Be warned that not all of the bags are labeled with the corresponding recipe. The Blue Apron recipes were very easy to follow. And for an additional cost, Blue Apron gave me the option to also add a wine pairing which I thought was a nice add-on. I think this is a great feature before you decide to sign up and commit to a meal kit. On the other hand, Blue Apron does have a cookbook where you can browse by ingredient, cuisine, and seasonal recipes.
Note: You have to go through the process of signing up, adding in your delivery address, and putting in your credit card before you can see any of the recipes available.Īnother customization limit is that there is no real way to have the same recipe with a different protein substituted in. I wanted to see how Blue Apron would do with a fish dish so I substituted in the Tomato-Poached Tilapia. Two of the four meals had the word spicy in them and I do not handle spice well, so I decided to switch them out. Beyond that, there weren’t many options to customize.
I wanted to see what they would give me to start before customizing. The information noted above is representative as of the time noted/September 2019 and has not been updated.Once I created my account, it was up to Blue Apron to choose my meals. When raising growth capital to expand the Blue Apron footprint, the co-founders chose to work with Stripes given our deep experience in both the home delivery and grocery categories.
Named after the French tradition of apprentice chefs wearing blue aprons, the business encourages lifelong learning by introducing members to new ingredients, flavors and cooking techniques with every recipe it creates. The company works directly with farmers and producers to source top-quality, seasonal ingredients that are fresher and more affordable than what customers can get on their own at the local supermarket. Since then, the company has grown into a leading provider of cook-at-home meal delivery in the United States.īlue Apron delivers fresh, pre-measured ingredients and step-by-step recipes in biodegradable packaging directly to customers. They recruited Matt Wadiak, a professional chef, and launched Blue Apron in 2012. Co-founders Matt Salzberg and Ilia Papas loved to cook but found it difficult to discover new recipes and purchase ingredients in a cost-efficient way. Blue Apron was founded on the premise that cooking should be fun and accessible to everyone.
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