❄️ = Serve Cold | 🍳 = Stovetop | All others = Oven at 375°F

Quick Tips 

• Standard oven temp: 375°F (unless noted otherwise)

• All items can be heated in given containers, but for crispier results, transfer to a baking sheet

• Poultry is fully cooked; steak and fish are slightly undercooked so you can reheat to your preference

• Times are approximate — every oven is different

 

Burrito Heating Instructions: Remove from packaging and microwave from frozen for 1½–2 minutes to thaw and warm the center. Transfer to a 400°F oven (or toaster oven) for 8–10 minutes until heated through and the tortilla is golden and crispy. Let rest for 1–2 minutes before enjoying.
 

Monday Main Dishes Heating Instructions:
All items reheat at 375°F unless noted

• Grilled Nut-Free Pesto Chicken with Stracciatella & Slow Roasted Tomatoes: Preheat oven to 375°F. Add 1 tablespoon of water to the bottom of the container, cover and warm for 15–20 minutes, or until the chicken is heated through. Warm the tomatoes for the final 5 minutes, then top with the stracciatella after heating. Enjoy with extra pesto on the side.  

• Grilled Pork Tenderloin with Charred Summer Corn, Scallions & Creamy Dijon-Herb Sauce: Preheat oven to 375 degrees, add 1tbl of water to the bottom of the container, cover with aluminum foil and warm for 15 minutes. Warm sauce in a saucepan, and enjoy drizzled on the pork with the corn salad on the side. 

• Lemon-Herb Cod Oreganata with Garlicky Breadcrumbs & White Wine Sauce: Preheat oven to 375 degrees, warm cod in the oven uncovered for 15 minutes. Warm sauce on the side and drizzle on the cod before eating. 

• Pan-Seared Chicken [Breasts or Thighs] with Artichokes, Baby Spinach & Roasted Garlic-Shallot Sauce: Remove chicken from container, add 1tbl of oil to the pan, add in the spinach and lightly saute, when wilted, add in shallot sauce, and the chicken stir and cover until warmed through. Alternatively, you can add the sauce to the pan, with 1 tbl of water, cover with aluminum foil and warm at 375 for 15 minutes. 

• *Clean-Cut: Balsamic-Rosemary Grilled Chicken Skewers with Balsamic-Shallot Vinaigrette: Preheat oven to 375 degrees, add 1-2 tbl of water to the bottom of the pan, cover and warm in the oven for 15 minutes. Enjoy with Shallot Dressing.

• VEG: Crispy Eggplant Milanese with Arugula, Shaved Parmesan & Lemon Vinaigrette: Preheat oven two 375 degrees, spread out eggplant on a sheet pan, spray with pam prior to adding the eggplant to the tray and warm uncovered for 10-15 minutes until warmed through and crispy. Enjoy with arugula salad and lemon dressing.

Monday Sides Heating Instructions:​

• ❄️House Salad: Enjoy chilled. Do not heat.

• Steamed Rice [GF, DF] — Add 1–2 tablespoons of water, cover, and microwave for 1–2 minutes, stirring halfway through, or warm covered in a 350°F oven for 10–15 minutes.

• ❄️Broccoli and Kale Salad: Enjoy cold; toss with lemon vinaigrette just before serving and add Parmesan and croutons as desired.

• ❄️Italian Garden Crunch Salad: Enjoy cold; toss with balsamic vinaigrette just before serving and top with ricotta salata and crispy chickpeas.

• Crispy Parmesan Roasted Potatoes: Preheat oven to 400°F and warm uncovered for 10–15 minutes, or until hot and crispy; serve with garlic-herb aioli on the side.

• Lemon Spinach Orzo: Preheat oven to 350°F, add 1–2 tablespoons of water, cover with foil, and warm for 15–20 minutes, stirring halfway through.

• Roasted Broccoli: Preheat oven to 375°F and warm uncovered for 10–15 minutes, or until heated through.

