Blue Apron Subscription Box Review - Part 16, 17 & 18 and Giveaway

Ingredients for Chile-Blackened Cod with Epazote, Avocado & Red Rice Salad

Recipe Results

Ingredients for Navarin Style Lamb Meatball Stew with Pea Tips & Carrots

Recipe Results

Ingredients for Pan Seared Chicken Verjus with Pearled Barley & Mushrooms à la Grecque

Recipe Results

This is a review of the sixth box we have received from Blue Apron. First place goes to the Chile-Blackened Cod dish, second goes to the Lamb Meatball Stew and third goes to the Chicken Verjus.

Chili Blackened Cod with Epazote, Avocado & Red Rice Salad

We were most excited to try this dish out of the three provided this week. It did not disappoint, such an amazing flavor! I was sad when my plate was empty. This is a recipe we want to try again.

Navarian Style Lamb Meatball Stew with Pea Tips & Carrots

We love lamb and eat it on a fairly regular basis but I just couldn't get excited about this recipe and put it off a week. Plated gave us three recipes with fingerling potatoes lately, so having Blue Apron include them also was too much for us. We would love some red potatoes for a change! The pea tips weren't in great shape after a week, so I threw out the rotted pieces which was about half. The meatballs were really yummy but I wish there had been more of them. I also wish they would put cooking options on the recipe cards so if you have more time you can simmer it for an hour or more so that the vegetables would be not so hard. I'm used to vegetables in stew being very soft which requires more cooking time. This reminded me of a stew my mother made when I was young.

Pan Seared Chicken Verjus with Pearled Barley & Mushrooms à la Grecque

Since Hubby had a dinner meeting, I made this one for myself. Usually I won't cook a dish when I'm only cooking for myself, but I didn't want the food to go to waste and I couldn't wait any longer to cook it before the ingredients went bad. This recipe was very time consuming and used three pans and lots of bowls. So there was a lot of prep & clean up time involved. Thankfully, I remembered the trick to get the thyme leaves off the stem by pulling down the stem in the opposite direction of growth from the root to the tip. I was a bit nervous about the barley since I had never tried it before but it was actually pretty good and wasn't difficult to make tender. This was a very tasty dish and very filling. It could easily be split into three servings. I shared part of it with my dogs since I couldn't finish my serving. I put the second serving in the refrigerator for a future lunch.

Check out the previous Blue Apron recipes that I reviewed:

Shrimp Po' Boy Sandwiches

Orange Beef Lo Mein with Gai Lan & Napa Cabbage

Chicken & Sage Biscuit Pot Pie

Za'atar-Spiced Steaks with Rutabaga-Barberry Tabbouleh & Labneh Cheese

Italian Wedding Soup with Fregola Sarda & Spinach

Roasted Poblano Chilaquiles with Sunny Side-Up Eggs & Avocado
Crispy Catfish & Cracked Freekeh with Kumquat, Thai Basil & Chilli Glaze

Pork Dan Dan Noodles with Watermelon Radish & Garlic Lime Peanuts

Pan Roasted Chicken with Lacinato Kale & Purple Potato Hash

Tom Yum Style Shrimp & Noodles with Gai Lan & Thai Basil

Corned Beef Spiced Flank Steaks with Braised Cabbage & Buttered Red Potatoes

Turkey Chili with Avocado & Cheddar Cheese

Roasted Salmon, Fennel & Castelvetrano Olives with Cara Cara Orange, Farro & Salsa Verde

Short Rib Burgers on Pretzel Buns with Hoppy Cheddar Sauce & Roasted Sweet Potato Rounds

Spicy Thai Chicken Noodle Soup with Red Curry & Mushrooms

Today we received the following recipes:

Pan Seared Steaks with Green Peppercorn Sauce & Roasted Fingerling Potatoes

Spicy Turkey Meatball Pitas with Sugar Snag Pea & Bibb Lettuce Salad

Lemon & Black Pepper Shrimp with Fresh Linguini di Cavolo & Fava Leaves

Next week we will be purchasing the following recipes:

Beef Dukbokki with Quick Kimchi & Sugar Snap Peas

Matzoh Crusted Chicken with Orange, Fennel & Golden Beet Salad

Lentil Crusted Salmon with Spinach Yogurt Dal & Apricot Chutney

I also reviewed Plated & Hello Fresh which are similar food subscription boxes. So check those out before you leave and don't forget to claim your Free Graze Box. What do you think of my recipe results?

Blue Apron Giveaway:

Blue Apron has provided me with another free subscription box worth $59.94 to give away. Congratulations to Alison, Tina & Amy who won the last three! Blue Apron will send the winner one shipment that includes all the ingredients for three recipes for two people for a total of six servings. To enter the giveaway, use the Rafflecopter form below. The winner must be over 18 years old, a new Blue Apron customer, provide me with their name and email address to give to Blue Apron, provide Blue Apron their credit card number in case they want to continue with the service past the first box and live in the US. The states they do not ship to are: Iowa, Kansas, Minnesota, North Dakota, Nebraska, Oklahoma, South Dakota & Texas. To cancel future shipments is easy since it can be done right on their website under "Delivery Schedule". You can chose for your delivery to arrive on Thursday, Friday or Saturday. Also, you can select your dietary preferences including vegetarian.

a Rafflecopter giveaway

Bargain Alert - Hello Fresh - $40 off your first box, use coupon code "YVWF79".

Plated - $30 off your 1st box from Plated, click here.