During the pandemic rather than visit restaurants, I subscribed to six different meal preparation kits. I enjoyed each, and each had their own strengths. Here is how they compare.  

Blue Apron is the first kit we tried. Limited customization of meals is available, but there is a lot of variety in the recipes. There are some good ethic selections. Packaging is very good, with the ingredients in separate bags. Shipments always arrived with the ice packs still frozen. My only nit is that sometimes condensation had soaked the instruction cards. This is an excellent choice, and a moderate price.  Let me know if you want a free starter box and I’ll send you one.

Home Chef offers the most flexibility in swapping ingredients. Nearly every meal allows substantial customization of the proteins, including upgrades in quality, change from beef, to chicken, to vegetarian, etc. When fish is part of a recipe it is impressive how fresh it is. We had a bento box that included raw tuna, and it was as good as at any sushi place. Instructions are clear, and the recipes are interesting and varied enough to avoid repetitiveness. They also have options you can simply heat up, although we never tried these. Packaging is very good, with the ingredients in separate bags. Shipments always arrived with the ice packs still frozen. For overall quality, this is my favorite of the five plans.  Here’s a $35 off coupon: https://www.homechef.com/invite/stevea85

Purple Carrot is a vegan meal kit. It has the most ambitious recipes, excellent ethnic options, and a lot of variety. Because a lot of the recipes involve tofu or seitan, neither of which are my favorites, I stuck with the vegetable-only recipes. I really like that instead of instruction cards each week includes a very professionally produced booklet with all of the recipes. Purple Carrot is the only where service where I had delivery issues. They use a company called laser ship which lost my orders a full 20% of the time. This is the most expensive of the five plans.  Let me know if you want a free starter box and I’ll send you one.

Every Plate is by far the least expensive of all the meal kits. The downside is that the recipes are quite repetitive. If there are three possible proteins, three possible sauces, three possible carbs, and three possible vegetables, then there are 81 possible combinations, and you tend to see them, over and over. True, there are also some other varients, but it just seemed too mundane. Instructions tend to be very simple. Shipments always arrived with the ice packs still frozen. This is a good pick if price is your most important consideration.  Here’s a $20 off coupon: https://www.everyplate.com/plans?c=ES-3IM7GEVPS&plans_ab=true&utm_campaign=clipboard&utm_medium=referral&utm_source=raf-share-hpt

Hello Fresh offers a lot of different meals each week, and has an excellent selection of vegetarian choices in addition to meat-based ones. Limited customization of meals is available. I really like their recipes. Packaging is very good, with the ingredients in separate bags. Shipments always arrived with the ice packs still frozen. A good pick in terms of value for the variety. Here’s a $70 off coupon: https://www.hellofresh.com/pages/share?c=HS-58NYSUJ2L&utm_campaign=clipboard&utm_couponvalue=70&utm_invitername=Steve&utm_medium=referral&utm_source=raf-share

Gobble was the last meal kit I tried. It has a good range of menus like Hello Fresh, good customization options like Home Chef, and interesting ethnic meals like Purple Carrot. Gobble’s big advertising point is that meals can be prepared quickly because many elements have been prepped for you. For example, in the Caribbean Vegetable Rondon Stew (pictured at the top of this article) the kohlrabi had already been peeled and diced, and the basmati cilantro rice was already cooked and provided in a sealed pouch. The company claims meals can be prepared in 15 minutes, and I found this close to the truth. I’ve loved all the recipes I’ve gotten from them, and one of the regular fish offerings is barramundi, which I find much better than the tilapia that predominates at some of the other services (photo above). I also like the way Gobble calls out the calories of each item in the kit, in case you want to make substitutions or omit ingredients. Discount link: https://app.gobble.com/referral/G0BgcSNDR

Overall, my choices are:  

• Overall: Gobble – great recipes, fast prep, protein options
• Most Customizable: Home Chef – multiple swaps on every protein
• Best Selection: Hello Fresh – also great vegetarian options
• Vegan: Purple Carrot – complex prep, all vegan ingredients
• Cheap: Every Plate – repetitive but easy recipes

