Is it Time to Eat Again?

4 Hello Fresh Collage

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

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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

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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

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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

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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

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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

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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

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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.

Good Food

3 Hello Fresh Collage

Still Hello Fresh-ing over here in Quarantine Land, we are.  And thank goodness, too, because preparing these meals – and then devouring them – is pretty well the most exciting thing in my life these days (save hacking down the overgrown foliage in my backyard, a newfound skill that has not yet revealed itself as either beneficial to the plants, or wildly destructive.)

We enjoyed these vegetarian entrees quite a few weeks back, just as COVID-19 kicked open the door to the world.  I remember sitting down to one of them, the Beyond BBQ ranch burger, and thinking to myself, “In disaster movies, everyone’s always hunkered around humanity’s last can of beans.  The world CAN’T be going to shit if I’m still here eating my bourgeoisie plant burgers, can it?”

Turns out it really can, plant protein be damned!  And no surprise here, but the remainder of that week’s entrees – dishes featuring parmesan-dusted croutons, mandolin’d zucchini slices and artfully-torn bocconcini – also failed to make a dent in the progression of the world’s going-down-the-toilet-ness.  It all felt very silly, and more than a little pretentious.

But dang if it wasn’t delicious – a far superior alternative to humanity’s last can of beans.  Also entertaining, and a necessary, welcome distraction from, at that time, the lunatic spiel of bad and badder news emanating from every part of the globe.

That’s food’s power, though, isn’t it?  Speaking as someone who has struggled to control her weight her entire life, a love of good (and bad) food CAN absolutely backfire on you.  But it’s such a comfort.  It’s warmth and love and fulfillment, and I feel so very fortunate – now, during the pandemic, but always – to be well fed, and to not have to worry too much about where my next meal is coming from, whether it’s a little pick-me-up from the kitchen, or a trendy plant protein burger from a meal kit delivery service.

And now let’s take a look at this latest roundup of Hello Fresh yumminess.

Coconut Dal with Spinach and Warm Naan Bread

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Yup, okay, I’ll be the first to admit that lentils NEVER look particularly appetizing.  It’s just a fact of cooked lentils.  But cripes, are they weirdly delicious, particularly when simmered in garlicky, ginger-infused coconut milk, making this rich, filling Indian dish 100 percent tasty, and also 100 percent vegan.  I really loved the dusting of unsweetened coconut on top, too – such an unexpectedly fun little garnish.

BBQ Ranch Beyond Meat Burger with Crispy Shallots and Fries

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Ah yes, the Beginning-of-the-End Burger.  Kidding, kidding!  But this was the Beyond Burger that had me contemplating my rather privileged position in the midst of this pandemic.  Socio-political considerations aside, it was delicious, the burger thickly layered with tangy BBQ sauce, crispy fried shallots and a tart, chive-y dressing (though I jettisoned my dill pickle slices; never been much for pickles on a burger, or indeed, pickles at all!)  There was a ton of the mayonnaise-based dressing left over, so I tossed a bit of it with the provided spring greens, and then used the rest as a dipping sauce for the oven fries, because what are fries without mayonnaise anyways?  Less yummy, that’s what.

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Warm Mexican Bean Bowl with Tangy Guacamole

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A bowl-type dish served on a plate – what even IS this madness?!  Here we’ve got another trendy dish, the burrito bowl (again, the kind of thing about which my grandmother would have remarked, “Well, that’s a hell of a jollop.”)  Here we’ve got onions, red bell peppers and black beans sauteed in a Mexican seasoning blend, on a bed of cilantro rice, topped with sour cream and tart guacamole.  It was great!  Zero complaints with this new classic.  If it ain’t broke, don’t fix it – just eat it (sorry, Nanny!) 🙂

Rigatoni in a Blush Tomato Sauce with Basil Oil and Torn Bocconcini

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This is my favourite Hello Fresh recipe.  Gosh, I love this incredible pasta dish!  This is one of Hello Fresh’s fussier recipes, involving boiling, sauteeing, blanching and broiling, but the results – plump pasta in a creamy tomato sauce, topped with bracingly bitter basil, broil-burst tomatoes and torn bocconcini cheese – are so worth it.  As always with Hello Fresh’s pasta recipes, I think there is an uneven ratio of pasta to sauce, so I always add an extra cup of pasta to the mix.  I also just want more surface area on which to drape that amazing sauce!  Here I used farfalle, because I always have those on hand.

Za’atar and Feta Tart with Spinach Salad and Sliced Almonds

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Za’atar is a Middle Eastern spice blend made up of savoury herbs like marjoram, coriander, oregano and dried sumac, as well as lots of salt and, often, toasted sesame seeds.  It’s crunchy, salty and herby – the perfect thing to sprinkle atop a bed of zucchini, shallots and briny feta cheese in this puff pastry-based tart.  A fresh spinach salad, topped with toasted almonds, rounded out this nice, light meal.

Minestrone Tortellini Stew with Cheesy Croutons

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This stew-soup hybrid was yummy and, thanks to the tortellini, very, very filling, but nothing that rocked my world.  I did make one small amendment to the recipe, tossing the ciabatta bread cubes with a bit of garlic-infused oil, before sprinkling on the parmesan cheese and setting them in the oven.  I thought the entire recipe was better off for having added an additional layer of fresh flavour.  Besides, who’s going to say no to savoury little cubes of bread toasted in garlic and cheese?  Certainly not this person!

By and large, I find Hello Fresh’s entrees – at least the vegetarian ones that we have sampled – to be more hit than miss, and these two weeks were no exception.  I remain consistently impressed with their offerings, and I think they’ve done a great job so far in maintaining their well-functioning business model in unprecedented times.  To the next round of delicious, good food!