“To have food as a creative outlet, as a window to other places, other cultures, other cuisines…I think that's so important,” she says. When Yeh moved across the country, from New York to a farm on the border of North Dakota and Minnesota, learning about the region’s food was the first step in building her new community.

Trying new recipes also allows us to experience different cultures in a whole new way. And whether or not they are familiar with these ingredients, delicious.” “I want people to experience these flavors that are near and dear to my heart. “All of these flavors are flavors that I grew up with, and that, to me, say family,” she says. The kit features recipes like Ginger-Scallion Burgers with Fried Eggs, Pickled Cucumbers & Hoisin Sauce and Miso Apple Pie with Pistachio-Coconut Crumble. Those flavor combinations can be seen in her new Blue Apron collaboration, which is available to purchase between May 8th and June 19th, while supplies last. I have a on my phone that's just lists of things that I think might taste good.”

“I love to think of new combinations in the middle of the night. “I'll try anything, I love to experiment,” she says. Because as far as she's concerned, if you have to eat, you might as well make it more fun. That floating-on-air feeling that Yeh gets from sprinkles infuses itself into the rest of her recipes.

Last week's blue apron recipes