When I have the time, I adore leisurely grocery shopping. From planning a menu to making a list and choosing the freshest, tastiest ingredients I can find – it’s my happy place. This most likely stems from my passion for tasty and exciting food. However, the key phrase in this story is, ‘When I have the time’ because sadly, there are many weeks when leisurely grocery shopping just isn’t happening.
My reality is filled with mountains of laundry, shuttling kids from school to dance to swimming and juggling work deadlines. Needless to say, relaxed menu planning and grocery shopping is a rare occurrence.
This why I was really intrigued when I heard about Blue Apron. Blue Apron is a meal service unlike any I have seen. They have exciting, chef-created recipes that arrive on full color menu cards with some step-by-step photos and very easy to follow directions. All of the ingredients that you need to prepare each recipe are extremely fresh and arrive pre-measured, clearly labeled and neatly packaged in a refrigerated box right on your doorstep. Better yet, shipping is always free!
I love that Blue Apron helps me to create fresh, exciting meals for my family, even when I don’t have time to menu plan or grocery shop. In my latest box, I received two amazing recipes and the fresh picked ingredients to prepare them: Tomato-Baked Cod with Bulgur, Lemon & Almond Tabbouleh and Pork & Hominy Pozole with Avocado and Crispy Tortilla Strips.
Both the baked cod fillet recipe and bulgur tabbouleh were incredibly easy to put together and extremely flavorful. The recipe involves a quick tomato sauce with some unique spices as well as golden raisins for a touch of sweetness. While the meaty cod fillets get baked in the flavor packed tomato sauce you pull together this simple tabbouleh salad full of nutty bulgar and fresh cucumber and parsley. It was an incredible dinner that the whole family loved – even the kiddos.
Get 2 Free Blue Apron Meals
What’s even better is that the first 100 Hello Glow readers will receive two meals free on their first Blue Apron order. Just click here to find out more. Blue Apron helped get me cooking in the kitchen, creating a fresh meal for my family, even during a busy week. I couldn’t be happier!
What’s great about Blue Apron, aside from the food, is that you can use the service for as long or as short of a period of time as you’d like. If you know you have a busy month coming up, it’s a great way to ensure that there are fresh ingredients in your house with pre-planned meals that you can trust. Dietary customization is available to fit you and your family’s needs, as well.
Tomato-Baked Cod with Bulgur, Lemon & Almond Tabbouleh
Yield 4 servings
- 4 cod fillets
- 2 cups bulgur
- 1 28-ounce can diced tomatoes
- 3 cloves garlic
- 2 ounces baby spinach
- 1 English cucumber
- 1 lemon
- 1 red onion
- 1 large bunch parsley
- 1 tablespoon baked cod spice blend (Za'atar, Ground Cumin, Ground Coriander, Ground Fennel, Ground Turmeric & Ground Sweet Paprika)
- 1/2 cup sliced almonds
- 1/3 cup golden raisins
- Cook the bulgur: Heat a large pot of salted water to boiling on high. Once boiling, add the bulgur. Cook 14 to 16 minutes, or until tender, but still slightly chewy. Drain thoroughly and transfer to a large bowl; set aside in a warm place. Rinse and dry the pot.
- Prepare the ingredients: While the bulgur cooks, preheat the oven to 450°F. Wash and dry the fresh produce. Remove the cod from the refrigerator to bring to room temperature. Peel and thinly slice the garlic and onion. Roughly chop the spinach. Halve the cucumber lengthwise; scoop out and discard the seeds. Thinly slice the cucumber halves. Quarter and deseed the lemon. Pick the parsley leaves off the stems; discard the stems.
- Make the tomato sauce: While the bulgur continues to cook, in a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, onion and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the diced tomatoes and raisins. Cook, stirring occasionally, 6 to 8 minutes, or until thickened; season with salt and pepper to taste. Remove from heat.
- Bake the cod: Season the cod fillets with salt and pepper on both sides. Place in an oven-safe baking dish in a single, even layer; spoon the tomato sauce over the top. Loosely cover the baking dish with foil and bake 12 to 14 minutes, or until the cod fillets are cooked through. Let stand for at least 2 minutes before serving.
- Toast the almonds: While the cod bakes, heat the same pot used to cook the bulgur on medium until hot. Add the almonds and toast, stirring occasionally, 2 to 4 minutes, or until golden brown and fragrant. Transfer to the bowl of cooked bulgur.
- Make the tabbouleh and serve your dish: While the cod continues to bake, add the spinach, cucumber and the juice of all 4 lemon wedges to the bowl of cooked bulgur and toasted almonds. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Transfer to a serving dish. Garnish the tomato-baked cod and the tabbouleh with the parsley. Enjoy!
This post was sponsored by Blue Apron, but the opinions are 100% ours. Thank you for supporting the brands that make this blog possible!0