I have decided to give the delivery box meal a try. Today I received my first delivery from Hello Fresh. I selected the Veggie plan to see if I can continue to go as meatless as possible. Three complete meals for two had arrived and I decided to start with the Grilled Cheese and Veggie Jumble.
This was a fab dish; the flavors of the cumin and chili in the cilantro chimichurri, along with the saltiness of the fried cheese and finally the warmth of the sweet potatoes and creaminess of the avocado, my moth was very happy.
This took about 40 mins from start to finish. The directions were very simple to follow; not an overwhelming number of ingredients either. Mickayla and I had this for lunch today with plenty left over for a snack later.
My first meal was definitely a success and something you can certainly make at home. Here is the recipe for my foodie followers.
Ingredients:
2 Sweet Potatoes
1 Red Onion
4 oz Grape Tomatoes
1/4 oz Cilantro
1 Clove Garlic (1t)
1 Lemon
1 Avocado
1 Thai Chili
1/2 t Cumin
4 oz Grilling Cheese
Directions:
1. Preheat and Prep - Wash and dry all the produce. Adjust rack to middle position and pre heat oven to 425 degrees. Peel sweet potatoes and cut into 1/2 inch cubes. Halve and peel onion and then cut into 1/2 wedges
2. Roast Sweet Potatoes and Onion - Toss sweet potatoes and onion on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and browned, about 25 minutes, tossing halfway through.
3. Prep Veggies - Halve tomatoes lengthwise. Finely chop the cilantro; place 1 T in a large bowl and set aside. Mince garlic until you have 1 t. Halve lemon. Halve, pit, and peel avocado, then cut into small cubes. Mince the chili, removing ribs and seeds first if you prefer less heat.
4. Make Chimichurri - In a small bowl, combine remaining cilantro, 1/2 t cumin, a pinch of minced garlic and a pinch of chili. Stir in a squeeze of lemon and a large drizzle of olive oil. Season with salt and pepper, and more garlic and chili as desired.
5. Fry Cheese - Take 4 oz of grilling cheese and cut into 1/3 in thick slices. When sweet potatoes and onion are almost done roasting, heat a drizzle of olive oil in a large non-stick pan over medium high heat. Add cheese and cook until browned, about 1-2 minutes per side.
6. Finish and Serve - Add tomatoes, sweet potatoes, onion, avocado, a squeeze of lemon, and a pinch of remaining chili to the bowl with the reserved cilantro. Toss gently to combine. Divide between plates, then top with grilling cheese. Drizzle with chimichurri and serve.
This was a fab dish; the flavors of the cumin and chili in the cilantro chimichurri, along with the saltiness of the fried cheese and finally the warmth of the sweet potatoes and creaminess of the avocado, my moth was very happy.
This took about 40 mins from start to finish. The directions were very simple to follow; not an overwhelming number of ingredients either. Mickayla and I had this for lunch today with plenty left over for a snack later.
My first meal was definitely a success and something you can certainly make at home. Here is the recipe for my foodie followers.
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| Foodie Mama's Version of the Grilled Cheese and Veggie Jumble from Hello Fresh! |
Hello Fresh Grilled Cheese and Veggie Jumble (for 2)
Ingredients:
2 Sweet Potatoes
1 Red Onion
4 oz Grape Tomatoes
1/4 oz Cilantro
1 Clove Garlic (1t)
1 Lemon
1 Avocado
1 Thai Chili
1/2 t Cumin
4 oz Grilling Cheese
Directions:
1. Preheat and Prep - Wash and dry all the produce. Adjust rack to middle position and pre heat oven to 425 degrees. Peel sweet potatoes and cut into 1/2 inch cubes. Halve and peel onion and then cut into 1/2 wedges
2. Roast Sweet Potatoes and Onion - Toss sweet potatoes and onion on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and browned, about 25 minutes, tossing halfway through.
3. Prep Veggies - Halve tomatoes lengthwise. Finely chop the cilantro; place 1 T in a large bowl and set aside. Mince garlic until you have 1 t. Halve lemon. Halve, pit, and peel avocado, then cut into small cubes. Mince the chili, removing ribs and seeds first if you prefer less heat.
4. Make Chimichurri - In a small bowl, combine remaining cilantro, 1/2 t cumin, a pinch of minced garlic and a pinch of chili. Stir in a squeeze of lemon and a large drizzle of olive oil. Season with salt and pepper, and more garlic and chili as desired.
5. Fry Cheese - Take 4 oz of grilling cheese and cut into 1/3 in thick slices. When sweet potatoes and onion are almost done roasting, heat a drizzle of olive oil in a large non-stick pan over medium high heat. Add cheese and cook until browned, about 1-2 minutes per side.
6. Finish and Serve - Add tomatoes, sweet potatoes, onion, avocado, a squeeze of lemon, and a pinch of remaining chili to the bowl with the reserved cilantro. Toss gently to combine. Divide between plates, then top with grilling cheese. Drizzle with chimichurri and serve.
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| Prepping the Veggies |
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| Roasting the Sweet Potatoes and Grilling the Cheese |