Blue Apron week 5.
August 30, 2017.
The veg is always on top with the meat at the bottom
sandwiched between two large ice packs.
First recipe of the week.
Cornmeal-crusted shrimp po' boys with tomato
and cucumber salad.
Heritage globe tomatoes.
These were sooo tasty!!
Corn, cucumber, chives, heritage globe tomatoes.
(Right) Cucumber salad with tomatoes,
chives, and white wine vinegar.
Fresh corn cooked without stirring then mixed with
pickle relish, creamy mustard sauce, and white wine vinegar.
Wild gulf shrimp
Cornmeal-crusted shrimps in frying pan.
Drizzled with olive oil, seasoned with salt and pepper.
Rubbed with garlic when they came out of the oven (Not in
the recipe. I'm sneaky like that.)
Shrimp po' boy.
So very good. Spread the remoulade on the
bread, top with shrimp and tomatoes. I'm
surprised I liked this one so much as I normally
do not favor seafood and bread combinations.
Spicy Korean chicken bao.
August 31, 2017.
This was another out-of-this-world recipe from Blue Apron!
Hatch chile pepper.
Remove the seeds and membrane?
I don't think so. Not in this house.
Steam buns in the package
Steam buns steaming
(not so) Spicy Korean chicken bao with green beans
and tomato salad. This was one of the BEST recipes ever.
This might even be my new all time fav. Not as spicy as I personally like
but still so tasty. WOW. Yeah. I'm quite serious about my baos,
so this is saying a lot. When I put these on the menu,
I was convinced I would not like them. I was wrong!
Vegetable Lo Mein
with fairy tale eggplants and bok choy.
Fresh lo mein noodles
From the knick knack bag
Fairy tale eggplant
Fairy tale eggplant in the pan
Bok choy, fairy tale eggplants,
red bell pepper, ginger.
Vegetable lo mein with fairy tale eggplants and bok choy.
Not an award winning photo but the dish was light, fresh, so delicious.
Also in the box this week.
2 sided recipe card.
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