Fishin’ For New Recipes with Blue Apron
This post is sponsored by Blue Apron.
Good morning! Today, I’m bringing you another inspiring recipe from Blue Apron, one of my favorite blog partners. I have an offer for those of you who have yet to try it: the first 50 readers will get $40 off their first two weeks of Blue Apron orders.
What I love about Blue Apron is you can start, skip, and stop at any time. I keep my account active and schedule weeks when they are convenient, so we get a little dose of Blue Apron each month. We eat the best those weeks! I always choose the Family Plan because the portions are plentiful, so we have enough for two adults, a 5-year-old, and leftovers. Especially on nights when we don’t have Mazen, we often eat the dinner two nights in a row. It’s great to cook once and eat twice. That’s what we did with this recipe.
Tilapia Piccata with Orzo, Zucchini, and Sweet Peppers
There are many benefits to the Blue Apron service:
-No visit to the grocery store, as all ingredients come to your doorstep
-No meal planning necessary – let the chefs inspire you!
-Sustainable and high-quality ingredients
-Customizable plans and choice within your plan recipes
-Optional wine pairings delivered to your door (yes!)
-Access to all the recipes online, so you can make them again and again (we have!)
This recipe was one of my very favorites we have made, so I chose it to share with you all. The day I made it I had it for both lunch and dinner! The fish is well seasoned and topped with a caper-studded buttery sauce. And I loved how the vegetables and orzo combined into one hearty side, bound together with one of my very favorite ingredients: crème fraîche!
The first step was to prep the ingredients. I enjoy doing this all at once, cooking-show style, because it streamlines the cooking part of the recipe so well.
While the orzo bubbled away in a big pot, I cooked the veggies together with olive oil, chopped garlic, salt, and pepper.
Meanwhile I seasoned and coated the fish.
When the veggies were cooked and orzo drained, I tossed them all together with that yummy crème fraîche. This dish had such pretty colors!
Next, I cooked the fish and made the sauce in the same pan. A lemon-caper-butter sauce is one of my favorite fish toppers. I can smell it through the screen!
This made such a lovely all-in-one meal.
Claim your discount while it lasts: the first 50 readers will get $40 off their first two weeks of Blue Apron orders.
Thanks to Blue Apron for partnering with KERF!
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