Adobo-Style Chicken with Bok Choy and Jasmine Rice Read my full breakdown of the pork marzemen recipe here. I really did enjoy the simplicity of the dish and that there weren’t many dishes to clean up after. The flavors of this dish fell a little short for me, even though the recipe reminded me to season with salt and pepper every other step. Initially I was super pumped to try someone else’s recipe, but I quickly found myself frustrated with the recommended temperatures. The first night of my Blue Apron experience I tried the triple pork marzemen. Triple Pork Marzemen with Roasted Garlic & Pea Tips The week I tried contained adobo chicken with bok choy and jasmine rice, triple pork marzemen with roasted garlic and pea tips, and seared salmon and spinach-walnut pesto. The chef in me had a feeling that single slice of bacon wouldn’t quite be enough to really come through in any dish, but I still resolved to follow each recipe exactly. Clearly, they have throughly thought about the portions of each meal. I was pleasantly surprised with the quality of the ingredients but found myself laughing at the single slice of bacon. When the box arrived, it was fully stocked with ice packs to the brim to keep everything fresh and cold. I vowed to follow eat recipe without my own variations, just to see what all the hubbub was all about. Most of my family is subscribed to the service and enjoy it immensely.

Student loans and a large vet bill hit me simultaneously, along with an empty fridge, so I decided to give Blue Apron test run.

It was an unusual and exciting experience, especially for someone who loves cooking off the cuff. Recently I had the opportunity to try out Blue Apronfor a week.

Blue apron this week