Before I get into all the posts from my Savannah, I wanted to give you guys a Blue Apron update. We just finished our third week, and things have gotten so much better!
Our box actually made it on time for the very first time. It was waiting at the door when we got home, perfectly chilled, and relatively unscathed. One of the things I’ve really enjoyed about this service is all of the seasonal ingredients that are showcased in the various recipes. This week the focus was on corn, endive, and tinkerbell peppers, and the food was absolutely fantastic.The skill level required this week was a bit more than in previous weeks, but Andy was a champ and even made his very first jam for the grilled cheese recipe.
Shrimp & Squid Ink Spaghetti
I’d really been looking forward to the squid ink pasta; it looked so cool, and we really enjoyed the dish. I think I typically enjoy my pasta with a bit more sauce, but with a few minor tweaks, this is something I can absolutely see us making again.
Sweet Corn & Tinkerbell Pepper Pizza
I dropped the ball a bit with this recipe. I didn’t get enough oil on the baking sheet, and our pizza ended up practically glued to the pan. I managed to chisel it out with a very sharp spatula, but it wasn’t the prettiest plate. The kale salad that actually topped the dish was so good. It took the whole dish from, “pretty good” to “we HAVE to make this again”.
Grilled Goat Cheese & Plum Jam Sandwiches
This was the best grilled cheese sandwich I have ever had. The goat cheese was smooth and creamy; the shallot plum jam was so perfect I actually ate the left overs out of the pan with my fingers. The tart crunchy salad kept the meal balanced and fresh. So good. I can’t even.
I am really loving this trend of the boxes getting better every week. With such a rocky start, I was wondering whether we’d even want to use the service for a full month, but now I am going to be really sad when the month is up. I can’t wait to see what is coming our way next.