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Heating Instructions/Ingredients

**All poultry will be cooked through, however, we slightly undercook steak & fish so that you can reheat to your desired temperature.

**Note: We cannot accomodate substitutions to any dish. All food will be served as described.**​​

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Monday (7/21) Main Dish Ingredients:
 

  • Chicken Margarita: Pesto, boneless chicken breasts, balsamic-marinated tomatoes, sliced mozzarella cheese, olive oil, salt, pepper, fresh basil

  • Honey Bourbon Steak Tips with Crispy Onions: Beef steak tips, honey, bourbon, Tamari sauce, garlic, onion powder, black pepper, crispy fried onions

  • Salsa Verde Chicken (or Cauliflower & Corn Tacos) with Flour Tortillas, Cheddar Cheese & Verde Crema: Chicken or cauliflower, corn, salsa verde, flour tortillas, cheddar cheese (on side), sour cream or crema, lime, cumin, garlic, olive oil

  • Crispy Baked Branzino: Branzino fillets, lemon, white wine, garlic, olive oil, breadcrumbs (on side), salt, pepper, parsley

  • Clean-Cut: Herb Pounded Grilled Chicken with a Green Goddess Dressing: Boneless chicken breast, lemon, olive oil, garlic, mixed herbs (like parsley, basil, chives), salt, pepper
     

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Wednesday (7/23) Main Dish Ingredients:​

  • Honey Buffalo Chicken Skewers with a Corn Slaw: Chicken breast or thigh, honey, hot sauce (like Frank's RedHot), garlic, olive oil, salt, pepper. Corn, red cabbage, carrots, red onion, lime juice, cilantro, mayo or yogurt (for slaw dressing)

  • Slow Cooked Beef (or Lentil) Bolognese with Spaghetti: Ground beef (or lentils), onion, carrot, celery, garlic, crushed tomatoes, tomato paste, olive oil, red wine, oregano, basil, salt, pepper
    Spaghetti (GF or regular)

  • Peach Caprese Chicken with a Honey Garlic Whipped Ricotta & Stracciatella: Chicken breast, olive oil, salt, pepper, peaches, balsamic glaze. Ricotta, honey, garlic, salt, cream, stracciatella cheese, fresh basil, cherry tomatoes

  • Pan-Seared Shrimp-Crab Cakes with Remoulade Sauce & Crispy Potato Sticks: Shrimp, crab meat, breadcrumbs, egg, mayo, Dijon mustard, Old Bay seasoning, scallions, lemon zest
    Potatoes, oil, salt (for crispy sticks). Remoulade: mayo, Dijon mustard, capers, pickles, garlic, lemon juice, paprika, hot sauce

  • Clean-Cut: Lemon-Yogurt Chicken with a Harissa Yogurt Sauce: Chicken breast, lemon juice, garlic, olive oil, salt, pepper, Greek yogurt. Harissa, Greek yogurt, lemon juice, garlic, olive oil, salt


Monday Main Dishes Heating Instructions:

  • Braised Spanish Chicken: Preheat oven to 350 degrees, add sauce and a tbl of water to the pan, cover and warm for 15-20 minutes until warmed through.

  • BBQ Beef Sandwiches with Slaw & Pickles: Preheat oven to 375 degrees, add 1tbl of water to the bottom of the pan, cover with aluminum foil and warm for 15-20 minutes. Add BBQ Sauce, toast buns and assemble with pickles and cold slaw. 

  • Sesame Seeded Chicken (or Tofu) Schnitzel with a Creamy Sweet Chili Sauce: Preheat oven to 375, spray pan with pam to avoid it from sticking, and warm the chicken for 15-20 minutes until warmed through. 

  • Grilled Tuna Skewers with an Aji Verde Dipping Sauce: Preheat oven to 350 and warm tuna for 5-7 minutes or microwave for 15-20 second increments to take the chill away [but to keep on the rare side]. Enjoy with Aji Verde. 

  • *Clean-Cut: Grilled Balsamic Chicken with Roasted Red Onions & Tomatoes: Preheat oven to 375 degrees, add 1tbl of water to the bottom of the pan, cover with aluminum foil and warm for 15+ minutes. Enjoy with Tomatoes & Onions.

