Cooking, Part 2

My first Blue Apron delivery arrived at the house and I dutifully unpacked and put everything away. After reviewing the menu cards, I devised a plan of what to cook when.  First up, the pork chops.

The recipe was for center-cut pork chops on a bed of heirloom carrots, arugula, beets, and hazelnuts, definitely not a dish that I would cook on my own.  And that's the good part - expanding the palate and my confidence with ingredients and new flavor profiles.  The downside was that the recipe took quite a bit of time.  Much of it probably had to do with the fact that I was making it for the first time.

So tonight I'll try again and report back.  I'm hoping to have a long-term relationship with Blue Apron.  We'll see.