Plated | Simplicity Delivered

Plated

 

If you are like me, there are days that I don’t have time to pick up fresh ingredients after work and still get home in time to make a decent meal. A few weeks ago I discovered Plated – a service where chef-inspired recipes and fresh ingredients are delivered right to your door. So, how does this service work?

Image Credit: Plated

Image Credit: Plated

Browse & Choose Your Recipe:

Each week a new menu is posted online with a variety of recipes (4 meat & fish and 3 vegetarian options). You start by picking out your meal, selecting how many servings (2, 4, 6) and then add it to you cart! Simple as that.

Select Your Delivery Date:

Plated delivers to roughly 80% of the U.S. Click here to see if they deliver to your neighborhood! Orders are shipped from three major hubs (SF, NY & Chi-Town) and all packages are insulated with Mylar liners year-round to keep food fresh during the delivery process.

Get Ready To Enjoy Your Recipe:

All of the ingredients you need arrive fresh to your door along with step-by-step recipe cards & pre-measured ingredients.

Plated Box

Plated

To get started I ordered the Chicken Fricassee with Gnocchi and Artichokes and the Spicy Soy Poached Pollack with Vermicelli Noodles recipe on Thursday and on Friday I received all of my ingredients so I was set for this weekends dinner. As I mentioned earlier, everything came pre-measured – so all I needed were the basics: Olive Oil, Salt and Pepper. Instructions were easy to follow and everything tasted delicious (I noticed that both dishes needed a bit more seasoning so I adjusted according to my taste).

PLated Ingredients

plated5

Interested in checking out PLATED? Click here to sign up and use coupon code SHARKTANK to receive four plates for free – just pay shipping and handling. Hurry up though, coupon code is good only to the first 500 people. Have you used Plated? Share with us in the comments below.

Want to make these recipes at home? Click on the recipe below for a downloadable step-by-step ingredient list and directions:

Cheers! Crystal

Crispy Salmon, Fennel Slaw & White Wine

Salmon Fennel Slaw | Aprons & Stilettos

Spring is almost here which propelled me to think about the warm weather ahead, white wines and springtime dishes. As I was scrolling through my usual Instagram feed I came across Food & Wine Magazine’s white wine pairing recipe of the day and I knew exactly what I was going to draw inspiration from for tonight dinner. After work, I swung by Molsberry Market to pick up the essentials – Salmon Fillet, Fennel, Red Onion, Lemons and Dill. The weather today was absolutely perfect so when I got home I opened all of the windows, threw on the Bob Marley Pandora station, poured a glass of Sauvignon Blanc and began cookin’.

Veggies for Slaw

This recipe is extremely easy and only requires the below seven ingredients.

  • Two 6-ounce salmon fillets with skin
  • Kosher salt
  • 1  1/2 tablespoons fresh lemon juice (1/2 lemon)
  • 1/8 – 1/4 cup thinly sliced red onion
  • 1/2 fennel bulb, cored and thinly sliced crosswise
  • 1 tablespoon dill, chopped
  • Olive oil

Crispy Salmon

Preheat the oven to 350 degrees. Combine the fennel, onions, dill, lemon juice and a tablespoon of olive oil in a bowl. Season with salt and set aside. In an oven proof skillet (I used my cast iron) heat 1 teaspoon of olive oil over medium / medium – high. Everyone’s stove is different so just make sure to watch the fish. Season the salmon with salt and place the fillet skin down in the skillet. Cook until the skin is crispy – about four minutes. Transfer the salmon to the oven and bake until cooked through, about  3-4 minutes. Transfer to a plate and serve with fennel slaw. Serve with a light-bodied white such as a Sauvignon Blanc, Pinot Gris or Albariño. Some suggestions:

What are some of your favorite spring time wines? Share with us at @ApronsStilettos

Cheers ~ Crystal

Coconut Milk & Poached Salmon Soup with Blood Orange Salad

Coconut Soup & Blood Orange Salad

Morgan and I were laying out by the pool, enjoying the 90+ degree weather and a glass of Kunde Sauvignon Blanc when we decided to make soup for dinner. Soup?! On such a hot day. Yes. I love soup, even during the warmer months,  but I don’t experiment enough with making them.  It was settled then. Soup it was.

Ingredients for Salmon Soup

We both love Thai cuisine and decided to integrate similar ingredients used in Thai cooking  to build our Coconut Milk & Poached Salmon Soup. And what better way to brighten up the strong aromatic & spicy components of our soup than with a delicate blood orange salad.

We rushed off to Oliver’s to pick up the essentials.

Filet of Wild Alaskan Salmon, Pacific

Coconut Milk & Poached Salmon Soup

1 Wild Pacific Alaskan Salmon, Filet – middle piece
3 cups vegetable stock
1/2 white onion
2 garlic cloves
1 stalk lemongrass, snapped in half
Ginger, sliced (about 12 rounds)
2 (13 fl. oz) cans coconut milk
3 chilies, chopped (we used two Jalapeño & 1 Fresno pepper)
Fish sauce, few dashes
2 bay leaves
1 lime, juiced
5 – 7 springs cilantro
Salt, to taste

Salmon for Coconut Soup

Combine stock, 1/2 onion (whole – not sliced), garlic, lemongrass and ginger in a pot and bring to a boil then simmer for 10 minutes. Add coconut milk, chilies, fish sauce, and bay leaves and simmer for another 10 minutes. Strain and return the broth to the stove. Cut the raw salmon filets into small chunks, add to the broth and simmer for an additional 10 minutes. Once the salmon is cooked thoroughly, add in juice from one lime, cilantro and salt. Serve immediately with blood orange salad and vino of your choice.

We were out of the Sauvignon Blanc so we enjoyed a glass of Rosé with our dinner which paired great with the spicy kick in our soup. Don’t have bottle of Rosé or Sauvignon Blanc? Pinot Gris or Gewürztraminer would also be a fine match.

Blood Orange Salad

Blood Orange Salad

Arugula
2 blood oranges, sliced
Small bag of sliced almonds
1/2 red onion, sliced

Citrus Vinaigrette

1 blood orange, juiced
Olive oil, heavy drizzle
Red wine vinegar, few dashes
1 tablespoon honey
Salt and pepper, to taste

Blood Oranges for Salad

Combine all citrus vinaigrette ingredients and set aside. Cut the skins off of the blood orange and slice orange wedges for salad. Combine oranges with arugula, onions and almonds and toss with citrus vinaigrette.

Serves 3-4

~Enjoy, Crystal