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Learning to Cook with Blue Apron

This article is written by a student writer from the Her Campus at Suffolk chapter.

Recently I heard about Blue Apron and decided to give it a try, as I am literally the worst cook ever. I always had great meals in front of me growing up because my mom is a good cook, but she never wanted me in her way in the kitchen as a kid, so I never really learned (she now realizes she should have let me help out a bit to at least learn the basics). Basically, Blue Apron sends me all the ingredients I need to make three meals each week, perfectly portioned and always fresh. All I need to have handy is salt, pepper and olive oil. They also provide great recipe cards for each meal explaining (with pictures) exactly what to do from start to finish, and there are videos on their website to follow along with if you’re really struggling. Each week I can go online and choose three out of the six available recipes I want, and everything gets delivered right to my door in a refrigerated package. I absolutely hate grocery shopping as I always feel super overwhelmed, so this has made my life so much easier.

To do Blue Apron it’s $60 per week for three meals, each being two servings. To me this is totally worth it, even as a college student, because it ends up being $10 per meal which I either eat for dinner or pack with me for lunch. There is also no commitment; if you’re going away you can cancel your delivery at no charge, or if you’re not loving the upcoming week’s meals you can easily opt out.

I’ve really loved Blue Apron so far; I’m learning how to cook and having fun. It also has made an impressive date night; better than just ordering pizza for you and your man you can show off your skills and make something delicious together.

Here are some pics of some of my favorite meals I’ve made so far. Click here to sign up for Blue Apron yourself. Bon Appetite!

 

English Pea & Goat Cheese Quiches with Pea Shoot & Shaved Parmesan Salad

 

Steak & Eggs with Kimchi Fried Rice

 

Orecchiette Pasta & Roasted Chickpeas with Kale & Smoked Paprika