Plated Subscription Review + Free Box Coupon – April 29, 2015
Plated delivers a weekly box of pre-portioned fresh and seasonal ingredients, everything you need to cook their chef-designed recipes at home in your own kitchen. Each week, they offer a different menu, and you can select which dishes you’d like to make, how many plates of each dish you’d like to serve, and when you’d like to receive your delivery.
Three of the dishes offered on every menu are vegetarian. Plated also regularly rotates in vegan and dairy-free options. They’re committed to using sustainably sourced seafood, seasonally fresh produce, and meat raised without antibiotics or added hormones.
Plated also makes it easy to pick recipes that best suit your culinary skill level and lifestyle. Each recipe is tagged with a difficulty level and clearly lists calorie content and prep time.
Check out all of our reviews of Meal Delivery Services to see every meal kit subscription box option!
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The Subscription Box: Plated
The Cost: Recipes begin at $12 per plate. 2 recipes (4 plates)= $48 per week (+ $6 shipping). 3 recipes (6 plates)= $72 per week (with free shipping). 4 recipes (8 total plates)= $96 per week (with free shipping).
COUPON: Get 2 free plates and free shipping when you buy 2 plates with coupon code b8f8e7
The Products: All of the pre-portioned fresh and seasonal ingredients you need to make chef-designed recipes at home in your own kitchen.
Ships to: 95% of the US. (Currently, Plated does not ship to Hawaii and Alaska, and there are also a few cities in Texas, including San Antonio, Corpus Christi, Laredo, and Midland, where they don’t yet ship.)
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Each week, Plated offers a different menu with 7 dishes to choose from. I opted for a Wednesday delivery (04/29) and selected Fettuccine with Ricotta, Fava Beans, and Mint, Spring Veggie Burgers, and Caper-Crusted Redfish. When my box shipped, I received an email letting me know that I would need to have the following “pantry items” on hand: black pepper, kosher salt, olive oil, water, and an egg. The email also clearly listed the difficulty level, cooking time, and calorie information of my selected dishes.
As always, the box was packed with extreme care. Ingredients were bundled by recipe, and each individual item was in its own container.
The fish was vacuum-sealed and packed at the bottom of the box, safely away from the produce and surrounded by cool packs.
Recipe #1- Spring Veggie Burgers with Carrot Chips and Lemon Aioli
This box from Plated arrived on a beautifully sunny afternoon, so my husband and I decided to make veggie burgers to eat outside on our balcony. I’d never made veggie burgers from scratch before, and I was excited to give these a shot!
Each meal from Plated comes with its own recipe card. I’ve found the recipes to be well written, and I like that they provide pictures for each step.
I began by separating, cleaning, and chopping my ingredients.
I cooked the quinoa in salted water until it was soft and the water evaporated- about 10 minutes. When it was ready, I transferred it to a bowl and allowed it to chill in the fridge. I then tossed the carrots with olive oil, salt, and pepper and arranged them on a baking tray.
They baked at 425. Plated recommended a cooking time of 12-13 minutes, but I baked them for about 20 to ensure they had time to crisp around the edges.
While the carrots baked, I sautéed the asparagus and snap peas in olive oil. When they softened, I transferred them to the bowl of quinoa and mixed in breadcrumbs, lemon zest, dill, pecorino cheese, seasoning, and an egg.
I then formed two patties and let them chill in the freezer for about 10 minutes.
While I waited for them to chill, I toasted the brioche buns and made the aioli. The aioli was a simple mix of mayonnaise, lemon juice, paprika, salt, and pepper. Here it is, right before I mixed the ingredients together:
Lastly, I cooked the burgers in a pan with a little olive oil. My patties were pretty delicate, but I managed to keep them intact by cooking (and flipping) them with care. When the burgers were golden brown on both sides, I placed them on the buns, topped them with aioli, and served them alongside the carrots.
Overall, I was very impressed with this meal! I thought the mix of fresh veggies and quinoa made a tasty patty, and I loved the inclusion of lemon zest. The brioche bun was great too- buttery and rich. The burgers were a perfect meal for a warm spring evening. I was a little disappointed with the carrot “chips,” though. They weren’t crispy and crunchy as I’d hoped when I picked out the dish. Despite the name, they were really just roasted carrots.
Meal #2- Caper-Crusted Redfish over Spring Vegetables in Butter Fondue
The following day, I made the Redfish. I began by prepping my ingredients.
I made the butter fondue by emulsifying a small amount of water with melted butter and then added the leek and asparagus. They cooked, covered, for 15 minutes.
While the veggies cooked, I prepared the redfish. I placed the fillets skin side down on a baking tray, brushed each one with Dijon mustard, and topped them with a mix of capers, parsley, and lemon zest.
They baked at 425 for 10 minutes. When both the fish and vegetables were done cooking, I plated everything and topped the veggies with chopped chives.
The vegetables were soft and buttery, and I loved the mix of flavors in the caper crust. This was a pretty light meal, which I can certainly appreciate at this time of year. I ended up making this dish for lunch, but I think if I try making it again for dinner I might pair it with cornbread or some rice.
Meal #3- Fettuccine with Ricotta, Fava Beans, and Mint
My last dish from this box was fettuccine. The prep was very simple. I cleaned the vegetables, diced the onion, minced the garlic, and roughly chopped the escarole.
I boiled the fettuccine in salted water and, in a separate pan, cooked the onion and garlic. When they softened, I stirred through the fava beans and then set the pan to the side while the fettuccine finished cooking.
I drained the pasta when it was ready (al dente, of course) and made sure to retain a cupful of the pasta water. I stirred the fettuccine into the veggies along with the mint and escarole and then added small amounts of the pasta cooking liquid until a sauce began to form. I finished the pasta by stirring through some ricotta and transferred the pasta to a serving bowl. To garnish, I topped it with a little grated pecorino.
This wasn’t the most photogenic dish, but I was happy with the way it turned out. I ended up making this after a very long day at work, and I really appreciated how simple it was to prepare. It was a very comforting meal (for me, nothing beats cheesy pasta in the comfort department), but the combination of mint and fava beans elevated the dish and kept it from feeling too heavy. The portions were generous, too.
Verdict: I really enjoyed all of the meals I selected from Plated this week. After feeling a little “meh” about the dishes in my last box, it’s nice that this entire box was a hit. Due to a shipping hiccup, I didn’t end up receiving this box until a day after it was initially scheduled to arrive. Luckily, all of my ingredients were still in great condition. I think Plated does an excellent job packing their boxes, and, so far, I’ve never had an issue with freshness. I really enjoy receiving meals from Plated, and I would definitely recommend it for anyone who enjoys cooking at home. If you haven’t tried Plated before, you can use this link to receive 4 meals free (when you buy 2).
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