HEATING/INGREDIENTS | The Home Cook

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.**

Ingredients

Heating Instructions

Monday (10/20) Main Dish Ingredients:

Crispy Chicken Parmesan (sauce & cheese on side) – Breaded chicken cutlets, marinara sauce, mozzarella cheese, Parmesan, Italian herbs, olive oil, salt, and pepper.
VEG: Crispy Eggplant Parmesan (sauce & cheese on side) – Breaded eggplant cutlets, marinara sauce, mozzarella cheese, Parmesan, Italian herbs, olive oil, salt, and pepper.
Beef Stew [GF] – Braised beef, butter, carrots, potatoes, onions, celery, garlic, tomato paste, beef stock, red wine, thyme, bay leaf, olive oil, salt, and pepper.
*Roasted Branzino with Lemon-Garlic Breadcrumbs & a Lemon Vinaigrette [GF other than breadcrumbs on the side, DF] – Branzino fillet, olive oil, lemon juice, lemon zest, garlic, parsley, panko breadcrumbs, Dijon mustard, white wine vinegar, salt, and pepper.
Pan Seared Chicken with Fresh Corn & Shallots [GF] – Chicken breast, fresh corn, shallots, olive oil, garlic, lemon juice, cream (or butter), salt, and pepper.
Clean-Cut: Paprika-Yogurt Chicken Skewers with a Mediterranean Dipping Sauce [GF] – Chicken breast, Greek yogurt, paprika, garlic, lemon juice, olive oil, cumin, oregano, salt, and pepper. Dipping Sauce: Greek yogurt, lemon juice, garlic, olive oil, parsley, and dill.

Wednesday (10/22) Main Dish Ingredients:

Pollo Asado Rojo Wings with a Chili-Honey Glaze & Garlic Aioli Dipping Sauce – Chicken wings, chili paste, smoked paprika, garlic, lime juice, honey, olive oil, salt, and pepper. Garlic Aioli: mayonnaise, roasted garlic, lemon juice, olive oil, and salt.
Old School Beef (or Black Bean) Tacos – Ground beef (or black beans), taco seasoning, tomato paste, onion, garlic, olive oil, salt, and pepper. Served with: shredded cheddar cheese, pico de gallo, lettuce, and crispy corn tortillas.
Herb Marinated Salmon Skewers with a Homemade Tartar Sauce – Salmon, olive oil, lemon juice, garlic, parsley, dill, chives, salt, and pepper. Tartar Sauce: mayonnaise, pickles, capers, Dijon mustard, lemon juice, and herbs.
Seared Chicken with Cilantro-Lime Jus – Chicken breast, cilantro, lime juice, garlic, olive oil, chicken stock, butter, salt, cream and pepper.
Clean-Cut: Grilled Lemon Chicken with Roasted Garlic Dressing – Chicken breast, lemon juice, olive oil, garlic, herbs, salt, and pepper. Roasted Garlic Dressing: roasted garlic, olive oil, lemon juice, Dijon mustard, and parsley.

Monday Main Dishes Heating Instructions:

Crispy Chicken Parmesan (sauce & cheese on side)
VEG: Crispy Eggplant Parmesan (sauce & cheese on side) -- Preheat the oven to 375°F and lightly spray a sheet pan with nonstick spray. Place the chicken on the pan, ensuring the pieces are spread apart. Heat for 10 minutes until the crust becomes crispy. Then, add the tomato sauce and cheese, and return to the oven for another 10 minutes, or until the cheese is bubbling and the chicken is warmed through.
Beef Stew [GF] -- Warm on stove top until simmering - may need to add 1tbl of water if the stew is too thick.
Roasted Branzino with Lemon-Garlic Breadcrumbs & a Lemon Vinaigrette [GF *other than breadcrumbs on the side, DF] -- Preheat oven to 375 and warm the fish uncovered on a sheet pan for 15 minutes. Add on Breadcrumbs and warm uncovered for 5 minutes, and enjoy with lemon vinaigrette.
Pan Seared Chicken with Fresh Corn & Shallots [GF] -- Preheat oven to 375 degrees, add sauce to the chicken, cover with aluminum foil and warm in the oven for 15-20 minutes until warmed through.
*Clean-Cut: Paprika-Yogurt Chicken Skewers with a Mediterranean Dipping Sauce [GF] -- Preheat oven to 375, add 1tbl of water to the bottom of the container, cover with aluminum foil and warm in the oven for 15-20 minutes. Enjoy with yogurt dipping sauce.

