I like to cook, but—like most New Yorkers—I love to order in. My favorite thing about Blue Apron is how perfectly it combines the two. (And if you don’t take my word for it, sign up now to nab two free meals and try for yourself!) A box filled with every ingredient I’ll need for three full meals for two, from ground chicken to vinegar to spice mix, arrives at my doorstep in an ice pack–chilled box. Each item is individually packed and labeled, so even if you’ve never cooked farro before, you don’t have to guess if it’s a grain or a vegetable. (Spoiler: It’s a grain!) I’m happy to know my ingredients are born of sustainable farming and fishing practices and are fresh when they arrive. Plus, Blue Apron has a handy how-to guide to recycle its materials, and offers free USPS return labels if you’d like to return the packaging items without extending your carbon footprint.
The colorful Warm Grain Salad looks inviting and delicious, so I tackle that recipe first. I’m still a beginner chef, but Blue Apron’s recipe guides, complete with pictures, make it easy to try new techniques and time out my steps. I chop and slice my beet, shallot, radishes, avocado, oranges and tarragon, creating a vivid arrangement that makes me very hungry. The beet and farro go into pots of boiling water while I make a mixture of olive oil, vinegar and the chopped shallot—a simple yet delicious dressing—to pour over everything. Once the grains are cooked and the soft beets are diced, I combine everything in a pot and top it with the vinegar mix. The salad smells incredible as I plate my dish, then top it with chopped walnuts and crumbled gorgonzola cheese. I’d probably pay $14 at a restaurant for this robust salad, but that was before I knew how easy it was to make and enjoy on my own.
