Brooklyn-based meal-delivery service Blue Apron expanded to Oregon this month, thanks to a $5 million funding round.
"We portion everything in the right amounts, it's fresh and the ingredients come from local farms," said Blue Apron co-founder, chief product officer and Chef Matt Wadiak, who selects each week's ingredients and creates every recipe. "We've been in business for a year, and I've never had to repeat a recipe."
Included in the once-a-week delivery, packed for two people, are the pre-measured ingredients for three meals and detailed cooking instructions. A sampling from Blue Apron's online cookbook includes nettle pasta with shrimp and roasted cauliflower, bronzed salmon with orange marmalade, and Israeli couscous and tofu tortas and tostones with mojo dipping sauce.
Read more at Sustainable Business Oregon.