Blue Apron is a meal delivery subscription box that delivers everything you’ll need to cook-up a delicious dinner. Each week, Blue Apron offers a new menu. Subscribers can log-in and choose the meals they want to prepare, or opt to skip a week. With today’s Blue Apron review, I’m unboxing our September 2017 Blue Apron Box.
In addition to all the fresh products, meats and spices you’ll need to cook the meals, Blue Apron provides detailed recipes cards with instructions and pictures to guide you through your meal prep.
Here’s a first look at the ingredients in our September Blue Apron Box.
Inside our September 2017 Blue Apron Box
The ingredients in your Blue Apron box will vary depending on the meals you chose to receive. For our September Blue Apron Box, we selected:
- Seared Steaks & Roasted Potatoes with Balsamic Glazed Mushrooms
- Sesame Beef Lo Mein with Box Choy & Shishito Peppers
- Ancho Chile Chicken Tacos with Blistered Shishito Peppers & Cabbage Slaw.
The first meal I prepared was the Sesame Beef Lo Mein.
Blue Apron guides you through chopping and prepping the ingredients. For this dish, we chopped the box choy, prepped the peppers, diced the garlic and got the other produce and herbs ready.
As the peppers roasted in the oven, we started cooking the beef, seasoned with salt and pepper. After browning the beef, it was time to add the garlic and bok choy.
As the bok choy cooked, we added the included lo mein noodles to a pot of boiling water. After everything was cooked, it was time to combine it all together in one delicious dish.
This dish is one of my favorite Blue Apron dinners thus far. The broth is SO flavorful and the entire dish is hearty but doesn’t weight you down. As always, you can adjust the heat and spice when you cook. This is a dinner I’ll be cooking regularly.
Next we cooked up the Seared Steaks & Roasted Potatoes with Balsamic-Glazed Mushrooms. I always enjoy cooking Blue Apron’s steak dishes because every dish has been awesome.
Prep for the steak and potatoes dish was fairly simple. Slice the shallots, chop the garlic, cut potatoes and slice the mushrooms. I love kale and was excited it was the side for the dish.
To cook the dish, we roasted the potatoes in the oven. As the potatoes roasted, steaks were seasoned and cooked on the stove over medium-high heat. After the steaks finished cooking, it was time to cook and glaze the mushrooms. We finished up by cooking the kale and miing it with a lovely crème fraiche dressing.
The result is another steak dinner that satisfies even man-sized appetites. The steak is always high quality and, when following the directions, cooks up perfectly. This is one of those dishes I’ll order whenever it’s on the menu.
For our last meal, we prepared Ancho Chile Chicken Tacos with Blistered Shishito Peppers & Cabbage Slaw. One of the great things about Blue Apron is you get to try different flavors and ingredients like Ancho Chili and Shishito Peppers.
To prep for the chicken tacos, we slice the cabbage and scallions, chopped the cilantro, and started the lime crème fraiche.
To make the slaw, we mixed the cabbage with sugar, scallions, and lime juice. That was set aside as we cooked the peppers and chickens. After warming the tortillas, it was time to enjoy this spicy meal!
The Ancho Chile Chicken Tacos really delivery in flavor! The ancho chile has a strong, smoky flavor that’s balanced with the fresh cilantro, lime crème fraiche and the slaw.
If you’re looking to making dinnertime easier or just want to add some more variety to your dishes, Blue Apron is a great service to try!