My home meal subscription service reviews have become some of my most popular posts, so I decided to post them all in one place.  They are in order from the most recent to the least recent.

Gobble (3.5.19)
Dish 1: Skillet Eggplant Lentil Moussaka with Greek Salad
Dish 2: Pesto Lasagna Rolls with Broccolini & Cherry Tomatoes
Dish 3: Almond-Crusted Barramundi with Arugula and Tomato Olive Relish

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Real Eats (2.13.19)
Dish 1: Mushroom Ragout with Cheesy Polenta and Roasted Carrots
Dish 2: Turkey Meatloaf with Roasted Root Vegetables and Red Rice
Dish 3: Chicken Ramen
Dish 4: Miso Salmon with Sesame Rice and Roasted Bok Choy
Dish 5: Maitake Cod with Mushrooms and Parsnip Puree
Dish 6: Honey Soy Salmon with Ginger Carrots and Scallion Brown Rice

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Home Chef – Week 3  (5.29.2017)
Dish 1: Baja Fish Tacos with Sriracha slaw and pickled onion
Dish 2: Chicken Chopped Salad with creamy avocado dressing, blue cheese, and smoked almonds
Dish 3: Neapolitan Pizza Margherita with fresh mozzarella, basil, and balsamic dressed arugula

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Peach Dish  (5.24.2017)
Dish 1: Rainbow Bowl with Brown Rice Noodles & Sriracha Nuts
Dish 2: Whole Wheat Couscous with Cucumber, Walnuts, and Dates

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Purple Carrot  (5.18.2017)
Dish 1: Miso-Chili Meatballs
Dish 2: Zucchini Lasagna
Dish 3: Persian Stuffed Peppers

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Sunbasket  (5.11.2017)
Dish 1: Chipotle Chilaquiles with Black Beans
Dish 2: Fattoush Salad with Soft-Cooked Egg and Spiced Chickpeas
Dish 3: Tuscan Vegetable Soup with ciabatta croutons

 

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Dish 1: Fisherman’s Cod Stew in fennel-tomato broth, olives, spinach, and tender cod
Dish 2: Vegan Power Bowl with sweet potatoes, kale, onion, spicy chickpeas, and cannellini bean dressing
Dish 3: Curried Chickpea and Spinach Bowl with wilted spinach, chickpeas, cucumber crunch, cilantro, *jasmine rice, and rich curry-flavored sauce

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Hello Fresh  (4.26.2017)
Dish 1: Harissa Sweet Potato Pita Pockets with Cucumber Dill Salad
Dish 2: Risotto alla Tex-Mex with Corn, Charred Bell Pepper, and Pepitas
Dish 3: Pesto Tortelloni Bake with Asparagus and Parmesan

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Plated – Week 2  (4.9.2017)
Dish 1: Ruby Red Trout with Creamy Dill Sauce, Sautéed Chard, and Roasted Fingerling Potatoes
Dish 2: Cheesy Sweet Onion Panini with Truffle Fries

 

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Plated – Week 1  (3.28.2017)
Dish 1: Thai Fish Curry with Kaffir Lime and Jasmine Rice
Dish 2: Teriyaki Salmon Tacos with Seaweed Salad
Dish 3: Shakshuka with Roasted Eggplant, Bell Peppers, and Feta

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Martha and Marley Spoon – Week 2  (3.19.2017)
Dish 1: Pan-Seared Cod & Greens with Garlicky Potato Puree
Dish 2: Warm Vegetable Pan Roast with Feta & Arugula-Pepita Salad
Dish 3: Black Bean Burgers with Sriracha Mayonnaise and a side of radishes and lightly marinated cucumbers

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Martha and Marley Spoon – Week 1  (3.13.2017)
Dish 1: Chili-Spiced Chickpeas with Roasted Sweet Potatoes
Dish 2: Sesame-Mustard Cod with Miso Cabbage Slaw
Dish 3: Farro Stir-Fry with Broccoli and Mushrooms

 

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Home Chef – Week 2  (3.7.2017)
Dish 1: Black Bean Tortilla Soup with avocado, lime, and homemade tortilla strips
Dish 2: Teriyaki Ginger-Glazed Salmon with stir-fried bok choy and carrots
Dish 3: Penne Pasta with Sun-Dried Tomato Cream

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Home Chef – Week 1  (2.25.2017)
Dish 1: Bulgar, Sweet Potato, and Pomegranate Grain Bowl with blood orange and shallot vinaigrette
Dish 2: Cremini Mushroom and Goat Cheese Tarts with red onion, dried cranberries, and balsamic vinaigrette
Dish 3: Lasagna Bianca with cremini mushrooms and spinach

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Green Chef  (2.21.2017)
Dish 1: Barbecue Tempeh with Maple-Roasted Squash and vegan broccoli gratin
Dish 2: Black Bean Gorditas with homemade masa cakes and sautéed potatoes & poblano
Dish 3: Red Curry Tofu with Black-Rice Ramen, broccoli & cauliflower, peanuts

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Blue Apron – Week 2  (2.12.2017)
Dish 1: Crispy Barramundi with Melted Leek & Roasted Vegetables
Dish 2: Sicilian Cauliflower Pizza
Dish 3: Fresh Basil Fettuccine with Datterini Tomatoes & Goat Cheese

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Blue Apron – Week 1  (2.5.2017)
Dish 1: Potato & Broccolini Samosas with Coconut Lentils & Yogurt sauce
Dish 2: Warm Cauliflower & Kale Salad with Soft-Boiled Eggs & Sauce Meuniere
Dish 3: Sunchoke & Egg Noodle Casserole with Kale and Mornay Sauce