EmEats: Riccotta Beet Grilled Cheese & Fennel Persimmon Salad

If there is anything to know about me, it is that I love food. Going out to dinner all the time was fattening me up and really starting to make me feel sluggish (and poor). Slater and I decided we didn’t want to sacrifice our love of food just because we wanted to get healthy, so we decided to give Blue Apron a try. What makes Blue Apron work for us is that nothing takes more than an hour and all meals are health conscious and made from fresh, organic, locally sourced products. This weekend was a busy one. With errands to run, homework to catch up and trying to be a healthy lady, this Blue Apron recipe seemed like the perfect comfort food substitute for a traditional grilled cheese.

What you need:

4 Slices Sourdough Pullman Bread

½ Cup Part-Skim Ricotta Cheese

1 Beet

1 Fennel Bulb

1 Persimmon

2 Tablespoons Butter

2 Tablespoons Red Wine Vinegar

1 Shallot

¼ Cup Honey


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