Brandon recently discovered this meal delivery service going by the name of Blue Apron. He sent me this honest review to look over, and we decided we should give it a shot. The service offers a 2 person plan with 3 meals a week, and a 4 person plan with 2 meals a week, charging 9.99 a person, per meal. The thought of 3 less meals to plan and shop for was intriguing enough for me, because time is money, and my least favorite chore is meal planning. I fall back on the same recipes often, stick to the same meat and veggies, cooked the same way, and blah blah blah blah blah. I made a pretty good crockpot chili recently, so two weeks later I made it again. And this crockpot chili.. it made A LOT of chili. So here we were eating chili two days in a row for lunch and dinner two weeks apart. Worse things have happened at dinner time I absolutely realize this, but after four years of cooking for two I am fresh out of ideas.

I signed up for Blue Apron after I found a $20 off coupon from a Facebook ad. I was sold. Half the time wracking my brain for yummy meal ideas I hated cooking, and slicing off some time in the grocery store. Absolutely I’m in.

With Blue Apron you can view the menu for the week before it ships, and you choose the day it ships to you.. What the what? We buy everything we can on Amazon, and that’s not a big deal. We order Bingley’s food from Chewy, because it’s not sold just anywhere, and it’s cheaper online! So sure I’ll take a 28lb bag of dog food autoshipped straight to my DOORSTEP every 6 weeks.. because hello? Convenient. Why on earth have we not ordered dinner straight to our door that’s not take out sooner? Beats me! You can also check off certain meats you do not want to receive, opt for the vegetarian meals.. And you can cancel at anytime. Sold. Right?

A few days ago I recieved my first box, and I have never been so excited to see a box full of vegetables in my life! Our ingredients came in a refrigerated box, along with step by step photo recipe cards, and a letter stating where the vegetables had been grown. I started pulling out these vegetables I had never cooked or even heard of before like Celeriac, or Celery Root, Fennel Bulb, and Fronds. I placed the veggies in the fridge unsure if I was going to be a fan of the mushrooms, and mostly certain I’d be in over my head with those radishes.

After putting the veggies away I placed the ice packs that covered the meat in the freezer, cause they fit perfect in our cooler, and once we start to collect too many Blue Apron suggests that you recycle them, or donate them to boy scout troops, or food shelters.

Saturday night I made our first meal and it was fantastic! Hello tastebuds, I never knew Salmon I cooked with these two hands would ever taste so good!

Dukkah-Spiced Salmon

I always thought that I hated cooking. Hated the planning. Hated the shopping. Hated the preparing, and measureing, and figuring what veggies go well together, and with what meats. I’ll admit the majority of meals lately have been chicken, and pork chops, baked with some generic seasonings, and breadcrumbs. Salad, frozen steamable veggies, sweet potato, or asparagus on the side. Zucchini is about as exciting as it got with veggies in the kitchen. Simply roasted on the stovetop with some salt, pepper, and olive oil. Cause.. I don’t know.. what else do you do with a zucchini? I’m a twenty three year old wife trying to cook an appealing dinner. I need to learn these things like what on earth else to do with that zucchini.

…So I’ve hated cooking for a long long time. Settling for Breakfast for dinner way too often, or eating out more than is necessary, or Brandon’s personal favorite, griping and complaining about how now I have to make dinner because it’s already 5:30, and that’s about dinner time, and never mind the fact that I was perfectly comfortable on the couch, I have a husband to cook for.

But now… Blue Apron has made me appreciative. I have a husband to cook for. I have a husband I get to show off my fancy meals to.. And he delights in their flavor, and sends compliments across the table. Giving kisses when his plate is clean, and his belly is full.

Sirloin Tip Steak with new potato, asparagus, and radish hash

I realized in the midst of this meal prep that a diced red onion, fresh green parsley, finely chopped pistachios, and freshly squeezed lemon juice all smells pretty dang good together. So good my eyes were watering from the potency. Those smells are welcome to stay in my kitchen forever.

When I signed up for Blue Apron I was only expecting to have a few meals a week taken care of. But it’s been so much more. Not only is their website an excellent resource for recipes, but I’m also familiarizing myself with several different foods, and spices I’ve never heard of, or would have tried otherwise. Which I hope will allow me to eventually create my own new recipes.

I understand meal delivery plans are not for everyone, but I had to share our positive results. Just keep in mind they’re not particularly cost effective, but they are super tasty, and a great kick start if you have a bad case of the meal planning blahs.

And guess what? I was a fan of the mushrooms.