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Monday Sides Heating Instructions:​

  • House Salad [GF, DF]: Keep chilled. Toss with dressing just before serving.

  • Steamed Rice [GF, DF]: Reheat in a saucepan with a splash of water over low heat until hot, stirring occasionally.

  • Asparagus Salad: Serve cold.

  • La Scala Chopped Salad: Serve cold.

  • Smashed Potatoes with Herb Dressing: Reheat in 375°F oven uncovered for 10–15 min until hot.

  • Green Goddess Pasta Salad: Serve cold or room temp.

  • Spanish Rice with Peas, Carrots, & Peppers: Reheat covered at 350°F for 15–20 min until warmed through.

  • Garlicky Roasted Broccoli: Reheat in 375°F oven for 8–10 min until hot and crisp.

  • Ranch-Parmesan Crusted Carrots with Sriracha Crema: Reheat in 375°F oven for 10–12 min; serve crema on side.

  • Cauliflower Spears with Nut Free Romesco Sauce: Reheat at 375°F for 10–12 min; serve sauce on side.

  • Baked Ratatouille with Lemon & Parmesan Breadcrumbs: Reheat uncovered at 375°F for 15–18 min until golden.

  • Clean-Cut: Green Bean, Tomato & Corn Salad: Serve cold or room temp.

  • Clean-Cut: Lightened-Up Broccoli-Quinoa Salad: Serve cold or room temp.


*Please note: These are approximations as every oven warms differently*

*All sides can be heated in given containers, but to obtain crispiness it is better to move onto baking sheet*

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Wednesday Main Dishes Heating Instructions:​

  • Chicken Piccata: Warm sauce in a sauté pan, add chicken, cover, and let simmer until heated through. Alternatively, preheat oven to 375°F, pour sauce over the chicken, cover with foil, and bake for 15–20 minutes until warmed through.

  • VEG: Artichoke & Cauliflower Piccata over Linguini: Warm sauce in a saute pan with vegetables and pasta, add a little water if needed, cover and let simmer together. 

  • Soy-Balsamic Flank Steak Chimichurri: Preheat oven to 375°F and warm steak for 5 minutes, just until heated through — avoid overcooking. Alternatively, microwave in 20-second increments until desired temperature is reached. Serve with chimichurri dressing and enjoy.

  • Mediterranean Shrimp with Peppers & Tomatoes: Warm sauce in saute pan, add in shrimp, cover and let simmer until warmed through. 

  • Garlic-Parmesan Chicken [Breasts or Thighs] with a Cheesy Herb Dressing: Preheat oven to 375, add 1tbl of water to the bottom of the pan, cover and warm in the oven for 15-20 minutes until warmed through. Enjoy with Parmesan-Herb Dressing. 

  • *Clean-Cut: Herb Grilled Chicken Breast with a Dijon Dressing: Preheat oven to 375, add 1tbl of water to the bottom of the pan, cover and warm in the oven for 15-20 minutes until warmed through. Enjoy with Dijon Dressing.

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*Please note: These are approximations as every oven warms differently*​

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Wednesday Sides Heating Instructions:

  • House Salad: No heating needed. Keep chilled and dress before serving.

  • Steamed Rice: Warm in a saucepan with a splash of water over low heat, stirring occasionally until hot.

  • Mediterranean Salad: Serve cold

  • Big Beautiful Summer Salad: Serve cold

  • Roasted Market Vegetables: Reheat at 375°F for 10-15 min

  • Eggplant Rollatini: Reheat at 350°F for 20-25 min covered, then uncover 5 min

  • Spinach & Artichoke Dip: Reheat dip at 350°F for 15-20 min until warm, serve with chips/crudites

  • Lemon Pesto Brussel Sprouts: Reheat at 375°F for 10-15 min

  • Balsamic-Garlic Green Beans: Reheat at 350°F for 10-12 min

  • Zucchini Carpaccio: Serve cold or room temp

  • *Clean-Cut: Grilled Asparagus: Reheat at 375°F for 8-10 min

  • *Clean-Cut: Farro Caprese Salad: Serve cold or room temp

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*Please note: These are approximations as every oven warms different

*All sides can be heated in given containers, but to obtain crispiness it is better to move onto baking sheet*

Ingredients
Heating Instructions
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