Nourish

Your Plated Meal Planner: Goodbye January,
Hello February

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

We’ve officially made it through the first month of the year (phew)! After weeks of hitting those resolutions extra hard (and likely hearing plenty about your friends’ and coworkers’ 2019 goals) you deserve a break. And what better way to relax and reset for February than by trying out some of Plated’s favorite past and upcoming recipes? You’ll learn something new, eat well, and definitely have fun in the process. Kick off the week with flavor-packed Korean beef and rice bowls (baked wonton wrappers become a cracker-like garnish, and you’ll have plenty left over to make dumplings later). On Tuesday, go meatless with a French-inspired hash of seasonal roasted vegetables and goat cheese. Next, we’re giving an Italian pasta bake a low-carb spin with spaghetti squash. On Thursday, break out the sheet pan for an oh-so-easy salmon dinner featuring our take on creamed spinach. Finish on Friday with a fancy appetizer turned main: balsamic-roasted grape and Brie crostini.

We predict a delicious week (and month) ahead. Now, on to the recipes!

Monday: Korean Beef and Rice Bowls with Pickled Radishes and Wonton Crisps

(Serves 2)

Ingredients:
½ cup jasmine rice
3 ounces red radishes
¼ cup rice wine vinegar
1 scallion, divided
12 ounces ground beef
20 dumpling wrappers (wrappers are usually sold in packages this size)
1 teaspoon gluten-free soy sauce
1 tablespoon gochujang
1½ teaspoons Sriracha
canola oil
kosher salt
black pepper

Instructions:
1. Preheat oven to 450°F. In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10–12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

2. While rice cooks, rinse all produce. Halve radishes lengthwise; thinly slice crosswise into half-moons, then place in a medium bowl with rice wine vinegar and ¼ teaspoon salt. Set aside to pickle until Step 5. Trim and discard scallion root and thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens. Pat beef dry with paper towel.

3. Heat ½ tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add scallion whites and light greens and beef. Season with ⅛ teaspoon salt and pepper as desired. Cook, breaking up, until browned, about 5 minutes. Remove pan from heat and set aside until Step 5.

4. While beef cooks, on a baking sheet, arrange 8 dumpling wrappers in a single layer. Drizzle over 1 tablespoon canola oil and season with ¼ teaspoon salt total. Bake until golden and crisp, 7–9 minutes. Let cool slightly, then break into bite-size pieces.

5. While wonton crisps bake, return pan with beef to medium-high heat. Using a slotted spoon to keep pickled radishes in bowl, add pickling liquid to pan with beef, along with soy sauce, gochujang (it’s spicy, so feel free to use less), and¼ cup water. Bring to a boil over high heat, then reduce heat to medium high and cook until liquid is reduced and flavors have melded, 3–4 minutes.

6. Divide rice between serving bowls. Top with Korean beef, spooning over any remaining sauce from pan. Top with wonton crisps and pickled radishes. Drizzle over Sriracha (skip or use half for less heat). Garnish with scallion dark greens.

Tuesday: Potato, Brussels sprout, and Mushroom Hash with Goat Cheese and Baked Eggs

(Serves 2)

Ingredients:
1 pound red-skinned potatoes
⅛ ounce rosemary
6 ounces shredded Brussels sprouts
1 ounce crumbled goat cheese
6 ounces cremini mushrooms
1 shallot 2 cloves garlic
½ teaspoon herbes de Provence, divided
¼ cup heavy cream
olive oil
2 eggs
kosher salt
black pepper

Instructions:
1. Preheat oven to 450°F. Rinse all produce (except mushrooms). Halve potatoes, then cut crosswise into ½-inch pieces. Strip rosemary leaves, discarding stems, then mince. On a foil-lined baking sheet, toss Brussels sprouts and potatoes with rosemary, 2 tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer.

2. Roast potatoes and Brussels sprouts until potatoes begin to soften and Brussels sprouts are browned and tender, 14–16 minutes. Meanwhile, place goat cheese in a small bowl and set aside to soften at room temperature. Wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices. Peel shallot, halve, and thinly slice. Mince garlic.

