I’ve been a Blue Apron customer for three years now. We don’t order every week — you can skip a delivery or cancel the service at any time — but we get deliveries whenever it makes sense for our family; typically on extra busy weeks, or sometimes just when a menu looks especially appealing.
Obviously I’m a fan, and for lots of good reasons. Blue Apron delivers farm-fresh ingredients right to my door, in exactly the proportions I need to make their chef-designed recipes — so no food waste and I get to skip a trip to the grocery store. Which is a huge time-saver. Plus, I don’t have to come up with menu or figure out what to make for dinner. I love that the food is delivered in a refrigerated box, so I don’t need to be home when it arrives and I never worry about delivery times. And speaking of the box, it’s been wonderful to see their solid efforts at reducing waste over the years. The packaging gets slimmed down and combined or reduced whenever they find a better way, and they also offer an easy recycling program. I also really love the Blue Apron vision to develop a sustainable food system with high quality ingredients.
But the benefit that I might love the most is that Blue Apron introduces me to new ingredients, new flavors, new cooking techniques and new dishes regularly. They add new recipes to their menu every week! I think of it as my own personal cooking school, and it helps keep us out of the dinner rut of making the same old recipes over and over or grabbing last minute take out too often.
Here are 4 things I was introduced to in the last few Blue Apron recipes I made: I cooked with Matzo Meal for the first time to make Pan-Friend Cod & Potato Cakes. I was introduced to Korean Rice Cakes — they’re almost like a thick pasta. For a Parmesan Crusted Chicken recipe, I learned how to quickly roast broccoli instead of cooking it stove top. And I ate and cooked with enoki mushrooms for the first time in a Chicken Lo Mein recipe pictured here. I didn’t even realize they were mushrooms when I first saw them! They look so different than the mushrooms I’m familiar with.
If you’d like to find any of the recipes I’ve mentioned, you can access them on the Blue Apron site for free. And even better, if you’d like to give Blue Apron a try, I have a special offer just for Design Mom Readers. The first 50 readers will get three free meals on their first Blue Apron order! Just click here.
How about you? How often do you get a chance to try new recipes? And what’s the last new ingredient you experimented with?
P.S. — Chefs in training around the world wear blue aprons. It’s a symbol life long learning in cooking. I love that.