Six free, themed recipe cards from Goodtogoplates. Save them, print them, and plate them your way.
Theme: French Soul. Creamy Arborio Risotto
Serves 4 | Prep 10 min | Cook 25 min
Slow-stirred rice in rich chicken bone broth, finished with aged Gruyère and a crisp sprig of chervil.
Ingredients
- 1 cup arborio rice
- 4 cups chicken bone broth, kept warm
- 2 tbsp butter
- 1/2 small onion, finely minced
- 1/2 cup aged Gruyère, finely grated
- Fresh chervil sprigs, to garnish
- Salt, to taste
Method
- Melt 1 tbsp butter over medium heat and soften the onion for 3 minutes.
- Add the rice and stir for 1 minute until glossy.
- Add the warm broth one ladle at a time, stirring until each is absorbed. This takes about 18 to 20 minutes.
- Off the heat, stir in the remaining butter and the Gruyère. Season with salt.
- Plate in a shallow bowl and top with one crisp chervil sprig.
Plating tip: Use a warm, wide-rimmed plate and leave plenty of white space around the rice.
Tools & Ingredients
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Theme: Takeaway Pace. Honey Garlic Chicken Bowls
Serves 4 | Prep 10 min | Cook 20 min
A grab-and-go bowl that beats the drive-thru.
Ingredients
- 1 lb boneless chicken thighs, cut into bite-size pieces
- 3 tbsp honey
- 2 tbsp soy sauce
- 3 garlic cloves, minced
- 1 tbsp oil
- Cooked rice and steamed vegetables, to serve
Method
- Whisk the honey, soy sauce and garlic together.
- Brown the chicken in the oil over medium-high heat for 6 to 8 minutes, until cooked through (165°F).
- Pour in the sauce and simmer 2 to 3 minutes until glossy.
- Spoon over rice and vegetables. Pack warm in a container to go.
Tools & Ingredients
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Theme: Sweet and Savory. Rosemary Jam Toast
Serves 2 | Prep 5 min
Crusty bread, cream cheese, strawberry jam and a rosemary garnish.
Ingredients
- 4 slices crusty bread
- 4 oz cream cheese, softened
- 3 tbsp strawberry jam
- 1 small rosemary sprig, leaves picked
Method
- Toast the bread until golden.
- Spread with cream cheese, then jam.
- Scatter a few rosemary leaves on top and serve right away.
Tools & Ingredients
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Theme: Sunday Meal Prep. Sheet-Pan Chicken and Veg
Serves 4 | Prep 10 min | Cook 30 min
One pan, four lunches.
Ingredients
- 1.5 lb bone-in or boneless chicken thighs
- 1 lb broccoli florets
- 2 sweet potatoes, cubed
- 2 tbsp olive oil
- 1 tsp paprika, salt and pepper
Method
- Heat the oven to 425°F.
- Toss everything with oil and seasoning on a large sheet pan.
- Roast 25 to 30 minutes, until the chicken reaches 165°F and the vegetables are tender.
- Cool, divide into containers, and refrigerate up to 4 days.
Tools & Ingredients
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Theme: French Soul Desserts. Vanilla Crème Brûlée
Serves 4 | Prep 15 min | Bake 35 min | Chill 4 hours
Silky vanilla custard under a thin, crackling sugar crust.
Ingredients
- 2 cups heavy cream
- 5 egg yolks
- 1/3 cup granulated sugar
- 1 tsp vanilla extract (or 1 vanilla bean, split)
- 4 tsp extra sugar, for the crust
- Fresh berries or a mint leaf, to garnish
Method
- Heat the oven to 325°F. Place four 6-oz ramekins in a deep baking dish.
- Warm the cream gently until steaming, not boiling.
- Whisk the yolks and sugar until pale, then slowly whisk in the warm cream and vanilla.
- Strain into the ramekins. Pour hot water into the baking dish to come halfway up the ramekins.
- Bake 35 to 40 minutes, until the edges are set and the centers still wobble slightly.
- Cool, then chill at least 4 hours.
- Sprinkle 1 tsp sugar on each custard and caramelize with a kitchen torch (or under a very hot broiler). Let the crust harden for 1 minute.
Plating tip: Serve in the ramekin on a small plate, with a few berries and a mint leaf for color.
Tools & Ingredients
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Theme: Catch and Cook. Pan-Seared Fish with Lemon and Chervil
Serves 2 | Prep 10 min | Cook 8 min
Fresh-caught or fresh-bought: a crisp-edged fillet finished with butter, lemon and a sprig of chervil.
Ingredients
- 2 firm white fish fillets, about 6 oz each (trout, bass or snapper work well)
- 1 tbsp oil
- 1 tbsp butter
- 1 lemon, half juiced and half cut into wedges
- Fresh chervil or parsley, to garnish
- Salt and pepper, to taste
Method
- Pat the fillets very dry and season both sides with salt and pepper.
- Heat the oil in a skillet over medium-high heat until it shimmers.
- Lay the fillets in the pan, skin side down if they have skin, and cook 3 to 4 minutes until golden underneath.
- Flip, add the butter, and cook 2 to 3 minutes more, until the fish reaches 145°F and flakes easily.
- Squeeze over the lemon juice, scatter the chervil, and serve with a lemon wedge.
Plating tip: Rest the fillet on a warm plate with a lemon wedge and a single chervil sprig, and leave white space around it.
Tools & Ingredients
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Kitchen & Table Style
Plating is half the recipe. These handcrafted natural stone pieces pair well with the plating tips above.
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Gifts & Family Fun
Ideas for the host, the home cook, and a day out after a good meal.
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