The one where I pretended to be a famous chef…

Sun Basket

3 recipes per week with meal plans for 2,4 or 6 people at $11.49 per meal

Ships weekly to CA, OR, WA, CO, UT, AZ, NV and ID



I have wanted to try a meal delivery subscription for a while. I chose Sun Basket as my absolute favorite because they utilize organic and sustainably-sourced ingredients, and they have a pretty amazing recycling program set up. Also, let’s be honest, their recipes – with paleo-friendly, gluten free and vegetarian options – looked amazing! Each box contains three recipes and ingredients for two people. For my family of five, I ordered four servings. It was more than enough since my youngest is pretty happy with pb and j.

Hey There! The packaging is so happy.

The ingredients are packaged to stay fresh in the box for eight hours after delivery.

Each meal is in its own paper bag. I suggest opening each bag to ooh and aah over the beautiful and fresh ingredients.

It is also a good idea to look at the produce to see what should be used first. I chose to make the Forbidden rice and quinoa salad first because the dill from the package was starting to turn a little bit. I have this problem when I buy dill from the grocery, so I was not concerned at all!

When I made the recipe, I simply discarded the unusable dill, and I was still left with plenty.

The recipes are created by Executive Chef Justine Kelly, formerly head chef at James Beard award-winning restaurant The Slanted Door in San Francisco. And let me tell you, these recipes are delicious, interesting and fun! I learned something new with every single recipe I tried.

This quinoa dish was so good that my oldest daughters fought over the leftovers. I added a tofu ricotta to the mix, and the three members of my family who eat cheese added the “real” ricotta to theirs.

The next night I made Butter-bean ragout with pesto and fregola. This photo shows the ingredients for two servings. I received double this amount.

For the first time ever, I used fregola. It has such a great texture; it is very similar to Israeli couscous. The included pesto was naturally vegan, and it was delicious! The entire recipe turned out so yummy that we are already planning to recreate it.

Last but not least, I made Rigatoni with cauliflower, grilled lemon, and capers.

I woke up wishing we had leftovers of this because it was delicious! It was full of fresh arugula and pine nuts. Again, I left the cheese out, and those who wanted it, just stirred it in at the end. (I did add vegan parm to the whole batch.) I had never grilled lemon before, but I will be adding grilled lemon to my recipes in the future.

When I was finished with the boxes, I sealed them up with the enclosed sticker, scheduled a USPS pickup, and put them both back on my porch. Easy peasy! Sun Basket reuses the boxes and ice packs. Cool, eh?

When I was little, I loved to pretend I had a cooking show. You know, all the ingredients are premeasured, and you can pour them in while discussing aroma and mouthfeel. This subscription made me feel like the host of my own TV show! Do you want to feel like you are the host of your own cooking show? Sun Basket is giving away a week’s worth of meals! If you live in CA, OR, WA, CO, UT, AZ, NV and ID, enter to win here:

a Rafflecopter giveaway



I loved this whole process so much that I ordered the vegetarian options for the week of October 28. Yellow Curry, orzo and stuffed delicata squash? Yes please! (Also, a certain 12 year old loved everything so much that she is calling Sun Basket her new favorite subscription box.)

If you are interested in Sun Basket and want to see what else they are cooking, click here.

PR Sample. Affiliate links. All opinions are my own and no compensation was received.