Nourish

It’s a New Week: Here’s Your Meal Planning Inspo

Get inspired for the week ahead with our Chef picks from this week’s menu: a couple all-time favorites to round out the week.

We’re already halfway through October… we can’t even believe it. Though the weather is definitely playing some tricks on us—we’re talking about you, 80-degree days—at Plated, we’re still fully diving into all that delicious fall produce.

Start off Monday with a hearty salad: our kale and sweet potato bowls are back on the menu. And, Chef Liz has graced us with a new take on tomato soup and grilled cheese, so if you’ve been wary of soup season, start here. While these two dinners are a great start to your week, we couldn’t resist telling you about Giuseppe’s butter-basted steak. It’s sweet, salty, and downright decadent. It just might help you survive hump day.

Now that you’ve made it to Thursday, treat yourself to some mushroom cavatappi with creamy ricotta, and round out the week with a classic, homey dish by Plated Head Chef Elana: braised chicken with crisp, roasted potatoes and sweet currants and apricots.

MONDAY: Kale and Sweet Potato Bowls with Glazed Walnuts and Tahini-Miso Dressing

Your favorite fall salad is right here.

TUESDAY: Tomato Bisque with Fontina Croutons

Ingredients
1⁄4 ounce chives, divided
1⁄4 ounce thyme
1 yellow onion
4 cloves garlic
4 slices sourdough bread
8 ounces baby spinach
5 packet unsalted butter
3 tablespoons tomato paste
1⁄4 cup sherry vinegar, divided
3 cans crushed tomatoes
2 container vegetable stock
4 ouncesshreddedFontinacheese
1 container heavy cream

You’ll need
Be sure to read through the entire recipe before you begin cooking. Trust us—you’ll be glad you did!

Here’s a cheffy trick for picking thyme leaves 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 will come off easily.

Keep the bread close together as it toasts so the shredded cheese doesn’t end up on the baking sheet.

INSTRUCTIONS

1. Prepare ingredients

Preheat oven to 450oF. Rinse all produce. Thinly slice chives. Strip thyme leaves, discarding stems—this is a great task for a helper (see recipe tip). Peel onion and cut into small dice. Mince garlic. Cut sourdough slices into 1-inch strips. Pat spinach dry with paper towel.

2. Sauté aromatics

Heat butter in a large pot over medium-high heat. When butter is foamy, add thyme, onion, and 1⁄2 teaspoon salt and sauté, stirring, until softened and fragrant, 2–3 minutes. Add tomato paste and cook, stirring, until combined, 30 seconds.

3. Simmer tomato bisque

Add half of sherry vinegar to pot, still over medium-high heat, and cook until almost evaporated, 1 minute. Add crushed tomatoes, stock, and 1 cup water to pot with aromatics. Bring to boil over high heat, reduce heat to medium high, and simmer until thickened, 8–10 minutes. Season with 1 teaspoon salt and pepper as desired.

4. Make Fontina croutons

While bisque simmers, on a baking sheet, arrange bread strips side by side in a single layer (see recipe tip). Toast until golden, 4–5 minutes. Remove from oven and sprinkle over Fontina (a helper can also do this part). Return to oven and bake until cheese is melted and beginning to brown, 3–5 minutes more.

5. Make salad and finish bisque

While croutons toast, in a large bowl, whisk together remaining sherry vinegar, 3 tablespoons olive oil, 1⁄2 teaspoon salt, and pepper as desired to combine. Add spinach and half of chives to bowl with dressing and toss to coat. Once bisque is thickened, still over medium-high heat, stir in cream and simmer until slightly reduced, 2–3 minutes. Season with salt and pepper as desired.

6. Plate tomato bisque

Divide tomato bisque among serving bowls and garnish with remaining chives. Add Fontina croutons to bisque or serve alongside for dipping. Serve with spinach salad. Dig in

WEDNESDAY: Chive Butter–Basted Steak with Spinach, Gruyère, and Roasted Onions

Ingredients
1⁄8 ounce chives
4 packets unsalted butter
10 ounces baby spinach
2 red onions
2 cloves garlic
1⁄3 cup sherry vinegar
4 steaks
1⁄4 teaspoon ground nutmeg
2 ounces shredded Gruyère cheese
1 aluminum tin

You’ll need
olive oil
kosher salt
black pepper
12″ large pan
aluminum foil

Recipe tips
If you like, you can let the butter soften at room temperature for a few minutes so it’s easier to combine with the chives.

Cutting meat against the grain ensures tenderness. Find the direction of the grain (muscle fibers) and slice across it, rather than parallel.

INSTRUCTIONS

1. Prepare ingredients

Preheat oven to 425oF. Rinse all produce. Thinly slice chives and place in a small bowl with butter, 1⁄4 teaspoon salt, and pepper as desired. Using a fork, mash until fully combined (see recipe tip). Pat spinach dry with paper towel. Peel onions, quarter, and separate layers. Mince garlic.

