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Plated Subscription Box Review + Coupon – March 2018

Plated February 2018 - box

Plated is a weekly meal kit delivery subscription that delivers you pre-portioned ingredients and recipes to help you make chef-designed recipes at home. They offer different weekly menus and randomly pick recipes for you based on preferences you submit when you sign up. If you’d rather pick your own recipes from the weekly menu, it’s easy to hop in and change your order on their website or their handy-dandy app.

Plated March 2018 - open box

Plated is committed to using sustainably sourced seafood, seasonal produce, and meat that’s free from antibiotics and added hormones. Like most meal kits, Plated won’t include standard pantry items (think salt, pepper, olive oil). They will, however, email you to let you know what pantry items you should have on hand for that week’s box. Prep time and dietary details are listed in each recipe. And if you love a recipe, you can rate it and download a digital recipe card via your online account. (Highly rated recipes sometimes come back as “Encore” recipes for you to order again, so don’t forget to leave your star rating each week!)

Plated March 2018 - open box

This box was sent to us at no cost for review. (Check out the review process post to learn more about how we review boxes.)

Plated March 2018 - open box

Each box comes insulated and filled with ice packs.

Plated February 2018 - bottom of box

This review is for the 2 recipes (4 plates) plan, which cost $48.00 per week (+ $6.00 shipping). I chose the vegetarian option.

Plated March 2018 - all items

About Plated

The Subscription Box: Plated

The Cost: Recipes begin at $12.00 per plate:

  • 2 recipes (4 plates)= $47.80 per week (+ $6.00 shipping)
  • 3 recipes (6 plates)= $59.70 per week (+ $6.00 shipping)
  • 4 recipes (8 total plates)= $79.60 per week (with free shipping)
  • Dessert costs $4.00 per serving (available after your first order)

LIMITED TIME DEAL: Save 25% off your first 4 weeks of Plated with any subscription plan (up to a $159.20 value)

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 U.S. (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.)

Good to know: Plated was recently purchased by Albertsons.

Plated March 2018 Review

Plated March 2018 - tart

Plated sends each meal’s ingredients mostly packaged together in a singular plastic bag, but larger items (like the dinosaur kale, Swiss chard, and package of gnocchi) get their own plastic wrapping. Each individually wrapped item is marked with the meal it belongs to so you can organize them in your refrigerator upon unpacking. Super appreciated in keep an often chaotic fridge tidy!

Plated March 2018

Leek and Gruyere Galette with Dijon, Shallot, and Pine Nuts

Calories per Serving: 770

Total Prep and Cook Time (listed): 45-55 minutes

Actual Time to Cook: 50 minutes

Plated March 2018

Plated recipe cards come with a short description on the front and include the estimated prep and cook time as well as calories per serving. On the opposite side, you’ll find an ingredients list, what you’ll need from your kitchen (additional staple ingredients, like olive oil or butter, and tools), and recipe tips. Directions are well written and each step comes with an accompanying photo. After a quick glance-over, this recipe appeared to be pretty time-consuming but straightforward in technique.

Plated March 2018

Plated provided the crust for the galette, but individual filling ingredients are included. This dish also has a side salad!

Plated March 2018

I began with prepping my veggies. The leeks were trimmed and chopped into half-moons. Slices were placed in a bowl of water to allow any dirt to sink to the bottom (why have I never done this before?!). Radishes, chives, and shallots were sliced, and the garlic was minced.

Plated March 2018

These next two steps sort of played out simultaneously. Plated suggests that 1/4″ is trimmed from the edge of the pie crust, but it’s optional to leave it as-is. I chose to keep the extra crust because, hey, why not? More carbs! The dijon mustard was spread across its surface while I sautéed the veggies.

Plated March 2018

Along with a 1/2 tablespoon of olive oil, the leeks, shallot, and garlic cooked down. After 7 minutes or so, the mixture was softened and in went half of the champagne vinegar. I then removed the pan from heat and incorporated the gruyere cheese, salt, and pepper. The cheese melted with the warmth of the veggie mixture and made for a delicious looking (and smelling!) filling.

Plated March 2018

I spread the fragrant mixture over the raw crust and folded over the edges to form a 1″ border. I’ve never made a galette before, but it’s sort of like a rustic pie from what I’ve gathered! Pine nuts were sprinkled on top and the whole thing was placed on a baking sheet to do its thing in the oven for about 18 minutes.

Plated March 2018

Because baking is a bit more involved than the usual stovetop stuff, this recipe did require some extra time. Plated suggests enjoying a glass of wine while your galette cooks in the oven and cools. Don’t mind if I do. It came out golden and gorgeous!

