William Harwood
The creamy zucchini penne with garlicky panko was a simple, noodle-centric dish with savory-salty goodness that felt a little indulgent. Cook and prep time claimed to be 20 minutes, but it took closer to 45. The zucchini was simmered in a pan with oil, mushroom stock, and lots of Monterey jack, cream cheese, and sour cream. This super-umami dish was a little one-note, but the toasted panko breadcrumbs added some crunchy texture. The sticky-sweet pepper and broccoli bowl was a solid stir-fry that could've been leveled up with an optional protein addition through EveryPlate of chicken breast or shrimp, or I could've added my own tofu. The recipe says it's a 35-minute prep and cook time, but ginger, onion, garlic, broccoli, and bell pepper all needed to be sliced and diced, and cooked down with a savory-sweet soy glaze, which took about an hour total. I didn't add the fried egg, and I used vegan mayo with the sriracha mayo (you need to provide your own), which made it totally plant-based. I liked EveryPlate's options for customizing meals to your liking based on ingredients.
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