There's definitely a novelty factor--sometimes it pays off and other times it doesn't. I think "the standards" for American cuisine have the least payoff. I l

There's definitely a novelty factor--sometimes it pays off and other times it doesn't. I think "the standards" for American cuisine have the least payoff. I like that they would rarely repeat the grain/rice. It's likely a lot cheaper for them to acquire something popular in Italy in bulk, interesting to try in a controlled setting, and if I want to make the recipe again I can swap it out for white rice. > The only reason I'd use something like this is if they did a lot of the pre-prep so it really is a quick meal That sounds like a different market than Blue Apron is going for. From what I've seen they seem to be focusing on people who like getting whole fruits and vegetables and you cut and peel them yourself. People who are interested in cooking, but don't necessarily have formal training. Other meal kits will probably be a better fit for a quick, weeknight meal with little to no prep.