Nourish

Your Plated Meal Planner: Travel the Globe from Your Kitchen

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

Your next vacation may be a few weeks or months away (sigh), but don’t despair! This week we’re bringing the bold flavors of five different international cuisines to your table. So even if you can’t get on a plane tomorrow, your tastebuds can still roam to a few delicious destinations. Start off with a comforting French classic: creamy leek and potato soup with a Brie-topped crostini excellent for dunking. Next, hop across the pond to England for fish and chips—a beloved Plated favorite. On Wednesday, warm up with fragrant, Indian-spiced chicken over vegetable-studded brown rice. Go further east to Vietnam for roasted beef meatballs topped with a traditional chile-lime dressing. Finish the week with chicken Arrabbiata (“ah-rah-bee-AH-ta”), an Italian specialty that would make any Italian nonna proud.

Get ready to add a few stamps to your culinary passport. Now, on to the recipes!

Monday: Leek and Potato Soup with Toasted Brie Baguette

(Serves 2)

Ingredients:
1 pound Yukon Gold potatoes
1 leek
2 cloves garlic
⅛ ounce chives
⅛ ounce thyme
1 demi-baguette
2 ounces Brie cheese
2 teaspoons unsalted butter
2 tablespoons flour
1 bay leaf
1 cup vegetable stock
¼ cup heavy cream
olive oil
kosher salt
black pepper

Instructions:
1. Preheat oven to 450°F. Line a baking sheet with foil. Rinse all produce. Cut potatoes into ¼-inch dice, add to prepared baking sheet, and toss with 1½ tablespoons olive oil, ¾ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until lightly browned and tender, 15–20 minutes.

2. While potatoes roast, if leek arrived with dark green top, trim and discard it. Halve leek lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Cut baguette crosswise on a diagonal into 1-inch slices. Thinly slice chives. Mince garlic. Thinly slice Brie, transfer to a plate, and refrigerate until Step 5 (this makes it easier to handle).

3. Remove leek from water. Heat butter in a large pot over medium-high heat. When butter is foamy, add leek and garlic and sauté, stirring occasionally, until soft, 5 minutes (move on to Step 4, but don’t forget to come back). Then, stir in flour until no longer visible, 1–2 minutes more. Remove pot from heat and stir in whole thyme sprigs, bay leaf, 2 cups water, and ¼ teaspoon salt.

4. While aromatics sauté, transfer half of roasted potatoes to a blender or food processor, along with vegetable stock and 1 cup water; blend until smooth. If you don’t have a blender or food processor, using a fork or potato masher, mash half of roasted potatoes on baking sheet, then transfer all the potatoes to pot with aromatics, along with vegetable stock and 1 cup water. Add to pot with aromatics, still off heat, along with remaining roasted potatoes, reserving sheet. Bring soup to a boil over high heat, then reduce heat to medium high and simmer, stirring occasionally, until thickened, about 7 minutes.

5. While soup simmers, discard foil from sheet, add baguette slices, and arrange in a single layer. Drizzle over 1 tablespoon olive oil. Season with ¼ teaspoon salt and pepper as desired. Toast until light golden, about 3 minutes. Then, top with Brie and continue toasting until Brie is melted and bread is golden, 3–5 minutes more.

6. Once soup is thickened, stir in heavy cream, ¼ teaspoon salt, and pepper as desired to pot, still over medium-high heat, and simmer until combined, 1 minute. Remove pot from heat; remove and discard bay leaf and whole thyme sprigs. Divide leek and potato soup between serving bowls and garnish with chives. Top with Brie baguette or serve alongside for dipping.

Tuesday: Fish and Chips with Tartar Sauce

(Serves 2)

Ingredients:
2 russet potatoes
2 ounces mayonnaise
1 lemon, divided
2 cornichons
½ tablespoon capers
¼ ounce chives
½ teaspoon Old Bay seasoning
¼ cup flour
1 cup panko breadcrumbs
10 ounces tilapia
½ tablespoon whole-grain mustard
1 egg
canola oil
olive oil
kosher salt
black pepper

See the full recipe on plated.com!

Wednesday: Indian-Spiced Chicken with Cardamom Brown Butter, Pistachios, and Roasted Carrots

(Serves 2)

Ingredients:
3 ounces baby spinach
6 ounces carrots
2 tablespoons pistachios
2 boneless chicken breasts
1 teaspoon garam masala
½ cup brown rice
1 half stick unsalted butter
¼ teaspoon ground cardamom
2 tablespoons golden raisins
olive oil
kosher salt
black pepper

Instructions:
1. Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Pat spinach dry with paper towel; roughly chop. Halve carrots lengthwise; thinly slice crosswise into half-moons. Roughly chop pistachios, or leave in bag and gently crush with the bottom of a heavy pan. Pat chicken very dry with paper towel (this will help the skin crisp up in the pan); season all over with garam masala, ½ teaspoon salt, and pepper.

