The third meal kit service we tried was Sun Basket. We got three two-serving meals and like when we tried Blue Apron and Hello Fresh, we made them for lunch so there was plenty for those of us at home during the day.
1.) Each meal was packaged in a bag (plus meat separately) making it easy to pull everything out at once for cooking.
2.) Huge portions so everyone had plenty.
3.) Very convenient.
4.) The instruction book was nicely made.
5.) Meals were marked to say whether they were gluten free (gluten free plan costs slightly more than the “regular” plan).
1.) The meals are expensive compared to getting the ingredients on your own.
2.) The instructions did not give measurements so they are impossible to replicate.
3.) We didn’t like the food very much.
4.) Some of the produce was less than fresh.
The box included a nice book of all the recipes. At first, I was excited about that, but when I looked closer I discovered the recipes do not include the amounts so they cannot be made without the kit. The vegetables and things were packaged in individual bags and the meat was in the bottom of the box between ice packs.
The first meal we made was seared steak and porcini sauce with sweet potatoes and chard. Fritz helped me with it. He picked music by Twenty One Pilots to accompany us while we cooked. They sent dried porcini mushrooms, sweet potatoes, chard, flat-leaf parsley, lemon, rosemary, top sirloin steak, shallots, and unsalted butter. I forgot to pull the chard out before I took this picture.
I prepared the vegetables. First I soaked the mushrooms in hot water and then pulled them out and sliced them, saving the mushrooms. The sweet potatoes were cut into half-moons. I stripped the chard leaves from the stems and then coarsely chopped the leaves and stems, keeping them separate. Then I made the gremolata by removing the parsley leaves from the stems and adding lemon zest.
Fritz cooked the sweet potatoes and chard while I cooked the steak. Then we made the porcini sauce together.
The steak was delicious and the porcini sauce was quite good, too. The sweet potatoes and chard, however, were not very good. Cameron hated it and Cameron will eat pretty much anything. We threw quite a bit away because no one wanted it.
The second meal we made was golden coconut curry with tofu, spinach, and black rice. Fritz helped me again. We listened to songs by Sabrina Carpenter (our old standby) on Alexa while we cooked. The bag included black rice, peeled garlic, ginger, tofu, red bell pepper, cremini mushrooms, lime, curry spice blend, coconut milk, and baby spinach.
I prepared the tofu and vegetables. I minced the garlic, chopped the ginger, cut up the tofu into cubes, sliced the bell pepper and mushrooms, and cut up the lime.
We cooked the tofu curry by mixing everything (except the rice which was prepared separately) together. It was very easy to make, especially with everything chopped and ready to go.
We assembled our bowls with the black rice topped with the curry. The tofu was decent tofu. Cameron wasn’t a fan of the consistency. The taste though… it just wasn’t that good. Quite a bit was leftover when we were done partly because Sun Basket gives huge portions, but partly because no one wanted seconds (or, really, to even finish their first serving).
Our third and final meal was spicy chicken tinga tostadas with avocado and queso fresco. Cameron helped me with this one. He picked random songs to play on Alexa as we worked. The bag included an onion, bay leaves, peeled garlic, chicken breasts, tinga sauce base, corn tortillas, an avocado, lime, cilantro, and questo fresco.
I prepped the garnishes. I cut up the avocado, sliced the lime, and chopped the cilantro. Eventually that chunk of queso fresco got crumbled.
I chopped and cooked onion and garlic and then added the sauce base to the pan. After it came to a boil, I added the chicken and cooked them in the sauce. Once they were done, I shredded the meat and then added it back to the pan and thoroughly mixed it with the sauce. Meanwhile, Cameron crisped the tortillas in hot, oiled pan.
We made tostadas by putting the meat and sauce on the crisped tortillas and topped them with the avocado, queso fresco, and cilantro and squeezed lime wedges over them. All of the food in this meal got eaten.
This one was the best of the three Sun Basket meals, but it still wasn’t great. It was marked as being spicy and they certainly weren’t kidding. We live in south Texas so we’re used to spicy food, but this was extra spicy. It left our mouths burning for a long time. There was not way to adjust the spice since it was all already put together in the tinga sauce base.
Whether we’d ever use Sun Basket again or not was an easy answer: No. We just didn’t like their meals enough. It’s probably a great choice for people who want to expand their horizons and try foods they’d never otherwise try. For us, it just didn’t work out. So, after three meal kit services, Blue Apron is still our first choice.
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