I partnered with Blue Apron for this post.
The school year has begun and with it lots of rushing around.
Walking to school.
Getting the boys to their after school activities.
Gone are our quiet summer days where we could linger at the beach or lay on the hammock reading.
September brings a busy-ness that I find hard. Really it is hard to get back into the “routine”. Are you finding the same thing? Enter Blue Apron to the rescue. You may remember I told you about this wonderful dinner service last spring when I was busy getting ready for the vintage bazaar. Click here to read that post and the delicious recipe.
Well, I’ve teamed up with them again for this busy time of year. Blue Apron is also offering my readers a wonderful deal:
The first 20 readers will get two meals for free on their first Blue Apron Order, click here
Now, you might be thinking you don’t need this service. That you can do it all. I love good food and recipes and Blue Apron give me the flexibility of getting it all done and having a nice meal with my family. They delivery their farm fresh ingredients right to your door in a refrigerated box. Mine came when we were having a heat wave and the delivery person made sure I was aware it was there. The recipes are fantastic! Click here to see some. My little boys and big boys love them so much!
Here’s what we was delivered to us last week:
4 Cod Fillets
4 Potato Buns
1 Cup Panko Breadcrumbs
4 Ounces Cherry Tomatoes
1 Head Iceberg Lettuce
1 Large Bunch Chives
2 Tablespoons Champagne Vinegar
2 Tablespoons Capers
⅓ Cup Mayonnaise
¼ Cup Dijon Mustard
2 Tablespoons Crispy Cod Sandwich Spice Blend (All-Purpose Flour, Italian Seasoning, Garlic Powder & Smoked Sweet Paprika)
Prepare the ingredients: Bread the cod: Wash and dry the fresh produce. Halve the buns. Roughly chop the capers. Cut the chives into ¼-inch pieces. Remove and discard the outer layer of the lettuce head. Quarter the lettuce head, keeping each wedge intact; remove and discard the core. Separate 4 large leaves from the wedges. Quarter the tomatoes. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the vinegar.
In a medium bowl, combine half the mustard and 2 tablespoons of water; season with salt and pepper to taste. Place the spice blend and breadcrumbs in 2 separate medium bowls; season each with salt and pepper. Pat the cod filletsdry with paper towels; season with salt and pepper on both sides. Working 1 at a time, thoroughly coat the seasoned fillets in the spice blend (shaking off any excess), then dip in the mustard-water mixture (letting the excess drip off), then coat in the breadcrumbs (pressing to adhere). Place the breaded fillets on a plate.
Cook the cod: Make the tartar sauce: Prepare the ingredients: Bread the cod: Wash and dry the fresh produce. Halve the buns. Roughly chop the capers. Cut the chives into ¼-inch pieces. Remove and discard the outer layer of the lettuce head. Quarter the lettuce head, keeping each wedge intact; remove and discard the core. Separate 4 large leaves from the wedges. Quarter the tomatoes. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the vinegar. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Add the breaded cod fillets. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Carefully discard the oil and wipe out the pan.
While the cod cooks, in a bowl, combine the capers, mayonnaise, half the chives, half the shallot-vinegar mixture and half the remaining mustard. Stir to thoroughly combine; season with salt and pepper to taste.
While the cod continues to cook, stir the remaining mustard into the remaining shallot-vinegar mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. Place the lettuce wedges on a serving dish, cut sides up; season with salt and pepper. Top with the tomatoesand remaining chives. Drizzle with as much of the vinaigrette as you’d like (you may have extra); season with salt and pepper.
In the pan used to cook the cod, heat 2 teaspoons of olive oil on medium-high until hot. Add the buns, cut sides down. Toast 1 to 2 minutes, or until golden brown. Transfer to a clean, dry work surface. Place a lettuce leaf and a cooked cod fillet on each toasted bun bottom. Top with a spoonful of the tartar sauceand a toasted bun top. Transfer to a serving dish. Serve with the salad andremaining tartar sauce on the side. Enjoy!
The cod was so fresh and delicious. The pieces were actually so large that I cut them in half for our sandwiches. It was the perfect amount and provided enough energy for John to make the junior swim team. We took him to try out right after dinner!
Conor loved it so much. He was eating the salad with his hands!
We actually had salad and fish leftover – they made a delicious lunch the next day.
Here’s a peek at the other recipe we enjoyed too Sweet Chili & Basil Chicken with Coconut Rice.
I will be making both of these dishes again and again.
I think you and you’re family would love Blue Apron too!