I knew I had to begin eating healthy food after my hospital scare in December. Eventually I found Blue Apron. So this is what I made this week:

Asparagus and Arugula Pesto Pizza with Pink Lemon Ricotta.
Not exactly shaped like a Papa John’s Pizza is it.

 

 

 

 

 

 

 

Ingredients:  Raw Plain Pizza Dough This is the only ingredient I didn’t make from scratch. I formed it from the raw dough though.
Scallions
Mozzarella Cheese
Arugula
Asparagus
Fresh Garlic
Pink Lemon
Ricotta Cheese
Crushed Red Pepper
Grated Parmesan Cheese
 

 

Thai Steak Lettuce Cups with Spicy Green Beans and Sushi Rice.
Ingredients:
Steak
Sushi Rice
Green Beans
Fresh Garlic
Butter Lettuce
Lime
Cilantro and Mint
Ponzu Sauce
Sugar

The recipe called for a Bird’s eye chili but that would have been too spicy so I left it out.
Ginger Pork Meatballs with Yakiniku Sauce and Green beans
Ingredients:
Ground  Pork
Jasmine Rice
Green Beans
Radishes
Fresh Ginger
Yakiniku sauce
Sesame Oil
Panko Breadcrumbs
Rice Vinegar

The pink garnish are thinly sliced radishes pickled with rice vinegar and sesame oil. The pickling liquid was combined with the Yakiniku sauce to make a sauce for the pork meatballs and green beans.

The produce is all organic and the meats are ethically produced with no hormones. For example some recipes call for an egg. These eggs are produce by non-caged chickens fed all organic feed.

The development that was unexpected is that I enjoy cooking!