One-page recipe cards outline the culinary process and can be saved for the future. Spices come in mini pouches, and liquids in tiny bottles. The only items you need in the cabinet are olive oil, salt and pepper. When the food arrives at your doorstep, it comes in an insulated cardboard box with all the necessary ingredients. Blue Apron packages all their seafood with a label saying precisely where the fish is sourced, giving me confidence in the quality of the brand. Knowing exactly where my fish comes from is important to me. As a former fishmonger, I am very passionate about the freshness and quality of the seafood I eat. Blue Apron’s fresh and high-quality seafood is hard to beat. All my dishes were pescatarian, and I became comfortable exploring new ways to cook seafood. I acquired countless cooking skills from Blue Apron pickled radishes became a favorite topping, I learned how to cook pan-fried fish in a healthy low-oil way, and I was adding more color to my plate than ever before. I picked the most interesting dishes I saw: Crispy Skin Salmon, Tofu Katsu, Shakshuka, Poblano Tortas, Shawarma Grain Bowls, Fish and Chips and the list goes on. This way I could cook just three days for six dinners. I opted for the classic plan of three meals per week, with two servings per meal. I downloaded the app and selected which recipes I wanted for the week. So, I played the promo-hopping game start with one service and when the promo runs out, cancel and move on to the next.īlue Apron was the start of my journey. While it can be more expensive than shopping on your own, most meal kit services offer a discount for a trial period. No grocery shopping is required, and the meals are delivered right to your door. I decided no more Annie’s mac and cheese or Progresso soup I wanted meals with fresh and interesting ingredients.Īdvertisements for meal delivery services caught my eye. This past semester, I tried to spice things up in the kitchen and venture out of my food comfort zone. Instant mac and cheese or ramen are too often the default. The chaotic trip to Wegman’s alone is enough to deter many from cooking. Energy has to go into finding recipes, grocery shopping and executing the dish. It’s difficult to find the time and effort to cook real food in college.
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