Blue Apron: Week 24

Blue Apron pasta, always solid. Including this recipe for Creamy Lemon Linguine with Caramelized Onion, Chard & Walnuts. I've learned to not follow the lemon instructions (i.e., zest and juice) as closely as directed...since having a zester and a juicer tends to produce more of both than Blue Apron seems to expect of its clients. So this pasta came out perfect. No leftovers.

I also liked the Chicken & Sage Biscuit Pot Pie with Cremini Mushrooms & Purple Top Turnip this week. It was another pleasant surprise. Lots of leftovers (J was out of town, but it still produced 4 meals).

The Italian Beef Grinders with Aged Cheddar Cheese Sauce & Crispy Potato Wedges were good, although a pinch greasy. The grinder format came out a lot better than our Blue Apron burgers usually do, although I'm not sure hand-making the cheese sauce was an absolute necessity. J was out of town, so this produced 3 meals.