Vegetables in parchment with green goddess dressing and soft-cooked eggsĬustomer Review: “During the pandemic, I was thrilled to receive nutritious meals.Steak pizzaiola with tomatoes and sweet peppers over creamy polenta.Salmon and quinoa bowls with wilted greens and citrus dressing.Price Breakdown: $72 a week for two meals With more than 20 weekly recipes, you can choose between oven-ready plates, prepped servings, and classic meals that still require you to do all the chopping servings vary between two and four. When it comes to fish, Sunbasket uses only wild-caught seafood recommended by the Monterey Bay Aquarium Seafood Watch program. All meat ingredients are antibiotic- and hormone-free and the eggs are organic. “The addition of Heat & Eat meals to our product portfolio is our first entry into the growing ready-made food category and now allows us to offer 50 weekly menu options, the highest number since the company’s founding in 2012.Sunbasket has a health and sustainability angle, offering Paleo, gluten-free, pescatarian, vegetarian, vegan, carb-conscious, Mediterranean, “quick and easy,” diabetes-friendly, and “lean and clean” recipes developed by former Slanted Door chef Justine Kelly.
“A core pillar of our growth strategy is product innovation and efficient menu expansion with a goal of better integrating into our customers’ lives,” said Linda Findley Kozlowski, president and chief executive officer of Blue Apron. “When our customers enjoy Heat & Eat, they can trust that the same ingredient standards and unique flavors in our Signature recipes are applied to our ready-made meals.”īlue Apron Heat & Eat meals are currently on the company’s two-serving and four-serving menu in three recipes: Cheesy Guajillo Chicken & Rice with corn, black beans and peppers Soy-Miso Chicken & Udon Noodles with bok choy and mushrooms and Calabrian Chile Meatballs with mashed potatoes, green beans and lemon-caper butter. “When our culinary team set out to develop Heat & Eat, we wanted to make sure we created meals that remained true to the experience our customers have come to expect from Blue Apron,” said John Adler, vice president of culinary at Blue Apron.
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