Behind the Scenes

Standout Recipes from the Plated Test Kitchen in March

Another month means another roundup of Plated dishes we can’t wait to dig into—and we’re pretty sure you’ll be equally eager to get cookin’. Take a look at a few of our chefs’ favorites from the upcoming menus in March—then start picking your dishes and getting excited for dinner.

Our Favorites

Green Curry Scallops with Crispy Rice and Maple-Glazed Peanuts:

You can always count on green curry for a delicious dish that’s half sweet, half heat—but why go to your local Thai spot when you can create that same complex taste experience from the comfort of your home? Bring the flavors of Thailand to your kitchen with this texture-rich mix of crunchy, pan-toasted rice, garlicky broccoli, seared bay scallops, and yes, spicy-sweet green curry.

Greek Spinach and Feta Turnovers with Tomato-Cucumber Salad:

Inspired by spinach- and feta-stuffed spanakopita, these delightfully flaky, gloriously golden turnovers are filled with just-wilted spinach and salty feta and ricotta, then baked until puffy. Staying true to their Greek roots, they’re served with a salad of Kalamata olives, tomato, cucumber, red onion, and oregano. (And don’t worry, these turnovers about as easy to make as their name suggests.)

Korean Beef Burritos with Kimchi Rice and Gochujang Aioli :

A genius mashup (not to mention repeat customer favorite), this hybrid dish showcases classic Korean BBQ flavors in an Mexican format. Beef, onion, spinach, and carrots are tossed in a spicy-sweet sauce of sesame and soy, then stuffed into warm, toasty tortillas along with rice and that crunchy king of fermented foods: kimchi. You won’t know whether to say gracias or gochujang.

Okonomiyaki with Chinese Broccoli, Sriracha Mayo, and Sesame-Cabbage Slaw:

You might know of Korean pancakes, but have you heard of okonomiyaki? These savory Japanese flapjacks showcase a handful of hearty greens in pancake form: Chinese broccoli, edamame, and scallions are folded into a delicate egg batter, then pan-seared until and topped with a final heap of crunchy nutty slaw.

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