Plated Subscription Box Review + Coupon – November 2016
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. You can skip a week at any time.
At least 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, seasonal produce, and meat that’s free from antibiotics and added hormones. (Check out Plated Menus to see what’s coming in future weeks!)
Plated also makes it easy to pick recipes that suit your lifestyle. Each recipe clearly lists calorie content and prep time.
My Subscription Addiction pays for this subscription. (Check out the review process post to learn more about how we review boxes.)
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).
- Dessert costs $4 per serving.
COUPON: Free dinner for two with purchase of 3-dinners plan ($24 value), no coupon required, just use this link
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.)
Keep Track of Your Subscriptions: Add this box to your subscription list or wishlist!
Each week, Plated offers a different menu with 11 dishes to choose from. After your first order, you can also add on dessert at a cost of $4 per serving. There are two different desserts available each week.
When my box shipped, I received an email letting me know that I would need to have the following “pantry items” on hand: olive oil, black pepper, and kosher salt.
Plated packs every box with meats on the bottom, surrounded by cold packs, and everything else on top, bundled by recipe.
Meal #1- Beef Noodle Bowls with Dinosaur Kale and Mushrooms
Calories Per Serving: 830
Cook Time: 30-40 minutes
One of my favorite things about subscribing to meal delivery boxes is discovering new ingredients and cooking techniques. I love cooking with kale, and I’ve never seen dinosaur kale available for sale before. When I saw that this recipe included it, I knew I had to give it a try!
The dinosaur kale leaves turned out to be HUGE! (I guess that shouldn’t have come as too much of a surprise, given the name.) To prep for this dish, I minced some garlic and ginger and cleaned and chopped mushrooms, scallions, and kale.
I boiled the noodles and sautéed the ginger, garlic, mushrooms, kale, and scallions in sesame oil with salt and pepper. When the veggies were done, I set them aside and browned the beef, before mixing it with soy sauce, hoisin, and sriracha.
I then mixed in the noodles and veggies and divided the food between two plates.
The sauce for this dish was delicious, but I found myself wishing there was a bit more of it! Other than that, though, these noodles were great. I liked trying the dinosaur kale (apart from the slightly less frilly texture, it tasted pretty much the same as regular kale), and I found this dish to be really comforting. The noodles were tasty and filling, and the mushrooms and beef added nice, meaty substance.
Meal #2- Chicken Marsala with Roasted Fingerling Potatoes
Calories per Serving: 710
Cook Time: 35-45 minutes
I first tried Plated’s Chicken Marsala a couple months ago, and I absolutely fell in love with it. When I saw that it was available as one of this week’s featured encore recipes, I simply couldn’t resist ordering it again!
I began by prepping my veggies.
Next, I tossed the fingerling potatoes with mustard, rosemary, and olive oil and roasted them in the oven. While they baked, I sautéed mushrooms and made Marsala sauce by combining chicken stock, Marsala wine, heavy cream, parsley, and lemon juice.
For the chicken, I dredged it in seasoned flour and then seared it in a combination of butter and olive oil.
When the chicken was cooked through, I topped each portion with sauce and served it alongside the roasted potatoes.
This dish was every bit as good as I remembered. The sauce was rich, tangy, and creamy, and it was delicious served over the lightly breaded chicken. The potatoes were deliciously crisp and herby, and they had a nice zip from the mustard. So good!
Meal #3- Apple Cider Turkey Burgers with Brussels Sprouts and Apple Hash
Cook Time: 30-40 minutes
My last pick for this box was this seasonal turkey burger recipe. Apples and brussels sprouts and apple cider— isn’t that a perfect combination for fall?
Since the Brussels sprouts came pre-shredded, prep for this dish was pretty easy. All I had to do was slice some apple and onion!
I made the turkey burger patties by combining some provided spices with grated apple, ground turkey, apple cider, cayenne pepper, salt, and pepper. I mixed everything together as directed, but the meat was really wet and sticky. (I think the liquid from the grated apple was just a bit too much.) Anyway, I did my best to patty them up.
I cooked the apple slices with apple cider, salt, pepper, and shredded brussels sprouts. I stirred until everything was soft, and then I set it aside and cooked the burgers. Despite being really wet, they cooked up okay in my non-stick pan.
When they were done but before I took them off the heat, I added slices of cheddar and let the cheese melt over top of each burger. I then plated the patties on toasted buns with some of the hash and Dijon mustard. I plated the burgers alongside the remaining hash.
This dish was pretty good. The burgers were really tasty, and the patties were tender, savory, and a little sweet. I’ve never cooked Brussels sprouts with apple before, and I found the mix of flavors to be really interesting. The hash was tasty on its own and it was good on the burgers, but I couldn’t help feeling like every bite was a mouthful of hash. I think if I make this dish again I’ll find something else to top the burgers with to mix things up a bit.
Verdict: This was a pretty great box from Plated. All of the dishes were tasty, and I absolutely loved the Chicken Marsala. Plated is a little pricier than some of the other subscription meal boxes out there (Home Chef, Hello Fresh, and Blue Apron are all a bit more affordable), but Plated consistently comes up with recipes that really wow me. For that reason, it’s one of the meal boxes I look forward to most every month.
Do you subscribe to Plated? Have you tried any of the meals I picked this week?