This Week In Dinners So Far…

This week, we ordered dinner from Just Add Cooking. I chose a chicken, fish and vegetarian option. The vegetarian option was actually a soup created by Boston chef Jeremy Sewall, who owns two of my favorite restaurants in the city, Row 24 and Island Creek Oyster Bar. He has another recipe featured for this week’s menu and you can still order it to be delivered next week as long as you place your order by noon Wednesday 4/27.

Order any week by noon on Wednesday to have your meals delivered on Sunday afternoon. Since it’s local, you don’t have to worry about the million ice packs! Meals are packed that day keeping waste lower than every other meal delivery kit.

JAC emphasizes their local angle by working with local chefs and sourcing local produce. My box this week included New England caught cod from Red’s Best, yogurt from Narragansett Creamery in Providence, RI, milk from Rhode Island, all natural, GMO and antibiotic free chicken breast from Allen Family Farms, locally grown onions and potatoes as well as butter from Vermont and bread from Pain D’Avignon in Hyannis, MA.

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This week’s recipes also took 30-45 minutes to make which was ideal. We started putting Tommy to bed earlier, starting at 7 on Sunday and by Tuesday night he was lights out by 6:30 PM. This allowed me to make dinner in peace and then enjoy quality time with just Nick and I.

We first made the Chicken in Tarragon Sauce. The benefit of meal delivery kits for me is not having to navigate a grocery store looking for ingredients and learning how to properly cook simple dishes. I usually just wing this type of thing.

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Veggies in the oven, let me set it to 400, no 450, 30 or 45 minutes? How about until they look done? No?
This chicken was cooked simply in a skillet and then finished in the oven. The sauce was simple made with a little olive oil, onions, tarragon, flour and whole milk. Of course salt and pepper to taste as well. It made an otherwise average recipe fancy and delicious.
Next, we made the Cod with Broccoli and Orange. First, I’m an idiot and didn’t realize couscous was pasta that needed to be strained. I totally thought the water was supposed to all evaporate. With a little yogurt and chives, it was really tasty. I also learned how to cook one of my favorite fishes.

Cod tastes best cooked at 400F for just 10 minutes. I seasoned the fillet with salt, pepper and whole grain mustard before putting it in the oven and then topped with panko crumbs (sautéed with olive in a skillet) for crunch. The orange sauce was a nice touch but in pinch, not necessary for a flavorful dish. Wish I knew this a long time ago since cod is always on sale at Whole Foods.

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The orange sauce really was perfect on top of the broccoli and fish made without added sugar but just from a freshly squeezed orange.

Lastly was the Roasted Cauliflower soup. I’m not really a soup for dinner type gal but was curious to try one of Chef Jeremy Sewall’s recipes. I was surprised at how delicious it was and now I’m on a mission to health-ify it! Most of the recipes featured are gluten free, vegetarian or lower calorie. This one was vegetarian neither of the other two. The bruschetta was a nice touch too. Instead of a full serving, I had half and added a side salad.

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Unlike other boxes, we had leftovers and was given extra herbs! Now I’m on a mission to use them for some adventurous recipes or freeze them into ice cubes to use at a later date. The serving sizes are always hearty and we are never still hungry – so while some calorie counts may appear high on the website, it is for a hefty helping.

Just Add Cooking is offering a great deal for those of you who haven’t yet had a chance to try them! With code SFIT, you can get your first Just Add Cooking box for just $39. Click here to sign up for a free account and pick your recipes!

disclaimer – I was not compensated to write this post but was provided the meals for free.

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