2. On a baking sheet, toss carrots with 2 teaspoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until lightly browned and tender, about 15 minutes. Meanwhile, season boiling water generously with salt. Stir in rice and cook until tender, 22–25 minutes. The amount of water isn’t indicated because you’ll drain the rice when it’s finished cooking. Drain and return to pot, off heat, then cover to keep warm for Step 5.

3. While rice cooks, heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear opposite side until cooked through and no longer pink, about 6 minutes more. Remove pan from heat. Transfer chicken to a plate and set aside to rest; wipe pan clean for the next step.

4. Place pan from chicken over medium heat, then add butter, cardamom, and pistachios. Swirl pan occasionally until butter turns golden and fragrant and pistachios are toasted, 7–8 minutes. Season with ¼ teaspoon salt and pepper as desired; remove pan from heat.

5. To pot with rice, still off heat, add golden raisins, spinach, roasted carrots, and half of cardamom brown butter and pistachios. Stir everything to combine and wilt spinach slightly.

6. Cut rested chicken into ¼-inch slices. Divide rice between serving plates. Top with Indian-spiced chicken and spoon over remaining cardamom brown butter and pistachios.

Thursday: Vietnamese Beef Meatballs over Rice with Chile-Lime Dressing

(Serves 2)

Ingredients:
¾ cup jasmine rice
½ English cucumber
¼ ounce cilantro
¼ ounce mint
2 tablespoons roasted salted peanuts
4 scallions, divided
2 limes, divided
1 Thai chile
⅛ teaspoon ground coriander
½ teaspoon garlic powder
⅛ teaspoon ground ginger
⅛ teaspoon smoked paprika
1 tablespoon granulated sugar
1 tablespoon fish sauce, divided
12 ounces ground beef
2 tablespoons dark brown sugar
½ cup shredded carrots
kosher salt
black pepper

See the full recipe on plated.com!

Friday: Spicy Chicken Arrabbiata with Rigatoni and Broccolini

(Serves 2)

Ingredients:
8 ounces broccolini
1 yellow onion
2 cloves garlic, divided
12 ounces ground chicken
1 teaspoon Italian dried herb blend
½ teaspoon crushed red pepper, divided
6 ounces rigatoni
1 teaspoon unsalted butter
¼ cup red wine
1 can crushed tomatoes
1 ounce shaved Parmesan cheese
olive oil
kosher salt
black pepper

Instructions:
1. Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Trim and discard woody bottoms of broccolini. Peel onion, halve, and thinly slice. Mince garlic.

2. Heat 2 teaspoons olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add chicken and season with Italian dried herb blend, ½ teaspoon salt, and black pepper as desired. Cook, breaking up, until browned, about 5 minutes. Transfer chicken to a bowl for Step 5, reserving pan, off heat, for Step 4.

3. While chicken cooks, on a baking sheet, toss broccolini with up to ¼ teaspoon crushed red pepper, half of garlic, 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper. Arrange in a single layer; roast until tender, 10–12 minutes. Meanwhile, season boiling water generously with salt. Stir in rigatoni and cook until al dente, about 11 minutes. Drain and return to pot, off heat.

4. While rigatoni cooks, return pan from chicken to medium-high heat with butter. When butter is foamy, add onion. Sauté, stirring frequently, until light brown and softened, about 5 minutes. Add 3 tablespoons water and reduce heat to medium. Cook, stirring continuously, until onion is golden and water has evaporated, about 3 minutes. Add remaining garlic and remaining crushed red pepper; sauté until fragrant, 1–2 minutes more.

5. Make arrabbiata sauce Add red wine to pan with aromatics, still over medium-high heat. Cook, scraping up browned bits from pan, until liquid is reduced by half, about 1 minute. Add crushed tomatoes, increase heat to high, and bring to a boil, then reduce heat to medium; simmer until sauce is thickened, 4–5 minutes. Return chicken to pan to warm through, 1–2 minutes more. Season with ¼ teaspoon salt and black pepper; remove pan from heat.

6. Add arrabbiata sauce to pot with rigatoni, still off heat. Stir everything to combine, then divide spicy chicken arrabbiata between shallow serving bowls. Top with roasted broccolini, or serve alongside. Garnish everything with Parmesan.

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