Breaking bread is a fulfilling experience well beyond the food that is enjoyed. Everyone at The Daily Meal can speak to this, which is why we’ve started our Family Dinners. Every week, we’re creating a way for all of us — from our readers to contributors and staff — to sit down and eat together by sharing weekly menus for you to cook or be inspired by.
Now, along with our Recipe of the Day Newsletter, we’ll be offering you menu ideas in the form of a three-course meal with tips and suggestions for each so it’s even easier for all of us to #eattogether. Check back to see what we’re serving at our family meal each week, and share what you’ve made with us through Instagram and Twitter using the hashtag #eattogether. We’re excited to start sharing a meal with you once a week and we hope you are, too.
This week, we’re not just telling you what to cook, but we’re showing you where you can purchase the ingredients for the recipes with just a few clicks of the button. That’s because we’re excited to announce that we’ve teamed up with Plated.com and, this week only, our recipes are being featured as their weekly menus. From now until Monday morning (Feb. 25), you can order our meals on Plated.com, and they’ll source and portion all of the ingredients for each meal and ship it directly to your door. All you have to do is worry about the cooking (and that’s what we’re here for).
All five of the menus that we designed for Plated.com are stand-outs, and one of our favorites is the one we've highlighted below. Choose from this one and four other menus on Plated.com and start cooking The Daily Meal style.
These aren’t just meatballs, they’re Sicilian meatballs, and are made with light turkey meat tossed with chopped Swiss chard, pine nuts, and raisins. As with anything you’re making with ground meat, be careful not to overmix your ingredients because the meatballs will be tough if they’re overworked.
The beauty of this dish is that each of the three ingredients gets a special treatment to make sure they’re absolutely perfect for each other. The polenta is savory and gooey with Gruyère cheese mixed in, the kale is extra flavorful from being braised in seasoned water, and the mushrooms take on a new taste and texture from being crisped under the broiler. All together, they serve as the perfect bed for you to lay your meatballs down upon.
This recipe introduces a new way to serve salad at dinner. Instead of dressing your salad right before serving, these romaine hearts are marinated in a simple dressing of oil, red pepper flakes, and garlic for two whole days before being served. The romaine’s sturdy leaves hold their structure but are softened by the dressing, and it’s the perfect light complement to the rest of your meal.
Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce