We’ve all been there: hunger striking long before lunchtime, the classic 3 PM slump, a midnight trip to the fridge. Though the Plated Culinary Team is most often focused on dreaming up delicious dinners and desserts for our customers, they also love a good snack (some more cheffy than others!). We went ahead and asked them for a few of their favorite treats when the snack craving hits. Their creations did not disappoint.
Frozen Bananas with Almond Butter
“The texture of the frozen banana is like an ice pop, and makes the most unexpectedly delicious snack.” – Elana Karp, Culinary Co-Founder
2 tablespoon almond butter
Slice a banana into .5 inch slices and throw in a bag in the freezer. Use frozen slices as a spoon with which to eat almond butter.
“If I have leftover bagels, I’ll cut them into 4 slices each before they go bad. I keep them in the freezer and use the slices to make quick bagel chips, which also double as the perfect pizza-snack vehicle.” – Elana Karp, Culinary Co-Founder
1 bagel slice, toasted (yields 4 slices of bagel)
2 vine ripened tomatoes
2 sprigs Basil
4 oz shredded Provolone or mozzarella
Truffle oil to taste
Top bagel with sliced tomato, salt and pepper, basil if you have it, and cheese. Put in the toaster and toast until cheese is melted and bubbling. Drizzle with truffle oil for an extra special treat.
Sweet and Salty Popcorn
“I have been known to eat popcorn multiple times a day, and often spice it up with sweet things (because I’m very addicted to sugar). Before I began to make my popcorn on the stove, I would put a bag in the microwave, and the moment I opened the seal, I would dump a handful of white chocolate chips in and let it melt.” – Michelle Kresch, Test Kitchen Manager
.25 cup popcorn kernels
1 tablespoon coconut oil
.5 cup white chocolate chips
1 teaspoon maldon salt
Add oil and 3 popcorn kernels to a medium pot over medium-high heat. Cover pot, and gently shake to ensure all kernels are coated in oil. Listen for kernels to pop. Once they have, remove from pot. Remove pot from heat and add remaining popcorn kernels. Cover pot and wait about 30 seconds. Return pot to heat and leave lid slightly ajar (helps the steam to escape and makes for crisper popcorn). Occasionally shake the pot ensure the kernels are in an even layer. Allow to cook for about 2 minutes until all kernels have popped (listen for popping to slow down, about 10 seconds between pops). Remove pot from heat, pour popcorn into large bowl, and stir in white chocolate chips and maldon salt.Divide between bowls and serve (or eat it all yourself).
“When I shop for groceries, I like to pick up lots of “aperitivo” to snack on while I cook. One of my favorites is a crostini that sounds fancy, but isn’t.” – Suzanne Lehrer Dumaine, Director of Culinary Operations
Rip off a hunk of bread, spread thickly with butter, and lay over 1-2 anchovies. Eat and repeat.
“Anything I don’t actually have to cook.” – Laura Katz, Test Kitchen Assistant
Mash feta and olive oil together. Use pita chips to dip.