When it comes to cooking, I’m what one might call resourceful.
Resourceful, or forged in the Depression era. You pick.
Raised in a family in which the only thing worse than wasting food was running out to the store to purchase a single item, I internalized young the idea that you cook with what you have on hand. Even in my tiny New York City kitchen, I keep enough pantry staples on hand — canned goods, pasta, frozen veggies, wine — that I can always whip together something nutritious and palatable without making a grocery run.
To put it another way, I half-marathon PRed this spring, toasted my Pulitzer Prize winning colleague, and watched my little brother commit to the woman of his dreams, and my proudest moment of the year was probably the time I opened a barren fridge to find a head of cabbage, two eggs, and leftover Indian food — and managed to make the best fried rice of my life.
With ingenuity and frugality the crux of my cooking philosophy, I was as surprised as you when I signed up last week to receive my first ever Blue Apron delivery.
For those of you not familiar with Blue Apron, it’s a subscription-based delivery service where fresh ingredients in the perfect pre-measured proportions arrive at your door with step-by-step instructions for putting the meals together. Unlike take-out Chinese, you still do all the chopping and sautéing, but unlike traditional meal prep, you don’t do any of the grocery shopping — or even recipe selection — yourself.
In a lot of ways, Blue Apron isn’t my style. But considering a friend sent me a three-meal free-trial box free (a $60 value — thanks, Nina!), and considering wasting free food is the cardinal sin of my childhood home, I signed up.
My box arrived a week ago tonight, and in it were the makings of three dinners for two. I knew what I was getting before it arrived — you have the option of declining a week of delivery if the meals don’t excite you — and I knew these three recipes looked right up my alley. Here are links to the three meals I made, plus really unappealing photos taken in bad light with my iphone. You’re welcome.
Curry-Spiced Chicken Thighs with Sugar Snap Peas & Fingerling Potatoes (recipe)
Seared Salmon with Sorrel Salad & Creamy Barley (recipe)
Now that I’ve prepped, cooked and consumed all three meals, here’s what I see as the major pros and cons:
PRO: They deliver the ingredients right to your apartment building.
CON: They don’t deliver the ingredients all the way up to your fifth floor walkup.
PRO: They send exactly the right amount of everything you need for two meals, meaning you don’t buy a whole jar of some obscure spice you’re never going to use again.
CON: They send exactly the right amount of everything you need for two meals, meaning there are no leftovers for the next day’s lunch.
PRO: Their recipes are full of fresh, seasonal ingredients, purportedly making for healthy end-of-day fare.
CON: With the excessive use of olive oil and butter, some of their recipes run more than 700 calories a pop.
So what did I think? The jury’s still out. If you don’t like grocery shopping or recipe selection, want to try new recipes you might not otherwise, or really like following orders, Blue Apron is undoubtedly for you. If you want more flexibility to cook what you want to cook when you want to cook it, it probably isn’t. Or if you’re somewhere in the middle, you can do what I did: start with their ingredients, and make some minor additions to use up other items already in my fridge.
What? It’s a habit. You know you can’t teach an old dog new tricks.
Have you tried Blue Apron, Plated or any of the other ingredient delivery services? What did you think?