We LOVE Blue Apron around here – if you know me, you already know this because I’ve probably already tried to get you to use it!  For those who haven’t heard, Blue Apron is a service that delivers all the fresh ingredients you need (in exactly the right proportions) to make really awesome, healthy meals.  We love it so much, that Blue Apron is letting me give you guys 2 free meals each!  Scroll down to the bottom of this post to find out how to get ’em….

A little bit about Blue Apron, from Blue Apron, because they explain it best:

We offer two plans, with no commitment and no fees, so you can prepare delicious, inventive meals at home. We do the menu planning and shopping, and deliver recipes right to your door with all the fresh, perfectly portioned ingredients you need to cook them. All you have to do is cook and enjoy! We have no membership fee, and no minimum commitment. You can skip any week’s delivery in advance or cancel at any time.

With our 2-Person Plan, you will receive one delivery a week, with three delicious recipes and the corresponding ingredients pre-portioned for two. We customize your menu based on your dietary preferences (which you can change or update at any time).

Our new Family Plan is perfect for feeding a family of four. Our culinary team creates four new Family Plan recipes each week designed to appeal to both parents’ and kids’ palates. You can chose to receive all four recipes (in two separate deliveries that you can schedule for when it’s most convenient for you), or you can chose to receive just two recipes per week that are customized based on your dietary preferences,.

We’ve designed our service to teach you how to cook new recipes, expose you to seasonal, farm-fresh produce and reduce unnecessary food waste. By letting us shop for you, we can bring you fresher and higher-quality food than you can get on your own in the supermarket, all at a better price.

We’re signed up for the 2-person plan, and I love it for so many reasons.  I don’t have to go to the grocery store, we don’t waste food, it saves us money, and we are constantly learning new things and trying new ingredients.  I love to save the recipe cards to use for the future.  It’s all delievered in a refrigerated box (we’ve accidentally left it on our porch for a full day once and everything was still cold!) and it always feels a little bit like Christmas when it comes and we get to pull all of that perfectly portioned food out!

Last night, we made these sirloin steaks with mashed purple potatoes and summer vegetables. It was sooo good!  Here’s how:

Blue Apron | Palms to Pines


  • 2 Sirloin Steaks
  • 10 Ounces Purple Potatoes
  • 2 Cloves Garlic
  • 8 Ounces Green Beans
  • 2 Scallions
  • 2 Ounces Cherry Tomatoes
  • 1 Bunch Tarragon
  • 4 Tablespoons Butter
  • 1 Tablespoon Red Wine Vinegar
Prepare the ingredients:  Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Large dice the potatoes. Peel and thinly slice the garlic. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Trim off and discard the stem ends of the green beans. Halve the tomatoes. Pick the tarragon leaves off the stems; discard the stems.Blue Apron | Palms to PinesBlue Apron | Palms to Pines
Cook & mash the potatoes:  Add the potatoes to the pot of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add half the butter. Using a fork, mash the cooked potatoes to your desired consistency. Stir in the white bottoms of the scallions; season with salt and pepper to taste. Cover and set aside in a warm place.Blue Apron | Palms to Pines
Cook the steaks:  While the potatoes cook, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 4 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let the cooked steaks rest for at least 5 minutes.
Start the vegetables: While the steaks rest, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 2 teaspoons of olive oil.) Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Add the garlic and tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes have softened slightly.Blue Apron | Palms to Pines
Finish the vegetables: Add the vinegar and ⅓ cup of water to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the liquid has reduced by ¾ and the green beans have softened. Add the tarragon andremaining butter. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Remove from heat and season with salt and pepper to taste.
Blue Apron | Palms to Pines
Finish & plate your dish: Find the lines of muscle (or grain) of the rested steaks; thinly slice against the grain. Add any juices from the cutting board to the finished vegetables; stir to combine. Divide the sliced steaks, mashed potatoes and finished vegetablesbetween 2 plates. Garnish with the green tops of the scallions. Enjoy!Blue Apron | Palms to Pines
(For a PDF of this receipe, click here!)
Get your own 2 FREE MEALS of Blue Apron (if you’re among the first 200 to try!)  Here’s how:
All you have to do is subscribe to our posts, and you’ll be emailed a special link within 24 hours that will give you 2 free Blue Apron meals when you order a week, which is basically a discount code for 33% off!  To subscribe, just scroll to the top of this post and enter your email in the sidebar where it says “Subscribe to our posts here!”
Hurry hurry, only the first 200 people will get the link!!
So excited for you guys to try Blue Apron!
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