FULL PLATES
We’ve culled a few make-ahead recipes from the inspiring new cookbook Plated that will make your mouth water
“Food should be fun – and it should be embraced in its entirety, from planning to eating.” That’s the philosophy behind Plated, the new cookbook by Elana Karp and Suzanne Dumaine that follows on the heels of the successful New York Citybased food-delivery business of the same name – and it’s a motto we at Style at Home can definitely get behind. To demonstrate, we’ve culled a few make-ahead dishes from this inspiring tome that make our mouths water.
Preheat the oven to 425°F. On a baking sheet, toss the mushrooms and squash with 2 tablespoons of the olive oil and salt and pepper. Arrange in a single layer and roast until tender, about 18 minutes.
While the vegetables roast, strip the stems from the kale leaves, then cut the leaves into bite-sized pieces. Thinly slice the garlic.
In a large pan, heat the remaining olive oil over medium heat until shimmering. Add the kale and garlic and cook until the kale is wilted and bright green, about 4 minutes. Season with salt and pepper; set aside.
Remove the roasted mushrooms and squash from the oven and reduce the oven temperature to 400°F. Using a fork or spoon, mash the squash.
To make the béchamel sauce, melt the butter in a saucepan over medium heat. When the butter is foamy, sprinkle in the flour and whisk until the mixture is smooth and golden, about 2 minutes. Slowly pour in the milk, whisking continuously, until no lumps remain. Simmer, stirring occasionally, until the sauce is thick and coats the back of a spoon, 6 to 7 minutes. Season with the nutmeg, salt and pepper. Add ¼ cup of the Parmesan, stirring to combine; remove the pot from the heat.
Spread a thin layer of the béchamel sauce over the bottom of a9" x 13" baking dish. Add a layer of the lasagna noodles, followed by a layer of squash and mushrooms, the kale, more sauce and a sprinkle of Parmesan. Repeat to make 2 more layers: noodles, vegetables, sauce and Parmesan. Top with a final layer of noodles and the remaining béchamel sauce. Sprinkle with the remaining Parmesan and the Gruyère.
Loosely cover the dish with foil, transfer to the oven and bake until the lasagna is bubbling, about 30 minutes. Increase the oven temperature to 450°F. Uncover the lasagna and continue baking until golden, about 10 minutes longer.
Remove from the oven and allow to cool completely before cutting into pieces. Wrap with foil and store in the fridge for up to 5 days or in the freezer for up to 1 month. To reheat, microwave the lasagna or warm it, covered, in the oven at 350°F.
Beer-Braised PULLED CHICKEN