Cook Time: 10 minutes 

Servings: 2 servings

INGREDIENTS

1/2 lb shredded or cubed chicken meat

2 Tbsp lime juice

2 Tbsp Tatziki sauce

1 Tbsp tahini

diced scallion

1 or 2 Tbsp wasabi paste

2 garlic cloves, grated

1 teaspoon granulated sugar

2 celery stalks

dried cranberries

tarragon

salt

pepper

crushed pecans

DIRECTIONS

If you don’t have Tahini or Tatziki you can substitute plain Greek yogurt or Mayonnaise.

Combine all ingredients except pecans and chill

Add pecans when serving

★★★★★

Prep Time: 15 minutes Cook Time: 3 hours Difficulty: Easy Servings: 8

INGREDIENTS

1 tbsp oil

1 small onion peeled and diced

2.5 lb carrots peeled and diced

2 cups vegetable broth

2 cups canned coconut milk

2 garlic cloves minced

3 Tbsp Thai red curry paste

2 T bsp fresh lime juice

1 tsp honey

1 tsp sea salt

2 Tbsp minced ginger (optional)

Fresh basil (optional

DIRECTIONS

Sauce onions until translucent. 

Combine all ingredients in a crock pot on high or a pot on the stove.

Cook for several hours until carrots are tender.

Purée soup with an immersion blender.

Serve warm or chill overnight.

Garnish with basil if desired.

INGREDIENTS

Chicken

2 Boneless, Skinless Chicken Breasts

1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

¼ tsp Crushed Red Pepper Flakes

Potatoes

¾ lb Golden Or Red Potatoes

1 Tbsp Dijon Mustard

1 Tbsp rice wine vinegar

2oz Sweet Chili Peppers

1 Tsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

Green Beans

6 oz Green Beans

2 cloves Garlic

1 Tbsp Maple Syrup

¼ tsp Crushed Red Pepper Flakes

DIRECTIONS

Southern Spiced Chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and coat with spice blend.

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken.

Cook 6 to 7 minutes per side, or until browned and cooked through. An instant-read thermometer should register 165°F.

Drizzle the chicken with spicy maple and crushed red pepper flakes.

Potato Salad

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.

Medium dice the potatoes.

Add the diced potatoes to the pot of boiling water.

Cook 15 to 17 minutes, or until tender when pierced with a fork.

Drain thoroughly and return to the pot.

Roughly chop the cherry peppers.

Add Dijon mustard, rice wine vinegar, chopped cherry peppers, 1 teaspoon of olive oil, spice blend, salt and pepper; stir to combine.

Refrigerate at least 30 minutes.

Green Beans with Maple Syrup and Red Pepper

Cut off and discard the stem ends of the green beans.

Peel and mince 2 cloves of garlic.

Heat 1/2 teaspoon of olive oil on medium-high until hot.

Add the prepared green beans; season with salt and hot pepper flakes.

Cook, stirring frequently, 3 to 5 minutes, or until lightly browned.

Add the chopped garlic.

Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened.

Add maple syrup, crushed red pepper flakes, and 1 tablespoon of water.

Season with salt and pepper.

Cook, stirring frequently, 1 to 2 minutes, or until the green beans are softened and the liquid has cooked off.

INGREDIENTS

3 hard boiled eggs

1/4 cup 2% milkfat Greek yogurt

1 Tbsp pickle relish

1 Tbsp stone ground mustard

1/2 tablespoon dill

1 teaspoon garlic powder

1/8 cup chopped red onion

Chopped chives (to taste)

Salt and pepper (to taste)

DIRECTIONS

Cut up the hardboiled eggs. 

Combine all ingredients and mix until desired consistency. I like it chunky.

Refrigerate for an hour. Serve and enjoy. 

