Blue Apron Adventure #3

A and I were super excited to recently get a couple of Blue Apron boxes from my MIL for our 1st anniversary. Blue Apron boxes fit my usual cooking style perfectly--I make a few simple recipes over the weekend to feed myself for the week, with the added perks of getting to try out new recipes and play with ingredients that I have never used before. We really enjoyed all of the recipes in last week's box, and I hope these pictures show you why! We will definitely be making all of these dishes again, especially the quesadillas with corn. 

First up was a Barley Risotto

The barley risotto had Romano beans, fennel, and parsley in it, and was topped with cherry tomatoes and basil. I really liked the idea of using barley instead of rice for a healthier risotto. The texture of the barley (al dente) worked really well. I also enjoyed getting to use Romano beans and fennel, which I had never used before. I loved the smell of the fennel on my chopping board while cooking! It was a decadent and flavorful meal, that made for perfect lunches for my work week! However, A still claims that his mushroom risotto recipe is better. I am challenging him to prove it, by making it again and guest posting his recipe on my blog!

    

Up next, Squash and Squash Blossom Quesadillas with Corn-on-the-cob

The quesadillas were stuffed with grilled slices of summer squash, garlic, ancho and chipotle spices, Monterey Jack cheese, and squash blossoms. It was my first time cooking squash blossoms. They are so beautiful, I almost didn't want to cook them! They added a great unique flavor to the quesadillas. I threw some avocado on the plate too, because, why not?

The Blue Apron recipe described boiled corn, but the Indian in me can never resist grilled corn! I grilled it on my gas stove, till charred. We then topped it with Mexican crema, lime juice, salt, pepper, ancho and chipotle spices, Cotija cheese, and lime zest. It was the most dressed up corn I have ever had, and amongst the most delicious. This was our favorite meal in this box--restaurant quality for sure!

And last, Szechuan Eggplant over Rice

We made a stir-friend Japanese eggplant dish with shishito peppers, garlic chives, ginger, soy glaze, sesame oil, and chili garlic sauce. Shishito peppers are long green peppers that aren't too spicy. The recipe has us throw them in there whole, with tops still on, for aesthetics. On the side we made a simple cucumber salad. The eggplant was quick, easy, and very tasty!

This was my 3rd time getting to play with the Blue Apron boxes, and I have to say that I always enjoy it! Check out my past two Blue Apron adventures here and here!