It’s hard to believe it’s already September. Even when you’re not a student and/or don’t have school-age kids, September still has that back-to-school feeling, doesn’t it? Maybe it’s just ingrained in us to start buying jeans and sweaters and new notebooks once September hits. Or maybe that’s mass marketing at it’s finest. Either way, September always feels like a little bit of a new start.

So, since I’m feeling the September-vibe as much as I did as an eager high school freshman, and since I have the luxury of being at home for a few more weeks, I’m launching a little health challenge here and on Instagram for the next few weeks. Every day I’ll be eating (and sharing!) some form of “bowl food,” whether it’s a smoothie bowl topped with fruit and coconut or a full-on meat+grain+veg combo like this one.

“Bowl food” seems to be all the rage right now, a trend that places like Sweetgreen and Dig Inn have really been able to capitalize on. Trevor thinks it’s a dumb trend – he argues that any food placed in a bowl becomes “bowl food” – and I see where he’s coming from. But to me a bowl is a distinct culinary thing, a combination of healthy but filling ingredients, placed together in a bowl but each maintaining their own flavors and textures. It’s different than a salad, and I can’t seem to get enough. In a nutshell, it’s going to be healthy around here, and it’s going to be delicious. Follow along on Instagram with #dailybowlchallenge (by the way, most existing permutations of #DailyBowl on Instagram were primarily about pot, which didn’t even cross my mind until I searched it. Sigh.)

This first bowl is one that even Trevor grudgingly acknowledges is delicious (primarily because it contains steak, which can pretty much warm him to any meal). For me, the star of the show is the corn, which is so good at this time of year that I’m always nibbling it off the cob without cooking it. Elote, which is a Mexican street snack of grilled corn topped with mayonnaise, lime juice, chile powder, and grated cheese, is one of our all time favorite things to eat, so converting it into bowl form is a big win. Sweetgreen did offer an Elote Corn Bowl earlier this summer, but it had too many other vegetables and not enough cheese for my taste, so I had to make it my own. And by make it my own I mean add rosemary-and-olive oil grilled steak, barely cooked green beans, nutty farro, and tons of mint and basil. It’s summery and nourishing and a pretty good start to this little challenge, I think.

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Steak and Elote Corn Bowl

Inspired by Sweetgreen and Bon Appetit. Serves 4.

• leaves from 2 sprigs rosemary, roughly chopped
• leaves from 3 sprigs thyme
• 1/3 c. plus 1 TBS olive oil, divided
• 1 tsp coarse sea salt
• 1 1/2 lb. skirt steak
• 2 c. cooked farro
• 1 lb. fresh romano or green beans
• 3 large ears fresh corn
• 3/4 c. grated parmesan or pecorino cheese
• 2 TBS butter
• leaves from 3 sprigs mint, cut into thin strips
• 4 sprigs basil, cut into thin strips
• 1/4 tsp. smoked paprika
• sea salt to taste
• pepper to taste

1. In a small bowl, whisk together 1/3 cup of olive oil, rosemary leaves, thyme leaves, and sea salt. Place steak in a a shallow baking dish, pour marinade over steak, cover dish with plastic wrap, and refrigerate for 6-8 hours.
2. About 30 minutes before you are ready to serve, preheat the grill to medium-high. Grill the steak until medium-rare, about 3-5 minutes per side. Remove from the grill and let rest for 10 minutes before slicing on the bias.
3. While you are grilling the steaks, also grill the corn. Place the ears of corn, still in their husks, directly on the grill, and grill for about 15-20 minutes, turning the corn every few minutes to char on all side. When the corn is done, remove it from the grill and let cool for a few minutes before removing and discarding the husks. Use a serrated knife to cut the kernels from the cob. I find that the easiest way to do this is to hold the corn by the cob vertically, with the tapered tip in a bowl, and slice down the length of the corn. Mix the warm corn kernels with the grated cheese, butter, mint, basil, and smoked paprika, stirring to evenly incorporate. Season to taste with salt and pepper.
4. To assemble the bowls, mix the cooked farro with the remaining 1 TBS of olive oil then divide between four bowls. Top the farro with a handful of green beans on one side of the bowl, and several scoops of the corn mixture on the other side of the bowl. Spread 3-4 pieces of sliced steak on top and serve.

