Today it was time to prepare my last Blue Apron meal. This one involved shrimp, panko breadcrumbs, and cabbage.
Out of all the meals I got, this was the quickest to prepare. Between toasting the breadcrumbs, slicing and sautéing the cabbage, cooking the shrimp, and boiling the pasta, I was in and out of the kitchen in under a half an hour. Minus the time I spent washing dishes, taking pictures, and wiping down countertops (let’s be real).
I would never have thought to cook cabbage in butter or to put it in spaghetti for that matter, but it was delicious. Now I wouldn’t be me if I didn’t make a small tweak to the recipe. In addition to seasoning the cabbage with salt, I also used an Olive Garden garlic and herb seasoning that I got from Walmart (see it pictured below).
It took the cabbage over the edge. I will be making this combo again and you should make it too. No, seriously.
After all was said and done, the spaghetti was delicious. The cabbage proved to be a great complement to the dish adding a distinct texture from the toasted breadcrumbs and shrimp. I wouldn’t call it spicy per se, but I have high standards when it comes to the use of that word.
Unlike my other Blue Apron meals, this one was spot on about the two person serving. I guess you can’t win em all. I’ll be enjoying the second serving tomorrow for lunch. Nothing brightens up my day like having a good meal to look forward to.
Thoughts?
Overall, my Blue Apron experience was great. I feel inspired to create healthier versions of some of these meals (think curry baked chicken with a coconut lime cauliflower puree). I’ve also added some new dishes to my repertoire (garlic and herb seasoned sautéed cabbage), and revisited some old cooking techniques (stovetop chicken).
Repeat customer?
Probably. If the right meals came along.
The Pros
You may be able to get more than 2 servings out of the 2 serving meals.
Interesting dishes with step by step instructions.
Perfectly portioned ingredients so there’s no waste.
The Cons
You can’t always get the specific meal combos you like.
I hope everyone had a fabulous Easter! Here’s to an equally fabulous week.
Generally, I’m a fan of risotto but I only eat it when I order it at restaurants. This was my first time making it for myself. I had also never tried acorn squash before so this meal promised to be full of firsts. Eager to taste the final result I quickly got to work.
Once the sage was done, I sautéed the diced onions in the left over olive oil adding their spice blend.
Once the water started boiling, I reduced the stove temp to a medium simmer and let the risotto finish cooking for about 14 minutes.
My last step was to quickly prepare the radicchio salad and dressing, before plating it all.
After that I sautéed the collard greens in olive oil with minced fresh garlic, some sea salt and black pepper.
Now while they say that this serves two, I got three generously sized portions out of it (bonus!). And quite honestly, I could have easily gotten four. I told my sister and a couple of friends about it and they all want the recipe!
