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<\/p>\nTaking advantage of a first-time subscriber promotion ($30 off) to Blue Apron, we ordered the vegetarian menu. This was our favorite of the three recipes. It’s nice having all the shopping for dinners delivered with all portions sizes already pre-packaged. But, we decided we don’t like cooking every single dinner every night during the week. Each meal only made enough for the two of us, whereas we like cooking more so we have leftovers.<\/p>\n
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Ingredients<\/strong><\/p>\n Directions<\/strong><\/p>\n 1.\u00a0<\/span>Prepare the ingredients:<\/span><\/span><\/p>\n Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob.<\/a> Peel and small dice the shallot.<\/a> Peel and mince the garlic.<\/a> Quarter the tomatoes<\/a>;<\/span> place in a bowl and season with salt and pepper. Pick the basil leaves off the stems; discard the stems. Cut out and discard the stem, ribs and seeds of the pepper; small dice. Thoroughly wash your hands after handing the pepper.<\/p>\n<\/div>\n In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium until hot. Add the corn <\/strong>and pepper<\/strong>; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and slightly softened. Add theshallot <\/strong>and garlic<\/strong>; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Remove from heat.<\/p>\n<\/div>\n\n
\u00bd<\/span> Pound Ditali Pasta<\/span><\/div>\n<\/li>\n\n2.\u00a0<\/span>Cook the vegetables:<\/span><\/span><\/div>\n\n3.\u00a0<\/span>Cook the pasta:<\/span><\/span><\/div>\n\n
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