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Tuesday, January 31, 2017

Spaghetti & Squash-Unboxed!

I've tried several of the food delivery services, enticed by claims of convenience, portioned ingredients for three complete meals tailored to families or couples, all cleverly packaged in boxes with attractive, tidily composed recipe cards. Here's a basic re-cap: Quinciple (expensive, recipes good, striking, unique produce but nothing is pre-measured and not all ingredients are included); Hello Fresh (pricey still, decent recipes if not a little dull, the frozen fish is not great and I recall lots of chopping). In a 'Where's Waldo?' moment, I was even featured in a promotional Blue Apron video for a few fleeting seconds. I think Blue Apron kicked off the pre-measured ingredient idea but there's still a lot of chopping involved in their wildly varying yet only mildly interesting recipes of late.

So what ultimately did I discover then, this cooking out of all these boxes? Simple. As ideal as it sounds having a menu selected for you and where the only task is assembling the ingredients given to you, I realized I don't like to be told what to make in the kitchen. I prefer instead to be inspired to make a meal that I find intriguing. This does not include the proliferation of suggested slaws that seem to unite all of these food delivery services.

No, I much prefer making things I have a hankering for and I also love composing meals based on things we already have on hand. To wit, what to do with a box of pasta staring back at you from out of the cupboard? A pureed pouch of frozen butternut squash made a lovely sauce with sage for pasta (outlining a Tyler Florence recipe, I substituted here and there--such as ground sage instead of fresh and opted out of using chopped chestnuts entirely). Another bag of chopped frozen squash and zucchini for our daily vegetables was a great mixed-in topping. It all came together quickly and I didn't have to leave the house. How's that for cooking outside the box?

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