Meal Planning Made Easy with These Plated Recipes

Get inspired for the week ahead with our top picks from this week’s menu.

Halloween is a little over a week away, and you know what that means. Depending on your age, it ranges from way too much candy to staying out very late: some serious indulgence, either way.

So this week, we’re leaning a bit on the lighter side, with a few veggie hits and some new high-protein faves. Because Mondays can be… Mondays, treat yourself to very fall-y pasta, featuring a creamy butternut sauce and shallow-fried sage. Move into Tuesday with what Chef Shanna calls “a hug in a bowl,” and that bowl is full of roasted fall veggies resting over cheesy grits. Now, a new take on the pork chop—this one is great for hosting, so many double up on your ingredients for a Wednesday night dinner party. Why not?

Ease into Thursday with a simple salmon with dill sauce, and end your week with an all-time Plated hit, Greek Horiatiki. The crispy naan allow (perfect for dipping) alone will make you swoon.

MONDAY: Chicken Rigatoni with Creamy Butternut Sauce and Fried Sage

4 ounces baby spinach
1 1⁄2 pounds butternut squash
1⁄4 ounce sage
2 red onions
2 cloves garlic
4 boneless skinless chicken breasts
16 ounces rigatoni
6 packets unsalted butter

You’ll need
olive oil
kosher salt
black pepper
10″ large pot with lid
aluminum foil
2 baking sheets
12″ large high-sided pan
blender or food processor (optional)

Recipe tips
No blender? In a medium bowl, combine butter, roasted garlic, half of roasted squash, and 1⁄2 cup water. Using a fork or potato masher, mash until smooth. Fold in half of roasted onions, then taste and season with 1 teaspoon salt and pepper as desired. The texture will be slightly different, but it’ll still taste delicious.


1. Prepare ingredients
Preheat oven to 450oF. Bring a large, covered pot of water to a boil over high heat. Rinse all produce. Pat spinach dry with paper towel and roughly chop. Cut butternut squash cubes to 1⁄2-inch pieces, if needed. Pick sage leaves, discarding stems. Peel onions, quarter, and separate layers. Place whole garlic cloves on a small piece of foil and drizzle over 1 teaspoon olive oil. Bring edges of foil together and seal to form a pouch.

2. Roast vegetables
Line 2 baking sheets with foil. On 1 prepared sheet, toss butternut squash with 2 tablespoons olive oil, 1 teaspoon salt, and pepper; arrange in a single layer. On other prepared sheet, toss onions with 1 tablespoon olive oil and 1⁄4 teaspoon salt. Add garlic pouch to sheet with onions; roast until garlic and onions are golden and soft, and squash is lightly browned and tender, 15–18 minutes.

3. Fry sage leaves
While vegetables roast, heat 2 tablespoons olive oil in a large high- sided pan over medium-high heat. When oil is shimmering, add 1 sage leaf to pan. If it sizzles immediately, keep going; if not, try again once the oil is hotter. Fry remaining sage leaves until slightly crisp, 1–2 minutes. Remove pan from heat. Using a slotted spoon, transfer fried sage to a paper towel– lined plate to drain and sprinkle with salt, leaving sage oil behind in pan.

4. Cook chicken
Pat chicken dry with paper towel and season all over with 1 teaspoon salt and pepper as desired. Return pan with sage oil to medium-high heat. When oil is shimmering, add chicken and sear, working in batches and adding oil in between as needed, until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a cutting board and set aside to rest.

5. Cook rigatoni and make sauce
While chicken cooks, season boiling water generously with salt. Stir in rigatoni and cook until al dente, about 11 minutes. Meanwhile, in a blender or food processor, combine butter, roasted garlic, half of roasted squash, half of roasted onions, and 1⁄2 cup water (see recipe tip). Blend until smooth, then taste and add salt and pepper. Once rigatoni is al dente, drain and return to pot, off heat, then add remaining roasted squash.

6. Plate chicken rigatoni
Cut rested chicken into 1⁄4-inch slices. Add spinach and creamy butternut sauce to pot with rigatoni and squash, still off heat. Stir to combine, then divide among serving plates. Top with sliced chicken and remaining roasted onions. Garnish with fried sage. Enjoy!

TUESDAY: Roasted Fall Vegetables with Creamy Parmesan Grits and Herb Butter

5 packets unsalted butter
12 ounces cremini mushrooms
12 ounces broccolini
10 ounces carrots
10 ounces parsnips
1 lemon
2 red onions
1⁄8 ounce sage
1⁄8 ounce thyme
1⁄8 ounce chives
1⁄3 cup slivered almonds
2 cups quick-cooking grits
4 ounces mascarpone cheese
3 ounces grated Parmesan cheese

You’ll need
olive oil
kosher salt
black pepper
10″ large pot with lid
2 baking sheets
aluminum foil

Recipe tips
The thyme sprigs and sage leaves will infuse the vegetables with flavor as they roast, but won’t be pleasant to bite into. We recommend discarding them before adding the herb butter.

Use the remaining mascarpone as a spread for toast or a dip for fruit.
We recommend rinsing the pot from the grits ASAP to make cleanup easier. Cooled grits can be a tough scrub!


1. Prepare ingredients
Preheat oven to 450°F. In a large pot, bring 8 cups water to a boil over high heat. Unwrap butter and set aside to soften at room temperature. Wipe mushrooms clean with a damp paper towel and cut into 1⁄4-inch slices. Rinse remaining produce. Trim and discard woody bottoms of broccolini, then cut crosswise into 2-inch pieces. Halve carrots lengthwise. Quarter parsnips lengthwise. Halve lemon. Peel onions, quarter, and separate layers.

