangelo juice and honey glaze.  The end result was delicious.

5 stars

Made:  March 5, 2017

Blue Apron ~ Indonesian-Spiced Salmon

I was really looking forward to this Indonesian-Spiced Salmon with Freekeh and Marinated Radishes.  Unfortunately, I was disappointed.  The dish was made with Tamarand, Turmeric and Coconut milk.  The combination sounds like it should have been tasty.  Unfortunately, it was rather bland.  The marinated radishes and red onion salad, however, was an interesting combination.

Made: January 21, 2017

2 Stars

Blue Apron ~ Lemon-Caper Catfish with Spiced Lentils and Collard Greens

Tonight's catfish was coated in rice flour then pan-grilled in a caper and lemon sauce.  This was served on top a black-lentil, collard green and onion mixture.  The collard greens and onions had been sautéed with ras el hanout, a Moroccan spice mix.  The result was a very tasty dish.

Made: Jan. 16, 2017

5 Stars

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 ~ 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 ~ 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 ~ 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 ~ 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 ~ 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 ~ 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 ~ 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 ~ 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 ~ 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!  

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

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 ~ 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