|5-Spice Pork Buns with Red Cabbage, Carrot & Thai Basil Salad (4/4 stars)|
|Orange-glazed Chicken Drumsticks with Mashed Yucca and Arugula Salad (4/4 stars)|
- not having to plan the meals (which I like to do occasionally, but not for the entire week)
- no food waste, as they send you only the amount that you need for the recipe
- no food shopping other than to pick up staples (breakfast stuff, etc) for the week
- geared toward people who don't know how to cook a whole lot, so, for example, a recipe will direct you to "peel a lemon, avoiding the pith, then cut the peel into zest with a sharp knife." Glory hallelujah was I ever excited to have my Microplane zester. (I have this under "pros" though because they really are serious when they say you just need salt, pepper, and olive oil).
- there's no minimum commitment, so with 6 days notice, you can do it, or not do it, for the week. Cancelling the service involves writing an e-mail.
- The price runs $55-$65 for three meals a week for 2 people. That's very reasonable considering how much money I spend eating out at restaurants and paying for food that is sustainable and organic.
- packaging. Supposedly it is all recyclable and/or biodegradable, but there is A LOT of it, as you might imagine. It comes with these huge monstrous ice packs which can be re-used (by you), or defrosted and emptied of their gel. This is a pain. And my freezer can hold maybe one or two of these things...so if I'm getting one every week...
- not knowing where the food came from. I will say this---the produce is quite beautiful, actually. The meat seemed to be high quality, but I have no idea about its sustainability. Their website says "emphasis on sustainable practices" but that doesn't really tell me anything. I appreciated the organic soba noodles, but my primary concern is not the soba noodles.
|Cod over Linguine with Fresh Peas, Meyer Lemon & Spring Herbs (3.5/4 stars)|
In a perfect world, this is what I'd love to see:
- Less packaging: Have key ingredients for the week and the cook has to be responsible for portioning the parsley or scallions, for example. This is part of learning how to cook!
- Packaging Pick-Up: If there was some way to pickup the boxes, liners and ice-packs when the food gets dropped off, that would be fantastic. I'd even be willing to pay a bit extra to have some way to plop a return label on the box, seal it, and send it back with those materials that the company can reuse.
|Fennel-Rubbed Pork Tenderloin with Grapefruit, Mustard Greens & Japonica Black Rice (4/4 STARS)|
- People who are very busy but don't want to eat take out or go out every night.
- People who want to learn how to cook
- People living on their own (3 meals = 6 meals, as there is a 2 person minimum)
This article in from Fortune Magazine (online) reports that Blue Apron is doing quite well. It also mentions how it contrasts with Plated, a similar service.