Its been a month since our last box and we’re back to recap on last week’s meals. We have gotten in a relatively good routine without the Goodfood box weeks so having the boxes is a welcome change in pace to just have something already set during the week. Not to mention, this week was completely new recipes and a lot of of the recipes were meals that we’ve never had before so it was a fresh new experience.
Sheet Pan Chicken
with Maple-Cranberry Sauce, Roasted Potatoes, Brussel Sprouts & Green Beans
Just like bowl meals, one pan meals are the best. They are efficient and delicious. With that said, this one was exactly that. And also the reason why I chose it for the first meal in the box to prepare to get back into the goodfood prep routine. After all, its the prep time that takes me longer than the actual cooking process. This one turned out really good. I’m not sure I’m a huge fan of the maple-cranberry sauce but the whole sheet pan experience with the potatoes and brussel sprouts and green beans worked really well together with the spices and the chicken.
with Mustard-Citrus Vinaigrette & Radicchio-Orange Salad with Farro
The husband was a big fan of this one. His words, if I remember correctly, is liking the way the flavorful hot food is mixed with the cool salad having this contrast that works really well together. I’m glad he did because he had it fresh. I ended up reheating mine the next day so my veggies were all warm. The only issue with recipes like this being reheated is the citrus (aka the orange) turns super bitter and it ruins the meal a little whenever its near where the orange is. However, the pork had lovely delicious seasoning and the radicchio and the vinaigrette was really good. The vinaigrette to myself was a pleasant surprise. I was a bit skeptical when I was making it so I’m glad it turned out better than I expected.
with Fresh Shanghai Noodles, Crunchy Vegetables & Spiced Peanuts
I’m not sure what Mee Goreng is. I don’t think I’ve had it before. However, this one just like many noodle things are quite easy to do. The only deal with why this one was hard was that it wasn’t my night and I cut my finger and then scraped my hand on the knife within 10 minutes so I tried to work with one finger less on one hand while trying to not cut myself again until the husband came to the rescue after he was done his stuff. So thanks to my husband, this meal made it here. I like shanghai noodles so this was obviously my choice. My husband is not so much into thick noodles so he thought it was okay. I thought the meal came together well plus making Asian meals always have the perk of doing a one pan sort of cooking style and that always is welcome. Delicious and efficient!
Sumac-Spiced Pork Strips Winter Fattoush Salad
with Crispy Chickpeas and Pita
I’ve avoided Fattoush Salad for a while, mostly because I wasn’t sure what it was. I think it has to do with chickpeas since this one had chickpeas and I remember other recipes have it also. If you know what it is, do correct me. This one was really good. However, since we did have a recall on lettuce the past few weeks, we decided to cook the lettuce and all the veggies just to be on the safe side. However, I’m not sure it made such a big difference because this one still turned out pretty good. They have the bite from the chickpeas and then the pita. The veggies had a lot of crunch and the pork strips were seasoned really well.
Overall, I can’t say anything meal last week that I loved.
But, they all had their pros more than cons and worked out to be pretty flavorful and tasted good.