Today I made my 2nd Blue Apron dinner (see here for the first Blue Apron dinner). Fresh Gnocchi and Maitake Mushrooms. I have eaten Gnocchi all my life and always had it with a marinara sauce being the nice Italian girl that I am. So Blue Apron’s recipe was missing the red sauce – what? If you are not familiar with Gnocchi, they are little potato dumplings that end up looking and somewhat tasting like pasta – only they are potatoes and not pasta. I have only once in my life seen a movie showing people preparing Gnocchi and that was in the movie Godfather III.
I am focused on streamlining grocery shopping, prepping, and cooking dinner during the week, so I decided to try Blue Apron, a food delivery service that offers you tasty and healthy dinner options. Here is how it works: you join Blue Apron and view the menus; they send all the food and instructions to you on a day that you have designated; arrives in a well-packed refrigerated box; you unpack, follow instructions, and prepare dinner – couldn’t be simpler and the meal tastes like you were eating in a top-notch restaurant. And it only costs $9.99 per meal (if I order dinner-to-go at a local chain restaurant it usually runs around $25 and just tastes okay.) Last night the menu was: Pan-Seared Chicken Thighs with Roasted Baby Zebra Eggplants & Fennel Salad. This recipe was created by Chef Michael Anthony, owner and executive chef of Gramercy Tavern in NYC (a restaurant I just happened to have dined at around 5 years ago while on a trip to Manhattan). Dinner consisted of chicken thighs (my favorite part of the chicken) placed on top of