{"id":2367,"date":"2026-10-04T02:22:16","date_gmt":"2026-10-04T09:22:16","guid":{"rendered":"https:\/\/goodtogoplates.blog\/?page_id=2367"},"modified":"2026-10-04T02:24:29","modified_gmt":"2026-10-04T09:24:29","slug":"free-recipe-cards","status":"publish","type":"page","link":"https:\/\/goodtogoplates.blog\/free-recipe-cards\/","title":{"rendered":"Free Recipe Cards"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Five free, themed recipe cards from Goodtogoplates. Save them, print them, and plate them your way.<\/p>\n\n\n\n<div class=\"wp-block-group has-border-color\" style=\"border-width:1px;padding-top:24px;padding-right:24px;padding-bottom:24px;padding-left:24px\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\">Theme: French Soul. Creamy Arborio Risotto<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Serves 4 | Prep 10 min | Cook 25 min<\/strong><br>Slow-stirred rice in rich chicken bone broth, finished with aged Gruy\u00e8re and a crisp sprig of chervil.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>1 cup arborio rice<\/li><li>4 cups chicken bone broth, kept warm<\/li><li>2 tbsp butter<\/li><li>1\/2 small onion, finely minced<\/li><li>1\/2 cup aged Gruy\u00e8re, finely grated<\/li><li>Fresh chervil sprigs, to garnish<\/li><li>Salt, to taste<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<ol class=\"wp-block-list\"><li>Melt 1 tbsp butter over medium heat and soften the onion for 3 minutes.<\/li><li>Add the rice and stir for 1 minute until glossy.<\/li><li>Add the warm broth one ladle at a time, stirring until each is absorbed. This takes about 18 to 20 minutes.<\/li><li>Off the heat, stir in the remaining butter and the Gruy\u00e8re. Season with salt.<\/li><li>Plate in a shallow bowl and top with one crisp chervil sprig.<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Plating tip:<\/strong> Use a warm, wide-rimmed plate and leave plenty of white space around the rice.<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group has-border-color\" style=\"border-width:1px;padding-top:24px;padding-right:24px;padding-bottom:24px;padding-left:24px\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\">Theme: Takeaway Pace. Honey Garlic Chicken Bowls<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Serves 4 | Prep 10 min | Cook 20 min<\/strong><br>A grab-and-go bowl that beats the drive-thru.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>1 lb boneless chicken thighs, cut into bite-size pieces<\/li><li>3 tbsp honey<\/li><li>2 tbsp soy sauce<\/li><li>3 garlic cloves, minced<\/li><li>1 tbsp oil<\/li><li>Cooked rice and steamed vegetables, to serve<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<ol class=\"wp-block-list\"><li>Whisk the honey, soy sauce and garlic together.<\/li><li>Brown the chicken in the oil over medium-high heat for 6 to 8 minutes, until cooked through (165\u00b0F).<\/li><li>Pour in the sauce and simmer 2 to 3 minutes until glossy.<\/li><li>Spoon over rice and vegetables. Pack warm in a container to go.<\/li><\/ol>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group has-border-color\" style=\"border-width:1px;padding-top:24px;padding-right:24px;padding-bottom:24px;padding-left:24px\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\">Theme: Sweet and Savory. Rosemary Jam Toast<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Serves 2 | Prep 5 min<\/strong><br>Crusty bread, cream cheese, strawberry jam and a rosemary garnish.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>4 slices crusty bread<\/li><li>4 oz cream cheese, softened<\/li><li>3 tbsp strawberry jam<\/li><li>1 small rosemary sprig, leaves picked<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<ol class=\"wp-block-list\"><li>Toast the bread until golden.<\/li><li>Spread with cream cheese, then jam.<\/li><li>Scatter a few rosemary leaves on top and serve right away.<\/li><\/ol>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group has-border-color\" style=\"border-width:1px;padding-top:24px;padding-right:24px;padding-bottom:24px;padding-left:24px\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\">Theme: Sunday Meal Prep. Sheet-Pan Chicken and Veg<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Serves 4 | Prep 10 min | Cook 30 min<\/strong><br>One pan, four lunches.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>1.5 lb bone-in or boneless chicken thighs<\/li><li>1 lb broccoli florets<\/li><li>2 sweet potatoes, cubed<\/li><li>2 tbsp olive oil<\/li><li>1 tsp paprika, salt and pepper<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<ol class=\"wp-block-list\"><li>Heat the oven to 425\u00b0F.<\/li><li>Toss everything with oil and seasoning on a large sheet pan.<\/li><li>Roast 25 to 30 minutes, until the chicken reaches 165\u00b0F and the vegetables are tender.<\/li><li>Cool, divide into containers, and refrigerate up to 4 days.