SunBasket Subscription Box Review + Coupon – July 2016
SunBasket delivers fresh, seasonal ingredients to your door each week to create three unique and delicious meals.
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My Subscription Addiction paid for this box. (Check out the review process post to learn more about how we review boxes.)
The Subscription Box: SunBasket
The Cost: $11.49 per meal with free shipping = $68.94/week for 2 people, or $137.88 for 4 people
COUPON: Get three meals free with your first box. No coupon required, just link here!
The Products: High quality, non-GMO, organic ingredients for delicious meals!
Ships to: AZ, CA, CO, CT, DC, DE, FL, GA, ID, IL, IN, KY, MA, MD, ME, MI, NC, NH, NJ, NV, NY, OH, OR, PA, RI, SC, UT, VA, WV, VT, & parts of AK, AL, MI, MS
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There are 5 options you can choose from for your SunBasket plan: Chef’s Choice (3 seasonal dinner recipes), Vegetarian, Paleo, Gluten Free, and Rise and Shine (2 breakfasts and 2 dinners). This is a review of the Vegetarian plan.
This week I chose: Orecchiette with corn, leeks, and ricotta, Tofu mole tacos with jicama, avocado, and lime, and White bean and ricotta flatbreads with basil.
Tofu Mole Tacos with Jicama, Avocado, and Lime
The first meal I made was the tofu mole tacos with jicama, avocado, and lime. I had my doubts about putting jicama on my tacos, but I followed the rules and recipe to the tee!
The jicama marinated in a bit of lime juice while I panfried the tofu with the mole seasoning. Then I assembled all the taco components and dug in – this was so delicious, I thought it would be my favorite meal this week..but I was wrong, because next I made the…
Orecchiette with Corn, Leeks, and Ricotta
Orecchiette with corn, leeks, and ricotta blew the tacos out of the water. This was outstanding! It was really simple to assemble too – just a bit of sautéing and boiling pasta water. It was really fast – the longest thing was the chopping, and the messiest part was trying to get the corn off the cobb!
The corn and leeks played so nicely with the dill and the ricotta, and then when you added the toasted hazelnuts and the aleppo chili it just took it over the top. This was excellent fresh, and even better cold the next day (I know, I couldn’t be bothered to warm up my lunch).
White-Bean and Ricotta Flatbreads
The last meal I made was the white bean and ricotta flatbreads. The first thing I did was caramelize the onions, each flatbread had a full onion to caramelize, which is perfect since the onions reduce down so far after caramelizing! Then I made the white bean and ricotta topping by adding the beans, ricotta, lemon zest, garlic, and oil and mashed it together. I spread that on my flatbreads, then the caramelized onions, and then the pine nuts.
After that, I made the vinaigrette which consisted of lemon juice, chopped basil, and oil. Then the flatbread went into the oven for about 10 minutes. After it came out, I topped it with the mixed greens and vinaigrette.
This is the second time I’ve made this meal, and it was much better this time on the proportions. The flatbreads were smaller, which allowed for the white bean mixture to go on both flatbreads. I really enjoyed this!
Verdict: I really loved all of the meals I received this month, which is great! There’s usually at least one that isn’t my favorite, but everything tasted great and the recipes were easy to follow. The only thing I will mention is that this month it seemed like the produce wasn’t as fresh as it could have been. My avocado was over-ripe, and there were a few things that had to be used immediately so they didn’t spoil. That is definitely the exception for this box – everything is usually extremely fresh.
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