Okay guys, this Blue Apron recipe was really fun and different. I thoroughly enjoyed it and would rate it a 4 out of 5. Even though it’s pasta, it feels very light.
Check out this video of my cooking experience and if you want, cook with me.
This Blue Apron meal was so filling. They say each meal is two servings but I’m pretty sure this could be four servings. To be honest, this one wasn’t my all-time favorite, but I still enjoyed it. I’m giving it 3 out of 5 stars. The flavor was good and adding the butter and parmesan cheese really helped, but I feel like it was just lacking in something. I’m doing the vegetarian meal plan with BA, but to be honest, adding some sautéed sausage would really have taken this dish to another level.
Never the less, I enjoyed this one and the process was once again fairly simple. Enjoy.
For the full recipe, click here.
After only two weeks, I’m obsessed with Blue Apron. This was their “Summer Corn & Bell Pepper Pizza with Taleggio Cheese & Fresh Thyme”. It was awesome!
And here is a quick video of the process.
Click here if you’d like the recipe.
I recently signed up for Blue Apron and am pretty sure after one meal, I’m hooked! Each week, Blue Apron sends you fresh ingredients and recipes for 3 meals a week. I’m doing the vegetarian option and last night I made their Summer Mushroom & Bean Pasta. It’s awesome. Below is a photo I took before I devoured my meal as well as a step by step video of the whole process.
http://videos.kristenwiig.org/view/60/saturday-night-live-melissa-mccarthy-monologue/
I’ve never really had beets before but love risotto so decided to try a new recipe. I found a few different recipes including this one and decided to make my own concoction that was vegan-friendly.
INGREDIENTS:
¾ Cup of Arborio rice
600 ml veggie broth
1 Medium size diced onion
½ Tsp Minced garlic
2 Medium sized beets
1 Tsp Balsamic Vinegar
Mozzarella Style Shreds from GO Veggie!™
Salt & Pepper
Extra Virgin Olive Oil
DIRECTIONS:
Before you start cooking the risotto, preheat your oven to 400°F, slice up the beets, put them on a pan, drizzle with some vegetable oil and sprinkle with salt and cook for about 25 minutes until tender.
While the beets are cooking, start the risotto by frying the onion with a tablespoon of olive oil on medium heat until they become translucent, then mix the garlic in and continue cooking for 2 minutes. Once this is done, add your arborio rice, mixing into the oil and onions until the grains are lightly coated, then begin pouring your broth in a ½ cup at a time, continually adding more broth as the rice absorbs it, until reaching desired tenderness.
Once your beets are done cooking, put one of the beets in a food processor with the balsamic vinegar, puree and mix the puree into your risotto. Continue to mix it into your risotto until everything turns a beautiful and slightly crazy bright red! Plate it, serving with the mozzarella shreds on top.