<\/li><\/ol>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group has-border-color\" style=\"border-width:1px;padding-top:24px;padding-right:24px;padding-bottom:24px;padding-left:24px\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\">Theme: French Soul Desserts. Vanilla Cr\u00e8me Br\u00fbl\u00e9e<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Serves 4 | Prep 15 min | Bake 35 min | Chill 4 hours<\/strong><br>Silky vanilla custard under a thin, crackling sugar crust.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>2 cups heavy cream<\/li><li>5 egg yolks<\/li><li>1\/3 cup granulated sugar<\/li><li>1 tsp vanilla extract (or 1 vanilla bean, split)<\/li><li>4 tsp extra sugar, for the crust<\/li><li>Fresh berries or a mint leaf, to garnish<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<ol class=\"wp-block-list\"><li>Heat the oven to 325\u00b0F. Place four 6-oz ramekins in a deep baking dish.<\/li><li>Warm the cream gently until steaming, not boiling.<\/li><li>Whisk the yolks and sugar until pale, then slowly whisk in the warm cream and vanilla.<\/li><li>Strain into the ramekins. Pour hot water into the baking dish to come halfway up the ramekins.<\/li><li>Bake 35 to 40 minutes, until the edges are set and the centers still wobble slightly.<\/li><li>Cool, then chill at least 4 hours.<\/li><li>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.<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Plating tip:<\/strong> Serve in the ramekin on a small plate, with a few berries and a mint leaf for color.<\/p>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Five 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 minSlow-stirred rice in rich chicken bone broth, finished with aged Gruy\u00e8re and a crisp sprig of chervil. Ingredients 1 cup arborio rice 4 cups&hellip; <a href=\"https:\/\/goodtogoplates.blog\/free-recipe-cards\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Free Recipe Cards<\/span><\/a><\/p>\n","protected":false},"author":283874196,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"give_campaign_id":0,"_uag_custom_page_level_css":"","_wpcom_ai_launchpad_about_page":false,"_wpcom_ai_launchpad_gallery_page":false,"_wpcom_ai_launchpad_contact_page":false,"_wpcom_ai_launchpad_events_page":false,"_wpcom_ai_launchpad_video_page":false,"_wpcom_ai_launchpad_portfolio_piece":false,"_gratora_campaign_id":0,"_gratora_campaign_page_template":"","footnotes":"","big_sky_generated":false},"class_list":["post-2367","page","type-page","status-publish","hentry"],"campaignId":"","uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false,"newspack-article-block-landscape-large":false,"newspack-article-block-portrait-large":false,"newspack-article-block-square-large":false,"newspack-article-block-landscape-medium":false,"newspack-article-block-portrait-medium":false,"newspack-article-block-square-medium":false,"newspack-article-block-landscape-intermediate":false,"newspack-article-block-portrait-intermediate":false,"newspack-article-block-square-intermediate":false,"newspack-article-block-landscape-small":false,"newspack-article-block-portrait-small":false,"newspack-article-block-square-small":false,"newspack-article-block-landscape-tiny":false,"newspack-article-block-portrait-tiny":false,"newspack-article-block-square-tiny":false,"newspack-article-block-uncropped":false,"sapor-featured-image":false,"sapor-logo":false,"mailpoet_newsletter_max":false,"woocommerce_thumbnail":false,"woocommerce_single":false,"woocommerce_gallery_thumbnail":false,"woosc-large":false,"woosc-small":false,"woosq":false,"quick_view_image_size":false,"dgwt-wcas-product-suggestion":false},"uagb_author_info":{"display_name":"Goodtogoplates-Brings you Food To Table","author_link":"https:\/\/goodtogoplates.blog\/author\/goodtogoplates\/"},"uagb_comment_info":0,"uagb_excerpt":"Five 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 minSlow-stirred rice in rich chicken bone broth, finished with aged Gruy\u00e8re and a crisp sprig of chervil. Ingredients 1 cup arborio rice 4 cups&hellip;&hellip;","jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/Pho4Ql-Cb","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/goodtogoplates.blog\/wp-json\/wp\/v2\/pages\/2367","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodtogoplates.blog\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/goodtogoplates.blog\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/goodtogoplates.blog\/wp-json\/wp\/v2\/users\/283874196"}],"replies":[{"embeddable":true,"href":"https:\/\/goodtogoplates.blog\/wp-json\/wp\/v2\/comments?post=2367"}],"version-history":[{"count":3,"href":"https:\/\/goodtogoplates.blog\/wp-json\/wp\/v2\/pages\/2367\/revisions"}],"predecessor-version":[{"id":2372,"href":"https:\/\/goodtogoplates.blog\/wp-json\/wp\/v2\/pages\/2367\/revisions\/2372"}],"wp:attachment":[{"href":"https:\/\/goodtogoplates.blog\/wp-json\/wp\/v2\/media?parent=2367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}