• Blistered Green Beans with Cherry Tomatoes & Leeks: Preheat oven to 375°F and warm uncovered for 10–12 minutes, or until heated through.

• Honey Glazed Carrots: Preheat oven to 375°F and warm carrots uncovered for 10–15 minutes; top with whipped feta and crispy onions after heating.

• Roasted Cauliflower with Salsa Verde: Preheat oven to 375°F and warm cauliflower uncovered for 10–15 minutes; spoon salsa verde over the top after heating.

• ❄️Clean-Cut Farro & Kale Grain Salad: Enjoy cold or at room temperature; toss well before serving and top with almonds and shaved Parmesan as desired.

• ❄️Clean-Cut Grilled Asparagus: Enjoy cold or at room temperature, or warm uncovered in a 350°F oven for 5–8 minutes; finish with lemon zest and toasted sesame seeds.

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*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:​

All items reheat at 375°F unless noted

• 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.

• Pulled Balsamic Brisket (or VEG) Sandwiches with a Horseradish Sauce, Pickles & Slaw: Preheat oven to 350 degrees, add 1-2tbl of water & balsamic glaze to the bottom of the pan, cover and warm for 15-20 minutes until warmed through. Toast buns on the side (if that is your preference), add slaw, pickles and enjoy!

• Green Goddess Salmon with Cucumber, Avocado & Herb Salsa: Preheat oven to 350°F. Cover loosely with foil and warm for 10–12 minutes, or until just heated through. Top with Green Goddess dressing and serve with the cucumber-avocado herb salsa cold or at room temperature. 

• Peruvian-Style Chicken Skewers [Breasts or Thighs] with Creamy Green Aji Sauce: Preheat oven to 375 degrees, add 1-2 tbl of water to the bottom of the pan, cover and warm in the oven for 15 minutes. Enjoy with Aji Sauce.

• *Clean-Cut: Butterflied Italian Chicken with Shallot-Dijon Vinaigrette: Preheat oven to 375 degrees, add 1tbl of water to the bottom of the pan, cover with aluminum foil and warm in the oven for 15-20 minutes. Enjoy with shallot dressing.

Wednesday Sides Heating Instructions:​

• ❄️House Salad: Serve chilled. Toss with dressing just before serving.

• Steamed Rice: Warm covered in the microwave for 1–2 minutes, fluff with a fork; or warm covered in a 300° oven for 10 minutes.​

• ❄️“Eat the Rainbow” Chopped Salad: Enjoy cold; toss with white balsamic dressing just before serving and add avocado and shaved Parmesan as desired.

• ❄️Seasonal Summer Garden Salad: Enjoy cold; toss with lemon-Dijon dressing just before serving and top with feta and walnuts.

• Crispy Tater Tots: Preheat oven to 425°F and warm uncovered on a sheet pan for 10–15 minutes, or until hot and crispy; serve with creamy BBQ sauce on the side.

• Pappardelle al Limone: Preheat oven to 350°F, add 1–2 tablespoons of water, cover with foil, and warm for 15–20 minutes, stirring halfway through; top with toasted breadcrumbs after heating.

• Roasted Market Vegetables: Preheat oven to 375°F and warm uncovered for 10–15 minutes, or until heated through.

• Asparagus with Stracciatella & Chili Crunch: Preheat oven to 375°F and warm asparagus uncovered for 8–10 minutes; top with stracciatella and chili crunch after heating.

• Charred Brussels Sprouts: Preheat oven to 375°F and warm uncovered for 10–15 minutes, or until hot and slightly crispy.

• Crispy-Parmesan Broccoli with Toasted Almonds: Preheat oven to 400°F and warm uncovered for 10–15 minutes, or until hot and crispy; top with toasted almonds and breadcrumbs after heating.

• ❄️Clean-Cut Green Bean, Tomato & Corn Salad: Enjoy cold or at room temperature; toss well before serving.

• ❄️Clean-Cut Lightened-Up Broccoli-Quinoa Salad: Enjoy cold or at room temperature; toss with the lightened-up poppy dressing just before serving.

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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*