After taking a hiatus from Blue Apron during Whole30, I sure was excited to see that box waiting at my doorstep last weekend!

If you’re a regular reader then you already know how much I love Blue Apron. If you’re new here, let me give you a quick introduction. Blue Apron is a delivery service that brings all the fresh ingredients you need right to your doorstep to make delicious, chef-created recipes. Everything is delivered in the exact portions you need and you can select from a two-person or family plan.

Today I’m sharing what I cooked in my latest delivery AND offering some great perks for you guys! The first 50 readers get their first two meals FREE and I’m giving away FIVE one-week trials!

But first…the food.

As I mentioned last week, our Valentine’s Day dinner was thwarted at the last minute due to no other reason than my lack of planning. Blue Apron to the rescue! We had just received our weekly delivery so I had three meals to choose from. Since the original plan was a crab and shrimp dinner, we decided to stick with seafood and make the Mexican-spiced salmon with black rice, avocado and orange salad.

The black rice salad featured toasted pumpkin seeds, oranges, cilantro, avocado and fresh lime juice and zest. I also added a few cherry tomatoes to it since we had some in the fridge. We both agreed that the black rice salad was a really nice combination of ingredients and something we’d make again for a veggie dish or topped with fish, shrimp or chicken. You can find the recipe on Blue Apron’s website.

Valentine’s Day saved! (Yes, I got very dressed up for the occasion in my cozy Lulu fleece.)

Mid-week I cooked pan seared chicken with maple glazed carrots and mashed potatoes. I added some roasted asparagus because we had some in the fridge and I like a little something green on my plate. This is the second time we’ve had a chicken and mashed potato combo from Blue Apron. Each time I thought it would be boring but that’s never the case. The chicken breasts are skin-on which adds so much flavor and the demi-glace they send for the gravy is killer. A squeeze of lemon brightens it all up. Such a great dinner for a cold night.

We made the last dish over the weekend when my fiance’s brother and sister-in-law came over for dinner. They also get Blue Apron from time-to-time and were excited that I was making the Lebanese Lamb and Beef Arayes because they’d heard from another family member that they were awesome. 

These Lebanese flatbread sandwiches were pitas stuffed with a mixture of lamb, beef, onions, golden raisins and baharat, a Middle Eastern spice blend.

Since there were four of us eating and the entree was designed for two, I also prepared some salmon and served it along side roasted broccoli and braised red cabbage.

We all agreed that the flatbread sandwiches were a winner. We topped them with labneh, which is a rich cheese made from strained yogurt.

I had some leftovers with my lunch the day after and it was just as delicious. More updates on gluten reintroduction to come soon.

This post is sponsored by Blue Apron.