3. Heat 1 tablespoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add mushrooms, shallot, and ½ teaspoon salt; sauté, stirring frequently, until softening, 7–9 minutes. Add garlic and half of herbes de Provence. Cook, stirring, until fragrant, 1–2 minutes more. Remove pan from heat and stir in heavy cream to combine.

4. Once roasted, add potatoes and Brussels sprouts to pan with mushrooms, still off heat, and stir to combine. Create 2 small, evenly spaced pockets in vegetables. Crack 1 egg into each pocket, nestling into vegetables. Making a pocket for each egg in the vegetables helps keep the whites in one place. To prevent egg shells in your dinner, you can also crack the eggs into individual bowls before adding to the vegetables. If there’s any broken shell, you can scoop it out beforehand. Season with a pinch of salt and pepper as desired. Transfer to oven and bake until egg whites are just set, 6–8 minutes.

5. Season goat cheese While hash bakes, to bowl with softened goat cheese, add remaining herbes de Provence and stir to combine.

6. Plate vegetable hash Divide potato, Brussels sprout, and mushroom hash between serving bowls. Top with goat cheese.

Wednesday: Chicken and Spaghetti Squash Bake with Mozzarella and Parmesan

(Serves 2)

Ingredients:
2½ pounds spaghetti squash
⅛ ounce parsley
3 cloves garlic
12 ounces ground chicken
1 14.5 ounce can crushed tomatoes
4 teaspoons unsalted butter
½ ounce grated Parmesan cheese, divided
1 ounce shredded mozzarella cheese
olive oil
kosher salt
black pepper

See the full recipe on plated.com!

Thursday: Roasted Salmon with White Beans, Creamy Spinach, and Croutons

(Serves 2)

Ingredients:
1 can white beans
½ pint grape tomatoes
3 ounces baby spinach
⅛ ounce chives, divided
2 cloves garlic
1 French bread roll
10 ounces salmon
2 teaspoons unsalted butter
1 tablespoon flour
¼ cup heavy cream
olive oil
kosher salt
black pepper

Instructions:
1. Preheat oven to 450°F. Drain and rinse white beans. Rinse all produce. Pat grape tomatoes, spinach, and white beans dry with paper towel. Thinly slice chives. Thinly slice garlic. Tear or cut French roll into bitesize croutons. On a baking sheet, toss croutons with 1 tablespoon olive oil and ¼ teaspoon salt, then spread in a single layer and bake until toasted and golden, 4–5 minutes.

2. While croutons bake, line a separate baking sheet with aluminum foil. On 1 half of prepared sheet, toss white beans and grape tomatoes with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired to combine, then arrange in a single layer.

3. Pat salmon dry with paper towel and place skin-side down on other half of sheet with beans and tomatoes. Season tops of fish with ½ teaspoon salt and pepper as desired, then drizzle over 2 teaspoons olive oil and rub in seasoning. Roast until beans are slightly browned and crispy, tomatoes are blistered, and salmon is cooked through and opaque, 12–14 minutes.

4. While salmon, tomatoes, and beans roast, heat butter in a large high-sided pan over medium-high heat. When butter is foamy, add garlic and sauté, stirring, until soft and fragrant, 1–2 minutes. Add flour, reduce heat to medium, and cook, stirring, until flour is lightly browned, 2–3 minutes. Whisk in ½ cup water and cook, whisking continuously, until thickened, 1 minute. Whisk in heavy cream to warm through, 30 seconds more.

5. Remove pan from heat, and season cream sauce with ½ teaspoon salt and pepper as desired. Stir in spinach and half of chives to coat and slightly wilt spinach.

6. Divide creamy spinach and roasted white beans and tomatoes between serving plates. Top with roasted salmon. Scatter over croutons, and garnish with remaining chives.

Friday: Roasted Grape and Brie Crotini with Butternut, Pistachio, and Spinach Salad

(Serves 2)

Ingredients:
8 ounces butternut squash
⅛ ounce rosemary
1 demi-baguette
1 tablespoon pistachios, divided 6 ounces red grapes
4 rounds Brie cheese
1 teaspoons balsamic glaze, divided
3 ounces baby spinach
olive oil
kosher salt
black pepper

See the full recipe on plated.com!

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