Daily Harvest’s New Organic Ready-to-Bake Menu 2022: Review – Food & Wine
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Many people resolve to improve their cooking skills when January rolls around, but as schedules fill up and meal prepping drops down the priority list, that New Year’s resolution is easily forgotten. To start 2022 with a bang, Daily Harvest just launched new menu offerings to help people cook showstopping food with little to no effort—and I had a chance to try them all.
Daily Harvest’s new Harvest Bakes are ready-to-bake meals full of nutrient-rich vegetables and fibrous ingredients, and they take about as much time to prepare as a frozen dinner you could grab at the grocery store. They’ll also help you start the new year on a sustainable note: Generally, plant-based diets are eco-friendly, and this line of organic dishes is grown without pesticides and other potentially harmful chemicals. Plus, these meals are delivered in recyclable packaging, further lowering their environmental impact.
The menu includes four options for $12 each: Cremini and Smoked Paprika Ropa Vieja, Chickpea and Coconut Curry, Gigante Bean and Artichoke Olio, and Squash and Wild Rice Gratin. Given how easy they were to make and the varied flavor profiles, I’d recommend trying them all. And when you use Food & Wine’s special code FWBAKES to sign up, you’ll get up to $40 off your first box.
I started with the Squash + Wild Rice Gratin for a little American flair. This nightshade-free dish includes a medley of delicata squash, red cabbage, cranberry seeds, and Brussels sprouts served over wild rice and lentils with a parsnip thyme sauce drizzled on top.
Instructions are printed clearly on the side of each package, and there are only four steps involved. First, set your oven to 450 degrees Fahrenheit, then take off the package sleeve and remove the plastic cover. Place the frozen Harvest Bake on the oven rack and let it bake for 22 to 27 minutes, stirring halfway through. Once it’s finished, let it cool for one to two minutes, and then dig in!
The first dish didn’t disappoint because its robust flavors played well with one another. The sweetness of the squash melded with savory elements like rice and Brussel sprouts to form a full-bodied bite that took me back to Thanksgiving. Similarly, The Chickpea + Coconut Curry had a nice balance of flavors because the more mild ingredients like sweet potatoes and green chickpeas cut through some of the spices, which included turmeric, cumin, and chili pepper. This one was my favorite: As someone who often uses red pepper flakes and chili powder in my …….