The post September Fitness Goals: #DailyBowlChallenge // Steak and Elote Corn Bowl appeared first on Katie at the Kitchen Door.

So here’s something new… I’m handing the blogging reins over to Trevor today. Yes, my silent, handsome, boyfriend is starting to get the blogging bug, and I think it’s awesome. The only thing I want to add to his review: I usually will only eat my steak cooked medium-well, because any fatty texture really kind of grosses me out. These steaks though? I devoured them cooked medium-rare, because the steaks held together so well even when only minimally cooked and had a great, chewable texture. It was a great discovery that if the beef is grass-fed, I can stop horrifying chefs by ordering everything medium-well. And now, to Trevor.

It was a super nice surprise last week to be asked by Marx Foods to sample some grass-fed Beef Strip Steaks from New Zealand. I could definitely get used to receiving last-minute steak deliveries from the friendly folks over there, and it’s sure nice to have an excuse to cook a big steak dinner with my best gal. Don’t be fooled though! This was a research-heavy endeavor. When I spring for meat, it’s either as a part of one of Katie’s gourmet super-projects (i.e. rabbit pie, venison ragout, stuffed quail,) or it’s the supermarket-special 5-pound pork loin (serves ten), which I proceed to eat solo while Katie jets around Europe for work. So I hit the books, nearly exhausting the meat-related content of Katie’s cookbook reference library.

What I found was pretty consistent; to earn the “grass-fed” moniker, the animal has to be raised on grasses, hay, silage or legumes, not finished on a high volume of corn and the low dose of antibiotics typical of commodity beef, and it must spend most of its time in a pasture. The result of these practices is a healthier animal with a lower fat content, with the added benefit of not promoting the evolution of antibiotic-resistant bacteria. What this all means when it comes to cooking grass-fed beef is pretty straightforward:

• It doesn’t hurt to tenderize: The leaner meat is not as thickly marbleized. Bruce Aidells’ The Great Meat Cookbook suggests using a Jaccard.
• Aidells and The American Grassfed Association (AGA) agree that leaner cuts can benefit from a marinade.
• Cooking rare to medium-rare yields the best results, but grassfed beef cooks more quickly than non-grass-fed.

The perfect preparation was definitely Aidells’ marinade-dry rub combo. The steaks sat in a mushroom-flavored dark soy with some smashed garlic, then they got a beautiful porcini-rosemary dry rub which ended up really emphasizing the natural earthy, beefy flavor of the grass-fed beef. Overall, the slight tang from the soy and garlic along with the dark, aromatic, meaty flavor of the beef, made this preparation totally killer. The marinade yielded a nice, tender texture without any sort of unpleasant mealiness. My one regret for this recipe was our current lack of grill. Though a little trickier in terms of temp control, I think doing the initial searing-off on the grill could have added some awesome flavor. Although a little pricey at $13 for each 12 oz. steak, the combination of the gamier flavor and firmer texture makes these steaks worth the occasional splurge.

As a meal, the steak could certainly stands alone, or with any steakhouse sides. For this meal though, Katie set her yorkshire pudding with creamed spinach against my beer-battered onion rings with mustard aioli in what turned out to be a delightfully diverse night of overeating. Both side dishes came from Richard Blais’ Try This At Home, and while the duck-fat coated yorkshire puddings puffed up beautifully in the oven, the onion rings and the sweet, tangy mustard dip were the clear victor [edit: Katie agrees].

Disclaimer: Marx Foods sent us these steaks free of charge in exchange for our honest review. 10 bloggers received steak samples, and the blogger with the most thorough review will win a credit to the Marx Foods store.