INGREDIENTS

1/2 English cucumbers, sliced

6 radishes, sliced

2 Tbsp plain non-fat Greek yogurt or sour cream

tablespoon rice wine vinegar

1 tsp fresh chopped dill

Salt and pepper to taste

DIRECTIONS

Peel the cucumbers as desired. Thinly slice.

Do the same to the radishes.

Combine all ingredients.

Ingredients:

About 9 Pasta sheets (make your own or use fresh pasta from Whole Foods)

1 15oz package of part skim ricotta cheese

3/4 cup mozzarella 

1/4 cup parmesan 

1 egg

Approximately 4 cups of fresh spinach

2 or 3 cloves of fresh garlic, sliced thin 

2 zucchini, peeled and sliced thin

1 onion, chopped 

1 red bell pepper, chopped 

olive oil 

Italian seasoning (oregano, sweet basil, marjoram, thyme, and rosemary) to taste

about 1 1/2 cups of your favorite spaghetti sauce

Preparation

Heat oven to 350 degrees F. 

In a medium sauce pan, heat about a tablespoon of olive oil. Add onion and red pepper, and sauté until brown, stirring occasionally. 

In another medium sauce pan, heat another tablespoon of olive oil. Add garlic and sauté until garlic begins to brown, then add spinach and quickly sauté until reduced in volume. 

Meanwhile, in a mixing bowl combine the ricotta cheese, 1/2 cup of mozzarella, egg, and Italian seasoning. After the spinach is done sautéing, add the spinach/garlic mixture to the mixing bowl and stir. 

Spray a 9×9 inch pan lightly with cooking spray (I used grapeseed oil). Add a small amount of tomato sauce to the bottom, then line the bottom with a layer of pasta (about three sheets). 

Spread half the ricotta mixture on top of the pasta. Next add a layer of sautéd onions, then lay out the thinly sliced zucchini into a third layer. Cover with a layer of tomato sauce. 

Repeat: pasta, ricotta mixture, onions, zucchini, and more sauce. 

Top with a layer of pasta. Add a bit more sauce to keep the top moist during cooking. Then add the remaining 1/4 mozzarella and parmesan to the top. 

Bake at 350 for about 45 minutes, checking occasionally. Remove from oven and let sit 10 minutes before serving.

Ingredients for the Soup

2            Vidalia sweet onions (large), sliced into crescents about 1/4″ thick

1 tbs       Butter

1 tbs       Olive oil

1/2 tsp    Sugar

2 tbs       Flour

6 cups    Beef broth, low sodium

1 tbs       Minced garlic

3/4 cup   Chardonnay wine

1             Yellow onion, sliced (optional)

               Seasoning to taste (see below)

Ingredients for the Optional Bread and Cheese Topping

1             Sourdough baguette, sliced 1/2″ thick

3/4 tbs     Butter

3/4 tbs     Olive oil

                Grated cheese – Gruyere, Swiss, Parmesan and/or Cheddar 

Preparation

In a covered 5 quart pot, combine Vidalia onions, butter, and oil and cook covered for 30 minutes on low stirring occasionally.   Uncover, add sugar and stir occasionally until onions are a golden brown (about 30 more minutes).  Sprinkle with flour and stir until blended. Add beef broth and garlic.  Simmer on low, partially covered, for 30 minutes stirring occasionally.   Add wine.  The onions will be extremely limp at this juncture.  If you want additional texture add optional yellow onion at this point.  Season to taste: Use seasonings that appeal to you in small amounts until you have achieved the desired result.  Salt and pepper are a good place to start.  I use Cavender’s Greek seasoning, Lemon pepper and/or poultry seasoning as the spirit moves me.  (Realize that it is always best to slightly underseason – you can always add more at the very end.)  Partially cover again and simmer another 30 minutes.

So here’s where I part with the traditional restaurant recipe.  Trying to broil soup bowls topped with cheese is a wonderful way to get burned.  And I find the bread really gets in the way of eating the soup but that’s just me.  If you insist here’s a safer way.  Prior to serving the soup, melt butter and oil in a large frying pan, season to taste and coat both sides of the bread slices.  On medium heat, lightly brown both sides of bread and transfer to a baking pan.  Top with grated cheese and broil in oven until melted.  Put one slice of bread on top of each soup bowl and use the remainder as a cheese bread side dish.

