Blue Apron Adventure #4

Yet another Blue Apron box to play with...my favorite so far as I got to make arepas (Venezuelan corn bread) and pierogi (Polish dumplings) for the first time! 

Ricotta Pierogi:

This dish was very rich, but delicious. We stuffed Chinese dumpling wrappers with spiced (poppy seed, nutmeg, caraway seed) ricotta cheese and browned them in butter. The dipping sauce was spiced sour cream. This came with a side of fennel, apple, cabbage slaw. 

Broccoli and Fennel Casserole:

Basically fancy mac and cheese :) This was a baked pasta dish with a fontina cheese and milk sauce, with fennel and broccoli. Its spice mix included ground mustard, fennel seeds, and bay leaves. It was topped with breadcrumbs, pecorino cheese, and lemon. 

Queso and Pepper Arepas:

And last but not least, our favorite, the arepas. 'A' came home early to make these with me! We started with masarepa (corn flour) and ended up with soft cakes with crispy crusts. The flour is put together with lime zest, water, and a bit of olive oil. We first browned them on the stove and then finished them in the oven. We stuffed them with grilled bell peppers, poblano peppers, and queso fresco. The final touch was a chimichurri sauce with fresh parsley, cilantro, garlic, oil, and vinegar. The arepas came with a side of kale and avocado salad, with almonds, lime, mayonnaise, olive oil, and garlic.