Pan-Seared Grass-Fed Strip Steaks with Porcini and Rosemary Rub

Recipe adapted from The Great Meat Cookbook. Serves 2.

• Two 12-oz grass-fed strip steaks
• 4 garlic cloves, smashed
• 1/2 c. dark mushroom-flavored soy sauce (available at Chinese groceries)
• 1/2 c. dried porcini mushrooms OR 2 TBS porcini powder
• 1 TBS finely chopped fresh rosemary
• 2 tsp coarsely ground black pepper
• 1 TBS olive oil

1. Place the steaks in a ziploc bag. Combine the smashed garlic and the dark soy sauce and pour over the steaks. Seal the bag and shake to thoroughly coat the steaks with the marinade. Let the steaks marinate at room temperature for 2 hours, flipping them over occasionally to distribute the marinade.
2. Grind the dried porcini mushrooms in a coffee grinder until they are a fine powder. Combine 2 TBS of the porcini powder with the chopped rosemary and black pepper in a small bowl.
3. Remove the steaks from the marinade, letting the excess drip off. Scrape off any garlic, and pat the steaks dry with a paper towel. Generously sprinkle the porcini mixture over the steaks so that both sides are completely coated.
4. Preheat the oven to 275°F. Heat the olive oil in a large cast-iron skillet over medium-high heat. Swirl to coat the bottom of the pan with oil. Add one of the steaks and cook for 2 minutes on each side, or until it has a deep brown exterior. Transfer the steak to a baking sheet, and repeat with the second steak.
5. Place the seared steaks in the oven. After 10 minutes, check the internal temperature – when the temperature reaches 125°F to 130°F they are medium-rare. When they are medium rare, let rest 5 minutes covered loosely with aluminum foil, then serve.

Vidalia Onion Rings with Beer Mustard Aioli

Recipe adapted from Try This At Home. Serves 4.

• 2 large Vidalia onions
• 2 c. low-fat buttermilk
• 1/4 c. + 2 c. AP flour, divided
• 1/4 c. rice flour
• 1 c. soda water
• 4 oz. beer (drink the rest!)
• 1/2 tsp honey
• kosher salt
• vegetable oil
• beer mustard aioli, recipe below

1. Peel onions without cutting through them, then slice each onion crosswise into 1/4 inch thick slices. Separate the slices into individual rings. Place the onion rings in a shallow pan and cover with the buttermilk.
2. In a large bowl, whisk together the 1/4 c. AP flour, rice flour, soda water, beer, and honey until smooth. Place the remaining 2 c. flour in a shallow pan and season with kosher salt.
3. Fill a large heavy pot with at least 3 inches of vegetable oil, and heat over medium-high heat to about 350°F. Working in batches, lift the onion rings from the buttermilk and shake off the excess. Dredge them in the flour and toss until coated, then dip them one by one into the batter, shake off the excess, and carefully add to the hot oil. Fry, turning often with heat-proof tongs, until golden brown, about 3 or 4 minutes. Remove from oil and drain on paper towels, then sprinkle with salt while they are still warm. Serve warm with beer mustard aioli.

Beer Mustard Aioli

Recipe from Try This At Home. Makes 1 1/2 cups.

• 1 c. high quality mayonnaise
• 1/2 c. Dijon mustard
• 2 TBS molasses
• 1 tsp ground cinnamon
• 1/2 tsp beer extract OR an additional 1 TBS molasses
• pinch of cayenne

1. Whisk all ingredients together in a small bowl until well combined. Store in an airtight container in the fridge for up to 1 month.

New Yorkshire Pudding with Licorice-Spiced Creamed Spinach

Recipe adapted from Try This At Home. Serves 4.

