Autumn? More like aut-yum! From warm, comforting dishes to seasonal produce, we’re taking every opportunity to make the most out of fall with our October recipes. Here’s a look into what we’re ordering from Plated’s menus this month.
Test Kitchen Favorites
Spicy Sausage and Carmelized Fennel Pizza
Summer is behind us and we’re officially ready to fire up the oven again. We amped up the flavors of sausage in this crowd-pleasing pizza. It’s spicy, melty heaven, taken even further by a drizzle of balsamic glaze for a tangy fruit finish. Get ready for pizza night the week of October 6-12.
Celebrate fall with this hearty, veggie-forward dish. We roast carrots, parsnips, and sweet potatoes with thyme until the vegetables are tender and fragrant, then pair it with pan-roasted chicken with a buttery, rich pan sauce. Lean into fall with this Herbed Chicken on the menu October 6-12.
Char Siu Pork Buns
Traditional char siu bao—Chinese barbecue pork buns—can take more than a day to make, so we pulled all the sweet-savory flavors into pizza dough pockets for an impressive weekday dinner. Serve it with broccolini for a seasonal feel. Get cooking with these Char Siu Pork Buns the week of October 13-19.
Greek Beet and Romaine Salad
We’re drawing inspiration from maroulosalata—a lettuce-based salad found in many rustic Greek tavernas—here. Romaine, dill, cucumber, Kalamata olives, and beets form this simple, refreshing salad. Toss in za’atar croutons for some crunch and finish with creamy whipped feta. Add this Greek Beet and Romaine Salad to your box the week of October 13-19.
Italian Pepper Steak
There’s something super satisfying about a classic meat and potatoes dish. Here, we’re channeling the flavors of Italy by dressing up this traditional dinner with a homemade tomato sauce. An elegant side of golden fingerling potatoes will impress the whole family. Dig into our Italian Pepper Steak October 20-26.
Harissa Lamb Ragù
You’re going to want to put this warm, comforting bowl on rotation when the weather gets cooler. Harissa, tomato, and beef and lamb ragù are served with a tahini-lemon yogurt and pan-toasted pita for scooping. Look out for crave-worthy recipe on the menu October 27-November 2.
Nothing screams fall quite like this double squash bowl. We’re really leaning into autumnal flavors with a swirl of pumpkin spice and sage-roasted delicata squash. The key to this extra creamy risotto? Pumpkin purée. Give this risotto a try the week of October 20-26.
Roasted Squash and Ricotta Pizza
Fulfill your pizza craving with this fall-forward pie. This white ‘za is topped with sage-roasted delicata squash and red onion then finished with roasted garlic ricotta and a generous drizzle of lemony basil-pesto. Look out for this DIY pizza on the menu October 27-November 2.
Don’t Forget Brunch
ICYMI, we recently expanded our menu to include four show-stopping Brunch recipes each week. Now, treat your family to a cozy weekend meal at home in addition to our dinner offerings. You can add Brunch to your subscription like you would dessert.
Sweet Potato Cakes
Who doesn’t love potatoes for breakfast? This brunch stars sweet potatoes, which are roasted until tender, then mash with caramelized onion, butter, and egg to form individual cakes. Pair these golden cakes with a fried egg, avocado, and a Sriracha-lime crema for some spice. These Sweet Potato Cakes are on the menu October 6-13.
Once fall hits, we’re all about the pumpkin. Whip up a batter of pumpkin purée and warming pie spices for a delicious stack, then griddle the pancakes until golden. Serve them up family-style with an assortment of toppings: candied pumpkin seeds, maple syrup, and a cinnamon-brown sugar compound butter. These Pumpkin Pancakes are available from October 20-November 2.
Did you know Plated also offers dessert? Try it today!Get 25% off your first four weeks of Plated!