2. Roast vegetables
Pick sage leaves, discarding stems. On a baking sheet, toss mushrooms, broccolini, carrots, parsnips, and onions with half of whole thyme sprigs, half of sage, 2 tablespoons olive oil, 3⁄4 teaspoon salt, and pepper as desired. Transfer half to a separate baking sheet, arrange in a single layer, and roast until softened, 10 minutes. Meanwhile, place almonds on a large piece of foil and drizzle over 1⁄2 tablespoon olive oil.

3. Toast almonds and cook grits
Bring edges of foil with almonds together and seal to form a pouch. After 10 minutes of roasting, stir vegetables, add almond pouch to 1 sheet, and continue roasting until tender and slightly charred, 10–12 minutes. Whisk grits and 11⁄4 teaspoons salt into pot with boiling water until smooth. Reduce heat to medium low and cover pot. Cook grits, whisking occasionally, until thickened, 7–9 minutes (a helper can do this part).

4. Make herb butter
While grits cook, thinly slice chives. Finely chop remaining sage leaves. Strip and finely chop leaves from remaining thyme, discarding stems. In a small bowl, combine softened butter, half of chives (reserve remainder for grits), chopped sage, and chopped thyme; using a fork, mash to combine —another great task for a helper.

5. Finish vegetables and grits
Once roasted, remove and discard whole thyme sprigs and sage leaves from vegetables (see recipe tip). Carefully open almond pouch and set aside. Add herb butter and juice of 1⁄2 lemon to vegetables and toss to (use remaining lemon to brighten a glass of water). Once grits are thickened, remove pot from heat and whisk in Parmesan, 1⁄3 cup mascarpone, remaining chives, 11⁄2 tablespoons olive oil, 1 teaspoon salt, and pepper (see recipe tip).

6. Plate vegetables and grits
Divide Parmesan grits among serving bowls (see recipe tip), then top with roasted fall vegetables. Garnish with toasted almonds and dig in!

WEDNESDAY: Herbed Pork Chop with Balsamic Grapes, Mozzarella, and Walnuts

8 ounces fresh mozzarella
1⁄8 ounce rosemary
1⁄8 ounce thyme
6 ounces red grapes
1⁄4 cup walnuts
4 cloves garlic
4 boneless pork chops
1 cup balsamic vinegar
1 packet honey
9 ounces mixed lettuces

You’ll need
olive oil
kosher salt
black pepper
12″ large pan
8″ medium pot

Recipe tips
Show your sous chef this trick for picking hardy herbs all at once: Pinch the stem near the top with 1 hand, then slide the fingers of your other hand down the length of the stem, from top to bottom. The leaves should come off easily.

Note our recommended pot size for reducing the balsamic. The larger the base of the pot, the more surface area is exposed to heat, meaning the liquid will evaporate much faster. Keep an extra-close eye on your reduction to avoid burning.


1. Prepare ingredients
Cut mozzarella into bite-size pieces (or enlist an eager helper to roughly tear by hand), then place in a small bowl with 1⁄8 teaspoon salt. Toss to combine, then set aside until Step 5. Rinse all produce. Strip rosemary and thyme leaves, discarding stems (see recipe tip), then mince. Halve grapes lengthwise. Roughly chop walnuts, or leave in bag and gently crush with the bottom of a heavy pan.

2. Make garlic-herb oil
Mince garlic and, still on cutting board, combine with minced herbs. Sprinkle over 1⁄4 teaspoon salt (this will help break down the herbs and garlic and extract their natural juices). Using a large knife, carefully scrape over mixture at a 45° angle, pressing down repeatedly until a smooth paste forms. Transfer garlic-herb paste to a large bowl; stir in 1 tablespoon olive oil, 1 teaspoon salt, and pepper as desired.

3. Sear pork chops
Pat pork chops dry with a paper towel and add to bowl with garlic-herb oil; turn to coat, rubbing in seasoning. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add pork and sear until browned and cooked through, 3–5 minutes per side. Then, transfer pork to a cutting board or plate, and set aside to rest for about 5 minutes.

4. Make balsamic grapes
While pork sears, combine balsamic vinegar and honey in a medium pot (see recipe tip). Place pot over medium-high heat and cook, stirring occasionally, until liquid is reduced by half, 7–8 minutes. Remove pot from heat, then stir in grapes until fully coated. Set aside until ready to serve.

5. Toss salad
While pork rests, pat mixed lettuces dry with paper towel, place in a separate large bowl, and toss with 2 tablespoons olive oil, 1⁄2 teaspoon salt, and pepper as desired. Add salted mozzarella and toss to combine, then divide among serving plates.

6. Plate herbed pork chop
Thinly slice pork, then plate on top of salad. Spoon over balsamic grapes, drizzling over any remaining balsamic reduction from pot (then, we recommend rinsing the pot ASAP— cooled honey can be a tough scrub). Garnish herbed pork chop with walnuts and enjoy!

THURSDAY: Salmon and Creamy Dill Sauce with Sautéed Kale and Roasted Fingerling Potatoes

A Plated classic, you simply can’t go wrong with this quick and delicious dish—it’s simple yet elegant.

FRIDAY: Greek Horiatiki with Marinated Feta, Za’atar Naan, and Toasted Chickpeas

Round out your week with a veggie-heavy dish that’ll go perfectly with a glass (or three) of crisp, white wine. Lighter dinner = more room for dessert.

Love experimenting in the kitchen? Try Plated!

Get 25% off your first four weeks of Plated!

On the List?

Subscribe to Plated's Newsletter

Thanks for signing up!

There was an error signing you up.
Please check that your email is valid. Try again