Hello, August! It’s hard to believe we’re in the home stretch of summer, so before we head into fall, we’re taking advantage of seasonal produce and warm-weather favorites. Here’s a look into the dishes we’ll be adding to our boxes this month.
Made To Share
Middle Eastern Mezze Plate
Dig into this Middle Eastern mezze feast. Mezze often includes a variety of snacks, dips, and salads so we’re serving up a colorful trio of hearty roasted veggie bulger, tomato-cucumber salad, and beet and whipped feta dip. Plus, homemade pita chips for scooping. Add this mezze plate to your box the week of August 4-10.
Monterey Jack and Salsa Pizza
Here at Plated, we think every party should be a pizza party, so we crafted this summery pizza with sharing in mind. Seasonal produce and Southwestern flavors come together in cheesey pizza form with toppings like fresh corn salsa, juicy nectarines, and crumbled queso blanco. This pizza is on the menu from August 4-10 and is great for entertaining.
Prosciutto-Wrapped Grilled Nectarines
We love a good savory meat and seasonal fruit pairing. Here, juicy nectarines hit the grill for some smoky char marks, then get wrapped with prosciutto. The dish comes together with torn mozzarella, warm farro, and just-wilted kale. Fire up your grills the week of August 11-17 for this creative salad.
Squeeze one more burger night out of summer with this fresh take on cheeseburgers. Garlicky beef burgers are topped with white Cheddar, homemade potato chips, and a tangy slaw for a dish that definitely requires two hands to eat. Look out for our Barbecue Cheeseburgers on the menu August 25-31.
Test Kitchen Favorites
Sweet Corn and Burrata Risotto
Creamy, delicate, and bursting with flavor, this seasonal risotto is perfect for those warm summer months when sweet corn is at its best. Crunchy hazelnuts and tarragon add texture and richness. We finish off the dish with soft burrata because we never say no to cheese. Indulge in some creamy burrata the week of August 18-24.
Roasted Tomato Pasta with Mushroom “Bacon”
Tomatoes. Bacon. Pesto. Cheese. We’re combining some of our favorite flavors into one tasty bowl of pasta. We embrace the smoky bacon flavor in the form of hickory barbecue-spiced mushrooms. Spiral-shaped gemelli noodles are perfect for scooping up the bright, lemony pesto. Give this pasta a try the week of August 11-17.
Teriyaki is our number-one Japanese restaurant order so we’re bringing it home with this pork and veggie dish. Save time with a pre-made, quickie version of the sauce and finish with a garnish that probably won’t come with your take out: fried garlic chips. Ditch your usual delivery order with this at-home version on the menu August 18-24.
Roasted Vegetable Grilled Cheese
We’ll let you in on a little secret, this veggie-packed grilled cheese was inspired by a Plated Test Kitchen fridge cleanout. Roasted veggies and lots of mozzarella are layered on to golden sourdough with a scallion-basil-walnut pesto. This speedy dish is on the menu from August 25-31.
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