This is very easy and forgiving.   The recipe is easily halved.

Melt (3) TBS Butter in soup pot.

Peel and chop (6 -7) Large Carrots and add to pot on low/medium heat.

Peel and chop (1-2) Medium Onions and add to pot.  (I had a leftover giant Vidalia onion so I used that.)

Continue heating and stirring occasionally until veggies are softening.

Add Ginger (optional if you hate ginger).  I used the better part of a squeeze tube of ginger.  Chopped pickled ginger works fine as well.

Add (4) cups Chicken or Veggie Stock andbring to a gentle boil. 

Puree with immersion blender.  

Add seasoning to taste.  I used Salt, Orange Extract and Rice Wine Vinegar.

Recommended garnishes are Chives, Parsley, Dill or Fennel.

I liked this soup better, chilled; Steve liked it best hot.  

In a small pot scald (means heat to just barely bubbling):

   1 1/2  cups    Milk

   Whilst heating milk, grate and toss with a small amount of flour:

       6 oz          Extra sharp cheddar cheese

   Turn off heat and stir with a wooden spoon into hot milk:

      1/3 cup      Sugar

      1/4 cup      Butter

      1 Tbs         Salt

                        Prepared grated cheese (gradually)

   Let cool until warm to the touch.  

Meanwhile in a large non metallic mixing bowl combine for 5 minutes:

   1/2 cup      105 degree water

    2 pkgs      Active dry yeast

    Add and beat well:

        1           Egg

     Stir in milk/cheese mixture.

Sift:

     5.5 cups    Flour

Stir into milk/cheese mixture with wooden spoon until blended:

      3 cups    Sifted Flour

Tip wet dough onto a floured surface and knead in about 2.5 cups more sifted flour for about 10 minutes.  Put dough back in bowl and cover with slightly dampened towel and allow to double in bulk.

Once dough has doubled punch down and divide into (8) portions.  Form into rectangular loaves.  Brush (8) mini loaf pans generously with melted butter and place on large baking pan. Rotate dough rectangles into prepared loaf plans so both sides are buttered.  Allow to double bulk again.

Preheat oven to 375.  

Bake for about 25-30 minutes checking for excessive browning at about 20 minutes.  Whack the top of the loaves with the dull side of a knife listening for a hollow sound which indicates doneness.

NOTE: There is enough batter for 2 okonomiyakis. In the insta story, I cooked one noodle and okonomiyaki at a time once I started frying half the batter.

Ingredients:

2 Mama Ramen (pork flavor)

3 eggs (1 for batter, 1 to top each okonomiyaki)

3/4 cup water

1 cup flour

1/4 head of shredded cabbage

1 julienne carrot (1/4 cup)

1 julienne yellow squash

3 chopped stalks of green onions

5 oz chopped/crumbled veggie chorizo sausage

Sake

Okonomiyaki sauce

Kewpie Mayo

Bonito flakes

Instructions:

1. Mix water and 1 egg

2. Add flour and powdered flavor packet to the egg mixture. Stir until just incorporated

3. Mix in cabbage, green onions (save 2 TBS for garnish), carrot, squash, and veggie meat.

*Note: I cooked one okonomiyaki at at time.

4. Oil pan and fry half the batter covered for 4 mins. Flip and cook uncovered for 4 mins

5. Cook noodles until al dente. Drain. Stir fry noodles with some oil, splash of sake, 3 TBS of okonomiyaki sauce, and package of ramen oil.

6. Place a fried egg on top of the noodles

7. Place cooked okonomiyaki on the egg and noodles.

8. Add topping: okonomiyaki sauce, kewpie mayo, bonito flakes, crunchy ramen crumbs, and green onions

9. Use two spatulas to lift from the pan to the plate. I tried sliding it onto my plate and my noodles all squished to one side.