Plated Subscription Box Review – November 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, seasonal produce, and meat that’s free from 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.
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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 plates free when you buy 4, 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.)
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Each week, Plated offers a different menu with at least 7 dishes to choose from. I selected Sesame Ginger Wild Salmon, Chicken Tortilla Soup, and Peanut Chicken Curry.
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, kosher salt, and water. 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 item was in its own container.
The meats were sealed and packed at the bottom of the box, safely away from the produce and surrounded by cool packs.
Recipe #1- Chicken Tortilla Soup
Calories Per Serving: 670
Cook Time: 35-45 minutes
I began my week of Plated meals with Chicken Tortilla Soup.
Once my ingredients were cleaned and prepped, I began cooking.
To start, I roasted two chicken breasts in the oven until they were cooked through and then shredded the meat.
Next, I sautéed onion in a pan with some olive oil. When it softened, I added gochujang, cumin, and garlic followed by tomatoes, chicken stock, cilantro, and oregano.
I cooked the soup until the tomatoes broke down (slightly longer than the recommended 7 minutes) and then added the shredded chicken.
While the soup simmered, I toasted tortilla strips in the oven and sliced the avocado.
When all of the components were ready, I plated the soup and topped it with tortilla strips, avocado slices, Cotija cheese, and a squeeze of lime.
I love tortilla soup, but this is the first time I tried making it myself at home. The result was great. The soup was rich, warm, and just a tiny bit spicy. I loved the addition of the avocado, and the tortilla strips and cheese added just the right amount of saltiness and crunch.
Meal #2- Peanut Chicken Curry
Calories per Serving: 510
Cook Time: 30-40
Next up on the Plated menu was Peanut Chicken Curry.
I began by cooking the sticky rice and preparing my ingredients.
First, I simmered the chicken in coconut milk with a bit of ginger. When it was cooked through, I removed the chicken from the pot and whisked in peanut butter, curry paste, fish sauce, sugar, and the gochujang. I allowed the broth to simmer for a few minutes and then stirred in a squeeze of lime.
At this stage, I returned the chicken to the pan and stirred in the spinach. When it wilted, I turned off the heat.
I transferred the rice to a clean cutting board and kneaded it with a wooden spoon to develop the stickiness. I’d never kneaded sticky rice before, and my husband and I thought it was a fun (and funny) step in the cooking process. It’s the little things in life, right?
When the rice was sufficiently sticky, I rolled it into a ball. I plated the curry in a bowl with sticky rice and garnished it with bean sprouts.
The photos of this dish don’t really do it justice. My husband and I both thought it was fantastic. The combination of peanut, coconut milk, lime, and spice reminded me of something I might get in a Thai restaurant, and the sticky rice perfectly soaked up the sauce. The flavors were complex and delicious, and I was really impressed with how the creamy sauce mitigated the spice of the gochujang.
Meal #3- Sesame Ginger Wild Salmon
Cook Time: 30-40
I finished out my week of Plated dishes with Sesame Ginger Wild Salmon, one of Plated’s Chef’s Table offerings. (Chef’s Table dishes feature specialty cuts of meat and market priced seafood. They’re also more expensive.) Instead of the usual $12 per plate price tag, this dish cost $16 per plate.
To begin, I prepared my ingredients and boiled the potatoes.
I arranged the salmon on a baking sheet and topped each filet with sesame oil, salt and pepper, sesame seeds, ginger, and scallions. The salmon baked in the oven for about 10 minutes.
While the salmon cooked, I simmered a combination of water, soy sauce, and miso paste until the flavors melded together. I then added the potatoes and tatsoi to the pan and cooked for about a minute, until the tatsoi turned bright green.
I seasoned the broth and then plated it in a bowl with the salmon on top.
I really like miso soup, and I found this dish to be a fun and clever way to turn it into a full meal. The mild taste of the miso was complemented by the flavors of sesame and ginger, and I liked the bite-sized tricolor potatoes. The star of this dish, though, was definitely the salmon. It was delicious, and I was very impressed by the quality of the fish. I also thought the portion size was generous.
Verdict: Plated has been knocking it out of the park for me lately! All of the dishes I received in this box were fantastic, and they were all perfect for the chilly autumn nights that we’ve been having lately. The Chicken Tortilla Soup was hearty and warming, the Salmon dish was really tasty, and I loved the Peanut Chicken Curry. I’m definitely going to hang onto the curry recipe, so I can make it again soon. The perceived value of a box like Plated is subjective, but, for me, it’s definitely worth the cost. I’m always pleased with the quality of the ingredients, and I’ve come to expect great things from their recipes.
Do you subscribe to Plated? If so, which dishes did you pick this week?