Last week, for dinner one night, Chris made cheesy stuffed peppers from Blue Apron, the chef-designed meal delivery service we have used for the past two years!, and we were both amazed it was meatless because of how satisfying it was. We get their family plan (they also have a 2-person plan), which is two meals a week for a family of 4, but we always have leftovers for lunch the next day. It allows us to experiment with new, farm-fresh ingredients and recipes.While cooking that night, Chris started oiling his favorite wooden spoonand I brought out my camera to document the simple, but important process for you.
A good wooden spoon can actually be an heirloomif you buy quality and take care of it—-I would lovemy grandma’s wooden spoons one day. I feel like they would be seasoned for the past 80 years totaste of fresh basil and marinara. We keep ours going strong by oiling them twice a year and not putting themin the dishwasher. It had been at least 6 monthsbefore this particular Italian Olive Wood spoon had been conditioned before he started making dinner that night and you can see how faded the wood is.
To condition it, we simply put it in a large ziplock bag, and drizzle some butcher block or olive oil over the spoon.
Seal the bag, and massage it into the wood and let it sit for at least 30 minutes, butthe longer the better. Doing this right before bed, so it can soak up oil all night is probably the best.
While his favorite wooden spoon soaked, he prepped the peppers.
I also have this theory that sheet pans become better with age, too. I love all the markings of well-cooked meals. After the spoon is done soaking, remove it from the bag and we like to use a denim scrap to massage in and soak up any excess oil.
And just like that, our spoons are better than new.
Keeping wooden spoons conditioned or oiled, prevents splitting and encourages them to become seasoned with each use–whichreallytakes a regular wooden spoon to heirloom status.
In addition to receiving all the fresh ingredients, in the right proportions, in a refrigerated box on our doorstep (hooray for no grocery shopping!), Blue Apronrecipe cards contain so many great tips you can use with future recipes–like, adding water to the bottom of the pan to help the peppers soften with steam as they cook in the oven.
You can find the full recipe for these ridiculously good, meatless cheesy stuffed peppers right here. Yes, we’re that couple that like to sit next to each other in the booth instead of across from one another, when we go out. And it just translates right into dinner at home.
Have you tried Blue Apron? The first 20 readers will get THREE free meals their first Blue Apron order, just click here. We like that there’s no commitment, so we can skip a week if we’re on vacation or cancel for a month if we’re in heavy renovation project and dinner looks more like a protein bar every night–and then there’s nothing like seeing that box on our doorstep again.
ps. An olive wood spoon at a great price and the butcher block oil we love.
This post is in partnershipwithBlue Apron, a long time supporter and sponsor of Chris Loves Julia.
