SunBasket Subscription Box Review + Coupon – October 2016
SunBasket delivers fresh, seasonal ingredients to your door each week to create three unique and delicious meals.
Check out all of our reviews of Meal Delivery Services to see every meal kit subscription box option!
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, plus a $5.99 delivery fee
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
Good to know: 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).
Keep Track of Your Subscriptions: Add this box to your subscription list or wishlist!
This is a review of the Vegetarian plan. This week I chose: Roasted fall vegetables with pearl couscous and lemon-yogurt sauce, Cauliflower and goat cheese gratin with arugula-almond salad, and Pappardelle with cremini mushrooms, ricotta, and rosemary.
SunBasket also encourages recycling and provided stickers this month to keep the insulation rolled when throwing into your recycling bin.
Meal #1: Pappardelle with Cremini Mushrooms, Ricotta and Rosemary
The first meal I made was the Pappardelle with cremini mushrooms, ricotta, and rosemary. It took me about 30 minutes from beginning to end, with the longest part waiting for the water to boil and chopping veggies.
This meal required a bit of chopping – it was all easy though and went quickly.
Here’s the finished product. This pappardelle pasta was decent but it wasn’t something to write home about. The flavors lacked a bit of oomph for me. I would probably try to make this again but add a drizzle of white lemon balsamic vinegar on top!
Meal #2: Cauliflower and Goat Cheese Gratin with Arugula Almond Salad
Next, I made the Cauliflower and goat cheese gratin with arugula-almond salad. The longest part of this meal was waiting for the cauliflower to roast.
Honestly, the most labor intensive part of this meal was segmenting the cauliflower – which, let’s be honest, wasn’t very labor intensive at all!
I really loved the flavors in this gratin. The spice blend of cardamom and cinnamon worked really well with the roasted cauliflower and goat cheese. The arugula in the gratin probably could have been skipped but it did add a bit of added nutrition. The salad was a bit of a different story – it was a little pathetic and seemed like a last minute addition. It was only arugula and almonds, with a bit of balsamic and oil. I think it would have felt more like a salad with a few other items thrown in.
Meal #3: Roasted Fall Vegetables with Pearl Couscous and Lemon Yogurt Sauce
The last meal I made was the roasted fall vegetables with pearl couscous and lemon-yogurt sauce. Here’s my eggplant and delicata squash ready for the oven.
All the vegetable chopping for this meal was pretty intensive – trying to cut a delicata squash with a not-so-amazing knife is not recommended. All-in-all it probably took me 45 minutes to finish this meal, with the longest part being the veggies roasting.
The couscous with the chickpeas was a nice base for the roasted veggies but overall, the flavors lacked here. Also, the inclusion of eggplant and delicata squash was a weird texture combination. (In the spirit of full disclosure, I don’t usually love eggplant, though.) This was more of a meal that I would throw together with pantry staples and whatever veggies I had left after a week with no grocery shopping.
Verdict: The gratin really won the week for me here. I loved the creamy goat cheese mixed with the cauliflower and the aromatic spices. The other two meals lacked a little something but with some experimenting they might be winners. The roasted veggies would have been great with some roasted beets and parsnips thrown in with the delicata squash and goat cheese as a topper instead of the lemon yogurt. That’s just my opinion though and overall I felt this box was very seasonally appropriate!
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