• 1 TBS olive oil, plus more for greasing the pan
• 1 small garlic clove, minced
• 1 small shallot, minced
• 2 whole star anise
• 1 1/2 lbs. fresh spinach, trimmed, washed, and sliced into thin ribbons
• 1/2 c. heavy cream
• 3 large eggs, divided
• kosher salt and freshly ground black pepper to taste
• 1/4 c. + 2 TBS whole milk
• 2/3 c. flour
• 3/4 tsp pastrami spices, recipe below
• 1 TBS duck fat or bacon grease
• 1 TBS cold water

1. Preheat the oven to 325°F. Grease a small baking dish with olive oil, and set aside.
2. Heat the 1 TBS olive oil over medium heat in a large saute pan. Add the garlic, shallot, and whole star anise and saute until the garlic and shallot are softened, about 3-5 minutes. Add the spinach and cook, using tongs to continuously toss the spinach so that all sides are exposed to the heat, just until spinach is wilted, about 2-3 minutes. Immediately place the spinach in a colander and let drain. Discard the star anise.
3. Whisk together the cream, 1 of the eggs, and salt and pepper to taste in a small bowl. Squeeze the spinach to rid it of any excess water, then add the spinach to the prepared baking dish. Pour the cream mixture over the spinach and stir to combine. Bake for about 30 minutes, until center of spinach is set, then remove from oven and cover with tinfoil to keep warm.
4. Increase the oven temperature to 400°F. In a large bowl, whisk together the flour, pastrami spices, and salt to taste. Add the remaining 2 eggs and the milk, and stir to combine. Divide the duck fat between 4 cups of a jumbo muffin pan or 8 cups of a regular muffin pan and place the pan in the oven until the fat begins to sizzle and smoke, about 5-8 minutes. Remove from the oven, quickly whisk the cold water into the pudding batter, then fill each muffin cup about 1/3 of the way full with the batter (the yorkshire puddings should puff up dramatically while they bake). Return the pan to the oven. Bake until puffed and golden brown – if using a jumbo muffin pan, about 30-35 minutes, or 15-20 minutes for a regular muffin pan.
5. Remove the puddings from the oven, cut a slit in the top, and stuff with a spoonful of the creamed spinach. Serve hot.

Pastrami Spices

Recipe from Try This At Home. Makes about 1/4 cup.

• 2 TBS whole coriander seeds
• 1 TBS whole yellow mustard seeds
• 1 TBS whole black peppercorns
• 1 1/2 tsp paprika

1. Toast the coriander seeds, mustard seeds, and peppercorns in a dry skillet over medium heat, shaking the pan frequently to prevent them from burning. Toast until fragrant, about 3-4 minutes. Cool completely, then grind coarsely in a spice or coffee grinder. Stir in the paprika. Store in an airtight container at room temperature for up to 6 months.

The post Marx Foods Grass-Fed Strip Steaks + Onion Rings + Duck-Fat Yorkshire Pudding appeared first on Katie at the Kitchen Door.

As you might imagine, I cook a lot. Like, a lot. Some weekends, I spend 4 or 5 hours each day in the kitchen, mixing batters, chopping veggies, frosting cupcakes, and styling photos. The output of my weekend cooking sprees becomes a hodgepodge of things – meals for the week, posts for the blog, and leftovers destined for the freezer. But this means that dinner is usually just that – a hodgepodge. I’ll defrost a container of soup and slice up some bread, or throw pasta on to boil to use up a batch of ratatouille, or I toss all the leftover cooked veggies and grains into a bowl, drizzle it with whatever sauce is currently in the fridge, and call it a night. And for the purpose of full disclosure, I have to admit that at least once a week, to the horror of my nurse roommate, dinner is a glass of red wine in front of the TV because even defrosting something seems like too much effort. It’s pretty rare that I actually sit down to a composed meal of the kind that I ate growing up – one with 3 or 4 different parts, a salad, a protein, a few sides, and dessert. On the one hand, I don’t really need to eat that way – I’m not trying to feed a family, and it’s usually just me eating, or Trevor will join me and we’ll cobble together our leftovers. On the other hand, it’s kind of nice to sit down to a real meal, one with parts that go together and that feels like dinner, not just eating. So I’m going to give Sunday dinners a try. Not every week. But once in a while.

