Plated Review

Spring is (almost) sprung! We have finally had three days of above 30 degree temps and it’s been glorious!

Spring is sprung

Today I wanted to share with you my experience with Plated, a meal subscription service. The subscription part is relatively new–when I ordered it about a month ago, you could buy individual meals. Now, you need to subscribe to weekly deliveries, which makes me a little bit less of a fan.

Plated logo

I decided to try it out because I wanted to expand our palates (as mentioned in my goals for this year) as well as learn new cooking methods. I saw a coupon for four free meals when you buy eight, so I decided to buy it as a birthday present to myself.

To get started, I chose the dates I wanted my meals delivered. Every week they release a new week’s worth of recipes going out four weeks.

Plated delivery dates

Next, I checked out the offerings each week. Plated offers seven items each week and you filter them based on the protein. As you click on each item, you’ll get a better picture of the recipe as well as additional details.

Plated weekly menu details

The recipe will tell you what they send, what you need (usually very minimal), calories, and any potential allergens.

Plated meal details

Given that I wanted to try new ingredients and cooking methods, I ended up ordering:

  • Roasted Quail with Salsa Verde and Spanish Rice
  • Braised Cod with Swiss Chard, White Beans, and Almonds
  • Thai Peanut Chicken Curry with Sticky Rice
  • Seared Pollock with Blood Orange, Olives, and Grapefruit Salad

Altogether, it cost $54: $24 for 2 plates at $12 each and $30 for 2 plates at $12 each plus $6 shipping. This included the 4 free plates with free shipping on one order. Not a bargain by any means, but definitely less than four meals at a decent restaurant, not to mention the convenience of having everything ready to go and a couple of delicious meals planned for the week.

I couldn’t wait to get my first box! Unfortunately, it arrived a day late. That was a bit of a bummer since I was planning on making one of the meals that night, but when I asked the Plated crew where my box was, they gave me a $12 credit for the inconvenience.

Plated box

Upon opening, I was greeted with the recipe cards.

Plated box opening

Further down, underneath some spacey-looking insulated wrapping, were the ingredients. Beneath them were three huge (reusable!) ice packs. Note: each package only contained two recipes (seared pollock and curry rice) as I ordered two separate shipments of two recipes each.

Plated box contents

I wanted to try the seared pollock recipe first. I got out all of the items needed and read the entire recipe card.

Pollock ingredients

 

Pollock greens

(The pollock was busy defrosting)

Pollock recipe card

How delicious does this look? And all kinds of professional in our new, non-toxic pans!

Seared pollock

Et voila!

Plated Seared Pollock with Blood Orange, Olives, and Grapefruit Salad

The consensus in Whole Health Household? Delicious! I’m not normally a fan of grapefruit, but it really added some nice bitterness and acid to this dish. We kept the recipe card and look forward to making this again in the warmer months!

How did the rest of the dishes fare? Let’s start with the other meal in this order, the Thai Peanut Chicken Curry with Sticky Rice.

Plated Thai Peanut Chicken Curry with Sticky Rice

It’s not much to look at, but it was pretty good. It didn’t blow my hair back, but it was a good dinner. I ordered this to get me out my spicy comfort zone. I’m only one-quarter Irish, but you would think I was 100% with my intolerance to spice! I’ve been pushing myself the past year and have definitely gotten better, but I still begged WHH to not put in all of the gochujang (a spicy red chile paste) and I was glad I did.

In our next box, we had the two remaining meals. This box also came a day late, so I yet again emailed to ask where our delivery was. They let me know it would come the next day and I was credited $20. I was really excited to try the Roasted Quail with Salsa Verde and Spanish Rice, so I made that dish first.

Plated Roasted Quail with Salsa Verde and Spanish Rice

So I now know I’m not much of a fan of quail. There’s hardly any meat on them (I didn’t realize just how small they’d be) and not much flavor. The salsa verde was also rather tasteless. It needed more seasoning, so I ended up throwing some salsa in it. On the plus side I used the remaining two quails for a delicious stock that I then reduced by boiling to make a sauce to drizzle over a stuffed “airline supreme” cut (aka Statler chicken cut). Now that was yummy!

Airline supreme stuffed chicken

And finally, we have the Braised Cod with Swiss Chard, White Beans, and Almonds.Plated Braised Cod with Swiss Chard, White Beans, and Almonds

This was also quite yummy and the second recipe card that we ended up keeping. My only complaint would be that there weren’t many differences in texture aside from the crunch from the almonds. Everything else was about the same texture and I don’t know about you, but I like when my meal varies in texture. I might choose to roast the onions instead of saute.

All in all, we had a lot of fun trying new recipes, flavors, and cooking techniques. The meals themselves were definitely quality and I felt like I was dining in a nice restaurant. The only downside is that I felt incredibly wasteful recycling or throwing out all of the materials that held small quantities. The lack of delivery on the promised shipping days was frustrating, but I appreciate that they take customer service seriously and credited my account without me asking for any compensation. We’ll see if that improves as I have two new meals coming at the end of the month thanks to the $32 credit (I was fine with paying an additional $22 for shipping and the remaining dish prices). Next up we’re trying Pan-Roasted Za’atar Chicken with Spinach Feta Twice-Baked Potatoes and Ginger Trout en Papillote with Miso Butter, Sweet Potatoes, and Snap Peas!

Questions: Have you tried a meal service? Would you ever try one? Have you made any new and exciting dishes lately or anything that you thought would be delicious and ended up kind of meh?