A friend from work sent me a free box promo for Blue Apron. Skeptically, I scheduled our first order for 3 weeks ago. And I LOVED it. We loved it. And….still love it. In fact, we have decided to do weekly orders.
Blue Apron is a food delivery service that sends perfectly rationed ingredients need for delicious gourmet recipes. You do have to prep, cook and plate the ingredients. But essentially, the gritty “chore” of cooking, including grocery shopping, is replaced with a neatly packed box of glorious meals. In just three years, Blue Apron has grown its business to over 3 million meals per month, with its being mission to “change the supply chain of grocery.” As lofty as this goal may seem, it actually makes perfect sense! Especially for New Yorker transplants like myself, who generally eat most meals at their desks.
Grocery shopping is just one of those things that I like to avoid if I can. It requires me to grab my grocery cart, walk with it (which can be quite difficult while dodging pedestrians), go through all the aisles, make a list, be creative, choose veggies my husband likes (he can be picky), stand in extremely long lines. You’ve probably never want to shop again at Whole Foods, or any “Foods” if you’ve ever shopped peak hours on a Saturday here in the city. Many times, I end up overbuying on produce (who actually cooks an entire package of celery?) and about a third of my produce doesn’t make it onto our plates. Also, it takes time. Time is actually money here, and I like to spend my weekends doing something other than lugging a huge grocery cart up a hill to my apartment when I could be doing a trillion other things. It’s an incredibly “first world” problem.
Cooking can be very tiring as well, mainly because I enjoy meal planning and find myself cooking for three hours in hopes that we would reap the of a week’s worth of pre-prepped tupperware containers filled with yummy leftovers. Now, we have a little over half a week’s worth of food, but it’s freshly cooked and varies much more often. Blue Apron brilliantly, and beautifully has become our new routine. Instead of filling our cabinets with surplus food goods, we find ourselves looking forward to checking the menu for the upcoming week and receiving the big “Blue” box:
Picked grapes. Pickled grapes! I’m now Chef Copper and I have to admit, the simplicity of the instructions and diversity of recipes makes me feel like I’ve been cooking as long as my mom. Well, almost. Either way, for about $10 a serving, less than an hour of combined prep and cook time and fresh, and perfect, proud to say you’ve cooked them, gourmet meals on a work night in New York City, I’m a happy camper. Now, if only they’d add dessert…
OTHER MEALS I’VE COOKED OVER THE PAST 3 WEEKS
shrimp rolls with celery salad and roasted almonds
southern-Style chicken cacciatore
cumin-sichuan beef & noodles