Summary

Let me first admit that I’ve never had capers before, that I’m aware of, nor did I really know what they would look or taste like. The recipe card informed me that they are tiny, pickled flower buds. Turns out, they have a nice taste although I’m not sure they are all that noticeable once mixed with all the other flavors.

Because Blue Apron doesn’t separate each meal’s ingredients, I almost messed up. I grabbed the two zucchinis that were in the box, and only realized at the last moment before slicing them that I only needed one. The other zucchini will be for tomorrow’s dinner.

The other thing that almost messed me up was the very first instruction on the recipe card. The first step was to start boiling a pot of water. That was a bad instruction, because by the time the water was to be used, later in the process, nearly all the water had boiled out, and I had to add more water and wait for it to boil.

Otherwise, the prep work and process was pretty straightforward. I do need to sharpen my knife though, as it didn’t slice into the peppers as easily as I would have liked. I’ll need to figure out how to do that, of course. 🙂

Gail and I both agreed that this dish was a little strange (to us, anyway), but it was pretty tasty. I don’t know that I would purposely choose it again, but if it was there, I’d definitely eat it again. I guess I’d classify it as “decent” or “pretty good” or “not bad”. Sort of middle-of-the-road I suppose.