Some friends of ours recently got into this new concept grocery delivery based out of Brooklyn called Blue Apron. Blue Apron offers a once-a-week subscription service where they deliver all the fresh ingredients you need to make 3 meals crafted by top chefs, in exactly the right proportions. They designed the service to teach their customers fun new recipes, save prep time, and also reduce unnecessary waste. They claim to bring you fresher and higher-quality food than you could get on your own in the supermarket, and for better prices. This sounded pretty perfect to us, so we decided to give it a shot!
Here’s the Q+DD about Blue Apron’s subscription service: Blue Apron delivery comes with all the raw ingredients you need to produce 3 meals for the week, in exactly the right portions. Each plate is designed to be a well-balanced, healthy meal (a serving is approximately 500-700 calories). In addition, each delivery comes with printed recipe cards and step-by-step instructions. The cost is $9.99 per person per meal. You select the type of plan you want and the number of people. Blue Apron currently offers two plans: one that includes poultry, meat, or fish with each meal and one that is vegetarian. Delivery is free, and they deliver the same day each week. There’s no commitment: you can cancel anytime before the weekly cutoff. Blue Apron meals are designed to stay fresh for the week in which you order them. For ingredients, all you need is salt, pepper, and olive oil. For cooking equipment, all you need are standard pots, pans, and knives. Blue Apron provides you with everything else.
This is what the box looks like when it arrives:
And this is what the instruction cards look like:
Since THIS is what we’ve been dealing with in the Young kitchen, it really couldn’t have come at a better time…
Our first meal was Beef Bibimbap. It’s a popular Korean dish whose name comes from the Korean word for “mixed rice.” It consists of white rice topped with sauteed veggies, marinated meat, hot chili, sesame oil, and other condiments. The ingredients are all mixed thoroughly along with gochujang, a sweet-spicy soybean-based chili paste. It was, by far, the most adventurous meal we’ve ever made in our kitchen.
Our second meal was Salmon Burgers & Corn on the Cob with Basil Butter. The recipe didn’t require breadcrumbs or binders for the mix. We used freshly chopped salmon and cooked the burgers slowly over low heat so they stayed juicy. We used a ring mold to get the round burger shape. It was my favorite of the three recipes!
Our third meal was Chicken Paillards topped with Endive, Radishes, Haricot Verts, and Fingerling Potatoes. It was a pretty simple meal, but it had a kick! I didn’t think I was going to be too excited with the final product, but I ended up really enjoying it.
Blue Apron is a brilliant idea. (I only wish I’d invented it.) And it made the past week exciting to come home from work and experiment in the kitchen without having to stop at the grocery to pick up all the ingredients ahead of time. Most of all, I love that it gave us a little more culinary confidence. Who knows, maybe Kevin will be on THIS cover one day! (Not really, but it was still a funny picture.)
Check out Blue Apron HERE. You deserve a fresh meal!