September! We can’t believe fall is almost upon us. This month, we’re savoring some final flavors of summer and gearing up for all the deliciousness that comes with fall. Here’s a peek into what we’re ordering from Plated’s menus this month.
Test Kitchen Favorites
Cauliflower and Chickpea Tikka Masala
Dig into this vegetarian-friendly twist on tikka masala. Here, we fold roasted cauliflower and chickpeas into a fragrant, aromatic tomato-based curry sauce and serve it over a bed of golden turmeric rice and spinach. Add our Cauliflower and Chickpea Tikka Masala to your box the week of September 1-7.
Mole Steak Salad
Steak salad is always a crowd favorite in our kitchen, thanks to its balance of decadent and light. Embrace the bright flavors of Mexico with this crisp romaine salad complete with mole-crusted steak, caramelized red onions, and a Mexican oregano crema. Don’t forget pepitas for extra crunch. Enjoy this Mole Steak Salad the week of September 8-14.
Spicy Sausage Stromboli
Stromboli dances the fine line between pizza and enclosed sandwich. Here, we stuff pizza dough with spicy Italian sausage, mustard greens, basil pesto and two types of cheese. Mix up Parmesan-laced ricotta for dipping because there’s no such thing as too much cheese. Look out for this cheesy goodness on the menu September 22-28.
Creamy Spinach Chicken
We’ve been dreaming about putting fried green tomatoes on the Plated menu for a long time and our dream is finally coming true. We’re pairing crispy fried green tomatoes with an extra-cheesy version of creamed spinach, which you’ll use to oven-braise chicken. Plus, a tangy, thyme-infused homemade barbecue sauce for dipping. Live out our green tomato dreams the week of September 15-21.
White Bean Minestrone
As one of our favorite Italian comfort foods, veggie-packed minestrone is our go-to soup for all seasons. This version gets a seasonal twist with the addition of zucchini and a creamy texture from mashed white beans. Top with a drizzle of pesto and kick off the beginning of fall with this one-pot meal on the menu September 15-21.
Fajita Fish Tacos
Indulge in Taco Tuesday with these fajita-spiced tilapia tacos complete with all the fixings. Serve this dish family-style for a speedy preparation—set out the tilapia, slaw, avocado, and crema around the table and let everyone build their own tacos. Get ready for taco night the week of September 22-28.
Smoked Salmon “BLTs”
We’re reimagining everything we love about a solid BLT. Here, we swap bacon for smoked salmon, grab arugula for a pepper flair, and trade mayo for a whole-grain mustard and goat cheese duo that boasts a tangy and creamy flavor. Plus, this dish is on the table is less than 30 minutes. Add it to your box the week of September 1-7.
Rosemary Pork Chop
Get ready for this easy pork dinner with ample flavor. Pork chops are seared with fresh rosemary and finished with a pan sauce of shallot, red wine, fig jam, butter, and balsamic vinegar. Complete the dish with roasted potatoes tossed in fresh chopped parsley and blue cheese for one of our best potato sides yet. It’s on the menu the week of September 8-14.
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