The trick all recipe writers use is the recipe time assumes you are mise-en-place, that all your ingredients are prepared for the recipe ahead of the recipe time. I'm fairly certain Blue Apron and such are no different.
> I'm fairly certain Blue Apron and such are no different.
You're half wrong. Blue Apron gives you two values, "prep time" and "recipe time". They don't include dicing and peeling, but they don't overlook it either.
