Welcome to my Blue Apron Favorites – April 2021 edition! And surprise, it’s a seafood fest! Four out of my five favorite Blue Apron dishes for the month of April 2021 were either shrimp or cod dishes, with the fifth being a repeat favorite. I hope you are a fellow seafood lover!
A few notes about my Blue Apron posts…
- I write these so you can see what kind of delicious meals you can have with Blue Apron too!
- My husband and I are currently on the plan that allows for three (3) meals per week. This means we typically average 12 – 15 meals to choose my favorites from.
- We don’t discriminate between proteins – we like vegetarian dishes, seafood, and all types of meat.
- We do make variations in the dishes sometimes (i.e. substituting or adding extra ingredients). These are noted under each favorite if applicable.
Without further ado, here are my favorite Blue April dishes we cooked up in April 2021.
Zesty Shrimp & Bucatini Pasta
Pasta, pasta, pasta! Always a comfort to have some delicious pasta! Shrimp pasta is actually one of my all-time favorite meals, but usually just with a simple garlic butter sauce. This Zesty Shrimp & Bucatini Pasta from Blue Apron had a little Korean twist to it with the addition of gochujang!
Veggies in this dish included red bell pepper, garlic, and scallions, which were sautéed together with salt and pepper. I like to leave the peppers a little al dente so they have some crunch to them still!
The shrimp were pan fried with the gochujang and tomato paste, and finished off with verjus blanc (white grape juice) and cream to make a rich and slightly creamy sauce. Everything was tossed together at the end and topped with fresh scallions. Delicious!
Romesco Shrimp & Couscous Skillet
Next up, we had this very tasty Romesco Shrimp & Couscous Skillet – a recipe designed for easy clean up and cooking (one pan!).
For this dish, we cooked the shrimp slightly in a skillet and then added in scallions, tomatoes, spinach and the pre-packaged romesco sauce. Then, we added dry couscous, currants, capers, and a bit of water to let the couscous cook. The dish was garnished with lemon labneh and sliced green tops of scallions.
My only complaint on this dish would be that I wish we had more food! But, it definitely works as a lighter meal if you’ve had a heavy lunch earlier in the day.
Cheesy Meatball Bake
I try really hard not to do repeats on my Blue Apron Favorite recaps, but this one is just too good to pass up! This Cheesy Beef & Pork Sausage Meatball Bake is one of our favorite Blue Apron meals to date. It is a premium meal, so you do have to pay extra per serving. However, it does make more than two full servings and I always have some leftover to have for lunch the next day.
This meatball bake is also served with crispy garlic bread and an arugula salad with watermelon radishes, which is simple and tasty!
You can read my original review of this dish here.
Seared Cod & Zucchini
I really love the seafood dishes from Blue Apron because they are usually very light and super flavorful! This Seared Cod & Zucchini made it to my list of favorites because of overall flavor.
Firstly, the cod was dredged in a flour and spice mixture, with Weeknight Hero being the spice blend of choice! If you’ve read some of my other favorites recaps, you might know that I love me some Weeknight Hero Spice Blend. The fish was then fried in a pan, along with some zucchini.
Finally, the cod dish was topped with a “salsa” of fresh tomatoes, capers, garlic and apple cider vinegar. The tangy vinegar and capers really put a pop to this dish! Everything was served over a bed of sushi rice mixed with crème fraiche for a little creamy addition to the plate.
Cod Fish & Chips
Did you know you can make fish & chips without having to use a deep fryer! I really love that our Blue Apron recipes help us to explore different techniques of cooking that help us to make some of our favorite dishes in an easier way.
My final favorite Blue Apron dish in April 2021 was Cod Fish & Chips with Cabbage Slaw & Caper Mayo.
The cod was dredged in a batter made with tempura flour mix, Weeknight Hero Spice Blend, and some water. My husband of course added a few touches of his own special seasonings at this point. Then, it was simply fried in a pan with a bit of oil.
On the side, we had oven baked fries, a cabbage and carrot slaw (made with apple cider vinegar and oil), and homemade caper mayo (see below re: mayo substitute).
Our Variations
I omitted the mayo for the caper mayo and used sour cream instead. It was delicious!
Did you see anything on this list you’d like to cook for yourself? If you’re interested in cooking with Blue Apron, be sure to check out their website to see what the latest specials are! You can usually get some meals for free when you first sign up.
Happy cooking!
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