Hello friends! With all the apologies in the world for being a bad, bad blogger, I’ll simply note that at this exact moment in pandemic time, I’m struggling. Drowning in housework, pending renos, gardening and some re-re-discovered hobbies, I should be a veritable dynamo of productivity. Instead, I find myself drifting about the house, half-assing the things I should be full-assing. I’ll clean a bit. I’ll take a nap. Then I’ll go out in 30 degree weather for five hours and garden so hard, you’d think I’m stumping for it to become the next new Olympic sport. There are no in-betweens now – it’s just go or no go.
Ah, but as always, I’m so incredibly fortunate that food is a comforting consistency in my life. And thanks to the Hello Fresh meal kit deliveries that we have been receiving through much of the pandemic, it’s also been a tasty, fun and educational comfort – just the thing for these utterly weird times. So let’s take a peek at what we enjoyed and how we fared during this most recent Hello Fresh experience, shall we?
Cheesy Squash-Stuffed Ravioli Bake with Caramelized Pear Salad
Hello Fresh LOVES them some butternut squash, particularly in roasted and ravioli form. Fortunate, as I really love both of those things as well, particularly when they’re combined with an herby, cream cheese-based sauce and gooey melted cheese. So delicious, but I maybe enjoyed the salad most of all. Can’t go wrong with peppery arugula, candy sweet pears and crunchy pepitas. It made a nice, light foil for the rich pasta. I’m actually back so far on these Hello Fresh posts that this recipe has come around once again in the recipe rotation, and it was just as good the second time.
Veggie Chili with Tortilla Chips and Sour Cream
Here’s another recipe we’ve tried before. Hello Fresh changes up their menu offerings fairly frequently, but highly rated recipes come back time and again, and this hearty chili is a favourite. Actually, my favourite are the tortilla chips you serve alongside or on top of the chili (though what sillyhead got that one so mixed up? Clearly the chili is just a delivery mechanism for the CHIPS!) I also went rogue on this one, and thinking that the finished product – your basic bean and veggie chili – was looking a bit sparse, I added some sauteed Beyond Meat to the pot for the final five minutes of cooking time. A solid offering, but without that bit of plant protein, not quite filling enough.
Grilled Halloumi Bun with Basil Aioli and Potato Wedges
What you see is what you get with this delicious recipe – pan-griddled, salty cheese on a toasted bun with pesto aioli and rosemary potato wedges. I always think of this popular recipe as summer food (and very soon I will have a barbecue on which to grill that cheese; pretty excited about what that’s going to do to my Hello Fresh-ing. Reason number 1,657,498 I’m glad we now live in a house as opposed to a condominium apartment – the ability to possess a barbecue.)
Homemade Vegetable-Packed Calzone with Spring Mix and Italian Vinaigrette
This recipe’s a bit of an odd one for me, as I find it both tasty, and destructive (digestively, and to your kitchen!) It’s all that flaky puff pastry (again, tasty, and remarkably easy to handle, but yikes, your life will be a mess of buttery flakes for DAYS after preparing this one.) It also may be the leek and bell pepper filling, which goes into the oven raw – it would benefit remarkably from a quick sautee in a hot pan before you assemble the calzones, just to round off the static, slightly harsh flavour of the fresh veggies. I see that this recipe is coming around again in a few weeks’ time, and they’ve changed the puff pastry over to a more traditional pizza dough. Smart. Hopefully they’ll follow suit soon with some changes to the filling.
Veggie Taco Bowl with Beyond Meat and Mexican-Style Red Rice
Fun discovery of the last few years (particularly when we’re down Disney way) – I friggin’ LOVE Mexican cuisine! I mean, my love of margaritas is fairly well documented, but I also love red rice, jalapenos, fresh salsa, cilantro, limey crema and, hoo baby, salty, corny, crunchy tortilla chips. So how fortuitous that this recipe – another one we’ve enjoyed maybe three times now – features all of those things, and a bit of delicious Beyond Meat to really boost that burrito bowl flavour as well.
Cheese-Stuffed Pasta in a Zucchini Tomato Sauce with Balsamic Onions and Parmesan
It seems inevitable that when you’ve tried as many Hello Fresh dishes as we have (three per week, almost every week, since the beginning of the year) you’re going to run across a dud. This recipe had potential – loved the sticky, balsamic-glazed onions they used here as a kind of garnish – but absolutely none of the flavours went together. Honestly, the final result tasted like two different pasta dishes slammed together at the last moment, one a delightful mix of caramelized onions and nutty parmesan cheese, and the other a direct-from-the-can stuffed pasta courtesy of Monsieur Boyardee (not to slam the Chef; I actually really love Beefaroni, and I will mourn the loss of Rollercoasters with mini meatballs until my dying day. I just don’t expect to find those flavours in my Hello Fresh entree.) The balsamic onions would be great on a thin crust pizza, though.
Stuffed Roasted Portobello with Cheesy Chive Mash and Mixed Kale Salad
Saving the best for last, this scrumptious dish is the vegetarian version of Sunday Supper – meaty, soy-glazed portobello mushrooms topped with cheesy, chive-flecked mashed potatoes and a rich, salty onion gravy. Bit of crispy kale salad dressed in a zippy vinaigrette makes a fine, fresh accompaniment for all that flavour. This is such a nicely balanced dish, hitting all those flavour and texture sweet spots. Outstanding! If I had the option to make this dish all of my recipes for the week, I would. And then keel over, because there’s just too much mashed potato goodness here.
Well, now that I’m ravenous all anew, it’s time to go and see what’s on tap for this evening. Something fun and yummy, probably – and once I know for sure, you’ll be the first to know. 🙂 Bon appetit, and hang in there, friends.