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!