Last Sunday, we broke out the grill. Grilling is one of those things that I really want to learn how to do, but I’m kind of afraid of doing it wrong and burning myself or ruining a pair of $20 steaks or, worst-case-scenario, exploding the grill by doing the gas wrong. I put learning how to grill on my summer bucket list last year, but definitely failed at achieving it. Last week, I made a little progress – I cleaned out the ashes and lit the coals, all under Trevor’s careful supervision. Then he took over. But I’m committed to it this year – I even have two grilling books sitting on my window bench, waiting to be reviewed.

What we put on the grill last week was a little bit indulgent for us – two beautiful grass-fed strip steaks, rubbed with a coffee-chile-brown sugar mixture and Belgian endives, dressed simply with olive oil and salt and grilled until charred and smoky. To go with it we had chimichurri sauce, crispy oven-roasted potatoes, and the most delicious, decadent ice cream I’ve ever had – sour cream ice cream with a strawberry-brown sugar swirl. It tastes like cheesecake with strawberry sauce but even smoother and creamier. It’s insane. And over-the-top rich, but I’ll absolutely be making it over and over again. We threw in a few beers and a cranberry margarita and it definitely felt like a real meal – a really nice start to the week. Given that we had several different dishes on our plate, it was surprisingly easy to put it all together. The steak, potatoes, and endives were all very simple and quick, the chimichurri only took a bit of chopping and stirring, and the ice cream was already made. Plus, everything was good. Really good. Sometimes simple is the best! Most of you probably already have plans for grilling tomorrow, but if you don’t, I definitely recommend all of these recipes.

The Menu

Coffee-and-Chile-Rubbed Strip Steaks – see below (from Food and Wine)
Chimichurri Sauce – see below (adapted from Food and Wine)
Charred and Smoky Belgian Endives – see below (adapted from Food and Wine)
Oven-Roasted Potatoes – see below
Strawberry-Sour Cream Ice Cream – see below (adapted from The NY Times)

Coffee-and-Chile-Rubbed Strip Steaks

Recipe from Food and Wine. Serves 4.

• 2 TBS finely ground dark roast coffee
• 2 TBS chile powder
• 2 TBS dark brown sugar
• 1 TBS smoked paprika
• 1 1/2 tsp cumin
• 1 TBS kosher salt
• Four 10-oz strip steaks

1. In a small bowl, stir together the coffee, chile powder, brown sugar, paprika, cumin, and salt until evenly mixed. Rub the mixture on all sides of the steaks. Let steaks sit at room temperature for 30 minutes.
2. Grill the steaks over moderate heat, turning once, until they are charred outside and medium-rare within, about 11-13 minutes. Transfer to a clean plate and let rest for 10 minutes before serving. Serve with chimichurri sauce.

Chimichurri Sauce

Adapted from Food and Wine. Makes about 1 1/2 cups.

• 1/4 c. red wine vinegar
• 1/4 c. white balsamic vinegar
• 2 TBS olive oil
• 1/2 tsp sugar
• 1 small shallot, peeled and finely minced
• 1/2 c. finely chopped parsley
• 1/4 c. finely chopped cilantro
• 4 scallions, thinly sliced
• 1 tsp dried oregano
• salt and pepper to taste

1. Whisk the vinegars, olive oil, and sugar together in a medium bowl. Stir in the shallot, parsley, cilantro, scallions, and oregano. Season with salt and pepper to taste. Let chimichurri rest at least 20 minutes before serving. Keep chilled. 

Charred and Smoky Belgian Endives

Recipe from Food and Wine. Serves 4.

• 4 Belgian endives, sliced in half lengthwise
• olive oil
• kosher salt
• freshly ground pepper

1. Brush the endive halves with olive oil on both sides, then season with salt and pepper. Grill over moderate heat on a charcoal fire, turning occasionally, until charred and tender, about 12-15 minutes. Transfer endives to a platter and tent with foil. Let steam for 5 minutes, serve warm.