Monday Sides Heating Instructions:

House Salad [GF, DF]: Enjoy chilled.
Steamed Rice [GF, DF]: Cover with damp papertowel, add 1 tbl of water, and Microwave for 1–2 minutes or until warm.
Italian Style Salad [Romaine, Radicchio, Celery, Onion, Cherry Tomatoes, Olives, Pepperoncini, Parmesan Cheese] with a Red Wine Vinaigrette [GF, DF *other than cheese on side]: Serve chilled. Toss with dressing just before serving.
Mediterranean Salad [Romaine Lettuce, Spinach, Chickpeas, Tomatoes, Scallions, Cucumbers, Feta Cheese] with a Lemon-Greek Vinaigrette [GF, DF *other than cheese on side]: Serve chilled. Toss with dressing just before serving.
Extra Creamy Mashed Potatoes [GF]: Transfer to an oven-safe dish, cover with foil, and warm at 350°F for 20–25 minutes or until hot; stir midway.
Penne with a Lemon Ricotta Sauce, Capers and Breadcrumbs: Warm sauce in saute pan, add in pasta and let warm together, you can add in 1tbl of water if it needs to losen a bit. Enjoy sprinkled with breadcrumbs and crispy capers.
Homemade Spaghettios [under Chicken Parmesan]: Warm in a sauté pan over medium heat with 1–2 tbsp water, stirring until heated through.
Roasted Broccoli [GF, DF]: Warm uncovered in oven at 375°F for 10–12 minutes until hot and crisp-tender.
Asparagus and Charred Corn with Basil, Jalapeño & Shallot Dressing topped with Crunchy Corn Nuts [GF, DF]: Serve at room temperature or slightly warm (10 minutes at 350°F); add Corn Nuts after heating.
Spinach & Artichoke Stuffed Acorn Squash [GF]: Preheat oven to 350°F, cover with foil, and bake 20–25 minutes until center is hot. Remove foil and let warm for another 5 minutes until bubbling.
Parmesan Brussels Sprouts with a Balsamic Glaze Drizzle [GF]: Spread out on a sheetpan, and warm in oven at 375°F for 10–12 minutes; drizzle with balsamic glaze after heating.
Clean-Cut: Garlic Green Beans [GF, DF]: Sauté lightly in a pan with 1 tbsp water for 2–3 minutes until just warmed.
*Clean-Cut: Broccoli Quinoa Salad with Cranberries and Almonds [Quinoa, Broccoli, Dried Cranberries, Almonds, Feta Cheese] and a Honey Dijon Dressing [GF] Contains Tree-Nuts: Serve chilled or room temperature; toss with dressing before serving.

*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*

Wednesday Main Dishes Heating Instructions:

BBQ Chicken (or Chickpea and Quinoa) Burgers served with Provolone, Pickle, Slaw, & Bun [GF *other than bun on the side, DF *other than cheese on the side]: Preheat oven to 375 degrees, add 1-2tbl and warm the burgers for 10 minutes. Remove foil and warm for another 5. Toast bun on the side and enjoy with more
Garlic Lime Bone in Pork Chops with a Breadcrumb Sprinkle, Charred Scallion & Lime Chimichurri [GF *other than breadcrumbs on the side]: Preheat oven to 375 degrees, add 1tbl of water to the bottom of the pan, and warm in the oven for 15 minutes. Remove foil, add breadcrumbs and warm for another 5 minutes. Enjoy with Chimichurri.
Pesto Shrimp with Linguini [GF *other than pasta on the side]: Warm linguini in a sauté pan with 2 tablespoons of water and pesto sauce. Once warmed through, add the shrimp and warm gently over low heat until heated through.
Tuscan Chicken [Chicken in a lightened cream sauce with spinach & sundried tomatoes] [GF]
Warm sauce in saute pan, add in chicken and 1tbl of water and let sauce and chicken warm together. Enjoy after the warmed through.
*Clean-Cut: Halal Style Street Cart Grilled Chicken with a Yogurt-Tahini White Sauce & Mini Naan [GF *other than naan on side, DF *other than sauce on the side] *Contains Sesame*
Preheat oven to 375 degrees, add 1tbl of water to the bottom of the container, cover with foil, and warm in the oven for 15–20 minutes. Drizzle white sauce over the chicken and enjoy with Naan bread.