I am excited to share something new with y’all today! I tried a meal kit delivery box last month and I LOVED it. Seriously, it was so much fun to choose the meals online and then have two delicious, family friendly and easy to make meals for four delivered to our home. Ashton and I had a great time prepping and cooking everything and everyone, including my sometimes picky toddler, loved both meals. I am sharing one of the recipes we tried with y’all today: Lemon Chive Salmon with Dill Potatoes. You can find the recipe for the other meal we enjoyed, Italian Meatballs & Orzo, on their website: greenchef.com.
The brand is called Green Chef and it is a USDA-certified organic meal kit delivery service. They offer weekly deliveries, including premeasured ingredients and chef-crafted recipes delivered right to your door. you can choose between {our choice} a Family Plan with family-style dinners that appeal to parents and picky kiddos too or a 2-Person Plan, which is 3 dinners a week for 2 people.
They use seasonal, organic ingredients and I loved that the packaging, from the compostable padding to the ice packs, were all reusable. The ingredients were clearly labeled and organized and each meal comes with an illustrated step by step recipe page. All the meals are made in about 30 minutes and you have a plethora of options to choose from online including omnivore, carnivore, gluten free, vegetarian, paleo, and vegan.
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| Meal #1 : Italian Meatballs & Orzo. |
A family-friendly dish packed with flavor and nutrients.
Salmon fillets are slathered in Greek yogurt mixed with chives and lemon.
Diets: Gluten-free
Ingredients:
Makes 4 Servings
- 3 (6-ounce) sustainably-raised salmon fillets
- 6 red potatoes
- 1 Lemon, cut in wedges
- 2-3 cloves garlic
- 10-12 sprigs dill
- 10-12 sprigs chives
- ⅓ cup Greek yogurt
Directions:
- Preheat oven to 425 degrees. Halve red potatoes. Lay flat and cut into about ½-inch thick wedges. Place in a large bowl. Drizzle with 1-2 tablespoons cooking oil. Season with salt and pepper. Toss to coat. Spread potatoes out in a single layer on a lightly oiled foil-lined baking sheet. Roast 20-25 minutes. (See Step 7 to finish.)
- Meanwhile, finely chop chives. Add chives to container with Greek yogurt. Zest whole lemon with a microplane (or on small holes of a box grater) over yogurt. Stir to combine.
- Pat salmon fillets dry with a paper towel. Halve widthwise. Season both sides with salt and pepper. Place on a second foil-lined baking sheet (skin-side down). Spread half of the yogurt (reserve the rest) over salmon tops. Bake 10-12 minutes, or until fish easily flakes with a fork and internal temperature reaches 145 degrees.
- Meanwhile, de-stem dill; finely chop leaves. Mince garlic.
- Sprinkle desired amount of dill and garlic over potatoes. Stir to coat. Roast 3-4 more minutes, or until potatoes are fork tender.
- Divide salmon between plates. Pile roasted potatoes and salad next to salmon. Serve remaining chive yogurt on the side with lemon wedges. Enjoy!
Recipe from greenchef.com
My first impression of my Green Chef package?
I loved the reusable compostable material they use for padding!
All ingredients were clearly labeled and some premeasured for easy prep.
Ice to see you! I always reuse soft ice packs like this.
Perfect for coolers and lunch bags.
Each meal comes with an illustrated step by step recipe page.
Time for the recipe…
Halve red potatoes. Lay flat and cut into about ½-inch thick wedges. Place in a large bowl. Drizzle with 1-2 tablespoons cooking oil. Season with salt and pepper. Toss to coat. Spread potatoes out in a single layer on a lightly oiled foil-lined baking sheet. Roast 20-25 minutes at 425 degrees.
Meanwhile, finely chop chives. Add chives to container with Greek yogurt. Zest whole lemon with a microplane (or on small holes of a box grater) over yogurt.
Stir everything together until combined.
Pat salmon fillets dry with a paper towel. Halve widthwise. Season both sides with salt and pepper. Place on a second foil-lined baking sheet (skin-side down). Spread half of the yogurt (reserve the rest) over salmon tops. Bake 10-12 minutes, or until fish easily flakes with a fork and internal temperature reaches 145 degrees.
Meanwhile, de-stem dill; finely chop leaves. Mince garlic.
It also included a fresh salad with mixed greens, radishes. snap peas,
Kalamata olives, and a Lemon-caper vinaigrette.
Sprinkle desired amount of dill and garlic over potatoes. Stir to coat.
Roast 3-4 more minutes, or until potatoes are fork tender.
Divide salmon between plates. Pile roasted potatoes and salad next to salmon.
Serve remaining chive yogurt on the side with lemon wedges. Enjoy!
Connect with Green Chef online to see their
latest products and special offers!
I received this product for free from Moms Meet (momsmeet.com),
May Media Group LLC, who received it directly from the manufacturer.
As a Moms Meet blogger, I agree to use this product and post my honest opinion on my blog.
The opinions posted are my own.
I've been interested in trying out one of these services. Love that everything is organic here! And those potatoes… I NEEEEEEEED.
I've always been curious about meal delivery services. So glad to hear you liked it!
That looks like a great service and this salmon dish sounds delicious!
This looks super-delicious. Too bad they don't deliver all the way up here in Canada… that meal plan for two sounds like it would be perfect for me!
I like the idea of meal delivery services….I hadn't heard of this one before.
What a great service! Need to check them out!