Oven-Roasted Potatoes

Serves 4.

• 1 1/2 to 2 lbs. small red new potatoes
• 8 cloves garlic, peeled
• olive oil
• sea salt

1. Preheat oven to 425°F. Wash potatoes and cut into quarters, or halves if they are very small. Toss potatoes and garlic with olive oil and salt in a large roasting pan. Spread potatoes on the bottom of the pan – they should have enough room so that they are not touching one another. Roast for 40-50 minutes or until golden brown with crunchy edges, flipping with a spatula halfway through.

Strawberry-Sour Cream Ice Cream

Adapted from The NY Times. Makes about 5 cups.

• 1 c. sugar
• 9 egg yolks
• 1 c. heavy cream
• 1/2 c. milk
• 1 1/2 c. sour cream
• 2 tsp vanilla extract
• pinch salt
• 1 lb fresh strawberries, hulled and diced into 1/4 inch pieces
• 3 TBS brown sugar
• 1 TBS brandy

1. In a large heat-proof bowl, whisk together egg yolks and 1/2 c. of sugar until smooth. Set aside.
2. In a medium sized saucepan, whisk together remaining 1/2 c. sugar, the heavy cream, and the milk. Heat over medium low heat, whisking all the while, until the mixture just reaches a simmer. Remove from the heat.
3. Slowly pour about 1 cup of the hot cream into the eggs in a thin stream, whisking the eggs vigorously as you do so to keep them from scrambling. Pour yolk mixture back into saucepan with rest of cream, still whisking. Heat the custard over low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon. This will take 7-10 minutes. After it begins to thicken, it will continue to thicken fairly quickly, so remove from heat about 30 seconds to 1 minute after it starts to thicken.
4. Strain custard through a sieve into a large, clean bowl, pushing through sieve with a spatula. Allow to cool for about 5 minutes, then whisk in sour cream, vanilla extract, and salt, whisking until smooth. Cover custard tightly with plastic wrap and refrigerate for at least 3 hours, or overnight.
5. About 1 hour prior to churning the ice cream, prepare the strawberries: Place the chopped strawberries and the brown sugar in a large frying pan and stir. Let sit for 15 minutes to allow the strawberry juices to release. Heat over medium-low heat, stirring, and cook for 10-15 minutes, until berries are soft, and juices have evaporated enough to become syrupy. Remove from heat and stir in brandy. Transfer berries and syrup to a bowl and freeze for 20-30 minutes, until chilled but not frozen.
6. Churn the ice cream in an ice cream maker according to directions. When the ice cream has reached a soft serve consistency, turn off the machine and fold in the chilled strawberry mixture so that there are streaks of berries. Freeze to further solidify.

The post Sunday Dinner // Coffee-Chile Strip Steaks, Grilled Endives, Strawberry-Sour Cream Ice Cream appeared first on Katie at the Kitchen Door.

I have something really exciting to introduce to you today – and an equally exciting giveaway to go along with it. A few months ago, Kelli from Blue Apron Meals reached out to ask if I’d be interested in reviewing their weekly meal service. I was hesitant at first – I mean, I write a food blog after all, half the fun is in coming up with my own recipes to share with you! But as I thought more about it, I realized that Blue Apron might be just what some of you are looking for. In particular, I was thinking about all my 20-something friends just setting out on their own – the ones who tell me they want to learn how to cook but don’t know where to start, the ones who ask me what they can make that’s both healthy and easy, and the ones who just don’t have the time to think about what to make and when they’re going to get groceries and how to carry them back to their apartments. So I decided to give it a try – and to give one of you the chance to try it out for yourself, as well.

