After an exhausting day at work, the last thing I’d want to do is leave the house again to go grocery shopping, prep and cook up a storm. Then there are times where I get off work really late which results with me ordering take out which can be costly and even unhealthy. This is when Chef’s Plate comes into play. Chef’s Plate is an exclusively Canadian meal-kit delivery service available in Ontario, British Columbia, Alberta and Manitoba. Delivering portioned ingredients and detailed recipe cards for nutritious meals.
Chef’s Plate strives to put real food back into people’s diet. Healthy, delicious and unique meals do not have to be an expensive hassle.
Chef’s Plate is as easy & simple as it claims to be. You simply choose original recipes created by their culinary team. 7 new recipes are introduced each week that feature land, sea and veggie options. All dishes are balanced and nutritious.
Chef’s Plate have different plans and pricing for different household sizes. They include recipes for 2-person and a family plan which serves 4 people. For both the 2 person & family plan for 4 people, you can opt for 2 to 4 recipes per week. You can switch it up week to week depending on which recipes tickle your fancy or if a family member is on away on a business trip you can adjust the plan and cater to your specific needs.
Chef’s Plate guarantees convenient delivery. Depending on where you reside, you have the option to select the arrival date of your box. Their refrigerated boxes keeps the food nice and fresh so if you’re box arrives during the day while you’re at work you don’t have to worry about the food going bad. The refrigerated box can keep the food fresh for up to 24 hours.
I opted for the 2 recipes per week from the 2 person meal plan the week prior. My box, as expected, arrived during the day whilst I was at work. When i arrived home, my box was sitting at my door step (no signature required to accept delivery). My box contained 2 bags with all the ingredients for my two recipes along with 2 instructions cards. Any recipes containing meat products are kept at the very bottom of the box on top of the iced packs.
Chef’s Plate (1) Porcini Mushroom and Parmesan Pasta
- All the ingredients were nicely labelled and packaged.
- The instruction card provided had very clear and easy instructions to follow (came with 6 picture instructions)
- I’ve included the ingredients, instructions and nutrition per serving in take for this recipe at the bottom of this post.
Prep Time: 20 minutes
A parmesan and white wine sauce coats fresh spiral pasta in this mushroom-packed dish! Fresh cremini and dried porcini mushrooms add earthy depth while cherry tomatoes lend sweet acidity. Summer flavours come together quickly in this hearty recipe.
10 oz Fresh Gemelli Pasta
1 1/2 oz Parmesan Cheese
6 g Dried Porcini Mushrooms
4 oz Cremini Mushrooms
2 oz Baby Spinach
4 oz Cherry Tomatoes
1 Baby Italian Eggplant
1/3 cup White Wine
2 tbsp Butter
NUTRITION: Per Serving
Fat 21 g
Cholesterol 115 mg
Sodium 610 mg
Carbs 98 g
Fiber 12 g
Sugars 6 g
Protein 30 g
(1) Prepare the Ingredients
- Read the entire recipe card
- Bring a large pot of salted water to a boil
- Wash and dry all produce
- Rehydrate the dried porcini mushrooms and 1/2 cup of warm water. Set aside to hydrate.
- Halve lengthwise and thinly slice the baby Italian eggplant into half-moons
- Cut the cremini mushrooms into quarters
(2) Cook the Vegetables
- In a large pan, add 1 tbsp cooking oil over medium high heat.
- When the oil starts to shimmer, add the baby Italian eggplant and cook 5 min, stirring occasionally, until softened. Season with salt.
- Remove eggplant from pan.
- Add half the butter and swirl to melt. Add the cherry tomatoes and cremini mushrooms. Cook for 5 min, tossing occasionally. Season with salt.
- Remove the vegetables from pan.
(3) Cook the gemelli pasta
- Meanwhile, when the water comes to a boil, add the fresh gemelli pasta and cook for 4 to 5 min until soft but still firm to the bite.
- Reserve 1/4 cup of the pasta water. Strain and drizzle the pasta with olive oil
(4) Cook the porcini mushrooms sauce
- In the pan used for the vegetables, add the white wine over medium high heat. Bring to a boil and cook 1 min to reduce.
- Pour in the top half of liquid from the porcini mushrooms and continue cooking to reduce by half, about 1 min *
- Lift out the porcini mushrooms from the remaining liquid, roughly chop and add to the sauce.
(5) Finish the pasta
- Stir in the reserved pasta water, half the parmesan cheese and the remaining butter to melt. Season with salt and pepper
- Add the cooked pasta, baby spinach and the vegetables. Toss to combine and slightly wilt the spinach
(6) Plate and serve
- Plate the pasta with remaining parmesan cheese on top.
*Chef’s Tip: Dried mushrooms may contain a little grit. When pouring the mushroom liquid into the sauce, don’t add the liquid at the bottom where the sediment has fallen.
I had a great experience with Chef’s Plate. They saved me a great amount of hassle coming home after a long day of work. Everything was delivered as promised – from the impressive packaging of their refrigerated box, to their neatly labelled & fresh ingredients and picture instructions recipe cards. In terms of portions for this pasta, we had an extra plate of pasta left in the pan that I saved for lunch the following day.
If you’d like to give Chef’s Plate a try, you can use my promo code #foodinthecitytoronto and receive 3 FREE PLATE CREDITS off your first order. You can pause your subscription at any given time without incurring any fees. If you have any questions or if I’ve left anything information out, please feel free to drop me a comment!
This Chef’s Plate package was complimentary but Foodinthecitytoronto.com remains unbiased in our content.