Plated March 2018

A fresh side salad compliments the heartiness of this pastry, and I got to work on making its dressing as my galette cooled. The remaining champagne vinegar is combined with honey, olive oil, and seasoning. Acidic and just a little bit sweet — exactly how I prefer my salad to be dressed! It’s combined with arugula and the sliced radishes.

Plated March 2018

The galette is sprinkled with chives as a final step. How pretty is this spread?

Plated March 2018

The end result was a beautifully composed plate. The galette was savory and filling, yet flaky and light. The onions and leeks had a somewhat sweet, caramelized flavor that was really nicely balanced with the spicy crunch of the radish and nuttiness of the toasted pine nuts. It really was amazing. Plus, this is one of those dishes that I’d probably never attempt on my own. That’s one thing that I love about Plated recipes. They really push me out of my comfort zone! We enjoyed this dish for a late lunch, but it would also be perfect for a brunch.

Plated March 2018Plated March 2018

Pesto-Parmesan Quinoa Bowls with Roasted Eggplant, Kale, and Crispy Chickpeas

Calories per Serving: 720

Total Prep and Cook Time (listed): 30-40 minutes

Actual Time to Cook: 35 minutes

Plated March 2018

I love a hearty bowl of grains and veggies for lunches and dinners alike. Was super excited to get started on this one!

Plated March 2018

I selected this meal because all of the ingredients really appealed to me. Quinoa, chickpeas, kale, and eggplant (my husband’s favorite): yes, please!

Plated March 2018

I started off by cooking my quinoa in lightly salted water.

Plated March 2018

Next, I prepared the rest of the ingredients. The chickpeas were drained, rinsed, and patted dry with a paper towel. The tomatoes were drained as well. I also sliced the shallot and kale (removing stems), diced the eggplant, and minced the garlic.

Plated March 2018

I then placed the dried chickpeas and eggplants on a baking sheet with olive oil, red pepper flakes, and salt + pepper seasoning. They roasted in the oven for 15 minutes while I sautéed the aromatics in olive oil.

Plated March 2018

Once the shallot and garlic were fragrant and softened, I increased the pan’s heat and added sugar and the diced tomatoes. In went the kale to wilt down.

Plated March 2018

The chickpeas ended up being softened with a slightly golden outer shell. The eggplant pieces were softened as well, but they looked a little drier than I was expecting.

Plated March 2018

Once the quinoa was done cooking, I mixed in the pesto and grated parmesan. As far as I’m concerned, pesto is one of the best sauces/condiments ever invented, so I was thrilled to be using it for this dish! The quinoa acts as the base of each bowl, and I got to plating.

Plated March 2018

I spooned a bit of the pesto quinoa into each bowl and topped with the kale/tomato mixture and then the chickpeas/eggplant. Parmesan shavings completed the dish.

Plated March 2018

Yum! Seriously. The pesto made the quinoa unique: herbaceous and just a little salty. Hearty and heavy on the veggies, this made a wonderful dinner. Each component layered beautifully!

Verdict: I’m pretty obsessed with Plated, to be honest. Compared to my experience with other meal subscription boxes, this one seems to be slightly more involved in its steps. That’s what I love about these meals. They force me to try something new in the kitchen, and the extra work is so worth it! These dishes were simple, but just a step above what I’m used to with other meal subscription boxes like Hello Fresh and Terra’s Kitchen.

To Wrap Up:

Can you still get this box if you sign up today? No. The Plated menus change weekly and you need to lock in orders before shipments go out.

Coupon – Save 25% off your first 4 weeks of Plated with any subscription plan (up to a $159.20 value)

Value Breakdown: This box cost $48.00 + $6.00 shipping, which is $13.50 per meal.

Check out all of our Plated Reviews and discover more meal boxes in the Meal Subscription Box Directory!

Keep Track of Your Subscriptions: Add this box to your subscription list or wishlist!

Would you eat the meals I cooked from Plated this week? 


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Written by Jess Cole Payne

Jess Cole Payne

Jess’s love for subscription boxes began with a makeup and skincare fixation. She’s looking forward to broadening her horizons in discovering new products within the lifestyle and food world of subscription boxes.

Posted in Food & Drink Subscription Boxes, Meal Kit Subscriptions, Plated Reviews, Subscription Box Reviews| Tags: plated | 1 comment

Comment (1)

  1. The Leek and Gruyere Galette with Dijon, Shallot, and Pine Nuts was honestly pine of my favorite meal subscription meals EVER…. and I didn’t expect that at all! Great flavors perfectly paired! Great review!

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