Last week, I had the opportunity to sample a gourmet meal delivery service, called Plated. A different menu is released every week, members choose which "plates" they would like to order, then the recipes and individually wrapped ingredients are sent right to customers' doorsteps. The front page of the company's website reads: "You choose a chef-designed recipe. We deliver the fresh ingredients. You cook a delicious meal." I had never tried anything like this before, so I was really interested to see how it would all work out.For my first order, I went with the Flank Steak, Tomato, & Mushroom Kebabs with Basmati Rice. I realized that this could also be an ideal recipe to share for Labor Day Weekend! It's a simple, low-maintenance dish that can be easily enjoyed outdoors...while we're all bidding farewell to Summer with BBQ's, picnics, and beach trips!
Plated's menus go up every Monday, then you have until the following Monday to purchase your plates before the menu changes again. By Tuesday morning, your package is delivered at your door! (The minimum meal size is 4 plates. For even more useful information, visit the How It Works page!)
When I opened my box, I found all of my food carefully wrapped in an insulation liner. The meat was separated and surrounded by ice packs, and the remaining ingredients were placed in clearly labeled bags. (This has to be a foodie's equivalent of Christmas morning...)
Large recipe cards were also included.
The front of each card features a photo of the finished product, a glossary (information on any unique ingredients in the dish), and a cooking tip. On the bottom-right corner, you can find the serving size for the recipe, the estimated prep time, and the amount of calories per serving. Plated currently doesn't offer meals specific to dietary restrictions, but symbols on the recipe card will indicate if the dish is gluten-free, dairy-free, or even low-fat.
As I unpacked, I was so happy to find that my produce was in stellar shape, even items as fragile as tomatoes and fresh herbs. Plated likes to emphasize two things about their ingredients: they're responsibly sourced and nutritious. The company supports local suppliers/American farmers, and the menus feature products that are in-season.
With the long holiday weekend coming up, though, you can also marinate the flank steak before a BBQ, a picnic at the park, or before you head out to the beach. Assemble the kebabs, then these meals-on-a-stick can be cooked on a grill instead of in the oven!
The other dish included in my order was the pork tenderloin marinated in dijon mustard, fresh thyme, and lemon zest, served with grilled flatbread and a watermelon, mint, feta, & cucumber salad. Again, it was a straightforward recipe that turned into a tasty, striking blend of flavors.
Plated offers you a chance to cook a meal that is delicious, fresh, yet easy-to-make. I think that anyone with a busy schedule, and those who need a little help planning a menu or shopping for groceries, will love being a member of Plated. It could definitely help you feel more comfortable in the kitchen! Even the more-experienced chefs will appreciate the service's simplicity, with the ability to make adjustments as desired. If you'd like to give Plated a try, use my invite for 2 free plates! Start cooking, and enjoy!
Flank Steak, Tomato & Mushroom Kebabs with Basmati Rice (serves 2; adapted from Plated)
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Kebabs:
10 oz Flank Steak
5 sprigs Fresh Rosemary
2 Garlic Cloves, finely minced
2 tbsp Olive Oil
Fine Sea Salt
Ground Black Pepper
1 pint Grape Tomatoes, washed and drained
1 pint Cremini Mushrooms, cleaned and halved
Rice:
3/4 cup Brown Basmati Rice, rinsed and drained
2 tbsp Unsalted Butter
1/2 tsp Fine Sea Salt
1 1/4 cups Vegetable Stock
- Cut steak into even cubes, then sprinkle evenly with salt and pepper. Remove the rosemary leaves from the stems, and finely chop. In a Ziploc bag, combine the seasoned steak, rosemary, and garlic. Pour in the olive oil, seal the bag, then gently massage the meat to evenly distribute all of the marinade ingredients. Set aside in the refrigerator to marinate for a couple of hours. 20-30 minutes before you're ready to cook, remove the meat from the refrigerator and allow to come to room temperature.
- To prepare the rice, melt the butter in a small saucepan over medium-high heat. Add the rice, and stir constantly. Once the rice has been completely coated and is slightly toasted, season with salt and pour in the stock. Stir to combine, and bring the mixture to a boil. Then, cover the saucepan and reduce the heat to low. Simmer for 20-25 minutes. Finally, remove the pan from the heat and allow the rice to sit (still covered!) for an additional 10 minutes. Uncover and fluff with a fork.
- Soak wooden skewers in a bowl or deep dish of water. Preheat the broiler or grill.
- To assemble the kebabs, alternate pieces of steak, tomato, and mushroom until the skewer is full. If using the broiler, arrange the kebabs on a baking sheet. Place the baking sheet under the broiler. Broil for 3 minutes, turn the kebabs, then broil for another 3 minutes. If using a grill, cook for 2-3 minutes over high heat, rotate the kebabs, then grill for another 2-3 minutes.
- Serve the kebabs with the basmati rice! Enjoy!
