I’m trying another meal kit delivery service this week called GoodFood. This one offers seven choices each week and is priced pretty much the same as Chefs Table, which we tried last week. (Here are the posts about night #1, night #2, and night #3 with that delivery service.) Three dinners per week for two people from GoodFood costs $65.00 CA

I liked these people quickly. Their newsletter is about ingredients – the first one I received was about lemongrass (how to choose it, how to prepare it, what it tastes like) which was featured in one of last week’s recipes. This week’s was about Romanesco sauce, which is featured next week in one of their selections. They also emailed me recipes I hadn’t chosen, in case I wanted to try them out. The assumption here seems to be that you like food. We do!

Our box came yesterday and was very similar to the Chefs Table box – except that this one was not just insulated but lined with foil. The fish was frozen. I’ll guess that it was shipped that way and, given that it’s 30 degrees below zero here, it stayed that way en route. We always eat the fish first from such services, just to make sure it’s fresh, so I had to thaw it out. I immediately noticed that the bags were bigger. They were filled with more vegetables. Yay! Also the fish was very similar to the vacuum-packed and frozen-at-source halibut fillets that I buy at our favorite fishmonger.

Last night’s dinner was Pistachio-crusted Haddock & Clementine Relish. It was served with fennel and red onions, as well as Jerusalem couscous with arugula and orange. Here are the ingredients:

Everything was in really good shape. The fennel had frozen, probably en route, but I freeze fennel all the time. Since it was going to be cooked, I knew it would be fine. The mint and the arugula were very fresh and the oranges were lovely.

I don’t eat nuts, so I dredged my fish in just the olive oil, spice mixture and panko crumbs. I then added the pistachios to the panko, and Mr. Math got them all. There were no complaints. I also cheated on cutting the orange free of the membrane, since I still have trauma from Miss Connor’s Grade 7 Home Economics class, in which we had to remove the membranes from one grapefruit and one orange each to make a fruit salad. I removed the pith of the orange last night and chopped up the fruit along with its membrane. We survived just fine.

Here’s Mr. Math’s dinner:

I decided not to mix all the vegetables and couscous together, but to arrange them as fish, veg and carb. The clementine and mint relish is piled in the middle. The incredible thing about this meal was that there was So. Much. Food. My plating had smaller servings and there was 1/4 of the fennel/onion and probably 1/3 of the couscous left. We ate the extra vegetables and some of the extra couscous, but there was just too much. This is astonishing, considering that Mr. Math is shoveling snow right now, but there it is.

The meal was delicious. The mix of savory and the sweetness of the oranges was just awesome. I loved it. This was my favorite of the meals so far. Tonight, we’ll try another from this company, then we have a brunchy egg thing for New Year’s Day.