This has been an amazing week as we celebrated some great friends at beautiful weddings the past two weekends. And today is an exciting day as Sunday football returns in full force (Go Rams)!
We did enjoy a tasty week of Plated this week. Cooking so much meat was a bit of a challenge at first after so many vegetarian meals, but we're getting the hang of it. We'll be having Plated again this next week but will continue to mix in the vegetarian Blue Apron when the mood strikes us.
The week started off with Citrus-Soy Chicken Thighs with Soba Noodles. The dish was pretty simple to make and the chicken was very flavorful. The big success of this dish was D and myself finally figuring out how to use the broiler feature of our oven. Yea! Now we can broil things and not just bake them on high temperatures.
Score: 6/10
Our second dish was Grilled Steak Salad with Basil-Chive Vinaigrette and Tomato Strata. We both really liked this dish. The final portion sizes were definitely too large for 2 people. It seems like for many of these plated recipes the quantity of food produced is quite high. It makes packing lunch for the next day very easy. D and I both really loved the steak salad and the tomato strata, but honestly thought the steak salad could have stood alone.
Score: 7/10
I was on my own for the final meal this week of Herb-Roasted Chicken with Tomato-Zucchini Gratin. Cooking when it's an evening by myself always requires a little extra motivation, but I was really glad I prepared this dish. The chicken was very flavorful and the vegetables were a very light and perfect side dish.
Score: 6/10
Interested in giving plated a try? Using this link will let both of us have 2 free plates with our orders. https://www.plated.com/invites/c68767
Again, Go Rams!!!!
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