Blue Apron: Week 41

Sunday, October 30, 2016

Spicy Peperonata Pasta with Tinkerbell Peppers, Cherry Tomatoes & Pine Nuts
The Spicy Peperonata Pasta with Tinkerbell Peppers, Cherry Tomatoes & Pine Nuts wins top honors this week, despite being a super simple pasta recipe. Saute peppers/garlic, add tomato sauce, add pasta+water. Done. Pretty much. A lot of Blue Apron pasta dishes are like this. Easily repeatable without a recipe, but solid eats. We just wish there was more veggies. This whole week was missing vegetables.

Spicy Chicken & Korean Rice Cakes with Sweet Corn, Shiitake Mushrooms & Ginger Cashews
The Spicy Chicken & Korean Rice Cakes with Sweet Corn, Shiitake Mushrooms & Ginger Cashews would've been better if there wasn't a silica packet hidden in the rice cakes. We had to toss them, which is a shame because Blue Apron rice cake dishes are one of my favorites.

BBQ Pork Burgers & Corn on the Cob with Crispy Onion Rings & Garlic-Herb Butter
BBQ Pork Burgers & Corn on the Cob with Crispy Onion Rings & Garlic-Herb Butter, where the prok burgers had lots of mustard mixed in. I think Blue Apron has finally figured out that the secret to making non-dull burgers is to mix a bunch of flavoring ingredients into the ground meat.

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