Ok, I’m seriously starting to love Blue Apron.
Tonight’s recipe: Linguine with Lemon Yogurt Sauce, Caramelized Onions, and Swiss Chard.
Even though I probably wouldn’t make this exact recipe again, I love how I learn new concepts and techniques each time I cook.
In particular, I think Blue Apron does a great job of introducing a wide range of vegetables in their recipes, with very straightforward and accessible instructions. Thanks to this recipe, I can now officially say I’ve cooked swiss chard– something I’ve been meaning to try for a while.
Of course, I can’t give you the full recipe for this dish here, but basically you saute the swiss chard and onions together in olive oil, before adding in the pasta and other ingredients.
First, you separate the stems from the leaves, and chop both:
Then you start cooking the stems first, because they are coarser, along with the onions. Both of these ingredients need more cooking time.
Then, when both are almost completely cooked, you add the leaves:
The pasta was so fresh and amazing:
The sauce is thickened with Greek yogurt, which I thought was very inventive.
For some reason, I didn’t love the finished recipe as much as I thought I would. It just didn’t end up being as filling as I expected. It seemed a bit more like a side dish than a full meal, which is often how I feel about Blue Apron’s vegetarian dishes.
However, I still had a lot of fun making it, and feel like I learned a lot!