This post is sponsored by Blue Apron.
Any exciting food plans this year? I don’t have a particular food resolution in mind for 2016, but when I look back at 2015, I love that I cooked with a whole lot of new-to-me ingredients. Vegetables, spices, fish species — some I’d never even heard of before, let alone tried. And I have to say, Blue Apron gets full credit for expanding my menu options. I’m excited to be working with them again!
I wrote several posts about Blue Apron last year, so you may already know this, but if you’re new to the idea, here’s how it works: Blue Apron delivers all the farm-fresh ingredients you need, right to your doorstep, in exactly the right proportions, to make chef-designed recipes at home. No trips to the grocery store and no waste from unused ingredients. Everything arrives in a refrigerated box so ingredients stay fresh even if you’re not at home when your package arrives.
Blue Apron has a large selection of recipes that anyone can access — even if you’re not a customer — and they add new dishes to their menu every week. Their meals are designed to be prepared in 40 minutes or less, shipping is always free, and there’s no commitment — you can skip or cancel the service at any time.
But the biggest news? Blue Apron now offers a recycling program! You can use the recycling locator to find options in your community or return your packaging for free to Blue Apron via USPS. You can learn more here.
Between the holidays and Alt Summit, December and January might be my most fully scheduled months. Blue Apron saved the day several times last month, and I can see it’s going to save the day this month as well. I don’t have to plan a healthy menu. I don’t have to do the shopping. I don’t have to make decisions on quantities or feel guilty if I don’t use up extra ingredients. And the big bonus on top of all that: I learn how to cook with new ingredients and new techniques.
I learned about two new-to-me ingredients in December. One was Gochugaru, which I used in the recipe pictured here, Chile-Rubbed Steaks with Quick Kimchi & Tomato Rice.
But the ingredient I was most excited about is Celeriac. I used it in this recipe: Chicken Meatballs with Braised Kale and Spiced Celeriac Mash. The whole meal was amazing, but the mash was definitely my favorite part. I loved it! I was a total hog and ate most of it myself.
We’ve discussed this before and I know a service like this is not for everyone, but I’m such a fan! Blue Apron is a pretty darn ideal fit for my family.
Would you like to give Blue Apron a try? The first 100 Design Mom Readers who click through will get two free meals on their first Blue Apron order! Just click here.
Now fill me in. Any other celeriac fans out there? I want to learn more ways to prepare it! Also, what’s the most recent opportunity you’ve had to cook with a new ingredient? Any new holiday recipes you added to your files? Can’t wait to hear!