So how does Blue Apron work? It’s easy. They send you a box full of pre-measured, clearly labeled ingredients, along with three recipe cards. Each box has enough to make three meals with two servings each, and the cost is $10 per person per meal (so, a $60 weekly minimum). The only ingredients you need to supply are olive oil, salt, and pepper – everything else comes with the box, including tiny bottles of maple syrup, little containers with pats of butter, and pre-measured spices. You can choose either the vegetarian or meat and fish box, and all that’s left for you to do is cook! You will need to know some basic techniques (peeling, chopping, searing), and to have a basic set of kitchen implements (I needed a cutting board, knife, pot with lid, saute pan, roasting pan, and zester/grater for this week’s meals), but the instructions are clear and each step is illustrated with photographs.

My experience using Blue Apron Meals was very positive. I got to try three tasty, healthy meals – Minute Steaks with Picadillo Sauce and Yellow Rice, Chicken with White Beans, Escarole, and Meyer Lemon, and Maple and Ginger Glazed Salmon with Watercress Parsnip Salad (you can find the full recipes for any dish, which would be easy to recreate even without the service, on Blue Apron’s site). Each dish took between 30 and 50 minutes from start to finish, and all were generously portioned (I got 3 full meals out of the steaks). The best parts of the service for me? Not having to go to the grocery store, not having to decide what to cook and find a recipe, being able to turn your order on or off based on that week’s meals (which are announced ahead of time), and knowing that the meals are healthy and balanced. And although I received this week’s box for free, I think the service is affordable. If I were to have made three meals with different proteins – steak, chicken, and salmon – I would have spent close to $30 on the meat alone, especially since it’s hard to buy proteins in a size appropriate for a single meal.

That being said, there is always room for improvement. While the meals are tasty and home-cooked, they are not as exciting as the typical dinner I make at home – in each dish, I was left wanting a little bit more contrast of flavors – more olives and raisins in the Spanish rice, more seasoning on the chicken, more oranges for the watercress salad. (My friends and family will be shocked to hear that I thought the salmon was actually the best dish, since I’ve long been a self-proclaimed seafood hater! So here’s to expanding horizons.) Also, the ingredients were high quality, but I was a teeny bit put off to find a few small snails in the watercress. Harmless, I know, and they do tell you to wash all your veggies, but it still made me a touch squeamish.

The bottom line: Overall, I would heartily recommend Blue Apron Meals, especially for those of you who want to cook more at home but either don’t have time or don’t know where to start. I’m considering signing up so that for weeks when I know ahead of time that I’ll be crazy busy, I can turn this on and know that healthy, tasty meals for the week will be taken care of.

Giveaway details: Blue Apron has generously offered to send one reader a week’s worth of meals (that’s 3 meals at 2 servings each)! Unfortunately, this giveaway is only open to readers within their current delivery range (CT, DE, IL, IN, KY, MA, ME, MD, NH, NJ, NY, OH, PA, RI, TN, VA, VT, WV and some parts of AL, AR, GA, IA, MI, MO, MS, NC, SC, WI… for a more precise definition of whether or not you’re eligible, see their delivery map). Directions for how to enter the giveaway are:

1. Mandatory Entry: visit Blue Apron’s recipe book then come back here and leave me a comment letting me know which recent recipe you think sounds the best.
2. Additional Entry #1: Like both Blue Apron Meals and Katie at the Kitchen Door on facebook, then return here and leave a comment letting me know you did so.
3. Additional Entry #2: Follow @BlueApronMeals and @Kitchen_Door on twitter, tweet “Win a week’s worth of healthy and tasty meals from @BlueApronMeals and @Kitchen_Door via http://wp.me/pMUN2-Yj”, then come back here and leave a comment letting me know you did so.

That’s all! The giveaway will be open until Tuesday, March 5th, 2013 at midnight, at which point I will randomly select a winner. Good luck to everyone.

Disclaimer: I received a week’s worth of meals from Blue Apron free of charge, and they are hosting this giveaway. All opinions are my own, and I was not otherwise compensated to write this post.

The post Blue Apron Meals – Review and Giveaway appeared first on Katie at the Kitchen Door.