2. Roast onions

Reshape aluminum tin, if bent. Add sherry vinegar, onions, 11⁄2 tablespoons olive oil, 1⁄2 teaspoon salt, and pepper as desired to tin and toss to combine. Roast until onions are tender and lightly browned, 20–22 minutes.

3. Sear steaks

While onions roast, pat steaks dry with paper towel and season all over with 1 teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add steaks and sear, without moving, until browned on bottom, 4–6 minutes (the steaks will finish cooking in the next step).

4. Finish steaks

Flip steaks in pan, still over medium- high heat, then top with half of chive butter, reserving remainder for Step 6. Cook until steaks are browned and medium rare, 4–6 minutes more. Transfer steaks to a plate and spoon over any melted chive butter from pan. Cover with foil and set aside to rest, 5 minutes. Wipe pan clean for the next step.

5. Sauté spinach

Return pan from steak to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add nutmeg and garlic and cook until golden and fragrant, 30 seconds. Add spinach and sauté, stirring, until beginning to wilt, 1 minute more. Remove pan from heat. Stir in Gruyère, 1⁄2 teaspoon salt, and pepper as desired.

6. Plate butter-basted steak

Once rested, cut steaks against the grain into 1⁄4-inch slices (see recipe tip). Divide roasted onions among serving plates and top with sautéed spinach and sliced steak. Dollop over remaining chive butter and dig in!

THURSDAY: Mushroom Cavatappi with Creamy Sun-Dried Tomato Sauce

Ingredients
6 ounces shiitake mushrooms
12 ounces cremini mushrooms
1⁄8 ounce chives
1⁄8 ounce thyme, divided
2 ounces sun-dried tomatoes
1 shallot
1 clove garlic
1 pound cavatappi
4 ounces ricotta cheese
1⁄2 cup white wine
1 container heavy cream

You’ll need
olive oil
kosher salt
black pepper
10″ large pot
aluminum foil
baking sheet

Recipe tips
Here’s a cheffy trick for picking thyme leaves 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 will come off easily.

Add the remaining pasta cooking water to the pot 1 tablespoon at a time until the sauce reaches your desired consistency (you likely won’t use all of the water).

INSTRUCTIONS

1. Prepare ingredients

Preheat oven to 450°F. Bring a large pot of water to a boil over high heat. Remove and discard mushroom stems, wipe caps clean with a damp paper towel, and cut into 1⁄4-inch slices. Rinse remaining produce. Thinly slice chives. Roughly chop sun-dried tomatoes. Peel shallot, halve, and thinly slice. Thinly slice garlic.

2. Roast mushrooms

Line a baking sheet with foil. Set aside half of whole thyme sprigs, then strip leaves of remainder for ricotta, discarding stems (see recipe tip). Add mushrooms and whole thyme sprigs to sheet and toss with 2 tablespoons olive oil, 1⁄4 teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart, and roast until lightly browned, 12–15 minutes.

3. Cook cavatappi and season ricotta

While mushrooms roast, season boiling water generously with salt. Stir in cavatappi and cook until al dente, about 7 minutes. Reserve 1 cup pasta cooking water, then drain and set aside until Step 6, reserving pot for making sauce. Meanwhile, in a small bowl, whisk together ricotta, thyme leaves, 1⁄4 teaspoon salt, and pepper as desired. Set aside until Step 6.

4. Sauté aromatics

Heat 2 tablespoons olive oil in pot from pasta over medium-high heat. When oil is shimmering, add sun-dried tomatoes, shallot, garlic, 1⁄2 teaspoon salt, and pepper as desired. Sauté, stirring, until fragrant, 2–3 minutes. Add white wine and cook, stirring constantly, until sun-dried tomatoes are tender and wine is mostly evaporated, 2–3 minutes more.

5. Finish sun-dried tomato sauce

Add cream and 1⁄2 cup pasta cooking water to pot with aromatics, still over medium-high heat; reserve remaining pasta cooking water for the next step. Cook, stirring, until reduced by half, 4– 5 minutes. Once roasted, remove and discard whole thyme sprigs from baking sheet. Add roasted mushrooms to pot and cook until flavors have melded, 1–2 minutes more. Remove pot from heat.

6. Plate mushroom cavatappi

Add cavatappi to pot with sauce, still off heat, and stir to coat. Adding 1 tablespoon at a time, stir in remaining pasta cooking water until sauce is silky and clings to pasta (see recipe tip). Taste and add salt and pepper as desired. Divide mushroom cavatappi with creamy sun-dried tomato sauce among serving bowls and top with ricotta. Garnish with chives and dig in!

FRIDAY: Braised Chicken, Apricots, and Currants with Roasted Fingerling Potatoes

The cozy recipe you’ll want to make EVERY Friday night in.

Love experimenting in the kitchen? Try Plated!

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